baking Archives - Carolyn CAREs

30 Things I Love: Scones

I love scones. Whether they are homemade, from a coffee shop, come frozen from Schwan’s, I love them.

My first taste of scones happened at a coffee shop. I had thought that scones were dry, crumbly, and not very sweet. Then I tasted a pumpkin scone. I was hooked. That particular coffee shop closed, and the nearest one from that chain was now two hours away. Having the “I don’t need to buy that, I can make it myself” attitude (which I think came from my dad who made beautiful pieces out of wood), I started searching for a recipe that would taste similar. Now I am constantly looking for scone recipes. I haven’t found a great raspberry white chocolate scone recipe, but Schwan’s has a good version, so I just buy those frozen to bake at home.

When our town’s farmer’s market was beginning in 2013, I knew I wanted to bring something to sell that most people wouldn’t be making on their own. Scones, caramel rolls, and cinnamon rolls would be the basic fare I would bake each week. After that was decided, it was time to find recipes that had the flavors and textures I like. I’m not big on dry scones, so when I found a recipe for Vanilla Bean Scones from the blog, Iowa Girl Eats, I knew that was one I had to bring each week. I made a few changes to adapt it to my style of baking, and to make it more economical to make. A second flavor was needed, and I wanted to try something a little different. I searched for a maple bacon scone recipe that wasn’t super dry, but didn’t like most of them. I adapted one I found, but I’m still not happy with the texture. I will be tinkering a little more with that recipe this winter until I get it the texture I like with the flavor of the original recipe. The last couple of weeks of the market, I make the pumpkin scones that got me started on this little obsession. They are my signal that fall and comfort food season is fast approaching.

Do you have a recipe obsession? What are your favorite things to make?

Day 1: Pizza

Day 2: Shoes

Day 3: Shout Stain Remover

Day 4: The Ability to Vote

Day 5: My Heritage

Day 6: NASCAR

Day 7: Black Velvet for Photography

Day 8: Strong Coffee and Strong Hairspray

Day 9: Peacefulness

Day 10: Winter’s First Snow

Day 11: Freedom

Day 12: Dairy

Day 13: Jonathan

Day 14: Coffee

Day 15: Seasons

Day 16: Scones

Click here to go to Holly Spangler’s blog, and see the link for other 30 Day Challenge Bloggers

30 Things I Love: Winter’s First Snow

I love the first snow of the season. It is so magical! I remember as a kid, going to bed like any other autumn night, and waking up to a different, distinctive kind of light coming in the window. I would jump out of bed, and look out of the window, and be so excited that my world had transformed overnight.

After Jonathan and I were married, we lived in a little house across the section from where we live now. We tried to wait to turn on the old fuel oil furnace for as long as possible. That first year, the house was so cold, so I baked some Christmas cookies to heat it up. A tradition was born. There have been years (like this one) where the cookies may wait a day due to other things going on, but they always get baked! This year, I’ll be once again be making one of my favorites: Peanut Blossoms!

For my birthday this year, I received a GoPro Hero4 video camera. My plan is to use it one farm equipment once spring work starts, but in the meantime, I’m having a little fun with it. This afternoon, Jonathan and I went out on the 4-wheeler and the Ranger to play in the snow a little bit. We had a blast! The GoPro was attached to the front push bumper on the ranger, and it did really well considering the temperatures. I’m still learning the best settings for the camera, and how to edit a lot of footage down to the length of a song. This is the result from today’s adventure:

I know some don’t like the snow as much as I do, but I hope we can all take a little time to appreciate the magic of the first snow.

What is your favorite “first” in a season? Do you find magic in the first snow, or do you dread every aspect of winter?

Day 1: Pizza

Day 2: Shoes

Day 3: Shout Stain Remover

Day 4: The Ability to Vote

Day 5: My Heritage

Day 6: NASCAR

Day 7: Black Velvet for Photography

Day 8: Strong Coffee and Strong Hairspray

Day 9: Peacefulness

Day 10: Winter’s First Snow

Click here to go to Holly Spangler’s blog, and see the link for other 30 Day Challenge Bloggers

Wordless Wednesday – Favorite Christmas Cookies

Peanut Blossom Cookies

½ cup granulated sugar

½ cup firmly packed brown sugar

½ cup shortening

½ cup peanut butter

2 Tablespoons milk

1 teaspoon vanilla

1 egg

1 ¾ cups flour

1 teaspoon baking soda

½ teaspoon salt

Sugar for rolling

48 milk chocolate candy kisses

Heat oven to 375 degrees. In large bowl, combine sugar, brown sugar, shortening, peanut butter, milk, vanilla and egg. Mix until fluffy. Add flour, baking soda and salt. Blend at low speed until stiff dough forms. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

Bake at 375 degrees for 10-12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly so cookie cracks around edge; remove from cookie sheets. Cool completely.

