Tag Archives: baking

no NEW recipe this Thanksgiving

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Hi all!  Well, as you know, I love, loVE, LOVE trying NEW things….but I never get to try any NEW recipes for Thanksgiving because we typically travel to a family member’s home and I’m always asked to bring my famous rolls!  They are REALLY yummy!  I got the recipe from an elderly friend years ago (she was quite famous for her dinner rolls too).  So, I’m just sayin’….it’s a GREAT recipe!  Try it out!

Sometimes I put some left-over dough in the freezer and bake the rolls another day….however I occasionally forget they’re there and when I pull them out, they really don’t rise very well.  BUT!….in that case, I just make scones out of them….(see tomorrow’s post for more info).

Do  you get to try NEW recipes for Thanksgiving?….Or are you always expected to bring a specialty?  Everyone have a terrific Turkey Day this week!

Linking to: Mandy’s Recipe Box

a NEW method for whipping cream

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You may already know this about me…but I LOVE efficiency! I have so many things I want to be doing and if I can do things quicker and more efficiently, it’ll totally make my day! A few weeks ago, my two youngest sons had their birthdays (same day…three years apart), so I was busy making a cake and an ice cream cake. The ice cream cake had whipped cream as ‘frosting’, and so I tried whipping the cream in my blender since I had just read this post on One Good Thing By Jillee blog. OH.MY.GOODNESS!!!!!….It was whipped within SECONDS! I’ll admit it wasn’t totally light and fluffy, but for the purpose of frosting an ice cream cake, it didn’t need to be. A few weeks later, I experimented, and timed myself as I whipped it my ‘old’ way, and the new way:

Old Way = 7 minutes, 11 seconds = light and fluffy, and my 1 cup of cream about doubled to 2 cups.  Tip:  Put a metal bowl and beaters in the refrigerator to chill before whipping your cream.  (They say it whips faster). The picture of this method is at the top of the post.

Quick Way – 18 seconds!!!! = not as fluffy, but it all tastes the same, right!?  Here’s a pic of the blender batch.  18 seconds!!!  I do have  a pretty powerful blender (Vita-Mix), so that probably helped.

If I need totally gorgeous, fluffy cream, I’ll take the time and beat the cream…but when it doesn’t matter….I’m totally going with my NEW method!  Have a great day y’all!  Try something NEW!

a NEW recipe from Pinterest

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I guess I’m not the only one with lots of ‘pins’ on my Pinterest boards with REALLY good intentions of making or baking or trying out whatever we pinned! But ya know…..there’s only so many hours in a day, right? However, I got just the kick in the pants I needed when I saw this post at Miss Marzipan.  She was trying out the same Blueberry Danish  that I had planned to.  The recipe was originally posted at Chef In Training  and I had already bought all the ingredients, so after reading that post, I commented on her site that she inspired me to get busy….right then!  It’s a good thing to get a kick in the pants now and again!

a NEW yummy recipe

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Hi all! A few weeks ago, my good friend brought me over the yummiest pumpkin bread! The texture was soooo perfect! I know I clicked a picture of it, because I thought to myself….I’ve got to share this on my blog! Well….it took a while to get the actually recipe out of my friend, and now….hmmmm…..ok, where is that picture I took???? No where to be found! So I googled pumpkin bread, and this pic looks pretty close. But believe me….this recipe is a GOOD one! Perfect consistency and texture. So yummy! {source for pic}

So, here is a PDF printout of my friends recipe!  Try it….or something else NEW today!

pumpkin bread recipe

Royal Icing Accents

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Each time I make and decorate cookies, it seems I always have left-over icing. About a month ago, I was trying to be efficient and knew I’d need some wacky eyes for Halloween cookies this month. So I made a bunch of eyes and stored them away.

It was REALLY nice to whip them out, and have them ready to go!  From now on, I’m going to try and use up all the left-over icing after each cookie-making session. At Sweet Adventures of Sugarbelle there is a terrific tutorial about making accents from left-over icing. Plan ahead and make some NEW accents for future use!

Linking to:

Skip to My Lou

No Mess Sugar Cookies

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Do you want to know the best trick for making sugar cookies….EVER!?!? This technique leaves you with a CLEAN kitchen, CLEAN hands and delicious cookies! When I make sugar cookies, I ONLY dirty one mixing bowl, a measuring cup and measuring spoons. Seriously, that’s it! On the other hand, when my Mother and/or sisters taught me how to make sugar cookies (way back when…), we had flour all over the counters, all over our hands and basically it was A MESS!  My kitchen USED to look like this:

 {source}

Here is my much NEW and improved method:

Step 1: Mix your favorite sugar cookie dough recipe in a Bosch or other mixer, strong enough that it can do the job completely (without you having to knead extra flour into the dough on the countertop).

Step 2: Place a slightly wet paper towel on your counter (or wherever you will be rolling out your dough), then put a piece of parchment paper over the paper towel….then put a slab of dough on the parchment paper, then another piece of parchment paper on top. The wet paper towel prevents the parchment paper from sliding around while you roll out your dough.

Step 3: Roll your dough out until it’s the desired thickness. Pick up all layers except the paper towel (bottom paper, dough and top paper), and place on a cookie sheet.

Step 4: Repeat until all your dough is on cookies sheets, then put all the sheets in the refrigerator to chill.

Step 5: After…a while….(it could be 20 minutes, but I’ve waiting hours til I’ve had time to come back), simply cut out your shapes, place on parchment lined sheets again and bake!

Your cookie sheets are clean because you have used parchment paper, your rolling-pin is clean…it hasn’t touched a bit of dough…the only dirty thing in the entire kitchen is, again, the mixing bowl and a few measuring items. TRY IT! It’s the best method EVER!

Tip: I used to use waxed paper for rolling out, but something with the wet paper towel and the refrigeration seemed to slightly disintegrate the waxed paper….leaving little bits of paper stuck to your cookie. Parchment paper works a lot better! I just made a batch and timed myself. In less than 15 minutes I had the dough mixed, rolled out and into the refrigerator! Later I’ll bake (probably while the oven is still hot from baking dinner)…then tomorrow I’ll decorate them. Nice system!!!