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So does tumblr go down slightly less now?

I stopped using it after getting tired of the outages, I suppose a second chance is in order.

Easter Bunny Sale!

 Hop Hop Hop

A special just for followers - a special sale price on our big marshmallow bunnies AND up to 4 can ship for one price!  All orders over $20 (excluding shipping) get a free gift and all orders over $50 ship totally free.

Click here to order from my store

Great big marshmallow bunnies! Your choice of available flavors, the pictured ones are chili mango and double vanilla. The chocolate truffle is a neat nonfat take on the Easter tradition of chocolate rabbits, strawberry are fun and pink, vanilla is always a hit and matcha makes for a unique flavor the screams Spring. You get 1 of this big ol’ bunnies - they’re almost 6” tall. These guys come individually wrapped, too. Hurry, they’ll be hopping away soon :)


Dairy free, corn free, gluten free, egg free, no dye, no artificial flavors

Ingredients: kosher gelatin, organic evaporated cane juice, water, organic Tahitian vanilla bean, natural sea salt

Rosemary Flatbread

After rummaging and finding absolutely nothing that sounded tasty in the fridge, I decided to make a nice crispy flatbread.  These are so unbelievably easy and the dough can be kept in the fridge for about a week, used for breadsticks, flatbread, pizza, dinner rolls.  My measurements are probably less than precise, I generally measure things in the palm of my hand and in pinches!

Rosemary Flatbread Dough

2c AP flour

1/2c warm water

1tbs raw sugar or honey

Fresh rosemary or dried, to taste.  I use a handful.

1tsp salt

1tsp dry yeast

2 tbsp extra virgin olive oil

Optional:

1tbsp garlic paste

Balsamic vinegar for drizzling

Combine warm water and dry yeast in separate bowl or mug, set aside for a few minutes until it looks foamy.  Combine all dry ingredients, add the yeast mixture and knead until well combined and stretchy.  You can do this by hand, if you plan to do that I do recommend letting it rest once the ingredients are combined for at least five minutes before you start kneading … it’ll be way easier to deal with.  I just turn on my mixer and let it work for me.  Place in greased, large glass bowl and cover with a clean, slightly damp towel.  Put this somewhere warm to rest, I like to leave mine in the oven (while it’s off).  Check on it every 30 minutes or so, I’ve had unpredictable results with dry yeast before so am really not confident in giving a set time but it may be up to two hours.  Punch it down once it’s doubled (this part is always fun), turn onto a floured surface and tuck it into a ball-ish shape.  Turn the bowl upside down over it, leave it to rest 15-20 minutes while you preheat your oven to 400f.  Hey, I said this was easy, not quick.  :)  When you return your dough will be puffed once more, you can roll it out into a flatbread with a rolling pin or use your hands.  I like to cut it into four portions and make 4 smaller flatbreads, flattened with my hands.  By now your oven is nice and hot, toss cornmeal onto a large cookie sheet, pizza pan or anything else flat and oven safe. Place your flatbread, brush liberally with your olive oil and then bake until golden 10-15 minutes. 

Options: You can spread garlic paste on top of your bread after brushing your olive oil on for a deliciously garlicky bread.  I love having a drizzle of balsamic over the top right as it comes from the oven, it adds this wonderful tart note and enhances all of the flavors of yeast, rosemary and garlic!