If you’re like me you may have eaten some really bad scones, in your lifetime – dry, hard, crumbly and bland. Enough so, that you are prejudiced against all sconedom, forever. I’m here to help you reconsider. I’ve done it and it’s good. The scones “on the other side of the fence” are AMAZING! Cross [...]
If you’re like me you may have eaten some really bad scones, in your lifetime – dry, hard, crumbly and bland. Enough so, that you are prejudiced against all sconedom, forever. I’m here to help you reconsider. I’ve done it and it’s good. The scones “on the other side of the fence” are AMAZING! Cross over with me! You’ll be so glad you did!
These scones are lightly sweet, with a slightly crunchy exterior and a wonderfully moist and tender interior. You’ll get ALL the brownie points from your family when you make these at home. They’re pretty easy, for something so tasty, and if you add a delicious topping like my Blackberry Cream Cheese Spread, your scone bliss will know no bounds.
My husband is in bread heaven! He has been asking for a while, now, if I would try to make some rye bread. The problem was that I knew full well he was not talking about the dark pumpernickel loaves of traditional rye. What he likes would definitely be classified as light rye. He is [...]
My husband is in bread heaven! He has been asking for a while, now, if I would try to make some rye bread. The problem was that I knew full well he was not talking about the dark pumpernickel loaves of traditional rye. What he likes would definitely be classified as light rye. He is also not a fan of artisan shaped loaves. He wants a traditional-shaped, light rye bread that is soft and makes wonderful sandwiches. If you have ever tried rye bread baking, you understand that it isn’t necessarily a simple task to produce such a recipe. And then, a week ago Friday, I received an email from King Arthur Flour with the subject line, “This is the best sandwich rye bread ever!!!” Of course, I didn’t have any rye flour on hand, but I fired off an order to King Arthur for their medium rye flour and made plans to try this new recipe when it arrived. I received it early in the week and couldn’t wait to surprise David with the bread.
King Arthur offers several varieties of rye flour:
- Rye Flour Blend – This blend takes a lot of the guesswork out of making rye bread, especially if you aren’t an experienced bread baker. It is a blend of medium rye, white rye, pumpernickel and unbleached bread flour.
- Medium Rye Flour – This flour is milled from rye berries, is darker in color than white rye and has had the germ and some of the bran removed. By itself, it will make a dense tasty rye bread, but mixed with all purpose flour will create the delicious sandwich loaves most of us associate with “light” rye bread from bakeries and markets.
- White Rye Flour – This is rye flour milled from the heart of the rye berry with both the germ and bran removed.
- Organic Pumpernickel (Rye) Flour - This is 100% rye flour with all the germ and bran, which means it is loaded with the fiber and nutrition of whole grain, as well as strong rye flavor. It will produce a much darker loaf.
I ordered the Medium Rye Flour and put it to good use as soon as it arrived. We will be making this (slightly adapted, as usual) rye bread recipe, over and over again! It was soft and intensely flavorful. I didn’t have potato flakes or flour on hand and so left it out. I added wheat gluten and lecithin to accomplish some of the same moisture, lift and tenderness that the potato would have added. Absolutely delicious! The other perk is that this recipe costs 1/2 or less of what I would have had to spend on rye bread at the store. Oh and one more perk? It’s nutritious. I control all the ingredients. Perfection!
.I owe a huge debt of thanks to Favorite Family Recipes for this yummy recipe. Of course I changed it up a bit, for our own family, but they were the true inspiration and the core of what I did. And seriously, with granola, being able to change it up is the beauty of it, [...]
.I owe a huge debt of thanks to Favorite Family Recipes for this yummy recipe. Of course I changed it up a bit, for our own family, but they were the true inspiration and the core of what I did. And seriously, with granola, being able to change it up is the beauty of it, right? Cereal has been boycotted in our house for several years, because it is so loaded with chemicals, dyes and air that I have to pay a premium price for and it is gone in just a couple of days. So a recipe for breakfast cereal that my whole family enjoys and will actually eat, that doesn’t leave me wondering what is in it, plus makes better budget sense, is an absolute treasure. To top it all off, I experimented with the Fiori di Sicilia extract that King Arthur sent in the secret ingredient package, for our giveaway, and now my mind is racing with all the other possibilities. If you haven’t tried this wonderously, magical flavor in your own baking, you really must. It’s a fabulously intense and yet smooth orangey, citrus undertone that makes you feel like you’re eating sunshine. My entire family is hooked! The grandkids came by and were eating this granola, flavored with it, right out of the bag, as a snack.
This post is linked to Tasty Tuesday.
I can’t believe that the days of celebration are nearly over. You all have been a hoot, helping me celebrate and stretch my 50th birthday through the entire month of August! But before we bid the celebration a fond adieu, I have one more spectacular giveaway to share! It will come as no surprise that [...]
