Tag Archive: giveaway

The WonderMix Kitchen Mixer GIVEAWAY and My Multigrain Brioche Bread Recipe

WonderMix Kitchen MixerWhen I was offered the opportunity to try out the new WonderMix Kitchen Mixer in our farmhouse kitchen, I was thrilled. I have been using the company’s WonderMill Electric Grain Mill for several years now.  No matter how many times I use it, I am always astounded at how simple it is to use and how quickly it transforms the organic wheat berries I purchase through my local food co-op into beautiful, freshly milled flour. I couldn’t wait to see their new WonderMix stand mixer and put it through its paces in our farmhouse kitchen.

When the WonderMix arrived, I was taken with its unique design. I loved its square base and covered mixing bowl, knowing that dry ingredients would remain inside the bowl when mixing rather than ending up on the countertop.   After carefully measuring my ingredients with my food scale for a recipe, it can be so frustrating to watch as dry ingredients are flung from a mixer’s bowl and deposited all over the countertop.

The mixing bowl is large, with a capacity of 5.5 quarts or 22 cups. I don’t have a single recipe in my arsenal that requires that much capacity, but I’m glad to know that I can easily mix a double batch of bread dough with room to spare. Not only does this mixer have a high-capacity mixing bowl, it has the motor strength to handle heavy doughs and mixtures. The WonderMix has an impressive 900 watt motor. To put that in perspective, my current stand mixer has a 325 watt motor. The WonderMix has the capacity and the power to handle even the most grueling tasks in my kitchen and yours. With its innovative dough hook and dough divider attachment combination, I knew right away that this was a bread baker’s dream machine.

The WonderMix offers two different sets of whisk type attachments available for the WonderMix. A whisk is often the ideal tool for a recipe, but whisking egg whites into a fluffy meringue is quite a different task than mixing a batch of buttercream or cookie dough. I often find with my other stand mixer that the dough paddle doesn’t adequately beat a batch of buttercream or cookie dough into the smooth, silky texture I desire while the whisk isn’t strong enough to handle the thicker mixture. Having two different pairs of whisk attachments means that I’ll always have one that is well suited for the task at hand.

The WonderMix boasts a wide assortment of other attachments and accessories. They offer a full function blender, slicer/shredder, and meat grinder attachments. If you are interested in working with grain, both a grain flaker and grain mill attachment are also available. This sturdy, powerful unit can do the work of a multitude of appliances. Its rectangular footprint also makes it much easier for me to easily store it in our kitchen.

The helpful owner’s manual that accompanied my WonderMix was filled with helpful instructions for using the machine along with more than 40 recipes. I turned immediately to the section of bread recipes and learned that this mixer promised to fully develop the gluten in a batch of bread dough in five minutes. I couldn’t wait to put that promise to the test.

I make several types of bread for our family. My favorite bread to bake and to eat is brioche. I enjoy brioche’s texture and rich flavor. IMultigrain Brioche loaves at 1840 Farm love to toast a slice of homemade brioche, knowing that the enriched dough will yield the lovely browned surface that I enjoy so much. My family enjoys it just as much as I do, so I make a batch of two loaves every week or so.

The prospect of making a traditional brioche can be daunting for the baker and taxing for the baker’s mixer. Traditional brioche is baked from dough enriched by fresh eggs and butter. Each addition must be perfectly timed before advancing to the next step. If these steps are rushed, the dough will break apart, forming several small clumps that will resist coming back together into one congruous ball of dough. Yet care must be taken not to over mix the dough as too much mixing can ruin the airy texture that makes brioche so wonderful.

Once the eggs have been successfully integrated into the dough, butter must be added in much the same way. It is added a bit at a time, allowing the butter to fully blend with the dough. This process can take thirty minutes or more. All of this kneading puts a heavy toll on a mixer. As the dough is kneaded, the mixer must be monitored to ensure that it does not overheat or, worse yet, burn out completely. Kneading this dough for such a long time is a herculean task for a typical residential kitchen mixer.

Over the years, I have worked to develop my own brioche recipe. It delivers the same delicious flavor and airy texture without requiring so much precision from the bread baker.

In the past few months, I attempted to adapt my recipe to incorporate some of our freshly milled whole wheat flour into the recipe. I didn’t have much luck. The loaves lacked the airy texture I love. No matter how I adjusted the recipe, the resulting loaves were too dense. It seemed that no matter how long I worked the dough using my mixer, I fell short of creating that lovely smooth characteristic that my Farmhouse Brioche always delivers.

I did finally determine that I could use my stand mixer to work the dough for several minutes and then knead the dough by hand for between 5 to 10 minutes in order to create a dough that was smooth and elastic enough to pass the windowpane test.

I had almost given up any hope of creating a multigrain brioche recipe that could be worked entirely by a mixer. Then the WonderMix arrived and I returned to the farmhouse kitchen, hopeful that this powerful machine would have the muscle I needed to fully develop the gluten and create a loaf that was exactly what I was looking for.

