Category Archives: Make it Yourself

French Toast Sticks

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My kids loved these, but what’s not to love? I like that the whole pan is finished at one time, so no standing by the stove waiting to flip each piece of bread. I used four thick slices of this egg bread, and there was just enough custard for them. Next time I will have to double the recipe so we have quick, no-effort school breakfasts perfect for those mornings when I just need five more minutes of sleep! 😉 Thanks for reading, enjoy!

Baked French Toast Sticks – adapted from Iowa Girl Eats

  • 4 slices Texas Toast (or other hearty, thick-cut bread)
  • 3 eggs
  • 1/2 cup milk
  • 1 Tablespoon melted butter, slightly cooled
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • a pinch of salt

Directions: 

  1. Preheat oven to 350 degrees then spray a baking sheet with non-stick spray very well and set aside. Cut bread slices into thirds then set aside.
  2. In a large shallow dish, whisk together eggs, milk, melted butter, vanilla, and cinnamon. Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet. Bake for 16-18 minutes, spraying the tops of the French Toast Sticks with non-stick spray before flipping halfway through.
  3. To freeze: Let French Toast Sticks cool then place onto a baking sheet and freeze in the freezer. Transfer to a freezer bag or container when hard. To reheat, microwave for 30 seconds to 1 minute.

Egg Bread

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This dough is rich and yeasty and will be the perfect bread to use for French toast. My kids and I are in for a treat this weekend 🙂

Verdict: I made the kid’s French toast sticks with this bread (a huge hit), and I’ve toasted this for a quick (ahem…lazy) breakfast. It became golden brown and even more delicious – my toaster rarely gets it right! All the egg and sugar helped with that I’m sure 😉 Thanks for reading, enjoy!

Homemade Egg Bread for Texas Toast – adapted from Just a Pinch

  • 6-7 cups AP flour (750g- 875g)
  • 2 cups milk
  • 1/4 cup sugar
  • 1/4 cup unsalted butter
  • 2 tsp salt
  • 3 large eggs

Directions –

1. In a large mixer bowl combine 3 cups of the flour and the yeast. In a saucepan heat milk, sugar,butter and salt until warm (115^)and butter is almost melted; stir constantly. Add to flour mixture; add eggs,one at a time. Beat at low speed of electric mixer for about 1/2 minute; scraping bowl.Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.

 2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a semi-stiff dough this is smooth and elastic about 6 minutes. Shape into a ball. Place in a lightly buttered bowl; turn once to butter surface. Cover; let rise in a warm place till doubled,  about 1 1/4 hours.
3. Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into 2 loaves. Place in 2 sprayed 9x5x3-inch loaf pans. Cover; let rise till nearly double about 35 minutes.

4. Bake in a 375 degree oven for 35-40 minutes. Remove from pans; cool on a wire rack.

Coney Island Chili Dog

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I have never been to Coney Island, so I can’t verify authenticity of flavor; but we really enjoyed it – my boy gave me two enthusiastic thumbs up 😉 It’s not at all spicy and the celery seed is an interesting but welcome addition to this meaty sauce. Also, if you’re a fan of bread making you could make these buns. These are flavorful with a much heartier texture than store bought buns so they hold up well to the chili. Thanks for reading, enjoy!

Coney Island Chili Dog – adapted from Key Ingredient

  • 1 pound ground chuck
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1- six-ounce can tomato paste
  • 1 cup water
  • 1 tablespoon sugar
  • 1 tablespoon prepared yellow mustard
  • 2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon celery seed
  • ½ teaspoon ground cumin (heaping)
  • ¼ teaspoon ground black pepper

Directions –

Brown ground beef in a skillet, adding onions half way through. Add minced garlic when meat is nearly done. Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes. Serve over hot dogs!

Caesar Dressing

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Whenever we go out to restaurants, he always orders a Caesar salad…always! I have only tasted a bite or two during my lifetime and I never understood the hype. I knew that one day I would have to make my own dressing, and I was sure that it would make all the difference. Homemade beats bottled any day, right? Well, I was pleasantly surprised with the savory, bold and tangy flavor of this dressing. I’m used to the oil/vinegar based dressings and I rarely make creamy ones.

