Bread Sticks - in about an hour!

Bread Sticks

by 

SweetArt Supplies

This recipe is really versatile - the dough can be used to make hot dog buns or hamburger buns or bread sticks -- cheese, or garlic - or really any flavour you want!

INGREDIENTS:

1 CUP MILK (I USE 2%)

1/2 CUP WATER

1/4 CUP UNSALTED BUTTER

4 1/2 CUP FLOUR (APROX) ( UNBLEACHED, WHOLE WHEAT, AP OR A MIX OF BOTH)

1 TEASPOON SEASONING - I USE TUSCAN SUNSET - YOU CAN USE ITALIAN

2 1/4 TEASPOON YEAST (OR ONE PACKAGE)  

1 TABLESPOON HONEY

1 1/2 TEASPOON SALT

1 EGG AT ROOM TEMPERATURE

DIRECTIONS:

Heat the milk, water, honey and butter until the butter is melted. Let cool until about 120F degrees -- warm to the touch.  Carefully beat in the egg --- I add a little of the liquid to the egg first and temper it then add the egg to the milk mixture.

Mix 2 cups of flour, the yeast and salt into the milk mixture.  Stir the rest of the flour, 1/2 cup at a time and blend well after each addition of flour until the dough pulls together into a soft ball.  knead by hand or with the dough hook on your mixer for about  minutes by machine.  You want a smooth elastic dough.

For bread sticks - roll the dough into a rectangle shape and about 1/4 inch thick - using a pizza cutter- cut in half horizontally and then in the opposite direction into bite size sticks.

Cover with plastic wrap and a light tea towel for about 30 -35 minutes.

When the oven is heating up -to 400 degrees (bake for 10 -12 minutes)

Melt about 1/4 cup of butter and add some garlic powder to your liking - we use almost 1 tablespoon

I also add some more seasoning to this.  Brush it on the bread sticks and bake.  Once it is out of the over - brush it again and enjoy!!

NOTE:

1. IF YOU ARE MAKING BUNS - DO NOT ROLL OUT - JUST DIVIDE THE DOUGH INTO EVEN PIECES (12-16) BUNS  AND PRESS SLIGHTLY DOWN ON EACH ONE.  YOU CAN ADD ONIONS SOUP MIX TO MAKE ONION BUNS INSTEAD OF SEASONING.  LET RISE THE SAME AMOUNT OF TIME AND BAKE THE SAME WAY.  
2. YOU CAN ALSO BRUSH THE TOPS WITH EGG WASH AND SPRINKLE WITH POPPY SEEDS, SESAME SEEDS, COARSE SEA SALT OR WHAT EVER YOU LIKE
3. FOR HOT DOG BUNS - ROLL THE DOUGH  INTO THE RECTANGLE( A LITTLE LESS THEN 1/2 INCH) AND CUT INTO SMALLER RECTANGLE PIECES  AND LET RISE WITH THE SIDES TOUCHING

PRODUCTS USED:

SAF YEAST 

PIXIE CHICKS - TUSCAN SUNSET

Rice Krispies S'mores

Well I saw this post from Mom on Time Out and thought ...hmmmm sounds good. We've always been a o'natural Rice Krispies kind of family. 

Do I take a chance a ruin a whole recipe if no one likes it?  Why not try it, I thought!

I picked up the cereal and marshmallows and started to make it.  Then I read that a jar of Fluff was required! Oh no!! 

Wait I have a small bag of mini marshmallows!  I spread them out - put them in the oven and toasted them, added the chocolate back in the oven for a moment. Then took it out and spread the chocolate. Cooled for 10 minutes then rolled it up!  Oh my goodness! Heaven on your taste buds!!

But.... I had to have others test it out too and make sure!

Mr. SweetArt gave it 👍👍(two thumbs up)

Son - no real words just some moaning then the words that came out of his mouth were.... Can I take some home?and you can make that again anytime!

Daughter-in-law--- ohhhh yummmmmmy!

Neighbour- oh wow!! That is incredible! You can bring me these anytime you want!

So the verdict is It's a big hit!!

Here is how I did it. I will update with better pictures when I make it again. 

Ingredients

• 3 bags of  miniature marshmallows
• 1/4 cup butter (plus more for greasing)
• 5 cup Rice Krispies cereal
• 3/4 cup graham cracker crumbs
• 3 Hershey's chocolate bars

Instructions:

1. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper really well and put aside.
2. Combine 2 bags of marshmallows and one quarter cup of butter in large saucepan on medium heat. Stirring until marshmallows are melted. 
3. Stir in and graham cracker crumbs and the the Rice Krispies 
4. Press your mixture into the prepared pan.
5. Spread your 3rd bag of marshmallows over your Rice Krispies and place on the middle rack in the oven on broil. WATCH CLOSELY!  It only takes a few minutes to brown them - take them out of the oven. 
6. Place Hershey's bars on top of the marshmallows and place back in the oven for a moment - just enough to soften them. 
7. Remove and using a spatula spread the chocolate all over. 
8. Let cool for 10 minutes - not too long!
9. Roll up jellyroll style (like a cinnamon roll), starting on the long side of the pan. As you roll  peel away the waxed paper.  Pinch the seams together and the ends. 
10. Place the roll seam side down and refrigerate for about 30 minutes or until chocolate has set.
11. Slice, serve and enjoy!       

