No Milk Pancakes

by Anna // September 14, 2019 // No Comments

Well September is National Breakfast Month and on the 26th it’s National Pancake Day so we are sharing a re-make of this recipe that was originally shared by Niki, a former Maven. This baby got almost 500,000 views! And lots of great comments.

If your family is prone to milk allergies, this is a perfect option when they are asking for pancakes for breakfast. Just remember to go for the oil option rather than butter or margarine.

No Milk Pancakes

2019-09-13 07:58:13

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Ingredients

2 c. all-purpose flour
2 T. oil, butter, or margarine
1/2 t. salt
4 t. baking powder
2 T. sugar
2 cups water
2 eggs
1 T. Cream of Coconut (opt. I just added it for kicks)

Instructions

In a large bowl, mix water and eggs. If using butter/margarine let it cool slightly so it doesn’t cook your eggs.
In a separate bowl, mix your dry ingredients, then add to the wet ingredients and stir until combined but do not over mix. Pancake batter should be lumpy.
Using a 1/4 c. measure, drop batter on a hot griddle or skillet. You can use a little coconut oil to grease the griddle,. Cook until bubbles appear and edges look dry. Flip and cook the other side until golden.

By Anna

Adapted from Niki Lewis

Mormon Mavens https://www.mormonmavens.com/

Berry Honey

by Anna // September 12, 2019 // No Comments

Berry Honey highlights the versatility of a pantry basic that’s the “bees knees.” How many things can you think of that pair well with berries and honey?

This recipe is a versatile little sauce that can be drizzled over ice cream–I think vanilla would be awesome–pancakes, waffles, fresh fruit. We used it in place of maple syrup over Honey-Lemon Cottage Cheese Pancakes.

Ooh…put it on toast!

Quick prep and readily available ingredients make this Berry Honey a great addition to your pantry.

Berry Honey

2019-09-12 00:14:31

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Ingredients

2 cups fresh strawberries, raspberries or blackberries
1 cup honey, mild

Instructions

Blend berries until smooth. Strain through a fine mesh strainer into a medium bowl and discard seeds.
Let puree stand 10 minutes and skim off any foam.
Whisk the honey into the puree. Transfer to a jar with a lid.

Notes

Keeps in refrigerator for up to 2 weeks.

By Anna

Adapted from Magnolia Journal

Mormon Mavens https://www.mormonmavens.com/

Texas Skillet Cake

by Julie // September 9, 2019 // No Comments

Raise your hand if you love Texas Sheet Cake! I’ll be honest….it took me a while to like it. I’m not sure if the cinnamon threw me off at first or what, but now I’m a die-hard fan. But do I make it often? No. No, because it’s a whole sheet pan full of cake and I just can’t deal with the temptation. There’s just something about the way that frosting seeps into the cake that just….great, now I’m drooling.

But as I was scrolling through Pinterest recently (why do I feel like all my recipes start with this line?) I came across a recipe for Texas Sheet Cake in a cast iron skillet.

Well, if you know me, you know that I LURV my cast iron skillets (I mostly use Lodge but also have this lovely Le Creuset) and am always looking for new recipes to use in them. So, of course, I jumped on this one!

The size of this recipe is just perfect. It’s enough to feed a family dessert and maybe have a few portions left for dessert after dinner the next day. Or to eat for breakfast. Not that I did that or anything.

Anyway…..here’s a tip: the recipe calls for buttermilk but you can make your own buttermilk substitute by pouring 3/4 tsp. apple cider vinegar into a measuring cup, then fill to the 1/4 cup mark with milk. Let stand a few minutes, then add to the recipe.

All right…off with you…let them eat Texas Skillet Cake!

Texas Skillet Cake

2019-09-09 02:19:33

Serves 6

The same great flavor you know and love in a much more manageable amount! Plus, cast iron skillet...hello!

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Ingredients

1 cup sugar
1 cup plus
1 Tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup water
1/4 cup butter
1/4 cup vegetable oil
2 heaping Tbsp. unsweetened cocoa powder
1/4 cup buttermilk*
1 egg
1/2 tsp. vanilla

For the Frosting

1/4 cup butter
2 Tbsp. unsweetened cocoa powder
3 Tbsp. milk
2 cups powdered sugar
1/2 tsp. vanilla
1/2 cup chopped pecans

