Ryn's Recipes

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Ryn was my childhood nickname and my love for baking began at age 9, for all 36 of my cupcake recipes go to :
Ryn's Recipes Link


Loquat JAMboree

I just have to start off saying this has to be the best jam ever! I don't even really like jam but I could eat this everyday, the kiddos gave it two sticky thumbs up too!
 Did you know loquats can have up to 5 seeds inside their tiny fruit but the more seeds the less flesh to eat.

Making Loquat Jam:

It should be done in the first 24 hours after they're picked, the fruit bruises so easily that the turn brown within hours. So I made my jam right after picking.


    • Start by washing off the loquats
    • peel the skins off and taking all the seeds out
    • after the flesh is separated use a food processor to chop it into tiny pieces 
    • be sure to measure how many cups of flesh you have
    • place the minced loquats in a pan adding just enough water to cover them
    •  cook over medium heat at a slow boil for 2-3 hours
    • adding in 1/2 cup of sugar per 1 cup minced loquat add 1/4 of a cup of agave nectar after it comes to a rolling boil (if you don't have it just use sugar)
    • the jam will be ready when it turns a dark pink to red color
    • place in sterilized glass jar 
    • let cool then serve

    It took the majority of the morning to make my first batch of jam out of all those loquats we picked yesterday. I don't think there's an inch of the kitchen that isn't stick or covered in sugar and I've already spotted a few sugar ants making their way in, this warm whether has just brought all sorts of bugs and critters out months earlier than I'm use to battling them.

    Food Fridays: Maple Oatmeal Bread

    This was the first time I successfully made bread that was edible!!!! It's a bit on the sweeter side and makes a great breakfast bread, sprinkle a little salt or add a pat of butter and it's was perfect on the side with a pasta dinner.

    ** I replaced 1 1/2 cups of the all purpose flour with finely ground quick oats**

    FRIDAY, MAY 13, 2011

    Food Fridays: Easy Zucchini

    This was a huge hit at dinner last night! of course I started out with answering as few questions as I could so I didn't get the usual complaints and refusal to try anything new, so as I cooked I was bombarded with questions so they could find their way out of eating dinner… "Mommy what's zucchini? , Does it taste like squash? I won't like it then." , "Do you like zucchini?", "Are you putting capers? Their gross.", "Do I have to eat it?", "Does it taste like cucumber cause it looks like cucumber and I don't think I want cucumber?", "It smells like grilled cheese and I don't want anything like that."… and so on.  My only response to the onslaught was "Here try it." and that was all it took before I got the tell tale sign of a good recipe, "Can we have more, please?" . The capers turned out to be the must have ingredient so definitely don't skip on the little green things even if you haven't like them before it makes the dish!

    3 large zucchini
    4 ounces crumbled feta cheese
    1-2 ounces of drained capers

    In a large pan saute the zucchini with melted butter until their soft and have a nice golden color. Place on a large serving dish then add the crumbled feta cheese and capers on top, serve. This dish could be any easier and taste like you slaved in the kitchen for hours.

    SUNDAY, APRIL 24, 2011

    FOOD FUN: Marshmallow chocolate bunnies

    After getting up at 4:45am for sunrise service we spent the rest of our Easter morning making these fun candy creations.

    I can't wait for the kiddos to eat them up!

    FRIDAY, APRIL 15, 2011

    Food Fridays: Marshmallow Rice Krispie Treat Eggs

    What you'll need:
    extra large plastic eggs(ours came with little people inside from Target).
    1 box of rice krispies cereal
    1 bag of mini marshmallows
    1/4 stick of butter
    one bag of small sized candy for inside the eggs (I used gummy bears)

    **Recipe makes 10 eggs**

    First wash the eggs and dry then prepare the rice krispie mixture as directed on the box if you don't have a recipe just pour the bag of marshmallows in to a large glass bowl and place in the microwave on high until they are all fluffy then melt the butter in a small bowl or cup and pour 3/4 of it on the marshmallows  then stir and add the box of Rice Krispies mix until well blended.

    Then with the left over melted butter use a pastry brush to coat the inside of the eggs
     and fill the eggs with the marshmallow krispie mixture. 

     Butter will help the mixture to not stick to your fingers and make it easier to press the crispies into the eggs and make sure to indent the centers to leave room for the candy filling. After filling the eggs press the two halves together firmly then remove the bottom half of the plastic egg then with your hand firmly press and mold the two halves until completely together and remove the other plastic egg half.

    Place the rice kripsy treat eggs in the fridge until set and serve.

    FRIDAY, MARCH 25, 2011

    Food Fridays: Cranberry-Orange Coffee Cake

    I just thought it would be awesome for the Peas to wake up and to the smell of these.

