Thursday, December 20, 2012

Cinnamon Crust Out of Extra Pie Dough

The holidays mean lots of gathering of friends and of course lots of delicious food! One holiday favorite is of course pie. Apple pie, pumpkin pie, pecan pie - whatever your personal favorite, you might have some extra pie dough sitting around. Instead of throwing it out, try my recipe for Cinnamon Crust!


This was my favorite treat as a child. When my mother made pies, she'd let me use the scraps of dough to make a delicious cinnamon-sugar pastry. My children and husband love this part of the pie. They gobble it down within minutes after it has cooled.

Cinnamon Crust
Pie dough scraps
Ground cinnamon

  • Roll out the dough, in whatever shape; it can be misshapen. Place the dough in a small pie plate.
  • Put small pats of butter al over the dough, then sprinkle with sugar and cinnamon.
  • Fold the edges up to make an envelope.
  • Dot with more butter and dust the top with cinnamon and sugar.
  • Bake at 350 degrees Fahrenheit for about 15 minutes, until the crust is golden brown and the sugar is bubbling.
  • Let cool, cut into small wedges, and enjoy!

girl eating

For a delicious pie dough recipe, try My Mom's Extra-Flaky Pie Crust Dough.

I hope everyone has a lovely holiday!


Thursday, December 13, 2012

Take Part in the Farm-to-Table Trend with Local Harvest

Long before the farm-to-table trend was fashionable, my mother sought out and cooked with the bountiful produce of the farmlands that surrounded our home in Portland, Oregon. Her love of fresh food grown by local farmers has stayed with me, so I was delighted to discover Local Harvest - an organic and local food website.


Local Harvest maintains the very best public directory of small farms, farmers' markets, and other local food sources nationwide. They also encourage consumers to establish direct contact with small farms in their local area - their search engine and online store does just that. By simply typing in your location and the produce you're looking for, Local Harvest will populate a list of farmers in your area selling that product - you can even buy it online! You can also find grass-fed meats, fresh flowers, organic health care products, Christmas wreaths, desserts, gifts, pet items, and other treats!

Visit for more information.


Friday, November 30, 2012

1st Annual Holiday Tradition Contest

Winter is a challenging season. The weather turns cold, inhibiting our ability to connect with others, at times making us feel isolated and alone. Winter is a time when we must make an extra effort to interact with our friends, family, and neighbors. This is why holidays, celebrations, and lighthearted moments of frivolity take center stage this time of year.

Practicing rituals and traditions is vital to creating and sustaining a well-lived life. The repetition of traditions and rituals helps us grow roots; it allows us to take part in a legacy spanning many generations. When we practice a tradition, we are in fact linking ourselves to the chain of human history, providing a continuation of the kind of life that humans have lived since the beginning of civilization.

Each individual has his or her own traditions and rituals that signify something special and unique. The winter months give us many opportunities to establish traditions that can last for generations. One of my own traditions is to make hot toddies and my mother’s Christmas sugar cookies when my family decorates the Christmas tree. I serve them in Rosanna Christmas mugs and dessert plates. I use the same mugs every year to start off the holiday season. I play a variety of Christmas music, including jazz renditions sung by Frank Sinatra and Ella Fitzgerald, and classical pieces by Luciano Pavarotti and Placido Domingo. For my family, this night represents the beginning of the winter holiday festivities. Together we transform the house, and when we’re finished, we find ourselves surrounded by the magical beauty of the holidays.

This led me to an idea for a contest. What are your unique family traditions for the holidays? Do you have a special recipe you always prepare for Christmas? A special hot drink you serve your children after coming in from a day in the snow? Maybe you have a special Hanukah menorah that’s been past down generation to generation. Do you celebrate New Year’s Eve with the same group of friends every year? I want to know! Tradition is the glue that binds us together and makes the holidays a time that everyone looks forward to celebrating.

