WHAT WE'RE BAKING? NUTELLA HAND PIES

Nutella Hand Pies

pie crust - store bought or handmade
Nutella
2 C powdered sugar
1 T milk or orange juice, more drops if needed

Preheat oven 400°

Roll out the pie crust, cut in 3-5 inch circles using a biscuit cutter, glass or bowl. Rework the unused pie crust and roll it out again, cut. Repeat as necessary. Laying the circles out on a pastry board, spread a teaspoon of Nutella in the middle of each one.
Fold over and press edges with a fork. You might want to consider dabbing the inside edges with water if the crust is dry to allow it to stick more before you fold over and press edges with a fork.
Prick the middle of the pie with the fork for venting.

Arrange pies on a baking pan. Bake for 15-20 minutes or until golden. Remove from the pan and place on a cooling rack or pastry board.

Mix powdered sugar and milk or OJ in a separate bowl. Add more drops of milk or OJ if too thick or more powdered sugar if too thin. Scrape into a Ziploc bag and put into the refrigerator until ready to use.

When the pies are completely cool, cut one small corner off the Ziploc bag and squeeze out onto the pies.

WHAT WE'RE BAKING? APRICOT HAND PIES

Sure to be a crowd pleaser. You might have to hide a few for yourself.

Apricot Hand Pies

pie crust - store bought or handmade
1 cooked apricot per pie
cream cheese, softened
brown sugar
2 C powdered sugar
1 T milk, more drops if needed

Preheat oven 400°

Roll out the pie crust, cut in 4-5 inch circles using a biscuit cutter or bowl. Rework the unused pie crust and roll it out again, cut. Repeat as necessary. Laying the circles out on a pastry board, spread a teaspoon of cream cheese in the middle of each one. Top with 2 halves of cooked apricot. Sprinkle with 1 teaspoon of brown sugar.

Fold over and press edges with a fork. You might want to consider dabbing the inside edges with water if the crust is dry to allow it to stick more before you fold over and press edges with a fork.
Prick the middle of the pie with the fork for venting.

Arrange pies on a baking pan. Bake for 15-20 minutes or until golden. Remove from the pan and place on a cooling rack or pastry board.

Mix powdered sugar and milk in a separate bowl. Add more drops of milk if too thick or more powdered sugar if too thin. Scrape into a Ziploc bag and put into the refrigerator until                                                                                     ready to use.

When the pies are completely cool, cut one small corner off the Ziploc bag and squeeze out onto the pies.

WHAT WE'RE COOKIN'? BROWNIE PANCAKES - low carb, gluten free, paleo, diabetic friendly

My kids and I think they taste great! But don't expect these to be pretty.

1 C almond flour
1/2 C coconut flour
1/3 C xylitol (if Paleo, you could us honey, agave or maple syrup)
1/2 t baking soda
1/4 t sea salt
2 T unsweetened cocoa powder
2 oz 100% dark chocolate, chopped
3 large eggs
1 C unsweetened almond milk (or other type of milk)
1 t vanilla
1/2 t apple cider vinegar

Mix the dry ingredients then the wet, add together and mix well.
Heat a non-stick skillet over low heat. Using vegetable oil, butter, ghee or coconut oil, make silver dollar sized pancakes. Flipping with edges are dry.

Top with whipped cream and/or Walden's pancake syrup.

If Paleo, you could top with Date Lady syrup, honey, agave or maple syrup.

WHAT'S FOR BREAKFAST? BREAKFAST SANDWICH

We usually have pancakes for our traditional Saturday morning breakfast but for the past few Saturdays, the family has been requesting my breakfast sandwiches.

"I like your pancakes but I love your breakfast sandwiches!"

Please make your own biscuits! It's easy & fast and your family will love them tons more. Takes me less time to mix the dough & cut them out than it does for the oven to heat up.