    It's a really simple and delicious breakfast treat all you'll need is:

    One box of Krusteaz Fat Free Cranberry Orange Muffin Mix
    1 cup of Water
    1/4 cup of Craisins
    1/4 cup of Brown Sugar
    2 TBS of Butter
    1 tsp of Cinnamon
    a handful of White Chocolate Chips (optional)

    In a large bowl hand mix with a whisk 3/4 of the muffin mix, water, craisins and white choco chips pour into a square 8x8 pan. Then in a small bowl mix the rest of the muffin mix, brown sugar, softened butter,  cinnamon with your hand then sprinkle the crumb mixture over the batter and bake at 350 degrees for 40-45 minutes. Let cool 10 minutes and serve with coffee.

    The kiddos had the biggest smile at breakfast .

    FRIDAY, MARCH 11, 2011

    Food Fridays: French Toast Bread Pudding

    French Toast Bread Pudding with caramel ice cream.

    Here it is with powdered sugar and maple syrup it is sooooo yummy!

    6 large whole eggs
    3 cups rice milk
    1 teaspoon salt
    3 tablespoons honey
    A loaf of fresh bakery bread ( I only used half a loaf)

    First cut a fresh loaf of bakery bread 1/2 inch thick, I used fresh Pane Italiano.
    Place it in a deep baking dish two layers thick. Whisk your eggs, honey, milk and salt together and pour over the bread. 

    Place your baking dish inside of a roasting pan and pour 1 inch of hot water around the roasting pan then using tin foil make a tent leave a place to allow the steam to escape. Bake for 60-90 minutes at 365 degrees.

    After the eggs mixture has set take off the tent and broil at 455 degrees fro 5-10 minutes or until the top is golden brown.

    Cut and serve hot topped with maple syrup , powdered sugar and my kiddos favorite ICE CREAM!

                         It even seem to taste better on day to when we had it as leftovers for lunch.

    Enjoy! This tops the list as one of our favorite.

    SUNDAY, JANUARY 30, 2011


    One Potato, two potato…

    Today I'm happy for leftover homemade mash potatoes done the way my Grandmother made them with a little salt and pepper, so yummy checkout the recipe below. The kids were happy for ice cream from Old Dutch are rare treat and even more rare drive across the bay. I was very pleased to see Peas #3 & #4 playing so nicely all evening , they laughed, the giggle, they made crazy Mr. Potato Head people and went to bed.

    Grandma Banana's mash potato recipe:

    • Boil about 6-8 potatoes with skins until they start to pop (the skins start to break open)
    • Hand peel the skins off be careful they're at 212 degrees F. You find yourself sing the song Hot potato, Hot potato while doing this part
    • Throw them in a mixer with the beater attachment
    • Add 3 tablespoons of butter
    • 1/2 cup milk
    • Salt and pepper to taste (the more pepper the better!)
    • Beat until it's not lumpy (don't over beat or they'll get gooey)

    Eat right away or wait till morning, they taste awesome cold!


    Homemade Cheese Crackers

    Original Recipe
    bake 8-15 minutes at 400 degrees

          This is the best cracker recipe ever. The taste like cheez-its but so much better especially without all the oil and orange coloring plus I use organic ingredients. I've changed the recipe slightly, I don't use cayenne pepper and I used molasses since it's really hard to find malt syrup and cut down the butter to 1 tablespoon and no shortening at all.

    The tools you'll need to make the crackers:
    • heavy rolling bin to roll the dough out until it's see through
    • pizza cutter to lightly press lines into the dough so you can snap the crackers apart
    • fork to make dots all over the dough so it doesn't get puffy

    The true test to whether you have a good recipe is how fast the kids eat them. It took mine less than 5 minutes or maybe I just have really hungry kids who have been none to eat styrofoam peanuts and fake fruit in a bowl.

    SATURDAY, JULY 17, 2010

    Secrets Saturday #7

    You don't need eggs to make chocolate chip cookies!

    Here's the scoop: I ran out of eggs 2 weeks ago and the kiddos kept hounding me for cookies so on a whim I made them without eggs and to our amazement they were awesome maybe even a little better. here's my secret eggless chocolate chip cookie recipe:
    2 cups sifted flour
    3/4 cup white sugar
    3/4 cup brown sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 sticks of butter
    1/3 cup of sour cream
    2 cups chocolate chips
    OPTIONAL* 1/4 cup cashews super ultra finely chopped into almost a powder.(I use a coffee grinder to get them into a powder)
    *If you don't use cashews add a teaspoon of cinnamon or vanilla for flavor.
    mix butter and sugar until well blended then add remaining ingredients into the mix until fully incorporated.
    bake at 370 degrees for about 9-15 minutes . You'll need to keep checking the cookies will cook slower than normal, I add about an extra 3-4 minutes.

    I use a cookie cake pan (well it's our old heavy duty pizza pan) when I do cookies it's much faster than baking individual cookies.

