Sally’s Baking Addiction: April, 2019 Challenge: Soft Dinner Rolls with Honey Butter 🍯😋👩🏻‍🍳

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I was thrilled to see that Sally’s Baking Challenge was to be Soft Dinner Rolls this month😊 Our family is very serious about our bread consumption!! This is the house that gluten built 🌾

I bake bread and rolls so often that I keep a wide varitey of flours in my pantry at all times 😂 Of course, Sally provides an excellent video tutorial to help the “yeast adverse” bakers out there. But, honestly, if you are at all worried about yeasted bread baking, this is a very simple and delicious recipe.

There are only 7 ingredients and the dough comes together rather quickly.

I warmed the milk in the microwave until it reached a temp of 100F. I used 2% as that is what we usually have in the fridge. I whisked in 1 tablespoon of regular sugar and 2 1/4 teaspoons of instant yeast.

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As I mentioned before, I bake a lot of bread, so I purchase my yeast in 1lb bags and store them in the fridge. That way I have yeast whenever I need it and I am familiar with how this yeast will perform in my kitchen, every time I bake. It takes a little of the guess work out of yeasted products.

The warm milk, sugar and yeast were allowed to sit for about 5 minutes to activate.

 

 

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Sally gave us the option to use either all purpose flour or bread flour. I have several types of bread flour that I like to use, but often go with King Arthur, which I did this time as well.

 

 

 

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Once the yeast was active, I added the rest of the sugar, egg, butter, salt and 1 cup of the flour. IMG_4712

This was mixed on medium for about 1 minute, then the rest of the flour was added. After another couple of minutes, a ball formed and pulled away from the sides of the bowl.

The mixer ran for several more minutes until the dough was properly kneaded.

It was time for the first rising. I placed the ball into a lightly greased bowl, and covered it for 2 hours.⏲

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After the dough had doubled in size, it was time to shape the rolls. I greased a 9 X 13 inch pan and divided the dough into 15 equalish portions.

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I weighed the bowl and dough together, then removed the dough and punched it down, and weighed the empty bowl to ascertain the total dough weight.

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The weight of the dough, divided by 15,  gave me the sum of ~ 50 grams per roll.

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These portions were shaped into balls and placed in the pan for their second rise.

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And, about 1 hour later, ⏲ they were ready for the oven

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The rolls were baked at 350F, on the lower shelf in the oven, for ~25 minutes.

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Sally’s last suggestion, which was optional, was to melt 2 tablespoons of butter with 1 tablespoon of honey, and spread over the hot rolls. This is optional, yes, but don’t skip it!! So good 😋

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My husband and son really devoured these quickly! I managed to get one of them before they finished them off, and yes, they were deilcious🌟

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Our Long Weekend at Miraval Spa💆🏼‍♀️🧘🏻‍♀️🚵‍♀️

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Recently hubby and I visited Miraval Arizona Resort & Spa in Tucson. We went to celebrate my birthday and Valentine’s Day this year. And, although the resort was only 40 minutes from our Tucson home, it was as if we had journeyed much further. The tranquil environment, delicious food, beautiful setting and indulgent treatments were just what we needed! It’s no secret that Dennis and I are tremendously active, and our sore bodies needed a little TLC, in the form of massages 💆🏼‍♀️ and down time.

This is a popular spa and we had to plan our trip months ago. So far in advance that we sort of forgot what we signed up for😂. We had many options to choose from, and not just in the spa treatments, but the activities list was extensive! Everything from horseback riding to psychic readings was available. We tend toward active pursuits and stayed true to form. We did, however, avoid activities that we already participate in regularly.

The weather was a little cool, but we did get some sun from time to time. Our first goal was to orient ourselves to the property, so we set out to take a look around.

 

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View from the spa, overlooking one of the pools

 

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The mediation area, near the front entrance

 

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We didn’t have too much time because we were scheduled to take the slack line class! I was particularly excited about this one 🤩.

We started out low to the ground and them made our way up to the higher line. Dennis was pretty good at this!

I am really in love with this! It’s an excellent way to work on balance and strengthen the core. You will be seeing more of this on Instagram next month, as I already purchased one 😂

After our class, Dennis headed out to a yoga class that caught his attention. I decided to work on my own practice on the back patio at our room.