WHEN AM I GOING TO BE A GRANDMA - GIVEAWAY!!

SWEETART SUPPLIES

WHEN AM I GOING TO BE A GRANDMA - GIVEAWAY!

Our daughter was our first born and got married last year on June 1st to a wonderful man Bob, whom we are so happy to have as a part of our family are expecting their first child the due date is August 25th, 2014--- we know they are having a little Girl!!

Now those that know me - know I'm a bit of a sap -- I come by it very honestly as my Mom would cry when I came to visit and cry when I left, cry at a commercial or a sad movie.  I've learned to embrace it, its a part of who I am.  I cry when I'm happy too --- it's all ok.  

Yesterday I was talking to my daughter about love -- love for your family, your husband, your dog etc.... but nothing prepared me for the love I felt when I first held her -- overwhelming love that never goes away - even when they are all grown up.  

11 years ago on July 23rd I was diagnosed with leukemia and the following November had a bone marrow/stem cell transplant.  I can tell you I came close to giving up, but our son was only 15 and I reminded myself that I wasn't finished being their Mom.  The thought of getting through that time to see them grow up and......well I never imagined I would be here 11 years later and about to be a Grandma.

I tried to remember that new baby smell --and how I wished for that chance.  It brings tears to my eyes just thinking about it.

So I know... when this little girl comes into our lives --- I will cry, cry with tears of joy, appreciation and deep gratitude for having this opportunity to meet her and be a part of her life.

So now it comes to another good thing!  A COOKIE CUTTER GIVEAWAY!!

Here is what you have to do:

1) Be a CANADIAN RESIDENT (you must be living in CANADA) and have reached the age of majority

2) LIKE OUR FACEBOOK PAGE -SWEETART SUPPLIES

3) GUESS the DUE DATE

4) EMAIL ME YOUR GUESS TO SweetArt (sweetartsupplies( AT)gmail.com)with the SUBJECT LINE "GRANDMA CONTEST"

*****In the event of a tie the first email received with the correct guess wins****

BONUS GIFT BELOW

 BUTTERFLY CUTOUT COOKIE CUTTER

 HEART CUTOUT COOKIE CUTTER

 SET OF 4 DIFFERENT CUTTERS

BONUS: GUESS THE WEIGHT

AND WIN  THE PALM TREE CUTTERS THIS POP DECORATING KIT

Contest is over when she is born :)

LUCK!!!

GWEN

Kanelbullar – Swedish Cinnamon Rolls

Kanelbullar – Swedish Cinnamon Rolls

by SweetArt Supplies

 

 

Yes I am partial to Cinnamon!  I love Cinnamon and I make a lot of things with Cinnamon in it.  From raisin bread, cinnamon rolls, scones - you name it.  Of course I always end up using our cinnamon flakes for that extra punch of cinnamon.

 

I really enjoy experimenting with different recipes - they are all a little different - using different methods and a slightly different recipe. 

 

These Swedish Cinnamon Rolls have cardamom in it - and it really gives a nice little flavour to it.  I found these not to be too sweet -- especially since there is no icing on it.

 

 

Kanelbullar – Swedish Cinnamon Rolls
Makes about 40 buns - (I placed mine in our Swedish grease proof liners)
Dough
2 1/8 cup (500 ml) milk
25g fresh yeast (or 2 envelopes dry active yeast) or  (4 1/2 teaspoons of Saf yeast)
2/3 cup (130 g) brown sugar
5 to 6 cups of  (840 g) flour - add the 6th cup a little at a time -
 1 1/2 teaspoons of cardamom
½ teaspoon salt
1/4 cup Cinnamon flakes  or 1 tsp of cinnamon
 5 ¼ oz (150 g) butter (at room temperature

Cinnamon Filling:

 4 ½ oz (about 125 g) butter (at room temperature)
1/3 cup (65 gr) regular sugar
2 ½ teaspoon cinnamon
Mix all ingredients for the filling to an even spread.  Make sure the butter is at room temperature so it’s easier to spread on the dough.

Topping:
one small egg 2 Tablespoons of water  (whisked together)
pearl sugar

Dough: 
Heat the milk until it is warm to the touch, about 100ºF to 110F
In a kitchen aid mixer
Add the milk and sugar together and then sprinkle the yeast on - let it sit for about 5 minutes then stir until yeast has dissolved.

