A Review for an embossed Rolling Pin (Beautiful!)

I've been so intrigued with embossed rolling pins for some time, so when I was offered one for a review, of course, I jumped at the opportunity. 

I even got to choose the design I wanted...which was more difficult

than I imagined it would be.  I wanted them all! I ended up choosing the 

"Floral" pattern...

(from embossed website) 

Thank you to Jessica at embossed rolling pin  for sharing with me! 

This info...direct from their website, will give you more details..

100% Solid Beech Wood

Our embossed rolling pins are very unique. Why, you ask? Well, all of our rolling pins are made from 100% pure high-grade solid beech wood. They are also 100% food-safe and free of BPA or any other toxic substances. This makes our decorative rolling pins unique, as others sell rolling pins that are cheaply manufactured with low-grade wood or with toxic glue or wood preservatives. We’ve worked hard to ensure that our rolling pins are made from the highest-quality beech wood, and we pay meticulous attention to every detail at each stage of production. As a result, these 3D rolling pins are heirloom-quality and will last a lifetime.

The lovely rolling pin has 'decorated' my kitchen counter ever since arriving! 

I tried two 'white' cookie dough recipes at first, but was more pleased

with the darker cookie dough that seemed to make the design pop. 

I was VERY encouraged by the 'tips' I found here at 

this beautiful farm life....

(Please be sure to check out her post...her cookies are adorable too!) 

Not only how to care for the rolling pin, but how to get the best results when using it.

My favorite hint was refrigerating the dough before baking.  

WHY DIDN'T I THINK OF THAT??? 

I used this recipe for soft gingerbread cookies (with a rum butter glaze, if desired) from the lemon apron and they tasted great and looked beautiful.  Just be sure you roll them thin enough..otherwise, a thick cookie will be harder. 

These gorgeous rolling pins make wonderful gifts for Mother's Day, Birthdays, Christmas, or 'just because'. 

Use them for really 'fancy-ing up' your pie crusts or even fondant! 

Please go to the embossed Facebook page to get more details
and then get one for yourself and maybe one for a gift. 

Or check them out at Pinterest!!

And don't forget to tell them The Better Baker sent you! 

​

Kitchen Organization Tips (Guest Post)

Erin Vaughan is a blogger, gardener and aspiring homeowner.  She currently resides in Austin, TX where she writes full time for Modernize, with the goal of empowering homeowners with the expert guidance and educational tools they need to take on big home projects with confidence.

2017 Kitchen Organization Tips 

Erin Vaughan 

Good organization never really goes out of style, but this year, there have been a lot of cool new trends rising to the surface that will really whip your kitchen into shape in style!  

Today’s storage options look nice and work hard, which busy bakers will certainly appreciate. Designers have kicked the minimalist, open kitchen to the curb in favor of walk-in pantries and high-functioning cabinets that let you keep all your equipment safely tucked inside—and off countertops. Take a look at some of our favorite new styles, and be prepared to kiss your storage woes goodbye! 

 

Via Decoist 

Get Yourself a Docking Station 

If you’re anything like most modern cooks, you probably rely on your smartphone a lot more than your cookbooks. A proliferation of recipe apps means that digital food prep is now an integral part of the home cooking experience. Keep your phone, tablet, and other devices all charged up and ready to go using a handy-dandy kitchen charging station. This makes a super fun afternoon DIY project, too. Opt for a letter-box-style charging holder, or tuck your digital equipment discretely into a drawer with this easy outlet hack.  

Add Drawer Pull-Outs and Risers 

Baking is a lot easier when you have the right tools for the job. If you don’t believe me, try sifting your flour by hand next time! Add all that extra equipment to your load of day-to-day cookware, though, and you’ll definitely have some major cabinet overflow on your hands. Luckily, there’s a clever way to stretch the space in your cabinets: by purchasing and installing some useful drawer accessories. Risers let you stack plates and pans high to the ceiling, while pull-out shelves help spacious cabinet do double duty. Heck, there’s even a special hide-away for your kitchen garbage, if you want to get it out of sight. How genius is that? 

