Archive for the ‘Recipe’ Category

Homemade Applesauce

We go through a lot of applesauce in our house, especially now that the Monster has it in her oatmeal every day and next to yogurt, it’s her favorite snack. I started thinking about that and realized how ridiculously easy it must be to make, so why am I spending the money to buy it. Plus, this way I can flavor it anyway I want and I know exactly what’s in it.

I browsed through a few different recipes: Martha Stewart, Simply Recipes, allrecipes. They were all pretty much the same so I decided to more or less wing it.

I used Gala apples. Thank goodness for my apple slicer!

One container for the fridge, one for the freezer.

It was really easy to make. I sliced and peeled about 7 apples, added 1/4 cup of lemon juice, and about a cup of water. That simmered until the apples were tender (about 30 minutes), then I mashed them with a potato masher. I left mine a little chunky because I like that. Then, it wasn’t quite sweet enough so I threw in about 3 Tbsp of brown sugar. See, super easy! I think next time I’m going to experiment with some different flavors, like cinnamon or allspice or nutmeg. I also might play around with adding some different fruits too.

All that’s left to say is YUM!


I’m Still Here

I know it’s been a little while since I blogged. Chalk it up to recovering from the holidays. 🙂

There are a few small things that have made me happy over the last couple of weeks, so I thought I’d share.


This recipe from Crepes of Wrath. These S’more Cookie Bars are sooooo (I can’t put enough o’s here!) good. They are super easy and really rich and I see myself making them often. Or at least as often as my blood sugar can take it.

My picture isn't nearly as pretty as the one on the other blog, but I'm going to work on that!


I read a lot of blogs and I’m discovering new ones everyday that I love. On the suggestion from a post on one of those blogs (This one!) I checked out the site. I’ve only been using it a couple of days and already I love it. All the blogs I follow are in one place. It updates new posts without having to go to every single site. I’ve been wanting to manage my time better, especially online, so this is perfect.


On a personal note, I have about 15 scenes fleshed out on my novel. My goal is to have the novel ready by DragonCon, since a couple of agents I would love to sign with are going to be there and if they tell me they’re interested I want to be able to send them something complete right away. I am super happy with the direction this rewrite is going. I feel like I finally have gotten a handle on my novel again. I finally have returned it to something that is mine.

Fruit Crisp

I got a bag of apples at a good price from the grocery store and wanted to use them before they went bad, so I decided to make a fruit crisp to satisfy a craving I had for something sweet. I kind of just wing the amounts on the ingredients until everything looks right. So yummy!

First, the ingredients.

I got the apples sliced (thank goodness I have an apple slicer!!!). I left the skins on just because I like it that way. I threw in some dried mixed fruit and sprinkled it with sugar (probably about a Tbsp or two). Oh, the pan is an 8×8.


Next, I got the topping mixed up. (The amounts are estimated.) About half a cup of oats, a quarter cup each of flour and brown sugar. I sprinkle in (okay more like dump, but I like a lot of spice) cinnamon and nutmeg – some people use only one or the other, but I like both – and then cut it together with half a stick of butter until it’s crumbly.

Pour the topping mixture over the fruit.

I bake it at 375 for about half an hour. The fruit gets soft and the topping is golden.

My favorite way to eat it is warm with a scoop of vanilla frozen yogurt.


Bread Recipe

So, I did have a couple of people ask, so here’s the recipe I used for my bread. It’s straight out of the Better Homes & Gardens cookbook (12th ed.), so it’s easy to find, but for those who don’t have easy access – here ya go!

The first loaf is already gone, but here’s the second loaf freshly sliced and ready to eat!

I’ve been enjoying it with some spreadable goat cheese and this really awesome strawberry guava jam I found at Kroger. Now, on to the recipe.



5 3/4 to 6 1/4 cups all-purpose flour

1 package active dry yeast

2 1/4 cups milk or buttermilk

2 Tablespoons sugar

1 Tablespoon butter, margarine, or shortening

1 1/2 teaspoons salt




1. In a large mixing bowl combine 2 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter and salt just until warm (120 to 130 degrees) and butter almost melts. Add milk mixture to flour mixture. Beat with and electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, sitr in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enought of the remaining dough to make a moderately stiff dough that is smooth and elastic. Shap dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).

3. Punch dough down. Turn dough out onto a lightly floured surface; divide in half. cover; let rest 10 minutes. Meanwhile, lightly grease two 8x4x2 inch loaf pans.

4. Shape dough halves into loaves by patting or rolling.

5. Place shaped dough halves in prepared pans. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).

6. Bake in a 375 degree oven about 40 minutes or until bread sounds hollow when lightly tapped. Immediately remove bread from pans. Cool on wire racks.



Baking Bread

So, this is actually my second attempt but I didn’t document the first go, so here’s this try.

I used the basic white bread recipe out of the Better Homes & Gardens cookbook.

So, first is the Flour and Yeast.

Then the Milk, Sugar, and Salt

So, I’m not going to go through all the steps, but the basics are, I mixed up the dough, kneaded until my arms hurt, and set it in the oven with a buddy of a bowl of warm water to rise. While it was doing it’s thing I got some cleaning done.

After rising.

Then, the dough baby gets divided into two pieces and put into loaf pans.

They get to rise some more and into the oven they go.

Once all that’s done, I have two loaves of bread – all baked and pretty.

It took about four hours from start to finish, but the bread is so worth it. So much better than the stuff you buy in the store. I’m going to start trying some different breads and my ultimate goal is to eventually be able to do a decent Cuban bread – which I’ve read is one of the trickiest to get right.


Oh, and last night I also made Kung Pao Shrimp from a recipe found here. This woman’s blog is really, really good and has a lot of good recipes. There’s one on here for homemade Pop Tarts that I’m trying probably today.


Oh, if anyone wants me to copy out the recipe I used for the bread, let me know and I’ll copy it from my cookbook.




Peanut Butter Chocolate Chip Cookie Bars

So, I didn’t take any in progress pictures, but the final product is so yummy I thought I’d share my recipe – especially since I made it myself! I couldn’t find the exact recipe I wanted, so I combined, added, and subtracted from about three other recipes to make mine. I made cookie bars, but you could make regular cookies out of this too – I honestly just didn’t want to take the time to do individual cookies!

My recipe


3/4 cup unsalted butter (softened)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp baking soda
1 tsp baking powder
2 eggs
1 tsp vanilla
2 cup flour
10 oz chocolate chips (1 bag)

Preheat oven to 375. In a large mixing bowl – mix together butter and peanut butter with a hand mixer. Add in sugar, brown sugar, baking soda, and baking powder. After mixing those together, blend in the eggs and vanilla – followed by the flour. Mix as much of the flour in with the mixer as possible then switch to a spoon, adding in the chocolate chips.

For cookie bars – press batter into a non-greased baking pan and bake for about 20 minutes. Place pan onto a wire rack to cool before cutting.

For individual cookies – drop batter onto a cookie sheet by the spoonful. Bake each batch about 10 – 15 minutes.

I recommend these for breakfast with a cup of coffee!!