Hawaiian Sweet Rolls

This is my first Secret Recipe Club post and I'm SO excited. Finally I get to share my secret recipe for these wonderful Hawaiian Sweet Rolls from the young and talented, up and coming, food blogger Casey of
My Beautiful Disasters.

For those of you who don't know what The Secret Recipe Club is, it's a brainstorm of an idea that popular food and craft blogger Amanda Fomero came up with  to help the food blogging community unite and support each other with our love of all things food. Delicious idea!

Every month, each of the participating food bloggers (and there are LOTS) gets assigned a fellow food bloggers site to peruse and ultimately select one of their recipes to recreate and share on our own food blogs.  It's a brilliant concept really...and it's a SECRET.  Shhhhhh.  At least that is, until our groups designated reveal day.  I'm in group D and our reveal date is today, October 31, 2011.  About time I say!

Let me show you the recipe I've selected to make from Casey blog.  It's called Hawaiian Sweet Rolls and when I read through the list of ingredients, I was salivating at the sound of it.  Right then, I knew that this was the one for me!!!

I made a few minor changes to Casey's original recipe although I didn't especially "knead" to. Casey's seemed pretty darned good right from the get go however, me being me, I did add some ingredients and changed the mode of preparation just a tiny bit.  The first being that I didn't use a bread machine.  I think I still have mine in the basement somewhere collecting dust, but I no longer use it.  I love making any kind of yeast bread and when I can dig in and get my hands involved, it's even better :)

HAWAIIAN SWEET ROLLS

3-1/2 cups flour
1/2 cup potato flakes
1/3 cup sugar
2-1/4 teaspoons yeast
1 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons dry minced onion
2 tablespoons garlic powder
1/2 teaspoon black pepper

-Add the above ingredients into a large mixing bowl.
-Sift together to blend thoroughly and make a well in the center.

1 cup pineapple juice
1/3 cup milk
4 tablespoons butter

-In a small sauce pan (or microwave) heat until butter melts and liquids are warm (not hot).
-Add the butter mixture to the flour mixture.
-Stir well to combine.
.

1 egg, beaten
2 teaspoons coconut extract

-Add the coconut extract and beaten egg to the mixture and, using your hands, mix and knead the dough (on a floured surface) until completely blended and the dough is soft and smooth.

-Place your dough into a greased bowl and cover with plastic wrap.

-Place in a warm, draft free place (I use my pre-heated warmed oven at 220 degrees and turned off) until doubled. About on hour.
-After an hours time, remove the dough and punch down to deflate.
-Allow the dough to rest about 10 minutes.

-Grease a 13x9 inch baking pan.
-Divide the dough into 12-15 balls and place next to each other in the baking pan.

-Cover again with plastic wrap and allow to rise in that warm place for an additional one hour.

-Pre-heat your oven to 400 degrees.
-Bake your rolls for approximately 35 minutes or until until golden and the amazing aroma is wafting through your house.   SO GOOD!

-Brush with melted butter (optional, but why not?) and serve!

These rolls are amazing!  I've actually dreamt of the flavor of these many times since I made these a few weeks ago.  There are not many recipes I can say I actually dream about, but this is one of them.

Your family and friends will certainly be all lined up to get one.  Just you wait!

Thanks so much for sharing such a delicious recipe on your blog Casey.  You are one terrific young woman  that I wish I was more like when I was your age.  Keep on doing what you're doing and best of luck in your future food blogging career.  I'll be anxiously watching to see what recipes you come up with next!

This edition of The Secret Recipe Club was so much fun.  I can hardly wait until I get my next months assignment.  But don't try and get me to tell you early what it is, it's a secret and you'll just have to wait!

Until we eat again,
Renée

Say Cheeeese Cake!

I don't know of anybody who doesn't love a nice slice of cheesecake.  The problem is, it's very filling and loaded with calories. Not good.

I've found a way around that though.  A painted cheesecake!  No guilt, no calories.

I painted this for Angela who ordered this custom tile for her  cake decorating mentor.  This is her mentor's signature cake and the name of her shop.  Sounds good right?  Who wouldn't want a cheesecake for their wedding cake?

My husband Mark and I will be married 30 years this November.  This is certainly a cake I would have chosen for our wedding (way back when) or for a huge anniversary celebration.  Gee, I hope he (Mark) doesn't forget to order one when he's planning that big party for us. LOL!  Just kidding. I think I'd rather have a small intimate celebration with just the two of us...and a cheesecake this big!!!   Completed on a 6x8 ceramic tile.

So grab your piping bag and your paint brush and I'll show you how this cake was decorated step by step.

The background color is always like the fondant on the cake.  It's the base that the rest of the design relies on for stability and structure (decoratively).  I painted this one with striations of color.  I think it adds a depth of interest that a flat background color wouldn't have done.  The slight difference in color you see is that one picture was taken at my kitchen table and the completed tile picture was taken in my photo "studio" (aka kitchen counter) with special photography lighting and background. Very professional of me :)

Next I start stacking the layers of the cake.  Always starting with the largest first and working my way up. I adjust the size and shape as I go, if needed. Just like a real cake!

There. So far so good.  Here is the picture that Angela had emailed to me that I use as my reference and inspiration:

The next step to do is ice paint the cake.  Half pink and half deep, dark chocolate. Mmmmm.

