Tag: missy j white

DIY Hand Sugar Scrub

DIY Hand Sugar Scrub

This recipe was inspired by Lisa from Farmhouse on Boone, and her recipe for “Lavender Sugar Scrub”. I love to use this scrub on my hands in the winter to get all the dry skin off, and it makes wonderful holiday gifts! Ingredients 3 cups…

Apple Crisp

Apple Crisp

This recipe is a hybrid from Karrie at HappyMoneySaver.com and The Chunky Chef. I liked the easy of baking from one and I liked the crisp ingredients from another. This recipe can be easily multiplied for batch baking, and also freezes really well!

Ingredients:

1 cup brown sugar

3/4 cup old fashioned oats

3/4 cup all purpose flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup of melted butter

3 cups of apples peeled and sliced (I like varieties like golden delicious, pink lady, honey crisp, or granny smith)

Instructions:

Preheat your oven to 350 F. Lightly grease or spray an 8 x 8 pan.

In a bowl add all the ingredients except the apples, and mix to combine. Set aside.

Thinly slice and peel your apples. Place apple slices in a big bowl of cold water with 2 teaspoons of lemon juice added to prevent browning.

Place well drained apple slices into the greased pan, and load on the topping (it might mound over the pan, which is OK it will bake down).

Bake uncovered 30-40 minutes, until crisp topping is golden brown. Let cool 5 minutes before dishing up with some vanilla ice cream or whipped cream.

Notes:

This recipe freezes WONDERFULLY. Before baking the crisp cover tightly with plastic wrap, and a layer of foil. The frozen, unbaked crisp will freeze for about 3 months.

To bake from frozen; place frozen crisp with a layer of foil (remove plastic wrap) into a 350 F oven for 20 minutes. Then remove the foil and bake for an additional 30-40 minutes or until crisp topping is golden brown. Let cool 5 minutes before dishing up with some vanilla ice cream or whipped cream.

Pumpkin Pie [Large Batch]

Pumpkin Pie [Large Batch]

This recipe originally came from the back of a can of Libby’s amazing pumpkin puree and I have made it my own over the years. Ingredients: 1 1/2 cups brown sugar 2 teaspoons of pumpkin pie spice 1 teaspoon salt 8 large eggs 2 cans…

Lois’ Sugar Cookies

Lois’ Sugar Cookies

This is the sugar cookie recipe my Mom always used! She thinks the recipe is originally from the back of a box of cookie cutters from the 1980s, but not totally sure. These cookies taste great, and hold their shape! Ingredients: 2 3/4 cups All…

2021 Fall Freezer Meal Friday’s Open Collab!

2021 Fall Freezer Meal Friday’s Open Collab!

I am so excited to host this collab on YouTube! I love freezer meal ideas and recipes, and I so hope fellow YouTubers decide to share with.

Pumpkin French Toast

Pumpkin French Toast

This recipes is based off of the amazing recipe in Jenna Helwig’s book “Baby-Led Feeding”, I have increased the quantities and tweaked some of the ingredients. Ingredients: 4 eggs 1 cup of pumpkin puree 1 cup of whole milk 1 1/2 teaspoons pumpkin pie spice…

My 2nd Pregnancy Essentials…

My 2nd Pregnancy Essentials…

I am 38/39 and currently pregnant with my second baby. This post will be on ongoing list of things I use/used during my pregnancy….and no particular order other than I attempted to sort by trimester. First Trimester Second Trimester

Lemon Yellow Cake & Lemon Buttercream

Lemon Yellow Cake & Lemon Buttercream

This recipe is based off the wonderful Starlight Yellow Cake recipe from Betty Crocker.

Lemon Yellow Cake

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 2 Tablespoons butter, softened
  • 2 Tablespoons vegetable oil
  • 1/2 cup whole milk, room temperature
  • 2 Tablespoons sour cream, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon lemon zest
  • 2 large eggs

Directions:

  1. Heat oven to 350 F. Grease bottom and sides of a 9 inch square glass pyrex dish.
  2. In a large bowl, beat all the ingredients with an electric mixer on low for 30 seconds, to initially combine ingredients. Then beat on high speed for 3 minutes. Pour batter into pan.
  3. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Lemon Buttercream Frosting

Ingredients:

  • 3 cups of powdered sugar
  • 1/3 cups of butter, softened
  • 1 Tablespoon of lemon zest
  • 1 to 3 Tablespoons of lemon juice
  • dash of salt

Directions:

  1. In a medium bowl, mix all the ingredients with an electric mixer on low speed. Beat on high speed for 2 minutes
  2. Adjust the consistency of the frosting with more lemon juice or powdered sugar.

Oreo Chocolate Chip Banana Muffins

Oreo Chocolate Chip Banana Muffins

1 1/2 cups all purpose flour1/2 cup white sugar1 Tablespoon baking powder1 egg1/2 cup buttermilk, or yogurt1/2 cup vegetable oil1 teaspoon vanilla extract2 very ripe bananas, mashed with a fork1/2 cup mini chocolate chips12 Oreo cookies, chopped Preheat your oven to 400F, and like a…