Combine rustic details with timeless essentials to get the look of a country retreat, no matter where you are located

These muesli rolls are full of lots of good things, such as oats, walnuts, flaxseeds, pumpkin seeds, and dried fruit. But the best thing is.... ....I'm baking these rolls as a Babe. "What does that mean?" you ask. That means I'm a member of a very cool group of women who (virtually) get together every month and bake bread. For a while I've been baking along with the Babes as a Buddy, but this month, it's official! I am baking as a Babe! This month Karen of Bake My Day is the Kitchen of the Month, and she chose these wonderful rolls from the book, Bread by Dean Brettschneider. These rolls are fabulous fresh from the oven and slathered in butter. They are also amazing as sandwich rolls, filled with turkey or chicken salad. I also toasted them with white cheddar. Seriously tasty. They are wonderful for breakfast.... sort of like cereal packaged in a little portable bun! They also freeze really well. While the rolls are loaded with lots of ingredients that you might think would make them heavy and dense, they are surprisingly light and fluffy! Make them! Muesli Rolls Ingredients Dough 450 grams (2 3/4 cups) bread flour 50 grams (1/3 cup) whole wheat flour 40 grams (1/2 cup) rolled oats 8 grams (2 3/4 tsp) instant yeast 10 grams (2 tsp) salt 30 grams (1 1/2 T) molasses 20 grams (1 T) honey 20 ml (4 tsp) olive oil 370 ml (1 1/2 cups) water Muesli 40 grams (scant 1/2 cup) walnut pieces, chopped 30 grams (3 T) flaxseeds 20 grams (2 1/4 T) sesame seeds (I used toasted) 80 grams (1/2 C) sunflower seeds 80 grams (2/3 C) pumpkin seeds (I used roasted, salted pepitas) 40 grams (1/4 C) dried apricots, cut into pieces 80 grams (1/2 C) mini chocolate chips, optional (I did not add the chocolate) Spray oil 100 grams (1 cup) rolled oats to decorate Instructions Add the dough ingredients to the bowl of a stand mixer and stir them together to moisten the dry ingredients. Mix with the spiral attachment for about 10 minutes, adding flour or water to adjust for the stickiness of the dough. I left my dough fairly sticky. Add the muesli ingredients, and knead for about 2 minutes, until evenly distributed. When the dough is smooth, scrape it into an oiled bowl or dough rising bucket. Cover with plastic wrap and let it rise until doubled, about 90 minutes. Press the dough down and fold it over itself. Cover and let rise about 30 minutes more. Turn the dough out onto a lightly floured surface, sprinkle lightly with flour, and press it into a rectangle, about 3/4 inch thick. Cut it into 15 equal pieces. You can either keep the pieces as is, or form them into rounds. Line a half sheet pan with parchment paper and spray the paper with spray oil. Place the rolls on the parchment, evenly distributed. Spray the tops with spray oil. Sprinkle the rolls generously with the rolled oats and press them in with your fingers to flatten the rolls. Cover with plastic wrap and let rise for about 45 minutes. Preheat the oven to 450 degrees F. If you have a stone, place it on the center rack. Place a broiler pan on the lower rack. Bring one cup of water to a boil. When the rolls are ready, remove the plastic wrap and mist the tops of the rolls with water. Place the baking sheet on the center rack (on the stone if you have one, otherwise on the rack), and pour the boiling water into the broiler pan (cover your oven window while doing this), and then close the oven door. Bake for 25 minutes, rotating the pan halfway through. Cool on a wire rack. Would you like to be a Bread Baking Buddy? Just make the rolls, then email your link (or email your photo and a bit about your experience if you don't have a blog) to BOTH bakemyday (at) gmail (dot) com AND to notitievanlien(at)gmail (dot) com add subject BBBuddy. Submissions are due by July 1st. Once you've posted, you'll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions. The Bread Baking Babes are: Bake My Day - Karen blog from OUR kitchen - Elizabeth Bread Experience - Cathy Feeding my Enthusiasms - Pat/Elle girlichef - Heather My Kitchen In Half Cups - Tanna Notitie Van Lien - Lien Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire) Karen’s Kitchen Stories – Karen (me!) Judy’s Gross Eats – Judy My Diverse Kitchen - Aparna Life's a Feast - Jamie Lucullian Delights - Ilva 1. Muesli Rolls by Karen from Bake My Day! 2. Muesli Rolls by Tanna from My Kitchen in Half Cups 3. Muesli Rolls with Oat and Seed Soaker by Cathy from BreadExperience 4. Muesli Rolls by Heather from girlichef 5. Healthy Muesli Rolls by Elle from Feeding My Enthusiasms 6. Muesli Rolls by Judy from Judys Gross Eats 7. Muesli rolls by Lien from Notitie van Lien 8. Muesli Rolls by Elizabeth of blog from OUR kitchen 9. Muesli Rolls by Karen from Karens Kitchen Stories 10. Muesli Bread Rolls by Aparna from My Diverse Kitchen 11. Babes are a bit dense this month. Roundup by Katie at Thyme for Cooking

