Alexandra Williams, MA
These rolls are a great place to start if you’re new to using yeast. Or scissors!
I adapted a recipe found in “New Complete Book of Breads.”
1 egg, room temperature
¼ cup sugar
½ cup mashed potato or reconstituted potato flour
¾ cup milk, room temperature
1/3 cup unsalted butter
½ tsp salt
3 cups all-purpose flour
¾ oz (1 pkg) yeast
1 can Blue Diamond Honey Cinnamon Almonds
3 Tbs melted butter
cinnamon sugar for sprinkling on top
In a mixer, blend the egg and sugar. Add the potato, milk, softened butter, and salt. Mix together. Add 2 cups of the flour and the yeast, and mix for one minute. Gradually add the rest of the flour, using the dough hook (if you have one; otherwise by hand).
When the dough comes clean off the sides of the bowl (add flour if necessary) and forms a ball around the dough hook (about 5 minutes), cover the bowl and put in a warm place to rise until it’s doubled in size (45-90 minutes).
Once the dough has doubled, cut it in half and form into two 12-inch logs. Cut each log into 12 pieces, rolling each piece into an oval. Using kitchen shears, cut two ears into each roll. As you probably don’t want your bunnies to look like goblins, I recommend you blunt the pointy tips of the ears. Brush the rolls with the melted butter, cover with wax paper and leave them for a second rising until they’ve doubled (about 30 minutes).
While they’re rising, preheat the oven to 400º, then turn it down to 350º after you put the rolls in. Just before you put them into the oven, stick one almond into each bunny as a tail, then sprinkle the rolls with cinnamon sugar. Stick the almond tails in deep enough that they don’t come out during baking. A few of mine kind of squeezed partway out, which caused my boys to make quite a few NSFW jokes about the bunny butts. Bake 10-12 minutes. Makes 24 rolls.
This post is sponsored by Blue Diamond Almonds, which is a partnership I’m proud of.
Alexandra Williams, MA
So when Almond Breeze Almondmilk contacted me about creating a recipe, the only question I had in my mind was “how will I ever whittle it down to just one recipe?” But I persevered and somehow managed (first world problem, eh).
I’m a vegetarian with a friendly attitude toward vegan ingredients, so this recipe is appropriate for almost anyone. Well, except my younger son, who has luckily outgrown his allergy to soy, yet still hates tofu. But it’s the rare teen who likes tofu anyway, I think. Try it and see if you enjoy this smoothie as much as I do. I usually drink my smoothie while driving, with a piece of multi-grain toast balanced precariously on top of my glass. My older son makes fun of me for this “mom habit.”
1 handful of ice cubes
4 ounces silken tofu
2 teaspoons agave syrup
2 tablespoons flax meal
1 teaspoon cinnamon
4 ounces Almond Breeze Unsweetened Vanilla Almondmilk
Makes 2 shakes, though I tend to just drink some of it, then refill my glass before getting in the car to drive to work. That’s my polite way of saying I rarely share.
This post is sponsored by Almond Breeze Almondmilk, which is a perfect match to my mind.
Alexandra Williams, MA
Before you try to guess the five ingredients (well, three, since I mentioned two above), you’ll want some good nutrition news about the Flatout Bread ingredients. The two flatbreads that I tried at the breakfast (but didn’t use for this recipe) were Core 12 and Red Pepper Hummus, both of which are powered by chickpeas. The flatbread I used for this salmon recipe is full of navy beans. Yes, I want to break out singing the Village People song. All three flavors have 12 grams of protein and 8-10 grams of carbohydrates.
As I am currently studying for my Nutrition Specialist certification, I am also aware that these flatbreads have 0 trans fat, plus the macrominerals calcium, magnesium, and potassium, and the micromineral iron. I have had anemia in the past, so am always on the lookout for iron. As well, they are made from whole beans, which is a fiber and protein benefit for a non-meat eater like myself.
Okay, time for the recipe, and I really do hope you’ll try it. When I created this recipe I tried to choose only ingredients that added flavor and benefits.
Curried Salmon and Cantaloupe Protein UP Sea Salt and Crushed Black Pepper Wrap
First off, I chose the salt and pepper wrap (even though the red pepper hummus is my favorite) because it already had salt and pepper in it, so I didn’t need to add any to the recipe.
