tag:blogger.com,1999:blog-39508270656650461462024-03-13T15:05:20.895-06:00From Cupboard to CupboardTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.comBlogger242125tag:blogger.com,1999:blog-3950827065665046146.post-90953655512711910962014-06-23T19:12:00.001-06:002014-06-23T19:12:45.230-06:00Broccoli, Cauliflower & BACON SaladBecause everything is better with bacon. Right? And as long as it is called a salad, it's healthy. Right? Well, maybe not. But it's okay to pretend for a minute. After all, vegetables are a food group and....bacon is a food group. Oh hey! Cheese is in the dairy food group. So far I'm doing rather swell. :)<br />
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This is my entire family's most requested salad. Weird, actually. But it's okay that they want it because then I get to enjoy it more often as well. This salad is simple to make and the sweet dressing really makes it so tasty! Broccoli and cauliflower are my two least favorite vegetables, but I could eat them in rather large amounts in this salad. I have seen many variations of this salad on the internet and at pot luck dinners. I like this simple version because...well, we are simple folk around here. The vegetables are still crunchy, the bacon is crisp, and the parmesan cheese just adds that amazing flavor. Now I'm hungry for another bowl!<br />
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Whip yourself up a batch. I promise you won't be sorry!<br />
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<br />
Broccoli, Cauliflower & Bacon Salad<br />
Recipe from my momma<br />
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1 head cauliflower, diced<br />
3 to 4 bunches broccoli, diced<br />
1 red onion, diced (I don't add this. My family rebels)<br />
1/2 lb bacon, cooked and crumbled<br />
12 oz parmesan cheese<br />
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Dressing:<br />
1 c mayo<br />
3/4 cup sugar<br />
4 Tbs vinegar<br />
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Combine veggies. Prepare dressing by combining the salad dressing, sugar and vinegar. Just before serving, add the dressing, bacon and cheese. So very good!<br />
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I hope you all enjoy this salad recipe as much as we do. I usually make at least a double recipe since this is the ONE salad recipe my entire family loves!<br />
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Happy Cooking<br />
Tea<br />
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<br />Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com0tag:blogger.com,1999:blog-3950827065665046146.post-20419389134284888262014-06-10T20:28:00.001-06:002015-02-03T09:16:23.631-07:00Is your heart happy?This flower makes my heart happy....<br />
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So rustic. So random. Not a single petal like another. I just love it! Summer and flower gardens are my favorite!<br />
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TeaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com0tag:blogger.com,1999:blog-3950827065665046146.post-78423942343735143882014-06-09T18:16:00.002-06:002015-02-03T09:15:59.501-07:00Just because....I have seen so many people posting on Instagram and Facebook... 100 Days of Happy. I try hard to see the best in each day but I think we all have our bad days. I believe that positive thinking heals the heart and I think it's necessary to be healthy and happy. There are many things that make me happy, but this time of year, I just love my flowers. My bleeding hearts are one of my favorites, however, I don't think they love me much. I have 3 plants... 1 wants to die, 1 is indecisive, and the other is hanging in there for now and not doing too bad. My Grandma Kay always had beautiful bleeding hearts at the front of her house and I always loved them. I was out taking pictures of flowers the other day. I just love the beauty of nature.<br />
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:) Teauna</div>
Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com0tag:blogger.com,1999:blog-3950827065665046146.post-79979992038873636622014-01-28T22:36:00.000-07:002014-01-29T14:09:18.332-07:00Going Gluten Free....<div class="separator" style="clear: both; text-align: center;">
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Over the years I have had a myriad of unexplainable health issues. First it was my kidneys, then my pancreas, and then, the dealbreaker... my heart. Of course through all these illnesses, I've had a million blood tests done, ultrasounds, X-Rays, MRI's, EKG's, and I wore a heart monitor for a couple months. It's been so frustrating because no matter what the doctors have done, there has never been a clear answer. Now let me be clear. I'm not blaming my doctors for anything. I completely understand that I am a mystery. And if I were them, I wouldn't have a clue where to start either. I think at times, it's simply easier to just write out a prescription and hope that it helps. Well... my body has a problem with prescriptions and seems to, for whatever reason, reject them or react to them. The worst side effects and reaction were with my heart meds. Oh my word. Talk about feeling like crap. <br />
In an effort to put off getting a pacemaker at age 33, I was given a couple different medications as an attempt to regulate my out-of-this-world heartbeat. Well, the doses were tweaked several times over a 3 month period, and still nothing better. There were days I would walk down the stairs and not be able to find the energy or strength to walk back up the stairs for an hour or so. It got old. A mere eighteen months prior to my heart issues, I was at my lowest weight since high school, I was exercising and running regularly and feeling amazing! I can tell you that stress is part of the problem. No.doubt.in.my.mind. But, there's an underlying problem. One that no one can seem to explain or figure out. Pains that feel like my insides are coming out my toes, headaches, freezing body tremors, water retention, kidney pain, massive heartburn, lack of energy, and of course, a heart that races faster than Secretariat. <br />
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In an effort to figure it out once and for all, I decided to keep track of my food intake. I kept a food journal for only one week before noticing an obvious pattern. Every single time I ingested any sort of wheat product was when the symptoms would be stronger. My heartburn would bring me tears and I would have to use an electric heating pad to warm up after taking a pure hot water bath. I'm no doctor, but I figured that it wouldn't hurt to cut wheat out of my diet for a few days and see if I were able to notice a difference.<br />
<br />
Honestly... I have never even thought about what foods contain wheat. I've always just cooked and baked and enjoyed it. Well, my my. How my life has changed. People, let me tell you now. Pretty much everything I enjoy eating contains wheat. Sad. Really sad. <br />
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At this point I started to research more on a gluten free diet. Now in the past I have researched and even made small attempts at a Paleo lifestyle. It's too extreme for me. If I don't have to go that far for health reasons, I won't. Gluten free is a big enough challenge for me and I need to take this one step at a time. Of course there is always conflicting information from person to person or better yet... website to website. But for the most part, this is what I've come to the conclusion that a person is allowed when on a gluten free diet.<br />
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<strong>*Vegetables.... lots of them. Not so much corn, carrots, and potatoes for their high starch content. Any root vegetables contain more starch. </strong>So it's mainly the green stuff such as lettuce, cucumbers, spinach, celery, peppers, zucchini, etc. <br />
<strong>*Fruits... a couple servings a day. </strong>Especially if you're wanting to lose weight, keep your fruit intake to just a couple servings a day. Although they're packed with good stuff, they also contain more sugar. This is a touchy subject and it's hard for me to understand. But I'll listen. for now:)<br />
<strong>*Meat.. the leaner the better, of course. </strong>Chicken, Lean beef, venison, etc. If you eat processed lunch meats, make sure they aren't sweetened, they are just roasted.<br />
<strong>*Nuts... raw, the less salt the better. </strong>Almonds, Pecans, Walnuts, Cashews, Peanuts... Nut Butters. I can't survive without them.<br />
<strong>*Dairy... unless you are lactose intolerant. (as little processing as possible...ex. plain greek yogurt, full fat cheese, etc)</strong><br />
I haven't consumed many dairy products besides cheese for years, as they just tend to give me a nasty bellyache. I have become accustomed to drinking Almond/Coconut milk. Of course, I use it on cereal on occasion and drink it in my chai tea, but that's about it. I was raised on raw cows milk straight from the cow:) I've come to the conclusion, I need to invest in a milk cow. I wish I liked goats milk, as they're cheaper to feed.<br />
<strong>*Oils... healthy oils. Coconut oils, Extra Virgin Olive Oil (EVOO), Avocado Oil, Grapeseed Oil. I have read that vegetable and canola oils both are much more processed, so to avoid them if at all possible. </strong>I, for one, really like coconut oil. I love that it has so many uses and that it is such a healthy oil. I do use EVOO to cook for my family, as they're not real into the coconut flavor.<br />
<strong>*Avocados, olives, and other healthy oils are to be enjoyed in moderation. </strong><br />
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When I look at it like this, it seems there is so much more that I can eat, but its certainly an adjustment. It has been so well worth the challenge tho.<strong> I feel so much better for the most part. </strong>As my mom says, you can't expect to feel better overnight as you've taken 34 years to pack all that crap in your body. I am still learning and I'm reading labels all the time. It is all about changing your lifestyle. And after living nearly 35 years eating one way, it's a bit tough to just "switch over". Now, I think the theory that "healthy eating is more expensive" is pretty true. But, oh well.<br />
