Easter Nest Cookies

This is a quick, easy, and festive Easter delight! 🙂 Enjoy!

I thought today, instead of a quote I would share a song with you that has encouraged me many times, by Sara Groves. I hope you enjoy it and that your Spirits are lifted and encouraged!

“Add to Beauty” song: http://www.youtube.com/watch?v=yMzsTgaDrQo

 

monicas pictures 078monicas pictures 052

Easter Nest Cookies

Make sugar cut out cookies and let cool. Frost cookies. Add coconut to a 1-quart resealable plastic bags. Add 2-3 drops of food coloring in each bag, shaking each bag to blend color. I may be necessary to add 1-2 tsp. water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about a couple tsp. of coconut onto each cookie. Top with three chocolate eggs.

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Nesting Chicks

Happy Easter! Welcome to Sweet 16’s Country Kitchen~

I was looking for some new treats to make for Easter this year, and my mom handed me this recipe, I knew I had to try it! So, today in preparation for tomorrow, made them! Here is what I found: They are super easy, really cute, and, just plain fun to make! 🙂 Enjoy!

“God says to His children: Are you lonesome?… Come to Me and I will be your friend. Are you sick? Come to Me for healing. Are you left out of things? Feeling rejected and pushed aside? Come to Me.” ~Alice Chapin

“Lift up your eyes. Your heavenly Father waits to bless you—in inconceivable ways to make your life what you never dreamed it could be.”~Anne Ortlund

Nesting Chicks

  • 1 package (10.5 oz.) miniature marshmallows
  • 2 TBSP. butter
  • 1 TBSP. water
  • 1 tsp. water
  • 4 drops of green food coloring (or any other color you desire)
  • 1 1/2 cups flaked coconut
  • 6 cups Corn Pops cereal
  • 1/2 cup jelly beans
  • 16 peeps

“Glue” (to keep chicks and jelly beans on nests)

  • Confectioners sugar
  • milk

-(Mix in enough of each until a thick frosting is achieved)

In a large saucepan, combine marshmallows and butter. Cook and stir over low heat until melted and smooth. Meanwhile, divide the coconut into three different small resealable bags, add desired food coloring to each bag and drip some water in each bag. Seal bag and shake to tint. Set aside. Place the cereal in a large bowl; add marshmallow mixture and stir until combined. (Spray fingertips with cooking spray to keep them from sticking to the mixture while handling) Press into greased muffin cups. Remove nests from cups; top with tinted coconut, frost bottom of peeps and stick to nests, do the same with each jelly bean you add.

Yield: 16

Hot Cross Buns

These are delicious rolls, especially with a little butter melted inside. 🙂 For as long as I can remember, my family has made these every year near Easter time. While we would sit down together at the table to enjoy these tasty delights, my mom and dad would explain the symbolic meaning of the ingredients in the bun: The raisins represent, the nail piercing of Jesus hands and feet, the cross represents His crucifixion, the spices in the bun represent the spices that Jesus’ body was wrapped in after his death on the cross. And lastly, the raised bread represents Jesus’ raising from the dead on the third day. What an incredible sacrifice He made for us, how great and big is our God!

“For God so loved the world that He gave His only begotten Son, that whoever believes in Him shall not perish but have eternal life.” ~John 3:16

“Though we are incomplete, God loves us completely. Though we are imperfect, He loves us perfectly. Though we may feel lost and without compass, God’s love encompasses us completely. … He loves every one of us, even those who are flawed, rejected, awkward, sorrowful, or broken.”
-Dieter F. Uchtdorf

“Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come!” ~ 2 Corinthians 5:17

Hot Cross Buns (photo)

Hot Cross Buns

  • 1 1/4 cup lukewarm, milk
  • 2 1/4 tsp. active dry yeast
  • 3 1/2-4 cups flour
  • 1 tsp. salt
  • 3 TBSP. brown sugar
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 2 eggs
  • 3 TBSP. unsalted butter, at room temperature, cut into small pieces.
  • 1 cup raisins

Glaze:

  • 1/4 cup milk
  • 1/2 cup sugar heated to bubbling, for glaze

Frosting:

  • 1/2 cup confectioners sugar
  • 1-2 TBSP. milk

Pour the milk into a small bowl and whisk in the yeast and 1/2 cup of the flour. Let stand until bubbly, about 10 minutes. In a large bowl or the bowl of an electric stand mixer, combine 3 cups of the flour, the salt, brown sugar, nutmeg, cinnamon, cloves and allspice. Stir in the yeast mixture. Beat in the eggs, one at a time, then beat in the butter.

