Category Archives: domestic goddessy

Wednesday Recipe Roundup {Breads}

It’s been a few weeks since I have posted any recipes, so how about some really easy and yummy ones?! My kids love helping to make bread just about as much as they love eating it. Who doesn’t love sinking their hands into some ooey-gooey dough? These recipes are fabulous and I hope you enjoy them, too.

Easy Crusty Bread (no kneading required)

This bread was so much fun to make and it was delicious, too. I made the cheese, rosemary and lemon version and nearly devoured the whole loaf by myself. This is not only great to have on hand for dinner, but it makes a lovely gift as well.

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Dragon Bread (honey wheat bread)

The kids and I made this bread several months ago. Although our dragon didn’t look as good as we had hoped, the bread itself was delicious! This recipe for honey wheat bread is phenomenal (the link for just the dough recipe is here) Even if you don’t want to mold it into a dragon, you should certainly give the bread recipe a try.

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Chocolate Banana Bread

If you are looking for a fun twist on an old classic, this is the way to go! I have tried several different versions of chocolate banana bread and most have turned out too sweet and more cake-like. This recipe, however, was just right. I actually reduced the sugar just a bit and used dark chocolate chips in place of the milk chocolate chips. It turned out great.

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Old-style Southern Biscuits

I’m a born and raised Southern girl and oh how I love me some biscuits! I haven’t tried this recipe yet, but the reviews were awesome. I’ve been on the lookout for a good biscuit recipe for some time now. I think I was drawn to this one in particular because you get to whack the dough instead of kneading it, just like they used to do years ago. I can’t wait to try this recipe, it should provide some much needed stress relief and yummy biscuits both at the same time, it’s a win-win.

How to tame your dragon (and two little monkeys)

The kids have been in a bouncing-off-the-walls-and-swinging-from-the-chandelier kind of mood since Christmas. Awesome. I’ve been trying to keep them busy with lots of activities, but goodness they never seem to wear down!

[at least their beds can catch a break now since we have an indoor trampoline]

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Little Man loves to bake, so we’ve been going on all kinds of culinary adventures this week. Tonight we attempted to make dragon bread….

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You can find the recipe HERE. We used bluberries for the eyes and I guess we created a sad dragon since he was crying by the time we took him out of the oven. It didn’t turn out as lovely as I had hoped, but it was delicious nevertheless! The recipe is a honey wheat bread and it was oh so yummy.

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After we slayed the dragon and drowned him in butter, the night kind of went downhill. Even after a rough evening, these two know how to make me smile. They turned all giggly and goofy after story time tonight, and they insisted on sleeping together in the same bed. Precious moments that make you forget the tough times…..love them.

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Up next on the menu, blueberry breakfast cake. Who’s coming over for breakfast?

Rollin’ in the salt dough

The boys and I went on a salt dough spree this past week. We decided to go with a nature-inspired theme for all of our creations.

For the salt dough, all you need to do is mix 1 cup flour with 1/2 cup salt and 1/2 water. It helps to have 2 sets of eager little hands ready to help you.

Measure it out

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Mix it up

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Knead the dough a few times

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Now use your imagination! We made ornaments using some of my jewelry as stamps. Then we baked the dough at 200 degrees for several hours.

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Then the boys made something for Daddy….

I can show this because the Hubby doesn’t normally read the blog….

Hubby, if you’re reading, turn back now or else Christmas will be ruined for us all…

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The boys made a plaque that I put into a 12×12 frame and then I surrounded it with moss. I really like the way it turned out! It’s amazing what you can do with a little dough.

Cupcakes in Ice Cream Cones

When I was a little girl, my mom used to bake cupcakes in ice cream cones for my birthday. They were awesome. What’s that you say…..you can bake a cupcake in a cone? Why yes, yes you can! And they are as delicious as they are cute.

It’s easy….fill ice cream cones about half-way full with cupcake batter of your choice and bake 20-25 minutes at 350 degrees.

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Now go ahead, take a bite and see for yourself how awesome they are…..go on….it will be between just the two of us.

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I know, right?!

Next I would normally drench these babies in chocolate icing, but this time I decided to use them to make a snowy Christmas tree cake:

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The boys and I had fun making this festive creation until someone decided it would be funny to decorate Mommy’s rear end with green icing. I guess I should have been more specific when I told the boys to start decorating or else I was going to eat all the cupcakes. Lesson learned.

How to win a Mother of the Year award

First, purchase the following items: pre-made cookie dough, pre-made cookie icing and one bottle of wine of your choice.

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Make sure children are still in pajamas even though it is afternoon. Now roll out the dough (duh, that’s what the wine bottle is for.) Bake cookies.

Decorate, making sure to stop periodically to squirt icing directly into mouth and to lick sprinkles from the table. Don’t forget to use your cell phone to beautifully capture the moment.

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Allow children to consume massive quantities of cookies. Wait for sugar rush to ensue.

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Now crack open that rolling pin while the kids run laps around the house, and then post your brilliance to the blog for all the world to see. And don’t forget to clear some space on your mantle for that award….

Feeling better about yourself? You are welcome!

Chocolate Peppermint Ball Cookies {recipe}

We spent this morning making Christmas goodies.

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The chocolate cookies in the picture above are my absolute favorite and they are so simple and easy to make. I usually prepare these in large batches to give out to friends and family. They literally take no time at all to prepare and bake! And it’s a very kid-friendly recipe so the whole family can get involved.

