Uncategorized Archives » UrbanDomesticDiva https://urbandomesticdiva.com/category/uncategorized/ Making the world lovelier one pixel at a time. Sat, 22 Jan 2022 17:26:13 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.6 https://urbandomesticdiva.com/wp-content/uploads/2020/09/cropped-android-chrome-512x512-1-32x32.png Uncategorized Archives » UrbanDomesticDiva https://urbandomesticdiva.com/category/uncategorized/ 32 32 Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder https://urbandomesticdiva.com/recipe-chicken-vindaloo-with-whole-foods-vindaloo-curry-powder/?utm_source=rss&utm_medium=rss&utm_campaign=recipe-chicken-vindaloo-with-whole-foods-vindaloo-curry-powder Sat, 22 Jan 2022 16:58:15 +0000 https://urbandomesticdiva.com/?p=10389 The post Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder appeared first on UrbanDomesticDiva.

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AuthorFlora CaputoCategoryDifficultyIntermediate

Yields5 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 10 dry red chilies or 1/2 cup The Fresh Chili co. Sun Dried Hatch Chili Sauce
 4 tbsp Whole Foods Vindaloo Curry Powder
 1 tbsp turmeric
 8 cloves garlic
 1 inch fresh ginger, finely chopped
 1 tbsp white vinegar
 1 ½ tbsp Brown Sugar
 2 lbs small chicken thighs and/or breasts, cut into medium-sized pieces
 4 tbsp vegetable oil
 3 tbsp Butter
 1 tsp anchovy paste (optional)
 2 cups onion, rough chopped
 4 Carrots, peeled and chopped
 2 tbsp tomato paste
 28 oz can chopped tomatoes
 Salt and pepper, to taste

1

If you are using dry red chilis, In a food processor, pulse the chilies, with a splash of water until a paste forms. Add more water if paste is too thick. If you are using the sun dried chili sauce, just add sauce to food processor. Add turmeric, garlic, ginger, vinegar, and brown sugar to the food processor and pulse until smooth paste, slightly wet to coat chicken. Pour paste into a large bow, add chicken and coat chicken. Refrigerate the chicken overnight or for 6 hours.

Heat oil in the Dutch oven over medium-high heat. Add onions, carrots, butter, anchovy paste and cook until edges are beginning to brown.
Take the chicken out of the paste and scrape some of the sauce off with your hands (You will add the reserved marinade curry paste after chicken is removed from pot), then place in the pot, allowing to fry for 5 minutes and flip chicken and cook 5 more minutes. Remove chicken and set aside; it will not be cooked through.
Add tomato paste, chopped tomatoes, reserved marinade curry paste to pot, scraping the bottom to incorporate onions and any bits of chicken. and add 1 cup water or chicken broth. Salt and pepper to taste. Cook for 40 minutes over medium heat.

Chicken Vindaloo cooking

2

Arrange the chicken back in the pot, Cover. Cook over low heat for 45-50 minutes, or until chicken is tender and separates easily with a fork.
Serve hot, with basmati rice or naan.

Chicken Vindaloo Plated

Ingredients

 10 dry red chilies or 1/2 cup The Fresh Chili co. Sun Dried Hatch Chili Sauce
 4 tbsp Whole Foods Vindaloo Curry Powder
 1 tbsp turmeric
 8 cloves garlic
 1 inch fresh ginger, finely chopped
 1 tbsp white vinegar
 1 ½ tbsp Brown Sugar
 2 lbs small chicken thighs and/or breasts, cut into medium-sized pieces
 4 tbsp vegetable oil
 3 tbsp Butter
 1 tsp anchovy paste (optional)
 2 cups onion, rough chopped
 4 Carrots, peeled and chopped
 2 tbsp tomato paste
 28 oz can chopped tomatoes
 Salt and pepper, to taste

Directions

1

If you are using dry red chilis, In a food processor, pulse the chilies, with a splash of water until a paste forms. Add more water if paste is too thick. If you are using the sun dried chili sauce, just add sauce to food processor. Add turmeric, garlic, ginger, vinegar, and brown sugar to the food processor and pulse until smooth paste, slightly wet to coat chicken. Pour paste into a large bow, add chicken and coat chicken. Refrigerate the chicken overnight or for 6 hours.

Heat oil in the Dutch oven over medium-high heat. Add onions, carrots, butter, anchovy paste and cook until edges are beginning to brown.
Take the chicken out of the paste and scrape some of the sauce off with your hands (You will add the reserved marinade curry paste after chicken is removed from pot), then place in the pot, allowing to fry for 5 minutes and flip chicken and cook 5 more minutes. Remove chicken and set aside; it will not be cooked through.
Add tomato paste, chopped tomatoes, reserved marinade curry paste to pot, scraping the bottom to incorporate onions and any bits of chicken. and add 1 cup water or chicken broth. Salt and pepper to taste. Cook for 40 minutes over medium heat.

Chicken Vindaloo cooking

2

Arrange the chicken back in the pot, Cover. Cook over low heat for 45-50 minutes, or until chicken is tender and separates easily with a fork.
Serve hot, with basmati rice or naan.

Chicken Vindaloo Plated

Chicken Vindaloo with Whole Foods Vindaloo Curry Powder

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Recipe: Shrimp Linguini Al Napoli https://urbandomesticdiva.com/recipe-shrimp-linguini-al-napoli/?utm_source=rss&utm_medium=rss&utm_campaign=recipe-shrimp-linguini-al-napoli https://urbandomesticdiva.com/recipe-shrimp-linguini-al-napoli/#respond Thu, 01 Apr 2021 16:44:40 +0000 https://urbandomesticdiva.com/?p=10344 We had a similar wonderful dish in Naples on our first trip to Italy with my parents, with shrimp and pasta. My husband, Rich wanted to make a version of it at home in the states. After some trial and error, this recipe comes pretty close. Now if only we could have the Naples bay […]

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We had a similar wonderful dish in Naples on our first trip to Italy with my parents, with shrimp and pasta. My husband, Rich wanted to make a version of it at home in the states. After some trial and error, this recipe comes pretty close. Now if only we could have the Naples bay and Mt. Vesuvio outside our window, then the experience would be complete.

Recipe: Shrimp Linguini Al Napoli

AuthorFlora CaputoCategory

Yields5 Servings

 16 oz pasta, cooked according to package directions & drained
 1 lb uncooked, cleaned large shrimp
 2 tbsp olive oil
 1 med. onion, chopped
 4 large garlic cloves, crushed
 2 ½ cups plum tomatoes
 ½ cup shrimp or fish stock
 ¼ cup white wine
 ½ cup fresh basil, roughly chopped
 salt and pepper to taste

1

Cook pasta in a pot, and drain. Heat olive oil in a heavy medium skillet over medium heat. Add onions, saute until translucent, about 3 minutes. Add garlic, saute for 1 minute. Add shrimp, cook 2 minutes and remove. Set aside. Add tomatoes and saute for 2-3 minutes. Add fish stock and wine, and reduce (about 4-6 minutes). Put shrimp back in and add basil. Mix in. Cook for 2 minutes, add salt and pepper to taste. Toss and mix with cooked pasta.