HOMEMADE BISCUITS

makes approx 7 biscuits (2.5" diameter)

2 C flour
1T baking powder

1/2 t salt

1/3 C butter

2/3 C milk

Preheat oven to 450 degrees.

Mix flour, baking powder, sugar and salt together.

Cut in butter using a pastry blender or two knives until pea size balls form. 

Add milk; mix just until it clings together.

Knead gently with a little extra flour, about 10-12 strokes.

Roll or pat out onto lightly floured surface, at least 1/2" thickness. Cut with biscuit cutter or the top of a glass or plastic cup. You'll have to knead and roll it out a couple of times to use up all the dough.

Arrange on greased baking sheet or seasoned stone.

Bake for 10 minutes or until tops start to brown.

To make the Breakfast Sandwich:

While biscuits are cooking, cook sausage or bacon in a skillet. Remove meat to a plate but not the grease. Drop eggs one at a time into hot grease over medium heat. Cook until eggs are fried over medium (the whites are cooked, the yolk is still runny). If you need to splash a little grease onto the tops of the eggs with a spatula to cook the egg whites, that's perfectly fine.  

Pull a biscuit apart in the middle, add meat then the fried egg. Top with the biscuit top and serve. 

WHAT WE'RE BAKING? ORANGE GLAZED POUND CAKE

Don't make this. That's right. Don't do it unless you're giving it away or having company over. Because you're going to want to sit and eat the whole thing. Ok maybe that's what I want to do.

Makes 2 loaves

Pound cake
2 stick unsalted, softened butter
2 C sugar
4 large eggs, room temperature
1/3 C grated orange zest (from 3 large oranges)
3 C flour
1/2 t baking powder
1/2 t baking soda
1 t salt or 1/2 t sea salt
1/4 C freshly squeezed orange juice
3/4 C milk or buttermilk, room temperature
1 t vanilla

Heat oven 350°. Grease 2 regular loaf pans then line bottoms with parchment paper. In an electric mixter fitted with a paddle attachment, cream butter and sugar for about 5 minutes. Turn up to medium speed and beat in the eggs one at a time. Then add orange zest.

In a bowl, mix, dry ingredients. In another bowl, mix wet ingredients.Add the dry and wet mixtures alternately to the batter, beginning and ending with the flour.

Divide batter evenly between the pans, smooth the tops and bake for 45-60 minutes or until a cake tester comes out clean.

Orange syrup
1/2 C sugar
1/2 C freshly squeezed orange juice

While the cakes are baking, cook the sugar and orange juice in a small saucepan over low heat until the sugar dissolves.

When the cakes are cooked. Remove from oven and allow to rest for 10 minutes. Then remove them from the pans onto a wire rack. Place a pan underneath. Spoon the orange syrup over both cakes. Cool completely.

Glaze
1 C powdered sugar
1 1/2 T + a few more drops freshly squeezed orange juice
orange zest

When cakes are cooled completely, combine the powdered sugar & orange juice. Whisk until smooth. Add a few more drops of juice, if necessary to make it pour easily. Pour over the tops of cakes, then sprinkle more orange zest over the tops, if desired and allow to dry. Wrap well and store in the refrigerator.

WHAT WE'RE BAKING? HOT CROSS BUNS with dōTERRA Essential Oil

Hot cross buns! 

Hot cross buns! 

One a penny, two a penny, 

Hot cross buns!

If you have no daughters,

Give them to your sons;

One a penny, two a penny,

Hot cross buns!

Traditionally, these are served in the UK on Good Friday, but my son's classical academy is doing the rhyme in Kindergarten so I made them to bring to all the Kindergarteners today. It's a good thing I'm gluten free, because I would have eaten a lot of them. Also traditionally these are made with currents but here in the States, currents aren't common. So just use Craisins or raisins.

