Recipe: fast, easy and delicious BUNS!

Never buy buns again!!!!  These take less just about an hour and are WAY better than store bought.  Plus you can mold them into any shape for any occasion–hearts for hamburgers on Valentines, bunnies for rolls on Easter, oblong for hotdogs or hogies, etc. etc. etc…..  Do yourself a favor and make these and just see how easy it is to always have access to buns, even if you don’t have any money left in the budget that week to zip to the store to buy some for an impromptu bbq!

Buns!
Yields 12
Easy, fast, way better than store bought. Shape these however you like for whatever your purposes! Delicious as a dinner roll, as well.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 5 cups all-purpose flour
  2. 2 (.25 ounce) packages dry yeast
  3. 1 cup milk
  4. 3/4 cup water
  5. 1/2 cup vegetable oil
  6. 1/4 cup white sugar
  7. 1 teaspoon salt
Instructions
  1. Stir together 2 cups flour and the yeast.
  2. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
  3. Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well.*
  4. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
  5. Divide the dough into 12 balls. Shape dough into 12 slightly flat balls by continually tucking the edges of the dough in under itself until you get the desired shape. Place on greased baking sheet to rise until doubled in size.
  6. Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes
  7. Let cool for 10 minutes before slicing.**
Notes
  1. *I use my Kitchen Aide stand mixer with the dough hook
  2. ** We love to spread a little bit of mayo on the insides of the cut bun and broil to toast for about 2 minutes before filling with whatever we're putting in the buns!
Adapted from Charlene Kaunert
Adapted from Charlene Kaunert
Hopes and Dreams http://cherishinghopesanddreams.com/

Recipe: JUMBO GOOEY Chocolate Chip Cookies!

If you ever crave the jumbo, gooey bakery-style chocolate chip cookies then save this recipe!!  It is a bit of a labor of love because each step must be followed exactly to ensure the cookies don’t come out flat, but it is worth all the time it takes, trust me.  Just try it once and you will see how worth it it all is!!  I don’t plan on ever making any other chocolate chip recipe ever again (unless I need to make several dozen in one sitting for something like a big party…… this recipe only makes about 2 dozen.  But again—–WORTH IT.).  These cookies are the cookie-fication of perfection!!

Jumbo Chocolate Chip Cookies
The biggest, chewiest, gooeyist, BEST chocolate chip cookies you could ever imagine.
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Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 15 min
Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 15 min
Ingredients
  1. 4 cups flour
  2. 1 tsp baking soda
  3. 1 tsp salt
  4. 1 1/2 sticks unsalted butter, melted
  5. 2 cups packed brown sugar
  6. 1 cup sugar
  7. 2 Tbsp vanilla extract
  8. 2 eggs + 2 egg yolks, cooled to room temperature***
  9. 24 oz. chocolate chips of choice (I use semi-sweet)
Instructions
  1. Preheat the oven to 325.
  2. SIFT together flour, soda and salt in a bowl, set aside.
  3. In a medium bowl, cream together melted butter and sugars for 3 MINUTES.
  4. Add vanilla and eggs and beat until light and fluffy, about 3 minutes MORE.
  5. Add sifted ingredients and mix until JUST blended.
  6. Fold in chocolate chips with a WOODEN SPOON.
  7. Using a standard ICE CREAM SCOOP (1/4 CUP), drop as many cookie dough balls onto a parchment-lined cookie sheet as you can fit and put sheet in the freezer for 30-60 minutes, or until the cookie dough balls are frozen.
  8. Place 5-6 FROZEN cookie dough balls onto a lined baking sheet and bake from frozen 13-15 minutes. TAKE THEM OUT WHEN THEY STILL LOOK GOOEY AND A TINY BIT OF GOLDEN IS PEAKING OUT FROM UNDER THE COOKIE!!***
  9. LET THEM COOL COMPLETELY BEFORE REMOVING FROM COOKIE SHEET.
  10. Store in an airtight container or ziplock bag.
Notes
  1. ***crack the eggs and let the them sit out in a bowl for 15 minutes to get to room temp
  2. ***the more golden peaking out, the crunchier your cookie will end up. Less golden is better to ensure softness and gooeyness!!
Adapted from Elizabeth
Adapted from Elizabeth
Hopes and Dreams http://cherishinghopesanddreams.com/

Busy Bubbers Series: General Conference Collection!

