From Cupboard to Cupboard

Honey-Oat Casserole Bread

2012-02-17T11:53:00.000-07:00

Well hello to you all.... from my kitchen here in Nevada! We are finally moved in and life is good. I won't tell you that things are where they should be, exactly. There are several boxes that still need to be unpacked, but I am trying to make sure things get put away only if they're necessary. Our house is pretty itty bitty. So it's been a huge issue of simplifying! But don't worry! I've not sent any kitchen stuff out the door! That stuff is all necessary!!! I will admit that after 3 days with no baking "stuff", when I finally found the box and unveiled it's contents... I screamed! The dogs started barking just for my daughter to hush them and assure to them that I was okay:) Seriously tho, it felt like Christmas!
To celebrate my findings, I decided to make something yummy and filling. Something that would make the house smell scrumptious! BREAD! I still haven't unpacked my bread pans so I knew that casserole bread was going to be my best option, since I gave in at the store and bought that loaf of french bread that I was thinking about attempting. After perusing thru many a cookbook, I found this recipe. My family thanks me everytime they take a bite of this moist and delicious bread. Very simple! An awesome recipe for that beginning bread maker to build some confidence! Make it! You're going to fall in love!

Honey-Oat Casserole Bread
TOH Baking

1 cup boiling water
1 cup quick-cooking oats
1/4 cup butter, softened
1/4 cup honey
1 teaspoon salt
1 package active dry yeast (I use 1 Tbsp)
1/4 cup warm water
2 eggs
3 1/2 cups all-purpose flour

In a large bowl, pour boiling water over oatmeal. Add the butter, honey, and salt. Let stand until mixture cools, stirring occasionally.
In a large bowl, dissolve yeast in warm water. Add the eggs, oat mixture and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes.
Punch down dough. Transfer to a greased 1 1/2 qt. round baking dish. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375 degrees for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from baking dish to awire rack to cool. Cut into wedges.

I also sliced it in 1/2 inch slices and made sandwiches. Best.Sandwich.Ever!
Yummy!

Happy Cooking!

Teauna

Cherry Coke Float Cupcakes

2012-01-07T14:20:00.001-07:00

I was asked to do some cupcakes for a wedding reception not too long ago. I wanted to do something fun and original...something no one had done around here! So that meant I needed to come up with a recipe for a cupcake. The reception was absolutely adorable! They went with a vintage theme and they had all these fun Coca Cola signs, and even a coke machine! They served coke floats and root beer floats. Knowing that the family is such a fan of Coca Cola, I decided to try my hand at making a Cherry Coke Float Cupcake. Because I was making so many,I chose not to fill them, but I think that would add another special touch if you had the extra time to do so!

I believe that using mixes to obtain the flavor of what you're after is not a sin! I mean, I've said it before, but Betty Crocker, Duncan Hines, & the good ole' Pillsbury dough boy know what they're doing! If I do say so myself, the dough boy is my favorite when dressing up cake mixes for cupcakes. I don't know what it is that they do different, but I like it! The cupcakes are fluffier and peak nicer! Just so you know!

Cherry Coke Float Cupcakes
an original by Tea
From Cupboard to Cupboard

1 box chocolate cake mix (I like Pillsbury chocolate moist supreme the best)
1 Tbsp cherry flavoring...not extract, but the syrup you use for cherry coke ( I used Hires Big H Cherry Flavor... hiresbigh.com)
1 12 oz can cherry coke.... not diet
2 eggs

Mix ingredients together and beat for 2 minutes on medium speed. Fill liners 2/3 full. Bake at 350 for 15-18 minutes or until tops spring back when touched. 15 minutes was perfect for me! Let rest in muffin tins for 5 minutes then remove to wire rack to cool completely.

Cherry Stabilized Cream

1 envelope unflavored gelatin
1/4 cup cold water
3 cups whipping cream
3/4 cup powdered sugar
1 1/2 tsp vanilla
1 tsp cherry flavoring (same as above)

Combine gelatin and water in small saucepan and let stand 5 minutes. In the meantime, whip cream until slightly thick and add powdered sugar, vanilla and cherry flavoring. Turn burner on low and heat water with gelatin until dissolved, remove from heat and cool. Add to whipped mixture and beat on high until stiff peaks are formed! Fill large pastry bag and pipe cream on top of cupcake. Garnish with a cherry for the full effect:)

Happy Cooking

Teauna

The Ramblings of Tea.....

2012-01-05T16:16:00.000-07:00

You know, some days....
I want to be able to talk.
And I need someone to listen!
I need someone to know what I'm feeling and HOW I'm feeling, and maybe even why I'm feeling that way!
I need someone to care.
Not pretend they care, not give me their advice, not ask me all their questions to fullfill a deeper subject or cause a debate.
I want them to care...about what I have to say.

I want to be able to cry.... which, I have done my fair share of lately!
Crying for no particular reason at times.
Crying because I'm sad.....lonely.....stressed....happy !
I don't want sympathy. I just want to cry.

