Homemade Pie Crust

... and of course then some pumpkin pie! 

This recipe originated from the Better Homes and Garden Cookbook but was then completely perfected by my amazing sis that lives halfway around the world! She has been the source of my inspiration on more than one occasion and she NEVER ceases to amaze me. A few weeks back I was running low on ideas and quite frankly motivation, in need of a little extra help plugging away at my 365 list, I was chatting with my her on our almost weekly chat {this can definitely be a challenge due to the 10 hour time difference} and had the idea to do some collaborative thinking! Best idea EVER!

So we started brainstorming and before you knew it we had birthed this mini-fall series with all this pumpkin deliciousness and THE absolute best pie crust recipe I have ever used {credit goes 100% to her for perfecting this pie crust}. Back in the days {like pre-kiddos} when I had time to bake pies, I had a go-to pie crust recipe that was 'good', but this my friends is AaH...MAZING! Some absolutely, completely flaky goodness {so good I am thinking about taking this dough outside of the pie world ... croissantish even maybe}. But what's even more awesome than that ... is that my sister rattled off exactly how she made her pie crust is if it were an everyday conversation!


So here you have it, straight from the source-

Preheat oven to 400 degrees. 

Homemade Pie Crust

Iced water

½ cup cold butter

1 ½ flour

½ teaspoon salt

Fill liquid measure cup with ice water and let it sit. Add flour and salt to a bowl. Add butter, cubed (cut stick lengthwise in quarters, then cube). Use hands to mix quickly (you don’t want butter to melt) until mixed thoroughly and the butter is pea-sized  or smaller. Using rubber spatula, mix 1 tablespoon at a time of cold water (up to 8 tablespoons). Mix until it sticks together with no flour left in the bowl but not too moist. Transfer to saran wrap and form into a hockey puck shape. Place in fridge for 10 mins or 10 min in freezer. With a rolling pin, round out with a little bit of flower. Put it in your pie plate and crimp edges. Put in freeze to shock for 5-10 minutes (you want the butter to be nice and cold when it goes into the oven). While the crust is getting chilly, prep your pie filling. 

For starters, I used Mrs. Sigg's Fresh Pumpkin Pie Recipe

Homemade Pumpkin Pie Filling 

2 cups of pumpkin puree

1 cup brown sugar

12 ounces evaporated milk

2 ½ teaspoon pumpkin pie spice

2 eggs

½ teaspoon salt

In a large bowl, beat all ingredients together. 

And now for the pie!

Homemade Pumpkin Pie

Remove pie crust from freezer. Pour in pumpkin pie filling. Bake at 400 for 45 -50 minutes. 

However, next time I am going to try as Mrs. Sigg's recommends and start at 450 degrees for 10 minutes, then reduce heat to 350 for an additional 40-50 minutes. 

Additional Pie Info - for future reference and fun facts. 

Also from the Better Homes and Gardens Cookbook for pies that use pre-baked pie crust. Preheat oven to 450 degrees. Follow the pie crust recipe as detailed above. Cover the pie crust with a double layer of tin foil. Push it down (this will keep it from rising OR you could use pie weights). Make sure oven is hot and ready to bake the crust quickly so that your crust doesn’t get soggy. Bake for 8 minutes or until the pie crust looks dry and not moist. Remove the tinfoil and continue to bake for 6-8 minutes to make sure it’s cooked completely. Then use your freshly baked pie crust "aaaas yoooou wiiiiish." :) 

Random, I know but there are some phrases that NO matter how they are used, my brain only hears them one way and then gets sidetracked thinking about the movie it's from, like this one from The Princess Bride. And I think this is where I need to call it a night ... before my tangents get WAY to far off course! heehee.

Homemade Pumpkin Puree

Fall Mini-Series - Post #2: Pumpkin Puree

I don't know about you but I could hit repeat on the fall season and stay here forEVER! Don't get me wrong, I appreciate all the others (the glistening snow and Christmas decorations ... budding flowers and the smell of freshly cut grass ... barefeet pitter-patter and the SUN) BUT there is a peace that fills my soul seeing the slowly changing colors of the leaves, the aroma of hot apple cider, toasted marshmallows over a campfire, cool fall breezes, and my old, oversized, chunky knit cardigan!

Today's post overall really couldn't be any easier, but it does take a little bit of time.

Homemade Pumpkin Puree

1 pie pumpkin (not your ordinary jack-o-lantern pumpkin)

Preheat oven to 350 degrees. Cut pumpkin into quarters. Spoon out seeds (set aside if you are up for lightly salted roasted pumkin seeds, yummmmm!) and stringy fibers. Place quartered pumpkin cut side up in a 9 x 13 dish. Bake for about 1 hour. Remove from oven and allow to cool for a few minutes. Scoop out pumpkin flesh and place in food processor. Blend until smooth. Store in an airtight container in the fridge for up to one week or freeze. 

