spring break

We're enjoying the tail end of spring break over here.  Our week has been filled with all sorts of good things.  Like having time to make doughnuts for breakfast. 

 

A little spring cleaning has been done...checking things off the list.  But mostly reading books, building tents, playing cars, dressing up dolls, and taping papers up in our "offices." 

I've bitten off quite a few knitting and sewing projects and am probably staying up too late. But, that's what spring break is for I suppose. 

12 Days of Christmas Recipes: Eggnog Glazed Doughnuts

Can you believe it's December?  Me either.  There are a lot of things I love about this month.  Snow. Baking.  Family.  Eggnog.  Christmas music.  Christmas lights.  Friends.  Cookies.  We haven't had much snow yet, but we're enjoying plenty of everything else on the list. 

I have a long list of recipes I want to try, so I'm challenging myself to post about 12 of them again this year.  Last year I was cooking up these.

So, when I found myself making doughnuts this weekend for my friend's birthday (Hi Holly!) I decided to try some with an eggnog glaze.  If you love everything eggnog like I do, you'll understand.  Make sure to roll the doughnut holes in cinnamon and sugar.  It's the only way. 

Eggnog-Glazed Doughnuts
doughnut recipe adapted from Baked Explorations

Doughnuts
3 1/2 c. flour
3/4 c. sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. freshly grated nutmeg
1 tsp. cinnamon
2 eggs
3/4 c buttermilk
1/4 c. yogurt
1/4 c. butter, melted and cooled
vegetable oil for frying

Eggnog Glaze
1 1/2 c. powdered sugar
2 Tbsp eggnog

In a large bowl, whisk together the dry ingredients.  In a medium bowl, whisk together the eggs, milk and yogurt.  Add the melted, cooled butter and mix again.  Pour the liquid ingredients into the dry ingredients and mix until a sticky dough forms. 

Turn the dough onto a lightly floured surface and pat it out until it is about 1/2 inch thick.  Cut with a doughnut cutter or two different sized circle cutters. 

Pour about 1 inch of oil into a deep skillet.  Heat slowly over medium-high heat until it is about 365 degrees.

Make the glaze while your oil is heating up by combining the powdered sugar and eggnog.

When the oil is hot,  place 2-3 doughnuts into the skillet at a time.  Once they have browned (about 2-3 minutes) turn them over and cook one more minute.  Remove with a slotted spoon to a paper towel-lined baking sheet.  Dip the doughnuts into the glaze and decorate with sprinkles. 

apple challah

Craving something full of apples and cinnamon?  I came across this recipe in my bread machine cookbook and since we have an abundance of apples around I decided to try it out. 

 

There are three sections of dough braided together.  Each section of dough is like a apple cinnamon roll...the apple filling is rolled up inside. 

 

 

The result is a pretty braid full with apples, cinnamon, and honey in every bite.  



Apple Challah
adapted from The Bread Lover's Bread Machine Cookbook

Dough:
3/4 c. water
2 eggs
3 Tbsp. oil
3 c. bread flour
3 Tbsp. sugar
1/2 tsp. salt
2 tsp. yeast

Combine the ingredients in a bread machine and select the dough cycle.  Or, make the dough with any other method you prefer. 

Filling:
3 medium appkes, peeled cored and sliced
1 Tbsp. lemon juice
2 Tbsp. honey
1 tsp. cinnamon

Combine all the filling ingredients in a bowl.  Divide the dough into three equal sections.  Roll each portion into a 12 by 3 inch rectangle.  Brush with melted butter and place 1/3 of the filling down one side.  Roll up jelly-roll style and pinch the seam.  Place the 3 ropes on a greased baking sheet and braid together.  Cover and let rise until doubled in bulk (about 45 minutes).

Bake at 350 for 35-45 minutes.

New York-Style Crumb Cake

We love a good coffee cake around here. We went through a time when we made it every weekend. We've tried lots of different recipes. There are so many different ingredients you can add. When I first browsed through the Baked cookbook, this one caught my attention because the description said that the crumb topping "is obscenely large in proportion to the cake." Now that sounds like my kind of coffee cake. Everyone know the crumb topping is the best part. Yet, every time I looked at the recipe I just couldn't bring myself to make something for breakfast that had so much sugar and butter in it. But, I finally decided I just had to try it....then I could adjust the recipe to our liking.

I did adapt this recipe the first time I tried it by reducing the sugar and using {homemade} maple yogurt instead of sour cream because it's what I had on hand.  It was the best coffee cake I've made in a long time.  It was cousin {Marylin} and Mason approved.  Mason actually called me (well, had daddy call me) at school one morning and we had the following conversation:

Me: Hi Mason
Mason: Hi mommy!  I ate all the coffee cake!  We need to make more.  You know? The one with all the butter?
I couldn't stop laughing.

