HAPPY NEW YEAR!!

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  Wishing you God's richest blessings in 2013!   Copyright, Permissions & Disclaimer  

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Remember to come back and join us on Wednesday January 2nd, 2013 for a ride on "The Great Blog Train" !!!

Everyone is welcome!



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Reese's Peanut Butter Banana Bread

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  I still have quite a problem with my bananas turning dark brown or black before I can use them all.  I don't buy them for any other reason than to make smoothies, but somehow they always get the best of me.  I'm super picky about eating a banana as is (it has to be fairly unripe and slightly green, not too sweet or mushy), so I feel like it is always a race against the banana.


 A few weeks ago, there wasn't any chance that I would use the bananas before they were ready to be transformed into a baked good.  I've made just about every variation of banana bread there is ( I think I have made every Cooking Light version), as well as cakes, muffins, etc., so when I saw this recipe on Pinterest, I immediately decided it would be the perfect way to use my bananas.  I knew I could send it to work with my husband, so there were not any worries about it being eaten.

I never, ever use more that a 1-2 Tablespoons of oil when I make quick breads or muffins.  I discovered that low-fat buttermilk can be a wonderful substitute that has less calories, less fat, but still makes things moist and delicious.   I always use this method and I have never had any problem. 

 I did cut a slice of this bread for my kids to try and I had a small bite.  It was pretty good.  It could never dethrone my favorite banana bread recipe, but it was a fun twist.  And, my husband brought home an empty plate, so I know that it was enjoyed by quite a few people.



Here is the recipe for Reese's Peanut Butter Banana Bread 
* I used low-fat buttermilk in place of most of the oil, all but 1 Tablespoon
* The mini Reese's stuck to the bottom of the pan a little bit, so I had to get creative and make a glaze to cover some of the holes and spots I had to patch up.


  

Homemade Spaghetti-O's with Meatballs

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  In April, I drove to Washington D.C. with my children for Spring Break.  My sister lives there with her children and it is always so much fun to visit them.  We go on tons of outings and see so many amazing things when we are there.  It's pretty great that so many of the museums, the zoo, and so many other activities are completely free!

On Friday night, my sister took me on a Girls Night Out to Georgetown.  The first thing we did involved enjoying gelato at Dolcezza  ( I had blood orange and  meyer lemon;  my sister had salted caramel and apple cider), ate at a delicious pizza place (but I can't remember the name of it!) and then we did some window shopping.  Our first stop was Dean & Deluca. 

   I realize that some people might not find this type of store exciting, but let me tell you that I could've stayed in there all day long.  It was fascinating to see so many beautiful foods and packages.   You might be wondering at this point what any of this has to do with Homemade Spaghetti-O's and Meatballs.    Well, when we were wondering around Dean & Deluca, I just happened to spy a cute little bag of ring shaped pasta.  Anelloni to be exact.   I had to have those cute little rings.  I had been looking for them because this particular recipe was on my to-make list.  (I will let you know that I did not pay as much for them in the store as the price that is listed online).

I had found my must-have item and my sister was trying to decide what kind of treat to buy from the bakery section (She settled on a ginormous peppermint brownie that we shared the next day with both of our entire families-10 people- after a hike) .  We made our purchases and went on our way.

My little ring pasta made it back here to Georgia and this recipe was one of the first things I made for dinner once we were home.

I didn't grow up eating canned Spaghetti-O's, but when I got married, I discovered that my husband really liked them.  But only the ones with meatballs.  I haven't eaten them, but he usually has some on hand, in case of an emergency.   As soon as I saw this recipe on Tracey's blog, I knew I would have to try it, if for no other reason than just so my husband could compare the homemade taste to the can.  

This homemade version is pretty easy and actually quite tasty.  My kids really liked it and my husband seemed to enjoy it too.  I made extra mini meatballs and froze them, so next time we want this yummy dish, part of it will already be ready to go.




  Here is the recipe for Homemade Spaghetti-O's with Meatballs
* I used ground chicken breast for the meatballs


  

Ellie Krieger's Shepherd's Pie

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 I have a confession to make- up until last week, I had never, in my life, made Shepherd's Pie.  I don't remember ever eating it before.  My mom never made these types of dishes growing up.  I've never been a "meat & potatoes" type eater, so it just never  was something I was interested in making.

 2 things changed that for me- Pie Week and Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger.  

