Cheddar and Bacon Mix & Match Biscuits

Cheddar and Bacon Mix & Match Biscuits

Cheddar and Bacon Mix & Match Biscuits

I made these to go with the Zuppa Toscana and they were delicious!  I made them again last night to go with pasta for dinner, this time with Parmesan and Basil and they may have been even more delicious!  And so easy to make in the food processor as well.

1  Choose your flour – measure 2 1/2 cups total, using at least 1 1/2 cups all purpose.

all purpose flour

whole wheat flour

rye flour

cornmeal – use no more than 1/2 cup

2  Pick your mix ins – choose from both groups.  (For plain biscuits, skip this step.)

Group A – up to 2 types, 1/2 cup each

cheddar, Parmesan, Jack or Havarti cheese, grated

bacon, cooked and crumbled

scallions, sliced

olives, pitted and chopped

pumpkin puree

nuts, chopped

dried fruit, chopped if large

Group B – up to 2 types, 1/4 cup each

pickled hot peppers, drained and chopped

pepitas, poppy, sesame or sunflower seeds

chives, parsely, or dill, chopped

Rosemary, thyme, or sage, chopped (no more than 2 tablespoons)

3  Make the biscuits.

A  Preheat oven to 425.  Combine flours, 2 tablespoons baking powder, 1 tablespoon sugar, and 1 1/2 teaspoons Kosher salt in bowl of food processor and pulse until combined.  Add 1 stick diced cold butter and pulse until mixture looks like coarse meal with pea size bits of butter.  Add mix ins, then add 1/2 teaspoon of grated lemon or orange zest, if desired.

B  Add 1 cup buttermilk or whole milk and pulse a couple of times until dough just comes together.  Turn out on a floured surface  and roll into a 5 x 10″ rectangle, 3/4 ” thick.  Fold in half and roll out again and fold then repeat.  Cut out with a floured 2 1/2″ biscuit cutter, reroll scraps and cut more biscuits.

C  Arrange biscuits on baking sheet, brush tops with milk and bake until golden, 12 – 15 minutes.

Yield 12 – 24

(For my first batch I did 1/2 cup cheddar and 1/2 cup bacon and for the second I did 1/2 cup Parmesan and 2 tablespoons chopped fresh basil.  Both were delicious!)

recipe from Food Network

Advertisements

Crock Pot Zuppa Toscana Soup

Crock Pot Zuppa Toscana Soup

Crock Pot Zuppa Toscana Soup

I just love a good pot of soup in winter and this one did not disappoint!

1 pound sausage, hot or not, your choice

1 tablespoon minced garlic

1 yellow onion, chopped

4 russet potatoes, diced

pinch salt

pinch pepper

4 cups chicken broth

1 bunch kale, stems removed and torn into bite size pieces (left this out, we’re not kale fans, I thought about replacing it with spinach, maybe next time)

3/4 cup heavy whipping cream, I used evaporated milk instead to take down the calorie count

1/4 cup shredded Parmesan for topping

1  Brown and crumble sausage over medium high heat for about 5 – 8 minutes.  Add onion and garlic and cook for 2 – 3 more minutes.  Drain grease.

2  In a large crock pot, add sausage and onions plus diced potatoes.  Pour chicken broth in, making sure there is enough to cover potatoes, if not add water until potatoes are covered.  Stir to combine.

3  Cook on low for 5 – 6 hours or on high for 3 – 4 hours.

4  Add kale and cream to pot, stir then cook on high for another 30 minutes.

5  Serve topped with the Parmesan.

recipe from Homemade Hooplah

 

Super Mario Gingerbread Castle

Super Mario Gingerbread Castle

When I saw this Gingerbread Kit online, I knew I had to get it because my house is full of Super Mario lovers.  I purchased it online from Michaels but it is a Wilton product so you can get it online there, as well as Amazon and also Walmart.  It comes with everything you need and then some.  My daughter and I put it together and it couldn’t have been any easier.

Here’s a look at the back

Super Mario Gingerbread Castle

and the side

Super Mario Gingerbread Castle

and the other side

Super Mario Gingerbread Castle

I highly recommend this kit!  Merry Christmas everyone!

Fresh Fruit Birthday Cake

Fresh Fruit Birthday Cake

It was my neighbor Micah’s birthday the other day and he is off sugar so I decided to give one of these all fresh fruit cakes a go and it was pretty fun and not too difficult.

Here’s a look at the top

Fresh Fruit Birthday Cake

and a look at the side

Fresh Fruit Birthday Cake

1 watermelon

1 lemon, cut into thin slices

1 orange, cut into thin slices

handful of blueberries

handful of green grapes, cut in half

handful of raspberries

handful of strawberries, cut into thin slices

toothpicks

1  Cut ends off watermelon and then all of the rind.  Make as level as possible without losing too much of your melon.  Place on a serving platter.