Ingredients

 16 oz pasta, cooked according to package directions & drained
 1 lb uncooked, cleaned large shrimp
 2 tbsp olive oil
 1 med. onion, chopped
 4 large garlic cloves, crushed
 2 ½ cups plum tomatoes
 ½ cup shrimp or fish stock
 ¼ cup white wine
 ½ cup fresh basil, roughly chopped
 salt and pepper to taste

Directions

1

Cook pasta in a pot, and drain. Heat olive oil in a heavy medium skillet over medium heat. Add onions, saute until translucent, about 3 minutes. Add garlic, saute for 1 minute. Add shrimp, cook 2 minutes and remove. Set aside. Add tomatoes and saute for 2-3 minutes. Add fish stock and wine, and reduce (about 4-6 minutes). Put shrimp back in and add basil. Mix in. Cook for 2 minutes, add salt and pepper to taste. Toss and mix with cooked pasta.

Shrimp Linguini Al Napoli

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Cinnamon Roll Apple Hand Pies https://urbandomesticdiva.com/cinnamon-roll-apple-hand-pies-2/?utm_source=rss&utm_medium=rss&utm_campaign=cinnamon-roll-apple-hand-pies-2 https://urbandomesticdiva.com/cinnamon-roll-apple-hand-pies-2/#respond Sun, 28 Feb 2021 02:21:46 +0000 https://urbandomesticdiva.com/?p=10313 When refrigerated cinnamon roll dough is on sale at the grocery store, I stock up! Beyond cinnamon rolls, the dough can be made into all kinds of last-minute treats and desserts like large pies, tarts, bread, and small hand pies. I love emptying out my crisper drawer from the “past due” mealy apples and make […]

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When refrigerated cinnamon roll dough is on sale at the grocery store, I stock up! Beyond cinnamon rolls, the dough can be made into all kinds of last-minute treats and desserts like large pies, tarts, bread, and small hand pies. I love emptying out my crisper drawer from the “past due” mealy apples and make little pies with it. Cinnamon rolls have the flavor already rolled into the dough, so you need minimal prep of your filling-let the dough do the heavy lifting!

 

AuthorFlora CaputoCategory

Yields7 Servings

 1 package of store-bought cinnamon rolls
 5 sad apples, peeled, cored and finely diced
 1 dash kosher salt
 Juice of half a lemon
 ¾ tsp cinnamon
 ¼ tbsp nutmeg
 3 tbsp sugar
 3 tbsp butter
 1 tbsp cornstarch
 2 tbsp cream

1

Preheat oven to 350˚.

In a bowl, toss the apples with salt, spices, sugar and let the apples macerate for up to 30 minutes.

2

In a saucepan, melt the butter, and add the apple mixture. Cook until apples have softened and cooked down. Add the cornstarch and take off the heat.

3

On a floured surface, roll each of the cinnamon rolls to about 1/8th thick. Spoon some of the apple mixtures at the center of half the circles. Place an unfilled circle on top of the filled ones, and press the edges with your fingers to seal.
Place the pies on a parchment-lined baking sheet.
Brush tops with the cream. Bake until golden brown, about 10 minutes. Serve warm.

Ingredients

 1 package of store-bought cinnamon rolls
 5 sad apples, peeled, cored and finely diced
 1 dash kosher salt
 Juice of half a lemon
 ¾ tsp cinnamon
 ¼ tbsp nutmeg
 3 tbsp sugar
 3 tbsp butter
 1 tbsp cornstarch
 2 tbsp cream

Directions

1

Preheat oven to 350˚.

In a bowl, toss the apples with salt, spices, sugar and let the apples macerate for up to 30 minutes.

2

In a saucepan, melt the butter, and add the apple mixture. Cook until apples have softened and cooked down. Add the cornstarch and take off the heat.

3

On a floured surface, roll each of the cinnamon rolls to about 1/8th thick. Spoon some of the apple mixtures at the center of half the circles. Place an unfilled circle on top of the filled ones, and press the edges with your fingers to seal.
Place the pies on a parchment-lined baking sheet.
Brush tops with the cream. Bake until golden brown, about 10 minutes. Serve warm.

Cinnamon Roll Apple Hand Pies

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Low Carb Carrot Spice Bread https://urbandomesticdiva.com/low-carb-carrot-spice-bread-2/?utm_source=rss&utm_medium=rss&utm_campaign=low-carb-carrot-spice-bread-2 https://urbandomesticdiva.com/low-carb-carrot-spice-bread-2/#respond Sun, 21 Feb 2021 17:35:56 +0000 https://urbandomesticdiva.com/?p=10297 30 days until spring. That means all these COVID pounds need to start melting off because hopefully, many of us will be vaccinated and we can resume semi-normal activities this summer! But holy-moly, sitting at home for a year has not been kind to the body. Trying to stay on track with low carb is […]

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30 days until spring.

That means all these COVID pounds need to start melting off because hopefully, many of us will be vaccinated and we can resume semi-normal activities this summer! But holy-moly, sitting at home for a year has not been kind to the body. Trying to stay on track with low carb is hard, and working out at home is hard-especially with the weather being so rough. I have forgotten what it is like to wear pants that zip?! I know I am not the only one. It’s been tough but I also think we need to be kind in forgiving ourselves. We have gone through a pandemic, a tumultuous economy, and a non-peaceful election cycle. None of this is normal. Feeling overwhelmed or unmotivated is normal. Getting tired of the people you’ve been locked in the house with for 12 months is normal. I have to remind myself of these truths a lot lately. I get seasonal depression, and it gets very bad in late February every year. My husband is used to me and tries to suggest things to help, Lord bless him. But THIS seasonal depression has added layers of COVID lockdowns, vaccine anxiousness, and record snowfalls, to name a few. But I keep trying. Especially the low-carb eats. I keep trying, because I know if we aren’t as active day in and day out, carbs will NEVER get used up, and fat stores keep growing. So we have to keep the carbs to a minimum (let’s pretend I didn’t make my way through half a bag of sea salt popcorn last Wednesday….*cough cough*).

I was getting tired of eggs last week, which is the go-to low-carb breakfast with keto/paleo/whole 30. I was craving a muffin or quick bread of some kind and tried this recipe. The walnuts in this bread make it extra filling, and the Paleo Flour Blend from Bob’s Red Mill is my new favorite flour replacement. There are a plethora of natural sugar replacements on the market right now, so try different ones to see what your tastebuds prefer. I find Stevia to have an aftertaste that works in some things, but not in others. I also find that some sugar alcohols upset my stomach, and other natural sugars like Monkfruit are easily digested by my system-yet are not as sweet as other alternatives (needing to finesse the recipe ratios for proper sweetness.) I liked this bread without the frosting, but you can certainly use it to get more of a carrot cake vibe. I spread some vanilla whipped cream with a slice and a cup of coffee and it was quite delightful. So you do you to get yourself through the next 30 days.

Maybe it’s all about balance? If you binge on a candy bar to cheer you up, then have a salad for dinner to get back on track. And don’t judge yourself or any of the choices you make right now. Just keep showing up and trying. That is heroic enough.

