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Slow Cooker Oatmeal

By gravitybread · Comments (0)
Friday, January 27th, 2012

This original recipe was given to me by my sister in law. I love anything that I can put in a slow cooker so I was looking forward to trying this recipe. The oatmeal turned out creamy, hearty and delicious. I made one batch and used it the whole week for breakfast. It served about 5-6 servings depending on how hungry you are! When reheating, add some milk or water and a teaspoon of biscoff spread per serving.  It adds just enough creaminess and sweetness.

Recipe for Slow Cooker Oatmeal

1 cup of steel oats

2 1/2 cups of low fat milk

2 cups of water

2 tablespoons of brown sugar

pinch of salt

1 teaspoon of vanilla extract

1 teaspoon of maple extract

1/2 teaspoon of cinnamon

Biscoff Spread

Raisins

Banana

Put all ingredients in slow cooker and slow cook on low for 4-6 hours or until liquid is absorbed.  Stir intermittently.  Eat right then and/or store in fridge.

Make sure when you reheat, add a couple of tablespoons of water or milk.  The amount of water or milk will depend on how thick you like it.  I add raisins, biscoff spread and a banana. Yum!

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Categories : Breakfast

Breakfast Muffins

By gravitybread · Comments (0)
Friday, January 27th, 2012

These muffins are a staple in my house. Both my husband and I like these muffins as well as my kids.   I always make extra for my parents as well.  There is a lot of ingredients but they are worth the time.   Often what I will do is combine all of the dry ingredients the night before I am going to make them so when I want to bake them I can just combine the rest of the ingredients and make them quicker.

I got the original recipe from cookinglight.com. They are filling, sweet and just delicious. They also freeze really well.  In the morning, I will pop one in the microwave for about 30 seconds, then toast in the toaster oven. If I want any extra flavor or added sweetness, I spread some fig jam on it. You can also try some almond butter on it for some extra protein.

The recipe yields 24 standard muffins. If you want them a bit bigger you can probably get 20-22 larger muffins (depending on how generally hungry you are in the morning!)

Here is how I make it:

2 cups of whole wheat flour

1/4-1/2 cup of white sugar

1/2 cup of brown sugar

4 tablespoons of  wheat germ

4 tablespoons of wheat bran

1 teaspoon of cinnamon

1/2 teaspoon of ground all spice

1 teaspoon of salt

3 cups of quick oats

1/2-3/4 cup of raisins

2 cups of buttermilk

1/4 cup of canola oil

1/4 unsweetened applesauce

2 teaspoons of vanilla extract

2 large eggs

2 very ripe bananas, mashed

1 cup of boiling water

Directions

1. Combine flour through raisins.  Make a well in the center. Combine buttermilk, canola oil, applesauce, eggs, vanilla extract and mashed bananas. Add buttermilk mixture to dry ingredients. Mix until combined.

2. Add boiling water.  Let mixture stand for 15 minutes.

3. Bake at 375 for about 12-15 minutes depending on your oven. It could be done in less so check after 10 minutes.

 

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Categories : Breakfast, Muffins

Challah

By gravitybread · Comments (0)
Sunday, January 22nd, 2012

This is my favorite recipe for Challah. I love making Challah once every other week for Shabbat. It’s also great for french toast the next day. I make my bread half whole wheat and with a little sugar and lots of honey so its sweet and yummy. The bread may not look absolutely perfect but it tastes amazing. It is great by itself, as a sandwich bread or with a jam or my latest favorite, Biscoff Spread. This spread tastes like graham crackers in a spread and is just absolutely delicious. This recipe makes two challahs so I usually freeze one challah and then use the other one that day. It’s still good the next day but will start to lose its moistness by day three, which is why its so good for french toast.

Making a yeast bread is a bit tricky until you have done it a bunch of times. You have to make sure your yeast is good and proofs well. You also have to make sure that the water is warm but not too hot or it will kill the yeast.  The other trick is making sure that the dough is the right consistency. The dough should not feel sticky but soft. After a while of making this bread, I felt when the dough was right. It is a lot of work but well worth it! The difference in taste from store bought is truly significant. This recipe was originally given to me when I took a Challah class at the JCC in Manhattan. The original recipe was adapted by Shoshana Ohriner. She has a great website and great ideas on how to bake all different types of challahs, even ones with sprinkles, which I thought looked amazing.

