chocolate chip muffins
Breads, Breakfast, Microwave Baking

Chocolate Chippy Chunk Muffins

chocolate chippy chunk muffins.png

This past weekend, my oldest daughter asked for some chocolate chip cookies because she knew I had a full bag of chocolate chips in the house – well, sort of full (more on that later). My oven’s still not working, so I asked her if muffins would be okay because I know I can do muffins in the microwave. chocolate chip muffinsShe said yes, so I decided to go with that. But I waited too long (a whole day), and she and her sister broke into my bag of chocolate chips!

By the time I got around to making the muffins, I found that most of the bag was empty. So, I had to improvise when it came to adding the chocolate to the recipe. I used about 1/4 of a pound of the coconut oil fudge I’d made a few days before. The end result was pretty surprising and wonderful!

I also happened to be out of eggs, so I searched online and found that you can actually substitute flaxseed (3 tablespoons) and water (1 tablespoon) for one egg. The nice folks at Viva Labs sent me a free bag of ground flaxseed in exchange for an honest review. And, my honest opinion is, it’s a great product! Nicely packaged. It tastes great, and it works in a variety of food products (I’ve used it to make meatballs too). Soon, I’ll be using it to make soap (which I’ll probably talk about over at my CoriaCoco site), so keep an eye out for that post if you’re interested. Plus, I think the Amazon price is totally reasonable for the quality you’re getting, especially if you have access to the free Prime shipping.

I knew I had the flaxseed available, so I decided to try that out as a substitute. It worked pretty well, I think…and my kids and husband both really enjoyed them, so I guess we can call this eggless recipe a winner.

Know someone with an egg allergy? They can still have muffins (as long as they’re not allergic to anything else in this recipe). Here’s what I used and what I did.

Chocolate Chippy Chunk Muffins
Recipe Type: Breakfast
Prep time: 6 mins
Cook time: 6 mins
Total time: 12 mins
Serves: 14 muffins
These muffins are made by substituting a flaxseed and water mixture for the egg, so anyone with an egg allergy can enjoy them, provided they are not allergic to anything else in the recipe.
Ingredients
  • 1 tablespoon flaxseed
  • 3 tablespoons water
  • 1/4 cup butter, melted
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1 3/4 cup all-purpose flour
  • 1/4 cup chocolate chips
  • 1/4 cup organic coconut oil fudge (see recipe linked above)
  • 1/3 cup white sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
Instructions
  1. Make the egg substitute mixture by combining one tablespoon of flaxseed with three tablespoons water. Stir and let sit for at least one minute while you get the other ingredients together.
  2. Line mini muffin cup wells with mini cupcake liners or spray with non-stick spray.
  3. Melt the butter in the microwave (high for about 30 seconds).
  4. Stir in the milk and vanilla.
  5. Pour in the chocolate chips and fudge (cut up into bite-size chunks) and stir well.
  6. Add the sugar, baking powder, and salt, and stir until combined thoroughly.
  7. Fold in the flaxseed and water mixture.
  8. Spoon the mixture into the lined muffin cups and put into microwave.
  9. Cook on high power for between 3 and 4 minutes (test for doneness with a toothpick).
  10. Transfer done muffins to a cooling rack and repeat with remaining batter (I had enough left for about 2 or 3 other muffins – these won’t take as long to cook).
  11. Cook remaining muffin batter on high power for about 2 minutes.

After you cook these, if you don’t eat them all right away, you might want to put them in a sealed container. I didn’t, and I found that the next day some of them were really, really hard. A couple of seconds in the microwave softened them up, but it was still something I wasn’t expecting. I hadn’t experienced that before with any of the other muffins I’d made in the microwave. Maybe it was the coconut oil in them (which hardens at room temperature). Maybe I needed to add more milk or water or something. I’m going to try that the next time I make these.

Did you try these? I’d love to hear about it. Also, if you have any suggestions for keeping these from turning rock hard the next day, that would be great too.

