DOUGH!: Shapes and Flovours, the basics

It's gonna be kind of a short one today but I think it's a fun one and I really hope everyone can get their creative juices flowing because I would LOVE to see what kind of things you can make.

We're bring dough back again and making it fancy while keeping it relatively simple still. I'm going to lay the foundation work for a few other things I have up my sleeve that build off the idea of different shapes and flavours. So if you haven't already read the DOUGH post go check it out! I'll place the Short and Gritty here for those of you that have a handle on the recipe but need a little refresher:

The Short and Gritty:

Ingredients:

2 1/2 cups Flour
1 tsp Salt

2 1/2 tsp Yeast
1 1/2 tsp Sugar

2 tbsp Oil
1 cup Warm water

Directions:

1. Mix first two ingredients.
2a. If you're using active cry yeast include the next two ingredients.
2b. If you're using traditional yeast mix last four ingredients together and let sit for 10 minutes.
3. Add wet to dry, mix in the bowl until it comes together into a ball.
4. Turn out onto floured surface and knead for about 5 minutes adding small amounts of flour when it becomes too sticky.
5. Place in greased loaf pan and cover with a clean tea towel. Allow to rise for 40 minutes and then begin preheating your oven to 350.
6. The dough should double in size by the time you put your loaf in the oven. About 10 to 20 minutes after you begin your preheat.
7. Bake for 20 minutes until golden brown. the loaf should sound hollow when knocked on.
8. Remove to a cooling rack and it is ready for eating.


So what kind of shapes and flavours can we use to make our bread a little more special? The most basic things are buns and herbs. Once I got the hang of making my own bread and stopped buying any form the store i decided to branch out and make most of my bread items at home too. So hamburgers buns, hot dog buns, dinner rolls... I stopped buying those too! The actual fancy part of all of this is being able to add flavours to your bread. the easiest, and honestly the best, way to do this is with dried herbs. Most people have these laying around the house already so it's super easy to walk over to your spice rack and grab something. And this can be ANYTHING.

Before I jump into my favourites lets talk about how to actually do this.

If your going to be flavouring you'll want to add your dried herbs in before you add your wet ingredients. I have tried it both ways and I found that trying to knead them in after is difficult and you end up with clumps of herb. I'm going to be honest with you, I almost never measure my herbs. I kind of just sprinkle until my soul says stop, but I measured while making my bread last night. I did 1 1/2 tsp of dill and I probably could have gone with a little bit more. So, my suggestion in between 1 and 2 tsp per batch of dough.

Next we want to talk about shapes. After you've kneaded your dough you'll want to roll it into a sausage shape and use a pastry cutter or non serrated knife to cut it into equal sized portions. For things like sandwich buns, hamburger buns and hot dog buns I find 6 to be a good yield and dinner rolls around 10 or 12 for one batch of dough. For regular buns roll them into balls or sausages depending on what shape you are going for. But also try out other things! you can shape your dough into anything (triangles and hearts would be fun to play round with) just remember to exaggerate the shape because it's going to expand as it proofs.

Everything else is the same from here except that you'll be baking them on a cookie sheet instead of in a loaf pan. So, lightly oil your pan and place your buns; they will need room to proof so keep that in mind but if they end up touching at the end thats okay they will easily separate after cooking. Let proof for the same amount of time, until the about doubles in size. Then bake for 20 minutes at 360. Just like with your regular sandwich loaf you can brush with oil, butter or egg wash and you can choose to score them or not.

**witchy tip** sigils and scoring are great friends. If you wan to add a little extra magic to your bread scoring your favourite sigil into it is a great way to do it.

I have a fancy tool on my wish list right now so I'm hoping to get it soon and do a whole bunch of scoring to really show you guys what it can look like. Follow me on Instagram for those pictures!


What you've all been waiting for, my favourite herbs and herb mixes to use in my breads.

Rosemary- My absolute go-to. I don't know why but something about rosemary bread just feels right. Sometimes I'll sprinkle a little kosher or sea salt on top of my wash, MMM.
**witchy tip** the all purpose herb, can be substituted in for ay other correspondence.
**witchy tip** home blessing (especially against thieves), faithfulness, exorcism and purification, memory, stop gossip.


Oregano- I'll often throw in oregano when I'm making pizza dough. Sometimes I add a little black pepper and/or garlic powder too. It just adds even more of that Italian flavour.

**witchy tip** happiness, tranquility, luck, health, protection and letting go of a loved one. It can also be used in spells to deepen existing love.