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And, continued looking around!

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We also spent some time in the pool 🏊‍♀️, and next to it reading. So great to just relax for a bit! We both had massages scheduled for later that night, so dinner was first.

Oh the food!! Have you been to a spa? If so, you know that the emphasis is on healthy, tasty meals😋. All dishes have the nutritional breakdown listed, and is appropriately portioned. Of course it is still easy to consume too much! It is a lot like going on a cruise, where the food is included, so you do have to police yourself😉

We (tried) to eat lite, as we had the massages later, and no alcohol since we had an early tightrope walking class the next day. Still, we had to try three desserts 😂

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The next morning, it was time to hit the ropes course. I had signed up for this experience and had them add it to my hubby’s schedule too, without telling him! That was two months ago, and I meant to tell him….really!

We went through the safety stuff, were fitted for our harnesses and the order of participation was set. Much to my chagrin, I was last😳, and Dennis was to go first.

So, up he went. The course is 35 feet above the ground and is effectively a slack line with ropes to grip as you make your way across the obstacle.

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Dennis had no trouble moving all the way to the last rope (on the right of the picture). The vertical support ropes start out close together but grow farther from one another as you progress.

As I mentioned, he was first, and I was to be 8th. So, we watched the other ladies for a while. Most made it all the way🌟

Finally, my turn!

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more clouds have moved in!

 

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Yep, I made it too! Dennis took this shot. I look like a spider in a web 🕷🕸!

We went for breakfast after this and I was in heaven. Breakfast is my favorite meal and Miraval did not disappoint!

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Pesto fried egg on a roasted sweet potato 😋

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And, steel-cut oats with more eggs! 🥚

We split up after this amazing meal. I went to the spa to hang out in the hot tub and have a facial, while hubby went to another yoga class. He had another treatment as well, so we did not see one another until the sunset hike later that evening.

The hike itself was fairly straight forward. Since we do live here half the year, we have been on many desert hikes, but never with a guide. She was wonderful and very knowledgeable about the desert environment. Not too much of a sunset though, as it was quite cloudy☁️

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She did point out this prickly pear that had a heart shaped lobe. Had to grab this image for Valentine’s Day ❤️

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We finished our 2 hour hike just in time for dinner. This time, there were no restrictions for time the next day, so we had some drinks 🍸🥃🥂 and, then a few more🤪

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We also continued to explore the menu! A few appetizers…..

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And, two more desserts to sample 😂

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We crowned the dessert winner….This sweet potato tart with white chocolate ice cream 🏆

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At some point, during another round of drinks, I noticed that I was feeling a little off.. a cold perhaps? Oh well, not tonight!

The next morning however, ya, I was starting to feel a little yucky! But no matter! We had mountain biking to do 🚵‍♀️🚵🏻‍♂️

I don’t have any photos of this as we were too busy mowing over obstacles, but believe me it was a sight to see hubby on a bike😂 definitely not his comfort zone! We did not fall and had fun, all you can ask, right?!

Dennis went off for a massage and I headed to my yoga class. I signed up for a yoga wheel experience, but when I got there, it was just me😳 I ended up having a private session in the most beautiful yoga studio.

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Just the teacher and me

 

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What a view!

By now, I was limber and feeling the full effects of my cold 🤧 Time for some hot beverages

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And, another round of hot tub soaking, and my final spa treatment. I had a sugar scrub and was all set for, more hot beverages, and dinner.

This would be our last dinner, so we wanted to have our favorite dessert one more time. As well as something really tasty for the appetizer and entrée.

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The farm fresh egg appetizer

 

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Roasted shrimp with forbidden rice entrée

Afterward, we took a walk around and saw a beautiful sunset!

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By now, I was ready for bed, with my cold in full bloom!

Our last morning at Miraval and Dennis had one more spa treatment, while I went to the core blasting experience. So glad I didn’t cancel this one!

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I had never used one of these boards before! It was fun, not super hard, but I may have been in need of a tougher class for this one. Many other folks seemed to be hurting 😂, at least I got some exercise in before we left!

One last stroll around the beautiful grounds.

