Nutmeg Logs

These delicious Christmas cookies taste like a bit like eggnog (heaven in liquid form!) and go perfectly with a cup of hot coffee or tea in the morning or as a small after dinner dessert. They also are a beautiful addition to any Christmas cookie platter.

The first time I had these cookies was in Anchorage, AK during a bake day with my wonderful friends Mary and Patti. Making them again this year brought back sweet memories of spending time in Patti's kitchen eating, chatting, baking and laughing. I am so blessed by all of the AMAZING people that God has brought into my life and I am so thankful for each one of them!

I pray that His joy is present in your hearts this Holiday Season and that the Miracle of Christmas awes you anew each day!

God bless and Merry Christmas!

Nutmeg Logs

Makes about 8 dozen cookies.

Sift together :
3 cups flour
1 tsp. nutmeg

Cream together:
1 cup butter
3/4 cup sugar

Blend into butter mixture:
1 unbeaten egg
2 tsp. vanilla
2 tsp. rum flavoring

Gradually add the dry ingredients and mix thoroughly.

Shape the pieces of dough on a lightly floured surface into long rolls, one-half inch in diameter. Cut in 3-inch lengths; place on ungreased baking sheets.

Bake at 350 for 12 to 15 minutes until light golden brown. Cool, spread frosting on tops and sides of cookies. Mark frosting with tines of fork to resemble bark. Sprinkle lightly with nutmeg.

Frosting:
Cream 3 tablespoons butter with 1/2 tsp. vanilla and 1 tsp. rum flavoring. Blend in 1/2 cup sifted confectioners sugar, beating well. Add 2 cups additional sifted confectioners sugar alternately with 2 to 3 tablespoons undiluted evaporated milk or cream, beating well after each addition until of spreading consistency.

Almost Wordless Wednesday

Okay, so I meant to post this LAST Wednesday, and then I meant to post it yesterday and I am now just finally getting around to it. This is a clip of Annsley's first time in her Jump-Up-Johnny last week, she had so much fun in it.

Sorry about the video being sideways, I couldn't figure out how to rotate it. :)

Spinach Sausage Quiche

When Annsley was born the wonderful women of our church in Anchorage, AK brought meals to us twice a week for several weeks in a row, it was such a BIG blessing and a beautiful example of Christian love. One of the meals brought to us was a spinach and pepperoni quiche, it was AMAZING!

So when I was digging through the fridge on Sunday to see what needed using up I came across some German smoked sausage and immediately that quiche came to mind, so I thought I'd try making my own version and here is what I came up with...

Spinach Sausage Quiche

Pie Crust:
1/2 c Crisco
1 1/3 cup flour
1 tsp salt
3-4 T ice cold water

Filling:

1 whole egg

3 egg yokes

1 can evaporated milk (I use skim or low fat)

pinch of salt, nutmeg and cayenne

one package frozen chopped spinach, thawed and squeezed dry

one large German sausage link, thinly sliced

1/4 package turkey pepperoni

3/4 c cheddar cheese, shredded

To make the Crust:

In a med. sized bowl add flour and salt, cut in Crisco with a pastry cutter into coarse crumbs. Add water 1 T at a time until a soft dough is formed. Roll out dough on lightly floured surface into a circle 1/8 of an inch thick, line an 9 in pie plate with formed crust.

To make the Filling:

Spread spinach evenly over the bottom of the pie crust, evenly distribute sliced German sausage on top of the spinach then do the same with the pepperoni, then sprinkle cheddar cheese over the pepperoni.

In a med. sized bowl, whisk together egg and egg yokes, evaporated milk, salt, nutmeg, and cayenne. Pour egg mixture over quiche fillings, making sure it is evenly distributed.

Place quiche in a preheated 375 degree oven and bake for 35-45 minutes or until the middle of the quiche is set and golden brown.

This quiche is yummy served warm but I thought it was even better the next day when I had it reheated for lunch.

6 Months...can it be?

Yesterday you turned 6 months old Annsley, can half of a year gone by already? Each day, Annsley, you dazzle Daddy, Aunt Nattie and me with your smiles and laughs.

You bring us all so much joy! You have taught us so much in these last 6 months about how to put others first, you have helped us learn how to love even bigger and having you in our lives has given us an amazing example of the kind of love our Heavenly Father for His children, only His love is so great we can't comprehend it.

At 6 Months you:

• are rolling from your back to your tummy and from your tummy to your back


• almost sitting up by yourself


• have your first tooth


• are pushing yourself up with your arms

• love to pet Lucy


• sleep about 12 hours a night


• still takes 2 good naps a day

• loves riding in the Moby


• love touching faces


• have so much to say, just don't have the words


• have added avocados, bananas, carrots, peas, and peaches to your diet

• love to laugh


• love tummy "raspberries"


• drool like crazy


• put everything in your mouth, including your feet


• like to help Mommy in the kitchen

Annsley we love you so much!!!

