Sunday Recipes With Love - Chocolate Ice Cream!

I'm anal about raw egg. It stems from my weak stomach, our poor excuse for a FDA, and the fact that I used to find myself nauseous every single time I licked the spoon after making raw cookie dough - which is sad because as a teenager, I used to eat more of the dough than the actual cookies without ever getting sick. Our farm management styles have all gone way down hill since then.

Anyway, because I'm afraid to eat raw egg, and even just slightly cooked egg (especially if the kids will be consuming what I make) I haven't tried making ice cream with egg. And who needs it really? The best ice cream in the world is fresh ice cream that you make and consume all in one day. With my hand dandy Cuisinart Ice Cream maker, I can do just that.

My favorite is vanilla with cinnamon. But my second favorite (that I've tried to date) is chocolate! The magic trick is to use Penzey's unsweetened cocoa powder. If you can't get that, a substitute will do, but it won't be the same.

1/2 cup Penzey's chocolate cocoa (unsweetened)
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup powdered sugar
2 cups heavy whipping cream
2 cups nonfat milk

Sift all dry ingredients together into a bowl. Add the cream and milk - whisk until well combined (should resemble a pudding or a mouse but a little less stiff). Add to ice cream maker for fifteen minutes (or according to your specific machines directions) Freeze immediately for at least two hours (less if you like soft serve).

Sunday Recipes With Love - A new Pumpkin Scones recipe

I made this up this morning and they are awesome so I have to commit it to writing - don't want to forget this one:

chop 1/2 cup cold butter in to cubes
2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2/3 cups brown sugar
1 15 oz can organic pumpkin from Trader Joe's

In mixer combine all of the ingredients except for the pumpkin. Mix for about a minute or until the mixture is a fine crumble. Add pumpkin and mix until smooth. Place in greased scone pan. Bake at 375 degrees for 15 - 20 minutes or until lightly browned and firm/bouncy when touched in the center.

If desired you can ice these with an icing made with 2 TBSP butter, about 1 cup of powdered sugar and 2/3 cup brown sugar, plus 2 - 3 tsp of milk.

Sunday Recipes With Love - Dirty Brownies (a day late)

I was busy yesterday, enjoying one of our final days of sun before the big winter strikes the Pacific Northwest. We spent the day at the zoo - finally visiting the lions for the first time.

So anyway, here's the recipe for the greatest dirty graveyard ever:

2 boxes of Pillsbury Fudge Brownies (prepare as directed and bake in a large round cake pan for 22-25 minutes, or until cooked through and cooled).
2 packages of Trader Joe's Chocolate Pooding
3 cups of milk
1 package of reduced fat cream cheese
1 tub of frozen Cool Whip (fat free save the fat where you can in this :)
1 package of Joe Joes (or Oreos)

Using a blender or food processor, grind up all of the Joe Joes, several at a time to create the dirt. Combine the pudding and milk in your KitchenAid Mixer until well combined and thickening. Add package of cream cheese and then the tub of Cool Whip.

Spread a layer of dirt over the top of the brownies - this will keep some of the moister from the pudding off the brownies (so they aren't soggy). Spread the pudding mixture over the top then cover with the rest of the dirt. Add gummy worms, ghost peeps, and or head stone sugar cookies to decorate the graveyard.

Store the leftovers in a piled up heap inside a sealed container - it will taste even better as a huge gooey mess!

Banilla Scones - Sunday Recipes With Love

Holy Cakelike Scones Batman! These are awesomeness Sadie Style:

2 over ripe mashed bananas
1/2 cup butter
2 cups flour
1/2 cup quick cooking oats
3 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1/2 cup vanilla yogurt
1/2 cup walnuts

cinnamon sugar for topping

Preheat oven to 375 degrees. Cut cold butter in to pieces, add flour, oats, baking powder, salt and sugar. Combine in mixer until all of the butter is cut in and mixture is a crumbly consistency. Spoon in the bananas and yogurt combine. Add walnuts if desired. The mixture will be very gooey You will need a scone pan from William Sanoma (thanks mom) for this one!