If you are interested in learning more about making yeast breads, I really recommend taking a class either at your community center or at a culinary institute. I took an excellent class at the Institute of Culinary Education in Manhattan. Also please note that I wrote approximations such as 1-2 tablespoons of sugar and 1/2 to 3/4 cup of honey. I do love sweet so I add a bit more sweetness to my bread because I love the sweet taste. If you don’t want it that sweet you can cut back to 1 tablespoon of sugar and 1/2 cup of honey.

This is how I made it:

3 packages of dry yeast (about 2 tablespoons)

1-2 tablespoons of brown sugar

3/4 warm water

3 cups of white flour (may need more when mixing)

3 cups of whole wheat flour (may need more when mixing)

2/3 cup vegetable oil

1/2 cup water

1/2-3/4 cup of honey

1 egg beaten with 1 tablespoon of water

Mix yeast, brown sugar and warm water in a bowl. Let stand for five minutes until mixtures bubbles a bit. If it doesn’t bubble you need to start over. I keep my yeast in the fridge and it stays for a long time. Just a tip!

In one large bowl, mix flour and salt. Use a whisk to mix. In another large bowl mix eggs, oil, water and honey.

When yeast has proofed (bubbles a bit), add the yeast mixture to flour and salt mixture and mix well.  Add egg mixture and continue mixing until dough comes together. Add flour if necessary.The dough will remain soft but shouldn’t be sticky.

Since I use my stand mixer for this recipe, I switch over to my dough hook at this point. I mix with the dough hook for about 2 minutes or so. The dough will come together as a ball. If you don’t have a stand mixer, you can knead by hand for a couple of minutes. Feel it intermittently to see if you need to add more flour. Don’t add too much flour or it will get too dry. Add a little bit at a time. Place the ball in a well oiled bowl and turn the ball over so dough is well coated with oil.  Cover with a towel and let rise for about two hours or until doubles in size.

Preheat oven to 325 degrees.

Punch down dough. Divide dough into two large pieces. For each ball of dough further separate into three pieces. Form three ropes per challah and braid accordingly. Place on lightly greased sheet and brush with egg wash.

Bake for 30-40 minutes.  They are done when the challah is browned nicely on top and makes a hollow sound when tapped.

Let cool and eat!

 

 

 

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Categories : Breads

Challenging Behavior During Mealtime

By gravitybread · Comments (0)
Friday, January 20th, 2012

So now that you have all of your books ready and your meal all prepared, what do you do when your child completely rejects it and stands up and starts throwing the food at you? Has this ever happened to you? Well, I will admit that yes, it has happened to me and its something that I have been working on for many months that is always a work in progress. I really wanted to talk about challenging behaviors during this sacred time of the day because it is very easy to fall into a routine of bad behavior during meals which leads to frustration and stress for both the parent involved and other siblings. Although my dog does benefit heavily from this “throwing food” issue, my vet bills for her irritable bowel syndrome cause me some financial and emotional discomfort.  I am going to discuss some strategies that have helped me in the past but I continue to learn from others and research on what I can do differently during mealtime to make things easier for everybody.

Make sure your children are hungry: This has been a very important tip that I do not often follow because I do love to stick to a certain time. Often when I wait till my kids are hungry we will often have a more successful meal. That said, I also don’t suggest waiting till the child is so hungry that they become frustrated and upset (which has also happened to me!). What I have found most helpful is getting the meal prepared and then once they talk about “needing a snack” or “wanting dinner”, I simply reheat. This way they can eat within 10 minutes versus having to wait for you to prepare which does take a long time!