The huge amounts of crumb topping did not disappoint.  Actually, there was so much crumb topping that I saved some for another use.  I was planning on topping some peaches or apples with it for dessert, but after eating the coffee cake we thought it would make a delicious filling for homemade pop-tarts.  But I haven't done either.  We put it in the fridge and just keep adding some to our oatmeal in the mornings.  I'm sure I'll be making this again. 

New York Style Crumb Cake
adapted from Baked

Crumb Topping
1 c. brown sugar
1/2 c. sugar
1/2 tsp. salt
1 1/2 Tbsp. cinnamon
1 c. butter, melted and cooled
2 1/2 c. flour

Cake
2 c. flour
1/2 c. wheat flour
3/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks (12 Tbsp) butter
3/4 c. sugar
2 eggs
1 c. yogurt
1 tsp. vanilla

Make the crumb topping by stirring together the sugars, salt, and cinnamon.  Add the melted butter and whisk until combined.  Stir in the flour and set aside.

Make the cake by sifting together the flour, baking powder, baking soda, and salt together in a small bowl.  Cream the butter until smooth.  Add the sugar and cream until fluffy.  Add the eggs, one at a time, and beat until incorporated.  Add the yogurt and vanilla.  Add the dry indgredients gradually. 

Pour the batter into a greased 9x13 pan.  Squeeze the topping into balls and pull chunks off, dropping them all over the cake.  Bake at 350 for 45-55 minutes. 

saturday

Just a relaxing Saturday hanging out at home. It was much needed after a super busy week at school and an aching heart for a friend. I've spent a lot of time in prayer in the evenings and find such comfort in closeness to my Savior.

We started the morning off by making doughnuts. Mason just couldn't believe that we were going to have chocolate for breakfast. But, he actually ended up filling up on yogurt and he didn't even finish his doughnut. He informed me that it was too big. I didn't seem to have that problem.

The recipe came from the Baked Explorations cookbook. Ryan said they were his favorite so far.

We spent the morning making Valentines, reading books and chasing Emma around the house.

Now they're resting/napping and Ryan and I tackled the kitchen floor. Complete with pulling out the stove and mopping behind it. I'll spare you the details.
We're enjoying a sunny day. The peas have begun to sprout in the greenhouse and we're already dreaming about what seeds to order. More cleaning and writing papers this afternoon and then a card making session this evening. I know I say this all the time, but I love weekends!

12 Days of Christmas: Eggnog Cinnamon Rolls

Day 8: Eggnog Cinnamon Rolls
What should you do with leftover frosting from these cookies? Why, make cinnamon rolls of course. I just took a basic cinnamon roll recipe and eggnog-ified it. I added a dash of rum extract, nutmeg, and cinnamon to the dough and then slathered them with leftover frosting. These were delicious warm from the oven, but they were just as great the next day too.

Eggnog Cinnamon Rolls
adapted from Quick Cooking 2001

1 1/4 c. water
1 egg
1/4 c. butter, softened
1 tsp. salt
4 c. bread flour
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. rum extract
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Filling:
1/4 c. butter
1 c. brown sugar
2 tsp. cinnamon
1/2 c. raisins

Frosting: leftovers from the nutmeg cookies

Knead all the ingredients in a stand mixer fitted with dough hook. Let rise until doubled. Roll into a 17 x 10 inch rectangle. Spread with butter; sprinkle with brown sugar, cinnamon, and raisins. Roll up, jelly-roll style, starting from a long side; pinch seam to seal. Cut into 24 slices. Place cut side down in a 9 x 13 inch baking pan. Cover and let rise in a warm place, until doubled, about 45 minutes. Bake at 350 for 20-25 minutes. Frost warm rolls.

I actually made the dough the night before and put it in the fridge and then rolled them out in the morning and let them rise then baked them. Perfect for breakfast or to share with friends.

12 Days of Christmas: baking

Day 6: Double Chocolate Loaf with Peanut Butter and Cream Cheese Spread This loaf is in the breakfast section of the Baked Explorations cookbook. It would be like eating a giant slice of brownies for breakfast! I didn't actually try this since it was a gift, but it smelled amazing. And the spread was delicious. I definitely will be making it again so I can try them both together. This would make a great gift if you have a chocolate-lover on your list.