I want life to come easy.
Not always... just some days.
I want to not have to make life-altering decisions, not knowing fully how it is going to affect my life and the life of my family. I don't like that job!
Sadly, this is one thing I have had the opportunity to do this past couple of days.
You see... our dream job is a ranch job. I was raised on a ranch and miss that life. ALOT! We have our little farm here of our own, but I sometimes have a difficult time in the community we live in. To me, living here is stressful and fills me full of anxiety.
Don't get me wrong, I have some amazing friends, as do the kids and Mike.
I just have this personality that forces me to hide so I don't hurt someone when I'm being bothered. True.
I'm not mean, just honest.
Sometimes, to those that may not agree with me, I may come across as harsh. Sorry.
Of course, if these people tried to get to know me, they would realize I am a very caring,loving, thoughtful and fun person...and, I can even crack a joke every now and again! You'd be surprised how witty I can be:)
Well, we came to the realization that because this said "ranch job"was not a good fit for us, we were going to make some other changes to perhaps...SIMPLIFY our lives.
To become happier by changing the things that make us uncomfortable or unhappy.
Well folks?! This is going to be done!

We are simplifying... We are cutting back greatly! No more chickens! No more pigeons! Cutting the number of dogs. Cutting the cost of feed and the time it takes to chore around here!

I want to have fun! I want to enjoy going somewhere without the worry of hurrying home to feed! And it seems that when I'm tied down and can't leave, it's when I want to leave the most!

I have two major goals this year. And no matter where I am, nothing is going to stop me from achieving these goals. They are important to me!

They are close to my heart!

Thinking about accomplishing these goals makes me a happy person!

Goal Number One:
I want to continue with my weight loss and stay healthy. I am ten pounds from my final goal.
I will do this by:
Eating healthy, smaller food portions
Taking ACE on a regular basis for energy and appetite control
Running

I started the Couch to 5k program last year and failed....miserably. I gave up! I got too busy! This year... no excuses! I want to run with my friends, my ipod, my daughter, and even Mike if he'd go along! I want to be a runner!

Goal Number Two:
I WILL FINISH MY COOKBOOK!!!
I started the cookbook several years ago... my computer crashed and I lost it! EVERY.SINGLE. WORD.OF.EVERY.SINGE.PAGE.OF.IT..ALL.120.PAGES!
I will save every single thing on a thumb drive that hangs so neatly from it's hook.
I will take pictures of every item I cook and bake so that people can have something to look at besides recipes. {i am a fan of picture books myself}
I will publish my cookbook... even if I have to publish it myself! It will be published!

So there you have it!

I have rambled on until I'm sure you're yawning. Once again, I'm sorry! Not my intention at all to make you yawn.... and please! Don't send hate mail!

Because then... my next post will be on crying.... again!

And wouldn't you all rather a recipe?

Thanks for listening my friends!

I feel much better!

Now on to baking!

Love,

Teauna

Cinnamon Pull-Aparts

2012-01-02T15:26:00.001-07:00

Today is the last day of the Christmas vacation for my kids before they return to school. So we decided to stay home and make the best of it! Together! I thought I'd get up early and have them a nice breakfast made, but..... 9:30 isn't early by any means to wake up! And when I looked in the fridge to see pretty much nothing there, I ran to the store! Oh boy! Did I get some ideas running thru my head! Came out of the grocery store quite a bunch poorer, but have everything to make a great ummmm..... brunch?! for my family and a big dinner tonight! {and a couple candy bars that are hidden in a safe place... tee hee} So, I came home, cooked up some sausage links, hashbrowns, and made this delicious treat! It sure seems like more of a dessert to me... but that's just better when it comes to making sure the kids eat their vittles, right? Right!! This is what I came up with and it worked mighty well! I sure hope you can share this with your family and enjoy a sit-down breakfast. Nothing is better than time spent around the table together!

Cinnamon Pull-Aparts

Original Recipe by Tea

From Cupboard to Cupboard

4 cans refrigerated biscuits

2/3 cup sugar

1 tsp cinnamon

Cut each biscuit into fourths with scissors and roll in sugar and cinnamon mixture. Place in a well-greased bundt pan.

Bring to a boil:

3/4 cup (1 1/2 cubes) butter

1 cup sugar

1 tsp cinnamon

Pour over biscuits and bake in preheated 350 degree oven for 25-30 minutes. Remove to cooling rack and let set for 5 minutes. Tip out on plate to serve!

Happy New Year !

And Happy Cooking!

Teauna

Real Good Chocolate Chip Cookies

2011-12-29T21:53:00.000-07:00

I know that I've posted these cookies before! But I made them this afternoon for Mike to take to work with him, and realized that they need an extra shout out! They are that good! He really likes mint so I used Hershey's Mint Chocolate Chips instead of regular chocolate chips. I like Hersheys because they are not so "jump out and bite ya" minty! They are fairly mellow with their mint flavor! To me.... that's a great thing! :)

I use my larger cookie scoop for these cookies and I got 5 dozen (and a few spoons full of dough to eat) cookies! They are the perfect texture for a chocolate chip cookie if you ask me. They have that perfect tough outside with the ideal chewiness when you bite into them! Oh they are just so tasty! And remember, the higher quality chocolate chips you use (i.e. Nestle, hersheys, guittard) , the gooey-er they'll be. They will melt and stay that way! It seems that the store brand or generic brand don't melt and they kind of become grainy in texture! Does anyone else feel this way? I am a Chocolate Chip snob for sure! And kind-of proud to admit it! :) And BUTTER! I used to use margarine, and now I never have it on hand. I buy butter by the case. Margarine has a much higher water content and seems to make your cookies flat like pancakes.... and not fluffy pancakes! Butter adds great flavor and I swear it helps the texture of the cookie also! Just sayin'!

What is your favorite Chocolate Chip Cookie recipe? Do you have any secrets for the perfect cookie?