Give Choices: I give choices during each meal. For example, I will ask “Do you want chicken nuggets or turkey?”. They would love for me to ask “Do you want a cookie or a lollipop?” but no such luck.  Giving them a choice between two healthy meals will give them some sense of control of what they are eating. I suggest sticking to two choices because more than that can lead to way too much work for a parent and too many choices for your child.

Give a variety of familiar foods and one unfamiliar food: My son has a major comfort with Applegate Chicken Nuggets which I can fully support. However, I like to serve a variety of other foods with meals, such as vegetables and/or fruit. Often, if I give a familiar food (such as the chicken) with something unfamiliar I have more of a chance of him trying the less familiar food.

Offer food presented the way you would like to be served: I am not suggesting that you garnish with fresh herbs or put the food on your best china. What I mean is placing the food in a pretty and presentable manner on a child friendly plate. I have seen too many times food slabbed messy on a tray (or some other way) and then expecting the child to want to eat it.  I do feel that if the food does not “look good” they may not want to eat it. How I always think of it is, serve food that you would like served to you. I also think that this will help in overall understanding and respect of food during mealtime for now and in the future.

Provide positive reinforcement as much as possible: This is also something I have to remind myself to do and keep doing. Be very specific when you reinforce. Like, “I love the way that you are eating your carrots” or “I love the way that you are using your fork”. This helps them understand exactly what they are doing right versus wrong. Although it may be tempting to say “Eat your food”, I have to bite my tongue sometimes and really focus on  being as specific as possible.

Make meals simple and easy to eat: Having foods that are difficult to eat with a utensil can cause frustration for both parent and child. I have learned this from a recent meal of spaghetti and meatballs. Spaghetti is a challenging food to get on a spoon. Even cut up, it can be challenging to maintain the food on the fork or spork. If you have a child with low frustration tolerance, this can be a very difficult meal and yes, the spaghetti and meatballs took me a very long time to clean up! I will often stick to pasta that is easily picked up with a utensil or can be a finger food. Whole wheat pasta rotini is very easy to be picked up with the utensil or a little hand. Sometimes, I will just serve cheese, crackers and fruit for a meal as well. My daughter loves dips but my son will often reject any dips so that may be a personal preference.

Make the child clean up their own mess when done intentionally: Although it is a lot easier to clean up the food yourself it is a good lesson to make the child pick up the mess that they made. If they had done it by accident that is one thing but when the mess is caused intentionally, I have tried to make it a habit to have the child pick up the mess and put it in the garbage or pick up the utensil if thrown. This also teaches other siblings the consequences of throwing food.

Eat your meal at the table with your child: Eating a similar meal can definitely help. As I have said earlier, eating a meal similar to what your child has can encourage them to eat their food. Eating a different meal can also be helpful because they may want to try your food which they might not have done if it was on their plate. This was how I got my son to eat the bean and barley soup that I made.

MeMoves: This is a program that combines music, movement and images to help the child engage in mind and body. This is a program that was originally created for a child with autism and/or a sensory integration disorder. I started using this program with the children that I currently see for therapy that have developmental disabilities. I loved the DVD so much that I bought it for myself and started using it with my children. I will often do MeMoves before mealtime which focuses them and calms them down before a meal. Each sequence is five minutes long or so and doesn’t require anything but your attendance and your participation.  It even helps me calm down!

No snack an hour and a half before meal: I have tried to make it a rule not to have any snacks, juice or milk anytime after 10:30 (for lunch) and 3:30 (for dinner). This way you may be guaranteed that your child will be more hungry for their meals. If too many snacks are being eaten all morning or afternoon, your chance of a successful meal declines! Another tactic that I have used which works pretty well is taking the rest of the meal that they have not eaten and using it as a snack.

Take a break if needed: If your child still won’t eat after all of these strategies, consider that there may be other factors such as your child not feeling well or simply just being too tired to eat. If that does happen, put the meal back in the fridge and try again later.