Instructions

Preheat your oven to 400 degrees. Prepare your skillet; it should be well-seasoned and greased. I poured a little vegetable oil in mine and wiped it around the inside with a paper towel.
Sift together the sugar, flour, baking soda, and cinnamon. Set aside.
Combine the water, butter, oil, and unsweetened cocoa in a sauce pan and bring to a boil while stirring. Pour this mixture over the dry ingredients and mix well.
Mix the buttermilk, egg, and vanilla together then add to the chocolate mixture, mixing the batter well.
Pour this mixture into your prepared cast iron skillet (mine is about 10" across). Bake for 20-25 minutes. It's done when a toothpick inserted into the center of the cake comes out clean or with just a few tiny little crumbs on it.
While the cake is baking and is almost done, prepare the frosting by combining the butter, unsweetened cocoa, and milk in a saucepan. Slowly bring it to a boil, remove it from the heat, and add in the remaining frosting ingredients. Mix it well and pour it over the cake when it comes out of the oven.
Let the frosting set up before serving. Serve with whipped cream or vanilla ice cream.

Notes

*Here's a tip: the recipe calls for buttermilk but you can make your own buttermilk substitute by pouring 3/4 tsp. apple cider vinegar into a measuring cup, then fill to the 1/4 cup mark with milk. Let stand a few minutes, then add to the recipe.

Mormon Mavens https://www.mormonmavens.com/

September Favorite Things

by Anna // September 7, 2019 // No Comments

Netzero Reusable Produce Bags

How many times have you been to the grocery store and caught yourself licking your fingers to get those pesky little plastic bags open for your fruits and veggies? Ooh gross! Do you know where those bags have been? I saw these on a Facebook ad and ordered 2 sets–one for my daughter and one for me. These have so many benefits. Easy to wash and air dry; you can actually wash your produce while it’s in the bag, go out your back door and swing the bag above your head to get the extra water out–because it’s just more fun that way–and store the food in the bag or not. Oh, and they’re not just for food–multiple uses like for collecting seashells at the beach!

Magnolia Journal

I have decided to purge my magazine collection and will soon have it down to one Church magazine, Consumer Reports, my BYU Alumni magazine and this gem…Magnolia Journal. I love the food photography and the articles. And Joanna’s articles are a breath of fresh air compared to some of the stuff I have seen in another family magazine that I have been getting for years. I won’t mention the name, but their format, articles, etc. just aren’t relevant to me anymore. And the ads–oy vey!

Insulated Water Bottle

Have you seen the 4 Ocean commercials? These two surfer guys have started a non-profit to help clean up the plastic/trash from the oceans and beaches, etc. They sell handmade beaded bracelets that you can purchase and you will help clean up 1 pound of trash. Well, I just don’t really wear bracelets that much and sometimes they get in my way. So I found this great insulated water bottle on their site and purchased that instead. It keeps my water really cold and the ice doesn’t melt for a couple of days, even in a hot car! Check out their site and learn about what they are doing to take better care of our earth and what you can do to help.

Tomato Paste in a Tube

How many cans of tomato paste have you thrown out because you only need a tablespoon or two for a recipe? Yeah, me too. A recent trip to the grocery store snagged me this awesome Cento Tomato Paste in a tube! Yes! They finally get it. So now, no more wasted paste and no more little tomato paste cans to deal with. You’re welcome!

Fresh Tomato & Basil Pie

by Anna // September 5, 2019 // No Comments

This Fresh Tomato & Basil Pie recipe is adapted from a friend’s pie, which she brought to dinner one night before she and her family moved away. Sad to see her go but glad she shared the recipe with me.

I have always wanted to make tomato pie and this one is scrumptious! Especially with the addition of the fresh basil. And the crust? So flaky and delicious, if I do say so myself. I promise to share that in another post.

So we put in a garden this year–with the help of friends who are great at growing stuff, and canning, and freezing, and drying, etc. Our tomatoes and basil have gone crazy! I even made fried green tomatoes the other night. Never tried those? Well, then that is something else I need to share later.

Fresh Tomato & Basil Pie

2019-09-05 00:17:21

A scrumptious way to use fresh produce from your garden.

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Ingredients

Pastry for 1-crust 9 inch pie
2 T. evaporated milk
4 cups sliced, firm ripe tomatoes
1 t. salt
1/8 t. black pepper
1 T. fresh basil, finely chopped
1/3 c. mayonnaise
1/3 c. Parmesan cheese, shredded
1 large clove garlic, smashed and minced
whole fresh basil leaves for garnish (opt.)

