Julie

French Toast Roll Ups

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Sometimes I like to try recipes that just look fun!  The precooking steps on this one would be fun to do with kids, especially rolling out the bread slices.  You can experiment with any fillings that have similar consistencies to the ones listed.

Ingredients:
8 slices bread (should be somewhat soft–I used whole wheat)
Nutella, cream cheese, jelly/jam, peanut butter
2 eggs
3 Tbps. milk
1/3 cup granulated sugar
1 heaping tsp. ground cinnamon
butter for skillet
maple syrup for serving

1.  Trim the crust off the bread slices.  This goes quick if you use a pizza cutter.  Then roll each bread slice flat with a rolling pin.
2.  Take about 2-3 teaspoons of your filling (Nutella, cream cheese, jelly, etc.) and spread down one end of the bread slice (see the pic above).  Roll up the bread tightly, starting on the filling end.  Do this with all the bread pieces.
3.  Whisk the egg and milk together in a loaf pan.  In another loaf pan combine the sugar and cinnamon.
4.  In a skillet, melt the butter over medium heat.  When skillet is ready, use tongs to dip roll-ups one at a time into the egg mixture, allowing the excess to drip off.  Place in hot, buttered skillet and cook on all sides until golden brown.  Cook just a few at a time so you can keep an eye on them.
5.  When each roll-up is done, remove it from the pan with tongs and roll in the cinnamon sugar mixture.

Serve warm with maple syrup, or even just plain!

Source:  It’s made the rounds on Pinterest but I found it on Cinnamon Spice & Everything Nice.

Look Not Behind Thee

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It’s a new year.

And of course, we all have at least thought about what our goals are for 2014.  Sometimes we may not want to even try for goals because we have experienced failure in the past.  Maybe we are bitter at where life has “brought” us up to this point.  Maybe we can’t let the past go.

But we should remember this:

Failure is only the opportunity to begin again, only this time more wisely.  –Henry Ford

Lot’s wife had the opportunity to begin again.  She didn’t take it.  Really, she didn’t just “look” back, she yearned for what she didn’t want to leave behind.  She had comfort there and was unwilling to leave that comfort zone.  She had no faith in what the Lord had in store for her.

What comfort zone are we wrapped up snugly in?  And why are we so unwilling to leave it for frontiers unknown?  What are we afraid of?  Failure?  Pain?  Disappointment?

We must make a choice between suffering the pain of making mistakes (often inaccurately equated with failure) or the pain of regret.  I mean, let’s face it….that’s the choice.  Because none of us will pursue a goal without making mistakes.  But nearly every worthy goal left unpursued will become a regret.

If we fail to give our best personal self and undivided time to those who are truly important to us, one day we will regret it.  –Dieter F. Uchtdorf

This quote applies not only to loved ones but to ourselves.  We should be truly important to ourselves!  And if we don’t give our best personal selves TO ourselves in order to achieve our goals, we will be filled with regret and remorse.

As we give our best selves to ourselves and our loved ones, let’s remember to be kind to us.  Let’s remember that we improve ourselves in small, consistent ways.  Progress, not perfection.   Steady, persistent improvements in our lives will yield amazing results.

My grandfather used to love to ask me this question:  If I paid you a penny the first day but doubled that pay each day after that for a whole month would you work for me?   The total after 30 days is $5,368,709.12!!!!  But it all started with one little penny.

Go ahead.  Invest a penny in 2014.

Pumpkin Truffles

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Easy, fun, impressive, festive!  And they taste pretty good too.

Ingredients:
5 ounces white chocolate chips
½ cup pumpkin puree
¾ cup finely ground gingersnaps
¾ cup graham cracker crumbs
2 Tbsp. powdered sugar
¼ tsp. ground cinnamon
Pinch of orange zest
4 oz. cream cheese, softened
white candy melts, about 8 ounces
additional gingersnap crumbs for garnish

1. Melt the white chocolate chips in a microwave-safe bowl in the microwave for 30 seconds at a time until they stir smooth.  Add the pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, orange zest, and cream cheese.  Mix well until combined.  Chill in fridge or freezer until the mixture can be scooped and rolled into balls.
2.  Scoop the mixture and form into one-inch balls, placing them on a parchment- or wax paper-lined baking sheet.  Place the baking sheet in the freezer and chill about two hours until firm.
3.  When it’s time to dip the truffles, melt the candy melts in the microwave for 30 seconds at a time until they stir smooth.  Using a fork to gently roll the ball around, coat the ball and lift it out and place it on the lined baking sheet.  (I use a cheap fork for this–I bent back the middle two tines and this gives more room for the excess to come off.)  Do this one or two balls at a time, making sure to garnish with the remaining gingersnap crumbs as soon as you place the balls on the baking sheet.  (If the coating cracks while setting, just use the tines of the fork to “patch” the coating with the melted candy coating.)
4.  When all the balls are coated, chill the baking sheet again to make sure the truffle coating is set.  Then store in a covered container in the fridge till ready to serve.

