Delicious Lemon Sugar Cookies

New recipe I found on Pinterest

*Picture from sweetpeaskitchen

I have to admit usually I am not a huge fan of sugar cookies, I am more of a chocolate chip girl myself, but I am in love with these Lemon Sugar Cookies my mom found off pinterest. They are incredible so I thought I'd share the recipe with you guys. The original pin came from: http://sweetpeaskitchen.com/ !Thank you for the amazing cookie recipe!

Ingredients Need:

 -2 3/4 cups all-purpose flour

-1 teaspoon baking soda
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-Zest of 2 large lemons
-1 1/2 cups granulated sugar
-1 cup unsalted butter, at room temperature
-1 large egg
-1/2 teaspoon vanilla extract
-2 tablespoons fresh lemon juice
-1/2 cup granulated sugar for rolling cookies

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until smooth and creamy. Add lemon zest, egg, vanilla extract and lemon juice; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
4. Place the ½ cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
5. Bake until the cookies are slightly brown around the edges and their center are just set and very lightly colored, 8 to 10 minutes. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.

Incredible Southern Biscuits

Bojangles inspired recipe

*Instructional video and more pics coming soon!

 

For those of you who don't know what "Bojangles" is, it is a great southern restaurant with amazing biscuits. Every time someone I know comes back from North Carolina they rave about how the went to Bojangles and had incredible biscuits. Unfortunately I do not have the privilege of living close to a Bojangles restaurant so I had to search the web and try out many different recipes until I found the perfect one. This recipe is delicious and very simple to make. 

Ingredients:

- 3 cups Self Rising Flour

- 3 t. Baking Powder

- 2 t. Powder Sugar

- 1/2 cup Butter

- 1 1/4 cup Buttermilk

-Melted Butter

Directions:

* Preheat over to 400 degrees F.

1. Sift together the Self Rising Flour, Baking Powder, and Powder Sugar. 

2. Cut in very cold Butter until mixture is crumbly

3. Pour in cold Buttermilk and mix either with mixing spoon or by hand until all is combine.

4. Roll out mixed biscuit dough until it is 

5. Brush tops with melted butter and then bake at 400 degrees for 12 minutes or until golden brown.

6. When the biscuits come out of the oven brush the tops again with melted butter...ENJOY!

Tips

•  How to make Self Rising Flour (for those like me who don't buy self rising flour)

For every 1 cup flour used add 1 1/2 t baking powder and 1/2 t salt.

• Use very cold butter (not frozen or you will not be able to cut it into the flour). Using cold butter makes the biscuits nice and flaky
• In addition to using very cold butter make sure to use cold buttermilk as well

• Substitution for Buttermilk ( sometimes I want to make these but do not have buttermilk on hand so this is an easy substitution that works just as well)

All you need is 1 cup milk and 1 T. white vinegar or lemon juice. Combine both the ingredients together and let them sit for 5 minutes and there you have it homemade buttermilk!

• You can also substitute the 1/2 cup butter for 1/2 cup shortening. I have tried it both way there is not much difference but I am more of a butter person so I tend to use butter more than shortening.

Mom's Mouth-Watering Herb Flat Bread

 Ingredients:

- 2 cups warm Water
- 1 Tbsp. Sugar
- 1 Tbsp. Yeast
- 4 cups Flour
- 2 tsp. Salt
- 1/2 cup Butter
- Rosemary & Thyme


Directions:

Start off by preheating your oven to 400 degrees F


1. Mix together warm water (about 110 degrees f), sugar, and yeast. Let sit for 10 minutes until completely dissolved and foamy.

2. In a separate bowl add the flour and salt. After the yeast mixture had sat for 10 minutes add it to the bowl containing the flour and salt.

3.  Mix in a mixer for 5-10 minutes

4. When dough is kneaded together place it onto a well greased cookie sheet and spread it out trying cover the entire tray.

5. Spread the entire 1/2 cup of melted butter evenly over the flattened dough

6. Lastly sprinkle dry rosemary and thyme generously over the entire bread. Bake for 10-15 minutes or until golden brown.