  Ellie Krieger's recipes never, ever disappoint and I like that she uses a combination of cauliflower and potatoes for the mashed topping.    I made a few changes, like using lean ground turkey instead of lean ground beef, but that is just because of my personal taste preferences.

I actually put this together on a Saturday night and then covered it and put it in the fridge, so I could just pop it in the oven after church on Sunday and we wouldn't have to wait too long for a hot meal to be ready.

My family really liked this meal, (it is a meal in itself), and I was pleasantly surprised by how flavorful and fun it was.  While we were eating it, we took turns telling stories about how this dish might have gotten the name Shepherd's Pie.  For your sake, I won't repeat any of those stories.  :D

Here is the recipe for Ellie Krieger's Shepherd's Pie
* I used 94% lean ground turkey
* I used chicken broth
* I added 1/2 cup of celery to the veggies
* I added a few splashes of Worcestershire sauce to the filling
* I added some garlic powder, salt & pepper to the mashed potato/cauliflower topping and used an extra Tablespoon of butter

  

Elmo's Sweet Potato Biscuits

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 There isn't a child in my home who still watches Sesame Street, but that didn't matter to me when I saw the new book- B is for Baking . This cookbook uses the characters from Sesame Street and I couldn't resist it.  I have had C is for Cooking for quite a few years and we use it all the time.

 I made Sweet Potato Biscuits last fall that we really loved and I noticed the version in B is for Baking was a little bit different and that it didn't use butter at all.  I was intrigued and decided it would be the first thing that we tried from this cookbook.  I made them on a night that we had a family favorite for dinner.  Whenever I make this stew, we have some sort of bread/biscuit to go with it and  I  knew these sweet potato biscuits would be great with it.  They didn't have the exact texture of a normal biscuit, but they were soft and fluffy and we loved them.   I froze a few of the leftovers and we made breakfast biscuit sandwiches the next week.  I will be making these again!

Elmo's Sweet Potato Biscuits from  B is for Baking by Susan McQuillan
1 large sweet potato, cooked and mashed to equal 1 cup1 cup all-purpose flour1 cup whole-wheat flour1/4 cup cornmeal1 Tbls baking powder1/4 tsp salt1 large egg1/4 cup olive oil1/4 cup skim milk2 Tbls honey

Preheat the oven to 425 degrees.
In a small bowl, whisk together dry ingredients (ap flour to salt).  In a medium bowl, with a wooden spoon, stir together egg, oil, milk, and honey.  Stir in the mashed sweet potato.
Gradually add the flour mixture to the sweet potato mixture and stir until just combined.
Turn the dough out onto a lightly floured surface.  With your fingers, gently pat the dough out to a 9*12-inch rectangle.  Cut into 12 squares.  Places biscuits on an ungreased baking sheet about 1 inch apart.
Bake 10-12 minutes or until golden brown. Cool slightly on rack and serve warm.




 

Ellie Krieger's Shepherd's Pie

To contact us Click HERE

 I have a confession to make- up until last week, I had never, in my life, made Shepherd's Pie.  I don't remember ever eating it before.  My mom never made these types of dishes growing up.  I've never been a "meat & potatoes" type eater, so it just never  was something I was interested in making.

 2 things changed that for me- Pie Week and Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger.  

  Ellie Krieger's recipes never, ever disappoint and I like that she uses a combination of cauliflower and potatoes for the mashed topping.    I made a few changes, like using lean ground turkey instead of lean ground beef, but that is just because of my personal taste preferences.

I actually put this together on a Saturday night and then covered it and put it in the fridge, so I could just pop it in the oven after church on Sunday and we wouldn't have to wait too long for a hot meal to be ready.

My family really liked this meal, (it is a meal in itself), and I was pleasantly surprised by how flavorful and fun it was.  While we were eating it, we took turns telling stories about how this dish might have gotten the name Shepherd's Pie.  For your sake, I won't repeat any of those stories.  :D

Here is the recipe for Ellie Krieger's Shepherd's Pie
* I used 94% lean ground turkey
* I used chicken broth
* I added 1/2 cup of celery to the veggies
* I added a few splashes of Worcestershire sauce to the filling
* I added some garlic powder, salt & pepper to the mashed potato/cauliflower topping and used an extra Tablespoon of butter

  

Elmo's Sweet Potato Biscuits

To contact us Click HERE
 There isn't a child in my home who still watches Sesame Street, but that didn't matter to me when I saw the new book- B is for Baking . This cookbook uses the characters from Sesame Street and I couldn't resist it.  I have had C is for Cooking for quite a few years and we use it all the time.

