This morning, I am counting my blessings, joining in with CatholicMom.com for Small Success Thursday. It really helps me to write down my blessings so the negativity of the world doesn’t drag me down.
1. Yesterday, I cleaned out the toy and book baskets in our living room. We are a large family crammed into a small space; too much stuff overwhelms us. I even vacuumed and cleaned the downstairs half bath. Can someone tell me why toothpaste was smeared on the wall behind the towel? Grrr. It was nice going to bed with a tidy house for once.
2. I have gotten into the swing of packing all six school lunches the night before. It was quite overwhelming transitioning the family to gluten-free, but it’s becoming second nature. Thank you, Jesus, for knowing what’s best for us and giving me the ability to actually do it!
3. Speaking of gluten-free, my kids LOVE the bagel recipe I tweaked to work for us. This recipe makes about 16 small bagels or 12 larger ones. I don’t see why you couldn’t use regular wheat flour and omit the xanthan gum to make regular bagels. If anyone tries it, let me know!
- 1 cup warm water
- 1 tablespoon sugar
- 2 tablespoons yeast
- 1 egg + 2 egg whites
- 4 tablespoons melted butter (we are casein-free and use Earth Balance)
- 2 cups white rice flour (I have used brown rice flour before)
- 2 cups tapioca flour
- 3 1/2 teaspoons xanthan gum
- 1 teaspoon honey
First, whisk the warm water and sugar till dissolved, then whisk in the dry yeast. Let this mixture sit till it proofs (puffs up).
While the yeast is proofing, throw the rest of the ingredients in the bowl of a Kitchen Aid stand mixer (I’m sure a regular mixer would work and would be a terrific arm workout). Add in the puffed up yeast/water/sugar mixture. Mix on low till combined, then on high speed for 5 minutes.
The batter will be sticky, so dust your hands with tapioca flour. Grab a handful of dough and roll into a ball. Poke a large hole in the ball, making a bagel shape. Place on cookie sheets lined with parchment paper, cover with plastic wrap, and let rise for 30-60 minutes.
While the bagels rise, preheat the oven to 425°. Once the bagels have risen, boil a large pot of water with 1 tbsp of honey mixed in. Carefully put the bagels in the boiling water, cooking them 30 seconds on each side. Place the bagels back on the parchment-lined cookie sheets, and bake for 20-22 minutes.
They are delicious! I slice them and freeze them for breakfast egg sandwiches or chicken salad sandwiches.
4. I have been blessed with taking the kids to school in the morning. My wonderful husband used to do this, but the logistics of my high schooler having an extremely early drop off time means I shove the other 8 kids in the van for grade school drop off. We pray every morning together, and I love it. We have recently begun asking St. Jerome to pray for us—apparently he had a very short temper! Short tempers are an unfortunate family trait, so St. Jerome will be storming heaven for us.
Have a blessed week! What are your small blessings?