18" doll clothes for granddaughter

This granny square poncho set is so adorable

 It can be found on the following: 

poncho

visor

purse

Bacon Fried Rice

A post on Facebook from Buns in my oven for Bacon Fried Rice.  I tried it and loved it.  Easy to make and what can be better than bacon in anything.

Ingredients 

 1 cup long grain white rice

2 cups water

1/2 tsp. salt

6 slices bacon, diced

1/2 sweet onion, diced

1 cup frozen peas and carrots

2 large eggs

1 tbsp. soy sauce, divided

1 tsp. minced ginger

1 tsp. sriracha or favorite hot sauce (did not used)

2 green onions, chopped

Directions

Place rice and water in small sauce pan and bring to boil.  Reduce to a simmer, cover, and cook for 15minutes or until liquid has evaporated and rice is tender.   Remove and let sit for 5 minutes.

Place rice in large shallow dish and put in frig to completely cool for about 1 hour.

When rice is cooled, begin cooking bacon over medium heat in large deep skillet.  Cook bacon until cooked through, and not too crisp.  Remove with slotted spoon onto paper towel lined plate.

Drain grease into a cup, and add 1 tbsp. of the oil back into the pan.  Add onions and cook over medium heat until softened, about 5 minutes.

Add carrots and peas and ginger to pan and cook for about 2 minutes.  Remove from pan, set aside.

Add another tbsp. of bacon fat to pan and heat until sizzling on high heat.

Add cold rice to pan stir to coat.  Continue cooking, stirring often, about 5 minutes.

Push rice to one side of the pan to make room for eggs.  Beat eggs together in bowl with 1 tsp. soy sauce.  Pour into pan and stir to scramble.

When eggs are cooked through, stir into the rice.  Return the vegetables and bacon to pan.  Add the remaining 2 tsp. soy sauce and sriracha (if you wish) to rice mixture and stir to coat, cooking on high heat at this time. 

Sprinkle with green onions. 

Serve immediately add more soy sauce to taste.  

Buttermilk Brownies with Orero

Buttermilk Brownies with Oreos

My son was looking on the internet and saw someone had made brownies with Oreos. On Facebook yesterday this recipe for Buttermilk Brownies came up.  Having buttermilk I needed to use, decided to try it with Oreos.  Well it is pretty amazing I have to say.  Rich, sweet just what you need when you have been stuck inside for week, due to the Covid-19 virus.

This is the brownie before the icing was put on.

Ingredients

For the brownies

1/2 cup unsalted butter 

1/4 cup dark chocolate unsweetened cocoa powder

1/2 cup oil

2 cup granulated sugar

2 large eggs

1/4 cup buttermilk

1/2 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup semi-sweet chocolate chips

12 whole Oreos

For the Frosting 

1/2 cup unsalted butter 

1/2 cup buttermilk

1/4 cup dark chocolate unsweetened cocoa powder

4 cups icing sugar, sifted

 1/2 cup finely ground up Oreos, about 4 whole ones

Directions 

Preheat oven to 400F. Grease a 9x13 inch baking pan. Set aside.

For Brownies, in small sauce pan over medium heat, combine butter, cocoa powder and oil.  Bring to boil and remove from heat.

In large mixing bowl or mixer, combine granulated sugar, eggs, buttermilk and vanilla.  Slowly add the butter chocolate mixture.  Then add flour, baking soda and salt, mix until combined.  Fold in chocolate chips.

Pour into prepared pan and bake for 20 minutes.  Remove from oven and cool on wire rack.

While the brownies are cooling prepare frosting.

In small saucepan, combine butter, buttermilk and cocoa powder. Whisk over medium heat until mixture comes to a boil. Remove from heat.

In a mixing bowl, combine powdered sugar and butter mixture. Beat for several minutes until smooth.  Pour over cooled brownies and then sprinkle with the Oreo crumbs.

Put in frig for two hours, until set.  Cut and enjoy them.  Keep in air tight container in frig.

The brownies with icing and Oreo crumbs.

So Good!!!!!!!! 

