Garlic Dinner Rolls

 

Dear Bread,

 I love you.  I crave you.  I'm not sure I can live without you.  A few weeks ago a friend of mine posed this question on Facebook, "Bread or Chocolate?".   Now, I will admit that chocolate and I have a thing too... but you?  You have my heart. 

Tender, soft, and simply irresistible, you are the perfect partner to my every meal.  Warm and slathered with butter, you become even more attractive, and then when you met garlic?  Not only did you make my house smell beyond fabulous, but you tasted positively heavenly.

We've had such a good relationship over the years, so I have to wonder... why don't you like me as much I like you?  Why do you insist on sitting around my middle just because I've entered my mid-40's?  We've been such good friends, and friends shouldn't make friends gain a pound or two.

Even still, I will never turn my back on you.  We may not be able to spend quite as much time together, but you will always be a part of my life.  I just can't quit you...

♥

Love,

Kim

Roasted Tomato Soup with Basil... Panera Inspired

Life, all by itself, is busy enough, but throwing in the holiday season tends to kick the mix up a notch.  As I squeeze extra lines onto my already full list of shopping, card writing, wrapping, and baking, sometimes I need a moment to check that list twice.  Regular meals fall by the wayside as the extra miles add up on the car, and that all too precious "good night's sleep" has become a rare treat.

This is about the point where Panera came to my rescue.  Actually, not only came to my rescue, but gave me a nice midday break in addition to a special lunch with Mom and Dad.  About a month ago, Daily BuzzFood sent out an questionnaire asking if Tastmakers were interested in writing a review on Panera soup.  I think I took every bit of 2 seconds for me to sit up straight in my seat and stretch my hand high to the ceiling all the while squealing, "Pick me!!  Pick me!!!"  And they did.

Setting aside an afternoon, Mom, Dad and I met up at our local Panera and spent a leisurely hour filling each other in on our busy schedules.  With a gift card from Daily Buzzfood in addition to one free lunch from Panera's MyPanera Program, we ordered to our hearts content and soon had more food than we needed.  Sandwiches, salads, breads, and 3 different soups graced our table, and a good amount of time was spent tasting, critiquing (we didn't have many), and complimenting our choices.  With soups made from real ingredients, Panera has always been high on my list of "good for you food choices".

Amazingly, all three of us had different favorites, mine being the Black Bean.  Always a fan of beans, Panera simmers theirs to perfection, not bringing you mushy bean chunks, but whole beans with an ideal bite.  Big, bold flavor brings a heartiness to the soup, and a touch of spice warms the body on a cold day.

Mom chose the Chicken Noodle, and all three of us agreed that the noodles Panera uses are exceptional.  Thicker than your average pasta, the broad egg noodles gives one enough substance to be a perfect option in the restaurant's You Pick 2 lunch Choice. 

Dad, who is usually very calorie conscious, took a different route this day and ordered the Broccoli Cheddar.  Silky, creamy and nicely cheesy, the soup boasts enough broccoli along with a touch of carrot to make you feel like you still had your veggies and your soup too.

As part of our tasting process, Daily BuzzFood has asked participating Tastemakers to put together a soup of their own inspired by their day at Panera.  Taking a poll over the past few days, I've had requests to replicate nearly every soup on Panera's menu.

The funniest version though, came from my vegetarian neighbor who proclaimed her deep love for Panera's French Onion Soup.  Another vegetarian friend and I raised our eyebrows at her proclamation as we explained that French Onion is made with Beef Broth.  The first friend's eyes opened wide, she thought for a minute and stated, "I think I'll pretend I never heard that..." and refused to broach the subject again.

My husband's choice won for our inspiration with a special request for a simple Tomato version of Panera's Creamy Tomato.  A huge fan of tomato soups, he is not particularly fond of the cream found in many recipes.

Taking the lead from Panera as well as my time in Italy, I turned to just a few simple, fresh ingredients.  Ina Garten recommends roasting tomatoes, and as luck would have it, my local farmer's market still had a few perfectly ripe Romas on the tables.  Adding fresh basil leaves, good quality olive oil, onion and garlic had aromas of Rome wafting through my kitchen in mere minutes, and the addition of chicken broth turned the whole concoction into soup.

Setting a steaming bowl in front of my tired husband as he returned from a trip across the country, he wearily spooned a taste, and before long was requesting seconds.   Announcing that I had "done it" (created a Tomato Soup that tasted like tomatoes) he set off to bed with that comforting feeling that only soup can give.

Many thanks to Panera for giving us a break in our busy holiday schedule, and for being the perfect healthy lunch choice for an afternoon with Mom and Dad.

DIY Peppermint Hot Chocolate Mix... the perfect homemade holiday gift

Liv adores a nice steamy cup of Hot Chocolate on a chilly day, and she swears that the silky chocolate eases a winter cold and soothes her sore throat.  Watching her prepare a cup, though, leaves me wondering if it's actually the chocolate drink she likes or the mounds of whipped cream she layers on top.

