I call these donut muffins because I don’t have a donut pan. If you do, you’ll want to decrease the cooking time to about 10 minutes.
For the donuts:
2 cups unbleached flour
3/4 cup organic sugar (even if you don’t normally use this, it’s worth it for these because it has a bit of a molasses taste)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 cup apple cider
1 tsp vanilla extract
For the topping:
1 1/4 cup powdered sugar
2 tbsp apple cider
1/4 cup organic sugar
1 tbsp cinnamon
Preheat oven to 325 degrees and grease a regular cupcake pan. Mix all dry ingredients, then add cider and vanilla and stir until blended. Don’t overmix. Scoop batter into greased cups of muffin pan. Bake 18-20 minutes or until the muffins spring back when touched.
Allow to cool for about a half hour before removing from pan. Combine powdered sugar and cider for topping. In another bowl, mix sugar and cinnamon. Dip each donut muffin in glaze, place on a cookie sheet or other flat dish, then sprinkle with cinnamon sugar mixture.
This morning, I was needing to get out of the house for a bit, so I wandered outside with my camera again. The great thing about my town is that it’s so eclectic. There’s a small downtown, a lot of residential, then farm country and that’s all on Main Street.
I am a volunteer for findagrave.com and I have been sitting on a request since August 28th, so I decided to go fulfill that. The cemetery is at the end of the road and before that, there is a dairy farm. So I have an odd mix of cows and headstones.
My daughter and I had some one on one time tonight as we walked along and I snapped photos of things she thought were pretty. Of course I also got shots of the most beautiful thing out there at the time – her!
I know I haven’t updated in a very long time. My mom passed away last week, after a long fight with the complications of diabetes. I really don’t feel like recounting the entire thing again, but I was with her when she passed away and I am as content as one could be that she is at peace. Yesterday was her funeral/memorial service and we skipped giving a eulogy but I did read this letter:
I don’t know if I’m up or down right now. I jump from okay to falling apart and back again. I mostly can’t fathom how the world continues to turn without you in it. My one constant in life is gone. The person that went hungry for me or made peanut butter and crackers a game – the person that would slip me a twenty and tell me to keep my mouth shut – the person that always seemed to know to call when I cooked dinner so that I couldn’t carry a conversation – if I had known then what I know now, I’d have left the roast to burn so I could have five more minutes on the phone.
I knew you were sick – very sick – but you pulled through so much that it got to be a thing that happened. I waited for you to wake up and act normally, maybe yelling at us for our choice of hospital for you until you took your last breath. I knew it wasn’t to be, but I wished for it anyway. You always woke up before.
I know you’re in a better place with both of your legs, dancing with Jesus. I know you are happy and at peace. I know all of that. That doesn’t stop me from wishing. No more silly singing animals for my birthday – no more sitting at my house on a Sunday until Darrell was practically begging to go home because you didn’t want to – no more common sense advice when my kids get sick. It’s the little things I miss.
I have already caught myself wanting to call you or thinking of something I can’t wait to tell you and it hasn’t even been a week. I have to learn how to live life without my constant. We all do.
I imagine you, happy and young with your parents and friends and the babies you never got to meet and I can’t think of you as being anything but full of joy.
Just don’t forget to shine down on the rest of us. We love you too and we always will.
Until we meet again,
Your baby girl
Times are tough and food is expensive. It’s even more expensive when you have a large family. Then you add a teenage boy to the mix, and oh my! I like to find meals that center around a main dish, but cooking two back to back with the same main ingredient, because it saves money when I only have to buy that item once.
This time, I did Italian Roast Beef. It was delicious. I served it on buns with fries on the side. It was extra simple and even used the crockpot! The second day, I made a roast beef hash with eggs.