Now I will say I've heard from multiple sources (one being my sweet sis, who knows her homemade make from scratch stuff) that homemade pumpkin puree may carry too much water and need to be drained. A couple suggestions to remove any excess water from the puree would be cheesecloth OR 2) a coffee filter lined colander. So far I haven't noticed any excess amount of water in the pumpkin puree that I made, but only time will tell when we try it out in some pie!

Cost Comparison
Homemade Cost - $2.49 for 12 ounce
Store Bought Cost - $1.99 for 15 ounces, Libby's brand

And of course I couldn't go without taking advantage of
the pumpkin seeds. Just rinse them and spread them out in a
baking dish, sprinkle them with salt and roasted them
right next to the pumpkin quarters!

Time - 15 minutes active participation
            1 hour and 15 minutes total time

Homemade Pumpkin Pie Spice

Welcome to the Fall Mini-Series - Post #1!

After a few weeks off to get things tidied up and back into a somewhat normal routine {not sure if that ever really happens with a family of 6 .... but I sure like to try every now and again :)}, I decided with fall fully upon us it would be fitting to add a little pumpkin pie spice to the mix and cross another item off my list! So simple, I am not sure why it's taken me this long but here it is ... short, sweet and to the point since I have been a slacking and need to make up some ground!

It really is just a combination of cinnamon, ginger, nutmeg, cloves. and allspice ... so kinda like a taco seasoning you can go heavier on the flavors you are head over heals for and light on the ones you are not.

Homemade Pumpkin Pie Spice

1/4 cup cinnamon

2 teaspoons ground ginger

1 teaspoon nutmeg

1 teaspoon ground allspice

1 teaspoon ground cloves

Combine all the ingredients. 

Since I am all about multi-functional, I began to wonder what would be some other great uses for pumpkin pie spice ... oh world wide web, you amaze me! Thanks to The Kitchn here are 7 other ways!

Cost Comparison
Homemade Cost - $0 for 1 ounce
Store Bought Cost - $4.89 for 1.12 ounces McCormick brand
Time - 5 minutes

Homemade Jalapeno Jelly

Last year's jalapeno crop did fairly well, but this year we've only had enough for the summer luxury of being able to walk out to our own garden and grab a jalapeno here diced for tacos, a few there for our delicious PB jalapeno burgers, and a handful every once in awhile for poppers.

only a small portion of the harvest :)

The in-law's garden, on the other hand, has been producing these about as readily as our garden has been producing cukes! So of course we have done some garden swapping; and I knew exactly what I was going to do with the first bucket full ... my MIL's borrowed recipe from Tried and Tasty.

Jalapeno Jelly

4 cups finely chopped jalapenos (2 dozen or so whole)

1 cup white vinegar

5 cups sugar

1 teaspoon lemon juice

1 box (1.75 oz) pectin

8 pint size mason jars with seals and rings

Halve and deseed peppers. Finely chop prepared peppers (food processor is an option, just be careful not to over chop). Combine everything in a saucepan. Bring to a rapid boil. Reduce heat. Boil for 15 min or until 220 degrees (here's a great resource for when it comes to getting your jam to set correctly). Pour hot jelly into clean, hot pint jars leaving 1/4 inch head space. Add seals and rings n. If water bathing is desired process for 10 minutes. 

Just a few disclaimers: 

1 - When working with jalapenos I would strongly encourage the use of rubber gloves. Now, I usually am TOO lazy to take note of my own tip although I'm fully aware of the hazards that can come with cutting up jalapenos; however, after the fact I almost always regret my lack of caution. You can be careful enough to maintain the oils from the jalapenos by touching NOTHING other than the jalapenos until you are completely done handling them AND wash your hands umpteen times while using a scrub brush to make sure you have gotten ALL of the oils out from under your nails (otherwise you will oh so be in pain the next morning when you go to put your contacts in) as wells as a final rinse using some milk and vinegar OR you could just use gloves. Needless to say, but after a few times of suffering to consequences I know have a pair of gloves specifically for cutting up jalapenos {SO much simpler and smarter}. 

2 - If you are dead 'set' :) on having your jam turn out, well, like jam, then the resources link in the above recipe is VERY helpful. The last two batches of jam I have made have not set as well as I would have liked primarily due to (again getting lazy or quite possibly because I didn't want to take the few extra minutes when it was already hours past my bedtime ... zzzz!) and not cooking it long enough. While I followed to time suggested in the recipe, I didn't follow the tale-tell sign that the jam has passed the sheet test. Both of these batches have not and will not go to waste and honestly we have become quite fond of the not-so-set jalapeno jelly as it allows for a few more options as a dip, as a topping, and as a spread.

