Blueberry Cake Waffles

As it is with most people, Christmas is always a special time in our household.  We have a lot of traditions that are sticking.  Driving to see the Christmas lights, opening one present on Christmas Eve, making homemade Christmas ornaments, baking Christmas cookies to share with loved ones, and a special breakfast on Christmas morning.

Blueberry Cake Waffles

This week my daughter and I (and my son at some points) baked and baked.  We baked (a frozen) pumpkin pie, white chocolate macadamia nut cookies (my favorite!), gingerbread men (my husband’s favorite!), and these delicious blueberry cake waffles.  These waffles may just be what we need this coming Christmas morning!!  They are delicious and so very easy to make.

baking ingredients

The picture above is for our gingerbread recipe and not the waffle recipe.  I’m only stating this because I don’t want anyone to add molasses to their waffles.  Although, it might not be too bad! 🙂

By the way, I have to brag on Walmart Grocery!  I am in love with their drive up, pick up service.  Ordering the night before and scheduling a time to pick up is THE. BEST. THING!  It’s so nice.  I was able to stock up on all of my baking goods before our day of baking began and I didn’t even have to step foot in the store.  Even if you don’t have Walmart Grocery pick up in your area yet the Walmart baking isle is still the go-to place for all your baking needs!  It has enough Gold Medal all-purpose flour and Arm & Hammer baking soda to keep your pantry stocked till new years.  These are brands that families have trusted for over 100 years!

Blueberry Waffles

We’ve always been big waffle people since we were given a waffle iron as a wedding gift.  We used to have them regularly every week and while we’re not as consistent in making waffles these days it is still a special treat to be savored!  One trick I learned a few years back about making waffles is to let the batter rest before making.  Letting the batter rest 5 minutes between mixing and spooning it onto the griddle will make the waffles much fluffier.  Plus, what mom doesn’t need that 5 extra minutes to get juice poured, heat up the syrup, make sure you have enough clean forks (wait, is that just our family? lol), and a million other little odds and ends that moms (and dads!) do in the morning.

Blueberry Cake Waffles Recipe

Here’s what you need to make these little beauties!

Ingredients:

  • -2 Cups Gold Medal all-purpose flour
  • -1 Cup butter milk
  • -2 Large eggs
  • -½ Cup melted butter
  • -¼ Cup sugar
  • 1½ Tsp Baking powder
  • -½ Tsp Arm & Hammer baking soda
  • -1 Tsp vanilla extract
  • -1 Cup blueberries

Directions:

  •  -Preheat the waffle maker.
  •  -Sift in a large bowl the all-purpose flour, sugar, baking powder, and baking soda.
  •  -Add the eggs, melted butter, blueberries, sugar, and vanilla.  Mix the batter for 1 minute.
  •  -Let the batter rest for 5 minutes.
  •  -Add a layer of melted butter to the waffle maker and pour the batter into it.
  •  -Cook according to the instructions of the waffle maker.
  •  -Serve with the remaining blueberries and enjoy.
  •  -Top with melted buttercream icing if you like. 🙂 That’s how I like it!
  • Blueberry Cake Waffles With Cream Cheese Icing

What are some Christmas traditions you have at your house?

Homemade Brownies with Crisco

Publix

The holidays are upon us and I’m up on the grocery store. I head to Publix® to get some of baking needs. Specifically, I’m getting some Crisco® to help me out with my baking.

I remember when I first started cooking that I didn’t really realize how important it is to use shortening when the recipe calls for it. We always had Crisco® shortening in the house, but for some reason we were out. I ended up using oil and my dumplings were a tremendous joke! Just a note – always use what the recipe calls for… but you know that already, you smart people, you.

I decided to make brownies for daughter’s Sunday school class and needed vegetable oil, so off to Publix® I went. You can’t get an easier recipe than out of the box, but I found the perfect blondie brownie recipe from my sister-in-law’s cookbook, that she found from Crisco®!  It’s really a no fuss, no frills recipe, but it has classic results that everyone raves over. I topped it with candy cane, edible confetti and voila, it is a Christmas recipe.

Blondie Brownie

I was able to make brownies with my daughter and create those memories together. I remember doing this with my grandmother, except she never shares her recipes. You just have to figure them out as she goes because she never has any of them written out! I’m writing down key recipes of these family favorites for my daughter – for posterity sake. If you want to be remembered, cook good food.

