A Seedy Experiment

I learned how to do a "seedy experiment" at the Bean2Blog last week, so I thought I'd pass it along to those of you who aspire to be gardeners. Two of our speakers that day were students from the University of Arkansas. Kimberly is a Ph.D student in the Plant Pathology department and Faye is earning her Master's degree in Crop, Soil and Environmental Science. It was quickly evident that these two know beans about soybeans and other plants.

Faye is shown here on the left and Kimberly is on the right.

One topic that they talked about was seed germination, and how knowledge of this not only helps farmers, but it can also help the home gardener. I enjoy growing lots of flowers, and I even grow some vegetables, fruits, and herbs on a small scale. For the experiment each one of the bloggers attending the Bean2Blog was given a ziplock bag, a heavy piece of paper that was moistened and folded into fourths, and 10 soybean seeds. We put the seeds inside the moistened paper, then placed them inside the ziplock bag with one corner left open. We were asked to bring them home, to put them in a warm place, and to check them after several days to see how many had sprouted. That was on Tuesday, and by Friday this is how mine looked.

If you look closely at my seeds, you can see that all 10 have sprouted for a 100% germination rate! This is exciting to me because from this I learned that you can check the quality of your seeds before you plant them.

I think this is a great way to find out if the seeds you plan to use are "good" seeds or "dud" seeds. Early in the spring this year I planted seeds from packets similar to these in two large patio containers. One container was for lettuce and the other was for spinach. The lettuce came up everywhere the seeds fell, but the spinach was very spaced, skippy and sparse. If I had tested my seeds for germination rate in advance of planting I would have known that I needed to use more spinach seeds than the directions indicated, and I could have avoided such a disappointing crop.

This germination rate test would be a fun way to get your school-age children involved in gardening too. Let them set up the tests and calculate the germination rate for you (even very young children can count sprouted beans), then let them help you plant the seeds. 

Kimberly and Faye had several other useful ideas for us, and one was how to make your own skin softening balm. I'll be sharing their recipe for that in a post soon!

This post was shared with:

Mop it up Mondays

I learned how to do a "seedy experiment" at the Bean2Blog last week, so I thought I'd pass it along to those of you who aspire to be gardeners. Two of our speakers that day were students from the University of Arkansas. Kimberly is a Ph.D student in the Plant Pathology department and Faye is earning her Master's degree in Crop, Soil and Environmental Science. It was quickly evident that these two know beans about soybeans and other plants.

Faye is shown here on the left and Kimberly is on the right.

One topic that they talked about was seed germination, and how knowledge of this not only helps farmers, but it can also help the home gardener. I enjoy growing lots of flowers, and I even grow some vegetables, fruits, and herbs on a small scale. For the experiment each one of the bloggers attending the Bean2Blog was given a ziplock bag, a heavy piece of paper that was moistened and folded into fourths, and 10 soybean seeds. We put the seeds inside the moistened paper, then placed them inside the ziplock bag with one corner left open. We were asked to bring them home, to put them in a warm place, and to check them after several days to see how many had sprouted. That was on Tuesday, and by Friday this is how mine looked.

If you look closely at my seeds, you can see that all 10 have sprouted for a 100% germination rate! This is exciting to me because from this I learned that you can check the quality of your seeds before you plant them.

I think this is a great way to find out if the seeds you plan to use are "good" seeds or "dud" seeds. Early in the spring this year I planted seeds from packets similar to these in two large patio containers. One container was for lettuce and the other was for spinach. The lettuce came up everywhere the seeds fell, but the spinach was very spaced, skippy and sparse. If I had tested my seeds for germination rate in advance of planting I would have known that I needed to use more spinach seeds than the directions indicated, and I could have avoided such a disappointing crop.

This germination rate test would be a fun way to get your school-age children involved in gardening too. Let them set up the tests and calculate the germination rate for you (even very young children can count sprouted beans), then let them help you plant the seeds. 

Kimberly and Faye had several other useful ideas for us, and one was how to make your own skin softening balm. I'll be sharing their recipe for that in a post soon!

This post was shared with:

Mop it up Mondays

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Baked Potato Salad

This Potato Salad was another of my menu items for Memorial Day. This is a no-fuss Potato Salad, so easy to make. If you make up the dressing and cook the bacon ahead of time, all you have to do is cook the potatoes and throw it together before serving. My husband loved it, and we finished off the leftovers the next day.