Real Good Chocolate Chip Cookies

1 3/4 cups butter, softened (do not use margarine!)

1 3/4 cups brown sugar

1 1/4 cups sugar

4 eggs

5 1/2 Tablespoons water

1 1/2 teaspoons vanilla

6 1/4 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

1 pkg semi-sweet MINI NESTLE TOLL HOUSE CHOC. CHIPS :-)

Preheat oven to 350. Lightly grease cookie sheets. In a large mixing bowl, cream together butter and sugars. Add eggs, water, and vanilla and mix until nice and creamy. Add flour, salt and baking soda to creamed mixture and mix well. Stir in chocolate chips. Drop by heaping teaspoonfulls onto prepared cookie sheets. Bake 10-12 minutes or until golden brown.

Happy Holidays!

2011-12-28T15:03:00.001-07:00

Hello to all of you.... my dear friends! I'm sorry I missed wishing you all a Merry Christmas! I sure hope you all had a great day with all of those that you love! We had a wonderful day at HOME for the first time in 3 years. We usually have to go to Wyoming, where Mike works, and spend Christmas there because he is scheduled to work. This year his boss ordered that he go home and spend it with his family! Such a relief! So we had a great Christmas here and didn't even start a vehicle! I refused to go ANYWHERE! I put some ham & potatoes in the crockpot, made a fresh batch of Lion House Rolls, made a "Better than Sex Cake", and 2 pies. It was my goal to not bake a thing, but we know how that works... at least around here! I can't sit down long enough! I swear the kitchen screams my name, so I just go spend all my time there! It turned out just perfect because everyone showed up right as the rolls came out of the oven, and we all sat down and had a hot roll with honey butter! So good!

So.... I have this reception to make refreshments for on Friday, but after that.... no orders YET! So, I will be back to blogging! I got an amazing camera for Christmas and am so excited to learn how to use it! And I want to learn how to take better food pictures! I do look back at my first posts and their pictures, and I do believe I have gotten better, but there is still much room to improve! It's going to be so much fun!

But as for now, I'm trying to decide on which cupcake recipes to use for this reception.... it's a vintage reception and that's right up my alley! I am baking Cherry Cola Cupcakes for sure... and some White Sour Cream Cupcakes.... and maybe some Chocolate Cupcakes.... but what to fill them with? hmmmmm..... And then the 175 Cinnamon Twists! We cut them in half for receptions... You know, I have shared my Cinnamon twist recipe here. You really should try them!

My next question for you is.... What are you doing for New Years? The kids and I will be here alone again this year. Maybe we'll watch a movie and eat popcorn... then go to bed... perhaps before the new year? It's a real big possibility! :) But I would absolutely love to hear what you're all doing? Are you making any fun recipes? I think Spinach Artichoke Dip will be first on my list if we do decide to have some guests and make some food! My mouth waters, just thinking of it!

Oh Yummy!!!!!

...........................................................................................................................................

I have to say, I have missed my Grandmas this Christmas! My dear Grandma Jennie has been gone for two Christmas' now and it's still hard to get used to not taking her a sweet little gift on Christmas day. She was funny. Kind of ornery.... or was it just that she was EXTREMELY outspoken! Never afraid to hurt feelings, but she really didn't mean to... or did she? A very interesting woman, she was! But damn I have sure missed her! With all these cinnamon twists I've been making, I just laugh even more! I would always make a couple extra and add raisins to them, because that's what she liked! But.... I'm not sure they ever had ENOUGH raisins.... actually I am sure! There were never enough! At least, she didn't think so:) But I always looked forward to hearing from her, even knowing what she was going to tell me! And even though she complained, I know she looked forward to getting them! Because even though she may not have wanted to admit it, she loved them! :) I sure miss her!

And Grandma Kay.... this is the first Christmas without her here! And it's been sad. Sad to see Grandpa alone... I miss our phone calls! I miss telling her what I was baking! She taught me alot about baking! I cherish many of her recipes! I took on her tradition of bottling hot vegetables and dill pickles! So, this year I took a bottle of each to Grandpa... it was good to reminisce about Grandma with him. However, my heart is crying for his broken heart! To be together for 64 years with the one you love, then to be without them.... oh, what a feeling of pure loneliness it must be! I hope to be able to get some of Grandma's old candy recipes and try them. She was the Queen of Peanut Brittle! So, I need to get her recipe and make us some! And peanut clusters! Oh my! We looked forward to Christmas time, when we could go into the little bedroom and grab the Christmas tins filled with peanut clusters! You know what I always noticed?.... her chocolate had to be perfectly tempered all the time! Because her chocolate never had white streaks like you see on homemade candies often! She was pretty amazing! I miss her!

So, to make a long story short.... please look at all those around you! All those that you love! Tell them how much you love them! Tell them often! Because one day, unfortunately, you won't be able to!

I appreciate each and every one of you, my dear friends! A Lot! I look forward to your comments! So please, feel free to share your thoughts with me!

Happy Cooking!

Teauna

My New Adventure...... Your Cup of Tea Bakery

2011-12-11T22:07:00.000-07:00

So... now you know why I haven't been on my blog as much! My new {at least the name is new... not necessarily the business} bakery business has taken off like CrAzY! I have been soo busy baking and filling orders for people! Lots of cakes & cupcakes & rolls & pies! Lots and lots of yummy treats! I love that people call me when they want some baked goodies! I'm glad that people trust me to bring tasty treats to their friends and family! :) My sweet friend and I spent an afternoon doing a fun photoshoot to get some pics for business cards and signs! I'll share a few here.... And, in case you're wondering.... YES.... I LoVe red AND I LoVe shoes! So.... bring me shoes {cute ones} and I'll bake for you! :)

Boo!

ha ha... I should've cleaned my boots?! Ummmm.... nope! Just keeping it real:)

Yeah.... I know! This has nothing to do with me in the kitchen... but hey! It's me! And that's all :)

Happy Cooking !

