Quick Apple Dumplings

Well, there's your picture. It happened before I got back to the kitchen this morning. 8 dumplings. 2 kiddos. 1 Dear Husband.

Ta da.
Poof.
Gone.

Here's the recipe and I believe you'll love it!
Set the oven at 350.

You'll need:
2 apples - Granny Smith are fine, I like Jazz
1/2 stick butter
2 Tablespoons sugar
1 container refrigerated crescent rolls

Cut the apples in quarters, skin on and core them.
Wrap the apples in the crescent roll strips and place them in a greased 8x8 baking pan.
Melt butter and sugar and whisk together lightly.
Pour over the wrapped apples and bake for 35 minutes at 350 degrees.

Breakfast? Dessert? Kiddo's snack? Just enjoy.

Weekending: Easy Lemon Scones

This Sunday morning we decided to have "home church" as Truman calls it. I made scones and the kids set the table. Eric read us a devotion and we sang our prayers. It was actually quite lovely. We ended our home church with playdoh and sketchbooks. Which sometimes feels more church-like to me.

I found this recipe on epicurious, but I adapted it for what I had in the fridge, and what we had in the pantry. I cut down the lemon in the recipe to just a hint so I could mix in chocolate chips. Isabel, my daughter does not really enjoy scones, but she does enjoy them with chocolate. Personally, I enjoy my scones with a big dose of coffee. Don't you?

Easy Lemon Scones

• 3 cups all purpose flour
• 2 1/2 tsp. baking powder
• 1/2 cup sugar
• 1 1/2 sticks chilled unsalted butter, cubed
• 1/2 cup mini chocolate chips
• 1 cup milk
• 1 tablespoon fresh lemon juice
• 1 teaspoon of lemon zest

For top of scones:

• 1 tsp melted butter
• 1 enough sugar to lightly dust each scone

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper or a silpat. Whisk flour, baking powder and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas.  Form a well into the dry ingredients.

Mix 1 cup milk, lemon juice and zested lemon peel in glass measuring cup. Pour buttermilk mixture into the well you created dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Incorporate the mini chocolate chips into one half of the dough, do not need just incorporate. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges. 

Transfer scones to prepared baking sheet, spacing 1 inch apart.* Brush tops with 1 tablespoon butter and dust with sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

*Note: I did not space mine apart enough and they all baked together. So if you want these to LOOK like scones, you probably should not be in a hurry and do that (:


--Mary

This week we're joining Amanda for Weekending, and Tasty Tuesday with 33 Shades of Green.  

What? Brownies in the Crock Pot! This, you gotta try!

OK, this has some sweet aroma appeal along with the ready-when-you-are that Crock Pot's bring.

Cook on low for 3 1/2 hours for a rich, delightful twist on a favorite desert!

This new favorite was derived from my favorite cooking publication-EVERYDAY FOOD

Here are the ingredients in order of appearance:

1 stick of soft butter, cubed

1 1/2 oz. bittersweet baking chocolate, chopped

12 oz. semi sweet chocolate chips

1 cup sugar

-cook these over low heat on the stove until melted

-add 3 eggs (lightly beaten) followed by mixture this pre-whisked mixture:

1 1/4 cups of flour

1/2 tsp sea salt

3/4 tsp baking powder

1/4 cup unsweetened coco powder

Fold all ingredients together and transfer to slow cooker for molten chocolaty fun!

Once the 3 1/2 hours is done, let cool to taste and scoop right out of the pot to enjoy!

Cooking with: A New Pan - Ice Cream Sandwich Pans

I'm all for checking out a new utensil or pan. It seems Sur La Table has a bunch of new pans, a doughnut twist pan (I think of them as fried though, not baked) and this dreamy Ice Cream Sandwich Pan. I see a recipe book in the left background, but, I might need to have a few good recipes for this now! 

It might be too cold for ice cream sandwiches today, even on the Southern California coast, but spring is around the corner.

So, how about this? Send us your recipe, we'll dig through our files and we'll spend the last week of March celebrating Ice Cream Sandwich week! Could be a fun way to tuck away some summer recipes before the heat and busy joy overtakes us and we end up looking for the ice cream truck!

What do you think? Leave us a comment so we know you're in! And just maybe we'll have a fun giveaway to go with it.

Check back!

Monkey Bread - Saturday morning fun

Monkey bread came into our family in the 70's when my grandma found a recipe and began serving it with dinner on occasion. Edith's version was made like a dinner roll, completely savory (and buttery) and built in bites like the one in the picture. But ours today, the one in the picture, is a cinnamony-sweet breakfast treat - something we love to make, especially with friends or the cousins.

This particular version came from our fabulous friend, Bonnie, who introduced it as a breakfast treat for kids on mornings when she drove them to school. Her big boys (her trees!) love it - it was sure to be a hit. So, on those early, yummy, cozy mornings, when she wasn't delighting them with crepes or breakfast burritos, she made Monkey Bread. My kids wanted, desperately, for me to make it too.

This particular recipeis calls for frozen bread dough, butter, sugar, cinnamon and a knife. I learned in my first tries that you must let the dough not just thaw, but rise and that bigger pieces are better than smaller pieces.

Here's our super simple recipe:

1) Thaw a loaf of frozen bread dough. We like Bridgeford.

2) Heat your oven to 350 degrees.

3) Spray a bundt or angel food pan with Pam.

4) Melt a stick of butter, place it in a shallow dish or bowl.

5) Place about 1:4 ratio cinnamon:sugar in a shallow dish or bowl - you could use a whole cup

6) Cut the risen dough into bite sized pieces (we cut the loaf in width-wise strips and then  into thirds).

7) Assemble by dipping cut bread into first butter then sugar and build in the pan.

8) Save left over butter or c/s for next time!

8) Bake in 350 over for about 35 minutes. (The dough at the top of the pan will be lighter than that pictured.)

9) Cool a few minutes, then turn the ring of yumminess over on a pan and serve.

There are several recipes for monkey bread. Erin's has ice cream in the mix! And there's even a kit you can buy.

What I love the most about monkey bread is how it makes my monkeys jump for joy!