We used to meet friends for dinner at a restaurant that served all you can eat fish & chips on Monday nights. Under ordinary circumstances all you can eat anything comes across as a desperate attempt to get rid of horrible food, but in this case I was very impressed! The fish was crispy on the outside with a soft, moist inside. The fries must not have made an impression on me since I can’t remember what they were like.

There was a side that did impress me. It came with a small side of coleslaw that was lightly dressed with a sweet and slightly tangy dressing with flecks of poppy seeds. The cabbage was finely shredded and I really enjoyed the flavor of that slaw the most.

I just had to create my own coleslaw recipe that I could make any time I wanted! And create I did.

Grilling the quartered cabbage heads gave them a nice smoky flavor with a hint of sweetness as the outer layers were slightly cooked. I even made my own dressing.

The coleslaw dressing recipe can be made with mayonnaise or you can substitute it for plain Greek yogurt. If you make a full substitution, please keep in mind it will separate if you don’t use an emulsifier. Anyone making a journey towards a healthier lifestyle can use half mayo and half Greek yogurt. I never go easy on the onion powder since that is my most favorite thing to add to my savory recipes. I never thought I would be speaking so highly of a cabbage salad recipe but this has become my all time favorite coleslaw recipe.

I will admit that the smaller you slice your cabbage, the better this will taste. That was something my other half had suggested when we made this for the first time and it seems as though he was right…pleeeease don’t tell him that I said that!

Grilled Coleslaw with Sweet & Tangy Dressing

 

Print

The crunch of the cabbage combined with the sweet and tangy flavor of this creamy dressing are what make this my all time favorite coleslaw recipe. The dressing reminds me of the poppy seed dressing from the grocery store, but this recipe has a flavor that can pair perfectly with the grilled cabbage for this slaw. Like most things, it’s better when you make it yourself.

Author: Dionne Baldwin

Recipe type: Side Dish

Ingredients

• 1 head of purple cabbage
• ½ head of green cabbage
• 1½ c. shredded carrots
• 2 c. mayonaise, or substitute half of the mayo for plain Greek yogurt
• 4 tbsp. apple cider vinegar
• 3 tbsp. olive oil
• 4 tbsp. honey
• 1 tsp. onion powder
• 2 pinches of Alaea Hawaiian sea salt
• 2 pinches of pepper

Instructions

1. Cut cabbage heads into quarters and place on your preheated grill. Five minutes each side should create those beautiful marks from your grill. When all sides are finished, place on a large platter or plate and set aside.
2. You may want to double the dressing recipe if you want to have plenty of dressing to suit your preference. Up to you. Combine mayonaise, apple cider vinegar, olive oil, honey, onion powder, salt and pepper and wisk until smooth. Taste and season to your preference.
3. Once the cabbage has cooled enough to handle, cut your cabbage into small bite size pieces and add the shredded carrots. Add about one quarter of the dressing if you doubled the batch or half if you didn’t. Then toss the slaw really good until all pieces are coated. Add more dressing as needed and mix well. Let your slaw “soak” in the dressing for at least one-half hour before serving.
4. Pin this recipe to save it for later!

Notes

This slaw is delicious served warm or cold. Present as a side dish or in a sandwich for irresistible flavors and a nice crunch! You can add the entire two heads of cabbage if you want, but during our recipe testing we found that the best amount for most families was the measurements listed above. This slaw is a popular request when we attend group functions and this recipe is used by our own family and friends. Enjoy!

3.2.1230

This kalua pork recipe is inspired by the traditional way of making kalua pig by roasting it in the ground. I have never actually had the pleasure of making kalua pig in an imu pit, but I am hoping one of my cousins will take some time to show me when I come and visit.

Simply slow cooking the pork and giving the meat a smoky flavor is a close second to the real deal. Now that we have some warm weather my next task will be to smoke pork and share my experience with you! But for now, I give you a kalua pork slow cooker recipe that you can use all year round. There is no sauce needed.

This pork is so juicy and tender that people come from all around if they find out I have this on simmer! Be sure to spoon some of the juice onto the pork for even more flavor to your dish. I highly recommend making a gravy or sauce with the smoky pork juices.

Kalua pork tacos were a huge success and I know you will love them too. You can use leftover pork in a sandwich or serve with rice for a quick and easy dinner recipe.

What will you make with your kalua pork?

Slow Cooker Kalua Pork Recipe

 

Print

Prep time

5 mins

Cook time

8 hours

Total time

8 hours 5 mins

 

Kalua pork is traditionally prepared for Hawaiian luaus using an imu pit and a whole pig. Most people do not have time, space or willingness to dig a pit in the ground and make kalua pig the traditional way so I would like to share this recipe for crock pot kalua pork. This is an easy dinner recipe and can be prepared in just a few minutes and after letting it cook slowly you can enjoy the smokey flavor of kalua pork right at home!

Author: Dionne Baldwin

Recipe type: Main Dish

Cuisine: Hawaiian

Ingredients

• 1½- 2lb pork roast
• ½-1 teaspoon Alaea Hawaiian sea salt
• 2 teaspoons liquid smoke
• 2 cups water

Instructions

1. Put your pork roast into your slow cooker then add water.
2. Season with Alaea Hawaiian sea salt and add liquid smoke. If your roast is larger than described in this recipe, increase the amount accordingly for salt and liquid smoke.
3. Season with Alaea Hawaiian sea salt and add liquid smoke. If your roast is larger than described in this recipe, increase the amount accordingly for salt and liquid smoke.
4. Turn your slow cooker on high and let it roast cook for 6-8 hours. I recommend turning your roast once during the cooking time. Pork will come apart easily when it is finished. Enjoy with rice or use in your favorite kalua pork recipe!
5. Turn your slow cooker on high and let it roast cook for 6-8 hours. I recommend turning your roast once during the cooking time. Pork will come apart easily when it is finished. Enjoy with rice or use in your favorite kalua pork recipe!
6. Pin this recipe so you can find it when you need it!