Screenshot 2020-03-22 at 2.05.23 PM

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

pumpkin muffins
Breads, Breakfast, Microwave Baking

Pumpkin Muffins

 

pumpkin muffins

A couple of years ago, my girls discovered the Little Bites pumpkin muffins from Entenmann’s. They absolutely fell in love with them, and I went through about a box every other day or so. Let me tell you, that got expensive. Also, things turned distressing when December rolled around, and the pumpkin muffins disappeared. Turns out, this was just a seasonal flavor. My girls were heartbroken, and I wondered how I could possibly satisfy their little toddler cravings for pumpkin muffins.

I found a recipe for pumpkin muffins using canned pumpkin and cake mix, and those were yummy, but I wondered if there was another way to make them – preferably from scratch. Turns out, all I had to do was look through my Grammy’s old microwave cookbooks. I used the basic muffin recipe and tweaked it by adding pumpkin and some other yummy stuff, and this is what I came up with:

Pumpkin Muffins
Recipe Type: Breakfast
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 36
These pumpkin muffins are so good and easy, you’ll want to make them all the time, even when it’s not “pumpkin muffin season.”
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon coriander
  • 2 eggs, beaten
  • 1/2 cup cooking oil
  • 1/2 cup milk
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 1 can pumpkin puree
Instructions
  1. In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and spices.
  2. Make a well in the middle of the dry ingredient mixture.
  3. Pour the eggs, cooking oil, milk, applesauce, and vanilla into the center of the well.
  4. Stir well.
  5. Add the pumpkin puree, and stir to combine thoroughly.
  6. Insert a silicone mini muffin tray into a large Pyrex baking dish.
  7. Spray the tray with Pam non-stick cooking spray.
  8. Fill each muffin well about 2/3 full with batter.
  9. Microwave on High (Power Level: 10) for 5 minutes, or until a toothpick stuck in the center of each muffin comes out clean.
  10. Remove the muffins from the tray, and repeat the process for the rest of the muffin batter.

My whole family loves these, although my husband admits he thinks they could be a little sweeter. I think they’re just fine as they are, and I like the fact that I can serve my family muffins for breakfast and not feel too guilty about it. These also make a nice after-dinner treat.

However, if you have a real sweet tooth, like my husband, you might want to consider doubling the sugar in this recipe, or perhaps adding icing. I think you could do so without ruining the muffins. Whether you add more sugar or not, I do hope you enjoy these as much as we do!

Screenshot 2020-03-22 at 2.05.23 PM

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

blueberry muffins
Breads, Breakfast, Fruit for Dessert, Microwave Baking

White Chocolate Blueberry Muffins

 

white chocolate blueberry muffins

There’s not much I like better than a good blueberry muffin, and I make some of the best (if I do say so myself). So, when I heard that this is National White Chocolate Day, I thought: What could be better than combining white chocolate chips with my favorite blueberry muffin recipe? And, of course, I had to try out baking these in the microwave. I’m becoming very fond of baking with a microwave. Turns out, these muffins were amazing! Here’s how to make them:

White Chocolate Blueberry Muffins
Recipe Type: Breakfast
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 12-24
White chocolate gives my favorite blueberry muffin recipe an extra special touch. Make these any time you want to wow brunch guests!
Ingredients
  • ½ cup white sugar
  • ¼ cup butter, melted
  • ¼ cup Greek yogurt
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon Sprite
  • 1 cup flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup white chocolate chips
  • 1 cup fresh blueberries
Instructions
  1. Spray a microwave-safe muffin pan (I use a silicone mini muffin pan) with Pam cooking spray.
  2. In a medium-sized mixing bowl, beat together the sugar, butter, yogurt, egg, and vanilla.
  3. In a separate bowl, combine the flour, baking powder, and salt.
  4. Pour the liquid mixture into the flour mixture and stir until thoroughly combined. The batter will be slightly thick.
  5. Fold in the white chocolate chips and blueberries and stir gently.
  6. Spoon the batter into the muffin cups (6 regular-sized muffins or 12 mini muffins).
  7. Microwave on Power Level 7 for 2-4 minutes. Muffins are done when a toothpick stuck in the center comes out clean.
  8. Let cool completely before removing from the pan.
  9. Repeat for process of greasing the muffin pan, pouring the batter, and microwaving on Power Level 7 for 2-4 minutes to bake the remaining batter.
blueberry muffins


My mother-in-law first introduced me to the joys of the silicone muffin pan, and I’m so glad she did. This versatile pan can be used in the regular oven, as well as the microwave oven, so it’s perfect for all kinds of recipes. If you use it in the regular oven, though, you might have to put a metal cookie sheet or something under it for added stability. Happy baking!

