Easter Rolls

I love Easter and it’s so nice to find a way to make it more meaningful.  I want our boys to know what Easter is all about.  I want them to understand the Passover and that because of a perfect mans willing sacrifice of his own life,  death will only be a sting in the eternal journey of a continued life.  He concurred death so that we can too defeat the grave and be free.  I started searching online for something I could cook up with an analogy.  This was the best thing I could find for explaining the resurrection to a 4 and 5 year old.  It went well and the boys really seemed to understand and grasp onto the meaning.  Not to mention they were delicious and made the house smell TANTALIZING!

I copied the recipe from here:  http://growinggourmets.blogspot.com/2011/04/resurrection-rolls-resurrection-cookies.html

She has some great pictures of the whole process too.  However, when I made them I used crescent rolls.

Easter Rolls

1 can of refrigerated biscuits (crescents)
1 package of large marshmallows, (must be fresh; stale ones won’t work)
1 stick butter
1 cup sugar
1 tablespoon cinnamon

Melt butter in a microwavable bowl.  In a separate bowl, combine the sugar and cinnamon.

 Have the children each take a marshmallow.  Jesus was pure and sinless which is represented by the white marshmallow.

Now have the children roll the marshmallow in the butter.  After Jesus died on the cross, they anointed his body with oil.

Next, roll the marshmallow in the cinnamon sugar mixture.  This represents the spices that were put on Jesus’ body before they placed him in the tomb.

Take one biscuit and flatten it with your fingers. Wrap the biscuit around the marshmallow and seal it very carefully.  Make sure it completely sealed.  Jesus was placed in the tomb and they rolled a large stone in front of it to seal it.

Roll the ball of dough in the cinnamon sugar mixture and place it on the cookie sheet.  Be sure and place them, seal side down, so the marshmallow doesn’t expand and puff out the top.

Bake the biscuit tombs in a 350 degree oven for 10-15 minutes or until browned on the outside.  Remind the children that Jesus was sealed up in the tomb for three days.

Finally, remove the biscuits from the oven.  Let cool slightly and encourage them to break open the tomb.  Where is Jesus?  He has risen!  The rolls taste sweet. Easter is a sweet time because Christ died for us and then three days after the cross, he arose so that we also can have a new life in Him!

Baked Scones

I LOVE scones!  When I lived in Washington I used to love going into Starbucks just to get their scones.  Mmmmm.  My sister, Michelle, who has given me some of my favorite recipes of all time gave me this gem.  These scones are a perfect breakfast food or to take on a hike.  They are light with a subtle sweetness, with fruit surprises in almost every bite.


Baked Scones

2 cups Flour

1/3 cup Sugar

1 tsp baking powder

1/4 tsp. baking soda

1/2 tsp salt

8 Tbsp. unsalted butter, frozen

1/2 cup dried fruit ( I used pomegranate, mmmm)

1/2 cup sour cream

1 large egg

1 tsp sugar (for topping) 

Preheat oven to 400 degrees.  In a medium bowl mix the flour, sugar, soda, powder,  and salt.  Use a grater to grate the frozen butter into the flour mixture.  ***  In a small bowl whisk together the sour cream and egg until smooth.   Using a fork stir sour cream mixture into flour mixture until large dough clumps form.  Add in the dried fruit.  Now get your hands in their and push the dough against the sides to really get the dough to stick together.  It might seem like their needs to be more liquid, but the more you press the dough the easier it will be for them to stick together.  (If you really need to add liquid just add one teaspoon of water)  Place the ball of dough on a lightly floured surface.  Pat the dough down into about an 8 inch circle, 3/4 inches high.  Sprinkle with the remaining sugar. Use a sharp knife or pizza cutter to make triangles. Place on a baking sheet and bake for 15-17 minutes, or until just slightly golden brown.  Cool for 5 minutes and eat up! Mmmm.

Lemon-Poppy Seed Muffins

Sometimes cooking scares me, but when it comes to baking I feel very comfortable in the kitchen with two exceptions: Lemon Bars and Jell-o.  It might seem weird, but for some reason I have a bad track record with them and it takes a lot for me to want to make them.  I have to think about the statistics: My Lemon Bars will turn out maybe 1 in 10 times, so is it worth trying?  My Jell-o stats aren’t much better. Jell-o in a recipe tends to turn out, but plain Jell-o with nothing fancy about it almost always ends in disaster.  Curse that Jell-o!  Anyway, I really love lemon stuff and I saw this recipe HERE.  She got the recipe from HERE and it seems to be running through HERE like a banshee. I knew I had to try it. It is DELICIOUS!  The next time I’m dying to have some Lemon Bars I will hold my head high and make these instead.  Who needs a 1 in 10 when these are around?  I altered the recipe slightly to make it more lemon-bar-y from the original.  (The original recipe calls for sour cream and I used lemon yogurt and no lemon juice in the icing, and I added more poppy seeds)  Happy Baking!