This 387 sq. ft. micro apartment was designed for a recently divorced business man. I can still see some couples making a space like this work great for themselves. Especially if it were situated in a desirable

This cookie is made with three kinds of ginger along with molasses, cloves, white pepper, nutmeg, and cardamom. They are spicy (and a little hot actually)! The first time I made these cookies, I bought candied ginger from the spice section of the grocery store. This made them just about the most expensive homemade cookie on the planet. Since then, I have purchased candied ginger in bigger bags online from Oh! Nuts, King Arthur Flour, and Amazon and have been pretty happy with the savings. You will need a scalloped 3 1/4 inch round cookie cutter, although a biscuit cutter or a plain round cookie cutter would work in a pinch. Yes, I know. Sixteen ingredients. Make them. You won't regret it. They are that good. Homemade Gingersnaps Makes about 20 to 24 cookies Ingredients 10 ounces (2 cups) all purpose flour 2 1/2 ounces (1/2 C) whole wheat flour 1/2 tsp Kosher salt 2 T plus 1 tsp ground ginger Generous 1/4 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground white pepper 1/8 tsp ground nutmeg Scant 1/8 tsp ground cardamom 8 ounces of unsalted butter, at room temperature 5 ounces light brown sugar (about 3/4 C lightly packed) 2 T honey 4 T unsulphured (not blackstrap) molasses 2 ounces finely minced candied ginger 2 tsp fresh ginger puree. Can be made with a Microplane or purchased Sparkling or granulated sugar for sprinkling on the cookies Instructions Whisk the flours, salt, and spices in a bowl. Mix the butter and sugar in the bowl of a stand mixer with the paddle attachment on low for about 5 minutes, until fluffy. Mix in the honey and molasses until fully incorporated. Mix in the dry ingredients in thirds, beating each time until just combined. Add the candied and pureed ginger and mix until just combined. Form the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes and up to two days. Preheat the oven to 350 degrees F. Roll out the dough between two pieces of waxed paper to 1/4 inch thick. Cut the dough into 3 1/4 inch rounds with a scalloped or ruffled edge cookie cutter. Place the cookies on a parchment lined baking sheet. Gather up and roll out the scraps and cut more cookies. Score the cookies at about half inch intervals (no need to be exact) with a toothpick or cake tester and very lightly sprinkle them with sparkling sugar or granulated sugar. Bake the cookies, one sheet at a time, for 10 to 12 minutes, until brown. Make sure they are fully baked so that the cookies will be crisp. Cool the cookies on a wire rack. The cookies can be stored up to two weeks in an airtight container. These cookies freeze quite well. Sometimes it can be difficult to remove the cookies from the was paper without messing up the edges. What works for me is cutting the cookies on top of the wax paper, placing another piece of wax paper on top of them, flipping the whole thing over, and peeling off the top piece of was paper. Because they are not attached to the (now) bottom piece of wax paper, they are easy to move. Adapted with permission from Miette by Meg Ray. The book is exquisite.

