Posted: 25th February 2014 by doomthings in Dinner, Snack, The Foodening
Tags: , ,

My best friend and I have been trying to make naan and while each attempt has turned out yummy, it’s never tasted like naan.  We tried a bunch of variations on the leavening agents and different ways of cooking/baking the bread.  This one has come the closest to that delicious delicious light fluffy flatbread called naan.

Naan | doomthings

Ingredients (adapted from Food 52):

  • 3 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp active dry yeast
  • 1 tbsp sugar
  • 1/4 cup lukewarm water
  • 3/4 cup warm milk
  • 1 cup plain yogurt
  • melted butter (or ghee) for brushing


  1. Combine yeast, sugar, and water and let sit for 5 to 10, or until foamy (this activates the yeast).
  2. In a separate bowl, combine the flours, baking soda, and baking powder.
  3. In a small bowl, combine the yogurt and milk until combined.  Add in the foamy yeast mixture.
  4. Stir the wet ingredients into the dry ingredients until combined and knead until smooth.
  5. Place dough in a well oiled bowl, cover with a towel or plastic wrap, and let rise for an hour or until doubled in size.
  6. When dough is ready, punch down on well floured surface and divide into 16 equal pieces.  Roll each piece to about 1/8 inch thick.
  7. Brush the dough on both sides with butter and place in a cast-iron skillet over medium-high heat for about 1 minute until bubbles form.
  8. Turn over and cook the other side for about a minute.
  9. Do the same for the remaining dough, let cool, and enjoy!

Ever wondered what doomthings uses to do the things doomthings does?  Probably not, but we’re going to tell you anyway.  Via Amazon, here’s a bunch of stuff we use to do the things we does.  We have these things and actually use them.  Check it out in the sidebar. Yeah, right there; on the left; it says “Doomthings Uses These”; yeah; click it! See all the things!

Need a review that’s not one of the crazies that posts on Amazon?  Just ask.  We’ve got that.

Right now, there’s only one thing and it’s my favorite:

…but more is coming.

I’ve stayed away from banana bread for a while, because, let’s face it, banana bread is over done.  It’s like when the radio plays that one song on the radio over and over again.  You really like it, but now you want to BORE RIGHT THROUGH YOUR BRAIN WITH LEMON JUICE because you can’t stand hearing it one more time.  That’s what banana bread is like.  I love it.  And then it got overplayed.

It’s been a while and I had bananas on my counter just begging for me to end their slow death.  So I did.  Delicously.  These turned out more like muffins and less like the moist banana bread I expected.  This is probably because they’re muffins, not bread, so the moisture baked out a bit.  It was also a lot easier because instead of the typical 65 minute bake time, I only have to wait 12 minutes before diving in face-first.  Also, spices.  I can’t believe I never added spices to this before.  SO MUCH YUM.

Chocolate Chip Banana Bread Muffins | doomthings


  • 3/4 cups light brown sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 ripe banana, mashed
  • 2 eggs
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 cup milk
  • handfuls of chocolate chips


  1. Cream the sugar, salt, and butter in a large bowl.
  2. Beat in banana and eggs until smooth.
  3. Sift together flour and soda in a medium bowl.
  4. Alternately add dry mix and milk to sugar mixture until well combined.
  5. Add chocolate chips as desired.
  6. Pour mixture into muffin pan with muffin liners.*
  7. Bake at 350 degrees F for 12 minutes or until a toothpick comes out of the middle clean.

*This recipe is originally for one banana bread loaf, so it makes more than 12 muffins.  Fortunately I had a mini muffin tin to take care of the overflow (because I wasn’t patient enough to do a second batch of regular-sized muffins).  Want to make this a loaf?  Just pour the mixture into a greased/floured loaf pan and bake at 350 degrees F for 65 minutes or until a toothpick comes out of the middle clean.

Refrigerator Bread

Posted: 29th August 2013 by doomthings in Snack, The Foodening

This bread is yummy.  And easy.  It makes me wonder if all that fancy-pants stuff other bread recipes “require” is actually necessary.  Yeah, I’m sure there would be some minor differences in the texture and taste of the bread if I made it the comlicated way, but is that extra time and effort going to make a huge difference?  My guess is probably not.  I’ll test out my theory with other breads and find out.

Refrigerator Bread | doomthings


  • 3 cups warm water (or milk)
  • 1 1/2 tbsp dry active yeast
  • 1 1/2 tbsp salt
  • 6 1/2 cups all purpose flour (can do half all-purpose and half wheat + 1/4 cup honey)


  1. In a large bowl (5 – 6 quarts), combine water, yeast, and salt (and honey* if using wheat flour).
  2. Add flour all at once and mix well.
  3. Cover (not airtight) and let rise for 2 hours.
  4. Refrigerate in an airtight container for up to 2 weeks.
  5. When ready to bake, scoop out dough, shape as desired and place on cornmeal or flour covered wax paper or peel.  Let rest 40 minutes.
  6. Make a few 1/4-inch deep slashes in the loaf (or loaves) with a serrated knife.
  7. Preheat pizza stone at 450 degrees F.  Once the oven is preheated, place a broiler pan with 1 cup of hot water on the bottom rack, this will keep the loaf/loaves from drying out.
  8. Bake on preheated pizza stone at 450 degrees F for 30 – 35 minutes.  Smaller loaves will need less time (around 20  minutes) so keep an eye on it/them!
  9. Cool completely before slices (it may still be cooking in the middle).

*The honey is used to take away the bite of the wheat flour.  If you don’t have honey on hand, you can use 1/4 cup sugar + 1 tbsp water.

This bread is really yummy.  It can be easily made into rolls by baking a bunch of small spheres of dough in a pan together.  I made the mistake of trying to bake smaller loaves on a pan in a toaster oven.  The inside didn’t bake all the way and the outside burned a bit.  Don’t do that.  If you have a pizza stone, definitely use it because it will help cook up the bottom of the loaf/loaves.  I used the sugar substitute for honey, but will be trying honey next time and expect a slighty more delicious outcome.  The cool thing about this bread is that you can let it sit and ferment in the fridge and just take scoops out of it when you’re ready.

Spinach Balls

Posted: 12th August 2013 by doomthings in Snack, The Foodening
Tags: , , ,

What do you do when you have way too much Costco-sized spinach bag leftovers?  Find ways to use as much spinach as possible!  After a week or so of spinach quesadillas and salads and sandwiches, it was time for something else.  Enter, spinach balls!  What made it better was using onions from my mom’s garden.  Excellent!

Spinach Balls | doomthings


  • 4 cups fresh spinach, chopped
  • 1 cup Italian style breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup butter, melted
  • 1 small onion, minced
  • 2 eggs, lightly beaten
  • salt & pepper to taste


  1. Combine everything!
  2. Shape into balls (a cookie scoop works well) and place on a parchment lined cookie sheet.
  3. Bake at 350 degrees F for 15 minutes or until lightly browned.

 Add some fancied up toothpicks and you’ve got some regular party snacks!