XOXOXO Daddy and Mommy

Delicious Pumpkin Coffee Cake

Here is an amazing coffee cake recipe, I got it from my sister-in-law, Caroline and if I remember right it is based on a Martha Stewart recipe. This coffee cake really gets you in the holiday spirit and would be perfect to serve on Thanksgiving morning as a light breakfast so you save room for the feast later that day.



Pumpkin Coffee Cake

Here are a few pictures of my big kitchen helper!

HAPPY THANKSGIVING!

Wordless Wednesday

Is it "fo-CA-ccia" or "fo-KAY-ccia"?

What is better on a cold fall day than homemade bread straight from the oven? I love this focaccia bread recipe, it has a yummy herby flavor and the touch of Kosher salt sprinkled on top makes your mouth water.....hmmmm, just typing this makes me want to go and get another piece!



The sky is the limit when it comes to this recipe. You can top it with Parmesan cheese, sun-dried tomatoes, and olives, any type of herbs (dried or fresh) or it would make a delicious pizza crust. Use your imagination!

Focaccia Romana

Bread

• 1 package quick raising yeast


• 1 cup warm water
  
• 1/4 cup olive oil


• 2 T vegetable oil


• 1 T sugar
  
• 1/2 tsp salt


• 2 3/4 - 3 cups flour

Topping

• 3 T olive oil
  
• 1 med clove garlic, minced


• 2 tsp minced fresh rosemary leaves or 1 tsp dried


• 1/3 - 1/2 tsp Kosher salt

Dissolve yeast in water in large bowl of an electric mixer, add both oils, sugar, and salt. Mix in 1 1/2 cups flour, add remaining flour 1/2 cup at a time. Dough will become quite stiff. Turn dough out onto lightly floured surface, knead dough until smooth and no longer sticky, about 10 minutes. Let dough raise in an oiled bowl, covered, for 1 hour or until doubled in bulk. Punch down. On a large, greased cookie sheet, use your fingers to press dough into a large disc about 1/2 in thick. Let raise 30 minutes.

Mix oil and garlic for topping. When dough has risen, brush oil over dough lightly. Sprinkle with rosemary and salt. Bake at 375 for 30 minutes until golden brown.

Luscious Low Fat Lemon Cake

I am always on the hunt for healthy recipes that also taste delicious, a tough task sometimes. This one is light, refreshing, FULL of flavor and has less than 10 grams of fat per serving! So indulge and enjoy!







Low Fat Lemon Cake


2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
1/2 cup soft unsalted butter
3 lg eggs
1 cup nonfat buttermilk
2 T lemon zest
2 T fresh lemon juice



Cream butter and sugar. Add eggs one at a time and mix well. Mix in flour, powder, soda, and salt. Add zest, juice and buttermilk and mix until well combined. Pour into 2 8 or 9 inch round pans that are greased and lined with wax paper. Bake at 350 for 30-32 minutes.





Icing


3 cups powdered sugar
1/4 cup melted butter
1 T lemon zest
1/4 cup lemon juice



Mix all ingredients until creamy and smooth. Spread 1/2 of icing on the top of one cake round, place second cake round on top, spread remaining icing on top letting it ooze down the sides a little. Store cake in fridge.



This cake is also delicious served with fresh blueberries!

Happy 5 Months!

Annsley, you turned 5 months today! It is hard to believe that not too long ago you were still in my tummy! You have grown so much in these 5 short months! You are a pretty happy baby though you have your moments of fussing, especially in the evenings. :)

At 5 months you:

• love to suck on your fingers
  
• adore bath time especially when Mommy sings "The Way You Look Tonight" to you


• "Amazing Grace" and Grandpa Otto's song "Way Up In The Snowy Mountains" are your favorite songs, except in the bathtub :)


• are full of smiles and giggles




• roll from your tummy to your back


• love to talk/babble


• like to stand

• like to look at trees on our morning runs


• are starting to notice our kitty, Lucy


• have started eating rice cereal and pears, YUM!


• love to play with Raffy the Giraffe

Annsley you are such a blessing to us and Daddy and I love you so much!

XOXO Mommy

Maple Nut Granola

God has given me a joy in cooking for my family and trying out new recipes. This one I got from my friend Heather. It is really easy and has a bunch of ways to tailor it to your own liking. Enjoy!




Maple Nut Granola


Preheat oven to 350.



