Category Archives: RECIPE

Its Friday…try this Apple Dutch Baby with Green Chiles.

Yep its Friday and I have had a full week. I haven’t done much sewing or creating these last few days so I thought I would share this recipe with you from Homesick Texan. I am excited to try this recipe and tonight I will get to. I will let you know exactly how it turns out and any other comments you might need to know. And in honor of my new new great nephew born this morning, I thought a dutch baby was appropriate.

{Photo courtesy of Homesick Texan}

Apple dutch baby with green chiles
4 tablespoons butter
2 firm cooking apples such as Granny Smith, peeled, cored and cut into thin slices
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
4 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon vanilla
1 jalapeño chile, seeds and stems removed, diced
1 tablespoon powdered sugar

Preheat the oven to 425 degrees. In a 10-inch ovenproof skillet, preferably cast-iron, melt the butter on low heat. Add the apples, sugar, cinnamon and salt and while occasionally stirring, cook the apples until soft, about 10 minutes.

Meanwhile, in a blender add the eggs, milk, flour and vanilla and mix until a smooth batter is formed. When the apples are done, sprinkle on top of them the diced chiles and then pour over the apples the batter. Bake uncovered in the oven for 15 minutes or until it’s puffy and an inserted knife pulls out clean.

Sprinkle with powdered sugar and serve.

For the complete blog post from Homesick Texan click here.

Homemade Caramels

I wanted to make some caramels to give to friends for Christmas and I found this recipe over at Givers Log. Amber Lee has shared a wonderful caramel recipe, try it if you don’t already have a caramel recipe that works.


I recycled a jam jar to put the caramels in to give as a gift.

Homemade Caramel (or caramel dip) Adapted from the Givers Log.
Yield: about 60 caramels
Prep and cook time: 1 hour (not including time to cut and wrap caramels, save extra time for that)

2 1/4 cup brown sugar (14.5 oz.)
1 cup light corn syrup (11.5 oz)
1 14-oz. can sweetened condensed milk or two cups half and half or light cream (the sweetened condensed milk makes for shorter cooking time)
1 cup butter, unsalted
1 tsp. vanilla

candy thermometer
heavy, 3-qt. sauce pan (or 6-qt. if doubling the recipe, which I always do)
parchment paper (how I love parchment paper, i’ve never found anything that sticks to this stuff)
8×8 or 9×9 pan (or large jelly-roll cookie sheet if doubling recipe)
wax paper for wrapping caramels


  1. Every time before using a candy thermometer, clip a candy thermometer onto a pan full of cold water and bring it to a boil (make sure the thermometer is not touching the bottom of the pan). I cheat on a lot of things, but I never cheat on this. Boiling water should read 212°. Once the water is boiling, make note of any difference in your reading, and adjust your reading accordingly when you make the candy (for example, if thermometer reads 210° in boiling water instead of 212°, then take caramel off at 242° instead of 244°).
  2. Line pan with parchment paper, even up the sides. Prepare any apples, pretzels, or other things you’ll be dipping. Chop any nuts or prepare any candy you’ll be sprinkling on top.
  3. Cut butter into smaller, even sized cubes for even melting. Melt over low in sauce pan.
  4. Add and mix sugar, corn syrup, and sweetened condensed milk (or cream). Take care to pour sugar in center of pan. If any sugar crystals stick to side of pan, push them down with a damp pastry brush so they do not crystallize the entire batch and make you want to cry.
  5. Cook and stir on med.-high until boiling. Once boiling, clip on your candy thermometer (again, don’t let it touch the bottom of the pan).
  6. Reduce heat to about medium, adjusting so that you keep a moderate, steady boil. Stir frequently.
  7. Temperature does not raise at a steady rate, so watch thermometer closely. When your thermometer reaches thread stage (230–233°), take out any caramel that you would like to use as dip. When thermometer reaches late soft ball stage (234–240°), dip in a few apples for caramel apples.
  8. When thermometer reaches 244°, remove caramel from heat (this is low firm ball stage; reaching this stage from boiling will take about 30 minutes with sweetened condensed milk and longer with cream).
  9. Stir in vanilla. If dipping, start immediately. If making caramels, pour the caramel into the prepared pan. Either way, take care not to burn yourself, this stuff is so so hot.
  10. Allow to cool for several hours and use a butter knife or kitchen shears to cut pieces (UPDATE: a clever reader suggested a pizza cutter, I’m looking forward to trying this). Wrap in wax paper. Or to save on cutting time, just leave the whole batch out on the counter with a knife next to it and watch it gradually disappear.

And, for handy reference, here is the candy temperature list:

230–233° Thread
234–240° Soft ball
244–248° Firm ball
250–266° Hard ball


Stirring the caramel.


I think I actually did it!


Wrapping the caramels in parchment paper.

Cinnamon Roll Sweetness

Ok so I made these sweet dinner rolls a few days ago and I loved them. Reading through the reviews, one person said to try making cinnamon rolls out of them. So I decided I would give it a try. Of course that meant going blindly into it, knowing how to start it but not knowing how to finish it. I have made cinnamon rolls before so i figured it would be easy. Just roll the dough out, add some butter, cover with cinnamon & sugar, roll up and cut with string.