As the dough came together, I set my kitchen timer for five minutes. The WonderMix worked the dough without straining. When the timer sounded, I turned off the mixer and removed the dough. It was smooth and elastic, easily passing the windowpane test. The WonderMix had delivered on its promise to fully develop the gluten in five minutes.

I have made several batches of bread since then. Each batch has been just as beautiful and delicious. From now on, I will be using the WonderMix to make this multigrain brioche and all of our other homemade breads.

Now you can use this recipe to make your own loaves of multigrain brioche. You can also enter to win your very own WonderMix! One winner will be randomly selected on April 21, 2015. All subscribers to The 1840 Farm Community Newsletter and In Season Magazine will be automatically entered to win. You can earn additional entries through the widget below and increase your odds of winning this amazing mixer. Good luck to all who enter!

Subscribe Button

a Rafflecopter giveaway

1840 Farm Multigrain Brioche
Makes two loaves

12 ounces (1 ¾ cup) warm water
21 grams (1 Tablespoon) honey
4 teaspoons active dry yeast
1 Tablespoon salt
1 Tablespoon Dough Enhancer (optional)
600 grams (5 cups) All-purpose flour
240 grams (2 cups) whole wheat flour
3 large eggs, room temperature
4 ounces (1 stick) butter, grated

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.   Whisk the warm water and honey in the bowl of a large stand mixer. Sprinkle the yeast over the top of the liquid. Allow the yeast to rest as you prepare the remaining ingredients.

In a medium bowl, combine the salt, dough enhancer (if using), and flour. Grate the butter and set aside. In a small bowl, whisk the eggs until smooth.

Add the eggs to the bowl with the warm water and honey. Whisk until combined. Mount the bowl on the mixer’s base and attach the dough hook and dough divider. Add the dry ingredients all in one addition before turning the mixer’s motor on low speed.

Mix for a few minutes, until the dough begins to take shape. The dough will appear to be slightly dry. With the motor running, begin adding the grated butter a bit at a time, allowing the butter to be incorporated into the dough before adding more. Continue this process until all of the butter has been added.

Stop the mixer and asses the dough. It should be shiny and moist, but not excessively sticky. The ball of dough should be smooth and elastic. If it is too sticky, simply start the mixer and gradually add up to ½ cup of All-purpose flour to the dough. Take care not to add too much flour as it will yield a finished loaf that is too dry. Increase the speed of the mixer slightly and work the dough until it passes the windowpane test, approximately five to ten minutes.

If you are unfamiliar with the windowpane test, the technique is quite simple but incredibly helpful when making a loaf of bread.  This windowpane test will help you to determine if your dough has been kneaded sufficiently to yield a wonderful finished loaf.  By using this technique, you will be certain that your homemade bread dough will produce a beautiful loaf of bread.

Conducting the windowpane test is simple.  After you have kneaded the dough to the point when you think that it has been worked sufficiently, take a small ball of dough and stretch it between your fingers until it is thin and translucent, allowing light to pass through it (much like a window).  If the dough stretches without breaking, it has been kneaded long enough to develop the gluten and is ready to prepare for its rise.  If the dough breaks, continue kneading until it passes the test.

Once your dough passes the windowpane test, transfer the dough to a large buttered bowl to rise in a dough proofer or a warm, draft free location.  Allow the dough to rise until it has nearly doubled in size. Using my dough proofer set at 82 degrees, this takes approximately 45 to 60 minutes.

Once the dough has nearly doubled in size, divide it into two equal sections. Form each section into a loaf and place in a buttered or oiled loaf pan. Be sure to oil the top rim of the loaf pan as this dough has a tendency to rise well above the top of the pan. Oiling the top rim of the pan will make releasing the baked loaf from the pan much easier.

Transfer the two loaves back to the proofing chamber or warm, draft free location for rising. Allow the loaves to rise until they have reached a height of more than one inch above the top edge of the loaf pans.  Using my dough proofer, this takes about one 60 – 90 minutes.

As the dough nears the end of its rise, preheat the oven to 350 degrees.  If you have a pizza stone, this is a great time to put it to use.  I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes.  I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.

Once the loaves have risen sufficiently and the oven has reached the proper temperature, transfer the loaves to the oven.  Bake for 30 to 35 minutes, turning near the halfway mark to ensure even browning.  When the loaves are fully baked, they will be golden brown and sound hollow when tapped on the bottom.  Remove the baked loaves from their pans to a wire rack. Allow them to cool completely before slicing or storing.

 Don’t miss my post about the best way to store fresh bread to learn how you should be storing your fresh loaf of bread.  You can also learn more about My Favorite Bread Baking Tools and Ingredients and share your own with me.

2015_Spring_Post_FOOD

Permanent link to this article: http://1840farm.com/2015/04/the-wondermix-kitchen-mixer-giveaway-and-my-multigrain-brioche-bread-recipe/

Rhubarb and Strawberry Brown Butter Crumble Cake

Strawberry and Rhubarb at 1840 FarmWe have been enjoying this cake all spring as our rhubarb is harvested fresh from the garden.  You’ll find the recipe for the crumble below so that you can bake it for your friends and family.