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This long exposure almost looks like a cartoon

 

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And, with that, we left for the short drive home 🏠😊

Such an amazing experience. We truly felt rejuvenated, and rested. We chose a mixture of relaxing treatments and fun activities for our experience, but you could truly go more indulgent or more active. We recommend Miraval, and the spa experience in general.

I’m already looking forward to our next visit🌟

 

Sally’s Baking Addiction: July, 2018 Challenge: Hand Pies 🍏🍒🥧

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Technically, the challenge was for apple hand pies. But, I was really impressed by the gorgeous cherries in the store that day, so I decided to make both varieties 😊

I mentioned before, in the cherry pie challenge from last year, that I am not much of a pie baker. It’s not really so much that I am intimidated by making pie crust, I am just more of a crumble fan. But that cherry pie last year was so good, thanks to Sally’s recipe and, this is the point of a challenge is it not? To try new things🥧!

I started out by making a double batch of her homemade pie crust. This is a really simple recipe that includes both shortening and butter. I have also made her all butter crust in the past, and that is delicious too. I opted for this version due to the hot weather we are having in Seattle. The all butter recipe would have been more temperamental than I would have liked that day!

Like most pie crust recipes, you start by cutting in the cold fat until it is the size of peas. My “peas” are always huge! More like lima beans. Then cold water is drizzled in until the mix starts to clump.

When the mix is ready (not too dry or wet) it is formed into a disk, wrapped with plastic and chilled. I like to do this the night before.

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The next day I went climbing outside, then came home and made the fillings. First the apple: Pretty much a classic apple pie filling. A couple apples, sugar, butter and spices all cooked down and cooled.

Then the cherry filling. Sally has many to choose from and I went with her simple cherry pastry pie filling. The only change I made was to use half bing and half rainier cherries. I like the balance of sweet and tart that these two varieties contribute to the pie.

Cherries were combined with sugar and lemon. This cooked down and was thickened with a cornstarch and water mixture.

Once the fillings were completely cooled, it was time to roll out the chilled pie dough. I used a 3.5 inch cutter and some smaller shapes to make some decorative cut outs.

I had to be careful to chill in between each step to keep the dough cold. This took some time! Finally, it was time to fill the hand pies.🍏

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The tops went on, and pressed to seal to the bottom pastry. The top was brushed with egg wash and the vents were cut. Finally the decorative cut outs applied, and sprinkled with coarse sugar.

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Then the cherry hand pies were assembled.🍒

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I tried to make the decorations different to distinguish the apple from the cherry.

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All the hand pies went into a 375F oven for about 30 minutes. While they were baking I prepared Sally’s Homemade Salted Carmel Sauce for the apple pies, and a simple Vanilla glaze for the cherry ones.

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By the way, that caramel sauce is amazing on ice cream 🍨!

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The verdict: Both the apple and cherry hand pies were quite tasty!😋 My husband and I were partial to the cherry one, just a bit more! In fact, I may have to make a full cherry pie when we get back from traveling later this month 🍒😊🥧

Give this a try! the recipe is easy to scale up or down, and many of the components are freezable and easy to make ahead. Enjoy!!

Sally’s Baking Addiction: May, 2018 Challenge: Classic Cheesecake 🍰

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Last month we made croissants, which was pretty time consuming. I think Sally took pity on us and assigned a much less cumbersome challenge for May: the classic cheesecake.

If you have ever made a cheesecake, you know that they are not that difficult. There are very few ingredients, the only tricky part is baking it in such a way that you don’t have a giant crack in the center. It is not that hard really. You just need to use a water bath and be sure to avoid over mixing the cheese cake filling.

I didn’t want a huge cake, so I opted for these mini cakes so my hubby could unload take them to his coworkers! I didn’t need to create the water bath, just had to keep an eye on them while they were in the oven. I also decided to top each with chocolate ganache, which absolved me of any cracking issues 😉

First up, the graham cracker crust. The crushed cracker crumbs were combined with vanilla sugar and butter. Sally used regular sugar, I just prefer to reinforce the vanilla flavor by baking with the vanilla sugar I always keep on hand for dessert preparations.

The result is a sandy, textured mix that is spooned into a paper lined muffin tin.