Screenshot 2020-03-22 at 2.05.23 PM

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.  

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!  

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.   

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?  

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page

apple dumplings
Breads, Cooking Healthy Food, Cooking with Chicken Leftovers, Exotic Flavors, Old Family Recipes

Chicken and Apple Dumplings

 

chicken and apple dumplings.png

Today is National Apple Dumpling Day, and it’s also National Chicken Month, so I thought it would be neat to combine those two ideas into one scrumptious post with this chicken and apple dumpling recipe. I found an old dumpling recipe in a scrapbook my husband’s mother had made for us as a wedding present, and I decided to stuff those with a filling of apples, spices, and (you guessed it!) leftover crock pot chicken. And the best part is, you can use the leftover broth from the pot that you cooked the chicken in!

Here’s how I did it:

Chicken and Apple Dumplings
Recipe Type: Main
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 40 dumplings
This is a fresh take on an old-fashioned recipe I inherited from my husband’s grandmother. So good! You’ll definitely want to make this the next time you have company. You’ll impress their socks off!
Ingredients
  • 1 lb cooked, shredded chicken breast
  • 2 medium-sized Gala apples, diced
  • 2 tbspns apple cider vinegar
  • 2 tbspns water
  • 3 tbspns brown sugar
  • 1/2 tsp onion powder
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1 tsp coriander
  • 1 tsp nutmeg
  • 4 cups of flour
  • 8 tsp baking powder
  • 2 tsps salt
  • 2 2/3 cups milk
Instructions
  1. Chop up the apples and shred the chicken into tiny pieces.
  2. Combine chicken and apples together with the water, vinegar, sugar, and spices, in a medium-sized microwavable bowl.
  3. Microwave on high for two minutes, and then stir.
  4. In a large mixing bowl, combine flour, baking powder, salt, butter, and milk with a fork.
  5. Flour a flat surface well.
  6. Spoon and flatten out a small portion of the dumpling dough.
  7. Add a teaspoonful of the chicken and apple mixture.
  8. Spoon out another layer of dough and connect the two.
  9. Add the dumpling to hot, but not boiling, broth in a large stock pot on the stove.
  10. Repeat this process until all the dumplings are formed.
  11. Cover and simmer the dumplings, 8 at a time, for 15-20 minutes.
  12. Serve immediately, and spoon the gravy in the pan over the dumplings, for extra flavor.
apple dumplings

The idea to reuse the broth from the crock pot pan is not really my own. I got that from a blog post I read the other day, but I absolutely love it. You can reuse your leftover chicken AND the broth. That’s a double win!

Admittedly, this recipe takes some time and effort, but it is so worth it! Note: These dumplings are pretty big (about the size of a biscuit), so two per person makes a pretty decent serving size. This recipe can be halved, or even quartered, if you don’t want to make so many dumplings at once (or if you don’t want to spend so much time in the kitchen).

 

51-wy1JrHcL

Screenshot 2020-03-22 at 2.05.23 PM

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

Breads, Breakfast, Microwave Baking

Spicy Honey Microwave Beet Bread

 

beet bread

My girls love beets. I mean, they really, really do. So we eat a lot of them around here (usually of the canned variety). The other day, I opened a can to put some in my older daughter’s lunch (and to give my younger daughter for breakfast). As I pulled out the vegetable slices with a fork, I contemplated the liquid left over inside the can.

What should I do with it? I didn’t want to just throw it out, if there was any way I might be able to use it. And then my thoughts naturally turned to the microwave breads and cakes I’d been making. What if I could make a beet bread using this leftover juice? Well, it turns out I could…and I did. Here’s my spicy honey microwave beet bread recipe.

