Cinnamon Chip Scones

I’ve never had a scone before a co-worker of Hubby’s sent some home with him a few months ago. We LOVED them so I made him get the recipe. I just finally decided to try them and they are SO easy and tasty!

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Cinnamon Chip Scones
3 1/4 c all-purpose flour
1/3 c plus 2 TBS sugar (divided)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c softened butter, cubed
1 c buttermilk
1 (10 oz) package cinnamon baking chips
2 TBS melted butter
Preheat oven to 425

1. In a large bowl, combine the flour, 1/3 c sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just moistened. Fold in the chips.

2. Turn onto a lightly floured surface; knead gently 10-12 times until no longer sticky. Divide dough in half and gently roll/pat each portion into a 7-inch circle. Brush with melted butter and sprinkle with remaining sugar.

3. Cut each circle into 6 wedges. Separate and place on an UNGREASED baking sheet. Bake at 425 for 10-13 minutes or until lightly brown. Serve warm…or cold. They’re great however!

Enjoy! 

SaGa’s Cinnamon Bun Pecan Pie

I was never really a fan of pie until a few years ago when I started making my own. Pumpkin and sweet potato pies are my favorite but this is a close second. I love how decorative this crust is and I use it for my other pies as well. This pie has a slight crunch and the cream cheese frosting gives it the perfect amount of sweetness. Mmm tasty.

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Cinnamon Bun Pecan Pie

Pie dough ( 1 box of Jiffy pie crust mix)
4 TBS melted butter
4 tsp cinnamon
3/4 c dark corn syrup
1/2 c packed brown sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp salt
2 c pecan halves
Cream cheese (not whipped)

Dough
Make your dough and roll out to less than 1/4 thickness on wax or parchment paper.

Brush about 1 tbsp of melted butter on top

Sprinkle 2 tsp cinnamon on and spread around

Using the edge of the wax paper begin rolling the crust onto itself. Roll it into a tight spiral

Refrigerate or freeze the log for about 5 minutes to prevent it from getting smashed while cutting.

Using a sharp knife cut the log into spirals. I make mine thin because we like thinner crust but otherwise  do 1/4-1/2 in rounds.

Spray a 9inch pie tin or cake pan with nonstick spray and begin placing the swirls so they barely touch. This doesn’t have to be precise.

Once the bottom is covered you can begin flattening the swirls with your fingers. Leave no empty spaces between rounds and try to make the crust the same depth all around. Work up the sides of the pan.

Use a knife to cut off any ragged edges and refrigerate while you prepare the filling.

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I placed the swirls in a row around the top of the pan. They broke off as it baked though.

Filling

In a large bowl combine the corn syrup and brown sugar. Whisk them together until there are no lumps. The mixture will be thick and sticky.

Whisk in remaining 3 TBS of melted butter

Add in eggs one at a time

Add the vanilla, salt, and 2 tsp cinnamon. Whisk everything until it’s completly blended.

Place the pecans in the bottom of the pie shell and carefully pour your liquid mixture over, filling to the top.

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Bake the pie at 375 for 15 minutes

Remove the pie from the oven and tear small pieces of tin foil to crimp around the edges to prevent the crust from burning.

Reduce heat to 350 and cook for 20-25 minutes.

When the pie is finished the center should be puffy and have slight cracks.

Let cool completely before frosting and enjoy 🙂

Alternatively you can make bite sized pies using a cupcake tin. I made mini pumpkin pie with my mini cupcake tin. Just make sure to really spread the crust rounds out or they are too thick

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Gingerbread Playdough

It’s snowing! Whoo! I wanted a simple craft that reflected the season and playdough came to mind. I made up a batch of gingerbread scented dough while the boys napped (even though H usually helps me).
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Playdough Recipe:
2 c flour
1 c salt
4TBS cream of tartar
4 TBS vegetable oil
1 1/2 c Water
Food coloring (optional)
2 TBS cinnamon(I should have added a little more for a darker more gingerbread color)
1 TBS ground nutmeg
1 TBS ground ginger
Or
2 TBS pumpkin pie spice

Mix your dry ingredients together in a bowl. In your pan on the stove top mix your wet ingredients (and food coloring) then add in dry. Mix it all up and then cook over medium heat.
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The mixture will thicken and change color a little. I usually remove it from the heat once it’s mostly the dark, harder consistency.

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Plop it on some wax or parchment paper to cool. (I use our cutting boards.) I also smoosh it out so it cools quicker. Once it’s cool enough to handle I will knead it for several minutes until there are no lumps and it’s soft.

Then it’s time to play! We used cookie cutters, buttons, and googly eyes.
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H liked making the “dinderbed man” as he said.
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He also made a snowman!

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This batch turned out a little drier than usual so next time I’ll add a tad more water but it’s still fun! Store in airtight container or bag and enjoy!