Recipe adapted from: Evil Shenanigans

Print Recipe

Baked Potato Salad

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup shredded sharp cheddar cheese

2 tablespoons dried chopped chives, divided

8 strips bacon, cooked crisp and chopped, divided

Salt and freshly ground pepper to taste

4 large russet potatoes

Combine mayonnaise and sour cream together in a medium bowl; stir until blended. Mix in 1 tablespoon chives, the cheddar cheese, and about 3/4 of the bacon, reserving the rest of the bacon and chives for garnish. Cover and refrigerate for at least 30 minutes.

Peel potatoes and cube into 1/2-inch pieces. Cook the potatoes in salted water until fork tender; drain and cool slightly. Place potatoes in a large dish and combine with the dressing mixture. Add salt and freshly ground pepper to taste. Garnish with the remaining 1 tablespoon chives and remaining bacon. Serve warm or chilled.

Combine the mayonnaise, sour cream, chives, cheese, and bacon to make the dressing.

Cook the potatoes until tender, then combine with the dressing mixture. Garnish with remaining chives and bacon.

Even though this dish is called "Baked Potato Salad" the potatoes are boiled; the name comes from all the toppings in the salad that belong on baked potatoes. The recipe says that it can be served warm or chilled, but we did not try it chilled. We had ours warm with baby back ribs and it was great!



This recipe was shared with:
Carole's Chatter - Potatoes
Cozy Home Scenes Grill, BBQ and Picnic Party
Momnivore's Dilemma Creative Juice Thursday
Your Cozy Home Party
Jam Hands Recipe Sharing Monday
Mop it up Mondays
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link it up Thursday
Miz Helen's Full Plate Thursday
Junk in their Trunk Link it up Wednesday
Newlyweds Recipe Linky

This Potato Salad was another of my menu items for Memorial Day. This is a no-fuss Potato Salad, so easy to make. If you make up the dressing and cook the bacon ahead of time, all you have to do is cook the potatoes and throw it together before serving. My husband loved it, and we finished off the leftovers the next day.

Recipe adapted from: Evil Shenanigans

Print Recipe

Baked Potato Salad

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup shredded sharp cheddar cheese

2 tablespoons dried chopped chives, divided

8 strips bacon, cooked crisp and chopped, divided

Salt and freshly ground pepper to taste

4 large russet potatoes

Combine mayonnaise and sour cream together in a medium bowl; stir until blended. Mix in 1 tablespoon chives, the cheddar cheese, and about 3/4 of the bacon, reserving the rest of the bacon and chives for garnish. Cover and refrigerate for at least 30 minutes.

Peel potatoes and cube into 1/2-inch pieces. Cook the potatoes in salted water until fork tender; drain and cool slightly. Place potatoes in a large dish and combine with the dressing mixture. Add salt and freshly ground pepper to taste. Garnish with the remaining 1 tablespoon chives and remaining bacon. Serve warm or chilled.

Combine the mayonnaise, sour cream, chives, cheese, and bacon to make the dressing.

Cook the potatoes until tender, then combine with the dressing mixture. Garnish with remaining chives and bacon.

Even though this dish is called "Baked Potato Salad" the potatoes are boiled; the name comes from all the toppings in the salad that belong on baked potatoes. The recipe says that it can be served warm or chilled, but we did not try it chilled. We had ours warm with baby back ribs and it was great!



This recipe was shared with:
Carole's Chatter - Potatoes
Cozy Home Scenes Grill, BBQ and Picnic Party
Momnivore's Dilemma Creative Juice Thursday
Your Cozy Home Party
Jam Hands Recipe Sharing Monday
Mop it up Mondays
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link it up Thursday
Miz Helen's Full Plate Thursday
Junk in their Trunk Link it up Wednesday
Newlyweds Recipe Linky

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Chicken Marsala

For many years, I have wanted to make chicken marsala. But I wasn't sure where to find marsala wine. Then I realized - duh - a wine store. And guess what? They have it at the Trader Joe's wine store! So a week later, I made this. If you've never had chicken marsala before, you should try it. It's so good! Whip up this chicken with mushrooms (one of my favorite things ever) in a delicious, light sauce and have a happy dinner time!

This is especially fun to make for dinner if you've had a rough day - pounding out chicken breasts is extremely therapeutic. Start by laying out the chicken on a cutting board

then covering with cling wrap and pounding with a meat mallet until each chicken piece is about 1/4 inch thick.

Pour the flour in a bowl and season with salt and pepper, according to your own taste. Heat the oil in a large skillet over medium high heat. When it's hot, dredge the chicken piece in flour, shake off the excess

and place in the pan.

You don't want to crowd the chicken, so you may need to do this in batches. Cook the chicken for about 5 minutes before turning it.

