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Monday, April 24, 2017

Boneless Pork Roast with potatoes and carrots

Made this for dinner one Sunday night.  I have so much food in the freezer I could eat for a year and never go to the store.  I believe I got this habit from my MOM, she did the same thing and I can remember as a kids I would always ask her ..."gee Mom why do you have so much food??  Her reply was always the same, ya never know when you won't be able to go food shopping and what if company dropped in, you'd always have food to make".  I would say now, pure logic.

This meal goes together quickly and not much fuss.  Make the marinate.
put meat (that has salt and pepper both sides) in a plastic bag, pour the marinate over pork and refrigerate about an hour or you could do over night if you have the time and have planned ahead.  Cook your potatoes and carrots for about 12 minutes, drain and set aside.

put dry spices, garlic, lemon juice , zest, olive oil s & P in a blender or magic bullet and blend til you get a nice smooth texture.

3 lbs boness pork loin
5-6 russet potatoes
4 large carrots
6-7 cloves garlic
zest of 1 lemon
juice from lemon
2 heaping TBL oregano
1/4 tsp thyme
1/3 cup olive oil
salt and pepper.

Remove meat from bag, put in roasting pan and bake at 350°  for about an hour.  Add the potatoes and carrots after that hour and cook for another 45 minutes or so, until veggies are tender and meat is 145° internal temp.  Use a meat thermometer to always make sure you meats are cook properly.  I use the one with the probe and little counter thing that goes off when the meat is ready.  Let it rest at least 20 minutes, carve and serve.  You could make a pan gravy if you wanted from the drippings.  I put the information for that below.

**Pan gravy**  Use the dripping from roast and add a little water, stir then add some chicken stock or more water .  Make a slurry of corn starch or flour using water and dry mix.  Add to pan dripping and cook until it thickens.  Add salt and pepper to taste.  Serve over meat is desire.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things You L♥ve.


Monday, April 17, 2017

Chocolate Banana bread

2 medium bananas (about 1 cup), over-ripe
6 oz (3/4 cup) plain 2% Greek yogurt OR Applesauce OR Sour Cream
1 large egg
1/4 cup canola oil
1/4 cup whole milk
1 tsp pure vanilla extract
2/3 cup granulated sugar
1 Tbsp (packed) light brown sugar
2 Tbsp natural unsweetened cocoa powder
1/2 tsp sea salt
1-1/4 tsp baking soda
1-2/3 cups all-purpose flour
optional: 1/4 cup semisweet or bittersweet chocolate, chopped and chopped walnuts

  1. Preheat the oven to 375° ­. Lightly grease a 9x5 loaf pan. Set aside.
  2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
  3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
  4. Fill loaf pan *these could be made as muffins too**.
  5. Bake for 16-19 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature

Monday, April 10, 2017

Potato Wedges- Super Easy

These are super easy to make and are a great side dish with any meal.  Give them a try.

  • 3 large russet potatoes
  • 2 tbsp olive oil
  • 1 cup shredded cheddar cheese
  • ½ cup bacon bits (or cooked & roughly chopped bacon)
  • ¼ cup chives
  • salt/pepper to taste

  1. Wash potatoes & cut each into 4 wedges
  2. Cut out most of the inner part of the potato
  3. Place potatoes in a shallow microwave safe dish & microwave uncovered 10 minutes (or until tender)
  4. Remove & brush both sides of each wedge with olive oil & place on a baking sheet
  5. Sprinkle with salt & pepper & top with cheese, bacon & chives
  6. Broil in oven approx 5 minutes or until cheese is melted

Tuesday, April 4, 2017

Pecan coconut banana bread

This bread is really yummy.  The coconut and pecans are a great addition to the slight banana taste.  Give it a try.  Goes together fairly quickly and makes a nice loaf.  Bet they would be great as muffins also.  Maybe next time. 


1/2 cup half n half with 1 tsp cider vinegar or ½ cup vanilla yogurt (I used the 1/2 n1/2)
1 egg
3 medium bananas, mashed (about 1⅓ cups)
3 tablespoons vegetable oil
1⅓ cup flour
½ cup sugar
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
½ cup shredded coconut
Streusel Topping
3 tablespoons flour
3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons coconut
2 tablespoons pecans

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

In a large bowl combine flour, sugar, baking soda, salt, pecans and coconut.
In a separate bowl, combine yogurt, egg, oil and bananas. Add to flour mixture and stir just until moistened. Do not over mix. Pour into prepared pan.
Combine topping ingredients until crumbly and sprinkle over batter.
Bake 55-65 minutes or until a toothpick comes out clean.

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO ALL the thngs You L♥ve.

