holiday – Page 3 – Simply Made Kitchen and Crafts

Baked goods, Baking, Bread, breakfast, Brunch, Food, holiday

Festive Blueberry Mini-Muffins

Posted on December 31, 2014December 31, 2014 by lmc

Festive Blueberry Mini-Muffins

Happy New Year, Everyone…
As we move toward ringing in the new year, I’ve whipped up a tray of delicious little gems to place on the holiday buffet for a relaxed New Year’s morning breakfast. After a night of celebration, it seems fitting to let the family put their feet up and enjoy the day in a relaxed atmosphere as we reflect on the past year’s blessings and welcome all the possibilities of the future.
This year, a few in the family will be lacing up their running shoes to greet the new year with an early morning 5K run while others have headed back to campus for their winter break swim training. I’ll be busy in the kitchen preparing lots of finger food novelties to be enjoyed throughout the day.
This recipe is adapted from one that I found many years ago in the Taste of Home bi-monthly magazine. This publication had always been a favorite and I used to read it from cover to cover after pulling it out of my Midwest mailbox. While I’ve changed it up a bit, the basic recipe is still the same.
For added flavor, I sprinkle a bit of flavored instant oatmeal over the top just before baking and the addition of yogurt adds to the moist and flavorful texture of this tiny treat.

Festive Blueberry Mini-Muffins

1 3/4 cups flour
3/4 cup sugar
1 teaspoon baking soda
2 eggs, lightly beaten
1 small container blueberry or vanilla yogurt
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces fresh blueberries, washed and drained well
3 tablespoons flavored instant oatmeal, optional

Preheat oven to 375 degrees. In a small bowl, combine the first four ingredients. In medium bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in blueberries. Fill mini-muffin cups coated with cooking spray. Sprinkle with a dusting of instant oatmeal, optional. Bake for 11-13 minutes or until a toothpick inserted near the center comes out clean. Cool before removing from pan to a wire rack.

Baked goods, Baking, Bread, Cake, Food, Gifts, holidays

Cinnamon Swirl Loaf

Posted on December 21, 2014December 21, 2014 by lmc

Over the years, it’s been a holiday tradition in my family to prepare lots of holiday loaves to be given away throughout the season. This year we chose the Cinnamon Swirl Loaf to pass on to others. It’s the perfect loaf for the busy holiday season. Most years, I spend hours in the kitchen rolling out a cinnamon yeast loaf that is delicious but a bit time consuming. This year, to save time in the kitchen, I made a semi-homemade loaf that uses a cake mix for the base. If you love fresh baked cinnamon rolls, then this loaf is for you! As a bonus, the recipe makes two loaves at once. This really speeds up the baking process helping to make more loaves to give away for the holidays!

Wishing you the very best this holiday season. Merry Christmas to you and yours.

Cinnamon Swirl Loaf

1-15 oz box yellow cake mix
3/4 cup water
3/4 cup oil
4 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees. Prepare two loaf pans with cooking spray. In a large mixing bowl, combine first five ingredients. Pour half of the batter into both loaf pans. Thoroughly combine the cinnamon and sugar, sprinkle half of the dry mixture over the batter in the loaf pan. Pour the remaining batter into each pan, carefully spreading evenly into the corners. Finish by sprinkling the remaining cinnamon-sugar mixture over the batter. With a butter knife, swirl the cinnamon mixture throughout the batter making large swirls with the knife. Bake for 45-50 minutes or until toothpick inserted in the center of the loaf comes out clean. Cool completely before cutting.

Baked goods, Baking, Cake, Desserts, Food

Whole Grain Pineapple Carrot Cake

Posted on December 11, 2014December 11, 2014 by lmc

Recently, I presented a home food preservation workshop and I asked all in attendance to bring along a favorite recipe for a potluck lunch. One of the items on the table was a moist, dense carrot cake. This bundt cake was presented beautifully on a footed platter with a light glaze that flowed down the sides of the dessert. I neglected to ask the gentleman that made the cake to share his recipe so I quickly searched the web for a similar treat when I returned home that day. I looked up a few great looking recipes and combined a few that I liked. This is what I came up with.
This is a doozy of a cake, great for the upcoming holidays. Enjoy!

