Cream Drop Biscuits

2013-07-16 13:13:20

Yields 15

A light and creamy biscuit, that takes no time at all!

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Ingredients

1. 2 1/2 Cups Flour
2. 1 TBSP Baking Powder
3. 1 tsp salt
4. 1 TBSP Sugar
5. 2 Cups Chilled Heavy Cream

Instructions

1. 1.Preheat your oven to 400 degrees.
2. 2.Combine dry ingredients and mix well.
3. 3.Gradually add the cream and mix until combined {sometimes, I use my hands!} But DON'T overmix.
4. 4. Drop 1/4 Cup servings on an ungreased cookie sheet.
5. 5. Bake until tops are pale and golden. {15-20 minutes}

Notes

1. Note: I know the time on this is broad, but depending on where you live, and how your oven works, you really need to watch the biscuits. They will be done with you see the top beginning to brown, you can almost smell the done bread smell, you know?

By Traci Fuller

A Mouse In My Kitchen http://www.amouseinmykitchen.com/

Let me know if you have any questions!

Traci

The post Cream Drop Biscuits appeared first on A Mouse In My Kitchen.

These energy bites are delicious. I got the original idea from Give Me Some Oven, who got her recipe from Smashed Peas and Carrots, so these have gone around the web a bit, but I made my own modifications, as can you. They look way better on her site, but I love these so much that I had to post the recipe. They are my go-to preworkout snack. They are a little high in calories (about 180 each), but they are also have protein (8.59 grams according to fittracker.com’s recipe analyzer) and fiber (3.75 grams, also according to fittracker.com). Because they are so high in calorie, I make my pretty small. One recipe gives me 30 balls. They satisfy my cravings for sweet things, especially if I’m craving something like cookie dough. One of these bad boys goes a long ways. And, you can modify these in many ways. Add more mix ins, less, whatever you feel like putting in. Sometimes I put in cereal, chocolate chips, sunflower seeds, whatever I have lying around. The trick is getting the honey/peanut butter content right so that you can make them into balls. If they don’t feel like they will pack, add more honey. If they are too sticky, add more oatmeal or other dry ingredient.

Let me know if you try them and if you mixed in other things. I’m always looking for new ideas  

Get the nutritional info for this recipe here -
 

The post Recipe 6: Energy Bites appeared first on A Mouse In My Kitchen.

Anyway, this recipe is really easy. I love it for lunch. It makes enough for 3-4 people, but I’m the only one who eats it at my house so it gives me left overs, which I love.

So the first thing to do is wash the quinoa. Put it on a cheese cloth and rinse it off.

I have always cooked it with a bullion cube. I am sure it’s good without it, I just did it that way the first time and loved it so I do it that way every time. I cook one cup of quinoa with 2 cups of water and the bullion. Let the water boil, then turn it down and let it simmer until all the water is gone, about 25 minutes or so.

This is what it should look like when it’s done:

 If you look close, you can see that there is a ring around the outside of each piece. That tells you it’s done cooking.

Meanwhile, saute the veggies. I’ve used many different veggie mixes and they have all turned out good. This one happens to be asparagus stir fry. I saute it in coconut oil over a medium heat for about as long as the quinoa cooks so the veggies are nice and soft.

When it’s all cooked mix it together. My husband likes to eat it with soy sauce, I like it as it is.

The post Recipe 2: Quinoa and Veggies appeared first on A Mouse In My Kitchen.