7. Eat!

TIPS:

• Honestly this is a no fail crowd pleasing bread! The only tip that you made need while making this is to make sure to mix/knead for at least 5 minutes. 
• This bread goes perfectly with the "Best Beef Stew Ever" recipe (its actually what we just ate for dinner)!

Best Beef Stew Ever

Ingredients Needed for Beef Stew:

- 2 lbs Beef Stew Meat (cubed)
- 4 tbsp Flour
- 1/4 tsp Pepper
- 1 tsp Salt
- 1 T Olive Oil
- 1 medium Onion
- 2 tsp minced Garlic
- 1 Celery Stalk (sliced)
- 3 Carrots 
- 3 Potatoes
- 3 Beef Bouillon Cubes
- 1/4 tsp Rosemary & Thyme (dried)

*Also needed is a crock-pot, large pan, spatula, and stirring spoon.


Instructions:

1. Place flour, salt, and pepper in a paper bag. Shake flour mixture onto the cubed meat (You can buy already cubed stew meat or you can cut the meat into 1inch cubes).

2. On a large stove top pan brown the meat in the tablespoon of Olive Oil

3. While the meat is browning dice the Onion and mince the Garlic


 4. Cut the Carrots, Celery, and Potatoes into bite size pieces.

5. Once the meat is brown transfer it to the crock-pot along with the chopped vegetable. Then fill the pot with water just about an inch about the meat and vegetables (should be around 3 cups).

6. Drop in 3 Bouillon Cubes along with the Rosemary and Thyme.

7. Cook on high 4-5 hrs or on low for 8-9 hrs

 TIPS:

• Beef Stew Meat is very tough meat (that is way it needs to cook so long) so try and cook it on low for as long as you can. If you are pressed for time cooking it on high for 4 hrs will still do the trick.

• Before I put in the Beef Bouillon Cubes I like to crush them with the back of a spoon and then sprinkle the powder over the entire stew. 
• A great companion to this meal is my "Mom's Mouthwatering Herb Flat Bread"!

• This is the perfect meal on those cold, busy days where you'd rather be snuggled under a blanket rather than slaving in the kitchen. ENJOY!

Baking Tip #1

USE FRESH INGREDIENTS

It may seem obvious to use fresh ingredients but it really is such a crucial part of not only baking but cooking in general. If you try and bake bread using old yeast it becomes flat and dense. If the flour is too old while trying to whip up some cookies you are left with an awful after taste for what should have been a sweet treat. There is no need to buy new flour and yeast every time you want to cook something because these items can store for quite a while. Just make sure they are not past their expiration before trying to bake or cook with them. Using the freshest ingredients possible while baking will ensure that your delicious creations will turn out perfect!

Average Shelf Life of Kitchen Essentials:

• Butter in the refrigerator for up to a month (always check before using)
• Eggs (in shell) about 3-5 weeks depending on your refrigerator temp.
• Shortening kept in the pantry (unopened) saves for 18 to 24 months (opened) 6 months
• Cream Cheese (opened) 2 weeks or use by expiration date
• Baking Powder/Soda 6 months (store in a dry place)
• Flour (All Purpose) 6 to 12 months
• Flour (Wheat) 6-8 months in refrigerator (if you can try and grind fresh when baking the taste is better)
• Honey 1 year
• Olive Oil (opened) 3 months
• Spices (Ground Spices and Dried Herbs) 6 months
• Sugar (Brown) 4 months
• Sugar (Granulated) 2 years
• Sugar (Confectioners') 18 months
• Vinegars (opened) 12 months
• Vanilla Extract (opened) 1-2 years, if stored properly
• Dry Yeast 4 months after opening if refrigerated, or within 6 months after opening if frozen

 Yeast Freshness Test:

Using a 1 cup liquid measuring cup put 1/2 cup of warm water (around 110 degrees f) and dissolve in 1 t granulated sugar. Next stir in 2-1/4 tsp of dry yeast until there are no more dry yeast granules on top (yeast should be at room temperature before using). After 10 minutes the yeast should have completely dissolved and risen to the 1 cup mark. If your yeast did so it is very active and can be used immediately. If the yeast did not rise to the 1-cup mark, your yeast has little or no activity. Do not use the yeast!

