Category Archives: children

Breakfast Sausage Pockets

Standard

I’m not going to lie, I’m not sure I would ever make these again.  Might partially be me though, I’m not a huge fan of that much bread for breakfast (how un-American of me, I know 😉 )  The dough almost tastes biscuit-like, so it’s a nice compliment to the sausage.  I would say they might take on a new life if some herbs like rosemary or thyme were added to the dough.  So maybe there will be a round 2 after all…

breakfast sausage pockets

The Recipe (makes 8 sausage pockets):

2 cups all-purpose flour (plus 1/2 cup for rolling)

2 1/2 teaspoons baking powder

1 teaspoon salt

4 tablespoons butter (the original recipe calls for room temperature, I always find i prefer to work with cold butter in a dough to up the flakiness factor)

2/3 cup milk

2 ounces cheddar cheese, grated

1 egg

1 tablespoon water

8 breakfast sausage links (the recipe doesn’t state whether you need to use fully cooked, I erred on the side of caution and did)

The Process:

1.  Preheat the oven to 400 F

2.  Place 2 cups of flour, the baking powder, and the salt in a large mixing bowl and stir to combine.

3.  Add the butter (if using cold, cut into small pieces to make it easier to mix in).  Using your fingers (again, why I love this cookbook 😉 ) rub the butter into the dough until it disappears.  The mixture will appear somewhat lumpy.

4.  Add the milk and stir until the dough is thick and blended.

5.  Sprinkle some flour on a clean work surface.  Scoop out the dough from the bowl and place on floured work surface.  Sprinkle top of dough with a  little more flour.  Using a rolling pin, roll the dough until it is about 1/4″ thick.

6.  Using a 4″-6″ biscuit cutter (or wide mouth glass if you don’t have one), cut as many circles as you can out of the dough.  Flatten the scraps and re-roll to make the remaining dough circles.  You should have 8 total in the end.

7.  Break the egg into the bowl and add the 1 tablespoon of water.  Gently beat with a fork to combine.

8.  Place 1 breakfast sausage link in the center of each circle and sprinkle a little cheese over top.  Fold the dough circle over the sausage and press the edges together to seal.

9.  Place the sausage pockets on a cookie sheet.  Brush the tops with the egg wash.  Place cookie sheet in the oven and bake for 25 minutes (I found I only needed 20 minutes, but you know my oven issues…)

10.  When the tops are golden brown, remove pockets and allow to cool for 10 minutes before serving.

Advertisements

Dreamy Hot Chocolate

Standard

Hot chocolate can’t be beat – no matter what the temperature is outside.  I’ll admit, I’m not one for making it from scratch too often (the convenience of those little packages calls to me…).  This recipe is super simple and the method is pretty smart.  The touch of honey and cinnamon make it extra tasty.  Will definitely be making this often!  Warm and fuzzy thoughts to all! 🙂

hot chocolate cinnamon

The Recipe (makes 4 cups):

6 teaspoons unsweetened cocoa powder

8 teaspoons sugar

2 teaspoons honey

4 cups milk

The Process:

1.  Measure 1-1/2 teaspoons cocoa powder, 2 teaspoons sugar, and 1/2 teaspoon honey into 4 individual mugs.  Stir with a spoon to make a paste.  Add 1 tablespoon milk into each mug and stir until dissolved.

2.  Pour the milk into a saucepan and heat over medium heat until the milk begins to steam and you can see tiny bubbles form at the sides of the pan.  Remove from heat.

3.  Ladle the warm milk into the mugs (about 1 cup each) and stir.  Serve with a dollop of freshly whipped cream and a sprinkling of cinnamon.

Apple Spritzer

Standard

I live in the Southwest – it’s in the upper 80’s already (and has been for weeks, sigh…)  So while most of you are still shoveling your driveway, we’re trying to find ways to stay cool.  And a bubbly, ice cold drink on  a hot day is never a bad thing.

Apple spritzer

The Recipe (makes 4 drinks):

1 small apple

Ice cubes

4 cups apple juice

2 cups club soda or seltzer water

The Process:

1.  Rinse the apples, core and cut into slices.

2.  Place several ice cubes in each glass.  Pour 1 cup of apple juice and 1/2 cup soda water into each glass.

3.  Garnish with apple slices, sip, and ahhh… 🙂

Fruit Skewers (Fruit on a Stick) with Yogurt-Coconut Dip

Standard
Fruit Skewers (Fruit on a Stick) with Yogurt-Coconut Dip

Everything is more fun on a stick – it’s true, you know it.  This makes a great after-school snack, or even breakfast.  The dip is killer, who would have thought something as simple as combining yogurt and a little coconut could make fruit even more magical?

