Archive for the ‘Recipes’ Category
Barb and I are eating cookies for breakfast. Hard not to do with these delicious treats in the house!
While browsing Pinterest a couple months ago I came across a recipe for Lemon Crinkle Cookies at Lauren’s Latest. So yummy!
The second time I made them I tried grapefruit instead of lemon, made them mini sized, and sandwiched some grapefruit icing between two cookies. Wowsers!
We keep these cookies in a plastic container in the refrigerator because they are AMAZING chilled. They would be perfect for your next bridal or baby shower or as an Easter treat!
Grapefruit Crinkle Cookies
Yield: 2 dozen regular sized, 4 dozen minis or 2 dozen sandwiches
- 1/2 C butter
- 1 C granulated sugar
- 1/2 t vanilla
- 1 whole egg
- 1 t grapefruit zest
- 1 T grapefruit juice
- 1/4 t salt
- 1/4 t baking powder
- 1/8 t baking soda
- 1 1/2 C flour
- 1/2 C powdered sugar
Stir in (by hand) salt, baking powder, baking soda, and flour until just barely combined.
Start with 1/4 C of powdered sugar in a pie plate (you may need up to 1/2 cup). I like using a pie plate because it contains the powdered sugar better than a regular plate. More kid and Megan friendly!Roll dough into balls (half dollar sized for regular cookies, quarter sized for minis) then roll in powdered sugar. Bake at 350° on greased cookie sheets for 9-11 minutes for regular sized cookies, 6-8 for the minis. Let cool on tray for 3 minutes then move to wire rack.
Combine 2 tablespoons of butter with 1/2 C powdered sugar, 1 1/2 T grapefruit juice, and 1/2 t grapefruit zest. I added a drop of red food coloring for the pretty pink. Do not ice until cookies are completely cool, or else you will have slip sliding cookies on your hands
For more of this month’s wedding ideas check out The Wedding March Round 2
Our series of DIY wedding ideas is back by popular demand!
We’ll continue to add to this post throughout the month, so keep checking back for more ideas and tips!
And in case you are just now tuning in, here’s a link to The Wedding March Round 1
- Local Business Spotlight: GentleBrook Centre
- 5 Wedding Ideas for Vintage Books
- Local Business Spotlight: Captured By Kelly Photography
Chai Tea with Honey
What you’ll need:
2 cups sugar
1/2 c brown sugar
1 c olive oil
6 tea bags
1 t vanilla
1 t honey
Step 1: Combine both sugars then open tea bags and add tea. We used 3 bags of a finely ground tea and 3 bags of loose leaf.
Step 2: Add olive oil, honey, and vanilla
Step 4: Use 1-2 tablespoons per leg in the shower. Rub in with hands to remove dry skin and rinse. Barb says it works great on elbows.
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No need to turn on the heat during these crisp autumn evenings, our house is heated by the warmth of our oven. So for dinner last night (and breakfast this morning) I made a Chicago-style Deep Dish Pizza.
While walking down the baking aisle at the grocery store a couple weeks ago I saw the canister of corn meal on the shelf and it reminded me I had an excellent deep dish pizza recipe I’ve been meaning to make.
About a week later they were making deep dish on an episode of America’s Test Kitchen. They showed a method for creating a flakier crust that was just what I needed.
I picked up a can of whole tomatoes at R Grocery for $0.69—well actually picked up a few cans…gotta stock up for more pizza!
And finally the ingredient that set the actual preparation in motion- mozzarella cheese on sale this week at Beiler’s for $2.99/lb.
It turned out great!
Here’s what you’ll need:
- 3 hours of your time
- Pan with deep sides (at least 2 inches)
- mine had a 14″ diameter
- 1 C warm water (110-115ºF)
- 1 package active dry yeast
- 3 C flour
- 1/2 C cornmeal
- 1 t salt
- 1/4 C vegetable oil
- 1 T butter
- 1/2 lb thinly sliced mozzarella
- 1 can whole or diced tomatoes
- 1.5 t Italian seasoning
- 2-3 T Parmesan cheese
Kneed until no longer sticky.