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I need to be clear on one thing. My family still expects all 'normal' foods on the table. So, no worries, I'll still be sharing recipes that aren't gluten free. I'll continue baking and throwing a couple casseroles in the oven here and there. I don't know that the convenience of canned condensed soups will ever be completely absent in my pantry. However, I'm doing my best to not use them unless it's a time emergency.<br />
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I ask any of you that are regular Gluten Free Lifestylers, please offer any sort of advice or insight that you may have on this subject. I love to hear how others are coping and what helps them handle the switch....<br />
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I'm looking forward to sharing my continuing journey with you all..<br />
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Happy Cooking,<br />
Teauna<br />
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Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com3tag:blogger.com,1999:blog-3950827065665046146.post-35088994051589068532014-01-23T20:19:00.001-07:002014-01-28T21:19:22.449-07:00Gluten Free Pizza <div class="separator" style="clear: both; text-align: center;">
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I'm still new at this whole gluten free thing. ...I want REAL food. Is that not normal? For a girl like me that bakes like a mad woman. .. it feels like my world had been turned upside down. But I'm trying. ... Hard... just to keep some normalcy in my life. So today I tried my hand at pizza. Luckily I like a thinner crust on a pizza anyway. I thought it had good flavor and surprisingly. .. my kids ate it and loved it! !</div>
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WHISK IN A BOWL:<br />
*1 c brown rice flour<br />
*1 c white rice flour<br />
*1 c tapioca flour<br />
*1/2 tsp xanthan gum<br />
*1 tsp sea salt<br />
*1/2 tsp baking powder</div>
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IN ANOTHER BOWL COMBINE:<br />
*1 1/4 cup warm water<br />
*1 Tbsp yeast<br />
*3 Tbsp sugar (I used coconut sugar)<br />
*1 Tbsp olive oil</div>
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Let set for a few minutes. Make a well in the dry ingredients. Add wet ingredients to the well and mix with a silicone spatula. Once mixed well, pat out dough on a greased pizza pan. You could also use a cookie sheet. My pizza was 14". Pat out on the pan of your choice until its about 1/4" thick. Bake the crust in a preheated 350 degree oven for 20 minutes. Take out and add your favorite toppings... by the way... it's going to look all cracked. Its okay! :) after adding toppings, bake another 20 minutes. Eat and enjoy!! Loved this pizza!! Gluten free is finally getting easier!:)</div>
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♡ p.s. this is posted from my phone so please excuse the photo:)</div>
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Happy Cooking!</div>
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Teauna</div>
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I had a request to make a cake last weekend. At first when I received the description in a text I nearly died... a WHAT?? I had no idea what she was talking about. I had never made anything of the sort and I was worried. (Don't worry. I explained to her that I was clueless as to what she was talking about. She still wanted me to make it... ) Her description went as follows: a dark midnight cake with chocolate cream filling, egg white frosting and a chocolate drizzle. Now I need to explain, the reason she wanted this cake for her mom's birthday was because this was her mom's favorite cake that she baked herself every year. Pressure much? First, I don't know what this cake is... Second... SHE DOES! <br />
So, I did what most people in my shoes would do. I googled it! BIG PROBLEM! I found a bunch of different cakes, but none of them seemed to fit her description. So.... I did what I had to do. I created my own version of this cake. And it turned out beautiful! I made an extra one for my family just so we could see what all the hype is about. They think that perhaps it's their new favorite cake.<br />
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First I made my yummy extra dark chocolate cake. (This recipe works well for 2 10" pans or 3 9" pans)...<br />
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<br />
3 1/2 cups all purpose flour<br />
4 cups sugar<br />
1 1/2 cups cocoa<br />
4 tsp baking soda<br />
2 tsp baking powder<br />
2 tsp salt<br />
4 eggs<br />
2 cups strong black coffee, cooled<br />
2 cups buttermilk<br />
1 cup vegetable oil<br />
2 Tbsp vanilla extract<br />
<br />
Preheat oven to 350 degrees. Mix ingredients in order given... Grease and flour ( I use my homemade pan release) either (3) 9" pans or (2) 10" pans. You may have a little extra for cupcakes too, as my pans are all deep. Bake for 35-40 minutes or until center is set and outside of cake is pulling away from pan. Cool for approximately 5-10 minutes. Run a knife around the outside and turn out onto cooling racks. Cool Completely...<br />
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Stabilized Chocolate Crème filling:<br />
(You could use chocolate pudding in place of this cream for the filling)<br />
<br />
1 envelope gelatin<br />
1/4 cup cold water<br />
combine these two ingredients in a saucepan and let stand for five minutes. Turn to low and dissolve, then remove from heat and cool. <br />
Whip until slightly thick:<br />
3 cups heavy whipping cream<br />
3/4 cup powdered sugar<br />
1 1/2 tsp vanilla<br />
Add gelatin on low. Whip on HIGH to firm peaks. Add 1/8-1/4 cup cocoa and beat.<br />
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Egg White Frosting:<br />
<br />
1 cup white sugar<br />
1/3 cup water<br />
1/4 tsp cream of tartar<br />
2 egg whites<br />
1 tsp vanilla extract<br />
<br />
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. <br />
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<br />
Bittersweet Chocolate Ganache<br />
<br />
8 ounces bittersweet chocolate, chopped<br />
1 cup heavy whipping cream<br />
<br />
Heat the heavy cream in a saucepan until it starts to bubble. Pour over chocolate in a glass bowl. Stir until all chocolate is melted and cream and chocolate are combined. Let cool slightly.<br />
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<br />
So... once the cakes are cooled, you're going to want to stack them, filling them with the chocolate cream. Frost with the egg white frosting. Now for the fun part... Make sure the chocolate is cooled. Pour it over the top of the cake and let it drizzle down the sides. If it's not drizzling too well and is set up, you can heat it up in 20 second intervals in the microwave just to make it a bit more workable.... Just do what works best for you.<br />
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Let set for a couple hours so chocolate sets up. Cut with a serrated knife. One of the BEST cakes ever! <br />
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I am so happy to be back!<br />
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Happy Cooking<br />
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TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com0tag:blogger.com,1999:blog-3950827065665046146.post-74034218700764076612013-08-18T20:55:00.001-06:002013-08-18T20:56:58.293-06:00We interrupt the action in this kitchen for a ....fire.<p dir="ltr">As many of you may know, I spend a bunch of time in the kitchen! I've been making bunches of cakes, cookies and cupcakes. That keeps me away from my blog often. However. .. I had many plans to post a yummy recipe last week when. .. a wildfire started nearby in the mountains and made it our direction threatening our home and our friends' & neighbors' homes and livelihoods as well, as there are many cattle on the range being threatened. After being evacuated 3 times, getting bit by a mean spider on the BUMCHEEK and having a crazy week-long allergic reaction, being completely displaced, continuing to keep baking for people AND attending the week festivities at the local county fair...it's fair to say I'm completely beat!!! Luckily our home is still standing...jusy really stinky! And now I can offer two new flavors of cake to my menu..."smoked" & "fried". <br>
Now my kids are starting school tomorrow and I'll once again be all alone (with my puppy kids, of course) for the day... and I'll be doing my best to make up for everything I wasn't able to get done last week. Oh my....let the fun begin!!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvE40NKzTBxr-3wHSBy-ouXXNPDUShO8MwBvCNMVGvsO_wlBfSAfluwCOqjqzE_l4_aBFSPLRStuAwOCDHSct1Bw7ZJnhz8Klee5u5xQM5uhOuUDmhvop67M299AT64_7XV1xIM0JFpLc/s1600/20130812_185422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvE40NKzTBxr-3wHSBy-ouXXNPDUShO8MwBvCNMVGvsO_wlBfSAfluwCOqjqzE_l4_aBFSPLRStuAwOCDHSct1Bw7ZJnhz8Klee5u5xQM5uhOuUDmhvop67M299AT64_7XV1xIM0JFpLc/s640/20130812_185422.jpg"> </a> </div>Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com0tag:blogger.com,1999:blog-3950827065665046146.post-82837767348001359142013-07-18T15:20:00.001-06:002013-07-18T15:22:23.946-06:00How to Bake a CakeHow to Bake A Cake....I know. It seems so simple right? Well it is! But there are so very many steps in <strike>baking</strike> correctly baking a cake. Of course, if you're just cutting it out of the pan and serving it, there are steps that maybe aren't so important. But... PEOPLE!!.... If you're baking a cake to decorate, it is so important that you do things the right way. Now, let me be clear... I get that my way is not the ONLY right way. But what I do works for me so I stick with it. I would expect that if you need to change things up so they work better for you, you would do so. I have just come up with this little routine that works for me. So here it goes....<br />
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First... before I even begin to mix up my cake, I prepare my pans. So let's talk about pans... It's a quality thing for me when it comes to pans. The nice heavy cake pans are WORTH their weight in GOLD! So, my suggestion is for you to go to Michaels or Hobby Lobby (or other awesome craft stores in your area that offer 40% off coupons) and use your 40% off coupon and get some nice pans. I like to buy the sets because there will be a time and place to use every single one of them. They also have all of those really fun character pans if that's what you would rather use. Anyhow... so what I'm telling you is that quality pans may cost a bit more, but they're highly worth it. Your finished product will be enough thanks for you, I promise!<br />
