No honeymooners here.

Day 2 of a 3 day potluck marathon! This is what I'm making today.

It's sublime.

Why haven't I thought of this before?

I loved this idea. It's so colorful, festive, and only slightly grotesque.

                                  Poor peeps. Oh well.

Where thy victory, O grave? Alleluia!

Spring. Things are blooming, rivers are flowing, babies are being born, and the most important celebration for the Church is being planned for. It's Easter week. Our family has over the last few years started traditions for various celebrations with both food and liturgy, and a silly little one I started are "resurrection rolls" for Easter. They are hollow in the center, to symbolize Christ's empty tomb. They're fun and easy to make, and kids love them. Here's the recipe:

Resurrection Rolls

  

Frozen Bread Dough Rolls or your favorite dinner roll recipe

Large Marshmallows

Melted Butter

Sugar & Cinnamon Mixed together

1. Prepare rolls to thaw according to package instructions. After they are fully thawed but before they rise, flatten the roll to about a 3 inch diameter.
2. Place a marshmallow in the center of the dough and fold dough around it to cover the marshmallow.  Pinch edges of dough together to completely seal your marshmallow in its dough "tomb".  .  
3. Roll dough covered marshmallow in the palm of your hand to smooth it out.
4. Brush on or roll dough in melted butter.
5. Sprinkle on or roll in cinnamon and sugar mixture.
6. Place dough balls on greased cookie sheet.  Spray plastic wrap with non-stick cooking spray and cover the rolls.
7. Let the rolls rise until they are double in size.  This takes about 30-60 minutes. 
8. Remove the plastic wrap and bake your rolls at 350 degrees for 15-20 minutes until golden brown.  Remove the rolls from the pan and cool on wire rack!
9. Tear them open to see your "empty tomb". 

Happy Easter planning everyone!

You gotta try this!

I love this recipe. Especially since I got one of these for Christmas!




No Knead Bread Recipe

Servings: One 1-pound loaf

Ingredients:

3 cups bread flour
1/4 teaspoon instant yeast (1/3 active dry yeast)
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

Directions:

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on the countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.
Try this, you won't be sorry!

Happiness is this and a stick of butter.