Honey Whole Wheat Rolls

My friend Kelsey has a blog I just recently found out.

Yeah, where was I?

It is full of healthy recipes and tips.

We are talking Healthy with a capital "H".

Go check it out for yourself.

And tell Kelsey I say, "Hey"

I already was phasing margarine out of our diets because I love real butter and how it's, well, real.

Margarine is not.

Read this and you will understand.

I am trying to be healthier. Baby steps, people.

I came across her recipe for Whole Wheat Bread and Rolls.

I made the rolls and I have a confession.

It was my first time making homemade rolls.

I know, don't throw things at me, but it's true.

And oh so easy!

 

 

Ingredients

3 c. warm water
2 T. active dry yeast
2/3 c. raw honey
1 c. unsweetened apple sauce
1 T. natural salt
2 T. dough enhancer
1/4 c. vital gluten
9-10 c. whole wheat bread flour

 

How You Do It

Put warm water in your mixing bowl. Sprinkle yeast on top and cover for about 10 minutes, or until yeast activates (becomes bubbly). Add honey, applesauce, and 5 c. flour. Mix on low until it becomes a thick paste. Add salt, dough enhancer, and gluten. Mix just until combined and let sit for 5 minutes. Begin adding flour while mixing. Add a cup at a time, until the dough begins to leave the sides of the bowl. Knead on high speed for 10 minutes.

Form loaves or into rolls or buns and place in greased pans and cover with a clean dish towel to rise. Let rise for 30-45 minutes in a warm place. Preheat oven to 350 degrees. Tip:place my bread/rolls on top of the oven while it's preheating. It keeps them nice and warm.

Makes 3 loaves, or 2 loaves and 1 dozen buns/rolls (each "loaf" size makes 1 dozen buns).

Bake bread for 28-35 minutes. If it begins to brown too quickly, cover lightly with foil and continue baking. Bake buns/rolls for 18 minutes (or until golden brown on top).

Remove from pans onto cooling racks.

 

Slather with real butter...

 

 

and homemade jam!

Because it's the right thing to do.

 

Printable Version

 



Note: Here's a great article on Dough Enhancers if you are unfamiliar with them.

Kelsey's Note: I use a commercial one, but like this article says, if you use eggs or other things listed in your bread, then they act as dough enhancers as well. They just make your bread lighter, tastier, and last longer (especially when working with whole wheat flour)!

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I'm a Shabby Apple Affiliate...

I have seen Shabby Apple around the internet and love what I see. Now I am a Shabby Apple Affiliate, which means when you order using my code, I earn a commission and you get dang cute clothes. Win/win.
 

 

 Shabby Apple offers a wide array of products including:

 

Women's Dresses from Shabby Apple

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Fashion accessories

 

Popular Brand - Shabby Apple has become widely recognized for providing quality products for women and little girls. In addition, many appreciate the fact that Shabby Apple donates 5% of its net dress sales to help women worldwide.

So head over and check them out.



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Chili 10 Ways with Rachael Ray

I was asked to do a feature on Chili from the current Everyday with Rachael Ray magazine.

 

 

In it, there are recipes for chili 10 ways.

Yum.

 

It starts with the classic Beef and Bean Chili...

 

2 Tbps. vegetable oil

3 lbs. lean ground beef chuck

2 large onions, chopped

3 Tbsp. minced garlic

1/3 C. ancho chile powder

1 Tbsp. ground cumin

1 Tbsp. dried oregano

Coarse salt and pepper

1 tsp. cayenne

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) tomato sauce

2 cans (15 oz. each) red kidney beans, drained

Sour cream, grated cheddar cheese, pickled jalepenos, and sliced scallions, for topping.

 

In a large pot, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate. Pour off all but 2 Tbsp. of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in chile powder, oregano, cumin, 1 Tbsp. coarse salt,  1 1/2 tsp. pepper and cayenne. Cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes. Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the topppings.

 

Other Variations...

