Christmas time home baked treats!

One of our favorite Christmas Morning treats, fresh from the oven "Orange-Pecan-Cinnamon Rolls". I use my bread maker to mix the dough for this tasty treat. I usually have the dough set to go in the breadmaker, before we leave for Christmas Eve festivities at my Parents house. Then upon our return home later that evening, I just roll out the dough and prepare the Cinnamon rolls so they are ready to bake by morning. These Cinnamon Rolls have become a tradition in our house on Christmas morning. They are quite yummy, and they disappear quickly around here.



This is the third year that I have tried my hand at making Christmas Stollen. My Mom always makes this at Christmas time. She uses a very traditional German recipe for making Stollen. I believe her recipe has been handed down in her family for a number of generations.
I have taken the liberty to create my own "Stollen" recipe, meaning I took out the ingredients that I never cared for as a kid, and I have substituted in other tasty ingredients in their place. Traditional German Stollen for example, has raisins in it...Yuck! I always hated baked raisins as a kid, so I use dried cranberries instead, Yummy! I also don't care for those candied cherries, Yuck! I use finely chopped dried Apricots in their place, Yummy! Traditional German Stollen recipes use Cognac to soften the dried fruit, this year I discovered a far more tasty option....I used Butterscotch Schnapps to soften the dried fruit I used in my stollen this year...Hmmm, now that is yummy! I also add a tasty layer of Marzipan to the center of my Stollen. I just love Marzipan, it is especially delicious when baked into the Stollen. I love having a slice of Stollen with tea in the evening. My family enjoys my non-traditional "Stollen".

At Christmas time we bake a variety of goodies to share with friends and family. Here is a little sample of the yummy treats we have made this Christmas.

Here are a few more of our favorite treats to bake. I just love these Eggnog Spritz Cookies with coffee in the morning... hmmm, Yummy!

Lemon Bars are always a holiday favorite. My parents have a big lemon tree, and they are kind enough to share lemons with us. These lemon bars are quick and easy to make, they are so tasty too.

We also enjoy making Candies this time of year. Kurt makes this fabulous "Rain Forest Crunch". It is a buttery brittle candy that is filled with ingredients like, coconut, macadamia nuts, cashews, hazelnuts, almonds, and brazil nuts. This is one of my favorite Christmas time treats.

Blackberry Cheesecake Muffins and "Magic Reindeer Food"

A little while back I promised to present you with my "Blackberry Cheesecake Muffin" recipe. I baked a batch of these yummy muffins this morning. I had to photograph them rather quickly, as they began to disappear from the basket so fast. My three (very) hungry children are on their Christmas vacation from school, so I will be baking yummy breakfast treats more often in the next couple of weeks. I really enjoy baking muffins and scones for breakfast, especially when we don't have to rush off in the morning. So for the next couple of weeks, I will start my day with a nice Hot Triple Cinnamon Cream Latte, and plan out my baking strategy for the day. Watch for more of my favorite recipes.

Here is the recipe for "Caroline's Mistletoe Ranch Blackberry Cheesecake Muffins"

Cheesecake topping:

Mix together one 8 0z package of cream cheese,(softened at room temperature) 3 tablespoons granulated sugar, 1 tablespoon unbleached flour, and 1 teaspoon of vanilla extract, until smooth. Set this aside until ready to use.

For the muffins:

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter

1 cup granulated sugar

2 eggs

1/2 cup milk

1 teaspoon real vanilla extract

1 pint size container of fresh blackberries (frozen will work in a pinch, but fresh works best)

In a large bowl, combine flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk, and vanilla; mix well. Stir into the dry ingredients just until moistened. Carefully fold in the blackberries. Fill paper-lined muffin cups 2/3 full. Using a spoon, make a small well in the center of each muffin, this is where you will place the cheesecake mixture.

Add 1-2 tablespoons (depending on what will fit) of the cheesecake mixture to the well you created in each of the muffins. Reserve any left over cheesecake mixture for another batch of muffins. The cheesecake filling works great in Pumpkin Muffins too. Bake the muffins at 375 degrees for 15-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire cooling rack.

