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Sunday, May 1, 2016

Tea Parties

Growing up, my sister and I had the occasional tea party (even if all our brothers were included in the fun).  The other day I had the honor of watching my nieces and we had a tea party at Oma's house.  So much fun.  I made these first thing in the morning (as BAP got ready for school), so we were ready for our party at 930am.  They are so delicious...so hard to eat just one.

Cinnamon Chip Scones
adapted from: http://www.melskitchencafe.com/amazing-cinnamon-chip-scones-best-basic-scone-recipe/

3 1/2 cups flour
1/3 cup sugar
2 t baking powder
1/2 t baking soda
3/4 cup COLD butter, cubed
1 cup buttermilk
1/2 t vanilla
1/4 t almond extract (my addition)
3/4 cup cinnamon chips (the mini ones)
2 T butter, melted
1/4 cup sugar

Warm the oven to 400. In a food processor, cut butter into flour, sugar, baking powder and baking soda. Slowly pour in milk, vanilla and almond.  Remove to a lightly floured surface and fold in cinnamon chips.  Roll out and cut into scone shapes.  (Since our tea party was with the nieces, I used a donut holer). Place on a parchment lined cookie sheet. (This made about 28 small cakes). Brush with butter and sprinkle with sugar. Bake about 15-20minutes until lightly golden.

Sunday, April 17, 2016

Big Day for a Special Young Man

BAP received Our Lord in (First) Holy Communion
(On his 8th birthday!!)

Grandparents

Best Buddies

Some friends from school came

Friday, April 1, 2016

Aha! Let There Be Dinosaurs

Until now dinosaurs have been extinct.  However I recently made dinosaur eggs, aka "scotch eggs." Last summer my husband and I tried them for the first time, they are basically just a glorified hard boiled egg. Perfect (especially when you like your eggs and sausage together).

Scotch Eggs (Dino Eggs)
adapted from: http://www.ditchthecarbs.com/2014/07/30/paleo-scotch-eggs/

12oz sausage (I used Italian links), casings removed & divided into 6 lumps
6 medium eggs, boiled (for 7minutes) & peeled when completely cooled

Preheat oven to 350. Patty out each mound of sausage.  Place egg in the middle. Form sausage all the way around and put on a lined cookie sheet. Repeat 5 more times. Bake for 30 minutes.


Thursday, March 31, 2016

Five Easy Ingredients

My boys, husband and I really enjoy granola. It is great on top of yogurt, as cereal or snack or just anything else you can imagine. Recently I found this recipe and it just required 5 simple every day ingredients (plus a few add-ins as we desired).

Easy Peasy Granola Recipe
adapted from: http://www.superhealthykids.com/homemade-granola-only-5-ingredients/

6 cups oats (I used a combo of quick cooking and regular)
1/4 cup brown sugar
1/2 cup oil (I melted coconut oil)
1/3 cup honey
2 t vanilla

Combine oats and brown sugar. Melt together oil, honey and vanilla.  Pour over oats and sugar. Spread out on 2 parchment lined cookie sheets.  Bake at 350 for 30minutes....stirring occassionally. At 5minutes until it was time up I topped with 1 cup coconut (just to lightly toast it). Cook remaining 5minutes.  Remove from oven and stir in 1 cup craisins and 1 cup raisins. Cool and store in an airtight container.

Saturday, March 26, 2016

Getting Ready

Hope your Lent was blessed.  Tomorrow is Easter, and we are so excited. BAP and SSP informed me that Easter is not all about the bunny and all the candy....it is about Jesus rising from the dead (yay, parenting win!-self five).  We are blessed that we have the opportunity of celebrating with both sides of the family.  In the morning we will host my husband's family for breakfast at our house and in the afternoon/evening we will be with my folks.  Here are the breakfast treats that I have made, froze and then will serve on Easter morning. I thought individual "cups" would be a fun twist on the traditional "big pan style."



Scrambled Egg Cups
inspired by: http://www.sixsistersstuff.com/2015/03/scrambled-egg-breakfast-muffins.html

30 (medium) eggs
2 cups sausage, browned with an finely chopped onion and crumbled
6oz cheese, finely shredded

Preheat oven to 350. Grease 24 standard size muffin tins, as well as 24 mini muffin tins.  Place about 1 T meat mixture into each standard muffin well (and a 1 t in each mini), top meat with a pinch of cheese. Beating one egg at a time pour into standard muffin tin.  Then beat the remain 6 eggs together and pour slowly into the mini wells.  Bake large muffins for 25minutes and smaller for 15minutes.  After they cool slightly. Pop muffins out onto a cooling rack.  Cool completely. Freeze. Pop in the microwave or a just warm oven to reheat when serving.



Easy Peasy Coffee Cake
adapted from: http://lecremedelacrumb.com/2014/09/cake-mix-sour-cream-coffee-cake.html

1 pkg cake mix (I picked spice, recipe says yellow)
1 egg
1 cup sour cream
1/4 cup applesauce (recipe says melted butter)
1 t vanilla

crumble topping (cut together with a pastry cutter)
1 1/4 cups flour (I like quick oats)
2/3 cup brown sugar
1/2 cup sugar
1/2 t salt
1 t cinnamon
1/2 cup butter, shredded

Preheat oven to 350.  Line 24 muffin tins with cupcake liners. In a mixer combine cake mix, egg, sour cream, applesauce and vanilla.  Put 3 T batter in each muffin well. Sprinkle with some streusel. Top with 2 T more batter. Sprinkle with more streusel. Bake according to the cupcake directions on the box (about 20 minutes). Cool and freeze too. Warm in a low temperature oven, when ready to serve.

Monday, March 21, 2016

I Like To Move It....

A few weeks back a dear friend and her family was moving to a new house.  Since they packed away their kitchen, I offered to make them dinner.  This recipe fit the bill, as it is both meatless (for a Friday) and packed with flavor.  I hope you enjoy as much as we have.  Serve with pretzels.

Cheesy Broccoli-Cauliflower Soup
my own recipe (though I did get inspiration from a few recipes)

2 medium onions, diced small
1 lb carrots, peeled and shredded
1 T olive oil
1 T butter
1 t Seasoned salt
1/2 t fresh ground pepper
1 t Dijon mustard (non-grainy kid)
1 pkg (12-16oz) broccoli florets, lightly steamed & chopped
1 pkg (12-16oz) cauliflower florets, lightly steamed & chopped
8 cups vegetable broth
4 cups whole milk, mixed with 1/4 cup cornstarch
1 pkg (8oz) instant mashed potatoes (I used roasted garlic flavor)
2 (5.2oz) Garlic-Herb Boursin cheese blocks, broken up

In a large stock pot, saute onions and carrots wth the oil and butter.  When these are becoming translucent and soft, stir in salt, pepper and Dijon until fragrant.  Pour in broth along side of the broccoli and cauliflower.  Simmer until super soft (mashable).  Remove chunks and puree in the blender (or use your handy immersion blender-if you don't have one, I highly recommend). Return to pot along with the milk mixture.  This mixture will now thicken ever so slightly.  Slowly incorporate mash potato flakes.  Heat just until hot (but not boiling) then remove from heat.  Stir in cheese.  Serve with shredded Cheddar cheese (and crumbled bacon bits, if desired).