Kitchen Meets Culinary Clutz

Good Afternoon,

Boy, what a weekend! The windstorm blew through Oklahoma furiously all weekend and, for a brief moment, we lost power when the transformer on a pole exploded sending sparks down onto the dry grass below.  Thankfully two good Samaritans jumped out of their car to stomp out the fire. 


Here is a lovely muffin recipe to whip up for the kiddos before they have to catch the bus in the morning. If the kids are nice enough to spare you a handful, call your girlfriends over for Muffins & Coffee (after the kids have left, of course!)


Enjoy,

• 1 Recipe Dinner Rolls
• 3 – 4 Tablespoons Margarine, softened
• 1 Recipe Cinnamon Sugar mix (below)
• 1 Recipe Cream Cheese Frosting (below)

1. After your dough rests for 10 minutes on a lightly floured surface, roll out to 12 x 18-inch rectangle.
2. Spread softened margarine over surface of dough.
3. Sprinkle liberally with Cinnamon Sugar mixture, about 1 1/2 cups, give or take. Store remaining mix in airtight container for future use. (Recipe Below).
4. Beginning at 18-inch side, carefully roll dough and pinch edge together to seal.
5. Now grab yourself a long piece of clean sewing thread. .
6. Run the thread under the rolled dough, to the center.
7. While holding each end of thread with both hands, Crisscross thread to slice dough down the center.
8. Now that you’ve got two equal parts, use your thread to slice five rolls from each half of dough. (I hope I haven’t confused you!)
9. Stagger  cinnamon rolls on large baking sheet, barely touching.
10. Cover and let rise for 30 – 40 minutes or until nearly double in size.
11. Bake in preheated oven at 375°F. for 18-20 minutes.
12. Frost tops with Cream Cheese Frosting (Recipe Below).

• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

• 1 box Spice Cake mix
• 3 eggs
• ½ cup Brown sugar
• 1 15-ounce can Pumpkin
• 1 tsp Pumpkin spice
• (Chopped Walnuts, optional)

1. Pre-heat oven to 350°F.
2. Prepare baking pans, coat with non-stick baker’s spray.
3. Lightly beat eggs.
4. Stir in, brown sugar, pumpkin and pumpkin spice.
5. Fold in spice cake mix, until batter is moist.
6. Stir in chopped walnuts (optional)
7. For muffins, fill muffin pans to 2/3 full .
8. Bake for 15-18 minutes (For other type pans, use baking guide on back of cake box to determine baking times), or until toothpick inserted in middle of muffin comes out clean. 

Good morning!

If you've tried our Challah recipe, and loved it, then you must use your leftover bread to make French Toast for breakfast!

We are enjoying Mama's visit! I hear from my daddy that Idaho weather has been mild this week, down in the 60s! I wish we could say the same for us here in Oklahoma. Our temps have been reaching into the hundreds!

Breakfast dishes are being washed up, and we have planned to enjoy a fantastic day of romping around at the Oklahoma City Zoo.

Love & Hugs to all my devoted readers! xoxo

• 3 eggs
• ¾ cup milk
• 2 Tablespoon granulated Sugar
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 12 slices Challah bread, ½ inch thick (Click for Recipe)
• Powdered Sugar, if desired

1. Preheat Electric griddle to 375°F.
2. Beat eggs, milk, granulated sugar, salt and cinnamon in small bowl with fork.
3. Dip bread into egg mixture; place on lightly greased griddle.
4. Bake 3 to 4 minutes or until bottoms are golden brown.
5. Turn bread; bake 2 to 3 minutes longer or until golden brown.
6. Sprinkle with powdered sugar.
7. Serve with fruit topping, maple syrup or honey & enjoy!