Friday, June 24, 2011


I was able to go pick strawberries with my mom, sister-in-law, and cousin this past week.  We had three 3-year-olds with us, and we were able to fill our baskets surprisingly quick with very little distractions!  We also had very little help from the three-year-olds, but at least they didn't keep us from picking  :)

I know I've already said this, but I just love summer and all of the fresh produce and berries that it brings.  You could use any fruit (or even a combination of your favorites) with these shortcakes, and not go wrong.  Try blueberries, raspberries, or peaches!  When you make a batch of shortcakes and freeze some, you can simply reheat however many you want, and serve it up with whatever fruit you have on hand.  What a great, quick and easy summer dessert!

Printer-friendly Version

2 3/4 cups all-purpose flour
1/2 cup sugar, plus more for dusting tops
4 tsp baking powder
12 Tbs cold butter, cut into squares
2 eggs, lightly beaten
8 oz light sour cream
1 tsp vanilla

Berries and ice cream or freshly whipped cream to serve.

Preheat oven to 425*F. Lightly grease a large baking sheet.
Combine flour, sugar, and baking powder in a medium bowl.  Using pastry blender, cut in butter until mixture resembles large peas.  Stir in eggs, sour cream, and vanilla, just until mixture is moistened.  If it still seems dry, add a little bit of milk, 1 Tbs at a time, until combined.

Scoop 1/4 cup of batter for each shortcake, spacing 2 inches apart on baking sheet.  Sprinkle each shortcake with some sugar.  Bake 12-14 minutes, until deeply golden on top, rotating pan halfway through.  Let cool slightly, then cut in half horizontally to serve.

Store extras in the freezer, then thaw and toast (sliced in half) in toaster to reheat/crisp.

Friday, June 17, 2011

Grandma Pipp's Cinnamon Rolls

I am picky about my cinnamon rolls.  Maybe it has something to do with growing up on these.  They really are the best.  And it's certainly not just me who thinks so!  I am guessing that there are literally hundreds of people who know Grandma's rolls, and request them often.  The first time I made them, I remember smelling the dough as it mixed, and it bringing me back to Grandma's kitchen.  I love having recipes that are just as special (if not more so) for their memories as they are for the actual product. 

I made this batch of rolls to bring to my new neighbors.  She came over just a couple hours after I brought them to her house, and could not stop raving about them.  She said Arnie's (a local bakery/restaurant) has nothing on these cinnamon rolls.  I always just smile and give credit to Grandma.  The dough is perfectly sweet and tender, and I think the real kicker is the glaze.  Nothing beats brown sugar and butter in my book, and I usually find myself wishing I could just eat the entire bowl of glaze.

Friday, June 10, 2011


I am so sorry that I have been MIA for over a week.  Last weekend, I was busy working on these cupcakes for my brother's graduation open house.

Thursday, June 2, 2011

PayDay Bars

I’ve always wondered who buys those candy bars in the check-out lane.  I’ve never bought them.  I’ve never seen anyone else buy one.  And really, apart from Halloween, I just don’t buy candy bars at all.  They just seem kind of gross.  Then, the other day, I realized that I may not BUY candy bars, but I do EAT them.  Remember these?   And how about those other bars?  And now, here’s another one.  They’re basically candy bars in homemade bar form!  Who knew?

PayDay Bars
Printer-Friendly Version

1 package vanilla cake mix
1/3 cup butter, softened
1 egg
3 cups mini marshmallows
2/3 cup light corn syrup
¼ cup butter
1 bag peanut butter chips
2-3 cups dry roasted peanuts

Preheat oven to 350* F.
Mix cake mix, butter, and egg using electric mixer until combined.  Press into lightly greased 9x13 pan.  Bake 10-12 minutes.  It will still be light, and not baked through.  Carefully sprinkle marshmallows over the top.  Return to oven until marshmallows are puffed and lightly browned.  Cool.

Bring corn syrup and butter to a rolling boil.  Remove from heat and add peanut butter chips.  Stir until combined.  Pour over marshmallows.  Immediately sprinkle with peanuts.  Let cool completely before cutting into bars.

Wednesday, June 1, 2011

White Chicken Pizza

We very rarely order pizza.  Partly because I am cheap, and partly because it’s healthier when you can make it yourself!  I just recently tried this pizza dough from Annie’s Eats, and it will definitely be my new go-to crust.  I knew the second I grabbed the dough out of the mixer and felt how smooth and soft it was that it was going to be good.  Because I didn’t have any parchment paper on hand, I made my pizza on a non-pre-heated pizza stone at 400*.  It was still fantastic, so I am super excited to try it again with the parchment paper.  Baking it so hot on a pre-heated stone makes the bottom of the crust crispy while the top stays soft, just like it does from a restaurant. 

This white chicken pizza is one of my favorite ways to make pizza when it is just for me and my husband.  The flavors blend so well together, and the white, red, and green is pretty and looks like the Italian flag.  If you feel like changing up your regular pepperoni, this is a great way to do it!

White Chicken Pizza

Printer-Friendly Version

½ recipe pizza dough (freeze other half, or top as desired)
Cream Sauce (recipe below)
1 cup part-skim Mozzarella cheese, shredded
1 cup shredded chicken
½ of a large tomato, diced
2-3 stalks of green onions, finely chopped
¼  cup shredded parmesan cheese

Cream Sauce

4 oz. reduced fat cream cheese
¼ cup skim milk
1 clove garlic, finely minced OR ½ tsp garlic powder
½ cup freshly grated parmesan cheese

Combine all ingredients in small sauce pan.  Stir to combine as cream cheese melts, adding  more milk by the tablespoon if too thick. Once smooth, remove from heat.

Pizza Dough