Knead by hand or with a dough hook, adding flour as necessary. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. The dough will be soft.Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with a kitchen towel and let rise in a warm place until doubled, 1 1/2- 2 hours.

Turn out the dough onto a lightly floured work surface and press flat. Scatter with raisins over the dough. Fold in half, then knead to distribute the fruits. Dust lightly with flour and let rest for 10 minutes.

Grease and flour a baking sheet. On the work surface, roll the dough into a log 9 inches long. Cut into 18 equal pieces. Knead each piece into a ball. Arrange the balls, well spaced, on the prepared sheet. Cover with a kitchen towel and let rise until doubled, about 40 minutes. Preheat an oven to 400 degrees.

Place a shallow pan of boiling water on the floor. Using a sharp knife, slash a cross 1/2 inch deep on each bun. Bake until golden brown, 15-20 minutes. Transfer the buns to a wire rack and immediately brush with the hot glaze. Let cool and then drizzle the frosting in a cross on each bun. Serve slightly warm.

Yield: 18 buns

*picture from: http://www.simplyrecipes.com/recipes/hot_cross_buns/

Banana Bread/Cake

This is a tasty, cake-like, bread recipe. A wonderful way to use up bananas that have gone-by, actually old bananas are the best for this recipe. Enjoy!

“When I started counting my blessings, my whole life turned around.” ~Willie Nelson

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos into order, confusion into clarity…Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.”~Melodie Beattie

Rye bread with banana and honey  Stock Photo - 8946235

Banana Bread/Cake

-Preheat oven 350 degrees

-Grease and flour pan

  • 2/3 cup shortening
  • 2 1/2 cups flour
  • 1 2/3 cup sugar
  • 1 1/4 tsp. Baking Powder
  • 1 tsp. salt
  • 1 tsp. Baking Soda
  • 1 1/4 cups Bananas mashed (3 bananas)
  • 2/3 cup Buttermilk (add 1 scant Tablespoon vinegar to 2/3 cup regular milk if you don have buttermilk)
  • 2 Eggs
  • 1 tsp. Vanilla

-Mix wet and dry ingredients separately then mix together add mashed bananas last

-Makes 2 loaves

Other ideas…

-Bake Muffins- 20 minutes

-9×13 cake- 30 minutes (can be frosted and served as cake)

– Bread 30-35 minutes

– Bunt pan 45 minutes this is a good way to do it, it still cuts like bread but you only have 1 pan to wash!) 🙂

*picture from: http://www.123rf.com/photo_8946235_rye-bread-with-banana-and-honey.html

Bread Bowls (how to make them!)

My goodness, it has been a quite a while since I lasted posted anything, due to the fact that I was having some difficulties with my account. Thanks to my good friend, “Cookin’ Cowgirl” I am back up and running again! 🙂

I found this recipe while browsing the internet for a good bread to make “soup bowls”. I  tried this recipe and really liked it. If your in a hurry this is probably not the day to make “bread bowls”,  they take a while to make. Once I tried to cut the rising time of the bread and it didn’t turn out very good. Make sure when you make this recipe that you allow yourself plenty of time so that you don’t feel rushed.

“He that can have Patience, can have what he will.” – Benjamin Franklin

 

Bread as a Bowl

Bread (How to make  homemade bread bowls)

