Monthly Archives: March 2016

Creme Filled Sponge Cakes

Creme Filled Sponge Cakes

These remind me of twinkies, two major difference are. #1 No added ingredients you can pronounce. #2 Actually sponge cake which makes these light and airy.

To bake these I used a small square mini loaf pan and to change it up a 2 1/2 inch muffin pan.  Be sure to only fill the tins 3/4 full.  These Creme Filled Sponge Cakes puff up and fill the tins.

We have wasted enough time.  Time to get baking.

3 eggs, 1/3 cup flour, 3/4 teaspoon baking powder, 1/8 teaspoon salt, 1 1/2 teaspoons vanilla, 1/4 cup sugar, 1/3 cup sugar, 3 Tablespoons melted butter.

Preheat oven to 375 degrees.  Grease your tins.

Separate eggs.  In small bow stir together flour, baking powder and salt.

In bowl with egg yolks add 1/2 teaspoon vanilla.  Mix on high 4 minutes until they are thick and lemon color.  Gradually add 1/4 cup sugar.  Beat until dissolved.

In large bowl place eggs whites.  Beat egg whites on medium until soft peaks form.  Gradually add 1/3 cup sugar, beating until stiff peaks form.  Gently fold about half of the beaten yolk mixture into stiff peaks.

Sprinkle the mixture with flour.  Fold in gently.  Drizzle with butter and fold in gently.

Spoon batter into prepared cups, filling each about 3/4 full.

Bake 9 to 11 minutes or until tops spring back when touched.  Cool in cups 5 minutes.  Transfer onto a wire rack.

Creme Filling

1  7 ounce jar marshmallow creme (on my blog there is a homemade marshmallow creme you can use, your choice.)  1/2 cup shortening, 1/8 teaspoon salt, 1/3 cup powdered sugar.  Milk added one tablespoon at a time.

Beat marshmallow creme, shortening and salt together.  Add powdered sugar and mix.  If your mixture is to thick add one tablespoon of milk at a time until you have a not to thick or thin filling.

Spoon filling into a decorating bag fitted with a small round tip.  Insert tip into bottom of each cake in three places and squeeze to fill.  If you don’t have decorating bag and tip, spoon mixture down the middle of each sponge square.  If making round spread the filling on like you would frosting.

Now sit back and watch the joy on your family and friends face when they bite into these Creme Filled Sponge Cakes.  ENJOY!

Oatmeal Honey Whole Wheat Bread Homemade

Oatmeal Honey Whole Wheat Bread Homemade

Looking for a delicious healthier loaf of bread. Oatmeal Honey Whole Wheat Bread homemade straight from your kitchen.  No strange ingredients.

We have the advantage of grinding our own homegrown wheat.  Please give up that horrible white store-bought bread and come over to whole wheat bread.

Ingredients:  1 cup water, 1 cup milk, 2 1/4 teaspoons yeast ( 1 package), 2 Tablespoons honey, 1 1/2 cups whole wheat flour, 2 cups all-purpose flour, 1 cup rolled oats, 1/2 stick butter melted, 1 Tablespoon salt

Pour milk and water into a microwave safe bowl.  Heat 50 seconds.  Pour into bowl of your stand mixer.  If you don’t own a stand mixer just place everything in a bowl and mix.

Add yeast and honey, let stand 10 minutes. Add your wheat and all-purpose flour, oats and salt. Using dough hooks (or your hands) knead on medium speed for 5 minutes or until dough is smooth and pliable.

Spray large bowl with oil.  Place dough in bowl and cover.  Let rise for 1 hour.

Grease 2 loaf pans with melted butter.  Turn oven on warm.  Turn off oven.  Put loaves in warm oven 45 minutes.

Leave loaves in oven and turn temperature up to 400 degrees.  Bake 40 minutes.

Let cool and ENJOY!  Naan Bread  Gluten Free Baking Master Mix  Master Mix for Crescent, Pan and Squash Rolls.


Popcorn Good/Bad

Popcorn Good/Bad
Popcorn Good/Bad

Relax with a good movie and a big bowl of popcorn.  Perfect way to spend the evening.  When prepared with the right ingredients, popcorn is a healthy, high fiber whole grain snack.  Here comes the BUT, some popcorn is loaded with saturated fat, trans fat, sugar and sodium.  Which puts it right up there with chips and candy.