 

Chicken and Corn Chili

Omit the beef, tomatoes, and tomato sauce. Add 1 qt. chicken broth and 2 chopped red potatoes to the onions. Simmer until tender, 10 minutes. Add 3 cups corn, 1 can chopped chiles and 1 1/2 C. chopped raw chicken. Simmer for 10 minutes. Stir in 1 cup heavy cream and 2 C. shredded jack cheese. Top with oyster crackers and chives.

 

Mushroom and Black Bean

Soak 2 ancho chiles in a bowl of boiling water for 30 minutes. Drain; reserve 1/4 C. soaking liquid. Stem and seed the chiles. Using a blender, puree the chiles, reserved liquid, and 2 cloves of garlic. Replace beef with 2 lbs. portobello mushrooms, chopped. Add ancho chile puree. Replace the kidney beans with black beans. Serve with corn chips and lime wedges.

 

To see the other variations, pick up the latest issue of Everyday with Rachael Ray.

 

 

 

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Totally Tasty Tuesdays

Happy Tuesday!

I had my Dr. appointment yesterday and I am at 17 weeks and baby is doing awesome. I have been feeling it kick and move and I just love it!

I will be starting the potato harvest {Miss Spud Truck Driver}this weekend and so I will be awol for a few weeks. I will be posting pics on my Instagram so be sure to follow me for the inside scoop of potato harvest. I know you are all just dying to know about it.

Now onto the party...

 

Most viewed recipe last week...

 

Pumpkin Pretzels

from Butter with a Side of Bread

 

Other Faves...

Pumpkin Cheesecake Cake

from Shugary Sweets

 

 

Homemade Rotel Tomatoes

from Somewhere in the Middle

 

Pretzel Toffee Bark

from Vivi's Messy Kitchen

 

Homemade Gummy Treats

from Pint Sized Baker

Be sure to grab a button if  you were featured...

 

 



 

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The Village Press Olive Oil

I want to tell you about something I have never seen before.

Boxed Olive Oil.

 

The Village Press First Cold Pressed Extra Virgin Olive Oil is an exquisite first cold-pressed extra virgin olive oil produced from handpicked New Zealand olives and packaged in a light-block box with built-in pouring tap.
Made from Barnea olives, a classic Mediterranean varietal, this oil is first press, meaning the olives are pressed once, and only once. While other producers may take oil from a second and third pressing or use chemical solvents to extract yet further quantities of oil, The Village Press philosophy is to use only oil produced from one pressing.
The Village Press Extra Virgin Olive Oil meets IOC cold-press standards for the growing and extraction process. In conforming to this policy, natural nutrient levels remain optimal and the integrity of the olive oil is never compromised.
The olive pressing process is gentle and takes place on a traditional or centrifugal olive press, ensuring smoothness of texture, depth, and purity of taste. In addition to the oil being first cold-pressed, it is also:

• Unfiltered to maintain maximum levels of potency and antioxidant benefits
• Free of additives, colors or preservatives
• Free of allergens
• Certified Kosher and Halal
• 100% produced in New Zealand

The Village Press First Cold Pressed Extra Virgin Olive Oil comes in a 34oz light-block box, fitted with an anti-oxygen tap to ensure the integrity of the oil is never compromised by impurities or rancidity. Its versatile square shape lends itself to ease of storage and stability when in use, allowing chefs and home cooks to prepare meals and ingredients without having to handle a bottle.
Produced in Hawke's Bay on the East Coast of the North Island of New Zealand, the cool climate assists olive growing conditions and allows The Village Press to produce outstanding flavorsome olive oils.

I received a box of The Village Press Extra Virgin Olive Oil and was perfect for Olive Oil and Garlic Pasta.

 

 

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Banana Cake with Vanilla Bean Frosting

This cake...let me just tell you...is delicious.

This frosting...let me just warn you...is amazing.

It is my new favorite frosting.

I will be using it in place of any other vanilla frosting.

Even store bought, which I really love.

It has heavy cream in it.

Enough said.

