Friday, April 1, 2011
So I tried out a rice pudding recipe last week as a way to warm up on a cold winter day. Wait, it's spring. Who knew??
Of course, I have some sort of genetic disorder that requires me to deviate from original recipes, so here's my yummy rice pudding concoction that I know you will enjoy. It's really pretty darn easy, too!
Saucepan Rice Pudding
2 cups half & half
1 cup milk
1/4 tsp. salt
1/3 cup white rice (NOT the quick-cooking type)
1/4 cup raisins
1/4 cup golden raisins
1/4 cup sugar
1 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. nutmeg
1/2 tsp cinnamon
Combine the half & half and milk in a medium saucepan. Bring just to a boil. Add the salt, rice and raisins. Reduce heat to low and let simmer, covered (stirring occasionally), for 30 to 40 minutes, or until rice is tender and much of the milk has been absorbed.
Remove from heat and add sugar, vanilla, nutmeg and cinnamon.
Serve warm (my favorite!) or chill in refrigerator.
**If you don't have golden raisins--don't rush out to get them! I just added them because I had them, and the tartness of the golden raisin is really nice with the sweetness of the rice pudding.
Saturday, March 12, 2011
So a couple of months ago, I realized that I'm also overspending on baby wipes. My brother and sister-in-law used to make their own wipes, so I thought I'd try it for myself. This is the recipe that I came up with---and it works really well. (P.S.---I know this isn't a recipe that includes butter or sugar, but I thought I'd share anyway!)
You will need:
Bounty paper towels - preferably with select-a-size
*it is important to use Bounty---this is the only paper towel that can stand up to the recipe and wipe little bottoms (trust me, I've tried them all)
plastic container for storage
Place the half roll in a plastic storage container. I found this Sterilite brand container at Target and it fits perfectly!
Tuesday, March 8, 2011
Sunday, January 30, 2011
I am proud to say I conquered one of my biggest fears this weekend and for the first time in my life, I baked with yeast. I've decided I have never done it before now simply because my mom never did. The buns/rolls were always made by my grandma, so I never saw it happen.
ANYWAY...I found this great recipe. My first attempt was just okay. I underbaked the rolls a bit for fear of OVERbaking. Oops! It was also too sugary for me the first time around, so today I cut the cinnamon/brown sugar mixture down by about half. Here they are all rolled up and ready to get all warm and fluffy.
But let's be clear, people. The star of the show on a cinnamon roll is the frosting. This was a light and fluffy cream cheese frosting. OMG.
Baking with yeast was nowhere near as difficult as I thought it would be. Now I can't stop thinking about buns, breads, doughnuts, rolls..............
So here is the recipe...and again, I would suggest using just half of the cinnamon/brown sugar mixture. I also had the rolls in my oven (which is admittedly not the best oven in the world!) for about 18 minutes. I think you'll be able to tell when they are done by checking to see if the cinnamon/sugar is bubbling up in the layers.
Thursday, January 13, 2011
So, for my kids I knew I wanted to try to tackle the cakes on my own; it's fun and inexpensive. I found cute toppers for Natalie's cake and cupcakes online, and I knew that I wanted to create a "4" cake. It was easier than I thought! My favorite flavor of cake is strawberry...hands down. It was my first attempt at using a pastry bag with a star tip, but I think it turned out okay. The best part was the frosting: strawberry cream cheese. It was fabulous. Okay, so maybe I'm not going to make it on "Cake Boss," but I think everyone enjoyed it, and that's all that matters!