<insert picture of final product ... not sure how I forgot to grab this one at the time, the final product pic is the easiest one!>

COST COMPARISON: homemade 8 oz jar - $0.70 vs. store bought 10 oz. jar - $4.49 ... yeah it's definitely worth it! Even if you buy new jars it's still only about $1.80 for a 8 oz. jar. 

Marshmallow Fluff

Well, for the wife of a high school baseball coach and mother of 4 with 2 playing ball themselves, rain sometimes offers a much appreciated break in the evening schedule which is what today brought! I love spending nights at the ballpark watching one of my favorite past-times but it sure does feel good to come home straight from work, have a home cooked meal on the table by 6:15, and be giving good night kisses and tucking 4 squeaky clean munchkins into bed at 8:20.

And for the home cooked meal ... I'm not much of one to toot my own horn, but if I do say so myself ... it was a home-run tonight! Some cashew chicken on top of rice drizzled with a not-so-low calorie seasoned butter sauce with a side of fresh, streamed green beans. And for dessert some strawberries and homemade fruit dip. 

If you are familiar with a fruit dip made from marshmallow fluff, cream cheese, and a little bit of vanilla ... you now know one of my kryptonites {peanut butter by the spoonful is a close second, but THIS stuff definitely takes the cake every time in my book}! And don't you worry, if you've never experienced this little bit of heaven, I'll be sharing the very simple recipe for the fruit dip next.

For my first attempt of this fluffy white stuff, I followed a recipe I found on the kitchn. 

some heavenly fluffiness right here!

Homemade Marshmallow Fluff

6 tablespoons water

3/4 cup granulated sugar

3/4 cup light corn syrup

3 egg whites

1/2 teaspoon cream of tartar

pinch of salt

1 1/2 teaspoons of vanilla

candy thermometer

Heat water, sugar, and corn syrup in medium saucepan over medium-high heat until it reaches 240°F on the candy thermometer. This will take about 10 to 15 minutes. {It will slowdown around the 220°F, but then should pick back up ... I wasn't patient enough for this and it still turned out amazing, so I can't wait to try it again}. While sugar mixture is heating, beat egg whites on medium speed until foamy. Increase speed and add cream of tartar and salt. Continue to beat eggs until soft peaks form. Once the sugar mixture reaches 240°F, carefully remove and allow the mixture to cool for 20 seconds. With the mixer on high, slowing drizzle the sugar mixture into the stiff egg whites. Continue to beat for 7 to 8 minutes or until the mixture returns to room temperature. Add vanilla and mix until it resembles marshmallow fluff {YUM!}. Makes about 4 cups. Use right away or store in an airtight container in the refrigerator for up to 2 weeks {if it last that long :)}.

fresh off the press ... before all the little fingers came in for a snitch!

Jalapeno Bagels

I've already posted about making bagels from scratch, but I was in need of a chuckle this evening so decided to share the good and the bad :)

I made these for #1 when she was in 2nd grade and was able to make them again for #2 a few weeks ago. It is a fun treat to go along with book Jalapeno Bagels by Natasha Wing and Robert Casilla. 

My plan and execution for getting these bagels made fresh for the classroom activity planned by #2's 2nd grade teacher went off without a hitch ... yet on the same kitchen on the same night I had a frozen pizza meet it's doom! In my eyes crunch is almost always better, right?!?!? or is this TOO crunchy??

bagels from scratch - awesome
frozen pizza - not so awesome
what is wrong with this picture!!!! LOL!

Either way this is a great reminder that some moments in life turn out better than we could have expected and others, well, may just be toast! It's in those toasting moments we are just being refined

into diamonds, just like in Hawk Nelson's song Diamonds

Butter’em Up

Homemade butter has been popping up on my Pinterest feed lately and then when my soon-to-be-sister-in-law was sharing about her own butter making experience at our family Easter gathering, I knew exactly what I was going to try out this week!

This was so simple to do in my KitchenAid stand mixer, but of course my brain started overflowing with all the possibilities for some super fun science experiments. I came across an article from Scientific American that outlines a great activity that the kids would love to try sometime! To all you teacher friends out there this could be a great interdisciplinary activity … science {molecules}, history {how we used to make butter}, math {measuring}, writing {write your own story or poem about butter}, and I’m sure you could find a good book for any level that could be related!

