Category Archives: Bread Recipe (Yeast)

Whole Wheat Seed Bread Recipe

Whole Wheat Seed Bread

by Dionne Baldwin

whole wheat seed bread

Whole Wheat Seed Bread

I love to make bread. I’m not using that word lightly, I mean I really love to make bread. There is no specific guarantee with bread and you never know what sort of curveball is going to be ahead in a seemingly simple process. I wish someone had shared this recipe with me when I tried my first loaf. 🙂

Simple perfection & ideal for beginner bread baking.

The more I bake the more I know the feel of the dough and I have a clearer vision of what the end product will be. I have learned what not to do all in one era and I am proud to emerge more aware and more knowledgable than I was 10 years ago when I started my bread making adventures.

whole wheat seed bread

With my workload, it’s a miracle that I even remember that I used to love baking bread. I haven’t had much spare time and working dough has been the last thing on my mind, but when I saw Lora’s post about the Twelve Loaves January challenge, it really got my mind going.

My inner baker said, “Hey! Remember you used to bake every day! Maybe you should give this a try?”

I replied, “No way. I don’t have time and those challenges scare me. What if I miss one of the criteria and screw it up?!”

My inner baker gave me a disappointed look. “Coward.”

“Am not!” I said. And then I realized I was talking to myself…

soft and rich whole wheat seed bread

soft and rich whole wheat seed bread

I couldn’t get the challenge out of my head. Submitting Artisan Bread was out of the question because that’s pretty much all I’ve really raved about! And I’m sure you all are tired of seeing photo after photo of the same kind of bread.

I have been needing (or kneading) a really good whole wheat bread recipe. White flour is no bueno for our bodies and the whole wheat bread that we can buy in the store has ingredients that aren’t worth taking the time to research.

Every whole wheat recipe I have tried tastes doughy, lacking flavor and very unpleasant. The very example of why people cringe at the thought of a whole wheat bread.

I’m sure you know where this is going. Yes, I was able to come up with an extremely good whole wheat bread recipe.

My dad and I have a bread that we like that has all kinds of seeds in it and we love the taste, but it’s with white flour. That is what inspired this recipe adaptation and I was very impressed with the result. In the first try the flavor was spot on and absolutely brilliant!

The crust was soft and moist, not your typical whole wheat characteristic is it? The seeds rolled onto the outside of the bread give you a warning of the inside texture and you just can’t wait to try a slice, can you?

Although this adaptation turned out right on the first try (that never happens) I tried it multiple times before sharing this with you so I could be sure to give you a good recipe. This is my go to sandwich bread recipe and it can easily be made vegan, which will be my regular version.

The theme for the Twelve Loaves this month is: Clean Slate. Oddly whole wheat came to mind for digestive reasons but anywho…

Starting the year with simplicity to follow the holiday season is the intent and this easy to make bread looks beautiful, but it’s simplicity and goodness should be celebrated with a hot cup of coffee (or tea) and shared with your favorite person in this world. Thanks to Google Plus you can actually do this with someone even if they are in a different part of the world. 😀

Whole Wheat Seed Bread Recipe

adapted by Dionne Baldwin from the King Arthur Flour Whole Wheat Bread Recipe

1 cup lukewarm milk

2 1/2 tsp. active dry yeast

1/4 cup vegetable oil

1/4 cup honey

1/4 cup molasses

1/2 packet of instant coffee powder

1 1/4 tsp. salt, recommend Alaea Hawaiian sea salt

3 1/2 cups 100% whole wheat flour, I recommend King Arthur and no I was not paid to say that.

3 tbsp. sunflower seeds, plus extra for rolling on the outside

2 tbsp. flax seeds, plus extra for rolling on the outside

1 tbsp. poppy seeds, plus extra for rolling on the outside

In a large mixing bowl, add milk and yeast mixing briefly and let it sit for about 5 minutes. Then add salt, oil, honey, molasses, and coffee powder. Stir briefly to begin combining then add flour and seeds. Remember to save extra seeds for rolling the outside of the dough. 🙂 You can add different seeds and increase the amount depending on the texture you like.

Mix until combined and then knead for 10-15 minutes or until dough is smooth. Dough will be cohesive and slightly wet, but will hold together and easily form a ball when it is ready. It will likely not stick to your hands, if it does add a small amount of flour. Then form dough into one large ball.

