Oh hello there. Idk exactly what happened in 2021, but I guess I took a year off from this online space. Anyway, today while I was making the dough for our homemade pizza, I figured I should write out the recipe the way I’ve *actually* been making it for the past several years & not the way I wrote about back in 2016 (oh my goodness, HOW long ago?!?!)
Oh, and by the way, I’m very pregnant with baby #3.
Cupcake is 5, Blueberry is 2.5, & Olive will make his outside appearance in March.
No time like the end of my third trimester to be sharing a recipe, right?
My Usual Pizza Dough
Makes two large-ish pizzas
- 1 cup (120g) whole wheat flour
- 1 1/2 cups (180g) bread flour (can sub all purpose, dough won’t be as stretchy)
- 1 tbsp yeast (if using active dry, you can activate it in a bit of warm water first)
- 1 cup water
- 1 tsp salt
- 1/8 cup olive oil + more for oiling a large bowl
- Add all of the ingredients except the water to the bowl of your stand mixer, keeping the yeast and the salt separated.
- Add 3/4 of the water & using your dough hook, stir together ingredients until a cohesive ball of dough is formed. Add more water slowly if the dough ball seems dry or there is still visible flour in the bowl. You may not need all of the water depending on the humidity that day.
- Knead the dough with the stand mixer for about 5 minutes.
- Place dough in a large oiled bowl & cover with a towel. Allow dough to rise for 45 minutes to an hour, until dough doubles in size.
- Punch down the dough & divide in half. Roll out or hand stretch the portion(s) you want to use.
- Freeze an unused dough ball for up to 3 months. Let frozen dough thaw for 8-12 hours & let rise before rolling out & using.
I have a new favorite fall dessert, y’all.
Normally I don’t think ‘cookies’ when I’m thinking about fall and Thanksgiving, but I was looking for an easy dessert to bring to a small church fellowship. I wanted to make something pumpkin, but cutting into a whole pumpkin pie outside & dishing it out just didn’t sound fun. Plus I was trying to stay away from “communal” dishes, with these unprecedented times and what not (if I had a nickel…). Luckily I came across a great recipe & in my usual fashion I tweaked it to my liking.
These soft, tender cookies really do taste like a pumpkin pie. You can really taste that subtle pumpkin flavor. I also love the natural color that the pumpkin puree and spices give to them.
I had to stop myself from eating too many before taking them to our fellowship! I may need to make another batch or two for Thanksgiving.
Pumpkin Pie Cookies
Makes approximately 30 cookies. Adapted from Kimspireddiy
- 1 ¾ sticks softened butter
- 1 ½ cups sugar (300g)
- 1 egg yolk
- ½ cup pumpkin puree
- 2 tsp vanilla
- 2 ½ cups flour (300g)
- ½ tsp baking powder
- 1 heaping tsp cinnamon
- pinch each of cloves, ginger, & nutmeg
- pinch of salt (up to ½ tsp if using unsalted butter)
- 1 cup powdered sugar (120g)
- 1 tbsp pumpkin puree
- ½ tsp cinnamon
- 1-2 tsp water
1. Preheat oven to 350 degrees. Cream together butter and sugar in mixing bowl.
2. Add egg yolk, pumpkin puree, & vanilla.
4. In a separate bowl, combine flour, baking powder, salt, and spices.
5. Add the dry ingredients to the wet ingredients & mix until combined.
6. Use a cookie scoop or tablespoon to drop balls of dough on a cookie sheet lined with parchment paper or silicone mat.
7. Use your clean fingers to gently pat down cookie dough into uniform discs.
8. Bake 10-12 minutes. Cool for about 15 minutes on cookie sheet and then allow them to cool completely before glazing; cookies will be soft.
9. To make the glaze: Whisk together 1 cup of powdered sugar, 1 tbsp pumpkin puree, ½ tsp cinnamon, and 1-2 tsp of water. Drizzle over cookies by using a ziplock bag & cutting a tiny hole in one corner. Glaze will harden & set.
If there’s one recipe I’ve been perfecting during quarantine, it’s coffee cake. Specifically this coffee cake.