    TUESDAY, JULY 13, 2010

    YUMMY.... Fried Dough!

    Yes, this was our breakfast and the yummy smell of warm fried dough filled the house luring the kiddos one by one into the kitchen, what a quick, easy and super tasty recipe, Just like my Grandmother would make up for a snack on a cool summer day.
    2 cups (8 1/2 ounces)  Unbleached All-purpose flour
    2 teaspoons baking powder
    1 teaspoon salt
    2 tablespoons (1 ounce) cold butter
    3/4 cup (6 ounces) lukewarm water
    Mix the flour, baking powder, and salt. Work in the cold butter, using a pastry blender, your fingers, or a mixer. Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.

    Divide the dough into eight pieces. Working with one
     piece at a time, roll into a thin 5" round.

    at ¼" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you’re not using an electric frying pan, you’ll have to guesstimate the temperature of the oil in your stovetop pan.

    Pick up one dough disk, and carefully lower it into the pan. Let it cook for 45 to 60 seconds (it’ll puff up on top and become brown on the bottom), then flip it over and cook till brown on the other side, about 45 seconds. Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200"F oven to keep warm while you make the remaining fried doughs.

    oServe warm, with maple syrup or cider syrup; confectioners’ sugar, or cinnamon cugar; or the topping of your choice.
    Yield: 8 fried doughs. This is and easy version uses a simple baking powder dough, and fries in just ¼" of vegetable oil–no messy deep frying necessary. Yea!
    2 cups (8 1/2 ounces)  Unbleached All-Purpose Flour
    2 teaspoons baking powder
    1 teaspoon salt
    2 tablespoons (1 ounce) cold butter
    3/4 cup (6 ounces) lukewarm water
    Mix the flour, baking powder, and salt. Work in the cold butter, using a pastry blender, your fingers, or a mixer. (I pick fingers) Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.

    Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round.


    FRIDAY, MAY 28, 2010

    New cookie recipe

    Cranberry-ginger chocolate chip cookies
    • 2 cups sifted flour
    • 1 whole egg
    • 1 egg yolk
    • 2 sticks butter
    • 3/4 cup brown sugar
    • 3/4 white sugar
    • 1 tablespoon milk
    • 1 tablespoon molasses
    • 1 tsp salt
    • 1 tsp baking soda
    • 1 tablespoon cinnamon 
    • 1/4 finely chopped candied ginger
    • 1/4 crasins
    • 1/2 semi-sweet chocolate chips

    in a stand mixer beat butter and sugar together until well blended then add remaining ingredients until fully incorporated and bake a sheet of cookies at 370 degrees for 8-9 minutes or for a cookie cake bake 12 minutes.


    WEDNESDAY, MAY 19, 2010

    Let's go nuts for Baked Doughnuts!

    I found this recipe over at the Vegan Guinea pig 
    and can't wait to have my first doughnut in 18 years! (It's been that long since I developed my awful food allergies and after I working at a doughnut shop for 2 years before college up in NY I got over eating them rather quickly).
    I'll be sure to change out the margarine with real butter or canola oil since I'm highly allergic to soy.

    Baked Donuts
    Makes approximately 1 dozen donuts and donut holes

    ½ cup + 3 tablespoons rice milk
    2 ¼ teaspoon active dry yeast
    2 tablespoons shortening
    1/3 cup sugar
    2 ½ cups unbleached all purpose flour
    ½ teaspoon salt
    Pinch of nutmeg and cinnamon

    ¼ cup Earth Balance Margarine, melted
    ½ cup sugar
    1 teaspoon cinnamon

    Warm milk on the stove top for about 2 minutes (just before the point of boiling, you don’t want it to get hot, just warm). Add to the bowl of a standing mixer. Stir in yeast and let sit for 5 minutes. Beat in shortening, sugar and ½ cup flour, salt, nutmeg and cinnamon until incorporated. Change to the dough hook and add the remaining 2 cups of flour. Beat for 2 minutes, scraping down the sides as needed. If the dough is too stick at this point add a tablespoon of flour at a time until it becomes more smooth and elastic. If the dough is too dry add rice milk, a tablespoon at a time, until dough becomes smooth and elastic. Once the desired texture is reached form dough into a ball within the bowl and cover. Set in a warm place and allow to double in size, this should take about an hour.

    Preheat oven to 375oF and line a large baking sheet with parchment paper.

    Once the dough has doubled, punch it down onto a lightly floured surface and then roll it out to about ½ inch thickness. Using a donut cutter(Only about $4.99 on amazon or $6 at Williams Sonoma) cut out donuts and arrange on the prepared baking sheet about an inch apart. Repeat until all the dough is used. I like donut holes as well so instead of rolling the middles of the donuts back into the dough I just baked up the donut holes alongside the regular donuts.

    Bake donuts and donut holes for 8 to 10 minutes or until they become golden. While donuts are baking combine sugar and cinnamon in a small bowl.

