Buttermilk Pancakes

By now, you are well aware of my love for breakfast foods.  Especially pancakes!  So it's no surprise, when browsing through Julie's Eats and Treats to find a recipe to make for this month's Secret Recipe Club, that I was drawn to her mom's recipe for Buttermilk Pancakes. 

Julie's blog features Simple, Easy but Delicious Food. I was drawn to a number of her recipes.  My "short list" included a whopping 13 recipes, but I had a major craving for pancakes so they ended up winning out.  I'm sure I'll be making more of her recipes in the future.

I like to make pancakes as an easy but delicious supper.  Served with an omelet and fruit, this made for a filling meal.  I added a cup of chocolate and peanut butter chips.  (I'm not a fan of syrup, so I put the sweetness in my pancakes.)  I think these would also be great with some blueberries or any other add-ins you choose.  I made a double batch of pancakes so I would be able to have pancakes for breakfast through out the week.  I've enjoyed these pancakes nearly every day last week, and I'll certainly make them again!

Buttermilk Pancakes

Makes 9-5" pancakes

Ingredients:
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg, beaten
1-1/8 cup buttermilk
2 Tablespoons butter, melted
1 cup chocolate chips (or other add-in of your choice)

1.  Preheat and lightly grease an electric griddle.

2.  Mix the flour, salt, and baking soda together in a bowl.

3.  Add the egg, buttermilk, and butter.  Stir until just combined, the batter may still have a few lumps.

4.  Drop 1/4 cup of the batter onto the griddle, spreading lightly with the bottom of the cup to even out the batter. 

5.  Cook until lightly browned on each side, about 2 minutes per side. Repeat with remaining batter.

Source:  Julie's Eats and Treats

Saturday Sweetness

What a week!  In case you haven't been around much, here's what you may have missed.

I started this week with a big announcement about something "I've Been Working Really Hard" on...

Then I shared with you a delicious and fun Swirl Cookie.  This is how I announced the news of our baby to my co-workers and youth group girls. 

On Friday, I shared with you a delicious variation of Mike's favorite pretzels, Pepperoni Pretzels.  You won't need to go to the mall for pretzels ever again!

This week was a great week to find inspiration on Pinterest!  You can see everything that I've pinned here. 

Mike absolutely loves Kraft Macaroni & Cheese. It's one of his most requested recipes. When I saw this homemade version claiming to taste just like boxed Mac & Cheese, I knew I had to pin it!

Source: afamilyfeast.com via Melissa on Pinterest

A birthday tradition in Mike's family is that you get to choose what dessert you want. We're celebrating my birthday tonight and when I saw this Peanut Butter Eclair Cake, I knew it was perfect!

Source: plainchicken.com via Melissa on Pinterest

Hamburger, crescent rolls, cheese, and Doritos. This Taco Bake looks delicious!

Source: twomaidsamilking.blogspot.com via Melissa on Pinterest

I'm a sucker for bagels, especially those of the chocolate chunk variety. It's been a while since I've made bagels but these Chocolate Chunk Bagels have me wanted to bake them again!

Source: jasonandshawnda.com via Melissa on Pinterest

Homemade candy is so fun to make. I've never made taffy before, but this Homemade Kool-Aid Taffy looks like fun!

Source: dvo.com via Melissa on Pinterest

What did you find on Pinterest this week?

Pepperoni Pretzels

It's the first thing you smell when you step foot into the mall.  It's like they pump the scent of freshly baked pretzels through the air systems to tantalize you until you give in and buy a pretzel.  Wait, that would be a great marketing tactic...maybe that is what they do!

Typically, I've been able to resist the temptation, but that hasn't been the case lately.  A couple months ago, Mike and I stopped by the mall to check on something.  It took a lot less time than we planned and we had time to kill before heading to our friend's house.  The smell of the fresh baked pretzels called to us and we had to give in.  We split a pepperoni pretzel that was absolutely delicious.  Mike talked for days about how good it was and how I would have to re-create it.  Then, a couple weeks ago we were at the mall again and the thought of a pepperoni pretzel was too much...we had to give in and buy one (or two...).

The other day, Mike requested that I make pepperoni pretzels.  Remember how much he loves homemade pretzels?  I sprinkled some cheese over the pretzel dough and then topped it with slices of pepperoni.  We both loved these pretzels and we'll certainly be making them again.  Goodbye mall pretzels, hello homemade pretzels!