Cook another 5 minutes on this side, then remove to a platter, and repeat with the rest of the chicken.

Now reduce the heat to medium and add the mushrooms.

Saute for 3-5 minutes until the mushrooms have released their juices and they turn darker in color. Then add the wine

and cook for a minute or so til it reduces slightly. Then add the chicken broth.

Now use your spatula or wooden spoon to scrape up all the brown bits on the bottom of the pan - that will help flavor the sauce.

Once the liquid has cooked down a bit, add the butter.

Stir to melt the butter, then return the chicken to the pan and let simmer in the sauce for a minute or two to warm the meat through.

Spoon the chicken onto a serving platter and cover with the mushrooms and sauce, then sprinkle with parsley. And feel relief that you know now where to buy marsala wine.

One year ago: Jamabalaya
Two years ago: Cherry Oatmeal Muffins
Three years ago: Vanilla Chip Cranberry Blondies

Get more great recipes at Cast Party Wednesday, What's Cooking Wednesday, Hearth and Soul, Whole Foods Wednesday, It's a Keeper, Full Plate Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodie Friday (#2), Foodie Friday (#3).

Chicken Marsala

4 skinless boneless chicken breasts (about 1 1/2 pounds)
1/2 cup flour
1/4 cup olive oil
8 ounces mushrooms, sliced
1/2 cup Marsala wine
1/2 cup chicken broth
2 Tbsp. butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high heat in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the mushrooms to the pan. Saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly, scraping the bottom of the pan to get up all the browned bits. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Recipe Source: Adapted from the Food Network

For many years, I have wanted to make chicken marsala. But I wasn't sure where to find marsala wine. Then I realized - duh - a wine store. And guess what? They have it at the Trader Joe's wine store! So a week later, I made this. If you've never had chicken marsala before, you should try it. It's so good! Whip up this chicken with mushrooms (one of my favorite things ever) in a delicious, light sauce and have a happy dinner time!

This is especially fun to make for dinner if you've had a rough day - pounding out chicken breasts is extremely therapeutic. Start by laying out the chicken on a cutting board

then covering with cling wrap and pounding with a meat mallet until each chicken piece is about 1/4 inch thick.

Pour the flour in a bowl and season with salt and pepper, according to your own taste. Heat the oil in a large skillet over medium high heat. When it's hot, dredge the chicken piece in flour, shake off the excess

and place in the pan.

You don't want to crowd the chicken, so you may need to do this in batches. Cook the chicken for about 5 minutes before turning it.

Cook another 5 minutes on this side, then remove to a platter, and repeat with the rest of the chicken.

Now reduce the heat to medium and add the mushrooms.

Saute for 3-5 minutes until the mushrooms have released their juices and they turn darker in color. Then add the wine

and cook for a minute or so til it reduces slightly. Then add the chicken broth.

Now use your spatula or wooden spoon to scrape up all the brown bits on the bottom of the pan - that will help flavor the sauce.

Once the liquid has cooked down a bit, add the butter.

Stir to melt the butter, then return the chicken to the pan and let simmer in the sauce for a minute or two to warm the meat through.

Spoon the chicken onto a serving platter and cover with the mushrooms and sauce, then sprinkle with parsley. And feel relief that you know now where to buy marsala wine.

One year ago: Jamabalaya
Two years ago: Cherry Oatmeal Muffins
Three years ago: Vanilla Chip Cranberry Blondies

Get more great recipes at Cast Party Wednesday, What's Cooking Wednesday, Hearth and Soul, Whole Foods Wednesday, It's a Keeper, Full Plate Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodie Friday (#2), Foodie Friday (#3).

Chicken Marsala

4 skinless boneless chicken breasts (about 1 1/2 pounds)
1/2 cup flour
1/4 cup olive oil
8 ounces mushrooms, sliced
1/2 cup Marsala wine
1/2 cup chicken broth
2 Tbsp. butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high heat in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the mushrooms to the pan. Saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly, scraping the bottom of the pan to get up all the browned bits. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Recipe Source: Adapted from the Food Network

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Red White and Blue Sweet Summer Salad

I made this colorful salad on Monday as part of our Memorial Day meal. It was a pretty addition to the ribs, potato salad, and roasted broccoli. This salad would also be great to serve for Independence Day, or just any day. This recipe comes from Green Lite Bites.