3.2.1230

Pineapple salsa is not something that I ever thought I would enjoy or even make to show you all. Oddly, pineapple and cilantro go very well together and the shallot adds a bit of a savory edge. I would imagine this salsa to be even better when simmered in a pan for a short time and left to sit and cool. Shallots have a slightly richer and deeper flavor than an onion. I really do enjoy sauteed shallots!

When I try the sauteed version of this salsa I will make an effort to brag about it here so you can try it too! Meanwhile, enjoy this pineapple salsa recipe with your kalua pork or anything that you grill this summer.

Pineapple Salsa Recipe Ideal for Summer Grilling!

 

Print

Prep time

10 mins

Total time

10 mins

 

I highly recommend adding the Alaea Hawaiian sea salt in this recipe. This salt naturally seasons and enhances the flavors of the ingredients.

Author: Dionne Baldwin

Recipe type: Side Dish

Cuisine: Hawaiian Inspired

Ingredients

• 1 large pineapple, core removed and chopped
• 1 medium shallot, diced
• 1 handful cilantro, measure handful, then chop
• 1 dash Alaea Hawaiian sea salt to taste

Instructions

1. In a large bowl, add chopped pineapple. If fresh is unavailable, use canned chopped pineapple.
2. Add cilantro, shallot and salt to taste. Mix well.
3. Let salsa sit in fridge for at least an hour, if possible.
4. Pin this recipe to save it for later!

3.2.1230

Bake what you love.

by Dionne Baldwin

That sounds like a simple theme and I bet you would probably go wild with ideas! When I saw this May 2013 theme for the Twelve Loaves challenge I had no emotion and not a single clue what I would make. What I love?! I can’t chose anything bread related with what I love, or so I thought.

Finally my “aha” moment kicked in. Bake what I love. I love my family (duh) and I love my daughter (duh again) so there is the start of my inspiration.

When I was pregnant with Taylor I wanted ketchup on nearly everything. I even tried it with cantaloupe once. Don’t judge me!

Cinnamon Rolls

When I wasn’t rummaging for something to put ketchup on I was praying for cinnamon rolls and preferably those giant, gooey cinnamon rolls with rich frosting that I used to get from the mall. I remember the days when I could eat a whole one with an extra side of frosting and one of their iced mocha drinks. Eek. I would have simply settled for a cinnamon roll. I was pleasantly surprised that food cravings did not take over my soul and turn me into an insatiable beast that would not be appeased without my desired food. It was just like any other craving and fortunately easy to resist.

I never felt hungry for the first 8 months during my pregnancy so I ate raw fruit and veg for snacks. Salads made a frequent appearance in my life. I never overate, but I ate frequently to be sure we were fed. I was really concerned with her well being and I think one of the side effects of my pregnancy was an obsession with all that is good for her. This was beyond the normal maternal instinct I was truly obsessed. I didn’t play classical music or read the dictionary so I guess I handled it in my own way.

I did talk to her a lot even if she couldn’t understand what I was saying. I tried to plan my reactions to different parenting situations so that I could get my mind in the right place. I apologized that she wasn’t blessed with a better mom than I and then I apologized for thinking that way. I apologized for crying all the time. I cleaned non stop and I started to collect clothes and diapers in progressive sizes just in case she had a growth spurt and had nothing to wear to the clothing store!

I never yelled and when I caught myself thinking negative thoughts about someone else I would hum “My Bonnie Lies Over the Ocean” to take my mind off things. I was amazed at her reaction to that song even as a brand new baby. She would look in my direction and open her little squinty eyes and blink at me. Each time I would cry- thanks to the nursing hormones- and crave another cinnamon roll.

I didn’t eat very many of these when I was pregnant with her because I was afraid of gaining that dreaded baby weight, but if I had known how my body would change after I had her I would have had more. I might as well have. I promise I won’t get into all that and go off on a weight gain rant. You’re welcome. How about we share some cinnamon rolls?

How to Make Cinnamon Rolls

I think the most important thing about making cinnamon buns is that you really have to posses the desire to see it through. I’ve simplified my process so it works for me and you’ll have to do the same. This dough can easily be prepared, rolled up and put in the freezer. If you are going to use a standard size bread machine to mix and rise your dough I suggest not doubling the batch. I’m afraid there wouldn’t be enough room but this is totally worth making twice. This is my favorite cinnamon rolls recipe.

After the dough is mixed, kneaded and risen it will be ready for the next stage. You’ll need to clear off a table or large part of your counter if you make a big mess like I do. I divided my dough in half and rolled it in two batches, making 20 rolls.

Take a look at what my fellow Twelve Loaves bakers have made for you!

• Apple Kuchen by Liz at That Skinny Chick Can Bake
• Basic Focaccia by Holly at A Baker’s House
• Buttermilk Sourdough Waffles by Renee at Magnolia Days
• Cinnamon Crescent Rolls by Krista at A Handful of Everything
• Cinnamon Rolls by Dionne at Try Anything Once Culinary
• Cinnamon Sugar Challah by Paula at Vintage Kitchen
• French Baguettes by Alice at Hip Foodie Mom
• Olive Bread by Rossella at Ma che ti sei mangiato
• Mexican Hot Chocolate Bread by Lora at Cake Duchess
• San Francisco Sourdough Bread by Karen at Karen’s Kitchen Stories
• Zucchini Pineapple Quick Bread by Lyn at The Lovely Pantry

Would you like to join us for Twelve Loaves this month?