 

This recipe makes about 9 cakes, and they were pre-baked for 5 minutes at 350ºF.

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While these cooled, I made the filling. This was so fast and easy! Cream cheese, more vanilla sugar, sour cream, vanilla, lemon juice and an egg were placed into the bowl and mixed until just combined.

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Try not to whip this! No extra air should be incorporated to avoid cracking while baking and this is a very thick mixture. Just a few tablespoons are needed to cover each of the crusts.

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The pan goes into the 350ºF oven for about 20 minutes. The cakes are done when the edges are just set, and the center is still a little jiggly (just like a full cheesecake). Make sure these cool completely by placing them in the fridge for, at least, 2 hours. I actually made the cakes and refrigerated overnight. They will sink a little in the center, but just add a topping of fruit or chocolate and they will be perfect!

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So easy and tasty 😋! Another awesome Sally recipe. Try either the full cake, or these minis, for a fast and delicious dessert, and let me know what you think👩🏻‍🍳 💕

Eating and Drinking our way through the Tucson Botanical Gardens, Savor Tucson!

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We are still getting familiar with all the cool happenings that Tucson has to offer. One that came up on our radar was the Savor Southern Tucson Food and Wine Festival  for charity, which was held last Saturday.

We really had no idea what we were getting into, it just looked like a lot of fun, food and a beautiful setting, as it was held at the Tucson Botanical Gardens. We have been to the gardens before and knew it was spectacular.

So we called UBER and set out on a fabulous 77°F day for four hours of indulgence! When the guests first arrived, we were all given complementary wine glasses, always a good sign.

There is no way to cover all that we experienced, so I am going to highlight our favs. The categories are: Bread, Sweets, Savory and Spirits!

Our first winner was Beyond Bread which is pictured above. In addition to showcasing bread letters, which were huge by the way, they sampled their creole shrimp salad and King Cake, in honor of Mardi Gras.

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The creole shrimp salad was good, but look at that perfect baguette!

Toward the end of the day, I went back and sampled the King Cake and it was tasty too.

Moving right along, we went into Nothing Bundt Cakes. We may have made a technical error here! While we were tempted, we decided we should eat something closer to a lunch meal before indulging. Turns out we missed some rather impressive flavors, as others told us later.

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We did loop back toward the end and we each sampled a different flavor, and wow! Not only are the cakes fantastic, but that butter cream cheese frosting was to die for!! I will have to find this store soon!

True to our first mantra of “eat lunch first” we hit a couple other stands. All the while, remember we are sipping libations! Wine, Moscow mules, margaritas and sangria for me. Any beer, whiskey and red wine for the hubby!

The Omni Chef from The Omni Tucson National Resort was our next stop. The line was longer, which we took to be sign of great things to come. We were right!

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Their beef tenderloin with roasted red pepper coulis crostini. I could have had 20 of these!

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This is their layered flan, several different layers. I don’t remember all of them but there is one with mint and strawberry and topped with chocolate pearls. I had two of these 🙂

They were delicious but small bites, so we needed to keep going to get our $75 dollars worth! It does get a little murky from here, so I don’t remember all the restaurants as I have now found the sangria stand! But I can tell you that all of this was delicious.

Top left; barbecue goat with spicy red pepper slaw, top right; the best barbecue pork ever! middle right: Frederico, that is what the server called him! Bottom image: a little cannoli that was really good! I say that with surprise because I am not usually a cannoli fan. I think the fact that it was just two bites and not a ton of cream filling was a huge plus for me.

We are now about 2 hours into the event and getting full! We decided to actually look around at the Botanical displays, and chat with people at the event.

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A portion of the herb garden

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As we were taking in the sights, we stumbled (me, literally) into the Spirits section. My hubby tasted a lot whiskey! And, we both went for the Tequila experience.

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3 Amigos Tequila had three offerings complete with pairings! I have no idea which I had, but all three were awesome 🙂

We decided to take a seat and do some people watching while the glow of my tequila experience wore off! Along the way, I found another special dessert.

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This was a deconstructed lemon bar. Shortbread crumbs on the bottom, lemon curd filling and lime caviar made through a molecular gastronomy process. The chef showed me how it was done and the equipment used, which was fun for this molecular biologist.