Install an Appliance Garage 

Counter space is precious when you’re baking, so if you have a bunch of small kitchen gadgets cluttering up every surface, you’re bound to feel a little claustrophobic. An appliance “garage” fits snugly under your cabinets and has a pull-down door to keep the beaters safely stowed away until it’s time to whip up the frosting. This is a must-have if you’re tired of wiping up crumbs under the toaster. 

 

Via HomedIt 

Or Put Your Appliances on Full Display 

This year’s appliances are some of the prettiest we’ve ever seen. The retro look is back, so you’ll see ovens and refrigerators in colors like blue, red, or pink, and cafe curtains hung in the kitchen—even on arched windows! Fifties-style mixers, toaster ovens, and coffee makers are also making the rounds, too, complete with soft, rounded profiles and shining chrome fixtures. They’re so pretty, you may just want to put them on full display—and moving your baking activities to an island or the kitchen table instead. Either way, we fully embrace the return of vintage into kitchens. Happy days are here again! 

Create an Open Pantry 

Walk-in pantries are all the rage this year with homeowners, who are stuffing theirs full of canned goods, wine, and other modern conveniences. If you’re a frequent baker, you’ll get why today’s cooks appreciate a little extra room in the pantry. But not all of us are lucky enough to own a home large enough for its own walk-in pantry. True, you could have a contractor in to build you your own approximation, but it’s not the only solution. If you need more space, an open-shelf pantry is the only way to go. You can even do it on the cheap using industrial wire shelving purchased from a restaurant supply store—or go whole hog and and create one from some pretty wall-length shelves from a furniture store. The best part? You’ll never have to wonder where you put the yeast again! 

 

Via The New York Times 

Use Your Cabinet Drawers and Kitchen Walls 

Here’s another unlikely spot for some extra storage: your cabinet interiors get all the attention when you’re planning a storage intervention—but your doors have plenty to offer as well. Especially when you install a few hooks on the back of each one. Suddenly you’ve got a place for ladles, measuring spoons, pans, and any number of other baking odds and ends. You can do the same thing on an unused wall—lately, kitchen decor has been centered around cozy, nostalgic items, so a few copper-bottomed pots or mason jars stuffed with cooking utensils brings on the rustic revival like nothing else, while earning you some extra room on your surfaces. After all, if you’re serious about baking, decorating with your equipment lets you declare your love for the kitchen, front-and-center. ​

Guest Post - Storing Ground Beef - (My Five Men)

I am ecstatic and delighted to share my friend, Betsy, with you all today!

I have been following her blog, My Five Men, for several years.  We connected right away because she lives in Ohio too. I hope this is the year we get to meet face to face!! She's the kind of gal who sees the cup half full, and is an inspiration to many as she deals with her special needs triplets.  She shares humorous events in her household, her love of animals, the bargains she's blessed with...and more.  I talk about her often, especially to my non-blogging friends. 
Because she really is a Wonder Woman!

Betsy shares a lot of cool tips for doing things easier, and so today she's sharing thoughts for buying and storing ground beef.  

It's all yours Miz Betsy.....

I'm excited to do a guest post for Marsha!

Not only is she a wonderful baker, but she is a sweetheart

and is such an encouraging person.  The blogging community

is better off having sweet ladies like Marsha and I'm happy

to have the opportunity to do a post for her!

First off, my name is Betsy.  I live in Ohio, USA.

I'm married and have four grown sons.

The oldest, Taylor, 22 yrs old, is married and off on his own and

the other three live with us since they have

autism and still need care and supervision.
(The triplets are 20).

I love to cook, decorate and create.

My blog, My Five Men, is about my adventurous life.

I have a home based gift basket business and work

part time for an auctioneer.  I'm the neighborhood

crazy cat lady and bird watcher. And I have

 a little Etsy shop, Song Sparrow Treasures. 

Stop by and say hello!

Marsha asked if I would share one of my favorite

tips for staying organized.  The first one to pop into my mind was

how I buy and store ground beef to create quick and easy meals.