Cooking good food means that you use good products. Crisco® is that. For the holidays and any time of the year, you can use Crisco® 100% vegetable oil for baking, but don’t forget the other everyday cooking products as well like Crisco® Pure Canola Oil and Crisco® 100% Original Oil.

What about you? What favorite recipes do you go to or will be making for your guests? What homemade holiday treats are your families favorites?

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.

Tiny Prints Free Mug!

This post contains my affiliate links…and because I’m an affiliate you get early access to this phenomenal freebie that I look forward to every year!

Tiny Prints Free Mug

Enjoy one (1) Free Magnet, 11 oz. Mug, Notepad, or $15 credit towards your Gift or Home Décor purchase at Tiny Prints, plus enjoy 30% off Holiday Greeting Card and Holiday Party Invitation orders using the code TPFREEGIFT at checkout.

Offer ends December 14, 2015.

Get your free mug here!  I love Tiny Prints and have already ordered a few Christmas gifts from there this year.

 

Fine Print Terms: Offer expires 12/14/2015 (11:59 P.M. PT). Enjoy one (1) free magnet, 11 oz. mug, notepad, or $15 credit towards your gift or home décor purchase, plus enjoy 30% off holiday greeting card and holiday party invitation orders using the code TPFREEGIFT at checkout. There is no minimum purchase required for this promotion. Free offer applies exclusively to magnets, 11 oz. mugs, notepads, gifts and home décor and is not applicable to previously placed orders, shipping, taxes, rush processing charges, gift certificates, personalized postage stamps and personal stationery. The 30% off promotion applies exclusively to holiday greeting or holiday party invitations and is not applicable to previously placed orders, shipping, taxes, rush processing charges, or any other product available on TinyPrints.com. This promotion code cannot be combined with other offers. Offer cannot be redeemed more than once per account and/or billing address. This particular offer code can only be redeemed once. Offer is only valid on Tinyprints.com and is not applicable on third party or partner websites. To prevent fraud or abuse, we reserve the right to discontinue or modify this offer or cancel any order.

Christmas Gift Guide 2015

2015 Christmas Gift Guide

Whoever you’re looking to please this holiday season, we’ve got it covered. Shop our list of perfect presents. We’ll be adding new items everyday and here’s everything we’ve found so far…

Scroll across the categories at the top to sort by category.

Safe Egg Nog Milkshake + Inspiring Monday

Safe-Egg-Nog-Milkshake-Recipe

Just a few ingredients and you can create the milkshake version of everyone’s favorite holiday drink, eggnog. This recipe is nonalcoholic and completely safe for all ages (aside from those allergic to said ingredients).  This creamy and delicious recipe will make around 20 servings so halve the recipe if you’re cooking for a smaller crowd (see our How to Halve a Recipe cheat sheet).  I hope you enjoy this family recipe.

Egg Nog Ingredients

Start by using PASTEURIZED eggs.  **Don’t miss this!**  If they aren’t pasteurized you’re putting yourself and your guests at risk for salmonella.  Pasteurized eggs cost a bit more but it’s a small price to pay for peace of mind…and is still cheaper than a milkshake you’d buy anywhere else.  Once you buy pasteurized eggs this milkshake is as safe as drinking milk.

Separating Egg Whites

Divide the egg from the yoke.  Look at my husband’s superb egg dividing skills!

Pouring Sugar

This is my little girl helping add the sugar.  She didn’t feel well and we thought a milkshake treat would help take her mind off of her sickness.

Mixing Bowl

Just whipped egg whites and sugar.  …and a partially rusted wisk.  Ignore that.

Helping in the Kitchen

My little helper is pouring the half and half into the combined whipped egg whites and whipped egg yolks.

Ice Cream

After that has all been mixed by hand it’s time to add the ice cream.  We’ve made this a time or two ten and we like it best when we use really cold, just from the freezer ice cream.

Mixer

Then beat with a hand mixer till you get the milkshake consistency you want.  You can sprinkle nutmeg or cinnamon on top to your liking but we often enjoy it without either.

Girl with milkshake

She loves it!  And I hope you do too!  I know it’s a little after the holidays but it’s still a great time to enjoy an egg nog milkshake.

If you like this recipe please consider sharing it on Facebook or Pinterest so others can find it!