Teauna :)

Eggnog Snickerdoodles

2011-12-01T11:36:00.000-07:00

Hey all! I have so much to talk about... just where to begin? Alright, so first, let's talk about the HOLIDAYS!! Well, the Holidays and I have this love/hate relationship thing going on! I love having a perfect excuse to gather with family, friends...aka loved ones, and spending quality time with one another! I LoVe giving!! I lOvE, LOVE, love the flavors of the holidays!... The pumpkin, cinnamon, nutmeg, rum, mint, & citrus flavors are among my favorites! I love baking for others that don't enjoy it like I do :) I hate how quickly the holidays are over.... and how my.butt.is.dragging.by.January.1st! THE END!

Well, considering the fact that I went MIA in November, I first should apologize for that! Believe me, I was thinking about you all and your awesome recipes you all must be making for Thanksgiving! But, sorry to say, "thinking about you all" was as much as I could possibly do! I had a couple weddings to do, lots of birthdays, and then of course, Thanksgiving(lots of pictures to come later)! Oh how I love spending the time in my kitchen with all my new commercial equipment! A dream come true, really! But the last few days of doing pretty much NOTHING were also much needed! Now I think I'm all ready to begin another crazy month! So, shall I say....bring on December?! Ready or not.... it's here!

Today, after having an awesome visit with a great friend, I decided that I should make some cookies! Christmas cookies are the next thing on my list, so I decided to start tackling the LOoooNnnnGgggg list of cookie recipes I want to get on the blog before Christmas so the rest of you can share them at your Christmas parties, family gatherings, and homes! This recipe is definately one I look forward to baking this time of year! And the aroma that fills your house while they're baking is so yummy! I hope you all enjoy these chewy snickerdoodles spiced with nutmeg and rum! I know I just can't get enough!
*a small disclaimer from me: Read the directions and mix the nutmeg with the sugar to roll the cookies in:) I added the nutmeg to my cookie dough because I was, of course, running as fast as I could to get them done! They are still yummy, just a bit strong on the nutmeg side:)*

Eggnog Snickerdoodles
recipe from TOH Best Loved Cookies & Candies 2010
adapted by From Cupboard to Cupboard

Yield: 6 1/2 dozen

1/2 cup butter, softened
1/2 cup shortening
1-3/4 cups sugar, divided
2 eggs
1/4 to 1/2 tsp rum extract
2-3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tsp ground nutmeg

In a large bowl, cream the butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine flour, cream of tartar, baking soda, and salt; gradually add to creamed mixture and mix well.
In a shallow bowl, combne the nutmeg and remaining sugar. Roll dough into 1-inch balls; roll in suar mixture. Place 2 inche apart on ungreased baking sheets.
Bake at 400 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool!

Enjoy!

Happy Cooking!

Teauna

Caramel Apple Pie

2011-10-20T09:57:00.001-06:00

A month or so ago, I received an email invite from Sheryl @ Lady Behind the Curtain to take a part in her new Improv Cooking Challenge on her blog!

Just a short explanation of this challenge.... each month Sheryl chooses a group of ingredients that recipe must contain. For example, this months ingredients are Apples and Caramel. You can choose the recipe you'd like to use, you make it, and blog about it! Everyone that is taking part in this challenge blogs about their recipe and experience and we all post our recipes at the same time on the same day! Then you, our readers, are the lucky recipients of a whole bunch of yummy recipes to browse thru, finding some great new blogs and friends along the way! How fun is this? I have been so excited ! Caramel and Apples are 2 of my most favorite fall ingredients! Oh! And you can join the fun in the Improv Cooking Challenge too!
The first thing that comes to mind when I think of apples is apple pie, of course. The yummy, flaky pie crust that melts in your mouth...The beautiful apple pie filling spiced with just the perfect amount of cinnamon and nutmeg... The whole combination of the tastes the fall harvest brings, teasing your taste buds! .... mmmmmMMmmm.... but it's missing something? That's right... It's missing a nice drizzle of a rich homemade caramel sauce. Well, my friends... it's not missing it anymore! May I introduce to you, Caramel Apple Pie!

Caramel Apple Pie
adapted from Lion House Bakery
From Cupboard to Cupboard

3/4 cup granulated sugar, plus additional for dusting top crust
1/2 cup all-purpose flour
1 teaspoon ground cinnamon, plus additional for dusting top crust
1/2 teaspoon salt
1 large pinch nutmet, plus additional for dusting top crust
8 apples, peeled, cored, and sliced
1 Tbsp vanilla
2 Tbsp butter
2 Tbsp whipping cream
1 recipe for a double-crust pie *Here is my tutorial on a pie crust*

Preheat oven to 375 degrees. In a large bowl, mix together sugar, flour, cinnamon, salt, and nutmeg. Toss in apples, and stir in vanilla. Set aside. Stir the apple mixture every 15-20 minutes while making the crust.
Once pastry dough is prepared, roll out pastry for bottom crust 3 inches larger than the pie tin. Pour apple filling into the pie pan. Dot the butter over the apples.
Roll out pastry for top crust... Place over apples. Trim away excess crust around edges and leave about an inch of crust to roll. (See tutorial for further instructions) Crimp edges of pie, cut design in top for venting. Brush cream over top and sprinkle cinnamon, sugar, and nutmeg over the top.
Cover the edges of the pie with foil. Bake for 30 minutes. Remove the tin foil. Bake another 30 minutes. Cover the entire pie with tin foil and bake for a final 20 minutes. Cool for an hour on wire rack.