Monday, April 3, 2017

Pecan Pie Cookies

A co worker posted these on FB back in October and I asked if this was a hint that she wanted me to make them for work.  Her reply "hell yes".  I am not a fan of pecan pie because I think it's way to sweet but there were good.  Maybe because it's just a bite or two.  I doubled the recipe because it said it only made 12 cookies, well that would never be enough for the crew at work, they've been know to eat 4 dozen.  :)

1 prepared single pie crust (homemade or purchased, I used Pillsbury) 
2 tablespoons butter, melted 
½ cup pecans, chopped 
⅓ cup packed brown sugar 
¼ cup corn syrup 
2 eggs 
⅛ teaspoon salt 
Optional ¼ cup semi sweet or milk chocolate chip for decorating 

Instructions 1. Preheat oven to 400 degrees. 2. Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stove top over medium­low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside. 3. Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about ⅛­1/4" up on the edges. 4. Spoon 1 tablespoon of the pecan mixture into each circle. 5. Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. 6. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, March 27, 2017

Crockpot Asian Short Ribs

  • I made this a while back on a snowy Kansas Day.  I made fried rice to go along with it and some plain white rice.  It's a quick tasty meal.  The ribs literally fall off the bone.  I'm not a big fan of short ribs because there isn't much to eat on them but this is a good way to make them without much effort.  Hope you give them a try.

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup beef broth
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper flakes, optional
  • 5 pound bone-in beef short ribs, cut crosswise into 2″ pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped green onions
  • 1 teaspoon sesame seeds


  1. In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
  2. Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
  4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  5. Serve immediately, garnished with green onion and sesame seeds, if desired.

Thanks for stopping by, have a wonderful week and Always Remember to find the Time to Do ALL the things YOU L♥ve.

Monday, March 20, 2017

Ginger Cookies

Yet another goodie for work.  I was going to make a pumpkin swirl muffin but didn't have the ambition so decided on these.  I had just made three trays of stuffed shells and Manicotto for a birthday dinner so was kind of tired.  I thought if I made these then I could just bake them the next day.
The stuffed shells and Manicotti are in another post here and here.

2¼ cups flour 
2 teaspoons ground ginger
 1 teaspoon baking soda 
1 teaspoon cinnamon 
½ teaspoon ground cloves
 ¼ teaspoon salt 
1/4 cup butter, softened 
1/2 cup coconut oil
1 cup white sugar 
1 egg 
1 tablespoon orange juice *I substuted pumpkin puree*
¼ cup molasses
 ¼ cup sugar (to roll cookies)

Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt) 
Cream the butter and 1 cup sugar. Add the egg and beat until fully incorporated. Add the orange juice and molasses (I use light molasses) until combined. 
Add in the dry ingredients in small batches until just combined. 
Refrigerate for 2-3 hours, if you can't at least put it in the freezer for a half an hour. 
Preheat the oven to 350 degrees. In about 2 tablespoon balls, roll into the sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened. Bake for 9-11 minutes.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do All the Things You L♥ve.

Monday, March 13, 2017

Bourbon Maple Pecans and Walnuts

This is a variation of something I saw on Pinterest.  The gal had made hers with Pistachios but as you can see I decided on walnuts and Pecans.  I made these as a filler for the Christmas Goodies I give to my co workers.  I'll post one of the containers at a later date to show you all what was in there.

8 oz walnuts and pecans
1 1/2 TBL bourbon
2 TBL maple syrup
1 tsp dark brown sugar (you can add a bit more if you want them sweeter)
3/4 to 1 tsp salt

mix ingredients and toss nuts spread on a parchment lined cookie sheet in a single layer and bake at 250 for 15 minutes.  They can be sticky because of the maple syrup so be sure they don't touch while cooking.  Cool and serve.

Thanks for stopping by, have a great week and Always Remember to Find the time To Do ALL the things You L♥ve,

Monday, March 6, 2017

Fruit and Nut Chocolate Bark

I made this back in December, it was some of the goodies for the holidays.  It's a quick easy item to make.  give it a try.

1 1/2 cups dark chocolate chips 
1 1/2 cups white chocolate chips 
3/4 cup roughly chopped nuts, I used pecans and walnuts 
1/2 cup chopped dried fruit, I used apricots and cranberries golden raisins

Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula. 

Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy! 

Thanks for stopping by and Always Remember to Find the Time to do ALL the Things You L♥ve,

Monday, February 27, 2017

Peanut Brittle (microwave)

This is a very simple, quick candy to make so please give it a try.  I always make this at Christmas Time and it's always a big hit.

