Muffins

I made THESE muffins to take to our ward egg hunt/breakfast this morning. I left out the nuts because I didn't want someone with a nut allergy to eat one and get sick, but I will definitely add them next time. They were very yummy!

easter chicks cake pops

my friend katie and i attempted these little chicks cake pops last night. our first time attempting cake pops in general but chicks?! it was an interesting adventure. i'll try to upload a pic or two this weekend of how ours turned out. but they look delish. i'll be snacking on one for lunch today.

Spring Chicks from Bakerella

our attempt... no yellow candy melts at michaels that day

granola bars

i made granola bars! crossing off #39: make granola bars of the wolsey to do list!

yet again, i have found a great recipe from the martha stewart everyday FOOD magazine that my sista jill scripps got me hooked on.

emeril's nutty granola bars
p. 36 of the march 2011 issue

ingredients:
3/4 cup honey (separated, a note that would have been helpful for me!)
2 tablespoons unsalted butter, plus more for baking dish
3 cups old-fashioned rolled oats
1 1/3 cups slivered almonds (6oz)
coarse salt
1 cup raisins or other dried fruit (i used whati had in the cupboard... what i thought were dried blueberries but are actually craisins flavored with blueberry juice)
1/3 cup cream almond butter or other nut butter (any guesses on what i used? yep, PB!)
1/4 cup light-brown sugar

1. preheat oven to 325*. in a small saucepan, heat 1/4 cup honey and butter over low. (i didn't pay attention to the 1/4 cup... i just went with the whole 3/4 cup... oops!) cook, stirring,until butter melts, 2 minutes.
2. in a large bowl, combine oats, almonds, and a pinch of salt. drizzle honey mixture over oat mixture and stir to combine; wipe saucepan clean. spread mixture evenly on a large rimmed baking sheet. bake until golden brown, about 20 minutes, stirring occassionally. let cool completely on sheet, 10 minutes. return to bowl and add raisins or dried fruit of your choice; stir to combine.

3. lightly butter an 8-inch square baking dish. in saucepan, combine 1/2 cup honey (i went with about 1/4 cup since i had used toooooo much in the first place, and this might have helped hold them together better), almond butter (or PB) and brown sugar over medium. Cook, stirring occassionally, until mixture comes to a boil and sugar dissolves, 10 minutes. Drizzle over oat mixture and stir until combined; transfer to baking dish. with a spatula firmly press granola into dish.

refrigerate until firm, about 1 hour, then cut into 16 bars or squares. (store in an airtight containter at room temperature, up to 5 days).

a couple notes: i am not sure why an 8x8 is needed. i think a 13x9 would be just fine and make for more traditionally sized granola bars. also, i would recommend an unsweetened dried fruit. these are mighty tasty but with the additional honey due to my mix up and sweetened craisins/bluisins it is defintely on the sweet side.

these are great for snacks. i should have made a drive to mesa, gilbert or queen creek this week to share. i'm not sure tim and i will make it thru all of these on our own.

Bunny Buns

Riley found THIS recipe in The Friend magazine and REALLY wanted to make it. It was an all day ordeal and we even ran to the store to buy shortening. We ate them for our family home evening treat last night and they were delicious! (They are basically orange rolls.) Unfortunately Riley wasn't too impressed. She ate half of hers and then said, "They're too sticky and too bunny." Hmmm...I guess they won't become an Easter tradition around here. :)

Garlic Butter Soft Pretzel Bites

these are seriously one of the tastiest things i've ever made!
kristin and i made them tonight and we both LOVED them.

HERE is a link to where the recipe came from.

Garlic Butter Soft Pretzel Bites

Ingredients

• FOR THE DOUGH:
• 4 cups Bread Flour
• 1-¼ teaspoon Kosher Salt
• 1 Tablespoon Non-diastatic Malt Powder (preferably) Or Granulated Sugar
• 2 teaspoons SAF Or Instant Yeast
• 1 cup Whole Milk
• ½ cups Hot Tap Water
• _____
• FOR THE PRETZEL BOIL:
• 2 quarts Water
• 2 Tablespoons Baking Soda
• _____
• FOR THE TOPPINGS:
• 1 whole Egg White, Whisked Until Frothy
• Coarse Sea Salt, Kosher Salt Or Pretzel Salt
• 6 Tablespoons Butter, Melted, Mixed With 1/2-1 Clove Garlic, Peeled And Minced (or 1/4 Teaspoon Granulated Garlic)

Preparation Instructions

To make the dough by hand:

In a large mixing bowl, whisk together the flour, salt, malt powder or sugar and yeast. Set the whisk aside and switch to a sturdy wooden spoon. Stir in the milk and tap water until a soft dough forms. Turn onto a generously floured surface and knead, adding small amounts of flour as needed to keep the dough from adhering to the counter. You do not want a firm dough; it should be fairly slack, a little tacky and soft, yet smooth. Place dough in a clean bowl, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.

To make the dough by stand mixer:

In the work-bowl of a stand mixer fitted with a dough hook, combine the flour, salt, malt powder or sugar and yeast. Mix on low just to combine dry ingredients. With the mixer still on low, carefully pour in the milk and water. Continue mixing on low until you have a smooth, soft, slightly tacky dough. Remove bowl from the mixer, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.

To make the dough by bread machine:

Add the milk, water, flour, malt powder or sugar, and yeast to the pan of your bread machine in the order recommended by the manufacturer. Select the “Dough” or “Dough Only” cycle and hit start. Allow the cycle to complete.

