The Ultimate Cheddar Bacon Biscuits

IMAGINE ~  A light, fluffy, pillowy-soft biscuit; buttery and loaded with sharp cheddar flavor.  One bite and your mouth sings, "Where have you been all my life?"  Just when you think it can't get any more marvelous, your teeth sink in to the crispy bacon bottom and the angels sing!  

Well, I'm delighted to tell you that after much experimentation, tweaks and revisions, such a biscuit is possible -- And not only possible, but downright easy and ready to eat, from pantry to table in 20 minutes!

Not a disciple of the cult of bacon?  That's okay, really.  While it's often said, "Everything's better with bacon" (and I'm usually inclined to agree), these biscuits will transport you to another level of culinary consciousness even without the bacon.  

Try them.  Then try not to dream about them....I dare ya.

Ultimate Cheddar Bacon Biscuits

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon granulated sugar

1/2 teaspoon salt

1 teaspoon smoked paprika*

5 oz. grated sharp cheddar cheese

1 cup buttermilk

1/2 cup salted butter, melted and cooled slightly

3/4 cup crumbled cooked bacon

Preheat oven to 475. 

Step 1:  Spray a standard muffin pan with non-stick spray.  Divide crumbled bacon between the twelve sections of the pan.  Set aside.

Step 2:   In a large bowl, whisk all the dry ingredients to combine.  Stir in the shredded cheddar.

Step 3:  In a medium bowl, combine cold buttermilk and melted butter.  Stir until the mixture thickens and small butter clumps form.

Step 4:  Add buttermilk mixture to the dry ingredients and stir with a rubber spatula until just combined, and dough begins to pull away from sides of bowl.  This will yield a thick, sticky ball of dough.

Step 5:  With a 1/4 cup capacity kitchen scoop, scoop a ball of the cheddar dough into each section of the muffin pan.

Step 6:  Bake for 12 minutes.

Step 7:  Remove from pan and cool for 5 minutes.  Best when served warm.

Enjoy!

* Smoked Paprika can be found in the spice aisle of most grocery stores.  

Most grocery chains carry the McCormick brand in the glass bottles.

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CANVAS COLLAGE WREATH -- AN HEIRLOOM DIY

Looking for a unique way to display your

old family photos?  

I feel blessed that relatives on both my side and my husband's took special care to keep and preserve family photographs. I like to incorporate the photos into my home decor where they can be appreciated every day.  While sorting through photos a while back, I began to notice a common thread -- both my husband's family and mine, for as far back as we could see, enjoyed the company of a family dog.  I've had the photos of our ancestors and their dogs sitting in a little basket, knowing that I'd find the perfect project for them some day.  Enter the Canvas Corp. Canvas Collage Wreath project:

After she attended the Craft & Hobby Association show in March, my friend Holly of 504 Main introduced me to the incredible line of crafting products available from Canvas Corp.  In April I jumped at the opportunity to enter my "Family Timeline Banner"(click HERE for the tutorial) in Canvas Corp.'s banner contest.  As an honorable-mention , I received a creative treasure trove of supplies from Canvas Corp.  Holly and I recently got together with our Canvas Corp. supplies and put our own unique spins on the memorable wreath that was featured by Canvas Corp. at the CHA Show.  

This is the inspiration piece from the Canvas Corp blog,

designed by Sonya Bookout.

The Canvas Collage Wreath is an easy and beautifully original way to showcase heirloom photographs in your home.  You can see Holly's beautiful Family Heirloom Wreath HERE.  For my subject of "Dogs' Life" I was able to incorporate family photos, highlights from an old Kennel Review Magazine, postage stamps, and most sentimentally, the collar and tag from our Spencer, who left us for doggie heaven last year.  

The project can be adapted to any theme and provides a rich canvas with which to collage your photographs, keepsakes and memorabilia.  Here's how it's done:
 

CANVAS COLLAGE HEIRLOOM WREATH

Materials

Assorted Stretched Canvas & Burlap from Canvas Corp.

I used (4) Canvas 6x6, (4) Burlap 6x6, (2) Canvas 4x4, (2) Burlap 4x4, (2) Canvas 2x2, (2) Burlap 2x2

For Background Pieces: Assorted Scrapbook Papers

I used the "Black & Craft Mini Dot Reverse" scrapbook paper and the "Chocolate & Ivory French Script" handmade paper from Canvas Corp.

Photographs & Ephemera

3D keepsakes

Inkjet Canvas Paper

Holly purchased ours at Office Depot

Sharp Scissors

Tacky Glue or Fabric Glue

Distress Ink, Vintage Linen

E-6000 Industrial Strength Adhesive

Staple Gun

Step 1:  Lay out your canvases.  

Step 2:  Trim and lay out background pieces.  

Step 3:  Scan, size, and print photos in draft, on regular paper.

Play around with the layout of your photos and ephemera, resizing and reprinting until you're pleased with the mock-up.