I can’t believe that the days of celebration are nearly over. You all have been a hoot, helping me celebrate and stretch my 50th birthday through the entire month of August! But before we bid the celebration a fond adieu, I have one more spectacular giveaway to share! It will come as no surprise that it’s from one of my all-time favorite sponsors, King Arthur Flour. When have they not generously participated in the events I share with you? Plus, they’re not just a company with fabulous products, they’re a company owned and operated by extraordinary people! I know, I’ve been there. I’ve met them. And they stole my baking heart!
So, as the pièce de résistance, finishing off my 50th Birthday Bash, King Arthur Flour is sponsoring a giveaway worth more than $80!!! A very happy, Busy-at-Home reader is going to be thrilled to heat up their kitchen and try out the high quality products included in King Arthur Flour’s Secret Ingredient Collection! Plus, as a special treat for my birthday, they are also including a special request from me, a King Arthur bench knife! When I visited their headquarters in Vermont, this past June, I fell in love with the bench knives during classes. We used them so often, and I would have purchased and brought one home with me (along with about 937 other items I would love to have), except I didn’t want to have to try and get it on the plane. So, tada! A King Arthur bench knife will also be included in this fabulous giveaway!
The Secret Ingredient Collection includes:
- an 8×8 USA square baking pan – made in America, lifetime warranty, heavy-duty, crafted from steel and aluminum for strength and superior heat conductivity, coated with Americoat, a clear, non-stick, non-toxic, environmentally friendly coating that is specially formulated for superior baking and corrugated surface provides better browning.
- 16 oz. Double Dutch Dark Cocoa Powder – an exclusive King Arthur blend of extra-dark black cocoa with Dutch process cocoa. Rich, pure chocolate flavor for your favorite baked treats!
- 3 oz. Espresso Powder – a touch of espresso powder enhances and deepens chocolate flavor without adding a coffee taste. Ground, brewed, then dried from specially selected coffee beans, powder readily dissolves for easy mixing.
- Fiori di Sicilia – all-natural combination of citrus and vanilla with a pleasingly floral aroma. The wonderful people in the King Arthur Test Kitchen say, “ You know that wonderful marriage of flavors you taste when you combine vanilla ice cream and orange sherbet in the same bowl? That’s what Fiori di Sicilia tastes like. We find that using it in just about anything mild and sweet–anything where competing flavors, like chocolate, don’t interfere–adds a wonderfully mysterious taste. Your friends will be guessing just what you’ve done to your sugar cookies or yellow cake or sweet bread to make them taste SO good!”
- 3 oz. Vietnamese Cinnamon- You cannot buy this at Wal-Mart or your local market. It’s like no other cinnamon you have ever tasted! I’ve been hooked on this delicious spice for more than a year, now. It has a higher oil content than the Indonesian cinnamon we can find at the grocery store, meaning it will disperse more fully through your baked goods. Considered by many to be the world’s finest cinnamon, Vietnamese cinnamon (a.k.a. Saigon cinnamon) is ground from dried, cultivated bark of cinnamon cassia grown in Vietnam. It’s sweeter, more aromatic, and more powerful than the Indonesian cinnamon commonly sold in supermarkets. A side-by-side taste test will leave you a lifelong convert!
- 4 oz Nielsen Massey Madagascar Bourbon Vanilla – Nielsen-Massey is the first extract company and ingredient supplier in America to be certified by the Gluten-Free Certification Organization (GFCO). I discovered Madagascar Bourbon Vanilla when doing our daughter’s wedding cake, last April. It is not an exaggeration to say the flavor is superior and has more depth than any vanilla I have ever used. Again, it’s one of those products where going back to old brands, just doesn’t work. It’s a rich, creamy, and sweet vanilla, mildly assertive, with old-fashioned vanilla flavor. You will notice the flavor in your baked goods and miss it when it is not there. Extraordinary product!
- King Arthur Bench Knife – This kitchen tool was used in every possible dough application, I can think of, during the classes I took at the King Arthur Baking and Education Center, this summer. It’s perfect for dividing and portioning doughs, cutting brownies and bars, lifting and folding dough, bench or counter cleanup. The handle is made from beautiful rosewood and the 3×6 inch blade is stainless steel. Once you’ve used one, I would venture to say it will become one of your favorite and most-used kitchen tools!
Those are the high-quality products you have a chance to win in the giveaway! But, you know that no King Arthur Flour post is complete without a recipe, so before you start submitting your entries, check out this yummy Cinnamon Roll Cake recipe! It’s one of many recipes I will make and share with you as we explore King Arthur Flour, bread baking, pizza making, pie crust creating and more in my KAF Blog and Bake series, this fall!
