Tried It & Loved It: On Hiatus

Well, my Tried It & Loved It posts have been sporadic (at best) lately, haven't they?  I do apologize for the inconsistency over the last several weeks.  No recipe one week, a new recipe the next, no picture the week after that.....  Although I truly hoped to make it a full year (which would be in January) of doing these posts week after week, I just don't think I can make that happen right now.

We have lots of exciting changes with our family in these next few months (which I promise to elaborate more on in the next few weeks) and I am very preoccupied with all those details.  Throw in a rambunctious three old (and soccer class and tumbling class), a few (big!) holidays, and a trip back to HomeTown next month..... and well, that's just a whole lot to juggle.

To put it simply: My family has to come first.

Phew......I feel so much better getting that off my chest!

Now, I hope to continue to post new Tried It & Loved It recipes starting up again after the new year, but they probably won't occur each and every week.

But they still will occur on Saturdays.....so nice of me to leave one thing the same, right?

I know, I know, the things I do....

Anywho, I just didn't want to leave the handful of you out there who impatiently waited week after week for my Tried It & Loved It posts.   

Snicker, snicker. 

Hopefully this will provide that much needed closure. 

Oh, how I kid....

Okay, I promise I'll stop.

Really.

Right now. 

For reals, this time. 


 

Tried It & Loved It: Gingerbread Muffins

Another fine muffin recipe to add to our muffin rotation.  These just scream "Christmas" to me.  They are very similar in taste to my family favorite ginger snap cookies, so what a treat to have these little lovelies first thing in the morning.  I apologize, as I didn't get a picture, but Sara has a great little picture of these on her blog, Finding Joy in My Kitchen.

These are a real treat....I hope you get to try them out!

Gingerbread Muffins ~ slightly adapted from Finding Joy in My Kitchen

2 C white whole wheat flour (I used my soft white wheat)
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 tsp. ginger
1 tsp. cinnamon
1/8 tsp. cloves
1/2 C brown sugar, packed (I used regular sugar because sucanat doesn't have the molasses stripped from it and with additional molasses in the recipe, I didn't know how it would taste)
1/4 C coconut oil, melted
1/2 C molasses
1 egg
1 tsp. vanilla
3/4 C buttermilk

Heat oven to 350 degrees.  Spray muffin pan with non stick spray or line with paper liners and set aside. 

In a large bowl, mix together the flour, baking soda, salt, ginger, cinnamon, and cloves.  Set aside.

In a seperate bowl, mix together sugar, molasses, egg, vanilla and buttermilk.  Mix wet ingredients into dry and when almost completely mixed, pour in coconut oil and finish mixing to combine.

Fill muffin cups two thirds full and bake for about 20 minutes or until toothpick inserted comes out clean.  Let cool about 10 minutes prior to removing from pan. 

Slather with lots of butter and enjoy! 


 

Tried It & Loved It: Apple Cider Doughnuts

I know, I know.

Enough with the doughnut addiction, right?

Actually, the inspiration was that I had some apple cider to use up (from another recipe I tried) and I came across this in my blog reading.  And it was a doughnut recipe that used apple cider, so there was really no question if I would make them, only when. 

I made them the next day. 

These are a baked doughnut and Aimee uses a doughnut pan to bake hers.  Although I am not a fan of nonstick pans, I just might have to make an exception for my love of doughnuts.  Anyhow, not having a doughnut pan, I used my mini muffin cups and made doughnut "holes." 

They turned out really good.  They were really light and airy, not like your typical denser cake doughnut.  I suspect that's because these were baked and not fried.  But don't quote me on that!

Apple Cider Doughnuts ~ from Shugary Sweets

2 cup flour (I used soft white wheat)
3/4 cup sugar (I used sucanat)
1 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1 tsp salt
1/2 cup apple cider
1/4 cup applesauce
2 eggs
1 tsp vanilla extract

 

Pre-heat oven to 325 degrees.

 

Combine flour, sugar, baking soda, baking powder, nutmeg, allspice, cinnamon, and salt.   Add in cider, applesauce, eggs and vanilla extract.  Mix together until smooth and creamy~about two minutes.  

Place filling in zip top bag and snip off corner and "pipe" into doughnut pan (or mini muffin pan!) for easy distribution.  Bake for approximately 10 minutes (mine were about this long too), until doughnut springs back when touched.  

Cool for about 10-15 minutes and dust with powdered sugar or drizzle with apple cider icing.  I didn't do this part, but I am sure it's tasty! 

Tried It & Loved It: Pumpkin Scones

In my former life, I made many a visit to a little coffee shop with the big green logo.  
 
You know the one.   

Why, yes, that would be Starbucks.

While I don't indulge very often anymore, Hubs and I usually make a stop at one on every visit we make on our way back to HomeTown.  I get so excited for our visits home.  

And my Mom and Dad thought that giddyness was about seeing them. 

Oh, how I kid. 

While I indulge in the coffee (and I use that term very loosely...most would not consider a Venti Peppermint Mocha with Whip a true "cup of coffee" but whatev...it is to me) on the trips home, I don't indulge in the pastries anymore.  Although I would love to...but the new "sensible" me just can't spend $2+ on something made of flour and water.  Name that movie.  

And yes, I completely see the hypocrisy in that. 

Over $4 for a cup of coffee but not the extra $2 for a scone. 

It's all about choices here, people. 

In my quest to satisfy that little indulgence, I came across this recipe, and while it is not the exact same, they are still good.  Very, very, good.

