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wisedecorcollage

Photo credit: Above images from http://www.wisedecor.com/

Boy have I missed getting to share great recipes with all of you!  I am going to work on being able to get more up to share with you, but in the mean time, what a great way to start off posting again than with a giveaway!!!!!!

I am thrilled to be given the opportunity to give away a $50 gift certificate to a fantastic website called WiseDecor.  They have thousands of decorative wall lettering sayings to personalize your home with, or you can create your own.  Check out the picture below, this is the wall decal I chose: “A balanced diet is a cookie in each hand.”  I put it up in my kitchen, and it makes me smile (and want cookies) every time I look at it!

wisedecor

This one was about 40 inches long and 11 inches high total for the saying, absolutely perfect for my kitchen.  I put it up all by myself, it only took about 10 minutes, and it was so easy!  The lettering comes pre-spaced, the directions are step by step, and it looks professional as can be.  It was so fun to look through all the styles and sayings and chose the one that would fit my style.  There are so many color and style options, as well as size options too!  I would love to cover so many of my walls with the decorative lettering from this site (and my husband knows it, and he is scared!).

Make sure to follow WiseDecor on Facebook, Twitter, Pinterest, and Google+ to see all the great deals and ideas!

WiseDecor Decorative Lettering has generously offered a prize of a $50 gift certificate to their site for one lucky blog reader, and I am so excited for you all, because this is a fantastic prize!  All you have to do is wait for the Rafflecopter to load below, and follow the various entry opportunities.  The winner will be chosen on December 1, 2013 and will have 48 hours to respond before another winner will be chosen.

a Rafflecopter giveaway

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Brown sugar silver dollar pancakes

If you haven’t noticed, I like pancakes.  I spent years trying to figure out the perfect pancake.  One that was light, fluffy, rose high, had a slight sweetness, and lots of flavor.  I finally figured it out in my Perfect Pancake Recipe.  I absolutely love making a HUGE batch, and by huge, I am talking a quadruple batch, and then freezing all the leftovers.  They freeze amazingly, and reheat in the microwave good as new in 60 seconds.  Perfect breakfast on a school day.

 

Tonight I made my perfect pancake recipe, but made some changes to it that I usually don’t do, and by the time we were done, and copious amounts were eaten, I decided that this should be a recipe unto its own.   Brown Sugar Silver Dollar Pancakes.  The silver dollar size makes them perfectly pop-able and utterly addictive, and the brown sugar and butter make them mouth-watering and divine.  These will be your new go to recipe for pancakes, so give them a try.

Brown Sugar Silver Dollar Pancakes

Prep Time: 10 minutes

Cook Time: 3 minutes

Yield: Approximately 30 silver dollar pancakes

Brown Sugar Silver Dollar Pancakes

Adapted from King Arthur Flour’s Simply Perfect Pancake Recipe and Mommy's Sweet Confessions Perfect Pancakes

Ingredients

  • 2 large eggs, yolks and whites separated
  • 1 1/4 cups milk (buttermilk, soy milk, almond milk, regular milk)
  • 3 tablespoons melted butter
  • 1 cup All-Purpose Flour
  • 1/2 cup white whole wheat flour (I like King Arthur Flour brand)
  • 3/4 teaspoon salt
  • 2 heaping teaspoons baking powder
  • 1/4 cup brown sugar, packed
  • 3/4 teaspoon vanilla
  • 1/2 teaspoon lemon juice (optional, but good to use if not using buttermilk)

Instructions

  1. Place egg whites in medium mixing bowl and set aside.
  2. Mix the remaining ingredients, including the egg yolks, in a large bowl until well incorporated.
  3. Mix the egg whites that were set aside with either a hand mixer or by hand until they form stiff peaks when the whisk or beaters are pulled out and inverted.
  4. Add in 1/4 of the egg white mixture to the batter and carefully fold in. Fold in remaining egg whites and gently fold in until incorporated.
  5. Let the batter rest for 15 minutes while preheating a large non-stick skillet over medium heat.
  6. Once water drops sprinkled onto the skillet dance around in the pan, it is ready for the batter. Use a 1-1/2 tablespoon cookie scoop for silver dollar size pancakes, and carefully pour onto skillet.
  7. Let these bake undisturbed until they are dry around the edges, and bubbles are starting to break on the surface. Flip them over and bake another 30 seconds-1 minute or until browned on the bottom.
  8. Repeat with remaining pancake batter.

