Living Life To The Fullest
What You Need:
4 cups of oats
1 teaspoon of cinnamon
1 tablespoon of vanilla extract
A pinch of salt
1/3 cup of real maple syrup
1/4 cup of unsalted butter melted
Steps:
1. Line a cookie sheet with parchment paper. Add all the ingredients in a medium mixing bowl and mix well with hands.
2. Scatter uncooked granola on sheet and bake at 300 for 45 mins, mixing one or two times in between. Allow to cool for 15 to 20 minutes.
Sprinkle on ice cream, top with yogurt, or eat as is! Enjoy!
This pie crust is flaky and delicious! Perfect for all sorts of galette baking!
Servings: Makes 2 pie crusts
What You Need:
2 1/2 cups all purpose flour
1 cup (2 sticks) of unsalted cold butter chopped
1 teaspoon salt
1 teaspoon of sugar
1/2 cup of ice cold water
Steps:
1. Add the flour, salt, sugar, and butter into a medium/large bowl and mix until crumbly like texture (I like and prefer to use my hands). The other option is to use a food processor and pulse until butter is broken up and no more large chunks remain.
2, Next add the cold water to batter and combine together until one large dough ball.
3. Divide dough in half. Freeze one half for another time and place other dough ball in the fridge until ready to bake.
4. When ready to bake line a cookie sheet with parchment paper. Roll out dough into a circle but be sure to not make it too thin. Fill galette with filling and then fold the edges. Brush the edges with egg white. Bake at 375 for 40-45 minutes.
Enjoy!
That’s it! Now you can get creative with your fillings!
Apple Or Peach Filling Recommendation:
Slice 4 medium apples or peaches unpeeled or peeled and toss in a bowl with 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, and a pinch of salt. Once mixed well place filling in prepared dough, topping off the apples or peaches with 1 tablespoon of chopped butter.
These are delicious, you’ve been warned!
Makes 28- 30 donut bites
What You Need:
Start with 2 medium/large bowls and separate with wet ingredients and dry ingredients
Wet Ingredients:
3/4 cup of canned pure pumpkin
1 egg
1/3 cup unsalted butter
1/2 cup of milk
1 teaspoon of vanilla extract
Dry Ingredients:
1 3/4 cup of all purpose flour
2 teaspoons baking powder
1/2 teaspoon of salt
1/2 brown sugar
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon
Steps:
1. Mix together dry ingredients in one bowl and wet ingredients in another bowl. The mix wet ingredients with dry ingredients into one bowl.
2. Butter 2 mini muffin pans and scoop a tablespoon into each muffin cup.
3. Bake at 350 for 8 to 10 mins or until toothpick comes out clean. Oven time may vary.
4. While baking warm up 1 stick of butter in a small bowl until completely melted and mix together 2/3 cup of sugar with 1 tablespoon of cinnamon in another bowl.
5. Once the donut bites are done immediately toss in butter then sugar and cinnamon mixture one at a time. Serve immediately.
Enjoy!
*** You can also make ahead. Batter can be left in the fridge for up to 3 days! ***
Servings: 14-16 knots
What You Need For The Rolls:
3 1/2 cups of all purpose flour plus more for dusting
4 tablespoons of salted or unsalted butter at room temperature
1 cup of warm milk
3 large eggs
1/2 teaspoon of salt
2 tablespoons of light or dark brown sugar
1 packet of active dry yeast
What You Need For The Cinnamon Filling:
1 cup of brown sugar
1 tablespoon of cinnamon
6 tablespoons of butter softened
Or Substitute cinnamon filling for Nutella
Warning: using Nutella does get messy but trust me, it’s worth it.
Steps:
1. In a medium/large mixing bowl mix the 1 packet (2 1/4
teaspoons) active dry yeast with the warm milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy.
2. Add 3 ½ cups flour, salt, eggs,
and butter. Mix until the flour is completely
incorporated, adding a little extra flour if necessary. (I knead by hand for a good 10 mins and it works fine.)
3. Cover the bowl and let sit at room temperature
for 1 hour.
4. In the meantime prepare your filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.
5. Once dough is ready on a floured surface roll the dough out into a large rectangle, adding flour as needed. Spread the dough with 5 tablespoons softened butter and sprinkle with cinnamon sugar mixture.
6. Fold the dough in half. Cut into 12-14 strips. Twisting each strip into a loose imperfect knot. Placing each knot onto a cookie sheet pan lined with parchment paper.
7. Bake at 375 until a little golden on the top. Eat as is or with your favorite homemade icing.
Enjoy!
Servings: 12 to 15 crepes
What You Need:
A blender
1 cup of flour
2 eggs whisked
1 teaspoon of vanilla extract
2 1/2 tablespoons of white sugar
1/2 cup of water
3/4 cup of whole milk
3 tablespoons of melted unsalted butter plus extra for coating skillet
Steps:
1. Add the milk, eggs, water, vanilla extract, sugar, melted butter, and flour to the blender and blend for 10 seconds. (An extra pulse or 2 if there’s still a little flour stuck to the sides)
2. Set in refrigerator for 1 hour.
3. On a low medium heat, butter the pan and pour about 1/4 cup of batter onto the pan and swirl it to evenly coat the bottom. When the edges begin to curl flip it over and allow the other side to cook (about 10 seconds).