Caramel Sauce

1/4 cup butter
1 1/2 cups brown sugar
1/2 cup heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla

In a heavey 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream and corn syrup. Bring to a boil, stirring frequently. Reduce heat to medium, until sauce thickens slightly,a bout 5 to 7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over the warm pie and serve!

Happy Cooking!
Teauna

Kneaders Sugar Cookies

2011-10-02T18:25:00.000-06:00

Wow! Life has been cRaZy! I have taken a little time off in the kitchen, and spent some time with friends and family! Of course, I've still been filling cupcake and cake orders and have enjoyed every minute of it! I will share some of those photos in a later post:) Of course, then there was the giveaway and that was so much fun! I hope you all enjoyed it as well! And then there as all that not-so-fun stuff like cleaning out horse stalls, their "poop" piles out of the corrals, hauling it, etc.... trying to get ready for winter! Fun huh? Oh the joys of having animals to take care of :)
Now... onto these sugar cookies! I won't lie... I have a recipe that I use and I have never shared it. It's one of those that I keep pretty close to my heart at all times and it is amazing! I don't think I'll ever find another recipe that quite adds up to mine... just in my opinion. I'm not saying I've never had other sugar cookies that don't blow me away! That would be a lie! There are sooooo many good recipes out there! The one thing about sugar cookies that bugs me is the chill time! If I want to make cookies, I want to mix and make them NOW! Not after they've cooled! The other thing about some recipes, is they seem really chalky and I don't like chalky! I like to be able to eat and enjoy the cookie without frosting! Blah Blah blah! Are you sick of me ranting yet? Well, I'll quit!
I have heard about this bakery is Salt Lake that is called Kneaders! They say there aren't many better sugar cookies out there than Kneaders! So, I googled their recipe and found them on a local news station! Their exact recipe! Not a copy-cat recipe! So, I decided to give them a whirl! I am sooo glad I did! They are excellent! I did not use their frosting recipe, as I'm not much for a glaze-type frosting on a sugar cookie, and my family isn't much for lemon! So, I just made a simple buttercream and frosted them! But I've included the recipe for their glaze in case you'd like to try it! I'll certainly be making these soft, light & chewey sugar cookies again! This recipe is a keeper!

Kneaders Sugar Cookies
found here
adapted by From Cupboard to Cupboard

2 cups butter
2 ¼ cups sugar
4 large eggs
1 cup milk
7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp lemon flavor ( I used 1/4 tsp lemon extract)
½ tsp salt
¼ tsp nutmeg
1 Tbsp honey
1. Cream together butter and sugar until fluffy.
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace.
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8 inch thick.
7. Cut into desired shapes and place on baking sheet lined with parchment.
8. Bake at 325 for 10-12 minutes (12 minutes was perfect for me) or until just the edges barely start to change colors. Makes approx. 4 dozen.

Icing
4 ½ cups powdered sugar
4 Tbsp corn syrup
3 Tbsp milk
¼ tsp lemon flavor
1. Mix together all ingredients until smooth.
Dip cookie in icing and smooth with side of palm of hand. Let set. Decorate with icing, chocolate chips, candy, coconut etc.

OR USE YOUR OWN FAVORITE FROSTING!

Happy Cooking!

Teauna

Winners have been announced!

2011-09-25T13:47:00.000-06:00

Hey everyone! Thanks so much for making this giveaway such a success! Winners have been chosen by rafflecopter and have been announced on each post. I will be sending you an email if you're one of the lucky winners! Thanks so much! I've been cooking up a lot of fun around here and can't wait to share it with all of you!

Happy Cooking!
Teauna

2 year Celebration Giveaway # 8- CAMP CHEF

2011-09-15T17:31:00.000-06:00

As most of you know... I am a true fan of all things cast iron! I love all of my cast iron dutch ovens, my pizza pan, pie pan, bread pan, skookie pans, sandwich makers, etc! That's just to name a few! :) I also have 2 triple burner Camp Chef stoves, 2 double burner Camp Chef stoves, a 24-inch Smoke Vault, etc. etc. etc. Yes! I have an amazing outdoor kitchen! When I was talking with Camp Chef, I was so excited to be able to give another cast iron cookware item to one of my lucky readers, because we all know you guys all love them too! But no... this time Camp Chef wanted to give away something even bigger! What's your guess? That's right! Camp Chef has offered one very lucky From Cupboard to Cupboard follower an EXPLORER DOUBLE BURNER STOVE!!! Valued at $170! The options with this baby are endless people!!! These stoves are so awesome during canning season! Keep the heat outside and get your canning done twice as fast! And then use it all year long for your outdoor cooking! And seriously? When something happens and your power goes out, you're not out of luck! You can still cook! Oh! And the mess isn't in your kitchen! Camp Chef: YOU ROCK!!!!

Happy Cooking!