Print Recipe

Red White and Blue Sweet Summer Salad

3 - 4 cups of fresh romaine lettuce, washed and torn

1/2 cup fresh blueberries

1/2 cup fresh strawberries, cut in small chunks

1 ounce crumbled Feta

1 tablespoon sweet poppyseed dressing

Wash, dry and prepare lettuce and fruit. Place the lettuce in a large bowl. Top with the blueberries, strawberries, and Feta. Drizzle the dressing over all. Refrigerate until ready to serve.

Fresh fruit is such a tasty and healthy way to add color to a summer salad. 

The recipe calls for 1 ounce of Feta. I wasn't sure how much 1 ounce would be out of my 12 ounce container, so I weighed it.

Drizzle a tablespoon of your favorite poppyseed dressing over the salad. 

I love this salad! It's so easy to put together and so delicious!



This recipe was shared with:
Not Your Ordinary Recipes Foodie Friday
Momnivore's Dilemma Creative Juice Thursday
NY Melrose Family Whimsy Wednesday
Newlyweds Recipe Linky
Suzyhomemaker Patriotic Party

I made this colorful salad on Monday as part of our Memorial Day meal. It was a pretty addition to the ribs, potato salad, and roasted broccoli. This salad would also be great to serve for Independence Day, or just any day. This recipe comes from Green Lite Bites.

Print Recipe

Red White and Blue Sweet Summer Salad

3 - 4 cups of fresh romaine lettuce, washed and torn

1/2 cup fresh blueberries

1/2 cup fresh strawberries, cut in small chunks

1 ounce crumbled Feta

1 tablespoon sweet poppyseed dressing

Wash, dry and prepare lettuce and fruit. Place the lettuce in a large bowl. Top with the blueberries, strawberries, and Feta. Drizzle the dressing over all. Refrigerate until ready to serve.

Fresh fruit is such a tasty and healthy way to add color to a summer salad. 

The recipe calls for 1 ounce of Feta. I wasn't sure how much 1 ounce would be out of my 12 ounce container, so I weighed it.

Drizzle a tablespoon of your favorite poppyseed dressing over the salad. 

I love this salad! It's so easy to put together and so delicious!



This recipe was shared with:
Not Your Ordinary Recipes Foodie Friday
Momnivore's Dilemma Creative Juice Thursday
NY Melrose Family Whimsy Wednesday
Newlyweds Recipe Linky
Suzyhomemaker Patriotic Party

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A Wish Fulfilled

Stephanie McCratic didn't know it, but last week at the Bean2Blog she helped fulfill a long-time wish of mine. Stephanie asked her employer to gift all the Bean2Blog ladies with boots from Country Outfitter.com. She brought me these brown leather Ariat Fatbabies. I wore them all day and felt so stylish!

I have wanted a pair of boots like this since I was six-years-old. I remember going shoe shopping with my mother and older brother one long-ago fall day. My heart was set on some real boots like these, but my mother had other ideas as to what a little girl needed. Her ultimatum was that I could have the white majorette boots with the tassel or nothing at all. I went home with nothing. And oddly enough, until last week, I never did get those boots I wanted until Stephanie showed up with these Ariat Fatbabies. It was a long wait, but so worth it!

These boots are super comfortable, I wore them all day at the Bean2Blog, and we did a lot of walking on our tours of the flower garden, the vegetable garden, the rose garden, and our other adventures around the farm. No rubs, no pain, no blisters; they were perfect!

I think these boots are a quality product and will function well for work or play. Thanks to Country Outfitters for bringing me these Ariat Fatbabies to wear at the farm for our Bean2Blog day! All opinions stated in this post are my own.

I haven't shown my boots to Mother yet, but you know, I'm thinking she may just approve this time.

Stephanie McCratic didn't know it, but last week at the Bean2Blog she helped fulfill a long-time wish of mine. Stephanie asked her employer to gift all the Bean2Blog ladies with boots from Country Outfitter.com. She brought me these brown leather Ariat Fatbabies. I wore them all day and felt so stylish!

I have wanted a pair of boots like this since I was six-years-old. I remember going shoe shopping with my mother and older brother one long-ago fall day. My heart was set on some real boots like these, but my mother had other ideas as to what a little girl needed. Her ultimatum was that I could have the white majorette boots with the tassel or nothing at all. I went home with nothing. And oddly enough, until last week, I never did get those boots I wanted until Stephanie showed up with these Ariat Fatbabies. It was a long wait, but so worth it!

These boots are super comfortable, I wore them all day at the Bean2Blog, and we did a lot of walking on our tours of the flower garden, the vegetable garden, the rose garden, and our other adventures around the farm. No rubs, no pain, no blisters; they were perfect!