Enough with the lesson planning J

Homemade Butter

1 pint of heavy cream

½ teaspoon of salt (optional)

Stand mixer

Pour cream into mixing bowl with flat beater attachment. Cover stand mixer with towel {unless of course you thoroughly enjoy cleaning up cream that has splattered EVERYWHERE}. Beat on high for 15 minutes checking periodically. Once the butter and buttermilk has separated, drain off the buttermilk and reserve {this would work great in some homemade ranch dressing}. Knead and wash butter in a bowl of water to remove any remaining buttermilk, replacing water periodically until the water remains clear {this step is optional but will prolong the shelf life of your butter}. Press clean butter into a bowl with lid. Refrigeration not required. Makes about 1 cup.

Cost Comparison: Homemade butter about $3.65 for 1 lb vs. store bought about $3

Although it’s not a money saver, there is something about seeing the cute little bowl of butter sitting out on the counter that is quite satisfy. And then there is the pure deliciousness of this freshly made butter melting on a piece of warm bread … yum!

And of course I cannot go without wondering how this would all work if I had my own cow? I’m considering trying to butter up the Mr. J!

on this idea … hehee

Homemade Cinnamon Rolls

Ever since I posted my Biscuits and Gravy recipe and gave a shout out to Homemade Fresh Cinnamon Rolls, I’ve been CRAVING the PioneerWomen’s rolls! So last weekend I decided I wanted to get up early Saturday morning … this may or may not been initiated due to the fact our breakfast options could have possibly been very limited only because somebody (cough … me … ehhem) decided we potentially could last a few more days before desperately needing to go grocery shopping. Either way I was up early enough with the great intention to make some fresh cinnamon rolls, only to find out after already starting to mix up the first few ingredients that we were almost out of all-purpose flour as well (Like I mentioned … we were SLIM pickins!)

Well, at this point I had only a few options left 1) run to the store and buy more flour, 2) or something else for breakfast, or 3) substitute the remaining flour needed for whole wheat flour. Some days I would have gone with option #2 hands down but today I had already done the hardest part about making fresh cinnamon rolls on a Saturday morning by forcing myself to get up in enough time for these to be eaten for breakfast AND I really didn’t want to leave the house, SO whole wheat cinnamon rolls it is.

Homemade Cinnamon Rolls

Dough-

4 cups whole milk

1 cup vegetable oil

1 cup sugar

4 ½ teaspoons active dry yeast

4 cups all-purpose flour, plus more for dusting

5 cups whole wheat flour

1 ½ teaspoon baking powder

¾ teaspoon baking soda

1 tablespoon salt

the milk, oil, and sugar mixture

In a large stockpot, heat milk, oil, and sugar to almost boiling. Allow to cool until warm. Sprinkle yeast a top the warm milk and let stand for 1 min. Stir in 5 cups of whole wheat flour and 3 cups of all-purpose flour until combined. Cover with stockpot with dishtowel and set in a warm place to rise for 1 hour. Add baking powder, baking soda, salt, and remaining 1 cup all-purpose flour. Stirring until thoroughly combined. Divide the dough in half. On a floured surface, push the dough flat with your fingers to form a rough rectangle. Use a rolling pin to roll out the dough into about a 10” x 30” rectangle with the long edge facing you.

the dough before rising

Filling-

1 cup butter (2 sticks)

¼ cup cinnamon

2 cups sugar

Melt ½ cup butter (1 stick) and spread out onto the dough. Sprinkle with half (2 tablespoons) of cinnamon and ½ (1 cup) of sugar evenly onto the buttered dough. Starting with the long side farthest from you, roll the dough towards you. Once all rolled up, pinch the edge closest to you into the roll to close. Slice using a sharp knife into about 2 dozen 1 ½ inch wide slices. **At this point you could freeze the rolls, place them on cookie sheets covered with saran wrap and place in the freeze until frozen, then place in freeze container of your choice.** Prepare pan(s) by coating the bottom with butter, place rolls 1 inch apart. Cover with dishtowel and allow to rest for 20 minutes. Bake at 375 degrees for about 15 minutes until golden, do not overcook. Repeat with second half of dough.

While the rolls are baking it’s onto the frosting, which I offer to options. A maple frosting from the Pioneer Woman’s recipe or a cream cheese frosting of my own.

Maple Espresso Frosting (Pioneer Woman’s)-

2 pounds (about 8 cups) powdered sugar

½ cup whole milk

6 tablespoons butter

¼ cup strong brewed coffee

Dash of salt

1 tablespoon maple flavoring

Whisk together until very smooth. Frosting should be thick but pourable. Generously drizzle over warm rolls.

Cream Cheese Frosting-

6 cups of powdered sugar

½ cup milk

½ cup (1 stick) butter melted

4 ounces cream cheese softened

Whisk milk, butter and cream cheese together. Gradually add powdered sugar until the thickness you desire. Top warm rolls.