Dill- This one I used for the first time this week and it was amazing! I'll definitely be doing this again for you guys so stay tuned for this specific recipe. It's cheesy!
**witchy tip** Love, money drawing, protection, mental and emotional balance, good luck, dispel jealousy and bad dreams.


Cinnamon or Chai Mix (You can even use that Pumpkin Spice we talked about at the beginning of the month)- this bread is the bomb for breakfast especially French toast. And you can do it one of 2 ways, you can make it like the cinnamon rolls but don't cut it and use a loaf pan or you can mix it in like any other herb or spice.
**witchy tip** healing, home protection, love and lust, money drawing, spirituality, success and speeding up your magick


Okay, that's all for today. I can't wait to see the creations you come up with! Show me over on Facebook or Instagram links in the sidebar!

Autumn: Pumpkin Spice It Up

Mmmmm, Autumn is in the air! I love Autumn. I’ve noticed that I have come to like all seasons for different reasons but Autumn is definitely still my favourite. I love cozy sweaters, warm beverages and brisk breezes. And I simply couldn't start Autumn off without Pumpkin Spice. It’s become a well known staple despite being a long time used blend its popularity definitely came with the Pumpkin Spice Latte (or PSL.) So today I kind of have 2 recipes for you but they’re both virtually the same thing in different forms. I’ll give you a base for a dry, baking spice mix and then I also made my own Pumpkin Spice Syrup!

PUMPKIN PIE SPICE BLEND
I’m giving 2 batch sizes so you can easily make a large amount to use throughout autumn and winter for all your baking needs

1 tsp ground cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves

Yielding ~ 1 ½ tsp

OR

5 tbsp ground cinnamon
4 tsp ground nutmeg
4 tsp ground ginger
2 tsp ground cloves

Yielding 8 tbsp total

Simply combine all ingredients together. If making a large batch store in an airtight container.

PSL SYRUP
Of course you can use this in oatmeal, over ice cream, in hot chocolate and a bunch of other ways too

1 cup water
1 cup white sugar (you could also use brown sugar)
1 cinnamon stick
2 whole cloves
½ in slice of fresh ginger, rough chop
⅛ tsp fresh nutmeg, grated or sliced

First we’ll start by making a simple syrup which is equal parts sugar and water. We want to bring this to a simmer over medium high and dissolve the sugar. Turn the heat down to medium heat.

* protip *flavoured simple syrup is a fun way to jazz up coffees, cocktails and sparkling water. so experiment! or let me know you crave more ideas and i can do a post all about it!

Place your fresh spices into the syrup and allow to steep for 5 minutes. You can go longer or shorter depending on how strong you want your syrup to be just as you can simmer for a longer period of time to create a thicker syrup.

Once the syrup is as strong as you like, strain the ingredients through a fine mesh sieve and store, in the fridge, in an airtight container. I lucked out and had a clean honey jar in my cupboard.

Of course with both of these recipes you can play around with ratios of ingredients as well as adding in some extra ones. I’m a huge fan of cardamom personally.

* protip * If you choose to add cardamom you could also add black pepper and then you suddenly have a chai spice mix or syrup which is also perfect for the Autumn season.

Pumpkin Spice

Pumpkin spice is associated with the element of fire, masculine energies and the planets Mars and Jupiter.

Overall it can easily be used for good luck, love and/or money drawing as all the components share these correspondences.

Within these four ingredients we see a few other correspondences shared between more than one ingredient, namely: protection and healing.

As with any other blend you can also focus on one spice and this blend specifically lends itself to that very nicely as some of the spices (cinnamon and ginger) are power boosters meaning that while they have their own correspondences they will also boost any other correspondence you happen to blend them with. 

For an example you could focus on the divination and clairvoyance of cloves and nutmeg while asking cinnamon and ginger to add power and speed to your manifestations.  

In addition to their magickal correspondences these ingredients share some mundane qualities as well. They all contribute to healthy digestion by alleviating discomfort from nausea or indigestion and stimulating when things aren't running quite right. However, while they may promote healthy digestion and ease discomfort too much of a good thing can be bad. Consuming too much may lead to over stimulation (moving waste too quickly), heartburn and stomach upset (cinnamon is particularly ruthless when over consumed.) Nutmeg in particular can be extremely harmful so be careful with your consumption levels as it is toxic and can cause mental disturbances as well as other physical maladies, it is recommended to not consume more than ¼ tsp (which in reality is a lot for a single serving.) If you are pregnant or suffer with ulcers these may not be the right home remedies for you. And of course ALWAYS TALK TO YOUR DOCTOR before using home remedies. Some may interfere with medications or conditions you have so please do not use these on my recommendation alone.