The other two recipes in my article are equally delicious.  I was inspired to add fresh strawberries to my family’s favorite scone recipe after reading Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners by Jennifer Katzinger. The results were fantastic. In fact, these scones were such a hit that they have become our favorite scone recipe.  I can’t wait to try a few of the delicious looking recipes from this cookbook.

When making my family’s favorite Rhubarb and Strawberry Brown Butter Crumble, I used my favorite brand of cinnamon, Flavor of the Earth Ceylon Cinnamon.  Unlike most of the cinnamon I find in the grocery store, this cinnamon powder is freshly ground from 100% real cinnamon bark. Flavor the Earth June Giveaway at 1840 FarmCeylon Cinnamon has an amazing flavor and is a great source of Manganese, Fiber, Calcium and Iron.

This cake is the perfect way to enjoy the amazing flavor of fresh rhubarb and strawberries all year-long. Long after the season has ended, I can prepare delicious recipes that highlight the delicious flavor of rhubarb and strawberries.

Rhubarb freezes incredibly well, so I stock the freezer with plenty of rhubarb to last all winter long in our favorite baking recipes. Each year, I harvest ripe stalks of rhubarb before washing and slicing into ½ inch pieces. I place them in a single layer on a small sheet pan in the freezer and leave them to freeze overnight. Once they are frozen solid, I transfer them to a freezer bag for long-term storage.

While rhubarb freezes well, I prefer to utilize our homemade strawberry jam rather than freeze the strawberries. By using jam, I can control the amount of liquid in the recipe and create a fruit filling that has a beautiful appearance and consistency. When combined with the rhubarb, brown butter, and oats, the results are delicious.

I hope that your friends and family will enjoy this delicious seasonal treat as much as we do here at 1840 Farm!

Rhubarb and Strawberry Brown Butter Crumble Cake
makes 6-8 servings

1 ½ cups (6 ounces) rhubarb, cut into ½ inch slicesRhubarb Strawberry Brown Butter Crumble Cake at 1840 Farm
1 Tablespoon cornstarch
2 Tablespoons (1 ounce) butter
¼ cup (48 grams) granulated sugar
¼ cup (48 grams) brown sugar
1 Tablespoon vanilla extract
¼ cup (2 ounces) strawberry jam
1 ½ cups (180 grams) All-purpose flour
1 cup (80 grams) old-fashioned oats
2/3 cup (120 grams) brown sugar
1 ½ teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
12 Tablespoons (6 ounces) butter, cut into small pieces
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit.  Lightly butter an 8 inch springform pan.  Set aside.

Wash and trim the rhubarb stalks. Slice each stalk into ½ inch pieces and place them in a medium bowl. Add the cornstarch and toss gently to coat the rhubarb.

Make the brown butter. In a small skillet, melt the 2 Tablespoons of butter over medium heat. After the butter melts, you will notice that the milk solids will begin to separate.  Continue to cook, stirring occasionally to allow those solids to brown slightly.  You will notice a slight change in color and aroma.  Brown butter has a slightly nutty aroma which will signal that the solids have caramelized and that the brown butter has finished cooking. Remove the skillet from the heat.

Add the granulated sugar, brown sugar, vanilla, and strawberry jam to the warm skillet. Stir gently to fully combine the ingredients before adding them to the bowl with the rhubarb. Stir to coat the rhubarb with the brown butter mixture. Set aside.

In the bowl of a food processor, combine the flour, oats, brown sugar, cinnamon, baking soda, and salt. Pulse to combine. With the machine running, add the butter gradually. Add the vanilla extract and process until the mixture comes together and forms large clumps.

Transfer two thirds of the crumble mixture into the bottom of the prepared pan.  Press the mixture lightly to form a crust that completely covers the bottom the pan.  Stir the rhubarb strawberry mixture and pour over the crust, spreading to cover evenly.  Sprinkle the remaining crumble mixture evenly on top of the fruit filling.

Transfer the pan to the oven and bake the crumble in the preheated oven for 30 – 35 minutes until the topping has browned lightly and the fruit filling has thickened.  Remove from the oven to cool. Serve warm with a scoop of vanilla ice cream or fresh whipped cream.


To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


 

Permanent link to this article: http://1840farm.com/2014/06/rhubarb-and-strawberry-brown-butter-crumble-cake/

Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce

A few months ago, I was given the opportunity to review the new cookbook, Put An Egg On It by Lara Ferroni.  It was filled with fantastic recipes featuring one of my favorite foods:  eggs.  I loved it so much that I was thrilled to be presented with the chance to review a second cookbook from the Sasquatch Books catalog.  I was even more excited when I learned that it was a cookbook that focused on the use of one of my favorite tools in the kitchen:  a cast iron pan.