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So now... prepare your pans! I make my own pan release "cream". Believe me... I love Baker's Secret but with the quantity of cakes I'm baking, it gets extremely expensive. So I researched until I came up with an alternative. And it's simple! <br />
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Pan Release Cream<br />
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1/3 c flour<br />
1/3 c oil<br />
1/3 c Crisco<br />
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Mix it up. Make sure there aren't any lumps... Put in an airtight container. I put it in a pint size jar and seal it. Just keep it in a room temperature place. It should keep for up to 6 months. I wouldn't know as I use it quickly. Brush on your pans with a pastry brush. If you don't have one... use a paper towel, or your fingers!<br />
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Now mix up your cake. With this little tutorial, we're not too worried about "stacking" cakes, so just mix up a cake. Whether you want to use a mix, a from scratch recipe... just mix 'er up! For these pictures, I'm just mixing up an Awesome Chocolate Cake and baking it in (2) 10" round baking pans and (2) 6" round baking pans. This is a cake I am making for someone's birthday. I like to use a heavier cake recipe when I plan on stacking cakes. They just hold up better.<br />
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Before taking your cake out of the oven, check for doneness (is that a word?) with a toothpick. Simply stick a toothpick into the center of the cake. If the toothpick comes out clean... then it's done. You'll also notice that the cake will start pulling away from the edges of the pan.<br />
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After removing your cake from the oven, let it cool for 5 minutes or so on a cooling rack. Then place the cooling rack over the pan and turn over, turning the cake out onto the cooling rack.<br />
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Let cool completely. If you want to speed up the process, you can put it in the freezer for a couple hours. <br />
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Baking a cake the correct way is as simple as that! And see how beautifully the cakes come out of the pans?<br />
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Makes a girl like me really happy! You almost don't even have to wash these babies! <br />
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Next tutorial will be on how to properly fill, frost, and stack cakes! Stay tuned!<br />
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Happy Baking! <br />
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TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com0tag:blogger.com,1999:blog-3950827065665046146.post-65104651978773805352013-07-07T21:06:00.001-06:002013-07-07T21:06:49.887-06:00I.AM.ALIVE.... I think....Hello! Can anybody hear me? Is anybody out there? It's been months since I've been here to visit with you all. MONTHs, I tell ya! SIX MONTHS! And I'm so sorry. Life truly caught me in a crazy and horrific turmoil this past 6 months. Lots of things I'm not going to bore you with. Now I MUST overcome this craziness and get back to blogging. Awe.... blogging. I remember how happy blogging used to make me. Believe me.... I haven't quit baking or cooking. I do it A LOT on a daily basis. I have been doing so so many cakes. <br />
I'm reallllllly wanting to do some cake classes on here. Would anyone be interested? If I make little videos and snip-its while I'm making some cakes and give you some hints and tips of making your own fun cakes at home? Would ya, would ya? I want you to know, I am self taught. I took the first Wilton Cake Decorating class. The teacher was adorable, but I felt it was a waste of my time. From there, I kinda just went crazy with trial and error. I have been teaching several one-on-one fondant classes in my kitchen and they have been fun. I am doing another one this week and was thinking I might as well get out the video camera and teach a few more of you while I'm at it! What do you think? <br />
Maybe some basic fondant skills? Then some gum paste flowers?<br />
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Coloring fondant and decorating a fun cake? And some fondant flowers?<br />
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Some royal icing recipes and how-tos?<br />
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Some basic frosting... This is one of my favorite looks... the rustic cream cheese frosting...<br />
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Some royal icing flowers? And perhaps how to ice one layer cakes? Borders?<br />
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Making designs with buttercream instead of fondant?<br />
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I would love to journal some of these different techniques and ideas here and am hoping I'll find some of you interested! And then after each class, perhaps we should have a fun space where you can all post pics!? Like a link party?! Let's do it! I hope to see you soon! I will take the millions of pictures off my camera and show you some more of my work I've been doing lately on another post soon! Any other things you'd like to see? Suggestions? Feel free to send them my way!<br />
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Lots of love sent from me to you!<br />
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Happy Cooking!<br />
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Tea<br />
Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com2tag:blogger.com,1999:blog-3950827065665046146.post-26045494068403018092013-01-03T20:12:00.000-07:002013-01-07T10:05:54.767-07:00Bread Making 101: Part 1: Understanding the Science...<div class="separator" style="clear: both; text-align: center;">
<strong>BREAD MAKING 101:</strong></div>
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<strong>PART 1: UNDERSTANDING THE SCIENCE.....</strong></div>
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<span style="color: red;">Note: The pic on this post is not of the recipe in this post. I am having issues with my computer, so I used a different BREAD pic! I'll resolve it ASAP , I promise!</span><br />
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Hello to all and a very Happy New 2013 to each and every one of you! Lately I asked a question on my facebook page, "what do you want to see on my blog?" Every comment had something to do with BREAD! I decided to break all the information down into several different blog posts. When people talk about making bread, the one word I hear alot of is ' intimidation'. I want to be able to explain the whole process in terms that make sense. To everyone. <br />
Part 1 is all about understanding the science of breadmaking. Of yeast and the way it works, and of fermentation. Fermentation is what happens when yeast comes in contact with flour and water. I know, I know... when I hear the word 'fermentation', I cringe slightly. However this is how they make wine and beer. There are people that like those things, so I suppose fermentation isn't all that bad, right? And of course, fermentation is a MUST in the process of bread making, so I really like the word now.:) So, pretty much, fermentation occurs when yeast eats all the sugar goodness from starches, like flour, and produce all those carbon dioxide gas bubbles. I'm not sure where wine and beer-making go from there, but those little bubbles are our friends in bread making. They are the 'leavener' and they give the bread its texture.<br />
You see, it's a simple science really. Surely nothing to be intimidated by! Once you understand how yeast works, you will feel more and more comfortable trying new bread recipes and eventually you will begin to reach for those 'no-way' kind of recipes. Mark my words! Soon the Sky will be your bread-making limit..:)<br />
As a little curly-haired girl standing on the kitchen chair to the side of my mom making bread, I was absolutely flabbergasted at how you could mix those little brown specks of yeast with warm water and it wouldn't take long before they'd become all fluffy and bubbly. My favorite part was when my mom would let me add just a pinch of sugar to "feed" the yeast. Oh, how it would grow. You see, yeast is a LIVING, single-cell plant. So it needs to grow in order to do its job. No better way to make something grow than feed it, right? Well, yeast eats sugars to grow. So... let's think about it for a minute. Flour is a carbohydrate. Carbohydrates are full of starch molecules. Starch molecules are made up of oodles and bunches of sugar molecules. In other words, CARBS=SUGARS! When you combine the yeast and water, the yeast becomes activated. Then you add the flour. At this point, somehow all the flour enzymes break down the carbohydrates into sugar. The yeast then eats these sugars, which allows it to produce the little carbon dioxide gas bubbles and alcohol. At this point, you'll begin to notice that your gassy bubbly mixture becomes, well... stringy?... Once you add and knead more flour into the mixture, those 'stringy' strands become your elasticity in your bread, also known as gluten strands, or protein.<br />
No worries... during the baking process, the carbon dioxide gases and alcohol from the fermentation process bake out.<br />
Now.. because I know you want to try out your new "Bread 101 knowledge" and experiment, let's do it!<br />
Let's start out with something simple. Something that you can observe the whole fermentation process at work. 4 staple ingredients make up this great loaf of bread! This recipe rocks! It is oh so very versatile and it doesn't require any more 'bread knowledge' than you have acquired in this post.<br />
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No-Knead bread<br />
recipe from my mom :)<br />
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3 cups all-purpose flour<br />
1/2 tsp yeast<br />
1 3/4 tsp salt<br />
1 1/2 cups water (warm)<br />
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Mix your warm water with yeast. Then add all other ingredients in large bowl until well combined. Cover with foil and let sit for 12-18 hrs.<br />