Yield: 4 dozen cookies

30 Days of Thanksgiving – Day 26: Cookbooks

Some people read novels. I read cookbooks and cooking magazines. There is something so intriguing about new recipes. If a cookbook has good how-to photos, or beautiful photography, they rank higher in my to-read list.

My favorite cookbooks are the two that our church has published, and one that I put together for my sister-in-law shortly before she married my brother. Those cookbooks contain recipes that have been handed down for a few generations, along with a few “newer” recipes. Around the holidays, I have many cookie, Scandinavian, and German cookbooks that I use. There are always the good, specialty books as well. Scones, muffins, hand pies, bread, grilling, cakes, pressure cookers, crock-pot – oh the possibilities when I open my cupboards!

Jonathan and I belong to a dinner club, where the host sets the theme and assigns different courses to the other members. Talk about a challenge! After making a few recipes, I finally joined Pinterest so I could pin some of these recipes. So far, I think the favorite things that I’ve made have been a Rick Bayless Chocoflan cake, a Bobby Flay Coconut cake, and a tomato basil soup. Can I count Pinterest as a giant cookbook?

I am thankful for many types of cookbooks, and the ability to prepare a variety of foods for my family and friends. Since Thanksgiving is in a few days, I think I had better get a few off of the shelf, and figure out my grocery list!

To follow other 30 Day Blog Challenge participants, click here.

30 Days of Thanksgiving – Day 20: Parents

Today would have been Mom and Dad’s 42nd Anniversary. My dad passed away just shy of his 70th birthday in 2004 after many health issues. I miss him – especially when I could use some advice on how to fix something. I would go bug Dad when he was working in his wood shop, and he taught me the names of all the tools for wood working and for fixing things. That really came in handy when I moved to the farm!

Mom is my second mom. My first mom passed away shortly after I turned 2. My second mom is the only mom I’ve know. I remember when she and dad were dating, how excited I was that I got to stay over at her apartment. I was happy when dad told us that they were going to get married. They married shortly after I turned 4. I remember being at the church, and wearing a pretty dress with little gloves, and really pretty shoes. I loved those shoes.

I am so thankful that my Dad found Mom, and that she was willing to raise us 4 kids. It isn’t easy to jump into a big family! When Jonathan and I were taking Foster Parenting classes this fall, I realized just how difficult that is. I have many fond memories of my childhood. Fighting over who got to hold our baby brother, skating on the ice rink dad made in the back yard, the Birthday cake platter (and getting to choose what kind of cake we wanted), and Christmas traditions that I brought into my own family.

I am thankful that Mom taught me how to cook and bake. She taught me how to make white sauces and gravy when I was in junior high, and caramel rolls and desserts in high school. I still love to cook and bake today, and I love the challenge of finding new ways to do things. I am still amazed by Mom’s ability to make a perfect pie crust without measuring any ingredient, and I have yet to make a lemon filling that is even close to her lemon meringue pie. I’m not sure if I should credit her, or blame her for my love of cookbooks. Love you, Mom! 🙂

I know we don’t express our appreciation for our families nearly enough, so I would like to take this opportunity to tell my mom and siblings how thankful I am for all of you!

To follow other 30 Day Blog Challenge participants, click here.

30 Days of Thanksgiving – Day 13: Baking

I love baking, and I’m so thankful for that talent! I used to save the heavy baking for the holidays, but this year, I tried something new. Starting at the beginning of July, I was a vendor at the brand new Central Park Market in our town. It is a farmer’s market with the usual produce stands, along with baked goods, jams & jellies, home decor, a meal served by a non-profit group, and live music. All baked goods sold at the farmers market need to be made from scratch. I loved the challenge of baking four dozen caramel rolls at a time, and trying different scone and pound cake recipes. Baking became my therapy. If my day started out rough, or I woke up feeling grumpy, I would just start baking. By the time I was done, my mood would be considerably better. There were times when I was running behind (I really think that is a gene I inherited from my Grandma – she was late to pretty much everything), and stressed myself out with how long packaging was taking, but by the end of the night, all that was forgotten. It’s pretty impossible to stay grumpy or frazzled when you are in the midst of a festive atmosphere!