 
Pumpkin Scones (a Starbucks copy cat) ~ adapted from Food.com

for the scones:
2 cups all-purpose flour (I did half all purpose, half soft white wheat)
7 Tbsp sugar (that would be a scant 1/2 cup, and yes, I used sucanat)
1 Tbsp baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
6 Tbsp cold butter
1/2 cup canned pumpkin
3 Tbsp half-and-half  (I used whole milk)
1 large egg

for the powdered sugar glaze:
1/2 cup powdered sugar
1 Tbsp whole milk 

for the spice glaze:
1 cup powdered sugar
2 Tbsp whole milk
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

for the scones:
Preheat oven to 425 degrees.  Line a baking sheet with parchment paper or use a Silpat mat. 

Combine flour, sugar, baking powder, salt, and spices in a large bowl.  Using a pastry cutter, cut cold butter into flour mixture until mixture is coarse crumbs (the largest being no bigger than a pea).   In a seperate bowl, mix together pumpkin, half and half/milk, and egg.  Making a well with your dry ingredients, pour in wet ingredients and mix until just moistened. 

On a well floured surface, pat dough (using additional flour as needed) into a round disk shape and cut (like a pie) into six even portion.  Place on baking sheet and bake for 14-16 minutes, or until toothpick inserted comes out clean.  Cool completely prior to icing.  (A good reason to bake the night before!)

for the powdered sugar glaze:
Mix together powdered sugar and whole milk.  Mixture should be just a shade thicker than Elmer's glue.  (If necessary, add additional powdered sugar or milk to achieve desired consistency.)  Drizzle in a zig zag pattern over cooled scones. 

for the spice glaze:
Mix together powdered sugar, whole milk, and spices.  Again, the mixture should be just a shade thicker than Elmer's glue.  (As before, if necessary, add additional powdered sugar or milk to achieve desired consistency.)  Drizzle in a zig zag pattern (opposite to the powdered sugar glaze) over cooled scones. 

♥ ♥ ♥ ♥ ♥

That movie would be Father of the Bride. 

And how can that be 20 years old?!??!!?

I mean, seriously?

Tried It & Loved It: Apple Harvest Cupcakes

I apologize for the lateness in this post.  Unfortunately, this is how I am rolling this week!

With my in-laws visiting this week and my mother-in-law's birthday being early next week, we decided to celebrate her birthday a few days early.  Remembering that she is a lover of all things apple, and with the fall season upon us and apples being in great abundance in our neck of the woods--it just made sense to make an apple-y "cake" for her birthday.  I found this recipe last week in my blog hopping and knew it was perfect to try out.  Of course, I changed it up a little to suit what I use for pantry ingredients and have on hand, but all in all, these were a great little cupcake.

The only liners I had were pink, and not very harvesty, so they were removed for photographic purposes.  

Apple Harvest Cupcakes ~ slightly adapted from Cats and Casseroles  

for the cupcakes:
scant 1 c sugar (mine was sucanat)
3 eggs
3 cup finely chopped apples (I used Galas)
1 cup melted coconut oil
1 tsp vanilla
2 cup all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts pecans (I don't particularly care for walnuts)

for the icing:
1 cup (2 sticks) butter, softened
8 oz cream cheese, softened
1 lb powdered sugar
1 Tbsp vanilla extract 

for the cupcakes:
Preheat oven to 350 degrees.  Spray muffin pan with non stick spray or line with liners and set aside.

In a stand mixer, using the paddle attachment, cream together sugar and eggs.  Add in chopped apples and mix in coconut oil and vanilla until fully mixed.  In a separate bowl, mix together flour, cinnamon, baking soda, and salt and add dry mixture to wet mixture one cup at a time until each is fully mixed.  Add in chopped nuts and mix on low speed for about 90 seconds.  Fill muffin cups about two thirds full. 

Bake for 18-20 minutes or until toothpick inserted comes out clean.  Abby says to bake for about 30 minutes, however that was not the case for me.  I checked on these after 25 minutes and they were well past done--too done.  :(  My oven actually tends to "burn" on the cool side, and most recipes I follow take a little longer than suggested.  Cupcake recipes normally say to bake cupcakes for around 20 minutes and I don't know why this didn't register when I made these--so that was my only complaint suggestion.

Cool cupcakes completely prior to frosting.   

for the frosting:
Mix together butter and cream cheese.  Add in sifted powdered sugar and vanilla and mix thoroughly.  Frost cooled cupcakes or pipe frosting as desired.

Tried It & Loved It: Apple Pancakes

Any of you watched The Chew yet?  No?  Well it's a fun daytime show if you like cooking.  Lots of yummy sounding recipes from a bunch of different types of chefs.  Mario Batali is one of the co-hosts.  I just love him to pieces.  I've honestly never cooked any of his recipes, but they all sound so amazing.  The way he talks of the history and culture of Italy.....it makes me want to go there.  And that's saying a lot for this none-adventuresome homebody. 

I really don't know why I haven't ever tried any of his recipes...

But it's on my list of things to do.

Heh.  Have you seen that list? 

Anywho, this really isn't about Mario.  One of the other co-hosts on the show, Carla Hall, made this easy little recipe and I knew I wanted to try it.  Our landlord gave us a bunch of apples right after we got home from our trip, so I knew it would be a great way to use some of those up.

They were very yum and such a fun variation.  We loved them!  