    Remove donuts from the oven and allow to cool just enough so you can handle them. Dip each donut into the melted margarine then into the sugar/cinnamon mixture. Serve immediately.

    If you have left over’s serve them warm the next day by heating them up in a toaster oven.


    SATURDAY, MAY 8, 2010

    Secrets Saturday #6

    How to get Chewy Chocolate Chip cookies!
    Add more brown sugar to your recipe to get a really chewy cookie. I add 1 cup of brown sugar and 1/2 of white sugar , most cc cookie recipes call for 3/4 brown and 3/4 white.
    Also make sure you use room temperature butter, melted butter will make the cookie crispy.
    Our chocolate chip cookies today were awesome and super duper chewy I went and added 1 1/4 cups of brown sugar for extra chewy cookie perfection!

    Loquat JAMboree

    I just have to start off saying this has to be the best jam ever! I don't even really like jam but I could eat this everyday, the kiddos gave it two sticky thumbs up too!
     Did you know loquats can have up to 5 seeds inside their tiny fruit but the more seeds the less flesh to eat.

    Making Loquat Jam:

    It should be done in the first 24 hours after they're picked, the fruit bruises so easily that the turn brown within hours. So I made my jam right after picking.


      • Start by washing off the loquats
      • peel the skins off and taking all the seeds out
      • after the flesh is separated use a food processor to chop it into tiny pieces 
      • be sure to measure how many cups of flesh you have
      • place the minced loquats in a pan adding just enough water to cover them
      •  cook over medium heat at a slow boil for 2-3 hours
      • adding in 1/2 cup of sugar per 1 cup minced loquat add 1/4 of a cup of agave nectar after it comes to a rolling boil (if you don't have it just use sugar)
      • the jam will be ready when it turns a dark pink to red color
      • place in sterilized glass jar 
      • let cool then serve

      It took the majority of the morning to make my first batch of jam out of all those loquats we picked yesterday. I don't think there's an inch of the kitchen that isn't stick or covered in sugar and I've already spotted a few sugar ants making their way in, this warm whether has just brought all sorts of bugs and critters out months earlier than I'm use to battling them.

      I don't think we've ever had mosquitoes during flu season that's like a double whammy. But who can complain too much when the sun is shining through the windows and the annual Arts and Crafts Festival is this weekend, my favorite time of year!

      I spotted Zen on this blog as I was looking for local photos, I've never seen this photo it was taken at the Marietta Johnson School or Organic Education as they celebrated his 6th birthday, what cute birthday hats they made with Ms. Suzanne in art class that day!

      Happy Weekend!

      THURSDAY, MARCH 15, 2012

      Loquats Lovin'

      Have you ever heard of them? Neither have I until they showed up in our backyard 2 weeks ago, now the kids are plucking them off like crazy and I'm google Loquat recipes. We even stop along our walk yesterday under a Loquat tree? bush? to cool down and eat some. They are sooooo juicy and really good. I must thank my friend for introducing these sweet treats that would have otherwise rotted away in the corner of our yard cause this Yankee wouldn't have know one if it hit me in the face.

      Fun Loquat facts:

      • Loquat syrup is used in Chinese medicine for soothing the throat and is a popular ingredient for cough drops
      • The Loquat is easy to grow in subtropical to mild temperate climates where it is often grown as an ornamental tree, and second for its delicious fruit. 
      • The loquat is a large evergreen shrub or small tree with a rounded crown, short trunk and woolly new twigs. The tree can grow 20 to 30 ft. high
      • In California there are few pests that bother loquats.
      • Harvest time in California is from March to June
      • The loquat is comparable to the apple in many aspects, with a high sugar, acid and pectin content.

      Loquat Jam 

      Wash, remove seeds, and blossom ends from whole ripe fruit. Run through food chopper and measure pulp. Barely cover with cold water. Cook until tender and deep red.

      Add 3/4 cup sugar to 1 cup of loquat pulp. Cook until thick, stirring constantly. Pour into hot sterilized jars and seal with sterilized lids. It is best to cook small batches of no more than 5 cups of fruit pulp in one kettle.

      Loquat Cobbler 

      It's sooo yummy!
      Pure heaven served warm topped
      with vanilla bean ice cream.

        2 lbs loquats, seeded and quartered
        7 TBS Sugar
        1 TB All Purpose Flour
        1/4 teaspoon Almond Extract
        1 teaspoon cinnamon
        1 1/2 teaspoons Lemon or Orange          Juice, fresh squeezed 
        3/4 cup All Purpose Flour
        3/4 teaspoon Baking Powder
        1/4 teaspoon Baking Soda
        1/2 teaspoon salt
        3 teaspoons sugar (reserved)
        1/2 cup Buttermilk well shaken
        3 TBS Cold unsalted butter cut into bits 

      Make Filling 
      Toss all filling ingredients together in a 9-inch glass or ceramic pie plate
      and let stand until juicy, about 30 minutes.
      Preheat oven to 400°F. 