Use your creativity to explain to me your traditions! Whether it is in a short essay (200 words or less, please!), in photos, or with a special family recipe, share with me your unique family traditions celebrating this time of year. I will choose winners personally. Join for a chance to win one of three amazing prizes!


The Rosanna Holiday Traditions Contest will start on December 1st, 2012 and end on January 5th, 2013. Winners will be announced shortly after.


  • First Prize: An entire set of the French Linens Collection
  • Second Prize: Les Fleur en Rouge teapot and set of 4 Mugs
  • Third Prizes: Les Fleur en Rouge pitcher and set of 4 Pressed Glass Goblets

Official Rules
  • Anyone, regardless of age or gender, is welcome to compete.
  • Contest begins on December 1st, 2012 at 12:00 AM PST and end January 5th, 2013 at 11:59 PST.
  • Submit up to four photos, recipe, or anything that conveys your family tradition, along with a short essay (200 words or less) explaining your tradition. Digital submissions must come as jpegs, around 4x5 inches, no less than 72 dpi and no more than 180 dpi.
  • When entering, make sure to include your name, city, and an email or phone number where we can reach you. We respect your privacy and will not give out any of your information.
  • Photos in hard copy will not be returned.
  • Rosanna, Inc. reserves the right the use and/or publish photos of your submissions however we see fit. Photos may be published on social media sites. Publishing does not necessarily constitute a winning entry. By submitting your photo, you agree to these terms.
  • Please email entries to
  • Mailed entries should be sent to: 
          Rosanna, Inc.
          Attn: Holiday Traditions Contest
          6755 East Marginal Way South
          Building B
          Seattle, WA, 98108

Good luck!

Warm wishes,

Wednesday, November 28, 2012

You're Invited to Rosanna's Semi-Annual Warehouse Sale!

Save BIG on Rosanna classics and overstock items, in addition to vintage furniture and collectibles. Lots of great gift ideas!

There's more:

  • Receive one raffle ticket for every clothing or food donation to benefit the Regina House - a Seattle food & clothing bank.
  • Receive one raffle ticket for every dollar donation towards Go Red For Women - a foundation supporting women's heart health.
  • Three raffle winners receive a big, fancy prizes (TBD).
  • Free Happy Christmas tote bag with purchases over $50.
  • Enjoy free coffee and Trophy Cupcakes while you shop!
Please note our warehouse store will be closed this week in preparation for this sale.

Location (in Georgetown):
6755 East Marginal Way South
Building B
Seattle, WA, 98108

Tuesday, November 20, 2012

My Thanksgiving Turkey

Turkey is the star of many Thanksgiving meals across the nation. It can be tricky to cook, especially the first time when many first-time Thanksgiving chefs are nervous. Follow my special recipe for turkey below and you're guaranteed a delicious bird the whole family will enjoy!

Rubbing the meat under the skin of the turkey with a flavorful paste of herbs, garlic, and prosciutto and letting it marinate in the refrigerator overnight ensures that it stays juicy as it roasts. Garnish the platter of sliced turkey with big branches of fresh rosemary and sage.

The size of the turkey will determine the number of servings. I would figure on 1 pound of uncooked turkey per person.

Cooking Chart

8 - 12 pounds (2 - 4 people): 2 3/4 - 3 hours
12 - 16 pounds (5 - 7 people): 3 1/2 - 4 hours
16 - 20 pounds (8 - 10 people): 4 1/4 - 4 3/4 hours
20 - 24 pounds (11 - 13 people): 4 1/2 - 5 hours