It’s been an adjustment having 3 square meals a day as a family of 4. We are very fortunate that my husband has been working from home & will continue to do so for some time. We’ve really loved all of the extra time we’re spending together as a family – praise the Lord for some of the good that has come out of a terrible situation. However, this has meant he’s home for breakfast & lunch every single day. Before all of this we’d only have breakfast together on the weekends. Cold cereal & breakfast bars get pretty old when we have a lot more time in the mornings. Hence this coffee cake.
I’ve mentioned before how sweetened cream cheese has become my new thing, & this recipe features it beautifully. The cake part itself is really simple; it’s the filling & the streusel that really make this recipe.
If you prepare the cream cheese ahead of time, you can be eating warm coffee cake in the morning in about 45 minutes – most of that being bake time. What I love about this recipe is that it’s perfectly delicious as written, but also totally customizable. Add more spices to the streusel. Use strawberry cream cheese. The sky is the limit.
Cream Cheese Stuffed Coffeecake with Cinnamon Streusel
Makes one 8″ x 8″ coffeecake
For the cake:
- 1/2 cup oil
- 1 egg
- 1/2 tsp vanilla
- 1/2 cup any milk
- 1/2 cup sugar
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the streusel:
- 1/2 cup sugar
- 1/2 cup flour
- 2 tsp cinnamon (use up to 1 tbsp for more cinnamon flavor)
- 3 tbsp salted butter, melted
For the filling:
- Preheat oven to 350 degrees F. Line an 8″ square pan with parchment paper, leaving two sides overhanging.
- First, make the streusel by combining all 4 streusel ingredients in a bowl. Set aside.
- To make the cake: combine oil, egg, vanilla, & milk in a large mixing bowl.
- In a separate bowl, combine sugar, flour, baking powder, & salt.
- Add the dry ingredients to the wet ingredients & mix (by hand or by machine) until combined. Batter will be thick.
- Spread half of the batter into the lined square pan. Spread the sweetened cream cheese over the batter & then spread the rest of the batter on top. It is ok if some of the cream cheese is exposed.
- Spread the streusel over the batter & bake for 25-30 minutes. The streusel will not change color much, so test after 25 minutes & if a toothpick comes out with just a bit of cream cheese & moist crumbs it’s ready. Cool in the pan for 5-10 minutes before carefully lifting out of the pan using parchment paper.
- Enjoy with a fresh cup of coffee, obviously 😉
Lately I have been on a cream cheese kick. It’s become a new staple in my fridge. In fact, that reminds me I need to add some to my next grocery delivery.
This sweetened cream cheese is super easy to put together & has tons of uses. It should last in your fridge the same length of time as the main ingredient: cream cheese.
I have been putting this recipe on & in all kinds of treats. The tangy sweetness is perfect. It goes especially well with my Banana Chocolate Chip Lactation Muffins.
Sweetened Cream Cheese
- 8 oz cream cheese, softened (one block)
- 1/2 cup (60 grams) powdered sugar
- 1/2 tsp vanilla extract
- Blend all ingredients together in a bowl. I prefer to use an electric mixer to get a super smooth finish, but a regular ol’ spatula works, too.
- Store in the refrigerator. Spread on baked goods like muffins & cookies. Use in recipes such as coffee cake & brownies.
Happy Mother’s Day!
This year for our moms, I decided to do a hand made craft with the kids. If you’ve seen my kid crafts before, you know I usually like them to be as adult hands-off as possible. This one is a little different. I saw this awesome idea on Fabulessly Frugal & immediately wanted to do something similar for our moms.
This is a simple, but multi-step (multi-day for me) project. Cupcake is 3 years old & loves painting. I had her paint two canvases; one 8×10 & one 9×11 just to mix it up. She needed a little bit of assistance to cover the entire canvas with paint without leaving white areas or muddling the colors too much. Once that was done, we let the paint dry over night. The next day, we did Cupcake’s hand print as the ‘O’ in LOVE. To be safe & reduce the chance of smudging, we let that dry overnight, too. On a different day, we did Blue’s footprints as the ‘V’. He was 7 months old at a time & it was more difficult than I was expecting! If your child is older, this could be a one day project. Once those dried (I think I did it the same day this time), I painted the ‘L’ & ‘E’. I also painted the edges of the canvas black to make it look more finished. Finally, when everything was dry dry dry, I wrote their names & ages on the back & they were ready to be gifted for Mother’s Day!