Last week's cold once again required a medicinal dose of Hot Chocolate and this version sang holiday praises with the addition of a decent dose of peppermint.  And low and behold, a little internet research informed me that my girl is not so far off.  Site after site recounted statements similar to the following:

The decongestant, expectorant, antiviral and astringent properties of Peppermint may help soothe sore throats and relieve dry cough, cold and nasal congestion.

So there we have it!  Straight from current medical journals, peppermint really does help ease symptoms of the common cold.

Peppermint also brings a little joy to our holiday season with it's bright, fresh flavors, and we've put together a simple Peppermint Hot Chocolate Mix, placed it in a pretty jar and added a bright red bow for the perfect small holiday gift.  Add a fun mug, a peppermint stir stick, and you have a lovely homemade gift that is sure to bring a smile, or perhaps ease a cold.

Candy Cane Peppermint Truffles

Peppermint seems to be one of the ultimate Christmas flavors, and with red and white spiraled candy canes used as decorations for the yard to the tree, the humble candy cane shines as a sweet tradition of the season.  While I adore looking at the canes, peeling the wrapper off and eating one is not my thing.  Too sweet and a sticky mess, I find them better left on the tree than in my hand.  That being said, a candy cane or peppermint candy crushed and used in a recipe has become one of my favorite holiday ingredients.

Two years ago, Wendy of the Weekend Gourmet, and I discovered a recipe for Peppermint Truffles floating around the web.  I've since forgotten where I saw the original post, however the inspiration comes from a recipe on the Kraft website called Easy Oreo Truffles.

Wendy and I have both adapted our versions to suit our tastes, with my favorite featuring Trader Joe's holiday ingredients.  Though the recipe is simple enough, the dipping part can take a bit of time. With an elf to help you, though (mine is named Liv), and a few time saving tips, we'll have you looking a hero in no time.

Trader Joe's Candy Cane Joe Joe's provide the base the these fabulous treats, and we use a block of low fat cream cheese as a binder.  My favorite part is the addition of the crushed candy cane or hard peppermint candy.  Bringing an ever so slight crunch to the creamy truffle, the peppermint candies leave the truffles simply bursting with holiday flavor.

Now a tradition in our holiday season, I'd say you can't go wrong with these Candy Cane Peppermint Truffles.  Perfect on your holiday cookie tray, a welcomed personal hostess gift or simply as a nibble before breakfast, I can't get enough of these holiday confections.

DIY Vanilla Extract... the perfect holiday gift (includes instructions on sealing and labeling).

Planning ahead for the holidays is not usually my style.  As a matter of fact, I've been known to do (not finish... but, do) my Christmas shopping on December 23rd.  Nothing like waiting till the last minute!  Occasionally though, I surprise myself as well as those around me, and make an ultra-organized move that makes me smile as it comes to fruition.

Such was my organizational move this year to prepare DIY Homemade Vanilla Extract (See our September post for details on getting things started).  Three months ago boxes of bottles and vanilla beans arrived at my door and had my husband raising an eyebrow at my latest project.  This project though, couldn't be easier, and while you may be a little behind, you are not too late to put it together for holiday gifts this year. 

Vanilla extract comes together as one places sliced vanilla beans (we got our from Beanilla) into a clean bottle and then covers with alcohol - different alcohols and different vanilla beans bring varying flavors.  This year our extracts feature one of two different beans.  My personal favorite, the light and floral Tahitian Bean, lends a lovely lighter vanilla flavor to any recipe, while the more traditional Bourbon Bean brings a touch of richness and a slightly bolder, traditional note to the table.

Filling most of our adorable little bottles (we got them for a good price at Specialty Bottle Company) with a good quality Vodka, the vanilla began to extract with in mere hours.  Days later the liquid turned a light golden hue, and today, three months later, the bottles are ready with the deeper colors we expect from Pure Vanilla Extract.  Note that the Bourbon beans seem to be bringing a richer, deeper flavor as well as color.

Our hours old extract!  Instagram from September....

Filling a few additional bottles with Maker's Mark Bourbon, this vanilla takes on an even greater depth as the bourbon alcohol brings notes of vanilla from the start.  Rich and dark, this pure extract is wonderful in a recipe where you want the vanilla flavors to really shine.

Our bottles closed with corks, and over the three months we did notice a bit of evaporation in a few.  As such, a little online research showed me how to cover the bottle tops with a bottle wax providing a moisture-resistant coating which also preserves freshness, flavor and fragrance as well as giving our bottles a beautifully finished look.  My research let me to Midwest Home Brewing and Wine Making Supplies out of Minnesota where we chose the burgundy color, but the little wax beads come in a multitude of colors for your every occasion.

