We have been having a lot of grilled chicken lately. I like chicken on the bone for grilling, it keeps it moist.
I have done this many times in the past and for dinner tonight.
3 or 4 split chicken breast with skin on, you can do more to suit your family
Fresh herbs
Since Victoria is growing basil, lemon basil, sage and oregano I like to use them.
I picked off some basil, lots of lemon basil and sage leaves. Gently lift the skin off the breast and layer some of the herb leaves and a small pat of butter. Put the skin back down to cover the breast meat.
Grill until the juices run clear.
Very yummy!!
UPDATE: forgot to say I also salt and pepper the skin and use a bit of cooking spray to get the skin really crispy
5/31/2009
5/21/2009
Rice Krispie Treats
Rice Krispie Treats
1/2 stick of butter
1 bag of mini marshmellows
5 cups Rice Krispie Cereal
Spray a 13x9 glass dish with cooking spray.
Put the butter in a large pan and melt on low. Add the marshmellows and melt. Make sure to keep stirring the mix until it is all melted. Do not let it get browned!
Remove from heat, then add in the cereal and stir until well mixed.
Spread the mixture into the prepared dish. Press it down with your hands. To keep your hands from sticking wet them a little with cold water.
Cut into squares when it is cooled.
Update: I was just told by Victoria that I make the best krispy treats in the world and mine taste better than the ones from the store. Awww isn't she the sweetest???
1/2 stick of butter
1 bag of mini marshmellows
5 cups Rice Krispie Cereal
Spray a 13x9 glass dish with cooking spray.
Put the butter in a large pan and melt on low. Add the marshmellows and melt. Make sure to keep stirring the mix until it is all melted. Do not let it get browned!
Remove from heat, then add in the cereal and stir until well mixed.
Spread the mixture into the prepared dish. Press it down with your hands. To keep your hands from sticking wet them a little with cold water.
Cut into squares when it is cooled.
Update: I was just told by Victoria that I make the best krispy treats in the world and mine taste better than the ones from the store. Awww isn't she the sweetest???
5/20/2009
Herbed Slow Cooker Chicken
Found this recipe in a Taste of Home Magazine a while back.
1 tbs olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp seasoned salt (I just used sea salt)
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp pepper
1/2 tsp browning sauce, optional
4 bone in chicken breast halves
1/2 cup chicken stock
In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5 qt slow cooker; add stock. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170.
I actually doubled the rub and used 5 split breasts and 1 cup of stock.
1 tbs olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp seasoned salt (I just used sea salt)
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp pepper
1/2 tsp browning sauce, optional
4 bone in chicken breast halves
1/2 cup chicken stock
In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5 qt slow cooker; add stock. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170.
I actually doubled the rub and used 5 split breasts and 1 cup of stock.
5/11/2009
Grammy's Chocolate Cookies
Another wonderful cookie from my Martha Stewart Cookie, cookbook. I made these for myself on Mother's Day. They are very very good and even better the next morning with iced coffee from Dunkin Donuts.
2 cups plus 2 tbs all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
Sift together flour, cocoa powder, baking soda and salt into a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low and gradually add flour mixture; beat to combine.
Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about an hour.
Preheat oven to 350. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.
Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to rack to cool for 5 minutes.
Transfer cookies from baking sheet to wire rack.
Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
2 cups plus 2 tbs all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
Sift together flour, cocoa powder, baking soda and salt into a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low and gradually add flour mixture; beat to combine.
Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about an hour.
Preheat oven to 350. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.
Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to rack to cool for 5 minutes.
Transfer cookies from baking sheet to wire rack.
Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
5/08/2009
Orange Cheesecake Pie
Orange Cheesecake Pie, another from the Pillsbury Crescents, Biscuits and More magazine.
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 teaspoon sugar
12 oz (from two 8-oz packages) cream cheese with 1/3 less fat (Neufchâtel), softened
2 containers (6 oz each) Yoplait® Original 99% Fat Free Orange Creme' yogurt
1/4 cup powdered sugar
1 can (6 oz) frozen orange juice concentrate, thawed
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1 container (8 oz) frozen reduced-fat whipped topping, thawed
Heat oven to 450°F. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.
Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.
Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set. Garnish with reserved whipped topping and, if desired, orange peel.
I took a lick of the filling and it tastes a bit like St. Joseph Children's asprin. Not sure if it is from the orange juice concentrate or not.
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 teaspoon sugar
12 oz (from two 8-oz packages) cream cheese with 1/3 less fat (Neufchâtel), softened
2 containers (6 oz each) Yoplait® Original 99% Fat Free Orange Creme' yogurt
1/4 cup powdered sugar
1 can (6 oz) frozen orange juice concentrate, thawed
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1 container (8 oz) frozen reduced-fat whipped topping, thawed
Heat oven to 450°F. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.
Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.
Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set. Garnish with reserved whipped topping and, if desired, orange peel.
I took a lick of the filling and it tastes a bit like St. Joseph Children's asprin. Not sure if it is from the orange juice concentrate or not.
5/04/2009
Pork and Sweet Potato Supper
I spotted this recipe in a Pillsbury Crescents Biscuits & More magazine.
2 tbs vegetable oil
1 lb pork tenderloin, cut into 1 inch pieces
2 cups peeled and diced sweet potato
1/2 cup chopped onion
2/3 maple syrup
2 tbs all purpose flour
1/2 to 1 tsp ground ginger
1/4 tsp salt
1/8 tsp pepper
1 cup frozen peas
1 can (12 oz) Pillsbury Golden Layers flaky biscuits
Heat oven to 375. In a large oven proof skillet, heat oil over medium high heat. Add pork, sweet potatoes and onion. Cook 8 to 10 minutes, stirring occasionally, until pork is browned.
In a small bowl, mix syrup, flour, ginger, salt and pepper. Stir syrup mixture and peas into pork mixture. Cook 1 to 2 minutes, stirring frequently.
Separate dough into 10 biscuits. Cut each biscuits into quarters and arrange the pieces on the pork mixture.
Bake 15 to 20 minutes or until biscuits are golden brown.
2 tbs vegetable oil
1 lb pork tenderloin, cut into 1 inch pieces
2 cups peeled and diced sweet potato
1/2 cup chopped onion
2/3 maple syrup
2 tbs all purpose flour
1/2 to 1 tsp ground ginger
1/4 tsp salt
1/8 tsp pepper
1 cup frozen peas
1 can (12 oz) Pillsbury Golden Layers flaky biscuits
Heat oven to 375. In a large oven proof skillet, heat oil over medium high heat. Add pork, sweet potatoes and onion. Cook 8 to 10 minutes, stirring occasionally, until pork is browned.
In a small bowl, mix syrup, flour, ginger, salt and pepper. Stir syrup mixture and peas into pork mixture. Cook 1 to 2 minutes, stirring frequently.
Separate dough into 10 biscuits. Cut each biscuits into quarters and arrange the pieces on the pork mixture.
Bake 15 to 20 minutes or until biscuits are golden brown.
Creamy Mojito Pie
I spotted this on the Pillsbury site.
INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract
Topping
1 1/2 cups whipping (heavy) cream
1/4 cup powdered sugar (I sifted it to get rid of any lumps)
3/4 to 1 1/2 teaspoons mint extract
Garnishes, if desired
Fresh mint sprigs
Lime slices
Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.
In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.
It wasn't in the recipe, but you should put pie weights in it.
INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract
Topping
1 1/2 cups whipping (heavy) cream
1/4 cup powdered sugar (I sifted it to get rid of any lumps)
3/4 to 1 1/2 teaspoons mint extract
Garnishes, if desired
Fresh mint sprigs
Lime slices
Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.
In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.
It wasn't in the recipe, but you should put pie weights in it.
5/02/2009
Magic S’more Crescent Puffs
Magic S’more Crescent Puffs
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/4 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons miniature semisweet chocolate chips
8 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/3 cup miniature semisweet chocolate chips
1 teaspoon shortening
Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
Mmm good!!
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/4 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons miniature semisweet chocolate chips
8 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/3 cup miniature semisweet chocolate chips
1 teaspoon shortening
Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
Mmm good!!