To form pretzel bites:

Turn the dough out onto a very lightly floured surface. Use a bench knife to cut the dough into four pieces. Keep three pieces covered with a tea towel while working with the first. Roll the piece like play-dough until you have a snake of dough about the circumference of two thumbs squashed together. Use your bench knife to cut 1-inch pieces from the dough snake. Transfer the dough pieces onto the lined baking sheets, being sure to leave generous amounts of room between pieces and rows. They will expand both as they rise and again as they boil and bake. When you have dealt with all the dough, cover the pans with tea towels and let them rise in a warm, draft-free place until puffy looking, about 20 minutes.

To cook the pretzels:

Preheat oven to 400°F.

Bring 2 quarts of water to a boil in a stainless steel or other non-reactive pan (enameled cast-iron, tempered glass, etc.). When the water boils, add the baking soda. Gently lift the pretzel dough pieces one at a time into the boiling water. (You can boil more than one at a time, but be sure not to crowd the the pan as they will expand as they boil.) Let simmer for about 45 seconds, flip the pieces and simmer for another 45 seconds to 1 minute. Use a slotted spoon to drain and return each piece to its place on the pan. Continue until all pieces have been boiled and returned to the pan.

Brush all pieces of dough with the frothy egg white and sprinkle with coarse salt. Place pans in the oven and bake at least until golden brown (at least 15 minutes), but you can bake them until they are deep brown. It’s up to you!

Remove the pans from the oven and brush the pretzels with the garlic butter. If you have leftover garlic butter, you can place the pretzels in a large mixing bowl and toss with the remaining butter.

Serve warm or room temperature.

super easy potato soup

adapted to what i had on hand from: http://www.food.com/recipe/unbelievably-easy-potato-soup-74275

3 large potatoes, cut in small chunks

1/2 small onion, finely chopped

place veggies in pot. fill pot with water just about to the veggies level

boil, then let simmer for 20-30 minutes or until tender

randomly mash with a fork or spatula (or potato masher if you are fancy)

add 1/2 cup milk (used 1%), could use half and half or whatever your heart desires

if you think the soup needs thickening, mix a little cornstarch or flour with 1/4 cup milk. then add to soup and let simmer for a couple minutes.

add lots of salt + pepper to your preferred taste.

serve with some cheese, green onions.... and bacon if you have it on hand!

Snickers Cookies

This recipe came from my mom.

Mix together:
1 C. margarine
1 C. sugar
1 C. brown sugar
3/4 C. peanut butter

Add:
2 eggs
2 t. vanilla
1 t. baking soda
1 t. baking powder
3 C. flour
Make dough.
Wrap some dough around mini-Snickers.
Bake 350 degrees for 10 minutes.
Enjoy!

Links on Sidebar

Ya'll... do you use the links on the sidebar... 'Recipe Sites that Inspire'?

Do you have other recipe sites that you frequent? Let me know and I can add them to our list.

Lemon Poppy Seed Muffins

I made THESE this morning to take to a friend. I LOVE anything lemon flavored, and I happened to have poppy seeds on hand, so I decided to give them a try. They turned out super yummy! They weren't quite as lemon-y as I had hoped, however. Oh, and I only baked them for about 16 minutes (not 18-20) and that was plenty long enough.

no-pork fried rice

we haven't been buying much meat lately. i have picked up a little chicken and a little turkey deli meat as that's all i can handle right now. please don't share your thoughts on deli meat right now... its nearly all i've got. this last week we only ate out once... with mom and dad at el charro. (that's impressive for us) i am excited to keep it up. i think it makes it easier that we don't have close friends to meet out for dinner. although i would probably trade close friends for the bill of eating out. this is a recipe blog though... so... we've REALLY been trying to keep the grocery shopping to the basics and stick to planned meals or things at home. in making a meal plan this week i gave tim the march issue of every day food. i love this magazine. its small and has loads of awesome recipes without the annoying overload of ads. tim picked out a couple recipes to try out this week... one being a pork fried rice recipe. i knew right away that we were going to make it a no-pork recipe. below is my adapted recipe from martha stewart every day foods version.




cook up two cups of rice (one cup uncooked) the way you cook it

1 tablespoon vegetable oil

2 eggs, lightly beaten

2 1/2 tablespoons soy sauce

1 garlic clove, minced

1/2 bunch scallions, white and green parts separated and thinly sliced

1/2 bag of frozen stiry fry veggies (picked up safeway brand on sale + had broccoli, snap peas, green beans, water chestnuts, celery, carrots, onions... was perfect for this!)

2 tablespoons rice vinegar

(i adjusted measurments and omitted pork, fresh ginger, fresh carrots and frozen peas and replaced with frozen stir fry veggies. you could easily use the full bag of frozen veggies for this.)

heat a large nonstick pan over medium-high heat and spray with non-stick cooking spray. while that heats up lightly beat two eggs and 1/4 teaspoon soy sauce together. add eggs to pan and move pan around until eggs cover bottom of pan. cook without stirring about a minute. fold, remove from pan and place on a cutting board or plate. cut the eggs into thin slices.

add 1 tablespoon oil  to the pan and swirl to cover. add frozen veggies, white part of scallions and garlic. stir for about 3 minutes or until veggies are cooked and warmed through. add the rice wine vinegar and remaining soy sauce. then add the sliced eggs and rice. stir until well covered with deliciousness.

top with green scallions and serve!

we really enjoyed this dish tonight.

Oreo Cheesecake

I made this dessert yesterday and it was yummy! Even better, it doesn't heat up the house to make it!

I found the recipe in a Kraft Foods magazine a long time ago.

1 pkg. oreo cookies
1/4 C butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1/2 C sugar
1 tsp. vanilla
1 tub cool whip, thawed

Line 13 x 9 inch pan with foil. Coarsely chip 15 oreos; set aside. Finely crush remaining oreos; mix with butter. Press firmly into bottom of pan. Refrigerate while preparing filling.

Beat cream cheese, sugar, and vanilla until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust. Cover.

Refrigerate 4 hours or until firm.