You can knead this dough by hand, by mixer with a dough attachment or in your bread machine!

Then lightly oil a bowl and rub top of the dough, then place oiled side up and let it rise at least 2 hours. It will not double in size, but it will rise a noticable amount.

When you are ready, grease your bread pan with butter or oil and set aside. Take out dough ball and on a clean surface sprinkle your seeds. Form your ball into itself making a longer shape and then roll the dough in the seeds, pressing slightly to press the seeds into the outside of the dough. This will also allow you to form your dough into a longer shape to fit a similar shape to your bread pan. Repeat rolling process until you are satisfied with the amount of seeds that are stuck onto your bread.

Place in pan and let it sit for an hour or two until it has risen a significant amount. it will not double in size.

Preheat your oven to 350 degrees F and bake for 35 minutes or until you tap the end of the loaf and it sounds hollow and the top is nice and dark and golden brown. If the bread is not ready, leave it in for about another 5 minutes. You can temp your bread by thermometer and according to the recipe that inspired this loaf, a finished loaf will be at 190 degrees F when baked through.

When your bread is finished, immediately brush milk or melted butter atop the crust to keep it soft and even more delicious. Remove bread from the pan and allow to cool on a baking rack. Try to resist the urge to bite into it and allow it to cool fully before cutting and eating.

Enjoy!

I am very pleased with the results of this bread and I hope you enjoyed it too! Perhaps you will join this month for the January 2013 Twelve Loaves Challenge? You still have time!

What is your favorite kind of bread?

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I think I- yep. I just had an idea. And Garlic Rosemary Bread

I love my blog friends and there is nothing that makes me smile more than reading what he or she is up to in their latest post.

I struggle with keeping up and not just finding time.  I can budget time, I found out, and although it may not be much I can usually visit my friends at least once a week.  But there is a problem.  Finding a way to track my friends in a way that works for me.

Not all blogs have an RSS feed and if I set it up manually it doesn’t always work.  I don’t always get the email posts, some of them make it to spam.  Not all of my faves are on Foodbuzz and a postit note by my monitor isn’t efficient for me.  Google reader is OUT, Network Blogs isn’t compatible with my personality and WordPress limits me to only my WordPress favorites.

{SIGH}

My solution:  Since I have set up the links on my favorites (to the right of this post) to open in a new window I can go off of my very own list!  And as far as new readers that are not yet on the list, I can click on their link in the comments.  THAT works for me!  YAY!  HOORAY for efficiency!  No matter what the host, platform or social media preference I can keep track.

What is your best way to track your favorite blogs?

I asked for something on my Facebook page last week and if you have already liked the Try Anything Once page you may have seen it.

I would like for all my blog friends to submit bread recipes to me via email. A recipe that you’ve been wanting to try or a technique you’ve never heard of.  A bread recipe that really gets your attention!

I want to try new recipes, learn new techniques and flavor combos for bread and maybe I’ll screw a few things up so you all can learn a thing or two from more of my mistakes! 🙂

The purpose behind this is to learn more about bread baking but I am really looking for a way for us to interact with each other on a more personal basis as fellow bloggers.

I would like for both of us to coordinate posts about the recipe on the same day so we can link back to each other and show what attracted you to the recipe, your experience or aversion to bread baking and my findings when I attempted it! 🙂

Submit away!  I’d love to see what you have!  Even if you are a great bread baker, I’m up for a challenge.  I’ve had a couple submissions and I can’t wait to start trying this out!

As you know, my go to recipe is Artisan Bread.  Yes, I still make many loaves every week and my friends are always excited when I bring a basket covered with a fresh towel.  (That means fresh bread.)  I added a couple ingredients thanks to an inspiration from my friend Jennifer and the combo turned out amazingly well!

Follow this artisan bread recipe, add 1/8 cup or more minced garlic and about 3-4 tablespoons of dried rosemary and let it sit in the fridge at least 24 hours.

I can’t wait to see what you find!

Outside the Box Peanut Butter Bread Pudding Served Cold

I love it when people think outside of the box and I really love it when the idea works.  Does cold bread pudding work though?

I’m not ready to let go of peanut butter month yet, so here is one final post that I just had to share with you.