      Make Topping 
      Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl.
      Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
      Stir in buttermilk with a fork just until combined (do not over mix).

      Drop rounded tablespoons of dough over filling,
      leaving spaces in between
      to allow topping to expand.
      Sprinkle with remaining 2 teaspoons sugar.
      Bake cobbler in middle of oven until fruit is tender
      and topping is golden, about 30 minutes.
      Cool slightly, about 15 minutes, and serve warm. 

      Loquat Sauce for Ice Cream 
      Combine 2 cups juice from blanched loquats with 2 cups sugar. (see Blanching above) Bring to boil, cook over medium heat until syrup spins a 2-inch thread when dropped from a spoon (230 degrees to 234 degrees Farenheit on candy thermometer), about 20 minutes. Cool completely. Add 2 cups peeled, halved, seeded loquats. Chill, then serve over ice cream. Makes about 3 cups sauce.

      recipes via HERE


      Who knew there were so many different kinds.Wonder which ones we have? 

      I'll guess either Big Jim or the Victory.



      Orange-fleshed Varieties

      Big Jim
      Originated in San Diego, Calif. by Jim Neitzel. Large, roundish to oblong fruit, 1-1/4 to 1-1/2 inches in diameter. Skin pale orange-yellow, medium-thick, easy to peel. Flesh orange-yellow, very sweet but with some acidity, of excellent flavor. Ripens midseason, March to April. Tree vigorous, upright, highly productive.
      Early Red
      Originated by C. P. Taft in 1909. Medium-large, pear-shaped fruit, borne in compact clusters. Skin orange-red with white dots, tough, acid. Flesh orange very juicy, sweet, of fair to excellent flavor. Seeds usually 2 or 3. Ripens very early, late January or early February in California.
      Gold Nugget (Thales, Placentia)
      Large, round to oblong-obovate fruit. Skin yellow-orange to orange, not thick, tender. Flesh orange-colored, juicy, firm and meaty. Flavor sweet, somewhat reminiscent of apricot, quality good. Seeds 4 or 5, the seed cavity not large. Ripens late. Fruits borne only a few to a cluster, keep and ship well. Tree vigorous, upright, self-fertile.
      Selected from numerous seedlings planted at Mogi, Japan. Small, elliptical fruit, weight 40-50 grams. Skin light yellow. Flesh relatively sweet. Ripens in early spring. Tree cold-sensitive, self-fertile. Constitutes 60% of the Japanese crop of loquats.
      Mrs. Cooksey
      New Zealand cultivar. Large fruit, up to 1-1/2 inches long and 1 inch in diameter. Yellow flesh of very good flavor.
      Medium-sized fruit with yellow flesh. Named for the strawberry-like flavor detected by some tasters.
      Named after Dr. Yoshio Tanaka. Very large fruit, usually obovoid, weight 2 to 3 ounces. Skin orange-yellow, attractive. Flesh firm, rich orange, aromatic, slightly acidic to sweet, of excellent flavor. Seeds 2 to 4. Ripens very late, the beginning of May in California. Keeps unusually long, if left for a week it wrinkles and dries but does not rot. Tree vigorous and productive.
      Originated in Homestead, Florida by Carl W. Campbell. Fruit obovoid to slightly pyriform. Skin yellow, relatively thick. Flesh juicy, firm, flavor excellent. Seeds usually 1 to 3. Ripens in winter and early spring, several days later than Advance. Suitable for all purposes, but excellent for cooking. Tree to 25 feet tall. Blooms during fall and early winter.

      White-fleshed Varieties

      Medium to large, pear-shaped to eliptic-round fruit, deep yellow in color, borne in large, compact clusters. Skin downy, thick and tough. Flesh whitish, translucent, melting and very juicy. Flavor subacid, very pleasant, quality good. Ripens in midseason. Seeds commonly 4 or 5, the seed cavity not large. Tree is a natural dwarf, height 5 feet. Highly resistant to fire blight. Self-infertile, pollinate with Gold Nugget.
      Originated as a seedling on the property of Charles E. Benlehr of Encinitas, Calif. Medium-sized oval to oblong fruit, 1-1/2 to 1-3/4 inches long. Skin thin, peels very well. Flesh white and juicy, flavor sweet, quality excellent. Seeds 3 or 4.
      Fruit medium to large, oval to pyriform. Fruit cluster large, loose. Skin deep yellow in color with a grayish bloom, thick, tough, somewhat astringent. Flesh whitish, translucent, melting and very juicy. Flavor mildly subacid, sprightly and pleasant, quality very good. Ripens late. Seeds 3 or 4, seed cavity not large. Perishable, good for preserving. Tree self-infertile, prolific.
      Herd's Mammoth
      Fruit large, long and slightly tapering at the stem end. Flesh yellow orange with white to cream-colored flesh, good quality. Ripens earlier than Victory. Subject to black spot.
      Victory (Chatsworth Victory)
      Large, oval fruit. Skin yellow to orange, becoming amber on the side exposed to the sun. Flesh white to cream-colored, juicy and sweet. Ripens in midseason to occasionally early. The most popular cultivar in Western Australia.
      Vista White
      Small to medium-sized, roundish fruit with blunt calyx end. Skin light yellow. Flesh pure white, very high in sugar content. Ripens 1 to 3 weeks later than Gold Nugget. Excellent for dessert.

