Strawberry Cobbler

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The husband and I went down the road to the strawberry farm this past weekend. We brought home a huge container of strawberries. HUGE! Once home I chopped most to freeze for smoothies. Used some for Strawberry Chia Jam. Recipe for jam will come at a later date. The last thing I made was a fresh Strawberry Cobbler (recipe a friend shared with me). My husband called it a pie but it’s a cobbler. He is still saying it was a pie. Poor misguided soul.
Oh my it was yummy no matter what you call it.

Cobblers. It seems everybody has their favorite recipe. To me the key to a good cobbler is the cake like top. If it’s not good it doesn’t matter how wonderful your filling is. This is a new recipe for me. It is not my favorite but it is a good cobbler. Darn good cobbler. One day I will share my two go to cobblers. They are simple, fool proof and so amazingly tasty.

Fresh Strawberry Cobbler

Fresh strawberries. Enough to fill you pan/pie dish over half full.
1 cup Bisquick
1 cup granulated sugar (I only had half a cup so I did half granulated sugar and half coconut sugar)
½ cup melted butter
1 egg

Chop your strawberries. Put in the pan the amount of strawberries you think is plenty. Now put in some more. These guys will cook down a lot. Sprinkle a tablespoon or two of your sugar over the fruit.
Mix your Bisquick, rest of sugar, egg and butter together. You will have a thick batter type concoction. Spoon this over your strawberries.
Cook in a preheated oven at 350 degrees for 45 to 50 minutes.

Fresh picked strawberries

Fresh picked strawberries


Sugar mixture

Sugar mixture


batter topping

batter topping


I had a piece with a little bit of whipped cream. The husband had his with vanilla ice cream along with a huge helping of whipped cream. It was good. If I make this again I will either add more melted butter or some water to the batter topping. I think a thinner batter would have mingled more with the strawberries instead of just floating on top.
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Chia Seed Pancakes

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Yes it is true I have a new love in my life. I have fallen for Chia seeds. I use the Chia seeds to replace eggs in most of my baking recipes. This weekend I used them in my pancake mix. If you are wondering how Chia seeds affect the taste, they don’t. Your baked goods will still have the same great taste you are used to. The only thing I noticed different about my pancakes and this could be all in my head is the pancakes seem to soak up the syrup more than my usual pancakes. Still they are very tasty pancakes and more filling since Chia Seeds contain fiber.
The Chia seeds I am using now I got from Amazon. My local Ingles carries them also. I think Wal-Mart may carry sell them. You will think they are pricey (I did at first) but I use them a lot. A LOT and I have only used have a bag. They go far.

This is the basic egg replacement how-to for 1 egg:
1 tbsp chia seeds
3 tbsp water
Mix in a small bowl, let set for 15 to 20 minutes for the seeds to absorb the water and gel. I like to call it Chia Goop. You can also make the goop ahead and store in fridge for up to a few days so it is ready when you are ready to bake.

Scratch Pancake Recipe
1-1/4 cup flour
1 tbsp. coconut palm sugar (or regular sugar)
1 tbsp. baking powder
1 tsp. salt
1 egg (replace with chia goop)
1-1/4 cup milk (more or less, depending if you like a thick or thin batter)
1 tbsp. melted butter or oil
1 tsp. vanilla extract

This is what the Chia seeds look like after they gel.

This is what the Chia seeds look like after they gel.

You can also use box mix (I use them a lot, I find the store brands are better than the name brands)
Just add 1 tbsp coconut palm sugar and the Chia goop
Even the complete mixes that don’t call for egg I still add the Chia seed goop. If you don’t want to use the Chia seed, still add an egg to the complete mixes. It just makes a better pancake batter.
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Open Sesame Chia Seed Candy

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I have been wanting to do this for awhile. I have went through tons and tons of Pins to find the perfect recipe. Is there a perfect recipe for this? I don’t know but I found the perfect recipe for me, it was more the measurement and technique I needed. I omitted and added a few things here and there.
What am I talking about?

Sesame Seed Candy!

Yes that little bitty pale unassuming seed that adorns out hamburger buns. You take that seed, work a little bit of magic, and BAM! You have a nice little candy that makes a great tasting, sorta close to healthy snack.

