Sourdough Flatbread

I’ve been sharing all the sourdough lately. I split up my starter and gave some to three very dear coworkers and friends. It’s so easy to do – they don’t even have to wait for their own starter to ferment and funk-ify.

There was so much sourdough talk that I felt the need to make something. This flatbread was a great choice. It was simple ingredients, easy to put together, and fairly low-maintenance.I’m just excited for you all to eat. Go! Make this and eat! Use it for curry! Use it for sandwiches! Use it for dips! Eat and be sour! (And merry!)

I originally found the recipe for these flatbreads here, but the ironic thing is that about 1 week after I found this recipe, I ended up buying the sourdough cookbook it was originally in. Highly recommend, by the way!

Ingredients

Yield: 8 flatbreads

2½ c. flour
1 tbsp. sugar
1 tsp. salt
½ tsp. baking powder
½ c. sourdough starter (I used discard starter)
¼ c. Greek yogurt (or sour cream)
¼ c. neutral oil (I used Canola)
1-2 tbsp. water
Butter or oil, to finish

In a large bowl, whisk together the flour, sugar, salt, and baking powder. Add in the sourdough starter, yogurt or sour cream, oil, and 1 tbsp. water.Mix with your hands or a wooden spoon until a shaggy dough forms. If the dough needs more moisture, add the additional tablespoon of water.Cover with plastic wrap and let sit for 1 hour in a warm spot.Divide rested dough into 8 equal pieces, and roll out to approximately 8 inches diameter with a rolling pin.Warm a cast-iron skillet, griddle, or large frying pan over medium-low heat. (The original recipe used melted butter here – I used more oil).When the pan is hot, drizzle a bit of oil in the pan, and fry the flatbread for 2-3 minutes a side, one at a time. The flatbread is ready to flip when you can see bubbles forming. Drizzle with a bit more oil, or brush with butter, and flip. Repeat until all flatbread is cooked.Keep warm with a kitchen towel. Serve warm. Use for sandwiches, dips, curries, anything you want!

Peach Matcha Crinkle Cookies

Okay. I am a huge fan of tea. Like, huge fan. I don’t do coffee, so whenever I have a to-go mug in my hand, you can bet that there’s tea in it.

Being Canadian, I also have a bit of a love affair with David’s Tea. I saw these cookies pop up on my Instagram feed and just HAD to make them. The only thing is that the recipe, found here, called for Yuzu Matcha, and I didn’t have any on hand. I instead decided to use the Peach Matcha that I did have.

For those of you who don’t know, matcha is green tea powder. It’s got a ton of health benefits, but I like the David’s Tea versions with a little bit of flavour in them. I find that it just makes the green tea a bit more interesting.

Either way, these cookies were great, and really easy to make. Bonus! Enough blathering by me, cookies!!!

Ingredients

Yield: Approx. 2 dozen cookies

3 tbsp. matcha powder (I used David’s Tea Peach Matcha)
1 ¾ cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter, softened
¾ cup sugar
2 eggs
½ tsp lemon zest (or lemon extract)
1 cup powdered sugar

In a medium bowl, whisk together the matcha, flour, baking powder, baking soda, and salt.

In the bowl of a mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Add 1 whole egg and 1 egg yolk to the butter mixture and beat again. Reserve the remaining egg white.

Add dry ingredients to butter, and mix on low speed until combined. Wrap dough in plastic wrap, and chill in the refrigerator for 2 hours.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Roll dough into balls, then dip in reserved egg white and place in the fridge for 10 minutes.

Removed chilled dipped dough balls, then roll in icing sugar and bake in the preheated oven for 10-14 minutes, until the edges begin to turn a light golden brown and the tops are cracked.

Carrot Cake Cinnamon Rolls

Okay, so these posts are a little backdated. But, I’ve told you all this before, I usually make a bunch of recipes, then schedule them all. So these cinnamon rolls I actually made at Easter. How fitting, right?Oh my gosh, they were delicious!! A beautiful combination of carrot cake and cinnamon roll… tons of cream cheese icing. The best of both worlds.I thought these cinnamon rolls would be a little finicky, but honestly, they turned out so well and I was so happy with them. I got rave reviews from everyone who got one. I found the original recipe here, and wow am I glad I made them. I also made a double batch and came out with 2 dozen rolls. There were plenty to go around!Seriously. If you are a fan of carrot cake or cinnamon rolls, go make these, and you won’t be sorry! I also apologize, because I got no good pictures of these rolls. Just trust me though, they were delicious!

Ingredients

Yield: About 8-12 rolls, depending on cut size

For the dough:

¾ c. milk
2¼ tsp. active dry yeast
¼ tsp. sugar
4-4¼ c. flour
6 tbsp. brown sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
Pinch of ground cloves
2 eggs
1½ tsp. vanilla
¼ c. butter, melted
¾ c. carrots, finely shredded

For the filling:

3 tbsp. butter, melted
¾ c. brown sugar
1½ tsp. cinnamon

For the icing:

4 oz. cream cheese, softened (½ of a regular brick)
¼ c. butter, softened
2 c. icing sugar

