kicking off december right

My dear husband is from Denmark where they have the most delicious holiday desserts. My favorite is Æbleskivers- they are a round pancake like dessert, but so much fluffier and so much more delicious. I have been craving them for a few days and then December first hit and it just felt right.

We don't have a special recipe, the one from Allrecipes.com does just fine. You will need a special pan, ours is cast iron and was given to us by Michael's mother. I have heard good things about this pan from Williams-Sonoma.

Just follow the recipe. The trick to baking them is turning them slowly while in the pan. It's a little tricky to explain... but that is what YouTube is for! Check out this video and go to the 3 minute mark. You use wooden skewers and turn them in order to get that spherical shape. You will be an expert. I also did something a little crazy this time... I filled them with nutella. Just dump a dollap of that rich hazelnut goodness in the middle mid turn and continue on your merry way.

Then dip in jam and powered sugar and you will basically be danish yourself. Vikings unite!

the ultimate cinnamon roll recipe

I posted this photo on my instagram yesterday and got a couple of requests for the recipe. I am happy to share, but not without telling you how this "ultimate cinnamon roll" recipe came to be.

My Aunt Lusia is a pretty neat lady. She is an author, avid blogger, and amazing cook- all while wrangling 6 adorable kids. About a year ago she embarked on The Great Cinnamon roll project. Normal people just google until they find one recipe deemed the "best" and leave it at that, but not Lusia. Instead she single handedly baked her way through about 10+ recipes landing on what she deemed to be the best cinnamon rolls ever. Even tweaking the recipe and using tips along the way to create the perfect mix of sweetness and fluffiness.

So you have it on good authority that this recipe is most excellent. I have tried a couple of other ones and none even come close. So  click here for the Ultimate Cinnamon Roll Recipe (pictured above) and click here to read through all of her cinnamon roll adventures.

Let me know if you make some. I would love to see how they turn out, and I am sure Lusia would too.

Happy Sunday!

banana muffins

we love muffins in this house. we make them on sunday and then eat them for breakfast throughout the week. that is, if michael doesn't eat them all first. i made these ones on sunday and they were super tasty. the only modifications that i made to this banana muffin recipe were that i added 2 teaspoons of cinnamon and some brown sugar on top to give it a nice glazed crunch.

yum!

maple cream cinnamon rolls

As you may have read on last week's journal entry post, "chef" is still one of my dream jobs. Thus, I decided to perfect my cinnamon rolls, experimenting with different recipes and pans. I'm quite pleased with this one, even if the finished product isn't the most photogenic...

The recipe is easy enough to do in one afternoon, and it only makes one 9x13 pan. Perfect. (These photos are deceiving...one 9x13 cooks them better than two 8x8 pans.)

I first tried The Pioneer Woman's famous cinnamon rolls, but I preferred the Everyday Cinnamon Roll recipe on Our Best Bites. There were a few things I tweaked, so my adapted recipe follows. It's kind of a hybrid between the two.

Dough

1 c milk

4 T butter

3 - 3 1/2 c flour

2 1/4 tsp yeast (I just use a normal yeast, but the Everyday Cinnamon Roll recipe calls for rapid rise. I imagine either is fine.)

1/4 c white sugar

1/2 tsp salt

1 egg

Filling

3/4 c brown sugar

1 T cinnamon

1/4 c melted butter

raisins or chocolate chips, optional

Maple Cream Cheese Icing

(I estimate every time, so these are approximations)

1 c powdered sugar

2-5 T milk

2 T soft butter

4 oz soft cream cheese

1/2 tsp maple extract

Just whip it all together with a hand mixer, adding in more or less of things to make it as thin and maple-flavored as you want.

Place 3/4 c milk plus the butter in the microwave for 1 minute and 30 seconds until the butter is mostly melted. Stir in the last 1/4 c milk to cool the mixture off and set it aside.

In a large mixing bowl (a mixer is fine too, I just don't have one), whisk together 2 c flour, yeast, white sugar, and salt. When milk mixture is cooled off to warm, add it to the flour mixture along with the egg while stirring. Beat only until combined, about 1 minute. Add remaining flour, but ONLY until dough barely leaves the sides. You want it to be very soft and pretty sticky. Knead for 5 minutes. Let the dough rest for at least 10 minutes. Put it in the fridge if you're going to leave it for longer.

