March 16, 2017

Loaded Potato Scrolls

I asked my fellas what we should fix for POTATO & CHIVES month. I got one request for Irish Stir-fry, and one down on his knees begging that we make Irish Nachos again. ("MOM! Aren't chives just skinny green onions?!") When I tried explaining chives are what's in the dip for Claim Jumper's Loaded Skins®, I then had a request for loaded skins. THAT was when I decided to bake bread -- loaded bread.  So, the Loaded Potato Scroll* was born.

We started with some baked, then mashed Butter Golds. How I managed to save a cup from being devoured by the crew, I have no idea.  But I did have to hide it in the fridge until I was ready to try the recipe!

The chives proved to be the tougher part of this assignment -- I'd planted some in hopes I could have a little harvest in time for the recipe, but our little 90° heatwave proved my undoing. I had to resort to a grocery package... :( 

But the filling... oh the filling!!!!! You can never have too much bacon! This is what we used:

The dough is pretty easy, and so is spreading the filling. If you've used GF flour, the making of the roll & slicing can be a little awkward...

Also, GF flour idiosyncrasies make the rising a little ambiguous.

Since flours brown differently when baked, I decided to use a thermometer to determine when the scrolls were finished.

Because it was such a lovely spring afternoon (in the shade!) we decided to make a little picnic & eat our loaded scrolls (in the shade!)

They were delicious! (...if you can close your eyes & imagine the bread part as tasty, light, fluffy gluten-filled dough!)
I think the filling could take some more bacon, though...

Here's the recipe:

(This recipe is gluten & processed sugar free. It will work using wheat flour, but please adapt the rising & baking times as appropriate.)

*Read why the fellas refer to these as "scrolls" here.

If you're interested in joining our monthly #ImprovCookingChallenge you can find that info here. In the meantime, enjoy these recipes by some of our members:

February 16, 2017

the ice cream gods

The Improv Cooking Challenge ingredients for this month were chocolate & chili. I decided to make Chipotlé Chocolate Fried Ice Cream. As I was beginning the task, I prayed to the chocolate gods that the process would be smooth.
The chocolate gods were smiling on me and I had a beautiful chocolate ice cream mix in the can!

I put the dasher in the can and the can in the bucket of the churn. (Sometimes I have a problem with remembering the dasher... :O )
It was when I went to start the motor that the ice cream gods began to frown upon me. There was noise in the electrical parts, but I've found that noise can't churn ice cream!

My ancestors were a resourceful lot, and I'll bet they made ice cream in a jar rolled in snow. If home-school mamas can make ice cream in a zip-lock bag kneaded with ice cubes; I could adapt & overcome!

So I did!

Thank the ice cream gods that I still own an orange Tupperware bowl. (it's great for dough-rising!)

It got quite cold

but never achieved true churned ice cream consistency, but after sitting in the freezer overnight, was usable for my recipe.

...and that was how I thwarted a curse from the ice cream gods!