Grease the pan then add mixture to the scone pan. Sprinkle with cinnamon sugar (two parts sugar to 1 part cinnamon) Cook at 375 for 15-20 minutes or until slightly browned on top. Enjoy! These are seriously the most cakey yummy scones.

Sunday recipes with love - cranberry orange scones

This morning, I experimented with scones. Here are two original Sadie recipes.

Blueberry, cherry walnut:
1/2 cup butter cold and chopped
1 3/4 cups flour
1/2 cup quick cook oats
1/3 cup sugar
1/4 cup dried cherries
1/4 cup dried blueberries
1/2 cups walnuts
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup milk

Cinnamon sugar to sprinkle.

In kitchenAid mixed, combine butter, sugar, cinnamon, flour, oats, salt and baking powder. Add dried fruits and nuts. Then add milk. Place in a scone pan sprinkle with cinnamon sugar and bake at 375degrees for 15-20 minutes or until just browning on top.

Cranberry orange scones
1/2 cup cold butter cut in pieces
2 cups flour
1/3 cup sugar
1/2 cup oats
1/3 cup cranberries
1 tsp orange zest
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp almond extract
3/4 cup liquid half milk half orange juice
Cinnamon sugar to sprinkle on top

Combine zest, butter, flour, oats, sugar, salt, baking powder,cinnamon in mixer. Add cranberries then liquids and almond extract. Place dough in scone pan and sprinkle with cinnamon sugar. Bake at 375 for 15 to 20 minutes.

Sadie's Corn Casserole - this one is for Elizabeth

I really hate green been casserole. I've taken it out of all holiday meals but I do make a corn casserole that is teh awesome (IMHO). Here's the recipe

1 package frozen corn
2 TBSP butter
1/4 cup grated Parmesan cheese

1 stick of butter
1 cup sour cream
1 package Jiffy Cornbread Mix
about 1/2 - 1 cup grated cheddar cheese
1/2 - 1 cup French's fried onions

boil the corn in water just until it is cooked. Strain and rinse in cold water. Melt the 2 Tbsp of butter remove from heat add Parmesan cheese, whisk together and mix with the cooled corn in a large bowl. Melt a stick of butter (1/2 cup). Add cornbread mix, sour cream and melted butter to the corn mixture. Mix until the lumps from cornbread are gone. Pour in to a casserole dish. Sprinkle cheddar cheese on top and then pour a layer of crunchy onions around the edges. Bake at 375 degrees for about 35 minutes.

Red as a Liberal's Bleeding Heart Strawberry Pie

I haven't ever made a strawberry pie before this morning. And lest I forget what I did to make it...thought I better write the directions down!

For the glaze you will need to NOT go to the store and buy one of those yucky jarred food colored things. You will make it yourself, Sadie style!

It will take 3 tbsp corn starch
1 cup of sugar
crushed strawberries plus about 1/4 cup of water to equal 1 cup

for filling 3 lbs of cleaned and sliced strawberries
Plus one cooked and cooled pie shell

Chop and place strawberries in the pie shell. Arrange as you want it to look, since there is no top on this pie.
Puree the crushed strawberries and water in a blender until liquified. Pour in to a sauce pan and combine with corn starch and sugar. Bring to a boil over medium to medium low heat stirring constantly with a whisk until thickened.
Pour glaze over the strawberries, cover and refrigerate for several hours before serving. Serve cold with whipped cream on top!

Sunday Recipes With Love - Pandesols because I love them on Easter

Growing up in San Diego, we always had Pandesols with our Easter ham (and our Thanksgiving Turkey) and for breakfast any other time of the year...but certainly always at holidays. In Oregon, you can't find Pandesols that actually taste like they should. Well I can't make them like they should be, either...but this recipe is fairly closed!

1 cup brown sugar
1 cup sugar
2 cups warm water
4 tsp yeast
1tsp salt
1/3 cup oil
6 cups flour
good white bread crumbs

In a bowl, combine the sugar and 1 cup of water. In a small bowl combine the yeast and another cup of water. Sift the flour in to a large bowl, add salt. Add oil and mix together with a wooden spoon. Add yeast water to sugar water, mix and then add liquid to the flour. Mix together - the dough will be very wet and gooey. Add a small bit of flour and form in to a ball. Cover with parchment paper and a towel, let rise for about an hour. Flour up your hands and roll dough in to a roll sized ball and place in a pan that has been dusted with white bread crumbs on the bottom. Cover again and let rise about 30 minutes. Preheat oven to 350 degrees. Bake for 20-30 minutes checking every five minutes after the first 15 to check for browning. Remove from oven as soon as they begin to turn a light golden brown.

