Can you believe that 2011 is upon us? Well I can’t! 2010 has brought so many fun and exciting moments for me. I started this blog in July after a few of my friends kept pushing and finally convinced me that other people besides my close friends and family would enjoy my cooking and baking.
I ran two mini marathons in May and a full marathon in November! Below is a picture of me after running my first marathon. Don’t let the smile fool you…I felt like death!
We also got our second dog, Winston, a four pound toy poodle in January 2010.
My husband started his last year of medical training and is currently in his final six months of his Dermatopathology fellowship.
So what will 2011 bring? I know that after 9 years of medical school, residency and fellowship my husband will finally be finished with his medical training and we will start the next chapter in our lives. We are not sure where we will be going yet, but 2011 will bring us that burning question. Will it be the midwest, the south, east coast, or west coast? Who knows but I know I am ready! Bring it on! 🙂
Here are my top 10 posts of 2010. I am excited to see that I am not the only one with a crazy pumpkin addiction! Half of the recipes in my top ten are pumpkin! 🙂
Sweet Pea’s Kitchen’s Top 10 Posts of 2010:
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Cookies with Cream Cheese Frosting
- Classic Macaroni and Cheese
- Pumpkin Fudge
- Soft and Chewy Sugar Cookies
- Pumpkin Scones
- Chocolate Peanut Butter Surprise Cookies
- Spicy Sweet Potatoes
- Pretzel Rolls
- Pumpkin Cornbread
If you have tried one of these top ten recipes I would love to hear about it! 🙂 Better yet, upload a picture to the Sweet Pea’s Kitchen Facebook Fan Page! And if you haven’t already, follow me on Facebook and Twitter!
Now, onto the post of the day! It is no secret that I absolutely love Indian food and naan is no exception. When my husband and I dine at our favorite Indian restaurant in town we order an unheard of amount. What can I say, you have to have naan with Indian cuisine. 🙂 This baked flat bread is the perfect accompaniment for Chicken Tikka Masala, Tandoori Chicken, kebabs, baba ghanoush, and hummus.
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees)
- 1/4 cup white sugar plus 1 tablespoon
- 3 tablespoons warm milk (110 degrees)
- 1 egg, beaten, room temperature
- 2 teaspoons salt
- 3 1/2 to 4 cups bread flour
- 2 tablespoons minced garlic
- 1/4 cup butter, melted
- In the bowl of a stand mixer combine the water, yeast, and 1 tablespoon of sugar; let rest 10 minutes until foamy.
- Add remaining sugar, milk, egg, salt, and enough flour to make a soft dough. Mix with the dough hook on medium-low until thoroughly combined and smooth, about 8-10 minutes. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, about 1 hour.
- Punch down dough and knead in garlic until combined. Pinch off small handfuls of dough, about the size of a golf ball. Roll into balls, and place on a rimmed baking sheet. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- Preheat grill to high heat and lightly oil grate. Roll one ball of dough out into a thin circle. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepare. Serve warm.
Source: adapted from allrecipes.com
Looking for more yummy yeast breads? Check out Yeastspotting for some inspiration!