Popcorn is a whole grain maize product and is grown just like corn on the cob.  Did you know that only popcorn kernels are able to pop?  Popcorn kernels contain a small amount of water and when heated the water expands, until the kernels explode and pop.  Popcorn is available as unpopped corn in bulk, microwaveable and pre-popped ready to eat.

Plain popcorn is low in calories and contains no saturated fat or soda.  This is the perfect kind of snack.  The microwave, ready to eat and movie theater popcorn are heavily processed and packed with added fat, saturated fat and salt.  Most of the popcorn eat today is either pre-popped or microwaveable.  Nobody wants to take the time to pop bulk popcorn which is healthier for everyone.

Check the package labels to find out what you are really eating and is it really worth the convince if your ingesting junk.   Processed popcorn can contribute a significant amount of sodium to your diet.  Heads up SEA SALT does not mean low sodium.

Popcorn is a high fiber, whole grain snack.  Fiber has a number of health benefits, including GI regularity and health, lower cardiovascular risk and decreased risk of diabetes.

When deciding on microwave or ready to eat popcorn choose the kind that contains no partially hydrogenated oil, less than 1.5 grams of saturated fat and no more than 300 milligrams of sodium per serving.

Unprocessed plain popcorn is naturally high in fiber and low in sodium and fat.  Popcorn can be a healthy snack if you choose unadorned air popped popcorn made using a hot air popper, which adds no fat or sodium.

Enjoy your popcorn!

Vanilla Wafers Homemade

Vanilla Waffers Homemade

Remake packaged snack favorites.  Great place to start is with Vanilla Wafers.  My family taste tests everything I make, they are very truthful and I mean very truthful.  This vanilla wafer cookie recipe passed with flying colors.  My hubby said I didn’t make a big enough batch, that is how good these are.

Stop purchasing those store bought tiny vanilla wafers that can be hard and tasteless.  Remember here is one more item you don’t have to add to your shopping cart.

Ingredients:  1/2 cup softened butter, 1/2 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 4 teaspoons vanilla, 1 1/2 cups flour

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

In a large bowl beat butter until creamy.  Add sugar, baking powder and salt.  Mix well.  Add egg and vanilla.  Beat in the flour.  Cover and chill dough until easy to handle.

Use one teaspoon of dough and shape into a ball.   Place 1 inch apart on cookie sheet.  Using a flour the bottom of a drinking glass.  Flatten into 1 1/2 inch rounds.

Bake 10 to 12 minutes or until edges are golden.  Cool on a cookie sheet.

4 DIY Salad Dressings

4 DIY Salad Dressings
4 DIY Salad Dressings

Skip the bottled store bought version and try these creamy homemade easy versions.  These salad dressings are made with real ingredients and add more flavor than the purchased bottle dressings you find in the store.  Plus one less item to put into your shopping cart.

We will be using mayonnaise.  On my blog you can find how to make your own mayonnaise  or just the store bought, your choice.

I store all my homemade dressing in a pint size mason jar.    These make great gifts!  Hint, Hint.

Here you will whip up Buttermilk Dressing, Creamy Garlic Dressing, Creamy Italian Dressing and Chimichurri Dressing.

Buttermilk Dressing:  3/4 cup buttermilk, 1/2 cup mayonnaise, 1 Tablespoon Italian parsley, 1 clove garlic, minced, 1/4 teaspoon onion powder, 1/4 teaspoon powdered mustard, 1/4 teaspoon black pepper

Stir together in a small bow all of the ingredients.  Cover and chill 30 minutes before serving.  Store in the refrigerator up to 1 week.

Creamy Garlic Dressing:  3/4 cup mayonnaise, 1/4 cup sour cream, 2 Teaspoons white wine vinegar, 3 cloves garlic minced, 1/2 teaspoon Italian seasoning, 1/4 teaspoon dry mustard, 1/8 teaspoon salt, 1 Tablespoon milk

Stir together all ingredients.  Serve immediately or store in the refrigerator up to 1 week.

