Turns out, pitas for wraps aren’t too tricky, so why not have a nice warm pita tonight, instead of a sad cold one from the store?
Ingredients:
- 1 cup warm water
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 tablespoon honey
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour, plus additional as needed
- 1/2 teaspoon salt
- canola oil for brushing
In a large bowl, combine the water, yeast, and honey, and stir briefly to combine. Set aside for 10 minutes for the yeast to work while you gather your remaining ingredients/tools.
Stir in both flours and the salt, stirring until it comes together to a rough dough.
Turn out onto a lightly floured surface to knead until smooth, about 5 minutes. If your dough is super sticky, you can add additional all-purpose flour as needed. My dough picked up the bit of flour from the counter, but otherwise didn’t need any extra.
Shape the dough into a ball and place in a greased bowl, rolling to cover all sides of the ball in a light layer of grease.
Cover, and let rise in a warm place until doubled, about 1 1/2 hours.
Once risen, knock the dough back down, pressing out the air, then divide into 8 equal portions. (my one weakness, even portions!)
Roll out the first piece of dough into as thin a circle as you can. (oh, right, my other weakness, rolling into circles!)
If you roll them all out at once, most of them will have started rising again by the time you get to them.
Heat a large cast iron skillet over medium-high heat. For reference, mine is 12 1/2″. Brush with a thin layer of canola oil. Place the rolled out dough in the skillet and cook for 30 seconds, until it starts to bubble.
Flip and cook 1-2 minutes, until puffy with a few golden spots.
Flip back to the first side and cook an additional minute. While the pitas cook, roll out the next pieces of dough. Place the cooked pitas to the side on a plate, separating with paper towel.
I always only needed 30/60/60 seconds for mine, and actually used a repeated 30 second timer like this to ensure I was moving them when I meant to. If your stove burner isn’t level, make sure you’re brushing the oil that may pool at one end of the pan around so that the dough isn’t being placed on partly greased, partly dry pan.
Whole Wheat Pitas
From How Sweet Eats.
- 1 cup warm water
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 tablespoon honey
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour, plus additional as needed
- 1/2 teaspoon salt
- canola oil for brushing
In a large bowl, combine the water, yeast, and honey, and stir briefly to combine. Set aside for 10 minutes for the yeast to work while you gather your remaining ingredients/tools.
Stir in both flours and the salt, stirring until it comes together to a rough dough, then turning out onto a lightly floured surface to knead until smooth, about 5 minutes. If your dough is super sticky, you can add additional all-purpose flour as needed. Shape the dough into a ball and place in a greased bowl, rolling to cover all sides of the ball in a light layer of grease. Cover, and let rise in a warm place until doubled, about 1 1/2 hours.
Once risen, knock the dough back down, pressing out the air, then divide into 8 equal portions. Roll out the first piece of dough into as thin a circle as you can.
Heat a large cast iron skillet over medium-high heat. Brush with a thin layer of canola oil. Place the rolled out dough in the skillet and cook for 30 seconds, until it starts to bubble. Flip and cook 1-2 minutes, until puffy with a few golden spots. Flip back to the first side and cook an additional minute. While the pitas cook, roll out the next pieces of dough. Place the cooked pitas to the side on a plate, separating with paper towel.
Ingredients:
While you wait, process the chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.
Once the beet has cooled, wrap it in paper towel and rub firmly to remove all the skin. Trim off the scraggly root end, and any remaining base of the greens. Cut beet into 8 large pieces.
Add the sliced beet to the mixture in the food processor, processing until smooth again.
Taste, and add any additional salt if desired.
Serve with bread/toasted baguette/crackers, and garnish with mint leaves, poppy seeds, or olive oil if desired. Can be stored in the fridge up to 4 days.
Scoop 1 cup of the mixture into each of 11 half-pint jars, using a canning funnel if you have one to reduce (but, let’s be real, not eliminate) mess.
Cover, attach a label with the ‘baking’ instructions, and gift!
I’ve taken my own name off the tag I created, but if you want something more festive, definitely play around with 
Super simple gifts that will have people remembering you fondly over chocolate later!
Next, make the crumb topping by combining all the topping ingredients in a small bowl, using a fork or two knives to mix, then set aside.
To make the dough, first combine 1 cup flour, the sugar, yeast, and salt in a large bowl.
Heat the water, milk, and butter in a small pot until very warm (120-130 degrees – you don’t want it so hot it would burn you, as that would also burn the yeast!).
Drizzle the hot milk mixture into the flour mixture while stirring, and continue to beat until well mixed.