 I made Sweet Potato Biscuits last fall that we really loved and I noticed the version in B is for Baking was a little bit different and that it didn't use butter at all.  I was intrigued and decided it would be the first thing that we tried from this cookbook.  I made them on a night that we had a family favorite for dinner.  Whenever I make this stew, we have some sort of bread/biscuit to go with it and  I  knew these sweet potato biscuits would be great with it.  They didn't have the exact texture of a normal biscuit, but they were soft and fluffy and we loved them.   I froze a few of the leftovers and we made breakfast biscuit sandwiches the next week.  I will be making these again!

Elmo's Sweet Potato Biscuits from  B is for Baking by Susan McQuillan
1 large sweet potato, cooked and mashed to equal 1 cup1 cup all-purpose flour1 cup whole-wheat flour1/4 cup cornmeal1 Tbls baking powder1/4 tsp salt1 large egg1/4 cup olive oil1/4 cup skim milk2 Tbls honey

Preheat the oven to 425 degrees.
In a small bowl, whisk together dry ingredients (ap flour to salt).  In a medium bowl, with a wooden spoon, stir together egg, oil, milk, and honey.  Stir in the mashed sweet potato.
Gradually add the flour mixture to the sweet potato mixture and stir until just combined.
Turn the dough out onto a lightly floured surface.  With your fingers, gently pat the dough out to a 9*12-inch rectangle.  Cut into 12 squares.  Places biscuits on an ungreased baking sheet about 1 inch apart.
Bake 10-12 minutes or until golden brown. Cool slightly on rack and serve warm.




 

Saffron buns with marzipan and almonds

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These were immensely popular with our kids as well. The photo is from December 2011, when our son, Aksel, was 11 months old. Look at those cheeks!

It's Saint Lucia's Day today, the festival of light, which is especially popular in Sweden. Trust me, it's pit dark outside by 4 pm, so we need any extra light we can get here up North, even if it's in the form of candles on top of a lingonberry branch wreath balanced precariously on some little girls head :)) It's common to eat saffron buns - lussekatter - on Lucia's Day - ideally, first thing in the morning with your breakfast coffee or tea, but these are also wonderful in the afternoon, of course.

Lussekatter or Lucia buns are usually shaped like S, but I've opted for the more simple roll and enriched the buns with marzipan filling and slivered almonds.

Saffron buns with marzipan and almonds
(Tõeliselt mõnusad safranisaiad)
Makes a lot!

 
Yeast dough:
500 ml lukewarm milk (2 cups)
a generous pinch of saffron threads*
50 g fresh yeast (or use 2 sachets of instant yeast)
0.5 tsp salt
150 g caster sugar
150 g unsalted butter, softened
200 g cream cheese, softened
1 kg of all-purpose flour

Filling:
100 g unsalted butter, softened
200 g marzipan, grated
3 Tbsp brandy or cognac
a generous pinch of saffron threads

To finish:
egg-wash made with 1 egg and 1 Tbsp water
50 g sliced almonds
sugar pearls

 

Heat the milk, pour into a large mixing bowl. Add the saffron and let it infuse and cool for a while. The milk should be 37 C/98 F at the end.
Crumble the yeast into the milk. Add salt, sugar and most of the flour. Then knead in the soft butter and cream cheese and the rest of the flour. Knead until the dough doesn't stick to the bowl any longer. Cover and let rise until doubled in size - you need to do that in a warm and draught-free place.

(Meanwhile, cover the baking sheet with a parchment paper and pre-heat the oven to 220 C/430 F).

Prepare the filling. Grate the marzipan coarsely. Mix saffron strands with the cognac and let infuse for 5-10 minutes. Melt butter in a small saucepan, add the marzipan and then the saffron-infused cognac. Heat gently, stirring, until combined. Remove from the heat.

Gently knead the yeast dough and divide into two. Roll both on a lightly floured surface into a large rectangle, about 5 mm (1/4''). Spread half of the marzipan mixture onto the dough and roll tightly, starting from the longer edge.

Repeat with the other dough.

Cut into 3-4 cm rolls (about 1,5 inches) and place onto a baking sheet. (If you wish, you can let them rise again for 20-30 minutes). Brush with the egg-wash and sprinkle with slivered almonds and pearl sugar.

Bake for 15-20 minutes, until lovely golden brown. Let cool under a clean kitchen towel - this helps them stay soft.