Rosanna's Special Thanksgiving Turkey

3 large sprigs fresh rosemary, stemmed
15 large leaves fresh sage
8 cloves garlic
1 tablespoon + 1 teaspoon coarse sea salt
4 slices prosciutto
1/2 cup extra-virgin olive oil, plus more for drizzling
1 organic, hormone-free turkey, preferably free-range, cleaned, giblets removed
1 large carrot
1/2 onion
1 rib celery
Fine sea salt
  1. Put the rosemary, safe, 5 cloves of garlic, 1 tablespoon of coarse salt, and the prosciutto on a board and mince them together. Drizzle the olive oil over the mixture and mince until the mixture is a thick paste.
  2. Place the turkey in a large stainless-steel, porcelain, or ovenproof glass roasting pan. Gently pull up the skin near the cavity and rub small spoonfuls of the herb mixture under the skin, pushing it all the way to the back of the breast. Make sure the breast is totally covered with the herb mixture. Put a heaping tablespoon of the mixture in the cavity of the turkey and rub it all over the inside. Put the carrot, onion, celery, and remaining 3 cloves of garlic in the cavity and sprinkle with the 1 teaspoon coarse salt. (The carrot and celery should be whole when inserted in the cavity with the half onion.)
  3. Rub the remaining mixture all over the top (breast) and bottom (back) of the turkey, as well as the legs. Generously season with fine salt all over the turkey and drizzle with more oil. Let the turkey marinate overnight.
  4. The next day (Thanksgiving), preheat the oven to 475 degrees fahrenheit.
  5. Roast for 20 - 25 minutes to brown the turkey. Lower the oven temperature to 325 degree fahrenheit and roast until the meat between the breast and leg registers 170 degrees fahrenheit and the thigh 180 on an instant-read meat thermometer, basting the turkey often with the pan juices to ensure a juicy turkey. The turkey is done when the drumstick moves easily and the juices run clear, not pink. Let the turkey rest, loosely covered with aluminum foil that does not touch the turkey, for at least 30 minutes before carving.
  6. Make the gravy (recipe below), if desired, then slice the turkey and serve.
Rosanna's Gravy

If your turkey-roasting pan isn't flameproof, transfer the drippings to a saucepan to make the gravy.

1 tablespoon unsalted butter
2 tablespoons all-purpose flour
Drippings from turkey, clear fat skimmed off
1/2 cup dry white wine
Sea salt
  1. In a small saucepan over medium heat, melt the butter, then whisk in the flour. Cook the roux, whisking frequently, until the butter is a shade darker, but not browned - about 1 minute.
  2. Whisk the roux into the drippings in the roasting pan or another saucepan set over medium heat and cook, whisking constantly, until the roux is incorporated into the drippings. Add the wine and cook until the liquid is reduced by three-quarters.
  3. Taste and add more salt if necessary.
  4. Serve in a sauceboat and drizzle the sliced turkey with the gravy before serving.
rosanna bowles


Wednesday, November 14, 2012

Set a Delightful Thanksgiving Table

Thanksgiving is almost here! Below are some of my favorite tips and tricks for setting a beautiful Thanksgiving table that will be sure to wow your guests.

thanksgiving table

  • Look to nature for an elegant, easy table. Use gourds in different sizes and shapes as a centerpiece, or try placing a sprig of wheat in each guest's napkin.
  • Use autumnal colors. Plates, glasses, and table linens in browns, greens, reds, and oranges make for a warm table.
  • Do you have a special family heirloom collecting dust in storage? Pull it out to add some tradition and nostalgia to the meal, whether it is with an antique gravy boat or silver serving tray.
  • Don't forget the candles! Everyone looks fabulous in candlelight and it adds to the cozy feeling.
  • When I am expecting a large number of guests, I always set my table with place cards. This cuts down on the chaos and can foster unexpected dinner conversations.

thanksgiving table

  • Try using food in your decor. Bowls and vases full of hazelnuts, Brazil nuts, and walnuts not only look lovely, but can be eaten throughout the day.
  • As fun as putting together centerpieces can be, try not to get carried away. Guests will want to see each other, so don't make your arrangements so large that they impede conversation and sight lines.
  • Try using vintage cloth napkins. You can go to your local antique mall and find beautiful, high quality pieces for very reasonable prices.
  • To create more space on your table, try a Thanksgiving buffet. This is also a great way to add more decor and warmth to your Thanksgiving. It also makes it easier for guests to go back for seconds!
  • Before the meal begins, ask everyone to go around the table and say what they're thankful for. It helps to remind everyone why they're gathering and what happy, fulfilling lives we really do have.


