Kitchen Kneads

Kitchen Store

Shop Products WishlistWishlist LoginLogin Cart Track Your Order

Summer Brownies and Lemonade

When I see Memorial Day on the calendar, it screams to me that school is almost out for the school year, and the beginning of summer. I love to be outside enjoying the sunshine. At the same time, I enjoy hiking and picnics. And brownies and lemonade.

I want to share some delicious, fast, and limited-ingredient cookies and brownies over the next few blogs to have the best of both worlds. Along with great cookies, I also want to share some healthy and delicious cold drinks for hot summer days.

Home-cooked treats and plenty of time outside. My little grandson loves to cook with mommy and these recipes are a win-win for little ones and attention span for activities in the kitchen.

Summer Brownies and Lemonade

What I especially love about these recipes that I found is that they were all measured and mixed in the same bowl.

The key kitchen tool is an accurate scale. I have found that once I started using a kitchen scale, I wonder how I survived so long without my it. The brownies that I am sharing today has Nutella and buckwheat flour. Buckwheat is not in the wheat family. It is a grain-like seed that grows throughout the United States.

Buckwheat can be eaten in savory or sweet dishes, whole or ground into flour. Buckwheat is one of my favorite flours for the following reasons:

• Buckwheat contains more antioxidants than any other cereal group
• Buckwheat has anti-inflammatory and anti-cancer properties
• One cup of buckwheat has 22 grams of protein
• One cup of buckwheat has 17 grams of dietary fiber which is about 70% of the daily requirement
• Helps to lower blood pressure
• Gluten free
• Can aid in preventing diabetes and has a low glycemic index
• Provides great energy

Summer Brownies and Lemonade

Try these brownies as part of your brownie fudge sundae. It’s delicious!!

3 Ingredient Buckwheat Brownies

• 1 ¼ cups (370 grams) Nutella
• 2 large eggs
• ½ cup (60 grams) buckwheat flour
• Flaky salt (optional)

Instructions:

1. Heat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment, with overhand on two sides, or grease and flour. (Flour with buckwheat flour) An 8-inch pan is critical to use. These brownies are a shorter type brownie due to the ingredients, but delicious.
2. Using a large bowl, place on scale and tare the bowl. Add 370 grams of Nutella and 2 large eggs and mix well.
3. Tare the bowl again with the ingredients that are already in the bowl and add 60 grams of buckwheat flour. Stir until smooth and spread into prepared pan. Sprinkle with salt if you are using salt.
4. Bake for about 26-28 minutes until puffy, crackly, and a cake tester inserted near the corner comes out clean.
5. Let cool before cutting into squares.

I know that this recipe will become a new summer favorite!!

Summer Brownies and Lemonade

I also want to share with you today my favorite lemonade that has so many possibilities. I like my food to have as much nutrition as possible and this lemonade is no different. Barley water that is made into lemonade will quickly win your taste buds!!

Barley is one of my favorite grains and barley water is a medium for those nutritional benefits to our diet. Barley is a whole grain that contains dietary fiber, vitamins, and minerals that are not found in grains that have been refined. Barley helps reduce the risk of heart diseases, diabetes, blood pressure, obesity, and many other chronic health problems.

Summer Brownies and Lemonade

Barley Lemonade

• ¾ cup hulled barley, rinsed clear in a sieve
• 6 cups of distilled or filtered water
• 2 lemons – zested and squeezed
• ¼ – ½ cup honey

Instructions:

1. In a medium pot, bring barley and water to a boil. Lower to a slow boil for 15 minutes. Strain water into a glass jar.
2. Add the lemon zest and juice to the hot water immediately and add honey to taste. Stir until honey is dissolved.
3. Drink hot or chill until cold.

Add-in options:
• Fresh, smashed strawberries or other fruit (peaches, cherries, raspberries, blackberries)
• Basil leaves
• Mint leaves

Enjoy this lemonade. I really like to use the 2-quart mason jars or any glass ½ gallon or gallon jar. This lemonade stores well and is truly one of our family favorites on any day!!

Sources:
10FAQHealth
Food 52
Spruce Eats
Boldsky.com

Living in Utah, the melting snow shows signs of spring on the ground. As I walk in my neighborhood, I see neighbors cleaning up their yards and lawnmowers firing up for the first smell of cut grass.

As my walk continues and I round the corner to my house, I smile. My lawn is filled with spring and no lawnmower. My yard, and I am very proud of it, is filled with dandelions. Some may feel sorry for me and even leave me notes to help mow. I kindly tell them thank you and wish them a good day. I love my dandelions.

Dandelions: The Hidden Gem

Last year, my friend, Dawn Mikesell posted a blog on the Kitchen Kneads blog about dandelion jelly, and that started my journey with dandelions. Dandelions are, yes, edible — the flower, the leaves, and the root are loaded with vitamins, minerals and fiber.