On a floured surface, roll dough into a rectangle about 12x14 inches. Spread the butter all over the dough. Mix together the brown sugar and cinnamon, then sprinkle across the dough. Add raisins or chocolate chips if you'd like. Take one of the long edges and roll it tightly. Pinch the edges closed. Score the roll into 12 pieces, then use a long piece of floss to cut it cleanly. Have you ever used this trick? Slide the floss underneath, then pull the ends up and cross them to slice the dough. Place them in a buttered 9x13 pan--that's important! Mine have turned out best when I use that pan. And be sure to use butter to grease the pan. The bottoms come out soft and delicious with butter and crispy with a spray. Put a towel over the pan and let them rise for at least 30 minutes in a warm place. I like to preheat the oven for a minute or two until it's warm and put the pan in there.

When the rolls have risen up nice and plump, bake them for 15-20 minutes in a 350 degree oven until light golden brown. Spread with the maple cream icing when you take them out.

xo 

Jane

sunday breakfast

sunday morning breakfast have become a tradition in our house. i first talked about it here. when church is at 1pm what excuse do you have? the thing about this breakfast is that we rarely plan it ahead of time. we just wake up sunday and throw together whatever we have in the kitchen. we haven't been shopping in a while so today it was german pancakes because all you need for these bad boys is eggs, flour, sugar, and milk.  and of course powdered sugar & butter. 

we used this recipe minus that fancy syrup and it was super delicious. 

happy sunday!

-har.

blueberry muffins on a sunday morning

michael and i have started this new tradition that we absolutely love. every sunday morning we make ourselves a delicious breakfast. whether it is pancakes, eggs, muffins or french toast we make sure that we start our sundays off the best way possible. since we don't have church until 1pm it often turns into a brunch-- which we also love. sleeping in + breakfast is a winning combination. 

here is the recipe that i used for the muffins. do you have any sunday traditions?

xoxo.

harley 

fiesta bean salsa

while i was home for christmas my mom made this dip a million times and every single time my family would eat the entire bowl in a matter of minutes. it is one of those guilt free foods... as long as you forget the tortilla chip you are using to carry it to your mouth. enjoy! 

1 can fiesta corn (drained)

1 can black beans (drained)

2-3 tomatoes, diced

2 avocados, diced, 

1/3 bunch cilantro

6 green onions

1 pkg. Good Seasons Italian Seasoning mix (make the salad dressing)

Combine all ingredients, adding avocados right before serving. 

easy easy easy. and it is so pretty. 

-har.

apple jam & button shortbread cookies --

Happy Christmas Eve! Jane and I hope that you are spending the holidays cozying up with your families. I have made the trek back to Oregon and Jane has been driving across the entire country- from DC to Idaho!- in order to get home in time for Christmas. We hope your travels have gone well and if you still have some traveling to do, be safe!

Today we would like to share a couple fun family food crafts that can be done as gifts or as treats for the family. These come from our new blog friend Remy (doesn't she has the most adorable penmanship?). Have a very Merry Christmas Eve and Enjoy!

***

1. Apple Jam

I found the recipe in this book by the lovely Lotta Jansdotter.

This tart, chunky and delicious marmalade is so easy to make! Any apples can be used. (I used Pink Lady Apples.)

2 lbs apples, peeled, cored, and diced
zest and juice of 1 lemon
1 cup of water
6 cups of sugar

In a large saucepan, combine the apples, lemon zest, and water. Bring to a boil over medium-high heat, then reduce the heat to a simmer, cover, and cook for 15 minutes, or until the apples are tender. Stir in the sugar and lemon juice. Increase the heat to medium and cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to a simmer and cook, stirring constantly, for 5 minutes, Skim off any foam from the surface. Remove from the heat and let cool slightly. Serve warm. To store, ladle in sterilized jars, seal , and refrigerate.

I used left over fabrics my mom had at home and picked a country-christmas color scheme to cover the lids with a yellow ribbon. Use pinking shears to cut, then handmade tags were tied on. Ta-da! Gifts will be shared at Christmas! Perfect on waffles, toast or pancakes.