Instructions

Preheat oven to 450 degrees F.
Line pie plate with pastry. Flute the edges. Brush shell with evaporated milk.
Bake shell for 5 minutes. Remove from oven. Reduce oven temperature to 350.
Fill baked shell with layered, sliced tomatoes and sprinkle with salt, pepper, and chopped basil.
Combine mayonnaise, Parmesan, and garlic and spread over the tomatoes.
Bake at 350 degrees for approx 45 minutes, or until pie is golden brown.

By Anna

Mormon Mavens https://www.mormonmavens.com/

Angel Biscuits

by Julie // September 2, 2019 // No Comments

In search of…..the perfect biscuit.

I found recipes. I tested them. I made notes on each version of what to tweak next time. Then I realized that I had no time to keep testing before I posted for today. I knew I wanted to post a biscuit recipe since it’s National Biscuit Month in September, but how to do that when I was out of time?

And then I thought, “Hey, what about Angel Biscuits like the ones I used to make when Rick and I first got married?”

But crud…..I’m on vacation and my recipe is at home in a recipe box. Well, let’s go ask the Google.

And, y’all, I literally just clicked on the first recipe that came up.

Trisha Yearwood’s Angel Biscuits.

Sure….okay…let’s try this one. Bit different than what I remember, but whatever.

(Keep in mind that, at this point, I’m just thinking this recipe will “have to do” for National Biscuit Month until I can find the ultimate recipe through more testing.)

So I make this recipe for my family (and some visiting family) and hope for the best.

And that’s exactly what I got. THE BEST.

Responses from family members…and I quote:

Amazing!

Bojangles has nothing on this biscuit!

This is the best biscuit I’ve ever had!

I just found my new happy place!

How serendipitous! I find the ultimate recipe while thinking I’m just going to “make do” with plain old Angel Biscuits.

Well, these are not like the ones I used to make (although those were mighty good). These are, well, incredible. They took a little longer with rise time, but they are SOOOOO worth it!

Try ’em out and let me know what you think.

Angel Biscuits

2019-09-02 04:07:26

Serves 12

Delicious, layery, buttery Southern goodness.

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Total Time

2 hr

Total Time

2 hr

Ingredients

5 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
5 Tbsp. sugar (divided)
1/4 cup warm water (90-100 degrees F)
1/2 ounce active dry yeast (2 pkg)
1 cup salted cold butter, diced (2 sticks)
2 cups buttermilk
4 Tbsp. melted butter

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3 Tbsp of the sugar.
In a small bowl combine the yeast, sugar, and water. Stir this until the yeast dissolves and set it aside. Let stand for a few minutes until bubbles appear.
Add the cold diced butter to the flour mixture and toss with hands. Use a pastry cutter to break up the butter and cut it into the flour. Stop when you have pea-sized chunks of butter mixed in with the flour.
Add the buttermilk and the yeast mixture to the flour/butter mixture. Stir with a wooden spoon until it’s mostly combined. It will probably be pretty crumbly looking.
Turn out onto a very lightly floured surface and knead until the dough comes together (no more than about 15 times). Place back in bowl, cover with plastic wrap or a clean dish towel, and allow to sit and rise for about an hour.
When you’re ready to cut the biscuits, preheat your oven to 425 degrees F.
Dump the dough onto a lightly floured surface again. Press the dough out to about 1-1.5″ thick. Fold over onto itself and press out again. Repeat this technique 3 times. Then press out to desired thickness (I like 1-1.5″).
Using a floured biscuit cutter, cut out your biscuits making sure NOT TO TWIST the cutter. Just go straight down and back up again. Place cut biscuits in a 9×13-inch pan or large cast iron skillet that has been brushed with some of the melted butter.
Do not just smush together the leftover biscuit dough for cutting more biscuits. Repeat the whole press/fold technique each time you need to recut.
Brush the tops of the melted butter (save some for when they come out of the oven).
Bake for 18-22 minutes or until the tops are a golden brown. Brush with melted butter and enjoy!

By Trisha Yearwood

Mormon Mavens https://www.mormonmavens.com/

Vanilla Fondant

by Julie // August 29, 2019 // No Comments

Originally posted on March 17, 2014.

When I was looking for a fun recipe to re-post for today, I realized that next month (can’t believe it’s almost September!), among other things is National Breakfast Month. Okay. Didn’t know that was a thing, but let’s go with it. Don’t you love this cake? Yes, it’s a cake and why not make it for your family next month in honor of Breakfast? This is one of my favorite cakes that Julie has made. I mean, seriously. How much fun is this?