Low Carb Carrot Spice Bread

 

AuthorFlora CaputoCategory

Yields8 Servings

  cup butter, softened
 ½ cup sugar replacement like King Arthur Baking Sweetener Alternative
 4 eggs, room temperature
 1 tsp vanilla extract
 ¼ cup almond milk, room temperature
 1 ½ cups paleo flour blend
 2 tbsp tapioca starch
 1 ½ tsp baking powder
 ¼ tsp baking soda
 1 tsp ground nutmeg
  tsp ground cloves
 ½ tsp salt
 1 tsp ground cinnamon
 11 ½ cups shredded carrots
 ¼ cup chopped walnuts
Optional Frosting
  cup cream cheese, softened
 1 tsp vanilla extract
 2 tbsp sugar replacement like King Arthur Baking Sweetener Alternative
 1 tbsp heavy cream or almond/oat milk

1

Preheat oven to 350˚. Line a 9” loaf pan with parchment paper, and spray liberally with nonstick cooking spray. Set aside.

Mix the dry ingredients together in a bowl (flour blend, tapioca starch, baking soda, baking powder, salt, and spices). Mix in the sweetener. Set aside.

2

In a large bowl, whip the soft butter, then add the eggs and whip until light and fluffy. Add the vanilla extract and almond milk and mix until well blended. Fold in the dry ingredients until combined. Add the shredded carrots and the chopped walnuts and mix until evenly distributed. Pour into the loaf pan, and use a spatula to make sure the batter is level. Bake for 35-40 minutes. The top should be a golden brown and spring back to the touch. Let cool on a wire rack.

Optional Frosting
3

Whip the cream cheese until fluffy, then add the sugar and vanilla and cream, and whip again. Spread on cooled bread.

Ingredients

  cup butter, softened
 ½ cup sugar replacement like King Arthur Baking Sweetener Alternative
 4 eggs, room temperature
 1 tsp vanilla extract
 ¼ cup almond milk, room temperature
 1 ½ cups paleo flour blend
 2 tbsp tapioca starch
 1 ½ tsp baking powder
 ¼ tsp baking soda
 1 tsp ground nutmeg
  tsp ground cloves
 ½ tsp salt
 1 tsp ground cinnamon
 11 ½ cups shredded carrots
 ¼ cup chopped walnuts
Optional Frosting
  cup cream cheese, softened
 1 tsp vanilla extract
 2 tbsp sugar replacement like King Arthur Baking Sweetener Alternative
 1 tbsp heavy cream or almond/oat milk

Directions

1

Preheat oven to 350˚. Line a 9” loaf pan with parchment paper, and spray liberally with nonstick cooking spray. Set aside.

Mix the dry ingredients together in a bowl (flour blend, tapioca starch, baking soda, baking powder, salt, and spices). Mix in the sweetener. Set aside.

2

In a large bowl, whip the soft butter, then add the eggs and whip until light and fluffy. Add the vanilla extract and almond milk and mix until well blended. Fold in the dry ingredients until combined. Add the shredded carrots and the chopped walnuts and mix until evenly distributed. Pour into the loaf pan, and use a spatula to make sure the batter is level. Bake for 35-40 minutes. The top should be a golden brown and spring back to the touch. Let cool on a wire rack.

Optional Frosting
3

Whip the cream cheese until fluffy, then add the sugar and vanilla and cream, and whip again. Spread on cooled bread.

Low Carb Carrot Spice Bread

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Valentine Hot Cocoa Bombs Three Ways, White Chocolate Rose Hot Cocoa Bombs, Strawberry Hot Cocoa Bombs, and Salted Caramel Hot Cocoa Bombs https://urbandomesticdiva.com/valentine-hot-cocoa-bombs-three-ways-white-chocolate-rose-hot-cocoa-bombs-strawberry-hot-cocoa-bombs-and-salted-caramel-hot-cocoa-bombs/?utm_source=rss&utm_medium=rss&utm_campaign=valentine-hot-cocoa-bombs-three-ways-white-chocolate-rose-hot-cocoa-bombs-strawberry-hot-cocoa-bombs-and-salted-caramel-hot-cocoa-bombs https://urbandomesticdiva.com/valentine-hot-cocoa-bombs-three-ways-white-chocolate-rose-hot-cocoa-bombs-strawberry-hot-cocoa-bombs-and-salted-caramel-hot-cocoa-bombs/#respond Sun, 14 Feb 2021 16:26:05 +0000 https://urbandomesticdiva.com/?p=10279 Happy Valentine’s Day, Y’all! Looking for something fun to make and occupy the kids on this DAY OF LOVE? Make some hot cocoa bombs! Then, snuggle under a blanket and watch some family flicks on youtube. Doesn’t that sound splendid? Have some candy melts or cake decorating supplies nearby so you can decorate these any […]

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Happy Valentine’s Day, Y’all!

Looking for something fun to make and occupy the kids on this DAY OF LOVE? Make some hot cocoa bombs! Then, snuggle under a blanket and watch some family flicks on youtube. Doesn’t that sound splendid?

Have some candy melts or cake decorating supplies nearby so you can decorate these any which way you want. I actually use hot almond milk with hot cocoa bombs and it works just as well as milk, so even no-dairy people can love these. Keep a close eye on the chocolate temperature. If the chocolate gets too hot, you will break the sugar crystals. This method is called “tempering”, and there are MANY ways to do this. I went down the rabbit hole on youtube and made myself dizzy with different complicated methods. The one here is what I call “the lazy girl” way. Just go slow, and low, in the microwave, and keep stirring and checking the temp with a thermometer. Don’t get past 91˚F for dark chocolate, and 85˚ for white.

You can use candy melts, or bark, to make the molds, too. But the flavor will be waxy and artificial, so I prefer good chocolate. I use candy melts just for the drizzle on top for decoration.

Show your loved ones lots of cozy love with these yummies! HUGS!

Valentine Hot Cocoa Bombs Three Ways, White Chocolate Rose Hot Cocoa Bombs, Strawberry Hot Cocoa Bombs, and Salted Caramel Hot Cocoa Bombs

AuthorFlora CaputoCategory

Yields6 Servings

White Chocolate Rose Hot Cocoa Bombs
 1 cup white chocolate, finely chopped
 2 ½ cups white chocolate cocoa mix (6 packets)
 6 tsp vanilla powder (1 tsp. in each mold)
 1 ½ tsp rose water (1/4 tsp in each mold)
 1 cup food grade dried rose petals (sprinkling in each, more for garnish)
Strawberry Chocolate Hot Cocoa Bombs
 1 cup good quality chocolate, finely chopped
 6 tbsp freeze dried strawberries, pulsed fine (1 Tbsp. per mold)
 2 ½ cups dark chocolate hot cocoa (6 packets)
 3 tsp vanilla powder (1/2 tsp per mold)
 1 cup extra freeze dried strawberries for inside & garnish
Salted Caramel Hot Cocoa Bombs
 1 cup good quality chocolate, finely chopped
 2 ½ fl oz chocolate hot cocoa (6 packets)
 6 tsp finely chopped white chocolate (1 tsp. per mold)
 3 tsp caramel sauce or dessert topping (1/2 tsp per mold)
 coarse sea salt, sprinkle inside & garnish
 Small Marshmallows (optional)

Making the Molds
1

Temper chocolate by slowly melting the chocolate in the microwaves in low, short bursts, making sure the dark chocolate doesn't rise past 91˚ F, and the white chocolate not past 85˚F. Use the heat of the bowl and mixing it against the flat of a spatula to melt the chocolate versus using the microwave to raise the temperature. Going past these temperatures breaks the sugar crystals from the butterfat, making the molds less sturdy and shiny.