Additional correspondences to look at:

Cinnamon: spirituality, success, healing, adds energy, protection, prosperity, good luck, love, happiness, money, enhance the male libido

Nutmeg: wealth, luck, love, divination, money drawing, health, fidelity, clairvoyance, encourage visions

Ginger: Balance, grounding, love, clarity, money, success, power, stability, healing, adds power, and adds passion to existing relationships

Cloves: Protection, clarity, banishing evil, love, stopping gossip, money, clairvoyance, keep good friends close, good luck, prosperity exorcism, purification 

Mundane uses:

Cinnamon: upset stomachs, including car sickness and morning sickness, and digestive problems, including gas, vomiting, and diarrhea

Ginger: treatment of upset stomach, anti-inflammatory 

Cloves: antibacterial and anesthetic, antiviral, stimulant, improve digestion, prevent and relieve flatulence and relieve nausea and diarrhea

A little PIZZA my heart: Dough Variety

We’re tackling yet another variation on that DOUGH recipe from the first post! Everyone’s favourite… PIZZA! Yes, you can use the exact same recipe to make yourself a pizza dough. While there are other recipes that are just as simple I really like the idea that I can memorize one recipe and use it for so many things.

Something I especially love about making my own pizza dough is that I can easily accommodate fussy eaters and large groups! You have the choice to make individual pizzas, a “regular” pizza or a rectangle pizza which provides options for different topping combinations and easier cutting for large gatherings as well as you can use whatever sort of sheet pan you have laying around! I’m lucky to have inherited a pizza pan when I moved out of my parents place but you could just as easily use a regular cookie sheet too!

Along with all the different ways you can form your dough the sky is also the limit with sauces and toppings! As per usual I’ll drop a few of my favourites below the recipe but don't let it block your creativity or intuition when you go to make your own!

First things first, you're gonna have to make your dough, I’ll drop the Short and Gritty here but if you need more of a refresher you can find the original recipe here.

The Short and Gritty:

Ingredients:

2 1/2 cups Flour
1 tsp Salt

2 1/2 tsp Yeast
1 1/2 tsp Sugar

2 tbsp Oil
1 cup Warm water

Directions:

1. Mix first two ingredients.

2a. If you're using active cry yeast include the next two ingredients.

2b. If you're using traditional yeast mix last four ingredients together and let sit for 10 minutes.

3. Add wet to dry, mix in the bowl until it comes together into a ball.

4. Turn out onto floured surface and knead for about 5 minutes adding small amounts of flour when it becomes too sticky.

5. Place back in the mixing bowl after greasing it and cover with a clean tea towel. Allow to rise for about an hour

PIZZA

Ingredients:

1 batch dough

~ 1/2 cup sauce of choice

~ 1/4 - 1/2 cup each (more or less to preference) toppings of choice
      vegetables, proteins

~3/4 to 1 cup (more or less to preference) cheese

*pro tip* prepare any toppings you need while the dough is proofing to be efficient with your time and also help to stop from your dough sitting too long after you’ve rolled it out. You should also precook your meat now if you haven't already; just keep in mind it will add a little heat and remove a little humidity from your kitchen.

So now that you've proofed your dough in a bowl for about an hour, turn it out onto a lightly floured counter and roll it out into the shape (or shapes) you're looking for. You want it to be pretty thin. We are going to let it rise again so keep that in mind for your personal preference of crust thickness. I like to fold the edges back in to give the outer crust a little extra height sometimes.

*pro tip* If you want to get super fancy you can throw some cheese around the edge and fold in the crust to make stuffed crust pizza! Just make sure you seal the open edge to keep that ooey gooey goodness inside.

Once you’ve rolled out your dough brush it with a little bit of oil and flip it onto a greased pan of your choosing. I really like this round pizza pan but any sheet pan will do. It's really important to do this now and not after you've got toppings on it!


Slather on your sauce of choice, when I'm rushed or feeling lazy I like to opt for a premade pasta sauce like Classico as there is almost always an open one in my fridge. Of course you can make your own or even opt for something that isn't tomato based!

*witchy tip* while spreading you can use the same technique as stirring to add intention (clockwise to draw in and counterclockwise to banish). You can also use your sauce to draw sigils before spreading it out fully.