Apple Pancakes ~ adapted from Carla Hall on The Chew

1 batch of pancake batter
1/2 tsp cinnamon

2-3 medium apples

The original recipe calls for Bisquik and we all know I don't do that.  I use the Betty Crocker recipe (listed below), substituting some of the ingredients for that more whole foods approach.

Core 2-3 medium apples and slice thinly.  The thinner, the better.  I don't have a mandoline, but I wish I did--the thicker slices that I made were still good, but the apples were still a little crunchy.  Had they been sliced SUPER thin, they would have been great.

Stir in cinnamon to pancake batter, mixing well to combine.  Dip apple slices in pancake batter, coating evenly on both sides.  Cook on a griddle over medium heat until lightly browned, flipping to cook opposite side--about 2 minutes per side.  Butter while pancakes are still hot, serving with warm maple syrup.  The real stuff.  Enjoy!

Pancake Batter

1 cup whole wheat flour (I use my fresh ground, soft white wheat)
1 Tbsp aluminum free baking powder
1/4 tsp salt
3/4 - 1 cup milk (start with 3/4 and go up from there....I can't stand thick pancakes, so I tend to like my batter pretty runny)
1 large egg, beaten
2 Tbsp coconut oil, melted
Butter, for topping

Mix together flour, baking powder, and salt in a large batter bowl.  Add in milk and egg and start to mix.  When about half way mixed, add in the melted coconut oil and mix completely.  I add the coconut oil in very last because once it hits the cold egg and milk, it will start to harden fairly quickly.  Adding it in very last will allow it to mix in the easiest and have the smoothest batter. 


This recipe is linked to Life As Mom Ultimate Recipe Swap.

Tried It & Loved It: Vanilla Bean Cupcakes

These are a lovely little number.  Most of you would probably roll your eyes if I told you the reason I chose this recipe for Peanut's birthday "cake".  There were a couple of reasons actually.  The first being that I got those adorable red bandana cupcake liners (here) and when you bake darker colored cakes like chocolate, the print typically won't show through--at least not very well.  (Yes, I realize I didn't even end up baking them in the red liners, which had I to do again, I would have nixed the white liners and baked in the printed ones.  I didn't realize the humidity that day would droop the liners as we set them in the cute ones  But I digress).  The second reason being (the one for the eye rolling) that I wanted something yummy that didn't involve any artificial colors.  I completely realize that having those dyes once and a while won't kill you--at least that we know of.  Ha, ha.  But I also figure if I can find something that tastes great and doesn't have all that junk, then why not?

They were a hit too.  Several people told me how good they were....hopefully they weren't just being nice!  According to my sister-in-law niece (see comments below) they were "THE BEST CUPCAKES IN THE WHOLE UNIVERSE."

Wow.

That's high praise!

But I really can't take too much credit, as the recipe isn't mine.  I do think they turned out cute.....and that I can take credit for.

Vanilla Bean Cupcakes ~ from My Baking Addiction

for the cupcakes
2 1/4 cups cake flour (I used good ol' all purpose)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract

for the buttercream
3 sticks unsalted butter, softened
seeds scraped from one vanilla bean
2 teaspoons clear vanilla extract (clear vanilla isn't "real" vanilla, so yes, I used the dark stuff)
1 ½ pounds (24 ounces) confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

Preheat oven to 350 degrees.  Line muffin pan with liners or spray bottoms of cups.  Set aside. 

For the cupcakes, sift together the flour, baking powder, and salt and set aside.  In a stand mixer using the paddle attachment, cream together butter and sugar.  Add in the egg whites and mix together thoroughly.  Add in milk, vanilla seeds, and vanilla extract and mix well.  Add in flour mixture one cup at a time until thoroughly incorporated.  Continue mixing for two minutes to insure batter is aerated. 

Fill muffin cups 2/3 full and bake for 18-24 minutes or until toothpick inserted comes out clean.  Mine were closer to the shorter end, probably around 19-20 minutes.....of course this will vary by your oven.  Cool on a wire rack.

For the buttercream, cream together butter and vanilla seeds until fluffy.  Add in powdered sugar and mix until blended.  Add in vanilla and and about half the milk and mix thoroughly.  Add in additional milk until desired consistency is reached.  Beat at high speed until light and fluffy.  Frost completely cooled cupcakes. 


 

    

Tried It & Loved It: No Yeast Cinnamon Rolls

On our trip to visit the Hubs' parents last month, one of the mornings my mother-in-law made a version of these rolls.  Her recipe is one that has actually been handed down through the family--it's one of those recipes I've been meaning to get from her.  I just haven't gotten around to it yet.  Kinda' like those muffins from awhile back.

In blog hopping a few weeks ago, I came across this recipe for a quick bread cinnamon roll and I knew I needed to try it.  I big fluffy pink hearts love cinnamon rolls, but I don't make them too often because a) they are a yeast bread and that takes time in the morning--which I don't have when I have a hungry Peanut--OR you have to plan ahead, and I don't do that too often when it comes to breakfast and b) cinnamon rolls have tons of sugar and I try to be somewhat conscious of that.  Not to say we never have sugar, but I do try it watch it somewhat.  Ahem.