Egg Nog Milkshake
Cuisine: Dessert
Author: Ashley
Prep time:
Total time:
Serves: 20
An egg nog milkshake that is so delicious you’ll never buy store bought egg nog again!
Ingredients
  • 6 pasteurized eggs – separated
  • 1/4 cup sugar
  • 1 quart vanilla ice cream
  • 1 pint half and half
  • Nutmeg or cinnamon optional
Instructions
  1. Whip egg whites and add 1/4 cup sugar.
  2. Beat egg yolks until fluffy.
  3. Mix in with egg white and sugar mixture and then mix in 1 pint of half and half.
  4. Combine with 1 quart of ice cream with a hand mixer to milkshake consistency.
  5. Sprinkle with nutmeg or cinnamon if desired.

Egg Nog Milkshake Recipe

 

Inspiring Monday

Now for the P-A-R-T-Y!  Welcome to my Inspiring Monday link up and I’m excited to have you here!  Are you ready to party?

Before we start, please keep in mind:

– It’s nice to socialize with other party guests.
– Link up all of your inspiring posts that you’ve written on YOUR blog. Recipes, crafts, printables, DIY, and homemaking posts are welcome. Please don’t link to Etsy stores, giveaways, etc.
– By linking up to Inspiring Monday you are giving Embracing Homemaking permission to feature your project and/or photos on our social media outlets and blogs to help promote your post.

Let’s party!


Christmas Gift Guide 2014

Whoever you’re looking to please this holiday season, we’ve got it covered. Shop our list of perfect presents. We’ll be adding new items everyday and here’s everything we’ve found so far…

Cranberry Chia Seed Jam – Inspiring Monday

Cranberry Chia Seed Jam Recipe

Cranberry Chia Seed Jam

Ingredients:

  • 3 cups Fresh Cranberries
  • ¾ cup Maple Syrup
  • ¼ cup Chia Seeds

Cranberry Chia Seed Jam!

Directions:

In a medium sized sauce pan, mix cranberries and maple syrup and cook on medium heat. Cook until for about 12-15 minutes stirring every minute or two. As the berries burst, you’ll want to stir more often. Once all berries burst, stir in your chia seeds and mix well. Remove from heat. Let cool for a minute or two, then spoon into jar or container and refrigerate. Jam will thicken as it cools. This jam will last for 8-10 days in the refrigerator but if your family loves it as much as mine does it won’t last that long.

This is a great jam for Christmas!  Oh, and sometimes we substitute the maple syrup with orange marmalade – it’s divine!

Enjoy!

Inspiring Monday

Now for the P-A-R-T-Y!  Welcome to my Inspiring Monday link up and I’m excited to have you here!  Are you ready to party?

Before we start, please keep in mind:

– It’s nice to socialize with other party guests.
– Link up all of your inspiring posts that you’ve written on YOUR blog. Recipes, crafts, printables, DIY, and homemaking posts are welcome. Please don’t link to Etsy stores, giveaways, etc.
– By linking up to Inspiring Monday you are giving Embracing Homemaking permission to feature your project and/or photos on our social media outlets and blogs to help promote your post.

Let’s party!


Homemade Apple Pie Recipe

Homemade Apple Pie

A classic all American apple pie bubbling with brown sugar and gooey, cinnamon apples.

Who says this yummy dessert can only be enjoyed in the fall months?  It’s perfect for celebrating America’s Independence in July, it’s the perfect end to a Thanksgiving meal, and well, it’s a delicious dessert staple year round!  Apple pie has been and will likely always be in my top 5 favorite desserts.  It’s my husband’s #1 dessert and I know he wishes I would make it on a regular basis.

Cookie Cutter + Pie Crust = Gorgeous!

This apple pie was made by a friend of mine and I was absolutely amazed at her creativity.  She gave me permission to use her pie decorating idea and I’ll be sharing my favorite apple pie recipe at the end.  She took a simple cookie cutter to make this wonderful snowflake design.  It’s lovely just like that but she doesn’t stop there.

Pie Crust Rose

She told me how she took a little extra rolled out pie dough and made a pie dough rose out of it.  If you’re unsure how to do this you can take a look at my Rolled Fondant Rose Tutorial to get an idea.

Apple Pie Before Baking - So pretty!

 Here’s the pie covered in an egg wash and ready for the oven.

Beautiful Apple Pie!

Ta-da!  I love this decorative twist on a traditional pie!  Don’t forget to serve warm with ice cream because there’s always room for a good vanilla bean ice cream, right?