Day 1: Italian Beef Sandwiches
1 decent sized beef roast – boneless is best but get what’s on sale
1 jar pepperoncinis (located in the pickle aisle)
1 packet Good Seasons salad dressing mix
Place roast in slow cooker. Pour spice packet and peppers over. Cover with the lid and cook on low for 8 hours. Shred meat with two forks, then serve on toasted buns.
Day 2: Roast beef hash
2 large potatoes, peeled and diced
leftover roast beef, diced
1-2 eggs per person
Heat oil over medium heat and add potatoes; cook until tender. Add roast beef and stir. When the meat is heated through, divide onto plates. Using the same pan, add more oil and fry eggs to desired doneness. Top hash mixture with an egg.
Last night, I had a little get together with a couple of friends with Magic Mike, Farkle, food, drinks, cake, and fun. I kicked the kids and the husband out, and had a nice evening in my home. These are my favorite kinds of nights. I like to kick back with a glass of wine but I hate the bar scene. I always did, but I hate it more as I get older.
Here are the recipes that I used for the party. Sorry, no photos. I forgot!
20 strawberries, tops removed
a few ice cubes
2 cups orange juice
2 cups champagne
In a blender, mix strawberries, ice, and orange juice. Pour into a pitcher and pour champagne over mixture. Pour into champagne glasses.
Strawberry Moscato Punch
1 large bottle Barefoot Moscato
1 liter gingerale
1 container Welch’s Strawberry Breeze frozen juice concentrate
Pour into a pitcher and stir until strawberry juice is thawed and mixed in. Serve.
Veggie and dip cups
veggies of your choice
dip of your choice
This one is pretty easy to figure out. Scoop about a tablespoon of dip into each cup and add a couple of veggies. This allows for double dipping and fingers in the dip, because it’s in individual cups.
Rainbow Fruit Platter
Another easy one. Just line up fruits on a platter in this order: Strawberries, “Cuties” broken into wedges, Pineapple slices, Green grapes, Blueberries, Blackberries
I didn’t use a fruit dip but you certainly could!
Chicken cream cheese roll ups
2 boneless chicken breasts, cooked and shredded (Or 3 boneless chicken thighs)
1 softened 8 oz package cream cheese
1/2 cup shredded cheddar
1 ranch dip packet
3 rolls crescent rolls
Preheat oven to 350 degrees. Mix cheeses, chicken, and seasoning until combined. Spoon small spoonfuls onto each crescent roll and fold up so that no cheese is showing. This part is a little time consuming, but worth it. You should be able to get 20-24 of these, depending on how much you spoon into each one. Bake for 15 minutes on ungreased cookie sheet.
In addition to that, we had my favorite chocolate cake recipe ever in the shape of a heart, and topped with candy-dipped strawberries, using pink Wilton melts and fresh berries, the same cake in cupcake form with chocolate frosting and strawberries without candy. There was a bowl of Hershey’s miniatures on the table. I used a pink tablecover and tealight candles leftover from Kid #1’s sweet 16, and it made for a beautiful table. Since I forgot to take a photo, you’ll just have to take my word for it.
I am a horrible cookie baker, although sometimes I luck out. Usually I don’t. Because of that, I am always on the lookout for recipes for things I can make instead when I am invited to a cookie swap or asked to help with a bake sale. I always have cakes and cupcakes, but sometimes I want something else. I found something else to add to that list. The bonus is that they smell amazing!
1 egg white
1 tbsp water
3 cups nuts of your choice (I used walnuts)
1/2 c sugar
1/2 tsp salt
2 tsp pumpkin pie spice.
Preheat oven to 300 degrees.
In medium mixing bowl, whisk egg white and water. Add nuts and stir to coat.
In small bowl, mix sugar, salt, and spice. Pour over nuts and stir well to coat.
Spread nuts on foil lined baking sheet. Bake for a total of 28 minutes, but take pan out and stir nuts every 7 minutes. Watch carefully, as sugar can burn quickly.
Remove foil with nuts from cookie sheet and allow to cool on counter, then serve or package, depending on your plans for them.