The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne contains over 90 recipes that all utilize a cast iron skillet.  These recipes represent the full range of dishes from breakfast fare to hearty dishes to serve at your family’s dinner table.  This beautiful book also includes helpful information to guide readers through the process of selecting a cast iron skillet, seasoning its surface, and caring for it properly.

The recipe featured on the cover caught my attention right away.  The pecan sticky buns looked amazing in the pan and on the plate.  I couldn’t wait to open the cover and read the recipe.  After I had read that recipe, I continued on through the entrees, vegetables and sides, and delectable looking desserts.

All of the recipes looked delicious, but I was drawn to the idea of making my family’s favorite cinnamon rolls in our own cast iron skillet before diving in and trying a new recipe.  I wondered if using my favorite pan would make any difference in the cinnamon rolls I was planning to serve for dinner.

After the first bite, my family proclaimed that these were the most delicious cinnamon rolls that I had ever made.  As dinner went on, so did their happy comments.  By the time the last bite had been enjoyed, they were all inquiring about when I would be making these Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce again.

I promised that I would make this recipe again soon.  I want to share the recipe with you first so that you can make them yourself.  These cinnamon rolls are delicious and sure to delight your friends and family.

The giveaway that accompanies the recipe is also sure to make one lucky reader’s day!  When Sasquatch Books offered to send a copy of The Cast Iron Skillet Cookbook to one of our readers, I decided to invite a few of my favorite products to join in the fun.  I can’t wait to share them with you.

The Mind to Homestead added a handmade crocheted cast iron skillet handle cozy made from a pattern that they offer in their Etsy shopCoffee on the Porch contributed a generous three pounds of their delicious, small batch roasted coffeeGrandparentsPlus2 contributed a handmade, quilted mug rug perfect for resting your coffee cup on.   The winner will also receive an 1840 Farm fabric coiled 8 inch trivet from The 1840 Farm Mercantile Shop on Etsy that we made to coordinate with the skillet handle cozy.

I hope that you’ll enjoy making these cinnamon rolls and that you’ll take a moment to enter to win our fabulous prize package.  The giveaway is open to residents of the United States.  Entries will be accepted until midnight on Tuesday, January 28th.  One winner will be randomly selected using Random.org and notified via Email.  Good luck to all who enter!

a Rafflecopter giveaway

Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce
serves 4-6

I like to use our WonderMill to mill our own organic, non-GMO flour for this recipe, but there’s no need to pass up making these rolls if you don’t have the ability to mill your own flour. You can substitute high quality whole wheat flour or All-purpose flour. 

I find that adding Grandma Eloise’s Dough Enhancer helps to create lighter dough and improve the overall texture of the rolls.  If you don’t have it on hand, you can simply omit it from the recipe.  The resulting recipe will still be absolutely delicious. You can learn more about the dough enhancer in my recipe for our Farmhouse Country Loaf.

Dough
¼ cup (2 ounces) warm water
1 Tablespoon (20 grams) molasses
1 package (2 ½ teaspoons) active dry yeast
¼ cup (2 ounces) warm milk
2 large eggs, room temperature
1 Tablespoon vanilla extract
2 cups (240 grams) All-purpose flour
1 cup (120 grams) whole wheat flour
½ teaspoon salt
2 teaspoons Grandma Eloise’s Dough Enhancer
4 Tablespoons (2 ounces) butter, cut into small cubes

Bourbon Caramel Sauce
½ cup (96 grams) brown sugar
4 Tablespoons (2 ounces) butter
1 Tablespoon honey
1 Tablespoon maple syrup
1 Tablespoon bourbon

Filling
4 Tablespoons (2 ounces) butter, softened
¼ cup (48 grams) granulated sugar
¼ cup (48 grams) brown sugar
2 Tablespoons ground cinnamon

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.  If you don’t have a proofer, you can provide the dough with a warm, draft free location to rise.  Additional time may be necessary for the dough to rise sufficiently, but the cinnamon rolls will taste equally delicious.

In a large bowl, combine the warm water and molasses, stirring to dissolve the molasses.  Sprinkle the yeast over the mixture and set aside to bloom as you measure the dry ingredients, approximately five minutes.

Measure and combine the flour, dough enhancer, and salt in a bowl.  Use a whisk to mix the dry ingredients and evenly distribute the salt throughout the flour.

When the five minutes have elapsed, whisk the liquid ingredients and then add the warm milk, eggs, and vanilla.  Whisk until the eggs are incorporated and the mixture is smooth.

Add the dry ingredients in one addition to the yeast mixture.  Use a dough hook on a stand mixer or a wooden spoon, mix until a shaggy dough forms.  If you are using a stand mixer, continue to mix the dough on the lowest setting for 5 minutes or until a smooth, elastic dough forms before beginning to add the butter slowly.  Add the butter a piece at a time, allowing the mixer to work the dough between each addition.  Continue to mix until all of the butter is incorporated into the dough.