2

Use half-sphere silicone molds about 2.75 in diameter. Two molds will yield you 6 bombs. Using a pastry brush or cake decorating brush, brush a thin layer of chocolate in the molds. Flip the mold upside down to drain excess. Use a frosting knife across the top unilaterally to create a clean edge across the top of the molds. Chill the mold in the fridge for 5 minutes. Brush a second coat and repeat. Carefully pull each set mold out, and place it on an upside-down muffin pan so it doesn't roll around. Fill half of the molds as desired. The other half will serve as "tops".

White Chocolate Rose Hot Cocoa Bombs
3

Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add the vanilla powder, a sprinkling of dried rose petals, and a 1/4 tsp. of rose water over the petals.

Strawberry Chocolate Hot Cocoa Bombs
4

Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add 1 tbsp. of pulsed strawberry powder, then the vanilla powder. Add 2-4 small freeze-dried strawberries on top.

Salted Caramel Hot Cocoa Bombs
5

Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add the 1/2 tsp. finely chopped white chocolate. Drizzle the caramel on top, then sprinkle with the sea salt. (Marshmallows may be fun and optional.)

Assembly
6

Heat a saute pan until hot, and brush the surface with matching chocolate to act as "glue". Take off heat and put it near your work area. Use some cotton or plastic gloves to keep your fingers from making finger prints or melting the molds. Take a top mold, and place the edge down into the melted chocolate in the pan, and spin around for 2 seconds, just to melt the edge and even it out. Place the edge to a filled bottom and put gentle pressure on it so it sticks, creating a full sphere. Gently press sides to make sure it is even on all sides. Let set. Repeat with the others.

Ingredients

White Chocolate Rose Hot Cocoa Bombs
 1 cup white chocolate, finely chopped
 2 ½ cups white chocolate cocoa mix (6 packets)
 6 tsp vanilla powder (1 tsp. in each mold)
 1 ½ tsp rose water (1/4 tsp in each mold)
 1 cup food grade dried rose petals (sprinkling in each, more for garnish)
Strawberry Chocolate Hot Cocoa Bombs
 1 cup good quality chocolate, finely chopped
 6 tbsp freeze dried strawberries, pulsed fine (1 Tbsp. per mold)
 2 ½ cups dark chocolate hot cocoa (6 packets)
 3 tsp vanilla powder (1/2 tsp per mold)
 1 cup extra freeze dried strawberries for inside & garnish
Salted Caramel Hot Cocoa Bombs
 1 cup good quality chocolate, finely chopped
 2 ½ fl oz chocolate hot cocoa (6 packets)
 6 tsp finely chopped white chocolate (1 tsp. per mold)
 3 tsp caramel sauce or dessert topping (1/2 tsp per mold)
 coarse sea salt, sprinkle inside & garnish
 Small Marshmallows (optional)

Directions

Making the Molds
1

Temper chocolate by slowly melting the chocolate in the microwaves in low, short bursts, making sure the dark chocolate doesn't rise past 91˚ F, and the white chocolate not past 85˚F. Use the heat of the bowl and mixing it against the flat of a spatula to melt the chocolate versus using the microwave to raise the temperature. Going past these temperatures breaks the sugar crystals from the butterfat, making the molds less sturdy and shiny.

2

Use half-sphere silicone molds about 2.75 in diameter. Two molds will yield you 6 bombs. Using a pastry brush or cake decorating brush, brush a thin layer of chocolate in the molds. Flip the mold upside down to drain excess. Use a frosting knife across the top unilaterally to create a clean edge across the top of the molds. Chill the mold in the fridge for 5 minutes. Brush a second coat and repeat. Carefully pull each set mold out, and place it on an upside-down muffin pan so it doesn't roll around. Fill half of the molds as desired. The other half will serve as "tops".

White Chocolate Rose Hot Cocoa Bombs
3

Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add the vanilla powder, a sprinkling of dried rose petals, and a 1/4 tsp. of rose water over the petals.

Strawberry Chocolate Hot Cocoa Bombs
4

Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add 1 tbsp. of pulsed strawberry powder, then the vanilla powder. Add 2-4 small freeze-dried strawberries on top.

Salted Caramel Hot Cocoa Bombs
5

Pour 1/4 cup of the cocoa mix in the mold (1 packet). Add the 1/2 tsp. finely chopped white chocolate. Drizzle the caramel on top, then sprinkle with the sea salt. (Marshmallows may be fun and optional.)

Assembly
6

Heat a saute pan until hot, and brush the surface with matching chocolate to act as "glue". Take off heat and put it near your work area. Use some cotton or plastic gloves to keep your fingers from making finger prints or melting the molds. Take a top mold, and place the edge down into the melted chocolate in the pan, and spin around for 2 seconds, just to melt the edge and even it out. Place the edge to a filled bottom and put gentle pressure on it so it sticks, creating a full sphere. Gently press sides to make sure it is even on all sides. Let set. Repeat with the others.

Valentine Hot Cocoa Bombs Three Ways

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Rose Cookies with Vanilla Drizzle https://urbandomesticdiva.com/rose-cookies-with-vanilla-drizzle-2/?utm_source=rss&utm_medium=rss&utm_campaign=rose-cookies-with-vanilla-drizzle-2 https://urbandomesticdiva.com/rose-cookies-with-vanilla-drizzle-2/#respond Fri, 05 Feb 2021 14:42:28 +0000 https://urbandomesticdiva.com/?p=10274 Valentine’s Day is coming, and I’m starting to plan to treat my Hunny to some yummies next week. One of the things I am playing with is rose. Rose flavor is always something exotic and special, and in these cookies, are a hint of magic. It’s a subtle flavor, which I like to pair with […]

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Valentine’s Day is coming, and I’m starting to plan to treat my Hunny to some yummies next week. One of the things I am playing with is rose. Rose flavor is always something exotic and special, and in these cookies, are a hint of magic. It’s a subtle flavor, which I like to pair with creamy vanilla and white chocolate flavors. I’ll be playing with some hot chocolate too, but more on that later!

Edible flowers are easy to find at spice shops and on Amazon. You can also dry them yourself, just be sure the flowers are pesticide-free. As long as you store them in an airtight container and out of the sun, they should keep for about a year.