Another Food Network show I love to watch is Sugar High.  I am known for my sweet tooth, in fact people say, “Oh I bet Dionne would love this!  She has such a sweet tooth!”  Cookies especially.  Cinnamon rolls mostly.  Cake with frosting of course.  Lindsay’s blondies (any of them) and Kita’s Maple French Toast and Bacon Cupcakes, which are on my to do list. 🙂

Anyway, I like to watch Sugar High.  One place that caught my attention is Shulzies Bread Pudding.  Sarah created these bread puddings that are served cold instead of the traditional warm and dripping with gooey frosting.

I had some leftover cookies from Thanksgiving and I had to hide a few so I could put together my attempt at a replica of one of Sarah’s creations.

I baked a fresh loaf of bread, chopped up some cookies and started to think about how I was going to pull this off.  Fortunately, Sarah allowed the Food Network to share a recipe for me to go off of!

A few things Sarah mentioned she uses in her bread pudding is fresh bread (instead of not-so-fresh) and if I remember correctly she doesn’t soak it ahead of time and she doesn’t serve it warm.  If my memory serves me correct, after baking she puts the bread pudding in the fridge overnight.  Hmmm.  Curious.

I would never imply that I could come close to something she has taken much time to perfect but I merely wanted to taste for myself what cold bread pudding made Sarah’s way tastes like.

After letting the bread pudding sit in the fridge overnight, she breaks it up into pieces and scoops it into serving dishes.  That’s pretty much what I did.

For my recipe I used fresh bread, chopped cookies and peanut butter as the stars of this dessert.  After baking and cooling I tasted my bread pudding cold.  It was…different.

Letting it sit overnight was fine, I crumpled the bread pudding and I could see pieces of the now soft cookies looking up at me.  So I bit one.  I’m not a huge fan of the texture, but I don’t think I got it right.  Sarah’s bread pudding wasn’t solid when she took it out of the oven (again, if I remember right) and mine was so I think mine is more firm.  Not gooey.  Boo.  😦

When I tasted mine I was soooooo disappointed that I don’t live anywhere close to Schulzies.  [sigh] I will never get an accurate opinion this way! And I didn’t like my bread pudding.

But I never give up.  Never.

I sprinkled chocolate chips into the bread pudding mess, scooped it up the best way I could into little serving dishes and I tasted it.

My less-than-par bread pudding was quite different with the hard semi-sweet chocolate chips!  I loved the soft texture of the bread and the firmness of the chocolate.  Win!

Since it’s a known fact that most bread puddings need a frosting to make them complete I crossed my fingers hoping I could take this over the top.

I mixed 1 tbsp. Nutella, 1 tbsp. softened cream cheese, 1/2 tsp. vanilla and 3/4 cup powdered sugar with a wisk until smooth and I drizzled it over my poor bread pudding.  I crossed the fingers on one hand and I spooned a bite with the other…

Gourmet.

Somehow the Nutella really brought out the peanut butter flavor of the bread pudding, the chocolate gave it the much needed textural contrast and the sauce brought this b. p. together in perfect harmony.

I can’t make a good cold bread pudding like Schulzies, but I can make an impressive substitute good enough to satisfy curiosity.  Still, it’s not the real thing….

But it will have to do.

Here are my modifications for cold bread pudding:

  • The bread recipe I baked for this bread pudding is here.
  • I used two bread loaf pans to make this bread pudding and split the ingredients.
  • I used a total of 1 1/2 cups of brown sugar and 6 eggs for the liquid mixture in addition to the other ingredients.
  • For the peanut butter rendition mix 1/2 cup peanut butter into the wet ingredients and wisk it together until there are little peanut butter clumps in the mix.
  • I added 1 cup of chopped cookies per loaf pan.
  • Don’t forget to add the chocolate chips right before serving.

You can find the recipe for Celestial Chocolate Chunk Bread Pudding here.

If you are even close to Venice California stop by Schulzies and try some of Sarah’s bread pudding and tell her there is a lady in Washington she doesn’t even know that is a big fan of hers! 😀  I want to try the Cookies N Cream Dream, the Eggnog Experience and the Gracious Grasshoper Cookie!  I’m really curious about the Biggie’s Figgie Pudding too.

I am not being compensated to endorse Schulzies or any other entity.  I am just giving credit where it is due and sharing with you something that I cannot yet try.  My knockoff doesn’t cut it.

Is there something you’ve seen lately that you wish you could recreate just to see what it might taste like?

