A collection of fun and/or interesting things I’ve enjoyed recently. Please help yourself to this potluck of links.
Only the most adorable Toddler Naps with Puppy photos ever.
Did you know that the naked mole rat is immune to cancer? Fascinating read.
Discover the secret ingredient that gets hard to clean pans bright and sparkly. And with a baking ingredient that you probably have in your cupboard. No, it isn’t baking soda. Confession: Making pans messy is kind of a hobby for me. And sometimes I don’t have time to clean up the mess right away. Ugh. You know those cheap pans that buckle in the oven? Bake a pie on a flimsy pan and you’ll know why I was thrilled to learn how to get dirty pots and pans clean the easy way. Shirley at Gluten Free Easily knows her stuff.
In case you missed it, I shared recipes for Mesquite Spice Cookies, Sweet Potato Scones, Banana Oatmeal Cookies, Birthday Cake Balls, Sugar Cookies, Vegan Coconut Sugar Cookies, and Kale Trees. One of those recipes is my favorite of all time. If you liked any of those posts, please share with your friends. I still link to recipes on Facebook, but only a handful of people see any given post there.
The box has directions, but I didn’t follow them. What I added to the mix: 3 eggs, 1/3 cup olive oil, and 1.75 cups cold water. Mix those liquids together first, then add dry ingredients (including 2 teaspoons of the yeast). Save that extra bit of yeast though.
After mixing, cover and refrigerate dough overnight. The next day or even the day after that, stir in reserved 1/4 teaspoon yeast dissolved in 2 tablespoons of warm water and blend thoroughly.
Use a #10 disher to scoop pita bread onto parchment lined pans. Four or five will bake comfortably on one half-sheet pan. Use a wet spatula to spread dough into a circle, approximately 4 inches in diameter. Heat oven to 400 degrees. When it’s done heating, pitas are ready to pop in oven. Bake for 10-12 minutes. Slice in half before storing frozen to defrost anytime. By the way, whole pitas are great for pizza crust. Yield: 12 or 13 pita breads.