2. Rosemary Shortbread Cookie Buttons

I found the inspiration for these cookies in Country Living Magazine, but used the Rosemary Shortbread recipe from Family Circle Magazine (see recipe after the page break).

A 3" round cookie cutter was used. To make the cookies resemble a button, the blunt side of a 2 3/4 " round cookie cutter was used to indent a circle on the cookie's surface. Then, using a straw, 2 holes were poked in the center of each cookie. To package, a ribbon was strung through each cookie (6 per box). Boxes were purchased from Michael's craft store and I painted a snowflake on them.

Hope you like these holiday treats!
-Remy.

easiest bread in the world

I pinned this bread awhile ago and then I decided to take the plunge and make it. Making my own bread was on my 23 before 24 list. Now I make and eat it all the time. It is excellent on its own, with butter and honey, used for sandwiches, basically everything.  If you make the dough today you can eat it for Thanksgiving tomorrow!

Recipe c/o Simply So Good

Ingredients:

3 cups of flour

1 3/4 teaspoon salt

1/2 teaspoon yeast

1 1/2 cups of water 

In a large mixing bowl add 3 cups white unbleached flour. (I have used bleached and unbleached-- both worth great)

To the flour add 1 3/4 teaspoon salt and 1/2 teaspoon yeast.

Whisk the flour, salt and yeast together.

Add 1 1/2 cups water.

Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top.  DO NOT REFRIGERATE.  This is not optional.  It takes that much time to proof the dough.  The reason why you need a large bowl, is because the dough will start to rise.

 Preheat your oven to 450 degrees.  As soon as it has heated to 450 degrees place your pot with the lid in the oven and pre-heat the pot for 30 minutes. (I bought this pot from Target and it works amazingly well. It was so cheap compared to the fancy Le Creuset ones.)

Right after you put the pan in the oven to preheat, dump the dough out onto a HEAVILY floured surface. After you dump the dough on to a floured surface shape it into a round ball.   This will rest for 30 minutes while the pan is heating.After you shape the dough cover it with the plastic wrap that was over the bowl.

Remove the pot from the oven and carefully pick up the ball of dough and drop it into the pot.  You may want to flour your hands, because the dough is going to stick like crazy.  Remember the pan is now 450 degrees hot!  Be careful.  Put the lid on the pot and return it to the oven for 30 minutes.

Remove the lid from the pot and continue to bake for another 15 minutes.

Remove from the oven and carefully remove bread from the pot.  Remember the pot is HOT. Place the bread on a cooling rack until completely cooled.

And that is it! Now you have some glorious wonderful homemade bread. Let me know if you try it! 

crisp gnocchi pesto with tomatoes and goat cheese

When Harley and I were in Italy a few years ago, I was introduced to gnocchi. I've never had it quite the same since then (I mean, you can't compete with real Italian pasta), but this is a fabulous stand-in. Also, goat cheese was not something I had ever really eaten before moving to Virginia, but my aunt cooks with it weekly. It's definitely growing on me.  ------ Crisp Gnocchi Pesto with Tomatoes and Goat Cheese From Rachael Ray 4 cups baby spinach, loosely packed 1/3 cup slivered almonds or pine nuts 1 clove garlic 1/2 lemon, juiced 1/3 cup (we use a little less--maybe 1/4 cup) plus 1 1/2 tbsp olive oil 1/2 cup parmesan cheese salt and pepper 1 package (16 oz.) gnocchi 1/2 pint grape tomatoes, halved 1 package (3.5 oz.) goat cheese, crumbled 1. Use a food processor (blender will also work) to puree the spinach, nuts, garlic and lemon juice. With the machine running, gradually pour in 1/3 cup oil until smooth. Pulse in 1/2 cup parmesan. Season with salt and pepper. Taste and add more lemon juice if you want.  2. In a large skillet, heat the remaining 1 1/2 tbsp oil over medium high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, 3-4 minutes. Turn and cook, tossing occasionally, until golden all over, about 2 minutes. Remove from heat and stir in pesto mixture and tomatoes. Top with crumbled goat cheese.

the quest for the perfect pumpkin chocolate chip cookie

Once upon a time when I was a sophomore in college I tried my first pumpkin chocolate chip cookie. They came from a friend of a friend and they were to die for. I ate the entire plate by myself. I tracked down the person that made them and demanded the recipe! It took some persuading, but she finally shared it with me. Years later I have lost the recipe and I am completely devastated. I am not sure if I built up those cookies in my mind or if they really were the best, but regardless my quest begins to find them once again.

