So...yeah...

I am about to have a baby here in the next few days, and I will openly admit the only thing I've cooked has come in a box or a can for the last few weeks. Anyone who gets pregnant in November/early December -- beware! Being 9 months pregnant in the Summer is DREADFUL!

I have also made a move over to Wordpress, and while I have not posted many recipes there, there are plans to hopefully add a recipe section once I get around to it. I love, love, LOVE baking in the Fall, so hopefully I will be settled enough and motivated to get things rolling on the new blog then.

For now, enjoy the other blog by clicking here and I hope to be moving recipes over there from here in the near future.

If you are looking for some great food sites, try these:

Pioneer Woman
My Baking Addiction
Brown Eyed Baker

I know, I know...

Believe me, I have missed this blog. It's hard keeping up with this blog, and a family blog, and you know, actual life. I have pictures of so many things I've made in the kitchen, but have not been able to find the time to post anything.

I guess I can blame the child growing inside of me, as he continues to lure me to the couch every afternoon for a looooong nap.

I certainly hope I can find some motivation soon...please keep checking in! Don't leave me!

FAIL

Cupcake FAIL. Birthday FAIL. Mom FAIL.

Note to self: Use Non-stick Spray ALWAYS.

An Ode to Hard Times

Hard Times is not quite a local restaurant, but I think they began their journey somewhere in Virginia. I didn't hear about them until 2 summers ago, when my husband and I were celebrating our 5th Anniversary...alone! My mom and dad had taken my then 2 and 1 year old girls for a week so we could get away for a little bit.
We had 2 days at home before we headed to our vacation destination of Charleston, SC so we decided we would dine out and see lots of movies -- 2 of the hardest things to do as parents.

The first night, my husband asked if I wanted to try out Hard Times. He had been there a few times before with some friends and raved about their chili mac. Me, not so much. Remember how picky I am? Well, the thought of picking out beans and onion chunks from chili was not exactly how I wanted to spend our first night out alone. But, after much convincing, I gave in.

Hard Times quickly became the place we took pretty much everyone who came to visit us for the next year and a half. We were there a LOT. You simply could not beat their awesome chili-mac, plus they brewed their own root beer and it was AMAZING. My standby was the 3 way Texas Chili Mac with a grilled cheese (best bread ever!) and a root beer or 5.

Of course, as our luck would have it, Hard Times in our little town closed it's doors last Spring. I was devastated and immediately went online looking for their other locations and plotting how we could stop there on our way to...well, anywhere within an hour of where we were traveling to. Luckily there are still a few locations not far from my hometown, we just have never had the chance to go.

So, this past weekend, I caved. I HAD TO HAVE SOME CHILI MAC AND A ROOT BEER. Granted, I am pregnant, so I'm sure I would have survived if I didn't get some, but try telling that to my hormones.

On a grocery store visit, I bought some ground beef, a packet of chili seasoning mix, and some shredded cheddar. When the kids went to bed Friday night, I went to town and made my "Ode to Hard Times" 3 way Chili Mac.

Basically, I just browned the ground beef, added in the seasoning packet along with just some of the pasta water, and let it simmer while my noodles cooked up. I piled the meat high on my naked noodles, threw some shredded cheddar on top, and cracked open a bottle of root beer.

Of course, it wasn't the same, but it was pretty darn good!

Keeping it Real...

Recipe Coming Soon...

Homemade Granola Bars

Well, I think we have a new house favorite. Ironically enough, I decided to make granola bars after spending close to $300 at BJ's on all kinds of odds and ends -- including a box containing about 75 granola bars. I think we are now up to our ears in granola, but they are good and they are good for you so bring it on, granola bars!

And I promise, they are very easy to make and don't require a lot of exotic ingredients or time. You can also add or take out pretty much any ingredient you'd like. For instance, this recipe called for wheat germ. I didn't have any, so I added in flax seed instead. I got no complaints! Try them today!