 

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Categories : Challenging Behaviors

Shortbread stars

By gravitybread · Comments (0)
Friday, January 20th, 2012

I don’t know why all of a sudden I wanted shortbread cookies. It might have been after watching Barefoot Contessa on the Food Network one day. I wanted a cookie that is easy to make, sweet, crunchy and had a nice vanilla taste.  I was also out of eggs which left me few options. After searching for a short period of time, I came across this excellent recipe here. The cookies are everything I wanted in a shortbread cookie. They were crunchy, not too sweet, had a nice vanilla taste and were easy to make. These cookies can be put through a cookie press, made into different shapes with cookie cutters, or just rolled into balls and flattened for little round cookies.  Both times I made these cookies, I dipped them in melted chocolate with some sprinkles. They were a hit for New Years Eve and my kids loved them.

Recipe Adapted from Shortbread Cookies II by Sally (from allrecipes.com)

Ingredients

  • 1 cups butter, softened
  • 1/2 cup white sugar
  • 1-2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1/2 cup chocolate chips or candy melts melted (after cookies are made)

 Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
  3. Roll out and cut cookie cutters or roll into small balls and flatten for small circle cookies.
  4. Bake for 10 – 12 minutes.
  5. After cooling, dip in chocolate or candy melts and add desired toppings.

 

 

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Categories : Cookies

Doughnut Pops

By gravitybread · Comments (0)
Friday, January 20th, 2012

My husband told me that I cheated by making these because I basically just bought Munchkins from Dunkin Donuts and used them for my Doughnut Pop. I thought maybe I did cheat, but you really can’t go wrong with a Munchkin, can you? They are already baked, delicious and just the right size! I wanted to focus on just getting it right with the decorating and not focus so much on the actual cake part itself.  The result was a lot of happy adults and children eating lollipops. Even if I did cheat a bit, they were really yummy!

Here is the recipe:

1. Doughnut Holes

2. 1 cup of semisweet chips with vegetable oil for desired consistency (or use candy melting chocolate)

3. sprinkles

Melt chocolate in microwave. Dip lollipop stick in chocolate and then stick it in the Munchkin. Put the Munchkins with the lollipop sticks on a cookie sheet and then put in the fridge to set. Let set for about 10 minutes. Add oil to to melted chocolate until you get a good consistency for dipping. Dip munchkin in chocolate and sprinkle some sprinkles on top. make sure to use the right bowl when dipping the Munchkin in the chocolate, preferably a taller glass or measuring cup so its easier to dip.  Stick pop on a styrofoam block to dry. Continue with other Munchkin pops until done. Put all pops in the fridge to set. I would keep these pops in the fridge until ready to serve. If you use candy melting chocolate you would just need to set the chocolate in the fridge and can probably leave them out after they set.

You can modify these any way that you want. Use white chocolate, different color candy melts or add different decorations. They are easy because you already start with a baked product so they are good in a pinch or for even birthday parties. Kids love them and adults love them too.

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Categories : Cakes

Irish Soda Bread

By gravitybread · Comments (0)
Friday, January 20th, 2012

This Irish Soda Bread is an amazing recipe.  I went to a pub a couple of months ago in Westfield New Jersey and first tried Irish Soda Bread.  I loved it so much that I was all about finding a good recipe to make it myself. I love bread with loads of raisins, moist, a little sweet and crunchy on the outside. After many searches for the perfect recipe for Irish Soda Bread I found it here at allrecipes.com. The bread comes out of the oven warm and absolutely amazing. Its excellent right out of the oven and even after a couple of days. I have never frozen it because it never lasts! I have gotten so many compliments on this bread, its worth trying.

 

Irish Soda Bread by Penguin Lady (This is exactly how the recipe is written on the website)

Ingredients

  • 1/2 cup white sugar
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 cups raisins
  • 1 tablespoon caraway seeds
  • 2 eggs, lightly beaten
  • 1 1/4 cups buttermilk
  • 1 cup sour cream
 Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
  2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread. Dust with reserved flour
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
Modifications by Me
I leave out the caraway seeds and use low fat sour cream. I try to save the calories when I can!

