Inside Your Cupboards

Join me for Egg Roll in a Bowl on Saturday’s live today. A 20 min favourite in this house. And one of the cheapest dinners ever too!

Saturday’s live Cauliflower Shepherds pie

Here is the finished blueberry cranberry purée on the last big pancake. Sooo delicious! Wow. I highly recommend the blender and making this yourself. It just might make it to family fav status! Message me to get your blender on sale today or if you have questions. https://m.me/shelly.witzke

Saturday’s live with freshly ground wheat pancakes and fresh berry purée too! Happy Easter. Join me in my kitchen this morning. Questions? Message me at https://m.me/shelly.witzke

Welcome to my Pampered Chef kitchen for Saturday’s Live. Today is Taffy Apple Pizza done with tools for 2021 !

Saturday’s live! Another throw back 25 years. Who remembers the Cool Veggie Pizza?

Saturday’s live! Focus on the pantry today!

Can you see those begging eyes?? He knows too well what fresh bread tastes like. He’s thieved it out of drawers and off the middle of the island before.

Saturday’s live #cravebreadweekend Artisan bread and potato buns!

It’s dough day!! #cravebreadweekend

#cravebreadweekend #ingredients You'll woo their hearts, I promise! If you're following along in a couple of minutes, here are the ingredient's you'll use. For slow rise "artisan" bread:... 3 cups (390 g) all purpose flour (I used organic unbleached. It doesn't really matter though) 1 tsp rapid/quick-rise/instant yeast 1-1/2 tsp salt 300 mL water For mashed potato buns: At least 1 hour in advance of Friday at 8pm, cook 1 small russet or white high-starch potato in water until well softened, approx 10-15 min. Drain but save 3/4 cup cooking liquid. Mash the potato well to make 1/2 cup with no lumps. Let liquid and potato cool. 1/2 cup mashed potato (see advance prep above) 3/4 cup reserved potato cooking liquid (see advance prep above) 3 tbsp vegetable oil or melted butter 2 tbsp sugar 1 tsp rapid/quick-rise/instant yeast 1-1/2 tsp salt 3 cups flour Friday evening, you'll need a medium sized bowl with tight fitting lid or food wrap (I use the stretch-fit silicone lids for the glass bowl) mix n scraper or other silicone scraper that is strong enough to stir a sticky dough. Saturday morning, you'll need: parchment paper for "artisan" bread additional flour for sprinkling preferable in a shaker for artisan dough additional vegetable oil for the counter for the potato buns the same mix 'n scraper a cereal bowl to rest the bread in parchment while proofing a cookie sheet / stone pan to bake the potato buns in a RockCrok Dutch Oven or Enamelled Cast Iron Dutch Oven (Pauline Kromhout if you have the RockCrok Everyday, try using foil on top to fashion a lid) Please ask your questions in the comments, and I'll do my best to answer you! The most questions are often about yeast. I buy Red Star (I forget the name so I'm guessing??) at Costco. It's enough yeast to make bread for an army, but it's really active and rises super well. I find by the end of a year, it's getting tired and less active. So I simply use more, or chuck what's left and buy a new package. If you have the brown little jar (Fleishmann's perhaps) or the packet, then plan to use slightly more yeast. The (low) risk of using too much yeast is it will run out of food and start to wane. I doubt this will be an issue for any of us. So when in doubt re the quality/activity of your yeast, just use more. Maybe double. Re buns.. you can crowd them into a square baking pan if you love soft pull apart sides to your buns. If you prefer individual buns, spread them apart onto a cookie sheet. Your choice of pan can have sides or not. They're not going anywhere! Grease your cookie sheet, use a baking mat, or parchment to prevent them from sticking. The dough can be used in a loaf pan to make a great sandwich bread or soft toast. My favourite is to spread buns with loads of cold butter and eat many at once. Here is a list of all the products I use to make my bread for all you Pampered Chef nerds like me: https://www.pamperedchef.ca/wl/EbcjVQ

yes! we have no stoneware...we have no stoneware today! So instead, we'll distract you with THIS. Yes. This! If you've had your eye on any of these three, please get yours in January while this offer lasts. https://www.pamperedchef.ca//in/shop/Sale/Electrics+Event

Butter Pastry for Saturday’s Live! Join me?!

See you at 8pm to make the dough and tmrw at 10am to deal with it!

Good morning. Welcome to Saturday’s Live. Today features salsa chicken wraps in minutes. Finished pics in the comments! Ontario is dominating our audience representation.. plus Quebec .. any more out of province viewers??

Saturday’s Live! And a Boxing Day Sale