Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

How to Make Biscuits With One Hand

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Why do we need to know how to make biscuits with one hand?

Maybe we don’t. Maybe we actually have two hands to work with in the kitchen. Either way, don’t we all love learning ways to make our kitchen work easier? So whether you have one hand or two to work with in the kitchen, you’ll love how this easy biscuit-making-method cuts out a few steps and makes for a less messy biscuit-making process!

Me? I’m almost always working one-handed in the kitchen these days:

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Who actually even cares about biscuits? I’ll just nibble on her neck all day long. Those pudgy hands!! HER CHEEKS.

But back to the biscuits.

I find that I can do quite a bit with just one hand, but using a rolling pin isn’t one of them. So one morning, I decided to attempt biscuits while holding the baby, and would you believe, it worked? From start to finish!

How did I make biscuits with one hand?

  1. I scooped some Quick Mix into a bowl. I poured in some milk. I didn’t measure. I stirred, kind of. I made dough. The baby used her gummy grin to affirm my abilities.

2. I put the dough directly onto my baking stone. I pressed it down with my one free hand. It looked like this:

Good grief. Are we rolling our eyes together about the fact that while I made biscuits with one hand, I also continued to wash said hand so I could take pictures with my phone of the biscuit-making process? I guess I just really wanted you to see how easy this is.

3. I dug my biscuit cutter out of the back of my catch-all drawer. I used it to make the ugliest-shaped biscuits you’ve ever seen. The baby was still impressed.

4. I grabbed up the excess dough and rolled it into two balls, then pushed them down onto the baking stone.

5. I baked the biscuits. They turned out incredible and delicious.

6. We ate them with butter and honey and jelly and gravy. We were all so happy because it had been over a year since I’d last made biscuits.

This gravy recipe is coming soon!

No matter if you have one hand or two while working in the kitchen:

Skip rolling your dough onto the counter before cutting your biscuits!

Simply press your dough onto your baking pan. Then cut your biscuits on your baking pan.

It saves a step. It saves a mess. Why have I not thought of this before?

Recipes you need so you can make biscuits with one hand:

  1. Quick Mix
  2. Quick Mix Biscuits
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Easy Homemade Pancake and Waffle “Syrup”

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Nothing beats real maple syrup, but in a pinch, and to save a little money, here’s how you can stir together Easy Homemade Pancake and Waffle “Syrup.”

Why would we want to avoid Real Maple Syrup? Oh, we don’t want to avoid it. That stuff is delicious and natural! I keep it on hand and we use it…most of the time for our pancakes and waffles.

But, I’ll admit that I get a little bit stingy when feeding pancakes or waffles to a large crowd. Real Maple Syrup can be pretty pricey! And most people are used to drowning their cakes in syrup! When they do that at my house with the real maple syrup I set out, then they leave $3 worth on their plates and wash it down the sink, I cry just a little bit.

Not really.

Yes really.

So…if I’m feeding a large crowd and I don’t want $20 worth of the good syrup to be washed down the drain, I make a Brown Sugar Syrup that has always received rave reviews.

OH! And if you’re wondering why I don’t just buy some Aunt Jamima for occasions such as this the answer is: Well. I just can’t bring myself to put it into my cart. Because of the high fructose corn syrup. She just isn’t welcome on my table. Shucks, Aunt Jamima.

Easy Homemade Pancake and Waffle “Syrup”Yum

Easy Homemade Pancake and Waffle "Syrup"
 
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Ingredients
  • 2 cups brown sugar (give or take)
  • ⅓ cup water (give or take)
Instructions
  1. Heat and stir on the stovetop until sugar has dissolved.
  2. Serve over pancakes and waffles.

Yes, it really is that easy. And those measurements? Don’t worry too much about them. Mostly you can just put brown sugar and water into a pan and heat it and serve it and it will be delicious (because it’s sugar).

