I’ve taken to making bagels, which my family loves. I did that I can control the size of them—some small for a four-year-old, larger ones for me. I’m not sure where the holes went in this batch…

These take about two hours to make, and, unlike a lot of bread, it is a fairly active process.

I got the recipe from this site.

Simple Bagels

Ingredients:
4 ½ cups of flour.
2 packets of active dry yeast.
1 ½ cups of water, at 110°F.
3 tablespoons of sugar.
1 tablespoon of salt.

1 gallon of water.
1 tablespoon of sugar.

Preparation Instructions:
1.    In a suitably sized bowl combine 1 ½ cups flour and the two packers of yeast.
2.    Combine the 1 ½ cups of warm water, 3 tablespoons of sugar and salt; thenp our over flour mixture.
3.    Beat at low speed for about thirty seconds, scraping sides of bowl constantly.
4.    Beat for three minutes on high speed.
5.    Stir in as much of the remaining flour as you can mix in. Turn out onto a lightly floured surface.
6.    Knead in enough remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic; then cover and allow to rest for fifteen minutes.
7.    Cut into twelve portions; then shape into smooth balls. Punch a hole in the middle of each with a floured finger. Pull gently to enlarge hole to about two inches.
8.    Place on a greased baking sheet; cover; and allow to rise for twenty minutes.
9.    Broil five inches from heat for about 90 seconds on each side.
10.    Heat 1 gallon water and 1 tablespoon sugar to boiling; then reduce heat.
11.    Cook bagels, about five at a time, for 8 minutes, turning once in the middle.
12.    Drain and place on greased baking sheet.
13.    Bake at 400°F for 25 minutes.

Today I was faced with a dilemma.. I’d made coconut rice, now what was I to do with the rest of the coconut milk??

I searched around a bit for recipes and came across a recipe for coconut scones. I altered the recipe slightly, veganified it for purely experimental purposes and tested it out using our new, shiny, sexy, Kitchenaid mixer.

Breaking out the mixer might have been a bit of overkill here, because these could totally be made by hand easily.. but hey, it’s fun to play with new toys. ;)

They’re cooled now and we just inhaled one each (ok, J ate two!). These are GOOD, really really good.

Coconut Scones

2 c flour
1/4 c sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled and cut into 6-8 pieces
1/2 c shredded coconut
approx. 1/2 - 2/3 cup coconut milk

Preheat oven to 400F.

In a medium bowl, whisk together flour, baking powder, salt and sugar. Add butter and toss to coat.

Using your mixer/finger tips, whack/rub the butter into the flour mixture until it resembles very coarse sand. A few larger bits are ok, but most should be smaller than a pea. Stir in shredded coconut - I used unsweetened coconut here, but sweetened will do - maybe cut back on the sugar by a tablespoon or so?

Add in about 1/3 cup of coconut milk and mix on low/stir into dough with a fork. Add remaining coconut milk as needed until dough comes together into a shaggy ball (with the mixer at this point it won’t be so much of a ball, but it will come together into one if you ask it nicely). Knead lightly with your hand until dough is smooth.

Divide dough in to two balls and press each into a disc about 1/2-inch thick on prepared baking sheet. Cut each disc into quarters and separate slightly.
Bake for about 15 minutes, until scones are a light golden brown on top.
Cool on a wire rack before serving (this seems to be a general scone rule - but I totally didn’t do this and they’re just fine!).

Makes 8 (they won’t last long!)

Sorta-Like-Dewey’s Pizza Crust

Ingredients
1½ Cups of Warm Water
2 tbsp Sugar
2¼  tsp Yeast
1½ tsp Salt
2 Tbsp Olive Oil
4 Cups All Purpose Flour

Directions

1.    In a mixing bowl, pour in water, sugar, and yeast. Stir slowly until dissolved. Let sit  to “mature” for about ten minutes. A foamy head will form.
2.    Add the salt, olive oil, and one cup of flour. Stir to combine.
3.    Add the remaining flour, one cup at a time.
4.    Remove from bowl and knead, using a dusting of flour as required. Fold dough in half then quarters, over and over again, for about ten minutes. Better to over-knead than under-knead.
5.    When ball no longer sticks to hands, smooth-textured, and about the size of a grapefruit, it is done. Coat with a thin coat of olive oil, and place in a large mixing bowl coated with oil. Stetch clear wrap over, and allow to rise for 60-75 minutes.
6.    Take dough ball and cut in half. Roll each portion into balls. Press dough ball flat to squeeze and release any air trapped inside. Form portions back into balls, smoothing the outer surface and tucking each ball into itself.
7.    Store in the refrigerator for five to seven days.
8.    When ready to bake, let come to room temperature (if from the fridge). Stretch and shape, place on peel that has been dusted with flour, and add sauce, cheese, and toppings. Bake for six to ten minutes in a 450 degree oven.

(this recipe provided by MrGuilt)

Author Note: Thanks so much for providing me with this recipe Mr. Guilt. My family loved it. I will be making more of this crust and trying out new pizza designs. For our first go around we made 2 1/2 pepperoni and 1/2 canadian bacon w/pineapple pizzas. The dough was rolled out and flattened by hand and I used a round pizza tray I had on hand. It was marvelous!

- The Pajama Chef (aka Muse)