#TwelveLoaves May: Open. Bake a bread, yeast or quick bread, loaf or individual. May is all about celebrating bread and the one year anniversary of #TwelveLoaves. Do you have a favorite bread? We would love to see it. Let’s get baking!

Want to join the #TwelveLoaves group? It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this May, 2013, and posted on your blog by May 31, 2013.

Cinnamon Rolls

 

Print

These cinnamon rolls are perfection with a soft outside and a chewy inside. Serve warm for optimal culinary experience!

Author: adapted from Artisan Breads Every Day Cinnamon Bun Recipe

Recipe type: Brunch, Dessert

Ingredients

• 3¼ cup unbleached all purpose flour
• 1 tsp. Alaea Hawaiian sea salt
• 3 tbsp. sugar
• 2½ tsp. (1 packet) active dry yeast
• 1 cup of milk at room temperature
• ¼ cup unsalted butter, melted and cooled for dough and 1 stick of melted butter for filling
• 1 tbsp. orange juice
• 2 tbsp. cinnamon
• 2 tsp. cardamom, optional
• 2 cups powdered sugar
• 4 tbsp. heavy cream, plus more to make a thick, pour-able glaze
• 2 tsp. vanilla extract
• 2 cups brown sugar

Instructions

1. Combine milk and yeast, stirring. Let it sit for about ten minutes. Add salt and stir, letting it rest for about ten minutes more. Add flour, sugar, butter and orange juice to your bread machine. Then add yeast mixture. Mix ingredients until you have a very slightly wet dough. It will feel tacky after you knead it for awhile by hand, mixer or bread machine. You can let your bread machine rise the dough just pull it out before it starts the baking process.
2. If you are kneading by hand or using a stand mixer, knead for ten minutes. Add more water by the teaspoon if it is too dry. After ten minutes, dough should be slightly tacky and smooth. Lightly oil your bowl and let the dough rise until doubled in size. I let my bread machine do the work and it takes nearly 3 hours in a warm environment.
3. Remove dough and divide into two equal parts. On a lightly floured surface, roll out one dough section into a rectangle. Brush ½ melted stick of unsalted butter on the rolled dough. Spread 1 cup of the powdered sugar onto the dough and sprinkle 1tbsp. cinnamon. You can sprinkle 1 tsp. cardamom as well if you wish.
4. Roll dough lengthwise and wrap in plastic wrap. Refrigerate for one hour. Repeat rolling process with the second section of dough and repeat the steps that followed.
5. Remove first roll from the refrigerator and cut into equal pieces, placing into a greased pan. Repeat with second roll. Place a pan of hot water in the bottom rack of your oven with your oven turned off. Place pans with dough in the oven allowing the warmth from the water to rise the dough. Rolls will nearly double in size. Bake at 350 for 20-25 minutes, rotating the pans every ten minutes. Rolls will be a lovely golden brown on the top.
6. This batch will make approximately 10 regular cinnamon rolls that will fit into two 8 inch round cake pans.
7. Combine powdered sugar, heavy cream and vanilla extract until a thick, pour-able frosting is formed. Allow rolls to cool until just barely warm then pour frosting on top. Serve warm and enjoy!
8. Pin this recipe for later!

3.2.1230

Join me on May 1 at 1:30 pm PDT and don’t forget to bring a friend. To attend the demonstration, simply click on the event page and refresh the page at 1:30pm PDT so you can see it live! Type your questions into the event comment thread and we will answer them during the event or after the event.

After the demonstration, I will share the recipes here on the website so that you can reference them when you make these tacos. These have become a fast family favorite. Most people don’t know that you can make a home version of kalua pork without the imu pit, but I must say that if you have the option to truly roast pig in the ground that’s the authentic way to do it.

For those of us with limited space and time I’ll show you the other way.

These tacos are idea for family dinner, large get togethers and for game day eatin’! These pork tacos will be a big hit.

Don’t forget to pick up some fresh pineapple for the salsa!

Recipes included in the hangout:

• Kalua Pork
• Fresh Pineapple Salsa
• Grilled Slaw
• Smoky Chipotle Sauce

See you at the hangout. Click here for the event page.

What is your idea of healthy? Don’t feel obligated to answer and that is not a trick question. Now that I think about it, the last time I was asked a question like that it was a bait for a food argument. I don’t care to argue about food in the same way I don’t argue about art. There is no right or wrong. I am not a member of a food cult and I have nothing to gain if you happen to share my idea of a healthy dinner.

My healthy food journey has been a really tasty one and I learned a long time ago that using the words “diet” and “can’t” is a good way to make me relentlessly crave something. No sugar? Well, guess what I want. Forbidden devil carbs? I gotta have bread. Calories are evil? I want calories and a lot of them! Give me calories with fat and more calories on top of it and I promise to love it.

Quite a few people don’t mind adhering to a strict diet and scolding people like me that chose to indulge and I really am in awe of his or her discipline. I can resist things like soda, chips and fries but I do have my weak moments and you’d better believe I cave. I give in and I even regret it once in awhile but I’m supposed to enjoy food, not be scared of it.

I love to eat raw food and I drink my raw fruit and veggie smoothies like a champ. I really love vegan recipes because I can feel the positive difference in my body, but I do eat meat. I love dessert and when I want a soda I will find one and drink it. All of it. I think Doritos are one of the few things I cannot resist. I can limit them but not eliminate them.