Transfer the dough to a large bowl that has been brushed with butter or oil.  Place the dough in the warm proofer or a draft free spot to rest and rise for approximately 60 minutes.  Remove the dough from the bowl and knead lightly before returning the dough to the bowl to rise for another 60 minutes or until doubled in size.

As the dough is rising for a second time, prepare the bourbon caramel sauce.  Add the brown sugar, butter, honey, maple syrup, and bourbon to an 8 inch or 10 inch cast iron skillet.  Place the skillet over medium high heat.  Bring the mixture to a boil without stirring.  Reduce the heat to medium and continue to simmer until the mixture thickens slightly, approximately five minutes.  Remove the skillet from the heat and allow the caramel to cool to room temperature.

In a small bowl, combine the sugar, brown sugar, and cinnamon for the filling.  Ideally, the butter should be soft enough to spread across the dough easily without stretching the dough.  If it needs a bit of encouragement, a fork can be used to mash it onto a plate before rolling out the dough.

When the dough has risen sufficiently, transfer it to a floured surface.  Lightly flour the surface of the dough before using a rolling pin to roll it into a rectangle approximately 18 by 12 inches in size.

Using a pastry brush or your hands, brush away any excess flour from the surface of the dough.  Spread the softened butter evenly over the dough before sprinkling the cinnamon sugar mixture on top of the butter.  Begin rolling the dough from one long side of the rectangle to the other, forming a tight tube and brushing away excess flour as you roll.

Using a sharp knife, cut the rolled dough into rolls approximately 1 ½ inches in width.  Gently transfer the individual rolls to the cast iron skillet, placing each one cut side down on top of the bourbon caramel sauce.  Continue until all of the rolls are evenly spaced within the skillet.

Place the skillet in preheated bread proofer or a warm, draft free location to rise for another 30-60 minutes or until the rolls have expanded to fill the pan.  As the rolls rise, preheat the oven to 350 degrees.

Transfer the skillet to the preheated oven.  Bake the rolls for 20-30 minutes, until lightly browned and slightly firm.  Remove the skillet from the oven and allow to cool for at least five minutes.  Using oven mitts and a healthy dose of caution, carefully cover the skillet with a larger plate or pan and turn the skillet to release the cinnamon rolls.

Remove the cast iron skillet, scraping any caramel from the pan.  The bourbon caramel sauce will now be on the top surface of the rolls.  Serve the rolls while still warm and enjoy every last bite!

Permanent link to this article: http://1840farm.com/2014/01/cast-iron-skillet-cinnamon-rolls-with-bourbon-caramel-sauce/

Celebrate the End of Molting Season with an 1840 Farm Giveaway!

I have written before that molting season is the time that tries a chicken keeper’s soul.  It seems cruel that just as the weather turns cold and the days turn dark, we find ourselves without any eggs waiting in the nest boxes as a reward for our chicken keeping chores. Feathers abound, but eggs become scarce or nonexistent.

Today, I made the most wonderful discovery when tending the chickens.  After eight egg free weeks, there was a beautiful brown egg was waiting for me nestled in the straw lining one of our nest boxes.  I let out such a commotion that our girls couldn’t leave the coop to go outside fast enough!  Now I’d like to share the celebration with the entire 1840 Farm Community by having a good old fashioned Facebook page giveaway.

Visit our Facebook page to vote for the prize that you would like to have a chance to win.  I’ll tally the votes over the weekend and share the giveaway with you on Monday morning.  You never know, if I keep finding eggs in the nest boxes and comments on the post, I just might feel the need to offer more than one prize.   I can’t wait to hear what you would like to win in time for the holidays!

Permanent link to this article: http://1840farm.com/2013/12/celebrate-the-end-of-molting-season-with-an-1840-farm-giveaway/

You Had Me at Woof Hand Embellished Collar

One of my favorite Facebook pages to follow is Read to Roo.  I love seeing Roo’s smiling face in my newsfeed and sharing stories of his work with the members of The 1840 Farm Community on Facebook.  While I have never met Roo in person, I can’t help feeling a connection to him.  Earlier this year, I published a post entitled, “The Greatest Dog” which explained that connection along with the fantastic work that he does to help enable children to become confident readers.

So, when Roo’s page shared a photo of his new custom dog collar, I couldn’t wait to learn more about it.  One click and I was in You Had Me at Woof’s Etsy shop finding myself amazed at the wonderful collection of hand embellished collars they offered for sale.

I just knew that our farmhouse dog Pete Townshend needed his own collar from their dazzling assortment.  After looking through the selection, I found that it was difficult to choose just one design.  I liked so many of them!

Then I saw a Snoopy collar and fell in love.  I have a lifelong love of all things Snoopy and this collar was perfect for me and for Pete.  Now all that was left for me to do was wait for Pete’s collar to arrive in our mailbox.

When it did, I was eager to open the package and see the collar in person.  I was astounded at what was waiting inside.  Both the product and its packaging were unique and of the absolute highest quality.  With one collar, You Had Me at Woof had made me their newest fan.