Double Chocolate Loaf with Peanut Butter Cream Cheese Spread
from Baked Explorations

3/4 c. brown sugar
1 c. dark unsweetened cocoa powder, sifted
1 1/2 c. flour
3/4 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 eggs
1 egg yolk
3/4 c. buttermilk (I used whole milk)
1/2 c. vegetable oil
1 tsp. vanilla
8 oz. dark chocolate, coarsely chopped ( I used about 1/2 c. chocolate chips)

Peanut Butter and Cream Cheese Spread
5 oz. cream cheese, softened
2 tbsp. creamy peanut butter
1/3 c. sugar

Place the brown sugar in a standing mixer fitted with the paddle attachment. Add all the dry ingredients and mix. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla. Whisk until combined. Turn the mixer on low and slowly stream the wet ingredients into the dry ingredients, mixing until just combined. Stir in the dark chocolate chunks by hand. Pour batter into a bread pan prepared with butter and flour. Bake at 350 for about 1 hour, until toothpick comes out clean.

To make the spread, beat together the cream cheese and peanut butter until smooth. Add the sugar and beat until incorporated.

12 Days of Christmas: baking

Day 3: Sweet Potato Coconut Scones

I love to make scones for breakfast. Served with some fruit and coffee or tea, it's perfect for a chilly morning. I used to think that scones were a time-consuming special treat that I only made for tea parties. But, really they are pretty quick and easy. Just make up the dough, turn onto the baking sheet, shape, cut and bake.

This recipe is adapted from the Carrot Coconut Scones recipe I found in the Baked Explorations cookbook. It called for carrot puree and I didn't have any carrots on hand. I did have a batch of sweet potato puree though (for little Emma). I thought I could give it a try. You really could only taste a hint of sweet potato, but the overall flavor was delicious. I think next time I would toast the coconut and put it on top. Sweet Potato Coconut Scones

adapted from Baked Explorations

2 3/4 c. flour
1/2 c. sugar
1/2 c. rolled oats
1 Tbsp. baking powder
1/4 tsp. salt
1 c. shredded sweetened coconut
1/2 c. cold butter, cut into chunks
1 egg
3/4 c. milk
1 Tbsp. vanilla
1/4 c. sweet potato puree

Glaze:
1 c. powdered sugar
1 Tbsp. brown sugar
1/2 tsp. cinnamon
1-2 Tbsp. milk

In a large bowl, whisk flour, sugar, oats, baking powder, salt, and coconut. Add the butter. Use your fingertips to rub butter into flour until mixture is coarse. In a separate bowl, which together the egg, milk, vanilla, and sweet potato puree. Slowly pour the wet ingredients into the dry ingredients and stir until dough just comes together. Knead dough briefly with your hands. Shape the dough into a disk and gently flatten to about 1 3/4 inches high. (I shaped it right on the greased baking sheet). Cut into 6-8 wedges. Bake at 400 for 18-20 minutes. Transfer to a wire rack and cool.

To make the glaze, whisk all the ingredients in a bowl. Add enough milk until desired consistency. Drizzle over the scones before serving.

breakfast + family

So, these photos are a little old. It's not so green around here anymore. But, I finally found my other camera and these are some of my favorites from when my mom and sister came to visit.
We love cousin Karly!

Nana with the kiddos at the football game.

Bobcat fans!

And this is my new favorite recipe to serve up for breakfast when we have company. It's a cream cheese fruit braid. I made it for brunch with a friend a couple months back. Then I made it again for my family. Both times I used some of our peach jam and it was delicious.

But now I can't stop thinking about making it with some of our blueberry jam. Anybody want to come over for breakfast?

more baked

I'm still baking my way through this cookbook. A few weekends ago we celebrated my mom's and sister's birthday. I brought the peanut butter banana cream pie found in the pies and tarts section of the cookbook. It was my first time baking with a vanilla bean. Yum!
It was my first time making pudding from scratch. So easy!
It was four layers of deliciousness!

That weekend was so much fun. I can't believe how our family is growing. I love that mason and emma are close enough to jackson to get together now and then. Especially because I am so close to my cousins and I want the same for my kids. It was hard to get a good picture of the bunch, but there will be many more opportunities for photos! This weekend I made the nutella scones. These did not last long in our house. They were perfect with a cup of coffee. Sweet, nutty, and full of chocolate.Nutella Scones
from Baked Explorations

2 c. flour
1/4 c. sugar
1/4 c. dark unsweetened cocoa powder
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, cut into chunks
1 large egg
1/2 c . heavy cream
3/4 c. toasted hazelnuts, coarsley chopped ( I used walnuts)
1/2 c. Nutella

In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt. Add the butter and use your fingers to rub it into the flour until the mixture is coarse. In a separate bowl, whisk the egg and cream. Slowly pour into the dry ingredients until the dough just comes together. Add the nuts and knead to incorporate. Flatten the dough into a rectangle (about6 by 12 inches) and spread 1/4 c of the Nutella on top. Roll the dough up into a cylinder and gently flatten into a disk. Cut into 6 or 8 wedges and place on greased baking sheet. Bake at 375 for 18 to 20 minutes. Transfer to a wire rack to cool. Heat the remaining 1/4 c. of Nutella in the microwave and drizzle over scones.