Step 4:  Add keepsakes and dimensional elements to the layout.

Step 5:  When you're pleased with your layout, and have settled on the final sizes of your images, print them on to inkjet canvas paper.  Even for the dictionary pages, I chose to scan and print on canvas rather than using the original paper.  To conserve materials, fit as many images on to a sheet as possible.  Trim the pieces with sharp scissors.  Optional -- antique the edges of each image with a Distress Ink pad.

Step 6:  Replace the draft photos with the canvas images.  If you're happy with the look and layout, adhere background papers and canvas images to the stretched canvases using fabric or tacky glue.  Then, adhere the heavier elements using E-6000.

Step 7:  Antique the sides and edges of the canvases using a Distress Ink Pad. 

-- Allow an hour for the images and glue to cure before moving on to the next step--

Step 8:  Attach the canvases to one another using a bead of E-6000 adhesive where sides meet.  Allow several hours for adhesive to cure.

Step 9:  Flip wreath over.  Reinforce the seams between canvases with the staple gun.  This will give the wreath more stability.

Finished!

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Spring Crafts, Recipes & Entertaining -- A Little Birdie Told Me No. 17

Welcome to 

"A Little Birdie Told Me..." Tuesday!

If you're here to share a craft, recipe or project post,

you'll find the linky and the specifics on how to 

join the party after the features below.

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Last week's party was full of inspiration,

deliciousness and creative ways to enjoy

the season!  Take a look:

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April Showers bring...
...April Shower Parties 
I was enchanted by every detail of this exquisite 
little party from Crossing the Bugger-Dixon Line

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April Showers bring...

...May Flowers

Represented here by the adorable

"Dirt Cups"

from The Seven Year Cottage

May flowers need...

...A proper flower bed

Eye Spy DIY shows you how to make

these Upcycled Spoon Garden Markers

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May flowers bring...

...Spring fruit

Fresh flavors 'spring' forth from the

Strawberry-Lemon Curd Tart

from Culinary Adventures with Camilla

Sugared Blood Oranges blossom atop this lovely tea 

cake from Fudge Ripple

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May Flowers bring...

...Spring birds

1.  O. Alouette shares the perfect tutorial for making precious little eggs from polymer clay.

2.  Rhinestone Beagle accompanied an inspiring wall art project with a paper mache bird craft.

3.  Homespun With Love shows how to transform simple craft eggs into beautiful robin's eggs.

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And let's be honest...

...Spring doesn't always

bring sublime weather

In fact, in many places around the world, 

Springtime can be downright cold and blustery.

So for those of us who embrace the spirit of the season,

but are still cranking up the heater every night,

you can keep your arms warm

and your fashion-forward

with the chic upcycling project from

A Nest For All Seasons

------------------------------------------------

If you've been featured 

(this week, or in a previous week)
feel free to grab a "featured on" button
from the sidebar.

------------------------------------------------

Now it's time to link-up and share your creativity!

<a href="http://www.rookno17.com"><img altsrc="<a href="http://i50.photobucket.com/albums/f335/sarahjmorriss/clipartgraphics5-1-1.jpg" target="_blank"><img src="http://i50.photobucket.com/albums/f335/sarahjmorriss/clipartgraphics5-1-1.jpg" border="0" alt="Photobucket" /></a>

Best way to download the full code for the button is to 

1)  click your cursor in the code box, 

2)  right-mouse click and "Select All", 

3)  right-mouse click and select Copy.  

You should then be able to paste the code into your sidebar or post.

Just 5 SIMPLE GUIDELINES:

1)  COMMENT  -- "Sign the Guestbook"
Please leave a comment letting me know that you've joined the party.
A comment is required
to be considered for a feature.


2)  FOLLOW

Be a "Follower" of Rook No. 17

3)  LINK-UP

Link-up the URL of a specific post --  craft, recipe, DIY project, or anything else you'd like to show-off!  Nothing is off limits, unless you're linking to a store or item that is for sale.

4)  POST THE BUTTON

Grab the code for the "A Little Birdie Told Me..." button (above) and add it to the end of your post, or on your blog side-bar.  I've noticed that sometimes button codes can go a bit wonky, so if mine gives you trouble, don't sweat it.  Just drop me a line and let me know.

5)  VISIT -- PAY IT FORWARD

Linky parties only work if we all do our part to support and encourage one another.
  Please visit the the two links that come before yours and let them know that you're visiting from "A Little Birdie Told Me..." .

Easter Breads from Around the World

Sweet holiday breads are part of the Easter traditions in many countries around the world.  I think it's a wonderful way to learn about the way other cultures celebrate the season by delving in to these recipes, and getting a "taste" of the unique ways in which the people of different lands commemorate the religious "rising".

So far, this year, my family and I have baked up Colomba di Pasqua, the traditional Easter bread of Italy.  We created a version filled with candied orange and bits of semisweet chocolate.  Sliced, toasted and served with honey drizzled mascarpone, it was divine!  

