Bread Machine Sourdough

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Before you gasp and shake your head, hear me out. Yes, I prefer the process of making your own bread by hand. Yes, I do own a bread maker. Yes, I do make sourdough with a bread machine.

Why do I make bread in a machine? Because sometimes, life is busy. Like really busy, especially when you work two jobs and are on the go seven days a week (A.K.A my life right now). Making bread in a machine is so much easier than the traditional way when you live a life on the go. You just throw everything in the machine, hit Start, and you are good to go!

I found this recipe and it had three different measurements depending on the size of loaf you wanted. I made the large one, and it was a loaf of monster sourdough. It rose so much that it touched the top of the bread machine. I just made the medium sized loaf, and it is the perfect size. These are the measurements I have included below.

Ingredients
Yield: 1 loaf

3/4 c. plus 1 tbsp. water
1 c. sourdough starter
3 c. flour
2 tsp. salt
1 tbsp. sugar
2 1/4 tsp. active dry yeast

Place all ingredients in bread machine in order according to manufacturer’s instructions.

Mix and bake on white bread cycle.

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Salted Caramel Blackberry Brownies

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So, I must confess. This is the second time I have made these in the last two weeks. I made them the first time to try out the recipe, and was extremely pleased. The only thing I didn’t love was how soft and slightly mushy the bottom layer of brownie was after baking.

You have to realize, these brownies have fresh blackberries in them, and sandwich a layer of homemade salted caramel. Now, maybe it was the caramel, and maybe it was the blackberries, but I wanted to attempt them again. I wanted to be able to get a fantastic picture with the caramel possibly oozing out of the cut side, with the jewel-bright pop of purple from the blackberries.
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The first ones still tasted delicious… But we had to eat them with a fork. Not for a brownie! So I tried something a bit different. Because it was the bottom layer that caused all the confusion, I baked the bottom layer separately for a few minutes before adding the layer of salted caramel and top layer of brownie batter. I reflected these changes in the recipe below as well.

I initially found the recipe herehttp://food-mouth.com/2014/02/27/salted-caramel-blackberry-brownies/, and I am so glad I did.

They are definitely a decadent dessert, and one that will make your friends jealous!
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P.S. My computer is currently living at Best Buy to see if they can fix it. I am doing this entire post on my phone, so I apologize for any formatting or links that do not work. I will be revamping any posts done on my phone as soon as I get access to a computer!

Ingredients:
Yield: 1 8-inch pan of brownies, 16-24 servings, depending on cut size

1/2 c. butter
1/2 c. sugar
3/4 c. brown sugar
3/4 c. cocoa powder
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt
3/4 c. flour
6 oz. fresh blackberries
3/4 c. salted caramel sauce (store bought or homemade)

Preheat oven to 350 degrees. Line an 8 inch square pan with parchment paper.

In a large mixing bowl, melt the butter in the microwave. Add the white and brown sugar and cocoa powder, and mix until smooth.

Add the eggs and vanilla, and combine until smooth again. Add in the baking powder, salt and flour, combine again, and with a spatula, fold in the blackberries.

Pour half of the brownie batter into the lined pan. Bake for about 10-12 minutes, then remove from oven.

Drizzle the salted caramel sauce over the brownie batter, then top with the other half of batter. Bake 20-30 minutes, until a tester toothpick inserted in the center of the brownies comes out clean.

Remove from oven, and let cool. Slice and serve!

Blueberry Pie

Too long, I am sorry! It’s been entirely too long since my last post. I have been busy, and baking as well, but the small number of things that I made NOT already on the blog were devoured before any pictures could be taken, so I am sorry!
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As it is, I only got one good picture of this pie on the first cut. If I get a better picture after this, I will update the post for you lovelies!

Paul is a HUGE blueberry fan. While I have a few berries a bit higher up on my list, I decided to finally oblige. Fresh blueberries with flaky pie crust…. when you serve it warm with vanilla ice cream, even I turn into a blueberry convert.

Because it’s been so long since my last post, I won’t blather on. I found the recipe here, from the wonderful Annie, and here it is! I promise, it won’t be as long for my next post, I found some great looking blackberries at the store today!

Ingredients

Yield: 1 9 inch pie

1 recipe for a double pie crust
4 c. fresh blueberries
1 tbsp. lemon juice
¾ c. sugar
3 tbsp. cornstarch
¼ tsp. lemon extract or lemon zest
¼ tsp. salt
¼ tsp. cinnamon
1 tbsp cold butter, cut into pieces
1 egg
1 tbsp. water

Make pie crust, if needed, and roll out to fit the bottom of the pie plate. Trim, and refrigerate.

Preheat oven to 375°F.

In a large bowl, combine the blueberries, lemon juice, sugar, cornstarch, lemon extract/zest salt, and cinnamon. Toss to coat berries. Pile berries in the pie plate, covering with pieces of butter.

Roll out pastry to cover the pie, seal and crimp edges, and cut slits into top of pie to vent.

Bake in preheated oven for 50-60 minutes, until juices are bubbling. Remove from oven, and let cool 1-2 hours until set. Slice and serve at room temperature, or warm with vanilla ice cream.