I think these boots are a quality product and will function well for work or play. Thanks to Country Outfitters for bringing me these Ariat Fatbabies to wear at the farm for our Bean2Blog day! All opinions stated in this post are my own.

I haven't shown my boots to Mother yet, but you know, I'm thinking she may just approve this time.

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Blueberry Chicken Salad

Now that we're having warmer weather (not consistently, but at least it's warm occasionally!) I like to have some lighter meals that are suitable for summer. Chicken Salad is one of those meals - and this version is colorful - with red pepper, celery and blueberries - as well as tantalizing to your tastebuds.

It comes together super quickly, and can be served over greens or in a croissant, pita or other bread like surface...

In a medium bowl, combine the chicken, green onion, red pepper

and celery. I like to have small pieces of celery, so I slice it lengthwise in quarters before slicing it crosswise.

For the dressing, in a small measuring cup, combine the yogurt, mayonnaise

lemon zest and salt. mix it up good, then add to the chicken mixture and stir it up til the chicken and vegetables are coated. Add the blueberries.

Gently fold the blueberries into the chicken mixture. Mound the salad on lettuce

or spoon into pita pockets or onto some other bread that you like.

Let the summer weather continue!

One year ago: Raspberry Chocolate Oat Bars
Two years ago: Coconut Macadamia Triangles
Three years ago: Toasted Almond Granola


Find more great ideas at Mix it Up Monday, Mop it up Monday, Mangia Monday, Mouthwatering Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), Tuesday Talent Show.

Blueberry Chicken Salad

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced red pepper
1/2 cup thinly sliced green onion
6 oz. plain Greek yogurt
2 tsp. grated lemon zest
3 Tbsp. mayonnaise
1/2 tsp. salt
8 cups mixed greens or pita pockets or croissants

Set aside a few blueberries for garnish. In a medium bowl, combine the chicken, celery, red pepper and green onion. In a small bowl or measuring cup, combine the yogurt, lemon zest, mayonnaise and salt and mix well. Pour dressing over chicken mixture and stir well to combine. Gently fold in the remaining blueberries.

Serve the salad mounded on top of mixed greens and garnish with additional berries. (Alternatively, spoon into pita pockets or onto croissants.) Serves 4-5.

Now that we're having warmer weather (not consistently, but at least it's warm occasionally!) I like to have some lighter meals that are suitable for summer. Chicken Salad is one of those meals - and this version is colorful - with red pepper, celery and blueberries - as well as tantalizing to your tastebuds.

It comes together super quickly, and can be served over greens or in a croissant, pita or other bread like surface...

In a medium bowl, combine the chicken, green onion, red pepper

and celery. I like to have small pieces of celery, so I slice it lengthwise in quarters before slicing it crosswise.

For the dressing, in a small measuring cup, combine the yogurt, mayonnaise

lemon zest and salt. mix it up good, then add to the chicken mixture and stir it up til the chicken and vegetables are coated. Add the blueberries.

Gently fold the blueberries into the chicken mixture. Mound the salad on lettuce

or spoon into pita pockets or onto some other bread that you like.

Let the summer weather continue!

One year ago: Raspberry Chocolate Oat Bars
Two years ago: Coconut Macadamia Triangles
Three years ago: Toasted Almond Granola


Find more great ideas at Mix it Up Monday, Mop it up Monday, Mangia Monday, Mouthwatering Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), Tuesday Talent Show.

Blueberry Chicken Salad

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced red pepper
1/2 cup thinly sliced green onion
6 oz. plain Greek yogurt
2 tsp. grated lemon zest
3 Tbsp. mayonnaise
1/2 tsp. salt
8 cups mixed greens or pita pockets or croissants

Set aside a few blueberries for garnish. In a medium bowl, combine the chicken, celery, red pepper and green onion. In a small bowl or measuring cup, combine the yogurt, lemon zest, mayonnaise and salt and mix well. Pour dressing over chicken mixture and stir well to combine. Gently fold in the remaining blueberries.

Serve the salad mounded on top of mixed greens and garnish with additional berries. (Alternatively, spoon into pita pockets or onto croissants.) Serves 4-5.

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Cinnamon Rolls

These are the same Cinnamon Rolls that were served to us with coffee when I took the Artisan Bread Class at the Viking Store in Franklin, Tennessee. We did not make them during the class, but the recipe was included in our take-home packet of materials, and I am so glad that it was! These Cinnamon Rolls are the best! The filling is a combination of butter, cinnamon, sugar, and vanilla powder. I think the vanilla powder is the ingredient that puts them over the top.