Notes

Tips for Success

-If the pancakes are coming out too thin, add a bit more flour into the batter to thicken it up. -If they are too thick and dry, add some more milk. -If your non stick skillet is pretty good, no extra butter, cooking spray, or oil is needed. I never use any, and they never stick. -Pancakes only need to be flipped once, so be patient, they don’t take that long to cook. -Adjust the temperature as necessary, if they are getting to dark or too light. -Letting the batter rest 15 minutes is very important, it lets the baking powder do its job, don’t skip if you don’t have to. -If you want to add blueberries (which make for very yummy pancakes), drop them onto the pancake right after you pour it on the griddle, that way it won’t streak the batter and make it purple.

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King Arthur Flour Giveaway

 

I am so excited to share with you this awesome giveaway that King Arthur Flour has so generously offered to give away one of their incredible Individual Pie and Burger Bun Pans to one lucky reader!  I made a mouth-watering Everything Topped Cheesy Cheddar Burger Bun recipe a few days ago with the pan and several of King Arthur Flour’s ingredients, including their White Whole Wheat Flour, Everything Bread and Bagel Topping, Vermont Cheese Powder, and their Dough Whisk.  Make sure to check out the post for it HERE.

I own this pan.  I received it as a gift from my aunt a few years back, and I can say without reservation that King Arthur Flour pans and bake ware are second to none in quality.  The pans are heavy and sturdy, and nothing, I mean NOTHING sticks to them, no non-stick spray required.  The pan pictured above is my personal one, and after many, many uses, it still looks brand new.

I have made many batches of burger buns in this pan, and they have the classic straight edge sides that we have come to know from commercial buns, which provide the perfect line for slicing the buns in half.  I have also made individual pies and even individual Apple Pie Cheesecakes with Caramel in this pan!  I also used it to make a personal sized layered cake for my son’s first birthday cake, with each well being a layer.  Perfect size!  Oh, and still more, I have made some killer gigantic banana bread muffins in them using my Bakery Style Banana  Muffin recipe.  Truly, the possibilities are only limited by your imagination.

Here is a description from King Arthur Flour’s website about this versatile pan:

What you get

This eco-friendly and easy to clean pan is manufactured from a mix of 65% recycled steel for strength and durability, and aluminum for superior conductivity. 11″ x 15¾” pan makes half a dozen big (4″) buns.
Why we love it
Made exclusively for us! USA Pans, a family-owned company known for decades as a manufacturer of premiere professional bakeware, has joined King Arthur to bring our combined expertise to home bakers. Our line of heavy-duty pans bearing the King Arthur Flour name are unsurpassed in quality, durability and innovative design, and carry a lifetime warranty.

  • Pan is coated with Americoat, a clear, non-stick, non-toxic, environmentally friendly coating that is specially formulated for superior baking.
  • The unique corrugated surface provides air circulation all around, for better browning, more even baking, and perfect release.
  • On top of all that, pan cleans up easily by just hand-rinsing in hot soapy water. Try it to see the difference professional quality makes in all your baking.”

I find that anywhere from 3-4 ounces of bread dough in each well make the perfect sized hamburger buns, and your burger eating will never be the same.

Before I get to the giveaway, did you know there is so much to learn and see at King Arthur Flour?  Check out these links below for social media contacts, recipes, special offers, baking assistance, videos, and more about the incredible company that is King Arthur Flour, and make sure to follow them on their social media sites, because they have the greatest posts!:

Ok, now on to the King Arthur Flour giveaway!

**Just wait for the rafflecopter widget below to load and complete the entries.  This giveaway will run from 7/28/13 to 8/4/13, and the winner will be selected at random from the entries.  Winner will be notified by 8/5/13 via email and will have 48 hours to respond before another winner will be chosen at random.  King Arthur Flour is providing the prize and will send it directly to the winner.  Good luck!**

a Rafflecopter giveaway

~All photos in this post are Copyright Larry Berger Photography and may not be reproduced without permission from the blog owner, or without appropriate credit given.  King Arthur Flour has provided the prize for this giveaway but all opinions expressed are my own.  I just love King Arthur Flour this much.

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Everything Topped Cheesy Cheddar Burger Buns wm2-8

One of my blogger dreams has come true.  I have the privilege of partnering with King Arthur Flour to bring you this new recipe!!!  If you have read my blog posts, even once, you probably have figured out I like King Arthur Flour, their recipes, their products, and the people behind the company.  Hands down, if I could move anywhere in the United States, my husband already knows it would be Vermont…right next to King Arthur Flour headquarters.  Yep, that is where I would be.