      TUESDAY, MARCH 13, 2012

      Pizza Waffles

      Have you ever heard of a pizza waffle?
      Sounds a bit crazy and a yummy at the same time.
      I've been making belgium waffles and freezing them for the past couple weeks, it's really great to wake up and throw some frozen homemade waffles in the toaster for breakfast.
      So while I was making lunch a few days again the waffle maker was still out on the counter, so I used 2 batches of pizza dough and split it into 10 mini dough balls, then rolled the dough to the size of the waffle iron,  put cheese, spices and sauce and another layer of the raw dough on top closed up the waffle maker and waited 4 minutes. Out popped our first pizza waffle.

      I didn't so much like the burnt sauce that spilled out in the waffle maker so next time I omitted the sauce from the inside ingredients and just put cheese and spices, you could always add some olives or other pizza toppings.

      You may need to use a butter knife to wiggle the waffle out if it sticks a bit from some cheese leaking out, I sprayed with olive oil bit it still stuck at times.

      Made some sauce and poured it over the top like syrup, presto the pizza waffle was born!


      2 batches of pizza dough (will be split in 10 mini balls)
      any type of cheese (we use white cheddar)
      spices(oregano and basil)
      spray olive oil (to help the waffles not stick)
      pizza sauce for pouring on top of the waffles

       How to:
      1. Roll out 10 mini pizza balls to the size of your waffle maker
      2. put one layer of dough on the waffle iron
      3. add topping (cheese, spices, etc.)
      4. add another layer of dough
      5. cook about 4-5 minutes
      6. put waffle on a plate and cover in sauce
      Makes 5 belgium pizza waffles

      Who says you can't have pizza for breakfast,Enjoy!

      SATURDAY, NOVEMBER 26, 2011

      Pumpkin Whoopies with Cream Cheese Filling

      I made these the night before Thanksgiving, let's just say amazing, this has to top our favorites list for sure! They were fighting crying over the last one I broke it up the argument and ate it, Mommy's tummy wins!
      Pumpkin Whoopie Pies with Cream Cheese Filling
      Makes 12-14

      3 cups Flour
      1 Tablespoon cinnamon
      1 teaspoon baking soda
      1 teaspoon baking powder
      1 teaspoon salt
      1 cup brown sugar
      1 cup white sugar
      1 cup butter (2 sticks)   
      3/4 can from a 15 oz. can of pumpkin
      2 large eggs

      Preheat oven to 350 degrees.
      Beat together brown sugar, white sugar, butter and pumpkin. Then add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients until well combined. 
      With a large spoon scoop  or by hand make a circles of batter about 2 inches in diameter. Bake for 9 minutes on a silicon baking pad or nonstick baking sheet and cool on a rack.

      Cream Cheese Filling
      1 - 8 oz. package of cream cheese, I used cold right out of the fridge makes it ready to serve.
      1/2 stick of salted butter, room temperature
      3 cups of powdered sugar
      about a capful of vanilla extract (optional)

      Beat together cream cheese and butter. with a hand mixer.  Slowly add in powdered sugar, (vanilla and cinnamon optional) until creamy smooth.
      Frost flat side of half the pies and top with another piece. 

      Enjoy right away or chill up to 3 day in a sealed container in the fridge.

      FRIDAY, NOVEMBER 18, 2011

      Food Fridays: Pull-Apart Pizza Bread Bites

       - Take your pizza dough and make 12 balls (I made homemade dough using this recipe HERE)

      -  Have all your pizza toppings cut into small pieces

      - We used our hands to make a bowl shape to add fillings (young kids hands are too small so a small dish that has been floured (so the dough doesn't stick) works great for little hands)

      - We found pouring the sauce with a ladle helps

      - Pinch the dough ball tightly closed

      - Then place the filled dough balls into a non-stick pan (we used a spring form, makes it easy to remove and place on a platter)

      - Since everyone filled their own we marked the individual bites with leftover toppings

      - Spritz the top of the dough ball bites with olive oil spray or cooking spray

      - Then bake in a preheated oven at 400 degrees for 20-30 minutes or until golden brown

      - Remove from pan and let cool enough to be able to pull-apart the pizza bites with your hands

      - and EAT!