After it has sat and you're getting ready to bake it, preheat your oven to 450 degrees. Place a greased cast iron pot with lid in the oven for 30 minutes to warm it. Flour your work surface and dump the dough out onto it. Form a ball, tossing the ball to cover it entirely with flour. Cover and let rest for 30 minutes or so. Take your hot pan out of the oven and place the ball of dough (you really can't ruin it) into the hot pan. It will sizzle:) Cover with lid. Put in preheated oven and bake for 30 minutes. Then remove lid. Bake 15 minutes longer. Remove loaf from pan and cool on wire rack. EAT and enjoy!<br />
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<br />
Now, once you're comfortable with this recipe, go ahead and try some additions. Right before rolling it into the flour to form the ball before baking, add additional ingredients to make flavored loaves. I love adding shredded cheddar cheese and some garlic salt. For a quick and easy appetizer, add chopped pepperoni, chopped sundried tomatoes (or just chopped tomatoes) and shredded cheese, then serve with warmed pizza sauce. There are so many options! Let your imagination soar!:)<br />
<br />
I hope you've enjoyed Bread Making 101. And I also truly hope that I made sense and that you will enjoy your bread-making experience!<br />
<br />
Happy Cooking!<br />
TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com1tag:blogger.com,1999:blog-3950827065665046146.post-87638722969649208112012-12-31T11:04:00.000-07:002012-12-31T11:05:55.592-07:00New Years Resolutions? Try Making Bread!The last two months, with the Thanksgiving and Christmas holidays, I have been so entirely busy baking for some amazing customers, neighbors, and friends. The one item that seems to take over my kitchen during the holiday is ROLLS! People love homemade rolls! The soft fluffy texture, the buttery flavor, and the beautiful aroma they carry just seems to have it's way of making a meal complete. <br />
<br />
One of my favorite things to bake are rolls. I love the smell that takes over my entire home when I'm baking rolls, or any bread, for that matter. I have so many people call and order rolls for their holiday feasts because they are "intimidated by yeast". I understand. I've been there! But now, I understand it. I love to watch it and I have come to respect it. It's kind of like me in a sense. It doesn't like to be cold. It is most comfortable in doing its job well when it is warm. However, it nearly dies when it gets to hot. This, I get. I love the 'magic' of yeast! :) There are a couple recipes I have posted here in the last couple of years that would love to help you build your confidence in the world of yeast breads! <a href="http://fromcupboardtocupboard.blogspot.com/2011/01/our-favorite-heavy-rolls.html">Our Favorite Heavy Rolls</a> are one of the easiest recipes for rolls you'll ever make. To me, one of the most difficult steps in bread-making is the whole "shaping" process. So <a href="http://fromcupboardtocupboard.blogspot.com/2011/01/our-favorite-heavy-rolls.html">Our Favorite Heavy Rolls</a> take that step and make it even easier. I mean, who doesn't want to just pinch off a 'blob' of dough and place it on a cookie sheet?! That's my kind of easy....<br />
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Of course, if you're having a nice dinner and want to impress people a tad bit more, there's always <a href="http://fromcupboardtocupboard.blogspot.com/2010/07/lion-house-dinner-rolls.html">Lion House Dinner Rolls</a>. This is the recipe I use when I bake rolls for the holidays. They are so light and moist....and buttery! And yes, I like BUTTER! They are easy. The way the Lion House rolls them is probably the most difficult step of the rolls, if you ask me. I mean, I watched a video of them doing it one day. Well, I tried doing it like they do. I failed. Miserably. So I do it my way. And sometimes I just roll out a huge circle, cover it with melted butter and cut it like a big ole' pizza. Then roll them for the outside edge in and they turn into absolutely beautiful crescent shaped rolls. However you choose to make them, they are unbeatable in my eyes! So try them.... you will not be sorry.</div>
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Of course, if you'd rather have wheat bread, I have an AMAZING wheat bread recipe, even a step-by-step guide in making it! It is so simple and so absolutely rewarding! <a href="http://fromcupboardtocupboard.blogspot.com/2011/04/our-favorite-whole-wheat-bread.html">Our Favorite Whole Wheat Bread</a> is the BEST! <br />
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So... please, try making some bread today...or tomorrow. For heaven's sake.. add it to your list of New Years Resolutions! I think these recipes should help you get over that intimidation of bread making. And then we can start baking even more bread together! Have an amazing Happy New Year! <br />
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Happy Cooking!<br />
<br />
TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com0tag:blogger.com,1999:blog-3950827065665046146.post-4499700045794960262012-11-13T21:59:00.000-07:002012-11-13T21:59:08.262-07:00I miss you!<div class="separator" style="clear: both; text-align: center;">
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Today I have to admit that I really miss my blog! I have been sooooooo stinkin' busy. My business is crazy busy and I can't seem to be able to sit down long enough to breathe! Believe me, I'm not complaining! I am absolutely grateful that I am able to work from home and bake for those that either aren't able to, or just don't have the time. Baking is my sanity. It makes me happy! It makes me happy to make others happy with food! After all, Julia Child was absolutely correct when she said "People who love to eat are always the Best people". I have gained some amazing friendships from my cupcakes:).... I want you all to know that as soon as November is over, I will be back to blogging! But until then, I wanted to say HI and let you know that I Miss YOU!!! Each and every one of you! I can't wait to get back and share some awesome recipes with you that I've been working on! Namely.... homemade PASTA, for example! I don't even like pasta, but I could founder on homemade ravioli! So, friends, until December (unless I find time before then) , I shall say my goodbyes. Have an amazing Thanksgiving with your families and friends! Make sure that you enjoy each and every moment you have with those that matter most! Each day is a gift!<br />
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Much Love!<br />
<br />
Happy Cooking!<br />
Teauna<br />
Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com0tag:blogger.com,1999:blog-3950827065665046146.post-82283745882671229692012-09-05T08:35:00.001-06:002012-09-05T08:36:41.742-06:00Fresh Peach & Buttermilk Ice Cream<br />
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It's that time of year again when the smell of sweet peaches takes over the produce department in the grocery store. We are so fortunate to have peach groves near and we're able to buy fresh peaches for several weeks at fruit stands or in the local grocery stores. I used to bottle them, but haven't for several years. I like to buy at least a half bushel and I just peel them and eat them with a little sugar. They are so good! The other night I was having some girls over for an essential oil class. When people are coming to my house they can expect there to be treats waiting. I decided to make homemade angel food cake. <a href="http://fromcupboardtocupboard.blogspot.com/2010/02/best-angel-food-cake.html">This</a> is my favorite recipe! To make it extra special, I decided to make some ice cream! So the decision was all about the flavor of ice cream. Of course, the kids were screaming <a href="http://fromcupboardtocupboard.blogspot.com/2011/06/homemade-rocky-road-ice-cream.html">Rocky Road</a>! But as I looked in the corner of my kitchen at all these beautiful peaches, I let out my own little scream! "Peach Ice Cream!" They both looked at me like I was crazy. I didn't have enough milk, but I had cream and buttermilk. This is what I came up with! It was really good! It is rich, not too sweet, and full of peach flavor! It was perfect, paired with yummy homemade angel food cake! I hope you enjoy!<br />
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<br />
<span style="font-size: large;">Fresh Peach & Buttermilk Ice Cream</span><br />
original recipe from From Cupboard to Cupboard<br />
<br />
4 cups heavy whipping cream<br />
2 cups buttermilk<br />
10 peaches, peeled and sliced<br />
1 1/2 cups sugar<br />
1 1/2 tsp cinnamon<br />
1 Tbsp vanilla bean paste<br />
4 Tbsp lemon juice<br />
<br />
Toss the peaches with sugar, lemon juice and cinnamon. Cover and let peaches macerate in refrigerator for 2-24 hours. The longer they macerate, the more flavor you'll get from them.<br />
Puree peaches. Mix with cream, buttermilk and vanilla bean paste. Freeze in ice cream machine according to manufacturers directions. You could fold more peaches in before hard freeze stage. I chose not to.<br />
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Happy Cooking!<br />
<br />
TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com1tag:blogger.com,1999:blog-3950827065665046146.post-38190508393435166982012-08-07T12:40:00.002-06:002012-08-07T12:40:29.144-06:00Zucchini Banana Bread<div class="separator" style="clear: both; text-align: center;">
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I have returned! It has been the roughest 6 months of my life, and as you can tell, it has reflected on my blog! But I am happy to say that I have returned to the land of the living :) and am happy to be able to start blogging regularly again... And baking! <br />
One of my favorite summer past times is baking (and eating) zucchini bread with my <a href="http://fromcupboardtocupboard.blogspot.com/2011/08/teas-best-brownies.html">Grandma Kay</a>. She always made the best zucchini bread, wrapped it in tinfoil after it had cooled, and then shared it with those that she loved. It always made my day when she'd offer me a piece of her perfectly spiced, moist loaf of zucchini bread, slathered in soft butter. My mouth waters now just thinking about it. Well, a year ago, on August 4th, my sweet Grandma Kay passed away. She taught me so much. I inherited her way of cooking... A dab of this & a shake of that! Taste. Repeat. :) I also am fortunate enough to have many of her recipes, including her <a href="http://fromcupboardtocupboard.blogspot.com/2010/08/grandmas-zucchini-bread.html">famous Zucchini Bread</a>. Well. I baked it this year in honor of Grandma and shared it with those I love, a tradition I will continue for as long as I'm able. <br />