Optional; Sprinkle the muffins with turbinado sugar. I consider turbinado sugar to be glitter for baked treats, it adds a little yummy sweetness and it is festive and pretty.

Enjoy these muffins with hot chocolate or coffee. Please refridgerate any left over muffins.

Here is a little craft that I would like to share, "Magic Reindeer Food"


This past week, I had the opportunity to share this little craft with my daughter Kambria's, Junior Kindergarten class. I had a fun time helping the kiddos make this simple little recipe. The children measured out their own ingredients, they did very well with this craft. I even made cute little bags with blue and white snowflake fabric, so we could wrap them up in something festive and cute. After all, "Presentation, is everything". A special thank you to Miss Monica, (Kambria's very hard working teacher) for allowing me to bring this fun recipe into the class to share.


Recipe for:
"Magic Reindeer Food"

2 tablespoons Oatmeal
1 dash of Red Sugar
1 dash of Green Sugar
1 Generous sprinkle of Blue Sparkle Glitter


Add ingredients to ziploc bag.
Carefully seal the ziploc bag, making sure it is completely closed.
Shake bag gently to mix ingredients together. If giving this a gift include the instructions listed below.



"Magic Reindeer Food"
Directions:
On Christmas Eve,
Sprinkle on the lawn at night,
The moon will make it sparkle bright.
As Santa's reindeer fly and roam,
This will guide them to your home.
Have a Merry Christmas!

Well, I am off to finish a few last minute Christmas gifts. Be sure and check back in a day or two to see what I have been up to.

Check out this adorable Custom Boutique Dress by Kaytes Kloset

Here is a little treat...

I just had to share this adorable Dress available custom made for your little girl, by Heather of Kaytes*Kloset. I just love the colors on this set. The paisely print and rose print fabric come together beautifully. The classic details make this perfect for portraits, special occasions, and birthday parties. Just imagine your little cutie wearing this set for a tea party. This set also includes the super cute hat! The designer of this dress is one of my groupmates in Gigggles Boutique on ebay. Search GGBT on ebay for more of my fellow Giggles girls designs.

http://cgi.ebay.com/Custom-Boutique-Knot-Apron-Dress-SET-2-3-4-5-6-GGBT_W0QQitemZ120345511502QQihZ002QQcategoryZ163213QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

Disneyland at Christmas time

I have not been very attentive to my blog....sorry for the long lapse in posting, but I was busy getting ready to go to Disneyland!

I love going to Disneyland at Christmas time.

Tinkerbell is currently one of Kambria's favorites. I cannot tell you how many times she has watched the new Tinkerbell video!

Of course when we go to Disneyland, I have to make custom outfits for my children who will still wear them. Kambria is my biggest fan of my custom made outfits. She always has more outfits to take, than she could possibly wear on our one week stay. She loves the attention she gets when people admire her outfits. She even strikes a few modeling poses when people inquire about her outfits. My husband says, I should have her pass out my business cards,( ha, ha!). This year, Kambria's favorite outfit was all about Tinkerbell. Kambria helped to pick out the colors and fabrics for this set. She just loves bright colors.

Keegan and Katiana will still wear something that subtly suggests Disneyland. I have to sneak Mickey Mouse head embroidery onto Keegan's shirts when he is not looking, and hide it back in his luggage when he is not aware of it. Katiana, still enjoys custom made outfits that don't scream Disney! She prefers classic simple details.

My babies are growing up.

Kambria has never met a baked treat that she did not like! These Disney treats were calling out to her!

Here are a few more pictures from our trip.

