Rabbit Rolls

The picture of the “easy to make” rabbit rolls was too cute to quickly be thrown together. The idea, however, stuck with me long enough that I had to try.

As a bunny lover going back to my first stuffed toy, a little music box rabbit, the idea that I could nestle a yeast roll that looks like a rabbit in a pile of salad made me smile. I also know that a number of do-it-yourself online projects and recipes are made by professionals with years of experience and a good half dozen or more assistants. Few things are as easy as they are made out to be.

Sure enough, this bunny roll recipe making the rounds started to collect disclaimers. These are made by an experienced professional chef, the first one said, suggesting we really should not be attempting to do this at home. I looked at the picture again. This may mean it will take a few dozen tries to even come close to having rolls have a shape, let alone look like a rabbit.

The second disclaimer was that it takes more than cutting the dough with kitchen scissors to make the rabbit ears. I noticed that the first time I saw the recipe, cutting the ears only made the rolls look more like cats than rabbits. The key was in the length of the cut and adding a center indentation so that they look more like rabbit ears.

The last disclaimer was that even though the picture of the rolls was with a particular recipe, the recipe was not the one the professional chef with years of experience had used to make the sample bunny rolls. The rabbit rolls in the original picture had been made out of an, as of yet, unidentified pastry dough recipe.

I will share my Rabbit Dinner Rolls recipe, replete with instructions on how to make the rolls look more like rabbits than cats although cat rolls will come in handy around Halloween.


So Easy Moist Baked Chicken

Here's where you can make a nice dent in your shopping bill and have something ever so delicious without even glancing at a recipe book:

  • I added cut up yellow onions and celery; sprinkled with my BBQ rub, and covered with an olive oil. You can use any seasonings of your choice.
  • Cover with aluminum wrap with shiny side up, away from chicken, or cook in a pot with a lid. About 1 hr at 350F. The onions caramelize with the celery and become a delicious topping or side dish; I never make enough. Keeping the chicken covered helps keep chicken moist. 
  • After pulling out of the oven and letting it rest for 10 minutes, I had to check my cabinet for what olive oil I had used. It was a basil-flavored Olive Oil, which added a scrumptious taste! 
  • Once cool, you can remove from bone and either cut up to freeze, add to soups or serve just as it is. 
  • Store in juices to keep chicken moist when you heat it back up before serving. 

Note to self; cut up more onions and celery next time!


The Secret to Soft Chewy Cookies

The back of Nestle's Tollhouse Cookie Chips bag doesn't tell you this but, like even meals cooked at the White House, there is a secret to making soft, chewy cookies.

After mixing the cookie batter, place in the refrigerator overnight. The resting gives ingredients a chance to blend together.

When baked, your cookies will come out soft and chewy.

They really should add this to the recipe; it makes all the difference in the cooked cookie!



Sweet Potatoes

I can still remember taking a bite out of a favorite pie and not being able to take a second bite. Once I started to eat less processed, more natural foods, my taste buds changed. What once I craved, I could no longer eat because it was now too sweet.

The same thing happened eating sweet potatoes. Once slathered in brown sugar and topped with marshmallows, a traditional midwest Thanksgiving dish, I now cook these sweet treats baked without anything else.

How to Bake Sweet Potatoes

  1. I try to pick the same sized potatoes so they all finish baking about the same time.
  2. Wash then dry the potatoes.
  3. Make a cross cut somewhere in the center.
  4. Bake at 350F in center rack until the potatoes feel soft. Allow to cool on a cookie rack.
  5. Store in refrigerator until you want to use it.
  6. I slice mine, then add to a salad or eat three pieces with a protein at dinner as a sweet treat.