Anywho, I thought a No Yeast Cinnamon Roll was a perfect recipe to try.  These were really good, although they are different than their traditional yeast counterpart.  Not bad, just different.  All in all a great option if you have a hankering for cinnamon rolls but you don't have several hours or you simply want them sooner than later.  ;) 

No Yeast Cinnamon Rolls ~ adapted from Abby at Cats and Casseroles

for the filling:
3/4 c. packed dark brown sugar (I used sucanat--next time I will probably cut back on it a little, just because sucanat is MUCH sweeter.  I will also probably grind it up a little finer in the food processor first.)
2 tsp ground cinnamon
1/8 tsp salt
4  Tbsp unsalted butter, melted

for the dough:
2 1/2 c. (or more) flour  (I ended up using a nearly a whole additional cup of flour to get a dough consistency--2 1/2 cups soft white wheat and 1 cup all purpose)
1 Tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
6 Tbsp butter, melted


Preheat oven to 425 degrees.  Spray a round baking pan or 8 x 8 glass dish with cooking spray or butter sides and bottom and set aside.  

For the filling, mix the dark brown sugar/sucanat, cinnamon, and salt in a small bowl.  Set aside. 

In a large mixing bowl, sift together dry ingredients and add in buttermilk and melted butter.  Mix until a soft dough is created.  I would start with the 2 1/2 cups flour and add more as necessary--with just the 2 1/2 cups flour, mine was like a pancake batter, so I definitely needed to add additional flour!  Once a soft dough is created, turn dough out onto a floured surface and kneed several times.  Wrap dough in plastic wrap and let rest for about 30 minutes in the fridge. 

Once dough has chilled/rested, roll out on a floured surface in about a 12x10 rectangle.  Spread melted butter evenly over the dough and sprinkle the filling over the butter.  Roll up dough and seal edges by pinching dough together.  Slice in 2-3 inch slices (I got eight) and place in prepared pan.  Bake at 425 degrees for about 20 minutes.  Remove rolls from oven when tops of rolls are golden.  Cool for about 10 minutes prior to icing.    

For the icing, please click here for Abby's recipe.  I didn't have the ingredients on hand for hers so I went with a twist on The Pioneer Woman's. 

for the icing:
1 cup powdered sugar
2-3 Tbsp hot black coffee
1/4 tsp vanilla

Whisk powdered sugar, coffee, and vanilla together.  Drizzle over warm (not piping hot!) cinnamon rolls and serve immediately. 

Tried It & Loved It: Vanilla Biscotti

I have had biscotti on my list of things to bake for a LONG time.  Like over a year ago long time.  I know.  I remember making some when I still lived with my parents, and I loved it.  I wanted to try my hand at it again and I finally got around to it.

A few weeks ago I sat down and found a recipe and made this wonderful biscotti.  I can't wait to make some more!  Next time, I plan on adding in some fun little yummies, like almonds or dried cranberries.....or maybe even both.  I so would have this time, but I didn't have any on hand, so vanilla it was.  It was still so tasty.  Crumbly and buttery just like it should be.  A great accompaniment to my coffee.  Need I say more? 

Vanilla Biscotti ~ from King Arthur Flour

6 tablespoons butter
2/3 cup sugar (I did use sucanat, which is why the uneven color to my biscotti)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups unbleached all purpose flour (I did.....can you believe it?)

Preheat oven to 350 degrees.  Lightly grease a baking sheet for biscotti.  Set aside.

In a stand mixer, using paddle attachment, beat butter, sugar, salt, vanilla, and baking powder until mixture is evenly combined.   Add in eggs; mix until creamy.  Add in flour and mix until evenly combined.  Dough will be sticky. 

Scoop dough onto prepared pan, and shape into a flattened log.

Bake for 25-30 minutes.  Remove from the oven and allow to cool about 30 minutes.  Using a spray bottle with room temperature water, lightly and evenly spritz water on biscotti log.  This will make the biscotti easier to slice.  Using a serrated knife, slice biscotti into 1/2 - 3/4 inch slices.

Reduce oven temperature to 325 degrees.

Set the biscotti on edge on baking sheet and bake for 25 to 30 minutes.  They will appear dry and be starting to turn golden when they are done.  They still may be a tiny moist in the center, but they will continue to dry as they cool.  Remove from oven and transfer to rack to cool.

Store in an air container for several days. 



  

Tried It & Loved It: Oven Fries

This one is such a great recipe and it's one I have been doing for several years now.  It's a great side to hamburgers, hot dogs--anything grilled really.  Plus, it's a healthier alternative to potato chips (a common accompaniment to grilled items) that are drenched in those unnatural vegetable oils.

And they couldn't be more simple, so there you go.

Oh, and next time I'll try to take a picture before our dinner gets devoured.  

Oven Fries ~ from Rachael Ray

Red potatoes, cut into wedges
Extra virgin olive oil
Grill seasoning (think Montreal's steak seasoning--get it at Costco, it's way cheaper.  Imagine that.)

Preheat oven to 425 degrees. 

Toss potato wedge slices in extra virgin olive oil and grill seasoning.  Layer evenly on baking sheet or baking stone.  I like the stone--makes 'em more crispy.  Bake for about 20-30 minutes or until cooked through. 

 
This recipe is linked to Life As Mom Ultimate Recipe Swap.

Tried It & Loved It: Almond Poppy Seed Muffins

Yet another one to add to our muffin repertoire.  When I asked Peanut what she wanted for breakfast the other morning, she quick response was, "Muffins."  What can a mom do, but make muffins?  And she is pretty easy to please--she doesn't care what kind of muffins, so as the baker, I got to choose.  I have made these for a couple of years now and they are definitely a keeper. 