Rose Cookies with Vanilla Drizzle

AuthorFlora CaputoCategory

Yields36 Servings

 2 ¼ cups all-purpose flour
 ½ tsp baking soda
 ¾ tsp baking powder
 ½ cup butter, softened
 ¾ cup regular sugar
 1 egg beaten
 ½ cup sour cream
 1 tbsp vanilla extract
 2 ½ tbsp rosewater
 1 tbsp dried rose petals
 1 cup white vanilla candy melts, for drizzle
 extra dried rose petals for garnish

1

Preheat oven to 350˚. Line baking sheets with tinfoil or parchment paper. Set aside.

With a stand mixer, cream the butter with the sugar in a large bowl until light and fluffy. Add the egg, sour cream, rosewater and vanilla. In a small bowl whisk the flour with the baking soda and baking powder. Turn stand mixer on low, and gradually add the flour mixture to the butter mixture, scraping the sides of the bowl as you go.

2

Fold in the dried rose petals, crumbling them in your hands as you add them in. Drop by rounded tablespoons onto the parchment-lined cookie sheet. Bake for 10 to 12 minutes, or just until golden brown on the edges.

3

Let cool on the trays. Meanwhile, melt the vanilla white candy melts according to package directions, so that it is able to be drizzled. Using a fork, aggressively flick the white candy melts on top of the cooled cookies. Gently sprinkle a few rose petals onto each cookie so that they stick to the vanilla drizzle. Let the drizzle on the cookies set, and store in airtight container for up to a week.

Ingredients

 2 ¼ cups all-purpose flour
 ½ tsp baking soda
 ¾ tsp baking powder
 ½ cup butter, softened
 ¾ cup regular sugar
 1 egg beaten
 ½ cup sour cream
 1 tbsp vanilla extract
 2 ½ tbsp rosewater
 1 tbsp dried rose petals
 1 cup white vanilla candy melts, for drizzle
 extra dried rose petals for garnish

Directions

1

Preheat oven to 350˚. Line baking sheets with tinfoil or parchment paper. Set aside.

With a stand mixer, cream the butter with the sugar in a large bowl until light and fluffy. Add the egg, sour cream, rosewater and vanilla. In a small bowl whisk the flour with the baking soda and baking powder. Turn stand mixer on low, and gradually add the flour mixture to the butter mixture, scraping the sides of the bowl as you go.

2

Fold in the dried rose petals, crumbling them in your hands as you add them in. Drop by rounded tablespoons onto the parchment-lined cookie sheet. Bake for 10 to 12 minutes, or just until golden brown on the edges.

3

Let cool on the trays. Meanwhile, melt the vanilla white candy melts according to package directions, so that it is able to be drizzled. Using a fork, aggressively flick the white candy melts on top of the cooled cookies. Gently sprinkle a few rose petals onto each cookie so that they stick to the vanilla drizzle. Let the drizzle on the cookies set, and store in airtight container for up to a week.

Rose Cookies with Vanilla Drizzle

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Asters, a Power Pollinator. 14 Best Aster Species for Bees and Butterflies. https://urbandomesticdiva.com/asters-a-power-pollinator-14-best-aster-species-for-bees-and-butterflies/?utm_source=rss&utm_medium=rss&utm_campaign=asters-a-power-pollinator-14-best-aster-species-for-bees-and-butterflies https://urbandomesticdiva.com/asters-a-power-pollinator-14-best-aster-species-for-bees-and-butterflies/#respond Wed, 03 Feb 2021 17:07:24 +0000 https://urbandomesticdiva.com/?p=10245 As we continue to peruse our seed catalogs that have arrived in our mailboxes (hey, it’s cheaper than therapy!) let’s go deep into one of my other favorite species, Asters. Recently horticulturalists changed the genus name from Aster to a combo platter of various names, depending on continent. As science continues to advance with DNA […]

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Weekly Wildflower Garden Tips For Natives and Bees

As we continue to peruse our seed catalogs that have arrived in our mailboxes (hey, it’s cheaper than therapy!) let’s go deep into one of my other favorite species, Asters. Recently horticulturalists changed the genus name from Aster to a combo platter of various names, depending on continent. As science continues to advance with DNA sequencing, so does the way we categorize plants based on where they have grown and naturalized. A study in 1994 noticed a chromosomal difference between asters grown across the pond and the ones that are native to North America. So it seems that the giant Aster family is divided into Eurasia asters, and North American asters, which gets subdivided into a variety of genus groups-mainly:

Symphyotrichum (90) – A. cordifoliusA. dumosusA. laevisA. lateriflorusA. novae-angliae, A. novi-belgii
Eurybia (27) – A. divaricatusA. macrophyllus
Doellingeria (3) – A.  umbellatus
Oreostemma (3) – A. alpigenus
Solidago – A. ptarmicoides
*credit, http://www.guynesom.com/

As someone who works very hard (by herself) to publish guidebooks to help readers such as yourself choose native plants easily for your own conventional garden, this stuff gives me a headache. This aster family is not the only one that had major name changes from this study. If you pick up an older book at the library for your research (which I have to do for my books) you may find the older Latin names versus the newer ones. Now add to this “naming salad” the common names gardeners use for native plants that get overused-such as “woodland aster”, and you can see why picking and identifying plants could drive a gardener to throw in the trowel. (see what I did there?)

Well, I promise to keep learning, perfecting, simplifying, and sharing the best info I have to help you help the planet. As long as we are all trying, that is a step in the right direction, right?

Planting North American asters (Asteraceae) gives your garden great late season color when most of the other plants have gone to seed. More importantly, asters provide late-season food for pollinators and especially the Monarch butterfly. Pollinators are either gathering for overwintering or fattening up for migrations. The same holds true for the Monarch, who needs to make their way to Mexico in the fall-roughly 3,000 miles. Asters-as well as goldenrods-play a giant role in making sure the migratory species get what they need to travel.

There are about 90 North American species from the family Asteraceae, so to give you a rundown on each of them….well, that is a book unto itself. But here are some top favorites from various footprints in the USA that you can check out, each with its own growing needs, colors, and heights. A few are dainty enough for a pot! And even an aggressive grower can be contained in a pot, too, if you are reticent to add it to your established garden. Finding a spot for a few late-season asters will bring many hungry pollinators and Monarchs! Enjoy the show, and feel good knowing you are helping the biodiversity in your own back yard.

White wood aster (Eurybia divaricate)White wood aster (Eurybia divaricate)
We love this aster because it gives you color and pollinator power for shade-loving, drought-tolerant woodland areas! It begins blooming in late August with bright white petals and centers of yellow and red. It grows to 12-18”, with dark green shiny foliage. It can be a vigorous grower. Large-leaved wood-aster (Eurybia macrophylla)Large-leaved wood aster (Eurybia macrophylla)
Another shade-loving aster, this one gives you pale lavender flowers with yellow centers. This can be some welcome color for shadier areas. It is a late summer-bloomer, with large pale green leaves that spread quickly to form an attractive groundcover. The foliage is a large 6” long with 18” flower stalks.Blue wood-aster (Symphyotrichum cordifolium)Blue wood aster (Symphyotrichum cordifolium)
Blue wood-aster thrives in sun to part shade and is a fall-blooming aster with billowy lavender-blue flowers and heart-shaped leaves. It makes a great urban plant, growing at around 2 feet high. in moist to dry infertile soils. The flowers attract long-tongued bees, short-tongued bees, wasps, flies, butterflies, skippers, and beetles. New England aster (Symphyotrichum novae-angliae)New England aster (Symphyotrichum novae-angliae)
This is a powerhouse pollinator, and ranked as a 3-star nectar and pollen source for honey bees, by “Garden Plants for Honey Bees”. The fall-blooming flowers range from bright purple to pink flowers with yellow centers. They grow to be 2-4 feet high, but a pruning/pinching in July can keep the plants more compact and dense. It prefers part shade and moist soils.

