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Smart Planet EC-7 Eco 12-Ounce Double Wall Thermal Coffee Cup

Eco 101 brings you the Ceramic Thermal Double Wall Eco Coffee Cup. This cup allows you the user to have the look of the coffee house paper cup we are all used to without destroying the enivronment with the waste generated from disposable drinkwear. This cup also features cool touch silicone sleeve and lid which are both reusable for the life of the item. Eco 101 is dedicated to supplying the consumer with everyday items targeted at minimizing our daily inpact on the environment and helping you save money doing it.

It's no-knead, and weighs, like, nine pounds. And tarragon dinner rolls, made with the leftover tarragon tart crust dough (it was a yeasted olive oil crust).

Bread recipe from this month's Eating Well, and rolls/tart dough from Deborah Madison's Vegetarian Cooking for Everyone.

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The recipe is online now!

Makes 1 very large loaf, 16 slices

ACTIVE TIME: 35 minutes

TOTAL TIME: 24 hours

EASE OF PREPARATION: Moderate

1/2 cup uncooked long-grain brown rice, preferably brown basmati
2 1/2 cups whole-wheat flour, plus 3 tablespoons, divided
2 cups unbleached bread flour (see Note), plus more as needed
1/3 cup old-fashioned rolled oats
2 tablespoons toasted wheat germ
4 tablespoons roasted pepitas or sunflower seeds, divided
3 tablespoons flaxseeds, preferably golden, divided
3 tablespoons poppy seeds, divided
3 tablespoons sesame seeds, divided
2 1/4 teaspoons table salt
1 1/4 teaspoons instant, quick-rising or bread-machine yeast
2 1/2 cups ice water (see Tip), plus more as needed
3 tablespoons clover honey or other mild honey
2 tablespoons liquid egg substitute or 1 beaten egg white, for glazing

1. Mix dough: Grind rice in a blender or coffee mill (a food processor won’t work) until mostly powdery but with some fine bits remaining. Transfer to a 6-quart (or larger) bowl. Thoroughly stir in 2 1/2 cups whole-wheat flour, 2 cups bread flour, oats, wheat germ, 2 tablespoons each pepitas (or sunflower seeds), flaxseeds, poppy seeds and sesame seeds, the salt and yeast. Thoroughly whisk 2 1/2 cups ice water and honey in a medium bowl. Vigorously stir the wet ingredients into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended. The dough should be moist and somewhat sticky, but fairly stiff. (The seeds will absorb moisture, stiffening the dough as it stands.) If the mixture is too dry, stir in just enough additional ice water to facilitate mixing, but don’t overmoisten. If the dough is too wet, stir in just enough bread flour to stiffen slightly. Lightly coat the top with oil. Cover the bowl with plastic wrap.
2. First rise: Let the dough rise at room temperature (about 70°F) for 12 to 18 hours; if convenient, stir once partway through the rise. For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the first rise.
3. Second rise: Generously coat a 4- to 6-quart Dutch oven (or similar ovenproof pot) with oil. Coat the bottom and sides with 2 tablespoons whole-wheat flour. Vigorously stir the dough to deflate it. If it is soft, stir in just enough flour to yield a firm but moist dough (it should be fairly hard to stir). Transfer the dough to the pot.
4. Sprinkle the remaining 1 tablespoon whole-wheat flour over the dough; pat and smooth it in. Firmly tuck the sides underneath all the way around to form a round ball of dough; dust with more flour as needed. Brush the loaf with egg substitute (or egg white) and sprinkle the remaining 2 tablespoons pepitas (or sunflower seeds) and 1 tablespoon each flaxseeds, poppy seeds and sesame seeds over the top (it will be heavily coated). Using well-oiled kitchen shears or a serrated knife, cut two 1/2-inch-deep concentric circles in the top of the loaf, one about 2 1/2 inches out from the center, the other 3 1/2 inches out. Put the lid on the pot or tightly cover with foil.
5. Let rise at warm room temperature until the dough is double the deflated size, 1 1/4 to 2 1/4 hours. (For an accelerated rise, see Tip.)
6. 20 minutes before baking: Position a rack in lower third of oven; preheat to 475°F.
7. Bake, cool, slice: Reduce oven temperature to 450°. Lightly spritz or sprinkle the loaf with water. Bake, covered, on the lower rack until the top is lightly browned, 50 to 60 minutes. Uncover and bake until a skewer inserted in the center comes out with just a few crumbs on the tip (or until an instant-read thermometer registers 204-206°), 15 to 25 minutes longer. Cool in the pot on a wire rack for 10 to 15 minutes. Turn the loaf out on the rack and let cool to at least warm before slicing.

NUTRITION INFORMATION: Per slice: 198 calories; 3 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 38 g carbohydrate; 7 g protein; 4 g fiber; 334 mg sodium; 154 mg potassium.
Nutrition bonus: Fiber & Folate (16% daily value).
2 Carbohydrate Servings
Exchanges: 2 starch, 1/2 fat

TIP: Note: Milled from high-protein wheats, bread flour develops strong gluten, resulting in well-risen loaves. It helps give breads with a high percentage of whole grains better structure and a lighter texture. Find it near other flours in most supermarkets.

Tips: To prepare “ice water” for this recipe, add a heaping cup of ice cubes to cold water and stir for about 30 seconds before measuring out the water.

You can turn your microwave into a warm, moist environment to help accelerate the second rise of the bread dough. Begin by microwaving 1/2 cup water in a 1-cup glass measure just to boiling. Set the wate

carbomb cupcakes, originally uploaded by queenofthemoodswingset2.

I made two double batches of these (yes, that's 11 dozen) for St. Patrick's Day. These are definitely the best cupcakes, though they are a pain to make.

If you use a 1/4 cup measure to spoon the batter into the cups you can get exactly 5 1/2 dozen out of a double recipe. Also, I've given up trying to get the chocolate to melt just with the hot cream, I always have to use a double boiler to get all the bits to melt.


smittenkitchen.com/2009/01/car-bomb-cupcakes/

Makes 20 to 24 cupcakes

For the Guinness Chocolate Cupcakes

1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)

Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

[This is a fantastic trick I picked up while working on the cupcakes article for Martha Stewart Living; the test kitchen chefs had found that when they added the sugar slowly, quick buttercream frostings got less grainy, and tended to require less sugar to thicken them up.]

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.