Although, I would have preferred using only all-purpose flour, these turned out really well. I was a little worried at first since more often things turnout much denser when using whole wheat flour, and this recipe was not that way.  So good and what makes this even better I was able to make enough rolls to enjoy over the entire weekend AND save the other half of the rolls for the freeze to enjoy these deliciousness later without all the time and effort!

the second half before going into the freezer, froze them like this
then put them in a freezer bag

I’ll have to share an update once we eat up the second half of the recipe from the freezer. 

Homemade Granola

Tonight's going to be a short, sweet, and to the point post! While I realize should have waited until the kiddos were in bed so I could hear myself think, I decided to just sit down quick and push through all the noise while they are entertaining themselves with basketballs, spoons and garbage cans, let's just say loud doesn't describe it!

Granola is not a staple grocery list item or one that I'd consider as 'needed' but this is something I really need to make more of! The process takes a little time but is extremely easy and really the options are endless with what you want to put in it as well as how you could use it.

Natalie at Super Health Kids offers a great list of ways to use your granola. My recipe was inspired by Alton Brown but that was only the start!

Homemade Granola Recipe

4 cups rolled oats (not quick oats)

1 cup slice almonds

1 cup pecans

1 cup shredded sweetened coconut

1/2 cup brown sugar

1/2 cup honey

1/3 cup vegetable oil

1 teaspoon salt

Preheat oven to 250 degrees. Mix oats, nuts, coconut, and sugar in a large bowl. In a separate bowl mix honey, oil and salt. Pour honey mixture onto of oats mixture. Stir until well coated and combined (use your hands if needed). Spread granola onto a cookie sheet with edges. Bake for 1 hour and 15 minutes or until evenly toasted and to your desired crunchiness (keep in mind it will get crunchier as it cools). Stir every 15 minutes. 

This would be great with any kind of dried fruit or your favorite nuts or seeds added to the mix! Ultimately all you need is your base (rolled oats), something sticky to hold it all together (honey or syrup), an oil (I'm sure any kind would do) to thin out your sticky to make it coat everything easier, your favorite extras (fruit, nuts, seeds, coconut, etc.), and a little sweet and salty to your liking. 

Now I just need to make some more yogurt! J

What's in Store

As we are recovering from life comatose from this last week and a half of holiday fun and family time and dwelling in the moment of New Year's Resolutions (which I truly enjoy the opportunity each year to make a change, but I don't limit myself to only make a change at the start of a new year), it's relaxing to think back over the past year and get excited about what is to come.

Life is the perfect balance of learning from the past, living in the moment, and being open to opportunities of the future ALL at the same time. I try not to dwell on the past, but I do appreciate that each new day we are given is a great opportunity to make it better than than the day before. I realize I need to slow down sometimes to enjoy the moment we are currently in. AND I need not to worry about tomorrow but I do need to listen to God's whispers because His plans for my tomorrow starts with how I obey Him today.

2015 holds things that actually happened and 2016 will bring dates of specific happenings we can plan for but there will also be so many unknowns along the way. As I reflect and ponder at the start of this new year, I can only get excited about what's in store.

Highlights of 2015 - started a blog + started a new job + #4 began pre-school + welcome another niece AND nephew into this world + everything in between

Looking forward to in 2016 - turning 35 ... it's just another number in my mind, but some may see this as a milestone :) + #3 will start kindergarten + hopes to finish my Homemade Day by Day challenge + LOVING GOD + loving people + keeping life simple

For the Blog: To Do - Make - Replace - Share

mascara

mozzarella

ciabatta bread

butter

blush

almond extract

more freezer meals

Young Living distributor
italian seasoning

pumpkin pie spice

chai latte

cream cheese

bearawicka (a family favorite of the Mr.'s dad's side ... have a recipe ... need to try this out)

cough drops

concealer

blush

sunscreen

bug spray

donate hair

dryer balls

velveeta

lipstick

eye shadow

Bar Keepers Friend (kitchen sink cleaner)

bar soap

shampoo (not no-poo)

conditioner

bacon

taco sauce

apple butter

enchilada sauce

queso

ice cream
make and take classes

liquid hand soap

dish soap

chicken bouillon

cheese (any variety)

fruit snacks

crockpot meals

coconut milk

granola

granola bars

sourdough bread

wine

sauerkraut (I love this stuff, but never buy it since I'm the only one that'll eat it!)

marshmallows

hard candy

biscuits

gravy

farm fresh eggs
uses for shea butter
uses for beeswax
uses for aloe vera gel
uses for coconut oil
uses for activated charcoal

... and the list goes on but I need to make myself stop :) 

What's something you would add to the list?

