Tag Archives: cooking

Kid-friendy Ham and Cheese Rolls

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2016-02-12 13.22.35

I’ve been experimenting with a recipe that has been circulating on the Internet. It promises an easy meal or party food in the form of hot ham and cheese rolls. Sounds good to me! When I first saw the link (for some reason this recipe is haunting both my Facebook and Pinterest feeds) I didn’t bother to click on it, but set about making some immediately with ingredients in my fridge. I made a batch of bread dough in my bread machine, rolled it out, layered ham and mozzarella cheese, rolled, sliced, and baked. My oldest daughter just about lost her mind when she tasted my first batch–thought I’d fed her dessert for lunch. They were pretty good, but they were doughy in the middle and didn’t contain enough ham (I didn’t have a full package on hand) and probably contained too much cheese.

For round 2 I actually clicked on the recipe link but was disappointed to see that it involved refrigerated pizza dough in a can, which is a category of food product we don’t eat at my house. (I’m not being judgy. I don’t care if you eat it. We just don’t, and because we’re already at home all morning doing school it is reasonable for me to make dough on my own.) But it also included a yummy-sounding glaze made with mustard and butter and some other things, and sliced Swiss cheese, which sounded a little more flavorful and tidier to slice than the shredded mozzarella that had gone into my first batch. So I tried it again, this time using homemade pizza dough and the glaze. I thought these were yummy, though with the glaze they did start to feel more like a party food and less like the lunch than what I was hoping for out of this recipe. My daughter was very disappointed because she a) didn’t like the glaze, b) didn’t like the much less doughy pizza dough, and c) didn’t like the Swiss cheese as well. The younger kids weren’t impressed either, and I was basically forced to eat a whole pan of party-worthy ham and cheese rolls myself, which honestly wasn’t much of a hardship.

Enter round 3! This time I went back to bread dough, but made up a smaller batch so that when I rolled it out there would be less of it. I used shredded mozzarella but measured it so I knew I’d be getting a reasonable amount, and I brushed the whole thing with butter and sprinkled it with a little bit of seasoning at the end instead of a glaze. These were awesome! My daughter and I both thought this round was great, and I’m glad to have another lunch trick up my sleeve. These feel really decadent on a cold day but aren’t difficult to make and are nutritionally similar to a regular old ham and cheese sandwich on homemade bread. (No nutritional powerhouse here, obviously, but it could be worse. We use all-natural ham and ate them with a side of fruit!) Out of curiosity I used an online calculator to figure out the calorie content and found out that there are 210 calories per butter-brushed roll, made using the recipe below, in case you care.

Dough:

1 cup water
2 TB butter
1 1/2 tsp salt
3 cup bread flour
2 TB dry milk
1 TB sugar
2 tsp yeast

Other:

1 package deli ham
1 1/4 cup shredded mozzarella cheese
2 TB melted butter
1 tsp Penzey’s sandwich sprinkle, or seasoning of choice, if desired

Place all dough ingredients in a bread machine pan (liquids first) and set for dough cycle. If not using a bread machine, make a bread dough using the ingredients above however you usually do it and let rise in a warm place for 1 1/2 hours or until doubled in bulk.

After the dough is done preheat the oven to 375 and roll the dough out into a rectangle shape. (It’ll be about 18″ by 12″.) Arrange one package of all-natural deli ham evenly over the dough, sprinkle the ham evenly with the cheese, and roll it all up on the long side. Using a serrated knife cut the log in half, cut each half in half, and then cut each fourth into thirds to make 12 even rolls. Place in 4 rows of 3 rolls in a 9×12 glass baking dish sprayed with cooking spray. Sprinkle any shredded cheese that fell out when you were slicing evenly over the rolls. Brush the rolls with the melted butter and sprinkle with the seasoning if you wish. Bake for 35 minutes or until golden brown.