Whole Grain Pineapple Carrot Cake

1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup oil
1 cup sugar
4 eggs
2 cups grated carrots
1 cup unsweetened crushed canned pineapple, drained
1 cup raisins
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a bundt cake pan. In a large bowl, combine dry ingredients. Add oil, sugar, and eggs; mix well.
Stir in remaining 4 ingredients. Bake in prepared bundt cake pan for 35-40 minutes or until toothpick inserted into the cake comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack. Frost as desired.

I sent a little care package off to my children with a few yummy baked goods. This is a great idea for a co-worker or support staff gift.

Baked goods, Baking, Cake, Chocolate, cookies, Desserts, Food

Devilishly Delicious Brownies

Posted on December 6, 2014 by lmc

I must admit, I often use a boxed mix when baking brownies. While it seems relatively easy to open a box and pop in a few ingredients, the result is never quite as delicious as the “made from scratch” product. This brownie recipe is quite easy as it combines a few simple ingredients and is truly delicious. The four, lightly beaten eggs help create a cake-like texture with a moist, fudgy interior. The chocolate chips are a wonderful (partially melted) surprise. So, if you’re looking for a quick fix as you move through the stressful holiday season, this recipe just might fit the bill. I must caution you though, these babies are devilishly delicious!

Devilishly Delicious Brownies

1 cup butter, melted
2 1/2 cups sugar
1 tablespoon vanilla extract
4 eggs, lightly beaten
1 1/2 cups flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Lightly coat a 13X9″ baking pan with non-stick cooking spray. Combine butter, sugar, and vanilla in a large bowl. Add eggs and mix well. In a medium bowl, sift flour, cocoa powder, and salt together. Combine flour mixture and the egg mixture; mix just until batter is combined. Stir in chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake until inserted toothpick comes out clean, 35 to 40 minutes. Cool completely before cutting. Lightly sprinkle with powdered sugar, if desired.

Baked goods, Baking, cookies, Desserts, Food, holiday, holidays, Kids in the Kitchen, lunch box

Holiday Cutouts

Posted on October 19, 2014October 19, 2014 by lmc

As I mentioned in one of my earlier posts, I’m all about sending goodies to my college kids living on campus. Receiving a thoughtful care package from home is always a welcome surprise for students. Last week, while I was visiting campus, I dropped off decorative trays of Holiday Cutouts to each of my children. I’m told they were a big hit as M shared her tray with her Resident Assistant, roommate and a few of her friends from home. K and P shared their cookies as well. M confessed that she couldn’t imagine eating too many of the cookies without putting on a few pounds so, “out of site, out of mind”, was her motto when passing off the tasty treats to friends and floor mates.
This cookie is quick and easy to assemble as the recipe doesn’t call for the traditional wait time for refrigeration when making the stiff rolled dough. Use your favorite cookie cutters to represent holidays, birthdays, or other special occasions. After a quick cool down, top with icing and colorful sprinkles. Pack in airtight containers or transfer to a platter for a friendly holiday tray. (I found a few Halloween buckets at a local discount store so I packed a few cookies in with a bit of tissue paper.)
Kids, no matter what their age, always enjoy a flavorful treat for the holidays.

Holiday Cutouts

1 cup butter, softened ( 2 sticks)
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 400 degrees. Cream together the butter and sugar. Add the egg, vanilla, and almond extract; mix until well blended. In a separate bowl sift together the flour, baking powder and salt. Carefully, add the dry ingredients to the butter mixture and combine well. Form the dough in to a smooth ball. Roll dough on a lightly floured surface to 1/4″ thick. Cut out with cookie cutters and place on ungreased cookie sheets. Bake 6-8 minutes or until very lightly browned. Remove from cookie sheets and cool on wire racks. Decorate as desired when cool.