Hopefully you followed my pro tip above and have all your toppings prepared from cutting of vegetables, precooking any meats and shredding cheese. Now it’s as simple as throwing your toppings on and covering it in cheese.

*witchy tip* Now's a great time to place your toppings with intention. Just like we talked about in the intentions post you can tell your ingredients why they’re being added as you place them on top.

Once you've arranged things the way you'd like let the dough rise for about 10 to 15 minutes while you oven preheats to 375 and bake for 20 minutes.

*pro tip* Just like with a loaf you can brush the crust with an egg wash (or oil or butter) to have it come out a deeper brown colour.

Voila! You have a pizza made from fresh dough!

Now as promised here are some of my favourite topping combinations:

Tomato sauce, green olives, pepperoni and mozzarella.

Basil pesto, black olives, red onion, chicken and goat cheese.

BBQ sauce, chicken, sauteed peppers and onion.

Of course you can mix and match any and all. You can make something that barely resembles pizza such as using burger toppings! The sky is the limit and I'd love to see what you’ve got cooking!

As for the metaphysical obviously this has so many ways it can change with the toppings so I’d like to focus more on what pizza itself might suggest. I see pizza as something you share with many people; everyone gets a piece of the same pie. So the two biggest things I feel are togetherness and community. Therefore I see pizza as being something that brings people together. So, if you feel a divide building, maybe it’s time to make a dedicated pizza for this person and sit down and share it. Think about adding toppings and intentions that promote communication, openness, acceptance and love. These might include green peppers, yellow peppers, tomatoes, and red onion and if you both like blue cheese that would be a fun one to throw in. My focus for choosing these was more to the colour magic side of things. I can get into that in a future post if you’re interested! I chose some for chakra colour associations (green peppers for heart and blue cheese for throat) and others because of what I associate colour with (red tomato with love and yellow pepper with openness and acceptance.)

Another way to interpret the sharing aspect is to bring together a group that is just meeting for the first time. Think about how many new friends you made in school or at a sporting event sharing a slice. I would choose similar ingredients to the ones above or keep it simple to make everyone feel welcome and put your intentions more into the dough and how you spread the sauce.

Let me know what kind of elements you see pizza bringing into our lives; what do you associate with it? Check out the sidebar to find out where else you can do that or drop a comment below!

Short and Gritty

Ingredients:

1 batch dough

~ 1/2 cup sauce of choice

~ 1/4 cup each (more or less to preference, more cheese) toppings of choice
      cheese, vegetables, proteins

 Directions:

1. make one batch dough and proof in a greased mixing bowl for about 1 hour

2. roll dough out into deired pizza shape on a ligtly floured surface

3. slather with sauce and top with toppings

4. let rise about 15 minutes while your oven preheats to 375

5. bake for 20 minutes

Quick and Easy Dinners: 3 Can Casserole

Get ready to get creative! The recipe I have in store for you today is comfort mixed with creativity and has room to mess around with it! 3 Can Casserole! It is exactly as it sounds; grab three cans from your pantry and a base starch and casserole it up!

I want to bring a little more magick into the post today and talk to you about intuitive ingredient picking so keep tuned below if you’re interested in that and if not don't forget to stir in some love because food isn't the same without the home-cooked, loving feel.

That being said I will say that the associations I make with this recipe are comfort and ease. Specifically with today's variation I also associate abundance with the rice base. I want to take this moment to point out that although with every ingredient comes the traditional correspondences you can always add whatever intention you need that day as well as thinking about what these recipes mean to you as a whole. I'm thinking about doing a different kind of post about kitchen witchery basics, if you're interested in that please let me know in the comments below!

So, the ingredients in this recipe change every time but as per usual I’ll give you some options below the recipe. The main idea is grab one can each of a vegetable, a protein and a cream of soup and then choose a base like rice, pasta or quinoa. I’ll put the ingredients I used for this one in the list but remember that you can use whatever you’ve got in your pantry. Also, if you don't happen to have a cream of soup in your pantry a pasta sauce will work just don't add the extra water.

3 CAN CASSEROLE

* I used a shallow casserole dish (about an inch and a half deep and 10 x 8) when I use my 2 inch deep I do the same as below except i use a full can of corn)

1 can vegetable (1/2 can corn)
1 can protein (salmon)
1 can cream of soup ( cream of broccoli)
Enough starch that, when cooked, will fill your casserole dish 1/2 of the way ( 1 1/2 cups rice)

Salt and pepper to taste

Optional cheese
Optional bread crumbs
Optional other seasonings

Cook your starch as per the instructions to al dente

 

 

 Toss into your greased casserole dish.