4 1/2 cups rolled oats (I use Old Fashioned Quaker Oats -- DO NOT use the quick cooking stuff) 1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 cup nuts (Almonds, Pecans, Walnuts and Hazelnuts -feel free to mix and match whatever you have)
2 cups plain, puffed cereal (I use Kashi 7 Whole Grain Puffs, but you can make your own mixture at the health food store, or whatever you want -- you could probably even use Rice Krispies.)
1/3 cup vegetable or light/reg olive oil
1/2 cup maple syrup
2 T barley malt, molasses, or brown sugar (they each give their own subtle flavors, so experiment for the one you like best -- or use whatever you have on hand)


Place all dry ingredients in a great big bowl and mix well.
Put all the wet ingredients together (oil, maple syrup, and barley malt or other) in a separate small bowl, and stir very well until thick and completely combined.


Pour wet ingredients over dry and stir until completely coated. Lightly grease a sided cookie sheet/jelly-roll pan, and spread granola mixture evenly. Bake for 20 minutes until lightly golden and fragrant. Stir half-way through so that the browning will be even.


Remove from oven and put pan on top of cooling rack. Stir. Continue to stir every so often until cooled.


Add raisins or other dried fruit if you wish to the completely cooled granola, and eat!

NOTE:
Variations are endless. Substitute or add more/different kinds of raw seeds, vary up the fruit, add unsweetened or sweet flaked coconut, chopped dark chocolate or tiny chocolate chips. Whatever sounds good probably is. If you have a great variation idea, I'd love to hear it, so tell me all about it in the comments.

Wordless Wednesday

Warm Kitchens = Little Joys

This morning was a bit chilly and foggy. Coming in from my morning run with a red nose and cold cheeks something hot sounded good. So looking in the fridge to see what needed using up I decided to make some raspberry filled muffins. Thus using up the raspberry cake filling Natalie made for a cake that sadly did not end up coming to fruition. See picture.

We tried to salvage them but the bottom was doughy and the top was gum-chewy and...well we ate a bit of it but just couldn't stomach the rest. Needless to say I am still trying to figure out my European oven!!

Anyways, the recipe I came up with was Raspberry Filled Lemon muffins. I found a recipe on Allrecipes.com but did a bit of tweaking. Give them a go they turned out pretty well.

Raspberry Filled Lemon Muffins

INGREDIENTS
1/2 cup plain yogurt (I used vanilla yogurt with strawberries in the bottom and just left out the strawberries)

3 tablespoons vegetable oil
1 tablespoon lemon juice (I put in about 2 T)
2 egg whites (I used one whole egg)
1/2 teaspoon lemon extract (optional) -(I left it out)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries (instead I used the raspberry cake filling I had, the recipe for that is included below the muffin recipe)

2 tablespoons white sugar for decoration (optional)

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.

**If you decided to do the cake filling instead, fill the muffin tins 1/4 of the way full, put 1 1/2 tsp raspberry filling on top of the batter then put more batter on top until the muffin tin is 2/3 full.

Bake for 17 to 22 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Raspberry Cake Filling Recipe:

12oz frozen raspberries. partially thawed, but not drained

4 1/2 tsp. cornstarch

3 T sugar

Juice of 1 lemon

Puree all ingredients. Cook on medium low, stirring frequently, until filling bubbles. Simmer for 3-5 minutes, or until filling loses it "cornstarch" taste. Remove from heat, chill until cold and set. Makes 1 1/2 cups filling.

This makes enough for about 5 batches of muffins. This is also great in layer cakes with white chocolate frosting!

The Glories of Fall

This morning didn't start out as I would have liked. God, in His infinite wisdom, saw it fit to humble and reveal my sin to me once again through my amazing husband. I was shown just how selfish I still am (You'd think that after almost 4 years of marriage I would be at least a little bit better). After Luke left for work, God "worked" on my heart. Reading through "The Cross Centered Life" by C.J. Mahaney, I was once again reminded of my desperate need for The Savior and that like Paul, as he wrote in 1Timothy 1:13, I to have been" shown mercy" in my helpless state.

You are probably wondering by now, what does this all have to do with the glories of Fall? After I finished my quiet time I bundled up Annsley, put on the old Asics, and set out with Natalie and Annsley for our morning run. It was FREEZING and as we started running I really just wanted to turn around, go back in the house, make a cup of hot cider and curl up on the couch with a book, however, we pressed on and and I am so glad that we did because we were greeted with the most glorious site. Our running path leads us through a patch of forest and when reached that spot the sun was streaming through the branches making the autumn leaves of red and gold, shimmer and glow in the morning light. I felt my breath leave me (it could have also been the cold air but I like to think it was beauty of the trees) and I was filled with awe at God's handy work. His mercies are new each day! I had started the day off living for self and God in his mercy not only revealed it to me and forgave me, but also blessed me with one of the glories of Fall. His beautiful design of the changing seasons. Praise be to God and to the Son and to the Holy Spirit!

I later rode my bike back to the place and took a picture.