Recipes

Baking with Kids | Berry Cream Cheese Biscuit Muffins

Motherhood, Recipes, Uncategorized

Are you looking for an insanely easy & fun recipe for your kids to bake almost entirely by themselves? This is it! My 4 year old – Athena – did literally everything by herself, except handle the oven, and left behind NO mess at all, except for the dirty dishes for me to wash. 

I love breakfast foods, but I do not love eating when I first wake up. It takes me a good 6+ hours of being awake to begin to feel hungry. My children, however, love to stuff their face the second their eyes open. Allowing them to make their own kid-friendly breakfasts has worked out really great for our family.

Ingredients

  • 2 3/4 cups All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Sea Salt
  • 4 oz. Cold Cream Cheese
  • 1 stick Salted Butter, cut into small pieces
  • 1 1/4 cup Buttermilk
  • 2/3 cup Blueberries* {or whatever berries/fruit you have on hand… could also substitute Chocolate Chips, Sprinkles, raisins, or nuts even, or omit if plain is more your style.}

Directions

  • In a large mixing bowl, whisk together flour, baking powder, baking salt, sugar, and salt.
  • Add cream cheese & butter cubes to the mixture, set a timer for 5 minutes, then use your hands to mix together until all crumbly & combined.
  • Dig a hole in the center with your hands, then pour in buttermilk. Using a rubber spatula, stir until combined.
  • Fold in Blueberries {or other mix in choice.}
  • Scoop mixture into a greased muffin tin & bake for 15 minutes at 425°F {Adult Supervision Required}.

While the Biscuit Muffins are baking, prepare your Sea Salt Vanilla Butter for serving.

Ingredients

  • 6 Tablespoons Salted Butter, softened
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Sea Salt

Directions

  • Mix ingredients together with a kid-sized rubber spatula until blended & easily spreadable.

Let cool for a few minutes before serving with a heaping spoonful of Sea Salt Vanilla Butter.

This really is such a kid-friendly recipe. It takes very little time from start to finish, involves super fun “play-learning” using their hands {make sure to wash first!!}, leaves them feeling accomplished & successful, as well as provides them with useful baking skills that they can use for the rest of their lives. Happy baking!!!

Until next time ♡ Mama Morozov

Milk + Honey хліб 🍞

Recipes, Uncategorized

It’s no surprise that large families go through large amounts of bread, and food in general. My family is no different! In our home, we typically go through 4-6 loaves of bread a week, easily.

While grabbing that many loaves of bread off a grocery store shelf – especially a bulk warehouse store like Costco – is certainly much more convenient, it isn’t as good tasting or good for your body {it isn’t a secret that America has the worst bread on Earth, in every category}. If you buy better quality bread, it might be better tasting and have better ingredients, but it definitely won’t be better on your wallet.

This bread takes longer to make, but it’s so worth it! You absolutely cannot find bread in any grocery store that is as delicious as homemade. This bread is quality ingredients, great taste, & low-cost! If you keep a well-stocked kitchen & Pantry, you should already have most of these ingredients on hand at any time.

I promise that once you try this bread, you’ll never want to go back to store-bought sandwich bread again!!!

Ingredients

  • 2 1/2 cups King Arthur’s Bread Flour + 3 Tablespoons set aside
  • 3/4 cup Half & Half, putting 2 Tablespoons from that aside.
  • 3 Tablespoons water, + 1 Tablespoon set aside.
  • 1/4 cup raw, local honey
  • 2 Tablespoons Bob’s Red Mill Instant Non-Fat Dry Milk Powder
  • 1 Tablespoon Active Dry Yeast
  • 1 Teaspoon Sea Salt
  • 1 large egg, + 1 yolk set aside
  • 4 Tablespoons salted butter, room temperature, cut into 8 pieces.
  • Flaky Sea Salt, for sprinkling on crust.

Directions

  • Over medium-high heat, whisk together the 3 Tablespoons Bread Flour, 2 Tablespoons Half & Half, and 3 Tablespoons water until a thick, paste-like mixture is formed.
  • Begin slowly whisking in the rest of the Half & Half until mixed in, then whisk in honey until fully dissolved. Remove from heat.
  • Transfer your mixture into the bowl of your Kitchenaid Mixer. Cover mixture with Instant Non-Fat Dry Milk Powder, Active Dry Yeast, egg, and Bread Flour. Set a timer for 10 minutes and let rest.
  • Attach your dough hook & knead on medium speed until a ball of dough is formed. Once formed, begin adding 1 piece of butter at a time until it is fully mixed into the dough ball before adding another until all 8 pieces are incorporated.
  • Grease a large bowl & place dough inside. Cover with plastic wrap, a reusable cloth cover {my favorite}, or just a dish towel if that’s all you have! Place in dark area {like an oven that is turned OFF} for at least 1 hour.
  • After at least 1 hour, grease your 9 x 5 loaf pan. Punch down risen dough and knead again using your hands while you form your dough ball into a Loaf shape to place in your Loaf pan. Cover again, and let rise again in the same dark place for at least 1 more hour.
  • After at least 1 hour, remove from oven & then preheat to 350°F. While oven is preheating, mix together egg yolk with 1 Tablespoon of water using a fork, then paint onto top of risen dough using a silicone pastry brush. Sprinkle sea salt on top to your desire.
  • Bake for 30 minutes, flipping Loaf pan halfway through to get an even, golden crust. {Tip: always set a timer when flipping is required. It’s too easy to forget, especially if you use baking time for kitchen clean up like I do.}
  • Let cool in Loaf pan for about 10-20 minutes, then remove to a wire cooling rack until ready to eat.
  • Slice & Enjoy!!! 🍞

Until next time ♡ Mama Morozov