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Thursday, September 27, 2018

Whole Wheat Honey Drop Biscuits for Two

 This morning Emily and I decided it was a good day for making something together for breakfast. We went looking through one of our Joy the Baker cook books. We didn't have goat cheese, so we customized the recipe!
 It amazes me how excited she gets to mix things, and to actually help, not usually assisted. 
 We threw on our aprons, and got to work!
I don’t worry if something spills, or if her little fingers end up in the flour mixture or butter, and if those fingers end up in her mouth, well, that’s real life.
 She is obsessed with eating butter by itself. 
I’d say she’s definitely my daughter. Have you noticed the name of this blog? As a child (and even now) I fantasize about butter, and that never really stopped. 
 These biscuits whipped up quickly, and I plopped them in our preheated cast-iron skillet while she watched, since it was so hot. They came out fluffy, buttery, savory, salty, and also a bit sweet from the perfect combination of the salt and fresh honey. 

We added more butter on top, and drizzled some honey as well. We had some fruit and scrambled eggs with them. I’ll keep trying to give her scrambled eggs, although, as of now, definitely not her favorite.  

Whole Wheat Honey Drop Biscuits for Two

Makes: 4-5 biscuits

1 cup whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
3/4 teaspoon salt
1/8 cup (2 tbsp) unsalted butter, cold, cut into cubes, plus more for the pan
*1/2 cup buttermilk, cold (see substitute below)
1 tablespoons honey, plus more for topping

Place a rack in the upper third of the oven and preheat to 400 degrees F. Place a 10-inch cast-iron skillet in the oven as it preheats.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With your fingers, quickly incorporate the cold butter and goat cheese until the flour resembled coarse meal. Some of the butter and cheese chunks will be the size of small pebbles, others will be the size of oat flakes. Make a well in the center of the flour mixture.

Whisk together buttermilk and honey. Honey may not completely blend into the buttermilk; that's okay. Pour the buttermilk into the well of the flour mixture. Use a fork to blend together the wet and dry ingredients. Mix until all of the flour is incorporated and no dry flour remains. Set aside.

Remove the hot skillet from the oven and add 1 tablespoon butter. Swirl the butter around the bottom and sides of the pan until butter is melted and pan is coated.

Spoon batter by the ¼ cupful into the hot skillet. About 4-5 biscuits will fit into the 10-inch skillet. Biscuits should have about an inch of room separating them, but will bake up to touch one another. That's great!

Place in the oven to bake for 14 to 16 minutes, until golden and tops appear dry and slightly firm. Remove from the oven. Let rest for 5 minutes. 

For a glossy finish, brush the biscuits with slightly warm honey. These biscuits are best served immediately, but will last for up to 3 days, well wrapped, and at room temperature.
Easy Buttermilk In-a-Pinch -
One cup of milk scant one tbsp of lemon juice, or white vinegar. For this recipe, 1/2 cup milk scant 1.5 tsp of lemon juice of vinegar.

Tuesday, September 25, 2018

Cinnamon Toast & Today's Adventure

 This morning we decided to make cinnamon toast.
 This is no ordinary cinnamon toast! In fact, the pioneer woman tested multiple ways of making this, and this is her tried and true recipe that she swears by. Emily helped so much with this this morning. She actually helped me measure and pour into the bowl!

She helped mix, she helped spread the mixture on the toast. She stood back when I put it in the oven!
 She had no problem taste-testing our butter/cinnamon sugar mixture. YUM! Also, if your baking sheets look as used as ours, you're doing something right in my book!

Happiest baby ever. 
This cinnamon toast is perfect for one adult and one or two kids, or just one adult 
if you're getting crazy! 
It's buttery, sweet, a bit salty, and it practically melts in your mouth.

Serves: One adult and two kids, or two adults. Four pieces of cinnamon toast.

4 slices Bread
1/4 stick salted butter, softened
1/4 cup sugar 
3/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract 
Pinch of ground nutmeg

Preheat oven to 350 degrees.

Smash softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg. 
Stir to completely combine.

Spread on slices of bread, covering the surface all the way to the edges.

Place toast on a baking sheet. Place baking sheet into the oven and bake for 10 minutes. 
Turn on the broiler and broil until golden brown and bubbling. Watch so it won't burn!

Remove from oven and cut slices.


After breakfast we went to North Point State Park where we walked barefoot on the beach (Emily’s idea) that was covered in driftwood. 
It was stunning and we had the entire place to ourselves. 
The water was a bit rough because of the coming storms, but that didn’t bother us one bit. 
It was fun picking up sticks, looking at bugs, and exploring the area with a fantastic breeze. 
It couldn’t have been a better morning. We saw a snake as we were walking back from the giant pier. Emily decided she wanted to call her daddy and tell him about the snake, so we did.

Enjoy the photos!