I’ve been making Gospel-related illustrations for my babies over the past few years (you might recall these) and thought I’d share with you my {almost} entire collection for your General-Conference-with-babies needs!  Below I have included 20 Gospel topic illustrations, 10 Gospel Bingo cards and a few coloring pages.  These would all be great for anything that has to do with Church, not just Conference Weekend!  I like to cut out some Gospel topic illustrations and put them on jars filled with different treats/listening incentives and then every time a baby hears that topic in a talk they get to get one treat out of that specific jar.  You could also do memory games, flash card games, charade games, and anything else you can thing of.  I’ll be adding to this post as the years go on and as the babies grow older, so keep checking back each year around Conference if you’re in need of ideas!  Please share with your friends and use for whatever you’d like!

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gospel topics images 1

gospel topics images 2

gospel topics images 3

gospel topics images 4

gospel topics images 5

bingo sheet 1

bingo sheet 2

bingo sheet 3

bingo sheet 4

bingo sheet 5

bingo sheet 6

bingo sheet 7

bingo sheet 8

bingo sheet 9

bingo sheet 10

friendship coloring page 

Jesus Christ coloring page

Jesus Christ coloring page

Oakland Temple coloring page

 

 

 

Recipe: Peanut Wok Noodels

I found this great recipe for peanut dip on a whim one night when John was bored with regular old potstickers (we have them weekly, the pre-made bagged kind…) and it was delicious!!!  I decided to try to x5 the recipe (or something like that) and see if I could make it into a peanutty rice noodle dish full of veggies.  It is officially now our all time FAVORITE dish!!  And if you’re trying to cut down on starch and up your veggies, you could totally leave the noodles out all together.  But basically this is everything I love about food in one bowl.

Recipe for the crusty peasant bread here.

This recipe is as easy to bulk up as you can imagine.  We make tons at once and keep the leftovers in the fridge for the rest of the week.  This here was for the Elders, who happened to be gluten free.  So the bread was for us, hehehe.

Peanut Wok Noodles
Serves 6
A peanutty, rice-noodley veggie delight.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Peanut Sauce
  1. 1/2 cup creamy peanut butter
  2. 1/2 cup coconut milk or mayo*
  3. 1/2 cup soy sauce
  4. 1/2 cup brown sugar
  5. 1/4 cup lemon juice
  6. 6 cloves garlic
Other things needed
  1. see notes**
  2. 1 package rice noodles or brown rice noodles
  3. 1/2 head cabbage, shredded with salt and pepper
  4. 4 rainbow carrots, thinly sliced with salt and pepper
  5. 2-3 cups fresh snow or snap peas
  6. 1-2 sweet potatoes, thinly sliced with salt and pepper
  7. 1/2 bunch green onions, diced
  8. 1 can drained water chestnuts
  9. 1-2 pounds of preferred cooked meat (here it was shredded pork, we also LOVE sliced and sautéed chicken apple sausage)
Instructions
  1. Make the peanut sauce first by whisking all ingredients together and keep it in the fridge until ready to mix into other ingredients.
  2. Make the rice noodles according to package directions.
  3. Sautee the cabbage and cooked meat together in coconut oil, until cabbage is fully cooked and meat is warmed up.
  4. Broil the sweet potatoes and carrots until almost burnt, about 7 minutes each side.
  5. In a wok or huge pot/roasting pan, combine everything together and toss with as much peanut sauce as you like until evenly coated. Serve warm.
Notes
  1. *I like to freeze coconut milk in an ice cube tray. The size of our tray evens out to be about 1/4 cup per cube, so I just pop some out whenever I want to cook with it!
  2. **You can put whatever veggies you want in this dish, and however much you like to serve as many as you need.
Hopes and Dreams http://cherishinghopesanddreams.com/