Kambria's "Fancy Nancy" inspired Birthday Cake

Click this link to see another of my FANCY NANCY creations:
http://mistletoeranchkids.blogspot.com/2009/06/boutique-custom-fancy-nancy-euro.html

Anyone who knows me will tell you that I love baking! Birthdays are special occasions that I love to create yummy baked treats for. My children challenge my creative side with special Birthday cake requests. I enjoy expressing the artistic pastry chef in me, with whimsical and tasty treats.
Kambria is turning 4 this year, she asked for a "Fancy Nancy" birthday cake. Here is a peek at what I created for her. when she wakes up from her nap we will celebrate with this yummy pink cake.

I am glad I took the opportunity to take pictures of her cake while she is napping. Cakes are much easier to photograph that preschool age children. I have never had a problem with my cake holding still for a picture. Cakes are so much more cooperative, and they won't make funny faces at the camera.

Busy Halloween time behind me, I am back blogging again!

Teachers are Special people and they deserve special baked treats!

October was a busy month for me, with all of the costume orders I filled, but I made time to bake special treats for my childrens' teachers who had October Birthdays. I have a great appreciation for Teachers. They have one of the most challenging jobs around. My children have been very fortunate to have some of the greatest Teachers. Here is a little sample of the recent Birthday Treats I have baked for a few of our Amazing Teachers at St. Helen's School. Chocolate Cappuccino Cheesecake for my daughter Katiana's sixth grade teacher, Mr LeFay.

Kambria's Junior Kindergarten Teacher, Miss Monica, had a Birthday the end of September. Here is a little peek at the Birthday treat I baked for her.

So this morning I ask my youngest, Kambria, what she would like for breakfast...."Sconces and a Mocha-Latte" she announces. Well, I don't really let allow my 3 year old to have a Mocha-Latte, it is the name I have given to the 'Hot Chocolate' she enjoys while I have my "Cinnamon Spice Latte". So I make her a hot chocolate and add some Cinnamon coffee creamer, then we head outside to sit and enjoy nature. The weather here has been cooling off quite a bit, so we have been enjoying our weekend mornings out on the deck with our "Lattes". We watch the wild turkeys roam across the lower part of our property. Every now and then, one of the male turkeys will flare his tail feathers, Kambria says "Now that's a real Turkey". The quail have been very active too in the mornings they are fun to watch. Kambria and I walk a little closer to try and get a picture. They see us, and then they scatter into the manzanita bushes. I have been trying to get a picture of the quail to send to my friend Judy, and the quail just won't cooperate. I think they are camera shy! I am sure they will return later, and I'll try with my camera again. They must know that they are safe at the Mistletoe Ranch, no hunters here, just photographers trying to 'shoot' their picture.


Time to move inside and bake those scones for Kambria. The rule in my house on weekends is first child to wake up, chooses the breakfast menu.....hmmmm Scones!!!

My other two children are awake now, and asking about breakfast. Kambria announces, "breakfast is ready, Mommy is taking the scones picture now". I don't always photograph what I bake, but I have been doing it a lot more lately.
So, here you go, this is my famous Mistletoe Ranch Blueberry-Almond Scone recipe, complete with pictures.




Mistletoe Ranch Blueberry Almond Scones





Description:
Delicious combination of Almond and Blueberry Flavors in a yummy breakfast scone…Watch as These Scones Quickly Disappear!

Cooking Time: Bake 12 to 15 minutes (may vary slightly, depending on your oven)



Ingredients:
2 cups all-purpose flour
1/4 cup Granulated Sugar
3 Tbsp. Ground Almonds

2 tsp. baking powder

1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup butter, sweet chilled
1 egg
2/3 cup Buttermilk (you will also use a small amount of buttermilk to brush the tops of scones)
2/3 cup dried blueberries
1 tsp. Almond Extract
2 Tbsp. Turbinado Sugar (also know as: Raw Cane Sugar) for the tops