Raisin Bread for Raisin Bread Month

(Don’t run away if you hate raisins there are alternative options in this post…)

I have a treat in store for you if you like bread!  I know I’ve been on a peanut butter kick lately since November is Peanut Butter Lovers Month, but it’s also National Raisin Bread Month. 🙂

I dislike raisins and we usually have an understanding.  If they don’t hurt me I won’t hurt them.  We live in harmony with one pretending the other does not exist.

Raisins belong underfoot and should be squished as they are easily mistaken for something that should be stepped on.

One way to get me to consume raisins is to soak them in Grand Marnier. 😀  Aaaaaand down the ‘ole hatch they go!

My friend Lucy and I both love to cook.  And bake.  And cook some more while we bake.  We’ve made pasta, cookies and we’ve even made bread together.  Yes, bread.

She had some acorn squash lieing around and since I had my flour supply (I travel with basic baking ingredients just in case) so we went ahead and came up with our own bread recipe. 🙂

This acorn squash bread is moist and delicious with a slight resemblance to a brioche and you can’t even taste the squash but it does make a difference.

The alteration that I made to the Acorn Squash Bread is simple and although Lucy was not with me when I did it, she totally inspired it.  In honor of National Raisin Bread Month [eek] I soaked 1 cup of golden raisins in Grand Marnier.  After bringing the Grand Marnier to a boil on the stove top I let the raisins marinate and reconstitute a bit before adding it to the spices and bread dough.

I hope you enjoy our recipe for Acorn Squash Bread and Raisin Bread!  Acorn squash is now my most recent obsession as I roasted eight of them last week and I have 6 in queue for this week.  I even substituted pumpkin when I made Kita’s Gingersnap Spiced Mini-Pumpkin Pies for Thanksgiving and it tasted incredible! (I didn’t get photos but this recipe is absolutely delicious and you MUST at least go take a peek!)

Tip on Kneading Bread:

Knead your dough in a large bowl instead of on your counter.   No scrubbing the counter and your dough is portable so you can move it to different surfaces to get the best leverage for your height so you don’t tire as easily.

Before I share our recipe I want to thank Lucy for being such an inspiration in the kitchen as well as in other parts of my life.  This would not have been successful without you.

Acorn Squash Bread

Created by Lucy & Dionne

Pre-bread sponge

1/2 tsp. yeast

1/2 cup flour

1/4 cup + water

Combine to make a thick batter and set aside for at least 30 minutes.  You will need half of this pre-bread sponge per loaf that you make.  For easier kneading, the following directions are for one loaf of bread.

Ingredients

1/2 pre-bread sponge

2 eggs, beaten

1/2 cup room temp water

1/2 stick butter cold, cut into pieces

1 tsp. active dry yeast

1 tsp. salt, recommend Alaea Hawaiian sea salt

3 tbsp. honey

4 cups flour

1/2 cup roasted, pureed acorn squash

In large mixing bowl add the 1/2 pre-bread starter, beaten eggs, water, yeast, salt and honey.  Mix together and let it sit for at least 20 minutes until the yeast looks dissolved and a little foamy.  Add butter and squash.  Mix together to combine ingredients, but it doesn’t have to be completely mixed.  Just give it a few good stirs.  Now add flour.  Combine all ingredients with a spoon until it appears as combined as it will get on its own.

Now it’s time to get dirty.  With washed, thoroughly rinsed and dry hands dig in and reach under the dough turning to be sure there are no puddles of wet or clumps of dry ingredients hiding.

Begin to knead the dough inside the bowl by taking dough from one side and folding it onto itself.  It will break apart, it’s ok.  Fold dough into itself and press with the heel of your hand.  If you need to adjust the height of your bowl, place it on a sturdy surface that is the correct height for your bowl.  Perhaps try sitting and putting it in your lap.

When dough is together in a ball, knead for about 10 minutes.  Dough should be fairly wet and feel sticky, but not leave any dough on the bowl or your hands.  Add small amounts of flour if pieces are sticking to your hands or the bowl and continue to knead.

If you had way to much fun kneading to stop now, finish this loaf and begin another with the other half of pre-bread starter. 🙂

Once you have finished kneading the dough, place in a lightly oiled bowl and cover.  Let it rise in a warm place for 2-3 hours.  Then gently de- gas the dough and form into a ball pulling the sides of the dough underneath.  Let it rest for 15 minutes.  Now shape dough into a rectangle with your hands or using a rolling pin.  Roll dough up like a long cinnamon roll, pinching the ends and tucking them under the loaf.  Don’t stress perfection, just get it done.  Place in a lightly buttered or greased loaf pan and allow it to rise until nearly doubled.