Homemade Granola Bars
adapted from Ina Garten

2 cups oats
1 cup sliced almonds
1/2 cup toasted flax seed
3 T. unsalted butter
2/3 cup honey
1/4 cup light brown sugar
1 1/2 t. pure vanilla extract
1/4 t. kosher salt
3/4 cup raisins

Preheat the oven to 350.
Toss together the oats, almonds, and flax seed on a large baking sheet.
Bake for 10-15 minutes, stirring occasionally, until lightly browned.
Transfer to a large mixing bowl.
Reduce oven temp to 300.
In a medium saucepan, combine the butter, honey, brown sugar, vanilla, and salt.
Bring to a boil over medium heat.
Cook and stir for a minute, then pour into oat mixture.
Add the raisins and stir well.
Pour the mixture into an 8x12 baking dish lined with parchment paper.
With slightly wet fingers, press mixture down evenly into pan.
Bake for 25-30 minutes, until light golden brown.
Cool for 2-3 hours before cutting into squares.
Serve at room temperature.

Enjoy!

Chocolate Chip Scones

So, whoever (whomever?) said scones are like biscuits was lying. Don't get me wrong, biscuits are cool and everything, but scones are da bomb! Being the chocolate lover that I am, I especially love these chocolate chip scones. They are sweet, but not too sweet that you feel sick if you eat one for breakfast. They are the absolute best companion to coffee or hot chocolate, too! Make them today - you won't be sorry!

Before I give you the recipe, I will tell you that I use a food processor to make my scones. Usually any time a recipe calls for cold butter (scones and pie crusts mostly), I use my food processor because it just divides the butter so much better than anything I have tried, plus it's super quick and, if you recall, I have 3 small children so anything I can get done quicker is sweet!

Chocolate Chip Scones

2 cups flour
3 T. sugar
1 T. baking powder
6 T. cold butter
1/2 cup + 2 T. half and half or heavy cream (milk would work, too)
1 egg
3/4 cup chocolate chips

Preheat your oven to 400.
Put your flour, sugar, and baking powder in the food processor and pulse a few times.
Cube up the butter and add that to the processor. Pulse for about 20 seconds, until smooth.
Measure out 1/2 cup of the half and half, and crack the egg into the measuring cup.
Pour wet mixture into food processor while pulsing, until dough forms.
Throw in chocolate chips and pulse a few times until they are distributed.

Roll dough out onto a floured surface and shape into a rough circle, maybe an inch thick.
Slice into 8 tri-angular slices and arrange on a cookie sheet so that no edges touch
Take a pastry brush and brush the tops of each scone with the 2 T. half and half.
Bake for 15 or so minutes, until browned. Let cool.
Drizzle with powdered sugar icing (2 cups powdered sugar, 1 tsp vanilla extract, 2T milk - add milk by the T. until you get desired consistency). I like mine thick!

Enjoy!

Bran Muffins!

Bran Muffins make a light but hearty breakfast. Or a light, hearty snack anytime of the day. Just ask my husband because whenever I make these, they disappear throughout the day and the night! They are super easy to make and you can easily add anything to them, like raisins or nuts. These are best enjoyed (in my house) plain, though!

Bran Muffins

1 1/4 cups flour
1/2 cup sugar
1T. baking powder
1/4 tsp. salt
2 cups Original All Bran Cereal
1 1/4 cups fat free milk
1 egg
1/4 cup vegetable oil

Mix the cereal and milk in a large mixing bowl. Set aside.
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
Go back to the cereal and milk, and add in the egg and vegetable oil.
Slowly incorporate the dry mixture into the wet mixture.
Scoop into muffin tins (makes 12 jumbo muffins)
Bake at 400 for about 20 minutes.

Enjoy!

Leftover Central - Cranberry Bars!

We had my folks down for Thanksgiving this year, and even though I made my wonderful and very easy REAL cranberry sauce, they ate from the can. Sigh. Parents...what are we going to do with them? Well, luckily they only ate about a teaspoon of it each, so Thanksgiving night I found myself online looking for something to make with leftover cranberry sauce. There were lots of options, and I opted for something sweet! So if you find yourself with leftover cranberry sauce, try these!

Cranberry Bars

1 cup flour
1 cup oats
2/3 cup brown sugar
1/2 tsp. baking powder
1/2 cup melted butter
1 cup cranberry sauce

Combine all ingredients except the cranberry sauce in a bowl and stir until mixture resembles crumbs.