Then I realized that I had bananas! Lots of bananas! So, I searched for a recipe that I could use zucchini and bananas in so that my bananas wouldn't go bad! Besides, I put nuts in the Zucchini Bread and my husband isn't fond of them. This recipe is the one I found and it turned out so yummy! I love the moist texture of banana bread, and just think! With zucchini, it's that much more nutritious! :) Make a batch! Share it with those you love! Enjoy:)<br />
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<span style="font-size: large;"><strong>Zucchini Banana Bread</strong></span><br />
adapted by From Cupboard to Cupboard<br />
original recipe from Taste of Home<br />
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<li class="ingredient"><span class="amount">3 cups </span><i><span class="name">all-purpose flour</span></i></li>
<li class="ingredient"><span class="amount">2 cups </span><i><span class="name">sugar</span></i></li>
<li class="ingredient"><span class="amount">2 teaspoons </span><i><span class="name">ground cinnamon</span></i></li>
<li class="ingredient"><span class="amount">1 teaspoon </span><i><span class="name">baking powder</span></i></li>
<li class="ingredient"><span class="amount">1 teaspoon </span><i><span class="name">baking soda</span></i></li>
<li class="ingredient"><span class="amount">1 teaspoon </span><i><span class="name">salt</span></i></li>
<li class="ingredient"><i><span class="name">2 eggs</span></i></li>
<li class="ingredient"><span class="amount">2 cups </span><i><span class="name">mashed ripe bananas</span></i></li>
<li class="ingredient"><span class="amount">1 cup vegetable</span><i><span class="name"> oil</span></i></li>
<li class="ingredient"><span class="amount">2 teaspoon s</span><i><span class="name">vanilla extract</span></i></li>
<li class="ingredient"><span class="amount">2 cups </span><i><span class="name">shredded zucchini</span></i></li>
<li class="ingredient"><span class="amount">1 cup </span><i><span class="name">chopped walnuts (optional)</span></i></li>
<span class="instructions"><h2>
Directions</h2>
<ul class="directions">
<li><span>In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.</span></li>
<li><span> Transfer to five 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 (mine took nearly an hour) minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.<b> Yield: 5-6</b> mini loaves (6 slices each).</span></li>
</ul>
<span>Happy Cooking!</span><br />
<br />
<span>Teauna</span></span>Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com2tag:blogger.com,1999:blog-3950827065665046146.post-45470435429836556392012-06-17T22:13:00.002-06:002012-06-17T22:13:46.477-06:00Tea's Coleslaw<br />
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It's Father's Day! Happy Father's Day to all the Dad's out there that make memories with your kidlets and cherish each and every one! You are a special breed of people, ya know!? :) Today, for Father's Day, we decided to have a cook out of sorts. The dang wind has blown and blown, so it's not like we could sit around outside and enjoy the food, but we sure could cook some burgers and hotdogs:) We went out and took some pictures earlier today, waiting patiently (or not) for the wind to die down. While we were driving, we were discussing our linner (lunch+dinner) menu. We decided hamburgers, hotdogs, chips and coleslaw was the winner, however, Mike isn't too keen on regular coleslaw. He doesn't care for the zip of vinegar that much! I would have done <a href="http://fromcupboardtocupboard.blogspot.com/2010/03/chinese-cabbage-salad.html">mine and Kenzie's favorite salad</a>, but he said he'd prefer something just simple (and I had to go for his decision since it is Father's Day). So this is what I came up with! It turned out real yummy and extremely mild. I figure I have to go easy on the guy considering I FINALLY got him to try cabbage about 6 months ago. We have to break him in s-l-o-w-l-y you see! :) Of course, you could add/subract/multiply/divide ingredients as you wish. Happy Father's Day!!<br />
<br />
<br />
Tea's Coleslaw<br />
<br />
1 head cabbage<br />
3 carrots<br />
<br />
1 1/2 cups mayo<br />
1/2 cup rice wine vinegar<br />
1 1/2 tsp salt<br />
2/3 cup sugar<br />
2 Tbsp mustard<br />
sprinkle of onion salt<br />
2 Tbsp dill weed (I like Pampered Chef dill weed)<br />
<br />
Use your food processor to slice cabbage and shred carrots. In a separate bowl, combine all other ingredients. Pour over cabbage and carrot mixture in large bowl until just moistened. (I had 1 cup dressing left. If you have extra, either add more cabbage or refrigerate for later use:) ) Chill until ready to serve! delicious!!!!!<br />
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Happy Cooking!<br />
<br />
Teauna <br />
<br />
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Happy Father's Day to my other half!!!! I love you!<br />
<br />
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<br /></div>Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com3tag:blogger.com,1999:blog-3950827065665046146.post-85268597519436177072012-04-30T13:58:00.003-06:002012-04-30T13:59:09.049-06:00Glazed Vanilla Bean Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
Oh My! I have forgotten to post this recipe! What was I thinking? This year for Mike's birthday, he wanted something without frosting. ??? Sometimes I'm no sure how to respond to his strange requests, but this time I knew exactly what I should try! Mike loves pound cake! I thought about making a Philly pound cake because I know he loves it, but I just wanted to try something with more of a "fancy" twist to it.... This cake was PERFECT! It 199% fit the bill! It has a light glaze on it, which just adds moisture and more of that delightful vanilla bean flavor! I LOVE vanilla bean paste! I'm sure you've heard that from me a time or two before:)<br />
<br />
<span style="font-size: large;">Glazed Vanilla Bean Bundt Cake</span><br />
<br />
3 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 1/4 sticks unsalted butter, softened<br />
1 3/4 cups granulated sugar<br />
2 vanilla beans, halved lengthwise or 2 tablespoons vanilla bean paste <img alt="" border="0" height="1" src="http://www.assoc-amazon.ca/e/ir?t=&l=as2&o=15&a=B002HQE11O" style="border: currentColor !important; margin: 0px !important;" width="1" /><br />
4 large eggs<br />
1/4 teaspoon pure lemon extract<br />
1 cup buttermilk<br />
<br />
<br />
Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.<br />
Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Beat together butter and sugar in an electric mixer at medium speed until pale and fluffy(about 5 minutes). Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, reserving pods for another use, and beat until well combined (about 1 minute). Add eggs 1 at a time, beating well after each addition, then beat in lemon extract until well combined. At low speed (“stir” setting on KitchenAid mixer) add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.<br />
Spoon batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.<br />
Bake until the tip of a knife or skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.<br />
<br />
<strong>Vanilla Bean Glaze</strong><br />
<br />
1 vanilla bean, split and scraped OR 1 tablespoon vanilla bean paste<br />
2-3 tablespoons whole milk <br />
approximately 1 cup powdered sugar<br />
<br />
Split vanilla bean and scrape seeds into whole milk. Let sit in a spouted container, such as a large pyrex measuring cup, for about an hour. Add confectioners’ sugar gradually, whisking, until you get desired consistency–about 1 cup. <br />
Once the cake has cooled, drizzle glaze over top.<br />
<br />
recipe adapted from Sweetapolita.<br />
<br />
Happy Cooking!<br />
TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com0tag:blogger.com,1999:blog-3950827065665046146.post-79070515724501217792012-04-11T12:59:00.001-06:002017-09-25T07:03:21.757-06:00Wannabe Famous Donuts<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;"><b>PLEASE VISIT THIS RECIPE OVER AT MY NEW BLOG!!! CLICK <a href="https://becauseicanme.wordpress.com/2017/03/02/wannabe-famous-donuts/">HERE</a> TO VIEW AND PRINT RECIPE! THANKS FOR VISITING!</b></span></div>
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First of all, let me explain. I made these donuts a couple weekends ago for everyone here on the ranch. I love making donuts.... but it's because they always turn out good and everyone always seem to give rave reviews! When a cute little 6 year old visitor showed up, she asked me if I was famous after she took her first bite... I almost couldn't contain the laughter. She's such a doll and she was so serious, but me?....famous? ha ha ha! She, rather quickly, helped me get rid of a full bowl of donut holes:) and made sure that we dispersed them to everyone right away!! <br />
This is the recipe I also use every Halloween so that all the kids get hot cocoa and a warm donut when they come to my door. I'm not thinking I'll be doing 10 dozen this year like I did last year (and had too many) because I might be lucky to give a dozen out here and that includes the adults! <br />
<br />
As with any yeast breads, you MUST have patience! I know, I know! Sometimes it's so hard, but in order for your donuts to have a light and airy texture, you must give them the rising time they need. Otherwise they'll be tough! Ick! <br />
We like ours glazed but I usually roll some in sugar just for the different look... they look pretty on a plate! :)<br />
<br />
I hope you all enjoy them as much as everyone here has... And really- I sure wannabe famous! :)<br />
<br />
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<br />
<strong><span style="font-size: large;">Wannabe Famous Donuts</span></strong><br />
original recipe found on Allrecipes.com<br />
adapted by From Cupboard to Cupboard<br />
<b><span style="font-size: x-large;">Find the printable recipe <a href="https://becauseicanme.wordpress.com/2017/03/02/wannabe-famous-donuts/">HERE</a></span></b><br />
<b><span style="font-size: x-large;"><br /></span></b>
<br />
2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons)<br />
<div class="plaincharacterwrap ingredient">
1/4 cup warm water (105 to 115 degrees)</div>
<div class="plaincharacterwrap ingredient">
1 1/2 cups lukewarm milk</div>
<div class="plaincharacterwrap ingredient">
1/2 cup white sugar</div>
<div class="plaincharacterwrap ingredient">
1 teaspoon salt</div>
<div class="plaincharacterwrap ingredient">
2 eggs</div>