The collar was packaged inside a stamped, reusable muslin bag.  The collar itself was sturdy and strong and  features a reflective safety clasp.  The embellishment detail is firmly attached and appears to be seamlessly integrated into the overall design of the collar and its appearance.  A beautiful ribbon detail with “You Had Me at Woof” was applied to the collar without compromising the look of the Snoopy collar.  Everything about the collar was beautiful.

The package wasn’t the only thing that impressed me.  I also discovered a hand stamped, custom made dog treat waiting inside the package, Pete was suddenly very excited about a collar arriving in the mail.  I fastened the adorable Snoopy collar onto Pete’s neck and rewarded him with the fresh biscuit.  Pete carefully carried the grain free pumpkin molasses dog treat to his favorite sunny spot in the window of our Parlor and ate every last crumb while sitting in the warm sunshine.

With the treat gone, he settled in and took a nap.  Snoopy may have preferred napping on top of his red dog house, but Pete’s spot is the window.  Bathed in sunshine, both Pete and Snoopy seemed perfectly content.

Pete has been wearing his adorable collar for several weeks now.  I still love it just as much now as the day it arrived.  I can’t help but smile when I see Snoopy and Woodstock toasting marshmallows over a campfire looking up at me when Pete stops by to see what I’m working on in the farmhouse kitchen.

You Had Me at Woof offers a wonderfully diverse selection of collars and accessories.  I hope that you will visit their Etsy shop to select something for the dog or dog lover in your life during this holiday season.   Their collection of holiday collars is amazing.  Pete just might need another collar to celebrate the season!

Pete has been a lucky dog lately, testing out several fantastic dog products here at 1840 Farm.  Now it’s your turn to be the lucky one.  Several companies including Omega Fields, Goodwinol Products Corporation, and You Had Me at Woof have generously offered to add their products to our Dog Lover’s Giveaway.  You can enter to win this fantastic prize package to share with your best friend or the dog lover on your holiday gift list.  Visit our post:  A Dog Lover’s Giveaway to learn more and enter to win.

Good luck to all who enter!


The product reviewed in this post was sent to me free of charge in order to allow me to evaluate its use here at 1840 Farm. Samples of the products that I review are sent to me at no expense in order to allow me to use the product and evaluate its performance. The framework of our review process does not guarantee a positive review in exchange for the product provided. Our product reviews contain both facts about the product and my personal opinion of its performance while it was used at 1840 Farm.

I have personally learned which products would be a good fit for our farm by reading reviews written by other homesteaders and bloggers. It is in that vein that I choose to review products here. It is my hope that my reviews will help readers to determine which products might be best suited for use in their homes and on their homesteads.

Product reviews include my honest opinions about the product(s) reviewed. Products that do not meet our standards of daily use on our farm will not be reviewed. It is our goal to provide you with our personal experience using a product in a positive and informative manner so that you can determine its usefulness in your life. It is not our goal to negatively review a product that while not an ideal fit for our farm, might perform very well on yours.

For more information, please view our Disclosure Statement and Privacy Policy.

Permanent link to this article: http://1840farm.com/2013/11/you-had-me-at-woof-hand-embellished-collar/

VetRx Veterinary Remedy *GIVEAWAY*

I live with my family in a house that is over 170 years old.  I plant heirloom seed varieties in our gardens and raise heritage breed livestock.  I guess it’s no wonder that I always stock Goodwinol’s VetRx Veterinary Remedies in our farm medicine cabinet.  These formulas have been around for over 100 years.  They’ve stood the test of time and I can’t help but respect that.

VetRx is an amazing line of products offered from our sponsor Goodwinol Products Corporation.  There are VetRx formulas for a wide variety of animsls from hamsters to horses.  VetRx can safely and effectively treat a host of conditions, particularly respiratory diseases.

Here at 1840 Farm, we stock the rabbit, poultry, and goat & sheep remedies You’ll find VetRx in our barn medicine cabinet just in case we find a need to use them to treat our animals.  I love knowing that each product can be used to treat a variety of conditions.

The Rabbit Remedy is useful in treating colds, pneumonia, snuffles, ear mites and ear cankers.  The Goat & Sheep Remedy is useful for treating coughing, sneezing. rattling breathing sounds, and ear mites.

The Poultry Remedy is safe for use on chickens (including bantams), ducks, quail, turkey, geese, and game birds.  It is an effective treatment for colds, scaly leg, and eye worm.  It can also be used as a health tonic during times of stress such as breeding and showing.