Easy Crescent Taco Bake
Easy Crescent Taco Bake
1 can (8 oz) refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef (I used 93/7)
3/4 cup Chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired
1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.
1 can (8 oz) refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef (I used 93/7)
3/4 cup Chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired
1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.
4/28/2009
It's a jungle out there
This morning I was walking by the living room slider and saw white flowers on Victoria's string bean plants!! I told her and she went to check them out and noticed how many pepper buds there are too!!
Pepper plant
String Bean Plant with flowers!
Pepper plant
String Bean Plant with flowers!
Close up of the flowers
Look!! Peppers are starting!
More flowers on her string bean plant
4/27/2009
Arnolds Sandwich Thins
My Mum has been raving about Arnold's Sandwich Thins. I finally found some and bought the whole wheat ones.
Arnold Select 100% Whole Wheat Sandwich Thins - 8 pack: These unique sandwich-sized flatbreads are perfect for making your favorite burgers and sandwiches a bit healthier. Available in select markets.
This product is:
Low Cholesterol
Excellent Source of Fiber
Low Fat
0g Trans Fat
100% Whole Wheat
Made with Whole Grains
No High Fructose Corn Syrup
They are fantatic for sandwiches, but I think they would be even better for burgers!
Lime Meltaway cookies
While looking through my Martha Stewart Cookie cookbook, I stuck a post it note on the page that had a recipe called Lime Meltaways. I took my butter out to warm up earlier today. I just made the dough and now it is chilling in the fridge. The dough smells fresh and yummy. I did snitch a little piece and it tastes very light and good.
Makes about 3 dozen.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes.
While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
UPDATE: These are incredibly yummy!! Even Marcel had a couple and he doesn't like sweets. By the way when it says to toss the warm cookies in the powdered sugar, be very careful! The cookies are very crumbly.
Makes about 3 dozen.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes.
While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
UPDATE: These are incredibly yummy!! Even Marcel had a couple and he doesn't like sweets. By the way when it says to toss the warm cookies in the powdered sugar, be very careful! The cookies are very crumbly.
4/24/2009
Garden update
Victoria's container garden is growing well! Look at her tomato plant, it now has 6 or 7 flowers and she is very excited!
Her bell pepper pot and string bean pot are growing too!
Her herb pot is doing very well also. Last week when I made a roast chicken I snipped off a bunch of sage leaves and some lemon basil leaves to tuck under the skin. Mmm it was goooood!
Her bell pepper pot and string bean pot are growing too!
4/20/2009
My favorite kitchen hand soap
My favorite kitchen hand soap, from Bath & Body Works. It is called Kitchen Lemon. It smells fantastic!
4/14/2009
Isn't Victoria the sweetest
So last Friday night over dinner, Victoria pulls her chair up to Marcel and was whispering in his ear that she wants to make me breakfast in the morning. Marcel asks her why and she replied back "because Mummah had a hard week getting the house all ready for my friends to come over and because she does so much for me". She wanted to make me eggs and coffee and Marcel said something about me not wanting hot coffee when it is warm out. They whispered back and forth for a few more minutes.
Saturday morning I got up and was making coffee cake muffins for the adults and Victoria and Marcel said they would be right back.
They went to Dunkin Donuts so that Victoria could get me ice coffee and a donut. She picked out a chocolate frosted donut with my favorite colors pink and orange! She said they were Dunkin Donut colors LOL I think that was THE best donut I ever had!!!
I am so blessed to have such a wonderful and thoughtful little girl!!
Saturday morning I got up and was making coffee cake muffins for the adults and Victoria and Marcel said they would be right back.
They went to Dunkin Donuts so that Victoria could get me ice coffee and a donut. She picked out a chocolate frosted donut with my favorite colors pink and orange! She said they were Dunkin Donut colors LOL I think that was THE best donut I ever had!!!
I am so blessed to have such a wonderful and thoughtful little girl!!
Breakfast for dinner = Yum!
What to do with Ham leftovers from Easter Dinner?? Make breakfast for dinner! That was Victoria's idea last night. She wanted eggs, ham and pancakes and not bisquick pancakes...