Oatmeal Surprise Cookies

I found this recipe in the Hamilton Spectator in 2010.  I found the recipe again and thought I am going to try to now.  They are not to bad. The addition of the pumpkin pie spice is very nice.  Likely make them again.

Oatmeal Surprise Cookies

Ingredients 

1 cup butter, softened 

3//4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 1/2 cup all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. pumpkin spice

2 3/4 cups quick cooking oats

1 1/2 cups chocolate covered rasins

Directions

In a large mixing bowl, cream butter and sugars until light and fluffy.  

Beat in eggs

Combine flour, baking soda, salt and pumpkin spice;  then gradually add to creamed mixture and mix 

well.

Stir in oats and raisins.

Drop by tablespoonful two inches apart onto greased baking sheets.

Flatten slightly.

Bake 350 F for 13 to 15 minutes.  

Cool for 5 minutes before removing to a wire racks.

Store in air tight container.

Makes about 3 dozen.

Eggless Vanilla Cake

While I was in self quarantine, I did not have any eggs.  So I went looking for an egg less cake and found this cake.  It was very easy to make and very good I would make it again.

Eggless Vanilla Cake

Ingredients

1/2 cup butter

1 tin sweetened condensed milk

1 tsp. vanilla extract

2 cups all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 cup milk

1 tsp. cider vinegar/white vinegar

Directions

Preheat oven to 350F

 Grease cake tins

 In a bowl whisk together flour, baking powder and baking soda.

 In a mixer beat butter and vanilla for 2 minutes.

 Add the condensed milk and beat for one more minute.

 In the condensed milk tin, add milk and vinegar.  With a spoon scrap all the remaining condensed milk so that it mixes with the milk.  the milk will curdle in 5 minutes.

 Now add 1/3rd of the flour to the butter mixture and beat until incorporated.

 Add 1/2 of the curdled milk mixture and beat.  Repeat again finishing with the third portion of flour.

Stop beating once all the ingredients are incorportated.

Pour the batter into the prepared cake tins.

Bake for 30-35 minutes.

Insert a skewer stick and check if it comes out clean.

Cool cake on wire rack, taking cake out of tins.

Ice with whatever icing you like, I use the Betty Crocker rainbow chip frosting.

 

Cookie Butter Banana Muffins

This recipe came in my email from Bake or Break.  I just had to try them.  I have to say they are pretty good.  I halved the recipe.  I will make them again.

Ingredients

2 cups all purpose flour

1/2 cup firmly packed brown sugar

2 tsp. baking soda

1/2 tsp. salt

2 ripe bananas, mashed about 1 cup

3/4 cup milk

1/2 cup cookie butter

1/4 unsalted butter, melted and cooled

2 large eggs, lightly beaten

1/2 tsp. vanilla extract

Directions

1.  Preheat oven to 375F. Grease or line with 18 standard muffin cups

2.  Combine flour, brown sugar, baking soda and salt.  Make well in centre and set aside.

3.  Mix together bananas, milk, cookie butter, eggs and vanilla.

4.  Add the banana mixture to flour mixture.  Mix just until it is combined.

5.  Use large ice cream scoop and put into prepared muffin tin.

 6.  Bake for 20 to 25 minutes, or until browned.

   

 

Salty Oatmeal Chocolate Chunk Cookies

 Salty oatmeal chocolate chunk cookies

I made these cookies from Ina, they were very good. I think I would use less chocolate next time.
I am going to try this recipe with raisins and cinnamon, taking out cranberries and chocolate chips and salt.
 

Ingredients

 

 1/2 pound (2 sticks) unsalted butter, at room temperature

 3/4 cup light brown sugar, lightly packed

3/4 cup granulated sugar

2 teaspoons pure vanilla extract

 2 extra-large eggs, at room temperature

 1¾ cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon kosher salt

 1¼ cups old-fashioned oats, such as Quaker

 3/4 pound bittersweet chocolate, such as Lindt, chopped in chunks

 3/4 cup dried cranberries

 Fleur de sel

 Directions

 Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper.

In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.

Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.