Spicy Honey Microwave Beet Bread
Recipe Type: Breakfast
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Serves: 8 servings
What do you do with the juice leftover from a can of beets? Just throw it out? Why on earth would you do that when you can make this wonderful spicy honey microwave beet bread?
Ingredients
  • 1 3/4 cups beet juice
  • 2 eggs
  • 1/2 cup white sugar
  • 1/2 cup honey (preferably local)
  • 1/2 cup plain yogurt
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp nutmeg
Instructions
  1. Grease a glass loaf pan.
  2. Pour the beet juice into a large mixing bowl.
  3. Add the two eggs and combine thoroughly.
  4. Pour in the sugar and honey and mix together well.
  5. Stir in the yogurt, flour, baking soda, salt, coriander, cinnamon, and nutmeg until smooth.
  6. Pour the batter into the loaf pan.
  7. Cover the pan with wax paper.
  8. Cook in the microwave on medium (power level 5) for 10 minutes. Turn the pan halfway through cooking, if your microwave does not have a turntable.
  9. Cook, covered, on high for two minutes.
  10. Remove and serve immediately.
SpicyHoneyMicrowaveBeet Bread (2)

This bread is a bit spongier than the other microwave bread recipes listed on this site, but I think that’s because of the honey. Still, I think it’s delicious, and the honey makes this recipe a bit healthier than some of the other bread recipes I’ve posted so far. The spongy texture is a small price to pay for the obvious health benefits.

And it’s an AMAZING breakfast treat with vanilla yogurt spread on top. I just had some this morning!microwave beet bread

Don’t have access to local raw honey? Check out manuka honey. It’s touted as a extra-super version of that amazing liquid gold superfood.

 

Screenshot 2020-03-22 at 2.05.23 PM

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

Breads, Breakfast, Fruit for Dessert, Just Desserts, Microwave Baking

Fast Elvis: Microwave Peanut Butter Banana Bread

 

fast elvis

We eat a lot of bananas around here – a lot. We can’t really keep them in the house (I’m surprised I had enough around long enough to make this recipe). And one of my favorite ways to eat bananas (besides banana bread) is to slather peanut butter all over the top of them. I don’t usually turn it into a sandwich, like Elvis did. I just serve the sliced bananas topped with peanut butter on a plate.

One day, I got the bright idea to put them together in a microwave quick bread recipe to see how they would turn out. Oh my goodness! I never thought this bread would be as yummy as it is, but yay for food experiments that turn out to be some of the best food you’ve ever eaten in your life. Here’s how I made this super yummy peanut butter banana bread that I’ve affectionately termed “Fast Elvis.” 🙂

Fast Elvis: Microwave Peanut Butter Banana Bread
Recipe Type: Breakfast
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 8-9 slices
Here’s a microwave quick bread recipe inspired by an Elvis favorite – peanut butter and banana.
Ingredients
  • 3 bananas, mashed
  • 6 tbspns butter or margarine, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup all-purpose flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 cup milk
Instructions
  1. In a medium-sized bowl, mash up the the bananas thoroughly with a metal spoon or fork.
  2. Fold in the margarine or butter and combine well.
  3. Add in sugar, egg, and vanilla, and beat together until you get a light, slightly fluffy mixture.
  4. Stir in flour, baking powder, salt, cinnamon, and milk.
  5. Mix together for about 30-60 seconds, until thoroughly combined (batter may still be lumpy, depending on how much you mashed the bananas).
  6. Lightly grease a microwave-safe loaf pan.
  7. Pour batter evenly into the pan.
  8. Cover with wax paper.
  9. Microwave on Medium High (Power Level 5) for 6 minutes. Rotate the pan once halfway through, if your microwave doesn’t have a turntable.
  10. Then, microwave on High for 4-6 minutes. Bread will spring back when touched, and the top will look slightly dry.
  11. Remove from the microwave and keep covered with the wax paper for about 15 minutes.
  12. Slice and serve.
Peanut butter banana bread

 

I dare you to try this bread recipe and not fall in love with it! It’s probably the best banana bread I’ve ever had.