Now without further delay, here’s my favorite apple pie recipe…

Homemade Apple Pie
Recipe Type: Dessert
Author: Slightly adapted from Williams & Sonoma
Serves: 8
Absolutely delicious apple pie!
Ingredients
  • [b]For the dough:[/b]
  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. granulated sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 3 to 4 Tbs. ice water
  • [b]For the filling:[/b]
  • 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
  • thick
  • 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 4 tsp. cornstarch
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg white, beaten with 1 tsp. water
Instructions
  1. To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.
  2. On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.
  3. On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using a cookie cutter of your choice make your design in the dough. Reroll the dough scraps to make your rolled dough rose. Refrigerate the pie crust and rose for 30 minutes.
  4. Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.
  5. Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.
  6. Let the pie shell, decorated top and rolled rose stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the decorative top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the rolled rose with egg wash and gently press into the middle of the pie crust. Gently brush the entire top crust with egg wash.
  7. Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving.

 

Christmas Deviled Eggs

Christmas Deviled Eggs

Aren’t these Christmas deviled eggs cute?  You could also make these in Easter colors if you wanted.

Basic Instructions:

  • – Boil eggs.
  • – Slice and remove yoke.
  • – Die egg whites like you would Easter eggs with the shell on.

Tips for Peeling Boiled Eggs:

  1. Place eggs in a large saucepan and cover them with cool water by 1 inch.
  2. Slowly bring water to a boil over medium/medium high heat.
  3. When the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
  4. Transfer eggs to a strainer and place under cool running water to stop the eggs from cooking.
  5. Once eggs are cooled they can be peeled immediately.  You could also refrigerate them till you’re ready to peel and die them the next day.

Dying Eggs 101:

  • Drop the food color into wide mouth glasses and then add water.
  • Carefully drop the egg white halves.
  • Don’t forget, the longer you let the eggs sit in the food color, the darker the colors will be.

Enjoy!!

Pumpkin Roll Recipe

Pumpkin Roll Recipe

I’ve loved pumpkin rolls since I was a kid.  I mean LOVE them!  I always had someone who lived by me who made them and either gave them to me or that I bought them from.  That is, until I moved to North Carolina.  I was pumpkin roll-less and sad until one day my friend Laura from AnotherCentSaved told me about how she had made these amazing pumpkin rolls with a recipe she bought at an auction.  Being the good friend that she is she shared the recipe with me and I’ve been forever grateful.  Now I’m passing this recipe on to you and I hope you’ll enjoy it as much as we have.  Please do your part and share this wonderful recipe with someone you love or pin it so others can find it.

Pumpkin Roll
Recipe Type: Dessert
Author: Unknown
Prep time:
Cook time:
Total time:
Serves: 8
This moist rolled cake has a rich cream cheese filling. It’s perfect for the holidays or any time of year!
Ingredients
  • [b]Roll Ingredients:[/b]
  • ¾ cup Flour
  • 1 cup Sugar
  • 1 tsp. Baking soda
  • 2 tsp. Pumpkin pie spice
  • 1 cup Pumpkin puree
  • 3 eggs
  • 1 tsp. Lemon or lemon flavoring
  • [b]Filling Ingredients:[/b]
  • 1 8 oz Brick of cream cheese
  • ¼ cup Butter
  • 1 tsp. Vanilla
  • 1 cup Confectioners sugar
Instructions
  1. Preheat oven to 375*
  2. Grease and flour your pan with shortening and flour. 9×13 short sided jelly roll pan or a large cookie sheet works too!
  3. In large bowl mix all roll ingredients together.
  4. Bake at 375* for 15 minutes.
  5. Dampen a linen cloth, lay on the counter, and sprinkle with confectioners sugar.
  6. Gently flip cake onto the towel.
  7. Carefully roll the towel up (lengthwise) with the cake in it.
  8. Place the cake-in-towel, on a cooling rack cool for 25 minutes. Make sure air is circulating under the cake so it will cook quicker and softer.
  9. Make filling in a separate bowl by mixing cream cheese, butter, vanilla and confectioners sugar til smooth. (Don’t leave any lumps)
  10. After your 25 minutes of cooling has finished, unroll cake, spread the filling evenly, and re-roll quickly.
  11. Sprinkle powdered sugar over the roll. (Optional)
  12. Cut off both ends so it looks uniform and wrap in waxed paper.
  13. Cut into slices before serving.
  14. It will keep up to two weeks like this or you can freeze it by wrapping it in plastic wrap, then again in foil, and finally placing it in a seal-able plastic bag. Defrost before serving.