(Revision: My friend Jenni told me that I needed to put brown sugar and cinnamon so that it would caramelize when its cooked, I knew that, but I totally wasn’t thinking. Thanks Jenni!)

Doing all of the above, I am not sure that I love how they turned out but I am not giving up, next week I will try a different recipe and if I don’t get it that time, I will try yet another! I wont give up, until they turn out perfect! Yes I am stubborn, just ask my dh, he will be more than willing to give you some insight into my personality. 🙂

Easy Refrigerator Yeast Rolls from allrecipes.


  • 1 cup margarine
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1/4 cup white sugar
  • 3 (.25 ounce) packages active dry yeast
  • 1/4 cup white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 eggs, beaten
  • 6 cups self-rising flour


  1. In a small saucepan, heat margarine and water over low heat. When margarine has melted, remove pan from heat and stir in salt and 1/4 cup sugar.
  2. In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes.
  3. In a large bowl, combine yeast mixture and margarine mixture. Stir in beaten eggs and 2 cups self-rising flour. Beat in remaining flour 1 cup at a time, mixing well after each addition, until a stiff dough is formed. Divide dough into two pieces and place each piece in a well oiled freezer bag. Refrigerate for at least 24 hours.
  4. Remove dough from refrigerator. Pull off pieces of dough and form into 2 inch diameter balls. Place in lightly oiled baking pans so that edges of balls are just touching. Cover and let rise in a warm place until doubled in volume, about 2 hours.
  5. Preheat oven to 375 degrees F (190 degrees C). Bake dough balls 15 minutes, until golden brown.
A recipe I am thinking of trying next is from Joy the BakerCream Cheese Cinnamon Rolls. If that doesn’t work than I may just have to try this recipe from epicuriousCinnamon Rolls with Cream Cheese Glaze.
3612792171_a4c6ea7a9ePhoto Courtesy of Joy the Baker

Gifts for Christmas Past


Oh I am so embarrassed to admit this but here goes….I still have Christmas gifts to make and give out from last year! Ok close your mouth, I know its hard to believe, but I do know that I am a tad bit behind.

Yes its true, last Christmas I promised each of my nieces, sisters and mother an apron. I have 9 nieces, 4 sisters and one mother. I completed some of the aprons, but the sad part is that I am not sure who I have left to make an apron for. I do have a bit of an excuse though, my father was in an out of the hospital the months leading up to Christmas and passed away on the 23rd of December. Wow still brings tears to my eyes.

Well this morning as I was laying in bed, I spotted my beloved A is for Apron book sitting next to the sewing machine, it was calling to me(I am not the only one this happens to, am I?), so I opened it up(haven’t looked at it since last December) and my mind started going, thinking of all kinds of great aprons I could make. The creativity is flowing and I am excited to get the aprons going and to their rightful owners(if I can figure out who they are).

And it doesn’t help that I have a bunch of over ripe bananas on the counter too, waiting for me to make them into a wonderful banana bread from a recipe I got from my friend Bianca. Dang too much to do today, better get moving! Check back for the finished aprons and banana bread recipe.

Pink Grapfruit Yogurt Cake

At my favorite food blog, Joy The Baker, I found this recipe, Pink Grapefruit Yogurt Cake, decided to make it and I loved it. Now I am sharing it with you. Her photos are amazing, so check out her site.

I know I am not a food blog, but I love food and when I find something I love, I have to share.

This cake is the perfect combination of sweet and fruity, and the consistency is a bit dense but oh so moist. Goes great with a cup of coffee. But I’m sure their aren’t many things this wouldn’t go well with.


  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 cup plain whole milk yogurt
  • 1/3 cup vegetable oil
  • Juice and zest of 1 pink grapefruit.  This ends up being about 1/2 cup of juice and 1 Tablespoon of zest.
  • 1 teaspoon vanilla extract
  • 3 Tablespoons powdered sugar


Position a rack in the center of the oven and preheat the oven to 350 degrees F.  Grease a 10-inch round springform pan and line the pan bottom with a parchment paper round and set aside.  I used a Bundt type springform pan, greased and floured well and skipped the parchment paper.

In a medium bowl, whisk together the flour, baking powder and salt to blend.

On a clean surface, or in a large bowl, combine the granulated sugar and zest.  With the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar.  The essential oils will release into the sugar creating a beautifully fragrant sugar.

In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow.  Add the yogurt, oil, 1 Tablespoon of grapefruit juice and vanilla extract.  Stir well to combine.  Add the flour mixture and stir to combine.

Pour the batter into the prepared pan, smoothing the top with a rubber spatula.  Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center.  Place the pan on a wire rack for 10 minutes to cool.  Run a knife around the edge of the pan to loosen the cake  Release and remove the pan sides.  Coo completely on the wire rack.

In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil  Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened.  My glaze didn’t thicken significantly, but still seemed to do a great job on the cake.  Remove from heat.

To finish the cake, invert the cooled cake and remove the pan bottom.  Carefully peel away the parchment paper if you used it.  Re-invert the cake onto a serving plate.  Pierce the cake all over the top with a skewer and pour the warm grapefruit slowly over the cake.  I did this with the help of a pastry brush.

Store at room temperature, wrapped well for 2 days.