P.S. Lance had two pieces. In a row. That's how awesome this cake is.

 

 

Cake Ingredients:

2/3 cup sugar

1/2 cup sour cream

1 egg

2 tablespoons unsalted butter, softened

2 mashed super ripe bananas (about 3/4 cup)

1 teaspoon pure vanilla extract

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

Frosting Ingredients:

2 tablespoons unsalted butter, softened

1/4 cup heavy cream

1/2 teaspoon vanilla bean paste* (see below)

1 1/4 cups confectioner's sugar

How You Do It

{Cake}

Preheat the oven to 375F (see note below). Cream together sugar, sour cream, egg, and 2 tablespoons softened butter. Add mashed bananas and 1 teaspoon vanilla extract. Add flour, salt, and baking soda; mix well. Pour into greased 8x8 pan. **Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.

{Frosting}

Cream butter and confectioner's sugar together until smooth. Slowly add the heavy cream; stir until smooth. Stir in the vanilla bean paste until fully incorporated. Spread on cooled cake.

 

 

I will never use milk again to make frosting. Never Ever. Only heavy cream for this mama. I can't even describe the amazingly creamy difference.

 

**Note - Bake at 350F if using a glass pan.
Recipe doubles well to fit in a 9x13 pan.

*Here's the general rule for substituting vanilla:
1 vanilla bean =
1 tablespoon vanilla powder =
1 tablespoon vanilla bean paste =
1 tablespoon pure vanilla extract

 

Printable Version

Recipe Source

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New Quinoa Bars Recipe - Blondie Style

Our new favorite quinoa bar with almond meal, lots of good vanilla and dark chocolate chips.

The turn of the year's wheel inevitably stirs up ghosts. Last night we walked after dinner. Slowly, in a warm breeze, curled paper leaves scuttling the uneven side walk. Something in the air reminded me of New Mexico. And I remembered a day we drove to Taos, just to get out of our heads and escape the particular tunneling isolation of the writing life.

The afternoon was golden and soft, almost balmy. The kind of day that lulls you into believing winter is still far off. The trickster wind spun burnished leaves and pinon smoke around us with fingers warm and cool and so dreamy we almost floated along the crooked streets of Taos center, bumping elbows with straggling tourists in beaded earrings and adobe hued scarves, and locals in scuffed cowboy boots barking Spanish into cell phones.

We wandered through empty galleries and a well-stocked kitchen store. I fingered a set of engraved silver measuring spoons, but put them back on the shelf (too expensive to justify). Steve ordered a cappuccino to go, and we drove home along the Rio Grande listening to Steve Earle and watching the late afternoon sun dart down the canyon walls, back-lighting the almost bare cottonwoods, grayish brown and silver.

It was good to get away that day, get out of my head.

That night I dreamed of Russell Crowe. He was close by that month, filming 3:10 To Yuma up in Abiquiu. I read in my journal that we spoke about our fathers. He listened with his eyes, I wrote, grasping the loss of never knowing my father with a depth and muscle that held my pain fiercely.

This morning I woke feeling less heavy, and relieved of my usual L.A. bruxism. For the first time in a long time I felt the urge to pick up a paintbrush. To smooth a raw canvas with palms, flat and expectant.

Soon.

But in the meantime, I wait.

To wait, to surrender to this thing, this process, this road home to myself- it's not an easy thing. But if you offered me a pill to swallow, some cure, some promise, some magic, I doubt I would be tempted. Because there is a part of me- some stubborn, rusty, ancient part of me- that understands I must go through it, not around it. I must go down. Not up in a flight of fancy. I must get muddy and singed and hollow and exhausted.

I must tunnel through and scrape away with the tiniest of tools- my will- toward some small, shy truth. Excavating, digging past the illusions, the denial, the desire to please, to be light, to be pretty, to be approved of.

Authenticity.

It is my Holiest Grail. And why it is so hard to find it, I don't know.

For some of us, it just is.


Read more + get the recipe >>

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