Makes about 15 truffles

Source:  Annie’s Eats

Mr. Krueger’s Christmas

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If you haven’t seen this, you have to watch it.  Few people can really capture the humility and sweetness of a character better than the beloved Jimmy Stewart.  My favorite part is when he daydreams himself into the nativity.  So sweet.

There is a version on YouTube that is all one video, but the quality is not as good as the ones below:

Samoa Fudge

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I didn’t appreciate the wonderful flavor and textures of the Samoas Girl Scout Cookies until I was an adult (I stuck with the boring shortbread to be safe).  And yes, I know they are now called Caramel Delites.  But to me they will always be Samoas.  This fudge recipe was a fun way to recreate some of that yumminess.  Hope you like it.

Ingredients:
1 cup shredded coconut
2 cups wrapped caramels
1 tsp. heavy cream
¾ cup butter
¾ cup heavy cream
1½ cups sugar
1 pinch kosher salt
1 (3-ounce) package coconut cream Instant JELL-O pudding mix
1 (11-ounce) package white chocolate morsels
1 (7-oz) jar marshmallow creme
¾ cup semi-sweet chocolate morsels

1.  Place coconut in an even layer on a baking sheet and toast until golden brown in a 425 degree oven.  Set aside.
2.  Unwrap caramels and place in a microwave-safe bowl with the 1 tsp. of heavy cream.  Microwave this for 30 seconds at a time, stirring after each heating, until smooth.  Set aside.
3.  Line a 9″x13″ pan with parchment paper, allowing enough length on each end for “handles” later.  Set aside.
4.  In a large saucepan, heat the butter, the 3/4 up cream, sugar, and salt over medium-high heat.  Bring this to a boil for 5 minutes, stirring constantly.  Remove from heat.
5.  In a large mixing bowl, combine the pudding mix, white chocolate, and marshmallow creme.  Pour the mixture from the hot saucepan into the mixing bowl.  Mix and stir until smooth.  Pour this into the prepared pan.
6.  Pour the caramel over the top.  It will thick so use a knife to spread it to the edges.  Use the knife to then swirl the caramel down into the fudge.  Refrigerate for 2-3 hours until the fudge is set.
7.  Melt the chocolate morsels in the microwave for 30 seconds at a time until the chocolate stirs smooth.  Spread the chocolate over the fudge.  Sprinkle with the toasted coconut.  Chill  until chocolate is set.
8.  Lift the fudge by the parchment paper “handles” and cut into squares.  Store in the fridge.

Source:  Key Ingredient

Like a Broken Vessel

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General Conference is always such a treat.  I find that if I prepare myself mentally, I always find something of great value in nearly every talk.  Many of the talks will speak to an issue that I am having.  A select few might even give me chills as I sit in amazement at the love of a Heavenly Father who sends messages, often very specific to my own questions and concerns, to help me become a better version of myself.  

One of my favorite speakers is Elder Jeffrey R. Holland of the Quorum of the Twelve Apostles.  His messages, filled with passion and conviction, so often cut to the heart of sensitive matters.  His latest General Conference address was no exception.
Had I ever known that Elder Holland once suffered through the “dark night” of depression?  No I had not.  But knowing that someone has felt even a part of what depression feels like comforts a fellow sufferer and weaves a connection between the two.
Depression, though not peculiar to our time, seems to me to be a trial characteristic of the last days.  Whether it’s because of increased media influence or our hustle-and-bustle lifestyles, depression and many other mental and emotional disorders are a regular part of life.  I have felt their impact both personally and by association.  My own suffering in the past has been but a small taste of what I know others feel.  And to know that others feel this nearly every moment of every day is a thought that makes me cringe and mourn for them.
Elder Holland addressed this topic with so much respect, compassion, and love.  Any who suffer from depression or who have loved ones so afflicted should listen to this again and again.  It offers so much empathy, understanding, and hope.  
(Click on the picture to watch this stirring address, or visit http://www.lds.org/general-conference/2013/10/like-a-broken-vessel)

PUDcakes

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When someone at church needs a meal brought to them, I always like to take dessert.  I know, I know….we shouldn’t eat so many sweets.  But I just can’t help myself.  And, as I’m always looking for new recipes to put on the blog, it’s also a good opportunity to taste test some new recipes!  This recipe provides a fun new way to enjoy Pineapple Upside Down Cake–in neat, individual servings now affectionately known around my house as PUDcakes!

