Just because I don't know what the rules are yet, I'll go the safe route and show you this picture of the boys.
Wednesday, June 5, 2013
Adoption Day!
I was in California this past weekend. It would have been nice if I could have stayed until today because it's finally the day when we officially and legally add three more children to our little family. Samuel and Holly have been working through the adoption process for 11+ months and today is the day they've been waiting for!
Just because I don't know what the rules are yet, I'll go the safe route and show you this picture of the boys.
When I find out from Holly if we're finally in the safe zone and can show their faces (crazy laws and rules!) I'll be updating my blog immediately!
Just because I don't know what the rules are yet, I'll go the safe route and show you this picture of the boys.
Friday, May 24, 2013
Maiden Voyage
I guess I shouldn't really call it a voyage since it didn't travel anywhere, but I broke out the new Kitchen Aid mixer this morning (I was kind of celebrating something!).
Here it is- out of the box and ready to go.
Look how much easier it is to add stuff and take pictures of the tornado happening inside the bowl.
Here's what I made. I'm going to call them Big Island Cookies because they're big (I used the large scoop- nine cookies to a pan. And they have coconut, macadamia nuts and white chocolate chips packed in there. Since I relate macadamia nuts to Hawaii (specifically the "Big Island", since I've been to the Mauna Loa factory twice there), that's going to be the name. That, and it's too much trouble to say White Chocolate Chip cookies with Macadamia nuts and Coconut.
Big Island Cookies
1 cup butter (2 sticks), softened slightly
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 T vanilla extract
3 cups flour (or 430 grams if you want to weigh it)
1/2 tsp kosher salt
11 tsp baking soda
1 cup white chocolate chips
1 cup macadamia nuts, roughly chopped
1 cup shredded coconut
Preheat oven to 350°F.
Beat the butter until smooth. Add the sugars and beat until light and fluffy; then add eggs and vanilla. Add the flour, salt and baking soda. Mix just until incorporated. Add the nuts, chips and coconut and mix until it's all together and everyone is being friends with everyone else.
Use a large cookie scoop (or spoon) to dollop a golf ball-sized amount of dough onto the cookie sheet (my pan doesn't have to be greased, so I hope the dough doesn't stick to your pan. If you think it might, give it a shot of cooking spray or use a parchment paper). Bake for 10-12 minutes or until the tops are just starting to brown (barely). Makes about 3 dozen cookies.
Monday, May 20, 2013
Raspberry Morning Cake
OBB posted a recipe a couple weeks ago called Blueberry Boy Bait. I'm always keeping an eye out for breakfast recipes because we go to a missionary meeting every month which involves a breakfast pot-luck. When I saw the "B-B-B" recipe I thought it would be perfect for this months offering. I started to gather the ingredients last night only to find I had no blueberries. I did, however, have raspberries so I went with what I had and let my ox stay in the mire.
It was very popular this morning, so I'll share how I changed the recipe.
Raspberry Morning Cake (because I didn't want to call it Boy Bait) adapted from Our Best Bites
2 sticks (1 cup) unsalted butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar, divided
3 large eggs
1 cup buttermilk
2 cups all-purpose flour
1 T baking powder
1 tsp salt
1 cup frozen raspberries, divided
1/2 tsp cinnamon
pressurized whipping cream (if desired)
Pre-heat oven to 350°F. Spray 9x13 pan with Baker's Joy, or grease and flour pan. Set aside.
Beat the butter, brown sugar and 1/2 cup granulated sugar for about 3 minutes or until light and fluffy, scraping bowl as necessary. Add eggs, one at a time, beating until combined before adding the next egg.
In a separate bowl, whisk together the flour, baking powder and salt. Add 1/3 of the flour mixture to the butter/sugar/egg mixture and blend slightly. Then add 1/2 of the buttermilk, followed by another 1/3 of the flour mixture, beating just until incorporating. Finish adding the buttermilk and the final third of the flour and when it's blended, stir in 1/2 cup of the frozen raspberries. Pour batter into prepared pan. Top batter with the other 1/2 cup of frozen raspberries. Stir the cinnamon into 1/2 cup of granulated sugar and sprinkle it over the batter and raspberries.
Bake for 35-45 minutes or until toothpick inserted into the middle of the cake comes out clean. Allow to cool for 20 minutes or more. You can serve this warm or cold with a shot of whipped cream. I made it the night before and served it in the morning.
To make it Blueberry Boy Bait, substitute the raspberries for blueberries (fresh or frozen).
It was very popular this morning, so I'll share how I changed the recipe.