* A note about using saffron. Saffron is water-soluble, not fat-soluble. I am surprised how many recipes ask you to simply add the saffron threads in with the rest of the ingredients (the oil or the flour), without infusing it with the liquid (NOT oil!) beforehand. You can extract so much more flavour and colour by the simple infusion process, and given the price of good-quality saffron, you can use much less of that precious spice and get much more out of it. 

More recipes for lussekatter or Lucia buns:
Nami-Nami, 2011
A Cat in the Kitchen, 2006
Anne's Food, 2007
Joe Pastry, 2012
Eat Drink One Woman, 2009
Good. Food. Stories. 2009
Eat, Live, Run, 2012
pPod's Kitchen, 2010
One Perfect Bite, 2009

More recipes using saffron: 
Saffron buns (lussekatter)
Roasted aubergines/eggplant with saffron yoghurt dressing by Ottolenghi
Saffron carrot cake with cream cheese frosting
Golden saffron pancakes

Traditional Christmas roast (oven-baked pork shoulder with honey, mustard and rosemary)

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Photo by Juta Kübarsepp for the December issue of Kodu ja Aed magazine, 2012 

What's your traditional Christmas roast (assuming you're eating meat)? Turkey? Goose? Duck?

In Estonia it's definitely pork, though roast poultry has become more popular during recent years. I've been flirting with roast goose and actually served duck leg confit on Christmas Eve this year. It was delicious.

However, for years I've been serving pork roast - a pork shoulder (kaelakarbonaad in Estonian) in a mustard-honey-garlic-rosemary marinade, to be more precise. I love that it's a pretty fool-proof recipe, simple to make, with lots of flavour. And - as an added bonus - any leftovers are excellent on top of rye bread on the days after the party, or as part of a salad. So if you're not making it for a big family feast, you can still make the same amount and simply make several meals out of it.

So here you go. Nami-Nami's traditional Christmas roast. On the photo above, it's accompanied by black pudding ('blood sausages') - another traditional Christmas dish.

Wish you all a lovely festive season!!!

Traditional Christmas roast
(Ahjupraad karbonaadist)
Serves about 10

2 kg boneless pork shoulder (Boston butt)
3-4 Tbsp honey
3-4 Tbsp Dijon mustard or Estonian Põltsamaa mustard
2-3 fresh rosemary sprigs (leaves only)
3 large garlic cloves
2 tsp sea salt

Finely chop garlic cloves and rosemary leaves, then mix with honey and mustard until combined.
Season the meat generously with salt, then spread the mustard-honey mixture all over the pork shoulder and massage into the meat.
Place the pork shoulder into a large ovenproof dish, cover with foil and place into a fridge or cold larder for 1-2 days.
Bring back to the room temperature about an hour before you plan to cook the meat.
If you have a meat thermometer, then stick it into the thickest part of the meat (you can do this through the kitchen foil).
Roast the meat in a pre-heated 160 C / 320 F oven for about 2,5 hours or until the meat thermometer has reached 82-85 C/ 180-185 F.
If you plan to serve gravy with your meat, then pour a cup of hot water into the baking tray half-way through the cooking. 
When the meat is cooked, remove the foil, season the meat once more lightly with salt and then bake for another 10-15 minutes at about 200-220 C/ 390-425 F, just to brown the meat  a little.

Remove the roast pork from the oven, cover again with a kitchen foil and leave to rest for 20-30 minutes before carving into thin slices.

This recipe was also included in my latest cookbook, Jõulud kodus ("Christmas at Home"), published in Estonian in November 2011. 
I also included the recipe in the December 2012 issue of Kodu & Aed magazine. 

Puff pastry pinwheels with black pudding and lingonberry jam

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Black pudding (aka blood sausages) with lingonberry jam are one of the staples on Estonian Christmas table and I like using these two elements in other dishes as well. Here's a small pastry that I've been baking for 5 years already. The initial idea isn't mine. Back in November 2008 I took part at a two-day cooking course ("Modern Christmas menu") at one of the vocational training schools here in Tallinn, and we had a brain-storming session with other participants trying to come up with new twists of old favourites. One of the other participants mentioned using black pudding and lingonberries for making small pastries - I cannot remember any longer, if she was talking about something she has made already or something that could be made, neither can I remember if she was talking about the idea in general or making puff pastry pinwheels in particular. In any case, I've been rolling puff pastry sheets with crumbled black pudding and lingonberry jam and some dried marjoram ever since (here's a photo evidence from November 2008, another one from December 2008 and here's one from October 2010).

