Vegan Halloween Spooktacular

From BakeandDestroy.net:

So many vegan apparel brands released Halloween collections this year that what started out as a Friday Five idea turned into a big ‘ol roundup. Here I’ve pulled together some favorites from those collections, on-theme cookbooks, and other spooky things. Did I miss something cool you spotted this year? Tell me in the comments!

Bake and Destroy – Recipes with mosh parts since 2006.

祝35周年!シルバニアファミリーにみる、世代や国境を越えて愛され続けるブランドづくり

焼きたてカスタードアップルパイ専門店「RINGO」では、2020年11月2日より、株式会社エポック社のロングセラー玩具「シルバニアファミリー」とのコラボレーション第一弾がスタートします。 店頭には、RINGOの制服を着た […]

Ball Screen Motion Dive Switch

Army Men’s Assistant Coach Zak Boisvert has assembled some clips of the Dive Switch man to man defense technique against Ball Screen Motion.

Zak has an outstanding site with posts on various coaching topics at www.pickandpop.net

His You Tube channel has several videos with various types of man to man plays, zone sets, and inbounds plays as well as clips on various defensive coverages.

You can subscribe to receive an update when he posts a new video Zak Boisvert You Tube Channel

You can follow him on Twitter at this link: @ZakBoisvert

Click play to see the video

There is narration with the video, so you will want to make sure that you do not have your volume on mute

This is a You Tube video, so you will need to be on a server that allows you You Tube access.

The post Ball Screen Motion Dive Switch appeared first on .

Quick Stop Rebounding Drill

Purpose Helps players perfect proper rebounding footwork. Drill Setup Players form two lines – one on each side of the lane. How it Works 1. Coach says, “Ready.” 2. First player in each line gets into Triple Threat Position.   3. Coach says, “Go.” 4. Players take a quick first step with their right foot […]

The post Quick Stop Rebounding Drill appeared first on Online Basketball Drills.

Mike Dunlap’s Weakside Wedge, Boxes and Elbows for Zone Rebounding

I came across Mike Dunlap’s new 1-1-3 Zone DVD and I have to say I was pleasantly surprised at how much I got from it despite the poor user reviews on the Championship website. If you haven’t heard Coach speak before, you definitely want to pick it up for a listen. He has a lot to offer not just in the X’s and O’s department but also in teaching and motivating. He has a very hard-ass approach, but very refreshing in an old-school kind of way.

Anyways, he was talking about rebounding out of the zone, and of course most of us teach weakside rebounding when shots go up from the wing or corner. 70% of shots that go up from the one side, end up on the other side. In the zone, Dunlap coaches it as the “weakside wedge”. The idea is for 2 defenders to wedge any potential offensive rebounder, the bottom player will box out, and a top player will squeeze the ball down. So if the offensive player gets that rebound, you can either trap the rebounder or rip the ball out,

But what happens when the ball is shot from the top?  Well the obvious answer is that it comes back straight. Which is true. But more precisely, the ball comes through the elbows. He teaches his players to play it as “boxes and elbows”. You need 2 guys on the block (boxes) and 2 guys on the elbows,

Well, as always each year, wishing every a very Merry Christmas and a Happy New Year. I just came back from Maui (which explains my lack of posting in the last 2 weeks) where our Varsity team played in the Lahainaluna Invitational. We played well at times and not so well at other times, the Curtis Vikings of Tacoma will do very well this March. Very well run tournament and definitely looking forward to going back in 2 years.

Ulm mit Start nach Maß

Ratiopharm Ulm ist mit einem Sieg in die Basketball-Bundesliga gestartet.

Die Mannschaft von Trainer Jaka Lakovic gewann 90:77 (42:41) bei s.Oliver Würzburg. Bester Werfer der Gäste war Andreas Obst mit 25 Punkten. (Service: Ergebnisse der BBL)

Alle Spiele der easyCredit Basketball Bundesliga inkl. Playoffs und des BBL-Pokals live. Die Highlights und alle Spiele jederzeit auch auf Abruf nur bei MAGENTA SPORT! | ANZEIGE

Die BBL hat aufgrund der Corona-Pandemie erheblich mit Terminproblemen zu kämpfen. Gleich drei für Samstag angesetzte Spiele mussten wegen positiver Tests verlegt werden.