German Style Soft Pretzels

Makes 4

Ingredients:
1 cup warm milk (about 110 degrees)
2-1/4 teaspoons yeast
3 tablespoons packed brown sugar
2-1/2 cups flour
2 Tablespoons butter
1 teaspoon salt
3 Tablespoons baking soda
shredded mozzarella cheese
pepperoni slices
butter for brushing on top

1.  Pour the warm milk into a large bowl and sprinkle with the yeast.  Let it sit for about 2 minutes.

2.  Mix in the brown sugar and 1 cup of flour.

3.  Melt the 2 Tablespoons of butter and stir into the mixture.

4.  Add the remaining flour and salt.  Mix to form a slightly sticky dough.

5.  Turn the dough onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth but still slightly sticky.

6.  Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap and place it in a warm place to rise until the dough doubles (about 1 hour). 

7.  Punch the dough down and turn out onto a lightly floured surface.

8.  Divide the dough into 4 pieces to make "mall-sized" pretzels.  Roll and stretch each piece into a 30 inch rope.

9.  Form each piece into a pretzel shape by forming a U-shape, then holding the ends of the rope, cross them over each other and press lightly onto the bottom of the pretzel.

10.  In a shallow baking dish (or pie tin), dissolve 3 Tablespoons baking soda into 1-1/2 cups water.

11.  Dip each pretzel into the baking soda water and place formed pretzels on a baking sheet lined with parchment paper and lightly sprayed with cooking spray. 

12.  Sprinkle pretzels with mozzarella cheese and place pepperonis on top.

13.  Bake pretzels at 450 for 8-10 minutes, until golden.

14.  Remove pretzels from the oven and brush with melted butter while hot.

Store any leftovers in an airtight container.

Pretzel recipe from:  NYC Eats

Swirl Cookies

Pink or blue?

Cloth or disposable?

Nurse or bottle feed?

Crib or bassinet? 

Natural birth or assisted birth?

These are just a few of the questions that have been swirling through my head for the past 12 weeks.  (If you have no idea what I'm talking about, you might want to check out Monday's post.)  Thankfully Mike and I are on the same page for the decisions we've made so far.  I know these few questions are just the beginning.  Now that our news is out in the open, more questions pop up as our friends and family bring up their thoughts, opinions, and stories.  What is some of your best advice for a first time mom?

The first time I made these cookies was for a Christmas cookie swap.  I dyed half the dough red and left the other white.  The taste was fantastic, but I wasn't impressed with the swirls.  The directions I used didn't really tell how thick to roll out the dough and I went too thick.  As delicious as the cookies were, I knew I had to give them a second chance.

I decided to use these cookies to make our baby announcement to my co-workers and my youth group girls.  For work, I put the cookies in a container with a note that said "Guess what?"  The announcement was a huge success and my co-workers got the point quickly.  My youth group girls didn't catch on so quickly, actually, they didn't catch on at all.  I guess that's what I get for bringing treats so often...they just thought it was another snack.  Oh well...at least they loved the cookies!

Swirl Cookies

Makes approximately 3 dozen 1-1/2" cookies

Ingredients:

3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
1 cup sugar
1 egg
1-1/2 teaspoon vanilla extract
3 Tablespoons milk
1 tablespoon gel food coloring


1.  In a small bowl, mix together the flour, salt, and baking powder.  

2.  In the bowl of your stand mixer, cream together the butter and sugar.

3.  Add the egg, vanilla, and milk and beat until incorporated.

4.  Gradually add the dry mixture, beating until completely combined.

5.  Remove half the mixture from the bowl.  If you want to be precise, weigh the dough to ensure that each half is the same.  (I did the second time!)

6.  Add the food coloring to each half of dough, if desired.  You can also dye one half and leave the other plain.  

7.  On a sheet of waxed paper, roll out one ball of dough to form a large rectangle, about 1/8" thick.  (If the dough is too sticky to roll, refrigerate it for 30 minutes first.)

8.  Roll out the other half of the dough to a rectangle the same size as the first.

9.  Carefully slide the one of the dough rectangles on top of the other.  Trim to even edges if necessary.

10.  Roll the dough lengthwise into a log.  

11.  Wrap the dough in plastic wrap and refrigerate for 2 hours.

12.  Unwrap the dough and slice it into 1/2" thick slices.  Place 1" apart on a parchment lined cookie sheet.  

13.  Bake at 375 for 10-12 minutes, until the center of the cookie is set.

Store cookies in an airtight container.   