Fall Playdough

Play dough is so fun! There are so many ways to play and learn with it. It makes a great gift and works in goodie bags for parties too! H loves helping me make it. This past week we made some fall inspired batches and shared with a friend.

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We started with pumpkin spice play dough. It smells AMAZING. We used spiders, creepy crawlies, pumpkin seeds, googly eyes, and Halloween cookie cutters with the play dough and had a blast!

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Ingredients:
1 c flour
2 TBS Cream of Tartar
2 TBS vegetable oil
1/2 c salt
1 TBS pumpkin pie spice
3/4 C water
Optional: food coloring

Mix all your dry ingredients together in a bowl. H and his friend loved this part because they took turns dumping stuff in.
Next add your liquid ingredients. I stirred everything together then transferred to a pot and cooked over medium heat until it pulled together and wasn’t sticky.
Once it’s formed dump it out on a piece of wax or parchment paper and let it cool off for about 5 minutes. Then knead it to remove and lumps. If it is too crumbly add more water. Too sticky add more flour.

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For our cinnamon play dough we substituted the cinnamon in place of the pumpkin spice. It gives it an interesting color so food colors aren’t necessary (we chose orange though)

This lasts for a couple of weeks in a Ziploc bag or other airtight container.

Funnel Cakes

Yesterday morning I was browsing Facebook (on my phone >_> ) and saw someone had changed their profile picture to them with a huge funnel cake.  For the rest of the day I was CRAVING it.

But I have a sick hubby and two sick kiddos. And the counters were covered. Sink full. Dishwasher full(of clean stuff but still. Ugh) The boys wouldn’t sleep, or when one would the other would wake them up. It was tiring and frustrating.

It wasn’t until 10:30 pm that everyone was asleep and STAYING asleep. I was hungry and still had that craving. So I made them. 😀

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Funnel Cake Recipe

1 cup milk
1 egg
1/2 teaspoon vanilla x (I was out so I substituted maple syrup)
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon sugar
2 tablespoons melted butter
Powdered sugar for topping
Oil for cooking
* you can use Bisquick instead of making your own. I didn’t have any though 🙂

Heat your oil in a fryer to 375 OR in a pan on the stove top on medium low heat.

Put your ingredients into a bowl in the order given. Mix well after each addition. You don’t want any lumps.

You can use a funnel if you have one. I do not so I cut off the majority of the tip on a squishy bottle. (This is good for pancakes too)

Try a small one first to test the temperature of the oil. It should be about 30 seconds per side to a crispy golden brown. If it blackens quickly then it’s too hot.

I did mine in batches of small cakes. If you choose to do large funnel cakes cook them for 2-3 minutes per side.

Once they’re done cooking use
a slotted spoon to remove and place on a napkin covered plate. I sprinkled with powdered sugar right away. (And ate as I made more)

11:16 pm I enjoyed my desired funnel cakes and a Pepsi. Then watched half an episode of my show and went to sleep. (For about 10 minutes. Then baby woke up super stuffy) Mmmm. Good end to a difficult day.

Let me know how yours turn out!

Teriyaki Steak Stiry Fry with Basmati Rice

Yum! This was Hubby’s creation. There are barely any leftovers. It’s simple and fairly quick.

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Ingredients:

Steak

One packet of Kikkoman teriyaki sauce mix

Onion

Water

Veggies (Peppers, broccoli)

Uncle Ben’s Ready-made brown Basmati rice

 

Cut your thawed steak into small pieces (like toddler sized). While it’s cooking in the pan pour your packet of seasoning into a small amount of water (enough to dissolve it). Add your diced onion to your meat before adding your seasoning and veggies. Let simmer until tender.

Prepare your rice according to the packet. You can use whatever kind, this was just the quickest. We also added a small amount of soy sauce to flavor the rice.

(If you let the food sit and soak for about twenty minutes after it finishes cooking it will really bring out the flavor)

Here’s what the packet looks like. Was  50 cents.

 

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Let me know if you make it! How’d it turn out for you? 🙂

Bubble Pizza

We love pizza and it’s fun to make it yourself. Even though this pizza ends up costing about the same as just getting one from somewhere, it’s still tasty!
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Bubble Pizza

1 can crescent rolls
1 package shredded cheese (Pizza)
1 small can pizza sauce
Toppings of your choosing

In either a 9×9 or 13×9 dish tear up the crescent rolls into little bits and place in bottom of pan. Can smoosh them so they completely cover the bottom.
Smear pizza sauce over crust
Add cheese
Add toppings (We usually do just pepperoni or hamburger crumbles)

Optional: spices such as basil and oregano (Also sprinkled in the sauce not just on top)

Bake at 350 until cheese is melted and crust is golden