Cool and serve warm.

Sunday Recipes With Love

I didn't make anything worth repeating this week. Or maybe I did and it just wasn't good enough that I can remember what it was right now. I did make some really strange brownies - and no not that kind of strange brownies. I followed this weird recipe from the Hershey's cookbook and they turned out sort of exactly like chocolate bread. Picture cornbread without the crunchy corn, for consistency. It was really odd.

By Friday, I was out of ideas and about out of food - also too lazy or busy with other fun things to want to go to the grocery store, so we ended up consuming an interesting Sadie Original. It was kind of like mac n cheese, but without as much cholesterol, and it contained turkey. I guess that will do. I call it, there's nothing in the fridge but turkey boneless skinless turkey strips, what are you gonna do with that but make an interesting pasta dish:

Ingredients
1 lbs boneless, skinless turkey strips.
2 TBSP butter
2 TBSP flour
1-2 cups of milk (I don't freakin measure things when I cook people - this is why I merely write these recipes as a half joke in my random blog about my random life)
about 1/2 - 1 cup grated cheese, whatever you got....I'm not Martha Stewart, if it's Valveda Cheese type goo, that will work, too.
1 package prepared pasta of your choice. I chose Penne because it is what we had.
Sunny Paris (because it goes in everything good) about 1tsp
salt and pepper - to taste
and a dash of pasta sprinkle (from Penzey's, of course) on top

Prepare the noodles as per the instructions...it's not tough boil water, boil noodles, strain cool with cold water, you know the drill.

In a large skillet, saute turkey over medium heat. Once it is cooked through, add the butter. Fry together until the butter just begins to brown (don't burn the butter people). Add the flour and continue to brown for just a minute to two minutes. Add milk. If it starts to thicken too much,add a touch more. Turn down the heat, add your seasoning. Completely remove from heat and add the cheese - stirring until all of the cheese is melted in to the cream sauce. Toss with noodles and serve. As always, enjoy - you'll have a nice long free evening because you were only busy in the kitchen for a half an hour tops!

Cinnamon rolls - recipes with love a day late

As my mom pointed out, I spent too little time on the computer yesterday and forgot to blog my Sunday recipes with love!
So here you go, a day late.

The dough:
6 1/2 cups flour
1/2 cup sugar
2 tsp kosher salt
5 tsp active dry yeast
1 cup water
1 cup milk
1/2 cup butter
1 egg

The filling:
1/2 cup butter softened
1 cup brown sugar
4 tsp cinnamon

The icing:
2 Tbsp softened butter
3-4 Tbsp milk
1/2 tsp vanilla

Directions:
The night before, combine water, milk and butter in a saucepan over low heat. Melt the butter and warm the liquid. Make sure if your liquid is too hot that you let it cool to no more than 120 degrees before using. In your KitchenAid Mixture (that you've certainly purchased by now because you want perfect breads and baked products every time), combine 2 cups of flour, the yeast, sugar and salt. Add the liquid mixture and combine using the kneading fork attachment. Slightly beat the egg in a separate bowl and then add to the dough. Slowly add the remaining flour and knead on high speed until the dough is well combined and pulls away from the dough (3-5 minutes total). Roll the dough in to a ball and let rise in greased bowl with parchment paper and a towel on top, in a warm dry place, for 1 - 1.5 hours.



When the dough has risen to double in size, place it on a parchment paper lined cookie sheet. Roll out the dough, using a rolling pin, until it evenly covers the entire rectangle.

In a medium bowl, combine the filling ingredients, using a fork, until the mixture is ready to spread. Spread evenly, using a small spatula, over the top of the rolled out dough. For fat large rolls, roll the dough from the short side, the length of the long side of the pan. Using a sharp knife, cut the rolls about 1" thick. Place in a large greased deep-dish pizza pan. Cover well and refrigerate overnight.