 Tall white-aster (Doellingeria umbellata)Tall white aster (Doellingeria umbellata)
This tall white aster is a summer to fall blooming aster with large, bright bunches of yellow-centered white flowers, similar to small daisies. This species is a vigorous grower and spreads to become a large colony. It likes moist soil and grows to 3-4′ high. Smooth Blue Aster Smooth Aster (Symphyotrichum laeve)Smooth blue aster / smooth aster (Symphyotrichum laeve)
This aster likes full sun, but tolerates part shade, with loose clumps of smooth blue-green foliage. Violet to purple sprays of flowers with bright yellow centers showers the stalks. It from late summer to fall in drier soils. This aster grows from18″-3′ high.

Flax-leaved stiff-aster (Ionactis linariifolia)Flax-leaved stiff-aster (Lonactis linariifolia)
This aster is a daintier species and thrives in drier, more arid conditions. Flowers bloom in medium purple to pale lavender and sometimes white, from August to September. The flowers have pine needle-like foliage. It’s these stalks and leaves that give it a spruce-like feel, similar to flax. It’s these leaves that give it some of its common names like “flax-leaved aster” or “bristly aster”. It is also called “ankle aster” because of how short it is and tends to graze your ankles as you walk near it. This smaller aster would be a great candidate for containers. It grows 8-12” high.Sky blue aster (Symphyotrichum oolentangiense)Sky blue aster (Symphyotrichum oolentangiense)
True to its name, sky blue aster has blue to blue-violet flowers on 2-3 foot stalks. It’s an easy grower and drought-tolerant, making it a hardy grower for many gardens. It blooms in late summer to fall, like most Asters. It attracts many large and small butterflies, small bees, flies, skippers, and wasps.Aromatic aster (Symphyotrichum oblongifolius) Aromatic aster (Symphyotrichum oblongifolius)
Aromatic Aster is one of the last asters to bloom in the late fall (as late as November), and grows further west than other species, and is more drought-tolerant, too.  Even though it is called “aromatic”, the blooms are not fragrant on their own. Its name refers more to the aroma of the leaves when crushed or bruised. This species grows about 2 feet tall and thrives in sunny areas.

Heath aster (Symphyotrichum ericoides)Heath aster (Symphyotrichum ericoides)
This aster is a Missouri native plant, with the smallest flowers of the aster family, with delicate white ray flowers (sometimes blue or pink) with yellow centers. It is a bushy, compact plant with many-branched stems creating an impressive spray of blooms. It grows usually 2′ high, and blooms in late summer to early fall, and attracts many butterflies.Fendler’s aster (Symphyotrichum fendleri)Fendler’s aster (Symphyotrichum fendleri)
Another small-statured aster, growing 4-16” high, and usually landing in the 8” range. This makes it a great candidate for containers and small gardens. It is the most drought tolerant of the aster family, thriving in full sun. In September these asters are at their peak of bloom time, covered in lavender daisies.Calico aster (Symphyotrichum lateriflorum)

Calico aster (Symphyotrichum lateriflorum)
Also called goblet aster, side-flowering aster, because it often leans toward one side on account of the flowers favoring on side of the plant. These asters grow to 1-3′ tall. The delicate flowers range from white to a very pale purple. The species gets its common name from the variety of colors of its flowers’ centers, similar to calico fabric. This aster attracts a variety of smaller-tongued insects because of the flower’s shorter nectar tubes.Many-rayed aster (Symphyotrichum Anomalus)Many-rayed aster (Symphyotrichum Anomalus)
This aster has a very long bloom time, with a profusion of daisy-like flowers with bright purple to violet rays and yellow centers. It grows 2.5-3.0′ high, in a very stiff and upright manner. Butterflies love this aster. It thrives in average soil and full sun.New York aster (Symphyotrichum novi-belgii)New York aster (Symphyotrichum novi-belgii)
This aster is a clump-forming perennial with lance-shaped leaves and large flower heads filled with 20 or more purple, pink or white flowers with yellow centers These are visited by Monarchs and other butterflies, and many bees. It grows 3-4’ tall. This species is also called Michaelmas daisy and can thrive in a variety of sun conditions-from full sun to shade.

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There’s More to Coneflowers than Just Purple! Explore 9 Echinacea Species for every Garden Need. “Wild Wednesdays” https://urbandomesticdiva.com/theres-more-to-coneflowers-than-just-purple-explore-9-echinacea-species-for-every-garden-need-wild-wednesdays/?utm_source=rss&utm_medium=rss&utm_campaign=theres-more-to-coneflowers-than-just-purple-explore-9-echinacea-species-for-every-garden-need-wild-wednesdays https://urbandomesticdiva.com/theres-more-to-coneflowers-than-just-purple-explore-9-echinacea-species-for-every-garden-need-wild-wednesdays/#respond Thu, 21 Jan 2021 00:48:57 +0000 https://urbandomesticdiva.com/?p=10221 One of the things I love most about writing my books about native flowers and plants is discovering how diverse various flower families are. I discovered this specifically when I was researching plants for my BEE NATIVE! FLOWER POT POWER book. The book was all about finding hidden gems in native flower families that could […]

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Weekly Wildflower Garden Tips For Natives and Bees

One of the things I love most about writing my books about native flowers and plants is discovering how diverse various flower families are. I discovered this specifically when I was researching plants for my BEE NATIVE! FLOWER POT POWER book. The book was all about finding hidden gems in native flower families that could thrive in smaller gardens and in particular, pots and containers. Native flowers are usually clumped together in an “aggressive prairie plant” bucket by conventional gardeners. The reality is that native flower families have species that thrive in a variety of habitats and growing conditions. Goldenrod, for instance, is considered a bossy aggressive flower native to the prairies of America. Yet there is a whole group of goldenrods that are native to shadier woodlands. These woodland goldenrods are more well-behaved than their prairie cousins, and can also tolerate some shade. If you are struggling with finding some native flowers to help the bees that work within your growing parameters, I urge you to dig a little deeper in certain families, there may be a species that works perfectly for your needs.

So in the spirit of garden inspiration, (after all, some of us are dusting off our garden journals as we peruse seed catalogs arriving in the mail) I am going to do some deep dives into various flower families for some of my “Wild Wednesdays” posts. Today it is all about Echinacea—yes, the “bread and butter” of gardens. This species is known to be drought-tolerant, with long bloom times. But beyond the usual “purple coneflower”, there are species that have different petal structures, different colored pollen, and different colors!

