Buttermilk Biscuit Recipe + the Best Sugar Cookie Recipe EVER

Most of us are in a state of  PCDDS- Post Christmas Diet Distress Syndrome. If you happen to be one of the lucky few who escaped the Christmas season with your waistline in tact, bless your heart… but I have two recipes that will have you trading your jeans in for leggings in no time!

But seriously, if you read my blog at all, you know that our family isn’t scared of butter. We eat healthy for most of our meals, but we definitely indulge in treats a couple times of week.

Baking biscuits from scratch was on my 30 in 30 list, and the weekend before Thanksgiving I decided to give it a go. I usually shy away from making recipes for the first time when serving guests, but we don’t consider our family to be a guest in our house, so I made them anyway.

I spent entirely WAY too long searching for the perfect biscuit recipe on Pinterest. What started as a search for a recipe led to looking at spring fashion, which then led to vacay research and then ended up with a search for a front door for our new house. Pinterest is a black hole, y’all. Don’t go in, you might come of out there and find out it’s three days later! Seriously, you.are.warned.

Classic Buttermilk Biscuits

Anyway, I chose a recipe from Better Homes & Gardens, because it looked simple and it used the word “classic” in the title. I consider myself to be pretty classic… old, boring, not a risk taker, so this is the one I chose:

Classic Buttermilk Biscuits

They turned out perfect the very first time. And my goodness… they are delicious! I served them with an assortment of jellies, maple syrup and of course, honey butter. We didn’t have a single biscuit left!

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These were flaky, buttery, delicious morning goodness! And oh, so easy! You probably have the ingredients in your house right now. Except for buttermilk… who keeps that on hand?

Last week, I posted on Instagram that I had found THE perfect sugar cookie recipe. Several people asked me to share, so here it is:

Best Sugar Cookie Recipe EVER

I will seriously never make another sugar cookie without using this recipe. You don’t have to chill the dough, I really did have every single ingredient in my kitchen already, they kept their shape perfectly and they are DELICIOUS! Santa said these were his favorite cookies he had ever eaten, and I know because I asked him myself!

Sugar Cookies

And here’s, my last little baking tip for the day: use parchment paper! If you don’t, I’m not sure why you don’t love yourself, but you are worth the $3 it costs to buy yourself a roll!

Happy baking, y’all!

Free Teacher Gift Printable + Maple Glazed Donut Recipe

Smart Cookie Free Teacher Gift printableOn Thursday, we met Luke’s new preschool teachers and since first impressions always count I wanted him to take them a sweet little gift. We decided to give them cookies in a jar, because who doesn’t LOVE cookies? We used Bakerella’s Cowboy Cookie recipe (we left out the nuts because he goes to a nut free school) and packaged it in a quart sized mason jar.

Smart Cookie Free Teacher Gift Printable

I created a printable that reads “I’ll be one smart cookie with you as my teacher” and attached it to the front along with some ribbon with double sided tape. I used a border from “Coffee, Kids and Compulsive Lists”, which is funny because all three of those things consume my life right now! The baking instructions for the cookies are also included in the file and fit perfectly on the lid. This was by total accident. I actually designed the directions to be attached to the back of the jar, but since it was a perfect fit, I attached it to the lid with double sided tape too.

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To download the Smart Cookie labels click here.

Free Smart Cookie Teacher Gift Printable

These are so easy and quick to put together and perfect for kiddos to help with as well. Luke’s job was to use a pastry tool to pack the each layer down. Of course, we had to keep remeasuring the m&m’s because my little helper kept eating them.

While the kids were playing, I snuck out to the front porch to photograph the cookie jars. About halfway through taking the pictures I looked up and saw this…

IMG_0922My girl is *never* far from her mama. At times it is tough because she wants to constantly be held, but I know that this time is short and I almost always oblige. Some say she is spoiled, but I like it that way!

IMG_2336I posted this photo on my social media accounts yesterday and got lots of questions about how these were made. I’m happy to tell you they are super easy and probably one of the most delicious things I’ve ever made.