½ tsp. vanilla
3-4 tbsp. milk

To make the dough, in a small pot or heat-proof measuring cup, heat milk to 115°F. Add in the yeast and sugar. Allow to proof for 5-10 minutes.Add vanilla to the melted butter.In the bowl of a stand mixer fitted with the dough hook, combine 4 cups of flour, brown sugar, salt, cinnamon, nutmeg, and cloves. With the mixer on low speed, slowly stream in the yeast mixture. After yeast mixture is incorporated, add in butter mixture.Add in one egg at a time, mixing after each addition, then add in the carrots. Slowly increase speed, until dough comes together. If the dough is a bit sticky, add in the additional flour.Transfer dough to large greased bowl, then cover and let rise in a warm space about 1 hour, or until doubled in size.While the dough rises, lightly spray a 9 x 13 baking pan with non-stick spray. Mix together the brown sugar and cinnamon for the filling in a small bowl.When dough is risen, turn out dough onto a well-floured counter or onto a silicone mat. Roll out into a large rectangle, about 12 x 20 inches. Brush the dough with the melted butter, then sprinkle the brown sugar and cinnamon mixture over the dough evenly.Roll the dough into a log (I started at one of the long engs) and pinch the ends to seal. Using a knife (or unflavoured floss! – cuts super cleanly!) cut the dough into 8-12 rolls, depending on how big you want them. Just remember – they still have to rise, so keep this in mind.Space evenly in the prepared pan. Cover, and let rise for an hour in a warm place, until doubled in size.Preheat oven to 350°F. Uncover rolls and bake in the preheated oven for 30-40 minutes, or until internal temperature reaches at least 200°F. Remove from oven and allow rolls to cool 20-30 minutes before adding icing.To make the icing, in a large bowl or the bowl of a stand mixer with the whisk attachment, beat the cream cheese and butter until smooth and fluffy. Mix in the vanilla and icing sugar. Beat on low speed to incorporate. Add milk, 1 tablespoon at a time, until desired consistency is reached. Spread over slightly cooled rolls.

Sourdough Peanut Butter Cookies

These sound really unconventional when you just read the title. But bear with me. These cookies are anything but sour! The starter really is there to just add flavour and to make sure that the cookies stay moist and soft.I admit, when I first saw this recipe I was a little skeptical. Sourdough in cookies? But then I thought about other times I’ve used sourdough in sweet applications. I’ve made cake and brownies before, so why not cookies?Really, when you pair sourdough with other strong flavours like peanut butter, the sourness really takes a back seat. Believe me. I had a bunch of coworkers of mine play “Guess the Secret Ingredient” and no one guessed that it was sourdough.The original recipe I found here, and really, it’s a good cookie. The dough seemed a little oily for me, but when I baked them up, they came out perfectly. Super soft, moist, and they had a very pleasant flavour. I even added some Reese’s peanut butter chips and some chocolate chips to kick them up a notch. If you have a sourdough starter, I highly recommend these bad boys!

Ingredients

Yield: Approx. 50 cookies

1 c. sourdough starter (discard is fine)
1 c. peanut butter (I used crunchy, but smooth is fine)
½ c. coconut oil, softened
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1-2 c. baking chips (I used a mix of peanut butter and chocolate)

Preheat oven to 350°F.In a large bowl, or the bowl of a mixer fitted with the paddle attachment, combine the peanut butter, brown sugar, coconut oil, and vanilla.Add in the sourdough starter and eggs, and combine again. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.Add the dry ingredients into the wet in thirds, mixing after each addition.Fold in any baking chips, if using.Roll dough into 1-inch balls, and place a few inches apart on a baking sheet. If desired, you can use a fork dipped in white sugar to place criss-cross markings on each cookie (I didn’t).Bake in the preheated oven for 10-12 minutes, or until a light golden brown.Remove from oven, let sit on pan for 5 minutes before transferring to wire rack to cool completely.

Brown Butter Chocolate Chip Cookies

I was playing around with cookie recipes a bit, and came across this one. I already have a Chocolate Chip Cookie recipe on the blog, and it’s amazing, but I’ve been looking for other options for those “Just In Case” days.These were pretty good. It was my first time making brown butter, so I think I was overly cautious and could have let the butter get a little browner, but overall, I really enjoyed these cookies. They were soft on the inside, bursting with chocolate chips, and the little bit of sea salt on top just put them over the edge.If you are a fan of chocolate chip cookies, you should at least try these out. The original recipe is here, and really I only changed the chocolate chips to what I had available.

Ingredients

Yield: 2 dozen cookies

14 tbsp. salted butter (a quarter cup is 4 tablespoons)
2 1/3 c. flour
1 tsp. baking soda
½ tsp. sea salt
1 c. plus 2 tbsp. brown sugar, packed
½ c. sugar
2 tsp. vanilla
2 eggs, at room temperature
2½ c. chocolate chips (can be a mix of milk, dark, bittersweet and semisweet – I used all semisweet because that was what I had on hand)

To make the browned butter, place the butter in a small saucepan over medium-high heat and cook for about 2 minutes, stirring almost constantly, until the butter has completely melted and lightly browned. Remove from heat and scrape butter and any brown specks into a heatproof bowl. Place the bowl in the refrigerator and let it cool back to room temperature. Check on it every so often to make sure it doesn’t get too hard.Preheat the oven to 375°F, and line two large baking sheets with parchment paper. Set aside.In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, add the brown butter and sugars. Beat on medium speed for about 2 minutes, or until light and fluffy. Add the vanilla, and beat again. Add the eggs, one at a time, beating well after each addition.Add the flour mixture, and mix with a wooden spoon until the flour begins to disappear. Fold in the chocolate chips.
Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for spreading). Continue until all the dough has been rolled.
Place baking sheets in preheated oven and bake for 10 to 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely. If desired, sprinkle additional salt on each cookie once out of the oven.