The morning of:
Remove the prepared rolls from the fridge at least 45 minutes before you are ready to bake them. Preheat the oven to 375 degrees. bake the rolls on the middle rack of the oven for 30-35 minutes. While the rolls are cooling, combine the ingredients for the icing. Cover cooled cinnamon rolls and serve while still warm.

Sunday Recipes With Love - something to do with all those Thin Mints *tm

As a Girl Scout Troop Leader, I always have too many cookies lying around my house this time of year. I've always liked homemade cookies better - especially if they are hot from the oven - so this week I found a way to combine the great taste of Thin Mints with homemade goodness.

I called them "Mud Pies" in honor of our Fun Book Club book, "Andrew Henry's Meadow" by Doris Burn (btw, did you realize they are making this in to a movie...I had no idea). I wanted to make something to help bring the book to life - without actually feeding the boys and their moms mud for dessert - or building individualized little homes for each of them in the meadow. Hope you enjoy:

Sadie's Mud Pies

6 Tbsp butter - at room temperature
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups chocolate chips
1 roll of thin mints

Preheat the oven to 350 degrees. Put the thin mints in a Ziploc bag and bash them with a meat tenderizer (or a rolling pin if you don't have one). The cookies will resemble dirt with little chunks of mud crust when you finish. Pour in to a bowl and set aside.

Add the butter and sugar together in your mixer. Combine until light and fluffy. Add the eggs and vanilla and beat for about a minute on medium-low.

In a double boiler, melt the chocolate. Add to mixer along with the dry ingredients. Combine, stopping to scrape the bowl with the spatula a few times.

Form dough in to large balls (about 2" in diameter). Roll the balls in the cookie dirt, place on an ungreased cookie sheet. Bake for 14-16 minutes. Let cool for about a minute before transferring to a cooling rack. I made a few smaller mud pies that were about 1" in diameter, too. Just reduce your cooking time by a couple of minutes for those.

Sunday Recipes With Love - quick and easy potato soup

Quick and easy almost homemade potato soup. Last week, Ri had a couple of teeth pulled and could only eat soft foods for twenty-four hours. This inspired me to create a very quick, very easy potato soup, that is so tasty you might mistake it for completely homemade (which let me assure you I can do quite well - it just takes a lot longer).

1 box of organic chicken stock
1 cup milk
1/4 - 1/2 cup instant mashed potatoes (I use the Costco 8-serving pouch packet things, so for those it is about 1/2 packet)
Sunny Paris Seasoning from Penzey's (because it makes everything brighter)
salt and pepper to taste

Bring chicken stock to a boil in a soup pan. Add milk, then slowly add potatoes while whisking. Add just enough potatoes to reach your desired thickness. Some people like thicker soup some like thinner. I like it just right so figure that one out :)

Add seasoning and serve immediately. You can refrigerate and reheat any leftovers. It will taste just as great the next day!

**Note I forgot to list the milk earlier.

Sunday Recipes With Love - quick and easy seafood pasta

Prepare a package of pasta of your choice - fettuccine, penne, whatever you like
For the sauce:
2 Tbsp butter
2 Tbsp cream cheese
2 Tbsp flour
salt to taste
1/2 - 1 tsp of my favorite Sunny Paris seasoning from Penzey's (if you can get it, otherwise just use an Italian seasoning or your favorite pasta seasoning)
1 1/2 to 2 cups of milk (depends on how thick you like your sauce
1/2 - 1 cup shredded white cheddar cheese

In a sauce pan, melt butter add the cream cheese and melt in. Once the butter mixture is starting to brown, add the flour. Cook while stirring for about 1-2 minutes. Add milk and begin to whisk together. Continue whisking until the sauce just begins to thicken. Add cheese and seasoning, remove from heat. Add your favorite precooked seafood. I like smoked salmon with this recipe. Serve over the cooked pasta and enjoy!