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Low Sugar Granookie: Granola Cookie

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Tasha brought these Granookies to our family along with a meal when our newborn moved in with us in September. They are SO GOOD and I felt great letting our toddlers eat them along with the rest of us! (Bonus peek at “Baby Sister”—>)


Low Sugar Granookie: Granola Cookie

by Tasha Hackett

When you want a cookie, but you’re actually starving and what you need is a hearty snack or breakfast? Never fear, granookie is here! Granookie is a granola cookie and is the next best thing to stir-and-pour bread. (Go ahead and add Granookie to your dictionary.

No, it’s not spelled wrong, your computer just isn’t up with the times.) It’s not simple, being that it has about a thousand ingredients and then there’s the whole stirring and making into cookie balls and baking. . . okay, it’s still pretty simple. Especially so because this recipe makes 5-6 dozen cookies. I bake one pan for eating right away, and I freeze the rest into premade cookie balls for a fresh granookie snack or breakfast or dessert for later. Tip: Freeze on a flat pan and then transfer to a bag once frozen.

bagged granola cookie

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Granola Cookie: Granookie

Before you skim straight to the recipe for the granookie, you may want to take a few things into account. These are low-sugar and mildly sweet, but not nearly as sweet as cookies, nor even as sweet as traditional granola. In addition, there is a hearty mix of nuts and seeds that makes them deliciously healthy, along with the whole grain addition to stock you up on healthy carbs, fiber, and an exorbitant amount of vitamins and minerals. However, can we cut the healthy talk and just be amazed at how delicious these are and hand them out guilt free? 

Whole grain for the win!

I always use fresh-ground flour when baking these. Either soft or hard wheat will work, though I use soft white wheat as it is marginally cheaper than hard wheat. If you’re using store-bought flour, you may need a touch less in your recipe. But it’s a fairly forgiving recipe. 

I developed over the past year after much frustration of my granola crumbling everywhere. I’ll sheepishly tell you that I changed it every time because I didn’t follow the recipe… but people kept asking me how to made these granola cookies (and I’d correct them, “It’s called a granookie.”) so I was determined to write down legit measurements and this is the winner! 

Granola Cookie

Enjoy!

homeschool momTasha Hackett is a friend of Laura and a bedroom closet jalapeno Cheeto eater. She lives in the great Midwest where the winter whisks your breath away and the summer smothers. Laura is still here, but likes to take a shower every now and then and let Tasha play on the blog. In other news, Tasha’s debut novel, a historical fiction romance, is currently being evaluated by a publisher. She’s been lost in the 1800’s for decades, dreaming of ways to bring her heroes to a happily ever after.

 

Low Sugar Granookie: Granola Cookie

Low Sugar Granookie: Granola Cookie
 
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Prep time
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Author:
Recipe type: cookie
Serves: 60
Ingredients
  • 2 Cups of Butter
  • ¾ Cup Brown Sugar
  • 5 Eggs
  • 1 tsp Caramel Flavoring (I use this one.)
  • 1 Tbs Vanilla Extract
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • 1 tsp salt
  • 3 Cups Flour
  • 3 Cups Thick Rolled Oats
  • 1 Cup Unsweetened Shredded Coconut
  • 1 Cup Slivered Almonds
  • ½ Cup Pumpkin Seeds
  • ⅓ Cup Sunflower Seeds
  • 1 Cup Chocolate Chips
  • ½ Cup Butterscotch Chips
Instructions
  1. Whip the butter and sugar until fluffy, add the eggs, flavoring, and dry ingredients. Add the nuts and seeds and chips. Dough will be quite firm.
  2. Form into cookie sized balls and bake at 375* for 8-10 minutes (until golden brown). They do not flatten much.
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Special (Easy) Breakfast: Chocolate Syrup on Pancakes

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If you want to turn a regular breakfast into a special breakfast, simply pour chocolate syrup on your pancakes! Here are two chocolate sauce recipes for you (one is dairy-free and low in sugar!).

I have all sorts of recipes for you, actually.

  1. First, we’ll talk about pancakes.
  2. Then, I’ll give you these great chocolate sauce recipes.
  3. Then, I’ll share different homemade whipped cream recipes to top everything off!