So if you've got some black pudding and lingonberry jam left over after the Christmas feast, then you can use these two to make some delightful puff pastry pinwheels. And let your guests guess what's inside - most of them seem to think it's raisins ;)

Puff pastry pinwheels with black pudding and lingonberries
(Lehttainarullid verivorsti ja pohlamoosiga)



puff pastry - either regular or yeasted puff pastry
lingonberry jam
dried marjoram (oregano will do as well)
black pudding

For brushing:
egg, whisked with some water

Roll out the puff pastry into a rectangle about 3-4 mm thick.
Spread with a thin layer of lingonberry jam, then scatter the crumbled black pudding on top. Sprinkle with some dried marjoram.
Roll tightly, starting from the longer end, into a long "sausage". Cut into 2 cm lengths. Place into paper muffin cups and transfer onto a cooking sheet.
Brush with eggwash and bake in a pre-heated 225C/435F for 10-15 minutes, until the pinwheels are nicely golden brown.

Serve either warm or at room temperature.

This recipe was also included in my latest cookbook, Jõulud kodus ("Christmas at Home"), published in Estonian in November 2011. 

I'm Co-Hosting: Adorned From Above Blog Hop #31

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 I'm thrilled to be a guest Co-Hostess for "Wednesday's Adorned From Above Blog Hop #31!

ENJOY!!

___________________________________________________________________  Welcome to Wednesday's Adorned From Above Blog Hop 31. This weeks party has one blog Co-Hosting.    Angie from God's Growing Garden (that's me) is a great blog that I think you are going to love.
Adorned From Above - Hostess God's Growing Garden - Co-Hostess
This is a blog hop, so when you share your posts on Adorned From Above, they will also be seen on God's Growing Garden.
So on to this weeks party. The rules are easy.
1. Follow all of three hosts in some way (GFC, Facebook, Google+, Pinterest, Twitter, or Linky Followers )
2. Anything goes with posts. ( recipes, parties, etsy shops, crafts, inspirational writing, absolutely anything. Just make it family friendly )
3. Comment on other posts. It is a party. Get to know your fellow bloggers. I have met some of the nicest people at the parties, including my co-hosts.
Let's get to it then. First, here are last weeks featured bloggers. Featured bloggers on Adorned From Above are picked by most page views. So all of you pick them. 

Million Dollar Chocolate Fudge from Wanda Ann at Memories by the Mile
Spiral Cookie Lollipop Party Favor from Sheryl at Lady Behind the Curtain
What Gifts Will You Bring Him from Laurie at Saved By Grace

Congratulations to all of our featured bloggers. Grab the featured button from the sidebar on Adorned From Above or copy & paste from below:


 
We hope you have fun at this week's party. All of us love hearing from you. We love your comments.

Now let's party
Have a great week.Debi, Angie     




 

Reese's Peanut Butter Banana Bread

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  I still have quite a problem with my bananas turning dark brown or black before I can use them all.  I don't buy them for any other reason than to make smoothies, but somehow they always get the best of me.  I'm super picky about eating a banana as is (it has to be fairly unripe and slightly green, not too sweet or mushy), so I feel like it is always a race against the banana.


 A few weeks ago, there wasn't any chance that I would use the bananas before they were ready to be transformed into a baked good.  I've made just about every variation of banana bread there is ( I think I have made every Cooking Light version), as well as cakes, muffins, etc., so when I saw this recipe on Pinterest, I immediately decided it would be the perfect way to use my bananas.  I knew I could send it to work with my husband, so there were not any worries about it being eaten.

I never, ever use more that a 1-2 Tablespoons of oil when I make quick breads or muffins.  I discovered that low-fat buttermilk can be a wonderful substitute that has less calories, less fat, but still makes things moist and delicious.   I always use this method and I have never had any problem. 

 I did cut a slice of this bread for my kids to try and I had a small bite.  It was pretty good.  It could never dethrone my favorite banana bread recipe, but it was a fun twist.  And, my husband brought home an empty plate, so I know that it was enjoyed by quite a few people.



Here is the recipe for Reese's Peanut Butter Banana Bread 
* I used low-fat buttermilk in place of most of the oil, all but 1 Tablespoon
* The mini Reese's stuck to the bottom of the pan a little bit, so I had to get creative and make a glaze to cover some of the holes and spots I had to patch up.


