More signs and gifts!!

For those of you looking for more signs, gifts,  or fonts...here is more of the collection of things I have made...

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http://www.etsy.com/shop/AllMyGoodness

30-minute Bread

30 minute bread

2 cups very warm water

1 packet yeast

2 Tbsp sugar

1 1/2 tsp salt

4 cups flour

Preheat oven to 425 degrees.  In large bowl, mix water, yeast, and sugar.  Let sit about 10 minutes, until foamy.  Stir in salt and flour, knead until dough is soft and not sticky.  (may need a little more/less flour)

Pull dough apart into four separate pieces.  Roll them into long "ropes."  Twist two "ropes" into a loaf, then the other two. 

Bake right away, or let it sit for 20-30 minutes.

Bake at 425 for 15-18 minutes.  (You can put a pan of ice cubes into the bottom of your oven so the steam crisps the bread.)

 

Gotta have a helper!

My family loves this recipe...I have been making it at least twice a week since I found it!  (from blogs.babble.com)  It goes with most meals and if there is a loaf over, the next day it is great sliced in half, spread butter all over, then broil for a few minutes til nice brown and crisp.

Red White and Blue and Strawberry Shortcake too!

My pound cake turned out so good, despite using too small a pan, it cooked over, smoke all over kitchen, 2-year-old starts yelling poop...I look over and he had both hands IN his poopy diaper!!!

So after getting him out of the bath and into pajama's we enjoyed delicious Strawberry Shortcake!!  That's my life!! 

; )

Strawberry Shortcake

Pound cake

Berries

Yummy Fruit Dip

POUND CAKE

(from ezrapoundcake.com)

1 cup butter, room temp

3 cups sugar

6 eggs

3 cups cake flour

1 tsp salt

1/2 tsp baking soda

1 cup sour cream

2 Tbsp lemon juice

2 Tbsp orange juice

2 Tbsp lime juice

(zest of lemon, lime and orange, optional)

1 Tbsp vanilla extract

Preheat the oven to 325 degrees F. Set the rack in the middle of the oven. Generously grease a bundt pan with a nonstick spray. 
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on low speed for 3 minutes. In the meantime, sift the flour and baking soda into a bowl. Add the zests, whisk to combine, and set aside.
Measure the sour cream, fruit juices, and vanilla into a separate bowl, whisk to combine, and set aside.
Add the eggs, one at a time, fully incorporating after each addition. Scrape the sides of the bowl before adding dry ingredients.
Add the flour mixture alternately with the sour cream mixture, beginning and ending with the dry mixture.
Scrape the sides of the bowl and the area under the paddle to break up any clumps. Turn up the mixer to medium speed for about 20 seconds.
Pour the batter into your prepared bundt pan. Level it with a rubber spatula or by moving the pan back and forth.
Bake for 65 to 70 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Cool in the pan on a wire rack for 10 minutes. Invert the pan, remove the cake, and let it cool on the wire rack.

FRUIT DIP

1/2 cup marshmellow cream

1/2 cup powdered sugar

1/2 pack low-fat(about 4 oz total) cream cheese

1 cup light cool whip

Combine in mixer unitl smooth.  So yummy on all fruits (berries, fresh pineapple, watermelon, bananas....yep ALL)  Love it so much, that I made that for the Strawberry shortcake topping instead of just cool whip!! 

ADD LOTS OF BERRIES!!!

BOTH THE BELOW AMERICANA SIGNS ARE ON SALE AT MY ETSY SHOP

http://www.etsy.com/shop/AllMyGoodness

Made in America.... My kids are always looking at their toys to see where they are made, they get super excited to see ones that are MADE IN AMERICA!!

 

Freedom Blocks/Fireworks!!

 Since all we do anymore is play/watch baseball....gotta throw in these pictures!!  We spent last weekend watching Andrew play in his All-Star tournament in Longview, WA.  This was during the third game of our triple header!!  Matthew and Jake were exhausted but hanging in there!

 Andrew's great slide into third...SAFE!!!

Watching big brother and wanting to play too!

Tired boys!! Played some good ball!



Root Beer Cookies

ROOT BEER COOKIES

(Heidi Perry Hardin's recipe)

My sister Heidi has made these cookies for years...she put this recipe in our church cookbook years ago.  My moms' cookbook was so worn, I actually copied the whole cookbook and bound it for myself.  This recipe is amazing, kids and adults love them!  Pile on the frosting too because it makes the cookies delicious!

DOUGH:

2 cups brown sugar

1 cup softened butter

2 eggs

1/2 cup buttermilk or water

  (I like using buttermilk = 1 tsp lemon juice and 1/2 cup milk)

2 tsp Root Beer extract

3 1/2 cups flour

1 tsp baking soda

1 tsp salt

First mix brown sugar, butter and egg in bowl until fluffy. 

Stir in buttermilk then the root beer extract. 

KIDS LOVE THESE COOKIES!

Add flour, soda, and salt.  Should be smooth and fluffy.

Then refrigerate for at least an hour.  As pictured below... I like to use saran wrap or wax paper, sprinkle with flour, then roll dough up. 

Smaller cookies cook better... about 1-2 tsp of cookie dough, 2 inches apart on greased cookie sheet.

When the dough is cold it seems to cook up better.  I have had trouble making these cookies, if the dough isn't cold, they flatten too much.  So if you can see in the pictures, they are done cooking when they look pufffed up and cracked, and the edges are slightly browned. 

 Bake them in oven preheated to 400 degrees.  Bake 6-8 minutes or until almost no impression remains when a cookie is touched lightly.  Let them cool on cookie rack, then frost.

FROSTING (or glaze)

I like them frosted better but it can be made thinner and spooned over warm cookies.

Mix in bowl:

 2 cups powdered sugar

1/3 cup softened butter

 1 1/2 tsp root beer extract,

 then mix in up to 2 Tbsp hot water. 

More frosting the better!!  Enjoy!!

Cinnamon Sugar Whole Wheat Donuts

Incredibly good and easy to make cinnamon sugar whole wheat donuts

(my kids named them!)

My kids wanted me to surprise them and make something extra yummy for breakfast today.  I told them to go play for 1/2 hour and I'd see what I could come up with. 

I love to bake, but I like recipes that are simple without wierd ingredients.  I don't like to use cooking thermometers either....and I like to cook from scratch because I always have the basics on hand...to me that's sugar, flour, butter, eggs, and yeast!  My dad brought me a jar of 40-year-old whole wheat flour the other day and said he wanted to try whatever I made from it.  So with that I found a basic biscuit recipe and changed it up a bit.

1 1/4 cup flour

1 cup whole wheat flour

4 tsp baking powder

1 1/2 Tbsp sugar

1 tsp cinnamon

3/4 tsp salt

1/4 cup butter, melted

1 cup milk

extra cinnamon and sugar for sprinkling on top

about 3/4 to 1 cup peanut oil

Pour peanut oil into a large pan on medium high heat...let heat up while mixing ingredients.

Combine all ingredients and roll out dough into about 1/4 inch thickness.

I then used an IKEA cup and a kids' medicine measuring cup to cut out donuts.

 (I use whatever I have!)

Next, I drop a donut into the hot oil...It's hot enough if it sizzles...

Cook about a minute on each side.  I don't like anything doughy...so I can tell if they are all the way cooked if you poke with a fork and it seems light and airy not doughy. 

Or take one out and break in half...

Then while hot sprinkle on lots of cinnamon and sugar!

Beware..your kids will want to eat them all!! I did save some for Papa Dean .

.the whole wheat flour is still good after 40 years!