Outdoor Oven Cinnamon Rolls

You better believe it!  Using King Arthur’s cinnamon roll recipe and my husband’s wood-fired oven, our family and a friend enjoyed some delicious morning goodness.  It’s a treat we hope to have after every pizza night!

cinnamon_rolls1.jpgFollowing the recipe, I mixed the dough using our bread machine, rolled it out and then spread the filling.  I rolled it up gently and sealed the edge with milk.  Using a sharp serrated knife, I gently saw through the roll, making about 1 1/2 inch portions.


I placed all the rolls into a greased 9×13 pan.  Wouldn’t you know I ended up with 15?

Yes, this is my dashing hubby and his backyard joy.  The oven is still about 375 degrees F. from making pizza the night before.  Summer helps keep the oven warmer.  In with the cinnamon rolls.  The door seals the opening.


Baking in this kind of oven is a lot of guess work for us as we’re still learning, but we’re guessing these are

just right.


This is not a low-fat recipe; it is good for the soul, though.  The icing recipe is included on the site.  The kids always look for the one with the most icing.


Now that’s a happy crew after being oh-so-patient waiting for their breakfast.  They all said it was worth the wait.

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Kids in the Kitchen

It was only a couple of weeks ago that my seven-year-old watched closely (and I do mean right at my elbow) as I fried up some eggs.  The next two days, he was doing it on his own. 

The older kids are back to school now, and I’m slowly adjusting to an
earlier morning routine.  Very slowly.  This morning, however, I was
delightfully surprised to smell eggs cooking.  My two sons were hungry
and determined to have egg sandwiches.

Am I nervous about my seven-year-old using the stove, nearly unsupervised, with his four-year-old brother?  I could be, but I’m not.  I figure it’s another exercise in independence for him, and the fewer condescending or cautionary things I say to him about it, the better off we are.

I look forward to the days when there are at least four of us in the kitchen cooking together.  Last night, my aforementioned older son also watched the pot come to a boil and cooked the angel hair for our eggplant parmigiana.  For me, that’s one less thing to worry about and more time to focus on frying the eggplant (and I also did squash for my picky ones). The day will come when I have all hands on deck, but I also know that it will require much patience on my part.  We know it’s “easier” to do things our way, without others underfoot, but you don’t want to miss out on the chance for the kids to learn, to hear the wonderful communication between their parents, to contribute, to share their day with you through their own stories.  There are loads of lessons and joys to be had in the kitchen, and, of course, there will be lots of messes, too.

So, grab all aprons (so you don’t mess your clothes with all this fried food), bring in the young apprentices and get cooking.  Family Fun has a kids’ cooking section. Rachel Ray has a cookbook my older daughter enjoys, and there are countless other resources on the www.

Let go and have fun!

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Garden Harvest

The rewards of the summer are in the bounty of the garden.

I took my youngest to the botanical garden yesterday, the older three being with their grandma, and we got to pick some purple beans (like green beans, only purple).  I brought our handful home, added them to our small bit of green beans and the small batch from our produce delivery.  We had a full bowl, and they tasted delicious.  I’m not sure if it was the purple beans or not, but they seemed to have a particularly buttery flavor.  Delicious.  (picture coming as soon as my obstacles are overcome!)

I’ve also taken our bounty of squash and zucchini, added some onions, bell peppers, mushrooms (all flavored with some hoisin sauce and a bit of soy sauce) and teriyaki chicken to make a stir fry, served with brown rice.  The kids raved and raved, much to my surprise.

If you don’t have your own garden, take advantage of the local farmers’ markets.  Use your imagination to create something from what’s in season.  It’s a good practice anyway and will add something new to your diet, and, chances are, you’ll be glad you did.


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