TWD: Late to the party-Pecan Sour Cream Biscuits

This weeks Tuesdays With Dorie was hosted by Ashley of eatmedelicious. I am late to this baking challenge because of wrapping up work, getting ready to move, etc., etc. I actually made these on the Friday before but haven't been able to post.



Anyway, we all love these biscuits. They were just a little dry. I've never made biscuits before, but now I'm hooked. I think I over mixed when I added the butter. I think next time I make them I will use a suggestion from lemontartlet and use a cheese grater and grate either frozen or very cold butter.

We brought these with us on our camping trip this past weekend. They were a big hit with our friends, not so much with the kids. So, I guess we weren't really roughing it!

Pecan Sour Cream Biscuits

2 cups all-purpose flour (or 1 3/4 cups all-purpose flour and 1/3 cup cake flour)
1 TBS baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup (packed) light brown sugar
5 TBS cold unsalted butter, cut into 10 pieces
1/2 cup cold sour cream
1/4 cup cold whole milk
1/3 cup finely chopped pecans, preferably toasted



Getting Ready: Center a rack in the oven and preheat the oven to 425 decrees F. Get out a sharp 2-inch-diameter biscuit cutter and line a baking sheet with parchment or a silicone mat.
Whisk the flour(s), baking powder, salt and baking soda together in a bowl. Stir in the brown sugar, making certain there are no lumps. Drop in the butter and using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between-and that's just right.



Stir the sour cream and milk together and pour over the dry ingredients. Grab a fork and gently toss and turn the ingredients together until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading-3 or 4 turns should be just enough to bring everything together. Toss in the pecans and knead another 2 to 3 times to incorporate them.
Lightly dust a work surface with the flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don't worry if the dough isn't completely even-a quick, light touch is more important than accuracy.



Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting-just add a couple more minutes to the oven time.)





Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.



To see more Tuesday with Dorie go here.

It's cupcake time!

We are going camping this weekend with some friends, so I thought it would be fun to bring along some cupcakes! As I didn't have alot of time, I took the easy way out! I know, it's a cop-out, but hubby came home this evening, and I made a big dinner, and I had laundry to do, and... Anyway I used a box, but I added some almond extract;) Then I made them look all cute. Cait added the sprinkles for the finishing touch. She thought it would make them extra special. For her 11th birthday she wants cake decorating classes. I'm debating that one. Here are the finished cupcakes!

TWD: Almost-Fudge Gateau

I could not wait to make this cake. I was a little leary about how the texture would turn out but can I say yummm! I am in love. I was so excited about making the cake that I forgot to eat lunch. I did not make it in a 9 inch springform pan, but made it in 2-7 inch pans. It is not as thick as others who made it, but it is wonderfully chocolatey. I finished cooking, and putting the glaze on about 30 min before I had to go get the kids from school, and thought I would be able to try it before I left. No way. The glaze had not set up yet, but I was very tempted to through caution to the wind and try it anyway. I didn't and boy am I glad. I paired it with a tall glass of milk and had it as an after school snack. Here it is... in all it's chocolatey goodness.



and you get 2 for 1...



Sit down and stay awhile!

Menu Plan Monday

Mon: Chicken and rice casserole, green beans
Tues: Mini meatloaf, mashed potatoes, corn, Almost-Fudge Gateau
Wed: Leftovers
Thurs: 7up crock pot Roast, carrots, potatoes
Fri: Pizza, cupcakes:)
Sat: Out to dinner
Sun: TBA

For more Menu Plan Monday go visit Organizing Junkie.

Lunch!

This is the best sandwich made at home!



Chicken, Basil, and Roasted Pepper Panini
from WW Make It in Minutes

6 tsp olive oil
4 (4 oz) skinless boneless chicken breasts
2 Tbs balsamic vinegar
1 Tbs Dijon mustard
1/4 tsp salt
1/8 tsp coarsely ground black pepper
Bread of choice
1/4 c basil leaves
2 jarred roasted sweet red peppers, drained and halved


1. Heat 2 tsp of the oil in a large nonstick skillet over med-high heat. Add the chicken and cook until lightly browned and cooked through, about 5 min on each side.

2. Meanwhile, combine the vinegar, mustard, salt, and pepper in a bowl. Slowly whisk in the remaining 4 tsp oil. Brush the inside of the bread with the mixture. Divide the basil, roasted peppers, and chicken between the bottoms of the bread. Cover with the tops. Grill each side.

Makes 4

I also added 1 slice of swiss cheese per sandwich.

I'm a bad mom!

Yes, this is what I've been serving. With all the hoopla in showing the house, swim meets out of state, and sick kids and sick mommy, I have not felt like cooking. I am going to have to start though because S asked last night if I forgot how. That little pre-teen mouth is getting him into trouble. But, there is truth in his words. I will have to start cooking again!