Raspberry Morning Cake (because I didn't want to call it Boy Bait) adapted from Our Best Bites
2 sticks (1 cup) unsalted butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar, divided
3 large eggs
1 cup buttermilk
2 cups all-purpose flour
1 T baking powder
1 tsp salt
1 cup frozen raspberries, divided
1/2 tsp cinnamon
pressurized whipping cream (if desired)
Pre-heat oven to 350°F. Spray 9x13 pan with Baker's Joy, or grease and flour pan. Set aside.
Beat the butter, brown sugar and 1/2 cup granulated sugar for about 3 minutes or until light and fluffy, scraping bowl as necessary. Add eggs, one at a time, beating until combined before adding the next egg.
In a separate bowl, whisk together the flour, baking powder and salt. Add 1/3 of the flour mixture to the butter/sugar/egg mixture and blend slightly. Then add 1/2 of the buttermilk, followed by another 1/3 of the flour mixture, beating just until incorporating. Finish adding the buttermilk and the final third of the flour and when it's blended, stir in 1/2 cup of the frozen raspberries. Pour batter into prepared pan. Top batter with the other 1/2 cup of frozen raspberries. Stir the cinnamon into 1/2 cup of granulated sugar and sprinkle it over the batter and raspberries.
Bake for 35-45 minutes or until toothpick inserted into the middle of the cake comes out clean. Allow to cool for 20 minutes or more. You can serve this warm or cold with a shot of whipped cream. I made it the night before and served it in the morning.
To make it Blueberry Boy Bait, substitute the raspberries for blueberries (fresh or frozen).
Saturday, May 18, 2013
Frozen Butterfinger Pie
Several days ago, some friends and I were discussing Pinterest. I told them I only used it for pinning the things I wanted to remember, and that I didn't look at what other people pinned. When I came home, I decided to see what all the hubbub was about in looking at other people's pins. Big mistake. Now I want to see other people's pins all the time. And to round out the obsession, I did a search with the word "Butterfinger." Second big mistake! Or not! I was having some company over tonight and needed a killer dessert, and this is what I decided to make.
To decorate the plate, I made the peanut butter sauce from this post and the hot fudge sauce from this post. I added a squirt of pressurized whipped cream and topped it with a Butterfinger Snackerz.
Frozen Butterfinger Pie (adapted slightly)
Oreo pre-made crust (or make your own, as easy as this)
8 oz cream cheese, softened (I would have preferred a little less cream cheese, but that's just me)
half of a 14 oz can of sweetened condensed milk (so, 7 oz!)
1/2 cup peanut butter
1/4 cup powdered sugar
8 oz tub Cool Whip (or 1 cup of heavy whipping cream and 1/4 cup powdered sugar whipped together until stiff)
8 miniature Butterfinger candy bars, coarsely chopped (or 4 regular-sized bars)
In a mixing bowl, combine cream cheese, condensed milk, peanut butter and powdered sugar. Beat on medium speed until smooth (about 2 minutes). Add the Butterfinger pieces, then fold in the whipping cream or Cool Whip.
Spread mixture into crust. Cover and freeze about three hours. Remove from freezer about 15 minutes before serving, and garnish as desired.
Oh, Pinterest. I'm afraid I'll be spending way too much time at your place from now on.
The recipe came from here, but I didn't have any Cool Whip so I used sweetened whipping cream.
Frozen Butterfinger Pie (adapted slightly)
Oreo pre-made crust (or make your own, as easy as this)
8 oz cream cheese, softened (I would have preferred a little less cream cheese, but that's just me)
half of a 14 oz can of sweetened condensed milk (so, 7 oz!)
1/2 cup peanut butter
1/4 cup powdered sugar
8 oz tub Cool Whip (or 1 cup of heavy whipping cream and 1/4 cup powdered sugar whipped together until stiff)
8 miniature Butterfinger candy bars, coarsely chopped (or 4 regular-sized bars)
In a mixing bowl, combine cream cheese, condensed milk, peanut butter and powdered sugar. Beat on medium speed until smooth (about 2 minutes). Add the Butterfinger pieces, then fold in the whipping cream or Cool Whip.
Spread mixture into crust. Cover and freeze about three hours. Remove from freezer about 15 minutes before serving, and garnish as desired.
Oh, Pinterest. I'm afraid I'll be spending way too much time at your place from now on.
Tuesday, May 7, 2013
Versatile Roll Recipe
I've put roll recipes on here in the past and I've been told they are good. A couple of weeks ago, we had another cousin dinner and my sister-in-law served rolls that were so divine I asked for her recipe before we left that night. The recipe is named Orange Rolls, but she didn't make them into orange rolls, she just made them into crescent rolls.