Teauna

2 year Celebration Giveaway #7- Leathers Photography

2011-09-15T15:25:00.001-06:00

Melissa of Leathers Photography has offered a giveaway of 2 crochet crowns she makes. They can be made in newborn, infant, child, or adult size and can be made in the color of your choice! Each item is valued at $12 each, so this giveaway is a total value of $24. So cute!

Happy Cooking!
Teauna

2 year Celebration Giveaway #6- Salvesen Vinyl Creations

2011-09-14T21:20:00.001-06:00

My friend, Bartni, has offered up an awesome giveaway! She has a vinyl/crafting blog where she makes and posts some pretty darn cute stuff! She also sells Scentsy! So, she's sharing a little bit of both of her businesses with us! This giveaway is for a darling Halloween tile and a set of Eskimo Kiss fragranced Room Spray, Car Candle, and Scentsy Bar! Awesome giveaway and something we can all use, right! I love Scentsy!

2 year Celebration Giveaway #5- From Cupboard to Cupboard

2011-09-14T18:31:00.000-06:00

Well, I didn't think it was fair that I went without showing my appreciation to my readers! I can't express enough, the fun I've had over the past 2 years sharing my passion of cooking with others! I have decided to give away a set of Cupcake Pot Holders of your choice! That's right... I'll make them special just for you! :) Valued @ $10.

Happy Cooking!

Teauna

2 year Celebration Giveaway #4- Hair Flair by Ashley

2011-09-14T15:15:00.000-06:00

Ashley is great! So very talented! She makes the most adorable hair bows and bottlecap necklaces {for great prices too!}. I have a bottlecap necklace on it's way to my little girl! It's so cute! Ashley has offered a bottlecap necklace of the winner's choice! And believe me, there are a whole lot of fun choices! {I think I'm going to order a cute cupcake one for myself :)}

Happy Cooking!

Teauna

2 year Celebration Giveaway #3- Centsless Deals

2011-09-14T10:31:00.000-06:00

This has to be one of my favorite couponing and saving sights of all times! JonnaBeth is always finding some awesome deals and sharing them with everyone... everything from pet items to grocery items, to kitchen appliances! She is AMAZING and hilarious :)! You totally should go watch her episodes of JB TV! You learn alot and laugh alot with every episode! And she has ever so graciously offered a $25 Restaurant.com Gift Card! Thanks JB!!

Happy Cooking!

Teauna

2 year Celebration Giveaway #2- Dru's Fabulous Scents

2011-09-13T21:04:00.000-06:00

These are so stinkin' cute! I can honestly say I've never seen them before, but when Dru sent me the picture... I just fell in love! She is so sweet to donate one of these adorable little guys valued at $25! The winner will be able to choose the SCENTSY BUDDYof your choice! The Lion's mane totally makes me want to squeeze him :)

Happy Cooking!

Teauna

2 year Celebration Giveaway #1- Kitchen Kneads

2011-09-13T18:13:00.002-06:00

Kitchen Kneads of Logan has sponsored this AWESOME giveaway valued @ $20.00. This giveaway is for a 12"x9" Epicurean Cutting Board. I would LOVE to have one {or three} of these!

Happy Cooking!

Teauna

Happy Birthday & S'mores Cupcakes

2011-09-13T12:27:00.001-06:00

Wow! I can't believe how quickly the past two years have gone by. I have enjoyed sharing my passion of cooking, baking, & sharing all things food with you all! I only plan to keep sharing and am looking forward to it! Thanks for making it something I enjoy more! I appreciate all of your love and support! :)

I made some cupcakes in honor of my 2 yr "blog birthday"! After all, it is an accomplishment that should be celebrated right?

S'mores Cupcakes! Oh my! They are soooo good! Of course, they have all the components of a favorite summertime treat of mine! The bottom of the liner is filled with graham cracker crumbs for the perfect s'mores touch! The rich chocolate cake has the perfect light texture with a huge punch of chocolate flavor. They are filled with a creamy marshmallow filling and frosted with a graham cracker buttercream! I mean... seriously!? I don't think there's a better way to celebrate!

Oh! And of course, had to add the zebra liners! Afterall, I kinda made them for me, right? :)

S'mores Cupcakes
adapted from Your Cup of Cake
From Cupboard to Cupboard.com

Chocolate Cakes:
1 3/4 cups sugar
1/4 cup brown sugar
1/2 cup vegetable oil
1 cup sour cream
2 tsp vanilla
2 eggs
2 cups flour
1 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup boiling water

fine crumbed graham crackers

Marshmallow Cream Centers

4 oz cream cheese
1/2 cup marshmallow cream
1 1/2-2 cups powdered sugar

Graham Cracker Buttercream

8 oz cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
3/4 cup fine graham cracker crumbs
1 tsp vanilla
2-3 Tbsp milk

Preheat oven to 360 degrees. Line cupcake liners. I got 32 cupcakes from my batch. (high altitude will get more than the 24 of lower altitudes). Mix sugar, brown sugar, and oil for 3 minutes until smooth. Add sour cream and vanilla and stir well. Add eggs one at a time and mix only until incorporated. In a separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Add dry ingredients and boiling water to sugar mixture alternating between the two. Spoon 1 heaping teaspoon of graham cracker crumbs into the bottom of each cupcake liner. Shake pan to spread evenly. Fill liners 3/4 full and bake for 18-22 minutes or until a toothpick comes out clean. Remove cupcakes from pans and cool completely on wired rack.