Thanksgiving is a time to give thanks for the bounty nature brings forth, but it is most importantly a time to share, to open our hearts, and to be generous as well as thankful for the generosity of others.

Have a happy and healthy Thanksgiving, everyone!


Friday, November 2, 2012

Falling for Pumpkins with Girly Obsessions

I've teamed up with Girly Obsessions again! This month I'm guest-blogging about my current Fall obsessions, and Girly Obsessions' is writing all about pumpkins! Take a look!

Hi everyone, it's Ashley here again from! I don't know about you, but this Fall has been flying by! October came and went in the blink of an eye and now we're in November, with the oranges of Halloween shifting into the browns and reds (and sparkles) of the upcoming holidays.

One of my favorite seasonal activities is taking a drive through the foliage to a local farm for apple and pumpkin picking. (I'm obsessed with all things pumpkin!) There is one in particular I go to every Fall after Hugh Jackman was spotted there a years ago. But, unfortunately, I never see him. Sigh. And this year my husband and I were about three weeks too late for picking anything, but luckily the farm had plenty of pre-picked stock for us to choose from! (By the way, I made sure to bring along my latest bag obsession, my Ink Blot Tote! It's light and roomy and perfect carrying all my fall goodies!)

So after leaving with a bag full of apples and mini pumpkins, and a few colorful mums, I came home to decorate for the season. Better late than never, right? And there is no reason the stash of mini pumpkins you bought need to be tossed out with the candy wrappers! They totally work as seasonal decor well into Thanksgiving. And one easy way to make them last, especially when they start getting a little funky, is to make them sparkle. A little glitter makes anything better, don't you think?

This is a very simple project that requires three things: a pumpkin, decoupage glue, and glitter. I used a combination of fine textured glitter in smoky quartz and onyx along with a coarse gold glitter. But the beauty of this project is you can use any color or texture glitter you like to match your style.

First, brush on the glue and then (generously) sprinkle on the glitter. I would do half the pumpkin, rest it on its side to dry, and then finish the other half. Then once it's dry, repeat the glue and glitter process to get full coverage. Finally, once the second coat is dry, add one last coat of glue to seal it all in. And then done! You now have sparkly pumpkins that will add an element of rustic elegance to your home for the holidays.

Tuesday, October 30, 2012

Halloween Treats

My mother made owl cookies every Halloween when I was growing up. Charming and delicious, they were always a hit with my friends. The dough is a basic refrigerator-cookie dough that is made ahead of time and can also be frozen. Children love to assemble and decorate these cookies, which features chocolate chips for eyes and a giant salted cashew for a nose to make up the perfect owl face.

owl cookies

This recipe makes a good-sized batch of large cookies for Halloween school parties or Halloween parties at home.

owl cookiesowl cookies


3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon sea salt
1 1/4 cups (2 1/2 sticks) unsalted butter at room temperature
1 1/3 cups sugar
2 large eggs
4 teaspoons vanilla extract
6 ounces semisweet chocolate chips, melted

Semisweet chocolate chips
About 18 whole roasted and salted cashews (or candy corn, if nut allergies are a concern)

