Calli's Kitchen

Dairy-Free Brownies : (Optional Brownie Muffins) 1   cup   coconut oil, melted 1/2   cup   granulated sugar 1  cup  brown sugar 4   large eggs 1   tablespoon   pure vanilla extract 1   cup   all-purpose flour 1   cup  unsweetened cocoa powder 1  teaspoon   sea salt   Preheat oven to 350ºF. Mix coconut oil, sugars, eggs, and vanilla. Add the sifted dry ingredients: flour, cocoa powder, salt and baking powder. Pour batter into greased 9x13 pan, OR Divide batter evenly between 12 greased  or paper-lined muffin cups. Bake for 20-30 minutes, until brownie consistency. Let cool on a wire rack.

Chocolate Pretzel Bites : 1 package of pretzel twists or squares 1 package  chocolates  squares or kisses 1 package chocolate chips or M&M's Preheat oven to 200 degrees.  Align pretzels on cookie sheet in a single layer then top each pretzel with one chocolate square.   Bake for 4 - 5 minutes, until the chocolate is shiny and soft (but NOT melting, the chocolates should still hold their shape). Remove from oven and carefully place one chocolate chip  in the center of each soft square and press down to spread the chocolate.  Place in freezer or refrigerator and allow to rest until chocolate has set, about 5 - 15 minutes. Store in an airtight container.  

  Mocha Chocolate Chip Muffins : 2 cups flour 1/2 cup baking cocoa 1/4 cup oat bran 1/4 cup sugar 1/4 brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon coffee granulates OR 1/4 cup coffee concentrate 2 eggs 2 cups plain yogurt 6 tablespoons butter, softened 2 tablespoons orange concentrate or zest 3/4 cup chocolate Combine the first 8 ingredients.  In another bowl, beat the next 5 ingredients.  Stir together until moistened. Fold in chocolate chips.  Fill greased or paper-lined muffin tray.  Bake at 375° for 15 - 20 minutes.  Cool on wire racks. Best served warm.

Mrs. Holcomb’s Stew : 3-4 chicken breasts (boneless, skinless) OR 1 cup browned Italian sausage About 8 cups broth or stock 1 cup brown rice 1 cup lentils (any color) 1/4 cup (mild-tasting) olive oil 1 can diced tomatoes, undrained 1 onion, chopped 2 celery stalks, chopped (Optional: carrot, chopped) (Optional: 1/2 teaspoon fennel) *1 Tablespoon cumin *1 Tablespoon cilantro 1 teaspoon minced garlic 1/2 teaspoon salt (unless broth is already salty) 1/2 teaspoon pepper Method 1: Add all ingredients to crockpot. Cook for 4-6 hours on high OR 8-10 hours on high. Method 2: Cook chicken. Cut cooked chicken and add all ingredients to pressure cooker. Heat to a mild boil, cover and bring to steam. Cook 20-30 minutes at lower steam level. Take off heat for slow release of pressure or quick-release under cool water. Serve with cornbread (OR *with sour cream, cheese, tortilla chips or Fritos). *For a more Mexican style  

Sourdough Bread : (Makes 1 loaf) 400 g flour 250 g water 75 g starter 8 g salt Stretch and fold 2-4 times over the next few hour. Cover and let rise for about 8 hours, until twice its size Shape and place in banneton. Cover and refrigerate for up to 24 hours. Move dough into baking pan*, score, and p ut in cold oven. *For Loaf Pan: Bake at 350°F for 40-50 minutes. *For Round Dutch Oven: Bake at 425°F for 55 minutes with lid on. Move to cooling rack and wait at least an hour before cutting.

Sweet Potato Pizzas :   4-5   med/large sweet potatoes 1   lb  breakfast sausage 2   tsp   olive oil or other cooking fat 1 can  diced tomatoes 1/2 small onion ,   chopped 2-4 garlic cloves ,   chopped Dried Italian seasoning Crushed red pepper flakes and/or chili powder Salt and pepper Bake your sweet potatoes: Heat your oven to 400 degrees.  Thoroughly wash and dry sweet potatoes. Use a knife to make about eight crosswise slashes up and down each potato. C oat your washed sweet potatoes lightly with coconut oil or bacon fat and sprinkle with salt. Bake on a foil lined sheet for 30 minutes. Rotate the baking sheet 180 degrees and continue baking  30 minutes more,  until totally soft on the inside.   While potatoes are cooking, heat a large skillet over med heat and add cooking fat. Crumble the sausage into the skillet, and stir and cook until the sausage begins to brown.  Add the onions to the skillet, stir and cook until translucent, then add the garlic, tomatoes and seasonings. Cont

Orange Walnut Brownies: 1   cup   butter, soft/slightly melted 1   cup   granulated sugar 1   cup   packed brown sugar 4   large eggs 1   tablespoon   pure vanilla extract 1   cup   all-purpose flour 1   cup  unsweetened cocoa powder 1   teaspoon   sea salt Zest from 1 orange 1/2 cup  chocolate chips 1/2 cup walnuts, chopped - Preheat oven to 350°F. In a  large mixing bowl   whisk  together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract until smooth and combined.  Sift  in flour, cocoa, and salt, and stir until just combined. Don't over mix. Fold in orange zest, chocolate chips, and walnuts. Spread evenly into greased 9x13 pan. Sprinkle extra chocolate chips on top.  Bake for 25-30 minutes. Garnish with a slight sprinkle of sea salt. Let cool before cutting into squares.     (6/15/2024)

Orange Chocolate Walnut Cookies: 1/2 cup butter, room temperature 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 1/4 cup orange juice 1/4 cup milk 2 cups flour 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/4 teaspoon orange zest 1 cup chocolate chips  1 cups walnuts, chopped Scoop onto cookie sheet. Bake at 350°F for 12-15 minutes.   (6/5/2024)

Chocolate Chip Cookies: Mix together: 1 cup butter (2 sticks) 1 1/2 - 2 cups brown sugar 1/4 cup milk Beat well. Add: 1 Tablespoon vanilla 2 eggs Beat again. Add: 3 1/2 cups flour 1 1/2 teaspoons baking soda 2 teaspoons salt Mix; without stopping, add: 2 1/2 cups chocolate chips *For my holiday variation, add 1/2 - 1 cup finely crushed peppermint sticks Bake at 375° for 8-10 minutes.

Sourdough Stromboli: 600 g flour 360 g water 100 g starter 12 g salt + a few sprinkles Italian seasoning, onion powder, garlic powder, parsley Optional toppings: Cheese Pizza sauce Diced tomatoes Other Cheese Pepperoni Sausage Egg, beaten More cheese Let rise and ferment. Divide dough in half and spread out into two rectangles. Add desired toppings into center of dough. Fold dough over toppings. Bake 375°F for 45-60 minutes.    

  Pre-heat greased griddle. Form sourdough into thin, 3 inch rounds. Cook on griddle (a few minutes each side). Remove from heat. Top with hummus. Add a few sprinkles of paprika, chili powder, salt, black pepper, and turmeric.

  Sourdough Hot Dog Buns: 100 g Sourdough Starter 180 g Milk, warm 100 g Water 20 g Sugar 5 g Salt 500 g Flour After bulk rise, divine into 8 equal parts (about 100 g each). Shape dough into logs and place on a lined/greased baking sheet. Leave a little space between them but close enough that they touch once risen. Let rise for 30 minutes. Cover and put in refrigerator for a longer fermentation or bake immediately. Bake at 355°F for 20 minutes.