Ingredients:
2 eggs
2/3 cup sugar
4 Tbsp. pineapple juice (from the can of pineapple slices)
2/3 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
 1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar
1 can pineapple rings/slices
6 maraschino cherries

1.  Set oven to 350 degrees.  Spray a jumbo muffin tin with non-stick cooking spray.
2.  In a mixing bowl combine the eggs, sugar, and pineapple juice.  Whisk together for a couple of minutes until smooth and well combined. In another bowl sift together the flour, baking powder, and salt.  Add this to the wet ingredients and whisk together until well-blended.  (You can also use a hand- or stand-mixer for this step).
3.  In a small saucepan melt the butter and brown sugar together on low heat.  Stir for one minute on low heat.  Spoon enough of this into the bottoms of the jumbo muffin tin to just cover the bottom.  Place a pineapple ring in each muffin section and place a cherry in the center of each ring.  Now fill each section 3/4 of the way with the cake batter.
4.  Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean or with just a titch of crumbs.  Allow to cool for three minutes, then run a knife around each cake to loosen the sides.  Place a cooling rack over the pan and carefully flip the pan/rack over onto a baking sheet (which will catch the drips).

Makes about 6 jumbo muffins

Source:  Big Mama’s Home Kitchen

Pumpkin Pie Bites

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I love finger food.  I guess I’m just too lazy to use a fork or something, I dunno.  I just think finger food is way more fun.  So finding a way to eat pumpkin pie with my fingers is just cooler than the flip side of my pillow.

Ingredients:
2 refrigerated ready-to roll pie crusts
1 egg white
8 oz. cream cheese, softened
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
biscuit/round cutter
1/2 cup chocolate morsels
vegetable oil (I used coconut oil)
re-sealable plastic bags or frosting bag

1.  Preheat oven to 350 degrees.  Roll out pie crust onto lightly floured board and thin it out just a bit with a rolling pin.  Cut circles with a biscuit cutter.  Easing the fullness in as you go, gently press the circles into the cups of a mini muffin pan.  With the scraps on the board, cut little stems and adhere them to the crust in the cups with a tiny bit of water.  Brush the tops of the crusts with beaten egg white.
2.  Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla, and pumpkin pie spice together until well combined.  Spoon one tablespoon of this mixture into each of the crusts.  (Pumpkin filling should be level with the top of the crust, more or less.)
3.  Bake for 15-18 minutes.  Remove pie bites from muffin pan and place on cooking rack to allow to cool completely.
4.  Melt chocolate (semi or milk, doesn’t matter) in a microwave-safe bowl until melted (30 seconds at a time).  Stir until smooth, adding enough vegetable oil to get it to piping consistency.  Pour this into a sturdy ziploc bag (or a frosting bag), close, and snip the corner just enough to make a small opening.  Decorate the pie bites with a drizzle or with a jack-o-lantern face.

Makes about 2 dozen pie bites

Source:  Bakerella

DIY Shampoo

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I like to try and find ways to use more natural products, especially when they don’t cost an arm and a leg. I found this shampoo recipe online and thought that, since I had most of the stuff already, it was worth a try. The Dr. Bronner’s was already in my supply as well as the doTERRA Lavender oil. A quick check of the pantry produced the coconut milk so I was left just searching a store for Vitamin E oil. I figured this would be a tough search. I don’t live in a small town, but we don’t have a lot of access to natural products here. I figured that checking my local grocery store while on my regular grocery run would be an exercise in futility but I was pleasantly surprised. They had it in the personal care section! Score. I’ve been using this shampoo for a month or so now and I find it works well. The first time I tried it my hair hadn’t been washed in a couple of days (I’m a daily washer normally) and it didn’t get my hair fully clean. But for daily washing it is great.

(this recipe is from my personal blog)

Ingredients 
 1/4 cup coconut milk
1/3 cup Dr. Bronner’s soap
1/2 tsp. Vitamin E oil
20 drops doTERRA essential oil of your choice
optional: 1/2 tsp. olive or almond oil (for dry hair)

Instructions
Combine the ingredients together in a bowl and whisk well.

Use about 1 Tbsp. per wash, more if washing less often than once a day.

I stored my shampoo in one of those empty bottles you can get in the travel toiletries section at Target. Make a larger recipe and store in an old shampoo bottle. You can use any scent of Dr. Bronner’s soap and of doTERRA essential oil. I used Lavender in both but next time I may try mixing scents, like Lavender and Peppermint. Or, my new favorite doTERRA oil blend, Citrus Bliss. Make sure to shake it up each time before you use it. I squirt about a tablespoon into my hand, rub in and lather, and quickly get my fingers going with the lather on my scalp. The lather has a tendency to “fade” quickly but I find that if I focus on my scalp first it’s just fine.

To order doTERRA Certified Pure Therapeutic Grade Essential Oils, click here.