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Partial Ingredients

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Baking

Sourdough Flat Bread

June 23, 2013 by The Partial Ingredients

Sourdough Flat Bread

For a few months I’ve been feeding a sourdough starter.  I just think it’s awesome that the yeast and bacteria comes to hang out naturally with just a little warm weather and regular feeding.  The hardest part is actually getting a successful rise out of the starter and it took me a few tries to get it working right.  There’s a lot of tutorials online about how to use a homemade starter.  This recipe for sourdough flat bread is a great way for a beginner to try it out once theirs is ready!  The bread turned out great, with mild tangyness and fluffy interior.   I sprinkled a little Baharat spice on the bread before baking for added flavor and served the bread with hummus.

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Banana Chocolate Chip Muffins

May 25, 2013 by The Partial Ingredients

Banana Chocolate Chip CookiesI had a few over-ripe bananas that were just begging to be turned into bread. Instead of banana bread I wanted to try something a little more portable and great for breakfast. I made a few muffins without chocolate chips on top and since the recipe is fairly low in sugar it was a nice option for the morning. I loved the combo of semi sweet chocolate, banana bread and spices. The texture of the muffin was fluffy and tender, spiced with nutmeg, allspice, ginger and cinnamon. You can make these substituting one cup all purpose flour with a cup whole wheat flour for a healthier alternative.

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Moroccan Flat Bread

April 28, 2013 by The Partial Ingredients

Moroccan Flat BreadI love flat breads since they are the perfect vehicle for amazing sauces! I have always loved Moroccan food and have been making it for a few years.  This bread is not as flat as pita, but still works great as a dipping bread for sauces. The interior is pillowy, with not much crust on the outside.  It wasn’t difficult to make but it does require some monitoring as you don’t want the dough to over rise.  I was happy with how this turned out though I might try flattening the dough more to make it a little less thick next time.  This couldn’t have been a better bread to serve alongside several tasty sauces!

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Dark Chocolate Orange Scones

April 20, 2013 by The Partial Ingredients

Ever since I made Irish Soda Bread Cranberry Scones I have been thinking about making another batch with a twist. I loved the fluffy texture of the previous batch and I wanted to keep that going. I took the basic ingredients of the first recipe and added chocolate chips and orange zest. It was so easy with great results! The texture and consistency was just like before only with the added bonus of orange and chocolate. The orange zest and chocolate were balanced perfectly and it reminded me more of a dessert than a breakfast scone. These were a huge hit so I will definitely be making these again!

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Irish Soda Bread Cranberry Scones

March 13, 2013 by The Partial Ingredients

Whenever I’ve picked up store bought scones I’ve always been disappointed. This year with Saint Patrick’s Day around the corner I came across a recipe for these Irish Soda Bread Scones. Determined to like scones, I gave this recipe a try. The recipe was originally made as a full loaf bread so I don’t know how traditional these are to scone recipes. The fluffy, dense texture on the inside and the rough exterior was very scone-like. If it tastes like a scone and looks like a scone, it’s a scone right? It was fair enough for me, especially since these were so delicious. I loved the bursts of sweet and tart from the cranberries, which paired well with the caraway. Next time I might go a little crazy and add orange or lemon zest to the dough and see how that turns out.

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Chocolate Espresso Cookies

March 10, 2013 by The Partial Ingredients

Chocolate and espresso is a subtle combination. In many recipes a little espresso or coffee is added to enhance the chocolate flavor. The espresso compliments the chocolate and these cookies play on that idea very nicely. The batter is made with cocoa and espresso powders along with melted chocolate. Solid chocolate chips are mixed into the batter so any cravings you might have had for chocolate will probably be satisfied. After the cookies are baked the outside forms a glossy layer that cracks apart. The inside isn’t really like a normal cookie’s but rather like the inside of a brownie. I was really happy with how these turned out and next time I have a chocolate craving I know which recipe to turn to!

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Salted Caramel Stuffed Chocolate Cookies

December 19, 2012 by The Partial Ingredients

As far as decadent Holiday cookies go this recipe ranks pretty far up there in the decadence and the deliciousness! I am a big fan of salted caramel and combining it inside of a cookie sounded too good to be true.  The cookie’s name makes it sound more complicated than it is and the recipe is really simple and doesn’t take long to throw together.  These cookies remind me a little of chocolate lava cake especially when eaten soon after they’re taken out of the oven. The gooey caramel oozes out of the center and mixes with the outer chocolate cookie layer.   The cookie just looks festive and almost snow covered from the powdered sugar on top.

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Lemon Meringue Pie with A Graham Cracker Crust

December 15, 2012 by The Partial Ingredients

Lemon Meringue Pie is a great option for a lighter dessert for Thanksgiving or Christmas dinner.  Lemon Meringue Pie is a two layer pie of lemony filling and light whipped meringue.  It is a perfect balance of tart and sweet.  The flavors definitely awaken the taste buds after a heavy holiday meal.  I had never made Lemon Meringue pie but I had made meringue cookies before so I was familiar with half of the equation of this pie.  The process of making the filling was also very similar to making vanilla custard for Vanilla Custard Pie.  I had never tried this pie before so I did not know what to expect.  I loved the tartness of the pie along with the fluffy, almost caramelized texture of the meringue.

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Cinnamon Raisin Pumpkin Bread

November 28, 2012 by The Partial Ingredients

I really liked how my pumpkin quick breads turned out so I wanted to try out a yeast based pumpkin bread for good measure! Yeast breads do take a little bit longer so these kinds of recipes end up being good weekend projects. I decided to combine the flavor of pumpkin bread with the ingredients of cinnamon raisin bread. The joining of these two were really tasty! Since this recipe yields 2 loaves I decided to try out 2 ways of baking them. With one loaf I baked it free form and the other I baked in a loaf pan. The photo below features the free form loaf and I have to say I just like the shape and texture of it better than the pan loaf. The combination of the spices, raisin and pumpkin flavor were really delicious! It was really good toasted with a little maple butter spread on top.

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Thanksgiving Desserts

November 18, 2012 by The Partial Ingredients

And now for the real main course–dessert! Here are some delicious options perfect for your Thanksgiving table:

Pumpkin Pie

Golden Delicious Apple Crisp

 

 

 

 

 

 

Vanilla Custard Pie

Cherry Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Mint Chocolate Meringue Cookies

Gingersnap Cookies

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About Emily

I'm an analyst by day and part time blogger by night living in the Denver area. I'm into everyday style, traveling, soap making and playing drums/vocals in a band. I love spicy food, wide open spaces, beautiful colors and strong coffee. You'll find everyday fashion inspiration, tasty food recipes, and a smattering of whatever I'm into at the moment. Welcome!

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