This cake is definitely going to take two to three coats of icing paint but, is that so wrong?  I then move on to the wording and do my best to make it look just like the picture that was sent.

And now for all the details that make this cake their signature piece.  It's the details that always bring a piece (cake or tile) to life and make it unforgettable!

And then to top everything off... the flowers. So lovely. They're the perfect touch to showcase the perfect looking cake...tile :)

You'll also notice that I added a thin brown line of chocolate brown paint to frame the entire tile.  Again, it's the attention to details that makes a custom tile all that more special and complete.

The completed tile is spectacular and one I hope that it's owner will cherish for many, many, many years to come.  I know for a fact that she will never forget Angela's thoughtful gift and to me that is utterly priceless!

I'm glad I was able to help to make this memory ladies.  Enjoy!

I'd love to paint a memory for you, too.  Please drop me an email or visit my shop (shop is under construction right now) for pricing and ordering information on my hand painted tiles and glassware.  Become a fan on facebook too for special offers and contests you won't find anywhere else.

Fondly,
Renée

I also like to take a quick moment to wish my husband Mark a very happy 30th anniversary coming up.  I'd do it all again in a heartbeat! Thank you for all of your support and encouragement of me and my artwork over the years. XO with much love!!!

Cheddar Pear Bread

On my quest to try new recipes from a new found love of collecting vintage cookbooks, I ran across this recipe that just called out to me.

I only changed a few ingredients.  I swapped pears for the apples it called for and I swapped butter for the shortening. Somehow butter just seemed healthier.

I thought it was a really delicious quick bread.  It wasn't as moist as I thought it would be, but its taste was delicate and yet robust, and it was slightly sweet and yet savory.  Can't ask for much more than that!

Cheddar Pear Bread
1/2 cup butter, softened
1/2 c. sugar
2 eggs
1-1/2 cup sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons mild
3/4 cups rolled oats, uncooked
1 cup finely chopped ripe pear
2/3 cups grated cheddar cheese
1/2 cup chopped nuts (I used almonds and walnuts)

-Heat the oven to 350 degrees.
-In a large bowl, whisk the butter and sugar together until creamy.

-Add the eggs and beat well.

-Sift together the flour, baking powder, baking soda and salt.
-Add the flour mixture to the egg mixture, with the milk, and stir until blended.

-Add the oats, pear, cheese and nuts and stir with a wooden spoon until until completely mixed. Batter will be very stiff.

-Spoon batter into a greased loaf pan.

-Bake about 50 minutes until a toothpick comes out clean.
-Allow to cool on a wire rack for best slicing results.

-Serve slightly warm for best taste, along with a big glass of milk or cold glass of apple cider.
-Enjoy!

Until we eat again,
Renée

Drunken Turkey Chili-Mac

It's tasty, it's healthy and it's an awesome bowl of yum! Make it for tailgating time or for football parties at home in front of the TV.

Pair it with your favorite team (and beer) and you'll be ready for an afternoon of good food and good fun!

Please forgive the shameless promotion of my painted glassware and ceramic tile items but it seemed appropriate for the theme (LOL).  Ordering information is listed at the close of this post!

Lets get cooking before the big game starts shall we?
Prep time on this recipe is approximately 20 minutes and then add in the stove top simmer time and you're looking at approximately 90 minutes from start to kick-off.  It feeds approximately 8-10 people.

Drunken Turkey Chili-Mac


1 tablespoon olive oil
2 pounds ground turkey
1-1/2 tablespoons fennel seed
1 teaspoon each ground thyme and sage
1 medium red onion, grated
1  red pepper, diced
1 green pepper, diced
1-15 oz. can corn
2-15 oz. can kidney beans, drained
1-29 oz. can tomato purée
1-29 oz. can tomato sauce
1 cup beer
2 tablespoons garlic powder (or 4 cloves minced garlic)
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons chili powder
1/2 teaspoon ground coriander
2 teaspoons cumin
1 teaspoon ground mustard
2 tablespoons Worcestershire sauce
salt and pepper
1 16 ounce box whole grain elbow macaroni, cooking according to package directions
grated cheddar cheese  (garnish)
chopped red onion (garnish)

-In a large Dutch oven over medium heat, add the oil and brown the turkey meat, along with the fennel seed, thyme and sage, until it's nicely caramelized.
-Add the grated onion (juice included), diced peppers, corn and beans.
-Stir to combine and cook a few moments for the peppers and onion to soften slightly.
-Add the tomato purée, sauce and beer.
-Turn the heat to low and stir well to combine.
-Add the remaining ingredients and continue to simmer, covered, stirring occasionally.
- To serve you can either mix the macaroni and chili together or you can spoon the macaroni into a dish first and top with the chili mixture.
-Garnish with chopped red onion and grated cheddar cheese (if desired) and serve alongside some hearty corn bread.

Mmmmmm, now that's goooood eatin'  

I hope you'll enjoy this recipe and let me know what you think.  This recipe would certainly also score big points at a Super Bowl party.  You might want to keep it in mind!

BTW, if you're interested in any of my painted glassware or ceramic tile items, you can email me for pricing information, or visit my shop.  You can also check out my portfolio pages listed on the right hand side bar of my blog.  Thanks :)

Until we eat (and paint) again,
Renee