Almond Poppy Seed Muffins ~ adapted from papergoddess at food.com

3 cups flour (I used my soft white wheat)
1 1/4 cups sugar (I used sucanat)*
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk  (I used whole)
3 eggs, beaten
1 teaspoon almond extract
1/2 cup oil (I used coconut oil)*
1 1/2 tablespoons poppy seeds

1 tablespoon sliced almonds

Spray muffin pan(s) with non stick spray (or butter/grease bottoms of muffin cups) OR line with muffin liners and set aside.  Preheat oven to 350 degrees. 

In a large bowl, mix together flour, sugar, baking powder, and salt.  Pour in milk, beaten eggs, and almond extract and start to mix.  When the mixture is half way mixed, pour in melted coconut and finish mixing until dry ingredients are just moistened. (If you use standard cooking oil, you can add all your wet ingredients at once and mix.  I do the coconut oil last because it can turn back to a solid very quickly when mixing with cold milk and eggs. I found this works way better!)  Fold in poppy seeds and fill muffin cups two thirds full.  Sprinkle with sliced almonds and bake for about 20 minutes. 

*I decreased both the sugar and the oil from the original recipe and they turn out beautifully every time.  I really don't think the amount of sugar or oil called for in the original is even necessary.  But that's just me.  ;)

Tried It & Loved It: Homemade Tortillas

This is a recipe I have been using for several years now--one I started using when I first became a stay at home mom.  Making tortillas at home was initially a financial need (they are so much cheaper to make at home!), but now it's just as useful because I know exactly what's in the tortillas we are eating.  No hydrogenated oils, no preservatives, you know, that whole gig.

Are they more work?

Why, yes--yes they are.  Don't get me wrong--it is tempting to just pick up a bag of tortillas when I am doing the grocery shopping for the week.  I mean, in my mind quesadillas should be an easy and fast meal, since it is typically a "leftover" night and I am using up leftover meat from a few days before.  But then I am in the tortilla section at the grocery store and the "healthy" wholegrain tortillas are  nearly $5 for 10-12 soft taco sized tortillas and I know I can make them at home with ingredients I already have on hand for less than $1.00.  So I trudge along without any tortillas in my cart, berating myself on why I ever started this whole foods thing anyway....    And then I remember, it's for Peanut and it's for us--so what we eat can be more nourishing to our bodies.

Sigh. 

And honestly, the tortillas aren't that much work, but when you compare it to opening a plastic bag, well, then it seems like it.  But it's not--not really.

Homemade Tortillas ~ from Getting Freedom from Debt

4 cups white or whole wheat flour or half each (I use my soft white wheat flour for all of it)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder (I use aluminum free)
1/3 cup shortening (I use palm shortening)
1 to 1 1/4 cups water

Mix together flour, salt, and baking powder.  Cut shortening into flour mixture until it is coarse crumbs.  Add in just enough water so the dough is no longer crumbly--whole wheat will use more water than all purpose flour.  Knead about 20 times on a well floured surface and let rest in bowl for 10 minutes.  Split dough into 10-12 even portions and roll out using a rolling pin or tortilla press using lots of flour for dusting.  (I use a rolling pin, however mine don't look nearly as uniform as the ones from the store....I stink at rolling things out and I actually have gotten better over the years....think how bad I was to start with!).   Cook over a hot skillet until just starting to brown on each side.  Serve as quesadillas, tacos, or any other dish using tortillas. 

Tried It & Loved It: Coconut Lime Bundt Cake

This will be the first in a three part series on limes.  Or in other words, the-things-I-have-made-to-use-up-a-big-ol'-bag-of-limes-from-Costco.

I saw this recipe a few weeks ago and knew I had to try it.  We all know what a fan I am of all things citrus and coconut.  I thought this cake sounded like a match made in heaven, but I needed some limes to make this little gem.  And when you need four limes and the grocery store is selling them for about $0.85 each and Costco has a big bag for less than $5.....well, then you better start scouring to find other recipes that utilize those extra 18 limes you have on hand. 

But let's start with this one, shall we?  It is just divine and every bit as wonderful as I thought it would be.

And every time you see/hear the word bundt does anyone else think back to My Big Fat Greek Wedding like I do?  Or is it just me? 

Lime Coconut Sour Cream Whole Milk Yogurt Bundt Cake ~ slightly adapted from My Baking Addiction

1 cup unsalted butter, softened
1 1/2 cups granulated sugar (I used organic sugar, so it's not white-white, but it's still not like the dark sucanat I normally use)
zest of 3 medium limes
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour (I used about 1/2 cup freshly ground soft white wheat (just some leftover from that morning), and the rest all purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (my bad, I thought I had enough sour cream but I so wasn't going to the store in the middle of mixing this up, so I improvised and used whole milk yogurt instead--for the full cup)
1/2 cup sweetened flaked coconut (I used unsweetened coconut)

Preheat oven to 350 degrees.  Grease and flour a bundt cake pan and set aside.

In a stand mixer with the paddle attachment, cream butter until smooth.  In a separate bowl, mix together the sugar and lime zest until zest and sugar are evenly mixed.  Add sugar mixture to butter and mix until fluffy, about three minutes.  Add in vanilla and mix to combine.  Add in eggs and mix thoroughly, about two minutes.

In a separate bowl, mix together flour, baking powder, baking soda.  Alternate adding portions of the flour mixture, then the sour cream/yogurt, to the butter mixture, allowing each portion to evenly combine before adding the next.  When all the flour and sour cream/yogurt are mixed evenly with the butter mixture, fold in coconut.