½ pound salmon
4 oz organic sour cream
¾ tsp red curry paste
6-7 fresh basil leaves, cut into pieces
½ cup cantaloupe, cubed into small pieces
Grill the salmon, then cut it into small pieces. While it’s cooking, mix the red curry paste and sour cream together in a small bowl. You may be tempted to add water to the curry paste, but resist, y’all, resist, as the cantaloupe has plenty of water and you will cry in frustration if your wraps become soggy. Add the unseasoned salmon to the curry mix and stir them together.
Lay out two Flatout Sea Salt and Crushed Black Pepper flatbreads on a cutting board, then spread the salmon mixture over them, covering the flatbreads fully. Then sprinkle the cut cantaloupe over the top, followed by the basil. Roll the flatbreads up tightly, starting at the long end, then cut into one-inch sections. That’s it. Eat them. One suggestion – be liberal with the basil, as this recipe is not as exciting without it.
Even though these three new ProteinUP flatbread flavors won’t be in stores for another month, you can try their other wraps and pizza crust using this .50 off coupon:
Then in a month you can return to get the Core 12, Red Pepper Hummus, and Sea Salt and Crushed Black Pepper and create your own flat, flatter, flattest, flatout love recipes.
This post is sponsored by FitFluential on behalf of Flatout.
Alexandra Williams, MA
If you’re over 50, this book will bring back memories of holiday food; some good, some best left in the 70s (Consommé Noël made with turkey broth, beet liquid, onion juice and sherry anyone?).
The Swedish Tea Ring is easy to make, delicious, and popular. Basically it’s a gussied-up cinnamon roll.
1 ¾ to 2 cups flour
2 ½ Tbls sugar
1 packet (¼ oz) yeast
¾ tsp salt
¼ cup milk
2 Tbls water
2 Tbls butter
1 egg at room temperature
In a mixing bowl, combine half the flour, and the sugar, yeast and salt. In a saucepan, heat the milk, water and butter to 110º, then stir into the flour mixture, beating till smooth, then beat in the egg. Gradually add the remaining flour until the dough is stiff. You can then either use a dough hook or manually knead the dough until it’s smooth and elastic, about 8-10 minutes. Put it into a greased bowl, cover it and let it rise until doubled in size.
Swedish Tea Ring
2 Tbls softened butter
½ cup firmly packed brown sugar
2 tsps cinnamon
½ cup broken walnuts
½ cup raisins
Roll the dough into a 7 X 15 inch rectangle. Spread the butter over the dough, then sprinkle on the sugar, cinnamon, walnuts and raisins. From the long edge, roll up tightly, then shape into a ring on a parchment covered baking sheet with the sealed edge down. Tuck one end of the ring into the other, and pinch to seal. At 1-inch intervals, cut 2/3 of the way through the ring with scissors, twisting the cut sections slightly to separate. Cover and let rise until almost doubled in size. Bake at 375º for 20-25 minutes.
If you want to frost the ring, recipe is below. Also, my boys don’t like walnuts or raisins, so sometimes I’ll make two rings and leave those ingredients out of one. It still tastes perfectly delicious, though I prefer the regular recipe.
1 cup sifted powdered sugar
¾ tsp vanilla or lemon juice
1 Tbls water
1 Tbls heavy cream (you can do 2 Tbls water if you don’t have cream)
Spread over warm (not hot) Tea Ring. You can add candied cherries (which seem to have been the rage in the 70s), but I don’t, as they all get picked off and ditched on the plate by everyone I know anyway!
1 cup all-purpose flour
1 cup whole wheat flour
2 tsps baking powder
½ tsp baking soda
½ tsp salt
½ cup canola oil
1 cup brown sugar
½ cup milk
1 cup creamy peanut butter
6-8 crushed candy canes
Preheat the oven to 350°F.
Mix the flours with the baking powder, baking soda and salt. Set aside. In a mixing bowl, beat the oil, sugar and eggs together for 2 minutes. Add in the milk and stir to blend.
Pour the wet ingredients into the dry and mix just enough to blend. Pour into a greased loaf pan and bake for about 10 minutes before covering the loaf with the crushed candy canes. Finish baking for another 50 minutes or until the loaf springs back to the touch. Let it fully cool, as the candy topping will be very hot.