<div class="plaincharacterwrap ingredient">
1/3 cup shortening</div>
<div class="plaincharacterwrap ingredient">
5 cups all-purpose flour</div>
<div class="plaincharacterwrap ingredient">
1 quart vegetable <span style="color: black;">oil</span> for frying</div>
<div class="plaincharacterwrap ingredient">
For the glaze: </div>
<div class="plaincharacterwrap ingredient">
1/3 cup butter</div>
<div class="plaincharacterwrap ingredient">
2 cups confectioners' sugar</div>
<div class="plaincharacterwrap ingredient">
1 1/2 teaspoons <span style="color: black;">vanilla extract</span></div>
<div class="plaincharacterwrap ingredient">
4 tablespoons hot water or as needed</div>
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</div>
<div class="directions" style="margin-top: 10px;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break"> Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. </span></li>
<li><span class="plaincharacterwrap break"> In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. </span></li>
<li><span class="plaincharacterwrap break"> Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth. </span></li>
<li><span class="plaincharacterwrap break"> Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. </span></li>
<li><span class="plaincharacterwrap break"> Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.</span></li>
</ol>
</div>
<br />
*When I'm running short on time or glaze... I will put sugar in a large bowl and dip some of the donuts in the sugar while they're still hot. You can also add cinnamon to the sugar and dip them in that. I have also rolled out the dough and cut it into squares and fried the squares. Then add maple flavoring to the glaze and some extra powdered sugar to thicken it and have maple bars. The options are endless! Don't forget to let the kids help you with the donut holes! They love them! :)<br />
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Happy Cooking!<br />
<br />
TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com70tag:blogger.com,1999:blog-3950827065665046146.post-23840275760992823612012-04-01T17:08:00.000-06:002012-04-01T17:08:02.504-06:00Bradey's Birthday Alfredo Pasta Bake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNe5dqDSGegeOeeCWnZdKAoyUrI0H9o3BDhiKvpHh22FF8g4M-O5meM-U4Z7Z1LALyFFSHPPPfG-yFJjG95oXNRF_flrq4bDIrMJPUHDYeZZ1kMZIPlX2Po5f4XJmAhct7A_N285lFUw/s1600/bradeys+birthday+alfredo+pasta+bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNe5dqDSGegeOeeCWnZdKAoyUrI0H9o3BDhiKvpHh22FF8g4M-O5meM-U4Z7Z1LALyFFSHPPPfG-yFJjG95oXNRF_flrq4bDIrMJPUHDYeZZ1kMZIPlX2Po5f4XJmAhct7A_N285lFUw/s400/bradeys+birthday+alfredo+pasta+bake.jpg" width="400" /></a></div><br />
O.....M.....G!!!!!! Talk about being crazy busy lately! I apologize for my absence....AGAIN! I have so many blog posts in the making, and haven't finished ONE of them! I've been working on some cake decorating "how-to" posts, some yummy dessert recipe posts, and a homemade donut post! Believe me, they're all in the making, just trying to find the time to get them finished! <br />
<br />
Back to this recipe! Bradey's favorite food is macaroni and Cheese...by FAR! He loves pasta, cheese, and of course he prefers homemade over the boxed kind anyday, but he is pretty stinkin' good at whipping himself up a boxed mac and cheese for breakfast, lunch or dinner if he's feeling like it! <br />
<br />
For Bradey's birthday, I asked him what he wanted for dinner (I already knew the answer)! Of course, he wanted homemade mac and cheese and pie! His dad's birthday was three days later and we planned on having a combined birthday party for them and my parents were coming out to celebrate with us! So, we were doing simple for Bradey's birthday and then having a big dinner with cake and ice cream when everyone got here!<br />
<br />
Well, considering we live out in the middle of NOWHERE now, I have to use my creative side much more and cook out of my pantry! Our grocery bill has been AWESOME since I can not just go to the store anytime I'd like. When I'm in the mood to bake or cook, I have to CREATE what I'm in the mood for! It's been so darn fun! <br />
<br />
This is one of those "Creations" and the whole family raved about it! Like I've said before, I'm not one for pasta, but I actually enjoyed it! I added chicken to it to make it a complete meal, but it would be great served with chicken nuggets or even fried chicken!<br />
<br />
Bradey's Birthday Alfredo Pasta Bake<br />
an original by From Cupboard to Cupboard<br />
<br />
24 oz bag rotini pasta<br />
15 oz jar alfredo sauce<br />
26 oz can cream of mushroom soup<br />
10 oz can chicken<br />
shredded cheese<br />
<br />
Cook your pasta as directed on package. Add alfredo sauce, soup and canned chicken to the pasta. Pour into a 9x13 (greased) baking dish. Cover with shredded cheese. Bake at 375 degrees until cheese is bubbled and brown on top. <br />
<br />
Enjoy!<br />
<br />
Happy Cooking!<br />
<br />
TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com3tag:blogger.com,1999:blog-3950827065665046146.post-85596986693458408882012-03-08T14:15:00.000-07:002012-03-08T14:15:40.229-07:00Tea's Fettucini Alfredo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdzoDdzGUIr9VNC9W1ur6T6jGn0PttN-iWLMnTDuLU6GbGEBheGmhCvbqUt5UIqhYlaQonypWJ8MwbYwbsOR5oKjsNHDJQpugJUp6XIK0qij-sj5v16zexyVM7jUzTcq79OTtyBg4-UQ/s1600/Teas+fettucini+alfredo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdzoDdzGUIr9VNC9W1ur6T6jGn0PttN-iWLMnTDuLU6GbGEBheGmhCvbqUt5UIqhYlaQonypWJ8MwbYwbsOR5oKjsNHDJQpugJUp6XIK0qij-sj5v16zexyVM7jUzTcq79OTtyBg4-UQ/s400/Teas+fettucini+alfredo.jpg" width="400" /></a></div><br />
I am not a pasta lover! Well, I might not care for the pasta, but I LOVE alfredo sauce! I like it on bread sticks everything <em>but</em> pasta:) After trying many different ingredient combinations in putting together a good sauce, I finally came up with the right ones. This is a perfect quick dinner! Low stress and doesn't take a full cart of groceries to prepare. Of course, it makes your house smell amazing and you can serve it with garlic bread and salad for a complete meal!<br />
<br />
Tea's Fettucini Alfredo<br />
<br />
1 cube butter<br />
1 clove garlic, minced<br />
4 oz cream cheese<br />
2 cups heavy cream<br />
2 cups shredded parmesan cheese<br />
salt <br />
pepper<br />
<br />
Melt your cube of butter in a deep skillet. Add minced garlic and let cook for several minutes on low-med heat. Add cream cheese and stir until melted. It looks kinda clumpy so don't worry. Add cream and shredded cheese, stirring on low heat until melted. Season with salt and pepper to taste. Serve over cooked pasta... my family likes fettucini...<br />
<br />
<br />
Emjoy!<br />
<br />
Happy Cooking!<br />
<br />
TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com2tag:blogger.com,1999:blog-3950827065665046146.post-40247179140021495342012-02-17T11:53:00.000-07:002012-02-17T11:53:35.126-07:00Honey-Oat Casserole Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGZsBxHx3kzcprmOwXfaWh3P-dRteMJwEGaeLgFojDX3I_eRPylugfUIJy_wTyfF7woqIG8B2nntBaoGPsQ7OgPO9-pMKWIoc1bIYXzpYsWqV3qZxsoxPIkrI-BIKwIkjjcRUs7QdAfk/s1600/honey+oat+casserole+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGZsBxHx3kzcprmOwXfaWh3P-dRteMJwEGaeLgFojDX3I_eRPylugfUIJy_wTyfF7woqIG8B2nntBaoGPsQ7OgPO9-pMKWIoc1bIYXzpYsWqV3qZxsoxPIkrI-BIKwIkjjcRUs7QdAfk/s640/honey+oat+casserole+bread.jpg" width="426" /></a></div><br />
Well hello to you all.... from my kitchen here in Nevada! We are finally moved in and life is good. I won't tell you that things are where they should be, exactly. There are several boxes that still need to be unpacked, but I am trying to make sure things get put away only if they're necessary. Our house is pretty itty bitty. So it's been a huge issue of simplifying! But don't worry! I've not sent any kitchen stuff out the door! That stuff is all necessary!!! I will admit that after 3 days with no baking "stuff", when I finally found the box and unveiled it's contents... I screamed! The dogs started barking just for my daughter to hush them and assure to them that I was okay:) Seriously tho, it felt like Christmas!<br />
To celebrate my findings, I decided to make something yummy and filling. Something that would make the house smell scrumptious! BREAD! I still haven't unpacked my bread pans so I knew that casserole bread was going to be my best option, since I gave in at the store and bought that loaf of french bread that I was thinking about attempting. After perusing thru many a cookbook, I found this recipe. My family thanks me everytime they take a bite of this moist and delicious bread. Very simple! An awesome recipe for that beginning bread maker to build some confidence! Make it! You're going to fall in love!<br />
<br />
Honey-Oat Casserole Bread<br />
TOH Baking<br />
<br />
1 cup boiling water<br />
1 cup quick-cooking oats<br />
1/4 cup butter, softened<br />
1/4 cup honey<br />
1 teaspoon salt<br />
1 package active dry yeast (I use 1 Tbsp)<br />
1/4 cup warm water<br />
2 eggs<br />
3 1/2 cups all-purpose flour<br />
<br />
In a large bowl, pour boiling water over oatmeal. Add the butter, honey, and salt. Let stand until mixture cools, stirring occasionally. <br />
In a large bowl, dissolve yeast in warm water. Add the eggs, oat mixture and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes.<br />
Punch down dough. Transfer to a greased 1 1/2 qt. round baking dish. Cover and let rise in a warm place until doubled, about 30 minutes. <br />
Bake at 375 degrees for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from baking dish to awire rack to cool. Cut into wedges.<br />
<br />
I also sliced it in 1/2 inch slices and made sandwiches. Best.Sandwich.Ever!<br />
Yummy!<br />
<br />
<br />
Happy Cooking!<br />
<br />
TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com0tag:blogger.com,1999:blog-3950827065665046146.post-46196049346687621382012-01-07T14:20:00.001-07:002012-01-08T20:47:38.525-07:00Cherry Coke Float Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfLSdg-SkAJDULn5XzAwVbrjokEhrDRxAbHuxbV7dwZ19S7NK6ek5VCVX-FoDKTPBBxzc-V-sdl72Il4DhMJwgIjd_NSKN4W5R23wqgOYJRmGj9brmFTeD5hxSr4RZyKyfTNwIrZ0eSY/s1600/cherry+coke+cupcakes+and+cinnamon+pull+aparts+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfLSdg-SkAJDULn5XzAwVbrjokEhrDRxAbHuxbV7dwZ19S7NK6ek5VCVX-FoDKTPBBxzc-V-sdl72Il4DhMJwgIjd_NSKN4W5R23wqgOYJRmGj9brmFTeD5hxSr4RZyKyfTNwIrZ0eSY/s640/cherry+coke+cupcakes+and+cinnamon+pull+aparts+003.jpg" width="426" /></a></div><br />