Chocolate Peppermint Ball Cookie Recipe:

2 2/3 cup flour
1/3 cup unsweetened cocoa (Dutch-processed)
1/2 tsp. salt
2 sticks butter
1 cup sugar
1 egg
2 tsp. vanilla
crushed candy canes or peppermints

Whisk the flour, cocoa and salt together in a bowl and set aside. In a large mixing bowl, beat butter and sugar together until fluffy. Beat in the egg and vanilla, then add the flour mixture and beat until thoroughly mixed. The dough will be really thick.

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Roll dough into balls and then roll each ball in crushed candy canes/peppermints.

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Bake in a 350 degree oven for 15 minutes.

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Enjoy!

[mis]Adventures in Soap Making

[Or alternatively titled The way in which I creatively cut half my pinky nail and five layers of skin off.  Either one, you pick.]

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This is really a post about soap re-creating if we are going to be totally honest. Although I have made soap from scratch in the past, this post is all about upcycling some plain Jane craft store soap (no offense to any Janes out there reading). This a fun, easy craft that the whole family can enjoy and the end products make great gifts!  If you came here looking for a way to make soap from scratch, check out this link.

Now back to the project at hand. Ready for some good, clean fun?  Then don’t do what I did and cut the tip of your pinky off as you are creating your precious soaps.  Your good clean fun will turn into what looks like a scene from a horror movie.  But I digress.

You will need to collect some plastic containers (the bottoms of soda bottles and fruit cup containers are a great choice) to use as soap molds:

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And of course you will need some glycerin soap base which can be conveniently purchased from a craft store:

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Now comes the fun part! You will need some fruits and herbs of your choice. For our project we chose to accentuate our soaps with fruits and herbs  like lemon rinds, mint leaves, thyme and blueberries. You will also need a food processor or blender to puree some of these suckers.

Puree the lemon rinds in the processor and set aside. Do the same with the mint leaves and blueberries. You may have to add a little bit of water to the mint leaves in order to puree them. Once everything is pureed, make sure to soak up any extra water from your friuts and herbs:

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For the thyme, grab a little helper and use the leaves the way they are, no processing required.

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OK, now spray your soap molds with cooking spray and heat up the desired amount of soap in a glass bowl in the microwave. Once the soap is melted,stir in 1 to 2 tablespoons of your desired fruit ot herb and pour into molds:

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Let your soaps harden for about an hour at room temperature then transfer them to the freezer for a couple of hours. Now they are ready to pop out and and be used on all the little grimy hands in your house. Don’t forget to gaze upon your glorious creations and check soap re-creation off of your bucket list.  Oh, and if cutting or trimming your soaps with a sharp knife, don’t cut off the tip of your pinky finger.  No one wants blood in their soap, right?  Ahem.

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Now wrap up your spectacular little creations and give these made-with-love gifts to your friends and family. We wrapped ours with scrapbook paper and twine:

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For more inspiration, check out this link.  Let me know if you give this project a try, I wanna hear about it!  Unless you cut your pinky finger off.  Then just don’t mention, mkay?

Butterfinger Cheesecake {recipe}

For Hubby’s Birthday last month, he requested a Butterfinger Cheesecake.  I poked around on the internet for a bit before realizing that I couldn’t quite find a recipe that sounded good to me.  So, I put my amazing mediocre domestic goddess skills to work and miraculously, I created this sinfully delicious masterpiece shown above (proof, once again, that everyone gets lucky every once in a while). 

Recipe

for the crust:

  • 1 cup graham cracker crumbs
  • 2 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons sugar

Preheat oven to 375 degrees and butter the bottom of a 9-inch springform pan. Mix graham cracker crumbs, butter and sugar and press onto bottom of the pan. Bake 8 minutes or until golden. Let it cool, then butter the sides of the pan.  Now set it aside for later.

for the cake:

  • 2 1/2 pounds cream cheese, softened
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons flour
  • 5 eggs
  • 2 egg yolks
  • 1/2 cup sour cream
  • 2 Butterfinger candy bars, finely chopped

Increase the oven temperature to 400 degrees.

Combine the cream cheese, sugar and  vanilla and beat until light and fluffy.  Add the flour, then the eggs and yolks 1 at a time, making sure to mix well. Add the sour cream and mix until smooth. Stir in the finely chopped Butterfinger pieces. Pour mixture into prepared pan and bake for 14 minutes.

Reduce oven temperature to 200 degrees and bake for 2 hours. 

When you take the pan out of the oven, immediately run a knife around the edge of the cake to separate the cake  from the wall of the pan (this will prevent the cake from cracking as it cools and tries to pull away from the sides of the pan).  Refrigerate overnight before loosening or removing the sides of the springform pan.

for the topping:

  • 16 ounces semi-sweet or bittersweet chocolate chips
  • 1 cup heavy cream
  • 1/3 cup smooth peanut butter

Heat the heavy cream over medium heat until it starts to boil.  Remove from heat and stir in chocolate chips and peanut butter.  Let it stand for 2 to 3 minutes before gently stirring with a whisk until the mixture is completely melted and smooth.  Pour the mixture over the top of the cake and garnish with pieces of chopped Butterfingers.  Refrigerate for at least a couple hours more before serving. 

Enjoy!