My Favorite Versatile Dough

This is a recipe of my mom's, who has always been an amazing cook. She uses this dough for all kinds of things, scones, navajo tacos, cinnamon rolls, pizza crust, you name it. One of my sweet little Allie's favorite things to do is help me make cinnamon rolls. And let me just say, she is SO much help :) So glad I had a girl to help me in the kitchen. Finding all of the leftover butter/cinnamon sugar mixture is her specialty. Love her and her little sweet tooth :) The dough is slightly sweet and raises nicely. Makes a lot of dough, so I like to divide it in four after it has raised once and freeze it for whenever I need it. Usually takes about 6-7 hours to thaw at room temp. I took mine out to thaw yesterday morning and we had a yummy pizza that night. My kids gobbled it up! Enjoy!

1/2 c. butter, softened
1 qt. hot water
1 c. sugar
1 T. salt
3 T. active dry
yeast in 3/4 c. water w/1 T. sugar
12+ c. flour

Dissolve 1 T. sugar in 3/4 c. warm water. Stir in yeast. Cover and let sit for about 10 minutes. Meanwhile, combine 1 qt. hot water, 1 c. sugar, 1 t. salt and 1/2 c. softened butter in mixing bowl (I use my kitchenaid standing mixer).When yeast is nice and foamy, add it to the bowl. Begin mixing and add the flour slowly to the bowl until the dough it still a tiny bit sticky to the touch, but manageable. Be careful not to add too much, or the dough will be dry. Knead for 5-10 minutes. Transfer to a greased bowl. Cover and let rise 1 hr. Punch down and form dough for whatever your purpose...cinnamon rolls, pizza crust, etc. Cover and let rise for 1 hr. more. Makes 4 dozen cinnamon rolls, or atleast 4 cookie sheets full of pizza crust. Yum!

Slow Cooker Teriyaki Chicken

Let's just start by saying me and the crock pot have a love hate relationship. Love that it is so convenient, hate that it's hard to find crock pot recipes that I love. Found this super easy recipe on pinterest the other day. Worked out great for me on Sunday when I was busy keeping kids occupied during General Conference. Flint and I loved it, plus, I just happened to have everything on hand :) Enjoy!

2 lbs. boneless skinless chicken breast tenderloins
1 c. pineapple juice
1/2 c. brown sugar
1/3 c. light soy sauce

Mix it all together in the crock pot. Cook on low 6-8 hrs. (If you have a bigger crock pot like me, I suggest checking it at 4 hrs.) I made some white rice and gravy to go with ours. When chicken is done, pour juices into a saucepan on med. high heat. In a small bowl mix together 1-2 T. corn starch with a little bit of cold water. Slowly stir the mixture into the saucepan of juices. Remove from heat when it has reached your desired consistency. Now just pour over top your chicken and rice! Enjoy!

Easy & Delicious Meatballs

I wanted to make a crockpot stroganoff tonight, but the recipe called for meatballs.... which I don't have hanging around. Being carless... I improvised and made my own. Turned out DELICIOUS! I have a feeling my husband is going to be very happy around 5 o'clock tonight :) Found this recipe on allrecipes.com Enjoy!

Ingredients:

• 3 pounds ground beef
• 1 1/2 cups Italian-seasoned dry bread crumbs
• 1 (10.5 ounce) can cream of mushroom soup

• 3 eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 (1 ounce) package dry onion soup mix
  
  
  
  

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
2. Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
3. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Oatmeal Pancake Mix

We have been on a pancake kick at our house lately... Probably because both of my kids eat them so great! Found this recipe that I LOVE from thesisterscafe.com. It is so delicious, pretty healthy and convenient. You will LOVE them too :) Enjoy!

Oatmeal Pancake Mix

Ingredients
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil

Directions

Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

Happy Easter!

Easter is one of my favorite holidays. The sweet dresses, the cute baskets, and the first signs of Spring! Yes, I know I am ridiculous... but really! I love it. It also gives me an excuse to make some of my favorite treats :) Here's what I will be making and delivering Saturday. Let me know what you need :) Have the best week!!!

Butterscotch Nests w/cadbury eggs
Cinnamon Rolls
Orange Rolls
Carrot Cake
Big Soft Frosted Sugar Cookies

New York Times Bestselling Chocolate Chip Cookies

I have two favorite versions of Chocolate Chip Cookies. I have already posted the others called "Absolutely the Best Chocolate Chip Cookies". I came across this recipe from the New York Times months ago and was in love. Seriously dangerous recipe.... My husband LOVES them! They are big and gooey and crispy on the edges. Just delicious! I will be baking these Friday and selling them for $10/dozen. A little pricey, but so is baking them :( If you are not up for buying any, here is the recipe :) Enjoy!

The BEST Chocolate Chip Cookie Recipe | New York Times Chocolate Chip Cookie
Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 18 large cookies

Absolute best chocolate chip cookie you'll ever eat!

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )
Sea salt

Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Notes

Recipe from Jacque Torres and The New York Times

*NOTE CHILL TIME of 24-72 hours- it WILL yield a better cookie

Upcoming Goodies!!!

Spring is always such a fun time of year. We are finally getting small rays of sunshine with a tiny bit of warmth :) Makes me want to spend more and more time outside. Seems that we suddenly get more and more busy with fun Spring/Summer plans with family and friends. I will be baking some special treats this month for a few of those occasions :) Let me know what you need and I will get on it! Here's to a happy Spring!

St. Patrick's Day: March 17th

Leprechaun Pie $10
Sugar Cookies $8/dozen

Easter: March 31st

Butterscotch Nests w/Cadbury eggs $10/dozen
Carrot Cake $12
Sugar Cookies $8/dozen
Cinnamon Rolls $10/dozen
Orange Rolls $10/dozen

LDS General Conference Weekend: April 6th-7th

Orange Rolls $10/dozen
Cinnamon Rolls $10/dozen
Big Gooey Chocolate Chip Cookies $10/dozen

I will also be selling Big Gooey Chocolate Chip Cookies on the following days:

March 22nd
April 24th