I made the crescent rolls the other night to take to a friend's house. Her kids devoured the rolls, and after her youngest had eaten three and asked for another, she was disappointed to be told they were all gone. The recipe makes four dozen rolls (I didn't take four dozen to the dinner), so with part of the dough I made some cinnamon twists. Laura made up some cream cheese frosting for some cookies we had the other day and it was perfect for dipping.
So here, in my opinion, is the best orange/cinnamon/dinner roll recipe I've posted.
I made the crescent rolls the other night to take to a friend's house. Her kids devoured the rolls, and after her youngest had eaten three and asked for another, she was disappointed to be told they were all gone. The recipe makes four dozen rolls (I didn't take four dozen to the dinner), so with part of the dough I made some cinnamon twists. Laura made up some cream cheese frosting for some cookies we had the other day and it was perfect for dipping.
 |
| Sorry for the terrible lighting. This photo was taken at 3:45 AM. Yeah, I couldn't sleep...again. |
(Orange) Rolls (adapted from Kathy Knowlton who got it from someone named Gayle Jorgensen)
1 1/2 cups milk
1/2 cup butter
1/2 cup plus 2 T sugar (divided)
1/2 cup warm water
2 tsp salt
4 1/2 T yeast (I use instant)
3 eggs, beaten
4-6 cups flour
extra butter as needed, melted
small amount of kosher salt (unless you're making sweet rolls)
Scald the milk (heat just until tiny bubbles start to form on the edge of the pan) and remove from heat. Add the butter, 1/2 cup sugar and salt and then cool mixture to lukewarm. Add the eggs. In a small bowl (I use my glass measuring cup) add yeast and 2 T sugar to warm water (wait a couple minutes if you are using regular yeast to make sure it proofs) and when the milk mixture has cooled to lukewarm, add yeast mixture to milk mixture.
Now comes the only hard part- knowing how much flour to add. It's going to vary from day to day, kitchen to kitchen. Start with stirring in about four cups and add more until the dough is soft but still a little bit sticky. I stirred the flour in by hand instead of using a machine (it's pretty much the only exercise I've had in weeks). I used the full six cups. In fact, I actually made a mistake when reading the recipe and added 1 cup of warm water instead of 1/2 cup, therefore I needed more flour than 6 cups to resolve that mistake.
At this point, you can let it rise in the refrigerator or on the counter. It will rise more slowly in the refrigerator but sometimes that's a good thing depending on your schedule. If you choose that option, you need to take the dough out about three hours before you need to bake the rolls. If you don't refrigerate the dough, let it rise on the counter until doubled in size. "Punch" (I don't actually punch, I just collapse it) down the dough and shape into whatever you need depending on what you're going to make (crescents, balls, rectangle for cinnamon or orange rolls, etc.).
Divide the dough into four balls of equal size. Pick your variation from below.
For the twists shown here, I rolled out one ball the dough into a rectangle, brushed it with melted butter and sprinkled it with cinnamon sugar, then used my pizza wheel to cut it into strips. I twisted the dough and baked it (see times below). If you want to make conventional cinnamon rolls, roll the dough into a large rectangle and spread with melted butter. Spread a layer of brown sugar over the butter and sprinkle with as much cinnamon as you want. Roll up and slice (unflavored dental floss is my choice, or you can use thread too) and put in a 9x13" pan. Let rise and bake.
For the crescent rolls, roll dough into a circle. Brush with melted butter. Using pizza wheel, divide into twelve "pizza slices." Roll up, let rise and bake (again, see times below). When you take the rolls out of the oven, brush tops with melted butter and sprinkle a small amount of kosher salt on the tops of the rolls.
For the orange rolls, shape into twists or rolls (copy the cinnamon directions) rise and bake, then frost with glaze recipe below.
You could also turn these into breadsticks by rolling into skinny "snakes" then brushing with melted butter and sprinkling with a blend of Parmesan cheese mixed with a little garlic salt and oregano.
Let the rolls rise for about 15-20 minutes (it's not rocket science) and then bake at 375°F. for 15 minutes for the regular crescent rolls, 10-12 minutes for the twists or breadsticks, and 15-20 minutes for filled cinnamon or orange rolls.
Orange Glaze (I didn't use this part, but it was on the card from Kathy, so I'll include it)
2 T orange juice
1 tsp grated orange peel
1 cup powdered sugar
Mix all together and spread over cooked rolls or twists.
