Catching up on posting some summer pictures - these with a baking birthday theme...
Blaine's Baseball Birthday Cake- these cakes have ice cream inside- I inherited a special hollow pan from Audera and they make the best ice cream cakes on the planet!
Blaine's 9th Birthday
Drew's 4th birthday party-some of my favorite kids and a football cupcake cake
Drew's soccer cake
These pictures have nothing to do with baking... walking through a quiet house one summer afternoon, this is how I found the kids.... too perfect not to photograph...
Blaine catching up on Narnia...he's cuddled up under a quilt that my great grandmother sewed and my mom quilted.
Drew fell asleep while reading to his stuffed animals- there's a batman quilt in the picture that I made while Blaine was little... and a bit of trivia for those Warmbrods out there- he's sleeping in Honey and Pa's old bed.
Wednesday, October 13, 2010
While I waited for my pumpkin yeast roll dough to rise on Sunday afternoon, I tried this recipe for Skillet Pizza Crusts- make the dough, slap into skillet for a couple minutes, then freeze. It was super easy. Drew and I make this little spinach pizza tonight and it was delicious. I'm making a few batches of pizza crusts to freeze again soon.
I used my standing mixer and used about 3- 5 cups flour to get to the right consistency.
3 (1/4 ounce) package active dry yeast
1 teaspoon sugar
3/4 cup warm water ( 105 115)
3 cups all-purpose flour
1 teaspoon salt
1/2 cup warm water ( 105-115)
2 tablespoons olive oil
vegetable oil cooking spray
1 tablespoon Italian spices (optional)
In a 2 c measuring cup or sm bowl, combine yeast, sugar and 3/4 c warm water; let stand 5 minutes.
Combine yeast mixture, flour, salt, water, and oil in lg bowl, stirring til well blended.
Turn out dough onto floured surface; knead 5 minutes.
Place in bowl coated w/ cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 mins or til dough is doubled in bulk.
Punch dough down; knead 4 – 5 times.
Divide dough into 6 equal portions; roll each into 8” circle.
Cook each round on each side in a non-stick 8” skillet coated w/ cooking spray over med heat about 2 mins per side or til dough rounds are lightly browned.
Cool crusts and freeze in an air-tight container up to 6 months.
Sunday, October 10, 2010
Perfect for the holidays! I made two batches of these today- the kids helped me roll the dough and knot them- they each ate two and asked for more. Tommy came home and gave a major thumbs up as well. I froze most of them for fall dinner parties.
If you use canned pumpkin, one can of pumpkin will be enough for two batches- go ahead and make a double batch- you won't be sorry!
1/2 ounce active dry yeast ( 2 .25 oz packs)
1 cup warm 2% low-fat milk ( 110-115 degrees F)
1/3 cup unsalted butter, softened
1/2 cup sugar
1 cup canned pumpkin puree ( NOT pie filling)
1 teaspoon salt
5 1/2-6 cups flour, divided
1 tablespoon cold water
In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flour. Stir in enough of remaining flour to form a soft dough. Turn onto a lightly floured surface----knead until smooth and elastic-like (should take about 5-7 minutes). Place in a large greased bowl and turn once to grease top. Cover with a clean towel or paper towels and let rise in a warm place until doubled---takes about 1 hour. Punch dough down; turn onto lightly floured surface; divide in half. Shape each portion into 12 balls (so you'll have 24 balls total). Roll each ball into about a 10" rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover again with towels and let rise until doubled---takes about 30 minutes.