For Marshmallow Cream Centers: Beat cream cheese, marshmallow cream and powdered sugar. Add more powdered sugar to taste. This mixture should be kind of runny. Remember it's made from marshmallow cream and it will thicken in the cupcake! When cupcakes are cooled, cut out a small area from the center of each cake and pipe marshmallow cream into each cupcake.

For Graham Cracker Buttercream: Beat cream cheese and butter until light and creamy. Add powdered sugar, vanilla and graham cracker crumbs. At this point, the buttercream will look like cookie dough. Add milk a little bit at a time until the buttercream consistency is reached.

Pipe onto cooled, marshmallow filled cupcakes and top with a square of a chocolate bar!

Enjoy!

Happy Cooking!

Teauna

Our Favorite Chicken Nuggets

2011-09-12T10:18:00.001-06:00

A few years ago, while camping, we were trying to come up with a way of using up the chicken breasts we had left for lunch before we went home. We went thru all the cupboards in the camper and the only thing Mom and I found was Krusteaz Pancake Mix. So, we decided we'd use it for the breading and deep fry the chicken in the dutch oven. Oh boy! It was so good! So, this is a play on that recipe that we used way back when :)

By marinating the chicken in the milk and egg mixture, it seems to trap the moisture in the chicken and these nuggets are so juicy and moist, not to mention t-e-n-d-e-r! And my favorite way to eat them... dip them in HONEY! Oh yummy!

Our Favorite Chicken Nuggets
From Cupboard to Cupboard original recipe

4 boneless skinless chicken breasts cut into bitesize chunks
2 cups milk
2 eggs, beaten
2 cups pancake mix of choice
1/2-1 tsp salt (this can be omitted if you're watching your sodium! :) )
1 tsp pepper

Trim your chicken breasts and cut into bitesize chunks. In a medium bowl, mix together milk and eggs. Add chicken and make sure all chicken is coated. Cover and refrigerate for at least two hours. When you are ready to start cooking your chicken, heat oil to 360 degrees. Mix pancake mix, salt and pepper in a shallow bowl. (I use a pie pan). Take your chicken out of the milk mixture several pieces at a time and drain. Drop into flour mixture and coat well. Drop in hot oil and cook until browned. Serve while warm with your favorite dipping sauce!

Happy Cooking!

Teauna

Ideas for "sharing" your zucchini crop ...

2011-09-08T15:23:00.000-06:00

I have to admit, usually during this time of year, I'm out in my HUGE garden picking boxes and boxes full of zucchini, wondering "what can I do next with this?". However, this year, I took a much-needed break and didn't even plant a garden. Oh! I miss it soooo much! Yes.. even the work! Believe me, next year THERE WILL BE A GARDEN! Anyhow.. back to the point of my story... I don't like to see beautiful produce go to waste. I like to find a use for it.. even if it is chicken feed, it's still a use:) I did learn that I have one horse that will eat yellow zucchini but she won't touch any other kind of squash. She's cool like that! :) Wow!.. I am having a problem with getting off the subject.. So, back to it! In finding different ways to use my zucchini, I became quite a menace to others at times, tee hee! I had neighbors that would find some zucchini tied together with some raffia or jute with one of these sweet little tags...

I loved the thought of making people laugh, whether or not they really wanted zucchini or not! And sometimes, if I had an abundance of zucchini bread, I'd add it to a basket, with zucchini, a cute kitchen towel, and this tag...

So, if you have some extra zucchini that needs to be put to good use, try one of these fun ideas! Afterall, it will make someone's day! :)

Happy Cooking!

Teauna

Tea's Fried Zucchini

2011-09-04T16:56:00.000-06:00

Fried Zucchini is one of my favorite summertime dishes! I try to tell myself that it's okay to eat a bunch because it's a vegetable, right? I use this method to bread chicken, chicken-fried steaks, mozzarella sticks, pretty much anything deep-fried. You get the picture right? It's really not hard and there's not much to it. No specific measurements and you can change it up to your liking by adding your own spices....or, just leaving it like this!

I like to call this my 3-dip method....

First: Rinse your zucchini. Cut it into even 1/4 inch slices. Set aside...

Now prepare your breading station....
Plate #1... Put approximately 1/2 cup flour and add some seasoning salt and garlic powder...
Large Bowl... Beat 2 eggs. Add approximately 1 cup of milk or buttermilk and mix together...
Plate #2... Put 1/2 cup italian seasoned bread crumbs and 1/2 cup panko crumbs on plate and mix...

Heat your oil to 350 degrees. I have a deep fat fryer that keeps the oil at a constant temperature. If you don't have one, then make sure and use a thermometer. You don't want to burn these beauties do you?

Place your zucchini slices in the flour mixture first. You want the zucchini to be coated in the flour. Now dip the pieces in the milk mixture. Don't leave them in. I like to do them one at a time to save the flour from settling on the bottom. Make sure both sides are coated evenly. Then take them out and place them in the crumb mixture. Press the crumbs onto the zucchini, turning them over to ensure all are coated well!

Place in the preheated oil and fry until golden brown. Take out and place on a plate covered with paper towels to drain any excess oil. Serve with your favorite dipping sauce. I like ranch dressing or cocktail sauce.

Enjoy!

...Because I did :)

Happy Cooking!

Teauna

Super Chocolate Zucchini Cake

2011-09-02T09:04:00.000-06:00

Another scrumptious zucchini recipe! Oh, this cake is so moist and has the PERFECT amount of chocolate! Another excellent way to use up some of that bountiful zucchini crop! Tip: Instead of making a 9x13 pan, try making a couple 8 or 9 inch pans and share one!