Pour cake batter into the prepared bundt pan and spread out top evenly.  Bake for 50-60 minutes or until toothpick inserted comes out clean.  Note: my cake only took 40 minutes, so if you know your oven "burns hot," watch closely and pull out early if necessary.  Cool cake for about 45 minutes (original recipe says 20 minutes.....go a little longer....trust me.....but don't ask how I know.....) and invert to wire wrack and remove gently from pan.  Cool cake completely prior to glazing.

Lime Glaze

Now I totally did my glaze a bit different, but I am sure Jamie's would be absolutely wonderful.  I really loved the glaze from these scones, so I used that idea for the glaze. 

Jamie's was this: 

1 cup confectioners’ sugar, sifted
5 tablespoons heavy cream
½ teaspoon pure vanilla extract
zest of 1 medium lime

but I did this:

2/3 cup confectioners’ sugar, sifted
2 Tbsp fresh squeezed lime juice
½ teaspoon pure vanilla extract
zest of 2 medium limes

Mix together sugar, lime juice, vanilla and zest.  If glaze is too thin for desired consistency add a bit more powdered sugar.  If it is too thick for desired consistency, add a dash more lime juice.   Once desired consistency is achieved, drizzle over cooled bundt cake. 

Tried It & Loved It: Maple Glazed Pork Chops

Well, these are just so yum and they are SUPER easy.  Seriously, what's not to love?  Love you, Rachael Ray!  I have lost count of the many good recipes she always cooks up and this one did not disappoint.

Maple Glazed Pork Loin Chops ~ from Rachael Ray

1 tablespoon EVOO
4 8-ounce boneless pork loin chops
Black pepper
3 to 4 cloves garlic, finely chopped
2 to 3 scallions, whites and greens finely chopped
1 1/2 inches fresh ginger, finely chopped or grated (I so thought I had some in my freezer, and I didn't, so it didn't get added......imagine how even these would be with it!)
2 tablespoons Tamari or low-sodium soy sauce
1/2 cup dark amber maple syrup

Heat olive oil in skillet over medium high heat.  Once pan is nice and hot, season chops with salt and pepper and add chops to pan.  Cook 6-7 minutes per side.  Once cooked through, remove from pan and cover with foil.

Reduce heat in pan and add garlic, green onions and ginger.  Saute until tender, about two minutes.  Add in soy sauce and syrup and allow to reduce for several minutes.  Serve glaze over chops. 

Tried It & Loved It: Peaches 'n Cream Muffins

I know, I know.  

Another muffin recipe.  But muffins are my go to breakfast in the morning and I love trying new recipes out!

And peaches 'n cream in a muffin?  Be still my heart.

I love these!  And I love that it calls for honey as a sweetener.  I don't use honey all too often--mostly because I don't know how to substitute honey for sugar because honey is a liquid and I never know how that will throw off the wet to dry ratio in most baking recipes.

I did change these just a little, because when making these the first time, I thought it had a lot of wet ingredients, so I omitted the 1/2 cup of half and half.  The batter was the perfect muffin consistency and they still turned out beautifully!

Peaches 'N Cream Muffins ~ slightly adapted from Amy at The Finer Things in Life

2 eggs
1/2 cup honey
1/4 cup cooking oil (I used coconut)
1/4 cup melted butter
1/2 cup sour cream
1/2 cup half n half (I omitted this entirely!)
2 ripe peaches, chopped (I used one 14.5 oz. can of peaches (not the heavy syrup kind), drained and chopped.....peaches are so not in season yet!)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups flour (I used fresh ground, soft white wheat)

Beat eggs and mix in honey, coconut oil, butter, and sour cream.  Fold in chopped peaches.   In a separate bowl mix together dry ingredients and fold into wet ingredients until just moistened.

Bake in a preheated oven at 400 degrees for 18-22 minutes.  Makes about one dozen muffins.

Tried It & Loved It: Lemon Coconut Bars*

*Or in my case these would be called Citrus Coconut Bars.  I had two lemons which I thought would be enough.

But it wasn't.

And then I spilled the lemon juice before it made it into the mixing bowl.  Then I really didn't have enough.  So I used some limes.  We all like lemon lime soda, right?  Why not Lemon Lime Citrus Coconut Bars?  It works, right?

Anyhow, these are just a delightful late night treat.  Not that I would know anything about that.  And can you tell I have this thing for lemon?  

By NO means does my photo do these lovely little bites any justice.....take a peek at Jamie's photos of her Lemon Coconut Bars.  I want to be a food stylist just like her when I grow up.  But I keep telling myself, I have a very busy little girl with very grabby hands and a love for sweets just like her mama.  At least that's my excuse for right now, anyway. 

But do try these, they are YUM!

Lemon Citrus Coconut Bars ~ slightly adapted from My Baking Addiction

1 1/2 cups flour (Jamie uses all-purpose, I used all soft white wheat)
1/2 cup confectioners’ sugar (I went with a little less, it was about 1/3 cup)
3/4 cup cold butter (Jamie says or margarine, and you can certainly do that, but we all know how I feel about margarine)
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice (I did a mix of lemon and lime)
1 teaspoon baking powder
Zest of 2 lemons and 1 lime
1 cup flaked coconut (mine was grated, which might have something to do with the presentation)

Preheat oven to 350 degrees.  Prepare a 9 x 13 pan by lining with foil or parchment and spray with non stick cooking spray. 