Dandelions Greens can be eaten cooked or raw and are an excellent source of vitamins A, C, and K. They also contain vitamin E, folate and small amounts of several minerals including iron, calcium, magnesium, and potassium. One cup of chopped, raw dandelion greens has 25 calories, 1.5 grams protein, 1.9 grams of fiber, and 0.4 grams sugar.

The root of the dandelion is rich in the carbohydrate inulin, which is a type of soluble fiber found in plants that supports the growth and maintenance of a healthy bacteria flora in your intestinal tract. They also contain powerful antioxidants, which may explain why this plant has such broad applications for health.

Dandelions contain high levels of the antioxidant beta-carotene, which is known to provide strong protection against cellular damage and oxidative stress. Go to the sources listed below and learn even more about the health properties of this hidden gem.

Dandelions: The Hidden Gem

Now that you have realized that there is a hidden gem in this weed that most people do all in their power to rid their yards of, perhaps you like me, will smile and enjoy every day of dandelion season.

I have so many wonderful recipes, so I want to share dandelion flower recipes with you this week and dandelion greens recipes next week. Some of you reading this blog may live in areas that the yellow carpet of dandelions is turning to white fluff. Others may not have seen them yet if you live in colder areas.

Dandelions: The Hidden Gem

I try to eat as healthy as possible so I did not attempt the deep-fried blossoms. There is a blogger in Montana, homespunseasonalliving.com who has a wonderful 22-page cookbook on dandelion recipes.

I am going to attempt a cookie that I make that is healthy and add blossoms, but today I give you bread recipes to pair with the delicious jelly. Kitchen Kneads may not be able to supply your dandelions, but all for the remaining ingredients, stop in and stock up for your delicious dandelion creations.

Dandelions: The Hidden Gem

Dandelion Muffins

• 1 cup bread flour
• ¾ cup artisan flour
• ¼ cup barley flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/3 cup honey
• 2 large eggs
• ½ cup coconut oil, melted
• ½ cup Dandelion Petals (about ½ ounce)

Instructions:

1. Preheat oven to 375 degrees F. Grease a muffin tin or small loaf pans.
2. Whisk together the flour, baking powder, and baking soda in a large bowl. Set aside.
3. Whisk together the honey, milk, eggs, and coconut oil until well blended.
4. Pour the wet ingredients into the dry and mix well.
5. Fold in the dandelion petals.
6. Divide the batter equally between 12 muffin cups or 6 muffin cups and 1 small loaf pan. Fill 2/3 full.
7. Bake in preheated oven for 15 minutes. An inserted toothpick will come out clean and the edges will be browned.
8. Cool in pan for 5 minutes.
9. Remove from pan and allow to cool on wire racks.

Options: I made two batches of these. One just like the recipe and in the other batch I added 1 tablespoon of lavender buds. Both versions are delicious. These muffins are delicious, moist and beautiful. For one batch I also made 6 muffins and 1 small loaf.

*****

Dandelion Bread

• 1 cup bread flour
• 1 cup hard red wheat flour
• 2 teaspoons baking powder
• ½ teaspoon real salt
• 1 cup dandelion flowers
• ¼ cup coconut oil
• 4 tablespoons honey
• 1 egg
• 1 ½ cups milk

Instructions:

1. Combine dry ingredients in a large bowl including petals and make sure to separate clumps of petals.
2. In a separate bowl mix together milk, honey, oil, and beat in egg.
3. Add liquid to dry mixture. Batter should be fairly wet and lumpy.
4. Pour into greased bread pan.
5. Bake at 400 degrees F for 25-30 minutes or until done. An inserted toothpick should come out clean.

This bread is delicious. I really like to toast this and use the dandelion jelly.

On a previous blog, I made bread in a bag. Use that same recipe and add 1 cup dandelion flowers and 1 tablespoon lavender flowers. This is a great yeasted bread that I used with dandelion pesto and homemade cheese and fresh chicken pieces. This is the most delicious toasted sandwich.

Try these recipes and enjoy dandelions in a whole new light. You will have a yard like mine before you know it. Watch for next week’s blog for a great recipe with dandelion greens.

Sources:
Food Network
Homespunseasonalliving
Precisionnutrition.com
healthline

Dandelions: The Hidden Gem

You may ask yourself, rice pudding and tabbouleh are the two oddest recipes together in a post – but there is a reason… Mother’s Day is around the corner and these two recipes are delicious for a Mother’s Day brunch or a dessert inside or dining on the patio.

Skillet Rice Pudding and Tabbouleh

The first recipe is Skillet Rice Pudding. I love rice pudding. My husband spent 2 years in Denmark. When we got married, I learned to cook Danish food. I am not sure today who enjoys Danish food more, me or him. Rice pudding is one of our favorite dishes, any time of the year. Along with Danish cooking, Hygge, the concept of coziness and warmth, this recipe is a winner. Rice pudding with candles and a cup of tea on a cooler evening is fantastic. Picture a pleasant evening outside, fairy lights, candles, and rice pudding with friends and family. Rice pudding is a fantastic go-to recipe all times of the year. It has always seemed like a dessert that takes a long time to make. I found this recipe and made it for Easter. While this recipe may not be traditional Danish, we love it. I especially like to eat it hot. One of my dear friends has never liked rice pudding since second grade where she thought rice pudding was raisin soup, but she LOVED this recipe. There are so many options when making, so I will add a section for options besides raisins.

