Category Archives: Projects

St. Patrick’s Day – Truffles Part II

1911803_608766099177821_417695462_nHaving never imagined they would make the front page of the paper, the kids were not well stocked for the amount of truffle demand for Valentine’s Day! However, they are now taking pre-orders for the St. Patrick’s day batch. They’ll be available for pick up at our place in Denton the weekend of March 15th, 16th, and 17th. They’ll do a mint and a chocolate cheesecake again. The large boxes are $5 for 6 truffles, little boxes are $2 for 2 truffles. You can order by emailing me (projects@thadenpierce.org.)

IMG_0111Here’s a peek at the supplies they picked out for these cute treats. Contact me to place your order, get our address, and set up a time to come by – you can pay when you get them. They will not be making truffles for Easter, but they will have some for Mother’s Day (May 9th, 10th, 11th) if you want to place orders for then. Oh, and don’t forget they are making the ciabatta bread if you want to swing by and get a warm loaf for dinner.

THANK YOU for your support – this has been such a neat experience for the kids, and you’re helping make their dream come true!

Wonder why a bunch of little ones are selling truffles? You can read about Ben’s story here and you can read Ben’s wish list here.

Quick Rise Ciabatta Bread: The Movie!


Ciabatta 08-12-11

Heidi and C worked up this little instructional video for her quick-rise ciabatta bread.

(By “her” I think he means the one I learned from him and Rebecca?? 🙂 )

4 cups flour (I do half wheat)
1 1/2 teaspoons salt
1/4 teaspoons yeast
2 c hot water

Mix all, cover and let sit 8 to 18 hours or somewhere in there.

If you want a same day dough, increase the yeast to 1 teaspoon then let rise at least 2 hours or until bubbly looking. It has a less intense flavor but is still delicious.

When you want to bake flour a cutting board (we use a flexible one from IKEA) and dump the dough onto it, patting into an approximate lump. Preheat oven to 500 degrees (I do 450 as our oven runs hot) with a dutch oven inside of it. When hot, dump the dough ball into the dutch oven and COVER it (this is important.) Cook about 20 minutes, uncover then cook until golden brown on top. Dump out, cool, slice and enjoy! Add some rosemary, garlic & cracked pepper if you want a fantastic savory bread.

Here’s the pan we got:

We bought the Lodge Logic 5-Quart Double Dutch Oven with Skillet Cover – it was comparable in price to others, it’s free shipping on Amazon AND the lid works as its own pan to make yummy, crusty cornbread. Or you can use it on the stove top for cooking, though I’ve not tried that yet because we have a cast iron skillet with longer handle. I like that it has the handles on the side vs. the top because it’s easier for me to grab and flip off when cooking ciabatta bread in a 450+ degree oven. We love it, and if we ever go camping we’ll be set for campfire cobbler. Though I did recently make a cobbler in this in the oven – a dump cake variation, it was delicious. Plus extra iron! I was told to cook in cast iron when pregnant and anemic, for all you expecting ladies.