After eating it, I think it would have been better to put the candy cane bits into the bread rather than on top.
WOATS has three flavors of oatsnacks, and I have pretty much plowed through two Peanut Butter Graham Slam bags. They also have Cookies ‘N’ Dreams and Nuts About Berries, but I haven’t tried those yet. The company was founded by a 16-year-old who wanted oat snacks in a soft version that was kind to his braces.
Depending on the month, you might find some peanut snacks in the UrthBox. A subscription snack service that sends non-GMO, organic, vegan, gluten-free, and diet versions, I actually found a number of snacks that my picky high-schooler loved (vegan brownie, anyone?). My favorites were the barbecue quinoa crisps, Rogue blue cheese popcorn, and black rice crackers. I noticed they’re offering $10 off right now with the code CRUNCHWEEK.
We just learned about a brand-new company called Thrive Market. They offer nonGMO, organic and natural foods at 30-50% BELOW retail, with free shipping. It’s a member site like Costco, but cheaper and only healthy products. We recommend you join. For every membership Thrive sells, they give one away to a needy family through non-profit partners such as The Boys & Girls Club. We signed up as an affiliate because we believe in it so strongly. Sign up via this link and you’ll get 3 months’ free membership, plus 15% off your first order. Working my “shop my values stocking stuffer plan” via their company.
Also, if you want a 25% discount for the month of December at the Peanut Butter & Co. online store, use this case-sensitive code: YUMSQUADLOVE
My life for the past month has been highly stressful due to family medical issues, so one of the ways I de-stress is to bake (which would explain last week’s post about vanilla sugar cinnamon rolls).
A few of the commenters for that post noted that cinnamon rolls didn’t seem like a health food, so I will address that issue while I’m here a’bakin’. For some people, sugar or butter might be an issue. For others, the calories. And there are many people who cannot have flour. For those people it’s true that cinnamon rolls might not be a healthy choice. I am lucky because I have no food allergies, and can eat anything I want (I do not EVER want Marmite or Bovril). I am also realistic about knowing that most people do better with a variety of foods that include items such as rolls or brownies. By “better” I mean they will have a healthier overall diet if they approach food from a “choice” rather than “restrictive” perspective. We never want anything more than the one thing we’re told not to have. As we teach and preach, most foods are okay for most people most of the time in moderation.
I say this not in defense or to persuade you to eat fake food made of nasty ingredients (calling your name Twinkies); just to explain why I think my homemade, organic ingredient cinnamon rolls are so super delicious and belong on our healthy aging blog.
Sadly, the rolls are all gone. And my son brought his new girlfriend over for the first time. And he and she both love chocolate. Beloved son + new girlfriend + chocolate + need to de-stress = coffee brownies. I tweaked a recipe from “Maida Heatter’s Book of Great Chocolate Desserts.”
4 oz unsweetened chocolate
1 stick (4 oz) unsalted butter (I use Organic Valley)
3 large eggs (we raise chickens, so we have a direct supplier)
1 ½ tsp vanilla extract (I use Fair Trade Nielsen Massey)
½ tsp almond extract (I squeeze unsuspecting almonds till they sweat, then gather it)
1/8 tsp salt
4 tsp dry instant espresso powder (I use King Arthur – don’t use granular instant coffee unless you like crunchy blobs of coffee stuck to your teeth)
2 ¾ cups granulated sugar (I use Wholesome Organic Raw Cane)
½ cup all-purpose flour (I use King Arthur or Hodgson Mill Organic Naturally White Unbleached)
1/3 cup whole wheat flour (King Arthur or Hodgson Mill)
Preheat oven to 425°. Line an 8 X 8 pan with parchment paper (or just butter a glass pan).
Melt the chocolate and butter in a double boiler. Stir occasionally. Remove from heat and set aside when melted.
Beat the eggs, vanilla, almond extract, salt, coffee, and sugar at high speed for 10 minutes (no, it’s not a typo). On low speed add the chocolate mixture and beat just till mixed. Then add the flours and beat again just till mixed.