 

Screenshot 2020-03-22 at 2.05.23 PM

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

Breads, Breakfast, Old Family Recipes, Super Sides

Best Kentucky Biscuits and Gravy

My most favorite breakfast food of all time is biscuits and gravy, hands down. Nothing can compare. We do biscuits and gravy a little bit different here in Kentucky, and these recipes were passed down to me by my grandmother, who cooked everything with either lard or bacon grease. Low-fat? No way! But it is incredibly delicious.

This is how my grandmother taught me to make biscuits – the best “Kentucky” way. They’re flatter than some varieties, but they taste every bit as good (or better). Serve with the bacon grease milk gravy for maximum Bluegrass State effect.

Best Kentucky Biscuits

Prep Time: 15 minutes; Cook Time 15 minutes

Makes 12 biscuits

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 dash salt
  • 1 tbspn white sugar
  • 1/2 cup butter
  • 3/4 cup milk

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix the flour, baking powder, baking soda, salt, and sugar in a large bowl.
  3. Cut in 1/2 cup butter with a fork until the mixture resembles coarse crumbs.
  4. Stir in the milk.
  5. Turn out onto a lightly floured surface, and knead for 2 minutes.
  6. Transfer to an ungreased baking sheet, roll out into a 6 X 6-inch square, and cut into 12 even sections. DO NOT separate.
  7. Bake about 15 minutes, until a knife inserted in the center of the square comes out clean.
  8. Separate the biscuits, and serve hot.

American_biscuits_and_gravy

Bacon Grease Milk Gravy

Prep Time: 10 minutes; Cook Time: 25 minutes

Makes about 6 servings

Ingredients

  • 1/4 cup bacon grease
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups evaporated milk

Instructions

  1. Heat bacon grease in a skillet over medium heat until liquid.
  2. Whisk flour into drippings until smooth.
  3. Reduce heat to low and cook the flour mixture until it turns a caramel brown color.
  4. Stir constantly for about 15 minutes to prevent burning.
  5. Stir in salt and black pepper.
  6. Whisk 1/2 cup milk into the roux until well blended.
  7. Continue whisking the milk into the gravy, 1/2 cup at a time.
  8. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
  9. Serve immediately.
  10. OPTIONAL (but totally recommended): Brown 1 pound of sausage, breaking it up into little pieces as you cook it. Drain most of the grease off, and then add the sausage to the bacon grease milk gravy before serving. Why not go “whole hog?” 🙂

Screenshot 2020-03-22 at 2.05.23 PM

 

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

Breads, Breakfast, Old Family Recipes

Cat Head Biscuits

As I was browsing the Internet recently, I came across a strangely named concoction called cat head biscuits. The name intrigued me because, honestly, I was a little afraid to look…for fear that they might actually be made out of cat heads. Much to my relief, they are NOT! They’re just called that because they are actually as big as a cat head. But don’t take my word for it. Here’s a fool-proof recipe you can use to try them for yourselves. They are truly amazing!

cat head biscuits

Cat Head Biscuits
Recipe Type: Breakfast
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 6 huge biscuits
These yummy biscuits have a strange name, but they are truly delicious. You don’t want to miss out on these!
Ingredients
  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup cake flour
  • 1 tbspn baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 8 tbsps unsalted butter (softened)
  • 4 tbsps shortening
  • 1 1/4 cup buttermilk
Instructions
  1. Make sure your oven rack is in the upper middle position.
  2. Preheat your oven to 425 degrees.
  3. Grease one 9-inch baking pan.
  4. Combine both kinds of flour, salt, baking powder, and baking soda in a large bowl.
  5. Work the butter and shortening into the flour mixture with a fork until you have coarse crumbs.
  6. Stir in the buttermilk until your batter is smooth.
  7. Scoop the batter out of the bowl with a spring-loaded measuring scoop.
  8. Place six scoops in a flower shape (1 scoop in the middle and 5 scoops surrounding it) on the baking pan.
  9. Bake until the biscuits puff up and are golden brown (between 20 and 25 minutes).
  10. Let cool in the pan for 10 minutes, and then transfer to a cooling rack.
3.3.3077

In my research, I discovered that cat head biscuits are predominantly a Southern thing (or, at least, that’s mostly a Southern name. Being from Kentucky, I’d never even heard of these before, and this is certainly not how my grandmother taught me to make biscuits. Hers were the standard “Kentucky” variety – smaller and flatter, but still much tastier than the biscuits you get out of the can!