Homemade Frosted Cut-out Cookies

The All-Occasion Homemade Frosted Cut-out Cookie

I was a Lofthouse Cookie lover UNTIL I found and tried this recipe . These became my go to treats for all occasions and what inspired me to try taking my kids' birthday cakes to the next level. I've been making and perfecting these cookies for about 5 years. 

The dough recipe that I use is from Margo on allrecipes.com and the frosting recipe is from P. Oakes on allrecipes.com also.

Christmas cookies for the teachers, #1's class Christmas party,
and family Christmas dessert!

Cut-out Cookie Dough Recipe

6 egg yolks

4 eggs

4 sticks of butter, softened

2 1/8 cup white sugar

7 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

plastic wrap

cookie cutters (less intricate designs work best)

In a large mixing bowl, cream together the butter and sugar until smooth. Beat in egg yolks and eggs, one at a time until thick and fluffy. Add vanilla, mix thoroughly. In a separate bowl, combine flour, baking powder, and salt. Gradually add flour mixture to mixing bowl until all the flour is incorporated. Once all ingredients are combine, place three to four pieces of plastic wrap on counter and divide the dough evenly between them and then wrap. Refrigerate for at least one hour.  

I have made the dough well ahead of time and thrown it in the freezer until the day before baking them. SO easy and convenient, and as an added bonus #1 is always more than willing to help make the dough! The best part about this recipe is if you have a stand mixer it is a great, throw in and walk away, and just let it whip-it, no harm done just a little extra air and fluffiness, which in a cookie NEVER hurts!

BAKING the cookies. Preheat oven to 375 degrees. Pull the dough from the fridge and allow the dough to set out for about 15 minutes prior to baking. If using frozen dough, thaw in refrigerator overnight, then bake. Once the dough is pliable but not too soft, rough dough out onto a floured surface until about 1/4 to 1/2 inch thick. (My thickness really depends on how many cookies I want to make, ideally I prefer the thickness to be right in the middle of these at about 3/8 of an inch.) Use a cookie cutter to cut your shapes on place cut-outs on greased cookie sheets about 1 to 2 inches apart. Bake for 8 minutes. Remove from oven and allow to cool on the pan for 2 minutes. Transfer cookies to a cooling rack to cool completely prior to frosting.

Frosting Recipe - updated 12/23/15

2/3 cup butter, softened

4 cups confectioners' sugar 

2 tablespoons milk

1 teaspoon vanilla extract

In large mixing bowl, cream the butter. Gradually add 1 cup of confectioners' sugar at a time and a little milk until all the sugar and milk are incorporated. Add vanilla. Beat until light and fluffy about 3 to 5 minutes, another step where you can walk away if you have a stand mixer, the longer the better. Color however suits your fancy. One batch frosts about 5 dozen cookies. 

Updated 12/23/15 - I usually make 1.5 batches at a time and there's enough (with a little leftover) to frosting a whole batch of cookies dough from the above recipe. If you plan on doing detailed decorations on your cookies, I'd have a little back up frosting available for all the different colors. I am still perfecting how to eye the amount of frosting I need to color for a specific detail so we usually just make plenty of frosting to be safe ... added bonus who doesn't like to have extra frosting to like from the bowls! Also, as for the food coloring, I prefer Wilton's gel. I know there are lots of choices but I have been please with these and the colors I end up with.

#1's 11th birthday school treats

Decorating the cookies. Fresh frosting is handsdown the best way to go, whether you spread in on or pipe it on. As for keeps this frosting does do very well out on the counter for upto a week, in the fridge for upto a month, and in the freezer ... well I don't even want to know how long some of my things keep in the freezer :) With the amount of sugar that is in the frosting it acts as a natural preservative. A tip for you plan-a-headers, I have baked fresh dough, frosted, and frozen cookies for later use and they turn out great every time, which means this is a great way have the fun cookie without all the last minute prep!

FYI - I use this frosting for ALL of my cakes!

#2's 6th birthday school treats

#2's 8th birthday school treats ...
WE ARE METS fans, seeing this
pic again only brings sadness :(
Nice job KC Royals!

faux pumpkin pie cookies for Thanksgiving  

#2's 7th birthday school treats 

#1's 8th birthday school treats ... sorry for the blurriness,
instagram pics don't have very good resolution OR
I just am not tech-savvy enough to figure it out :)

As I tried finding as many pictures of the cookies I have done, either I didn't do a very good job taking pics throughout the years or they are saved on our other computer that has decided it is done working. Really wish I could find a pic of some of the other Christmas cookie designs I have done ... SO cute and SIMPLE if I say so myself! Also, I feel the need to put a disclaimer out for #3 and #4, their preschool doesn't allow homemade treats so they haven't had the privilege to take these homemade cookies for their birthday. 