Reserve 1 cup of the crumb mixture and press the rest into the bottom of an 8 inch square baking pan.

Evenly spread the cranberry sauce over the pressed crumb mixture. *

Crumble reserved 1 cup of crumbs evenly over the spread cranberry. Pat gently.

Bake at 350 for 30 minutes, until it is golden brown.

Let cool, and cut into bars. Keep stored in the refrigerator. :)



*note: my canned cranberry needed a quick stir in a separate bowl to become spreadable

My Thanksgiving Meal, a diagram...

After my poor oven spent nearly 8 hours straight on no lower than 325, the result was an incredible meal, the juiciest bird with the crispiest skin, and even a few new sides!



Over the next few days, I hope to be sharing with you what I am doing with our leftovers. Alas, my parents took home the entire bird so there will be no turkey soup, but that's OK since I'd be the only one eating it. I will say, the Corn and Wild Rice dish from The Pioneer Woman was a huge hit with my vegetarian husband. He just finished off the last of it tonight so I know I'll be making it again soon.

See you soon!

Happy Turkey Day!

Hope your turkey doesn't burn!!


After several years of deep frying turkey and having it come out looking and tasting like cardboard, I am delighted to be cooking my Butterball in my oven this year!

Have a safe and joyful Thanksgiving!

Thanksgiving-palooza!

OK, as promised, here are 2 of my favorite Thanksgiving recipes. First up, Stuffing! I don't actually put this in the bird, but you most certainly can! Next, a very simple and yummy cranberry sauce. Repeat to yourself, "I do not need the canned stuff. I do NOT need the canned stuff."

FYI: T. = Tablespoon and t. = teaspoon

Thanksgiving Stuffing

12 cups of cubed white bread
2 cups chopped onion
1 cup chopped celery
6 T. butter
1 t. rubbed sage
1 t. dried thyme
1 t. salt
1/2 t. ground pepper
1 1/2 cups chicken broth
1 pound cooked sausage, drained

In a 400 degree oven, toast bread cubes 5-7 minutes, or until barely golden

In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until softened. Transfer to a large mixing bowl and add bread cubes, sausage, herbs, salt, pepper, and broth*. Toss well.

Transfer to a baking dish and bake at 325 degrees for 20 minutes until heated through and a crust forms on top.

*This year, since my wonderful and sweet husband no longer eats meat, I will be substituting vegetable broth. I am positive it will not alter the taste, as I have substituted vegetable broth several times in other recipes and it has tasted wonderful. I will also be omitting the sausage for his serving, obviously. It'll still be yummy!


Cranberry Sauce

1 cup sugar
1 cup water
2 cups cranberries

In a medium saucepan, combine sugar and water. Bring to a boil, stirring to dissolve sugar.

Boil rapidly for 5 minutes, then add the cranberries. Return to boiling, then reduce heat.

Boil gently 3-4 minutes (skins will pop on the cranberries).

Remove from heat and serve warm or chilled.