Hopefully, this will give you some ideas as you start planning for spring. Don’t give up on native flowers for your garden. Bees are four times more likely to pollinate a native versus a non-native species, and natives provide much more nutrients for bees and pollinators. Adding native plants and flowers can make a big impact in your backyard.

The Echinacea Family

echincea purpea

Purple coneflower
Echinacea purpurea
2-4 feet, full sun
The bread and butter of most Midwest gardens, this coneflower is often considered to be the prettiest and very adaptable to a wide range of soils and temperatures.

achinceaangustifoliaNarrow-leaf coneflower
Echinacea angustifolia
1.5-2 feet, sun to part shade
This coneflower is the most northerly ranging coneflower. It is also the smallest, and really the hardiest, especially with drought.

echinceaparadoxaYellow coneflower
Echinacea paradoxa
2-3 feet, full sun
This flower is the largest in the family, with unique yellow flowers, not purple, thus the name “paradox”.

echinceastrorubensTopeka purple coneflower
Echinacea atrorubens
1-3 feet high, full sun to light shade
A rare coneflower, and with a small native footprint in Texas and states north of it, and is best known primarily to be native to Kansas. The blooms range from red to pink, with thin petals drooping down away from the center disc.

echinceasimulataWavy leaf coneflower/Glade coneflower
Echinacea simulata
2-3 feet high, full sun to part shade
This coneflower has very thin ray petals drooping away from the center disc, with pale pink colors. Its pollen is yellow which helps distinguish it from E. pallida (with white pollen), though they look very similar.

echinceatenessensisTennessee purple coneflower
Echinacea tennesseensis
1.5-2 feet high, full sun to part shade
This is a very rare coneflower, and the official wildflower of Tennessee. In 1979, it was one of the first plants to be listed as endangered by the U.S. but was removed from the list in 2011 after successful conservation efforts. A unique aspect of this flower is the upturned ray petals, which are different than the drooping petals typical of the echinacea family.

echinceapallidaPale purple coneflower
Echinacea pallida
2-3 feet high, full sun to part shade
This species produces tall stalks with gorgeous flowers dressed in drooping ray petals, like a ballerina skirt. The pollen on the anthers is white, differentiating it from wavy leaf coneflower, which looks similar but has yellow pollen.

Echincea SanguineaSanguine purple coneflower
Echinacea sanguinea
1-3 feet high, full sun to part shade
This coneflower is the most southerly-ranging of the species, producing clusters of stately, showy flowers earlier in the season than its cousins. The name “sanguine”, is Latin for “blood”, and refers to the color of the petals.





 These flowers sit atop long elegant stalks, like tall ballerinas.

echinecealaevigataSmooth purple coneflower
Echinacea laevigata
1-5 feet high, full sun to part shade

This coneflower is a federally listed endangered species found in the Piedmont regions, specifically in Virginia and North Carolina. This plant had much of its habitat destroyed when areas were converted to pine plantations.
 The flower looks similar to pale purple coneflower, yet leaves lay low to the base and are very smooth and elongated, and the flowers are smaller.

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Would you like some native flowers to decorate your wall? My native wildflower poster on Etsy is a best seller, and a percentage of profits get donated to The Bee Conservancy at year’s end! The poster features my own illustrations, all found in my BEE NATIVE! books as well. 

I also created a specific echinacea poster featuring the species in this post! So if you are a coneflower lover and like my watercolors, you can buy the print through my Etsy shop! Click on the poster below.

wildflower postervintage watercolor art echinacea coneflower print

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Cauliflower Souffle Bake https://urbandomesticdiva.com/cauliflower-souffle-bake/?utm_source=rss&utm_medium=rss&utm_campaign=cauliflower-souffle-bake https://urbandomesticdiva.com/cauliflower-souffle-bake/#respond Sun, 17 Jan 2021 22:24:34 +0000 https://urbandomesticdiva.com/?p=10217 How is your New Year Resolution going? Still on track? We fell off the wagon Friday to support a new local burger joint that opened up in our neighborhood. We all need to try and support our local restaurants right now, even if it means a cheat meal. So now we have to be good […]

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How is your New Year Resolution going? Still on track? We fell off the wagon Friday to support a new local burger joint that opened up in our neighborhood. We all need to try and support our local restaurants right now, even if it means a cheat meal. So now we have to be good all weekend. This low-carb vegetable souffle fits the bill. You can use it as a main meal, or as a filling side paired with some grilled protein of oven-baked fish.

Cauliflower Souffle Bake

AuthorFlora CaputoCategory

Yields8 Servings

 1 cauliflower, cut into florets, boiled
 1 tbsp oil
 1 parsnip, diced
 2 large carrots, diced
 3 cloves garlic, minced
 1 large leek
 ½ tsp tarragon (optional)
 ½ cup butter, can use margarine
 ¼ cup flour
 1 cup milk (use 1% or skim to lighten recipe) + 1 cup water
 ½ tsp salt
 ¾ lb cheddar cheese, grated
 4 eggs, well beaten
 1 dash cayenne, to taste

1

Boil cauliflower for 7-10 minutes until soft. Remove from stove and drain. transfer to cutting board to roughly chop. (I use about 3/4 of the cauliflower but you can use more.)
Add oil to a saute pan and heat over medium-high. Add carrots, parsnips and cook until soft for 7 minutes and add garlic, leeks. Cook another 4 minutes until leeks soften. Remove from heat.

2

In a pot, melt butter and whisk in the flour. Heat until it starts to brown a bit over medium-high heat. slowly add milk, whisking all the time, and then add water. Add salt, cayenne, and cheese and stir until cheese melts. Remove from heat and add eggs and stir until it forms a smooth batter.

3

Add the cauliflower and other veggies to cheese sauce and mix gently.
Pour ingredients into a baking dish and bake at 300 degrees F˚ for approx 1 hour and 15. ( I cover the dish for 20 minutes and then remove the lid)

Ingredients

 1 cauliflower, cut into florets, boiled
 1 tbsp oil
 1 parsnip, diced
 2 large carrots, diced
 3 cloves garlic, minced
 1 large leek
 ½ tsp tarragon (optional)
 ½ cup butter, can use margarine
 ¼ cup flour
 1 cup milk (use 1% or skim to lighten recipe) + 1 cup water
 ½ tsp salt
 ¾ lb cheddar cheese, grated
 4 eggs, well beaten
 1 dash cayenne, to taste

Directions

1

Boil cauliflower for 7-10 minutes until soft. Remove from stove and drain. transfer to cutting board to roughly chop. (I use about 3/4 of the cauliflower but you can use more.)
Add oil to a saute pan and heat over medium-high. Add carrots, parsnips and cook until soft for 7 minutes and add garlic, leeks. Cook another 4 minutes until leeks soften. Remove from heat.

2

In a pot, melt butter and whisk in the flour. Heat until it starts to brown a bit over medium-high heat. slowly add milk, whisking all the time, and then add water. Add salt, cayenne, and cheese and stir until cheese melts. Remove from heat and add eggs and stir until it forms a smooth batter.

