In a small bowl, whisk together: flour, baking powder and salt. In a separate bowl, cream together shortening, butter and sugar. Add eggs and vanilla and mix until fluffy. Add flour mixture and mix just until blended. Add it a little at a time and don't let the dough get too dry and stiff. The dough will be soft. If the dough is too soft place in refrigerator for a couple of hours before rolling out. Very gently roll your dough out to 1/2" thickness and cut into heart shapes. I like to use a pastry cloth when rolling out my dough. Place cut-out cookies on a cookie sheet. Bake at 350 degrees for 10-12 minutes. Do not overbake. (I always prefer to underbake my cookies and then let them cool...it makes them so soft and yummy. Immediately when the cookies come out of the oven stick a skewer stick up though the center of the cookie up to the top of the cookie. Let the cookies completely cool. Frost and decorate. Icing 4 cups powdered sugar 4-6 tbsps milk or water food coloring
In a mixing bowl combine powdered sugar and enough milk or water to make a frosting consistency. You don't want the frosting to be too thin or it will run all over your cookie. Divide the icing into seperate bowls and add food coloring. Frost your cookies, add decorations and let the icing set.
One of the quillows I made was an adult sized lady bug for my daughter. Everyday, my little grand daughter crawls into the folded quillow and takes a little nap. Cutest thing ever! Made making the quillows all worth it!
I apologize for the lighting in my kitchen. On a dark Alaskan day, it's just not going to get much better than this. Especially since I was in a hurry because all my guests had arrived and I was still baking and I wasn't about to tell them to keep their grubby little hands off the food till it could be photographed. Really....who do I think I am? Martha Stewart or something? Definitely not...just a humble house wife. But then again not entirely humble so I guess we are left with just a house wife. Man that kind of sounds depressing, but to be quite honest it is completely fulfilling. Spending my days following a very ambitious 9 month old...putting the toys back in their baskets, returning books to book shelves, and clothes back into their drawers, wiping the snot off my sleeve, the mashed banana off my face and sweeping up the cereal I just stepped on...it's just that great. Ok so I'm not making the job sound flattering, but I bet if you tried it you would LOVE it. I just love those little hands playing with my hair and the little arms hugging my legs while I'm cooking. What does this have to do with blueberry german pancakes? Absolutely nothing, apparently I just felt like going on a tirade. But todays brunch was a meeting of housewives and together we enjoyed these little pancakes. So here's what you'll need: Ingredients:
l cup flour
1 cup milk
dash of salt
1/2 cup blueberries
1 cube butter
Cut butter into chunks and put some in each of the 12 sections of a cupcake pan. You can also make this in a 13"x9" cake pan. Let the butter melt in the oven while you are preheating the oven to 425 degrees. Watch carefully because it will burn. Take out of the oven when melted.
In a blender place the eggs, flour, milk and salt and blend until well mixed.
Pour the egg mixture in the cupcake or cake pan with the butter. Sprinkle the blueberries on top.
So it turns out that you can use any delicious fruit to makeTHESE scones from our blog. I made these for a brunch I hosted this morning and I used raspberry's since Costco fell through in the strawberry department and everybody loved them. (Recipe also found under the following categories: breakfast, Valentine's Day and bread). I still used half a cup of berries and I cut my raspberry's in half. But it turns out you don't have to because they completely crumble when you mix them in anyways. Some things that I find work best - add the berries to the dry mixture BEFORE you add the cream. They don't mix in very easily if you do it after. Also, I always have my butter at room temperature and it works fine. You either pat this into a square and get 16 scones, but I usually pat it into a rectangle and cut 12. Bigger is better, right :). If you want to double the recipe, just make the recipe twice...it doesn't seem to work out very well when you double the ingredients. Enjoy!
So to continue on my anti-processed food kick...I made these pop tarts. Now don't get all huffy puffy on me...I never said I was getting rid of junk food. I just feel better about making it with these two little hands. And I will say it was well worth it. My 10-month old refused to eat dinner tonight but once he got his pudgy little hands on one of these he chomped the whole thing down. And I just stood by all shocked and amazed and allowed him to get away with this nonsense of only feasting on treats. When I saw that these pop tarts were pie crust and jam....just like the roly poly's we ate growing up, I was excited to try them. And they were really quick and easy to make. That may be due to the fact that the dough only was enough to make 5 pop tarts. I have never liked working with pie crust and this adventure was no different. I couldn't get it thin enough and it wasn't easy to work with so next time I make these I'm just going to go ahead and use store bought dough...oh wait...is that considered processed? Oh well...here's what you do:
To make pie crust, combine 1-1/2 cups flour and 1/2 tsp salt.