 

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Categories : Breads

Carrot Muffins

By gravitybread · Comments (0)
Friday, January 20th, 2012

These muffins are so good and really nutritious. Although my kids eat steamed carrots just the way they are I thought any other way to sneak in more vegetables is a good thing! I started playing around with different carrot muffins recipes a long time ago searching for the perfect one. I disliked the kind of carrot muffins that when you bit into it, you still tasted the crunchiness of the carrot. I wanted a recipe that incorporated pureed carrots so I wouldn’t have that contrast of soft and crunchy in a muffin. Since I eat muffins pretty much every day I needed to make them healthy, yummy and filling. They also have wheat germ in there that gives some extra fiber and protein. These muffins are great with fig jam or perfect just by themselves.

Ingredients:

2 cups of whole wheat flour

3/4 cup of brown sugar

2 tsp of baking powder

1 tsp of baking soda

1/2 tsp of salt

1 tsp of cinnamon

1/2 tsp of ground all spice

2 tablespoons of wheat germ

3 eggs

1/2 cup of canola oil

1 tsp of vanilla

1 cup of carrot puree

 

 

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Categories : Muffins

Chocolate Chip Cookies

By gravitybread · Comments (0)
Friday, January 20th, 2012

These are my basic chocolate chip cookies that I have been making for years. They come out great each time and even do well as a cookie pie when using a deep dish pizza pan. The recipe is from the Great American Cookie Cookbook (2001). The cookies are sweet, a little crunchy and chewy. They are crunchy coming out of the oven but nice and soft the next day. The cookie pie is excellent too especially for a special occasion. U usually frost the cookie cake

Hershey’s Soft and Chewy Cookies

1 cup (2 sticks) butter

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1/4 cup light corn syrup

1 egg

2 teaspoons vanilla extract

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 package of chocolate chips

Directions:

1. Heat oven to 350 degrees.

2. Beat butter and sugars in bowl until fluffy. Add corn syrup, egg and vanilla. Beat well. Stir together flour, baking soda and salt. Gradually add to butter mixture, beating until well blended. Stir in chips.

3. Roll in rounded teaspoons and bake for about 10 minutes or until golden brown.

YUM!!!!!!!!!

 

 

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Categories : Cookies

Gravitybread, the recipe and story

By gravitybread · Comments (0)
Friday, January 20th, 2012




What is Gravitybread? That is what most people asked me each time I told them my email. To be honest, I was a bit embarrassed by it because the website my husband and I originally created was a bit amateur, you might say. Which is what motivated me to be proud of Gravitybread, change the website and use it as a way to display my favorite recipes, share advice and discuss how well you can incorporate language into mealtime with your children.

Anyway, to get back to what Gravitybread is. Gravitybread is a quick bread that I created when I first met my husband and started to really enjoy baking. I also love bananas. My husband likes anything to do with gravity (especially going very fast, specifically mountain biking and skiing) and I like bread. There you have it!  We thought that was a good name for the website and wanted to create an actual bread to go with the website.

I began playing around with an applesauce quick bread with some yummy additions.  After many trials, the bread recipe that I came up with was healthy, delicious and satisfying. I will modify this recipe here and there, especially for my son who cannot have nuts.  Below is the original recipe, feel free to modify it as needed.

The bread is excellent when it comes out of the oven but even better a day later!

Recipe for Gravitybread

1 cup of whole wheat flour

1 cup of white flour

2 teaspoons of baking soda

1/4 teaspoon of salt

3-4 nicely ripe bananas

1/2 cup of applesauce (I like either sweetened or unsweetened and you can modify the sugar based on what you use)

1 cup of brown sugar

2 eggs

1 teaspoon of vanilla extract

2 tablespoons of peanut butter

1/2 cup of raisins

1/2 cup of chocolate chips

Instructions:

1. Mix applesauce and brown sugar.

2. Mix and whisk all dry ingredients in a bowl.

3. Add the flour to the sugar mixture.

4. Add remaining ingredients (except chips and raisins)

5. Fold in raisins and chips.

6. Bake at 350 for about 60-65 minutes or until done.

Enjoy warm or even better the next day. It last for about 3-4 days on the counter. It freezes well too.

 


 

 

 

 

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Categories : Baking, Breads
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