Everything Topped Cheesy Cheddar Burger Buns wm-3

When I was given the opportunity to make a new recipe featuring several ingredients and products from King Arthur Flour, I was over the moon.  I still am in fact!  They were kind enough to send me a bag of their White Whole Wheat Flour, Vermont Cheese Powder, Everything Bread and Bagel Topping, and a super nifty dough whisk to try out in my new recipe.  Have you ever heard of a dough whisk?  No?  Neither had I until they sent me one to try out.  If you are going to make bread dough without a stand mixer, then this is the tool to have.  You will never make bread dough with a fork, a spoon, a spatula, or anything else one may use once you try this out. As you can see in the picture above, those are most of the super ingredients they sent.  The flour had been used already, so I figured you didn’t need a picture of a messy bag.  I’m thoughtful like that.

Everything Topped Cheesy Cheddar Burger Buns wm-7

Knowing that King Arthur Flour products deserve the best, I took the baked buns over to Larry Berger Photography, to have professional pictures taken.  Lucky for me, he is also my dad, so it worked out well, and you can  blame him for the visually induced drool fest I know you’re experiencing.

King Arthur Flour products are the highest quality one can find anywhere, and I am utterly addicted.  I used to get gift cards to places like Kohl’s and Sephora, but now everyone knows to get me a King Arthur Flour gift card and I am a happy baker.  Believe me, you won’t be disappointed.  If you have never tried their products, you should run to your computer and check them out at King Arthur Flour’s website here.

Everything Topped Cheesy Cheddar Burger Buns wm-2

These hamburger buns have two secrets:  The first secret is that they hare made with 50% King Arthur Flour White Whole Wheat Flour, which has all the goodness of whole wheat flour, with the great baking ability of all purpose flour.  It gives them more flavor than they would with all purpose alone.  The second secret, is that it is doubly loaded with cheese.  I was thrilled to get to try King Arthur Flour’s Vermont Cheese Powder, as I had seen many of their recipes that called for it, but never had the pleasure of trying.  This stuff smells and tastes AMAZING.  Did I mention you can use it to make macaroni and cheese?  Uh, yea.  That is next on my list.  In addition to that, I threw in several ounces of diced Colby jack cheese…this buns could not be loaded with more cheese flavor.

Everything Topped Cheesy Cheddar Burger Buns wm-5

Crowning glory on these hamburger buns?  King Arthur Flour’s Everything Bread and Bagel Topping.  For all you everything bagel lovers out there, these are calling your name.  It is a perfect blend of sesame seeds, poppy seeds, garlic, and onion, and paired with the cheese, it is a flavor explosion in your mouth.

Everything Topped Cheesy Cheddar Burger Buns wm-6

Can you see the light, airy, moist interior on that burger bun?  It is like a pillow of hamburger bun heaven, yet still sturdy enough to stand up to the juiciness of a homemade burger.

 

Everything Topped Cheesy Cheddar Burger Buns wm-1

See that gorgeous King Arthur Flour individual pie and burger bun pan in the shot above?  Well, I am thrilled to tell you that King Arthur Flour has so generously offered to give one away to a reader!!!  Make sure to check back at Mommy’s Sweet Confessions in the next day or two, as the giveaway will be posted separately.  These are the highest quality pans I have ever used, and I have used this one to make pies, burger buns, and even giant muffins!!

Before I get to the recipe, did you know there is so much to learn and see at King Arthur Flour?  Check out these links below for social media contacts, recipes, special offers, baking assistance, videos, and more about the incredible company that is King Arthur Flour, and make sure to follow them on their social media sites, because they have the greatest posts!:

Ok, on to the recipe for Everything Topped Cheesy Cheddar Burger Buns!