Creamy Italian Dressing:  3/4 cup mayonnaise, 1/4 cup sour cream, 2 teaspoons white wine vinegar or white vinegar, 2 teaspoons Italian seasoning, 1 clove garlic minced, 1/4 teaspoon dry mustard, 1/8 salt, 1 tablespoon milk.

Stir all ingredients together, serve immediately or store up to 1 week in refrigerator.

Chimichurri Dressing:  3/4 cup mayonnaise, 1/3 cup Italian parsley, 1/4 cup plain greek yogurt, 1 tablespoon white vinegar, 3 cloves garlic minced, 1 teaspoon crushed red pepper, 1/8 teaspoon salt.

Stir everything together.  Serve immediately or store in the refrigerator up to 1 week.



Outdoor Spray Paint DIY

Outdoor Spray Paint DIY

Spray Paint

Spray Paint
Spray Paint

Playing outside is extremely important to most kids.  My grandsons were getting bored with sidewalk chalk.  Grandma to the rescue.  Outdoor spray paint, made with food coloring.  Cheap, easy, no mess fun.  I have made this many times.

If snow is still on the ground where you live, no problem.  This is fun to paint your snowman, snow fort etc.

Ingredients:  food coloring, baking soda, baking powder, hot water, spray bottle.

Mix 5 teaspoons baking soda and 5 teaspoons baking powder together.  This makes two spray bottles of spray paint.  Divide the mixture between the two bottles.  Pour half bottle of food coloring into bottles.  Fill with hot water.  Take a knife, stick the knife in the bottle to stir.

Head outside and have fun.  ENJOY!

Baguette Freshly Homemade DIY

Baguette Freshly Homemade DIY

The baguette was first made in Paris in the 1930’s.  White bread was becoming increasingly popular.  Producing a rustic, fresh baked baguette is an art form.

The small amount of yeast used, combining a long kneading and rising period all contribute to the flavor and texture of a baguette, with its thin crust and soft crumb.  Baguette means stick.  Tearing off a piece fresh and warm from the oven is heaven.

Ingredients:  5 cups white bread flour, 1 cup all purpose flour, 2 teaspoons salt, 1/2 ounce yeast, 2 1/4 cups lukewarm water

Sift flours and salt into a large bowl.  Add yeast to the water in another bowl, stir to dissolve.  Gradually beat in half the flour mixture to form a batter.  Cover with plastic wrap and leave at room temperature for about 3 hours or until triple in size and starts to collapse.

Add remaining flour a little at a time.  Stirring with your hand.  Turn out on to a lightly floured surface and knead for 10 minutes.

Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise for one hour.

Punch down the dough and turn out on to a floured surface.  Divide into three equal pieces.  Shape each into a ball and then into a rectangle measuring about 6 x 3.

Fold the bottom third up lengthways and the top third down and press down to make sure the pieces of dough are in contact.  Seal the edges.  Repeat for the two other dough pieces.

Stretch each piece of dough lengthways into a 14 inch long loaf.  Spray three baguette frames or if you don’t own baguette frames, Pleat a floured dishtowel on a baking sheet to make three moulds of the loaves.  Place the dough between the pleats of the towel to help hold their shape while rising.  Cover with lightly oiled plastic wrap.  Let rise in a warm place for 60 minutes.

Preheat oven to 450 degrees.  Roll the loaves on to a baking sheet spaced well apart if not using baguette frames.  Using a sharp knife slash the top of each loaf several times with long diagonal slits.

Spray inside of your oven with water and bake for 20 to 25 minutes or until golden brown.  Spray the oven two more times during the first 5 minutes of baking.

Let cool and ENJOY!

Easter Jars

Easter Jars

While I was out doing some shopping, I ran across some Easter Jars.  Yes that is how they were labeled.  The price was ridiculous.  My mind went how simple to make and give as gifts.

After purchasing some Easter candy, home I went to make these adorable Easter Jars.  Whole thing took about 10 minutes.

Here is what you need.  Quart wide mouth jar, Easter grass, jute or pretty ribbon, Candy to fill and display.

Wash jar.  Fill halfway with Easter grass, add Easter Candy.  Wrap with jute and make a bow.