So I whipped up a batch of buttermilk pancakes.
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a griddle to medium high heat, lightly spray with cooking spray.
Pour the wet mixture into the dry mixture, using a whisk to blend. Stir until it's just blended together. Do not over mix! Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when nice and brown.
Oh and if you don't have ready made buttermilk, you can make your own. The recipe for buttermilk is 1 cup of milk to 1 tbs of an acid like white vinegar or lemon juice.
So I whipped up a batch of buttermilk pancakes.
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a griddle to medium high heat, lightly spray with cooking spray.
Pour the wet mixture into the dry mixture, using a whisk to blend. Stir until it's just blended together. Do not over mix! Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when nice and brown.
Oh and if you don't have ready made buttermilk, you can make your own. The recipe for buttermilk is 1 cup of milk to 1 tbs of an acid like white vinegar or lemon juice.
4/13/2009
Coffee Crumb Cakes
I recently picked up a Family Circle Magazine because it had a couple copycat recipes. I love copycat recipes. Anyway the one that got my attention was the Coffee Crumb Cakes (the little ones in the plastic wrap). So I made a double batch for the egg hunt this past Saturday.
12 servings
Prep: 10 minutes Bake: 20 minutes
Ingredients
1- 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1/3 cup whole milk
1/2 teaspoon vanilla extract
Topping:
1/4 cup packed dark-brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Pinch salt
1/3 cup unsalted butter, melted
1 cup all-purpose flour
Directions
1. Heat oven to 350°. Coat 12 muffin cups with nonstick spray and dust with flour.
2. Combine flour, baking powder and salt in a medium-size bowl. Whisk to blend. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, and continue beating until smooth. Add flour mixture alternating with milk until just blended. Stir in vanilla.
3. Divide batter evenly among indents of prepared pan (about 1/4 cup in each).
4. Topping: Combine sugars, cinnamon and salt in a medium-size bowl. Stir in melted butter.
Add flour and rub mixture with hands to make crumb topping. Mixture should clump together and form little balls. Sprinkle topping over batter in the cups, about 1 heaping tablespoon for each.
5. Bake until a toothpick inserted in centers comes out clean; 15 to 20 minutes. Cool completely on wire rack.
My Thoughts:
They tasted very good but they were huge! Not sure if it is because I double the recipe and I used two 12 muffing pans. Next time I will make a single batch and still use two pans, but not fill them all the way up. I think instead of 12 it would make like 16 and be the perfect size.
12 servings
Prep: 10 minutes Bake: 20 minutes
Ingredients
1- 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1/3 cup whole milk
1/2 teaspoon vanilla extract
Topping:
1/4 cup packed dark-brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Pinch salt
1/3 cup unsalted butter, melted
1 cup all-purpose flour
Directions
1. Heat oven to 350°. Coat 12 muffin cups with nonstick spray and dust with flour.
2. Combine flour, baking powder and salt in a medium-size bowl. Whisk to blend. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, and continue beating until smooth. Add flour mixture alternating with milk until just blended. Stir in vanilla.
3. Divide batter evenly among indents of prepared pan (about 1/4 cup in each).
4. Topping: Combine sugars, cinnamon and salt in a medium-size bowl. Stir in melted butter.
Add flour and rub mixture with hands to make crumb topping. Mixture should clump together and form little balls. Sprinkle topping over batter in the cups, about 1 heaping tablespoon for each.
5. Bake until a toothpick inserted in centers comes out clean; 15 to 20 minutes. Cool completely on wire rack.
My Thoughts:
They tasted very good but they were huge! Not sure if it is because I double the recipe and I used two 12 muffing pans. Next time I will make a single batch and still use two pans, but not fill them all the way up. I think instead of 12 it would make like 16 and be the perfect size.
4/11/2009
Bunny Cupcakes
A few weeks ago I received an email with a recipe for Bunny cupcakes. So I decided to make them for an impromptu Easter Egg hunt.
Here is the recipe:
RECIPE INGREDIENTS:
A cupcake (baked from your favorite recipe)
White icing
Shredded coconut
Pink decorators' sugar
Jelly bean nose
Chewable Sweet Tart eyes
Large marshmallow
Mini marshmallows
1. Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.
2. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.
3. Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.
Here are some things that I changed:
For the eyes I used M&M's and black decorating gel
For the nose, I cut a pink jelly bean in half and used 1/2 per Bunny
For the cheeks, I jut one mini marshmellow in half and used one mini marshmellow per Bunny. Using two whole mini marshmellows, well they kept tipping over.
For the whiskers, I used Twizzlers pull and peel.
Now my issue with the ears, Walmart brand marshmellows are horrid! Way to sticky and mushy! I do not like how the ears came out at all. Way to much marshmellow. Next time I am sticking with Jet Puffed and I am going to slice them the way I do the Flower Petal Cupcakes.
Next my issue with the coconut I am going to SKIP IT!! One reason using the coconut makes everything else fall off. I had to use extra frosting to keep things stuck on. Another reason to skip it, some kids just don't like coconut. I will just use a piping bag and a Wilton tip No. 233 Multi-Opening Decorating Tip.
So finally here are some pictures, they did turn out very cute.
I made six green eyed bunnies, six blue eyed bunnies and a dozen flowers.
Here is the recipe:
RECIPE INGREDIENTS:
A cupcake (baked from your favorite recipe)
White icing
Shredded coconut
Pink decorators' sugar
Jelly bean nose
Chewable Sweet Tart eyes
Large marshmallow
Mini marshmallows
1. Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.
2. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.
3. Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.
Here are some things that I changed:
For the eyes I used M&M's and black decorating gel
For the nose, I cut a pink jelly bean in half and used 1/2 per Bunny
For the cheeks, I jut one mini marshmellow in half and used one mini marshmellow per Bunny. Using two whole mini marshmellows, well they kept tipping over.
For the whiskers, I used Twizzlers pull and peel.
Now my issue with the ears, Walmart brand marshmellows are horrid! Way to sticky and mushy! I do not like how the ears came out at all. Way to much marshmellow. Next time I am sticking with Jet Puffed and I am going to slice them the way I do the Flower Petal Cupcakes.
Next my issue with the coconut I am going to SKIP IT!! One reason using the coconut makes everything else fall off. I had to use extra frosting to keep things stuck on. Another reason to skip it, some kids just don't like coconut. I will just use a piping bag and a Wilton tip No. 233 Multi-Opening Decorating Tip.
So finally here are some pictures, they did turn out very cute.
I made six green eyed bunnies, six blue eyed bunnies and a dozen flowers.
4/08/2009
Printable Coupons
Last night at work our "theme" was money saving ideas and we handed out a great sheet with different tips and examples. Like one was the difference between buying a store rotissery chicken at about $7.00 - $10.00 for a 3 pound bird and buying a whole roaster chicken and cooking it at home.
The kids also talked about ways their families save money at home. One boy said that his mom gets the paper and clips coupons. I told him that there are a few places online that you can print out coupons and he wrote them down. Some of my favorites are:
coolsavings.com
coupons.com
mypoints.com
couponloop.com
Another good way to get coupons is signing up for newsletters like at Pillsbury.
What are some of your money saving tips for the grocery store? Do you have favorite coupon sites? Let me know!
The kids also talked about ways their families save money at home. One boy said that his mom gets the paper and clips coupons. I told him that there are a few places online that you can print out coupons and he wrote them down. Some of my favorites are:
coolsavings.com
coupons.com
mypoints.com
couponloop.com
Another good way to get coupons is signing up for newsletters like at Pillsbury.
What are some of your money saving tips for the grocery store? Do you have favorite coupon sites? Let me know!
Homemade Trail Mix (update)
Homemade Trail Mix (update)
I did add some banana chips (good and fattening for Victoria)
Shredded coconut (not toasted per Victoria's request)
Dried pineapple chunks
And I found some roasted shelled pumpkin seeds in the same section with the other dried fruit and nuts.
I did add some banana chips (good and fattening for Victoria)
Shredded coconut (not toasted per Victoria's request)
Dried pineapple chunks
And I found some roasted shelled pumpkin seeds in the same section with the other dried fruit and nuts.
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