I mailed one to my mom in Florida, & the other we gave to my mother in law Mother’s Day weekend. I love that this is a kid’s craft that also makes for adorable decor. I know the kids will be excited to go to their grandmas’ houses & see their art on the walls. Cupcake will be, anyhow. Blue is still excited about anything & everything, since he is an infant!
Hand & Footprint Canvas Craft
- canvas, 8×10 or larger (the larger the easier it is to work with)
- paint, such as acrylic, in as many colors as you’d like plus black
- paint brushes
- clean-up supplies such as wipes/towels – especially if there’s a baby involved!
- Paint your entire canvas using as many colors as you’d like.
- Once your painted canvas is dry, get black paint on your child’s hand. Press their hand on the canvas where the letter O would be in the word LOVE.
- Once the hand print is reasonably dry (or totally dry if you are working with toddlers & babies), get black paint on your child’s feet one at a time & press on canvas to form the letter V.
- Once the V is reasonably dry, use a brush to paint on the letters L & E. If desired, paint the edges of the canvas black.
- Finally, once everything is completely dry, write the child’s name or have them sign the back. Your beautiful art gift is ready!
It has taken me a while, but I have finally come around to sharing recipes on this blog that I make all the time. One of those, in my breastfeeding seasons of life, is this lactation muffin.
This recipe has the big 3 galactagogues: oats, flax, & brewer’s yeast. My issue with other lactation muffin recipes out there is that they try so hard to mask the bitter brewer’s yeast flavor that they barely add any, or add loads of sugar, or sometimes both! This recipe, in my completely biased opinion, is the perfect balance between a sugary, almost-cupcake & a bitter, too-healthy muffin. It is even vegan if you use vegan chocolate! I have not tried it with whole wheat flour, yet. When I do I will update!
These muffins are sweet but not too sweet. You can taste that there’s something different about them compared to ‘regular’ banana bread muffins – that’s the brewer’s yeast. If you *really* don’t like the taste, dial it back to 2 tbsp instead of 4 (1/4 cup = 4 tbsp). Flax & brewer’s yeast are very nutritious whether you are breastfeeding or not, so this is a great recipe to share with the whole family.
These muffins freeze very well, just individually wrap them. To thaw, unwrap & microwave for 30 seconds from frozen to enjoy warm. My personal favorite way to enjoy these muffins is with a schmear of sweetened cream cheese.
Banana Chocolate Chip Lactation Muffins
Makes 12 muffins
- 3 very ripe bananas
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1/2 cup sugar
- 1 cup of flour
- 1/2 cup of rolled oats
- 1/4 cup brewer’s yeast
- 1/4 cup ground flax seed
- 1 tsp baking soda
- pinch of salt
- 3/4 cup chocolate chips (use vegan chips for vegan option)
Preheat oven to 350. Prepare your muffin pan with either liners or baking spray.
- Microwave bananas for about 30 seconds so they are ultra mushy.
In the bowl of your stand mixer, add bananas, coconut oil, & vanilla. Mix on medium low until well blended. (It’s ok to see small chunks of coconut oil that have solidified.)
Add sugar and mix on medium until combined.
In a separate bowl, mix flour, baking soda, salt, oats, brewer’s yeast, & flax.
Add the dry mixture to the banana mixture & mix on medium until well combined. Then add chocolate chips and mix just until the chips are evenly distributed.
Divide the batter into your prepared muffin pan. You should get 12 muffins.
Bake 25-30 minutes or until they pass the toothpick test.
- To freeze: completely cool muffins. Wrap each muffin individually in plastic wrap & then place in a plastic container or plastic bag.
Nutritional info: 262 cal, 35.7 g carbs, 11.5 g fat, 4.5 g protein