Source:  My Shine Project 

I've Been Working Really Hard...

Saturday Sweetness

How was your week?  Mine was busy!  It was my first full week back to work after the holidays.  Getting back into the routine of things feels so good, but it's hard to believe that the holidays have come an gone already.  I'll admit, I wasn't ready to get back into my routine...I was enjoying the laid back nature of my time off.

Maybe that explains why I only managed to get 2 recipes up this week.  Oops!  I'm hoping to do some baking today, so I plan to do better next week.  Here's what I shared this week:

Stuffed Shells:  This dish is simple to prepare and absolutely delicious.  It can be served immediately or frozen for a quick meal in the future.  

Asiago Crusty Bread:  This bread is absolutely amazing!  The preparation method is different from your typical loaf of bread, and I love its free-form shape.  

Here are some of my favorite pins from this week:

Nutella S'mores Pulls: Nutella.  Marshmallows.  Bread.  Need I say more?

Source: plainchicken.com via Melissa on Pinterest

Biscoff Crescent Roll Cookies: I love Biscoff spread, but so far I've only enjoyed it straight off the spoon.  I think this recipe may convince me to use it to make something!

Source: cookiesandcups.com via Melissa on Pinterest

Strawberries and Cream Bundt Cake:  This is a stunning cake.  I'm throwing a baby shower for my friend this spring, and I'm sure this will make an appearance!

Source: chocolatechocolateandmore.com via Melissa on Pinterest

Churro Waffles:  Two of my favorite foods in one?  Genius!

Source: chicachocolatina.blogspot.com via Melissa on Pinterest

Rice and Beans:  This may look simple, but there is something so comforting and delicious about a bowl of rice and beans!

Source: livinglou.com via Melissa on Pinterest

What did you pin this week?

Asiago Crusty Bread

Mmm…the smell of freshly baked bread, wafting through the house. If you ask me, there are few smells that can top that. I absolutely love homemade bread. Growing up, we would often use the time delay setting on our bread machine so we could wake up to the smell of baking bread. Starting the day with a piece of hot bread, slathered in butter and honey was something I would always look forward to.

I have a bread machine that I love to use, however since I’ve discovered this super easy recipe for homemade bread, I have neglected my bread machine. This method was totally new to me, but I thought it wouldn’t hurt to try it out. Basically, you make your bread dough with a tiny amount of yeast. The dough rises for a long time, 8-12 hours, before being baked in a hot cast iron pot (I used my Dutch oven). The end result was a delicious loaf bread with a crusty exterior and a chewy interior. It held up perfectly for sandwiches and paninis.

If you visit the site of the original recipe, you’ll notice that you can add in pretty much anything you want to this bread dough. I added in some Asiago cheese, but I’m looking forward to trying many other versions!

Crusty Bread

Makes 1 loaf, approximately 12 slices

3 cups all purpose flour

1-3/4 teaspoons salt
1/2 teaspoon yeast
1-1/2 cups water
1 cup Asiago cheese (save a little bit to sprinkle on top!)

1.  In a large mixing bowl, whisk together the flour, salt and yeast. 

2.  Add water and mix until a shaggy mixture forms.  Stir in Asiago cheese.

3.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  I left mine out overnight. 

4.  Pre-heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

5.  Meanwhile, pour dough onto a heavily floured surface and shape it into a ball. Cover the dough with plastic wrap and let set while the pot finishes heating. 

6.  Carefully remove the hot pot from the oven and set the dough in the center of it.  Sprinkle with Asiago cheese.

7.  Cover and return to oven for 30 minutes.

8.  After 30 minutes, remove the lid and bake the bread for an additional 15 minutes. 

Remove bread from oven and place on a cooling rack to cool. Wait until the bread is completely cool before slicing.

Source: Simply So Good 

Stuffed Shells

Remember when I told you about my friend and I making a bunch of freezer meals?  Along with lasagna, meatballs, and a variety of soups, we also made these stuffed shells. 

Prior to our cooking day, I had never eaten stuffed shells, much less made any.  I was impressed with how easily these came together.  I think shredding the chicken took the longest amount of time, but since I did that while the noodles were cooking the whole process went quickly. 