  1. In a large bowl, combine the flour, baking powder, and salt.
  2. In another large bowl, using an electric mixer, beat the butter until soft. Continuing to beat, add the sugar slowly, then beat until the mixture is very light and fluffy. Mix in the dry ingredients.
  3. In a small bowl, beat together the eggs and vanilla, then add them to the dough a little at a time, mixing well after each addition.
  4. Transfer about one-third of the dough to a separate bowl and stir in the melted chocolate chips to make a chocolate dough. Shape the chocolate dough into a 10-inch-long log, working very quickly before the chocolate solidifies. Wrap in wax paper and put in the refrigerator.
  5. Roll out the remaining (vanilla) dough into a long rectangular shape as long as the chocolate log. Set the chilled chocolate log in the center of the vanilla rectangle and wrap it up so that a cross-section resembles a bullseye, with a vanilla out layer and a chocolate center. Wrap the log in wax paper and refrigerate until firm, at least 2 hours. (You can also freeze the dough for up to a month.)
  6. Preheat the oven to 375 degrees Fahrenheit. Butter 2 baking sheets. Place the chocolate chips and cashews in small bowls for easy access.
  7. Unwrap the logs and cut them into 1/8-inch slices. Join the two slices together by placing them side by side on a baking sheet and pinching them. Slightly pinch the two opposite sides of the rounds into pointy ear shapes. Place a chocolate chip upside down in the center of each chocolate eye, then embed a cashew into the center of the two joined circles. Repeat with the remaining slices, spacing the owls 2 inches apart on the baking sheets.
  8. Bake for about 10 minutes, watching closely, until lightly browned. Transfer the cookies to a wire rack to cool completely.
  9. Store the cookies in a large tin, with the layers separated by sheets of wax paper. Keep the tin in a cool place until Halloween, or freeze the cookies ahead of time. Be careful not to fill the tin too full to avoid breaking the two halves apart.
  10. Serve on a shiny black cake pedestal for a very spooky effect.
The owl cookies display on served on the Rococo Noir pedestals with the Dauphine candlesticks.


Friday, October 26, 2012

Slow Down With a Trip to the Country

I've teamed up with Lisa from Moore Minutes again this month! Stop by her blog to read all about her family's autumnal picnic.

One way to break up the hectic days of fall, with its busy schedules of school activities, sports events, parties, work, and homework, is a Saturday drive to a nearby orchard for apple picking or nut gathering. As young girls, my sisters and I would accompany our mother each fall to the orchards around Portland where we loaded baskets full of sweet, crisp fresh apples the Pacific Northwest is famous for. Mother would make them into applesauce - canned for use throughout the year, of course - and they'd appear all winter in her comforting baked apple dumplings and famous apple pies. Most varieties of apple store very well, and fresh, delicate slices would find their way from the cooler in our garage into most of our packed lunches.

Another favorite of my mother's were the delicious nuts grown in Oregon. There are those who love nuts and those who don't. We were nut people! There were always huge bowls full of multiple varieties of nuts and crackers ready for easy snacking. A vegan's paradise, Oregon offers a mind-boggling array of the delicious and vitamin-rich foods. Hazelnuts are grown there in great quantities, making Oregon one of the top exporters in the world. English walnuts and chestnuts were also sought out by my mother in the fall.

Gathering food from the countryside can be difficult in these buy times, but I believe that if we make the choice to make quality foods a part of our lives, the ritual of harvesting can be integrated into our routine. To be in touch with nature ensures us a food supply that will truly nourish our bodies and keep us connected to the earth.

Thursday, October 25, 2012

Ten Steps to a Successful Pumpkin Carving

To see my tips for having a more adult-oriented Halloween, stop by Taryn Cox THE WIFE to check out my suggestions.