  

Homemade Spaghetti-O's with Meatballs

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  In April, I drove to Washington D.C. with my children for Spring Break.  My sister lives there with her children and it is always so much fun to visit them.  We go on tons of outings and see so many amazing things when we are there.  It's pretty great that so many of the museums, the zoo, and so many other activities are completely free!

On Friday night, my sister took me on a Girls Night Out to Georgetown.  The first thing we did involved enjoying gelato at Dolcezza  ( I had blood orange and  meyer lemon;  my sister had salted caramel and apple cider), ate at a delicious pizza place (but I can't remember the name of it!) and then we did some window shopping.  Our first stop was Dean & Deluca. 

   I realize that some people might not find this type of store exciting, but let me tell you that I could've stayed in there all day long.  It was fascinating to see so many beautiful foods and packages.   You might be wondering at this point what any of this has to do with Homemade Spaghetti-O's and Meatballs.    Well, when we were wondering around Dean & Deluca, I just happened to spy a cute little bag of ring shaped pasta.  Anelloni to be exact.   I had to have those cute little rings.  I had been looking for them because this particular recipe was on my to-make list.  (I will let you know that I did not pay as much for them in the store as the price that is listed online).

I had found my must-have item and my sister was trying to decide what kind of treat to buy from the bakery section (She settled on a ginormous peppermint brownie that we shared the next day with both of our entire families-10 people- after a hike) .  We made our purchases and went on our way.

My little ring pasta made it back here to Georgia and this recipe was one of the first things I made for dinner once we were home.

I didn't grow up eating canned Spaghetti-O's, but when I got married, I discovered that my husband really liked them.  But only the ones with meatballs.  I haven't eaten them, but he usually has some on hand, in case of an emergency.   As soon as I saw this recipe on Tracey's blog, I knew I would have to try it, if for no other reason than just so my husband could compare the homemade taste to the can.  

This homemade version is pretty easy and actually quite tasty.  My kids really liked it and my husband seemed to enjoy it too.  I made extra mini meatballs and froze them, so next time we want this yummy dish, part of it will already be ready to go.




  Here is the recipe for Homemade Spaghetti-O's with Meatballs
* I used ground chicken breast for the meatballs


  

Ellie Krieger's Shepherd's Pie

To contact us Click HERE

 I have a confession to make- up until last week, I had never, in my life, made Shepherd's Pie.  I don't remember ever eating it before.  My mom never made these types of dishes growing up.  I've never been a "meat & potatoes" type eater, so it just never  was something I was interested in making.

 2 things changed that for me- Pie Week and Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger.  

  Ellie Krieger's recipes never, ever disappoint and I like that she uses a combination of cauliflower and potatoes for the mashed topping.    I made a few changes, like using lean ground turkey instead of lean ground beef, but that is just because of my personal taste preferences.

I actually put this together on a Saturday night and then covered it and put it in the fridge, so I could just pop it in the oven after church on Sunday and we wouldn't have to wait too long for a hot meal to be ready.

My family really liked this meal, (it is a meal in itself), and I was pleasantly surprised by how flavorful and fun it was.  While we were eating it, we took turns telling stories about how this dish might have gotten the name Shepherd's Pie.  For your sake, I won't repeat any of those stories.  :D

Here is the recipe for Ellie Krieger's Shepherd's Pie
* I used 94% lean ground turkey
* I used chicken broth
* I added 1/2 cup of celery to the veggies
* I added a few splashes of Worcestershire sauce to the filling
* I added some garlic powder, salt & pepper to the mashed potato/cauliflower topping and used an extra Tablespoon of butter

  

Elmo's Sweet Potato Biscuits

To contact us Click HERE
 There isn't a child in my home who still watches Sesame Street, but that didn't matter to me when I saw the new book- B is for Baking . This cookbook uses the characters from Sesame Street and I couldn't resist it.  I have had C is for Cooking for quite a few years and we use it all the time.

 I made Sweet Potato Biscuits last fall that we really loved and I noticed the version in B is for Baking was a little bit different and that it didn't use butter at all.  I was intrigued and decided it would be the first thing that we tried from this cookbook.  I made them on a night that we had a family favorite for dinner.  Whenever I make this stew, we have some sort of bread/biscuit to go with it and  I  knew these sweet potato biscuits would be great with it.  They didn't have the exact texture of a normal biscuit, but they were soft and fluffy and we loved them.   I froze a few of the leftovers and we made breakfast biscuit sandwiches the next week.  I will be making these again!