Instructions:
Preheat oven to 400°F. In large mixing bowl sift together flour, sugar, ground almonds, powder, soda and salt. Using a pastry blender or the paddle on electric mixer, cut in butter until mixture is the size of course crumbs. Add dried blueberries and toss to coat. Make a well in the center and set aside. In small bowl blend egg, almond extract and buttermilk; add all at once to flour mixture. Mix just until moistened. Turn dough onto floured work surface and knead 10 to 12 times. I use the “fold over” method of kneading. Separate dough into 2 equal portions. Working with one portion at a time, gently pat the dough into a circle about 7 inches across. Using a chef’s knife, cut into 8 pie shaped wedges. Transfer the wedges to a baking sheet lined with parchment paper. Separate wedges by 1". Brush the tops of the scones with buttermilk and sprinkle with Turbinado Sugar. Bake 12 - 15 minutes. Place baked scones on a cooling rack. Let cool 5 minutes. Move to serving plate, stand back and watch them disappear!




Optional: Use Raw sliced Almonds to sprinkle on top of the scones after you brush them with buttermilk, and before you sprinkle the Turbinado sugar.

Aquamarine Mermaid Costume Listed

This week has been super busy. I did not even do any baking this week. I promise a new recipe with a "delicious picture" for next week. Maybe I will bake the "Blackberry Cheesecake Muffins" I teased you about last week.

Well, I finally got my Mermaid Costume listed today. I am so happy with how it turned out. A very special thank you to my "Little Mermaid Sydnee" and her Mom Kelly, for bringing my Mermaid Costume to life in these AMAZING pictures.




Here is the link to my ebay auction. Take a peek!
Okay, so I have not figured out how to insert the Ebay auction link...take a look at my auction items below. I will figure the rest out another day. Back to sewing for me now!

I will be listing this "Aquamarine Mermaid" Costume on Ebay this Friday. This is a custom made item available in sizes 2T to girls size 8. This costume has so many details, glass bead, shells, starfish hair clip, hand beading at the neckline and mermaid tail. I had so much fun creating this one. Watch for this new listing on Friday. Come take a peek and see if you recognize my adorable little mermaid model.

Fresh Baked treats from the Mistletoe Ranch Kitchen

Anyone who knows me, will tell you that I love to bake. Here are a couple of our family favorites.

When I bake scones on school days, I send my childrens' teachers a little sample. Last Thursday I made pumpkin scones to share. I just love anything with pumpkin as an ingredient.

I will have to make muffins this week, hmm, maybe "Blackberry Cheesecake Muffins".

That gives me an idea... I think I should create Mother-Daughter Holiday aprons.





Here is the recipe for "Mistletoe Ranch Pumpkin Scones"


The Mistletoe Ranch Pumpkin Scones
Prep: 20 minutes (Prep time increases with the number of lil' bakers you have helping you) : )Bake: 12-15 minutes depending upon oven.
Ingredients
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar (I use Dark Brown Sugar)
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt (if using salted butter, you may omit this)
1/2 cup chilled butter cut into small cubes
1 egg, beaten
1/2 cup canned pumpkin
1/3 cup milk
For Crunchy tops:2 Tablespoons buttermilk to brush on tops so Turbinado sugar will stick to scones. About 3 tablespoons Turbinado Sugar for sprinkling on the tops of scones before baking.
Directions1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, spices, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled butter until mixture resembles coarse crumbs, (this can also be done in a Cuisinart or food processor up to this point). Make a well in the center of dry mixture; set aside.
2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into 2 separate 6 to 7 inch circles. Cut each circle into 8 wedges.
4. Place wedges 1 inch apart on an ungreased baking sheet, (I like to use baking parchment for easy clean-up). If desired, brush tops with buttermilk and sprinkle with Turbinado sugar. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Makes 16 disappearing scones.

My first blog post....well, here it goes....

These past few weeks I have found myself up late at night creating new costume designs. Late nights are my most productive sewing times, with the kiddos all in bed, wink! My espresso machine is working late nights with me. Hmmmm, the aroma of freshly ground espresso, time to get to work.
I just love this time of year, it sort of opens up the gate for the beginning of the holiday season. I just love sewing and creating for the Holidays.
I will post pictures when I get a chance...well, I must get back to my sewing. So long for now.