3

Add the cauliflower and other veggies to cheese sauce and mix gently.
Pour ingredients into a baking dish and bake at 300 degrees F˚ for approx 1 hour and 15. ( I cover the dish for 20 minutes and then remove the lid)

Cauliflower Souffle Bake

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“USE UP BUTTERMILK!” Buttermilk Oat Bread Loaf https://urbandomesticdiva.com/use-up-buttermilk-buttermilk-oat-bread-loaf/?utm_source=rss&utm_medium=rss&utm_campaign=use-up-buttermilk-buttermilk-oat-bread-loaf https://urbandomesticdiva.com/use-up-buttermilk-buttermilk-oat-bread-loaf/#respond Tue, 12 Jan 2021 17:12:48 +0000 https://urbandomesticdiva.com/?p=10212 Here in Chicago, you don’t just buy buttermilk, You commit to buttermilk. I am not sure how it is in other states, but here, they don’t sell buttermilk in small pints like heavy whipping cream. So once you are done with that meager 3/4 cup that you need for pancakes, you still have to make […]

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Here in Chicago, you don’t just buy buttermilk, You commit to buttermilk.

I am not sure how it is in other states, but here, they don’t sell buttermilk in small pints like heavy whipping cream. So once you are done with that meager 3/4 cup that you need for pancakes, you still have to make your way through 4 cups of buttermilk. I have read you can freeze buttermilk, and I haven’t tried that yet. But our freezer is like the graveyard of good intentions as it is, and all I need is my husband pulling out 2-year-old Ziploc bags of frozen buttermilk to add to that hot mess. So I am not going there just yet. I also felt that to stay on track with our healthy eating New Year’s resolutions, I couldn’t go to my old stand-bys either-like cookies, pie, cake, etc. I decided to try a more functional approach, which was bread making. I dove into buttermilk bread this month, and it was super fun. Buttermilk gives bread the tang of sourdough without the effort, yet with a moist crumb.

This loaf has more of a sandwich bread style to it, using a loaf pan and mostly all-purpose flour. It gets a healthy hit of oats for some grain, and honey for an earthy sweetness. The oats made us feel less guilty about the carbs. Consider cutting the flour with some whole wheat to get even more grain into it, just know you may need to increase liquids if you do that. More bran in the flour will soak up the liquids. I included a how-to in last week’s “Fridays with Flora” episode below!

“USE UP BUTTERMILK!” Buttermilk Oat Bread Loaf

AuthorFlora CaputoCategory

Yields8 Servings

 ¼ cup water warmed to 100-110° F
 1 tbsp active dry yeast
 1 pinch of sugar
 1 ¼ cups buttermilk, room temperature
 3 tbsp honey
 2 tbsp butter, melted and cooled
 3 cups all-purpose flour, divided
 1 cup quick oats, pulsed down to a grainy flour equaling ¾ cup
 1 tsp salt
 cold water
 extra oats for garnish

1

Dissolve the yeast in the bowl with the warmed water and pinch of sugar. Let it sit for about 5 to 10 minutes until it becomes bubbly and active.
In another small bowl, melt the butter, then add the honey and mix. Let cool slightly.

2

In the mixing bowl for a stand mixer, add the proofed yeast, then the butter mixture, then the room-temp buttermilk. Stir to combine. Then add the kneading hook to the stand mixer.

3

Stir in 2 cups of the flour using the dough hook attachment and add the salt. Once the flour is mixed in, add the rest of the flour and the pulsed oats and set the mixer on medium-low, kneading the dough for about 8 minutes. Stop midway to spread the dough along the bottom and combine, to make sure it is getting consistent kneading. The dough should be smooth but if it is still sticking, add a tablespoon or two of flour at a time and mix until the dough is soft and smooth, pulling away from the sides of the bowl. The bowl should be clean.

4

Using cooking spray, lightly mist a large. Set the dough in the bowl, cover the bowl with plastic wrap, and cover with a lint-free towel. Set it in a warm place, undisturbed, to rise for about 1 1/2 hours, or until double in size.

5

Lightly spray a 9” x 5” loaf pan with cooking spray. Save the plastic wrap, to use again for the second rise. Once doubled, punch the dough down. Shape into a rough rectangle, then place the dough in the pan, forming it into a loaf shape. Cover the pan with plastic wrap and again, let the dough rise until it’s about an inch over the top of the pan, about 40 minutes. Begin preheating the oven to 350° F while it rises.

6

Once doubled again, take a sharp knife and make a cut along the top of the loaf, This gives the dough room to rise in the oven. Brush the top with cold water, then sprinkle extra oats on top, gently pressing it on the wet surface. Place the pan in the oven and bake for 35-40 minutes, until the dough has puffed further and is golden brown. It should sound hollow when knocked on. Cool the bread in the pan for about 10 minutes, then remove it to a cooling rack to cool completely.

Ingredients

 ¼ cup water warmed to 100-110° F
 1 tbsp active dry yeast
 1 pinch of sugar
 1 ¼ cups buttermilk, room temperature
 3 tbsp honey
 2 tbsp butter, melted and cooled
 3 cups all-purpose flour, divided
 1 cup quick oats, pulsed down to a grainy flour equaling ¾ cup
 1 tsp salt
 cold water
 extra oats for garnish

Directions

1

Dissolve the yeast in the bowl with the warmed water and pinch of sugar. Let it sit for about 5 to 10 minutes until it becomes bubbly and active.
In another small bowl, melt the butter, then add the honey and mix. Let cool slightly.

2

In the mixing bowl for a stand mixer, add the proofed yeast, then the butter mixture, then the room-temp buttermilk. Stir to combine. Then add the kneading hook to the stand mixer.

3

Stir in 2 cups of the flour using the dough hook attachment and add the salt. Once the flour is mixed in, add the rest of the flour and the pulsed oats and set the mixer on medium-low, kneading the dough for about 8 minutes. Stop midway to spread the dough along the bottom and combine, to make sure it is getting consistent kneading. The dough should be smooth but if it is still sticking, add a tablespoon or two of flour at a time and mix until the dough is soft and smooth, pulling away from the sides of the bowl. The bowl should be clean.

4

Using cooking spray, lightly mist a large. Set the dough in the bowl, cover the bowl with plastic wrap, and cover with a lint-free towel. Set it in a warm place, undisturbed, to rise for about 1 1/2 hours, or until double in size.

5

Lightly spray a 9” x 5” loaf pan with cooking spray. Save the plastic wrap, to use again for the second rise. Once doubled, punch the dough down. Shape into a rough rectangle, then place the dough in the pan, forming it into a loaf shape. Cover the pan with plastic wrap and again, let the dough rise until it’s about an inch over the top of the pan, about 40 minutes. Begin preheating the oven to 350° F while it rises.

6

Once doubled again, take a sharp knife and make a cut along the top of the loaf, This gives the dough room to rise in the oven. Brush the top with cold water, then sprinkle extra oats on top, gently pressing it on the wet surface. Place the pan in the oven and bake for 35-40 minutes, until the dough has puffed further and is golden brown. It should sound hollow when knocked on. Cool the bread in the pan for about 10 minutes, then remove it to a cooling rack to cool completely.

“USE UP BUTTERMILK!” Buttermilk Oat Bread Loaf

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