Caramel Milk Creamer

I’m not much of a coffee drinker.  Sigh.  It smells so good, but it just doesn’t taste good (to me).  This creamer is a game changer.  I love to add this to coffee with a pinch of cinnamon for a Fall-ish drink, and my kids like to drink it straight – like chocolate milk.  However you decide to enjoy it, it’s delicious!

Caramel Milk Creamer Adapted from The Prairie Homestead Cookbook

1 cup light brown sugar, packed

1/2 cup water

1/4 teaspoon coarse kosher salt

1 cup heavy cream

3/4 cup whole milk

1 teaspoon vanilla

In a medium pot, add the brown sugar, water, and salt.  Stir until the sugar is saturated.  Then turn the stove on to medium high heat (5/6), and when the edges of the mixture start to boil, set a timer for 5 minutes and don’t stir.

In the meantime, measure the heavy cream, milk, and vanilla.  Set aside.

Once the timer goes off, remove the caramel from the heat, and whisk in the milk, cream, and vanilla until combined.  You can use it immediately, or refrigerate!

Store in the refrigerator for 2 weeks in a covered container.

 

Homemade Ricotta Cheese

Ricotta cheese is the best.  Unless you’ve been using the kind at the grocery store.  Ugg.  Please stop using that immediately, and give this a try!  If you don’t like it, you can go back to the store bought kind, and I won’t say a word!  To me, the store bought brands tend to be watery and grainy.  Nothing like homemade ricotta.

When I was a kid, we used to drive up to Colorado to visit my grandparents and stop at a goat farm on the way to pick up fresh goat cheese ricotta.  Which is the bees knees.  It’s so good, creamy and tangy –  and amazing slathered on a slice of toasted bread with a layer of jam on top.  It’s equally delicious mixed with herbs, cheese, and eggs to make a cheese filling for lasagna and ravioli.

After my grandmother passed away, our visits to Colorado have been fewer.  So I make my own cow’s milk ricotta (that’s amazing in it’s own right), and it’s so simple to do.  I think it has all the amazing qualities of the goat’s milk ricotta, it’s just not as tangy.

I like to serve this banana bread topped with homemade ricotta and fresh strawberries (shown above), but I never say no to toast with jam and ricotta either!  Both make for an amazing breakfast.

Homemade Ricotta Cheese Adapted from Ina Garten

4 cups whole milk

2 cups heavy cream

1 teaspoon coarse kosher salt

3 Tablespoons white wine vinegar (I like to use Prosecco vinegar)

Place a large sieve across a large bowl, and line it with cheesecloth (that has been dampened with water) – make sure to cut enough cheesecloth to hang over the bowl (it needs to be able to cover the top of the cheese in the sieve).

In a medium size stainless steel pot, add the milk, heavy cream, and salt.  Stir together, and cook on medium heat on the stove.  Continue to stir occasionally, until the milk mixture comes to a full boil.  Then pour in the white wine vinegar and stir.  Continue to boil the mixture for about 1 minute.

The milk should separate making very tiny curds.  Pour the milk mixture through the cheesecloth (set over a large bowl).  Pour out the whey mixture that collects in the bottom of your bowl, as needed (so it doesn’t overflow).  Let the cheese drain at room temperature for about 30 – 45 minutes.  Then, if you prefer a thicker ricotta, cover the top of the cheese with the overhanging cheesecloth and store the bowl (with sieve) in the refrigerator overnight to allow the cheese to continue draining.  This is how I prefer mine!  The next day, unmold the cheese and pack in a covered container to store in the refrigerator.

If you prefer a wetter, runnier cheese, feel free to spoon the cheese out of the sieve anytime after 30 – 45 minutes (once it reaches your desired consistency) and store it in a covered container in the refrigerator.

It’ll last stored this way in the refrigerator for 4-5 days.  Makes about 2 cups.  Recipe doubles easily!

Thick & Chewy Chocolate Chip Granola Bars

Ugg.  Processed food.  Why do we love you so much?!  Maybe it’s because all the chemicals make foods shelf stable so they last for an incredibly long time – sometimes years!  I mean, is it just me, or do raspberries seem to go bad like 3 days after buying them?!

That doesn’t seem to stop me though – I swear every single time I’m at Walmart, I make a detour to look at the raspberries, and smell them.  And if they’re beautiful, and they smell like a raspberry, I buy them.  I can’t help it.  I think my kids are starting to worry about me.

