Baby Jeopardy Game

Here are the documents that I created for the Baby Jeopardy baby shower game. I hope you enjoy the game as much as we did. Feel free to email me at allisonannhardy@gmail.com with any questions. If you email me please put "Baby Jeopardy" on the subject line for a quick response. Have a blessed day. If you play the game at the shower feel free to come back and leave a comment with how much fun you had.

Baby Jeopardy Game
https://docs.google.com/document/d/1BxWViWSj0vub0R5UVPAMvIxg3erWiQ2nbtmheJBDhhs/edit?usp=sharing

Babble Words
https://docs.google.com/document/d/1hbvIeGiSQut3kLalxdcBR53Pl_HkigB76aRvHS2NY8w/edit?usp=sharing

**DAIRY FREE** Coconut Oil Chocolate Chip Cookies

This is my favorite recipe, and although I am sharing it with everyone not all of you will be able to successfully bake them. I say this because baking with coconut oil can be a challenge if you are new to baking or new to using coconut oil. It can brown very fast, so its always best to slightly undercook your first batch than to overcook it.

YIELD: ABOUT 12 COOKIES

COCONUT OIL CHOCOLATE CHIP COOKIES

These coconut oil chocolate chip cookies are thick, chewy, soft, chocolate-y, and absolutely delicious!

TOTAL TIME: 25 MINS

PREP TIME: 15 MINS

COOK TIME: 10 MINS

INGREDIENTS:

• 1/2 cup coconut oil, softened but not melted
• 1/2 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Enjoy Life chocolate chips or chunks

DIRECTIONS:

In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes. 

Add in the flour, cornstarch, baking soda, and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined. 

Use a medium cookie scoop (equivalent to 2 tablespoons) or a spoon to shape the dough into balls. Preheat oven to 350 degrees F. Place dough balls at least 2 inches apart on a parchment-lined baking sheet. Bake for 8-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

**DAIRY FREE** HOMEMADE BREAD RECIPE

Do you have a loved one with a dairy allergy? Have you recently chosen to cut dairy out of your life? There are many options for dairy free bread in the states, but living in Italy is a whole other story. See pictures below for the brands I used for the dairy free butter and bread flour. The best homemade bread recipe that's super soft and has the perfect touch of sweetness. There's nothing better than a slice of homemade bread!

HOW TO MAKE HOMEMADE BREAD

Now that you have my favorite homemade bread recipe, here are a few tips on how to form the bread. These tips can be used with any bread recipe. :)

1 Let the yeast bubble up -the higher the better!

2 Add a little more flour and keep mixing until the dough comes off the edge of the mixer. You don’t want it to be too sticky or too hard. Soft.

3 While you’re letting the dough rise, cover the bowl with a warm towel and set by a window.

4 Make sure the dough has doubled in size before touching it.

5 When the dough is ready to be formed, punch the dough and then cut in half to make two loaves on a floured surface.

6 Press the dough down removing any air bubbles. Form a rectangle as you’re pressing it down.

7 Roll the rectangle up like a cinnamon roll.

8 Tuck the ends under and it’s ready to rise again.

9 Stick the two loves in greased bread pans and then cover with seran wrap that has been buttered and sprayed with non-stick spray.

10 Let the dough rise until it has doubled in size or formed the perfect size bread. Then it’s ready to bake! Once the bread comes out of the oven, spread butter on top! 

2 cups of warm water

yeast and sugar

melted butter 

coconut milk (plus butter), sugar, salt, and butter

yeast has been activated

all the ingredients mixed and ready to rise

dough after it has risen

dough ready to begin the second rise

right out of the oven, spread butter on top

let bread cool on rack

the perfect sandwich bread

PREP TIME 20 MINUTES 

COOK TIME 25 MINUTES 

RISING TIME 1 HOUR 30 MINUTES 

TOTAL TIME 2 HOURS 15 MINUTES

INGREDIENTS

• 2 cups warm water
• 2 1/2 tsp active dry yeast
• 1/2 tbsp sugar
• 1/4 cup melted dairy free butter
• 1 tbsp salt
• 1/4 cup sugar
• 3/4 cup almond/coconut milk plus 3 tablespoons melted dairy free butter (ONLY USE 1/2 CUP; do to altering the original recipe, you will mix 1/4 cup more than you need. The original recipe called for 1/2 cup evaporated milk, but converting to dairy free it isn’t a 1:1 ratio) 
• 5-7 cups bread flour (white or wheat will work too; can use more if needed)
• 1 tbsp dairy free butter, melted (to grease the bowl for the ball of dough)
• 1 tbsp dairy free butter, melted (to top bread)

INSTRUCTIONS

1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
   
2. Combine melted butter, sugar, almond/coconut milk mixture and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
   
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.
   
4. Then cover the ball of dough and sides of the bowl with the melted tbsp of dairy free butter and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
   
5. Kneed the dough for 2-3 minutes.
   
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased or parchment lined bread pans.
   
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. The longer your bread rises in this step the less dense the bread will be. If you like more of a sourdough bread you may not prefer it to rise as long. When the bread is done, coat the top with butter and remove onto a cooling rack. Enjoy!

Original recipe from https://www.iheartnaptime.net/homemade-bread/

My go to ingredient substitution cheat sheet http://dish.allrecipes.com/common-ingredient-substitutions/