Sunday Recipes With Love - refried black beans, easy style

When Ro was in kindergarten last year, every single day he would come home and request bean and cheese burritos for lunch. For this reason, I was always certain to stock up on cans of refried beans at Costco. Being out of beans and having to serve Ro a sandwich was equivalent to giving him "THE WORST LUNCH EVER!!!" Now that he's 7, in first grade, and therefore not home most of the time at lunch - I no longer worry when we run out of gross canned beans. Of course, I still usually have at least a few cans in my cupboard. Well, I was in the middle of frying the corn tortillas for tacos last night, when I realized I didn't have any gross canned beans for the tacos.

I've always loved homemade refried beans, but unless you've planned a day in advance, they won't be ready when dinner time comes around. And really, I just don't have the time for meals that take forever to cook (even on most weekends). But I hate canned beans. Hate them like some people hate cilantro - OK, it is NOT quite that big of an aversion. But last night, out of desperation and a desire to not leave the house just for a can of beans that I dislike anyway, I decided to apply my creativity to the art of making refried black beans. They were awesome! Easier and quicker than the pinto bean kind, and more delicious than just about anything I've ever had out of a can. Here is the recipe, I made twice this amount because we like the beans in this family, but I've halved the recipe for your average household:

1 can of black beans, drained and rinsed
1/2 can of water
2 TBSP butter
1/2 white onion diced (don't worry about doing it too finely you'll be processing it later)
2 TBSP chopped fresh cilantro, or for the haters of the "vile herb" you can use dried Mexican Oregano instead
salt to taste

In a large frying pan, fry the onions in the butter until they are just browning and softened (about 3 - 5 minutes). Add the herbs, saute for another minute. Add the beans and water and bring to a boil. Turn down the heat and continue to cook for a few minutes. Pour entire contents in to your blender - or some may have and prefer a food processor. Blend to your desired consistency (some people like more whole beans than others, and you can even reserve a bit of the beans if you prefer). Pour back in to the pan and continue to warm on low heat until ready to serve. This is when you should add salt to taste. I like very little salt in my beans, but that is the beauty of making them yourself.

Sunday Recipes With Love - chicken pizza

How about some BBQ chicken pizza? I actually have to make two or three pizzas when I make it because we eat a lot (we have two kids who like to eat).

For the crust (makes 2)

1 cup warm water
1 cup beer
4Tbsp butter
2 tsp sugar
2 tsp salt
2 Tbsp yeast
5 cups all purpose flour

For the sauce - store bought BBQ sauce of your choice

For toppings
2 boneless skinless chicken breasts cooked and diced into bite sized cubes
4 pieces of bacon, cooked and crumbled
1/2 lbs grated Mozzarella

Using a KitchenAid mixer will make your life easier. With the bread hook attachment, add warm water, sugar, salt and yeast to the bowl and combine on low. Add 2 cups of flour, then let sit while warming beer and butter in a small saucepan over medium low heat. Once the butter is melted, remove from heat and cool to lukewarm. Add warmed liquid to the mixer then add the rest of the flour. Mix until well kneaded and the dough forms a good ball that pulls away from the edges easily. Transfer to a buttered bowl, cover with parchment paper and a loose kitchen towel. Let sit to rise in a warm dry place for 1 1/2 - 2 hours.

Once the dough has risen, preheat the oven to 500 degrees. Form your dough and place in a non greased non-stick deep dish pizza pan. Spread about 1/3 - 1/2 cup of BBQ sauce (or as desired) on the dough, leaving the end crusts uncovered. Sprinkle with chicken, then the cheese and top with bacon. Bake for 12 - 15 minutes. Enjoy!

Sunday Recipes With Love - Empanadas

I make excellent empanadas, and no I'm not tooting my own horn because the secret is in the dough, and not my majestic cooking abilities (I kid I hope you know).

Anyway, here you go:

for the perfect dough, don't ever buy store bought prefab stuff, make it yourself, it is EASY! in a mixer, cream 1 cup butter (at room temp) with 6 oz. cream cheese. Add 1/2 tsp salt and 2 cups of flour, mix together until clumped, knead together in to a firm ball. Cover and refrigerate while you make your filling.

