Made-a-Move Monday #6

Yes, I “made a move” this week – and here it is.

Isn’t it amazing how several hours of work could end up looking like not much accomplished.  Kind of like when a husband comes home, sees a mess in the house,  and wonders what his wife did all day while he was busy working.  It is all of those behind-the-scenes little accomplishments that make the big show a success.

My blog was initially set up by my DH.  Now that I have a number of postings, I finally dug in to WordPress to figure out how to take it to the next level.  So, here is a glimpse into my hidden accomplishments:

  • The HoneyTreeBuzz now has a menu – not quite as functional as I intended as I made an incorrect assumption that the menu items would display in drop-downs  (my tech savy DH is planning on helping me change the “Theme” to one that will give me more versatility on that)
  • All of the HoneyTreeBuzz postings have categories and content for each category is planned out
  • Followed BloggingWithAmy’s advice on how to install and use a screenshot capture tool

More moves to come.

- DebBee

Fantastic Foccacia Bread

Made-a-Move Monday #2

This week I made Foccacia bread, per special request, for an event with over 100 participants.

As I want to do and give my best, I am posting my Foccacia recipe (on a more normal scale) here to share with you.  It takes a bit of work, but is soooooo worth it!!  Make a move to try it and Enjoy!

Equipment needed:

Stand mixer with paddle attachment, dough hook optional


  • 2 cups warm water (about 105 deg F)
  • 2 envelopes (4.5 teasp) active dry yeast
  • 1 Tbs sugar
  • 1/4 cup olive oil
  • 1/2 cup canola oil (or other oil of your choice)
  • 1 tsp. salt
  • 1/4 cup Italian seasoning
  • 1 Tbs crushed/ finely minced fresh garlic
  • 5 1/2 – 6 cups unbleached flour
  • Toppings of your choice (ie, Coarse Kosher Salt, crushed rosemary, sliced tomatoes, fresh garlic cloves, chopped red onion, pesto….etc.)


In mixer bowl, dissolve yeast and sugar in warm water and allow to proof (let it sit for 5 – 10 min).  Add olive oil, canola oil, salt, Italian seasoning, and garlic.  With paddle attachment, mix in 3 cups of flour – start at slowest speed and then increase mixer speed to medium to whip the dough until it begins to leave the sides of mixer bowl (approximately 7 – 10 min.)

Mix in 2 1/2 cups flour by hand or with a dough hook and knead until smooth.

Dough should be soft but not too sticky.  If sticky, knead a little more flour in.  Allow dough to rise until doubled in size either on lightly floured counter with large inverted bowl over it or in large bowl, covered (with plastic wrap or damp tight-woven towel) to keep dough from drying out.  Rising time will depend on warmth of location (approx 30 min to 1 hour).  If using regular active dry yeast (instead of quick rise), punch dough down and allow to rise again.

Divide dough to size desired (see below) and either roll flat with rolling pin or press out flat with hands to shape of pan.

Prepare pans by oiling them.  This recipe is enough for two 13 inch pizza pans.  Type of pan is up to you – the picture below is an 8″ square pan with just over 1 pound of dough (recipe would fill 3 of these pans).

Allow dough to rise in pans approximately 30 minutes (again loosely covered in plastic wrap to prevent drying – can oil the plastic wrap to prevent sticking).

Toppings: Put toppings on dough either before or after rising in pans (I do it after).

“Plain” Foccacia: First I lightly rub a little olive oil over top of bread dough. Sprinkle a little Coarse Kosher Salt and Crushed rosemary on top.  Using 2 – 3 finger tips, poke lots of ‘dents’ downward in dough.


Garlic/ Tomato Foccacia: First I lightly rub a little olive oil over top of bread dough. Sprinkle a little Coarse Kosher Salt and Crushed rosemary on top.  Press fresh garlic cloves (cut in approximately halves depending on size of each clove) down into dough.  Press thin slices of tomatoes onto dough.  Using 2 – 3 finger tips, poke lots of ‘dents’ downward in dough.

Other topping ideas:  Diced red onion, basil, thinly sliced and/ or roasted peppers, pesto, olives, ….

Bake breads at about 385 deg F until golden brown on top and slightly brown on bottom (approximately 20 – 40 min. depending on size, thickness and quantity in oven)

Cool on racks.



Apples for a Sweet New Year

Apples and Honey are a favorite treat for a sweet start to the Jewish New Year.

This Awesome Apple Cake recipe is a close 2nd!!  It is sooo easy and delicious – try and enjoy!!  (Recipe is adapted from the “One Bowl Apple Cake” recipe from the Can’t Believe it’s Kosher! cookbook from Congregation Beth Israel Sisterhood, Milwaukee, WI)


  • 2 eggs
  • 1 3/4 cups sugar
  • 2 heaping teaspoons cinnamon
  • 1/2 cup oil
  • 6 medium apples
  • 2 cups flour
  • 2 teaspoons baking soda

Preheat oven to 350°.  In a large bowl, mix the eggs, sugar, cinnamon and oil.  Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl.  Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.  Pour mixture into a greased 9″ x 13″ pan or 2 – 9″ round pans.  Bake for approximately 55 minutes.

A very Sweet, Happy, Healthy, and Successful year to All!!

- DebBee