It’s hard to decide what really is healthy with so many diets and fad diets. What really is the root of all culinary evil? Is it sugar, meat or carbs? And yes I’d like to lost a few pounds but I don’t want to count calories or gasp at the thought of a brownie passing these lips. I really don’t believe that sugar is poison. I also don’t believe that eating meat will kill me either. I do know of people that lived into their 90′s and lived happy, healthy lives right up until the end. And guess what…they ate sugar. And bacon. And breads with glazes and frosting and pies!

Before I cause a riot in the comment thread let me reassure you that I do not judge you if you happen to swear by a specific diet. If you hate my precious brownies I am ok with that. Maybe you strongly dislike my bread posts. I respect your choice. Thank you all for supporting each other as you find your healthy lifestyle and hopefully it’s free of the awful “c” word! “Can’t” is so negative I just don’t even want to use that word when it comes to food.

I’ve been doing some research on which foods can be packed with vitamins, minerals and nutrients that we need. In fact, some of these foods give us more nutrition in smaller amounts. The result is that we can actually eat less but get the same amount of nutrients. I am not a nutrition expert or a dietitian so please consult one before you make a big life change, but I am talking about superfoods. I do believe that there are powerful foods that can give us what we need and even heal disease and illness.

Instead of obsessing over the “can’ts” let’s dive into the CANS! And for heavens sake, let me have my butter!

If you chose to read up on superfoods you’ll want to keep in mind that the term is not regulated or set by any one standard. The list of superfoods can be added to or changed at any moment based on the person and the way research is interpreted. There are some superfood experts that feel so strongly about their version of superfoods that there are books and diets galore. I intend to take some of the confusion out of it for us since I’ve done some reading of my own.

You may not be interested in spending countless hours reading about food and studies conducted to see what the deal is about these foods. Not to worry, I’ll take some of the work out of it for you.

Just be sure to create a dietary lifestyle that is compatible with you and your abilities. If you need to start by buying packages of microwave veggies then so be it.

I’m always interested in passin on information that I find or reading up on new topics so if you have any questions or need information don’t hesitate to get in touch with me. I would love to learn with you and help you find your own version of healthy so you can increase your energy and enjoy life to the fullest! Summer is coming and you don’t want to spend the beautiful sunny months tired and lethargic.

So let’s get cooking! This Arroz Con Pollo can be made with chicken (the pollo) or you can substitute it for turkey. Turkey is one of the original superfoods along with beans, and yogurt in this dinner recipe. Feel free to stir in a can of diced tomatoes to add one more nutrient rich food to this beautiful meal.

Heathy Chicken Dinner Recipe

Arroz Con Pollo

by Dionne Baldwin

1 1/2 pounds of chicken breast, cubed (or turkey breast)

1 medium onion, diced

2 cloves of garlic, minced

1 cup of diced roasted red pepper or two fresh diced raw peppers

2 cans of diced green chiles, 4 oz. each

2 cups of long grain rice

4 cups of chicken stock

1 can of black beans drained and rinsed

salt and pepper to taste

2 tbsp. garlic powder

2 tbsp. onion powder

avocado

plain Greek yogurt

Preheat a large pot or skillet. Oil the pot and add cubed chicken (or turkey) and cook until outside is browned but inside may still be slightly pink. Season with salt and pepper according to your preference.  Once meat is browned on the outside and mostly cooked, remove from the pot and reserve in a large bowl. Oil pot again and add diced onion and garlic. If you are using raw bell peppers add them now and saute until tender. If you are using roasted peppers add after onions are tender. Add rice and saute for about 5 minutes, slightly browning some of the rice. There may be lovely brown bits on the bottom of the pot. Deglaze by adding chicken stock and allowing mixture to come to a low boil, stirring occasionally. Add onion powder, garlic powder, meat and green chiles. Season with additional salt and pepper. Cook until rice is tender and meat is fully cooked. Taste and season again if necessary. 

I hope you enjoy this Arroz Con Pollo! Enjoy the rest of your day and make it a delicious one.

What is your idea of healthy?

I had some leftover Berry Breakfast Bread from the Twelve Loaves April challenge and there is only so much toast and French toast we can eat before the kids start to riot. I hadn’t made bread pudding in a very long time so it was about time to dust off the ‘ole recipe! I love this bread pudding recipe and I hear a good bourbon sauce is the way to go but I used a non-alcoholic vanilla frosting recipe since this needed to be a kid-friendly and work-friendly version.

It really is a very easy baking dessert recipe and all it takes is breaking up the bread into chunks and pouring the liquid mixture over the top. After a night of soaking in the fridge, it’s ready. Ready for baking and ready for serving!

You can even tell yourself that the whole wheat in the bread makes this a bit more healthy if that makes you feel any better, but keep in mind I am not certified to be giving any nutritional advice but I am very happy to give my opinion whenever possible!

I have tried bread pudding served warm or cold and I have no preference. This bread pudding did taste great warm right from the oven and the frosting was solid, not liquid as a glaze would be. Watching it melt over the warm bread was agonizing because I knew I had to wait to take a bite until I took a couple photographs to prove to you how devilishly tempting this is.

The bread is soft and the flavors of the cinnamon and blueberries were a beautiful harmony beneath the vanilla frosting. The chopped almonds were the perfect crunch and I really had to use every last drop of willpower I had to resist eating a very large piece-also known as the entire pan!