In a bowl, combine flour and confectioners sugar.  Cut butter into mixture until it resembles coarse crumbs.  (You may also use a food processor to do this.)  Press into the bottom of prepared pan.  Bake for 15 minutes in preheated 350 degree oven.

While crust is prebaking, mix eggs, sugar, lemon/(lime) juice, zest(s), and baking powder until well combined.  Pour over *slightly* cooled crust and sprinkle coconut evenly over top.  Bake at 350 degrees for 20-25 minutes or until golden brown.

Cool completely on wire rack and cut into bars.

Tried It & Loved It: Lemon Poppy Seed Bread (or in my case, muffins)

This is another good one!    I would have totally made it with my soft white wheat, but I ran out (because I love it that much!) and I won't be able to get any more until the beginning of next month.  So, this time I opted for all purpose flour....you know, for the lighter texture.

Lemon Poppy Seed Bread Muffins ~ slightly adapted from The Happy Housewife

1 3/4 cups flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp salt
1 egg
1 cup milk
1/4 cup oil (I used melted, coconut)
1/4 cup lemon juice
Zest of one lemon
1 tablespoon poppy seeds

Mix flour, sugar, baking powder, salt, and poppy seeds together and set aside.  In a separate bowl, mix together remaining ingredients and combine both wet and dry ingredients until just moistened.  Pour in a sprayed loaf pan or sprayed muffin cups.  Bake at 350--the loaf for 45-55 minutes or the muffins for 20-25 minutes or until toothpick inserted in either comes out clean. 

Tried It & Loved It: Soft White Wheat

I am officially a wheat grinder.

Yes, I know. 

One of my closest friends, that was her joke, in terms of this new world of whole foods.  It's one thing to be avoiding processed foods and trying to eat better--but wheat grinding?  Well, you've officially gone over the edge.  I still laugh about it, because I never thought I would go there.  And here I am. 

A few months back, I twisted Hubs' arm convinced Hubs to let me spend the last bit of our tax return on a wheat grinder.  Previously, I had been purchasing hard white whole wheat flour (King Arthur's) and it's off the charts expensive.  I mean, it is still just flour, so it's not like you are purchasing flawless diamonds, but it terms of cost just for flour--it's pricey.

Grinding your own flour is less expensive because wheat berries are less per pound as compared to flour (at least any kind of whole wheat flour that I've seen) and one cup of wheat berries will yield anywhere from 1 1/3 to 1 3/4 cup of flour, depending on the variety of wheat berry you use.  I've also heard that grinding your own flour is better for you, as a lot a nutrients oxidize within just a couple days of the flour being ground--but I've also heard that isn't true, so?  With the health benefits, I guess you'll just have to make your own call.  

As I have delved into this whole foods thing, I've learned a lot about flour.  First, when you buy whole wheat flour at the store, typically it is made from hard red wheat berries, giving it the darker color.  There is also hard white wheat flour, which is made from hard white wheat berries.  These are a lighter color and don't have the strong bitter flavor that traditional whole wheat has.  In most grocery stores, I've only seen the King Arthur brand selling white whole wheat flour, which is made from the hard white wheat berries.

I've come across a lot of testimonies that swear if you grind your own wheat and use hard white wheat, you can't tell the difference between freshly ground white wheat flour and all purpose flour.  Snicker, snicker.   Well, maybe they can't, but I still can.  BUT before you write it off completely--while I can still tell a difference, hands down, freshly ground flour is better.  It just tastes fresher.  I am sure that is so incredibly helpful.  But think about asparagus or broccoli--fresh is always better than frozen, right?  How about store bought bread compared to homemade bread, fresh from the oven?  Fresh is better.  Heck, even Krispy Kreme doughnuts are way better all piping hot, compared the ones that were made 24 hours before. 

Then about a month ago, I discovered soft white berries.  These are different from their hard white wheat cousins.  I read that they provide a lighter texture more suitable for baking goodies like muffins, scones, cakes, and cookies.  So I thought I'd try some and I ordered some through my whole foods co-op.

They changed my life. 

They are aaaa-mazing!  With these, I can't tell the difference.  Neither can Hubs.  After doing a little more research, I haven't found that the nutritional value between hard white wheat and soft white wheat is hardly any different either.  I think the protein value is like a gram higher per serving in the hard white wheat, and the iron value is slightly higher in the soft white wheat.  The textures of the flours (hard white wheat versus soft white wheat) are very different as well. The soft white wheat is just a lighter and fluffier flour.  I figure, as long as it's a whole grain, I am not going to sweat the slight difference in nutritional value--it's still whole wheat and if it tastes better, then I am all for it.  You have to pick your battles, right? 

While I haven't done a side by side comparison of bread qualities from both the hard white wheat and soft white wheat (yet), from what I understand, hard white wheat is more suitable for yeast breads and soft white wheat is more suitable for quick breads that use baking soda/baking powder for leavening.  While I do bake my own bread, I still tend to do more quick breads like muffins and biscuits, so my pantry will be stocked with more of the soft white wheat berries, but I know I will still continue to use the hard white wheat berries as well. 

So for the one, maybe two of you who might be considering a grain mill (wheat grinder), I say go for it....but that's just my humble opinion. 