You can learn more about Goodwinol and VetRx by visiting their website or Facebook page.  You can also enter to win a bottle of VetRx formula for your medical kit.  Leave a comment telling us which remedy you would choose as your prize and follow Goodwinol and 1840 Farm on Facebook for a chance to win.  Three winners will be selected and given the opportunity to select the VetRx Remedy of their choice as their prize.  Good luck to all who enter!

a Rafflecopter giveaway

Permanent link to this article: http://1840farm.com/2013/09/vetrx-veterinary-remedy-giveaway/

Yogurt Parfaits with Omega Fields’ Simply Omega-3

Every day I find myself preparing breakfast for the children gathered around our farmhouse table.  I try to balance great flavor with solid nutrition when serving them the first meal of the day.  It isn’t always easy.  So many breakfast options, especially those aimed at children, provide one while sacrificing the other.

I decided to focus on a healthy product that both of my children love:  yogurt.  I was confident that I would be able to develop a recipe that would delight their taste buds and deliver the nutrition they needed to start their day off right.

I started out simply by adding fresh fruit to plain yogurt.  We had a record-breaking crop of red and blackcap raspberries this summer, so I layered yogurt with fresh berries in small jelly canning jars with reusable plastic lids.  I prepared them the night before and was able to serve them in moments when it was time for breakfast the next morning.

The parfaits were a hit, but they seemed to be lacking a little texture.  I had seen numerous recipes on blogs and Pinterest boards that combined yogurt and raw oats.  I always have old fashioned oats in the pantry, so I added a bit to the yogurt before layering it in the jars one evening.

The next morning, I discovered that the oats had softened and the mixture had taken on an almost pudding like consistency.  It was thick and delicious, with just a hint of the texture I had been looking for.  By the end of the first week, everyone in the house had decided that these yogurt parfaits were our new favorite breakfast dish.

Around the time that I found myself making these parfaits every day, I received a new product to evaluate here at 1840 Farm.  As luck would have it, this new product was delicious, nutritious, and quite possible the perfect topping for our yogurt breakfast parfaits.

Omega Fields sent me a collection of products including a bag of their Simply Omega-3 product to evaluate in preparation for a giveaway for the members of The 1840 Farm Community.  The morning after they arrived, I added a teaspoon of the Simply Omega-3 to the top of my parfait.  It added a lovely texture and flavor to my parfait.  It had made it even more delicious.

I wasn’t the only one who loved the flavor and texture that the ground flaxseed added to our parfaits.  I loved being able to sprinkle a little on my children’s breakfast knowing that they loved the taste and that it also delivered a healthy dose of fiber and Omega-3 in an all natural formula without any added sweeteners.

Several months have passed since I first made a yogurt parfait with the hopes that my children would eat it for breakfast.  Since then, they have requested them every morning.  My husband and I have followed their lead, enjoying them every morning as we prepare to start our day.  We have also been enjoying Simply Omega-3 in our favorite homemade bread recipe for Farmhouse Country Loaf.

Now you can enter to win a bag of Simply Omega-3.  Two lucky winners will be randomly selected and sent a bag of Simply Omega-3 courtesy of Omega Fields.  Enter by using the Rafflecopter widget below the recipe.  The winners will be randomly selected on Tuesday, September 17, 2013 and notified via Email.  Good luck to all who enter!

This is a sponsored giveaway. I was provided a complimentary bag of Omega Fields Simply Omega-3 to use here at 1840 Farm.  It was provided in order to allow me to evaluate the product and share my personal experience in this post  The opinions shared are completely my own and were not influenced in any way by the offer of complimentary product, nor did my receipt of product guarantee a positive review.   Any opinions shared in this post are based entirely on my experience using the product.

Yogurt Parfait with Simply Omega-3
serves 2

This recipe can be adjusted to include your family’s favorite yogurt and topping options.  I have used plain and vanilla whole milk organic yogurt and reduced fat yogurt and a variety of berries both fresh and frozen depending on what I have on hand.  All were equally delicious.

1 cup (8 ounces) yogurt
1/2 cup (40 grams) old-fashioned oats
berries or topping of your choice
Simply Omega-3 to taste

In a small bowl, combine the yogurt and oats.  Stir to fully combine.  Spoon 1/4 cup (2 ounces) into the bottom of a container with a lid.  Add berries and top with another equal portion of the yogurt mixture.  Top with more berries before covering and refrigerating overnight.  Add Simply Omega-3 to taste and serve immediately.

a Rafflecopter giveaway

Permanent link to this article: http://1840farm.com/2013/09/yogurt-parfait-with-omega-fields-simply-omega-3/

Brinsea EcoGlow Brooder Giveaway

Raising baby chicks is a wonderful experience.  Here at 1840 Farm, we have counted ourselves lucky enough to enjoy the process twice.  Each time, we were captivated by the sight of the tiny birds in our brooder.  We couldn’t help gathering in our barn to watch the little, fluffy birds mill about.

Both of our brooding experiences were positive.  The day old chicks matured into young pullets, moved into their coops, and went on to become beautiful, egg laying hens.  The major difference in our brooding experiences was our use of my favorite piece of brooding equipment:  The Brinsea EcoGlow Brooder.