Print Recipe

Cinnamon Rolls

Rolls

2 cups milk

2 1/2 tablespoons sugar

2 (1/4 ounce) packages active dry yeast (or 4 1/2 teaspoons)

5 to 5 1/2 cups all purpose flour, divided

1 tablespoon salt

6 tablespoons unsalted butter, melted

Vegetable oil to grease bowl

Filling

8 tablespoons salted butter, softened

3/4 cup sugar

2 tablespoons ground cinnamon

2 teaspoons vanilla powder (optional)

1/2 cup toasted chopped pecans or walnuts (optional)

1/2 cup dried cherries; currants; cranberries; or raisins (optional)

Glaze 

2 cups confectioners' sugar

1/4 cup milk

1 teaspoon vanilla extract

To make the rolls - Combine the milk and sugar in a small saucepan; whisk together. Cook over medium heat, whisking occasionally until the sugar is dissolved and the milk has reached 110 degrees. (Use an instant-read thermometer to test the temperature.) Pour the warm milk mixture into a small bowl; add the yeast and whisk to combine. Set aside until foamy and creamy, about 5 to 10 minutes.

Place 5 cups of flour and the salt in the bowl of a stand mixer. Using the dough hook attachment, mix on low speed for 30 seconds to combine. Add the yeast mixture and melted butter, increase speed to medium-high and continue mixing until the dough is smooth and elastic, about 4 to 5 minutes. After the first 2 minutes of mixing, if the dough seems too sticky, add the remaining flour, 1 tablespoon at a time until the dough cleans the sides of the bowl. The dough may continue to stick slightly to the bottom of the bowl. (The dough should register approximately 80 degrees on an instant-read thermometer.) Using a dough scraper or a silicone spatula, scrape the dough out onto a lightly floured silicone rolling mat; knead until satiny smooth, about 1 minute.

Place dough in a lightly oiled mixing bowl; turn the dough over to oil all sides. Cover with oiled plastic wrap and allow to rise until doubled in size, about 1 hour.

Punch down (deflate) the dough, then turn out onto a lightly floured silicone mat. Roll the dough into a rectangle 15 inches in length and about 1/4 inch thick.

To make the filling - Spread the softened butter over the surface of the dough. Combine the sugar, cinnamon, and vanilla powder; whisk together, then sprinkle evenly over the butter. Cover the entire surface, but leave 1/2 inch border on both long sides. Sprinkle evenly with nuts and dried fruit, if desired.

Starting at the long side nearest you, tightly roll the dough into a log as you would for a jelly-roll, then pinch the seams to seal. Place on a parchment paper lined sheet pan, seam side down; cover loosely with plastic wrap. Refrigerate for about an hour (or place in the freezer for about 15 minutes).

Cut the chilled log into 12 evenly sized pieces, each about 1 1/4 inches thick. (For best results use a sharp serrated or electric knife.) Place on an oiled baking sheet, cover loosely with oiled plastic wrap, and allow to rise until almost doubled in size, about 30 minutes. 

Preheat oven to 425 degrees F. Bake in the center of the oven until light golden brown, about 15 minutes. Rotate the pan halfway through the baking time.

To make the glaze - In a medium bowl, combine the confectioners' sugar, milk, and vanilla extract; whisk together until smooth. Allow the cinnamon rolls to cool for 2 to 3 minutes after baking, then pour the glaze over the top of the rolls; serve immediately.

After the dough is mixed, turn it out on a lightly floured mat and knead for about one minute.

Turn the dough over in an oiled bowl, cover with plastic wrap and let rise for about 1 hour.

The dough will double in size.

Deflate the dough, then roll it out into a rectangle with 15-inch sides.

Brush the softened butter over the dough.

Whisk the cinnamon, sugar, and vanilla powder together. I couldn't find any vanilla powder locally. I ordered mine online.

Sprinkle the filling evenly over the butter. I opted not to use the nuts or fruit.

Tightly roll the dough into a log and pinch the seams to seal.

This recipe indicates it will make 12 cinnamon rolls - oops! I ended up with 15 rolls!

Wait 2 or 3 minutes after removing the rolls from the oven before pouring the glaze over the top.

I baked my rolls in a 9 x 13-inch pan, and they completely filled the pan after rising. I think next time I will bake them on a larger sheet pan and try to separate them a little more. These rolls are just amazing! Thank you for the recipe Chef Sandra, you're pretty amazing too!