I buy ground beef in bulk from Sam's Club.

I buy the 90% lean in a large package, about 6-8 lbs.

And it's always an extra bonus if you can find one 

marked down for clearance!

When I get home, I form enough burger patties to feed our

family one meal.  I wrap each separately in plastic wrap and

put all the patties in a Ziplock freezer bag.  Into the freezer they go.

The day we want to grill burgers, I unwrap each and place them 

all on a plate and microwave on the defrost setting about 4-5

minutes, turning over once.  Don't overdo or you'll start to

cook them!  They can still be just a little frozen in the centers.

After forming burger patties, I take the rest of the beef and

brown it in a large stock pot.  I drain it in a collander and rinse it

with hot water to remove any lingering fat.  Then I separate it

into 1 lb portions in Ziplock freezer bags.  Now it's ready to

quickly microwave to thaw (about 2 minutes) you can create a

 meal of spaghetti, tacos, sloppy joes, chili, casseroles...anything

in a fraction of the time it would take to start with frozen raw meat.

This is such a time saver!

I hope you'll try it!

Thanks again Marsha!

And thanks, readers, for letting me share!

♥

What a sweet dear she is!  Honestly, I didn't pay her to say such nice things about me! ;-}
Thanks and thanks again Betsy for sharing with us. 
I do hope you'll take time to pop over and visit Betsy's beautiful blog. I love how attractive and user-friendly her website is.  She does the designing herself! You don't have to read much to know she's a very interesting gal, so head on over there.  My Five Men

​

Leader Enterprise - April 18, 2011 - Spring Cleaning (appliances)

It's that time of year when we tend to think more about spring cleaning.Something about all that wonderful daylight motivates us to scrub, de-clutter and rid our homes of winter dust bunnies. Doesn't it feel so good to get your house refreshened?

Here's a little 'trick' to cover up burnt toast odor or just to make your home smell great. Simmer a handful of whole cloves, 3-4 whole nutmegs, 4-5 cinnamon sticks, and/or perhaps a few orange or lemon peels in a large pot of water for an hour. But don't just pour this bubbling deodorizer down the drain! Instead, strain the cooled liquid into spray bottles and use it in the kitchen and elsewhere whenever the air could use a little freshening. Voila!


Open windows and doors when you can and 'air out' your home and invite the nice weather inside. Air out the rugs. Get a new brightly-colored dish towel to hang in your kitchen or change out your sponge or dishcloth. Little things can really help add cheer to your home.


I am very fond of practical and frugal tips. My own favorite cleaning tip is for cleaning your microwave with ease. Fill a mug or bowl with water, adding about a tablespoon of lemon juice. Turn it on high for 3-4 minutes, then allow to stand a few minutes while the steam loosens the cooked-on splatters. Wipe out with a cloth, removing turntable to wash in dishsoap. The lemon juice freshens and removes any lingering odors.


My sweet hubby received a Consumer Reports book "How to Clean Practically Anything" and right away, handed it over to me to glean from. (No,I didn't take it personally). I was intrigued by these ideas to clean up the appliances and tools in the kitchen so I decided to pass along these simple cleaning tips to you.


CHOPPING BOARDS: Whether you use a wooden or plastic cutting board, wash it as soon as possible after use in soapy water. Sprinkle some salt on it, squeeze a little fresh lemon juice on it, then scrub the board with the cut lemon to rid it of stains and freshen it too. Disinfect boards frequently by wiping them down with one part bleach and 10 parts water. Be sure to rinse thoroughly.


COFFEEMAKERS: Dried coffee oils can ruin the taste of the best coffee. Be sure to wash the carafe, filter in soapy water. Don't forget to rinse well and dry. To rid mineral buildups in tubes and tank, run a mixture of half white vinegar and half water through, atleast a couple of times. Then run fresh water through a few more times to thoroughly rinse.


BLENDERS: Some parts may be dishwasher safe, but the easiest way is to fill the blender partway with HOT water (not boiling), adding a few drops of liquid dishwashing soap. Place the cover on top and run on high for 20 seconds. Allow to stand 3-5 minutes; rinse with cold water and allow to air dry. Wipe base with soft cloth dampened with water or white vinegar. Dry thoroughly.