Baked goods, Baking, Bread, Cake, Desserts, Food, holiday

Old Fashioned Vanilla Pound Cake

Posted on April 16, 2014 by lmc

You probably recognize this cake shape from an earlier post. Yup, it’s the Mickey Mouse cake mold that we purchased in Disney World a couple of weeks ago. My twins, M and P just celebrated a birthday and M requested this delicious vanilla pound cake with cream cheese icing and strawberry topping. I usually use this recipe to make my Easter Lamb Cake. I use a special two-piece mold for a three dimensional cake. I am happy to say that this flat mold worked out just as well. Follow the recipe below for instructions to fill a more traditional pan size. A good rule of thumb when using a pan other than suggested in the recipe is to make sure that you don’t fill the pan too high or you’ll have a real mess on your hands! The pan will often overflow or you’ll end up with a lopsided, domed cake that often needs to be shaved down for a uniform shape. For a moist, dense cake, try to set your kitchen timer a few minutes less than the suggested time so that you can check out the cake before it becomes too well done. Ovens vary in temperature so get to know your oven. This way, you can avoid an over-baked cake that will most likely end up dry and crumbly. I must admit, this is a great pound cake recipe. I hope you have a chance to try this old fashioned favorite. It’s certainly isn’t a figure friendly recipe but it’s sure to please when baking for a special occasion.

Old Fashioned Vanilla Pound Cake

2 2/3 cups sugar
2 cups butter
8 eggs
8 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups cake flour

Preheat oven to 325 degrees. Separate the yolks from the egg whites. Reserve the yokes. In a stainless steel bowl, beat the whites to form stiff peaks.
In a large bowl, cream sugar and butter thoroughly. Beat in egg yolks. Stir in milk, vanilla and almond extract. Add flour, 1 cup at a time. Carefully, fold in egg whites. Pour batter into well greased 10″ tube pan and bake for 90 minutes. Cool completely. Sprinkle with powdered sugar or frost with your favorite cream cheese frosting. Optional: Top with fresh fruit before serving.

Baked goods, Baking, cookies, Desserts

Valentine Shortbread Cookies

Posted on February 8, 2014February 8, 2014 by lmc

Every year, when the swim season is at its peak and our swimmers are getting ready for the big championship meets, the girl’s team picks a secret buddy to surprise with a week’s worth of little gifts.
This week, M and I scoured the shelves of the local discount stores to find little trinkets and goodies to pack into colorful bags, each marked with an inspirational swimming quote. In the early morning hours, the girls sneak into the pool locker room and place the goodie bag in front of their “buddy’s” locker. It’s all in good fun and a welcome release from the daily grind of swimming yard after yard in the pool, during the long winter months. Yesterday, M surprised her “buddy” with a beautiful container full of Valentine Shortbread Cookies and a few other little trinkets.
These cookies are kind of over the top in the “sweets department”. The recipe includes lots of creamy butter and a load of sugar. Certainly not something you’d want to munch on everyday. But for this special occasion, and for the upcoming Valentines Day holiday, maybe this is the cookie you’d like to make and share with your sweetheart!

Valentine Shortbread Cookies

2 cups butter, softened
1 cup white sugar
1teaspoons vanilla extract
1 teaspoon almond extract
4 cups flour
1/4 cup Wilton sprinkles + extra for topping

Preheat oven to 350 degrees. Cream together butter and sugar until light and fluffy. Stir in vanilla and almond extract. Carefully add flour and mix well. Gently fold sprinkles into batter. Using a small ice cream scoop, form cookies and place on baking sheets. Flatten slightly with the bottom of a glass or with slightly damp fingers. Lightly pat remaining sprinkles into top of cookies. Bake for 10 – 12 minutes. Drizzle with powdered sugar glaze when cooled.

Beef, Dinner, Food, holidays, Main Dish, Uncategorized

Moist and Tender Prime Rib

Posted on December 24, 2013December 24, 2013 by lmc

As tradition would have it, one of our favorite holiday meals includes prime rib. Tonight, my family and I will be enjoying a night out on the town in downtown Chicago. We are going to one of our favorite restaurants, Lawry’s Prime Rib. While I will be pampered tonight, I usually make my own version of this delicious roast. I have reblogged my recipe for those that might be preparing a Holiday feast this week. Happy holidays to all.