First I made the homemade mayonnaise which is so easy to make and you don’t even need a stick blender. I whisked it by hand – not the quickest way of course, but easy. I mixed most of the Caesar ingredients in a small bowl before pouring into the mayo bowl to make sure that it wouldn’t separate. My husband liked the flavor and he told me it’s right up there with his favorite Caesar dressing – not too bad for a first time! Also, make your own croutons! 😉 They only take about 40 minutes in the oven and store bought can’t beat the flavor of homemade. Thanks for reading, enjoy! 🙂

Homemade Mayonnaise – adapted from Epicurious 

  • 1 large egg yolk*
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon salt plus more to taste
  • 3/4 cup canola oil, divided (*I used 1/2 cup grapeseed oil and 1/4 cup olive oil*)

Directions –

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

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Homemade Caesar Dressing – adapted from Once Upon a Chef

  • 1 clove garlic, minced
  • 1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup homemade mayonnaise
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
 Directions –
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, cheese, salt and pepper and whisk until well combined. Taste and adjust to your liking.

Homemade Marshmallow Fluff!

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(*crossing fingers*) I hope this works out! Hi, name is Shawna, and I’m a total food snob. I am compelled to make as much as possible at home, cause it soothes my soul! 😉

Verdict: I don’t even like marshmallows, let alone the “fluff” stuff, but this is amazing! Lightly sweet and, well – fluffy! Mission accomplished 🙂

Homemade Marshmallow Creme – adapted from Cooking Classy

  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 tsp salt
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Directions –

  • In a small saucepan combine sugar, corn syrup, water, and salt. Heat mixture over moderately high heat, whisking occasionally until mixture reaches 240 degrees on a candy thermometer. Meanwhile, in the bowl of an electric stand mixer fitted with whisk attachment, whip together egg whites and cream of tartar on medium speed (I had to whip mine on high speed because the whisk attachment on my mixer doesn’t reach quite that low, so if yours doesn’t either you may want to crank up the speed), until soft peaks form.
  • Once the sugar mixture reaches 240 degrees, remove from heat, set stand mixer containing egg white mixture on low speed and carefully pour about 2 Tbsp of hot sugar mixture down the side of the bowl into the egg white mixture. With the mixer running, slowly pour remaining syrup down the side of the bowl into the egg white mixture, increase speed to medium-high and whip mixture until stiff glossy peaks form, about 8 – 10 minutes. Stir in vanilla during the last minute of mixing. Use immediately or store in an airtight container in refrigerator up to two weeks.

Salted Caramel Sauce

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I have never made caramel before, but I watched this episode of Kelsey’s Essentials and decided that this should be easy enough to try. Thankfully it worked out really well and I will use this recipe again. This caramel is destined to become part of the Snicker’s cake that I will be serving on Labor Day. I am also going to attempt making marshmallow fluff from scratch so hopefully that recipe turns out as well as this caramel! 🙂 Thanks for reading, enjoy!

Salted Caramel Sauce – adapted from Kelsey’s Essentials

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon Fleur de Sel, or kosher salt

Directions –

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 7-10 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook’s Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

Pita Chips

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It was Mediterranean night for the group this week, (and because I am a food snob) I knew I would need to make pita chips to go with my fave tzatziki sauce. After a quick search, I stumbled upon this simple recipe. Caution: These are highly addictive! the kids and I eat them plain – they are perfectly crunchy, salty and a little savory 🙂 I think they’ll be a great addition to their school lunches instead of pretzels or chips. Thanks for reading, enjoy!

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Pita Chips – adapted from King Arthur Flour

  • 1 3/4 cups white whole wheat flour
  • 1 1/2 cups AP flour
  • 1 1/2 teaspoons salt
  • 1 tsp sugar
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 cups lukewarm water
  • 2 tablespoons olive oil

Topping –

  • 1/3 cup olive oil
  • sea salt to taste

1) Mix and knead the dough ingredients together to make a soft, smooth dough.

2) Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.

3) Preheat the oven to 450°F, with a pizza stone on the bottom rack. If you don’t have a pizza stone, see tips, below.

4) Gently deflate the dough, and divide it into 8 pieces.

5) Shape each into a ball, cover, and let rest for 10 minutes.

6) Working with two pieces of dough at a time, roll each into a 6″ circle. Transfer them to the hot stone.

7) Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.

8) Repeat with the remaining pieces of dough.

9) Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.

10) Brush rounds with oil and sprinkle with sea salt.

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11) Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.

12) Bake the chips in a preheated 350°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.

13) Remove chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.

Cinnamon Rolls

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I wanted to try a new recipe for cinnamon rolls besides our go-to fave. I love the richness of the dough, but it does require 5 eggs and it makes 12 huge rolls. I sent a batch of these with my husband to share with volunteers this weekend; and made this smaller batch with some minor changes just to suit our preferences. Instead of white sugar, I used brown sugar for the filling and significantly less cinnamon. I also swapped the water and milk for buttermilk; and I used less butter in the filling – only two tablespoons. Oh, and instead of making 11 rolls (weird number) I made 8 slightly larger rolls that fit in the baking dish better.

