The Simple Life

Have you ever seen such a messy, happy little face? I guess this is what happens when I try to "simplify" and spend the day at home cleaning, baking, etc. Actually, this week I have been forced to stay at home and enjoy menial tasks because behind all of that chocolate is a girl with the croup.

Madeline and I made some wonderful good eats today, and I think I'll share the recipes. The first is for an absolutely divine (and not really THAT bad for you) chocolate pie from Alton Brown, who I'm semi-obsessed with right now. I got his new cookbook for Christmas, and love, love, love it. The second is my mother-in-law's honey wheat bread. It's to die for.

Alton Brown's Moo-Less Chocolate Pie

13 oz. semisweet chocolate chips

1/2 cup coffee liqueur (omitted)

1 tsp vanilla extract

1 pound silken tofu, drained

1 tablespoon honey

1 9 inch chocolate wafer crust

1. Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

2. Melt the chocolate chips with the liqueur (again, omitted) and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula.

3. Combine the tofu, honey, and chocolate mixture in a blender or food processor and spin until smooth (about 1 minute).

4. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.

Karen Serr's Honey Wheat Bread

3 1/2 to 4 cups all purpose flour

2 1/2 cups whole wheat flour

2 packets yeast

2 tsp salt

1 cup milk

1 cup water

1/2 cup honey

3 tbsp extra virgin olive oil

1 egg

2 tbsp wheat gluten (omitted because I didn't have any)

In a large bowl combine 2 cups flour, 1 cup whole wheat flour, yeast, salt, and wheat gluten, mix well.

In a sauce pan, combine milk, water, honey, and oil to 120-130 degrees. Add the liquid mixture to the dry mixture along with the egg and beat batter for 3 minutes.

Gradually stir in the rest of the whole wheat flour and enough remaining flour to form a firm dough.

Knead, adding flour as needed for 5 to 8 minutes until smooth and satiny (this is where I'm immensely grateful for my kitchenaid!)

Lightly grease bowl with extra virgin olive oil, turn dough in the bowl to grease top, put in bown and cover until doubles in size. About an hour

Punch down dough and divide into two loaves. Put in loaf pans lightly sprayed with pam. Cover and let rise until double in bulk. Put in over pre-heated to 350. Bake for 20-30 minutes or until done according to your oven. It's ok if bottom of loaf is a little moist. Butter top of loaves as soon as they come out of the oven for a softer crust.