Buttermilk Biscuits

Breads, Breakfast, Recipes | January 16, 2017 | By

Well hello there! I know you haven’t heard from me in a while and I am sorry for that! I have been having technical difficulties (I won’t bore you with the details) . Don’t worry though, behind the scenes I have been cooking like crazy and trying new recipes. I have so many delicious things I can’t wait to share with you. Today it’s time for some flaky and beautiful Buttermilk Biscuits.

I have tried quite a few biscuit recipes and I am always left wanting more. More flakiness. More rise. More layers. More flavor. Just……more. This recipe for Buttermilk Biscuits is perfect and it leaves you wanting nothing more. Okay that’s not entirely true. They will leave you wanting to EAT more….many many more. This recipe is super simple, which means you are always only 20 minutes away from perfect homemade biscuits.

Ready to hear how complicated this recipe is? You have to sift your dry ingredients into a bowl. Cut in 8 tablespoons of butter. Pour in the buttermilk and stir. Then, once a dough has formed, you dump it out onto the counter and fold it over 6 times. Roll the dough into a rectangle half an inch thick and cut out your biscuits. Put them on a baking sheet and bake for 10-15 minutes until puffed and golden brown. Bam. Done. Mission make homemade Buttermilk Biscuits has been accomplished.  

The first time I made these, I couldn’t actually believe I made these. They come out of the oven puffed up, showing off all of their wonderful buttery layers. It is a sight to behold. If you are a total food nerd like I am, things like this make you extremely excited and you may have to dance it out right there in the middle of your kitchen :). I love making these for my family on the weekends and topping them with Sausage Gravy. Stay tuned… that recipe will be coming up shortly! Now, go make some of these biscuits so you will be ready. 

Buttermilk Biscuits

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12-14 biscuits

Ingredients

  • 2½ cups all-purpose flour
  • 2 tbls. baking powder
  • 1 tsp. sugar
  • 1 tsp. salt
  • 8 tbls. cold, unsalted butter
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl.
  2. Using a fork or a pastry cutter, cut the butter into the flour until the mixture resembles course crumbs.
  3. Add the buttermilk and stir with a fork until it forms a rough ball.
  4. Turn the dough out onto a floured surface and shape into a rectangle about an inch thick. Fold it over and gently roll out. Repeat 6 times.
  5. Roll the dough out into a rectangle about a half an inch thick. Cut the dough into biscuits using a biscuit cutter or floured glass. Make sure when cutting your biscuits you don't twist the cutter. Go straight down and straight up.
  6. Place the biscuits on a baking sheet and bake for 10-15 minutes or until golden brown.

Notes

I like to brush the tops of mine with melted butter when the come out of the oven!

Source: Cooking Maniac

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Caramel Banana Upside Down Cake

Desserts, Recipes | December 31, 2016 | By

As if I haven’t had enough sweets in my house the past couple weeks, with Christmas cookies and all, I HAD to bake a cake today. My kids actually took a nap and a rare naptime meant, baking time! I made this Caramel Banana Upside Down Cake for the first time a couple years ago and it is marvelous, delicious, and soooo beautiful.

This cake starts with making a quick caramel sauce in a saucepan with butter and dark brown sugar. Once the caramel simmers and becomes smooth, it gets poured into the bottom of a pan and topped with sliced bananas. Is there a better way to start a cake? I think not. 

Now it’s time to make the cake batter. This batter turns out super light and fluffy and contains a special ingredient that balances out all of the sweetness going on. The secret ingredient is….sour cream. It is the perfect addition. The batter gets poured over the caramel and bananas already in the pan and bakes for 40-50 minutes until….perfection! 

When you flip this cake out of the pan you might be speechless for a minute. Just look at all of that caramelized banana goodness! I like to serve this up while it’s still warm and always make sure to cut myself a big slice. I don’t really have much more to say about this Caramel Banana Upside Down Cake other than…it’s delicious and you should make it!  

Happy New Year everyone!

Caramel Banana Upside Down Cake

Ingredients

  • ¼ cup butter (1/2 stick)
  • ½ cup dark brown sugar (or light)
  • 2 bananas, peeled
  • 1½ all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • ½ cup plus 2 tablespoons sour cream

Instructions

  1. Preheat your oven to 350 degrees and butter a 9X5 inch loaf pan.
  2. Melt 1/4 cup of butter in a small saucepan over medium heat. Once it starts to bubble, add the brown sugar. Let it simmer for 3 minutes and pour into the prepared pan.
  3. Cut the bananas in half lengthwise and then cut them again in half. Nestle them down into the caramel cut side down.
  4. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  5. In a large mixing bowl, beat together the butter and sugar for 2-3 minutes until light and fluffy. On medium speed, add eggs one at a time beating well after each addition. Beat in the vanilla extract.
  6. On low speed, beat in the flour in 3 additions alternating with the sour cream in 2 additions. Starting and ending with the flour. Don't overmix.
  7. Pour the batter into the pan over the caramel and the bananas and smooth out the top.
  8. Bake for 40-50 or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for exactly 5 minutes and turn over onto a plate. Serve the cake warm or room temperature.