Sportdirektor Michael Koch von den Giessen 46ers kritisierte im Deutschlandfunk, dass im Sport mit zweierlei Maß gemessen werde. “Denn auch im Fußball gab es positive Coronafälle. Auch bei Bayern München. Die Mannschaft wurde dort nicht aus dem Verkehr gezogen, es wurde keine 14-tägige Quarantäne der Mannschaft vorgeschrieben”, sagte der Europameister von 1993.

Die Gießener hätten am Samstag gegen MBC Weißenfels antreten sollen.

Maple Dumplings

These Maple Dumplings, or Grandpères, are a Canadian treat that reign supreme in sugar shacks at the start of maple season. It’s a simple, yet elegant, dessert best served warm with ice cream and toasted pecans.

maple dumplings topped with vanilla ice cream in two small white bowls with gold spoons

When we lived in Canada, we loved going to the sugar shacks in the early spring. You watch sap boil and turn into maple syrup. Then, you eat delicious maple-flavored treats. Like the best pancakes and sausage breakfast imaginable and maple candy.

But one of my absolute favorites, and seriously underrated, desserts was maple dumplings. In Canada, they are known as Grandpères.

I saw this recipe in New England Today and knew I had to share.

What are Grandperes?

Maple Dumplings, or Grandpères, are fluffy dumplings simmered in a maple syrup sauce. When the dumplings cook, the starch thickens the sauce and it becomes a thick, caramel-y concoction that is so incredible.

Fun Fact: Grandpères was a popular dessert in Quebec during the Depression. They still remain a favorite in many French Canadian homes today.

Ingredients //

The ingredient list is short and sweet – literally! It’s broken down into the maple simmer sauce and the dumpling dough.

For the simmer sauce, you will need water, maple syrup, rum and salt.

For the dumplings, gather together flour, baking powder, baking soda, salt, butter and buttermilk.

maple syrup, water, rum, flour, sugar, salt, butter, buttermilk

Maple Syrup. Maple syrup is the star of the show, so you want to make sure you get the good stuff. I like Butternut Farms from Vermont, but Whole Foods and Trader Joe’s brands are great options. Look for it in the baking aisle or purchase online.

Butter + Buttermilk. The dumpling dough is similar to how you would make a biscuit or scone, so use cold butter and buttermilk for best results.

How to Make // The Steps

I like to first start by setting my oven on the warm setting. The dumpling dough is too much for one batch, so I simmer them in two batches. The warm oven keeps them tender and cozy upon serving.

  • Preheat oven to warm setting, about 180° F.
  • In a large pot with a lid, or 5-quart Dutch oven, bring water, maple syrup, rum, and salt to a boil over medium heat.
maple syrup and water in nonstick skillet on stove with yellow spatula
  • While the syrup is coming to a boil, start the dumpling dough. Add flour, baking powder, baking soda, and salt to the bowl of a food processor with the blade attachment. Pulse to combine.
flour, sugar and salt in food processor
  • Cube the cold butter into ½-inch pieces.
cubed butter on plate with knife
  • Add the cold butter to the food processor.
cubed butter with dry ingredients in food processor
  • Pulse 6 to 8 times, or until it resembles a coarse meal.
coarse meal butter and flour in glass bowl
  • Pour out into a bowl and add buttermilk.
mixing buttermilk into dumpling dough
  • Stir until combined. If dry, add another tablespoon of buttermilk.
mixing dumpling dough with yellow spatula
  • Use a spoon or small ice cream scoop and drop dough into the sauce. Fill the pot ⅔ full. Cover the pot with a lid and reduce heat to low.
dumplings simmering in maple syrup sauce in skillet
  • Simmer until cooked through, about 10 minutes.
dumplings simmering in maple syrup sauce in skillet
  • Transfer the cooked dumplings to an oven-safe dish and place in the warm oven.
  • Repeat with the remaining dough. If the sauce gets too thick, add a little water to thin it out.
dumplings simmering in maple syrup sauce in skillet
  • Serve the dumplings warm with sauce, whipped cream or ice cream, and toasted pecans.
grandperes in large white bowl with gold spoons and pecans on side

What Makes These Maple Dumplings So Good?

I like to make these homemade grandpères to bring me back to my days living in Canada any chance I get because:

  • It’s pleasantly sweet with just the right amount of soft, maple flavor.
  • The recipe is simple enough for a weeknight dessert, yet elegant enough to entertain with friends.
  • It’s a year-round treat best served during the fall, winter, spring and summer.

Serving Suggestions

I do think that these need a little crunch, so I add some toasted pecans on top. A scoop of my No-Churn Salted Cinnamon Ice Cream sends this over the edge. Whipped cream is also delicious or vanilla ice cream.