Everything Topped Cheesy Cheddar Burger Buns

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 3 hours

Yield: 6-8 large buns

Everything Topped Cheesy Cheddar Burger Buns

Adapted from King Arthur Flours Beautiful Burger Buns

Ingredients

Instructions

  1. In a large bowl or the bowl of a stand mixer, combine the water, sugar, cheese powder, salt, yeast, and diastatic malt powder (if using). Mix to combine, using either the paddle attachment of the stand mixer, or by hand using a fork or dough whisk.
  2. In a small bowl combine the whole egg plus the extra egg yolk and whisk well. Set the remaining egg white aside in the fridge for later.
  3. Mix the egg into the water mixture, along with the butter and both of the flours. If using a stand mixer, mix for 30 seconds using the paddle attachment, and then switch to the dough hook and run it on medium speed for 7 minutes, until it starts to pull away from the sides and is soft and supple. If it is too dry, add a few tablespoons more of water, if it is too wet, add a few tablespoons of flour. It will be fairly wet, but not batter-like. It will become drier and tackier as it sits and rises.
  4. If using the manual method, then knead the dough for about 10 minutes. Be sure to not add too much flour or it will make the final product tough. It is a slightly sticky dough.
  5. Regardless of which method used to knead the dough, when done, add in the cheese cubes and knead for another 30 seconds to evenly distribute the cheese throughout the dough.
  6. Once it is kneaded, put it in a lightly oiled, clean bowl that is big enough to allow the dough to double.
  7. Cover and let dough sit in a warm spot for 1-2 hours, or until it has doubled in size.
  8. Once it has doubled in size, divide dough into 3.5 ounce balls of dough, and roll into smooth balls. Place either in the hamburger bun pan, or on a baking sheet lined with parchment paper.
  9. Lightly cover with plastic wrap sprayed with non-stick cooking spray and allow to rise until very puffy, or about doubled in size, about an hour.
  10. About 20 minutes before they should be done rising, preheat the oven to 375 degrees F.
  11. Combine the reserved egg white with 1 tablespoon of water and whisk with a fork until it starts to get a bit frothy.
  12. Once the buns have risen, uncover and use a pastry brush to coat the top of each one with the egg white mix. Sprinkle on the desired amount of Everything Bread and Bagel Topping.
  13. Place in preheated oven for 15-18 minutes, or until they are deep golden brown and an instant read thermometer registers 200 degrees F.
  14. Remove from oven, allow to cool slightly and enjoy plain with butter or as a bun for your favorite burger and fixings.

Notes

*If you do not have or wish to use the Everything Bread and Bagel Topping, then the egg white wash can be omitted and they can be baked as is. Once they come out of the oven, melt 2 tablespoons butter in the microwave and brush on the baked buns.

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*King Arthur Flour provided the featured products in this post for me to try, but all opinions in this post are my own.

**All photos in this post are Copyright Larry Berger Photography and may not be reproduced without consent of the blog owner.

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Whopper Malt Pudding Cookies

One of my favorite Easter candies? Yep, you guessed it, whopper eggs.  I love malt balls.  So does my husband.  So when he saw a recipe for whopper pudding cookies while I was browsing pinterest, he proclaimed that those looked tasty (which for him regarding a sweet is rare), so I made sure to take note so I could make them someday.  Of course, when someday came, I could not remember exactly which cookie recipe he wanted to try, and I could not find it pinned or bookmarked anywhere!  Go figure.  Eventually I figured it out, and made sure to bookmark it this time.  On to making Whopper Malt Pudding Cookies!

Whopper Malt Pudding Cookies-1

These cookies are very soft, more vanilla pudding than malt, and not overly sweet.  Not too shabby for a recipe totally different  than my go-to chocolate chip cookie recipe.  Enjoy!

Whopper Malt Pudding Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Approximately 36 cookies

Serving Size: 1 cookie

Whopper Malt Pudding Cookies

Slightly adapted from Chef-In-Training's Malt Whopper Pudding Cookies

Ingredients

  • 3/4 cup salted butter, softened (add 1/2 teaspoon salt if using unsalted)
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 small box instant vanilla pudding dry, do not prepare
  • 1/4 cup malt milk powder OR 2 tablespoons non-diastatic malt powder + 2 tablespoons powdered milk
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 2-1/4 cups flour
  • 1-1/2 cups Whoppers, roughly chopped
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl cream together the butter, sugar, and brown sugar with a hand mixer on medium-high speed until well combined.
  3. Add in the pudding and malted milk powder (or the substitute) and beat on medium until incorporated.
  4. Add the eggs and vanilla and beat again on medium-high until well incorporated and the batter lightens slightly.
  5. Add the flour and baking soda and mix until just combined.
  6. Add the chopped malt balls and the chocolate chips and mix until distributed evenly.
  7. On a baking sheet, using a 1-1/2 tablespoon cookie scoop, drop the cookie dough onto the cookie sheet, 12 evenly spaced dough balls.
  8. Bake for 8-10 minutes, until slightly browned around the edges.
  9. Let cool on cookie sheet for 2 minutes and then cool the rest of the way on a cooking rack.
  10. Repeat with remaining dough.
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