1/2 cup light corn syrup
1 cup white sugar
1 1/2 cups spanish peanuts
1 tsp vanilla
1 TBL butter
1 tsp baking soda
cooking spray and wax paper

Line a large rimmed cookie sheet with wax paper and spray with cooking spray.  Spray a wood spoon too (makes for easy clean up).  Set aside
In a Large glass bowl mix corn syrup and sugar and microwave on high for 5 minutes.  Remove and stir in peanuts and butter, return to microwave and cook for another 4 minutes.  Remove and add vanilla and baking soda (careful it might bubble up)  BE VERY CAREFUL BECAUSE THE BOWL IS EXTREMELY HOT!!   Spread onto baking sheet and let cool.  Break into pieces when cool, enjoy and store in sealed container for up to about a week.

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the thing You L♥ve.

Monday, February 20, 2017

Dark Choclate Caramel and Pretzel Bark

  • I made this back in December as part of my goodies I give to friends.  It's really tasty and will satisfy a quick chocolate craving.  Has just enough satlyness to it too.  

  • 24 salted pretzels
  • 24 caramels, unwrapped
  • 14 oz dark chocolate bar, chopped and divided ( I would recommend a great-quality eating chocolate like Lindt or Ghirardelli)
  • 6 Tbsp coconut milk or heavy cream

  1. Prepare a baking sheet by lining it with wax paper.
  2. Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
  3. Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
  4. Spread the melted chocolate in a ¼-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
  5. Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
  6. Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, February 13, 2017

Apple Pecan Spice Cake

I made this back in December, as usual for work.  I had some apples that I needed to use to went searching.  I found this recipe and it looked and sounded very yummy.  I made a few changes which I will note in red in the directions.  Please read it first then proceed with the rest of the recipe.

without the cream cheese icing

3 cups Granny Smith Apples, chopped into small pieces (see below)
1 1/2 cups sugar
½ cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon salt
½ cup milk
1 cup pecans roughly chopped
Brown Sugar Cream Cheese Frosting:
1 (8 oz) package cream cheese frosting, room temperature
¼ cup butter, softened
2 teaspoon vanilla
1 cup golden brown sugar
  1. Preheat oven to 350 degrees and grease and flour a 9x13 inch baking pan. Set aside.
  2. Peel and slice apples, place in a skillet with butter and sugar.  Add some cinnamon, about 2 Tbl and 1/4 cup brown sugar.  Cook until you have a mixture that looks syrupy.  Cool then chop the apples for the batter.
  3. In a large mixing bowl, combine apples and sugar. Stir in oil, eggs, and vanilla.
  4. In another mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Add chopped pecans.
  5. Pour into prepared 9x13 inch pan. Bake for 30-40 minutes or until toothpick comes out clean. Let cool completely.
  6. To make the frosting: Beat the cream cheese until smooth. Add butter and continue to beat until smooth scraping down sides when needed. Add vanilla and brown sugar. Beat for 5 minutes until it is light and fluffy and the sugar has dissolved. Spread evenly on top of the cake. Refrigerate after frosting.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, February 6, 2017

Cranberry Orange Short Bread Cookie

I made these cookies to have after Thanksgiving dinner but instead we had so much dessert I saved them and then baked them on Sunday and took them to work.  I will probably made this cookie during the Christmas Holiday's.  It's an easy recipe to put together and yields a wonderful cookie.  Give them a try.

 2½ dozen cookies
½ cup dried cranberries (Craisins)
¾ cups sugar, divided
2½ cups all purpose flour - spooned and leveled, not scooped
1 cup butter, cubed (and cold)
1 tsp almond extract
zest of 1 orange
1 to 2 tbsp of fresh orange juice (otional)
additional sugar to coat cookies before baking if desired

  • Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
  3. Combine flour and remaining sugar in a large bowl.
  4. Use a pastry cutter to cut in butter. You want very fine crumbs.
  5. Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
  6. Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
  7. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
  8. Preheat oven to 325F.
  9. Cut slices of cookie dough about ¼ inch thick.
  10. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
  11. Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake.   Usually they take about 12 minutes, depends on your oven.
  12. Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
  13. Store in airtight container for 3 days or freeze for up to 3 months.

thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Monday, January 30, 2017

pineapple banana bundt cake

I made this into a bundt cake instead of a loaf.  Was really good and a big hit.  I had some pineapple that
I needed to use and it was time to make my Monday work treat.  This was a recipe for 2 loaf bread but as you can see I went the cake route.
The bananas, buttermilk, and coconut oil help the cake stay fluffy, springy-soft, tender, and ridiculously moist. The pineapple dominates the flavor profile and this is more pineapple-banana than banana-pineapple bread.The coconut oil is hardly detectable, perfect for those who don't love coconut. The ingredients are whisked together in minutes without needing a mixer and in just one bowl. The recipe makes two medium-small loaves, perfect for gifting or freezing.  This was a work treat..oh imagine that!!!!


