Recipes/ How To

Life Long Friends and Cake

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   Honey Buns- I do love me a good cinnamon-y, warm, gooey honey bun! This cake here, it’s even better than a honey bun!

   I discovered this recipe about a year ago and let me tell you- every time I make it, it disappears like speedy fast.

   The blog where it came from is a wonderful, homey place. I am including the link to her recipe, where you can look around her blog.

http://myhomemdelife.blogspot.com/2010/12/that-70s-breakfasthoney-bun-coffee-cake.html

   One of the best things about this recipe is the ingredients are staples, so I can whip it up last minute! I’ve made a few for auctions and they always do well.

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How could you go wrong with all that cinnamon and brown sugar swirled into a tender cake?? I mean…..just look at that!

   Okay, so let’s talk about that cake pan for a minute. It’s not one of my beautiful, new-fangled, fancy cake pans. It’s 22 years old, it’s kinda bent up, it’s not pretty but I love it because it means a lot to me.

   I got married 22 years ago and my best friend in the world bought that for me for my wedding shower. And I think about her every time I get it out.  I am so glad to have a friend that I can always count on and whom I love dearly.

   Okay, now back to that cake! Here’s the final result:

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You see it’s already being devoured? I had to act fast to snap a pic! Now as a disclaimer- this is not what I consider “real food”, but like I’ve stated before, I strive for 50-75% “real food”overall. I mean I am a realist….and I do love cake!

   I hope you enjoy this cake like me and my family do. Have a blessed weekend!

  It’s dreary and rainy here, so looks like I’ll be working in the shop and around the house today. I’d love to hear back from y’all!

 

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Recipes/ How To

Fresh Strawberry Pie- Tastes Like Summer to Me!

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Okay, so for me the taste of summer is fresh strawberries and grilled anything! I just love summer: swimming, staying up a little later, spending time with family. So in honor of it being so close- I am sharing with you my recipe, well actually my mother-in-laws’ recipe for fresh strawberry pie. Enjoy!

I was able to visit a local Amish farm and purchase some mouth watering, just picked berries. Oh my were they ever delicious. My family and I ate 2 whole containers upon arriving home with them. I love getting fruits and veggies from their farm, I know they will be fresh and organic. I also bought some bedding plants for the garden from them, for my own fresh veggies later in the summer.

So I know that this is not all “real food”, I mean jello and cool whip? Yes, I know those are fake junk,but remember I strive for somewhere around the 70-80% mark on my real food, I mean I still live in the real world.

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Here’s what you’re gonna need to make some yummy pie:

1 small box strawberry jello (I have never used the sugar free, I am guessing you could, the texture just might be different)

1 cup water                                               1 1/4c sugar (again, never used Splenda or anything, but suppose you could)

2Tbsp cornstarch                                        1/2 quart fresh strawberries

Baked Pie Shell (I cheated and used a frozen one)                Cool Whip

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Start by washing/stemming and chopping up berries. I chop mine up pretty small, but that’s really up to you.

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In a saucepan mix jello, sugar, cornstarch and water together. Cook and stir over low medium until mixture is bubbling and getting thicker.Remove from the heat and let cool slightly. Add the berries to this and pour into prepared pie shell (already baked). Place in fridge for a few hours until completely set up. Serve with Cool Whip if desired.

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Look at all that yumminess on that one little plate, oh my! I would love to hear what you think of when you think of summer, what are your “summer flavors” ?

I hope all are having a super awesome week so far- and Happy Friday to all! Have a blessed day!

Recipes/ How To

Pumpkin Rolls- Photo Tutorial How-To Make

So whenever I bring Pumpkin Rolls anywhere, most people are like, “Oh, those are so hard to make.” They are not hard to make, just a few steps and Bam! You have some super awesome Pumpkin Rolls!

So to start with in any recipe, gather what you need.

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DSC_0011 - Copy This little gadget is just my favorite!!

Makes measuring solid ingredients like pumpkin, shortening, and peanut butter so much easier!   So I mix together my dry ingredients with my wet ingredients, nothing fancy here yet.

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Okay so here is where a lot of recipes trick you, they tell you to spread your batter onto a jelly roll pan. Oh no! I can’t make this recipe without buying a “special” pan. Wait! Do you have a cookie sheet with sides? Use that instead, it works fine. Mine was a 15×10 cookie sheet that was lined with parchment paper. Now I know parchment paper is kinda semi-fancy, but if you buy some you’ll wonder how you ever lived without it. My recipe is older and calls for waxed paper instead, but I do not recommend that, parchment paper is so much better. Also, go ahead and spray your parchment paper with cooking spray, makes it easier to remove it later.

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Here is my baked cake part- it baked for about 12-14 minutes until it felt springy in the middle.