Tried It & Loved It: Graham Crackers

Many years ago my Mom's friend gave me a cookie calendar that included a recipe for graham crackers.  I remember just being floored that those were something you could make at home.  I am little older now and a little wiser (at least I hope I am) and I have been a stay at home mom for nearly three years.  I have learned time and time again that most everything you can buy premade at the store can be made at home with fairly simple ingredients.  Whether it's household cleaners or snacks, you can probably make it at home.  And if it's a food item, you control the ingredients, so then you know exactly what's in them too, which is SO cool.  Finally, if you are like me, and you have more time than money, then this can save you money too!

My friend sent me this recipe probably close to a year ago and I haven't bought premade graham crackers since!  They are sooo good and they make an excellent graham cracker crust for your favorite pie recipe too--if you ever have enough leftover to get that far!

Homemade Whole Wheat Graham Crackers ~ slightly adapted from Heavenly Homemakers 

2 ¼ cups whole wheat flour (I used graham flour this time, but whole wheat works/tastes just as well)
½ cup rapadura
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
4 Tbsp honey
¼ cup water
1 tsp vanilla
 ½ cup butter, melted

Preheat oven to 350 degrees.

In a stand mixer or larger bowl, mix together dry ingredients.  Melt butter and stir in honey, water, and vanilla.  Add wet ingredients to dry and mix until a dough ball forms.  Split dough ball into two equal portions.  Laura suggests rolling each portion out between two sheets of parchment.  I use my Silpats and roll each portion out on the Silpat mat and place on the cookie sheet(s).   Using a pizza cutter, slice rolled out dough into two inch squares.  Prick each square with a fork several times.  Bake for 18 minutes, rotating sheets halfway through baking.  At the 18 minute mark, turn off the oven, but leave the crackers in the oven.  Leave in the oven for an additional 30 minutes to one hour.  The 30 minute mark works well with my oven, but you may want to play around with it to see what works for you. 

The key to these are two fold.  First, roll the dough out very thin.  Second, leave the crackers in the oven for the additional time after you turn off the oven.  Some people might call that following the instructions.  I didn't do this the first time I made them, and while they still tasted good, the texture was more of a cookie, not a cracker.  The additional time in the oven allows them to crisp up without over baking. 

Store in an airtight container.

Tried It & Loved It: Baked Doughnuts

***I apologize this post is a little late, but I had some surprise guests show up on Thursday night--my Mom and Dad!***

Have I ever mentioned my love affair with doughnuts?  I big-fluffy-pink-hearts LOVE doughnuts.  When I was in college (living at home--don't judge--it was FREE), my mom used to bribe me by asking me to drive into town to run to the post office and bank for her--in exchange for my favorite chocolate bar doughnut.  I did it without fail nearly everyday.  And I was a size 4-6.  Isn't that just plain wrong?

While my metabolism is NOT the same as it used to be, my love for doughnuts is.  But then there is that whole-foods-thing-again-and-knowing-what's-in-the-food-you're-eating, blah, blah, blah.  So I rarely eat doughnuts any more.

Such a sad story, isn't it?

But then one day it occurred to me, I can make my own doughnuts.  I did choose to do a baked version, not because they are "healthier" (who are we kidding--they are doughnuts) but for the following two reasons a) Frying them up takes time and patience and while I do have time, I am NOT that patient and b) if I did fry them, I would use coconut oil and coconut oil is expensive and I really didn't want to use it  for something as frivolous as doughnuts.  So baked doughnuts it was. 

Can you say yum?  I would so make them more often, but because you have to plan ahead (although I do menu plan our dinners, I am more of a wing it girl when it comes to breakfasts) and because of all the added sugar, I don't make them as much as my taste buds would like. 

All that aside, if you do ever get the chance-try them.  You'll LOVE them!

Baked Doughnuts ~ slightly adapted from Finding Joy in My Kitchen 

1 1/3 C warm milk (~100 degrees F)
2 1/4 tsp. yeast
2 T butter, softened
2/3 C sugar (I used rapadura)
2 eggs
5 C flour (I used half white whole wheat, half all purpose)
1 tsp. sea salt (ground finely)

1 T cinnamon
1/2 C sugar
Melted butter 

Stir yeast in warm milk and set aside to proof.  In a stand mixer, using paddle attachment, beat softened butter and sugar together until well combined.  Add in eggs and mix thoroughly.  Add in yeast/milk mixture.  Sift flour and salt together in a separate bowl and add in one cup portions to the wet mixture until all flour is added.  Dough should start pull away from the sides of the bowl and form a ball--additional flour may be necessarily, depending on humidity that day (I probably added about an extra half cup).  Once mixture is well combined, switch out paddle attachment for dough hook and knead dough on medium speed for about five minutes.    When finished kneading, dough should no longer be overly sticky and should be somewhat elastic in texture.  Grease bowl with oil or butter and do the same to your dough ball.  Cover bowl and let rise until doubled in shape.  (I place my dough in a warm-not hot-oven to rise.) 

Punch dough down and roll out on a well floured surface to a half inch thickness.  Using a doughnut cutter or a large and small circular shape (I used a drinking glass and a tiny plastic container), cut doughnuts and doughnut holes out and place on lightly greased (I used my Silpats instead) baking sheets.  Let rise for an additional hour.  Preheat oven to 375 degrees and bake until doughnuts are just starting to brown on top~about eight minutes.  Be careful not to over bake!

Melt butter in a bowl and mix sugar and cinnamon in a separate bowl.  When doughnuts are cool enough to handle, dip doughnuts in butter and then dredge in cinnamon/sugar mixture.  Best served while still warm.