Fruit skewer fruit on a stick

The Recipe (I’m listing the original suggestions from the book, use whatever you have on hand to create your skewers!  I ended up using my kid’s favorites – strawberries, watermelon, pineapple and banana):

2 apples

1 banana

10 grapes

10 strawberries

2 tangerines

1 cup flavored yogurt of your choice

1/4 cup shredded coconut

The Process:

1.  Rinse, peel (if necessary), and dry all fruit.

2.  Cut all fruit into medium sized chunks.

3.  Push cut fruit pieces onto wooded skewers.

4.  Pour the yogurt into a small bowl and add coconut.  Stir until incorporated.  Serve alongside fruit skewers or pour a little over each skewer before serving.

(Not quite) Teddy Bear Chocolate Chip Cookies

Standard
(Not quite) Teddy Bear Chocolate Chip Cookies

I take pride in my chocolate chip cookies.  I have a tried and true recipe I’ve been using for years and have “perfected”.  But, I’m allowing this blogging experience to take me out of my culinary box, so I gave this recipe a go.  Plus, I thought my kid would get a kick out of teddy bear shaped cookies, and I figured, how hard could that be?  Man was I wrong… the day will go down in history as the “Amorphous Blob Cookie Disaster of 2013”.  I dried my chocolate stained tears and sheepishly reached for my cookie dough scoop.

The flavor of the cookie is actually really good.  Definitely a more crisp, versus chewy cookie.  Worth a try in my opinion – and maybe you’ll have better luck with attempting a shape (and if you do have success and would like to rub salt into my wound and post it here, I’ll understand…)  Good news is, a chocolate chip cookie is never a bad thing to have around, no matter what it looks like!

chocolate chip cookie

The Recipe:

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) butter, at room temperature

1/4 cup vegetable shortening

1/2 cup granulated sugar

1/3 cup packed dark brown sugar

1 egg

1 teaspoon vanilla

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

The Process:

1.  Preheat oven to 350 F.

2.  Place the flour and baking soda in a bowl and mix.

3.  Place the butter, shortening, and sugars in a separate mixing bowl and beat for 2 minutes until combined.  Scrape the sides of the bowl and continue to mix for another 2 minutes until light and fluffy.

4.  Break the egg into the bowl and add the vanilla.  Mix at medium speed for about 1 minute.

5.  Add about half the flour mixture and blend at low speed until incorporated.  Add the remaining flour mixture and mix until well blended.

6.  Add the chocolate chips and walnuts and mix at lowest speed until evenly distributed in the batter.

7.  Attempt to make teddy bear shapes… or give up and spoon tablespoons of dough onto a cookie sheet.

8.  Bake at 350 F for about 10-12 minutes or until edges begin to turn golden brown.

9.  Remove and let cool slightly before transferring to a cooling rack.

Strawberry Milk

Standard

My daughter has been obsessed with the new Lalaloopsy (Lala-oopsie actually for those in the know) movie that came out recently.  Come to find out it’s a magical place where odd little leggy, button-eyed ballerinas meet odd little button-eyed mermaids that live in the strawberry milk that surrounds their homes.  So of course, my kid needed strawberry milk stat.

My first thought was, does Nesquik even make their strawberry powder anymore?  And my second thought was, how the hell does one possible get a hold of some Franken Berries in April?  With both questions left unanswered, I started scoping out the interwebs for some home-made recipes.  And found one here.

Totally worth the effort to make home-made.  It’s not as tooth-achingly sweet as I remember (not a bad thing), but still totally packed a strawberry punch.  Kid was happy, Mom was happy, and even the mermaids got to take a dive.  Viva Lala-oopsie land!

Strawberry Milk

Here’s the recipe:

Strawberry Milk serves 2

1 cup strawberries, chopped (I used organic frozen with great results)
1/2 cup sugar
1 cup water
1 1/2 cup whole milk

In a small pot, heat strawberries, sugar and water until boiling (it’s a bit like making jam). Let boil for about 10 minutes; mixture will reduce and thicken slightly. Using a fine sieve or mesh strainer, strain the mixture into a small bowl. You can save the cooked strawberries to add to yogurt or put on pancakes. Set the strawberry syrup aside.

Chill two small glasses in the freezer for about 10 minutes. Add 3/4 cup milk to each glass. Swirl in 3 tablespoons of the strawberry syrup into each glass of milk (more or less, depending on desired sweetness). You will have a little strawberry syrup left over, perfect for pancakes or adding to soda water.