4. Fill with desires fillings, fold, and top with powdered sugar or whip cream.
Enjoy!
Spring time calls for lemon bars! The perfect tart, sweet treat to enjoy in some beautiful weather! This is also a great recipe to make with your little ones! Especially when pressing the dough!
Let’s get started!
What You Need:
For The Crust:
8 tablespoons of unsalted butter softened
1/2 cup of white sugar
2 cups of flour
A pinch of salt
For The Filling:
6 eggs
3 cups of white sugar
2 grated lemons for lemon zest
1 cup of fresh lemon juice
1 cup of flour
Powdered sugar for dusting
Steps:
Tip: place lemon bars in freezer for 30 mins and once removed will be easier to cut squares!
Servings: 2 large German Pancakes
What You Need:
4 eggs
1 tablespoon of sugar
1/2 teaspoon of salt
2/3 cups of flour sifted (I used a small strainer and it works just fine)
2/3 cup of milk
2 tablespoons of soft butter
2 tablespoons of powdered sugar and honey for drizzling (optional)
Would also be great with some fruit compote, maple syrup, or baked apples with cinnamon
Steps:
1. Heat oven to 400 and butter the cake pans well.
2. Best eggs well, and then add remaining ingredients.
3. Once mixed well pour evenly into the two cake pans.
4. Bake for 20 mins at 18 mins. Then open oven to release some heat and turn down to 350. Bake an additional 8 to 10 minutes or until golden brown.
Enjoy!
Servings: 20 to 24 muffins
Pan suggestion: original muffin pan size or mini muffin pan size with muffin liners
What You Need:
1 1/2 cup of oatmeal
1 cup of whole milk
1/2 -3/4 cup of brown sugar (light or brown)
1/2 cup of unsalted butter melted (1 stick)
1 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of cinnamon
2 eggs beaten
1/4 cup of flaxseed
1/2 cup of mini chocolate chips
Steps:
1. In a medium bowl add the oatmeal and milk. Mix together and allow to sit and absorb for 30 mins.
2. In a separate mixing bowl add your flour, baking soda, baking powder, salt, cinnamon, and flaxseed. (The dry ingredients)
3. Once the milk and oatmeal have sat for a bit, add the beaten eggs, melted butter, and brown sugar. Mix well. (The wet ingredients)
4. Add your dry ingredients with your wet ingredients, combining your two bowls. Once everything is mixed together, add your mini chocolate chips.
5. Pour evenly into mini muffin pans or regular size muffin pans. Bake at 350 for 8 – 15 mins.
Note: the mini muffins cook a lot quicker. I set the time for 8 mins. While the regular size muffins cook in about 15.
Makes 12 rolls
What You Need For The Dough
4 large egg yolks at room temperature
1 large whole egg at room temperature
1/4 or 1/2 cup of white sugar
8 tablespoons of melted unsalted butter plus additional for spreading on pans
3/4 cup of whole milk at room temperature
3 1/4 cups of all purpose flour, plus additional for dusting
1 package instant dry yeast ( 2 1/4 teaspoons )
1 1/4 teaspoons of salt
Cooking spray
Just a bit of heavy cream (optional)
What You Need For The Filling:
1 cup packed of light or dark brown sugar
1 tablespoon ground cinnamon
Pinch of salt
2 tablespoons of melted unsalted butter
What You Need For Icing:
8oz of softened cream cheese
3 tablespoons of heavy cream
1/4 cup of unsalted butter
1 1/2 cups of powdered sugar
1 teaspoon of vanilla extract
Steps:
Note: whatever is not eaten make sure to refrigerate. When ready to eat pull out and allow to sit for 1 to 2 hours until at room temperature.
Additional note: try using vanilla spice eggnog instead of heavy cream! It’s delish!
Enjoy!
What You Need:
7 cups of water
1 cup of white rice
1 teaspoon of cinnamon or 1 cinnamon stick
1 12oz can of evaporated milk
1 14oz can of sweetened condensed milk
1 cup of whole milk
1/2 of vanilla extract
Steps:
1. In a medium/large simmering pot bring the water, rice, and 1/2 teaspoon of cinnamon to a boil or the cinnamon stick. Boil for 18 minutes, uncovered.
2. Drain the liquid from rice and add the milks and vanilla extract to the pot. Keep the stove on a medium heat and mix for 20 mins consistently until thick and creamy.
3. Pour the rice pudding into a round 2 1/2 qt dish. Mix in the rest of the cinnamon (1/2 teaspoon) and continue to mix while still hot.
4. Serve right away warm or chill for 2 to 4 hours. Dash some more cinnamon on top for appeal. Enjoy!
The Wild Gems 