Mix in a bowl and allow to proof for 5 minutes:

3/4 C warm water

3 T butter

1 T yeast

1 T instant powdered milk

1/4 C sugar

1/4 t sea salt

Add and mix well:

1 egg

1 egg white

3 C flour

Stir in:

1 t cinnamon

3/4 C dried currants, raisins or Craisins (after microwaving in bowl for 45 seconds to plump them up)

Knead for approx 8 minutes.

Cover and place in warm area, like by a stove/oven for 1 hour or until doubled.

Shape into 12 balls and place on season stone or greased baking dish. Cover and rise 45 minutes.

Mix 1 egg yolk & 2 T water. Brush on top of risen rolls.

Bake preheated oven 375° for 20 minutes or until starting to brown on top.

Cool on wire racks, completely.

For icing, mix:

1/2 C powdered sugar

1/4 t vanilla

2 t milk

1 drop dōTERRA Lemon essential oil

Pipe an X of icing onto the tops of each bun when the buns are completely cooled.

Kimber Scott
ID # 845317
An Independent Product Consultant

Disclaimer: This is not authored by dōTERRA, or any of its affiliated companies, and that the owner of the site bears all responsibility for the content. Any information or photos gathered from this website must have written permission before being used or shared and is prohibited from being sold.

WHAT'S FOR BREAKFAST? Jelly Danishes

1 3/4 C lukewarm water

2 1/2 t or 1 packet yeast

1/2 C sugar or honey

1 t sea salt

1/3 C oil

4 C flour plus more

1/4 C melted salted butter

homemade or store bought jelly, perserves, jam or conserve of your choice
(I used homemade Peach Rum Conserve.)

sugar

3-4 T milk

2 C powdered sugar

2 T melted unsalted butter

1/2 t vanilla

Pour water into bowl and sprinkle yeast on top.
Add sugar, salt & oil. Stir then add flour.
Set aside and let rise for 1 hour.
Punch down, then rise again for another hour.

Knead. Roll out on a lightly floured surface.
I use a pastry board my daddy made me
but super clean countertops work great too!

Spread 1/4 C melted butter all over.
Sprinkle with sugar.
Spread jam, jelly or other over.
Roll it up tightly.

Cut into 2 - 3 inch pieces.

Arrange in a greased dish OR spread out about 4" on greased cookie sheet.
Let rise for 20 plus minutes, until doubled.

Bake in a preheated 350 degree oven for 15-30 minutes, or until lightly browned and a toothpick inserted comes out dry.

Meanwhile, to prepare icing: mix 2 T butter with powdered sugar and add 1 T of milk at a time until desired consistency. Add a few drops of vanilla and mix well.

Drizzle icing all over the rolls within 5 minutes of coming out of the oven.

WHAT WE'RE BAKING? BAKED OATMEAL MUFFINS

2 1/2 C rolled oats
1 t baking powder
1/2 t salt
1 t cinnamon
2 T melted butter
2 C milk
1 egg
1/4 C brown sugar
2 C chopped fresh or frozen fruit (I chose apples)
1/4 C dried fruit, nuts or chocolate chips (optional)

Makes approx 18 muffins.
Preheat oven 375°. Place liners in muffin tins and spray with
vegetable or coconut oil. Mix all ingredients together. Evenly
distribute mixture into lined muffin tins. Bake for 25-35 minutes
or until golden brown. Allow to cool for 5 minutes before serving.
The refrigerate and freeze great, but cool completely before freezing.

WHAT WE'RE BAKING? BANANA BLUEBERRY BREAD - PALEO & GLUTEN FREE FRIENDLY

Preheat oven to 350°. Using coconut oil, grease loaf pan. Beat 2 T melted coconut oil with 4 eggs, 3 T honey, 1 t vanilla & 1/2 t apple cider vinegar. Sift in 1/2 C coconut flour, 1/4 C almond flour, 1 t baking soda & 1/2 t sea salt. Mix well. Add in 1/2 C coconut or almond milk and 3 large mashed bananas. Mix well. Fold in 1/2 C fresh blueberries. Bake around 45-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes before removing from pan. Freezes great!