Bread pudding is a great way to use leftover bread or stale bread and I would even try it with bread that I don’t particularly care to eat. A fresh berry compote would be so crazy good atop this inviting slice with some whipped cream.

When I was growing up we almost always had dessert for dinner. We never ever had plain fruit for dessert like some of my friends (I thought that was weird!) but we did have cakes, pies and cobblers. Once in awhile we had “just” ice cream or pieces of a candy bar. Apparently a sweet tooth runs in my family!

It’s hard to tame, but it can be done with some hard work. For me, it’s all bout having a disaster plan in place. I hate to undo my good eating habits and exercise but a treat is definitely impossible to resist. So I limit my portions as much as possible by sharing something small with someone else. I don’t know where my conscience was when I attacked this pan of bread pudding.

I use a recipe from Chef Dennis because it’s just always been my go to recipe. For the bread pudding recipe click here. Personally, I never add raisins and I do use his frosting recipe when I have the ingredients on hand. Trust me, it’s so good.

I did send a container of this warm treat to work with my other half for him to share with his co-workers. I hope they like it! I told him to send them here if they want a link to the recipe or to the Berry Breakfast Bread.

I hope this finds you having a really great week and don’t forget to have your dessert sharing partner handy when you try this bread pudding!

For the Berry Breakfast Bread recipe click here.

Post and photorgraphy by Dionne Baldwin

This week has been very educational for me as a parent and perhaps a bit emotional as well. If you have kiddos or if you remember being one you may be able to relate to this. No school for a week means a lot of time together to talk about things that don’t usually come up in casual conversation.

My other half and I have sort of an inside joke. Actually Ethan and I have the inside joke but my other half seems mildly amused by it as well.

When it comes time to relax on the couch and watch tv or a movie together, my other half and I chose something that is all age appropriate. He choses something with animation and obviously kid-friendly while I tend to try and think outside of that box.

“I think this would be a good one for us all to watch!” is one of my most famous sayings.

Once we begin watching said movie or show, there ends up being innuendos and very “intimate” references galore! I usually end up changing whatever it is and mumbling something about never realizing that show talked about inappropriate subject matter.

Ethan used to sort of smirk in amusement at my reaction because each and every time I chose something there ends up being really embarrassing conversations that are not kid friendly. And I’m not talking about foul language or implied violence either.

It has gotten to the point that whenever “that subject” is mentioned and words spew out of the cast members mouth, I am scrounging for the remote while Ethan tries to hold back laughter at the irony. This happens every single time unless we are watching something obviously innocent like Gem and the Holograms or Dog Whisperer for example.

Right after the holiday season I noticed that Tay would change the channel for me whenever “that subject” was mentioned on tv. Oddly she always found the remote faster than I did!

“Why did you change the channel?” I asked.

“Because they were talking about stuff that’s inappropriate,” she replied.

“Like what?” I curiously inquired.

She said it. She said right what it was. She was catching on and that was’t surprising because she is great at analyzing cause and effect. Sigh.

We don’t watch a lot of tv in our house. If it’s on for no apparent reason it’s usually on one of the most well known food channels because that is usually safe to watch, although some of the shows are quite repellant. The kids aren’t just allowed to go and change the channel all willy-nilly either. These suggestive topics on tv even appear in the news, the radio and in advertisements. This has inspired curiosity in my favorite nine year old and she has asked some very jarring questions this week. I am not ready for this!

Remembering back to when I was slightly older than she was, I recall having the most uncomfortable and incomplete conversation with one of my parents. I already knew what “it” was but not the scientific side that I was hearing. I knew the mechanics of it, but not what went on behind the scenes. And that is similar to my predicament today. For a moment I was surprised, but then I remembered what it was like for me. I wanted to take steps to handle things differently so she would never have to learn the hard way so we started by both expressing our discomfort for the topic of conversation. She didn’t want to talk about it and neither did I, but we both acknowledged our very open relationship and our desire to keep it that way.

To make things easier, we didn’t just sit and stare at each other. We both chopped vegetables for dinner. Some things were explained some things I suggested wait for another day.

My little baby girl that I am sworn to protect without overprotecting is not a baby any more. She isn’t a grown up by far but she is surely not a wittle baby waby. If I could steal away a moment of peace I would sob uncontrollably with all the thoughts that run through my mind for her but that won’t be until she is back in school. When that moment for me comes and goes I will keep doing my best to protect her from things that is not right for her yet and guiding her through things that I cannot shelter her from. She is strong but at times I am not.

 The most fearful part of being a parent is realizing that I literally cannot protect her from everything. I want to and for a moment I even let myself think I could actually keep her from all harm, but that is not even close to reality. I can only be her strong and devoted mother showing her how to live. Letting her make small choices little by little until she gets old enough to make the big ones. And there will come a day that I won’t be able to keep her from making all of her own choices and I really don’t want that control. She can think for herself and she will make an extraordinary adult one day.

But for now, I have my favorite nine year old! Let’s make the most of every moment and not dwell on the things that make our eyes well up in tears. Let’s show each other the beautiful things in this world because that truly makes life worth living.

I hope she never outgrows wanting to bake with me. Make a mess, spill the round sprinkles that roll into all corners of the house because it’s ok with me.

I truly have fallen head over heels for one particular cookbook. It’s from a well known bakery in San Francisco and I almost got to visit last week when we were in Cali! I am content to bake from their recipe book until I can visit and admire their simply elegant pastries. I actually have an extra copy of this book and I might just have to give it away!