Here is the original Sesame Candy recipe. Below is my adapted recipe along with my account of the whole process.

Sesame Chia Seed Candy

Ingredients:

1 c. Sesame seeds
2 tbsp. Chia seeds
3-4 tbsp. honey
3 tbsp. coconut sugar

Dry roast your sesame seeds for 5-7 minutes. Pour into a bowl add the Chia seeds and mix well. Set aside. In a small pot add the sugar and honey. Bring to a boil, now simmer for 5 minutes. Stirring constantly. Add seeds. Stir. Pour onto a piece of wax paper or a silicone baking mat. Cover with another sheet of wax paper, roll candy with a rolling pin until about ½ inch thick. With a knife cut/score into 1 inch squares. Let cool. Break apart. Done!

I measured out my sesame seeds, put them in the pan to toast. I toasted mine the full 7 minutes because I wanted some of my seeds a dark brown color. After toasting I pit them and the Chia seeds in a dish. I happened to have my small pie dish close by so I used it.

Ready for toasting

Ready for toasting


Toasted Sesame seeds mixed with Chia seeds

Toasted Sesame seeds mixed with Chia seeds

The pot was on the stove to heating up while I mixed my seeds together. So the pot was hot when I started measuring out the honey. I poured my first tablespoon in and it went wild with the boiling. So I had to work fast to get all the honey and the coconut sugar in the pot, while trying to stir at the same time. FYI: have what you need in arms reach, closer if you can. I was like a crazy woman trying to do all that at once with everything I needed in different place around the kitchen.

Boiling, boiling, get that stuff a boiling.

Boiling, boiling, get that stuff a boiling.


5 minutes and a lot of stirring later I poured in my seeds and began mixing, this comes together quick. At first you think that is not going to be enough honey mixture to coat that much seed. It is plenty.
I did not have any wax paper so I used one of my new baking mats. I used another to lay over top. I also don’t have a rolling pin (mainly for the husbands safety) so I used this high tech gadget called a can of soup. Worked fine.
Ready to roll

Ready to roll


High tech rolling technique.

High tech rolling technique.


Okay as soon as I finished rolling I tried to remove the top baking mat. Nope not a good idea some of the candy mixture was coming up with it. I just stopped pulling the mat and mashed it back down over the candy. I popped the whole thing in the freezer for maybe 2 minutes. Took it out while it was still warm enough to cut. This time the top mat came up easily. Not wanting to damage the bottom mat I used a butter knife to ‘cut’ the candy into squares. I did not cut all the way through the candy.
You can see in the upper right where I tried to lift up the top mat

You can see in the upper right where I tried to lift up the top mat


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After letting the candy cool a few minutes I broke the pieces apart. Both mats had sticky stuff on them but I only had to run water over them for a few seconds and they were clean. I think I might be in love with silicone baking mats.

How did the Sesame Chia Seed candy taste? Great. Sweet with a toasted nutty taste. This is going to be my midday snack at work next week. Thanks for joining me on this Pinteresting adventure.
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Fiery Hot Lips: DIY Cinnamon Lip Balm

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Fire balm

I love me some cinnamon. I am still enjoying the cinnamon toothpicks I made. I was gathering supplies to make a small batch of lip balm and was thinking about those cinnamon toothpicks. Suddenly an idea hit me, thankfully not hard, but it did hit me. The idea? Cinnamon lip balm. I read several pins on making lip balm and from them I came up with the recipe down below.

Let me tell you something about cinnamon lip balm…it is not for the faint of heart.

Lip Balm of Fire:

Ingredients:
4 tsp. of beeswax pellets
1 ½ tsp. of Shea butter
2 tsp. sweet almond oil
1 tsp. Argan oil
3-6 drops cinnamon oil
A tiny chunk of lipstick if you want tinted balm
A tiny container for your balm

In a pot add a few inches of water, turn burner on low. Give the water a few minutes to heat up. Using either a glass jar or some other container that can take the heat, place the jar in the warm water. Into your jar add the beeswax, Shea butter, Sweet Almond oil and Argan Oil.
Let everything melt, stirring with a wooden spoon. Once melted add your lipstick chunk if you are tinting. If not remove from heat, add your cinnamon, stir then pour into your storage container.