SHOWERHEADS: To unclog scaly deposits - vinegar comes to the rescue again!Simmer a metal head for 15 minutes in one part vinegar; 8 parts water, or just let it soak in straight vinegar overnight. Scrub with an old toothbrush and it'll look like new.

GARBAGE DISPOSAL: Grind citrus peels in the garbage disposal to eliminate nasty odors and freshen the drain. Keep water flowing and allow disposal to run atleast 30 seconds after grinding noises stop. Don't forget to wash the rubber gasket too.


It's the time of year for spring fruits and veggies, so I'm going to help you enjoy rhubarb and asparagus a little more with these easy and favorite recipes. Did you know that if you bend a stalk of asparagus when cleaning, it naturally breaks off at the tough part? Give it a try, it works great. We always freeze alot of asparagus in the spring to last us through the winter. Hubby is a great help with this big project, and I'm very thankful. Feel free to substitute fresh cooked asparagus in this recipe.


ASPARAGUS CASSEROLE

1 sleeve Ritz crackers, crushed

4 Tb. butter or margarine,melted

2 (15 ozs) cans asparagus spears, drained

(or 2-3 c.fresh cooked asparagus)

1 (8 ozs) can sliced water chestnuts, optional

2-3 hard-boiled eggs, chopped

1/2 c. evaporated or 2% milk

1 (10.75 ozs) can cream of mushroom soup

Preheat oven to 350. Grease 9"x9" baking dish. In small bowl, mix cracker crumbs with butter; place half in bottom of dish. Layer asparagus, water chestnuts and chopped eggs on top of crumbs. In small bowl, mix milk and soup; pour over top. Sprinkle with remaining cracker crumbs on top. Bake 30 minutes or until bubbly. May sprinkle asparagus with shredded cheese before topping with crumbs prior to baking if desired.


RHUBARB AND MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

1/2 tsp. salt

1/2 c. minute tapioca

Cook all ingredients together in large saucepan; stir occasionally. Rhubarb breaks down when it is done. Cool. May add small can of crushed pineapple if desired. Chill and serve. Keeps well for a couple of weeks in the refrigerator. I always make this recipe with Splenda and it's delicious.


We regularly enjoy fruit/yogurt smoothies for breakfast. This is a healthy and refreshing drink that makes a great breakfast or snack anytime. Very easy and quick too.Add a scoop of protein powder if you'd like.


ORANGE CREAMSICLE SMOOTHIE

1 c. skim milk

1 (6 ozs) container low/non-fat vanilla yogurt

1/3 c. frozen orange juice concentrate, partially thawed

1/2 tsp. vanilla extract

5 ice cubes, crushed


Combine milk, yogurt, oj concentrate and vanilla in blender. Blend 15 seconds to combine ingredients. Add ice cubes and blend about 20 seconds longer until frothy. Serve immediately. Serves 2. Each serving = 198 cals., 1.5 gr.fat, 10 gr. protein, 1.5 gr.fiber


Til next time, soak in some rays and Vitamin D-enjoy the sunshine!

Substitutions

to our first born grandchild -

Ashtyn McCrae Baker turns 17 today!

HOW DID THAT HAPPEN???

She's a gem..and a beaut...and yes, a redhead!

With the busy busy holidays coming upon us quickly, I thought it would be good to share these great ideas for substituting ingredients in the kitchen.

I love being able to DIY, and not having to run to the store when you can use what you have on hand.

These are some of the substitutes I often use in my kitchen....

Powdered sugar: Put 1 cup granulated sugar and 1 Tb. cornstarch in the blender; Blend on high continuously until the mixture is of uniform powdered consistency. Keep the lid on the blender until the powder settles.
(Saves you $$ too)

Pumpkin Pie Spice: 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. allspice and 1/4 tsp. cloves.