  • Add 2 1/2 cups of warm water to a large mixing bowl, sprinkle 4 1/2 tsp. yeast into the water, stir until thoroughly dissolved.
  • Add 1 TBSP. salt,1 TBSP. sugar, and 2 TBSP. vegetable oil ti the yeast mixture. Stir well to combine, and then add 3 cups of all-purpose flour. Beat with an electric mixer until the mixture is smooth.
  • Stir in up to 4 more cups of flour, until a stiff dough is formed. Transfer the dough to a lightly floured working surface. Knead for 10-12 minutes, or until a smooth, elastic consistency is achieved.
  • Lightly coat a large,  clean mixing bowl with nonstick cooking spray, and then place the dough inside. Roll it around to coat all the sides with the spray, and then cover the bowl with a kitchen towel. Place in a warm area of the kitchen, and allow the dough to rise for one hour, or until doubled in size.
  • Place the dough back onto the floured surface and punch it down to release any air. Divide into 6 equally sized portions and place them on two 9×13 greased cookie sheets and cover with a towel (allow each roll to have plenty of space to rise and expand) Let them rise for 45 minutes.
  • Combine one egg and 1 TBSP. of milk in a small mixing bowl. Whisk until thoroughly mixed. Remove the towels from the bread rolls, and use a basting brush to brush each with the milk and egg mixture. This will ensure a golden, crispy texture is achieved. (be careful not to overdo the glaze so that it flows down on the pan, if this happens it will burn on the bottom of the bread bowls) Place cookie sheets in the oven and bake at 400 degrees for 15-18 minutes.
  • Remove the cookie sheets from the oven when the bread bowls are golden brown and done. Immediately cut the top about an 1 1/2 inches from the diameter in a full circle of the bread bowl, dig out the inside of the bread bowl until just the outer layer of the bread is left, (be careful not to break the sides of the bowl that will hold the soup in.) I put the bits of bread from each bowl into separate little glass bowls and place it next to each persons soup to eat and add to there soup. To serve ladle soup into each bowl, filling about 3/4 of the way full.

*picture from: http://www.craftpassion.com/2012/04/recipe-bread-bowl.html/2

Three- Chocolate Fudge

Christmas season is upon us! Time to bring out all the delicious true and tried recipes to share with family and friends. One day, I was feeling quite in the mood to bake, especially after seeing  some pictures in a Martha Stewart cookbook  of all sorts of  creative, and yummy goodies. I was feeling very inspired, and quickly, decided to get to baking! I was especially delighted when I found this fudge recipe, not only was it super easy, it is also superbly delicious.  I hope you enjoy it too!

“Let us always meet each other with a smile, for the smile is the beginning of love.” ~Mother Teresa

Three- Chocolate Fudge

  • 3 1/2 cups sugar
  • 1 cup butter
  • 1 cup dark brown sugar
  • 1 can (12 oz.) evaporated milk
  • 32 large marshmallows, halved
  • 2 cups semisweet chocolate chips
  • 2 milk chocolate candy bars (7 oz. each), broken up
  • 2 squares (1 oz. each) semisweet chocolate, chopped
  • 1 tsp. vanilla extract
  • 2 cups chopped pecans, walnuts or almonds

Line a 15x10x1″ baking pan with foil and butter the foil lightly; set aside. In a large saucepan, combine the first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into prepared pan. Chill until firm. remove from the pan and cut into 1-inch squares.

Yield: about 12 dozen pieces

*recipe from the cookbook: “Country Cooking”

Peanut Butter Chocolate Chip Cookies

Welcome to Sweet 16’s Country Kitchen~

This quote really stuck out to me, something I often like to ponder. It’s so easy to complain about our circumstances which we are going through or anything really, and often times we miss the beauty of the flower that is blooming in the dry desert. It is there waiting for us to pick it and enjoy its true loveliness.

“Instead of complaining that the rose bush is full of thorns, be happy the thorn bush has roses.” – Proverb

“Cultivate an attitude of happiness. Cultivate a spirit of optimism. Walk with faith, rejoicing in the beauties of nature, in the goodness of those you love, in the testimony which you carry in your heart concerning things divine.” – Gordon B. Hinckley

This is a yummy cookie, enjoy! 🙂

Peanut Butter Chocolate Chip Cookies

  • 1 cup butter
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 3 cups flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • chocolate chips (amount as desired)

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. Roll into 1-1/2 inch balls and place 3 inches apart on ungreased baking sheets/ Flatten with a fork. Bake at 375 degrees for 10-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Yield: about 4 dozen

Dinner Rolls

Welcome to Sweet 16’s Country Kitchen!

It has been quite a while since I have posted anything, summer always seems to get so busy so fast! I hope you enjoy this recipe!
Now for the quote of the day~

“Restlessness and impatience change nothing except our peace and joy. Peace does not dwell in outward things, but in the heart prepared to wait trustfully and quietly on Him who has all things safely in His hands.” ~Elisabeth Elliot

This is a great, dinner roll recipe from the cookbook (“Breads” by: Williams-Sonoma).

Enjoy!