WHAT WE'RE COOKIN'? HOMEMADE PIZZA CRUST

Over the last decade, I've been searching for the perfect pizza crust recipe. 

About 6 months ago, I think I found it! 

Mix and allow to sit for 5 or more minutes:

2 1/4 t yeast

1/2 t brown sugar

1 1/2 C warm water

Add: 

1 t sea salt

2 T olive oil

3 1/2 C flour

Mix well and allow to rise 1 hour in a warm place. Add flour as needed and knead. Roll out and place on a peel, if desired. I use cornmeal. I use a seasoned pizza stone but you could bake it on a greased cookie sheet or go Chicago style and back in a baking pan or cast iron skillet. 

For thick crust: allow to rise 15-30 minutes before baking. 

For thin crust: divide dough in half and make 2 pizzas, rolled out thin. 

Place toppings on top and bake in a preheated oven 425° for 15-20 minutes.

WHAT WE'RE BAKING? PALEO GLUTEN FREE CHOCOLATE BANANA BREAD

Preheat oven to 350°. Using coconut oil, grease loaf pan. Beat 2 T melted coconut oil with 4 eggs, 3 T honey, 1 t vanilla & 1/2 t apple cider vinegar. Sift in 1/2 C coconut flour, 1/4 C almond flour, 1 t baking soda & 1/2 t sea salt. Mix well. Add in 1/2 C coconut or almond milk and 3 mashed bananas. Mix well. Fold in 1/2 C non dairy dark chocolate chips. Bake around 45 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes before removing from pan. Freezes great!

WHAT'S WITH DINNER? HOMEMADE CRACKERS

I made beef stew from the pot roast I made yesterday. But I didn't have any bread or crackers to serve with it, like I thought I did. I remember that my mom bakes leftover pie crust with cinnamon and sugar, why couldn't I use pie crust to make salted crackers?

With homemade or store bought pie crust, cut out shapes using a biscuit, cookie cutter or glass. Prick with fork, sprinkle sea salt on top. Bake for 6-7 minutes at 450°.

WHAT'S FOR DINNER? CHICKEN & GRAVY over cornbread

Boil 1 lb or more chicken breast, thighs or tenders for 15 minutes.

Remove slice, reserve 1 3/4 C chicken broth. 

Make a roux by melting 1/3 C butter. Saute 1/3 C diced onion then add 1/3 C flour & 1/2 t salt. Gradually add 2/3 C milk then the reserved broth, stirring constantly. Add chicken and cook down for 5-10 minutes.

WHAT WE'RE MUNCH'IN ON? CHEESY GARLIC BISCUITS

1 1/2 C Bisquick
For GLUTEN FREE, use GF Bisquick

1 1/2 C shredded cheese

1/2 C milk

Mix & drop on cookie sheet. Bake 10 minutes at 400°.

2 T melted butter

1 T oregano

3/4 t garlic powder

Mix and brush on baked biscuits.

Bake another 5 minutes at 400° then 5-6 minutes at 350°.

.

WHAT WE'RE FREEZING? HOMEMADE FROZEN BISCUITS

Sure you can buy canned or frozen biscuits but they just don't taste the same as homemade. In the mornings I usually don't want cereal, I tend to want a homemade biscuit and an egg. Yes, just one biscuit. How could I achieve that, I asked myself. I scoured Pinterest and found an answer. Perfect for that one or a couple of biscuits type of breakfast like before you send your kids off to school and you're dog tired. 

Every once in a while, make a batch or two of homemade biscuit dough. 