To make the wax easy to remove, Liv and I wrapped a bit of baker's twine around the cork and around the top of the bottle, and then down the side, leaving enough to have a bit of twine hanging below the wax.  Securing the twine with tape (to make dipping easier) our bottles were ready to dip, and we found the twine to work wonderfully as a little "pull tab" to cut through the wax when one is ready to open the bottle.

Attempting to ease clean up, we poured the wax beads into a clean and dry can and placed it over medium heat on the stove in a pot of water.  Similar to melting chocolate, the boiling water was enough to melt the wax, though you might note that it took about about 10 minutes for the wax to become completely liquid.  Please take great care when using the hot wax as it can cause serious burns if spilled onto the skin.

Once melted, carefully remove the wax can from the water and place on a sturdy surface, like a counter.  Check to make sure your corks are very secure and then dip the bottle into the wax as far as desired, then remove slowly keeping the bottle facing downward so the wax does not drip down the sides of the bottle.  Alternatively, turn your bottle upright and tilt and twist to allow the wax to drip down the sides.  Once the wax stops dripping, place the bottle on your counter to set.  We gave ours a second dip for a thicker wax coating.

Next up, a nice finishing touch is a label.  While I designed and printed labels directly from my computer onto packing labels, templates are available online with a little searching.  I did find that our labels stuck beautifully onto the glass bottle for about 20 minutes, then corners began to lift, and before I knew it, the labels were popping off all over.  My best idea had me placing a piece of clear packing tape over the labels giving a nice water proof cover and a good stick, but not the most beautiful finish.  Next year I hope to have a better labeling idea!  If a label is not your thing, a piece of baker's twine with a little card hanging off the cork could be an alternate decorative and festive way to go.

Our vanilla extract "brewed" for about 3 months, and while I felt it was ready, I wouldn't mind it a touch stronger.  To beef up the vanilla strength, our extract uses 2 beans to about 4 ounces of alcohol, and if you want to give these welcomed little gifts this year, you could simply write a little note saying explaining that the extract will be ready in March.

Easy, tasty, and from the heart, Homemade Vanilla Extract works beautifully as gifts for any holiday or occasion, or maybe as a little present to yourself...

The Holiday Table... An Inspired Plate Photography Challenge

I love the look of beautifully set holiday tables.  You know the ones, the ones with the lovely matching holiday china, gleaming polished silver, perfectly pressed linens and sparkling stemware.  The serving platters would be filled with superbly cooked food... tender and juicy meats, warm crusty breads, and roasted vegetables on the side.  Sparkling wines would glimmer in my sparkling stemware, and a sideboard would hold all of my beautifully decorated desserts.

China, linens and silver...

Reality, though, sometimes throws a wrench onto my perfectly set holiday table.   China and silver do not line my shelves, my linens sometimes have wrinkles, and occasionally the stemware has a spot or two that gets wiped away at the last minute.  Holidays for us are occasionally celebrated on alternative days to suit my airline pilot husband's traveling schedule, and on occasion I've overcooked the meat.

What I've come to realize over the years though, is that none of that matters.  It's not the table that makes the holiday, it's the people.  And I'm so thankful to have been blessed with a multitude of friends and family over the years who have made our holidays extraordinarily special.  From just next door to up the coast to across the country, our table has been graced with smiling faces I will never forget.

This month's Inspired Plate Challenge held the title "The Holiday Table", and I truly enjoyed the opportunity to try to shoot my actual table, albeit during that completely mad moment just between getting the turkey out of the oven and the vegetables in.  As mom and Liv worked to get our gravy put together, my husband carved our bird, and my dad filled the water glasses.  Stealing a few moments, my aunt and I worked together to shoot our holiday table 2012.  The shot at the top of our post gives you a glimpse of our setting only minutes before the turkey arrived.

Liv and I enjoy putting our table together, and over the years we've come up with a few easy tips to make the holiday table festive and fun.

Holiday Table Tips

Visions of holidays past...

• A tablecloth always adds a touch of elegance.
• Bring in the outside... our centerpiece is a grouping of Giant Sequoia pine cones (don't tell anyone we picked up a few on our last visit... the sign said that was not allowed!) set among a few candles.  Or how about a few fall colored leaves or a sprig of holly?
• Keep the centerpieces fairly low, and not too large.
• Something as simple as a bowl full of glass Christmas Tree balls will bring an additional festiveness to the table (Use different colors for different holidays).
• Chargers under the plates bring a sense of something special.
• Cloth napkins along with napkin rings always spruce up a table.  Don't have formal rings?  It's a perfect project for the kids to make!
• Name cards also add a special touch... how about a card pinned to a little pumpkin for decoration?
• Decorate with food... for example, place a candle in a hurricane and fill halfway with cranberries or un-popped popcorn.  Fill a bowl with fruit - clementines, pomegranates and a few fresh cranberries along with a few citrus leaves if available.
• Make a peppermint stick vase.
• Serve homemade or store bought desserts layered on a simple platter.

