No frozen or refrigerated biscuits in the store? No problem! Try this easy recipe 😋👩🍳
2 cups AP flour (250g)
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
6 tbsp butter (very cold/frozen)
3/4 cup milk
Chill butter in freezer 20 mins before beginning. This is very important for light flaky biscuits
Preheat oven to 425F, line cookie sheet with parchment paper
Combine flour, baking powder, sugar and salt, mix well and set aside
Remove butter from freezer and cut it into your flour with a pastry cutter or my preferred way, grate using a box grater.
Add the grated butter to the flour and stir until the mixture resembles coarse crumbs
Make a well in the centre and add the milk, use a wooden spoon or spatula to stir until just combined (don’t overwork the dough)
Transfer dough to a floured surface and gently work the dough together. If the dough is too sticky, add flour until manageable
Once the dough comes together, fold in half over itself and use your hands to gently flatten layers together, rotate 90 degrees and fold in half again, repeat 6 times
Use hands to flatten dough to 1″ thickness, lightly dust cutter (I use a drinking glass) with flour, push cutter straight down (don’t twist) into the dough and drop biscuit on prepared sheet about 1/2″ apart. You should get about 6 bicuits
Bake at 425F for about 12-15 mins or until the tops are light golden brown
Brush with melted butter immediately after removing from oven.
Hey all! I’ve picked the last of my pumpkins today and I was lucky enough to get 13 this year! *I knew 13 wasn’t unlucky 😂*
Our family planted a few types, Big Max, Connecticut, Amish and Ghost 👻 pumpkins. We used the large Big Max pumpkins for carving jack-o’-lanterns and I’m using the Ghost pumpkins for Fall decorations and I’m about to roast the Amish and Connecticut pumpkins and then make puree which I’ll use in pancakes, pies, pumpkin rolls, pastries etc *drool*
So here’s the easiest and shortest recipe ever!
ROASTED PUMPKIN PUREE
1. Wash and dry the pumpkin ( The smaller pumpkins are a bit sweeter)
2. Stab repeatedly *I had too much fun 😂*
3. Put pumpkin in a glass baking dish or tray and bake at 350F for about 45-60 mins or until fork tender.
4. Let cool, cut in half, scrape the seeds and guts out and then puree the flesh in a food processor/blender. That’s it! Super easy and so much better than the canned puree and it also freezes well. I like to store 2 cups of puree in each freezer storage bag, so when I need it I know exactly how much is in there.
My mini chef and I experimented with pumpkin muffins today and it was quick and super easy! They are moist and yummy, can’t wait to have another for breakfast!
Filling Ingredients 8-ounces cream cheese, softened 1/4 cup granulated sugar 1/8 teaspoon vanilla Muffin Ingredients 1 package spice cake mix 15-ounces canned pumpkin Optional: confectioners sugar to sprinkle on top
Directions 1. Preheat oven to 350 degrees. Put muffin liners into pan. 2. Beat filling ingredients together until combined. 3. Beat muffin ingredients together until combined. (only use the mix and the pumpkin, nothing else) Batter will be thick. 4. Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.
5. Drop in a level tablespoon of filling. 6. Cover with enough batter to fill the muffin cups full. 7. Bake at 350 degrees for 20-25 minutes Makes 12 muffins
So today was the first day of my diet….. and I made cinnamon rolls 😂😂😂 The universe was trying to tell me something because this recipe from twopeasandtheirpod kept appearing on my news feed! You must try this recipe! It’s so delicious!
yield:30 CINNAMON ROLLS
cook time: 17 MINUTES
FOR THE CINNAMON ROLLS:
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
FOR THE FROSTING:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes. 2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs. 3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes. Remove from the oven and let the rolls cool to room temperature.
7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice and zest. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
Hey guys! I’ve been missing in action for a while, again! But I’m back to cooking and baking and today I tried this wonderful recipe from Two peas in a pod! It’s called chocolate zucchini bread and it’s so moist and delicious I just had to share! And I mean it’s healthy because it has a ton of Zucchini in it 😂😂
I followed the recipe pretty closely except I added more sugar because I used unsweetened cocoa and I also used milk and semi sweet chips. To keep the chips from sinking to the bottom, I dusted them with flour before mixing them in.
Here’s the recipe
prep time: 15 MINUTES
Cook time 50 MINUTES
total time: 1 HOUR 5 MINUTES
1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Lucky me! All of my bananas went soft and the skins were starting to turn brown and as I was about to throw them out my hubs ran into the kitchen in slow motion screaming “NOOOOO MAKE BANANA BREAD!!”… ok maybe it wasn’t that dramatic.
I really just wanted to lay in bed and finish dying from this flu, but I pulled out the old recipe book and whipped this up. It’s so good with a lot of butter * I also put cheese on mine, don’t judge me, I love cheese <3* Man am I glad I thought to make this 😉
1 1⁄4 cups sugar
1⁄2cup butter or 1⁄2 cupmargarine, softened
1 1⁄2 cups mashed very ripe bananas (3-4 medium)
1⁄2 cup buttermilk
1 teaspoon vanilla
2 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts, if desired
Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
TIP : If you don’t have buttermilk, you can add 1 tbsp of lemon juice or white vinegar to 1 cup of milk and let it sit for 10 minutes before using in your recipe 🙂