Verdict: These were okay, and I guess good in a pinch if you don’t have lots of eggs on hand. The glaze is missing something too – cream cheese in my opinion. The dough was not nearly as easy to work as the other recipe, and it was actually really frustrating to cut into rolls. The differences were much more obvious because I had just made the overnight rolls…so I was really aware and very picky. I probably won’t bother making these again only because we’ve already found the best recipe. Thanks for stopping by!

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Easy Cinnamon Rolls – heavily adapted from Sally’s Baking Addiction

Rolls-
  • 2 and 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 1/4 tsp instant yeast (1 packet)
  • 3/4 cup buttermilk
  • 2 and 1/2 Tablespoons unsalted butter
  • 1 large egg
Filling-
  • 3 Tablespoons unsalted butter, softened to room temperature
  • 1 heaping tsp ground cinnamon
  • 1/3 cup brown sugar
Glaze-
  • 1 cup powdered (confectioners’) sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk

Directions –

  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl and let rise until doubled in bulk – about an hour.
  4. Turn out the dough onto a lightly floured surface and shape in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 8 even pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with plastic wrap and allow to rise overnight in your refrigerator.
  5. In the morning, take the rolls out and allow to rise until they become puffy. Preheat the oven to 350F. Bake for 25-30 minutes until lightly browned.
  6. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and milk together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

Grilled Steak Tacos with Chimichurri

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These are the best steak tacos I have ever eaten and chimichurri is a new surprise fave 🙂 I used this pico de gallo recipe, caramelized onions, and this tortilla recipe. Thanks for reading, enjoy!

Grilled Steak Tacos – adapted from Feasting at Home

Steak and Marinade-

  • 2 lbs Flank Steak ( or pounded skirt steak)
  • 1 sliced sweet onion for grilling (optional)
  • Juice of 1 orange
  • Juice of 2 limes
  • 1/3 C soy sauce
  • 1/3 C olive oil
  • 1/2 tsp sugar
  • 4 smashed, chopped garlic cloves
  • 1/2 C chopped cilantro (stems ok)


Directions:
In a bowl, mix together ingredients for marinade. Place steak in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. ( Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, (grill the tortillas in the mean time) then thinly slice the meat across the grain.
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Cilantro Chimichurri-

  • 1 bunch Cilantro or about 1 cup packed (stems OK)
  • 1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
  • 1/4 C fresh lime juice (1-2 limes)
  • 1/2 C olive oil
  • 1/4 C chopped onion
  • 2 garlic  cloves
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • salt 3/4 tsp kosher
  • jalapeño -1/2 a pepper

Directions:
In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro and Italian parsley, pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

Key Lime Pie

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He is seriously spoiled…I don’t even like key lime pie, but he has been asking for it recently; and lucky for him I stumbled upon two pound bags of these cuties at my fave store.
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Peruvian lime meets baby key lime 😉
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Just when I thought they couldn’t possibly be any cuter, I cut them in half to juice them – I was wrong!
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But those fuzzy feelings quickly disappeared when I proceeded to squeeze 1 3/4 pounds of these to produce the required 3/4 cup…owee. Other than squeezing all those limes, this is a super easy pie to make.

Verdict: This pie is smooth, creamy and the most tart dessert I have ever had. I loved decorating the pie the whipped cream rosettes, key lime slices and zest. I don’t usually break out the piping bag, but any proper key lime pie seems to have them so I went with it.

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Key Lime Pie – adapted from I Wash You Dry

  • 9″ graham cracker pie crust
  • 4 egg yolks
  • 1 egg white, lightly beaten
  • 3/4 cup key lime juice
  • 1 1/2 tsp grated lime peel
  • 1 ( 14 oz) can sweetened condensed milk
  • 1/2 cup sour cream
  • Whipped Cream (optional)

Graham Cracker Crust – adapted from Martha Stewart

  • 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted
  • 1/4 cup sugar
  • 1/8 teaspoon salt

Directions –

  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined
  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

For the Pie

  1. Heat oven to 375 degrees F.
  2. Brush the graham cracker pie crust with the lightly beaten egg white, then bake for 5 minutes. Remove from the oven and set aside.
  3. Reduce oven to 350 degrees F.
  4. Meanwhile combine the egg yolks, key lime juice, lime peel, sweetened condensed milk, and sour cream in a medium bowl. Whisk until smooth. Pour into the prepared crust.
  5. Bake for 15 minutes, then remove from oven and let cool to room temp.
  6. Chill in fridge for at least three hours, then serve with whipped cream if desired.