Tuesday, August 22, 2017

Pumpkin Snickerdoddles

I made these cookies because I love pumpkin and snickerdoddles so why not combine them into 1 cookie. I adapted the recipe from cookingclassy
3 1/4 cups flour
3 1/2 teaspoons cornstarch
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup white sugar
3/4 cup packed brown sugar
1 cup butter softened
1 egg yolk
3/4 cup pumpkin puree
1 1/2 teaspoons vanilla extract

For Rolling
1/4 cup sugar
1 1/2 teaspoons cinnamon

  1. In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice, set aside.
  2. In another bowl, cream together the butter and sugars until combined.
  3. Add in the egg yolk, pumpkin, and vanilla.
  4. Slowly add the flower mixture.
  5. Place in a separate bowl and let it chill for 45 minutes to an hour.
  6. Preheat the oven to 350 degrees about 10 minutes before bringing out the cookie dough.
  7. In a small bowl, combine the cinnamon and sugar
  8. Scoop out dough into 1 1/2 to 2 inch balls. Coat evenly in cinamon sugar mixture and place on cookies sheet. 
  9. Bake for 12-14 minutes. They should look slighly underbake as they will cook slightly as they are cooling. Cool on baking sheet for 5 minutes then transfer to a cooling rack to cool for 10 more minutes. Eat and enjoy. Makes about 3 dozen. 

Sunday, December 25, 2016

Orange Rolls

This is what we made for Breakfast this Holiday weekend. So yummy even the following day they are still googy and yummy. So good. I highly recommend making them.

1/2 cup really warm water(bath water temperature)
3 1/2  tablespoons yeast
1 12 ounce can evaporated milk
1/2 cup sugar
1 tablespoon salt
1 cup boiling water
1/2 vegetable oil
4 eggs
6-8 cups flour
For the Filling 
3/4 cup melted butter
1 1/2 cups sugar
zest of one orange
  1. In a cereal bowl mix the yeast with the really warm water. Adding a pinch of sugar will also make it raise faster. Set aside for later.
  2. Mix in a Bosch or other mixer, the canned milk, sugar, and salt. 
  3. Add in the 1 cup of boiling water, followed by the oil. 
  4. Add the eggs one at a time. 
  5. Mix in the yeast mixture that was set aside. 
  6. Mix in the flour until the dough pulls away from the sides of the bowl. 
  7. Spray the counter with Pam spray to keep the dough from sticking. Roll out to about 15 by 12 inch span. Basically you need to roll it out to the size of a cookie sheet. 
  8. After the dough is rolled out make the filling by melting the butter and mixing it with the sugar. To zest the orange use the finest part of a cheese shredder. 
  9. Spread the filling over the dough evenly. 
  10. Roll the dough up from the longest side. 
  11. With a serrated knife cut the roll in half, then cut each half again then cut each section in half again until you have about 18 equal rolls. 
  12. Spray a 12x15 inch cookie sheet with pam spray and put each roll in the cookie sheet about 1/2 inch apart. 
  13. Let them rise about 20 minutes. Preheat the oven during this time they are raising to 375 degrees. 
  14. Bake for 25 minutes. 
  15. Let cool and frost with butter cream frosting found here

Tuesday, March 8, 2016

Pumpkin Pancakes

I made these this and they were a big hit with my kids and husband. They are very healthy as well. I adapted them from highheelsandgrills
3 cups flour
3/4 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4  teaspoon ginger
3 tablespoons brown sugar
1-15 ounce can pumpkin
3 cups buttermilk
3 eggs
  1. In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.
  2. Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.}
  3. Heat griddle to medium heat and grease lightly.
  4. Scoop about 1/3 cup of batter onto griddle and let cook until lightly browned, about 3 minutes.
  5. Let other side cook again until lightly browned.
  6. Repeat these steps until all the batter is gone.

Saturday, February 20, 2016

Slow Cooker Beef Broccoli

I found this recipe on Facebook. It looked so good I just had to try it. I was so easy to make. Less then 10 minutes prep. I adapted it from tip hero
2 pounds beef Tips
2 cups beef Broth
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1 cup soy sauce.
2/3 brown sugar
1/3 cup cornstarch
4 cups broccoli

  1. Mix the beef Broth, olive oil, minced garlic, red pepper flakes, soy sauce, brown sugar, and cornstarch in a crock pot. 
  2. Add in the beef tips and coat thoroughly.
  3. Cook on high 3-4 hours or on low 5-6 hours. Add Broccoli about 30 minutes before serving. Serve on cooked rice. So good. 

Sunday, January 31, 2016

Slow Cooker Chocolate Lava Cake

I first tasted this dessert at my sister Samantha house in Grace So worth the wait. I adapted it from Betty Crocker.

For Cake
1 box chocolate cake mix
3 eggs
1 1/4 cup milk
1/2 cup vegetable oil
For the Topping
1 3.9 ounce box chocolate instant pudding
2 cups milk
12 ounces chocolate chips

  1. Spray slow cooker with cooking spray. Mix Cake ingredients together in a mixing bowl. Pour into slow cooker.
  2. In Medium Bowl beat pudding mix with the 2 cups milk with electric  mixer for about 2 minutes.   Pour over cake batter in slow cooker. Do not mix. Sprinkle chocolate chips over the top. 
  3. Cover and cook on high for 2 to 2 1/2 hours. Serve with ice cream. It is so good.

Tuesday, November 10, 2015

Slow Cooker Rice Pudding

this rice pudding is so easy. Kids could even help make it. I love how custard like it is. Raisins would also be great mixed in too. I adapted it from food.com

3/4 cup long grain rice
3 cups milk
3/4 cup sugar
1 teaspoon cinnamon
3 tablespoons butter
1/4 teaspoon salt
  1. Rinse rice under cold water in a colander. 
  2. Spray slow cooker with cooking spray and put rice in it followed by the milk, sugar, salt, cinnamon and butter. 
  3. Cook on high for 3 hours, or until rice has absorbed the liquid. 
  4. Spoon into dessert bowls and top with whipped topping and additional cinnamon or mix in raisins. Yummy. 

Tuesday, September 22, 2015

Sugar Cookies

This is an awesome sugar cookie I must say. I made this recipe for Family Home Evening treats. Needless to say they didn't last long. I adapted it from I am Baker

1 1/2 cups butter softened
2 cups sugar
3 eggs
4 teaspoons vanilla extract
2 teaspoons almond extract(optional)
5 cups flour
1 teaspoon salt
1 teaspoon baking powder

  1. In a mixer on medium speed, beat butter and sugar until well combined.
  2. Add in the 3 eggs extracts, and mix until combined.
  3. In a separate bowl, sift together flour, salt, and baking powder. Slowly one cup at a time add to the butter mixture. Don't over mix or dough will be tough.
  4. Put dough in a  Ziploc bag and refrigerate at least 1 hour. 
  5. Preheat oven to 350 degrees. 
  6. Roll dough out a lightly floured surface to about 1/4 inch thick. Cut out with a cookie cutter of your choice. 
  7. Bake for 10 to 12 minutes. Let cool.
  8. Frost with your favorite butter cream frosting. This recipe is my favorite. You can also color the frosting with food coloring of your choice. We chose yellow.
  9. And of course what sugar cookie is complete without sprinkles. yummy.