We just may have a bottle of Jack on the counter...next up: Whiskey Pear Tart

gingerbread waffles

Last weekend I made gingerbread waffles. They must have been good because mason gobbled them up and ryan requested them again today. Last week we topped them with powdered sugar. This morning I had a little heavy cream left so we topped them with whipped cream and raspberries. Yum!


On the agenda today is hanging at home and doing some organizing/baking/and cleaning. We now have shelves and rods in our bedroom closet so and I can't wait to go through and (purge) and organize everything. Now if we could only find a bedset and then we could hang some things on the walls! Then it's off to town this afternoon for some school obligations.


I'm sure mason will be a big help! When ryan was building the closet, he couldn't keep him away. He wanted to bring him things and follow along, trying to do whatever it was that daddy was doing. Also, he runs everywhere while helping (well, while doing anything really.)

I love this picture of him because this is how he moves. He doesn't walk anywhere. I love the little pitter patter of his feet as he runs all over the place.

Happy Saturday!

Warm Country Gingerbread Waffles

(from gooseberry patch christmas)

2 c. flour

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. salt

1 c. molasses

1/2 c. butter

1 1/2 tsp. baking soda

1 c. buttermilk

1 egg

Combine flour, cinnamon, ginger and salt. Heat molasses and butter until butter melts. Remove from heat and stir in baing soda (make sure you use a big pan, I wasn't ready for the science experiement happening in my kitcken when you add the baking soda...it foams up really high, which then makes great fluffy waffles!) Add buttermilk and egg, then add flour mixture. Cook in a waffle iron until golden.

oatmeal chocolate chip pancakes

Do you love pancakes as much as I do? Pancakes. Chocolate chips. Cast iron skillet. It doesn't get much better than that. I could eat pancakes for every meal of the day I think.

Here's the recipe adapted from Light & Tasty.

Oatmeal Chocolate Chip Pancakes

1 c. oats

1/2 c. flour

3/4 c. wheat flour

1 tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 egg, lightly beaten

2 c. milk

2 tbsp. oil

1 tsp. vanilla

chocolate chips

In a bowl, combine the dry ingredients. In another bowl, combine the egg, milk, oil, and vanilla. Stir wet ingredients into dry ingredients until moistened. Cook on a hot skillet and top with chocolate chips. The more the better I think.

Tower of pancakes? Yes, please.

mini breakfast puffs

I am in love with pioneer woman's cookbook. I've been trying all sorts of recipes. It's not exactly my most healthy cooking, but you just got to mix it up every now and then.

Take these french breakfast puffs for example. Little muffins rolled in butter and cinnamon and sugar. Yum! I did add a little wheat flour. And I made them in mini muffin cups instead of regular muffin cups, so I wouldn't feel so bad about eating 2 or 3. I figure that equals about one regular muffin, right?

Umm, did I mention all the butter and cinnamon and sugar? Good thing I ended up taking most of these to church because I don't have that kind of self control:)

cinnamon rolls

oh.my.goodness. My mom and I set out to make cinnamon rolls with the recipe by Pioneer Woman. After we made the dough and started rolling and cutting, we quickly realized that we did not have enough pans. We should have known when we started with 9 cups of flour. Once we got the pan situation figured out they started baking. The house smelled amazing. A mix of maple, cinnamon, and homemade bread.
We brought two pans to church, and sent one pan home with my mom. We still have plenty to share, so please...come on over!

breakfast

I love breakfast. I love to make breakfast. I love to try new recipes for breakfast. Ryan and I almost always cook breakfast on the weekends and eat together. Sometimes I make it (usually on Saturday) and sometimes he makes it (usually on Sunday). A few weeks ago, my best friend Mindy reminded me of the importance of slowing down and enjoying the morning. This is easy for us to do on the weekends, but not so much during the week. During the week we get up at different times and Ryan is usually heading out the door while I am just starting to make my breakfast. So, we don't get to eat together. And usually when I am eating breakfast I have the laptop in my face taking a moment to catch up on things. But, I've been trying to take a little time for me in the morning and enjoy our view out the window, pray over my day, and just have some quiet time. It's been wonderful. Of course, I still love our weekend breakfasts together.

Last weekend we tried a few new things. On the menu:

mushroom and onion tartlets

fruit salad (with grapefruit, oranges, figs, and kumquats)

orange cranberry bread (sooo good, a little gift from mindy).

We had never tried fresh figs or kumquats before. They were a fun addition. The figs were slightly out of season (who knew they were a summer fruit?) but still sweet and delicious. I can't wait to try some when they are in season. And the kumquats were a burst of sweet and tartly sour at the same time. Fun! Take some time to enjoy your breakfasts this week, friends.