Elmo's Sweet Potato Biscuits from  B is for Baking by Susan McQuillan
1 large sweet potato, cooked and mashed to equal 1 cup1 cup all-purpose flour1 cup whole-wheat flour1/4 cup cornmeal1 Tbls baking powder1/4 tsp salt1 large egg1/4 cup olive oil1/4 cup skim milk2 Tbls honey

Preheat the oven to 425 degrees.
In a small bowl, whisk together dry ingredients (ap flour to salt).  In a medium bowl, with a wooden spoon, stir together egg, oil, milk, and honey.  Stir in the mashed sweet potato.
Gradually add the flour mixture to the sweet potato mixture and stir until just combined.
Turn the dough out onto a lightly floured surface.  With your fingers, gently pat the dough out to a 9*12-inch rectangle.  Cut into 12 squares.  Places biscuits on an ungreased baking sheet about 1 inch apart.
Bake 10-12 minutes or until golden brown. Cool slightly on rack and serve warm.




 

November Blog & Shop Hop - THE RESULTS

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  I would just like to thank all of you again for either visiting or participating in my ninth "Themed Blog & Shop Hop" - I had so much fun and I hope that you did also!
Now - The Results (If you haven't already - please checkout these wonderful blogs & shops) (Remember I have 2 "featured buttons" if you were featured and wanted to place one on your blog - NOT a requirement)


For the most "likes":href</span>=" http://www.<span class="goog-spellcheck-word">godsgrowinggarden</span>.com/" target="_blank"><<span style="background: yellow;" class="goog-spellcheck-word">img</span> <span style="background: yellow;" class="goog-spellcheck-word">src</span>=" href</span>="http://s1145.<span style="background: yellow;" class="goog-spellcheck-word">photobucket</span>.com/albums/o501/<span style="background: yellow;" class="goog-spellcheck-word">AngieOuelletteTower</span>/?action=view¤t=DSCF0380-Copy.<span style="background: yellow;" class="goog-spellcheck-word">jpg</span>" target="_blank"><<span style="background: yellow;" class="goog-spellcheck-word">img</span> <span style="background: yellow;" class="goog-spellcheck-word">src</span>="http://i1145.<span style="background: yellow;" class="goog-spellcheck-word">photobucket</span>.com/albums/o501/<span style="background: yellow;" class="goog-spellcheck-word">AngieOuelletteTower</span>/<span style="background: yellow;" class="goog-spellcheck-word">th</span>_DSCF0380-Copy.<span style="background: yellow;" class="goog-spellcheck-word">jpg</span>" border="0" alt="The Most "Likes", http://<span class="goog-spellcheck-word">godsgrowinggarden</span>.com" >"/>
Checkout this amazing wood & plaster cross - painted wall sculpture!! - Kimberlie received the most "likes".

Kimberlie from Kimberlie Dykeman Shop





For the most "clicks":
href</span>=" http://www.<span class="goog-spellcheck-word">godsgrowinggarden</span>.com/" target="_blank"><<span style="background: yellow;" class="goog-spellcheck-word">img</span> <span style="background: yellow;" class="goog-spellcheck-word">src</span>="href</span>="http://s1145.<span style="background: yellow;" class="goog-spellcheck-word">photobucket</span>.com/albums/o501/<span style="background: yellow;" class="goog-spellcheck-word">AngieOuelletteTower</span>/?action=view¤t=DSCF0378-Copy.<span style="background: yellow;" class="goog-spellcheck-word">jpg</span>" target="_blank"><<span style="background: yellow;" class="goog-spellcheck-word">img</span> <span style="background: yellow;" class="goog-spellcheck-word">src</span>="http://i1145.<span style="background: yellow;" class="goog-spellcheck-word">photobucket</span>.com/albums/o501/<span style="background: yellow;" class="goog-spellcheck-word">AngieOuelletteTower</span>/<span style="background: yellow;" class="goog-spellcheck-word">th</span>_DSCF0378-Copy.<span style="background: yellow;" class="goog-spellcheck-word">jpg</span>" border="0" alt="The Most "Clicks", http://<span class="goog-spellcheck-word">godsgrowinggarden</span>.com" >"/>
and look at this unique & scrumptious Kit Kat Cake!!! Jamie received the most "clicks" for 2 months in a row!