I pinned (remember pinning?) this recipe for Cinnamon Roll Cake, from the Cookin’ Up North blog, almost a week ago and have been waiting for the perfect opportunity to make it. I woke up on Monday and I just wanted some, which seemed like a compelling enough reason to give it a go! – lol – Plus, a dear friend was having a birthday, so I could share half with her. Woohoo! Birthdays are GOOD! The original recipe is made in a 9×13 pan. I used two 8×8′s. The only other thing I changed up was that I made cream cheese icing for the top, instead of a powdered sugar drizzle. Yum! Also, this was good when it came out of the oven, but I wasn’t over-the-top thrilled about it. When the kids pulled icy cold pieces out of the fridge, later that afternoon, and started raving and exclaiming over how good it was, I was amazed. Cold, this moist, delicious cake had been completely permeated with the cinnamon flavor and the cream cheese icing was creamy, flavor heaven! The flavors were magnified and intensified by the cold. I definitely recommend chilling this marvelous treat before serving. Oh, and as a matter of personal preference, I will double the cinnamon, next time I make this. That’s just the way I roll.
This post is linked to Tasty Tuesday.
You must be 18 or older and a resident of the U.S. to enter. Mandatory Entry must be completed before any optional entries will count. Winner will be selected in a random drawing using random.org. Deadline to enter is midnight, (CST), Sunday, September 18, 2011.
In a comment below, tell me your favorite “secret ingredient” in the kitchen.
Optional Additional Entries:
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- Tweet this giveaway (maximum of 1x per day, please). Let them Eat Cinnamon Roll Cake! & Win a Secret Ingredients Collection & Bench Knife from @KingArthurFlour & @busyathome http://ow.ly/6hgUQ Leave a comment below with a link to your tweet.
- Post this giveaway on your Facebook page. Let them Eat Cinnamon Roll Cake! & Win a Secret Ingredients Collection & Bench Knife from @KingArthurFlour & @busyathome http://ow.ly/6hgUQ Leave a comment below with a link to your post.
I received the products listed above, in order to test them in my kitchen and complete this review. No monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own.
August 3, 2011 – Norwich, Vt. – King Arthur Flour has added a new category to its line of premium baking products available online and in supermarkets nationwide: flax. The two new products — whole flax seed and whole flax meal — are specially milled for maximum freshness and nutritional value, so consumers get the [...]
August 3, 2011 – Norwich, Vt. – King Arthur Flour has added a new category to its line of premium baking products available online and in supermarkets nationwide: flax. The two new products — whole flax seed and whole flax meal — are specially milled for maximum freshness and nutritional value, so consumers get the full health benefits flax offers.
“Flax is high in fiber and Omega-3, -6, and -9 fatty acids — known to lower cholesterol and the risk of heart disease,” says King Arthur Flour Marketing Director Tom Payne. “King Arthur Flour is proud to offer this product full of excellent health benefits that is also a high-quality baking product.”
King Arthur Flour’s new flax products are finer in grind, milder in taste, and lighter in color for better performance in a wide variety of uses. They are also non-GMO, certified gluten-free by the Gluten Intolerance Group, and kosher, and meet the same high standards for quality and consistency to which the company holds all of its baking products.
The new flax products will be available this summer in supermarkets nationwide, natural food stores, and at kingarthurflour.com.
King Arthur Flour is one of America’s best-selling flours, known by avid bakers for its consistent baking performance and lack of chemical additives. A variety of King Arthur’s unbleached flours, ingredients, and additive- and preservative-free baking mixes are sold in supermarkets nationwide. More information and a complete roundup of King Arthur Flour’s baking resources are available at kingarthurflour.com/flours. King Arthur Flour’s mail-order catalogue offers more than 1,000 professional-grade baking tools and ingredients, available online at kingarthurflour.com and at The Baker’s Store in Norwich, Vermont. The oldest flour company in America, King Arthur Flour has been employee-owned since 1996.This press release and information was supplied by King Arthur Flour. King Arthur Flour – Media Relations, 135 Route 5 South, Norwich, VT 05055 United States
Yes, it’s true. Realistically, by August 28, I SHOULD have a half century of wisdom to impart to the masses. I’m sorry. I’m not sure what went wrong. — lol – But there’s still good news! If I don’t go too dark, I can still pull off coloring all that “wisdom” out of my [...]
Yes, it’s true. Realistically, by August 28, I SHOULD have a half century of wisdom to impart to the masses. I’m sorry. I’m not sure what went wrong. — lol – But there’s still good news!
- If I don’t go too dark, I can still pull off coloring all that “wisdom” out of my hair!
- I have all of you to celebrate with me! It still amazes me that you all keep coming back and reading. Without you, there wouldn’t be a blog and the love and support you have shown is, frankly, overwhelming and so appreciated. You rock!
- Some of the best sponsors on this planet are celebrating with us and there will be fabulous giveaways for you!
