Posts Tagged ‘homemade’

posted by on Cooking for 1, healthy, Vegetarian

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vegetarian lo mein

I am going to be very honest right now. I’ve had zero interest in grocery shopping lately and if you know me, I love shopping for veggies and other groceries. There’s just no time or energy.

In cases such as these, I rely on recipes exactly like this one. What’s already in my pantry? What veggies do I need to use up before they go bad? You get the drift.

With just a few simple staples you should already have in your pantry, this recipe is a quick and delicious dinner for 1 and takes very little effort. I’m all about cooking vegetarian when I’m in a bind or nothing sounds good to eat. Meat is expensive and takes time to cook, but feel free to add grilled chicken, shrimp, steak… Really, whatever you crave, into this dish to add some protein.

Same goes for the veggies. Don’t skip cooking the noodles in broth. Whatever you throw into your skillet to sauté? That’s up to you!

I literally had half of a zucchini and 3 mushrooms in my vegetable drawer that needed to be used up. I could have easily added some more veggies from my freezer but opted to keep it simple.

It’s all about using what you’ve got (and using that $$ you spent on said food).

Use what you’ve got and eat happy!

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posted by on baking

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English Muffin Loaves

The story goes that English baker, Samuel B. Thomas, started the English muffin over 100 years ago in America based off of his mother’s tea cake recipe. Not to be confused with traditional muffins that are considered quick breads and do not require yeast, English muffins have this amazing texture that allows for a toasty crunch, yet enough air pockets on the inside to hold your favorite toast toppings. || Read more

posted by on homemade

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Taco Seasoning

Most store bought taco seasonings have extra ingredients and preservatives (such as Ethoxyquin) that seem silly once you realize how quick and easy it is to whip up your own in a matter of minutes.

This recipe is good for about 2 pounds of meat. A package you buy at the store contains about  2 tablespoons so use those equivalents when you’re using your homemade seasoning (1 lb. = 2 tablespoons seasoning). || Read more

posted by on baking, homemade, juice

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Orange sweet rolls. Do I need to say anything else? I didn’t think so! The dough is the same exact recipe from my homemade cinnamon rolls in 90 minutes or less post so you won’t be spending time waiting for these puppies to rise and bake!

I prefer to prep them the night before and let them rise overnight for baking in the morning, but the recipe is built so you only have to let them rise until double in size and then bake them right away. Whatever fits your fancy!

Here’s what you’ll need:
For the dough –>

  • ¾ cups milk (any kind)
  • ¼ cups butter
  • 3¼ cups flour
  • 1 (0.25 oz.) dry active yeast
  • ¼ water
  • ¼ cup sugar
  • 1 egg
  • ½ tsp. salt

For the orange filling —>

  • ½ cup sugar
  • 6 tablespoons butter
  • grated orange rind

For the orange glaze —>

  • the juice of one orange (fresh squeezed is best!)
  • 2 cups powdered sugar (more or less depending on how much juice you have)

Start the dough:Sweet Rolls Step 1

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
  • In a large mixing bowl mix 2¼ cups flour, yeast, sugar & salt. Mix well with whisk.
  • Add the water, egg and milk mixture and beat well. You should have a very stick dough as shown in the photo.
  • Add the remaining flour, ½ cup at time, stirring well after each addition. (I only use about a cup of the remaining dough. More will be used to roll the dough out and you don’t want it to be too dry.)

Sweet Rolls Step 2

  • When the dough has just pulled together, turn it out onto a floured surface and knead until smooth, about 5 minutes.
  • Cover the dough with a damp cloth or paper towel and let rest for 10 minutes (I leave it on the counter – don’t worry about transferring it to a bowl).
  • While the dough is resting, prepare the filling. In a small saucepan melt your butter. Once melted add the sugar and orange rind. Mix well and once it starts boiling, remove it from the heat. Set aside to let it cool a bit.
  • Roll out the dough into a rectangle about ¼-½ inch thick.