Jamie from Love Bakes Good Cakes


Thank you all for your amazing submissions!!!








Please join us tomorrow for the 10th Themed Blog & Shop Hop!
  

Themed Blog & Shop Hop - The Colors Green &/or Red

To contact us Click HERE
 
WELCOME to the 10th"Themed Blog & Shop Hop" December 14th 2012! I'm so glad that you stopped by!
For those of you who are not familiar with "Hops" (a.k.a. Linky party) - a Blog Hop &/or Shop Hop is an event where viewers/followers can upload links onto my blog......Links to their items in their Etsy shops (or online shops) or links to their Blogs. And then we can "hop" from blog to blog or shop to shop.
The theme this month is:
"The colors GREEN &/or RED" Link up anything that is mostly RED &/or GREEN -  whether it's a recipe, a craft, something about a green Christmas tree. Or anything that has both of these colors or one of these colors.
If you have anything that remotely touches this topic - then please share it with us. ________________________________________________________________________________________
Please checkout this month's wonderful Sponsor!! Cynthia Tessmer from "Shoreline Designed" creates Natural Beach Stone Jewelry (Please click on the ad below):
Find out more about this amazing artist CLICK HERE ________________________________________________________________________________________
  Although I would love it if everyone joined my blog or became followers of my blog - that is not a requirement to participate in this "Hop". All I ask is that you keep your submissions decent - no offensive content please.
Well, actually there is a second rule:only 2 submissions per person please.If you do not have a blog or a shop then please still stop by and take a digital walk through our virtual mall.

I will be having a "Themed Blog & Shop Hop" once a month - the middle of each month. Next month's hop will be on: JANUARY 15th, 2013
ENJOY!!

To Etsy shop owners - please only upload links directly to the items that you would like to share with us - not a link to your entire shop - Thanks.
To Blog owners - you may submit any post that fits into the theme - it can be an old post from many months ago (it does Not have to be a recent post). Also, please submit the link directly to the post and Not a link to your homepage - Thank you!
I will be "tweeting" about the submissions throughout the week to come.  


 

Third of Advent - Away In A Manger

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"In those days Caesar Augustus issued a decree that a census should be taken of the entire Roman world. (This was the first census that took place while Quirinius was governor of Syria). And everyone went to his own town to register. So Joseph also went up from the town of Nazareth in Galilee to Judea, to Bethlehem the town of David, because he belonged to the house and line of David. He went there to register with Mary, who was pledged to be married to him and was expecting a child. While they were there, the time came for the baby to be born, and she gave birth to her firstborn, a son. She wrapped him in cloths and placed him in a manger, because there was no room for them in the inn." Luke 2: 1 - 7

This passage seems very historical and unnessecary but there is a reason - it was prophesied long ago that the Messiah would be born in Bethlehem. During that time, the Roman Empire was reorganizing their administration and needed to perform new censuses for the purpose of taxation. It is because of that census that Jesus, our Lord and Savior was born in Bethlehem - just as it was prophesied. God had a purpose for everything in Joseph & Mary's life and our Heavenly Father also has a reason for everything that happens in our lives.

In these verses it implies that Joseph and Mary were not yet married. I had to look this up in my Bible Commentary and it states that the fact that Joseph and Mary travelled together proves that they were married (but had not consummated the marriage).

Verse 7 is the most precious verse - "she wrapped him in cloths and layed him in a manger" - a priceless gift - our Lord and Savior born in human form to save us forever.

I praise you and thank you Lord God Almighty for sending us your Son!

Advent Wreath

Three candles have been lit on the Advent Wreath

Now turn with me to number 110 in your hymnals and let's sing:
Away In a Manger by Martin Luther, 1483-1546                                                      composed by Carl Mueller 1.  Away in a manger, no crib for a bed, The little Lord Jesus laid down His sweet head.  The stars in the sky looked down where He lay, The little Lord Jesus, asleep on the hay. 2.The cattle are lowing, the Baby awakes, But little Lord Jesus, no crying He makes.  I love Thee, Lord Jesus, look down from the sky, And stay by my cradle till morning is nigh. 3.  Be near me, Lord Jesus, I ask Thee to stay Close by me for ever, and love me, I pray.  Bless all the dear children in Thy tender care, And fit us for heaven to live with Thee there. _______________________________________________________________________________ Please listen to the video below - Nat King Cole's version of this beautiful Christmas hymn is amazing!
 

A special thanks to "SpecialCharm15" for posting this song on YouTube