2 large eggs
1/2 cup coconut oil, melted (canola or vegetable oil, or browned or melted butter may be substituted)
1/3 cup buttermilk (1/4 cup Greek yogurt or sour cream may be substituted)
1 1/4 cups granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg, optional but recommended
pinch salt, optional and to taste
1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
1 cup pineapple, diced (I used frozen; mango, peaches, nectarines, strawberries or blueberries may be substituted)


  1. Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside. (I have not tried it but I suspect you could bake as muffins, mini loaves, or in a Bundt pan, adjusting baking times accordingly).
  2. In a large bowl combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, optional salt, and stir to just incorporate; don't overmix because the gluten will overdevelop and bread will be tougher. Stir in bananas. Stir in pineapple (if using frozen, just add it frozen, no need to thaw it first. If using fresh or canned, make sure it's well-drained or it could water-down the batter).
  3. Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking, or tent the pan with foil; although I don't suspect this will be an issue. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperature (I wrap my fully cooled bread in Clingwrap, then I place it in a gallon-sized Ziplock). Second loaf may be frozen for up to 3 months. Optionally serve with Browned Butter Vanilla Glaze or Make Pineapple Butter rather than Strawberry Butter.
thanks for stopping by, have a great week and Always Remember to Find the Time to Do All the Things You L♥ve.

Monday, January 16, 2017

oatmeal cranberry cookie

Just another work treat, they seem to really like having cookies to munch on so I'm always on a search for something new.  Of course the old stand by's they love too!  This is a simple cookie to make and you could say it's healthy...well come one it's got oats in it!  :)

  • ¼ cup unsalted butter
  • 6 tablespoons neutral flavored oil (canola, melted coconut, etc.)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup plus 2 tablespoons brown sugar
  • 1 large egg
  • 2 cups old fashioned oats + ¼ cup hot water
  • 1 cup all purpose flour
  • 1 tablespoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup each: dried cranberries, chopped pecans, chocolate chips
  • **you can make these with walnuts and dried cherries**

Preheat the oven to 350.
In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).
Refrigerate dough for at least 10 minutes.
Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.
Let the cookies cool fully before removing them from the baking sheet

**do not skip step of letting oatmeal set or you could have very flat cookies**
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to do ALL the things YOU L♥ve.

Monday, January 9, 2017

Potato Lasagna

Someone posted this on FB and to me it looked so yummy and easy, so of course I had to make it.  It's so simple and yet so delicious.  The only thing I changed *seems I never really follow a recipe to a T have to always change something* with that said I added steamed aldente broccoli.  Need a vegetable in the dish.

Potato Lasagna
Serves 4-5

5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8-10 slices ham
7-8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

Preheat oven to 350°F / 180°C.
Slice the peeled potatoes into ½ centimeter slices.
Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
Follow with another layer of potatoes, then the remaining ham and sliced cheese.
Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
Bake for about 40 minutes, until the cheese is a deep golden brown.
Cool slightly, slice, then serve!

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Sunday, January 8, 2017

2 Cards

Been working on Christmas and Birthday cards.  I've been using my eclipse the past couple of
days trying to find some good fonts to make card front titles.  I found this font "back to black" on Dafont web site, almost all of their fonts are free and there are sooooooooooooo many to choose from.  The little trees in the "christmas Cheer" is from the font "christmas Time"

The Christmas card is very plain, I just wanted to get it on something so I could tell if I wanted to make more.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, January 2, 2017

Challah *quick*

A friend posted this on FB and I thought I'd see if it really is quick...Yup sure is and so simple.  Made in a big so there's no mess to clean up  How great is that and the added bonus is that it tastes as good as it looks.
Give it a try you won't be sorry.

INGREDIENTS (1 challah)
1 tbsp. yeast
1 cup warm water
3 tbsp. sugar
1/2 tbsp. salt
1/3 cup canola oil
3 cups all-purpose flour + 1/4 cup
1 egg for basting (optional for vegan challah, substitute olive oil)
Sesame seeds for topping
1. In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.
2. Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah!
3. Place the bag in a bowl of warm water for 30 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA.
4. Add the 1/4 cup flour and give the bag another shake.
5. Leave the bag for 1 hour to rise. This step can vary depending on the temperature in your house, so let the dough rise until it looks kneaded. It should still be a wet dough. You can flip the bag over every 20 mins to help it along.
6. Preheat oven to 300F/150C
7. On a floured surface, separate the dough and stretch out 3 strands. Braid.
8. Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil). Leave to rise for 15 mins (optional but recommended).
9.  Bake on a non stick tray for 40 mins or until golden on top.
I served this with the stuffed shells which will be coming soon.
Thanks for stopping by, have a great week and Always Remember to Find the time to Do ALL the things YOU L♥ve/
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