This past week, we enjoyed Hot Cross Buns, a tradition that hails from England, and subject of the popular nursery rhyme.  Our Hot-Cross Buns were filled with bits of dried apricot and were topped with a sweet cream-cheese cross.

Today, I was thrilled to come across two new recipes that I'm eager to try:

My paternal grandfather's people came from Germany, so the recipe for the German Easter bread Osterkranz from "Doberman's By the Sea" is a must try:

photo credit:  Doberman's By the Sea

My mother's family came from Bialystok, Poland, but unfortunately no recipes were passed down from this line.  So I was delighted when I found the recipe for Polish Placek at "Delicious Inspiration".

photo credit:  Delicious Inspiration

I may not be able to claim any Bohemian ancestry, but that's not likely to stop me from trying the recipe for Bohemian Houska shared with me by Debby over at "Just Breathe". 

photo credit:  Just Breathe

Do you have a special Easter bread tradition?  Please feel free to link-up below, or share your tradition in the comments field.  

Honey Almond Apricot HOT CROSS BUNS

Hot cross buns!

Hot cross buns!

One a penny, two a penny,

Hot cross buns!

If you have no daughters,

Give them to your sons

One a penny,

Two a penny,

Hot Cross Buns!

If you have, or have ever had a child in elementary school, the mention of "Hot Cross Buns" will likely conjure memories of the old folk tune piped off-key from a plastic recorder.  For many, Hot Cross Buns are also a traditional part of the Easter holiday.  These sweet buns, studded with raisins or currants are typically served on Good Friday and get their name from the symbolic cross baked into the top.

This year, I decided to try my own twist on the traditional hot cross bun and came up with the Honey Almond Apricot Hot Cross Bun.  This delicious little sweet bun has pieces of dried apricot in place of the raisins.  The rich broiche-like dough has just a touch of almond flavor which nicely complements the tart apricots and the honey-glazed cream cheese cross.  As the name insists, they are to be eaten hot, but can be kept in an airtight container for up to a week and reheated in the microwave for a treat on demand!

Honey Almond Apricot Hot Cross Buns

adapted from John Barricelli's classic Hot Cross Bun recipe

Ingredients

For the buns

12 tablespoons butter, melted and cooled, plus more for bowl

1 cup whole milk

1/2 cup plus 1 Tablespoon granulated sugar

2 packages (4 1/2 teaspoons) active dry yeast

1 tablespoon coarse salt

Zest of 1 small orange (I used a Clementine)

2 teaspoons almond extract

4 large eggs, lightly beaten

5 3/4 cups all purpose flour, plus more for dusting

1 1/3 cups finely chopped dried apricots

For the cream cheese cross filling

4 oz. softened cream cheese (not whipped)

1/4 cup granulated sugar

1 large egg yolk

For the honey glaze

3 Tablespoons honey

3 Tablespoons water

Step 1:  Generously butter a large bowl and set aside.  Heat milk in a microwave safe  bowl, or on a stovetop till it reaches 110 degrees on a kitchen thermometer.  Pour heated milk into the bowl of an electric mixer fitted with a dough hook.  On low speed, add sugar, yeast, salt, melted butter, zest and eggs.  Add flour and mix on medium speed until a soft, slightly sticky dough forms.  Continue mixing, scraping down sides as necessary, until smooth (about 4 minutes).

Step 2:  Add apricots.  Knead with the dough hook, on low speed to incorporate.  Turn dough out on a floured surface and knead briefly to evenly distribute the apricot pieces.  Shape into a smooth ball.  Place dough in the buttered bowl and turn to coat with butter on all sides.  Cover with plastic wrap and let rise in a warm place until doubled in size (about 1 hour and 20 minutes).

Step 3:  Line 2 baking sheets with parchment paper and set aside.  Turn dough onto work surface.  Knead briefly and roll dough into a log.  Cut log in half and cut each half into 12 equal pieces.  Shape each piece into a tightly formed ball.  Place 12 pieces on each baking sheet (2" spacing).  Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size (1 1/2 - 2 hours).

Step 4:  Preheat oven to 375 with racks positioned in the upper and lower thirds of oven.  Prepare cream cheese cross filling by combining the softened cream cheese, sugar and egg yolk in the bowl of an electric mixer until smooth.  Place filling in a pastry bag or plastic sandwich bag and snip a small piece from one corner.  Pipe crosses over the surface of each bun.  Place pans in oven and bake for 10 minutes.  After 10 minutes, rotate pans, and bake for 5 more minutes.   

Step 5:  During this baking period, prepare the honey glaze by heating the water and honey until honey has completely dissolved.  When 5 minutes have elapsed, remove pans from oven and lightly brush each bun with the honey glaze.  Return to oven and bake for an additional 5 minutes.

Enjoy warm!

Store in an airtight container for up to a week.

Reheat in microwave before serving.

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