1 1/2 cups milk
1/2 cup butter
1/2 cup plus 2 T sugar (divided)
1/2 cup warm water
2 tsp salt
4 1/2 T yeast (I use instant)
3 eggs, beaten
4-6 cups flour
extra butter as needed, melted
small amount of kosher salt (unless you're making sweet rolls)
Scald the milk (heat just until tiny bubbles start to form on the edge of the pan) and remove from heat. Add the butter, 1/2 cup sugar and salt and then cool mixture to lukewarm. Add the eggs. In a small bowl (I use my glass measuring cup) add yeast and 2 T sugar to warm water (wait a couple minutes if you are using regular yeast to make sure it proofs) and when the milk mixture has cooled to lukewarm, add yeast mixture to milk mixture.
Now comes the only hard part- knowing how much flour to add. It's going to vary from day to day, kitchen to kitchen. Start with stirring in about four cups and add more until the dough is soft but still a little bit sticky. I stirred the flour in by hand instead of using a machine (it's pretty much the only exercise I've had in weeks). I used the full six cups. In fact, I actually made a mistake when reading the recipe and added 1 cup of warm water instead of 1/2 cup, therefore I needed more flour than 6 cups to resolve that mistake.
At this point, you can let it rise in the refrigerator or on the counter. It will rise more slowly in the refrigerator but sometimes that's a good thing depending on your schedule. If you choose that option, you need to take the dough out about three hours before you need to bake the rolls. If you don't refrigerate the dough, let it rise on the counter until doubled in size. "Punch" (I don't actually punch, I just collapse it) down the dough and shape into whatever you need depending on what you're going to make (crescents, balls, rectangle for cinnamon or orange rolls, etc.).
Divide the dough into four balls of equal size. Pick your variation from below.
For the twists shown here, I rolled out one ball the dough into a rectangle, brushed it with melted butter and sprinkled it with cinnamon sugar, then used my pizza wheel to cut it into strips. I twisted the dough and baked it (see times below). If you want to make conventional cinnamon rolls, roll the dough into a large rectangle and spread with melted butter. Spread a layer of brown sugar over the butter and sprinkle with as much cinnamon as you want. Roll up and slice (unflavored dental floss is my choice, or you can use thread too) and put in a 9x13" pan. Let rise and bake.
For the crescent rolls, roll dough into a circle. Brush with melted butter. Using pizza wheel, divide into twelve "pizza slices." Roll up, let rise and bake (again, see times below). When you take the rolls out of the oven, brush tops with melted butter and sprinkle a small amount of kosher salt on the tops of the rolls.
For the orange rolls, shape into twists or rolls (copy the cinnamon directions) rise and bake, then frost with glaze recipe below.
You could also turn these into breadsticks by rolling into skinny "snakes" then brushing with melted butter and sprinkling with a blend of Parmesan cheese mixed with a little garlic salt and oregano.
Let the rolls rise for about 15-20 minutes (it's not rocket science) and then bake at 375°F. for 15 minutes for the regular crescent rolls, 10-12 minutes for the twists or breadsticks, and 15-20 minutes for filled cinnamon or orange rolls.
Orange Glaze (I didn't use this part, but it was on the card from Kathy, so I'll include it)
2 T orange juice
1 tsp grated orange peel
1 cup powdered sugar
Mix all together and spread over cooked rolls or twists.
Wednesday, May 1, 2013
Better Than Mine
I've never claimed to be original, but one time I made up a recipe for hot fudge sauce, and it was really good. However, when I made Laura's birthday "uncake" I used a different fudge sauce and I will be the first to admit that it is better than my made up recipe. So using what I learned in church two Sundays ago (thanks, Michele), I will admit I was wrong, and to make up for posting an inferior hot fudge sauce, I will now give you an even better hot fudge sauce recipe. I got it from Real Mom Kitchen, but she got it from San Diego Cooks. And now you got it from me. Don't say I never gave you anything.
You can make it in the microwave like the other two did, but I made it on the stovetop because I wanted more control. Does that make me a control freak?
I "borrowed" San Diego Cooks photo because I am being lazy about taking a new picture.
You can make it in the microwave like the other two did, but I made it on the stovetop because I wanted more control. Does that make me a control freak?
I "borrowed" San Diego Cooks photo because I am being lazy about taking a new picture.
Legitimately, I could use this photo because it's the same fudge, but you've already seen this one.
Hot Fudge Sauce- (directions adapted)
1/4 cup butter
1 cup semi-sweet chocolate chips
1/2 cup corn syrup
1 can sweetened condensed milk
a pinch of salt
1 tsp vanilla extract
In a medium saucepan, melt butter over low heat. Add chocolate chips and corn syrup. Stir to combine. Add condensed milk and salt and stir until smooth. Remove from heat and add vanilla extract and stir. Be prepared to eat it straight from the pan with a spoon. Refrigerate any leftover sauce in an airtight container. It will keep for several days.
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