Family Favorites, Food

Blog: Grandma’s Cinnamon Swirl Bread

This weekend has been an emotional one as my sweet Grandma passed away. I have so many wonderful memories of my amazing Grandma, many of which can live on through her German baking. This cinnamon swirl bread and her German Kipfels are two I will always cherish. I like to keep kipfles and this bread in the freezer just like Grandma, so I can continue to remember her sweet heart and to share her love with my family and friends.

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March 12, 2017 by
Family Favorites, Food

Recipe: Chicken and Dumplings


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Chicken and Dumplings

This is a recipe I optimized from my Mom's dumpling recipe. Nothing speaks comfort like these yummy Chicken and Dumplings!

Course Main Dish, Soup
Cuisine Comfort

Prep Time 15 minutes
Cook Time 25 minutes

Servings
people


Ingredients
DUMPLINGS

SOUP

Course Main Dish, Soup
Cuisine Comfort

Prep Time 15 minutes
Cook Time 25 minutes

Servings
people


Ingredients
DUMPLINGS

SOUP


Instructions
DUMPLINGS
  1. Mix all dumpling ingredients by hand or in Kitchenaid until it comes together into a nice dough ball.

  2. Roll out dough very thin (1/8").

  3. Cut in squares 2" x 2".

  4. Let dough sit 30 minutes.

SOUP
  1. While dough is resting, add water and bouillon to pot and bring to a boil.

  2. Prep vegetables and add to chicken stock.

  3. Cook veggies for 5 minutes.

  4. Add dumplings to broth and cook 20 minutes.

  5. Add spices (garlic, thyme and black pepper) to taste.

  6. Add cooked chicken to broth.

  7. Once heated through, serve immediately and enjoy!


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January 5, 2017 by
Ballpark Reviews, Ballparks, Baseball, Travel

Ballpark Review: Fenway Park (Boston Red Sox)

Our visit to Fenway Park was a long but unforgettable one, packed with history, energy, and a little bit of magic. We kicked things off with a morning tour that brought the stadium’s legacy to life – complete with views from the legendary Green Monster and a walk through the iconic red brick concourses that ooze vintage charm. Located right in the heart of Boston’s Fenway-Kenmore neighborhood, the park is tightly nestled into its surroundings, giving it an old-school, neighborhood vibe that few stadiums can match. We lucked into a once-in-a-lifetime pregame moment, stepping onto the field for selfies with the players, and the night culminated in an electric 11-inning walk-off win courtesy of Big Papi. The fan culture was passionate and proud, and while the concessions leaned more nostalgic than gourmet – with Fenway Franks, Lobster Rolls, and the indulgent Fried Dough Sundae – they added to the park’s timeless feel. Though amenities are limited compared to modern stadiums, there’s something special about the no-frills, close-quarters atmosphere. From deep-rooted tradition to unforgettable moments, Fenway more than lived up to its legend.

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December 30, 2016 by
Food

Pain Francais (French Bread)


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Pain Francais (French Bread)

This is a variation of the French bread from "Mastering the Art of French Cooking" and a bread machine recipe I found on food.com.

Course Bread
Cuisine French

Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 150 minutes

Servings
2 - 16" loaves or 3 - 14" loaves


Ingredients

Course Bread
Cuisine French

Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 150 minutes

Servings
2 - 16" loaves or 3 - 14" loaves


Ingredients


Instructions
DOUGH
  1. Add flour to mixing bowl setup with dough hook. Then add in instant yeast and salt followed by the tepid water.

  2. Mix with dough hook for 5 minutes. Remove dough from bowl and form in a ball, using extra flour to keep from sticking. Spray bowl with olive oil and return dough. Cover loosely with plastic wrap and allow dough to rise in bowl for ~1.5 hours.

LOAF FORMATION
  1. If making baguettes, lightly flour work surface and place dough on surface. Cut into two or three pieces (depending on size of loaves you want); roll into balls. Place extra dough balls back in bowl under plastic wrap.

  2. Pat dough ball firmly into an 8- to 10-inch oval with lightly floured palms of hand.

  3. Fold the dough in half lengthwise by bringing the far edge down over the near edge. Seal the edges of the dough together using thumbs.

  4. Flatten the dough again into an oval with your palms. Press a trench along the central length with the side of your hand. Fold the dough in half lengthwise again. Seal the edges of the dough together using the heal of one hand and roll the dough a quarter turn toward you to seal the bottom.

  5. Now roll the dough back and forth with the palms of your hands to lengthen dough into a sausage shape. Start in the middle, placing your right palm on the dough and your left palm on top of your right hand. Continue rolling forward and backward rapidly, gradually sliding your hands toward the two ends as the dough lengthens to 16-18" for two loaves or 14" for three loaves.

  6. Place parchment paper on an insulated aluminum cookie sheet and transfer dough to sheet. Cover with a damp linen towel.

  7. Repeat loaf formation steps for all pieces.

  8. Slash the top of the dough using a sharp knife or razor blade (3 slashes), making sure that the blade lies almost parallel to the dough surface when cutting.

  9. Allow dough to rise until double/triple in size (1-2 hours).

BAKING
  1. Preheat oven to 450 F.

  2. Moisten surface of bread by painting with a soft brush dipped in egg wash (2 T water whisked with one egg) for a more golden bread and eliminates need to continue to coat during cooking.

