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Sunday, April 17, 2016

Sweet Orange breakfast rolls

  So for those of you who follow my Easter posts you know
that I make these Bunny rolls that my family loves...

 Recipe Here...

Well this recipe makes A LOT! so I have started making 2 bunnies per person (8) then with the rest of the dough I make breakfast rolls.

 Who would not want this deliciousness... 

 Start by mixing 3/4 cup of sugar with any remaining zest from the orange you already used or 1 Table spoon from any orange (Keep the orange as you will use its juice in the icing!). Let your sugar sit while you roll the dough.

  Generously butter the pan in which you will cook your rolls. I use aluminum pans since I often freeze my rolls for a later date.

  I roll the dough as if I were making cinnamon rolls so I roll the dough out to  approximately a 12 x 18 rectangle. (dough should not be less than 1/4 inch thick!)

Melt a tablespoon of butter and brush on dough. Spread sugar mixture over dough leaving 1 inch at the top clear.

Roll dough from the long side up. I cut my rolls with dental floss or thread. Cut a piece  12-18 inches long, Slide it under the rolls then pull each end of the string toward each other so it cuts the dough. Rolls should be 3/4 to 1 1/4 inches thick. Place rolls in the pan to rise until they are double n size.

At this point I either bake them or freeze them. Usually freeze since we already have our bunny rolls for Easter.

To bake I take the rolls out the night before and let them sit on my counter uncovered. In the morning bake at 350 for 12 - 15 minutes.

Let cool a bit then frost (recipe below).

This recipe is different for me every time as I never measure so I will do my best to get you simmilar results.

Soften 1 tablespoon of butter and add 1/2 cup of confectioners (Powdered) sugar. Mix well. Add 1 Tablespoon of orange juice from your zested orange. add 1-2 teaspoons of granulated sugar. Whisk or mix well (I do this all by hand in a small bowl. You can use a hand mixer as well).  Add Confectioners sugar until you get the desired consistency. You do not want it runny but do not want it super stiff either, it needs to be spreadable.

Sunday, March 27, 2016

Easter Breakfast...

I Love Easter Breakfast!

I admit I am missing my homemade candies from previous years but it was still an amazing Easter breakfast. As a family we decided not to color eggs since the kids do not really like hard boiled eggs, instead I made cheesy scrambled eggs. 


Sunday, February 28, 2016

DIY sponge daubers for stamping / papercrafting

I have been having lots of fun crafting and trying DIY projects and wanted to share a favorite...
Sponge daubers from cosmetic sponges and PVC tubing!
Half inch PVC with the thicker wall's is best. The wedge sponges work well but I prefer the round. See attached photos...

Note... I posted this on my Facebook page last fall and forgot to post here. Enjoy!

Sunday, January 10, 2016

Playoff season snack Win!

Since it's football playoff season and our team is doing pretty well I decided to try a new snack and oh man I am Sooooo glad I did! Have you ever had a food buzz? I have now, these were one of the best things I have ever eaten. My Hubby and the Girl agree! (as of this writing the boy has not tried them. He is glued to his tablet today, I'ts -10 outside so I'm giving him a pass :)

I started with a basic recipe on Allrecipes here...

1 packages Little smokies (I used Cheddar)
1/2 - 3/4 cup brown sugar
1 pound bacon (I used low sodium)
tooth picks

  Line a baking pan with a lip with tinfoil or Parchment to make cleanup easier.
  If you have a cooling rack that will fit your pan use it to elevate the smokies for more even cooking. Spray rack with no stick cooking spray or oil depending on what you use.  If you don't have one definitely use parchment paper and turn the smokies half way through your cooking time.
   Blot Little smokies with paper towels so they are not so wet.
   Cut the bacon into 3rds. I just lay the package on a cutting board and cut through the whole package trying to get 3 equal lengths. Keep the sections you are not using in the fridge for easier wrapping,
  Add the brown sugar to a zip top bag (I used a quart size) Toss about 10 smokies at a time in the bag.
   Wrap with the bacon and secure with a tooth pick. Place on rack.
    I added a bit more brown sugar on top before baking.
   Bake at 325 for 40 minutes.
    After 40 minutes turn them over if you like crisp bacon and cook another 10 minutes or so. Again if not using a rack turn them after 20-30 minutes so they are crisp all around.
    I kept them in a Crockpot on low to serve.

Sooooo GOOD!

Thursday, August 27, 2015

Card Making fun...

My Sister -in- law and Daughter have gotten me hooked on card making. I have been scrapbooking since my girl was little but this is a new endeavor for me. Like many of the crafty things I do I like to keep my endeavors fairly simple.

Here are some I have made in the last week or so. I did step out of my comfort zone a bit but I am really liking the results!

I use a variety of paper, stamps and embellishments in my card making. The ink is 99.9% Stampin up.  I am VERY frugal when spending money on my crafting supplies! Please look for sales and sop deals on Amazon to compare prices!


The Lighthouse stamps are from Stampendous that I got 50% off from a sale at Joann Fabrics. I stamped the design on watercolor paper. I got a good size pad on clearance at Walmart! Woohoo!!!  I used my SU ink pads and a wet brush to pick up just a bit of ink to color in the designs just enough to give some detail.

This <- is my favorite!

The butterfly card was so fun! I used my stamp pads to pick up some ink with sponges and sponged it on white card stock. Then used my SU thinlet dies to cut the butterflies. The colors are Melon mambo, Tangerine Tango and daffodil delight. The embossing folder is from Darice.

Here I used Metallic black Embossing powder on Black card stock to get this simple yet elegant look.

If you have questions about any let me know! I got most of my ideas and inspiration from Pinterest :)