I had everything to make these adorable Easter Jars except for the Candy.  Send one to school for that special teacher, drop one off at friends house there are so many ways to use these.  ENJOY!

Best Toffee Recipe

Best Toffee Recipe
Best Toffee Recipe

Making toffee was supposed to be difficult.  After all you really only find the good stuff in high-end expensive candy stores.  Not any more!  Save time and money-making your own.  Plus you know exactly what goes into making this decadent treat.  Forget buying expensive toffee.  Come along and I’ll show you how to make your very own anytime you want.

Ingredients:  1 cup butter (2 sticks), 1 cup sugar, 3 Tablespoons water, 3/4 cups chopped pecans or more, 2 cups chocolate chips.

Line a baking sheet with a lip with wax or parchment paper.

Using a heavy bottom medium pan, stir in butter, sugar and water.  Heat over medium heat.  Here is where taking your time comes into play.  Stir mixture so it doesn’t burn.  The mixture will turn into a dark brown syrup.  You don’t want it to thin or to thick.  This might take up to 10 minutes or so.

Pour mixture onto cookie sheet.  I pick the cookie sheet up and start tilting it this way and that so the mixture spreads.

Immediately spread the chocolate chips on top of the hot toffee.  Using an off set knife or butter knife spread the melting chocolate across the toffee.

Sprinkle the pecans on top of the warm chocolate.  Use as little or a lot.  Depends on who I am making the toffee for, I decide if I’m going to use more or less chopped pecans.  I personally like tons on my toffee.

Let cool and harden.  Peel off the wax or parchment paper.  Break or cut into pieces.


Whole Wheat Crackers/Plus 6 Different Flavors

Whole Wheat Crackers

So far we have made soda crackers, cheese crackers and graham crackers.  Today it will be all about the Whole Wheat Cracker.

Since we grow our own wheat and grinding my own wheat brings me happiness and joy.  I know strange things like this make me very happy.  Bringing fresh, wholesome, delicious food to the table is a goal of mine.  Plus not having to purchase great food to feed my family is savings in my pocket.

1 1/4 cups all purpose flour, 1 package yeast, 1/2 teaspoon salt, 1 cup warm water (120 to 130 degrees), 1 Tablespoon olive oil, 1 1/4 to 1 13/4 cups whole wheat flour, 2 Tablespoons olive oil, 1 teaspoon coarse salt, 1/2 teaspoon coarse or cracked black pepper.

Large bowl combine first three ingredients, add the warm water and vegetable oil.  Mix well.  Stir in as much of the whole wheat flour as you can.

Turn dough out onto a lightly floured surface.  Knead in enough of the remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic.  Divide dough in half.  Cover and let rest 10 minutes.

Preheat oven to 400 degrees.  Line two large baking sheets with parchment paper. On a lightly floured surface roll each portion of dough until 1/8 inch thick.   Brush wit olive oil.  Sprinkle with coarse salt and pepper (if desired).  Using a pizza cutter, cut each portion into 2 inch irregular shaped pieces.  Transfer to baking sheets.

Bake 15 minutes or until light brown and crisp, rotating baking sheets halfway through.  Cool on wire racks.  Store covered at room temperature up to 1 week.  Makes around 48 crackers.

Shake up the flavors:  Italian sprinkle dough with 1 Tablespoon grated parmesan cheese and 1 teaspoon Italian seasonings.

Rosemary Crackers, sprinkle with 1 teaspoon dried rosemary crushed added to dough.

Garlic Crackers, substitute garlic salt for coarse salt.  Sprinkle dough with 1 teaspoon dried parsley.

Mustard Caraway Crackers, Stir 1 teaspoon dry mustard into the olive oil.  Sprinkle dough with 2 teaspoons caraway seeds and 2 teaspoons dried dill.

Sprinkle dough with 1 Tablespoons sesame, poppy, fennel seeds.

BBQ Crackers, Stir 1 teaspoon dry mustard, 1/2 teaspoon smoked paprika and 1/2 teaspoon chili powder into the oil.  After cutting the crackers sprinkle with 1/2 cup finely shredded cheddar cheese.