What’s great about this idea is that it turns ordinary pancakes into something super special! And if you’re hesitant about putting chocolate sauce on your pancakes because of the sugar, might I remind you that maple syrup is straight sugar also (even if it’s pure maple syrup)? ;) Not only that, if you make the Dairy Free Chocolate Sauce recipe below you’ll actually have a lower-sugar option to pour (or spread) all over your pancakes!

Pancake Recipe Ideas:

Chocolate Syrup for PancakesYum

Hot Fudge Sauce

Chocolate Fudge Sauce
 
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Serves: 2 cups
Ingredients
  • 1 ½ cups heavy cream
  • 1 cup brown sugar or sucanat
  • ½ cup cocoa
  • 1 stick butter
  • 1 teaspoon vanilla
Instructions
  1. In medium saucepan, stir together cream, sugar, cocoa and butter.
  2. Cook on medium heat until butter is melted and ingredients are thoroughly combined.
  3. Remove from heat and stir in vanilla.

 

Dairy Free Chocolate Sauce

Dairy Free Chocolate Sauce
 
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Serves: 2 cups
Ingredients
  • 13.5 ounce can of full fat, unsweetened coconut milk
  • ⅓ cup unsweetened cocoa powder
  • ¼ - ½ cup sweetener (honey, sucanat, or brown sugar)
Instructions
  1. Mix ingredients in a small saucepan, cooking and stirring on medium heat until well combined.
  2. Serve warm or cold.
  3. Store this sauce in a covered container in the refrigerator, rewarming on the stove-top as needed. It will keep for up to a month in the fridge.

Drizzle or spread these onto your pancakes and you’ve got an amazing feast. But really, it’s thousands of times better if you then top it all with whipped cream!

Whipped Cream Recipes:

Still want more ideas?

Bonus Pancake Topping Recipes:

What’s your favorite way to top a pancake?

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The Surprising Reason I Spent Money on a Bosch Mixer

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I’m not even sure if I’ve even told you that I bought a Bosch Mixer! So hey guess what?! I bought a Bosch Mixer. Here’s why…

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First of all, I could spend a few words telling you why it took me so long to finally break down and spend the money on a Bosch Mixer. But it’s mostly because of this:

  • These beauties are pricey!
  • I’ve stirred my bread dough and cookie dough and brownie batter by arms for well over 40 years. Why did I need an expensive mixer seeing as I still have working arms and hands?

But all of you friends who have a Bosch or a Kitchen Aid have said to me, “With all the cooking and baking you do, how in the world do you actually survive without a mixer?” And I always went back to…

  • Expensive.
  • My arm works fine.

Yes, investing in a nice mixer has been in my mind for quite some time, and my desire for one went up a notch every time one of you told me how great they are.

So what finally pushed me over the edge to fork out the money for a Bosch Mixer?

It was a conversation with my friend Rhonda (and then it still took me several months to ruminate over it, but whatever).

Here’s what Rhonda said – and I will tell you that when Rhonda speaks, I listen. She knows things. She’s an awesome friend and has raised awesome kids and she says smart things.

Rhonda was sharing with me how she had recently become the recipient of a used but still wonderful Kitchen Aid Mixer. She was loving it and decided it was fantastic and then she said:

I wish I would have had this in my kitchen when my kids were still at home growing up.

She went on to talk about how much time it saved and about how nicely it mixed up batters and while I really liked hearing this part of her review, I just couldn’t let go of this thought:

Moms. We sacrifice. We skimp. We save. We make do. And God bless us for it!! I mean, after all, regarding the cooking and the baking and the batters and the doughs – I do have arms that work. My grandma used her arms. Why do I need to spend money on a mixer? I can make do.

But there I stood with Rhonda in the church foyer, with my adult and teen kids hanging out with their friends in the background and my new set of littles playing at my feet. And I realized yet again: I AM STARTING OVER!!! Just when I thought I was almost done raising kids, God started us fresh with new fellas, and friends? That means I’m going to be working at this “feeding a family” thing for a very long time.

Add to that all the friends we feed regularly, plus the daughters-in-law and grandbabes I’d like to think are a part of our future and I’m pretty sure I will be cranking food and food and more food out of my kitchen for many more years!

