Today’s Recipe: Wild Bread Cinnamon Rolls

Even though my latest book, Wild Bread, is already on the shelves, we are continuing to add on to it. Lately, we’ve been dreaming of luscious, ooey-gooey, soft cinnamon rolls. As a result, over the last few weeks, we’ve been on a quest to create a sumptuous cinnamon roll. Along the way, we discovered that dates make a wonderful filling that stays put while the cinnamon rolls are baking.

Check out our cinnamon-roll recipe on my Wild Bread chatroom here.

While you’re there, join in on our conversation about everything Wild Bread!

If you haven’t picked up a copy of my latest book, you can find it here.

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Today’s Recipe: Baked Zucchini Chips

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BAKED ZUCCHINI CHIPS

PREP TIME: 15 MINUTES
COOK TIME: 1 HOUR, 45 MINUTES
MAKES: ABOUT 1 CUP

1    zucchini, cut into 1/16” thick slices
1    T coconut oil, melted
2    T bread crumbs
1/8  t curry powder
1/8  t dry mustard
1/8  t salt

1. Preheat oven to 225°F. Line 2 cookie sheets with parchment paper.
2. In a medium bowl, combine zucchini and coconut oil.
3. In a small bowl, combine bread crumbs, curry, dry mustard, and salt. Add mixture to zucchini and stir to combine.
4. Arrange zucchini slices on cookie sheets in a single layer.
5. Bake for 1 hour and 45 minutes, switching the cookie sheets between oven racks about every 30 minutes. Cool for 5 minutes and enjoy!

Gather ingredients.

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Preheat oven to 225°F and line 2 cookie sheets with parchment paper. Then, in a medium bowl, combine 1 zucchini, sliced into 1/16” slices.

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Add 1 T melted coconut oil.

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In a small bowl, combine 2 T bread crumbs, 1/8 t curry, 1/8 t dry mustard, and 1/8 t salt.

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Add mixture to the zucchini. Stir to combine.

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Arrange zucchini slices on cookie sheets in a single layer.
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Bake for 1 hour and 45 minutes, switching the cookie sheets between oven racks about every 30 minutes. Cool for 5 minutes and enjoy!

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Today’s Recipe: Ham & Gruyere Buttermilk Rolls

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HAM & GRUYÈRE BUTTERMILK ROLLS

PREP TIME: 25 MINUTES
COOK TIME: 15 MINUTES
MAKES: 8 ROLLS

Rolls:
1 1/2 cups MaryJane’s Budget Mix, plus more for dusting
4 T cold butter, cut into pieces
3/4 cup buttermilk
6 ozs Gruyère cheese, shredded (about 1 1/2 cups)
4 ozs sliced ham

Buttermilk Honey Mustard:
1/4 cup grainy mustard
2 T buttermilk
2 T honey

1. Preheat oven to 425°F. Line a large baking sheet with a silicone baking mat or parchment paper.
2. Add Budget Mix to a medium bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk and mix just until dough forms.
3. Dust a clean work surface with Budget Mix, place dough on surface, dust with more Budget Mix, and roll dough into a 12” x 15” rectangle.
4. Spread grated cheese over dough, and top with a single layer of sliced ham. Roll up jellyroll style and cut into 8 rolls.
5. Place rolls on prepared baking sheet and bake for 15 minutes, or until cheese has melted and rolls are pale golden brown.
6. While rolls are baking, prepare Buttermilk Honey Mustard: In a small bowl, combine mustard, buttermilk, and honey; mix well. Serve with rolls.

Gather ingredients.

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Preheat oven to 425°F. Line a large baking sheet with a silicone baking mat or parchment paper. Add 1 1/2 cups Budget Mix to a medium bowl.

buttermilk-rolls_9185Cut in 4 T butter using a pastry blender or fork until mixture resembles coarse crumbs.

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buttermilk_9195Add 3/4 cup buttermilk and mix just until dough forms.

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buttermilk-rolls_9204Dust a clean work surface with Budget Mix, place dough on surface, and dust with more Budget Mix. Roll dough into a 12” x 15” rectangle.

buttermilk-rolls_9209Spread 6 ozs shredded Gruyère cheese over dough.

buttermilk-rolls_9212Arrange 4 ozs sliced ham over cheese in a single layer.

buttermilk-rolls_9217Roll up jellyroll style.

buttermilk-rolls_9222Cut into 8 rolls.

buttermilk-rolls_9230Place rolls on prepared baking sheet and bake for 15 minutes, or until cheese has melted and rolls are pale golden brown.

buttermilk-rolls_9236While rolls are baking, prepare Buttermilk Honey Mustard: Add 1/4 cup mustard to a small bowl.

buttermilk-rolls_9242Add 2 T buttermilk.

buttermilk-rolls_9246Add 2 T honey.

buttermilk-rolls_9256Mix well and serve with rolls.

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Barbies to Inspire

Barbie has been around since 1959, and it’s safe to say that likely no other toy has been in the hands of little girls more often than the ever-stylish, svelte, and controversial Barbie doll. We even have our own less-svelte version right here on Raising Jane earning Merit Badges: MBA Jane—Merit Badge Awardee Jane. (FYI, the shirt MBA Jane has on in this photo is one that my mother made for my Barbie back in 1960.)

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While sporadically causing disdain (remember the talking one who whined “math class is tough!”? Oh, Mattel, what WERE you thinking?) in between bursts of creative genius, Barbie has really gone above and beyond this year, introducing their line of Inspiring Women. Some of their role models to base their dolls on include … drum roll, please …

  • Amelia Earhart, aviation pioneer
  • Frida Kahlo, artist
  • Katherine Johnson, NASA mathematician
  • Chloe Kim, snowboarder
  • Bindi Irwin, conservationist
  • Patty Jenkins, film director
  • Misty Copeland, principal ballerina
  • Martyna Wojciechowska, journalist
  • Hélène Darroze, world renowned chef
  • Ashley Graham, plus-size model and body activist
  • Btihaj Muhammad, fencing champion

There’s even a farmer Barbie (check out our conversation about her here).

With so many dolls to choose from, it almost makes you want to become a collector, doesn’t it?

You can find more information on these dolls and the real-life women who inspired them over at Mattel.

Which one would you buy and why?

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Today’s Recipe: Sweet & Sour Rainbow Chard Rolls

Today’s Recipe: Matcha Chocolate-Mint Popcorn

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Today’s Recipe: Whole Grain Bagels with Avocado Cream Cheese

On March 28, the Whole Grains Council will be holding its 8rd Annual Whole Grain Sampling Day, in an effort to encourage people to try new whole grain foods. Read more about it here.

Jump start today with these deliciously simple Whole Grain Bagels!

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Today’s Recipe: Gluten-free Quinoa & Currant Soda Bread

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Today’s Recipe: Cheddar, Herb & Bacon Corn Bread

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Today’s Recipe: Coconut-Grapefruit Vinaigrette

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