      The kiddos couldn't have been happier with how they turned out and said it was the best pizza ever!

      Well I definitely think it was at least the most fun to make and eat.


      Wacky Wednesdays with a Twist

      Turns out not all of us are given the gift to twist, but we are definitely give the gift of laughter...I'll be working on my hand-eye coordination in the mean time. We picked up Aunt Aunie's Pretzel making kit from the local Wally World (Walmart) it's really quick and easy and they tasted great, even with a few extra twists and turns.

      FRIDAY, SEPTEMBER 2, 2011

      Ryn's Recipes Revisited: Blackberry Cupcakes

      • Ingredients:
        • 2 1/2 cups flour
        • 1 tsp baking soda
        • 1/4 tsp salt
        • 1/2 cup  butter, room temp
        • 1 1/2 cup sugar
      • 2 eggs
      • 1/2 rice milk
      • 1/4 cup canola oil
      • 1 Tbsp blackberry juice (or syrup if unavailable)
      • 2 cups chopped blackberries

      makes 24 cupcakes

      -Preheat oven to 350 degrees and line two cupcake pans with cupcake liners.

      In a bowl combine sifted flour, salt, and baking soda.
      then add butter and sugar and beat mix well. Add eggs one at a time, beating to combine thoroughly combined. Add milk, oil, blackberry juice until combined. 
      slowly and add flour mixture, stirring until just combined. Then carefully fold berries into batter.

      *Fill cupcake pans 3/4 of the way with batter.
      Place tins in oven and bake for 18-22 minutes, or until toothpick inserted into center of cupcake comes out clean.

      *October 18 - National Chocolate Cupcake Day 

      WEDNESDAY, AUGUST 31, 2011

      Confection Perfection

       The peppermint ice cream caramel toffee chip cookie sandwich.
      Quite a mouth full to say and since it's 90% organic it comes nearly guilt-free!!

      These have to be the most beautiful and delicious cookies I have ever baked! Why else would I have ban all eating, smelling or drooling until the photographs were taken. There has to be documentation for such perfection. I think I can even smell them through the computer. Seriously!

      Want the recipe? I must share it's to good to keep a secret.

       Caramel toffee chip cookie Recipe:

      1 3/4 sticks softened butter
      1 cup brown sugar
      1/2 cup granulated white sugar
      2 1/4 cups flour
      1 whole large egg
       1 egg yolk
      1 Tablespoon baking soda
      1 teaspoon table salt
      1 1/2 Tablespoons whole milk
      1 teaspoon vanilla/bourbon extract
      1 cup dark chocolate chips
      1/4 Heath Bar toffee chips
      5 caramel filled dark chocolates cut in half (Nestle Treasures will work)

      Mix the first 3 ingredients in your stand mixer until well blended, then add flour, salt, baking soda, vanilla and blend (I always add the eggs second to last right before the chocolate chips). Add eggs and the remaining ingredients until well incorporated. 

      Pre-heat oven to 365 degrees

      Spoon onto a baking sheet

      bake in oven for 8-9 minutes or until golden brown

      then EAT!

      Peppermint Ice Cream Recipe:

      4 cups whole milk
      1 cup granulated white sugar
      1 teaspoon peppermint extract
      1/4 cup York peppermint patty mini bites (they look like M&Ms)
      7 peppermint patties broken into pieces and frozen
      mix milk, sugar and peppermint extract for 20 minutes in your ice cream maker then add remaining ingredients mixing until the ice cream is well set and ready to eat.

      **For Sandwiches freeze ice cream overnight.**

      FRIDAY, AUGUST 26, 2011

      Ryn's Recipes Revisited: Vegan Fudge Cupcakes

      I love these cupcakes and since I have an extreme food allergies these are 100% soy and corn free!

      1 c boiling water

      1 c dates (dried)
      1/4 c pineapple (dried)
      1 t baking soda
      1 c organic unbleached sugar

      1/3 c organic canola oil

      1/3 c + 2 T  organic rice milk

      1 t vanilla *optional

      2 c flour

      2 1/2 T cocoa/chocolate powder

      1/4 t salt

      1/2 c nuts *optional

      Pour boiling water over 1 c cut dates , pineapple and the soda.

      Add organic unbleached sugar, oil, rice milk and vanilla.

      Mix flour, cocoa, salt, nuts *optonal , into mixture.
      Line cupcake tins with papers , spraying liners with a light coating of cooking oil to avoid sticking fill about 2/3 full.

      Bake at 350 degrees for 16-20 minutes.

      Makes 20 to 24 cupcakes.

      Frost, if desired.