With a pastry cutter, cut in 1/4 cup butter and 1/4 cup shortening.
Then add 3 tablespoons of cold water one at a time unto the dough forms a ball.
Roll out your dough on a floured surface and then cut out rectangles that are about 3"x4".
Put 1-1/2 tsp of jam on each rectangle. I used raspberry but I think I will try strawberry next time.
Place another rectangle on top and pinch around the edges . Bake in a 450 degree oven for 7-8 minutes or until light brown.
Remove to a cooling rack and cool.
Once they are cool thin a cup of powdered sugar with milk until you get a thick frosting. Spread it over the top of the cooled pop tarts and then decorate with sprinkles.
They were so yummy but I think I preferred them better after they had been in the fridge for awhile. Store in fridge in an air tight container....if they last long enough to store.
So remember how I said that I probably wouldn't make those granola bars again because they were just so dang yummy....well I made them again...and it hasn't even been a week. And they're gone. At least this time I gave a bunch away...otherwise between the two batches I would have had to fess up to eating 64 granola bars...and that's just sick. I'm not saying that I wouldn't do it...I just don't want you all judging me now. :) Well on to the next best thing....churros. These are special churros...we'll just call them "snake" churros. I have yet to learn the trick to a straight churro, but then again this is the first time I have tried making churros so I was unaware that I would even need a trick. I made these for some company we had for dinner and they were a HUGE hit. So make these...make them right now...and enjoy.
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Then stir in eggs one at a time. 4 eggs makes a little lighter churro while three makes a it a little denser.
This is with 3 eggs:
This is with 4:
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag and a star tip.
Like I said....I made snakes...
Fry until golden; drain on paper towels.
Combine cinnamon and sugar in a baking dish and roll churro in mixture. My snakes didn't roll very nicely so I had to spoon the cinnamon sugar over them and then shake them off.
We served ours with homemade vanilla ice cream and strawberries and chocolate sauce. It was amazing.
Parties and Patterns is Featured at Thimbles and Threads
Hi Parties and Patterns Friends!
I am excited to let you know that Thimbles and Threads Quilt shop is featuring my quilts! Below is the information. If you would like to see my quilts, card table play houses and assortment of other items head on out there. Have a great day!
12215 South 900 East, Draper UT 84020
Monday/Tuesday/Thursday 10 a.m. - 6 p.m.
Wednesday 10 a.m. - 8 p.m.
Friday/Saturday 10 a.m. -5 p.m.
Thursday, January 12th through Saturday January 14th
I've decided lately that I want to be more healthy...a common threat among dieters, but this commitment has made it to the next level with me. It now involves slowly extinguishing processed food from my kitchen. This is partly because I've watched way too many food documentaries, but mainly because the idea of making all the yummy processed food I love in my own kitchen absolutely thrills me. Turns out it's actually not so healthy to make a pan of ooey gooey delectable granola bars and then proceed to polish them all off in two days. I'm not going to lie....I feel slightly sick and may never make this recipe again because it isn't good for the calorie count, but it is an amazing recipe. So I will share it with you....oh, and in the ingredient list, sometimes I give you two choices. This first ingredient of every option is the one that I used. Ingredients 1 cup brown sugar 1/2 cup agave or honey 1/2 cup melted coconut oil or butter 2/3 cup peanut butter 2 tsp vanilla 3 cups oats 1/2 cup sunflower seeds 1 cup mini chocolate chips 1/3 cup flax seed or wheat germ 1/2 cup coconut 2 tsp sesame seeds In a bowl combine oats, sunflower seeds, chocolate chips, flax seed, coconut and sesame seeds. Set aside.
In a separate bowl, combine brown sugar, agave, coconut oil, peanut butter and vanilla.
Add the dry ingredients and mix well again.
Heat the oven to 350 degrees and then press the mixture into a greased cookie sheet.
Bake for 20 minutes.
Let cool COMPLETELY and then cut into bars.
I got all gung ho about it and decided I would even wrap my granola bars individually in wax paper. And these were the only two the actually ended up getting wrapped...I completely misjudged how time consuming THAT venture would be. :)