You can use any recipe. Here's my vintage one I love. 

makes approx 17 biscuits

3 C flour

4 t baking powder

1 T sugar

1 t salt

3/4 t cream of tartar

3/4 C butter

1 C milk

In large bowl, mix all dry ingredients. Using a pastry blender (you can also do this step in a food processor), cut in butter until it resembles coarse crumbs. make a well in center and add milk all at once. Using a fork, stir just until moistened. Turn dough onto a lightly floured surface and knead by folding and gently pressing until it holds together. Pat or lightly roll out until 3/4 to 1 inch thick. Cut with a biscuit or round cookie cutter. Cut out as many as possible from a single rolling because a second rolling & additional flour will result in biscuits that are a little tougher than the first batch. Lay parchment paper out on a cookie sheet. Place biscuits on parchment paper so that they are not touching and flash freeze for an hour in the freezer. Remove and place in a Ziploc freezer bag. Use within 6 months. Place however many you want on a lightly greased baking sheet (put the others you don't want back into the freezer) and bake frozen biscuit(s) for 10-12 minutes in a preheated oven of 450°. 

WHAT'S FOR BREAKFAST? QUICK & EASY BANANA PANCAKES

So easy my three year old can make them! 

serves 3-4 people

2 C Bisquick

1 1/3 C milk

1 egg

1 sliced or diced banana

Mix together well. Pour around 1/4 C onto hot greased skillet. 

Cook until bubbles break on surface. Turn and cook until golden. 

Serve with syrup, sliced bananas, butter, peanut butter, whipped cream, etc.

WHAT WE'RE BAKING? ZUCCHINI PINEAPPLE BREAD

3 C flour

2 t baking soda

1 t salt

1/4 t baking powder

1 1/2 t cinnamon

2 C sugar

1 C vegetable oil

3 eggs

3/4 t vanilla

2 C shredded zucchini

8 oz can crushed pineapple, well drained

Preheat oven to 325° and line the bottom of two loaf pans with parchment paper. Grease.

Mix all ingredients except zucchini and pineapple. Add in zucchini & pineapple. Divide and pour into pans.

Bake for about 60 minutes or until toothpick comes out clean.

WHAT WE'RE BAKING? BANANA BREAD

1/2 C melted butter

1 C sugar

2 eggs

1 t vanilla

1 1/2 C flour

1 t baking soda

1/2 t salt

1/2 C sour cream

1/2 C chopped walnuts

2 medium bananas

Preheat oven to 350°. Grease loaf pan. In large bowl, stir together all ingredients until smooth and spread evenly into pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes then remove from pan and cool completely.

WHAT'S FOR BRUNCH? BACON EGG & CHEESE CRESCENT ROLL RING

1 can refrigerated crescent rolls

5 large eggs

1 C shredded Colby Jack cheese

8 slices of cooked bacon, crumbled

1/2 t salt

Preheat oven to 375°. Scramble eggs on stove top. Lay out crescents either on a seasoned pizza stone or parchment lined pizza pan in a star formation - points of crescents pointing out. Add bacon to the scrambled eggs and mix. Top crescents with 1/3 of the cheese, scrambled mixture then salt. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them. Place in oven and back for 15-17 minutes or until golden brown. Turn off oven. Top with remaining cheese and place back in the oven for another minute or two to melt. Serve immediately.

WHAT'S FOR BREAKFAST or DINNER? RAINBOW PANCAKES

When I'm not sure what to make for a meal, I ask Canaan what he wants. Usually it's something off the wall like last week he told me he wanted 42 coconuts for dinner. Well, little man, you're allergic to coconuts and second, that's just weird. He said that's what he was going to have for dinner when we go to Hawaii. Other times he actually tells me something that is plausible. He recently asked for pink pancakes. When I was a child, my mother made us green eggs & ham for us after reading the Dr. Seuss books.

You can split your batter up into several bowls and add a few drops (or a lot) of each food coloring and also mix the food coloring colors to make orange, purple, etc. to make rainbow pancakes.

TIP: If using a measuring cup or ice cream scoop to pour the batter into the pan, remember to rinse it off between colors.

TIP 2: Serve with clear corn syrup instead of pancake or maple syrup to ensure the bright colors.

Also try Crazy Rainbow Pancakes!