Thick & Chewy Chocolate Chip Granola Bars  Adapted from Rachael Ray

1/2 cup salted butter (or unsalted with 1/2 teaspoon coarse kosher salt)

1/2 cup light karo syrup, or clover honey

2/3 cup light brown sugar, packed

4 cups quick cooking oats

2 cups crispy rice cereal

1 teaspoon vanilla

1-1 1/2 cups mini chocolate chips

Prepare a 13 x 9 1/2 inch pan by lining it with foil and spraying the foil with nonstick spray.  Set aside.

In a large mixing bowl, stir together the oatmeal and rice cereal.  Set aside.

In a medium pot (on medium high heat), place the butter, karo syrup (or honey), and the brown sugar and stir the ingredients until it comes to a boil.  Then let the mixture cook for 2 minutes, take off the heat and stir in the vanilla.

Pour the butter mixture over the cereal mixture and stir until the cereal is evenly coated with the butter mixture.

Toss in about 1 cup of the mini chocolate chips – they will start to melt a bit.  But go ahead and spoon the mixture into the prepared pan.  Then spray the bottom of a flat glass (or measuring cup) to press the mixture down into the pan.  Then top the bars with the remaining 1/2 cup of mini chocolate chips, and tamp those down onto the cereal bars; spraying the bottom of the glass as needed to prevent anything from sticking.

Let the bars cool for 2-3 hours, or until the chocolate is no longer melted.  Then cut into bars, and store covered for about a week at room temperature.

Enjoy!

 

 

Norwegian Pancakes

My kids love Norwegian Pancakes so much that one batch is never enough!  They’re like a crepe, but slightly thicker.  We like to fill them with Nutella and top them with berries and powdered sugar, but they’re equally good with triple berry filling.

Feel free to halve the recipe – the one listed below makes over 20.  I like to make them on the weekend for busy weeks.  I just cook them, stack them on top of each other on a plate, and cover them with plastic wrap once they’ve cooled a bit – then store them in the refrigerator.  On school days, the kids just heat them on defrost in the microwave for about 10 seconds and swipe on a layer of Nutella or jam, roll them up, and eat breakfast!

They don’t stay warm for long, but luckily, they’re equally tasty at room temperature!

Norwegian Pancakes Adapted from Twist It Up

6 large eggs

3 cups whole milk

2 cups flour

2 teaspoons sugar

1 teaspoon vanilla

a large pinch of salt

Heat a nonstick 10 1/2 inch skillet on medium high heat (5/6) on the stove.  Let it continue to heat while you make the batter – the pan will need at least 5-8 minutes to heat up.

In a high powered blender – blend all the ingredients until smooth.  Scrape the sides, then blend again.

When the skillet is ready, spray it with nonstick spray, then pour about 1/4 cup of pancake batter into the center of the pan – then using the pan’s handle, lift the pan off the burner and make a rotating wrist motion to spread the pancake batter along the entire bottom of the pan.

Place the skillet back on the burner, and cook for 30 seconds to 1 minute per side.  If your pan was not hot enough, the pancake may take significantly longer to cook.

You can tell when the pancake is ready to flip because the edges will be light brown and lacey, and only the center will have wet batter in the middle.  To flip – take a thin nylon scraper and gently loosen an edge under the pancake, insert a heat resistant turner underneath, and flip.  I only have to use nonstick spray once per pancake!

Repeat with remaining batter, being sure to spray the pan before starting a new pancake.

Enjoy!

The Best GF Blueberry Muffins

Like the title says, these are without a doubt the best gluten free blueberry muffins I’ve ever had.  They’re soft and fluffy, sweet, with a pop of tart blueberry.

The photo is a little deceiving, because despite the light brown bottom, these are completely soft – not tough at all!!

I like to make a batch of these, then freeze them, and microwave them on defrost when a craving strikes.

The Best GF Blueberry Muffins Adapted from Once Upon a Chef

1/4 cup unsalted butter

1/4 cup canola oil

1 cup sugar

2 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

2 teaspoons baking powder

3/4 teaspoon coarse kosher salt

1 1/2 cups Cup 4 Cup Gluten Free Flour

1/2 cup sour cream

1 cup frozen blueberries

Preheat the oven to 375 degrees.  Line a 12 cup muffin pan with paper liners.  Set aside.