Shucks, here I’m tearing up again at the beauty of this life we didn’t know God had planned for us.

Well anyway. I chewed on Rhonda’s statement for several months, watched in awe as my teens and littles shared meals, and I decided to run it by Matt. This wouldn’t be just a small purchase, and would it be worth it?

We decided yes. I should get a mixer because I was embracing Rhonda’s advice about “oh how nice it would have been to have when my kids were at home growing up.”

Little Boys #round2

Before purchasing, I spend some time researching. One does not drop several hundred dollars on a kitchen tool without doing her homework. I landed on purchasing a Bosch Universal Plus. If I was going to spend big, I was going to get the best of the best. (Also, I purchased from Paula’s Bread because she’s a small business I trust and I wanted to support her with my big purchase!)

You guys. How did I ever get along with this? Well shucks, I used my arms I guess. :)

But Rhonda was right. This is a wonderful tool to have when you do a lot of cooking and baking,  for a family. My Bosch Mixer has already paid for itself in its efficiency and ease and time-saving gifts that it has given me as I work to take care of so many kids of different ages and while I feed many college kids and other guests too. I’m totally in love with it and am 100% grateful that we made this investment!

As for using my arms to stir and mix? Well, I’m going to focus on using my arms for more important endeavors. :)

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Cream Cheese Pastries – the Healthier Way

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Cream Cheese Pastries were one of my favorite treats when I was a kid. I finally got the idea to try and make them at home with freshly ground flour!

Have I ever told you how I like to keep recipes as simple as possible? Oh yes. I think I’ve mentioned that here a time or two. ;)

So that is why I decided to make these with my Stir-and-Pour Bread recipe. SO EASY! Mix the bread ingredients together. Walk away. Then you spoon the bread dough onto a pan, scoop on some cream cheese filling, and bake. Drizzle on the glaze. Enjoy your delicious treat!

I was thrilled with how these turned out, and I love that they are made with whole grain flour and less sugar than a typical pastry recipe. My pickiest eater ate three right in a row. :) Ready to give them a try?

Cream Cheese PastriesYum

Cream Cheese Pastries - the Healthier Way
 
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Author:
Serves: 15
Ingredients
  • 4 cups whole grain flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 1 egg (optional)
  • ¼ cup heavy cream (optional)
  • 2 cups warm water
  • CREAM CHEESE FILLING:
  • 8-ounces softened cream cheese
  • 3 Tablespoons lemon juice
  • ¼ cup sugar or maple syrup
  • 1 egg
  • GLAZE:
  • ¾ cup powdered sugar
  • 3 Tablespoons milk
Instructions
  1. Mix together the bread ingredients.
  2. Cover and allow the bread dough to rise for at least 30 minutes.
  3. Meanwhile, blend Cream Cheese Filling ingredients until smooth.
  4. Scoop small mounds of bread dough onto a buttered cookie sheet.
  5. Spoon the cream cheese filling onto each bread dough mound evenly.
  6. Bake in a 350 degree oven for about 20 minutes or until the bread is golden brown.
  7. Meanwhile mix up the glaze.
  8. Drizzle glaze over the baked pastries and serve.

One more quick piece of info:

I finally invested in a Bosch Stand Mixer. I can’t even tell you how much I love it! I used it to mix the dough for these Cream Cheese Pastries so of course, that made this recipe even easier to make, if that’s even possible. More about my Bosch coming up soon!

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5 Easy Breakfast Ideas to Have Every Week

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Need breakfast ideas to have every week to make life easier?

How many decisions do we make in a day, I wonder? I’m guessing it would blow our minds to know the answer to that.

Tip: I’ve heard that it’s wise to always take the same “route” as you walk through the grocery store, simply to cut down on the decisions you have to make.

Hmmm, interesting. Hearing that tidbit of advice made me think about what other decisions I could cut out of my very full brain (that is so busy making decisions that it can’t help me remember where I set my pen).

So let’s talk about breakfast!

I’ve just figured out how wonderful it is to save my brain energy by planning the same basic breakfast meals every weekday!