Pour into pan and bake for 25-30 minutes. The crust will be crispy, while a toothpick inserted into the center will come out a little wet, but these babies are DONE. Let them stand (or sit in the fridge) for 6-8 hours before serving. Of course, I didn’t follow that advice. I served them an hour after baking and no-one died or complained. But waiting patiently does make them easier to cut. Whatever.
P.S. The whole wheat flour makes them magically extra healthy. And if you break one in two, half the calories fall out. This is due to sciencey science. Sort of like truthiness, but more fat-free.
While on the topic of health, we have a giveaway that ends soon. Five people will win all of these prizes from Garden of Life. They are leaders in being USDA Organic Certified and Non-GMO, so we extra-special like them, and so will you.
½ cup sourdough starter
¾ cups lukewarm water
1 tsp instant yeast
1 ½ tsp sugar
1 ¼ tsp salt
2 ½ cups unbleached flour
Combine all the ingredients, kneading to form a smooth dough. Cover and let rise till doubled in size.
¼ cup (2 oz) soft butter (I use Organic Valley)
¾ cup vanilla sugar mixed with 1 Tbl cinnamon
After the dough has doubled, roll it out to an 11 X 16 rectangle. Spread the butter over the dough. Sprinkle the cinnamon-sugar over it, leaving the sides and long edge away from you free of the mix so it doesn’t all squish out when you roll up the dough. Roll up the dough into a long log, starting with the long edge near you.
Use a serrated knife to gently cut the dough into 12 pieces, and place them into a lightly greased 9 X 13 pan. Cover and let rise for 30 – 45 minutes (longer and in the fridge for part of the time if you want the sourdough flavor). While the rolls are rising, preheat the oven to 350. Bake the rolls for 20 – 25 minutes. If you want icing, mix 3 Tbl heavy cream with 1 cup powdered sugar and pour over warm (not hot) rolls.
I used sourdough for this recipe simply because I had a lot of starters in my fridge, and I knew the strong flavor wouldn’t come out, as I didn’t let the dough rise very long. If you want the sourdough flavor to come through, let the dough sit longer.
If you want to enter for a chance to win a bottle of Nielsen Massey vanilla sugar (you must have a U.S. mailing address – no P.O. boxes), plus a 2 ounce bottle of vanilla, follow the entry instructions below.
As I’m taking a photography class, you get the benefit of my food photo attempts.
First of all, I was just going to make chicken marinated in the sauce, but I accidentally defrosted chicken lunchmeat instead of chicken breasts, so I just defrosted bratwurst and figured it would work to wrap the chicken around the bratwurst! That’s my full disclosure on the way I create the cooking magic here at the Alexandra House of Cooking Infamy. I’m actually a vegetarian, so can be excused (somewhat) for my chicken confusion, right?!
In any case, the recipe is below, and was pronounced a delicious success by the meat-eaters in my family. So it shall be repeated for the weekend. It’s a versatile recipe, eh!! (I’m channeling my inner Canadian for no apparent reason there).
8 slices chicken lunchmeat
4 large bratwurst
1/8 cup brown sugar
1/2 cup honey peanut butter
1/2 tsp curry paste (red or green)
2 minced or crushed garlic cloves
1/8 tsp pepper
1/4 cup soy sauce
1/4 cup water
zest and juice of small lime (or 1/2 of regular)
Whisk together all the sauce ingredients in a bowl. Put the bratwurst into the bowl and fully cover it with the sauce. Let it sit for at least 30 minutes. While it’s marinating, preheat the oven to 350. Put the bratwurst into a baking dish (or on a parchment covered baking sheet) and wrap the chicken slices around the bratwurst. Pour remaining sauce over the meat and bake for 45-60 minutes.
I baked it in a covered dish, so if you bake it in an uncovered dish or on a baking sheet, the cooking time might be somewhat less. And in case you’re wondering what I ate, I had the borscht, made from beets I grew in my garden.
This is not a sponsored post, but Peanut Butter & Co. did send me two jars of Bee’s Knees. They also will send two jars to a U.S. resident who gets randomly selected in our giveaway.
This is a sponsored post for Socialstars by Crowdtap showcasing my super-delicious smoothie using Outshine frozen fruit bars. All opinions, sips, and resultant good health are mine!