One great thing about freezer meals is that Mike can get them ready while I'm at work, so once I get home, I just need to heat up a side dish or vegetable and dinner is on the table!  We both really enjoyed these stuffed shells and I'll certainly be making them again.

Stuffed Shells

Serves 8-10

8 ounces jumbo shell pasta

15 ounces Ricotta Cheese
2 cups shredded Mozzarella Cheese
1/4 cup grated Parmesan Cheese
1 Tablespoon dried parsley
1 egg
2 chicken breasts, cooked and shredded
2 cups pasta sauce

 1. In a large pot of boiling water, cook shells according to package instructions for al dente. When the pasta is done, drain and rinse the shells under cold water to stop the cooking process.

2.  In a medium bowl, mix together the Ricotta, Mozzarella, Parmesan, parsley, egg, and shredded chicken.

3. Stuff each shell with about 3 tablespoons of filling, until all the shells are full or you run out of filling.
 

4. Spread 1½ cups of pasta sauce on the bottom of a 9×13 baking dish. Place each stuffed shell on top of the sauce.

5.  Cover the shells with the remaining ½ cup pasta sauce.

If you're freezing the shells, cover the baking dish with a layer of plastic wrap followed by foil to prevent freezer burn. 

6.  Bake the shells at 350 degrees for 25-30 minutes.  If baking frozen shells, increase baking time to 45-50 minutes. 

 

Source: Ariane's Homemade Cravings

Chocolate and Peanut Butter Bugles

I'm a big fan of sweet and salty combinations.  Chocolate covered bacon.  Chocolate covered pretzels.  Salted caramels.  Chocolate and peanut butter.  I love them all!  Mike and I went to a local fast food restaurant a couple months ago when they had bacon ice-cream sundaes.  The concept and taste was great, but the presentation and price were lacking.  That's another recipe I plan on trying at home next time I make homemade ice-cream!

Bugles were always a favorite snack when I was growing up.  How many of you have stuck the Bugles on the end of your fingers to have "witch nails"?  I'm guilty of that!  I saw this idea on Pinterest and thought it would be a great snack for New Years Eve.  My friends and I really enjoyed these.  And, they're the perfect sweet and salty combination!

Chocolate and Peanut Butter Bugles

Ingredients:
2 cups of Bugles
1/4 cup peanut butter
1/2 cup chocolate chips

1.  Scoop the peanut butter into a pastry bag (or a Ziploc bag with the corner snipped off).

2.  Pipe the peanut butter into the Bugles.

3.  Melt the chocolate chips in a small microwave safe bowl.  I start with 1 minute, then stir and microwave in 15 second increments until the chocolate is smooth.

4.  Dip the open end of each Bugle into the melted chocolate and set on waxed paper.

5.  Allow the chocolate to completely dry before serving.

Store Bugles in an airtight container.

Inspired by: Cookies and Cups

Turkey Cups

The hardest part about vacation for me is returning to my normal routine.  The agency where I worked was closed the week of Christmas, plus this past Monday and Tuesday.  That meant that (with the exception of 1 day I went in) I had 12 days off of work.  It was wonderful to have that down time to get things accomplished around the house.  Plus, we had enough holiday parties and get-togethers to keep us busy.  The downside was that all the busyness made my time off go way too quickly and now it's time to get back to the grind and back to work! 

I made these turkey cups with leftover Thanksgiving turkey.  It had been a busy day at work and I wasn't really in the mood for making dinner.  I grabbed what I found in the fridge and came up with these.  They would be a great use for any leftover Christmas turkey (if you still have any).  You could easily use chicken instead of turkey too.  These came together quickly and heated up well for leftovers. 

After a couple weeks of very little cooking on my part (thanks to all the parties and leftovers from those parties), I might have to whip these turkey cups up again tonight.  They're quick, simple, and delicious!

Turkey Cups

Makes 8

Ingredients:
1 package (8 count) Pillsbury Flaky Layers Biscuits
2 cups shredded turkey (or chicken)
8 ounces cream cheese
1/4 cup chicken broth
1/2 cup shredded cheddar cheese
1 Tablespoon garlic powder

1.  Press biscuits into lightly greased muffin tins to form cups.

2.  Mix together the shredded turkey, cream cheese, chicken broth, cheddar cheese, and garlic powder.

3.  Spoon turkey filling into each biscuit cup.

4.  Bake at 350 for 20 minutes, until the biscuits are golden brown.

Cover and refrigerate any leftovers.