Beeswax

Beeswax


Wax and oils melted together.

Wax and oils melted together.

This is my first time dealing with beeswax. What I learned from this first time is that the stuff wants to set up FAST. So have your storage container handy so you can pour quickly.

I should have added a bigger chunk of lipstick. I had a bronze color which using just a little made my balm look dirty. I meant to pour just three drops of cinnamon oil but a tad more came out of the bottle. I let my balm set, which didn’t take long. It smelled like cinnamon heaven. I put it on my lips and it burnt like hell. My lips were on FIRE. Grabbing a rag I wiped what I could of the balm off my lips. Still the fire was raging. I made a mad dash to my freezer, grabbed a cube of ice and tried to cool down my burning lips. It took a few minutes but my lips cooled down. On a positive note my lips were nice and soft. Was it from the oils in the balm or did the dry rough skin burn off? I don’t know and I’m not going to try it again. Hell who am I kidding? It’s cinnamon, of course I’m going to try it again.

This was a very Pinteresting and painful adventure. Do you have a favorite lip balm recipe? Please share.

Setting up

Setting up

Baked Fajitas

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Saw this on Pinterest the week I made my DIY taco seasoning. Thankfully I wrote down the recipe because like a few other pins I have tried Pinterest flagged them as spam and now the sites are gone.
I only have a photo of the dish before it went into the oven. It smelled so good when I pulled it from the oven I couldn’t keep the husband away from it before I could snap a picture.

Ready for the oven

Ready for the oven


It was tasty and so much easier and less time consuming than the regular way I make fajitas. Only thing I will do different next time is marinade the chicken like I do when I have made fajitas in the past. Recipe for marinade is below baked fajita recipe.

Baked Fajitas

1 lb. chicken breast, cut into strips
1 can diced tomatoes
1 small can green chilies
1-2 onions, sliced
1-2 bell peppers, sliced
2 tbsp. vegetable oil
1 ½ tbsp. taco seasoning
½ tsp. lime juice

Preheat oven to 400 degrees
Mix chicken, onions and peppers in a baking dish
In a small bowl combine oil, lime and taco seasoning.
Drizzle over meat and vegetables.
Bake 25 to 30 minutes.

Warm some tortillas, gather up your toppings (sour cream, guacamole, cheese, etc.) and enjoy!

Marinade for chicken:
¼ c orange juice
¼ c lime juice
¼ c olive oil
1 tsp garlic powder
1 tsp dried onion flakes
1 tsp cumin
1 tsp chili powder
1 tsp oregano
Dash of salt and pepper

Mix it up in a small bowl throw in into a baggie with your uncooked chicken. Put into fridge to hang out for and hour to several hours.

I love onions, every so often I get a craving for some cooked onions. This marinade is awesome to use to fry up a pan of onions. Eat those onion by themselves or toss on top a baked potato. Yummy.

Blast from the Past: Cinnamon Toothpicks

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IMG_6495

I remember in my early teen years walking to this convenience store down the road just to get a pack of cinnamon toothpicks. I loved those things. Sometimes my lips and mouth felt like they were on fire but that was part of the fun. I thought I was the coolest thing walking down the road dressed all in black with my toothpick hanging from my lips. Haha.
On a whim I typed in cinnamon toothpicks on Pinterest and imagine my happiness when a how-to pin popped up. I had on hand what I needed to make these. So hell yeah I did! Recipe from Ehow

Cinnamon toothpicks:

Cinnamon oil or flavoring
Small glass jar with a lid
Toothpicks

Pour oil into jar till it’s about 1/8 to ¼ deep.
Stand toothpicks upright so only one end id in oil. Just grab up a bundle, no need to count.
Screw on lid
Let sit overnight or 24 hours
Spread toothpicks on baking sheets to dry. When no longer oily/wet to touch.
Could take up to 7 days.

what you need

I did not have a small jar, well I did but the toothpicks were to tall I would not have been able to screw on the lid. So I had to go with a bigger jar. The jar was way to big. I poured cinnamon oil flavoring into the jar I realized right away that was not going to work as is. I would not be able to stand the toothpicks upright and the flavoring was spread to thin on the bottom. I had to do a little improvising. I tilted the jar to get the oil to one place, gently placed the toothpicks in, screwed on the lid. Then sat the jar tilted into a small cake pan and placed another glass jar up against the toothpick jar so it wouldn’t fall out of the pan.
Lastly I gently backed away trying not to bump anything.