I don’t know about you, but I’m always on the lookout for new, tasty and healthful ingredients to add to my morning smoothies, especially now that I’m trying to lose a mean ol’ menopausal ten pound weight gain. Grrr.
When I was invited to create a recipe using either the strawberry or coconut Outshine frozen fruit bars, I hesitated for ooooh, 3 seconds before raising my hand to volunteer a strawberry smoothie recipe. I even spent lots of time learning how to take and send photos using my new tablet so that I’d have pretty pictures to share.
The recipe is pretty
complex simple, so you might have to spend a few years at a cooking school seconds staring into your fridge before attempting to create what I’ve dubbed the “Red, White & Bluethie.” Feel free to print out scribble on a post-it note the recipe.
Red, White &
Blue Smoothie Bluethie
One fruit bar (be smart; remove the stick)
1/2 cup Blueberries
1/2 cup Strawberries
2 Tbsp Greek yogurt
1 Tbsp Flax
1/2 cup Almond milk
Squeeze of lime
You will now be
amazed bored by my mad cooking skills as I describe the mixing instructions:
Put ingredients into blender or juicer. Push Blend (my blender actually says, “Smoothie”). Pour. Drink. Gain Super Powers and Strength (maybe not the latter).
You don’t need ice cubes, as you have the frozen fruit bar. Every morning I bring my smoothie and hot chai into the car with me, as I drink them on the way to teaching. When my older son drives with me, he likes to hold the cold smoothie for me on the hot days. On the cold days, he holds my chai. And no matter whether it’s hot or cold, he hates to hold my bagel.
Bonus: If you usually use ice cubes, you need a special blender. I know this because I broke the blender blade. Now I have a magical blender with an ice-crushing blade. With the fruit bars, you do not have to think about these important, yet destructive, details.
P.S. Drinking the Red, White and Bluethie will make you more
patriotic, happy, healthy, full of Outshiny goodness.
The most interesting panel (besides my own, of course. Of course!!) was “Food Blogging for the Next Generation – Finding Solutions at the Intersection of Childhood Obesity and Food Insecurity in the USA” Big Ass title to match the heavy hitters on the panel: Anna Lappé of the Small Planet Institute, Elly Spinweber of Partnership for a Healthier America, Lea Webb – one of the nation’s leading community organizers, and Michelle Berger Marshall of Feeding America.
It was extremely interesting to hear about the obesity epidemic from the food point of view, as I’ve spent so many years studying it from the fitness perspective. Some of the salient points might interest you:
* Vinegar can be made using fruit peels (the description sounds a bit like my sourdough starter)
* Eggshells will keep slugs away from your plants, especially if the shells are sharp. Toast your eggshells and feed them to your chickens (Okay, maybe YOU don’t have chickens, but we do).
* Peach pits combined with vodka make a delightful extract. Just watch out for the cyanide!
* Carrot tops can be added to kosher salt to make bouillon flavoring
I shall end with a smoothie recipe I created based on ingredients from a few of the BlogHer Food sponsors.
1 Ataulfo mango (I prefer organic) Whole Foods has a video showing how to cut one. I wish I’d known these cutting tricks when I made sticky rice with mango a few weeks ago
Vanilla bean or plain yogurt from Organic Valley (if you follow me on Twitter, FB or Instagram, you know my obsession with this company)
2/3 cup almond milk
1 tsp Bob’s Red Mill flaxseed meal (Bob is a real guy. We’ve met him. He gave his company to the employees. And he’s from Oregon. What’s not to love?)
1 banana (if you want an eensy bit of chocolate, throw in a frozen chocolate-banana dipper from Dole . You’ll have 3 dippers left over. Eat them for snack… right after breakfast)
Blend all these in a Ninja Pro Blender. I tested the blades on my hair and they were effective!!!
Top it all off with a Snicker Doodle cookie from Udi’s Gluten Free. I’m not a gluten free eater, but these are actually tastier than the ones I bake myself…according to my kids.
I searched for the links in this post using Bing. The Bing reps at the conference were funny, approachable and had great customer service. Three qualities you probably like in a brand.
Are you a food lover? What’s your favorite mango recipe?
Disclosure: I was not paid one single penny to mention any of the brands above. I just like to support brands that support bloggers AND provide quality products. So click away!
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