It was gooood, and I wanted another, but he ran out well before the event ended! I am  not surprised.

We continued to look for a seat and took a few photos along the way.

Lots of people watching and fun conversations! Everyone was pretty chatty at this point.

 

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Several people we met told us that this is the best food and wine event in Tucson, I think it will be hard to beat. The food, the people and the weather were all perfect!

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We were also told it would take 3 to 4 hours to recover from this event. Um, ya, that was about right for me!

Who wants to go with us next year?! 🙂

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Sally’s Baking Addiction, December Challenge: Iced Sugar Cookies

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This month Sally challenged all of us to make sugar cookies decorated with royal icing. I am a fan of royal icing for my sugar cookies and made some last year, so I was ready to try to improve on my earlier attempts.

I began by making Sally’s recipe for the sugar cookies. This is a really straight forward dough and easy to work with, not to mention tasty. I rolled out the sheets and refrigerated them for a day, then used 9 different cutters to punch out the shapes.

The cookies were baked off, cooled and stored for another full day. Here is were I made a crucial decision. I used pre made royal icing from a baking supply store. I should have stuck with Sally’s royal icing recipe as it tastes better! The pre made icing looks great, was easy to work with but has more of a sticky, marshmallow consistency that we don’t really like.

But, I learned a valuable lesson and won’t do it again! Sorry Sally.

Once I got the premix to the right consistency, I began the outlining and flooding of the cookies.

There was some planning that has to go into this as the icing needs to dry before detail work can begin. Also, I decided to do some cookies with the wet-on-wet technique so those had to be handled quickly in order to prevent the icing from drying. I had to have a plan in place before I started!

I gathered all my decorations and mixed several colors of icing.

Then set to work! The snowflakes, snowmen, trees, bells, stockings, candy canes and lights were flooded and allowed to set to for one day so that I could add detail later.

The mittens and ornaments were flooded then other colors were added immediately. I used a straight pin to pull the colors together.

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A little colored sanding sugar and pearls finish them off.

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The verdict: I did ok. I think I did a better job with the wet-on-wet technique but I really suck at writing on the cookies! And, as I said before, I would not use this pre mix again. The consistency was a little too thick. I also will use only #1 or # 2 tips next time. The #5 was too wide and hard to control the flow of icing.

I had so much fun decorating these. I didn’t realize how many hours went into them until my hubby told me, apparently he was keeping track 🙂

I am not sure if Sally will be continuing this challenge series moving into 2018, but I hope she does as I have learned a lot and had so much fun challenging myself in the kitchen.

 

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Sally’s Baking Addiction November Challenge, Decorative Pie Crust

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This month Sally challenged us to make pretty pies. This is not my forte! This is only the second pie I have ever made, and for it to be pretty? Well, I did give it my best shot.

Sally’s challenge was to bake any pie we chose and she provided many beautiful designs to inspire us to be creative with the lattice topper.

My first pie was also a Sally challenge, from back in July, and we really liked the cherry pie recipe from her website, but cherries are no longer in season. So I chose her cranberry almond apple pie to bake for our family Thanksgiving dinner.

The first order of business was to make the crust and allow it, at least two hours, to firm up in the refrigerator. Sally’s pie crust recipe is easy to follow and does produce tender, flaky layers.

After a couple hours I rolled out the bottom dough and placed it into a 9 inch baking dish.

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The almond portion of the pie is from almond paste. Sally recommends Odense and it is rolled out and fitted into the bottom of the pie.

This went back into the refrigerator while I mixed up the filling.

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Now came the tricky part for me-how to decorate the top of the pie? I decided that I wanted to make a braided edge so I cut strips 1/4 inch thick and made three stranded braids. Not that easy it turns out, when there are small bits of butter running throughout the dough! But I eventually got it done and laid them over the circumference of the dish.

With the extra dough, I cut wider strips, and used cookie cutters to stamp out turkey and heart shapes.

The pie went into the oven until it was golden brown and the filling was bubbling.

 

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This was probably my least successful challenge to date. It was tasty, although I feel it should have baked longer, and we did enjoy it. However, I need more practice with pie dough!

What a great reason to keep practicing 🙂 Can’t wait to see what Sally has in store for us in December!

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