Thursday, December 29, 2016

Crockpot Beans

This is my mom's recipe.   
2  28oz can pork & beans
1 15 oz white beans
1 15 oz  small red beans
1 15 oz black eye beans
1 cup ketchup
3/4 cup brown sugar
1 lb ground beef
1 chopped onion
1 lb bacon cut in pieces
Brown beef  with onion. 
Add bacon that is cut in pieces, to the beef mixture and cook slightly. 
Mix all ingredients together in a crock pot and cook on low 6-8 hours. 

Monday, December 26, 2016

Pumpkin Chocolate Chip Waffles

My kids LOVED these waffles. And they have whole wheat and pumpkin goodness. Win. 😀

Recipe from:  Real Life Dinner

  • 2 cups whole wheat flour (you can use white, but wheat taste better in this recipe)
  • 1 tbsp brown sugar, packed
  • 4 tsp baking powder
  • 1 tsp pumpkin pie spice (Homade version)
  • ¼ tsp salt
  • 1¾ milk
  • 2 eggs
  • ½ cup canned pumpkin
  • ⅓ cup oil
  • ½ tsp vanilla
  • ½ cup mini semi-sweet chocolate chips

  1. plug in waffle iron to preheat
  2. Combine flour, sugar, baking powder, pumpkin pie spice and salt in a mixing bowl
  3. Add milk, eggs, pumpkin, oil, and vanilla
  4. Mix well with a whisk until completely combined
  5. Gently stir in chocolate cips
  6. Lightly spray waffle iron with cooking spray
  7. Pour batter onto hot iron and cook according to waffle iron instructions.

Sunday, December 25, 2016

Chocolate Thumbprint Cookies

These made for an impressive looking cookie this Christmas. I thought they tasted better the next day, so it's great for making ahead of a party.

Recipe from: Pinch of Yum

I got 33 cookies from this using my regular silver cookie scoop. 

  • 2 sticks + 2 tablespoons of butter, softened
  • ¾ cup sugar
  • ⅓ cup cocoa powder
  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 tablespoons cocoa powder
  • 1 heaping cup powdered sugar
  • 2-3 tablespoons hot water (I used 3)
  • 1 teaspoon vanilla
  • holiday sprinkles
  1. Preheat the oven to 350. Cream the butter and the sugar until smooth. Add the ⅓ cup cocoa powder and mix until incorporated.
  2. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add to the butter mixture and mix until just combined. Roll into small balls and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface. Don't overcook. You want them slightly underdone so they are softer and fudgier, almost like a brownie.
  3. When they come out of the oven, press the centers down again to make a more defined well for the frosting. (I used the cap on my vanilla paste, worked great!) Allow to cool.
  4. Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.

Copycat Animal Cookies

I have a great long Christmas break with my kids this year, so the first week of it, we've done a lot of fun holiday baking! We also tried some new recipes. This one was one of their favorites. And with it being Christmas, we made Christmas shapes instead of animals. Super fun! We may have to try some hearts for Valentines.

Recipe from: Frugal Girls

  • 1 stick unsalted butter, softened
  • 6 tablespoons powdered sugar
  • 1 cup unbleached all purpose flour, plus more for dusting
  • ½ teaspoon baking powder

Dipping chocolate 
Rainbow nonpareils
  1. In your stand mixer, cream together the butter and powdered sugar on medium speed until fluffy.
  2. Add in the flour and baking powder and mix until combined.
  3. Cover with plastic wrap and refrigerate until the dough is firm enough to roll out.
  4. Line your baking sheets with parchment paper.
  5. Flour your work surface, rolling pin and top of dough. 
  6. Grab half of the dough and roll out to an 1/4 inch thick. 
  7. Cut your cookies out and place on cookie sheets. Continue process until your sheet is filled.
  8. Once completed stick the sheet in the fridge while you warm up the oven to 300 degrees.
  9. Once your oven is heated bake the cookies for 13 minutes until lightly browned, being careful not to burn.
  10. Let cool on the cookie sheet for 10 minutes then cool completely on a wire rack. Continue process, in several batches, until all the dough is used.
  11. After your cookies have cooled completely, dip in chocolate and sprinkle with rainbow nonpareils.