Mix together flour, sugar, cardamom, cinnamon flakes and salt before adding it to the milk and yeast mixture. Add in the butter cut in small cubes. Blend well then use then knead it well for about 5-10 minutes.
Place in a lightly oiled large bowl and cover the dough plastic wrap and a light tea towel.  Place in a draft free place and let it rise for at least 40 minutes or until doubled.

Divide the dough into two pieces and using a rolling pin  roll each of them out separately to the shape of a rectangle.
Spread half of the filling onto each piece of rolled out dough so that it covers the entire area. Roll the dough up beginning with the long side. Slice the roll into about 20 equal sized (about 1 inch wide) slices and place them with their cut side up in a baking cup (and into muffin tin) or on baking sheet. Repeat above procedure with the last piece of dough.
Let them rise for about 30 minutes - again it should almost be double.
In a small bowl, whisk the egg and water together and brush all buns and sprinkle pearl sugar or some use sliced almonds on top.
Bake them in the oven at 440F for 10- 11 minutes

Enjoy!!
Gwen


Having fun with wafer paper

SweetArt Supplies

I am pretty new to using wafer paper and I am having a lot of fun playing with it and using the edible ink and printer.  As I play with different pictures etc. I will get them up on the website! You can always contact me if you are looking for something to be made.

The thing I like about it is that it doesn't matter what your decorating skills are. 

Japanese dolls

You can add these onto cakes, cupcakes, cookies and chocolate!  Sugar, gingerbread or even shortbread cookies are great bases to put wafer paper on.  Royal icing that has hardened overnight is ideal to place your wafer image on.  Some people say a little bit of light corn syrup to make it stick others say piping gel. Most of the people I know use a piping gel as there is less chance of the ink running.  Other icing will work - just make sure it has a bit of a crust on it first of course fondant is also great!
There is no taste to it so you don't have to worry about it adding any flavour.  You can get inspiration from, wrapping paper, wall paper, cupcake liners, pretty napkins - it's just endless.  Even your own pictures can be used. 
Just contact us at 778-432-0298 or email us at info@sweetartupplies.ca

Butterflies

Flowers

Hearts

Leaves and flowers

Old fashion Valentine's Day cards

Spring Flowers

Stained glass butterflies

Heart filled words

Bacon & Chicken Pinwheels

SweetArt Supplies

 

BACON & CHICKEN PINWHEELS

 

 

 

One of the pages on Facebook that I follow is Real Housemoms.  They have some great recipes like this Bacon & Chicken Pinwheels and it is so simple to make.  I did make a few changes using some local products and I cut the chicken in strips and pounded them a little flatter.

Many of you know one of my favourite local products are Pixie Chick Spices and the bacon from Red Barn Market - you can't go wrong with this recipe using their products!  Now for those that don't live around here - find a local butcher that uses quality products - see and taste the difference when you buy local and use quality ingredients!  Lucky for you -- you can order any of the Pixie Chick Spices directly or check their FB page - their products are well priced and very versatile.

 

So here is my version of the recipe

 

Prep time 15 minutes

Cook time 15 minutes

 

These pinwheels are made of chicken strips and bacon then can be grilled or I cooked mine in a cast iron pan.

Original Author: Aubrey

Recipe type: Main

Serves: 4

Ingredients:-- remember the higher quality of ingredients the better it tastes!

• 1 lb. boneless skinless chicken breast
• 8 slices of thick Red Barn Market bacon
• 2 T of olive oil
• 2 tsp of Tuscan Sunset Spice from Pixie Chicks
• toothpicks or small skewers soaked in water

Instructions

1. slice your chicken breast into 1 inch thick slices - pound them flat - but not too much or too thin
2. Sprinkle each side of the chicken with some Tuscan Sunset Spice
3. slightly cook your bacon and add pepper if you like - don't over cook it or make it crispy! Place on paper towel to soak up any grease. I used one bacon strip per one piece of chicken.
4. lay a strip of bacon on top of a chicken slice and roll up with the bacon on the inside.
5. use your toothpicks to hold it  together once you have rolled it up.
6. drizzle the olive oil over the tops and bottom and sprinkle with the remaining Tuscan Sunset
7. grill over med heat until chicken is completely cooked, usually 5 minutes on each side. (this depends on each grill so be sure your chicken is thoroughly cooked before serving.

 

I served this over a bed of romaine lettuce with a few veggies! 

 

Thanks again to Real Housemoms FB page  and check out their original recipe here

 

Tuscan Sunset Spice from Pixie Chicks Spices and their FB page is here

 

Bacon from Red Barn Market and their FB page is here

 

Of course don't forget about us at SweetArt Supplies and our FB page is here

 

 

Enjoy!!

 

Gwen