Simply Made Kitchen and Crafts

Prime rib is one of my favorite dishes to prepare for special occasions. Recently, I hosted my extended family for Thanksgiving. Family members traveled in from neighboring states to celebrate the holiday. After an early breakfast, I asked my neice to join me in the kitchen to prepare the prime rib. She is such an adorable kitchen helper…always willing to take on any task and eager to learn. It warms my heart as I watch her run to the kitchen drawer to find my handmade aprons. There she carefully ties the apron strings around her slim little waist. When we first started cooking together, I would hike up the apron and fold a crease in it to shorten the length to match her 1st grade height. I’d scoot a stool over to the countertop so that she could follow along as we cooked together. These days, she’s older and wiser…she…

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Crafts, Gifts, holidays, Homemade Mixes

Christmas Treasure Hunt in a Jar

Posted on December 21, 2013 by lmc

This is a great kid-friendly Christmas gift for those of you looking for a few last minute ideas. The Treasure Hunt in a Jar can be made with a theme in mind… Make them for holidays, sports fanatics, those that like to craft, sew or bake. Find trinkets at the dollar store or your local craft store to match your theme. I am always amazed at how interested guests are in finding all of the hidden trinkets in the jar. Most times, there are a few people patiently waiting for their turn at finding all the treasures.

This is a also great little craft project that can easily be made for a fundraising activity. Your group can make several of them to sell at local craft fairs or community fundraisers. Weeks before the event, ask everyone to gather up items to be recycled or repurposed for the project. Collect used jars of all shapes and sizes, lots of small “treasures” to place in the jars, and a big bag of bird seed. This is an ideal project for both the young and the old. Don’t be surprised if the jars sell out quickly. Your group will be quite proud of their accomplishment!

A Treasure Hunt in a Jar

Recycled jar with tight fitting lid
Bird seed
Found objects to place in the jar like a…
penny
nickel
safety pin
bobby pin
rubber band
macaroni
marble
paper clip
bead
tack
toothpick
red button
screw
bread tie

Make sure jar is thoroughly washed, clean and dry. Pour bird seed into the jar, filling only half-way. Place “treasures” into the jar. Now, continue to fill the jar with bird seed; about 3/4 full, leaving enough space for items to move while searching for treasures. Cover jar, tightly securing the lid. Print up a “treasure” item list and the following saying on colorful card stock or scrap book paper and attach to the jar with a ribbon.

Attach this little note along with a list of all the treasures to be found:
Here’s a little treasure jar, with lots of hidden things.
See how many you can find, and how much fun it brings!

appetizers/snacks, Baked goods, Baking, Bread, Brunch, Food, holidays, lunch box

Cranberry Orange and Almond Biscotti

Posted on December 10, 2013December 11, 2013 by lmc

Boy, is it cold outside. As I bundle up my kids for their 5:30 am swim practice, I think about how dedicated they are to their sport. I know it’s my job to supply nutritious and comforting meals to provide fuel for the day and I do my best to get the job done. However, there is one indulgence that M requests for her morning snack at school… Cranberry Orange and Almond Biscotti with a cup of tea is her favorite cold weather snack.

A couple of weeks ago, there was a decent coupon for Celestial Seasonings Tea. I had 5 coupons so I bought five of their holiday selection flavors for roughly 79 cents a piece. M was thrilled!

During M’s Saturday morning swim practice, I whipped up a batch of her favorite biscotti and brewed her a cup of tea. When she arrived home, she was so happy!

Recently, I purchased M a wonderful thermos to take to school with her. So every morning, I brew her a cup of tea, fill up her thermos, and pack a biscotti cookie in her lunch box so that she can enjoy her snack during an early morning break. It’s a great way to warm her tummy during the cold (freezing cold) Midwest winter days.

Cranberry Orange and Almond Biscotti

2/3 cup sugar
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 teaspoons vanilla extract
1 teaspoon almond extract
2 eggs
2 1/2 cups flour
3/4 cup dried cranberries, chopped
1/2 cup slivered almonds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 350 degrees. In large bowl, stir together sugar, oil, orange peel, vanilla extract, almond extract, and eggs. Stir in remaining ingredients.
Place dough on lightly floured surface. Knead until smooth. On two cookie sheets, shape half of dough at a time into two 10×3-inch rectangles. Press a handful of almonds into the top of each dough band.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheets for about 15 minutes. Carefully cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
Bake about 15 minutes longer, turning once half way through, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

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