 

 

 

Drain you vegetables and protein, add them and the cream of soup to the dish and half the amount of water. Mix until everything is covered.

 

 In an oven preheated to 350, place your casserole for 15 minutes. 

 

 

If you're topping it off with cheese or breadcrumbs now is the time to do it. At this point turn your oven to broil keep a close eye, things burn quickly on broil, cook for about 3 to 5 minutes. 

** pro tip ** let your casserole rest for ten or so minutes before cutting into it and lifting pieces will be much easier. They will stick together after resting.

 

And… Bon Appetit! 

So some options for you to try out:

Cream of broccoli, tuna and corn with quinoa

Cream of celery, 3 bean medley, and green beans with rotini

Cream of chicken, chickpeas, and mushrooms with brown rice

Cream of mushroom, black beans and peas with penne

Or any combination of any of these ingredients! The options are almost endless!

Now let’s talk about intuitive ingredient picking. Do you ever start using the same spice over and over again? Open your cupboard and just HAVE to use that can of tomatoes? Been eating a lot of rice lately? Maybe it’s your intuition calling out to you that that's what you need right now.

First, take some time to think about what that ingredient means to you. Was it something you ate a lot at a certain time in your life or during a specific season? Maybe you ate it on a momentous day? What feelings does this bring up for you?

And second, keeping it in mind takes some time to research the ingredient in both its mundane and metaphysical importance. Look at what affects it has on your body. Is it an anti inflammatory? Or antibiotic? And then look at what it might do for your spirit or what it might help you manifest in your life? Is it associated with abundance? Love? Maybe your body is feeling a little beat down or your ego feeling a little need for love.

And finally, look back at what’s been going on and also keep an eye out to the future and see if you experience any synchronicities.

As an example, I had a spurt of wanting to put cardamom in everything. This happened just before I started down my journey. Looking back it makes me wonder if my intuition was trying to help me gain clarity of mind and push me further down this path.

Let me know down below if you notice anything interesting when you pay more mindful attention to the ingredients you're using.

The Short and Gritty 

Ingredients:

1 can vegetable (1/2 can corn)
1 can protein (salmon)
1 can cream of soup ( cream of broccoli)
Enough starch that, when cooked, will fill your casserole dish 1/2 of the way ( 1 1/2 cups rice)Salt and pepper to taste

Optional cheese
Optional bread crumbs
Optional other seasonings

Directions:

1. Cook starch base
2. place all ingredients in a greased casserole dish except topping
3. place in oven at 350 for 15 minutes
4. if topping put your crumbs or cheese on now, broil for short amount of me keeping an eye in it (3 to 5 minutes)

Bringing it Back! DOUGH variety: Part 1- Cinnamon Buns

So remember that first post? The one with “The Most Versatile Recipe?” We’re circling back! We’re doing it again but it's gonna be sweeter and rounder!

As promised, this is part 1 of an unknown amount of ways you can use the simple bread dough form my first post. I'm still finding new ways and new flavours to mess around with so I really don't know how many parts this series will have which excited me!

This is one of my partner’s favourite foods and when I found this recipe and they told me I could make it we were both over the moon! And in addition to being able to create a classic you can add even more variety with different fillings! Even better you can make it sweet or savoury; I stuck with some sweet options this time but if you’re interested in how to make a dinner version let me know in the comments below!

So what are we making!? If you missed the title, it's Cinnamon rolls! (well, chai spice rolls, apple cinnamon rolls, cream cheese and jam rolls and maple and brown sugar rolls)

So before we get into the fun stuff, you need to flip back to the recipe. DOUGH For those of you comfortable with it already I’ll leave the short and gritty here:

Ingredients:

2 1/2 cups Flour
1 tsp Salt

2 1/2 tsp Yeast
1 1/2 tsp Sugar

2 tbsp Oil
1 cup Warm water

Directions:

1. Mix first two ingredients.
2a. If you're using active cry yeast include the next two ingredients.
2b. If you're using traditional yeast mix last four ingredients together and let sit for 10 minutes.
3. Add wet to dry, mix in the bowl until it comes together into a ball.
4. Turn out onto floured surface and knead for about 5 minutes adding small amounts of flour when it becomes too sticky.
5. Place in greased loaf pan and cover with a clean tea towel. Allow to rise for 40 minutes

CINNAMON ROLLS

1 batch Dough

2 tsp spices

sweetener to taste

and/or

1/4 filling

Okay, so once you have your dough made and you’ve proofed it that’s where we start getting fun with it!