I like to give my dough a little warmth while rising by placing the bowl on a cooling rack over very low heat.
Step 6: TURN YOUR OVEN ON- preheat to 500°F
Punch down dough and stretch it into about a 12″ circle. Melt your butter (olive or vegetable oil would work too) and using your fingers lightly cover the surface of the dough. Fold it over on itself then cover the new surface with a layer of butter. Repeat 2-3 more times. This will create layers and make the crust lighter. Then re-stretch out dough and press it into your oiled pan. Be sure the dough is about 2″ up the sides. Let sit for 15 minutes before filling.
—No photos, my fingers were covered in butter!—
Start your fillings with a double layer of mozzarella. Season with Italian seasoning. Then cover with the diced tomatoes and a sprinkle of parmesan cheese.
Be sure to drain your tomatoes well before adding, then use around 1/4 C of the drained sauce. You don’t want it to be runny.
A layer of cooked sausage, chicken, other vegetables etc can be added between the cheese and tomato layers.
Bake at 500°F for 12 minutes then lower oven temperature to 400°F and bake for another 20 minutes. Let sit in pan to cool and congeal for 10 minutes.
It’s Julia Child’s 100th birthday! I’m celebrating by heading into the kitchen to bake my favorite recipe, Chai Spice Zucchini Bread. This is a recipe I make every fall with the zucchini from our garden. I’ve been tweaking for awhile and the results make me giddy. And now I’m sharing my creation with you!
Warning: I know it says bread up there in the title but this is really a cake
Here’s what you’ll need:
- 3 eggs
- 2 c sugar
- 1 c canola oil
- 1 c zucchini, shredded
- 1 c carrots, shredded
- 1 ripe banana, broken into dice sized chunks
- 1/2 c white raisins
- 1 t vanilla
- 3 c flour (can substitute up to 1 cup of whole wheat flour- slightly healthier option, but will be a little more dense)
- 1 t salt
- 3/4 t baking powder
- 1 t baking soda
- 1 t cloves
- 1 t nutmeg
- 1 t cardamon
- 3 t cinnamon
Preheat your over to 350.
Grease and flour two loaf pans or pans for 2 dozen muffins.
Add sugar, oil, veggies, fruit, and vanilla.
Whisk dry ingredients together in a separate bowl then fold into the veggie mix until just combined.
Bake until golden brown and toothpick comes out clear from the center. Allow to cool in pan 10 minutes. —Waiting with that amazing aroma filling your entire house is the hardest part!
In May we spent a fun morning picking strawberries at Walnut Drive Gardens. (Read more about it here).
We froze most of the berries and have been using them in our breakfast smoothies. We’ve also tried (with great success) three new recipes I found via Pinterest.
Thought you might like to try them out! For the recipes just click on the photos or source link to go to the original website.
This first one is similar to a lemon pound cake. It is made with Greek yogurt and has a delicious lemon glaze. I made it for my sister’s birthday and will definitely be making it again.
This next one is made with graham crackers and Cool Whip. It’s no-bake, which is good news in my non-air conditioned house. I omitted the chocolate on top but added a layer of vanilla pudding in the center and added fresh peaches to the strawberries.
I’m always looking for low fat ways to answer my sweet tooth cravings. This strawberry sherbet recipe uses low fat milk, berries, sugar, and lemon juice. I mixed everything in the blender (no lemon juice so used orange juice instead) and immediately threw it in the ice cream maker. Twenty minutes later I was enjoying the cool treat.
We still have quite a few berries in the freezer. If you have a great strawberry recipe, share it in the comments below or on our Facebook page.
To continue on with the girls’ relaxation theme that we started with a great spa day, Emily made bubble bath for her bridesmaids.
She found the cute bottles at The Container Store and the labels were created using this Downloadable Label Template. I added the words “Bubbly for the Bath” and used a strip of lace trim to make a bow.
The bubble bath recipe came from Apartment Therapy.