Bake at 400 degrees for about 45 minutes until top is a nice rich brown color and when you tap on the bread it makes a hollow sound.  Brush with cold milk while still hot.

Bread Tip:  Brushing cold milk on a hot loaf will soften the outer crust.

Raisin Bread

Make dough for Acorn Squash Bread dough.  After dough has just formed add 1 tsp. ground ginger, 1 tsp. ground cinnamon, 1 cup of golden raisins reconstituted in Grand Marnier or water, draining excess liquid before adding to dough.

Add flour in small amounts such as 1/2-1 tbsp. at a time if dough is too wet.  Knead to combine until dough is wet but does not pull off and stick to the bowl.

Follow directions for baking Acorn Squash Bread.


Ever since I tried kneading my dough in the mixing bowl, I found out I love it even more than using my electric mixer!  I can get dirty and not get in trouble and I can really feel the dough. 🙂

I have made bread at least once a day every day since I started that new method for kneading.

Give it a try and see if it motivates you to make bread by hand!  Remember you can always email me at yourstrulyewalani at gmail dot com if you need a pep talk.

P. S. – Please don’t send me spam or I’ll be very disappointed.  After all, not all Hawaiians like spam!

Are there any cooking or baking tips that have made it more pleasurable for you to execute your favorite recipes?


October Recap – Fall Recipes [video]

Links to recipes featured in the video are listed below in no particular order:

You can find the link for
Lora from Cake Duchess Vegan Brownie Recipe here.

You can find the link for
Raven from Ravie Nom Noms Apple Bread Recipe here.

You can find the link for
Suzi from Cookings Good Garbanzo Bean Meatless Meatballs here.

You can find the link for
Ethan from Tastes Better with Friends Pumpkin S’Mores Recipe here.

You can find the recipe
Turkey Burger Sliders & Homemade Buns here.

You can find the recipe for
Roasted Pumpkin Seeds here.

I want to wish all of my friends that are attending the Foodbuzz Festival this weekend a safe trip and happy socializing!  I wish I could be there with you. 😦

Hunger Strike Day 1, Turkey Burger Sliders & a Giveaway!

Here we are, ready as we will ever be to start another week.  🙂  This is the day I have decided to share some news with you.  I am making a commitment to you, my family and the families in my community to make No More Hungry Nights an official non-profit organization within the next 12 months.

You may have heard me mention No More Hungry Nights before, but to some of you this may be all new information.

I started a Facebook page nearly two years ago and called it No More Hungry Nights.  When I learned that there are families in my community who are going without food on a regular basis I had to do something.  Some of the students at school go without food during school breaks because they do not have access to the free breakfast and lunch that the school provides for qualifying children.  Does this sound like something that should be forgotten?  This situation hits a little too close to home for me to blow it off.  Like me, you may have a home of your own with lots of food in the pantry and maybe even family nearby that makes sure you have more than what you need.  But what about the people that don’t?  Or that can’t say that for themselves and their children??

I’m not asking you to share my opinion or my passion for this, but I am asking you to be aware and acknowledge that this does happen.  What you do about it is up to you.

Does it sound a little far-fetched that there are people going hungry these days?  Maybe that’s why this news came as a shock to me, but believe me it happens.  Want to hear something else?  There are cities and towns within minutes of my house that are far worse off.

The purpose of the No More Hungry Nights Facebook page was to gather donations of food and household supplies for families in desperate need.

I don’t look at this as “charity”.  I see this as a chance to just get things done.  To extend a gesture similar to taking a hot meal to a sick friend.  Support.  Encouragement.  You know, that sort of thing. 🙂

New business cards! 🙂

It’s great that we can supply some food and a few household supplies but I feel like we can do so much more and one day provide a more permanent solution.  After all, there is no way I could gather enough donations to help even half of the people who need it.  That is why I am on a mission to make it official so I can donate profits from my company towards this cause and anyone else will be able donate too!

To raise awareness of this, starting today I am going on a Five Day Hunger Strike.  That means for 5 days I will eat what is on the breakfast and lunch menu at school and that is all.  No dinner.  This is a reality that some kids live on a daily basis and if you were a child once you might be able to imagine what it would be like to live like this, or perhaps you experienced it in real life?

