5 More Easy Baking Mixes From Scratch
Picture this. You wake up and decide you want to make a warm, delicious baked good for your family. You go to your fully stocked pantry and grab your favourite baking mix that you made in bulk from scratch. This process takes you less than 5 minutes and you feel great knowing you are feeding your family foods that contain only ingredients you choose. Did I mention you bask in all of the money you saved? Does this sound like something you want? Try these baking mix recipes! I know you won’t be disappointed. *Note: All of the instructions for the dry baking mixes are the same, so I will just put them here and the rest of the instructions will be when you go to bake them. How to Make Your Baking Mixes (For Gifting or in Bulk) Layer the ingredients in the jar in the order they are written (or you can mix them in a bowl if you are not gifting!) Seal it up airtight and store it for up to 6 months. If you have a vacuum sealer, you can seal these jars for even longer term storage. Want Access to These ADORABLE Baking Mix Tags? Enter your info below and they will be sent straight to you! Subscribe Loading… Thank you! Check your email for the download link! Did you miss part 1? Click HERE Chocolate Cake Baking Mix Ingredients for the dry mix: 2 Cups of All Purpose Flour 2 tsp Baking Powder 1 1/2 tsp Baking Soda 1 tsp Salt 3/4 Cup Cocoa Powder 1 3/4 Cup Sugar Ingredients to bake the cake: 1 Cup of Milk (I use oat) 1 Tbsp Apple Cider Vinegar 1/2 Cup Vegetable Oil 2/3 Cup Applesauce 1 tsp Vanilla 1 Cup Boiling Water How to bake the cake Preheat your oven to 350 F. Add milk and vinegar to a mixing bowl and set it aside for 5 minutes. After it is slightly curdled, add the oil, applesauce, vanilla and jar mix and blend until fully combined. Pour in boiling water and mix again. (It will be runny!) Grease 2 cake pans and divide the mix between the 2. Bake for 30-35 minutes, let it cool in the pan for 10 minutes and the fully on a wire rack. Decorate with buttercream and enjoy! Chocolate Chip Cookie Baking Mix Ingredients for the dry mix: 1 1/2 Cup All Purpose Flour 1/2 tsp Baking Soda 1/4 tsp Baking Powder 1/2 Cup Brown Sugar 1/2 Cup Sugar 1/2- 1 Cup Chocolate Chips Ingredients to bake the cookies: 1 Egg 1/2 Cup Butter 1 tsp Vanilla How to bake the cookies: Preheat your oven to 375 F. Mix the butter, egg and vanilla until light and fluffy. Add the jar mix and stir to fully combine. Grease a cookie sheet and then roll the dough into small balls, spreading them out on your baking tray. Bake them for 10-12 minutes and then remove them from the oven. They should feel slightly under baked. Let them cool in the pan for 5 minutes and then fully on a wire rack. Enjoy!! Biscuit Mix Ingredients for the dry mix: 4 Cups All Purpose Flour 2 Tbsp Baking Powder 2 Tbsp Sugar 2 tsp Salt Ingredients to bake the biscuits: 2/3 Cup Tallow or Cold Butter 1 1/2 Cup Milk of Choice How to bake the biscuits: Preheat your oven to 425 F. Pour the jar mix into a mixing bowl and cut in the cold butter or tallow. You can use a fork to combine the tallow and flour mixture. When there are pea sized crumbs, add in your cold milk and stir to combine. Turn it out onto a lightly floured counter and knead 4-5 times. Flatten the dough with your hands and use a cookie cutter or a glass to cut biscuits. Continue until all of the dough is used up. This mix makes 12. Grease a baking tray and add the biscuits. Bake for 12-15 minutes or they are golden brown. Enjoy!! Cornbread Baking Mix Ingredients for the dry mix: 2 Cups All Purpose Flour 1 Cup Cornmeal 1/2-1 Cup Sugar 1 1/2 Tbsp Baking Powder 1 tsp Salt Ingredients to bake the cornbread: 1/2 Cup Vegetable Oil 1/2 Cup Tallow or Butter (melted) 1 1/4 Cup Milk of Choice 2 Eggs How to bake the cornbread: Preheat your oven to 350 F. Add all of the wet ingredients to a mixing bowl and whisk them together. Add the jar mix and stir to combine. Grease a 9 x 13 dish then pour in the better. Bake for 35-45 minutes or until a toothpick comes out clean. Allow it to cool in the pan for a 10-15 minutes, slice and serve. Enjoy! Pumpkin Bread Baking Mix Ingredients for the dry mix: 2 Cups All Purpose Flour 1 1/2 tsp Pumpkin Pie Spice 1 tsp Baking Soda 1/2 tsp Salt 1/2 tsp Baking Powder 1 Cup Brown Sugar 1/2 Cup Chocolate Chips (optional) Ingredients to bake the pumpkin bread: 1/3 Cup Butter (soft) 2 Eggs 1 Cup Pumpkin Puree How to bake the pumpkin bread: Preheat your oven to 350 F. Beat the butter in a mixing bowl until it is light and fluffy. Add in one egg at a time and then add the pumpkin. Stir in the jar mix until just combined. Grease a loaf pan and pour the batter in. Bake for 50-60 minutes until a toothpick comes out clean. Let it cool in the pan for 15 minutes and then transfer to a wire rack. Enjoy!! Prefer to watch? Click the Video Below! https://youtu.be/3-eNKKmr1eY Want to try some all natural skincare? Recipe Inspiration from: Chocolate Cake: https://www.noracooks.com/vegan-chocolate-cake/ Chocolate Chip Cookies: https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/ Biscuits: https://sugarspunrun.com/easy-homemade-biscuits/#recipe Cornbread : https://www.lecremedelacrumb.com/best-super-moist-cornbread/#wprm-recipe-container-27011
