Tuesday, November 29, 2022

Vonna’s Pumpkin Muffins

 This recipe yields 24 muffins. 

Line 2 cupcake tins with papers, set aside.


29 oz. Pumpkin purée (not pie filling - this is the large can) 
4 room temp eggs
1/2 c milk
2 tsp baking soda
4 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp ginger 
1 tsp salt
1 c oil
1 c sugar 
2/3 c packed brown sugar
2 1/2 c all purpose flour

Throw all of this in a bowl, mix until fully combines, scraping down sides as you go. 
Fill paper cups in tins fully with batter. 
Bake at 425 degrees for 5 minutes (to let the baking soda puff the tops of the muffins) 
Then turn down to 350 degrees bake additional for 16 minutes. 

Pull, cool and enjoy! These muffins are not very sweet and a nice way to enjoy a sweet without it being decadent. They are delicious served with cream cheese.

Vonna’s Old Fashioned Dinner Rolls


***This recipe yields 24 - 2 oz rolls. I do weigh each dough ball to get the same size roll.**

Proof your yeast (I use instant yeast): 1 1/2 cup of milk warmed to 110 degrees (just make sure it’s warm and not searing hot) and 1/3 cup sugar and 2 TBS. instant dry yeast. Mix and wait for foaming (proving your yeast is alive and ready to make bread) if no foaming happens after 10 minutes, start over - with new yeast. 

Once your yeast is ready, add in stand mixer bowl (with dough hook), milk/yeast/sugar mixture, along with 3 cups of flour, 1 tsp salt, 5 TBS softened butter, 1 ROOM TEMP EGG (no cold eggs!)

On lowest speed, let the dough hook mix, scraping down sides until flour is fully incorporated. Mix for 2 minutes on medium speed. Turn off mixer,  add 1/2 c. Flour, mix (on lowest speed) until fully incorporated, then add another 1/2 c. Flour. Once fully incorporated, if dough is still sticking to bowl sides, add 1 TBS of flour at a time, scraping down sides as you go. The dough is a soft dough and slightly sticky, but you don’t want it so wet and sticky that it is sticking to bowl. Once dough is right texture, put mixer on high and mix with dough hook for 3 minutes. Then, turn out dough into lightly greased bowl, cover with plastic wrap, place bowl in warm place (like top of oven) let rise for 30 minutes. 

After 30 minute rise: gently punch down dough, and roll into around 24 - 2 oz. Balls. Lay rolled balls onto lightly greased 9x13 pan, cover with plastic wrap, let rise 30 minutes. 

Bake 375 degree oven 12-15 minutes, until tops are lightly golden, then pull out and brush with melted butter. Enjoy immediately or let cool and bag, putting in refrigerator, heat to serve. 

Saturday, November 05, 2022

November blowing in....

 ~ Greetings and Warm Welcome to my Blog ~

I hope this finds each of you well 😊
Today is Saturday and I'm excited to be attending a Craft Bazaar/Craft Fair at our local church.
Ellie's in Youth Group there, and they run the Bake Sale/Kitchen area where all profits go to support them through the year.

I decided to make my cut out and iced cookies. 
I made Pumpkins & Scarecrows

Here they are all bagged up and ready to take to the sale:

Before I ever made it to the door ~ I sold 40 out of my trunk. I took the remaining 40 and $80 from my parking lot sales, and handed it to the Bake Sale coordinator. I bet when I get there today there will not be many left if any. I sold them for $2 a cookie, which most people probably are thinking: for a single cookie? But if you look up pricing - a dozen of these cookies go anywhere from $25 -45 (and up) They are very time intensive. I had about 16 hours in these. I'm not a professional and I have made 1000's of cookies but I have never taken 1 penny for any of them. I give them from my heart, it brings me great joy to see people wonder over how they look and then to see their faces once they bite into one....priceless!

If you are interested in learning - 
I can tell you how I learned. I taught myself 10 years ago. I wanted cookies for my son's Eagle Scout Reception. I priced them at a local bakery. About choked and then decided to teach myself. 
I Googled: Iced Cookies. At the time I started going through blogs/websites and one of the first people I settled on was Sweet Sugarbelle. You can find her blog here: 

another gem of a website is: 

There are TONS more. This was also the first time I used  YouTube as a way of learning something. There are LOTS of cookie decorating videos. Again just let your fingers do the typing and you can find a wealth of information from good hearted people that spend a great quantity of time to upload free content to help others. I know people have mixed feelings about the internet, and I agree there is bad, but I choose to look for the good and don't mess with the bad or stay far away. 

My Cookie Recipe is basically Callye's BASIC SUGAR COOKIE RECIPE 
the only thing I do different is: I use a TBS of LorAnn Emulsion and I use 3+ cups of flour (I live in humidity so I have to use more flour than Callye has to living in the desert so the cookies will not spread)

I also use Callye's icing recipe: ROYAL ICING RECIPE
the only difference is: I use again 1TBS of emulsion and about 1/2 c. water (depending on the humidity)

Doing these take a large amount of time. And typically it takes me 3 days of work to get to a final batch of cookies. Day 1 = make the dough, cut, bake off
Day 2 = make all the icing colors (lots and lots of work) and decorate (more lots and lots of work) leave out all day/night to dry
Day 3 = packaging - I have learned sealing each one in their own self sealing cello bakery bags HERE
helps the cookies to last a lot longer and stay fresh, but I also find that sealing them like this and THEN freezing them inside a rubbermaid container is the best way of extending their life for giving. Practice makes perfect and there is nothing like a little bit of sugar to make most people smile real big. I try to always have cookies on special occasions to pass out. 
It is truly the simple things in life! It truly is!

There has been zero stitching going on. I'm dry, folks. Like a desert. I've been dealing with a lot on my plate, it seems really full. Much more full than normal. This new avenue of arthritis in my knees (and I think hips too) is getting me down/worrying me. I've had a lot of less than ideal dealings with people over the last several weeks. (Had another just last evening - try to help and then blows up and becomes my fault)  SO. I've decided to retreat to my safe place. My home, my interior life, my blog....I will not be on social media for awhile. I think an absence will do my spirit and my heart good. The only thing I will miss is the inspiration I gain from seeing other makers, connecting with some great stitchers that are on there for stitching (not for personal gains and promotion) and the gems of knowledge that I gain from other's personal lives. Perhaps people I know and enjoy interacting with will notice I'm not posting and seek to find me. I'll go back to posting some day again, just taking a break - everyone needs a break now and again.

Until next time....
I'll be keeping you all, our world around us, in my thoughts and prayers.

Keep creating!
Love in stitches, 
Vonna xxxx