Dinner Rolls

  • 4 1/2-5 cups unbleached bread flour
  • 2 tsp. salt
  • 2 1/4 tsp. quick-rise yeast
  • 1 1/2 cups warm water
  • 1/4 cup unsalted butter, at room temperature
  • cornmeal for pan
  • 1 egg white beaten with 2 tsp. cold water, for glaze
  • poppy seeds for tops of rolls

In a large bowl or the bowl of an electric stand mixer, combine 1 cup of the flour, the salt and yeast. Using a wooden spoon or the paddle attachment of the mixer set on medium speed, beat in the warm water and butter until smooth. Add 1 cup more flour and continue beating until smooth. Gradually beat in enough of the remaining flour to make a soft dough that holds its shape. Kneed by hand or with a dough hook, adding flour as necessary. Kneed by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with plastic wrap and let rise in a warm place until doubled, 45-60 minutes. Turn out the dough onto a lightly floured work surface and press flat. Form into a ball and let rest for 5 minutes. Cut the dough in half. Roll each half into a log 9 inches long. Cut crosswise into 9 equal pieces. Knead each piece into a ball. Sprinkle 2 baking sheets with the cornmeal and place the rolls on them, spaced well apart. Cover loosely with greased plastic wrap and let rise until doubled, about 35 minutes. Preheat an oven to 425 degrees. Brush the rolls with the glaze and sprinkle with poppy seeds.  Bake until golden, 15-20 minutes; switch pan positions half-way through baking. Transfer the rolls to wire rack to cool. Serve warm.
Yield: 18 rolls

Orange Chocolate Chunk Cake

Welcome!

Life can only be understood backwards,but it must be lived forwards. – Soren Kierkegaard

Restlessness and impatience change nothing except our peace and joy. Peace does not dwell in outward things, but in the heart prepared to wait trustfully and quietly on Him who has all things safely in His hands.
– Elisabeth Elliot
 
This cake is an all time favorite here, it takes some time but is really worth it! It taste especially superb with a scoop of coffee ice cream or just plain coffee! 🙂

Enjoy!

Orange Chocolate Chunk Cake

Orange Chocolate Chunk Cake

  • 1/2 lb. unsalted butter (rm. temp.)
  • 2 cups sugar
  • 4 lg. eggs (rm. temp.)
  • 1/4 cup grated orange zest (4 oranges)
  • 3 cups + 2 TBSP all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup fresh squeezed orange juice
  • 3/4 cup buttermilk (rm. temp.)
  • 1 tsp. vanilla extract
  • 2 cups semi-sweet chocolate chunks

Syrup:

  • 1/4 cup sugar
  • 1/4 cup orange juice

Ganache:

  • 8 oz. semi-sweet
  • 1/2 cup heavy cream
  • 1 tsp. instant coffee granules

Preheat oven to 350 degrees ~Grease and flour 10″ bunt pan. Cream butter and sugar w/electric mixer 5 minutes or until light and fluffy. Add eggs one at a time then add orange zest. Sift together, 3 cups flour, baking powder, baking soda, and salt in a large mixing bowl. In another bowl combine: OJ, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to creamed butter mixture, begin and end with flour. Toss chocolate chunks with 2 TBSP of flour. Add to batter. Pour into pan. Bake 45min-1 hr. Let cool in pan on wire rack 10 minutes. Make syrup: in small saucepan over low-med. heat, cook sugar with OJ until sugar dissolves. Remove cake from pan- spoon orange syrup. Allow to cool completely. Ganache: Melt chocolate, heavy cream and coffee in double boiler until warm and smooth. Stirring- Drizzle over top of cake.

* picture from: https://themoveablefeasts.wordpress.com/2011/06/15/orange-chocolate-chunk-cake/

Wonderful Website

Good-morning Everybody!

Today I’ve decided to share with you a favorite cooking website of mine!

The Pioneer Woman

“Ann Marie “Ree” Drummond is an award-winning American blogger, No. 1 New York Times bestselling author, food writer, photographer and television personality who lives on a working ranch outside of Pawhuska, Oklahoma”  -Wikipedia

Go check out her cool site! – she has ton’s of great recipes and lots of laughs waiting for you to enjoy!

🙂

Hi Everyone!

Welcome to  Sweet 16’s Country Kitchen!

As you can probably see, things are a bit messy around here right now –  so please bare with us for a few days while we get things situated! 😉

We plan to have some very delectable recipes and inspiring tidbits posted for you to enjoy in the near future, so make sure to stop back soon!