Skylar’s Culinary Adventure

Skylar has always LOVED bread and most breads are so easy to make there’s no reason to not have fresh baked bread for special occasions. I found this recipe from the Pioneer Woman (made a few tweaks) and served it with our Easter Brunch.

To get started you’ll need:

• 1/4 cup warm water
• 1 tbsp. active dry yeast
• 3/4 cup warm milk
• 1/2 cup raw granulated sugar
• 6 tbsp. unsalted butter (melted)
• 3 large brown eggs (divided)
• 4 1/2 cups all-purpose flour, plus more for the surface
• 2 1/2 tsp. salt
• Olive oil spray
• 4 dyed hard boiled eggs (you can use uncooked eggs and cook them in the bread but I chose to use hard boiled)

How to make it:

1) Stir together the water and the yeast in a small bowl. Let the mixture stand until it is foamy, about 5 minutes.

Combine the yeast mixture, milk, sugar, butter, and 2 of the eggs, beaten, in the bowl of a kitchen aid (or other stand mixer) fitted with a dough hook. Beat on medium-low speed until combined, about 30 seconds. Add the flour and salt and mix on medium until a shaggy dough forms. Continue to mix on medium and beat until the dough is smooth, elastic and tacky, about 5 minutes.

2) Transfer the dough to a large bowl lightly greased with olive oil spray. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until the dough is doubled in size, 1 1/2 hours.

3) Turn the dough out onto a lightly floured surface and divide it into 3 equal portions. Roll each of the portions into an 18 inch long rope.

Braid the ropes together, pinching the ends to seal and tucking them underneath.

Transfer the bread to a parchment-lined baking sheet. Tuck dyed eggs into the braid, spacing them evenly apart. Cover the loaf loosely with plastic wrap and let it rise at warm room temperature until it has puffed, 30 to 45 minutes.

4) During the last 30 minutes of proofing, preheat the oven to 350°. Uncover the loaf and brush it lightly with the remaining beaten egg. Bake the loaf until it is golden brown, 30 to 35 minutes. Slide the loaf and the parchment paper onto a wire rack to cool completely, about 1 1/2 hours.

Happy Easter 🐣

This is a super sour punch but a perfect Grinch addition to a Christmas party 🎄

What you’ll need:

4 cups simply orange juice

2 cups lemon juice

1/4 cup raw cane sugar dissolved in 1 cup hot water

3 teaspoons vanilla extract

2 teaspoons almond extract

5 cups of water

3 liters of sprite

5-7 drops of blue food coloring

How to make it:

Combine all ingredients in the order listed.

Stir gently to combine, chill and enjoy 💜

Unlike his sister, Grady will eat any kind of meat we give him but he will not eat his veggies! So I have to hide them in the form of pasta sauce 😉. Skylar asked me to post this even though she wanted to watch tv instead of help .

Ingredients:

28 oz. Can of crushed tomatoes with basil

A bunch of broccoli

A handful of baby carrots

Organic steam in bag frozen butternut squash

1/4 cup heavy cream

2 tsp. Italian seasoning

1/2 cup grated parmesan cheese

Steam the broccoli and carrots until tender.

Steam the butternut squash.

In a stock pot add the crushed tomatoes, veggies and seasoning.

Use an immersion blender and blend until smooth.

Add in the cream and cheese.

I used little rings for the pasta and Grady is a happy boy 💜

What you need:

• 1 cup whole milk
• 3/4 cup granulated raw sugar
• 2 cups heavy cream
• 1.5 tsp pure peppermint extract
• 6 oz. mini chocolate chips
• Blue food coloring
• Kitchenaid ice cream bowl and attachments

• How to make it
• In bowl, whisk together milk and sugar until dissolved.
• Stir in heavy cream and peppermint.
• Pour into the ice cream bowl (make sure you freeze the bowl overnight before using).
• Attach the mixer attachment and turn the stand mixer on 1 and mix for 10 minutes. Turn speed to 2 and mix for about 15 minutes.

During the last 5 minutes of mixing, slowly add in the chocolate chips. Transfer ice cream in airtight container and freeze for at least 5 hours.