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This is a smooth “tea towel” dish cloth that I use only for baking breads/cakes. I have laid it out flat on my counter. If you use a regular type kitchen towel it will leave little marks on the cake, still tastes fine, just looks different. I will now dust it lightly with powdered sugar.

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I pick up the cake by the edge of the paper and invert onto the prepared towel.You need to do this right after it is out of the oven and still hot.

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Now I just slowly peel the paper off the cake, if it snags up and starts to tear your cake, grab a sharp knife and kind of “scrape” until you get it started again without it pulling the cake with it. Pull very slowly, and while it is still hot.

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Now here is another point I change from the original directions, it says to roll up along the short side of the cake, making a 10″ very wide roll. I start from the long side making a 15″ roll that is not as wide around. So I start by folding the long side of the towel over onto the cake, rolling the towel into the cake.

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Roll all the way up and set aside to cool. Time to make the filling!

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Gather your ingredients up! Just mix it all together and set in the fridge for about 15-20 minutes.

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Now you’re going to slowly unroll the cake roll. You can see that it tries to hold its shape. Spread filling over this covering completely.

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Now roll back up.I slice off the ends because they do not look pretty. I then stick in the fridge to chill. Right before serving, sprinkle with powdered sugar.

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So there you have it! Not quite as fancy as you thought!

Here is the recipe I use, which came from a Libby’s Pumpkin can years ago.

For the Cake:

3/4c all purpose flour                                    1/2 tsp baking powder

1/2 tsp baking soda                                      1 tsp pumpkin pie spice

1/2 tsp cinnamon                                           1/4 tsp salt

3 eggs                                                            1c sugar

2/3c canned pumpkin

Sift together the dry ingredients. Stir in the wet ingredients and mix until smooth. Spread onto pan lined with parchment paper and sprayed with cooking spray. Bake at 375 degrees for about 12-14 minutes, or until springy in the middle.

When cake is done, invert onto a smooth dish towel sprinkled with powdered sugar. Starting at long side, roll towel into the cake and let sit until cooled down.

For Filling:

8oz block cream cheese                                  1c powdered sugar

6Tbsp butter                                                     1tsp vanilla

Place cream cheese and butter into a microwave safe bowl, defrost until softened. Beat butter, cream cheese, vanilla and powdered sugar together until smooth.

Unroll cake, spread with filling. Re roll the cake. Trim ends and chill until ready to serve. When serving, dust with additional powdered sugar.

Hope all had a wonderful Thanksgiving!! God bless and have a fantastic weekend!!

Recipes/ How To

Making a Cream Pie- Those Cookbooks were Wrong!!!

So when I first got married, I decided to make my new husband a cream pie, because we both love them. So I went to work making the crust, then followed the directions in the cookbook to a T for a chocolate cream pie. The results were awful, with bits of scrambled eggs in my filling- we tossed it after a few bites.

I looked for tips and tricks on how to get that tempering part just right, but just couldn’t seem to master it. Then my mother in law came to the rescue. So here I am sharing her pie making secrets- shsh= don’t tell!

So because I am making mine a Peanut Butter Chocolate Cream Pie, I started with 3 bowls and a saucepan. Into the saucepan went my sugar, cornstarch, and cocoa powder.

Into the glass bowl went the milk, egg yolks, and vegetable oil. Next into the small plastic bowl went peanut butter and powdered sugar. The last bowl holds the egg white for making the meringue.

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Whisk the milk/egg mixture into the sugar mixture. Then turn the heat on to medium and continue to whisk until thickened and bubbly. Remove from the heat and add the vanilla and the butter. This step is the secret, as in most cookbooks you heat up the milk with the sugar, then temper into this the egg yolks. I have never seemed to master tempering, so this trick worked great for me- no more scrambled eggs in my pies!

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While cooking the filling my pie crust (store bought- shame-shame!) was baking till golden brown. I also was cutting together the peanut butter and the powdered sugar to resemble coarse crumbs. I sprinkled about 3/4 of the peanut butter mixture into the bottom of the baked pie shell. Then poured my cooked pie filling over the top of this.

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For the meringue, I added vanilla and cream of tartar to the egg whites and beat til soft peaks formed. I then sprinkled in the sugar a little at a time and continued to beat with the mixer until hard peaks formed. I spread the meringue over the warm pie filling, sealing it to the edge. I then sprinkled the remaining peanut butter mixture over the meringue and baked in the oven at 350 for about 10 minutes, but watch so it doesn’t get too brown.

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And there we have a delicious and beautiful Peanut Butter Chocolate Cream Pie!! And may you never have a scrambled egg pie!!

I hope all have a Blessed day!! Find the joy and beauty in something today!! God Bless!