In a stand mixer, beat together the butter, oil, and sugar for about 2 minutes.  Add in the eggs, vanilla, and almond extract.  Beat just until combined.

Add in the baking powder and salt beating on low, then slowly add in the flour.  When the flour is almost completely incorporated add in the sour cream.  Beat just until blended.

Stir in the blueberries with a wooden spoon.  Using a yellow zeroll scoop (1.77 ounces) dish out the batter into the prepared pan.

Bake for 25-30 minutes.  Insert a toothpick into the center of a muffin to check for doneness – when it comes out clean they’re ready!  Let muffins stand in baking pan for 2 minutes, then carefully remove muffins from the pan and place on a cooling rack.

Enjoy!

 

 

Baked Peach Oatmeal

I’m always on the lookout for healthy breakfast options for my kids.  When I saw this oatmeal I just knew I had to try it.  Peaches, oatmeal, cinnamon, and a healthy serving of heavy cream – sign me up!  Okay, so the heavy cream isn’t particularly healthy, but it is delicious. . .and completely optional.

Baked Peach Oatmeal Adapted from Southernplate.com

2 cups old fashioned oats

2 teaspoons baking powder

1/2 teaspoon coarse kosher salt

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup packed light brown sugar

1 1/2 cups whole milk

2 eggs

1 teaspoon vanilla

1 stick (1/2 cup) unsalted butter, melted

29 ounce can sliced peaches, drained

heavy cream, for serving

Preheat the oven to 350 degrees.  Spray a 9 x 13 inch pan with nonstick spray; set aside.

In a large mixing bowl, stir together the first 6 ingredients.  Pour the milk, eggs, and vanilla into a blender and puree.  Stir the egg mixture into the dry ingredients.  Pour in the melted butter.  Stir just until combined.  Add the drained peaches.

Pour the mixture into the prepared baking pan.  Bake for 30-45 minutes.  The oatmeal should be set – no jiggling in the middle when the pan is moved.  Stir and serve with a healthy dose of heavy cream, if desired.

Refrigerate any leftovers for 3 days.

 

Perfect Biscuits with Sausage Gravy

I can’t believe it’s November.  November!  Where did all the time go?  Can you believe the weather?  One day it’s nice, the other day it’s cold.  Ugg.  One thing is for sure, now is the time to break out all of the heavy, warm foods that make winter tolerable (for me).  And biscuits with sausage gravy tops my list.

When I first got married 12 years ago, I learned a lot of things about my new husband.  I learned that he can’t stand the site of a messy house, that he doesn’t care what I fix for dinner, he doesn’t like ketchup in his chili (a childhood staple for me), and that his mom made great biscuits growing up.

I on the other hand, had never made biscuits up to that point in my life.  Growing up in a family that is obsessed with food, I was intrigued and excited to find out what made his mom’s biscuits so amazing.  When we visited his parents, I made sure to get up early to witness his mom’s biscuit making, only to discover that it involved a box of Bisquick.  Surprised?  I was.

That’s when I also discovered that not only are biscuits made from Bisquick in his childhood home, but that the Schwan’s man made routine visits, and that Hamburger Helper made weekly appearances.

Of course, there is nothing wrong with any of this, it was just shockingly different than how I was raised.  Who knew food was such an integral part of our beings?

So I set off to scour cookbooks for the best biscuits.  For years we hand rolled biscuits and they were good.  But they weren’t these biscuits.

These biscuits – while unusually shaped due to the loose batter, are light and fluffy, buttery and soft.  These are my family’s favorite biscuits.  They’re the perfect canvas for butter and jam, sausage gravy, apple butter, or whipped cream and fresh strawberries.

And because the method for these biscuits is a bit unusual, I’ve included a few photos for reference.

Perfect Biscuits Adapted from Bakewise

2 cups self-rising flour (I use White Lily)*

1/4 cup sugar

1/2 teaspoon coarse kosher salt

1/4 cup shortening

2/3 cup heavy cream

1 cup buttermilk

1 cup all purpose flour, for rolling biscuit dough in

3 Tablespoons salted butter, melted

Preheat the oven to 425 degrees.  Spray a round 9 inch cake pan with nonstick spray.  Set aside.