To Die For Cranberry Muffins

Things needed:

- 1 1/2 cup Flour

- 1 cup Sugar

- 1/2 t Salt

- 2 t Baking Powder

- 1/3 cup Vegetable Oil

- 1 Egg

- 1/3 cup Milk

- 1/3 cup Apple Sauce

- 1 t Vanilla Extract

- 1 cup Cranberries

- the zest of one lemon

- 2 Bowls, a Whisk, a Mixing Spoon, and Measuring Cups/Spoons

Directions:

1. Preheat oven to 400 degrees F. Greased Muffin Cups or line with muffin liners

 2. Combine all the dry ingredients ( flour, sugar, salt, and baking powder). Mix together with a whisk.

 3. In a separate bowl combine the vegetable oil, egg, milk, apple sauce, vanilla extract, and the lemon zest. Whisk all together.

 4. Carefully pour the liquid mixture of oil, egg, milk, etc into the dry ingredients. Gently mix until the flour is completely mix in (you don't want to over mix).

5. Fold in the Cranberries

 Fill the muffin tins about 3/4 the way to the top (I use a small ladle) and bake for 20-25 mins or until done.

TIPS:

• I use frozen cranberries left over from making cranberry sauce at Thanksgiving. I have never tried to use fresh.

• Prep time is 15 mins and it should make about 8 large muffins

•  My oven gets unusually hot and I only cook my muffins for 15 minutes. Make sure to check on yours to know when they are done. They may be done sooner than you think

• Sometimes I like them plain with just some butter on top but for an amazing crumble topping here are the directions:

Mix 1/2 cup Sugar, 1/3 cup Flour, 1/4 cup Butter, and 1 1/2 t Ground Cinnamon together with a fork. Then sprinkle over the muffins before you put them in the oven.

Incredible Blue Berry Muffins

Everything needed to make these blue berry muffins:

- 1 1/2 cup Flour

- 3/4 cup Sugar

- 1/2 t Salt

- 2 t Baking Powder

- 1/3 cup Vegetable Oil

- 1 Egg

- 1/3 cup Milk

- 1/3 cup Apple Sauce

- 1 t Vanilla Extract

- 1 cup Blueberries

- 2 Bowls, a Whisk, a Mixing Spoon, and Measuring Cups/Spoons

* This is basically the same recipe as the cranberry muffins. The main differences are the substitution of cranberries for blueberries, less sugar and no lemon zest.

Directions:

1. Preheat oven to 400 degrees F. Greased Muffin Cups or line with muffin liners

2. Combine all the dry ingredients ( flour, sugar, salt, and baking powder). Mix together with a whisk.

3. In a separate bowl combine the vegetable oil, egg, milk, apple sauce, and vanilla extract. Whisk all together.

4. Carefully pour the liquid mixture of oil, egg, milk, etc into the dry ingredients. Gently mix until the flour is completely mix in (you don't want to over mix).

5. Fold in the blueberries

Fill the muffin tins about 3/4 the way to the top (I use a small ladle) and bake for 20-25 mins or until done. 

TIPS:

• Prep time is 15 mins and it should make about 8 large muffins

•  My oven gets unusually hot and I only cook my muffins for 15 minutes. Make sure to check on yours to know when they are done. They may be done sooner than you think

• Sometimes I like them plain with just some butter on top but for an amazing crumble topping here are the directions:

Mix 1/2 cup Sugar, 1/3 cup Flour, 1/4 cup Butter, and 1 1/2 t Ground Cinnamon together with a fork. Then sprinkle over the muffins before you put them in the oven.

These are incredibly easy to make and everyone will enjoy them! They are perfect for an after school snack or for an early morning breakfast. ENJOY