These muesli rolls are full of lots of good things, such as oats, walnuts, flaxseeds, pumpkin seeds, and dried fruit. But the best thing is.... ....I'm baking these rolls as a Babe. "What does that mean?" you ask. That means I'm a member of a very cool group of women who (virtually) get together every month and bake bread. For a while I've been baking along with the Babes as a Buddy, but this month, it's official! I am baking as a Babe! This month Karen of Bake My Day is the Kitchen of the Month, and she chose these wonderful rolls from the book, Bread by Dean Brettschneider. These rolls are fabulous fresh from the oven and slathered in butter. They are also amazing as sandwich rolls, filled with turkey or chicken salad. I also toasted them with white cheddar. Seriously tasty. They are wonderful for breakfast.... sort of like cereal packaged in a little portable bun! They also freeze really well. While the rolls are loaded with lots of ingredients that you might think would make them heavy and dense, they are surprisingly light and fluffy! Make them! Muesli Rolls Ingredients Dough 450 grams (2 3/4 cups) bread flour 50 grams (1/3 cup) whole wheat flour 40 grams (1/2 cup) rolled oats 8 grams (2 3/4 tsp) instant yeast 10 grams (2 tsp) salt 30 grams (1 1/2 T) molasses 20 grams (1 T) honey 20 ml (4 tsp) olive oil 370 ml (1 1/2 cups) water Muesli 40 grams (scant 1/2 cup) walnut pieces, chopped 30 grams (3 T) flaxseeds 20 grams (2 1/4 T) sesame seeds (I used toasted) 80 grams (1/2 C) sunflower seeds 80 grams (2/3 C) pumpkin seeds (I used roasted, salted pepitas) 40 grams (1/4 C) dried apricots, cut into pieces 80 grams (1/2 C) mini chocolate chips, optional (I did not add the chocolate) Spray oil 100 grams (1 cup) rolled oats to decorate Instructions Add the dough ingredients to the bowl of a stand mixer and stir them together to moisten the dry ingredients. Mix with the spiral attachment for about 10 minutes, adding flour or water to adjust for the stickiness of the dough. I left my dough fairly sticky. Add the muesli ingredients, and knead for about 2 minutes, until evenly distributed. When the dough is smooth, scrape it into an oiled bowl or dough rising bucket. Cover with plastic wrap and let it rise until doubled, about 90 minutes. Press the dough down and fold it over itself. Cover and let rise about 30 minutes more. Turn the dough out onto a lightly floured surface, sprinkle lightly with flour, and press it into a rectangle, about 3/4 inch thick. Cut it into 15 equal pieces. You can either keep the pieces as is, or form them into rounds. Line a half sheet pan with parchment paper and spray the paper with spray oil. Place the rolls on the parchment, evenly distributed. Spray the tops with spray oil. Sprinkle the rolls generously with the rolled oats and press them in with your fingers to flatten the rolls. Cover with plastic wrap and let rise for about 45 minutes. Preheat the oven to 450 degrees F. If you have a stone, place it on the center rack. Place a broiler pan on the lower rack. Bring one cup of water to a boil. When the rolls are ready, remove the plastic wrap and mist the tops of the rolls with water. Place the baking sheet on the center rack (on the stone if you have one, otherwise on the rack), and pour the boiling water into the broiler pan (cover your oven window while doing this), and then close the oven door. Bake for 25 minutes, rotating the pan halfway through. Cool on a wire rack. Would you like to be a Bread Baking Buddy? Just make the rolls, then email your link (or email your photo and a bit about your experience if you don't have a blog) to BOTH bakemyday (at) gmail (dot) com AND to notitievanlien(at)gmail (dot) com add subject BBBuddy. Submissions are due by July 1st. Once you've posted, you'll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions. The Bread Baking Babes are: Bake My Day - Karen blog from OUR kitchen - Elizabeth Bread Experience - Cathy Feeding my Enthusiasms - Pat/Elle girlichef - Heather My Kitchen In Half Cups - Tanna Notitie Van Lien - Lien Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire) Karen’s Kitchen Stories – Karen (me!) Judy’s Gross Eats – Judy My Diverse Kitchen - Aparna Life's a Feast - Jamie Lucullian Delights - Ilva 1. Muesli Rolls by Karen from Bake My Day! 2. Muesli Rolls by Tanna from My Kitchen in Half Cups 3. Muesli Rolls with Oat and Seed Soaker by Cathy from BreadExperience 4. Muesli Rolls by Heather from girlichef 5. Healthy Muesli Rolls by Elle from Feeding My Enthusiasms 6. Muesli Rolls by Judy from Judys Gross Eats 7. Muesli rolls by Lien from Notitie van Lien 8. Muesli Rolls by Elizabeth of blog from OUR kitchen 9. Muesli Rolls by Karen from Karens Kitchen Stories 10. Muesli Bread Rolls by Aparna from My Diverse Kitchen 11. Babes are a bit dense this month. Roundup by Katie at Thyme for Cooking

Hanna zeigt euch in diesem Videorezept den Schlüssel für buttrige, selbstgemachte Croissant. ✓ Alle Zutaten im Überblick ✓ Video-Anleitung

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This picturesque rural retreat in the village of Burgos, a city in northern Spain discovered on Nuevo Estilo, has been designed by interior designer Mikel Larrinaga. The designer had discovered this humble abode incidentally during

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I started eating so casually while smiling and complimenting the food and mentioning to Shaun how warm and comfortable his lap was now and then. The table went awkwardly silent.

I’m sure you’ve seen the Our Place Always Pan make its debut across your Instagram feed and if you haven’t, this will be a culinary treat. There’s no more versatile place to start a cookware upgrade than with the frypan, the kitchen staple. I love this one in particular because—aside from being aesthetically pleasing—it’s nonstick and …

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