Place the 1 cup of all purpose flour onto a plate and set aside.

In a medium bowl, whisk together the self-rising flour, sugar, and salt until combined.  Cut in the shortening – I use a large fork for this, until the mixture looks coarse.

Stir in the heavy cream, then add the buttermilk – the mixture should look like cottage cheese (the photo below).

Then using a Zeroll Disher – 2.07 ounce, scoop a ball of dough onto the bed of 1 cup of all purpose flour.  Coat the dough in the flour.

Place the floured dough into the prepared baking pan.  Continue with the rest!

This is what it should look like when you’re done!

Bake the biscuits for 25 minutes.  Then brush with melted butter right after they come out of the oven.

Serve topped with sausage gravy!

Sausage Gravy

your favorite uncooked sausage, 2 patties/links with the casings removed

1/4 cup butter

1/4 cup flour

2 cups whole milk

salt, to taste

freshly ground pepper, to taste

In a large saucepan, brown the sausage and chop it into pieces with a wooden spoon.  Once the sausage is completely cooked, add the butter and stir until melted.  Then stir in the flour until it looks like a thick paste.  Slowly add a little milk at a time, stirring after each addition to incorporate the milk completely (which helps prevent lumps).  Continue until all the milk has been incorporated, add salt and pepper.  Heat until thick and bubbly – taste and adjust seasonings, and add more milk if necessary to thin out.

 

Doughnut Witch’s Broom Treat Bags

Halloween is without a doubt one of my favorite holidays – it’s right up there with Thanksgiving and the 4th of July.  They’re my favorite because you get to celebrate with friends and family, eat crazy amounts of delicious food, and just kind of hang out.

Looking back I’m not sure I’ve ever had a “bad” Halloween.  Unless you count the time that my neighbors gave us pennies instead of candy, or the time we got instant powdered breakfast mix.  Not so good.  The moral – if you don’t have Halloween candy, just turn your porch light off!

Now that we’ve got that out of the way.  Let’s talk doughnuts!

I saw these Witch’s Broom Party Favors on Martha Stewart years ago, and thought they would be awesome filled with doughnuts!!!  I think in food, I just can’t help it!

As you can see I crammed three regular-sized doughnuts in there, if you want more of the pretzel showing on the top, then just simply place two doughnuts in the bag.

This would also be fun to do with doughnut holes – although I haven’t tried it.  I rather liked the idea of the pretzel rod being held in place (somewhat) by the holes in the center of the regular doughnuts.  I have tried to make these with chocolate glazed doughnuts, but as you can imagine the glaze stuck to the bottom of the doughnut above it, which was less than ideal.

For the craft part, you’ll need. . .

brown paper lunch bags (2 per favor)

baking twine

large pretzel rods

3 regular size doughnuts (per favor)

You could cut corners and purchase doughnuts or you could make these lovelies from scratch.  Just be aware that freshly made homemade doughnuts are best eaten the day they are fried.

Berliner Doughnuts Adapted from Glazed, Filled, Sugared, & Dipped

3 1/4 teaspoons active dry yeast

1 1/2 cups whole milk, room temperature

3 cups bread flour

3/4 cup all purpose flour

1/4 cup sugar

1 1/2 teaspoons coarse kosher salt

1/8 teaspoon ground nutmeg

1 large egg

1 teaspoon vanilla extract

6 Tablespoons unsalted butter, softened

Place the paddle attachment onto the stand mixer, and in the bowl, add the yeast and milk and paddle on low for about 3 minutes.

In a medium bowl, whisk together the flours, sugar, salt, and nutmeg.  Pour mixture into the yeast and mix just until combined.

On low speed add the egg and vanilla to the batter and mix for just a few seconds.  Next add in the butter, paddling until incorporated.

On medium speed, paddle the batter for 5-8 minutes, until the dough is smooth and pulls away from the bowl.  It’s okay if it’s a little sticky – that means moist doughnuts!

Turn the dough out onto a lightly floured surface and knead it into a ball.  Place in a large greased bowl and cover with plastic wrap and place a dishtowel on top.  Let the dough rise until tripled – about 30 minutes to an hour.

In the meantime, place a paper towel on a large plate – set aside.  Then heat at least 2 inches of oil in a large pot until it reaches 350 degrees.

