Archive for the ‘baking’ Category

Like many of you, I saw a post floating around Facebook with mouthwatering looking pumpkin enchiladas. I just knew I had to make them!

For starters, the recipe is here: Love Bakes Good Cakes

My tweaks:

1. I used my homemade pumpkin purée. Instructional is here: Pumpkin puree

2. I also used homemade whipped cream. Buy Heavy Whipping Cream, add a dash of sugar, nutmeg, cinnamon, and cloves…vanilla too because why not? Put all that in your stand mixer and beat with the whisk attachment until you get thick, white yumminess. If you beat too far you will gain pumpkin spiced butter and buttermilk. 😉

3. I used a pastry bag to pipe the filling in after I let it chill for a half hour. This was so the filling could firm up. Piping made the filling process neater.


Of I really wanted to be ambitious, I could have made my own tortillas and caramel…but I decided to be lazy there.

Be warned, it makes 20+ servings. I have leftover filling that just might be a dip for some apples in the morning. Yes, for breakfast! 🙂

The finished product, excuse the “fine china”:





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Digest the title for a minute. Pecans, bacon, pumpkin bread, and French toast all rolled into one dish. YUM!

I seriously love fall. Soon as pie pumpkins were available, I grabbed 8 for me and 2 for a friend. The next day I prepped them for purée. The best method I have done in all my years making my own purée is to bake the pumpkins whole. After about 50 minutes, the stems pop right off and you can cut the pumpkins in half to cool faster. Then scoop the guts out and peel the skin off.







Save the seeds if you want. Half of mine were tossed in EVOO, smoked paprika, and sea salt. Bake at 300 for an hour, stirring often. We cannot keep our hands out of this jar!


Anyway, back to this:



1. Cook and crumble about half a pound of bacon.
2. Thickly slice your favorite pumpkin bread. I dusted my pan in cinnamon and sugar and buttered/cinnamon/sugared the top when it came out of the oven.
3. Pour 5oz finely crushed pecans into a shallow bowl, add the bacon and mix.
4. Pour in 1-2T Heavy whipping cream in another shallow dish with 2-3 eggs and a glug of vanilla (I never measure it). Beat together.
5. Heat your frying pan, spray it down too.
6. Dunk the bread in the egg mix and let it drip a bit.
7. Press it into the pecan/bacon mixture.
8. Fry it up and serve with syrup.
9. Enjoy stuffing your face with the sweet and salty goodness!


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Yesterday evening things were chaotic. I had dinner going, was working on a French Apple Tart, the boys were acting nutso, hubby was getting things ready for his next shift of work, and I started load one of 3 of laundry. Multi-tasking hard core! Oh, and Lil Miss was kinda all over the place and I did have to pull an apple peel from her mouth. Fun times.
I wanted to do this tart for a playgroup we have today. About 15 years ago I was at church camp and we learned to make this very artistic dessert. Concentric circles of thinly sliced apples. It just looks elegant! I had to make it again once I saw the Granny Smith’s in the lunchbox package from Bountiful Baskets. The top apples are supposed to be sautéed but I nixed that out because I didn’t want them too soft as they are cut thin. Mainly, I didn’t want them to squish or tear up as I laid them in the pan. I did have to reposition the apples because GamerDad thought that while I was carefully placing the slices it would be prime time to playfully smack my bottom. Not cool, I was almost done and had to re-do half my work.

After it baked and cooled, I knew it needed the glaze of apricot preserves and water (booze could be used too, but I opted to not. Now I wish I had!). I whipped that together and brushed it on, frustrated that my tart looked nothing like the photo. My artistic apples ruined by clumps of apricot.

This morning, I looked at my pie/tart (I do not have a tart pan, must fix this)

20140521-070420-25460207.jpg. Then I looked at the directions: heat preserves in a small sauce pain, boil, then add water or booze, strain. D’oh! Not only did I not hear up the preserves, but I didn’t strain them either.

Lesson learned, never try to do too much at once when it comes to baking and always triple check the directions.
It should still taste delicious, I just wish it looked like food art.

God Bless!

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That is what I got from my pick up site last Friday. I know some things are hard to see. That was the basic basket at $15.

Here is the list of items I got with the prices I could find in the local circular of HEB since that is where we shop 95% of the time.

Grape tomatoes: $2.22
Apricots: $2.48
Limes: $2
Nectarines: $5.26
Romaine: $1.28
Onion: $2.36
Pineapple: $1.50
Cantaloupe: $0.98
Watermelon: 4.98
Carrots: $0.78
Daikon: $0.98
Total cost of items: $24.82

With one item with a price not readily known and the real price at our usual store already hitting close to $25, I think Bountiful Baskets is totally worth it.

Keep in mind, it isn’t just the price that I love. Why do I love BB?