The Market ended in early October, and to be honest, I haven’t done much baking beside the caramel rolls that go to Jonathan’s Sunday School class every week. That may have more to do with harvest happening than with being tired of baking. I have been planning out what types of cookies I want to make for Christmas, and contemplating what goodies I should make for Thanksgiving weekend. Our oldest daughter is bringing home a boy to meet the family over Thanksgiving. We will also be celebrating her birthday, which falls on Thanksgiving day this year. When that happens, we sometimes replace the traditional pies with birthday cake, or a dessert of her choice. Just thinking about the dessert possibilities is making me happy!

During the Advent season this year, I plan on baking treats to give to some of the older members of our congregation. Good things do come to those who bake, but better things come to those who share!

Want to read more 30 Day Challenge blogs? Head over to Holly Spangler’s blog, and check out her list of current blog challenge participants.

Wordless Wednesday – My Therapy

Baking

Patiently Waiting

Over the last 72 hours, we have received between 15 to 18 inches of snow. We’ve had snow in 6 of the last 12 months here. Sigh. Typically we are getting the spring farm equipment out of the machine shed, and making sure everything is ready to go once the fields are dry.

Not this year! Instead of spending time in the tractor we use for preparing the seed bed, Jonathan spent time in the tractor used for clearing snow.

While he was busy clearing snow, I was getting ready to make some of these delicious little treats. Jonathan brought back this box of Beignet Mix from New Orleans when he was there with our youth group last summer.

I made a few, and decided I needed to practice my food photography a little bit. You know, things that help you stay sane on yet another snow day.

The good thing about spring snow storms is the fact that the snow will melt into the thawed ground instead of just running over the top. We can really use the moisture here, so we’re trying to be thankful. To be perfectly honest, though, I can’t wait until I see this out my window:

Going Old School – Boneless Pork Loin Supper

When I am having troubles with inspiration on what to make for supper, I’ll ask Jonathan to bring a random package of meat in from the freezer. This time, he brought in a boneless pork loin roast. We put it in the fridge to thaw overnight, so I had a few hours to decide what I wanted to do with it.

The roast as it arrived in from the freezer.

Typically I like to use the Crock Pot, but since I wasn’t roasting any veggies with this one, I decided to use the oven. I have a Corning French White baking dish that we received for a wedding gift 24 years ago. It is the perfect size for most roasts.

Preheat your oven to 350 degrees. It is a good idea to spray the baking dish with non-stick spray. Unwrapping the roast is a little like unwrapping a Christmas present. You know that you are going to love what’s inside, you just don’t know exactly what it looks like. This one did not disappoint!

Beautiful boneless roast with an excellent fat cap

The layer of fat on top of this roast was beautiful! It wasn’t too thick, yet it covered nearly the whole top. When you are shopping for roasts, look for one with a layer of fat like this one. It helps keep the meat moist while it is roasting, yet isn’t so thick that your seasonings can’t flavor the meat.

Speaking of seasonings, I decided to go old school with a twist. I don’t know what is tradition in your area, but around this Scandinavian area, we don’t get too wild with the spice.

Hy-Vee dry onion soup mix, Vegetable Stock, and Red Wine - simple seasonings — Hy-Vee dry onion soup mix, Vegetable Stock, and Red Wine – simple seasonings

I love the Hy-Vee brand of dry onion soup mix. It is inexpensive, and has a great flavor. Emeril’s Vegetable Stock has a good flavor, and isn’t too salty. The red wine may break some rules, but I really have no clue what wine is supposed to go with what meat. I just use what I like…as you should! If you don’t like wine, use apple juice.

Wine and Vegetable Stock poured over roast

Pour the liquids over the roast to get the surface moist. I used just under a cup of liquid total. After the liquid is in, sprinkle the dry onion soup mix over the top. It should look like this:

Dry onion soup mix sprinkled over the top

Cover the whole thing with aluminum foil, and place on the middle rack of the oven.