Notes

Store in the refrigerator for up to 3 days. Source: Pretty Simple Sweet

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Bette’s Apple Bundles

Breakfast, Desserts, Recipes | December 22, 2016 | By

Christmas is just three days away! I am glad I remembered to bring you this recipe before it was to late. I have served these Apple Bundles every Christmas morning that Alex and I have been married. It is a wonderful and delicious Sivert family tradition. Bette is my mother in law, and she used to make these for breakfast on the weekends when her husband was home from work. Alex and his siblings remember enjoying these together as kids and I like to think when I serve these it takes them back to those mornings with their parents. For me, it’s a way to feel more connected to my mother in law. You see, I have never met my mother in law. Sadly, both of Alex’s parents passed away a few years before we met. Pulling out Bette’s old recipe card with her handwriting on it and making these Apple Bundles makes me feel closer to her.

Bette’s Apple Bundles start with, what else, apples. Granny Smith apples are best in this recipe because they hold up while baking and their tart flavor offsets all of the sweetness. Once the apples are cored, peeled, and sliced, you will need to zest and juice one Navel orange. The zest gets mixed up with some cinnamon and sugar and the juice gets set aside. (These will be our toppings for later.) Now comes that wonderful crescent roll dough we all know and love. That stuff is so versatile! Place three apple slices at the wide end of the dough and roll it up. Place the bundles in a 9X13 inch pan.  

The orange juice gets poured into the pan but not over the bundles. Next, sprinkle the cinnamon sugar and orange zest mixture all over the top. I like to press it into the dough a bit with my fingers. Then three tablespoons of melted butter gets drizzled over them and you are ready to bake. Bake at 375 for 25-30 minutes until the sauce has thickened and the bundles are golden brown.

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Shrimp and Sausage Jambalaya

Main Dishes, Recipes | December 15, 2016 | By

Well that stinks. I just sat down to edit photos from a delicious breakfast casserole I made and for some reason they were all blurry. (I have been struggling with lighting now that it gets dark so early). I wanted to get that up on the blog but I will have to postpone it. That’s okay though because that means I will have to make it again soon, which means I get to eat it again soon! I guess I am fine with that ;). I am glad I have another recipe photographed and ready to go though! Say hello to Shrimp and Sausage Jambalaya.

I saw Ina Garten make this on the Food Network a couple of years ago and I was immediately intrigued. It looked absolutely delicious. I whipped up a pot of this Jambalaya that evening and I have been making it ever since. This is such a comforting and impressive dish. 

It may look like this Shrimp and Sausage Jambalaya calls for a lot of ingredients and that’s because well….it does. But don’t let that scare you! This dish needs love. Lots of love. There are meats that need to be browned in order to build flavor. The veggies need to soften and marry with the spices. The rice needs to simmer until it’s cooked and slightly sticky. The shrimp need to steam gently inside the rice. And the final seasonings need to be added at the end. But don’t run away! Don’t say you can’t do it! This Jambalaya is so flavorful and so completely worth all the effort that goes in it. I love to go in my kitchen (also known as my happy place), turn on some good music, pour a glass of wine, and cook me some Jambalaya! There is something very relaxing about it.

This is a great dish to entertain with because it makes a big ole pot. This may actually, literally, feed an army. Once my Dutch Oven is filled to the brim with colorful and flavorful Jambalaya, I pop it down in the middle of the table and everyone digs in. You can top it with fresh herbs, scallions, and more hot sauce if you like.

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Smoked Sausage with Cabbage and Apples

Main Dishes, Recipes, Slow Cooker | November 29, 2016 | By

As I am sitting here watching my kids eat breakfast, I find myself in deep thought about their eating habits. They are 21 months old now and getting them to eat real food can be a struggle. They love any kind of fruit (Danny is currently eating his weight in pears) but I can’t say the same for vegetables. Danny went through a phase where he loved peas, but all of sudden, when they would arrive to his plate, he would act as if they were poisoned and throw them on the floor. What happened? They pretty much love anything with cheese: pizza, grilled cheese, quesadillas, etc. but my conscience will only let me make so much of that food for them. Getting them to eat any sort of meat seems to be the real battle. I would be lying if I said it didn’t hurt my feelings a little bit when they refuse to eat my perfectly cooked chicken thighs. Many nights I make the kids one meal and my husband and I another, which is not ideal. One meal that saves me from having to do that is Smoked Sausage with Cabbage and Apples. Thank goodness for this easy meal that everyone loves!

Smoked Sausage with Cabbage and Apples could not be simpler to make. It starts with one and a half pounds of smoked sausage in the bottom of our trusty friend the crockpot. Then apples, red cabbage, and onions get layered on top. (Leave the ingredients layered and don’t stir.)

Smoked Sausage with Cabbage and Apples

Smoked Sausage with Cabbage and Apples

Smoked Sausage with Cabbage and Apples

Smoked Sausage with Cabbage and Apples

Next, the ingredients that make the sauce go in: brown sugar, salt, pepper, and apple juice. Guess what! That’s it! How easy was that? Now you can go about your day and come back in 6-8 hours for a delicious dinner. 

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