This book describes techniques and why they are important. It’s educational. For anyone that wants to bake cakes, cupcakes or pastries this is a must-have. I’ve tried several recipes and each one worked wonderfully and once I get some practice under my spatula I will be able to create some incredible cakes! Some of the recipes produce smaller amounts and I really am a fan of smaller portions for these indulgent treats. Dessert isn’t a dietary sin, but small portions are really the key to staying fit and healthy.

The buttercream was a hoot to make since I had to make it twice. The first time I tried I must have been tired because I completely omitted the butter from the butter cream frosting and missed the entire second page of instruction. So my first attempt was actually a sweet meringue. The second attempt produced a rich,  silky butter cream that pampered our palates making us want just one more bite.

Clearly my piping skills are laughable, but these cupcakes are so easy to make even someone like me can do it!

These chocolate cupcakes are moist and sinfully chocolatey. Not too sweet, these beauties are light and fluffy but they make quite an impression on our senses. Paired with this vanilla butter cream, the flavor of the two resembles a comforting hot chocolate topped with fresh whipped cream. That’s always been one of Tay’s favorites.

She always loves to decorate cupcakes or cookies or anything with sugar. So when she asked to decorate a cupcake, my response was- why not! Be sure to eat it when you are finished.

I will miss the day when she is always gone keeping a busy schedule of her own. I will always remember the messy kitchen and sprinkles on the floor. Stepping on bits of cupcake that dropped on the floor will be a thing of the past.

That time is not here yet and it may be a few years away so that gives us plenty of time to make more of these kid memories and quite a bit of time to mess up the kitchen.

Stay tuned for more information on my new favorite cookbook!

Post and photorgraphy by Dionne Baldwin

I go bonkers for contrast if it’s executed well. Soft ice cream needs a nice crunch, acidity needs it’s magical opposite to keep it bearable and my meat always needs a vegetable. Steak and mushrooms is a great example even if mushrooms are not actually a vegetable. Drown my steak in a mushrooms simmered in a dark beer and we will be BFF’s!

For those of you that don’t know me, I am really into anything culinary so naturally I used edible examples but this also applies to other things. Maybe you’ve noticed that you tend to date or marry someone with a lot of opposite traits? Some of the best teams have the most diverse personalities to give it a well rounded strength. It ensures the weak spots are strengthened and brings balance. Just like onion powder in a good scratch-made salad dressing.

For the month of April the Twelve Loaves challenge the theme was berries. I don’t usually associate berries with yeast bread, but maybe I don’t get out as often as I should. I wasn’t in the mood to make a “quick” bread I opted to stick with yeast bread.

I have developed a liking for quality wheat breads, however I remember a time when I could not bear the thought of eating whole wheat anything without resistance. This wasn’t very long ago either. I was repulsed by the undeveloped flavor of the mass produced wheat bread. It tasted just like it smelled in its raw form. I grew to tolerate some brands but there wasn’t much available in the stores that was worth buying so I did tend to stick with buttermilk, potato and French breads.

I was able to find some dried blueberries since I don’t have any fresh or frozen ones left from mom and dad’s blueberry ranch. (They have three giant blueberry bushes that used to produce enough to last five households an entire year!) Almonds give a nice crunch to balance the soft berries and the smooth crumb of the bread and I had my heart set on a white and wheat combination.

I used the whole wheat dough for added health benefit and for visual effect. The white dough is the same recipe as the wheat but without a couple of the ingredients that give my wheat bread flavor and body.

The swirl effect is a little symbolism that reminds me of how opposites can join together to create a strong team. The blueberries and almonds are a part of both sides bringing this bread together in harmony that I could eat every morning!

This isn’t a sweet dessert bread. In fact, it’s no sweeter than a regular load of bread but the blueberries and almonds swirled in to the white and wheat combination is something that can’t wait past breakfast! You can enjoy this bread with your morning coffee or tea. Have your raw fruit smoothie first if you must. Then indulge!

This may be a great way to introduce whole wheat bread into your life if you’ve been trying to like it but just can’t see yourself actually wanting to eat something whole wheat. Slice it and toast it if you want. Spread on butter and jam and enjoy! This is easy to make and each recipe makes two of these loaves that can also be made into 24 rolls. For my rolls I weigh them into 3 ounce segments and set them in a muffin pan.

You always have the option of making this bread all wheat or all white depending on what you feel like making. So what do you think of this Blueberry Breakfast Bread?

Thank you for letting me share it with you. I’m so glad that I get to be a part of the Twelve Loaves community and I am excited to learn more with each challenge!

#TwelveLoaves April: Berries. Bake a bread, yeast or quick bread, loaf or individual. This #TwelveLoaves is all about incredible breads with berries featured in April. Do you have a favorite berry bread? We would love to see it. Let’s get baking!

Look at what our very talented #TwelveLoaves bakers have created this April!

• Lemon Blueberry Bread by Alice at Hip Foodie Mom
• Yoghurt Scones With Cranberries by Rossella at Ma che ti sei mangiato
• Raspberry Quick Bread by Holly at A Baker’s House
• Mixed Berry Bread by Renee at Magnolia Days
• Raspberry Danish by Liz at That Skinny Chick Can Bake
• Strawberry Cinnamon Swirl Bread by Paula at Vintage Kitchen
• Berry Oatmeal Muffins by Roxana at Roxana’s Home Baking
• Strawberry Monkey Bread by Lora at Cake Duchess
• Berry Breakfast Bread by Dionne at Try Anything Once
• Strawberry Scones by Karen at Karen’s Kitchen Stories

We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyones posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this April, 2013 posted on your blog by April 30, 2013.