Homemade Caramels

How to Make Homemade Caramels

Those ooey, chewy, caramely, melt-in-your-mouth pieces of goodness that always seem to make their way into the holidays are something I have never attempted because I thought they would never turn out like they were suppose to and I didn't have the time to try just any old recipe to figure it out. And then THE BEST caramel maker shared her recipe on Facebook .... HALLELUJAH!!! She's been making, gifting, selling at the Christmas Auction these caramels for years and they are literally the talk of the town!

However, I must admit, even after seeing her recipe I still needed a little nudge to give it a try because I was sure they were never going to be as good as hers! Thanks to the Mr.'s persistent requests (he knows my love language is through my cooking and baking so how can I resist!) I decided I would give them a try and keep my fingers crossed they would turn out and hope I could use them in my Christmas goodie baggies.  

So batch #1, mix, stir, cook, compare my color to the color in her picture, stir, cook, compare, stir, stir, cook, compare, stir, compare, I think that's been about 30 minutes, done, pour ... this doesn't seem so bad ... this could be a blog post! But of course before I would share her recipe on my blog I would need to check to make sure she'd approve, oh off to Facebook again I go to send her a quick message. 

While I anxiously awaited her response and for my caramels to cool, I started batch #2. This time I paid closer attention to the clock and I think in the end I didn't cook this batch as long, but again it was mix, stir, compare, stir, (she'd be DELIGHTED if I shared her recipe, SWEET, so exciting!), compare, stir, timer, done, pour. 

Now for the hard part, waiting for them to cool so I can cut and wrap them. Let me tell you, this is brutal, like watching paint dry, ONLY because I am not very patient, especially when it's getting late and my bed sounds so endearing! I would try cutting a piece to see if it was cool enough to cut more and it wouldn't be so I would OF COURSE just have to eat the 'ugly' stretched out piece of caramel, and once I had one taste, there is NO way I could stop there. All in all I would have to say they aren't as good as when she makes them, but they are gift worthy and I will continue to make them because practice makes perfect. 

Once they were cooled and had the Mr's taste test approval, I was able to cut, wrap, and bag both batches before heading to bed. 

Homemade Caramels

1/2 lb butter - not margarine 

2 cups powdered sugar

1 can eagle brand sweetened condensed milk

1 cup Karo white corn syrup
wax paper, cut into approximately 3" x 3" squares

Bring to boil over medium heat, #6 on electric burner, stirring constantly (soft ball stage, I am familiar with this phrase, but am very scared by these candy making terms and phrases which is probably why I have never attempted them). Takes about 30 minutes. Pour into buttered glass 9x13 dish. Cool. Cut. Wrap. Makes about 90 pieces. 

cookies and caramels for the kids' teachers

Batch #3 was needed to ensure every bag had enough and there were a few to spare ... and Batch #4 is already needed. SO GOOD. Each batch I have made has turned out a little different depending on how long I cooked them, but no matter what they all have turned out great. 

The recipe called for name brand, but I will inform you I used all Aldi products only because I am an Avid Aldi Shopper, 6 mouths aren't cheap to feed ... I couldn't imagine feeding 14 like my grandma. I would however be curious to try it with the name brand items and compare the difference. The total cost per batch was approximately $3.50 and made at least 12 goodie bags, which comes out to just under $0.30 per bag. I'd say it was definitely worth the efforts and I am really wishing I hadn't left the few remaining pieces at our family Christmas yesterday so I could indulge in them right now!

Fresh Baked Apples

'tis the season to use up those apples ...

There's something about the smell of apples baking in the oven as I glance outside to see the fall colored leaves gently blowing around that just brings peace to my soul. Everybody has something different that in a simple moment can completely melt all the anxiousness, worry, and doubt (or any other bothersome life 'stuff') right off of your heart and for me this is one of them along with listening to Christmas music, snuggling up in the biggest, warmest blanket I can find, and soaking up sun-rays that are pouring through a window ... to name just a few. I strongly encourage discovering the little things that calm your heart!

Today's recipe is from one of my grandmas and it's super simple and easy. I still had about a 1/2 a bushel of apples the Mr. brought home and I wanted to get them used up before they all went to waste, which would be a terrible shame! So last night I wiped up 4 batches (and still have enough for 4 MORE) from start to finish in about an hour and a half, ate one pan last night, another pan today, and sent two home with Momma Bear to serve the residents for lunch at the senior living center.