 

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Cupcakes and t-shirts

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monkeysToday’s post is about birthdays and half-birthdays too. In our family we celebrate six-month birthdays with cupcakes, as was the tradition in my family growing up.  For Worth’s half-birthday we made Pinterest-inspired monkey cupcakes with chocolate frosting, vanilla wafers, white chocolate chips, and piped dark-brown frosting. My kids had a great time decorating these, and they were simple enough that the 4-and-a-half-year-old boy of honor could fully participate.

apple-cupcakeDorothy wanted un-decorated cupcakes that we could upend over some clipart of the Wicked Witch’s feet (see my photo on Instagram) to make the cakes look like houses that fell on the witch. Fun! We’d just been on a field trip to an apple orchard, and I was still working my way through the huge bag of apples I bought, so I made apple cupcakes with caramel icing. The apple cake recipe I used calls for shredded apple, so there is a nice apple flavor without the chunks that end up mealy or tough in some apple cake recipes. I substituted pie spice for the cinnamon, and the moist consistency of the cake made perfect cupcakes that don’t fall apart when you eat them and peel away from the paper easily. Go and make these cupcakes this afternoon–seriously, they are so good. And the cakes would have made a perfectly nice dessert or snack without frosting, but of course for us they were meant to be cupcakes, so they really had to have frosting. I used this caramel frosting recipe and it was just right, Caramel frosting over apple cupcakes–yum.

shirts

Amid our half birthday celebrating at home, Worth got invited to the birthday party of some friends. The kids were having a space-themed party so I made them embroidered comet t-shirts. Some of my favorite free embroidery designs are the retired sets at Bunnycup Embroidery. I used a design from the Stars N Stripes set, but rotated it to look like a falling star or comet. I like to do embroidered shirts like these, where the embroidery is done on a fabric panel that is then fused and sewn to the shirt, rather than directly on the shirt. That way I don’t have to deal with embroidering on stretchy knit, and the itchy back of the designs is not up against the wearer’s chest. I think the children liked their shirts.

A felt cover for my Kindle

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I’m not very gadget-oriented but I did feel like it would be handy to check e-mail away from home, especially in a few key places where I already get reliable wireless service so when I heard about the new Kindle Fire I jumped. I’m lucky to be able to text on my poor old phone so this is a big jump into the portable technology ether for me. In anticipation of receiving my new toy I decided to make it a cute sleeve. I’d purchased a very pretty wool crocheted blanket at a thrift store last year but hadn’t done anything with it yet. The blanket was probably at the thrift store because someone had partially felted it, likely by machine washing it. I went ahead and felted it the rest of the way, making one big, colorful and unique piece of scalloped-edge wool felt. The felt is too thick to machine sew but I thought it would make an awesome protective cover so I created a binding with some thrifted sheets and a decorative machine stitch in contrasting (red) thread.

I hand-stitched the binding along the top edge and up the sides of a long piece cut from the felt, then made a really simple closure from a vintage button and some ribbon sewn to the scallops on the flap. When my new Kindle arrived I was so happy both to use it and my new cute sleeve! I love the mix of the old and the new; the scratchy boiled wool and the sleek new screen. I’m absolutely certain that this new device is going to make me better organized. There will be no more forgetting of canned goods for the Girl Scouts drive or missed volunteer appointments. For sure not. Because the whole problem was my lack of a new gadget, right?

While I’m dreaming let me tell you about pear ginger jam, because this is the stuff dreams are made of. I have made this every fall since the recipe came out in Vegetarian Times. (Disclaimer: I’m not veg but like the magazine.) I never hesitate buying huge quantities of good pears when they are available in the fall because letting them go overripe is practically a mandate for me to make this recipe. The first time or two I made it I processed the jars as directed, but after that I realized we eat the whole batch in a couple of weeks so there is no need to bother prepping it for pantry storage. I ladle it into clean jars and then keep it in the refrigerator until we eat it up. This year we finished it particularly quickly because my daughter has been volunteering to make her own sandwiches–apparently just so she can stand alone at the counter with a spoon and this jam. And I have to admit, she is basically living out my dream. Although my very favorite way to eat this jam is on homemade pumpkin bread over top of a schmear of cream cheese, and it’s also terrifically good in a sandwich with almond butter. In the photo it is prepared the way my daughter likes it best (next to the spoon), which is on freshly-baked white bread with cream cheese. Jam seems like such a big project but it isn’t really. I started peeling the pears for this at 5:30 on a day I had to be across town at 6:30 and I was on time. So worth the messy kitchen I came home to that night.