The middle rack is the best to make sure heat circulates evenly

This roast was still slightly frozen when I put it in, so I set the timer for 2 hours. I took it out about 5 minutes before the timer went off, and let it rest while still covered. If you are using a meat thermometer that you leave in while it is cooking, set your timer for 145 degrees. This is what it looked like after the rest period:

Fresh from the oven. It smelled so good!

I’m always a little nervous when I make the first cut into a roast. I don’t want to mess it up with a bad slicing job! I should mention – it is okay for the center to have a bit of pink in it if the meat reached 145 degrees. The first few slices revealed a slight pink, and lots of juice!

I sliced the roast into 3 ounce portions, or one slice per serving. If you are weight conscious – as I am – one serving of lean pork roast is an excellent source of protein.

Each slice is about 3 ounces, or one serving.

I went traditional with our sides. We love Bird’s Eye Baby Sweet Peas, mashed potatoes, and homemade gravy. One final photo before Jonathan and I devoured our supper. The meat was moist, and tender…sooo good!

I hope you are able to try a similar recipe soon!

Love this Crazy Life

Time flies when you are having fun, right? I can’t believe how fast the last month has gone!

Jonathan and Laura returned from Tanzania full of stories, videos, and photos. I’ll let Jonathan tell you about his experiences in another blog.

After the travelers returned home, we jumped right into a full schedule. Laura wanted to head back to college right away to try and catch up on more assignments, so I took her back to USF just a day after they returned home. A day later, Jonathan and I had an organic farming seminar to attend a few hours from home, so he basically hit the ground running as well.

The following week was Thanksgiving. We were hosting this year, so I was able to plan the event how I wanted it. My rule this year – nobody brings anything, and everyone stays out of the kitchen until time for dishes. The exceptions were Christina, who made the dinner rolls, and Laura, who was my sous chef. The day was awesome. It was the most stress-free Thanksgiving I have ever hosted!

Our menu was partly traditional, and partly not. As in, we didn’t have any cranberry anything, and no marshmallows made an appearance on sweet potatoes.

We started the meal with a Squash Soup appetizer. While our guests were eating their soup, Laura and I set the rest of the meal on the table.

The rest of our menu looked like this:

Apple Cider Brined Turkey

Mashed potatoes

A Simple Gravy made with chicken stock (no drippings)

Roasted Sweet Potatoes

Green Bean Casserole

Dinner Rolls (recipe follows)

For dessert, I made a pecan pie, double layer pumpkin pie, and chocoflan

After our meal, everyone pitched in on dishes, and then we relaxed. We took our Olson family photo (minus one nephew who is currently studying in India) so Grandpa could send out his Christmas letter. It was nice to celebrate with Anita and Charles, who will be heading back to Canada in a couple of days to celebrate Christmas with Charles’ family. They will be heading back to the mission field after the New Year.

I am so thankful for my family, my in-laws, the outlaws, my friends. The list could go on forever. I have been so blessed this past year! Thank you, my dear readers, for being a part of my life for the last two years. I look forward to sharing more stories about my family, my farm, and successful ventures in the kitchen.

Fly Off the Plate Dinner Rolls

1 egg

1 1/2 cups warm water

4 1/2 cups flour

1/4 cup plus 1 Tablespoon sugar

1 teaspoon salt

3 Tablespoons instant dry milk

3 Tablespoons oil

2 1/4 teaspoons yeast

Mix egg with fork. Add ingredients in order recommended by your bread machine manufacturer. Put pan in bread machine. Select dough cycle, push start. After about 10 minutes, push finger into dough. If it is sticky, add more flour. When bread machine is done, shape into buns. Allow to rise about 20 minutes. Heat oven to 375 degrees F. Bake 10-15 minutes

Tag: baking

30 Things I Love: Scones

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30 Things I Love: Winter’s First Snow

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Wordless Wednesday – Favorite Christmas Cookies

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30 Days of Thanksgiving – Day 26: Cookbooks

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30 Days of Thanksgiving – Day 20: Parents

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30 Days of Thanksgiving – Day 13: Baking

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Wordless Wednesday – My Therapy

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Patiently Waiting

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Going Old School – Boneless Pork Loin Supper

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Love this Crazy Life

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