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I made a big mistake and bought the 5 count can of biscuits instead of 8. My jeans are thanking me, but my taste buds were pretty ticked off! Hah! Here are two of the five beauties after being dropped in the frying oil.

Easy 15-Minute Maple Bars
Recipe from Butter with a Side of Bread

  • 1 8-count can refrigerated biscuit dough (I used Pillsbury Grand Homestyle Buttermilk biscuits)
  • 2 cups canola oil, for frying
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 3 TBSP milk
  • 1 TBSP corn syrup
  • 2 tsp maple extract
  • 2 cups powdered sugar

Pour 2 cups of canola oil into a medium sized saucepan and begin heating on medium-low heat (I set mine at 4.)

Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.

In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.

Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.

Check the temperature of the oil using a meat thermometer- it needs to read 350 degrees F. Increase heat gradually if necessary.

Once oil is ready, drop bars in 2 at a time. Let cook for about 2 minutes, then turn and cook an additional 2 minutes on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown.

Let bars cool for a few minutes, then whisk the glaze to make sure it’s smooth enough to dip each bar. Dip the bar, then immediately turn glaze side up on a cooling rack.

*We rolled two of the donuts in a cinnamon sugar mix to have a variety of donut flavors*

Repeat this process until all bars are fried and glazed.

They’re best eaten within an hour, but even the next morning they’re amazing!

IMG_2327I cannot attest to how long these stay fresh because we inhaled them with in minutes. However, we did have leftover maple icing and we used it as a dip for sliced apples… amazing!

My Old Kentucky Home

Kentucky Derby Pie

I’ll never forget the first time I wasn’t in Kentucky on the first Saturday in May. We had just moved to Denver and I was SO homesick I could barely stand it. It wasn’t that I didn’t love being in Denver, it was that I was SO far from home on Kentucky’s most exciting day of the year. We couldn’t even watch all day coverage on the Derby in Denver. We were subjected to only seeing about 30 minutes prior to the race and a few post race interviews. Blah!

So, this year I knew we weren’t going to be in Kentucky and I wanted to do something that would take the sting out of not being there. Since we always bake a Derby Pie on Derby Day, I decided that I would bake them for our neighbors as well. Giving to others always makes us feel better, right? And to top it off I could cross off #18 on my 30 in 30 list.

As I went for a walk around the block, I was trying to decide who our “neighbors” were. It was hard to narrow down, so I ended up baking 11 pies! ELEVEN! Looking back on the last few days, I was absolutely crazy for doing so many. However, Derby Pies are seriously the easiest dessert to make, so it wasn’t too bad. You just mix seven ingredients together and pour them in a pie crust. If you’re a real go-getter you can make a homemade crust, but I normally just use the good ole’ Pet-Ritz ones you buy in the freezer section.

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I always use my Mama’s recipe. I’m not sure where she got it from, but it is delicious! Some Kentuckians put bourbon in their pies, but I grew up Southern Baptist, so we never did. Hah! Of course, if you would like you can always pour a splash in before baking.

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We boxed up the pies in cute little pie boxes from BRP Box Shop and added tags with baker’s twine. Luke and I are going to deliver the pies this afternoon after his nap and just prior to the Derby. I’ll try to post pictures of my cute delivery boy with the pies tomorrow. I’m excited to meet our new neighbors and spread a little Kentucky love around our neighborhood!

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Here’s the recipe if you would like to make your own Derby Pie for tonight’s race!

Mama’s Derby Pie
1 stick of butter, melted and cooled
1 Cup sugar
1/2 Cup flour
2 eggs, beaten
1 tsp. vanilla
1/2 Cup chocolate chips
1/2 Cup chopped pecans
1 9″ pie crust (not deep dish)

Mix together butter, sugar and flour. Add two eggs and vanilla. Mix. Add chocolate chips and pecans. Mix until just combined. Pour into pie crust and bake at 325 for 45 minutes.

See? SUPER easy! You could probably whip up eleven of these yourself before the Derby’s post time at 6:24pm. By the way, my Derby pick is Firing Line. I like the jockey, Gary Stevens, but what I like most are his pink and green polka dot silks!