Fireworks Pudding Cookies

We have many opportunities to work overtime on Saturdays at my job. This year I started working the occasional Saturday (between season tickets to The 5th Avenue Theatre and to the Seattle Mariners, I need the extra cash for meals). I've noticed on Mondays that food is usually brought in on Saturdays (start time is 7 a.m. after all) so I decided to do that too. For a late June Saturday overtime, I figured patriotic cookies for the upcoming 4th of July holiday would be perfect. I searched my Patriotic/4th of July Pinterest board and found a recipe similar to what I made two years ago. I even bought the ingredients the week before so I didn't have to rush to the store after work on Friday then rush home.

And then Saturday overtime was cancelled.

So after spending a few days trying to figure out what to do with the ingredients (specifically the pudding mix - I'm not really a pudding eater), I decided to still make the cookies. Like two years ago, we had a work day between the 4th and the weekend. Cookies seemed like the perfect thing to make up for it (again). The recipe is from Crazy for Crust.

Buttermilk Scones with Chocolate Chips

For my next Sunday morning breakfast I wanted to make scones. I had some butter and eggs that needed to be used as well (specifically the butter: I had half a stick, which is one of my pet peeves). So I searched Pinterest, my hard copies, and the internet for a good recipe, finally deciding on some peanut butter chocolate chip scones.

And then I forgot to buy the sour cream that's on the ingredient list. And I couldn't use/make any of the substitutions that I found.

So I searched for a chocolate chip scones recipe and decided on a buttermilk scones recipe from Mel's Kitchen Cafe. While it didn't use the eggs that I had (which was OK because I worked overtime the following Saturday so I was able to make some cookie bars), it used up all the butter I had. Granted, this recipe called for cinnamon chips but it none of the other ingredients indicated that the scones would be affected by substituting chocolate chips. It also seemed pretty easy to make.

Amish Cinnamon Bread

After making the Buttermilk Waffles, I had some leftover buttermilk. I didn't want to just throw it out but I also couldn't figure out what to do with it. So when my mom said we were going to have brunch at their house to celebrate Mother's Day, I figured I'd use it for that. After not fully liking what I had for hardcopy recipes, I went through Pinterest. While there were quite a few options for cake, two caught my eye that seemed a bit more appropriate for brunch: cinnamon coffee cake and amish cinnamon bread.

You remember the amish cinnamon bread, right? You get a starter batter and over the course of about 10 days, you knead the bag to get everything mixed and to activate the yeast. About halfway through add a few ingredients before kneading. Eventually, you divide the batter to give your friends their own starter batter and you use the rest for the bread itself (if you want to make your own starter, I found a good recipe on a website called Friendship Bread Kitchen, which has a ton of recipes that use the starter after the 10-day process).

For the sake of nostalgia, I decided to make the amish bread, completely forgetting about the 10-day mashing process. Turns out, that wasn't a problem: the recipe I found is a quick alternative recipe. No kneading, not waiting 10 days. Just combine the ingredients and bake like a normal recipe. The recipe comes from Redfly Creations.

Buttermilk Waffles

When I was a senior in high school I was FINALLY able to do what I had wanted to do for several years: take electives. Between band and the required ASL, science, and PE, I didn't have time in my schedule for any class that wasn't a basic requirement (English, math, social studies/history). But since science and PE were only required for a certain number of years and not enough students signed up for 3rd Year ASL, I had room for two classes each semester that could be WHATEVER I WANTED. (Apparently this ended up being step 1 to my current state of independence.)

One such class was creative cooking. It covered 5 courses: Breakfast, Appetizers, Main Dishes, Side Dishes, and Desserts (I'll give you one guess which one was my favorite 😏). For most units/courses we were given two recipes and each group picked the recipe we would make. As the class went on, we compiled all the recipes in a binder for future use (and, obviously, our final grade). In the 14 years since I've probably only made one recipe from it: Buttermilk Waffles. These things basically taste like the Eggo© Cinnamon Toast Waffles in the grocery store freezer section. They're a bit time-consuming to make but so worth it! After making it several times for Sunday morning breakfast since moving into my apartment, I figured I should share the recipe.

Easy Strawberry Cake and Frosting

I feel like there are some flavors that are universal in my family. As in, just about everyone likes them. Other than chocolate (because, duh), peanut butter is the main one that comes to mind: with the exception of Carly and Stefan, I think everyone in my family likes peanut butter (just don't put it into frosting 🤦‍♀️).

There's also strawberry. Other than my dad, I'm not sure if there's anyone in my family who doesn't like strawberries (if there is, they're not as vocal about it 😏). So since he wasn't going to be here for Easter, I decided to make something with strawberries in it. After looking at both hard copies and digital copies, I decided on a cake and frosting recipe from The Spruce Eats.