2  Decorate as desired with remaining fruit, using toothpicks as needed to attach fruit to sides of cake.  (The strawberries and grapes on the sides just stuck by themselves.)

Naked Sprinkle Birthday Cake

Naked Sprinkle Birthday Cake

Naked Sprinkle Birthday Cake

I’ve been wanting to try a sprinkle cake so this was my first attempt and I learned a few things for the next one.  This was for my friend Wendy’s birthday.

Naked Sprinkle Birthday Cake

Naked Sprinkle Birthday Cake

Here are a few things I learned:

#1  Use darker sprinkles on the top so that the heart shows up better

#2  Use bigger sprinkles on the bottom for the ring around the cake because getting those tiny sprinkles on was a pain in the butt!

Here’s the how to for the cake:

The cake is chocolate from this recipe here

The frosting recipe can be found here

The Sweet Tooth Fairy Sprinkles came from Joannes

Bake cake, make frosting, frost cake as desired (I piped some flowery shapes around the edges because it looked like it needed something else on top) then apply sprinkles (see below)

For the heart on top, I set a heart shaped cookie cutter gently on the top of the cake and then carefully poured in sprinkles but not too thick otherwise when you take the cutter away it won’t maintain the heart shape, gently press the sprinkles into the cake before removing the cutter.

For the sprinkles on the sides, I just poured some in my hand and started pressing them gently into the bottom of the cake, an offset frosting knife also helped press them in and for some of the bigger sprinkles, I just put them on individually.  And now a warning (name that movie), this is a messy process, the sprinkles go EVERYWHERE so be prepared.  My pup was in sprinkle heaven with so many falling on the floor!  A cookie sheet under the cake helped a bit.

All in all, not bad for a first effort.

Happy Birthday Wendy!

Pecan Brownie Pie

Pecan Brownie Pie

Pecan Brownie Pie

I’m so behind on blogging!  This was the pie I made for Thanksgiving but I’ve been working and trying to get ready for Christmas and my corgi Finn has been really sick and so I am woefully behind!  Oh well, you could always make this pie for Christmas!  I loved it so much.  I don’t really love pie but this was more brownie than pie so I was in heaven and so was my daughter Courtney.

1 (14 oz) can sweetened condensed milk

1/2 cup sugar

2 cups chocolate chips, divided

3 eggs

1 tablespoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon salt

3 cups pecan halves, divided

2 tablespoons milk

1 refrigerated or homemade pie crust

1/4 cup white chocolate chips

1 – 2 tablespoons milk

1  Preheat oven to 350.

2  For the filling, in a medium saucepan, simmer sweetened condensed milk and sugar over medium heat, whisking steadily, for 3 – 5 minutes or until sugar dissolves.  Turn off heat and whisk in 1 1/2 cups of the chocolate chips.  In a medium bowl, whisk together eggs, vanilla, cinnamon, and salt.  Gently whisk chocolate mixture into egg mixture, about 1/2 cup at a time, until well blended.  Stir in 2 1/2 cups pecans.

3  To bake the pie, fill pie crust with filling.  Bake on center rack for 35 – 40 minutes, or until center is fairly firm.  Cool completely.

4  For the chocolate sauce, place remaining 1/2 cup chocolate chips and milk in a small microwavable bowl and microwave on high for 30 seconds to 1 minute, stirring after 30 seconds, until chocolate has melted and sauce is smooth.  Pour sauce over pie and let cool.

5  For the white chocolate glaze, microwave white chocolate chips and milk for 15 seconds, stir and repeat in 10 second intervals until chocolate has melted.  Drizzle white chocolate glaze over pie and sprinkle with remaining pecans.

recipe from Fisher Nuts

Fudgy 100 Calorie Healthy Brownies

Fudgy 100 Calorie Healthy Brownies

Fudgy 100 Calorie Healthy Brownies

For a 100 calorie brownie, these were pretty good.  The general consensus around here though was that the Greek yogurt added an unwelcome zip to the brownie.  I’m thinking regular yogurt next time might solve that problem.

3/4 cup wheat flour

3/4 cup cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 tablespoons butter, melted

1 egg

1 teaspoon vanilla

1/3 cup plain nonfat Greek yogurt

1/2 cup pure maple syrup

1/4 cup chocolate chips, divided

1  Preheat oven to 300.  Spray 8 x 8″ pan with cooking spray.

2  Whisk together flour, cocoa, baking powder and salt in a medium bowl.

3  In another bowl, mix together butter, egg and and vanilla then add in yogurt mixing until no large lumps remain.  Stir in maple syrup.  Add flour mixture, stirring just until incorporated.  Fold in half the chocolate chips.

4  Spread batter into pan and press remaining chocolate chips into top.  Bake 15 – 17 minutes.  Cool completely.

recipe from andie mitchell