The rice that makes this recipe is brown sweet rice. Anytime you see the word sweet rice, the rice will be a sticky rice. The recipe is what I call a bare bones recipe – ingredients that are usually on-hand. This recipe makes up fast. I make the rice beforehand. By doing this the recipe will come together so fast. I also like to put the whole skillet on a trivet and dish the pudding up from the middle of the table. I topped the pudding with cherry sauce, whipped cream, and fresh grated nutmeg. Brown sweet rice as well as all of the ingredients used to make this recipe can be found at Kitchen Kneads.

Skillet Rice Pudding and Tabbouleh

The second recipe, Tabbouleh, has been one of my favorite salads for years. Tabbouleh is a Mediterranean salad that takes little time to make and is extremely healthy. This salad can be a side dish or a filling in a pita bread. In a pita, it can be topped with meat of choice and feta cheese. This recipe uses bulgur. Bulgur is cracked wheat that has been parboiled. Kitchen Kneads stocks bulgur as well as all your other grain needs. This recipe is one that you can make and eat through the week. 

As gardens are beginning to be planted, use your garden harvest to make this recipe. Fresh mint, tomatoes, parsley, and cucumbers are garden regulars. If you haven’t ever had this salad, give it a try. You will be surprised with a flavor that is so satisfying and filling.

Skillet Rice Pudding

  • 2 cups cooked whole grain sweet brown rice (I cook this in a multiuse cooker. 2 cups rice, 2 cups water in a multiuse cooker on rice setting on high for 15 minutes. You will only use 2 cups of the cooked rice. I use the rest of the rice with yogurt and fruit.)
  • 1 ½ cups milk
  • 1 /4 to 1/2 cup pure maple syrup
  • 1 to 1 ½ cups dark raisins
  • 1 tablespoon unsalted butter
  • 1 teaspoon cinnamon (I use Ceylon cinnamon)

Options:  You could use a combination of raisins and chopped pecans, honey can also be substituted for the maple syrup, fresh ground nutmeg can also be used if desired in the pudding.

Instructions:

  1. In a medium saucepan, combine 2 cups cooked rice, milk, syrup, and raisins.
  2. Bring to a boil.
  3. Reduce heat and simmer 13-15 minutes until thickened. Stir frequently.
  4. Remove from heat and stir in butter and cinnamon.
  5. Serve with cherry sauce and top with whipped cream and fresh ground nutmeg.

*********************************************************************

Tabbouleh

  • ½ cup fine bulgur
  • 1 cup boiling water
  • 2 cups finely chopped fresh flat leaf parsley
  • ½ cup finely chopped fresh mint
  • 2 scallions cut into tiny pieces (white and green parts)
  • 2 medium tomatoes, cut into ¼-inch pieces
  • ½ seedless cucumber, peeled, cored, and cut into ¼-inch pieces
  • 2 tablepoons olive oil
  • 3 tablespoons fresh lemon juice
  • ¾ teaspoon salt (I use Redmond Real Salt)
  • ¼ teaspoon black pepper

Options:  You can also add in 1/3 cup chopped black olives, 1 ½ cups cooked garbanzo beans, and/or top salad with a bit of crumbled feta cheese.

Instructions:

  1. Place bulgur in a heat-proof bowl. Pour over boiling water, then cover bowl with lid. Let sit 30-45 minutes. Fluff with fork and drain any excess water off of bulgur.
  2. Transfer bulgur to a bowl. Add parsley, mint, cucumber, tomatoes, scallions. Toss to blend.
  3. In a small bowl, combine lemon juice, olive oil, salt, and pepper. Mix well.
  4. Mix the dressing into the salad. Add additional salt and pepper to taste if needed.
  5. Salad can be eaten immediately or chilled for 30 minutes before eaten to let the flavors blend for a stronger flavor.

I challenge you to try these two recipes. You will enjoy them and have a couple of new favorites in your recipe toolbox! Happy Spring and Happy Hygge!!

Sources:  All recipes, Epicurious
Skillet Rice Pudding and Tabbouleh

Skillet Rice Pudding and Tabbouleh

Office

Monday 9:30am - 5:00pm
Tuesday 9:30am - 6:00pm
Wednesday 9:30am - 6:00pm
Thursday 9:30am - 6:00pm
Friday 9:30am - 6:00pm
Saturday 9:30am - 5:00pm
Sunday CLOSED
Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions? 888-881-9957 [email protected]
Kitchen Kneads Ogden, UT Kitchen Supply Store