Here’s the basic breakdown of what I now make or serve each weekday:

Monday – Muffins
Tuesday  – Toast
Wednesday – Oatmeal
Thursday – Eggs
Friday – Granola or Cereal

With this skeleton plan, I can now make fun adaptations each weekday to keep our menu fresh and fun! (I save pancakes or waffles or other special breakfast ideas for Saturdays.) :) And now I will give you more specifics about how this works for us…

5 Easy Breakfast Ideas to Have Every WeekYum

Monday – Muffins

I can choose from these 40 recipes so that Mondays are never boring. I shall call this “Muffin Monday” because cuteness in the kitchen is underrated.

Tuesday – Toast

Let’s hear it for “Toast Tuesday.” Though now I have to admit, my cute names for days of the week have now run out. Anyway though, we can make this Stir and Pour Bread and then top it however we like. Peanut butter and honey is a favorite for most of us. And homemade bread is tough to beat!

Wednesday – Oatmeal

I try to keep this Homemade Instant Oatmeal on hand, but sometimes I splurge and buy these too. Either way, this makes for a fast breakfast!

Thursday – Eggs

We mostly prefer scrambled cheesy eggs, but occasionally we’ll fry them. I love how easy eggs are to make!

Friday – Granola or Cereal

We like different kinds of homemade granola like:

Or, I can make these Homemade Chewy Granola Bars for a fun change of pace.

Always serve fruit

Fruit at breakfast is a given at our house. So with all of the above day-of-the-week breakfast ideas, everyone can choose what fruit they like best. I try to keep a variety on hand, depending on what is in season. Our favorites for breakfast are:

  • Blueberries
  • Cantaloupe
  • Apples
  • Oranges/Clementines
  • Bananas
  • Applesauce
  • Peaches
  • Pears
  • Strawberries

How might this idea work for your family?

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How to Serve a Special Breakfast without Breaking the Bank

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Want to serve a special breakfast without breaking the bank? Here’s how!

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How to serve a special breakfast without breaking the bank

In short, the answer is pancakes.

And crepes.

With pretty fruit.

And whipped cream.

See, here’s how I came to learn about this special breakfast. I mean, I already knew about it. But I guess I didn’t realize how amazing it really was. I thought I was just feeding college kids while simultaneously cleaning out my fridge (shh, don’t tell!).

As it turns out, I was giving them a feast that made them think I had gone to a lot of trouble and expense. They were amazed and grateful and overjoyed when they saw our buffet. Which was?

A tower of pancakes and whatever fruit I could find in my house.

We already know that pancakes are cheap to make in bulk. And we already know that most people love pancakes. So this is a great meal to feed a larger group of people.

So as I flipped the cakes, I kept pulling out whatever I could find to go with them. Matt sliced some bananas. I whipped some cream. Then I got out frozen fruit stuffed and forgotten in the back of my freezer and turned it into syrup.

We got out half empty full jars of applesauce. We pulled out a few fresh berries. We set out homemade peanut butter.

The buffet ended up looking so pretty and fun! The college students (who this time happened to be a bunch of soccer athletes who can EAT and who also have a soft spot for our Boy Babes – oh my heart) were simply thrilled with the food options.

We fed about 10 extras that night for just a few dollars. But seeing their faces beam and their plates fill and their hearts soften as they loved on our littles – it was entirely priceless.

For the record, I did decide to save money and make “syrup” by heating and stirring together brown sugar and water in a saucepan. Again, they all thought it was fancy since I’d made it myself. I was kinda feeling stingy about such a large group dousing their pancakes in our hard-to-come by and pretty pricy real maple syrup. So that was my money-saving solution to that. :)

So that’s that.

If you need to feed a crowd and you want to do it on the cheap, make a pile of pancakes and clean the frozen fruit out of the back of your freezer. Make your own “syrup” (I’ll post the details soon!) and put a big smile on your face. Offer this meal for breakfast, lunch, or dinner – it is a winner any time of day!