When the dough has risen, turn it out onto a lightly floured surface, using a rolling pin roll to the dough to 1/2 inch thick.  Cut the dough with a doughnut cutter.

Fry 2 -3 doughnuts at a time for 1.20 minutes per side, then flip and repeat.  Drain the doughnuts on the paper-towel lined plate.  Glaze while doughnuts are still warm.

Butter Glaze Adapted from Glazed, Filled, Sugared, & Dipped

1 stick unsalted butter

1 cup powdered sugar

2 Tablespoons water

1/2 teaspoon vanilla

pinch of salt

In a medium saucepan, melt the butter, sugar, and water.  Whisking to break up lumps.  Add vanilla and salt.  Simmer, then remove from heat.  Pour through a sieve and use immediately!

Dip warm doughnuts into the glaze and set on a wire rack to dry until they are no longer wet (about 30 minutes) before packaging them.

Enjoy!!

 

 

 

 

 

Cinnamon Streusel Coffee Cake

I’ve made this coffee cake no less than 5 times in the last few months.  It’s fast, easy, and decadent!  The last time I made it I used a 9 x 13 pan and my husband thought that I had made a pan of cinnamon rolls.  I guess from all the yummy cinnamon and icing.  Who knows!

So I guess it goes without saying, if you don’t have time to make cinnamon rolls, make this coffee cake instead – everyone will love you for it!

Cinnamon Streusel Coffee Cake Adapted from Lil Luna

1 cup canola oil

2 eggs

1 teaspoon vanilla

1 cup whole milk

1 cup sugar

3 cups flour

3 teaspoons baking powder

1/2 teaspoon coarse kosher salt

Streusel Topping

1 1/2 cups packed brown sugar

2 teaspoons cinnamon

1/2 cup unsalted butter, softened

2 Tablespoons flour

Preheat the oven to 350 degrees.  Coat a 9 x 13 inch baking pan with nonstick spray.  Set aside.

In a large bowl, whisk together the oil, eggs, vanilla, and milk until combined.

Whisk in the sugar, baking powder, and salt, then stir in the flour until combined.  Pour half of the batter into the baking dish.

Make the streusel by combining the softened butter with the cinnamon, flour, and brown sugar – I use a fork for this.  Mix until combined.  Sprinkle half of the streusel on top of the cake batter.

Then spoon on the remaining batter, covering as much of the streusel layer as possible.  Next, sprinkle on the remaining streusel.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool, and drizzle with icing (if desired).

Icing

1 cup powdered sugar

1-2 Tablespoons milk

Whisk until combined and the icing is thick, but pourable.  Add more sugar/milk as needed for desired consistency.

Super Soft Glazed Banana Muffins

It’s no secret that my son loves banana bread.  Anytime we have bananas and they get a spot or two he’s already pushing me to make him some banana bread.

Oddly enough, all summer I’ve run out of bananas two days after purchasing them.  So in order to fulfill his request for banana bread, I bought four of the biggest bunches the store had and varied the color from yellow to green.

As luck would have it, the kids got sick of bananas, before the last batch had fully ripened, so I had some left for banana bread and these amazing banana muffins that I had been dying to try!  Hooray!

This recipe is a one bowl wonder and the muffins are super soft topped with an irresistible glaze.  Make these – you won’t be sorry!

Super Soft Glazed Banana Muffins Adapted from Yammie’s Noshery

1 cup overripe banana, mashed (approx. 2 large)

2 eggs

1 cup sugar

1 cup flour

1/2 teaspoon coarse kosher salt

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 cup canola oil

1 teaspoon vanilla

Preheat the oven to 375 degrees.  Line a standard muffin pan and set aside.

In a large bowl, whisk the sugar, flour, salt, baking soda, baking powder, and cinnamon.

Add the banana, eggs, oil, and vanilla to the dry mixture and whisk just until combined.

Pour batter into the muffin liners until each cavity is 3/4 full.

Bake for 18-20 minutes, or until a toothpick comes out clean when inserted in the center.

Tap the pan on the counter to release air.

Let muffins cool in the pan for 5 minutes.  Then carefully remove muffins from the pan and place them on a wire rack to finish cooling.

Spoon the glaze over completely cooled muffins.

Glaze: 1/2 cup powdered sugar + 1 Tablespoon milk – whisk together until smooth.  Add more milk/sugar as necessary for a thick, but pourable consistency.