Do you have a favorite pumpkin chocolate chip recipe? Please share in the comments below!

Attempt number 1:

Recipe found here.

These are not them, but they were still yummy. This version is pretty easy to make. Mix the dry ingredients  Mix the butter and sugars together. Then mix all of the ingredients together. Overall the cookies were fluffy and delicious, but lacked that punch of flavor that I am really looking for when it comes to the overall pumpkin taste. Perhaps that is because they only required cinnamon and nutmeg. I even added extra cinnamon and it didn't quite do the trick. They also stayed a little bit too soft for my taste. However this is a great recipe for things that you already have on hand at home plus pumpkin. For me the recipe yielded about 2 1/2 dozen.

Recipe:
INGREDIENTS

- 2 1/2 c all purpose flour - 1 tsp baking powder - 1 tsp baking soda - 3/4 tsp salt - 1 tsp cinnamon - 1 pinch nutmeg - 1 c chocolate chips DIRECTIONS-  1.   Set oven for 350 degrees 2.   Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg in bowl. Set bowl aside. 3.   In new bowl mis butter with both sugars (brown and white) 4.   beat in egg, vanilla, and pumpkin puree to butter and sugar mix. 5.   slowly hand mix in bowl of dry ingredients. 6.   add in chocolate chips 7.   Place teaspoon size batter onto cookie sheet and back for 12-14 min. Printer version here.  WHAT I DID DIFFERENT Doubled the cinnamon and nutmeg called for.  Used mini chocolate chips instead of full sized.

- 1/2 c butter room temp - 1 c sugar - 1/2 c brown sugar, lightly packed - 1 egg - 1/2 tsp vanilla extract - 1 c pumpkin puree

the easiest apple pie in the world

If Harley and do it ANYONE can do it. Yes that is third person. It happens.

I feel that this recipe came to me through fate. Without it I would have most likely never made an apple pie in my whole life. And now it is coming to you the exact same way. Fate. Don't let anyone tell you that acquaintances aren't good for something. 

Sister Tingey’s Apple Pie

Crust:

1-½ cups flour

½ tsp. salt

2 Tbls. cold milk

2 Tbls. sugar

½ cup oil

Mix together with fork and hands and press into casserole dish

Filling:

4 cups sliced, peeled apples

½ cup sugar

1 tsp. nutmeg

1 tsp. cinnamon

1 Tbls. flour

Mix together with fork and add to the top of the crust

Topping:

½ cup flour

½ cup sugar

½ cup butter

Mix together with for and hands.  Put on top of filling.  Bake @ 350 degrees for 1 hour 45 minutes inside of a paper bag.

 

You would think that the paper bag would catch on fire, but it totally doesn't. Someone explain that one to me. I upped the topping to 3/4 of a cup for each ingredient just to give me more of that crunchy crumbly goodness. Please tell me how yours turns out! 

Cazookies

This is a favorite H&J tradition, and it's so delicious I have no shame in takings seconds. It's also nice because you can make just two or four and then store the leftover dough in the freezer until next time you want to make them, which will probably be the next day. Here is the recipe for the Cazookie (it's just the one on the back of the Nestle chocolate chips):

Ingredients
2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
1 c softened butter
3/4 c granulated sugar
3/4 c packed brown sugar
1 tsp vanilla extract
2 large eggs
2 c semi-sweet chocolate chips

Directions
Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Fill greased ramekins about 3/4" full, but not too full because the cookie will puff up. Cook time depends on the size of your ramekins, but I usually put them in for about 7 minutes and check them every 60 seconds or so after that. They're done when they are golden around the edges -- the middle will be gooey! Do not cook longer or they'll be hard as a rock, I promise.

Take them out of the oven and put a large scoop of good vanilla ice cream on top. It'll sizzle and melt and boil all around that cookie, and you'll want seconds before you even take your first bite.

