A Thousand Words : Photo 4

Photo four: One of the coolest restaurants I've ever seen.  Couldn't afford to eat here though. It's at the Aria in Las Vegas (where hubby and I spent the weekend!)

Holiday Gift Project - Soap

I am not a soap maker.  This holiday gift project will not teach you to make real,  from scratch soap - I prefer to leave that to the soap professionals.  But regardless this was an easy project that pumped out lots of yummy smelling holiday gifts.

Supplies:

Soap Base: I used goat's milk base and got it at A.C. Moore

Essential oils

Tea

Oatmeal

Soap Form: 2' piece of 2" PVC pipe with (2) caps

Build the molds.

The hardware store should sell two foot lengths of PVC pipe.  I used 2" pipe.  The hubby cut mine in half for me, it can be done with a hand saw.  If you don't have one, ask someone at the hardware store top cut it for you.  When putting the end caps on I "greased" the pipe with dish soap first, don't make them too snug or you'll never get them off.  Line the molds with parchment paper before adding the soap.

Place the molds upright in large vases or mugs.  

Make the soap: follow the melting directions for the soap base your purchased.  I microwaved mine in throw away microwave save containers.  For the PVC molds - I used 16 oz of soap base for each.  Add all of your mix ins after the soap is melted.

I made two different kinds:

Bar One:

Goat's Milk Soap Base

Chamomile Vanilla Tea (1/4 cup of the dry tea)

Essential Oil - per package instructions

1/2 cup of oatmeal

Bar Two:

Goat's Milk Soap Base

Vanilla Chair Tea (1/4 cup of dry tea)

Vanilla Extact (1tsp)

Essential Oil - half of package instructions

After you add your mix in - pour into the molds.  It needs to set overnight.  When I was done, this is what I got:

I packaged them in glassine bags I purchased on Etsy.  And stuck them with my favorite Paper-Source Stickers stamped with a fun craft stamp.  I think they'll go over well this Christmas.

 Are you gifting handmade items this year? Please feel free to link a tutorial to your holiday gifts!

Cyber Moday

Today is the last day to take advantage of the 20% off sale at Miss Meghan Elizabeth

Coupon Code: givethanks2011

What I'm Pinning: Thanksgiving!

This time next year I hope to be hosting Thanksgiving in my home! for the very first time.  (we haven't moved yet.)  This is some of my tablescape inspiration from Pinterest:

Source: u-createcrafts.com via Miss on Pinterest

Source: williams-sonoma.com via Miss on Pinterest

Source: cottageandvine.blogspot.com via Miss on Pinterest

Source: blog.camillamolders.com.au via Miss on Pinterest

A Thousand Words - Photo 3

Photo 3: A Roasted Chicken (to get you in the mood for tomorrow, smell it already?)

Miss Meghan Elizabeth: Sale Details!

Recipe Review: Thanksgiving Dinner Rolls

If you're a Food Network fanatic like me, you know it is your go-to source for everything Thanksgiving.  That, and your trusty Joy of Cooking bible.

I was going to list all of my Thanksgiving favorites, but instead of overwhelm you on an already overwhelming holiday for a home cook I'm going to focus on just one recipe you NEED to take the time to make this year.  You will not regret it.  I've noted in bold below the added instructions if you're going to make these ahead.  I made them ahead last year, you can bake them straight from frozen and they come out just as delicious.  Now you don't have any excuses!  Make them today and bake on Thursday.

Parker House Rolls:

recipe by Alex Guarnaschelli - Food Network

Ingredients

• 1 1/4-ounce packet active dry yeast
• 1/2 cup sugar
• 7 1/2 to 8 cups all-purpose flour, plus more for dusting
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
• 2 cups whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 tablespoon kosher salt, plus more for sprinkling

Directions

Bloom the yeast.

Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.

Make the dough.

Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Let it rise.

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

Shape the dough.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

Cut the dough.

With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

Shape the dough.

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls.

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

Photographs by Jim Franco via Foodnetwork.com