I have truly been blessed to have met and worked with some amazing people and companies, since starting my blogging journey. If you’ve been reading my blog for very long, it isn’t hard to figure out, that some are special — I love their products and value their partnerships. Would you like a sneak peek at a few (well, I’ll give you three for now. ) of the Birthday Bash participating sponsors? You’re going to love what’s coming!
So, watch for the first giveaway post coming on Monday, August 8th! My 50th Birthday Bash is going to be AWESOME! Just like all of you!
There are always kitchen gadgets and gizmos that I think would be SO cool to have, but at the moment, there are a couple of basics that I am interested in adding to my kitchen tool arsenal. I have no idea where to start as far as brands, features, etc. So, any help that you [...]
There are always kitchen gadgets and gizmos that I think would be SO cool to have, but at the moment, there are a couple of basics that I am interested in adding to my kitchen tool arsenal. I have no idea where to start as far as brands, features, etc. So, any help that you all can offer would be truly, truly appreciated.
- I would really like to have a good digital kitchen scale for baking. There are some recipes where measuring by weight is so much more accurate than volume. Don’t believe me? Measure one cup of flour, then have your neighbor measure one cup of flour. Now, weigh each cup on a kitchen scale. The fluctuation can be profound! It’s because some people are “scoop” measurers (which packs the flour into your cup) and others are “sprinkle and level” measurers (the cooking school “correct” method, by the way, for accuracy in most recipes). The variance in these methods can be critical in some recipes, especially if you don’t know the kind of measurer the author was. Weighing out flour in grams, insures you get the same amount every time and the same result from your favorite recipes. It would have to be large capacity and have a good tare function and consistent accuracy. Yup, I really do need a good kitchen scale.
- I’ve been a hold out on buying a food processor for years, and until recently, didn’t feel the need for one. I have an amazing blender attachment for my Bosch that I have used with good success. 750 watts of raw power has been more than adequate for anything I’ve done, to date. However, I am finding that some of the recipes I have tried lately, just don’t work as well in the quantities I want to make and that the shape of the blender pitcher is not as handy or efficient as the bowl of a food processor would be. Two things a food processor would have to have are: 1) a large capacity and 2) power. I need plenty of space for larger recipes and I don’t want to worry about burning up the motor if I’m working on a stiffer product.
So, which brands do you use? Do you love it? Hate it? What would you recommend? I really need your input on this one. Maybe I’ll find some to review. Thanks so much for all your help! You guys are awesome!!
Did I travel from the corn fields of Nebraska, to be nestled in the peaceful, quiet woodlands of Vermont and experience the most thrilling and educational 48 hours a baker can imagine at the King Arthur Flour Baking and Education Center? Yes, yes I did! Did I take 863 pictures and learn so much that [...]
Did I travel from the corn fields of Nebraska, to be nestled in the peaceful, quiet woodlands of Vermont and experience the most thrilling and educational 48 hours a baker can imagine at the King Arthur Flour Baking and Education Center? Yes, yes I did!
Did I take 863 pictures and learn so much that my head is about to explode from wanting to share it with you? You bet!
Did I decide I have to share just a taste of it with you, now, before I leave on a week-long mission trip with 5 other brave adults and 26 Jr. High youth from our church? I sure did!
Did I meet the most fascinating and friendly food bloggers with the same fascination for food and taking pictures of it, as I have? Yup! (and tremendously talented instructors from King Arthur, and celebrity chef, Sara Moulton, and two delightful ladies from FLAVOR Magazine, PLUS Alison Furbish, the warm and talented web media coordinator at King Arthur who organized this educational baking extravaganza and we also got to meet and have lunch with the King Arthur flour bloggers.)
So, did I learn anything? Yes, I did! Volumes!
There is so much more to share with you, but I’m afraid this page will take 45 years to load with all the pictures. When I get back from the mission trip, we’re going to break this down into several posts. I’m going to share recipes and tutorials, everything I learned about flour and baking chemistry, all that Sara Moulton taught us (It’s so good!) and all that is amazing about King Arthur Flour. You are going to love it!
Oh, and in case you were wondering….
I won’t be back from my trip until late on the 17th, but no worries. I have some great posts scheduled to publish through the week, while I’m gone; and when I get back, we will explore King Arthur Flour and the Blog and Bake together!
In the meantime, check out the views from some of my other blogging and magazine friends and get their perspectives on this fun two-day event!
Love & Scraps
Recipes, Rantings and Ravings from a Vermont Kitchen
The Naptime Chef
Fitting great food into family life
Good. Food. Stories.
A chronicle of delicious conversations
Scotch Plains, NJ
Bluebonnets & Brownies
Tex-Mex and Southern comfort food
A Boston Food Diary
Food, family and fun on a frugal budget.
Vermont’s Independent Voice
Kittery Point, ME
for all things delicious!
Savoring the Thyme
The Apron Archives
vintage traditions in today’s homes and kitchens