Still, I’m glad I discovered cat head biscuits. They’re just wonderful with honey or some good old “country” gravy. Biscuits and gravy is still one of my most favorite breakfast treats. I’ll share my favorite country gravy recipe soon. And I’ll share my grandmother’s biscuit recipe in that post too.

But in my next post I’m going to share my other favorite thing to eat with biscuits – Kentucky apple butter I’ve never tasted anything quite like it, and it’s too wonderful to ever want to live without now… kind of like these biscuits.

Screenshot 2020-03-22 at 2.05.23 PM

 

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

Breads, Breakfast, Cooking Tools & Techniques, Cooking Up a Food Blog, Cooking with Kids

Donut Holes Disaster

It’s summer. The kids are home from school, and they’re hungry all the time. That means I run out of food in the house quickly.

Yesterday morning, I got the bright idea to try to deep fry my own donut holes. I wasn’t ambitious enough to try actual donuts, but I thought it would be easy enough to fry up little balls of sweet dough.

Turns out, I was slightly wrong. First of all, I didn’t have everything I needed to make the exact recipe I found online. Second, I didn’t really understand what I was doing (since it was the first time I’d ever tried to make donut holes),  so this was a totally new experience for me –  a bit of trial and error. Probably more error than trial.

Here’s basically what I used/did.

My Modified Donut Hole Recipe
Recipe Type: Dessert/ Breakfast
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Serves: About 20 donut holes
My modifed donut recipe. It was supposed to be quick and easy, but I didn’t think it was.
Ingredients
  • 2 tbsps apple cider vinegar
  • 1/2 cup coconut milk
  • 2 tablespoons butter
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 quart oil
  • 1/2 confectioners, white, or cinnamon sugar for dusting
Instructions
  1. Mix together the vinegar and milk and let sit for about three minutes.
  2. In a medium-sized bowl, cream the butter and 1/2 cup sugar together until smooth.
  3. Beat in the egg and vanilla and blend well.
  4. Pour in the flour, baking powder, salt, and salt.
  5. Pour the vinegar and milk mixture into the flour/butter/egg mixture and mix well.
  6. Form the dough into one large ball and break off into smaller balls, rolling the dough in your hands to form the donut holes.
  7. Cover the donut hole dough balls and let sit for about 10 minutes.
  8. Heat oil on the stove in a large, deep frying pan or pot to a temp of 375 degrees F (190 degrees C).
  9. Fry the donut holes in the hot oil until golden brown, turning over once to ensure even cooking on both sides.
  10. Drain on paper towels.
  11. Dust with sugar of your choice while the donut holes are still warm.
  12. Serve immediately.

And here’s what I think I did wrong. I think I had too much liquid and not enough solid because the batter I got was basically the consistency of pancake batter. Note: DON’T try to deep fry pancake batter and expect to get donut holes. It’s not going to work right.

Maybe if I had used regular milk instead of coconut milk, that would have helped. Or maybe I should have used more flour. I’m going to try that next time and see what happens.

Also, the original recipe used shortening. I switched it to butter because that was what I had, and I didn’t think it would make that much of a difference. I could have been wrong about that.

When everything was all said and done, this was what I came up with:

donut hole recipe

I affectionately call these my “donut blobs.” My older daughter said they were, “Yummy.” I thought they weren’t bad…just a little on the oily side (and not at all how I’d hoped they’d be). My younger daughter wouldn’t even touch them. And my husband liked them, but he commented on how the batter must have been too thin because they soaked up so much oil. I told him I thought the batter was too thin also. I guess that should’ve been my first clue to not try to fry them like I did.

Anyway, there’s always next time. I’ll report back on how my second experiment goes with these. Stay tuned!

Screenshot 2020-03-22 at 2.05.23 PM

Almost 20 years ago now, I had my first experience with Pampered Chef. I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would love it if you joined me!