Making it work

Making it work

Drying out

Drying out

Twenty-four hours later the oil was completely absorbed. I laid the toothpicks out on my pizza pan to dry. It did not take long to dry, just a day and a half.

Yes they are just like from my younger years.

Mother’s Day Cake and Skeletons

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Strawberry Cloud Cake in a canning jar

Strawberry Cloud Cake in a canning jar

Happy Mother’s Day! Just spent time with the family. I must confess I did get a little jealous while they were here. The girls gave all their attention to Skelly. It still was a great mother’s day.

Miss K wanted to sit on Skelly's lap. it was funny and oh so cute. Miss S was content to lay her head on his shoulder.

Miss K wanted to sit on Skelly’s lap. it was funny and oh so cute. Miss S was content to lay her head on his shoulder.

I did have to bake my own cake. The husband nor the daughter bake so it was up to me to bake the cake. I decided to make a cake I saw on Pinterest. This cake is usually made with blueberry pie filling but I wanted to try strawberry pie filling. It is an easy cake to make. You can use a Bundt pan or a 9×13 pan. I used my Bundt pan. Not one of the pins gave a name to this cake so I named mine Strawberry Cloud.

Strawberry Cloud Cake

1 box of Angel Food cake mix
1 22 oz. can strawberry pie filling (any flavor pie filling will work)

In a large bowl mix by hand the two ingredients. That’s it. No water, no eggs, nothing else.

Pour into your greased pan. Now some pins say ungreased pan. First I’m not sure that is an actual word, second I have bake an angel food cake in a pan that wasn’t greased. Trust me you don’t want to clean out that pan.
Bake at 350 degrees for 30-35 minutes or until the cake is firm to the touch on top.

I was in a experimental mood so I also baked some of the batter in a small canning jar and a ramekin. I have been wanting to try baking a cake in a canning jar. Plus I wanted to see how well this would bake up in a ramekin incase I ever wanted to make this as one serving dessert for parties.

Cake ingredients

All three baked up nicely. I did worry about the glass shattering but it was a okay. This is a damn good cake. I had me a piece with some whip cream. Yummy. I did not share this with Skelly, he hogged my time with the girls so he wasn’t getting any of my cake.

I hope this day that we honor mothers was a good one for you.

single strawberry cloud

Yes there is a big piece cut out of the back. I couldn't wait.

Yes there is a big piece cut out of the back. I couldn’t wait.

I Know This is Going to Sound Corny…

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Found this recipe for oven roasted corn on the cob on Pinterest. Simple, quick and I had all the ingredients on hand. I must say my corn looked nothing like the corn in the pin but let me tell you, it was the best corn on the cob I have ever had. EVER.

 

You can grill these tasty bad boys or bake them in the oven. I used the oven, our grill has went to the great grill master in the sky. It was a good grill and will be missed by all. Moment of silence please.

So without further ado….Parmesan Corn on the Cob

Parmesan Corn on the Cob

4 ears of corn cut in half to make 8 little corns (I didn’t cut mine in half)

½ c. parmesan cheese

½ c. softened butter

2 tbsp. paprika

1 tbsp. garlic powder

1 tsp. sea salt

Combine cheese, butter and spices. Mix well. Using hands slather that mix of tastiness all over your corn. Wrap in aluminum foil. Bake at 420 degrees for 30 minutes.

Here is the site the pin took me. Smoky Parmesan Corn on the Cob

This wasn’t pretty but it was tasty. I broiled one piece for pictures. The parmesan mixture looked better that way. It was even better tasting after the broiling.

Just a random thought: You know what I don’t like about corn on the cob? After you eat it you are forever picking it from between your teeth. This little tidbit serves no purpose to this post but I’m okay with that.