Take your dough, turn it out on a lightly floured surface and grab your rolling pin.

Roll that bad boy out into a rectangle. (I forgot a picture of this step! But I have faith in you guys)

I then cut mine into four equal strips but this is not necessary. I only did this to do multiple flavours!

This is where things change up a bit but basically, spread your filling and sprinkle your spices across the whole thing.

** pro tip ** Brushing a little melted butter helps those spices stick if you haven't used a saucy filling

Start rolling it up.

** pro tip ** If you’re using something thicker like jam think more about folding than rolling so you don't squeeze out all that yummy goodness! If there's a little space that fine because were going to let them rise a little bit more before baking them

** witchy tip ** as you roll your dough envision your intention being rolled up with your ingredients and as you pinch it view it as sealing in your wishes

Once you have a log rolled, lightly pinch the edge together with the layer beneath it and then slice into smaller logs about 1.5 inches in height but change it up as you see fit for serving size or yield. I usually get 12 out of the dough recipe.

** pro tip ** A pizza cutter works surprisingly well to cut them. I prefer anything straight edge, you'd THINK a bread knife would be the best option but i find the dough too pliable and it moves around a lot. Of course, experiment and find out what works best for you. The outcome (and safety) is far more important than using the "right” tool.

This next part has some options. You can cook the rolls on a greased cookie sheet OR in a greased casserole dish. This depends on how much you want them to spread out and also if you mind them sticking together a bit. I usually do them in casserole dish and they end up being a little like pull apart bread but I like that I can control the size a bit better. let your rolls rise for 15 minutes while you preheat the oven to 360.

Place in the oven preheated to 360 and bake for 20-25 minutes (the juicier and closer together your rolls the longer you will need to bake them). Let sit for 5 minutes and then remove to a cooling rack. You can serve right away or pack them up for future breakfasts in an airtight container.

Now for some filling options besides just cinnamon!

(For the witchy part I’m gonna do something a little different since we’ve seen a lot of these ingredients already, if you’d be interested in me adding a growing list of correspondences to this blog let me know!)

Chai spice (or just cinnamon):

Brush a little melted butter and then simply sprinkle it on. If you wanna go for a chai spice over your classic cinnamon try adding some ginger, cloves, cardamom and nutmeg. Don't forget to sweeten them with a little sugar and a small pinch of salt.

I view chai (and cinnamon in general) as warm, inviting and cozy. I’d use this variety when you have family and friends coming over and you want to make sure everyone feels welcome or just during the winter and you want a little actual warmth!

Cream cheese and jam:

I mixed a little sugar into the cream cheese, placed it in the microwave for about 15 seconds to make it spreadable. Spread it across the dough, dollop some jam of your choosing and spread that across too! It really is that simple!

This will change a little depending on what kind of jam you're using but in general this match gives me a creative vibe. It's a little adventurous so if you're in a creative rut roll up some creativity intentions in this one!

Apple and cinnamon:

Spread a little applesauce and sprinkle with a little cinnamon.

This combination reminds me of childhood so if you're working on your inner child or needs a boost to nostalgia this is the variety for you!

Maple and brown sugar:

Because Canada! Spread out your brown sugar and then lightly drizzle with real maple syrup!

Soothing the psyche and sweetening your self vision. When you feel like you've been getting down on yourself lately throw some self love into your rolls with maple and brown sugar!

Try out some of your own spice and filling creations and let me know what you came up with! Tag me on Instagram @cooking_with_spirit, catch me over on Facebook, and follow me in the sidebar!

The Short and Gritty

Ingredients:

1 batch Dough

2 tsp spices

sweetener to taste

and/or

1/4 filling

Directions:

1. Follow the dough recipe right up until after you've proofed it

2. Turn out onto lightly floured surface and flatten into a rectangle with a rolling pin

3. Spread your choice of filling, sweetener and/or spices across the whole thing

4. Roll it up into a log

5. Cut into 1.5 inch thick rounds

6. Place on a greased pan or in a greased casserole container and

7. Allow to rise for 15 minutes while you preheat the oven to 360

8. Bake for 20 - 25 minutes at 360