This recipe was shared with:
Petals to Picots Friday Link Party
Miz Helen's Full Plate Thursday
Newlyweds Recipe Linky
Mop it up Monday

These are the same Cinnamon Rolls that were served to us with coffee when I took the Artisan Bread Class at the Viking Store in Franklin, Tennessee. We did not make them during the class, but the recipe was included in our take-home packet of materials, and I am so glad that it was! These Cinnamon Rolls are the best! The filling is a combination of butter, cinnamon, sugar, and vanilla powder. I think the vanilla powder is the ingredient that puts them over the top.

Print Recipe

Cinnamon Rolls

Rolls

2 cups milk

2 1/2 tablespoons sugar

2 (1/4 ounce) packages active dry yeast (or 4 1/2 teaspoons)

5 to 5 1/2 cups all purpose flour, divided

1 tablespoon salt

6 tablespoons unsalted butter, melted

Vegetable oil to grease bowl

Filling

8 tablespoons salted butter, softened

3/4 cup sugar

2 tablespoons ground cinnamon

2 teaspoons vanilla powder (optional)

1/2 cup toasted chopped pecans or walnuts (optional)

1/2 cup dried cherries; currants; cranberries; or raisins (optional)

Glaze 

2 cups confectioners' sugar

1/4 cup milk

1 teaspoon vanilla extract

To make the rolls - Combine the milk and sugar in a small saucepan; whisk together. Cook over medium heat, whisking occasionally until the sugar is dissolved and the milk has reached 110 degrees. (Use an instant-read thermometer to test the temperature.) Pour the warm milk mixture into a small bowl; add the yeast and whisk to combine. Set aside until foamy and creamy, about 5 to 10 minutes.

Place 5 cups of flour and the salt in the bowl of a stand mixer. Using the dough hook attachment, mix on low speed for 30 seconds to combine. Add the yeast mixture and melted butter, increase speed to medium-high and continue mixing until the dough is smooth and elastic, about 4 to 5 minutes. After the first 2 minutes of mixing, if the dough seems too sticky, add the remaining flour, 1 tablespoon at a time until the dough cleans the sides of the bowl. The dough may continue to stick slightly to the bottom of the bowl. (The dough should register approximately 80 degrees on an instant-read thermometer.) Using a dough scraper or a silicone spatula, scrape the dough out onto a lightly floured silicone rolling mat; knead until satiny smooth, about 1 minute.

Place dough in a lightly oiled mixing bowl; turn the dough over to oil all sides. Cover with oiled plastic wrap and allow to rise until doubled in size, about 1 hour.

Punch down (deflate) the dough, then turn out onto a lightly floured silicone mat. Roll the dough into a rectangle 15 inches in length and about 1/4 inch thick.

To make the filling - Spread the softened butter over the surface of the dough. Combine the sugar, cinnamon, and vanilla powder; whisk together, then sprinkle evenly over the butter. Cover the entire surface, but leave 1/2 inch border on both long sides. Sprinkle evenly with nuts and dried fruit, if desired.

Starting at the long side nearest you, tightly roll the dough into a log as you would for a jelly-roll, then pinch the seams to seal. Place on a parchment paper lined sheet pan, seam side down; cover loosely with plastic wrap. Refrigerate for about an hour (or place in the freezer for about 15 minutes).

Cut the chilled log into 12 evenly sized pieces, each about 1 1/4 inches thick. (For best results use a sharp serrated or electric knife.) Place on an oiled baking sheet, cover loosely with oiled plastic wrap, and allow to rise until almost doubled in size, about 30 minutes. 

Preheat oven to 425 degrees F. Bake in the center of the oven until light golden brown, about 15 minutes. Rotate the pan halfway through the baking time.

To make the glaze - In a medium bowl, combine the confectioners' sugar, milk, and vanilla extract; whisk together until smooth. Allow the cinnamon rolls to cool for 2 to 3 minutes after baking, then pour the glaze over the top of the rolls; serve immediately.

After the dough is mixed, turn it out on a lightly floured mat and knead for about one minute.

Turn the dough over in an oiled bowl, cover with plastic wrap and let rise for about 1 hour.

The dough will double in size.

Deflate the dough, then roll it out into a rectangle with 15-inch sides.

Brush the softened butter over the dough.

Whisk the cinnamon, sugar, and vanilla powder together. I couldn't find any vanilla powder locally. I ordered mine online.

Sprinkle the filling evenly over the butter. I opted not to use the nuts or fruit.

Tightly roll the dough into a log and pinch the seams to seal.

This recipe indicates it will make 12 cinnamon rolls - oops! I ended up with 15 rolls!

Wait 2 or 3 minutes after removing the rolls from the oven before pouring the glaze over the top.