Blueberry Breakfast Bread

by Dionne Baldwin adapted from the whole wheat seed bread recipe

This recipe requires two dough recipes, one white and one wheat, to be mixed and risen separately. The recipe that follows contains two individual recipes with instructions on how to combine at the end.

Whole Wheat Bread Dough

1 cup lukewarm milk

2 1/2 tsp. active dry yeast

1/4 cup vegetable oil

1/4 cup honey

1/4 cup molasses

1/2 packet of instant coffee powder

1 1/4 tsp. salt, recommend Alaea Hawaiian sea salt

3 1/2 cups 100% whole wheat flour

3/4 cup dried blueberries

3/4 cup chopped almonds

1/2 tsp. cinnamon

In a large mixing bowl, add milk and yeast mixing briefly and let it sit for about 5 minutes. Then add salt, oil, honey, molasses, and coffee powder. Stir to begin combining and let it sit for another 5 minutes. Add flour and almonds.

Mix until combined and then knead for 10-15 minutes by hand, mixer or bread machine until dough is smooth. Dough will be cohesive and may be very slightly wet, but will hold together and easily form a ball when it is ready. It will likely not stick to your hands, if it does add a small amount of flour and knead. Next, knead in dried blueberries and then form dough into one large ball. Lightly oil the bottom of a large bowl and place ball in the bowl. Coat the bottom of the dough ball in oil from the bottom of the bowl and then rotate so oiled side is now on top and cover the bowl with a towel and allow to rise for at least 2 hours. It will not double in size, but it will rise a noticeable amount.

Next, mix your white bread dough.

White Bread Dough

1 cup lukewarm milk

2 1/2 tsp. active dry yeast

1/4 cup vegetable oil

1/2 cup honey

1 1/4 tsp. salt, recommend Alaea Hawaiian sea salt

3 1/2 cups 100% whole wheat flour

3/4 cup dried blueberries

3/4 cup chopped almonds

1/2 tsp. cinnamon

In a large mixing bowl, add milk and yeast mixing briefly and let it sit for about 5 minutes. Then add salt, oil and honey. Stir to begin combining and let it sit for another 5 minutes. Add flour and almonds.

Mix until combined and then knead for 10-15 minutes by hand, mixer or bread machine until dough is smooth. Dough will be cohesive and may be very slightly wet, but will hold together and easily form a ball when it is ready. It will not be sticky. It will likely not stick to your hands, if it does add a small amount of flour and knead. Next, knead in dried blueberries and then form dough into one large ball. Lightly oil the bottom of a large bowl and place ball in the bowl. Coat the bottom of the dough ball in oil from the bottom of the bowl and then rotate so oiled side is now on top and cover the bowl with a towel and allow to rise for at least 2 hours.

Grease two bread loaf pans. Then divide each dough ball in half and you can weigh them if you want to be precise. Place one half circle of wheat dough on a wooden board or clean counter space. Then place one half circle of white dough on top of the wheat dough. If blueberries and almonds did not knead in or adhere to the dough you can roll them in since you are now shaping your loaf. You can sprinkle loose blueberries and almonds into the center of this dough. Take hold of dough ends that are closest to you and fold them into the center of the dough, pressing down with the heel of your hands. Then take hold of the end farthest from you and press them into the center as well.

This is creating that swirl-like appearance that you will see when you cut into this loaf. Now press the dough flat and keep the new folds intact to the best of your ability. After you have flattened the dough with your hands, you can repeat the process of folding the dough into itself or you can roll it length wise to create more intertwining of the two doughs. Once you have tightly rolled the dough into a circle or folded the dough into itself, seal up the ends by pressing your palm into the end and roll seams to the bottom creating a rounding effect on the loaf. If loaf is too long, fold ends underneath. Place into greased pan and allow to rise for at least one hour. I have forgotten this dough for up to four hours and in my experience it is very forgiving. Keep in mind it will not quite double in size.

Repeat this process with the remaining dough.

After both loaves have risen, preheat your oven to 350 degrees F and bake for 35 minutes. Top will be golden brown and when you tap your loaf it will sound hollow. You can use a thermometer if you prefer to use temperature to gauge if the loaf is fully baked. You will want the thermometer to read 190 F.

When your bread is finished, immediately brush milk or melted butter atop the crust to keep it soft and even more delicious. Remove bread from the pan and allow to cool on a baking rack. Allow bread to cool fully before slicing and serving. 

*If you prefer to make rolls, this recipe will make about 24 rolls. Bake at 350 F for about 25 minutes. Each roll should measure 3 ounces to get this amount which will be 1 1/2 ounces of white and 1 1/2 ounces of wheat. You can roll dough into a spiral or cut pieces of the dough and set them in the muffin pan depending on your preferred presentation.

Do you have leftover or stale bread?

See what I made with leftover Berry Breakfast Bread!

Click here.

Sweet & Sour

For the most part my childhood was anything but nurturing.  The list of things that I was permitted to do was very short and I was under no circumstances allowed to try and expand my reach beyond reading, writing and sketching.  Sports or hobbies were out of the question for me because they were deemed unconstructive.

I can remember visiting one of the little girls I used to play with.  I always had to leave when it was time for her softball practice or her soccer game.  I was so envious of her life because she was allowed to do things.

I felt so out of place.  My so-called friends made fun of for my hair, my clothes and my eye-rolling ridiculous imagination but ironically I was always useful for my listening ear and my strong shoulder to cry on when they needed me.  And because I wanted to be needed, I was always there.  Hurtful comments were almost bearable because I knew their insecurities and fears.  I comforted myself in knowing they were just showing off and  kept smiling while they just thought I was off my rocker.  I still kept each and every one of their secrets.