Here is the recipe for my Cream Pies:

Filling:

3/4c sugar               1/4c cornstarch

3c milk(whole or 2% is best)              4 eggs, separated

1Tbsp butter                          1 1/2 tsp vanilla

You need a baked Pie Shell- homemade is best- but store bought will work too.(I cheat too as you saw!)

To make it chocolate cream pie add- 1/2c cocoa in with the sugar and 3Tbsp vegetable oil in with the milk.

To make it chocolate peanut butter, follow above- but cut together 1/2c peanut butter and 1/2 to 3/c powdered sugar til it is crumbly.

To make coconut cream pie- add 1c flaked coconut to the cream filling with the butter. Then sprinkle 1/4c of shredded coconut to the top of the unbaked meringue.

To make peanut butter pie- add 1/2c peanut butter to the filling part with the butter, can add the crumbled peanut butter mixture too if desired.

Meringue:

4 egg whites                      1/2tsp vanilla

1/4 tsp cream of tartar                  6Tbsp sugar

Follow the directions as listed above for a yummy pie!!

Recipes/ How To

Netflix and some Peanut Butter Brownies= a Great Thursday Night!

So after some yummy Chicken Fajitas I was craving something sweet- but it would have to be quick too!  So with the help of a boxed brownie mix and a few add ins- we had delicious Peanut Butter Swirled Brownies!

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So for these simple yet scrumptious treats- just start with a box of brownie mix and prepare as the package directs. Place into a 13×9 baking dish, sprayed with cooking spray.

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Then in a small bowl mix about 1/2c peanut butter, 1/4c softened butter, a dash of vanilla and about 3/4c powdered sugar. Mix with a spoon until smooth.

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Drop by tablespoonfuls into the brownie mix already in the prepared pan. Swirl with a butter knife, cutting through into the batter.

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Bake at 350 for about 17 minutes or until the brownies start to pull away from edge of pan, but still gooey looking in the middle of the pan.

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Let cool slightly before cutting into pieces. These are so yummy and if you love cream cheese like I do, you can also mix up a half block of cream cheese mixed with 1/4c softened butter, a dash vanilla and 1/2c powdered sugar. Add the same way as the peanut butter mixture, either in addition to the peanut butter or just cream cheese mixture alone. I have made these all 3 ways and we love them all!

We also love our Netflix, we have been watching a movie tonight, which is a nice treat too!

Hope all are having a fabulous week!! God Bless!!

Recipes/ How To

Peanut Butter Oatmeal Cookies- Yummy!!!

Okay so around my house, we love peanut butter, so you may see a lot of recipes for peanut butter desserts. We love some good cookies, and these fit the bill well! (This original recipe is from a fabulous site,   sallysbakingaddiction.com   ,I have just changed the oatmeal to old fashioned in my version.)

This day I was prepping the freezer for fall, so I made a double batch of this dough, as well as chocolate chip cookie dough.To freeze the dough, I scoop it onto cookie sheets lined with waxed paper, freeze them solid, then place them into freezer bags for later use.

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And here is the delicious dough, ready to be scooped out!DSC_0326

Here is the cookie dough scooped onto the lined cookie sheet, now for the chocolate chip cookies I do not press them down flat, but for these I recommend pressing them slightly flat,as they do not tend to spread out when cooked. If you happen to forget to flatten them slightly, they will be cookies balls, but still taste yummy.

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Just had to show off my cute new canisters I got a few weeks ago. I added the chalk board labels to them (purchased the labels at Michaels’). I found these canisters at Kirklands’ and they were on sale for $26.99, which I thought was a great price for the set of 3. My previous set was a Tupperware set I had had for 17 years, so I was well ready for a new set!

Peanut Butter Oatmeal Cookies

1/2 cup butter, softened                                        1/2 cup brown sugar

1/4 cup white sugar                                                3/4 cup creamy peanut butter

1 egg                                                                      1 teaspoon vanilla

1/2 teaspoon baking soda                                       1/4 teaspoon salt

1  1/4 cup flour                                                        1/2 cup oatmeal, old fashioned

3/4 cup Reese’s Pieces Mini (found in the baking section)

Cream together the butter and sugars until fluffy, then add egg, peanut butter, and vanilla.

In a blender or food processor, place the oats and process a few seconds (till almost flour smooth). Add to the butter mixture the flour, baking soda, salt, and oats.Mix until all incorporated together. Fold in the Reese’s Minis. Chill dough for 30 minutes before baking, (If freezing up, you can go ahead and scoop dough onto cookie sheets and freeze)

To bake, preheat oven to 350 degrees, bake cookies for 7-9 minutes, depending upon how firm or soft you like your cookies. If using from frozen, baking time will be a bit longer (maybe add 2 minutes, again checking for them for your “done” preference).

Have a Blessed day!! And go share some cookies with your loves/friends/coworkers!!