When I first began decorating cakes in earnest I wanted to try my hand at fondant. But I had always heard that store-bought fondant tasted, well, icky. Plus, it was expensive. So I checked out cakecentral.com to see if I could find a fondant recipe. I was a little intimidated, but decided to forge ahead anyway. Well, I hit the jackpot with this recipe because it has turned out every single time and I always get compliments on it’s flavor and texture. Many people try the popular marshmallow fondant recipe that’s floating around but, to me, that thing is just a messy headache. This recipe may take longer and have more ingredients but I find it far superior to the marshmallow fondant. Once you’ve made it a couple of times, it’s a piece of cake! Get it?

Yes, the pancakes, butter, egg, and bacon are all made out of fondant. I made this cake for one of my sons’ birthdays. One of my favorite cakes to date! So much fun.

Ingredients:
1/2 cup milk
3 pkg. plain gelatin (6 tsp.)
1 cup light corn syrup
3 Tbsp. salted butter
3 Tbsp. glycerin
2 tsp. vanilla
dash salt
3-4 pounds powdered sugar

1. Combine the milk and gelatin in a double boiler and allow to set until firm. Then simmer the water and cook gelatin until it is dissolved.
2. Add the corn syrup, butter, glycerin, vanilla, and salt and cook until the butter is almost completely melted, stirring frequently. Set aside to cool.
3. Put TWO pounds of powdered sugar in large mixer bowl. Strain the gelatin mixture into the powdered sugar. Mix slowly with a batter blade until just combined.
4. Change to the dough hook attachment. Slowly add 1-2 pounds powdered sugar. The amount will depend on the humidity where you live. I never get to 2 pounds. You want the fondant to be firm and barely sticky.
5. Scrape fondant onto a heavily-powdered-sugared surface and knead it for a few minutes.
6. Take two pieces of plastic wrap, about 2 feet each, perpendicular to each other. Spray lightly with nonstick spray. Place fondant in center and fold wrap over fondant. Store this in a large Ziploc bag or large airtight container. Allow to set for 24 hours before using.

Source: cakecentral.com

Buttermilk-Pecan Waffles

by Anna // August 1, 2019 // No Comments

I thought I would re-post something from our Breakfast category today and as I was going through some of the older posts, this one caught my eye from August 18, 2016. I don’t know what it is about waffles but they are magical to me. And elusive. I never seem to have the time to make them lately, especially since I am drinking my protein shakes these days while trying to lose weight AGAIN! Anyway, I do remember these and they were DELISH. Hope you enjoy…

Good mornin‘! Today’s breakfast is brought to you by The Hen-Apple Bed & Breakfast in Palmyra, Pennsylvania. No I am not there, yes I made waffles. Years ago, when my girls were still little and in elementary school, I would often volunteer in their school library. This was my favorite place at their school for many reasons–there were the books, of course, but we had an amazing librarian, and those Scholastic Book Fairs! Loved working those and I always had time to browse the sale, so one day I picked up this cookbook called “Rise & Dine America: Savory Secrets from America’s Bed & Breakfast Inns.” I have often fantasized about running a B & B, haven’t you? End of story, on with the recipe…

Buttermilk-Pecan Waffles

2016-08-17 07:07:27

Breakfast of champions!

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Ingredients

2 cups all-purpose flour
1 T. baking powder
1 t. baking soda
1/2 t. salt
4 eggs
2 cups buttermilk
1/2 cup butter, melted
chopped pecans

Instructions

Combine the flour, baking powder, baking soda and salt; set aside.
Beat the eggs until light, add buttermilk and beat until smooth.
Stir in the melted butter and chopped pecans.
Pour about 3/4 cup of batter onto a greased, preheated waffle iron. Cook until done.

Notes

I think this recipe was written for a single waffle application. My waffle iron makes 4 individual waffles. Adjust batter amount as needed for yours.

By Anna

Adapted from Rise & Dine America

Mormon Mavens https://www.mormonmavens.com/

Slow Cooker Chicken Chile Verde

by Anna // July 18, 2019 // No Comments

If you follow us on Instagram, you have already seen this picture. Not your typical beautifully crafted finished product recipe image, right? But, the technique used to shred this chicken is such a game changer, you will appreciate why I shared this.

Besides, there wasn’t a particular dish that I was preparing this chicken for. There are many ways you can use this Chicken Chile Verde. Let your imagination run wild with that.

When I made this yesterday, I just scooped some of the chicken into a couple of romaine lettuce leaves and added chunks of avocado–low carb diet is happening right now. Sort of. You know what I mean. My husband, however, made a burrito with his portion.

So, enjoy this recipe and the many ways in which you can use it. I would bet you could freeze it, as well, for future use.

