Must see in Seattle.
Must see in Seattle.
Rustic Rosemary Rolls
1 1/4 oz packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, with more for brushing
2 tablespoons honey
2 1/2 cups all-purpose flour, with more for dusting
2 tablespoons dried rosemary
1/2 teaspoon fine salt
Freshly ground sea salt salt
Freshly ground pepper
Preheat oven to 375 degrees. Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let foam for 5-10 minutes.
Add 1 tablespoon olive oil, flour, 1 1/2 tablespoons rosemary, salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap or dish towel and let stand at warm room temperature until more than doubled, about an hour.
Brush a baking sheet with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then flatten into a loose rectangle. Fold in corners. Let rise for another 15-20 minutes. Carefully brush risen rolls with olive oil and sprinkle more rosemary, parsley, sea salt and pepper.
Bake the rolls 10 minutes and then carefully brush melted butter on top. Continue baking until golden brown, about 5-10 more minutes. Remove from oven.
Serve with just about anything, it’s delicious!
Moose munch is a highly addictive snack. I’ve made it many times because I just love the sweet and salty crunch mix. It’s also completely versatile. This is a variation that is quickly becoming one of my favorites because I am a chocolate coconut lover.
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts mushroom kernel popcorn popped
1/2 cup semisweet mini chocolate chips
1/2 cup white chocolate chips
1 cup Blue Diamond toasted coconut almonds
1/2 cup toasted/untoasted (depending on what you prefer) shredded coconut
Preheat oven to 250 degrees. Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large buttered/sprayed shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven. Sprinkle chocolate chips, almonds and coconut evenly. Wait five minutes before blending, that gives the chips enough time to melt.