This simple dessert (although I think that this would be a divine special breakfast or brunch item) is perfect for a chilly fall day.

maple dumplings topped with vanilla ice cream and large bowl of grandperes on side

Top Tips for Maple Dumplings:

  • The rum is optional but recommended. It adds that extra bit of finesse, so I always make sure to use it.
  • Use cold butter and buttermilk. This creates pockets of steam and makes the dumplings that much fluffier.
  • Pulse the butter until it’s the size of peas. This is about the same texture as coarse meal.
  • Add more buttermilk, if necessary. If the dough is too dry, add 1 Tablespoon of buttermilk at a time until it easily comes together.
  • Scoop a walnut-size bit of dough. Use a small ice cream scoop or tablespoon for even-sized dumplings.
  • Simmer in batches. The dumplings expand during cooking, so it’s best to simmer them in batches to prevent sticking.
  • Add more water to the simmer syrup if it becomes too thick. The simmer syrup will thicken naturally from cooking and absorbing starch from the dumplings. Adding a touch more water before the second batch prevents it from becoming too gloppy.

More Maple Recipes //

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

maple dumplings topped with vanilla ice cream in two small white bowls with gold spoons

Maple Dumplings

Yield:
serves 6
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes

These Maple Dumplings, or Grandpères, are a Canadian treat that reign supreme in sugar shacks during maple season served warm with ice cream.

Ingredients

Maple Simmer Sauce:

  • 2 ½ cups water
  • 1 ½ cups pure maple syrup
  • 1 Tablespoon rum
  • ½ teaspoon salt

Dumplings:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 ½ Tablespoons butter, cold and cut into small pieces
  • 1 cup buttermilk

For Serving:

  • Whipped Cream
  • No-Churn Cinnamon Ice Cream
  • Vanilla Ice Cream
  • Toasted pecans

Instructions

  1. Preheat oven to warm setting, about 180° F.
  2. In a large pot with a lid, or 5-quart Dutch oven, bring water, maple syrup, rum, and salt to a boil over medium heat.
  3. While the syrup is coming to a boil, start the dumpling dough.
  4. Add flour, baking powder, baking soda, and salt to the bowl of a food processor. Pulse to combine.
  5. Add the cold butter and pulse 6 to 8 times, or until it resembles a coarse meal.
  6. Pour out into a bowl and add buttermilk. Stir until combined. (If dry, add another tablespoon of buttermilk.)
  7. Use a spoon or small ice cream scoop and drop dough into the sauce. Fill the pot ⅔ full. Cover the pot with a lid, reduce heat to low, and simmer until cooked through, about 10 minutes.
  8. Transfer the cooked dumplings to a dish and place in the warm oven.
  9. Repeat with the remaining dough. If the sauce gets too thick, add a little water to thin it out.
  10. Serve the dumplings warm with sauce, whipped cream or ice cream, and toasted pecans.

Notes

Use cold butter and buttermilk. This creates pockets of steam and makes the dumplings that much fluffier.

Simmer in batches. The dumplings expand during cooking, so it’s best to simmer them in batches to prevent sticking.

Add more water to the simmer syrup if it becomes too thick. The simmer syrup will thicken naturally from cooking and absorbing starch from the dumplings. Adding a touch more water before the second batch prevents it from becoming too gloppy.

Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 555Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 1097mgCarbohydrates: 99gFiber: 1gSugar: 60gProtein: 7g

All information and tools presented and written within this site are intended for informational purposes only.

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

The post Maple Dumplings appeared first on Baked Bree.

TWD: Chewy, Chunky Blondies

blondies (2)
It’s been, oh, I don’t know… 6 months since my last TWD post! I’m shocked if I’m still on the blogroll for being such a lazy member. Anyway, I thought I’d make my return with blondies.

I used to be a coconut hater, but ever since I made the samoas bars, I’ve been finding excuses to bake with coconut. Instead of adding the coconut into the batter, I toasted it and sprinkled it on top for a nice textural contrast. I don’t like putting coconut into the dough because it makes them gritty. For the coconut haters, I sprinkled the nuts on the other half. I also don’t like putting nuts in the dough because I find that they get soggy. I omitted the white sugar completely to cut down on the sweetness. These were good, but I wasn’t crazy about them. I would rather have a chocolate chip cookie so I can enjoy the crispy edges rather than a uniformly soft and chewy square. I may try these again with white rather than butterscotch chips.

blondies
Thanks to Nicole of Cookies on Friday for choosing this week’s recipe