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Oatmeal Cinnamon Yogurt Muffins

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Hmmm, Oatmeal Cinnamon Yogurt Muffins. I’m sure you’re wondering…what’s in these muffins? ;)

Perhaps a little oatmeal? Some cinnamon? Possibly a tad of yogurt? Wow, you guys are good. How’d you figure that out?

These simple muffins are the result of an experiment on a day I needed to use up some yogurt in my fridge. Yogurt makes muffins extra moist – though the oats make them a little more hearty. So the yogurt plus the oats work well together so that these muffins don’t turn out dry and crumbly!

And the cinnamon? Well, of course, that makes these muffins taste incredible!

We prefer these straight out of the oven, slathered in butter. You can use flavored yogurt if you’d like, though if you do, I’d recommend cutting down the sugar since flavored yogurts have sugar added. I use whole milk plain yogurt when I make these.

Oatmeal Cinnamon Yogurt MuffinsYum

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Oatmeal Cinnamon Yogurt Muffins
 
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Serves: 12
Ingredients
  • 1½ cups whole wheat flour (I use freshly ground soft white wheat)
  • 1 cup rolled oats
  • ¼ cup sucanat or brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ¾ cup whole milk plain yogurt
  • 2 eggs
  • ¼ cup melted coconut oil
Instructions
  1. Stir together dry intgredients in a large mixing bowl.
  2. Add yogurt, eggs, and oil, mixing well.
  3. Scoop batter into 12 paper-lined muffin tins.
  4. Bake in a 400 degree oven for 20-22 minutes or until muffins are golden brown.

I especially like these because they remind me of a muffin I used to enjoy in our college cafeteria wayyyyy back in the day. I have no idea what was in those, but they were hearty with a hint of sweetness and cinnamon. Mmmm.

Is it crazy that I now have sons in college? And that I have babies again? And that I can still taste those college muffins from 29ish years ago? Life is crazy. Expect God to do great things!

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Simple Omelet Muffins

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These Simple Omelet Muffins are super fun to make and eat for breakfast, brunch, lunch, or supper!

Not only do these Omelet Muffins work for any meal of the day, they are low in cost. You can make them ahead of time and rewarm them as needed. They freeze well. Annnnd…you can make them per everyone’s liking.

Add lots of meat. Add no meat at all. Throw in lots of veggies. Try a variety of cheeses. Have fun experimenting!

Some tasty add-in options are:

  • Chopped Ham
  • Bacon Bits (here’s how to make them yourself!)
  • Sausage Crumbles
  • Leftover Taco Meat
  • Shredded Chicken
  • Colby Jack Cheese
  • Mozzarella Cheese
  • Pepper Jack Cheese
  • Smoked Gouda Cheese
  • Blue Cheese
  • Diced Tomatoes
  • Diced Sweet Peppers
  • Diced Onion or Dried Minced Onion
  • Mushrooms
  • Sun Dried Tomatoes
  • Fresh Spinach
  • Broccoli
  • Black Beans
  • Sea Salt and Pepper to Taste

You really can enjoy a variety of mixtures using any of these add-in ideas or any others you can think of!

Simple Omelet MuffinsYum

Simple Omelet Muffins
 
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Serves: 12
Ingredients
  • 10 eggs
  • 3 Tablespoons milk
  • ¼ teaspoon sea salt (more or less to taste)
  • Any variety of chopped meat, diced veggies, and shredded cheeses you like.
Instructions
  1. Whisk together eggs, milk, and salt.
  2. Add in any fillings you like.
  3. Spray 12 muffin cups with oil.
  4. Scoop omelet mixture into prepared muffin cups.
  5. Bake in a 400 degree oven for 20-25 minutes or until the muffins are set and golden brown.

 

If you make these ahead of time, rewarm them in the oven or toaster oven at 350 degrees for just a few minutes.

To freeze these Omelet Muffins: Bake them as directed and allow them to cool completely. Put them into a freezer bag and freeze them for up to a month. Thaw and reheat as needed.

I think these would be great to pack and take to work for lunch – a great change of pace from packing a sandwich!

Do you have any other great add-in ideas for these Omelet Muffins?

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