Slow Cooker Chicken Chile Verde

2019-07-16 03:16:35

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Ingredients

4 boneless, skinless chicken breasts*
1 medium onion, diced
1 bottle Herdez Salsa Verde
2 t. chili powder
1-2 t. ground cumin
2 cloves garlic, minced

Instructions

Rub the chicken with the chili powder and cumin. Place in a covered dish and marinate overnight in the refrigerator.
When ready to cook, place chicken in slow cooker; add garlic, onion and then top with the Salsa Verde.
Turn slow cooker to low and cook for 8 hours.
To shred, remove the chicken from the slow cooker to a large mixing bowl, leaving the liquid inside.
With a mixer (I used a hand mixer) shred the chicken--literally takes less than 10 seconds. I think I had my setting on about 2 or 3.
Return shredded chicken to the slow cooker and toss to coat with the liquid.
Serve in a variety of ways.

Notes

Original recipe calls for 6-8 chicken breasts, but I used a pack of 4. You may want to increase your seasonings if you use that much chicken.

By Anna

Adapted from PaleoBurn Fat Burning Cookbook

Mormon Mavens https://www.mormonmavens.com/

Back-to-School Mantelscape

by Julie // July 16, 2019 // 4 Comments

Don’t yell! I know we are all in full Summer mode right now, but the school bell will be ringing before you know it and we just wanted to share this great idea–originally posted on September 13, 2016–for a back-to-school decorating project that will have you and your kiddos excited for the first day of school! Whether you homeschool or do public school, this is a fun and creative idea. I might do it myself and my kids are grown–ahh, but I do have grandchildren…

I have never, ever thought much about a mantel-scape. My house is not brimming with magazine-level decor or “scapes” of any kind, really.

But the thought of having a finite area to decorate kind of appealed to me when I began to mull it over.

And since the hubs and I built a new mantel last year, it really is due for an upgrade in the decor department. I just threw the look pictured below together quickly to keep it from being naked. I posted our DIY pic on Facebook and when a former Maven (hi, Kara!) mentioned in a comment that she couldn’t wait to see what I would do with it, I was a little stymied.

What would I do with it?

It was only recently that the idea began to form. Wouldn’t it be fun to do something different each month? Nothing extravagant, and mostly consisting of items already in the house.

Yes, that could work.

So, as much as I’d love to jump onto the Halloween theme now (I’ve already been playing with some items for it), I figured September is best pigeon-holed as “back to school” month.

And while we are a homeschooling family with no school bus stops by our driveway, we are “back” at it this month! So, yeah….I’m lovin’ it.

What you see is mostly items scavenged from around our home. In fact, why don’t I just list for you the breakdown?

Found at Home
globe
encyclopedias & books
ruler & pencils in cup
wooden puzzle
chalkboard blocks
clipboard with worksheet
chalkboard
flag
flannel board

Made for This Project
felt ABC & 123
page bunting

Purchased for This Project
jute for bunting
artificial apples

Wow! Just typing it out I’m thinking, “How cool is it that you can pull something together like this with stuff you already have?” I LOVE IT!

And really, the basic ideas to keep in mind are:

vary the heights of the objects (high and low)
balance the colors (sprinkle them throughout and focus on a few colors)
balance the “weight” (doesn’t necessarily have to be symmetrical, it should just feel balanced)
use pics of other mantelscapes that you like as a guide

I bought the jute for $4 and a bag of fake apples for $9.99 (but there were 6 in there–and yes I bought it specifically for the mantel but that’s only because my old fake apples from a Thanksgiving arrangement finally bit the dust after too much hot/cold attic storage!). Pretty cheap mantel!

Now, I have to confess that, never having cared about a themed mantelscape before now, I really didn’t know where to start! Oh, Pinterest…you amazing idea generator, you! Yes, Pinterest saved the day. I pretty much used an image on there for my template and just ran with it from there. And that’s how I roll, really. I’m not super great at completely original ideas, but I AM super great at taking an existing idea and developing it.

The main inspiration image I saw used dictionary pages for the page bunting. I thought about cutting out pages from a book, but….well, book-lovers just don’t do that! So, I went online and found images of old pages from dictionaries, school primers, maps, etc., and printed them out. Then I used a flag bunting template (that I also snagged on Google images) to pencil in the cutting lines on the printed pages. A quick hole punch through each top corner and they were ready for stringing onto the jute!

I was unsure if mantelscapes would be something I could get on board with. But y’all, I am loving this idea and can’t wait for October, November, and December!!!

Happy ‘Scaping, Y’all!

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