My Breakfast. (Minus the milk!)

Please show your support by leaving a comment here or on my Try Anything Once Facebook page! 😉

Now before you go rushing to leave me some comment love, I wanted to share something with you!  These turkey burgers have become a favorite in my family since they stay nice and moist.  Don’t forget the homemade buns, these are so good that instead of buying a cheap ‘ole bag-a-buns at the store I end up slaving over these by hand whenever we want burgers or sandwiches with buns.  🙂  (Maybe I just like making bread?)

Homemade Slider Buns

Before I give you the link for the homemade slider buns I need to share my adaptations with you.  First, instead of 6 buns I divided the dough into 12 so they would be small slider buns.  Second, if you can get Alaea Hawaiian sea salt get it.  It really kicked the flavor up a notch!  Third, I brushed cold milk over these buns when they came out of the oven so the top would stay soft and springy!  For the link to these buns please click here.

Turkey Burgers

Ingredients:

2 pounds ground turkey

2 tbsp. liquid smoke

salt & pepper to taste

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

1 egg

1 tsp. chives

2 cups of panko bread crumbs (approximately)

1 quart chicken broth

olive oil

Combine ground turkey, liquid smoke, salt, pepper, garlic powder, onion powder, chives and mix with your hands.  Add spices if you wish at this point.  When it is all mixed add egg and panko, mixing once again until bread crumbs are incorporated.  If the meat holds its shape you are ready to form your patties.  Preheat your pan with olive oil and cook your patties over medium heat.  When the patties are halfway cooked through, flip and add enough chicken broth to cover the bottom of the pan.  Add chicken broth every time you flip your patties or add new ones, and when you add the broth pour it over the burgers almost like you are basting them.

Slaw

Ingredients:

1 head of purple cabbage

1/2 head of green cabbage

1 1/2 c. shredded carrots

zucchini or any seasonal vegetable cut julienne style

2 c. mayonnaise

4 tbsp. apple cider vinegar

2 tbsp. olive oil

4 tbsp. honey

1 tsp. onion powder

2 pinches of salt

2 pinches of pepper

Combine mayonnaise, apple cider vinegar, olive oil, honey, onion powder, salt and pepper and whisk until smooth.  Taste and add additional seasoning to taste.  Slice your cabbage into small thin pieces and add your carrots.  Add dressing and toss until coated.  Allow slaw to rest in the fridge for at least 30 minutes before serving.

To kick-off this Hunger Strike, I wanted to have another giveaway starting now and ending next Sunday October 30!

This is a little something I found in a little gift shop and I just had to have it for a giveaway.

I tucked it away waiting for the right moment to present it and this seems to be it. 🙂

To be entered in the giveaway, I only ask that you:

  • Leave a comment.
  • Share this post using your favorite method:  Facebook, Twitter, email, etc.  Tell me how you shared it in your comment.
  • Like the Try Anything Once Facebook page.  I’ll share updates about NMHN once in awhile and keep you in the loop!

The winner will be chosen by our old fashioned method of picking names out of a bowl and will be announced next week.

Thank you so much for your support.

How To Bake Bread Tutorial [Video]

I have some VERY exciting news to share with you!  We have just uploaded our very first YouTube video! 😀

Thank you in advance for all the comment love, likes and subscriptions. 😉

In honor of this event, I would like to announce a giveaway!

As many of you know, I swear by Alaea Hawaiian Sea Salt in my breads and my cooking.  The winner of the giveaway will receive one 16 oz. bag of Alaea Hawaiian Sea Salt! The giveaway starts now and ends Friday October 14, 2011 at midnight PST. I’ll announce the winner next week!

All you need to do to be entered is share this video with at least one person and leave us a comment on YouTube. 🙂

I have gotten MANY requests to “show” people how to bake bread that I decided to create a video that can be shared with anyone needing basic bread instruction.  This is also good practice for enhancing my marketing skills for my business and future non-profit organization!

I noticed a couple of “glitches” that did not show in all of my tests and editing so I have a lot of room for improvement.  If nothing else, it’s informative and dare I say…engaging?

Thank you all for your support!  Don’t forget to leave a comment on YouTube to be entered into the giveaway!

For the link to the recipe just as I found it please click here to visit A Culinary Journey with Chef Dennis!