Apple pie spice: 1 tsp. cinnamon, 1/4 teaspoon nutmeg,
1/8 tsp. allspice, 1/8 tsp. ginger

Unsweetened Baking Chocolate: For each sq. of chocolate needed, add 3 Tb. baking cocoa to 1 Tb. melted butter; stir until smooth.

Semisweet Chocolate, 6 ozs. pkg. (2/3 c.) Melted:

2 squares (2 oz.) unsweetened chocolate plus 2 T. sugar

Self-Rising Flour: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.

Cornstarch: 2 Tb. flour or 4 tsp. quick-cooking tapioca.

Buttermilk: Place 1 tablespoon vinegar or lemon juice in 1 cup measuring cup. Add enough milk to fill.  Let mixture stand for 5 minutes before using.

Sour Cream:

Use plain yogurt in place of sour cream.

Heavy Cream Tip: To get maximum volume when whipping heavy cream, first place mixing bowl and beaters in the freezer for about 30 minutes.

Heavy Cream:

3/4 cup evaporated milk plus 1/3 cup butter = 1 Cup Heavy Cream

Corn syrup:  1 cup = 1 c. sugar and 1/4 c. water

or 7/8 cup honey (baked goods will brown more)

Eggs: whole, uncooked, 1 large =

 1/4 c. egg substitute (examples include: Egg Beaters,
Second Nature, Scramblers)


or 2 yolks and 1 T. water (for cookies)


or 2 yolks (in custards, cream fillings, and similar
mixtures)


or 2 whites as a thickening agent


or (up to half the eggs called for in a baked recipe)
3 Tb. water + 1 Tb. flax seed meal, mixed together first


Tomato sauce: 2 cups = 3/4 c. tomato paste plus 1 cup water

Source: Mommy's Kitchen and Google

EXTRA: FROM MAMA'S BIG HOME KITCHEN

Brown Sugar: 1 cup granulated sugar

            1 Tb. molasses

 In a medium mixing bowl, add the sugar and molasses and use a hand mixer to combine. Use a spatula to scrape down the sides as needed and continue to beat until all the molasses is combined. It will take up to 5 minutes, so be patient and you will have light and fluffy brown sugar.

Note: If you want to make dark brown sugar, use 2 T molasses per cup of sugar.

Tips to help with Recipe Organization

I LOVE RECIPES.

I love reading them - I love collecting them - I love sharing them - I love making them!

I have sooo many recipes and need to have an 'extra' day in my life to get things organized as I'd like. There are times when I get totally frustrated, because I have Too Many Recipes, and can't find the one I'm looking for.

But I do have some thoughts for organizing your recipes that I want to share.

If you have many cookbooks, have you considered the idea of making a 'recipe file' with the name of the cookbook, the recipe name and page number? I have often kept a list in front of the cookbooks with the recipes I want to try, along with the page number. It helps save me time looking, but what works for one, may not be good for another.

I have a recipe drawer - this is where I keep my most used/new recipes. If it's out of sight, it's so often out of mind, so it's something I go through often.

I use the small flimsy-cover photo albums, and have them labeled with different topics: 9 x 13 desserts, appetizers, 'real food', microwave - whatever you use most, to keep recipes handy. I stand them up on end in the front of the drawer, so they're easily accessible and to view.

I do love the 'make your own' cookbooks - with sections for holding magazine (rectangular) recipes. It helps me clear out the recipe magazines that pile up in my kitchen.

I also keep folders in the drawer - color coded - and store favorite recipes in them. I have one just for 'Favorites from Friends" and write on the manilla folder, which recipe from which gal, because they often get shared too.

I have a friend who tries a new recipe nearly every day of her life and I often get to be a part of taste testing. She sometimes, leaves a sample at my door - and I don't have to wonder who has dropped it off. She keeps a 3-ring binder with recipes/pictures and it's wonderful to go through. I have learned from her, to always write on a recipe what I thought of it, but if it isn't a 'keeper', it gets pitched. I do LOVE recipes - and it's easy to get frustrated if you don't have a system.

Hope some of these ideas make things easier for you in the kitchen.