1. Price
2. Quality
3. Freshness
4. Supports local farmers
5. There is always something I have never tried before. Daikon was our new thing and it was delicious grated in a salad today. It will be in stir fry at dinner.
6. Pick up sites here are by playgrounds. My kids love that part.
7. There is more than just the basic basket. We got the “lunch box” and a crate of blueberries this time around. Sure, it had extra nectarines and apricots, but I got creative and made new stuff or cut and froze the rest for future use.
8. The price is kept down because they focus on providing in season produce.

Want to know if your area has BB? Please go visit them at: Bountiful Baskets

God Bless!

*edit* Prices were re-evaluated at a store trip. I could not find a daikon, so I have no clue what they cost.
**edit**I found a Daikon for 98 cents yesterday! I adjusted this post accordingly. Roughly, I saved $10, not counting tax.

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Happy Pi Day!

Last night I knew I was going to bake a blueberry pie for Pi Day (3.1415…). I brought it up to GamerDad and he said he would prefer a cake. I’m doing both.

At first I wanted to do Pi 3D. Once I printed out the template, I thought it would be crazy flimsy to try and do a two-layer cake. Thanks to a friend, I modified the idea and stuck with a 9on round on the bottom. She suggested just the rounds and making Pi out of fruit. Well, I cut out Pi from the second cake while front carrying Lil Miss in our Ergo carrier. Not an easy task.



The top photo is what I am dubbing “cake surgery.” The bottom is the successful transfer of Pi onto the round. I used two spatulas and a lot of slow determination.

The frosting is a simple cream cheese frosting: 1 brick of cream cheese, 1 stick of butter, a pour of vanilla, and about 3 cups of sifted powdered sugar. The first two ingredients I beat the heck out of. The sifting is the key to any frosting with powdered sugar unless you dig the lumpy look.

Next, I took Lil Miss’ favorite food (I know, I know BLW at 1 year, but she seriously screams for these), strawberries, and sliced them. Tada! Mosaic strawberry Pi!



Here is from earlier in the day when we all had lunch and there was screaming for food:


God Bless!!

*Edit* For those who have been waiting, Pi Pie! It is blueberry and smells delish!



It exploded a bit, which is why I included the pre-baked photo.


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**edit, I was mistaken on my size. Double checked after a lot of folks were asking how I was in an 8 when they are of a similar weight and a larger size. Oops! I believe in integrity and that I corrected this post!**
Tada! Size 10 jeans! I weighed in at 170, 5 pounds from my first goal of 165! I initially grabbed my 12s and then chucked them to the side for my 10s. When I fit in them, I kept them on. I would burn those 12s if I could!

Lil Miss and I had mother/daughter Bunco time again. This time we got to dress up:





She is sporting the Cinderella costume one of my best friends got her. It fits perfectly! Sadly, the shoes I got to go with it are far too large despite being 0-6mo.

My outfit I threw together last minute. It all spawned from my black nursing dress. Then I thought of the apron I bought a few years ago and my knee high boots. All I needed to get to pull off the witch look was the hat. Gamer Dad found it for $3! Not bad, not bad! Plus, we all get to dress up again for Trunk or Treat in a week and a half! $20 is what we spent to decorate the trunk of our SUV. 🙂

Candy can be a weakness for me, but I have found that I cannot tolerate my Halloween favorites like candy corn and mallow pumpkins. They are way too sweet and make my teeth itch. Sounds strange, but I really feel that way!

This week I also made pumpkin apple muffins with whole wheat flour, YUM! Gamer Dad helped make over 8 quarts of home made spaghetti sauce. He wanted to see if it was more cost effective than buying the jars from the store. $17 to make 8.5 quarts of sauce and I do believe a typical quart from the store is around $2. So it is only slightly less to make it yourself and there is a LOT of chopping! I think of it as calories burned with all the chopping and stirring. 🙂

God bless!

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Yes, I bring you pumpkin again! This time in the form of lactation cookies that boost the supply of nursing mamas.

I simply took this recipe and put in a bag of my purée (see previous post on how to do that). One bag of 1 1/2C is about one can of the stuff you get at the store. To compensate for the moisture of the pumpkin, I added 1/2C more wheat flour and 1C more rolled oats. The extra yummies I added in are white chocolate chips and pecans. I did not measure them out, but it was probably 1/3C each. Of course, the go-to pumpkin-y spices were added too (cinnamon, nutmeg, and cloves). I was tempted to toss in some ginger but decided not to.

What’s so great about these? Well, first there’s the pumpkin, duh! 😉 The best part for my readers who hate the taste of beer from the brewer’s yeast (who are you?!) will find the taste is minimized/gone completely. I was hoping for a pumpkin beer flavor but the yeast got over powered by pumpkin. FYI, 4T of the yeast was put in this batch too.

Happy Baking!

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