For filling:

1 sweet potato (baked at 400 for 1 hour on a baking sheet lined with aluminum foil, don't forget to poke holes with a fork!)
1/2 - 3/4 cup total mixture of raisins (I prefer the golden raisins), dried cherries and dried cranberries.
1/2 tsp ground ginger
1/4 tsp ground cumin
1/2 tsp cinnamon
1/3 cup red wine
2 TBSP brown sugar
for vegetarian variety add 1/2 cup chopped walnuts
otherwise add your favorite Mexican style stewed meat (I prefer pork or chicken)

Remove the sweet potato from the skins (once cooled it rubs right off). Mash with a fork in a sauce pan. Add wine, sugar and seasoning. Simmer over medium/low heat for about 15 minutes. Add nuts or cooked meat and continue to simmer over low heat for another 10 minutes. Preheat oven to 375 degrees. Meanwhile, take your dough out of the fridge and roll it out on waxed or parchment paper. You'll want to roll it about 1/4 inch thick. Cut out rounds of your desired size. I like small appetizer sized empanadas and use a large drinking glass turned over as a cutter. You could use a larger circle if you prefer.

Place about a tsp of mixture (for small rounds increase amount for larger) in the middle of the dough. Fold over in to a half circle and pinch sides together all around. Use a fork to secure the seal. Place on an unlined baking sheet. Before placing a sheet of prepared empanadas in the oven, brush on an egg wash - 1 egg plus about 1 tsp of water (slightly beaten). Bake at 375 for 12-15 minutes. They should be slightly browned and flaky.

For a spice sauce, this cranberry sauce is perfect:

1 bag of fresh cranberries, cleaned and drained.
1 cup sugar
The juice of 1 lime plus additional water to equal 1 cup
1/2 tsp cinnamon
2 fresh jalapenos finely diced (no seeds)

Combine all ingredients in a large sauce pan. Boil over medium low - medium heat, stirring regularly for 15 minutes. Reduce heat to low and continue to thicken to desired consistency. Remove from heat and cool to room temperature. You can refrigerate and serve chilled, too.

Sunday Recipes With Love

I don't want to forget this chocolate cake - chocolate cake recipe:

I slightly altered a food network recipe to come up with the greatest and easiest chocolate cake recipe ever. Enjoy!

1 3/4 cup flour
1 3/4 cup brown sugar
3/4 cup Penzey's Dutch Process Cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
dash of salt
dash of cinnamon
1 1/4 cups nonfat milk
2 eggs
1/2 tsp vanilla
1 cup water
4 tbsp canola oil

Preheat oven to 350 degrees. In your handy Kitchen Aid mixer (because at this point if you didn't already have one you've learned I want you to go get one - we all deserve it), combine the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Mix together on lowest speed. In a separate bowl, combine the milk, eggs, vanilla, oil and water, gently combine with wire whisk. Pour all liquid ingredients in to the mixer and combine on medium low speed for about 1 minute (stopping to scrape the bottom and sides once).

Pour batter in to greased cake pan of your choice. Bake for 20-25 minutes or until cake springs back when gently touched in the middle. (I don't do toothpicks)

Cool completely transfer on to cake platter and top as desired. I use my favorite ganache - equal parts boiling heavy whipping cream to chocolate chips. Whisk and let cool/thicken slightly before drizzling over the top of the cake. I also put good jelly in between the cake layers. Cherry or blackberry are the tastiest!

Sunday Recipes With Love

It's been a while! I really love scones. I don't know if I've mentioned that about myself before, but it's true. I'm kind of like the waitress in the movie "The Waitress", with all her pie recipes, except with scones. I like to make them for breakfasts on weekends - and I often find myself throwing strange things in to see how they'll taste.

So here's my butternut squash scone recipe:

It's a huge batch (makes 2 dozen) but I had to use a whole can of squash so there you go.

1 cup butter (two sticks) slightly softened but still cold
3/4 cup sugar
4 cups flour
4 tsp baking powder
1 tsp salt
1 small can (about 14.5oz) butternut squash puree
1/2 to 3/4 cups milk

for topping 1 tbsp butter or margarine - melted
1/4 cup brown sugar

Preheat oven to 375 degrees. In mixer combine butter, flour, baking powder, salt and sugar. Pulse until dough is just combined and slightly crumbly. Add butternut squash and mix on low - to medium until combined. Add just enough milk to create a ball of dough (just about 1/2 to 3/4 cups - more milk for drop biscuit type scones and less if you are using a scone pan). I like to make my scones drop biscuit type scones - because I'm weird and triangular food is just not my thing.