      Vegan cocoa Frosting







      FRIDAY, AUGUST 5, 2011

      Ryn's Recipes: Pineapple Cream Cupcakes

       I just love pineapple in cookies and cupcakes and telling the story of when my little sister was in second grade I took her to a pie eating contest at her school she was so excited and a great eater so we thought she was sure to win, apple pie was her favorite dessert.  I watched as she took her first bite then came a look of horror she made it half way through the pie and lost the contest. When she was done I asked what was wrong she said it was Pineapple not Apple Pie. That poor girl I don't think has eaten a bite of pineapple since 1990. Maybe she needs to taste these cupcakes.


      Pineapple Cream Cupcakes


      • 20 oz (canned) crushed pineapple in juice (drain juice and set aside) 
      • 2 cups flour
      • 1 1/2 cups sugar
      • 1/4 cup butter
      • 2 eggs, at room temperature
      • 2 teaspoons baking soda
      • 1/4 teaspoon salt
      • 1/2 cup pineapple juice


      Makes 24 cupcakes 
      Preheat oven to 350. Line cupcake pan. In a large bowl or mixer cream butter mix in baking soda, flour, sugar and salt then add the eggs and juice. Fold in the crushed pineapple. Pour about 3/4 cup of batter in each well. Bake 15-18 minutes or until toothpick comes out clean. Cool on a wire rack. 

      with a hand mixer combined the following ingredients
      • 3 cups powdered sugar 
      • 2 tbsp pineapple juice (slowly add more juice if needed)
      • 3 tbsp butter
      • 1  8oz. package of cream cheese softened

      Click here go to Ryn's Recipe blog

      FRIDAY, JULY 29, 2011

      Ryn's Recipes: Pink Lemonade and Lemon Cream Cupcakes

      Pink Lemonade cupcakes

      • 1 box Organic white cake mix 
      • 1 cup frozen pink lemonade mix thawed (undiluted)
      • 1/2 cup water
      • 1/3 cup canola oil 
      • 3 egg whites
      or from scratch

      • 2 cups all-purpose flour
      • 1 tsp. baking powder
      • 1/2 tsp. baking soda
      • 1 tsp salt
      • 3/4 cup granulated sugar
      • 1/2 cup canola oil
      • 2 egg whites
      • 1 cup thawed frozen Pink Lemonade Concentrate
      • 1/2 cup sour cream or milk

      - Preheat oven to 350 degrees makes 24 muffins
      - Combine all of the ingredients in an electric mixer and begin by mixing low for 2 minutes
      - Divide the batter evenly, filling the liners about 2/3 full
      - Bake cupcakes for about 20-25 minutes or when cake tester comes out clean
      - Allow cupcakes to cool before frosting

      For Two-Tone Pink Lemonade Buttercream

      3 cups confectioners sugar
      1 stick unsalted butter (room temperature)
      2 tbsp frozen pink lemonade concentrate
      Pinch of salt
      to make 2 colors of frosting add vegetable food coloring

       Combine all ingredients in an electric mixer on low until combined , increase speed to medium-high and beat until frosting is light and fluffy
       Separate frosting in 2 bowls and add color 

      go here to Grin and Bake it to learn about two-tone frosting techniques

      Lemon Cream  Cupcakes 

      • 2 cups  flour 
      • 1 1/2 teaspoon baking powder
      • 1/2 teaspoon salt
      • 4 1/2 teaspoons *plus 3 tsp freshly grated lemon zest
      • 1 1/2 stick (3/4 cup)  butter, softened
      •  1 1/2 cup plus *4 tablespoon sugar
      • 7 tablespoon plus *3 teaspoons fresh lemon juice
      • 5 large eggs
      • 3/4 cup plus *3 tablespoon cream cheese (about 6 ounces), softened
      * set aside ingredients for cream center
      preheat oven to 350° F. and line 12 cupcake tins with paper liners.
      Into a bowl sift together flour, baking powder, and salt and whisk in 4 1/2 teaspoons zest. In another bowl with a fork blend butter, sugar, and juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.

      In a small bowl with a fork stir together cream cheese and remaining 3 teaspoon zest, 4 tablespoon sugar, and 3 teaspoon juice until lemon cream is smooth.
      Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 12 cupcakes.
      (adapted from it just looked to good so I did some minor changes and multiplied the recipe)

      THURSDAY, JULY 21, 2011

      It's all about the Bread

      I miss my kitchen, the one with miles of granite and butcher block counter tops, the one where the drawers actually opened and closed and the one I designed from the floor up. I miss cooking in that kitchen with the kiddos where there was room enough for two or even 10 people to be in there together making delectable treats and still I must through all it's ugly blue paint and minuscule work space cook healthy organic food despite my complete dislike of our current abode's culinary epicenter and in it have managed to make some amazing bread for the second time in the Pea's lifetime.

      The Recipe:

      I was very pleased with the consistency of the bread and think they make a perfect sandwich roll or if made small a great side roll with butter.

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