I baked my rolls in a 9 x 13-inch pan, and they completely filled the pan after rising. I think next time I will bake them on a larger sheet pan and try to separate them a little more. These rolls are just amazing! Thank you for the recipe Chef Sandra, you're pretty amazing too!



This recipe was shared with:
Petals to Picots Friday Link Party
Miz Helen's Full Plate Thursday
Newlyweds Recipe Linky
Mop it up Monday

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Mission Organization: Week 21 - My Own Toolbox

I've had a few tools of my own before, but I have not been able to keep up with them in the house. Although I have never received a ransom note, I've wondered if there might be a tool kidnapper lurking around, grabbing little screwdrivers and hammers. My husband, on the other hand, has lots of tools. He keeps most of them away from the house at his shop building, but there are a few stashed here and there in the garage at home.

Occasionally we have one of those household breakdowns that require the use of tools, and one of those incidents came this week. My garbage disposal stopped working, so my husband, being the handyman that he is, set out to install a new one. Of course we have our own way of doing these things. He gets under the sink and calls for the tools one at a time as he needs them, and I'm the tool-fetcher. For example, if he needs a Phillips screwdriver, I run to find one, but the last place I put it may not be where it is now. In fact it may not be in the next three places I look. When I finally locate the screwdriver, I dash back to my husband, still waiting under the sink. By that time he will need a hammer or some pliers and the search will begin all over again.

The frustration of searching for all those tools to fix the garbage disposal gave me my mission this week. I wanted to put together my own toolbox to keep in the house, but I wanted it to be "mine" so that the tools would not somehow disappear as they had done in the past. I knew I would have to do something different this time.

I started by gathering the kind of tools that I was often asked to find. I found some old tools that I knew I could use, but I bought a new hammer and a package screwdrivers of different sizes with both flat and Phillips heads.

Then I got a package of "girly" stickers and some clear nail polish.

My idea was to apply the stickers to the tools to personalize them, so that they could easily be identified as "mine".

I put stickers on every tool, then I sealed them on with the clear nail polish.

I bought an inexpensive tool bag for the house tools.

The tool bag is filled with the tools.

The extra stickers are stashed in an inside pocket so I can use them for any new tools that I might acquire.

I now have a bag of tools that fall into the "often requested" category at my house. Hopefully the flower stickers will discourage any tool nappers from picking up the tools and carting them away. At least now I will recognize them as part of my set if they are found somewhere they don't belong.

Does anyone need a screwdriver?

This post was shared with:
Mrs. Happy Homemaker Mission Organization

I've had a few tools of my own before, but I have not been able to keep up with them in the house. Although I have never received a ransom note, I've wondered if there might be a tool kidnapper lurking around, grabbing little screwdrivers and hammers. My husband, on the other hand, has lots of tools. He keeps most of them away from the house at his shop building, but there are a few stashed here and there in the garage at home.

Occasionally we have one of those household breakdowns that require the use of tools, and one of those incidents came this week. My garbage disposal stopped working, so my husband, being the handyman that he is, set out to install a new one. Of course we have our own way of doing these things. He gets under the sink and calls for the tools one at a time as he needs them, and I'm the tool-fetcher. For example, if he needs a Phillips screwdriver, I run to find one, but the last place I put it may not be where it is now. In fact it may not be in the next three places I look. When I finally locate the screwdriver, I dash back to my husband, still waiting under the sink. By that time he will need a hammer or some pliers and the search will begin all over again.

The frustration of searching for all those tools to fix the garbage disposal gave me my mission this week. I wanted to put together my own toolbox to keep in the house, but I wanted it to be "mine" so that the tools would not somehow disappear as they had done in the past. I knew I would have to do something different this time.

I started by gathering the kind of tools that I was often asked to find. I found some old tools that I knew I could use, but I bought a new hammer and a package screwdrivers of different sizes with both flat and Phillips heads.

Then I got a package of "girly" stickers and some clear nail polish.

My idea was to apply the stickers to the tools to personalize them, so that they could easily be identified as "mine".

I put stickers on every tool, then I sealed them on with the clear nail polish.

I bought an inexpensive tool bag for the house tools.

The tool bag is filled with the tools.

The extra stickers are stashed in an inside pocket so I can use them for any new tools that I might acquire.

I now have a bag of tools that fall into the "often requested" category at my house. Hopefully the flower stickers will discourage any tool nappers from picking up the tools and carting them away. At least now I will recognize them as part of my set if they are found somewhere they don't belong.

Does anyone need a screwdriver?

This post was shared with:
Mrs. Happy Homemaker Mission Organization

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