1. Pick out pumpkins that are shaped well for carving, whether you prefer smooth globes for happy faces or misshapen blobs for monstrous visages.
2. Spread out old newspapers on a big table or on the floor and get ready to carve.
3. Have the following items handy:
     a. Large bowls for the pulp.
     b. Small bowls for saving the seeds.
     c. Large serving spoons for scooping out the inside of the pumpkins.
     d. Carving tools.
     e. Paper towels for wiping hands and cleaning off the pumpkin's face.
     f. Felt-tip pen for drawing the design on the pumpkin.
     g. Candles.
4. Draw a circle around the top that you will cut to open the pumpkin, making sure it is big enough to reach inside to clean the pumpkin. Alternatively, cut a hole in the bottom of the pumpkin; that way, you can easily light a candle in a candle holder or on a plate, then carefully lower the carved pumpkin over the candle - avoiding the timeless annoyance of lighting a candle through the top of the gourd.
5. Clean out the inside of the pumpkin thoroughly, taking out the pulp and separating the pulp from the seeds. Save the seeds for cleaning later and then roasting for a delicious fall snack!
6. Pick the side of the pumpkin that has the most personality. Sometimes dimples and imperfections on a pumpkin's face can add real character and individuality to a jack-o-lantern.
7. Sketch out the design of the face on a sheet of paper, then use a black felt-tip pen to copy the design directly onto the pumpkin.
8. Carve cautiously. Even if your child is mature enough to carve on her own, make sure to watch closely. If you have younger children, let them be the scoopers and the separators of the seed and the pulp (they'll have a grand time with the goop and gore), or put them in charge of drawing the design on the paper.
9. When carved, place your pumpkins outside near your front door. Make sure they are not exposed to rain or other elements, which could cause them to mold and break down more quickly. I use stools, benches, and small wooden foot rests to make different levels of display. If you have stairs that lead up to your home, place a pumpkin or to on each step leading to your front door.
10. Clean up the mess. Have a large plastic garbage bag nearby to throw all the pulp and discarded shards of pumpkin into. Save the bowl of seeds and take them to the kitchen.


One last thing: make sure to carve the pumpkin just before October 31st so they don't become moldy and collapse - unless that's the look you want! Three days is a good window of time to ensure fresh, crisp pumpkins that will hold up through Halloween evening.

Happy Halloween!

Monday, October 15, 2012

Embrace Sports as a Lesson in Living

I'm teaming up with Family Eats again this month for a blog collaboration. Pop on over for recipes on delicious after-practice and after-game snacks to keep your athletes healthy and well-fed!

kids playing soccer

Throughout their childhoods, both my daughters have played sports. Soccer, basketball, volleyball - whatever was in season, they played it. As part of a generation whose girls were not encouraged to be athletes, this was an adjustment for me.

When my eldest daughter's inaugural soccer season began, I was lost. I didn't know the game or the terms, and I went to her matches reluctantly. Each was scheduled for as early as possible on Saturday mornings at some far-off field that always took forever to find. The fall weather was inevitably cold and rainy, and those two miserable hours always ended with a sick little girl. Or so it seemed.

Then my second daughter began to play. By this time I'd learned the rules, and I found myself actually looking forward to the events as opportunities to connect with the other team parents. These gatherings helped me to feel like a part of a community of like-minded parents. Together we cheered our daughters to victory and comforted and encouraged them when they lost. And as if by magic, everything I thought had been out of my control changed. The match locations were closer to home, the weather was wonderful, and my daughter never got sick after a rainy game. Interesting what a change in attitude can do!

soccer team

The importance of teamwork, having tenacity in difficult circumstances, and a feeling of self-worth were only some of the valuable life lessons the girls learned during their time on the field and on the court. I'm so pleased that my girls are growing up in a society that doesn't bar them from certain activities because they are female. I revel in their triumphs and defeats, knowing they're learning invaluable lessons either way. I come away from those games inspired and motivated, knowing their futures will be bright.

soccer team

Children's sports activities are an important part of a child's education. They teach the child teamwork, discipline, and how to build solid relationships with other teammates and coaches. There is always some type of sport available during the year. Encourage your children to at least try a sport; no matter how athletically inclined they are, they will surely benefit from the experience of being part of a team and working toward a goal together, building a strong sense of what lies ahead for them in the adult world. Sports involvement is particularly beneficial to young women, as it can provide them with a feeling of empowerment and self-esteem.

Thursday, October 4, 2012

October is Breast Cancer Awareness Month

October is Breast Cancer Awareness Month. During the month of October a portion of proceeds from web sales will go to the UW Medical Center to help find a cure for this terrible disease. Together we can make a difference!

Save the Date!

More details coming soon!