Super Chocolate Zucchini Cake
adapted by From Cupboard to Cupboard

1/2 cup butter, softened
1/2 cup oil
1 3/4 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup buttermilk
2 cups grated zucchini
1/2-3/4 cup chopped nuts
1/2-3/4 cup chocolate chips
2 1/2 cups flour
4 Tbsp cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt

Cream butter, oil and sugar. Add eggs, vanilla, buttermilk and blend well.
Sift dry ingredients and add to creamed mixture. Mix then stir in zucchini. Pour into greased and floured 9x13 pan (or two 8 or 9 inch pans). Sprinkle with nuts and chocolatechips. Bake at 325 degrees for 45 minutes...

Happy Cooking!

Teauna

Zucchini Season........Carrot & Zucchini Bars with Cream Cheese Frosting

2011-09-01T10:28:00.001-06:00

It's that time of year again! The gardens are producing like crazy and everyone is wondering what in the world they can do to get rid of their zucchini crop! I know, I know... there's only so much one can do with zucchini! Well, I think you may be surprised! Over the years, I have grown an amazing garden, but with moving this year, we just didn't get one planted. I haven't missed taking care of it so much, as I've been keeping plenty busy, however I can't believe how much I have missed the produce! And as funny as it may seem, I really miss my Zucchini! Well, that was, until, some great friends heard my cry for help! I now have zucchini coming out my ears. Don't get me wrong... I am NOT complaining! I am excited!

As you may have read... my Grandma passed away the first part of August. She was the zucchini bread and zucchini cake queen! And she always had some to share. I decided that I should take on this tradition as my own. I want to keep her traditions alive as well as I can. So, I thought I'd bake some zucchini bread, cake, brownies, etc. and share them with those that I love! I seriously can NOT believe how many great recipes are out there! In the past, I have made mock apple crisp with zucchini and no one knew the difference. :) My Mom makes zucchini relish and bottles it and it is yummy! I have learned that zucchini is a vegetable, that while not having much flavor of it's own, will take on the flavor of what you cook it with or season it with. For instance, if you seeded, peeled and sliced zucchini, adding it to a mixture of cinnamon, brown sugar, butter, nutmeg, applesauce... you get the picture... it's going to take on the flavor of an apple crisp and it provides the texture of the apple! It was seriously really good!(If I ever find where I hid the recipe, I'll share). If you steam zucchini with another vegetable, it will take on the flavor of that other vegetable! So, really, zucchini is quite fun! Because it can be used in so many different way!

So, I've decided to try some new recipes, and also share some of my favorites with you. Recipes using ZUCCHINI! I hope you enjoy them. I have plenty to share, so stay tuned for more!

___________________________________________________________________________

Today's recipe I want to share is one from Better Homes and Gardens. I found it on Pinterest! Have you got the hang of Pinterest yet? Well, at first I thought it didn't make sense, but then, realized that there are endless ideas on there! And I have found so many new recipe and decor ideas! Love it! { If you do have a Pinterest account, click the button in my right sidebar and follow me on Pinterest!} This recipe is like the best of two of favorite things... Carrot Cake and Zucchini Bread! And it's soooo good! It's chock full of goodness and flavor! I just love the way that zucchini can add moisture, then add carrots and oh my!... Yummy! Of course, once you add the Cream Cheese Frosting....extra YUMMY!!!

Carrot & Zucchini Bars with Cream Cheese Frosting

adapted from Better Homes and Gardens

by From Cupboard to Cupboard

2 eggs, slightly beaten

3/4 cup packed brown sugar

1/2 cup canola oil

1/4 cup honey

1 tsp vanilla

1 1/2 cups shredded carrot

1 cup shredded zucchini

1/2 cup chopped walnuts

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp ground ginger

1/4 tsp baking soda

Cream Cheese Frosting

1/2 cup butter
4 oz cream cheese
1 lb powdered sugar
1 tsp vanilla
splash of milk if needed

Or use your own favorite cream cheese frosting!

Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.

Happy Cooking!

Teauna

From Cupboard to Cupboard

Honey-Oat Casserole Bread

Cherry Coke Float Cupcakes

The Ramblings of Tea.....

Cinnamon Pull-Aparts

Real Good Chocolate Chip Cookies

Happy Holidays!

My New Adventure...... *Your Cup of Tea Bakery*

Eggnog Snickerdoodles

Caramel Apple Pie

Kneaders Sugar Cookies

Winners have been announced!

2 year Celebration Giveaway # 8- CAMP CHEF

2 year Celebration Giveaway #7- Leathers Photography

2 year Celebration Giveaway #6- Salvesen Vinyl Creations

2 year Celebration Giveaway #5- From Cupboard to Cupboard

2 year Celebration Giveaway #4- Hair Flair by Ashley

2 year Celebration Giveaway #3- Centsless Deals

2 year Celebration Giveaway #2- Dru's Fabulous Scents

2 year Celebration Giveaway #1- Kitchen Kneads

Happy Birthday & S'mores Cupcakes

Our Favorite Chicken Nuggets

Ideas for "sharing" your zucchini crop ...

Tea's Fried Zucchini

Super Chocolate Zucchini Cake

Zucchini Season........Carrot & Zucchini Bars with Cream Cheese Frosting

My New Adventure...... Your Cup of Tea Bakery