Fortunately, I have developed a creative imagination that has only grown with time.  I had no idea that one day I would make a living from my own creative ideas, but it may not have reassured me anyway.

When I was five I had imaginary friends.  When I was seven I started playing with modeling clay and I would construct herds of my favorite animals.  I would always make one special family of animals out of my favorite colors.  That family would be the ridicule of the herd for one reason or another…but they always ended up winning in the end.

After that I started writing and sketching more while also listening to music twenty four hours a day.  I listened to rap, r & b, classical, jazz, country…even music from other parts of the world and sometimes I would listen with my headphones on and a book open in my lap so it didn’t look like I was wasting time letting the music wash over me so I could feel the emotion that music inspires.

I wasn’t able to help with dinner and creating my own recipes was completely out of the question.  My mom hosted cooking classes when I was a campfire girl so I had a strong interest, but not much opportunity until I was in my late teens.

I disliked the woman that taught me how to cook.  She was a mother, wife and worked for her husband as his servant by running the family business.  She was an expert at frugality, creativeness in the kitchen and making things from scratch.

Her husband looked down on me with disdain and being an obedient wife, she also made an effort to show disapproval of my multiple ear piercings, my audacity to dye my hair black and listen to that heathen grunge music.  When she and I were in the kitchen together, we were equals.  In the kitchen, she treated me as her own daughter, but in a good way.  It wasn’t even about the food, it was the sense of closeness that I really valued more than anything that money could ever buy.

She taught me how to make some of her signature family recipes and when we would sit and eat together I would tune out all the negative conversation and I just focused on the food.  I made this.  It is beautiful and everyone loves it.

It took a long time for me to even fathom that I could actually create my own recipes into anything I could dream up.  Thanks to my imagination, anything is truly possible!

For some reason that has been on my mind lately and I am so relieved to say that all feels like it is a part of my past.  An ugly part in some ways, but it really has made me into the person that I am right here and right now.  I am proud of the person that I have made myself to be since I know how far I have come.  I have a long way to go but one day at a time I learn, I grow and I love what I do.

Pineapple & Blood Orange

Taylor gave me an inspiration by suggesting that we have something for dinner that was both sweet and sour like a sour gummy worm.  My mind connected with a vision of a sweet and sour sauce, which I have never ever made before in my life.

I had the sweet in the form of fruits from our weekly produce order combined with sugar.  The sour could easily be vinegar and I knew of some veggies that would love to volunteer for this dinner…along with a few unsuspecting chicken breasts.

I was so pleased with the way this turned out that I just had to share it with you.  The tangy-ness of the sauce was subtle and the sweetness was excitingly pleasant.  Tender chicken and vegetables were thoroughly coated with the sweet, tangy sauce nested atop the fresh rice.  This was the most balanced sweet and sour sauce that I have ever had the pleasure of eating.  I only made this once, but I did keep notes on what I did so that you could create this dish if you want a really good sweet and sour sauce.  This is going in my list of favorite chicken dinner recipes and if I ever write a cookbook I will be sure to add this one.  I have never had the desire to try a chicken sweet and sour sauce recipe, but now this may be a regular at our house.  I have seen quite a few blood orange recipes but I do not believe I have seen one quite like this.  I did make extra sauce with this and I am becoming quite a fan of blood oranges.

This experience started with fruit flying everywhere and ended up with my mutterings that varied between curses and excited squeals of happiness!  I had no recipe to modify only a faint memory of sweet and sour sauce that I had tasted years ago, but didn’t enjoy.

Maybe this will encourage you to try an idea that you’ve been tossing around, but you think it won’t be well received.  Screw it, my friend.  Just go for it.

Pineapple Blood Orange Sweet & Sour Sauce with Chicken and Vegetables

by Dionne Baldwin

Ingredients

Core of 1 pineapple, chopped

1 1/2 cup chopped pineapple, 1/2 cup for blending and 1 cup for cooking with the chicken and veggies

2 blood oranges, peeled

2 cups of water

1 1/2 pounds of boneless, skinless chicken breast

6 tbsp vinegar, will use 2 tbsp. at a time

3 small bowls, each with 1/8 cup packed dark brown sugar

Alaea Hawaiian sea salt

onion powder

fresh ground pepper

1 chopped eggplant, skin removed if you want

1 diced green pepper

*If you have a large pan or are cooking a smaller batch, you do not have to divide in half.  Leaving space in the pan and waiting for liquid to reduce is imperative.

Cube chicken and cook in a pan seasoning with salt, pepper and onion powder to taste on medium heat.  While chicken is browning, add pineapple core and 1/2 cup chopped pineapple, blood orange, a pinch of Alaea salt and water into a blender and blend for at least 60 seconds.  Strain out fruit pulp and reserve the liquid, setting aside.  Once chicken is cooked, remove and reserve half of the chicken and let the remaining chicken cook in the pain until there are those precious little brown bits sticking to the bottom of the pan.  Turn heat up to medium high and deglaze the pan with just over 1/2 cup of the fruit puree.  Add 1/8 cup of brown sugar and 2 tbsp. vinegar.  Add 1/2 of your eggplant and green pepper along with 1/2 cup of your chopped pineapple.  Simmer and taste your sauce, adding additional seasonings to achieve your ultimate flavor.  That is what the extra 1/8 cup brown sugar and 2 tbsp. vinegar are for.  When sauce thickens, remove chicken and sauce from the pan.  Repeat with the second batch of chicken.   You can make additional sauce by simmering in a pan using the same process only without chicken and vegetables. Serve over rice.