I can’t say enough about the quality and effectiveness of the EcoGlow.  The EcoGlow provides the warm environment that chicks require without bringing the danger of a brooder or coop fire to your farm or homestead.  Instead of worrying about the brooder’s temperature or our safety, we could simply enjoy the experience of raising our chicks, content in the knowledge that all was well.

Now you can do the same.  Our sponsor, Brinsea Products has generously provided a Brinsea EcoGlow 20 Chick Brooder for this giveaway.  We’re proud to share Brinsea and their line of high quality line of products with our readers.  We use Brinsea products here at 1840 Farm and believe that they are the best products on the market.

I know that you will be just as happy with the Brinsea EcoGlow as I am.  You can learn more about the EcoGlow by reading my posts at Community Chickens detailing our experience using it here at 1840 Farm.  But first, take a moment and enter the giveaway to win your own EcoGlow Brooder.  Good luck to all who enter!

a Rafflecopter giveaway

Permanent link to this article: http://1840farm.com/2013/05/brinsea-ecoglow-brooder-giveaway/

South Hill Designs by LeAnn Gratton

I love learning more about the members of The 1840 Farm Community.  I enjoy reading about their experiences as much as I love to share mine.  A few months ago, I had the chance to learn more about LeAnn and the beautiful lockets that she offers through her business South Hill Designs by LeAnn Gratton.

I browsed her online shop and found an amazing collection of lockets, chains, and charms.  My daughter and I continued to browse and later created our own custom locket.  Each charm we selected had a special meaning from the small dog that reminded us of our Miniature Schnauzer Pete to the music note that represents our shared love of music.

When LeAnn offered me the opportunity to host a giveaway for my readers, I didn’t hesitate.  Instead, I jumped at the chance for one of you to win a $50.00 credit to build your own custom locket.  As luck would have it, the winner will have just enough time to create their locket in time for Mother’s Day

I hope that you will take a moment and visit South Hill Designs by LeAnn Gratton’s online shop and Facebook page.  I know that you will enjoy her collection of beautiful jewelry as much as I did.  The winner will be randomly selected and announced in an 1840 Farm blog post and on our Facebook page.  Best of luck to all who enter!

a Rafflecopter giveaway

Permanent link to this article: http://1840farm.com/2013/04/south-hill-designs-by-leann-gratton/

2013 Cookbook Collection Giveaway

I love books. and my favorite type of book is undoubtedly a cookbook.  There’s something so hopeful about opening a new cookbook.  By turning that first page, you are opening yourself up to the incredible possibility of discovering a recipe that might find its way onto your family’s table.  You might even find a recipe that will become a family tradition, living on for years to come.

See, I can get excited just writing about cookbooks.  Maybe that is why I was so happy to be asked to participate in the 2013 Cookbook Collection Giveaway with a group of my blogging friends.  We have been working together to assemble an incredible collection of our favorite cookbooks to give away on our blogs.  One lucky reader will start the New Year with a collection of nine new cookbooks valued at more than $200!  The blogs participating in the giveaway and their favorite cookbooks are:

The cookbook I am sharing is one of my favorites.  Local Flavors includes delicious recipes that celebrate local produce at its seasonal best.  As a person who proudly raises much of the food that graces our family table, I appreciate a cookbook that appreciates the beauty of simple, rustic food made from locally produced ingredients.

I hope that you will enter for a chance to win the cookbook collection.  There are 18 different ways for you to enter, including two from 1840 Farm.  Good luck to all who enter.  I have my fingers crossed that a member of The 1840 Farm Online Community will be the big winner!

a Rafflecopter giveaway

 

Permanent link to this article: http://1840farm.com/2013/01/2013-cookbook-collection-giveaway/

Gardening For Chickens

Fall Garden Beds at 1840 FarmI have read a lot of great posts about gardening with free ranging chickens.  Our chickens don’t roam our gardens as free ranging isn’t an option for our farm.  We live too close to a busy state highway and a neighborhood that would prefer that our hens stay within the confines of our property.  That doesn’t mean that we don’t garden with our chickens in mind.

In fact, we share a lot of our garden produce with our flock.  We even grow crops specifically for the purpose of treating them to fresh greens.  Now you can do the same with a package of Chicken Salad Seed Mix from My Pet Chicken.  You can earn up to four entries below.  One winner will be randomly selected and notified by Email.  Good luck to all who enter!

a Rafflecopter giveaway

 

Permanent link to this article: http://1840farm.com/2012/11/gardening-for-chickens/

OXO Food Scale Winner

Congratulations to Steve from Kempner, Texas!  He was randomly chosen as the winner of the OXO Food Scale with Pull Out Display.  The winning entry was chosen by Random.org on Saturday morning.  Over sixty entries were received in the drawing and Steve was lucky number 16.

I hope that Steve enjoys using the OXO Food Scale as much as I enjoyed hosting this giveaway.  Follow 1840 Farm for more contests, giveaways, and product reviews this summer.  You could be the next lucky winner!

Permanent link to this article: http://1840farm.com/2012/04/oxo-food-scale-winner/

Older posts «