  3. Bake loaves in upper third of oven for 25 minutes.

  4. Cool loaves on wire rack.

  5. Serve immediately, store wrapped in airtight bag for two days in refrigerator or freezer. To thaw, unwrap and place baking sheet in a cold oven; heat the oven to 400 F and bake ~20 minutes until crust is hot, crisp, and thawed.


Recipe Notes

Sources: "Mastering the Art of French Cooking" and http://low-cholesterol.food.com/recipe/basic-machine-french-bread-46501


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December 30, 2016 by
Baseball, Creations, Projects, Sewing

St. Louis Cardinals Tank Top Dress

This was such a fun birthday project that my sister and I worked on together! I had been searching everywhere for a cute St. Louis Cardinals dress but couldn’t find anything cute—so we decided to take matters into our own hands. With a little creativity, teamwork, and some crafting magic, we sewed our very own custom Cardinals dress. It turned out even better than I imagined and made the perfect game day outfit with a personal touch!

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December 29, 2016 by
Christmas, Decorations, Projects

❄️ 🏰 Where Snowflakes Dance and Magic Lasts: A Frozen Winter Wonderland

Once upon a time, in a house dusted with shimmering shades of blue, a bit of Frozen magic came to life. Elsa, Anna, and Olaf helped transform every room into a sparkling Winter Wonderland, where snowflakes twirled and adventure was always just around the corner. With blue as the heart of it all, the magic didn’t melt away after Christmas—it stayed, wrapping our home in cozy, frosty wonder all winter long.

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December 23, 2016 by
Family Favorites, Food

Recipe: Ginormous Cinnamon Rolls


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Ginormous Cinnamon Rolls

We love cinnamon rolls! We’ve made it a tradition of making ginormous cinnamon rolls for Christmas breakfast as we lounge in our PJs, happily unwrap gifts and cuddle with the kitties by the cozy fireplace. This is a copycat Cinnabon recipe.

Course Breakfast

Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 90 minutes

Servings
2 large cinnamon rolls


Ingredients
ROLLS

FILLING

ICING

Course Breakfast

Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 90 minutes

Servings
2 large cinnamon rolls


Ingredients
ROLLS

FILLING

ICING


Instructions
DOUGH
  1. First weigh flour in a mixing bowl.

  2. Add instant yeast (not RapidRise) to flour and shake gently to mix in.

  3. Add sugar, salt, warm milk, butter, and eggs.

  4. Mix with a dough hook on mixer for 5 minutes and allow to rise for ~1.5 hours until risen (doubled in size). Alternatively, use a bread machine for first four steps.

  5. Roll the dough out to ~1/4″ thick on a lightly floured surface until it is approximately 24″ x 14″.

FILLING
  1. While dough is rising, make the filling by combining the brown sugar, cinnamon, and flour (flour helps thicken the filling) in a bowl.

  2. Spread the softened butter over the surface of the dough.

  3. Sprinkle the filling (brown sugar and cinnamon) evenly over the surface. Add some colored festive sprinkles if desired.

ROLLS
  1. From the long edge, roll the dough down to the bottom edge.

  2. Lightly grease two 8″ round pans and place parchment circles in pans.

  3. Using a knife, slice the dough in half lengthwise.

  4. Gently take one length of dough and coil it around inside one 8″ pan. Repeat with remaining length of dough in the second pan.

  5. Lightly cover the cinnamon rolls with greased plastic wrap and let them rise until doubled. I often place them in the fridge overnight and pull them out for a few hours before baking them the next morning. This is super convenient for Christmas morning.

  6. Preheat the oven to 350 F and bake for 22-25 minutes, until lightly golden on top and cooked through. Be sure to cook longer if the dough has been refrigerated.

ICING
  1. While the rolls are baking, make the icing by first creaming together butter and cream cheese with an electric mixer.

  2. Then mix in vanilla followed by salt and powdered sugar. Beat well until fluffy.

  3. When the rolls are done, spread generously with icing.


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December 23, 2016 by
Family Favorites, Food

Recipe: German Kipfels


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German Kipfels

This is my Grandma's cookie recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren.

Course Cookies, Dessert
Cuisine German

Prep Time 45 minutes
Cook Time 10 minutes

Servings
cookies


Ingredients

Course Cookies, Dessert
Cuisine German

Prep Time 45 minutes
Cook Time 10 minutes

Servings
cookies


Ingredients


Instructions
  1. Preheat oven to 350°F.

  2. Put flour on counter.

  3. Make hole in the middle to put other ingredients.

  4. Add yeast, water, salt, vanilla, sugar, eggs, baking powder and butter to middle of flour.

  5. Knead dough until all ingredients are mixed. (Alternatively, use Kitchenaid with paddle blade to combine ingredients. First cream together butter and sugar; add eggs and vanilla; whisk together dry ingredients and add to wet alternating with water).

  6. Chill dough for ~30 minutes to make it easier to work with. Chill dough between batches.

  7. Roll a fourth of the dough out on to the counter to 1/8" thickiness (Make sure the dough is rolled very thin).

  8. Cut dough into 3x3 inch squares using a pizza/dough cutter.

  9. Put 3+ chocolate chips in the middle.

  10. Roll dough from corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don't unroll when cooking.

  11. Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes.

  12. Let cool for ~10 minutes.

  13. Roll in powdered sugar using a ziplock bag.

  14. Put cookies in container/ziplock and store in the freezer for best taste.


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December 7, 2016 by