See? Easy Peasy! Try it!
~~~~~~~~~~~~~~~~

Before I go, I wanted to share that I will be trying a new recipe this year. For as long as I can remember, my Thanksgiving meal has consisted of the same things, and while they are all yummy, it was time to add another vegetable dish that my main squeeze can enjoy too! So, I am giving The Pioneer Woman's Fresh Corn with Wild Rice. Let me know what you think if you've had it or are trying it this year, too!

National Bundt Cake Day!

Apparently November 15th is National Bundt Cake Day...who knew? I was a few days late, but decided today was as good a day as any to celebrate.

I made this bundt cake, a chocolate peanut butter one. Follow her instructions, cause that's what I did! It did take a while and definitely used up a lot of my mixing bowls, but I think it'll be worth it. Here is the chocolate ganashe recipe I used for the top. Enjoy!

Thanksgiving!!

OK, so I am going to admit that I just today (November 16) realized that Thanksgiving is NEXT week! Whoops! I thought I had another full week, but nope.

I am going to be posting some recipes this week, most likely without the picture process since I am not going to make everything a week before we eat it!

My Thanksgiving menu consists of: Turkey, Sausage Stuffing, Mashed Potatoes, Cranberry Sauce (not canned!), Crescent Rolls, Pumpkin Pie and Pecan Pie.

Not too exciting, I know. BUT, everything is homemade and so incredibly yummy!

Broccoli Cheddar Soup (Vegetarian)

OK, so...vegetarian if you don't crumble a bunch of bacon on top. I couldn't resist! :-)

I made this yummy soup on Sunday when it was rainy and cold...warmed me right up! Not to mention it was super easy and fast, yet tasted like it had been simmered all day long.

Melt 6 Tablespoons of butter in a large saucepan


Throw in 1 pound frozen chopped broccoli; stir 5-6 minutes


Throw in 6 Tablespoons flour, stir to coat


Pour in 4 cups vegetable broth or stock


And 1 cup half and half plus one cup skim milk


Stir together with a pinch of salt, half teaspoon red pepper flakes and a teaspoon of worchestershire sauce


Let simmer (stir often) for about 20 minutes. It will thicken a bit. Then dump in 2.5 cups shredded cheese. Cheddar, Monterey Jack, whatever you like!


Stir until it melts (won't take long at all) and you are done!


Enjoy! I totally would have eaten this out of a bread bowl, but I couldn't find them at my grocery store! Humph!

Lots happening in the kitchen!

It's all happening too fast to document! I have been super busy with the baking business, I'm cranking out more cupcakes and scones than I can keep track of! Which means less blogging unfortunately. But when I do get a chance to make something that isn't going directly out for delivery, you bet I will be posting it on here.

I have some great and fun ideas for Halloween and plan to share some more Fall recipes and foods that will make your house warm and welcoming no matter what the temperature is outside!

Stay tuned...family coming this weekend but hoping to post some more early next week!

Crockpot Vegetable Stew

Last week I broke out the crockpot to celebrate the arrival of Fall. Normally, the first thing I would make is Beef Stew. It is my husband's favorite. Except, last summer, he stopped eating meat! So I have made some adjustments. Anywho...here is everything you need to make a hearty vegetable stew!



Vegetable Juice, Water, Worchestershire Sauce, Oregano, Majoram, Bay Leaf, Onion, 2 medium potatoes, 1 can green beans, 1 can corn, 1 can green beans, 1 can carrots, salt


Pour 2 1/2 cups of vegetable juice into your measuring cup.


Then fill the rest (I have a 4 cup measuring cup) with water.


Add in 1 tsp. Worchestershire...


2 tsp. dried oregano...


1/2 tsp ground majoram, and the bay leaf. Put aside.


Cube up your potatoes, and slice up your onion.


Throw the potatoes in your crockpot


Next the onions.


Next the corn (drain first)


Carrots (drain these, too)


Then the green beans!


Pour your vegetable juice mixture over all the veggies


Mix it all up!


And throw the top on. Leave it for 6-8 hours. Your house will thank you.

Corn Bread!

Today was a first for me. Can you believe I have never made cornbread?! Now that it's officially Autumn in my house (today was the first day I had to wear socks!), I decided to break out the crockpot and make some vegetable stew (recipe coming tomorrow!) and thought some cornbread would go pretty well with it. And it's EASY! Here you go!

Dry ingredients in one bowl:

1 cup all purpose flour
3/4 cup self-rising cornmeal
3 Tablespoons sugar
1 Tablespoon Baking Powder
3/4 teaspoon salt

Wet ingredients in another:

2/3 cup milk
4 Tablespoons melted butter
1 large egg


Dump the wet ingredients into the dry...

and mix together until just combined.

Grease a baking pan OR a cast iron pan.


Spread out batter evenly in desired pan:


Bake at 425 for 25 minutes, until golden brown.


Enjoy!

Tell me!

OK, gearing up for some food blogging this week since I don't have a lot going on. I'm sure, just because I said that, I will end up super busy but...

Please leave a comment telling me what types of recipes you would like on here. Desserts, breakfast, crockpot, seasonal, etc.

My baking business is doing fabulously and I have been pondering some fall-type things to do with my regular weekly deliveries...apples and pumpkins come to mind. Fall is my favorite season, too!

I hope you are all doing well!