Anyway, I was able to make 24 balls of drop biscuit dough out of this recipe. Pick your poison and bake at 375 for about 15 - 18 minutes or until just starting to brown at the peaks. While they are baking, melt your butter and add the brown sugar to warm butter. The brown sugar should dissolve and turn in to a liquid caramel looking goo. Immediately brush the topping on warm biscuit scones with a pastry brush. Let them cool on a cookie wire rack. Serve slightly warm and save any left overs in an air-tight container.

Blueberry Coffee Cake - Sunday Recipe With Love

As noted earlier, we have a house full of blueberries! I thought it would be wise to spend our lazy Sunday morning making blueberry something for breakfast - so the voting began: Blueberry muffins or blueberry pancakes family? The vote was 2 to 1 for muffins.

Just about a week ago, I almost bought some of those handy dandy new fangled reusable cupcake wrapper things made out of silpat, or some form of rubber. I failed to pull the trigger on that purchase, because I was thinking how infrequently they would be used. Stupid! While searching through my spice cupboard for cupcake wrappers that would be sure to have remained after our previous year's Christmas, Halloween, or Valentine baking extravaganzas, I came up short. Now of course I could grease and flour every single one of the cupcake holes and just bake them right in the pan - but something always seems to get stuck when I do that, and I like my muffins still hot from the oven. You can't get a clean removal with hot muffins.

This is when I decided, maybe we should do pancakes instead. Of course at Trader Joe's last night I completely forgot to buy some more maple syrup, and early in the week I made the kids the best darned waffles in the world - so the syrup supply was dangerously low. This is when I settled on creating a brunch extravaganza, complete with sausage (chicken and nitrate/nitrite free of course), watermelon, and hard boiled eggs. Any excuse to boil eggs a plenty for my egg salad is worth the effort, because I big heart my egg salad complete with Blue Heron Dill mustard, direct from the farm next to Tillamook's famous dairy plant. Anyway, long story just a tad bit shorter, I totally loved the coffee cake! It turned out to be a good thing that I didn't have enough muffin liners.




Sadie's Blueberry Coffee Cake

1 stick of softened butter
1/14 cups sugar
2 large eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries

for topping:
1/2 cup brown sugar
3 Tbsp butter cod and cut in to small cubes
1/4 cup flour
1 tsp cinnamon

Preheat oven to 350 degrees. In your Kitchen Aid mixer, combine 1 stick of butter and the granulated sugar, beat until light and fluffy. Add the eggs one at a time and mix for about 30 - 45 seconds each. Add the vanilla and lightly mix. In a separate bowl, sift flour, baking powder and salt together. Add the dry ingredients to the wet and mix until just combined. Scrape the sides of the bowl with a spatula, then add the blueberries gently with spatula. Pour in to one buttered/floured 9 inch round cake pan.

In a small bowl, combine topping ingredients with a fork. Crumble on top of cake dough with your fingers. Bake in 350 degree oven for 50 minutes. Cool for a few minutes and serve warm. Enjoy!

Sunday Recipe's With Love - Sadie's Chocolate Chocolate Chip Scones

When we have sleepovers - which apparently is at least once a week this summer - we like to serve the kids something fun in the mornings. Being short on eggs and anything one would want to use to make a breakfast inspired us to come up with these beauties. Usually I would make my orange chocolate chip scones - but I was out of orange. The Husband had the brilliant idea that more chocolate = more delicious. So here you go.

Sadie's Chocolate Chocolate Chip Scones

1/2 cup butter
3/4 cup granulated sugar
3 Tbsp Dutch Process Cocoa
3 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 cup milk
1/2 bag of chocolate chips (about a cup and a half)

In your kitchen aid, cream butter, sugar and cocoa. Add flour, baking powder and salt and pulse the mixer to combine gently. Throw in the chocolate chips and pulse them in to mix. Add the milk and mix until batter turns in to a ball of dough. Form in to 12 biscuit shaped scones on a baking sheet. Bake at 375 for 20 - 25 minutes. Enjoy!