Thursday, March 31, 2011

Last minute and beyond...

Nothing like waiting until the last minute, right?

I decided to use the sketch posted at UmWowStudio to jump start my layouts again. It's been so long since I've done any layouts! It was nice to finally get one in the book. However, the challenge ends tonight, and here it is just after 9 pm PST before I'm getting anything posted! The pattern down the side was made with white ink and bubble wrap. What a fun technique!

All products used were from my stash: Pebbles patterned paper, American Crafts cardstock, Making Memories glitter alpha stickers, Studio G white ink, Heidi Swapp arrow, Fiskars border punch, Creative Memories journaling block, misc. ribbon.

Friday, March 25, 2011

Anniversary card

My husband appreciates a humorous card more than a serious one. And, since I did a more serious one for Valentine's day, I decided to search the internet for a funny quote. I found one that I thought he would truly appreciate. It's a simple card, but he doesn't care how intricate it is, so it's perfect for him. He enjoyed it, and I think that laughing together helped us stay together 15 years!

Friday, March 18, 2011

Cheesy Garlic Rolls

The girls and I are making spaghetti for dinner. My family thinks that you can't have spaghetti without garlic. So, we are baking these:

 The recipe is from Our Best Bites which happens to be a favorite of mine! I even used white whole wheat and they still turned out great!

Cheesy Garlic Bread Swirls

Recipe by Our Best Bites

French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning (Recipe follows)

Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Now…here’s a little trick I’ve been using a lot lately. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won’t stick and clean-up is super easy!

Anyway, roll your rough into a rectangle that’s about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You’re going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so–once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don’t need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It’s okay, though, because the insides are still all ooey-gooey.

Garlic Bread Seasoning

Recipe from Our Best Bites

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.