Let us know how it goes!

cherry chocolate coconut granola

A few months ago I tried a cherry chocolate granola from Costco and loved it. Instead of paying $20 for a bag, my grandma and I made our own. I got the recipe from here. It's good for breakfast, midnight snack, and everything in between.

Cherry chocolate coconut granola
Ingredients
2 c shredded coconut (sweetened or not)
2/3 c walnuts, coarsely chopped
2/3 c almonds, coarsely chopped
6 c old fashioned rolled oats
6 tb canola oil
1 c honey
1/4 c ground flaxseed (optional)
1/2 tsp salt
2 c dried cherries
8 oz bittersweet chocolate, coarsely chopped (Low cacao % is the best! We used 60%.)

Directions
Preheat oven to 325 degrees. Line baking sheet with parchment paper. Place large skillet over medium heat and add coconut to pan in even layer. Cook, stirring frequently until lightly browned and toasted. Transfer to a bowl and wipe out the pan. Return pan to heat and add chopped walnuts and almonds. Cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in the oats and canola oil and continue cooking, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

Transfer the oat mixture to a large bowl and stir in the honey, ground flaxseed, cinnamon (she doesn't specify how much, so add to taste), and salt. Spread out on the prepared baking sheet in an even layer. Bake, stirring every few minutes, until granola is light golden brown, about 15-20 minutes. Stir in the toasted coconut and dried cherries. Let cool to room temperature before stirring in the chocolate. Store in an airtight container in the freezer (then it doesn't make your milk warm).

How to: Eat Oreos the Right Way

I learned this trick from a good friend in high school. First I looked at him weird, and then I realized how genius it was. You may agree.

{Step 1}

Squeeze the Oreo as you slide it onto a fork carefully.

{Step 2}

Submerge fully in a cup of milk. Depending on how soft you like your milky cookie, I'd leave it in there for 7-15 seconds. You'll have to experiment.

Enjoy a mess-free way to eat Oreos & milk!

I've been cooking.

Strawberry rhubarb pie. We love this at our house during the summer.

Red pepper basil pasta and garlic bread. Quite delicious.

These are from Becca {one of my favorite people in the world} and they're called presumption bars. Chocolate, oats, and peanut butter. Does it get more delicious?

xo

jane.

Deep Dish Cookie

They sure were pretty!

The recipe is on my "My Cookbook" pinboard on Pinterest. If you'd like to try them, look there.

The one change I'd make though, is that they definitely don't cook in 10 minutes.

Try 30-35.

Cake Pops

There was a dessert place in San Ignacio called Sweet Ting, and we spent way too much money there on weird flavors of cakes and cheesecakes...probably twice a week. Sadly, I couldn't manage to find one I liked. Leah looked me in the eye one hot and sweaty day outside of Sweet Ting and said, "Kayla, I think you just don't like cake."

And that was all I needed.

I now realize I simply don't like cake but I tried cake pops, and they are quite scrumptious. Here's my recipe!

Chocolate Truffle Cake Pops

Ingredients

1 boxed cake mix {as chocolatey as you can handle}

1 can of chocolate frosting {not whipped}

2 - 4 cups semi sweet chocolate chips, depending on if you want to use the whole cake or save half for later

toppings {chopped peanuts, sprinkles, peppermint chips, slivered almonds, cocoa dust}

Directions

1. Cook and cool the cake according to the directions on the box. Cover and freeze half the cake if you want a half batch.

2. Add 1/4 cup of frosting {for a half batch} into the cake and work it in with a fork. Add more frosting by the tablespoon, but only until the mixture begins sticking together. It isn't supposed to feel wet or really sticky.

3. Roll mixture into balls, each should be about a tablespoon. Place on a cookie sheet lined with wax paper.

4. Melt chocolate chips. Dip ends of lollipop sticks into melted chocolate and carefully stick one into each cake ball.

5. Freeze cake pops for at least one hour so the sticks will stay inside. The next part will work best if you take out only part of the cake pops at a time so they don't thaw before you dip them in chocolate.

6. Using a spoon, dip/coat each cake pop in the melted chocolate. You can leave them plain or add toppings. Put them back on the cookie sheet and let them set up completely {about 45 minutes - one hour} before eating.