It was pretty easy, just had to combine 4 cups of water with 4 ounces Castille soap and 3 ounces of Glycerin. Then add 4-5 drops of an essential oil. Em used a combination of lemon and orange oils.
Castille soap, glycerin, and essential oils can all be purchased at your local craft store (look in the soap making section).
The Wedding March is a series of posts highlighting my sister’s shabby chic DIY wedding.
For all posts visit: The Wedding March
We like to share our crafty posts on these link parties!
Today is my dad’s birthday and when I asked him what wonderful sweet treat he would like he requested scones. Excellent! I love scones. These would also make a great Christmas morning treat.
I used a recipe from Mom’s Big Book of Baking by Lauren Chattman. It’s a fantastic book, full of simple recipes, great tips, and yummy baked goods.
The book gives a list of possible add-ins. I used dried apricot and threw in some orange zest.
6T unsalted butter, chilled
3 C flour
1/3 C sugar
1T baking powder
1/2 t salt
3/4 C dried apricots cut into small chunks
2 t orange zest
2 large eggs lightly beaten
3/4 C whole or lowfat milk
- Preheat the oven to 450°
- Cut butter into 1/4″ chunks and put in freezer
- Combine flour, sugar, baking powder, and salt
- Add chilled butter and mix on low speed until the mixture resembles coarse meal.Stir in apricots and zest
- Stir in eggs and milk and mix by hand until just moistened- don’t overmix
- Turn dough onto lightly floured surface and divide in half. Shape each into a 6″ disk
- Cut each disk into 6 wedges
- Place the wedges 1/2″ apart on a greased or parchment lined baking sheet
- It’s optional at this point to brush the tops with another lightly beaten egg
- Bake until golden about 12 minutes
I let my scones cool and topped them with this orange glaze.
These are the yummy cookies I’m entering in tonight’s Evening in the Village Cookie Contest!
Pumpkin Chocolate Chip Drop Cookies
with Cinnamon Frosting (frosting recipe follows)
Yield: 4 dozen
- 2 C flour
- 1 t baking powder
- 1 t cinnamon
- 1/2 t baking soda
- 1/2 t nutmeg
- 1/2 C unsalted butter
- 1 C packed brown sugar
- 1 egg
- 1 C canned pumpkin
- 1 t vanilla
- 1 C chocolate chips, raisins, or dried cranberries
(I’ve tried the recipe with each and all have been delicious)
1. Pre-heat oven to 375°. Position oven rack one notch above center.
2. Beat butter for 30 seconds to soften then add sugar and beat until really fluffy
(and I mean really fluffy- it will take awhile, even on high speed).
3. In a separate bowl combine flour, baking powder, baking soda, cinnamon, and nutmeg- set aside.
4. Once the butter and sugar have been thoroughly mixed add egg, pumpkin, and vanilla and stir to combine. Batter will now look slightly separated.
5. Add in the dry ingredients and mix until combined.
9. Frost with cinnamon icing once completely cooled.
- 1/4 C butter
- 1 1/2 C powdered sugar
- 1 T milk
- 1/2 t vanilla
- 1/2 t cinnamon
Combine all ingredients in a bowl and mix with a wooden spoon until your arm falls off, hands have cramped, you’ve discovered you can’t stir with your left hand, and you are about to give up. Then you will have the perfect frosting
Our secret to smooth legs and sandal ready summer feet is found in the pantry.
Here’s what you need:
1/2 C ground oatmeal (about 8 pulses in the food processor)
1/4 C packed brown sugar
1/4 C white sugar
1/2 C olive oil
1 tsp vanilla
Combine all ingredients in a large bowl. Mix with a spatula until well blended and store in a sealed jar. (We save old lotion jars to fill and keep any excess in small tupperware containers.)
Use in the shower to remove dead skin from feet, elbows, and knees. We also love using the scrub on our legs before shaving. The sugar lifts up any little hairs and the oil works with your regular shaving cream to help prevent irritation and nicks.
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Chai Tea with Honey Sugar Scrub