Add the eggs and an additional cup of flour and beat two minutes until smooth again.
Add enough of the additional flour to make a soft dough – for me that was an additional 2 1/4 cups.
Turn out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes. Cover and let rest 10 minutes. During that time, grease or line two baking sheets.
Spread half the apple pie filling in a 3″ wide strip down each piece of dough, then sprinkle with the crumb topping.
Down the clear sides, make cuts about 3″ deep (from the edge to about where the filling is) 1″ apart down the length of the sides. Cut off triangles at the corner, to create a rectangle on opposite ends, that folds in over the first inch or two of the filling.
Starting at one end, fold in the strips from the side at an angle, alternating sides and overlapping in the center. Repeat with the second loaf, then cover and let rise somewhere warm until doubled, about 1 hour.
Preheat the oven to 350 degrees. Make the egg glaze by stirring together the egg white and water, and brush over the raised braids.
Bake for 20-30 minutes, until lightly golden. Cool on wire racks.
Whisk together the icing ingredients in a medium bowl, stirring until smooth, then drizzle half over each of the braids.
Ingredients:
Remove from the heat and pour into a 1 pint canning jar. Cover, cool to room temperature, then store in the refrigerator at least 48 hours before eating.
If you’re into canning and want to save these, you can take them from the stove to the hot water bath canner, processing for 15 minutes.
Add the eggs and vanilla and beat until combined, then beat in the dry goods.
Divide the dough into two roughly equal halves, then shape each into a log and wrap in plastic wrap, pulling the plastic wrap around the dough to help shape and round it. Place both logs in the freezer for at least 12 hours.
When ready to bake, preheat oven to 350 degrees. Grease two cookie sheets. Thinly slice the cookie dough and place on the greased sheets.
Bake 10-12 minutes, rotating the pans halfway through, until golden at the edges. For under-frozen dough, 10 minutes was plenty, for well frozen dough it took 12 to get a bit of browning. Cool for a few minutes on the pan, then transfer to a wire rack to cool completely while you bake additional batches of cookies.
Ingredients:
To make the cake, combine the flour, baking soda, and salt in a small bowl and set aside.
In a large bowl, beat together the butter and brown sugar.
Add the eggs and beat until light and fluffy. The longer you beat, the lighter the color gets (because of added air), and the more arm workout you get!
Add the vanilla and beat to combine. Add the flour mixture in 3 batches, alternating with the chocolate mixture.
Pour half the cake batter into the bundt pan, then use your piping bag(/ziplock with the corner cut off) to pipe a layer of cream cheese filling.
Top with remaining cake batter.
Bake for 50-60 minutes, until when gently pressed, the cake springs back. You can do the toothpick test, but the cream cheese layer will make that harder to ‘read’.
Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
Sprinkle the mini chips over the icing.
Ingredients:
Using your spoon, draw the flour into the water to combine.
Add the eggs and stir vigorously until they have been absorbed.
Add the butter and oil, and beat until the mixture is smooth and silky. At this point, I actually had to just start working the mixture by hand.
Stir in an additional 1/2 cup of the flour, and as much additional flour as needed until the dough stirs into a ball that pulls away from the sides of the bowl.
Once risen, punch down and turn back out onto lightly floured surface. Pat out to a 14″ square, then let it rest 3-4 minutes while you drain the olives.
Spread the olives over the dough square, pressing them lightly into the dough.
Roll up the dough from one side, like a jelly roll, then place seam-side-down on a greased or lined baking sheet.
Tuck the ends over underneath the roll, then press the whole thing down gently to shape into an oval about 2″ thick.
Cover with waxed paper or saran wrap and set aside to rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350 degrees.
Uncover the risen loaf and brush with the beaten yolk.
Bake 45 minutes, or until richly brown.
Ingredients:
Add the egg, yolk, and vanilla, beating until combined.
Add the baking soda, salt, and cornstarch, again beating until mixed, and then the flour, beating until just combined.
Stir in the chocolate chips, and scoop the dough into large mounds onto the lined sheets.
Bake for 8 minutes, then remove from the oven and gently press half of a marshmallow onto each cookie.
Bake an additional two minutes, until the marshmallows are just slightly puffed, and the cookies just turning golden at the edges. Transfer to a wire rack to cool.
To make the frosting, beat together the butter and cream cheese in a large bowl.
Beat in the powdered sugar until smooth.
Spread a heaping tablespoon of frosting onto each cookie. Enjoy, storing any leftovers in the fridge.
I was recently contacted by Moscow Muled, a company that makes 
sparecake 