I was asked to do some cupcakes for a wedding reception not too long ago. I wanted to do something fun and original...something no one had done around here! So that meant I needed to come up with a recipe for a cupcake. The reception was absolutely adorable! They went with a vintage theme and they had all these fun Coca Cola signs, and even a coke machine! They served coke floats and root beer floats. Knowing that the family is such a fan of Coca Cola, I decided to try my hand at making a Cherry Coke Float Cupcake. Because I was making so many,I chose not to fill them, but I think that would add another special touch if you had the extra time to do so!<br />
<br />
I believe that using mixes to obtain the flavor of what you're after is not a sin! I mean, I've said it before, but Betty Crocker, Duncan Hines, & the good ole' Pillsbury dough boy know what they're doing! If I do say so myself, the dough boy is my favorite when dressing up cake mixes for cupcakes. I don't know what it is that they do different, but I like it! The cupcakes are fluffier and peak nicer! Just so you know! <br />
<br />
Cherry Coke Float Cupcakes<br />
an original by Tea<br />
From Cupboard to Cupboard<br />
<br />
1 box chocolate cake mix (I like Pillsbury chocolate moist supreme the best)<br />
1 Tbsp cherry flavoring...not extract, but the syrup you use for cherry coke ( I used Hires Big H Cherry Flavor... hiresbigh.com)<br />
1 12 oz can cherry coke.... not diet<br />
2 eggs<br />
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Mix ingredients together and beat for 2 minutes on medium speed. Fill liners 2/3 full. Bake at 350 for 15-18 minutes or until tops spring back when touched. 15 minutes was perfect for me! Let rest in muffin tins for 5 minutes then remove to wire rack to cool completely.<br />
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Cherry Stabilized Cream<br />
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1 envelope unflavored gelatin<br />
1/4 cup cold water<br />
3 cups whipping cream<br />
3/4 cup powdered sugar<br />
1 1/2 tsp vanilla<br />
1 tsp cherry flavoring (same as above)<br />
<br />
Combine gelatin and water in small saucepan and let stand 5 minutes. In the meantime, whip cream until slightly thick and add powdered sugar, vanilla and cherry flavoring. Turn burner on low and heat water with gelatin until dissolved, remove from heat and cool. Add to whipped mixture and beat on high until stiff peaks are formed! Fill large pastry bag and pipe cream on top of cupcake. Garnish with a cherry for the full effect:)<br />
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Happy Cooking<br />
<br />
TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com1tag:blogger.com,1999:blog-3950827065665046146.post-13681854664316745162012-01-05T16:16:00.000-07:002012-01-05T16:16:41.804-07:00The Ramblings of Tea.....You know, some days.... <br />
I want to be able to talk. <br />
And I need someone to listen! <br />
I need someone to know what I'm feeling and HOW I'm feeling, and maybe even why I'm feeling that way! <br />
I need someone to care. <br />
Not pretend they care, not give me their advice, not ask me all their questions to fullfill a deeper subject or cause a debate.<br />
I want them to care...about what I have to say. <br />
<br />
I want to be able to cry.... which, I have done my fair share of lately! <br />
Crying for no particular reason at times.<br />
Crying because I'm sad.....lonely.....stressed....happy !<br />
I don't want sympathy. I just want to cry.<br />
<br />
I want life to come easy. <br />
Not always... just some days.<br />
I want to not have to make life-altering decisions, not knowing fully how it is going to affect my life and the life of my family. I don't like that job!<br />
Sadly, this is one thing I have had the opportunity to do this past couple of days. <br />
You see... our dream job is a ranch job. I was raised on a ranch and miss that life. ALOT! We have our little farm here of our own, but I sometimes have a difficult time in the community we live in. To me, living here is stressful and fills me full of anxiety. <br />
Don't get me wrong, I have some amazing friends, as do the kids and Mike.<br />
I just have this personality that forces me to hide so I don't hurt someone when I'm being bothered. True.<br />
I'm not mean, just honest.<br />
Sometimes, to those that may not agree with me, I may come across as harsh. Sorry.<br />
Of course, if these people tried to get to know me, they would realize I am a very caring,loving, thoughtful and fun person...and, I can even crack a joke every now and again! You'd be surprised how witty I can be:)<br />
Well, we came to the realization that because this said "ranch job"was not a good fit for us, we were going to make some other changes to perhaps...SIMPLIFY our lives. <br />
To become happier by changing the things that make us uncomfortable or unhappy. <br />
Well folks?! This is going to be done! <br />
<br />
We are simplifying... We are cutting back greatly! No more chickens! No more pigeons! Cutting the number of dogs. Cutting the cost of feed and the time it takes to chore around here! <br />
<br />
I want to have fun! I want to enjoy going somewhere without the worry of hurrying home to feed! And it seems that when I'm tied down and can't leave, it's when I want to leave the most!<br />
<br />
I have two major goals this year. And no matter where I am, nothing is going to stop me from achieving these goals. They are important to me! <br />
<br />
They are close to my heart!<br />
<br />
Thinking about accomplishing these goals makes me a happy person! <br />
<br />
Goal Number One:<br />
I want to continue with my weight loss and stay healthy. I am ten pounds from my final goal. <br />
I will do this by:<br />
Eating healthy, smaller food portions<br />
Taking ACE on a regular basis for energy and appetite control<br />
Running<br />
<br />
I started the Couch to 5k program last year and failed....miserably. I gave up! I got too busy! This year... no excuses! I want to run with my friends, my ipod, my daughter, and even Mike if he'd go along! I want to be a runner!<br />
<br />
Goal Number Two:<br />
I WILL FINISH MY COOKBOOK!!! <br />
I started the cookbook several years ago... my computer crashed and I lost it! EVERY.SINGLE. WORD.OF.EVERY.SINGE.PAGE.OF.IT..ALL.120.PAGES!<br />
I will save every single thing on a thumb drive that hangs so neatly from it's hook.<br />
I will take pictures of every item I cook and bake so that people can have something to look at besides recipes. {i am a fan of picture books myself}<br />
I will publish my cookbook... even if I have to publish it myself! It will be published!<br />
<br />
So there you have it!<br />
<br />
I have rambled on until I'm sure you're yawning. Once again, I'm sorry! Not my intention at all to make you yawn.... and please! Don't send hate mail! <br />
<br />
Because then... my next post will be on crying.... again!<br />
<br />
And wouldn't you all rather a recipe?<br />
<br />
Thanks for listening my friends!<br />
<br />
I feel much better!<br />
<br />
Now on to baking!<br />
<br />
Love,<br />
<br />
TeaunaTeaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com4tag:blogger.com,1999:blog-3950827065665046146.post-11043359299666476322012-01-02T15:26:00.001-07:002012-01-02T15:27:58.910-07:00Cinnamon Pull-Aparts<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zCSsQiTD8AM/TwIqG7sormI/AAAAAAAABAE/Fiv6apIQlxg/s1600/cinnamon+pull+aparts+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" rea="true" src="http://4.bp.blogspot.com/-zCSsQiTD8AM/TwIqG7sormI/AAAAAAAABAE/Fiv6apIQlxg/s400/cinnamon+pull+aparts+3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Today is the last day of the Christmas vacation for my kids before they return to school. So we decided to stay home and make the best of it! Together! I thought I'd get up early and have them a nice breakfast made, but..... 9:30 isn't early by any means to wake up! And when I looked in the fridge to see pretty much nothing there, I ran to the store! Oh boy! Did I get some ideas running thru my head! Came out of the grocery store quite a bunch poorer, but have everything to make a great ummmm..... brunch?! for my family and a big dinner tonight! {and a couple candy bars that are hidden in a safe place... tee hee} So, I came home, cooked up some sausage links, hashbrowns, and made this delicious treat! It sure seems like more of a dessert to me... but that's just better when it comes to making sure the kids eat their vittles, right? Right!! This is what I came up with and it worked mighty well! I sure hope you can share this with your family and enjoy a sit-down breakfast. Nothing is better than time spent around the table together!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Cinnamon Pull-Aparts</span></div><div class="separator" style="clear: both; text-align: left;">Original Recipe by Tea</div><div class="separator" style="clear: both; text-align: left;">From Cupboard to Cupboard</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 cans refrigerated biscuits </div><div class="separator" style="clear: both; text-align: left;">2/3 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cut each biscuit into fourths with scissors and roll in sugar and cinnamon mixture. Place in a well-greased bundt pan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bring to a boil:</div><div class="separator" style="clear: both; text-align: left;">3/4 cup (1 1/2 cubes) butter</div><div class="separator" style="clear: both; text-align: left;">1 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pour over biscuits and bake in preheated 350 degree oven for 25-30 minutes. Remove to cooling rack and let set for 5 minutes. Tip out on plate to serve!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CEWsJNjO1p8/TwIqptBRp9I/AAAAAAAABAc/ym_ZjdPS7ls/s1600/cinnamon+pull+aparts+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" rea="true" src="http://3.bp.blogspot.com/-CEWsJNjO1p8/TwIqptBRp9I/AAAAAAAABAc/ym_ZjdPS7ls/s400/cinnamon+pull+aparts+2.jpg" width="400" /></a></div><div align="left"><br />
</div><div align="left">Happy New Year !</div><div align="left"><br />
</div><div align="left">And Happy Cooking!</div><div align="left"><br />
