I saw this beautiful loaf of bread, more like a bunch of rolls actually, on Pinterest, and instantly knew I wanted to make it ASAP. The wonderful blog it originated from is called The Italian Dish. Check it out, I know you’ll love it.
I had to hold Dave, Marissa, and Connor back from diving into this when it came out of the oven. I did not bake it for them – I brought it as a hostess gift to the lovely Joanne and handsome Mark, who had us over on New Year’s Eve.
Use you imagination, and you could take this basic recipe, shape the dough into balls, and make any number of designs.
From a festive tree for next Christmas, to a heart, for Valentine’s Day.
Thank you, Mark and Joanne, we had a fun evening, even if I was a bit sore and tired which resulted in us leaving before midnight.
Which reminds me – I have not given an update on my pelvic injury in a while – I am doing so much better! I have been walking on my own, without the walker, since last Thursday. I’ve even ventured upstairs a time or two when I’ve needed something up there. Most importantly, I’m driving, so life is just about back to normal! I should be completely healed in about two weeks.
Thank you again for all your kind deeds and lovely thoughts and prayers. God is good and so are you! xoxo [Read more →]
January 2, 2013 1 Comment
So easy, so good!
Sweet and Savory Pretzel Bites
1 package frozen Rhodes dinner rolls, thawed according to package directions
3/4 cup baking soda
1 cup shredded Parmesan cheese
1 teaspoon ground cinnamon
1/4 cup sugar
July 7, 2012 No Comments
Do you have a child in your life?
Does he/she love spaghetti?
Do you want to see a huge smile on their face?
Then make this – and be sure have them help you!
July 6, 2012 1 Comment
Challah is an egg bread that holds deep religious significance in the Jewish faith.
“According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. This “double loaf” commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt. The manna did not fall on the Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath.” (excerpt from Wikipeda)
Challah recipes always make enough dough for two loaves. Three important steps to the perfect challah are; three risings instead of the usual two (one of those being a slow-rise in the refrigerator), using two coats of egg wash for a shiny laquer-like crust, and not over-baking.
Challah is delicious used the next day for French toast. Especially loaves with raisins, or in this case, crasins. I substituted dried cranberries for the raisins, as my family prefers craisins to raisins. We’ll be enjoying the plain loaf with our Easter dinner on Sunday and the craisin loaf for a French toast breakfast on Easter Monday.
April 6, 2012 2 Comments
These buttery rolls are surprisingly light, perfect for soaking up the broth from the lobster bake.
January 25, 2012 1 Comment
I made this cornbread to go along with my Two Bean-Two Corn Chorizo and Poblano Chili on our “no poultry” day (the Wednesday before Thanksgiving). But is equally delicious served with leftover turkey and gravy or with a creamed turkey mixture served over the top.
I even toasted a half slice and had a poached egg on top for breakfast, it is that versatile, so top it with anything you would like.
November 25, 2011 1 Comment
I’ve been pulling out and putting up the Halloween decorations these past two days and since we were in Canada last Halloween, the storage boxes were literally buried in the shed. It was a chore to get them out of there… I’ve got the cuts and bruises to prove it.
The motivation was our weather. The last couple of days have been gorgeous; windows are open, air is off, and life is good! Well, at least for now, because it is going to be 93 degrees on Tuesday, 97 degrees on Wednesday, and 99 on Thursday! What is up with that!?! Ninety-nine degrees on October 13th… that is not right! Not. Right.
October 8, 2011 7 Comments
I am completely “committing to the chai” with this French toast. It goes without saying that this is delicious served with the Vanilla Chai Tea Hot Toddy for a perfect fall brunch. Enjoy!
October 4, 2011 2 Comments
In case you still have your Arizona Republic newspaper from today (May 23rd), check out page 4 of the D section. If you don’t get or don’t still have the paper, you can see the same thing at this link from AZCentral.com
We attended a wonderful college graduation party on Saturday for my dear friend Laura’s daughter Megan. Laura and I have been friends since high school, we were in each others’ weddings, and are godmothers to each others’ children. Laura and her two sisters, Mary and Shawna, are like my sisters, they are my second family, so there was plenty of reminiscing going on all afternoon.
One of the many things that came up was food (of course!) and one of those foods was these wonderful little garlic bread balls served at a restaurant at the Venice Pier in Marina Del Rey, California, C & O Trattoria.
They are called “Killer Garlic Balls” for good reason – they are free, brought to the table throughout the meal, and are amazingly addictive. If you think the endless chips and salsa at Mexican restaurants are bad…
May 23, 2011 7 Comments
As promised, here is the fantastic recipe for a traditional Irish Soda Bread, given to me from Sharon Cereska. The recipe writer in me couldn’t help but rewrite it a little bit, but I only changed one actual ingredient from the original recipe, and that was using unsalted butter instead of margarine. I don’t use or buy margarine, sorry, can’t help being a foodie snob about that one!
My reworded recipe is first and Sharon’s original family recipe is below. But first, here is what Sharon wrote to me when she sent the recipe, accompanied by a lovely treasured family photo of hers. Thank you Sharon for sharing with me and everyone out there in the blog-a-sphere.
March 15, 2011 3 Comments