Fresh Baked Apples

Apples - 

8 to 12 apples (enough to fill a 9 x 13 baking dish)

3/4 cup sugar

2 rounded tablespoons flour

1 1/3 cup water

4 tablespoons butter 

Peel, halve, and core apples. Place core side up in baking dish. Mix sugar, flour, and water together. Pour mixture over apples. Top each apple half with a dab (about a teaspoon, just couldn't bring myself to leave out the word dab) of butter. 

Topping(s) - optional 

cinnamon

1/2 cup brown sugar

4 tablespoons softened butter

2 tablespoons flower

To crumble or not to crumble. You could just top with a sprinkle of cinnamon OR you could mix the brown sugar, butter, and flour together for a crumb topping OR my preference ... BOTH!

Bake at 360 degrees for 45-55 minutes or until tender. 

For the next big batch I make (hopefully tomorrow night), I am going try freezing the baked apples individually in muffin tins and see how they do for the kids' lunches. I will keep you posted how that turns out.

Birthday Season

This has consumed much of my free time over the past few weeks, between the Pinterest searches to get ideas, the baking, and the decorating. Making our kids' birthday cakes has been a fun tradition and I could have never imagined some of the cakes I'd be making! #4 has a June birthday, #1 has a September birthday, and #2 and #3 have October birthdays, so it really is always a season of birthdays around here from June through October.

The key through all of these birthday cakes is the element of surprise! The kids have loved coming up with a challenge for me but they don't get to see their cake until we are ready to blow out the candles. Since going back to work full time, it has taken a little more commitment to keep the tradition than it used to. Instead of being an afternoon project while the birthday kid is napping or at school, it has turned into a couple late nights after the kiddos go to bed, but it's all worth it!

Here's the cake that ended our birthday season in honor of the Mets playing in the World Series (so sad to be posting this after their loss in game 5). 

#2 turns 8

This is one of my favorites to date and I was pretty excited in how it turned out. Before I begin any cake I'm never quite sure if it'll turn out like I envision it and then as the layers go on and the detail gets added; it all comes together! Over the last few years, the kiddos have really stepped up their requests but I always like to think back and share where it all started.

Six years ago, when #2 turned 2, I got the idea to try my hand at cake decorating. Instead of a plain cake with fun candles, I attempted some tractors. I had no cake decorating experience, baggies served as piping bags, there was a complete absence of frosting tips, and I only had a basic 4 pack of liquid food coloring.  I distinctly remember being so frustrated with not being able to get my tractor tires black, but a hobby was started. A few things I learned on my first attempt were frosting does darken the longer it sits and it's worth the extra money to buy paste food coloring if there is a specific color you want.

a throwback picture from when #2 turned 2, 
this is where I started 6 short years ago! 

From amatuer looking tractors to a realistic looking Everest (the newest Paw Patrol pup), who would have thought. #3 has been my most challenging requestor due to the detail required alone. However, I wished I had taken step by step pictures of how this all comes together, because it really is easier than it looks and involves some minor cheating :).

#3 turns 5

And then they don't always turn out like you are hoping! #1's only request this year was whipped frosting, so I attempted. From the picture it's harder to tell, but I had made this the day before and let's just say by the next day my whipped frosting was starting to was loose its fluff. Still, I am bound and determined to find a whipped frosting that's better than store bought, easy to work with, and keeps for longer than 1 day. 

#1 turns 11

And then there's #4's. He couldn't decide on Baymax from Disney's Big Hero 6 or Superman, so we went with Baymax on top and a Superman inspired 3 on the the sides.

#4 turns 3

Each cake is a fun journey, I love the challenge and the excitement the kids show when they finally get to see their cake!

Freezer Meals Round 1

FINALLY ....

The freezer meal plan from last Sunday is up on the blog. Freezer meals aren't extra-ordinary and I have done a few here and there, but what I took on last Saturday was definitely a first for me! It's not necessarily in the "Homemade Day by Day" category but one of the purposes of this blog was to eliminate the unnecessary ingredients, cut costs, AND push me to try new things. I'd have to say even-though freezer meals aren't as "risky" as some of my health and beauty items, they for sure fit every other reason why I started this blog!

The plan in a nut shell - 5 families, 10 meals each = $80 for a family of 4

Italian Beef
Meatballs and Marinara
Sloppy Joe's
Grilled Meatloaf
Upside Down Pizza
Chili
Chicken Fajitas
Honey Mustard Chicken
Chicken and Sausage Kabobs
Loaded Potato Soup
Chocolate Chip Cookies
Pizza Dough - still coming :)

Here's the link for the PDF version of the plans, it includes all the meals, recipes, and directions.

The plan will be to add an update and post each time we enjoy one of these meals from the freezer!