</div><div align="left">Teauna</div>Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com2tag:blogger.com,1999:blog-3950827065665046146.post-68771217995101539852011-12-29T21:53:00.000-07:002011-12-29T21:53:50.207-07:00Real Good Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Nk568TeCmaE/Tv1C2iutS2I/AAAAAAAAA_4/k93wr4FkDjU/s1600/choc+chip+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rea="true" src="http://2.bp.blogspot.com/-Nk568TeCmaE/Tv1C2iutS2I/AAAAAAAAA_4/k93wr4FkDjU/s640/choc+chip+cookies.jpg" width="520" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Eo5bM6i44_0/Tv1BpN1pP_I/AAAAAAAAA_s/XLYfuNzq-zQ/s1600/christmas2011+233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" rea="true" src="http://4.bp.blogspot.com/-Eo5bM6i44_0/Tv1BpN1pP_I/AAAAAAAAA_s/XLYfuNzq-zQ/s400/christmas2011+233.jpg" width="400" /></a></div>I know that I've posted these cookies before! But I made them this afternoon for Mike to take to work with him, and realized that they need an extra shout out! They are that good! He really likes mint so I used Hershey's Mint Chocolate Chips instead of regular chocolate chips. I like Hersheys because they are not so "jump out and bite ya" minty! They are fairly mellow with their mint flavor! To me.... that's a great thing! :)<br />
<br />
I use my larger cookie scoop for these cookies and I got 5 dozen (and a few spoons full of dough to eat) cookies! They are the perfect texture for a chocolate chip cookie if you ask me. They have that perfect tough outside with the ideal chewiness when you bite into them! Oh they are just so tasty! And remember, the higher quality chocolate chips you use (i.e. Nestle, hersheys, guittard) , the gooey-er they'll be. They will melt and stay that way! It seems that the store brand or generic brand don't melt and they kind of become grainy in texture! Does anyone else feel this way? I am a Chocolate Chip snob for sure! And kind-of proud to admit it! :) And BUTTER! I used to use margarine, and now I never have it on hand. I buy butter by the case. Margarine has a much higher water content and seems to make your cookies flat like pancakes.... and not fluffy pancakes! Butter adds great flavor and I swear it helps the texture of the cookie also! Just sayin'!<br />
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What is your favorite Chocolate Chip Cookie recipe? Do you have any secrets for the perfect cookie?<br />
<br />
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<strong><span style="font-size: large;">Real Good Chocolate Chip Cookies</span></strong><br />
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<div>1 3/4 cups butter, softened (do not use margarine!)</div><br />
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<div>1 3/4 cups brown sugar</div><br />
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<div>1 1/4 cups sugar</div><br />
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<div>4 eggs</div><br />
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<div>5 1/2 Tablespoons water</div><br />
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<div>1 1/2 teaspoons vanilla</div><br />
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<div>6 1/4 cups flour</div><br />
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<div>1 1/2 teaspoons salt</div><br />
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<div>1 1/2 teaspoons baking soda</div><br />
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<div>1 pkg semi-sweet MINI NESTLE TOLL HOUSE CHOC. CHIPS :-)</div><br />
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<div></div><br />
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<div>Preheat oven to 350. Lightly grease cookie sheets. In a large mixing bowl, cream together butter and sugars. Add eggs, water, and vanilla and mix until nice and creamy. Add flour, salt and baking soda to creamed mixture and mix well. Stir in chocolate chips. Drop by heaping teaspoonfulls onto prepared cookie sheets. Bake 10-12 minutes or until golden brown. </div><div></div>Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com3tag:blogger.com,1999:blog-3950827065665046146.post-41935287911473696262011-12-28T15:03:00.001-07:002011-12-28T15:04:32.145-07:00Happy Holidays!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wfkS0nZS-gM/TvuSFiDBhfI/AAAAAAAAA-w/1ahZbib80J8/s1600/xmas+pic+for+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" rea="true" src="http://3.bp.blogspot.com/-wfkS0nZS-gM/TvuSFiDBhfI/AAAAAAAAA-w/1ahZbib80J8/s400/xmas+pic+for+blog.jpg" width="400" /></a></div><br />
Hello to all of you.... my dear friends! I'm sorry I missed wishing you all a Merry Christmas! I sure hope you all had a great day with all of those that you love! We had a wonderful day at HOME for the first time in 3 years. We usually have to go to Wyoming, where Mike works, and spend Christmas there because he is scheduled to work. This year his boss ordered that he go home and spend it with his family! Such a relief! So we had a great Christmas here and didn't even start a vehicle! I refused to go ANYWHERE! I put some <a href="http://fromcupboardtocupboard.blogspot.com/2010/09/fctc-weekend-challenge-2.html">ham & potatoes</a> in the crockpot, made a fresh batch of <a href="http://fromcupboardtocupboard.blogspot.com/2010/07/lion-house-dinner-rolls.html">Lion House Rolls</a>, made a "Better than Sex Cake", and 2 pies. It was my goal to not bake a thing, but we know how that works... at least around here! I can't sit down long enough! I swear the kitchen screams my name, so I just go spend all my time there! It turned out just perfect because everyone showed up right as the rolls came out of the oven, and we all sat down and had a hot roll with honey butter! So good! <br />
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So.... I have this reception to make refreshments for on Friday, but after that.... no orders YET! So, I will be back to blogging! I got an amazing camera for Christmas and am so excited to learn how to use it! And I want to learn how to take better food pictures! I do look back at my first posts and their pictures, and I do believe I have gotten better, but there is still much room to improve! It's going to be so much fun!<br />
<br />
But as for now, I'm trying to decide on which cupcake recipes to use for this reception.... it's a vintage reception and that's right up my alley! I am baking Cherry Cola Cupcakes for sure... and some White Sour Cream Cupcakes.... and maybe some Chocolate Cupcakes.... but what to fill them with? hmmmmm..... And then the 175 Cinnamon Twists! We cut them in half for receptions... You know, I have shared my Cinnamon twist recipe <a href="http://fromcupboardtocupboard.blogspot.com/2009/10/cinnamon-twists.html">here</a>. You really should try them!<br />
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My next question for you is.... What are you doing for New Years? The kids and I will be here alone again this year. Maybe we'll watch a movie and eat popcorn... then go to bed... perhaps before the new year? It's a real big possibility! :) But I would absolutely love to hear what you're all doing? Are you making any fun recipes? I think <a href="http://fromcupboardtocupboard.blogspot.com/2011/01/spinach-artichoke-dip.html">Spinach Artichoke Dip</a> will be first on my list if we do decide to have some guests and make some food! My mouth waters, just thinking of it!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wfXGIqYbnNo/TvuE14tWd5I/AAAAAAAAA-Y/MKHn-m937YM/s1600/spinach_artichoke_dip1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rea="true" src="http://1.bp.blogspot.com/-wfXGIqYbnNo/TvuE14tWd5I/AAAAAAAAA-Y/MKHn-m937YM/s640/spinach_artichoke_dip1.jpg" width="522" /></a></div><br />
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Oh Yummy!!!!!<br />
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<div style="text-align: center;">...........................................................................................................................................</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I have to say, I have missed my Grandmas this Christmas! My dear Grandma Jennie has been gone for two Christmas' now and it's still hard to get used to not taking her a sweet little gift on Christmas day. She was funny. Kind of ornery.... or was it just that she was EXTREMELY outspoken! Never afraid to hurt feelings, but she really didn't mean to... or did she? A very interesting woman, she was! But damn I have sure missed her! With all these cinnamon twists I've been making, I just laugh even more! I would always make a couple extra and add raisins to them, because that's what she liked! But.... I'm not sure they ever had ENOUGH raisins.... actually I am sure! There were never enough! At least, she didn't think so:) But I always looked forward to hearing from her, even knowing what she was going to tell me! And even though she complained, I know she looked forward to getting them! Because even though she may not have wanted to admit it, she loved them! :) I sure miss her!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">And Grandma Kay.... this is the first Christmas without her here! And it's been sad. Sad to see Grandpa alone... I miss our phone calls! I miss telling her what I was baking! She taught me alot about baking! I cherish many of her recipes! I took on her tradition of bottling hot vegetables and dill pickles! So, this year I took a bottle of each to Grandpa... it was good to reminisce about Grandma with him. However, my heart is crying for his broken heart! To be together for 64 years with the one you love, then to be without them.... oh, what a feeling of pure loneliness it must be! I hope to be able to get some of Grandma's old candy recipes and try them. She was the Queen of Peanut Brittle! So, I need to get her recipe and make us some! And peanut clusters! Oh my! We looked forward to Christmas time, when we could go into the little bedroom and grab the Christmas tins filled with peanut clusters! You know what I always noticed?.... her chocolate had to be perfectly tempered all the time! Because her chocolate never had white streaks like you see on homemade candies often! She was pretty amazing! I miss her!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So, to make a long story short.... please look at all those around you! All those that you love! Tell them how much you love them! Tell them often! Because one day, unfortunately, you won't be able to!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I appreciate each and every one of you, my dear friends! A Lot! I look forward to your comments! So please, feel free to share your thoughts with me!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Happy Cooking!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Teauna</div>Teaunahttp://www.blogger.com/profile/07894098621096908658noreply@blogger.com1