The ideas are endless!  One can decorate without needing to invest a great amount of money, and with just a few special touches your table can be festive and bright.

For more fabulous holiday table shots, follow our Inspired Plate (we have a Facebook Page!) Clog circle, next up we head across the country to my friend and fellow TIP member, Tiffany Dahle of Peanut Blossom.

Holiday table 1968... this is what it's all about.  (That's little me on the left!)

Don't forget about pumpkin - it's not just for holidays!

It's not just for Halloween....

When I was little, my sense of adventure did not include food.  Tried and true foods were my staples, with pasta being a highlight.  Holidays brought a bit of stress as they also brought different, more traditional (though not in my mind) foods to the table, and I found myself frequently refusing to eat them.

Pumpkin was one of those foods.  In my mind, pumpkins were meant for carving, not eating.  Slices of creamy Pumpkin Pie were left untouched and untasted, and it wasn't until I reached my 30's that I discovered what I was missing.  Today, I can't get enough pumpkin, and it's not just for fall anymore.

During this fall holiday season I stock up on the canned version, and we pull out cans year round for pumpkin treats.  When my kids were little, pumpkin was a staple in pancakes and muffins, adding a nice dose of Vitamin A as well as fiber while keeping calories low.

We've had Pumpkin Cinnamon Rolls for July birthdays, Pumpkin Chocolate Cake for August Jazz in the Park, and a lovely Pumpkin Gorgonzola Pasta for the first day of Spring.  That being said, I do enjoy the plethora of pumpkin recipes and lore that come with this fall holiday season, and I found myself captured recently by a story from friend of a friend a few weeks ago.

As Leslie told me about Vi, her face lit up with the glow of happy memories.  She reminisced about the days when she was a little girl, and also about a Pumpkin Pie that only Vi could make taste so good.   Vi promised the "secret recipe", and you'll have to read the story to be in on the secret...

THURSDAYS WITH VIOLA!
by Leslie L.
 
Yes Viola, or Vi as we called her, would come each Thursday to help my mom around the house with ironing and light cleaning. As soon as Vi arrived all five of the Laurer kids would sit at the kitchen table and wait for the weekly ritual of Vi making peanut butter toast for breakfast. It wasn’t the toast we anticipated but rather watching our dad frantically search in every cupboard looking for his jar of peanut butter. Little did he know that Viola had hidden it in the oven on purpose.  I don’t know to this day if dad was on to her or just played through the scenario for the delight of his kids.

Viola was married to Ernie, who was a cobbler. And that is what he called himself, a cobbler. Vi and Ernie lived in a little, lavender house in the center of Baltimore City. Lavendar was my favorite color and I remember thinking that I had never seen such a pretty house in my life. 

Viola was a wonderful cook. After school we would come home knowing that Viola had made a special pie. With the remains from the pie crust she would bake triangles smeared with butter and cinnamon. It was a little bit of heaven to pop them into our mouths! She made an amazing beef stew too, but her specialty was Viola’s Pumpkin Pie. We used to say, “Vi … how come your pie tastes so good?” She would just smile and say, “One day when the angels come to take me away, I will leave you my secret recipe.” 

Viola and Ernie eventually sold that darling, little lavender house which was now ensconced by skyscrapers for a great sum of money. They contributed to their church, got on a bus and toured the United States for the remainder of their lives.

When Viola passed away she was true to her word… and left her most precious Pumpkin Pie recipe to my sisters. We hope you enjoy it as much as we have over the past 49 years!

The recipe comes from the pumpkin pie filling can.  One large can makes 2 pies.
Viola’s secret ingredient?  One cup of Kentucky Bourbon and ½ teaspoon of maple syrup!
Remember liquor evaporates a little while cooking so we always add a little more...

-----------------------------------

I would love to have known Vi, and I'd be willing to bet she had some fabulous story to tell... many thanks to Leslie and her family for sharing Vi's story with us.  What an incredible woman who deserves to be remembered.

As I don't see pumpkin season really coming to an end, I thought we'd bring you some of our favorites from this year as well as years past... Don't forget to stock up on a few extra cans of pumpkin so you can enjoy the heart healthy ingredient year round with us!

Whole Grain Pumpkin Banana Bread

Pumpkin Granola

Chocolate Pumpkin Cake

Pumpkin Cinnamon Rolls

Pumpkin Oatmeal

Pumpkin Scones

Pumpkin Pancakes

Gluten Free Pumpkin Spice Pancakes

Jeanette's Healthy Living

Basque Pumpkin Cornbread

Lemons and Anchovies

Pumpkin Ice Cream and Pepita Macaron Sandwiches

SCookieQueen