The mixture

The mixture

corn smothered with mixture

corn smothered with mixture

Wrapped in foil

Wrapped in foil

Oh so tasty

Oh so tasty

 

 

 

 

 

 

Loaded Blueberry Chia Muffins

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muffin

I have several boxes of blueberry muffin mix. It was on sale the other week along with chocolate chip cookie mix. It was a GOOD sale, too good to pass up. So I got two boxes of each. The next day here comes my dad with three boxes of each. He said it was a great deal and plus he thought it would be nice for his daughter to bake him some blueberry bread. The story doesn’t end there. Later that day as my husband comes home from work he announces, “hey look what was on sale”. Yes he got two boxes of blueberry muffin mix. I open the pantry door and reply to him, “yes I know it was on sale.” He sees all the boxes, laughs and replies, “Well at least we’ll have muffins during an apocalypse.”

So three boxes of muffins later I really wanted to change them up some. I decided to bake some to freeze them for workday breakfasts. Now if I’m going to have a muffin for breakfast I want it to fill me up. I opened my cabinets to see what I could throw in with the mix. There was my new Chia seeds. I can replace the eggs with that. I spotted some walnuts, some sunflower seeds, a packet of granola and some toasted coconut. I thought to myself, ‘what the hell throw it all in.”

And I did. The result: a muffin that filled me up and tasted pretty good. I did go overboard with the sunflower seeds, the taste almost overpowered everything else. So I will cut the amount in half next time. They are small muffins, at first I thought I would need two to fill me up. No. One was plenty. Is this a muffin your kids will like? Doubt it. Is this a muffin you will like? I hope you give it a go to find out.

A little something I want to share: I think the muffins would have risen more if I had used eggs instead of Chia seeds. I did bake a loaf of blueberry bread later that week, the only thing I changed in the recipe was using Chia seeds in place of eggs. I ended up with a tasty but a much smaller loaf than usual. Something I need to investigate further.
Do you replace your eggs with Chia seeds? If so, how does it work for you?

Gotha’s Loaded Blueberry Chia Muffins

1 blueberry muffin mix (or your favorite blueberry muffin)
Chia seeds to replace 3 eggs (3 tbsp chia + 9 tbsp water, sit to side for 15 mins)
½ c. water
1/3 c. oil (I used coconut)
½ c. walnuts
1 ½ tbsp. sunflower seeds
¼ c. granola
3 tbsp. coconut flakes
Blueberries (can that came with mix)

After your chia seeds have absorbed all the water and is gel like, add the seeds, mix, water and oil to a large bowl. Mix by hand.
Add walnuts, granola, sunflower seeds and coconut flakes. Mix.
Last add your blueberries. Fold them in gently.
Fill muffin tins.
Bake 20 minutes at 400 degrees.
This made a dozen.

Don’t judge a muffin by its picture. These aren’t picture perfect muffins but they are tasty.

Add 9 tbsp. of water to 3 tbsp. of seed. Let sit for 15 minutes. Replaces 3 eggs.

Add 9 tbsp. of water to 3 tbsp. of seed. Let sit for 15 minutes. Replaces 3 eggs.

Those nutty nuts

Those nutty nuts

The muffins aren't going to rise much at all.

The muffins aren’t going to rise much at all.

The small but filling Loaded Blueberry Chia Muffin

The small but filling Loaded Blueberry Chia Muffin

 

 

 

 

 

Chia Seed Egg Substitute

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Chia Seed Egg Substitute

I had been wanting to try Chia seeds for awhile now. What was stopping me was the price. Thanks to my sister Dana and her extreme coupon ways I got a great deal on a bag of Chia seeds.

I went to Pinterest, of course, to find recipes using Chia seeds. I found a few I want to try. One pin that got my attention was how to use Chia seed to replace eggs in recipes. You can add water to the seeds wait a while and bam you have a Chia seed gel thing going on.

This easy recipe will replace 1 egg.

1 tbsp. Chia seed
3 tbsp. water

Mix in a small bowl. Set aside 15 minutes.
Done.

Painless wasn’t it?

My first bag of Chia seeds. Let the adventures begin.

My first bag of Chia seeds. Let the adventures begin.


In my fancy bowl is 3 tbsp. of seeds. This will replace 3 eggs.

In my fancy bowl is 3 tbsp. of seeds. This will replace 3 eggs.


Add 9 tbsp. of water. Let sit for 15 minutes.

Add 9 tbsp. of water. Let sit for 15 minutes.


See the gel going on?

See the gel going on?