OrangeFilling

  • Spread the dough with your orange sauce, leaving about ½ inch margin.
  • Roll up the dough lengthwise and pinch the seam to seal. Turn over so it’s seam-side down on the counter.
  • Using a piece of string, mark out 12 pieces and cut.

Cut to Baked rolls

  • Place rolls into a greased pan. Cover and let rise until doubled (about 30 minutes- could take less depending on how warm your kitchen is). I use two pieces of saran wrap that have been sprayed with olive oil so the dough doesn’t stick when it’s finished rising.
  • Bake in 375 degree oven for about 20 minutes, just until the tops are golden brown. Remove from heat and let cool.
  • Pour glaze (recipe below) over the top and continue to let the rolls cool all the way through.

OrangeGlaze

Prepare the glaze:

  • Mix the orange juice and powdered sugar with a whisk until a slightly runny consistency. 

posted by on baking, Denver, grandma, homemade

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The sisters, kids & bf all recently loaded up in a car in Denver and headed back to my small hometown in Nebraska to help celebrate my mother’s 50th birthday. Mom knew right away what she wanted me to bake for her birthday cake. Grandma K’s spice cake. I didn’t know that there was a recipe out there but apparently Grandma used to make this cake when my mom and her siblings were growing up. Thanks to Aunt Karolynn for giving it to us!

What you’ll need:

  • ¾ cup mayo
  • ¾ cup sugar
  • 2½ cups flour
  • 1 tsp soda
  • 1 tsp powder
  • ¼ tsp salt
  • ½ tsp cloves
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ¾ cup cold water
  • 3 tablespoons Karo syrup (dark)
Mix all the ingredients in a medium sized bowl and bake at 350 degrees for 30 minutes. (Seriously, that’s it.) Since it was momma’s 50th we decided to get a little creative and make 2 sheet cakes and cut out a ‘5’ and a ‘0’.

My niece Temperance was my little helper!

I used parchment paper to draw out and use as a stencil for the ‘5’ & ‘0’.

My sister (the one who went to culinary school!) crumb coats the cakes for me before I put on the buttercream.

The birthday girl and her finished cake! Certainly doesn’t look 50, does she?

Trust me when I say the frosting is what makes this cake and brings out all the spices in it.
Buttercream Frosting – what you’ll need:

  • 1 cup unsalted butter, softened (do not melt!)
  • 3-4 cups powdered sugar, SIFTED
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk
  1. Beat butter for a few minutes on medium speed. 
  2. Add 3 cups of powdered sugar and mix on the lowest speed and mix fully with the butter.
  3. On medium speed, add and mix the vanilla, salt, and 2 tablespoons of milk. 
  4. Beat for approx. 3 minutes. 
  5. Add remaining sugar if needed or add more milk if thinning out is needed.  

**I used some extra cake mix to bake my nephew’s 1st birthday cake since we were doing a joint party that weekend. My sister wanted Cookie Monster – I did the best I could.**

Me working on the Cookie Monster cake.

Finished! Yes, his eyes are too close together…

Mason before the destruction!

I saved the best photo for last! photo credit: AJ Vicens

posted by on baking, homemade

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I’ll admit. I was skeptical at first. There is no way you can make homemade-from-scratch cinnamon rolls in 90 minutes. I’ve used this recipe half-a-dozen times now and each time I’m proven wrong. I get faster and better at whipping up these sweet rolls with each try. Trust me when I say they’re way better than anything from the freezer section or a can!

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posted by on baking, cooking, gripes, homemade, pizza

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I get so tired of people talking about how hard it is to bake and/or cook from scratch. Try this recipe out the next time you are craving pizza. I’ve altered this recipe from several I have seen in the past to make it work for me. High altitude hasn’t been an issue for me but just in case be ready to adjust for drier temperatures (for example) by increasing/decreasing the amount of flour and oil you use. **I’ve also used this recipe and split it into 4 or 5 equal pieces and refrigerated the dough for personal size pizzas later in the week**

black olives, spinach, red onion, mozzarella & blue cheese

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