5 Easy Bread Items to Make From Scratch
Since embarking on our journey to becoming more self sufficient, I have been making a point to buy less of our bread products from the store. This has been going really well and we are loving the fresh baked bread. Since starting this lifestyle, I have now made homemade bread (sandwich and sourdough,) focaccia bread, dinner rolls, pita/ flatbread, tortillas and pizza dough. Today I am going to share the recipes I use for sandwich bread, flat bread, focaccia, pizza dough and dinner rolls. For all of these recipes, we will be using yeast as that is an entry level dough product. Easy Yeast Sandwich Bread Ingredients: ~1/2 cup milk of choice (I use oat) ~1/2 cup boiling water ~2 Tbsp sugar (I use brown but you can use whatever you have on hand) ~1 Tbsp instant yeast (or 1 pack) ~3 cups of all purpose flour (you can use a blend of whole wheat up to 1/2 the amount) ~1/4 cup butter, coconut oil or tallow, melted ~1 tsp salt Instructions: Combine the cold milk and the boiling water (you can use the hottest water from the tap but we have a water cooler that gives us very hot water.) Add the sugar and then sprinkle the yeast over the top of water and set it aside for at least 5 minutes. After the yeast is frothy (this is called blooming) add the melted butter, coconut oil or tallow, flour and salt. Mix together with a heavy duty spoon and then flip over onto a clean working surface. Start kneading the dough, adding a small amount of flour as needed to avoid the dough from sticking. If you have a stand mixer, you could also let the stand mixer do the work with a dough hook. You want the dough to be super smooth and elastic. Spray the bowl with cooking spray and place the dough ball back in the bowl. Place a clean dish towel on top and set aside to rise for 1 hour or until doubled in size. My kitchen is usually warm enough for this but the oven with a light on would also work! Punch down the dough and then roll it out into a rectangular shape (the length doesn’t matter but the width should be the side of your bread loaf container.) I like to shape it by hand but you could also use a rolling pin. Roll the dough up cinnamon roll style and place seam side down into a well greased bread pan. Cover it with the clean dish towel and set it aside to rise for another hour. If you are doubling the recipe, make sure the loaves are not too close or they will touch when they rise and then collapse when you separate them. (Ask me how I know this lol) Preheat the oven to 350F and then bake the dough 30 minutes, adding an additional 5 minutes if the bread is not golden. Let it cool in the pan until it is handleable (5-10 minutes) and then flip the bread upside down and out of the pan to cool the rest of the way. Slice it up with a bread knife and store in an airtight container or bag in the fridge for up to 4 days, or the freezer up to 3 months. Easy Yeast Flatbread/ Pita Dough Ingredients: ~1/2 cup cold water ~1/2 cup boiling water ~1 Tbsp sugar (I use brown but you can use whatever you have on hand) ~1 Tbsp instant yeast (or 1 pack) ~3 cups of all purpose flour (you can use a blend of whole wheat up to 1/2 the amount) ~2 tbsp butter, olive oil or tallow, melted ~1.5 tsp salt Instructions: Combine the cold water and the boiling water (you can use the hottest water from the tap but we have a water cooler that gives us very hot water.) Add the sugar and then sprinkle the yeast over the top of water and set it aside for at least 5 minutes. After the yeast is frothy (this is called blooming) add the melted butter, coconut oil or tallow, flour and salt. Mix together with a heavy duty spoon and then flip over onto a clean working surface. Start kneading the dough, adding a small amount of flour as needed to avoid the dough from sticking. If you have a stand mixer, you could also let the stand mixer do the work with a dough hook. You want the dough to be super smooth and elastic. Spray the bowl with cooking spray and place the dough ball back in the bowl. Place a clean dish towel on top and set aside to rise for 1/2 hour or until doubled in size. My kitchen is usually warm enough for this but the oven with a light on would also work! Punch down the dough and then divide it into 8 equal sections (you can be precise with a kitchen scale but I just do my best!) Stretch the dough out into a circular shape and then fry it in a hot frying pan that has been greased. You want both sides to be a nice golden brown. If you plan to bake these like a flatbread, they only need a quick panfry on both sides but if you plan to eat them fresh from the pan, ensure they are cooked all the way through by cooking on a lower heat. Top with your favourite toppings and bake in the oven at 350 for 15-20 minutes or until the tops of your flatbread are golden and delicious! I chose to use cream cheese, a beef mixture, tomato and cheese. It was amazing! Quick Focaccia Bread Ingredients: ~1/2 cup cold water ~1/2 cup boiling water ~1 Tbsp sugar (I use brown but you can use whatever you have on hand) ~1 Tbsp instant yeast (or 1 pack) ~3 cups of all purpose flour (you can use a blend of whole wheat up to 1/2 the