Lemon-Poppy Seed Muffins

2 cups flour

1 tsp. baking powder

1/2 tsp. kosher salt

1/4 tsp. baking soda

1/2 cup lemon yogurt

1/2 cup buttermilk

2 Tbsp. fresh lemon juice

1 cup sugar

1/2 cup unsalted butter, room temperature

1 Tbsp. grated lemon zest

2 large eggs

1 Tbsp. poppy seed


powdered sugar

2 Tbsp butter


remaining fresh lemon juice (apx. 2 tsp)

Preheat oven to 350 degrees.  Whisk together flour, powder, salt, soda.  In a separate bowl whisk together the lemon yogurt, buttermilk, and fresh squeezed lemon juice (I was able to get plenty of juice from 3/4 of a lemon for the muffins and glaze).  I know this is a lot of dishes we’re making, but I promise it’s worth it!  Get a bigger bowl out now and with an electric mixer beat together sugar, butter, and lemon zest. Once smooth, add the eggs, one at a time and beat until fluffy!  Stir in flour mixture in two installments alternating with the yogurt mixture in two portions as well.  Stir just until blended and then add in the poppy seeds.  Don’t stir to much.  Fill the baking cups 3/4 full and bake for 20-22 minutes. Cool for a few minutes and then remove from baking cups.  While they are cooling, use the electric mixer to beat the glaze together.  I start with the butter and lemon juice, add powdered sugar (I didn’t measure but I think  it was about 2 cups), add milk a teaspoon at a time until you’ve reached your desired thickness.  If you add a little too much liquid than just add more powdered sugar to compensate.

Pani Popo (Coconut Rolls)


When I was living in Hawaii, this was my favorite food ‘discover’.  This is a polynesian coconut roll that was frequently eaten with dinner, for dessert, or just for a snack. . . basically whenever we could think of an excuse to make them.  It’s SOOO easy which makes it even better!  I don’t make them very often anymore, but they were a must with the Kalua Pork.

Pani Popo

12 frozen rolls (I use Rhodes Rolls)

1 can coconut milk

3/4 cup sugar

Place the frozen rolls onto a baking sheet. I put them into the oven with the oven light on for about 2 hours.  (This is a GREAT trick for letting bread’s rise. The oven allows a safe place for dough without any thing that could harm the rising process and the light acts as a little heat lamp without getting too hot.)  Once they are doubled in size remove them from the oven.  Preheat oven to 350 degrees. Whisk together coconut milk and sugar in a bowl and then carefully pour the milk mixture over the rolls so that each roll has been drizzled.  The coconut milk will be about 1/2 an inch high in the pan so that the rolls appear to be floating.  Bake for 25-30 minutes, or until the rolls are golden on top. (This last step is optional:) Use a spatula to flip the rolls upside down and bake for another 5 minutes.  Done!

The remaining coconut milk in the pan can be used to spoon ontop of the rolls or throw it in the blender with a can of pineapple chunks and ice cubes and you’ve got pina colodas!

Lion House Pumpkin Bread

I have another great fall recipe.  I LOVE this.  This is in a tie for the most delicious pumpkin yumminess your cravings can handle.  I love it equally but the taste and texture is very different, so it’s great to have two awesome pumpkin bread recipe’s now.  My notes are in parentheses.

Lion House Pumpkin Bread
1 1/2 cups vegetable oil (or applesauce)
5 eggs
1 (16oz) can pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1 (3oz) package vanilla instant pudding
1 cup chopped nuts

Preheat oven to 350 degrees. Grease and flour two loaf pans and set aside.  Beat oil, eggs, and pumpkin in a large mixing bowl.  In a separate bowl, sift together flour, sugar, slat, cinnamon, nutmeg, and baking soda.  Add dry ingredients to pumpkin mixture and mix until well blended.  Stir in pudding mix and nuts.  Pour into prepared pans and bake for one hour.  Test for done-ness by sticking a toothpick in the loaf, just off center.  If the toothpick comes out clean, the bread is done.  Turn loaves out onto wire racks to cool.

(My alterations:  I doubled the recipe.  I only had 8 eggs, so two of my eggs were made out of flax and water – a great egg substitute when baking.  My can of pumpkin puree was only 29oz, so I added one mushy banana to fill in the gap.  I ran out of nuts so I replaced them with two cups of oats. I had some ginger root in the fridge, so I added about 2 Tbsp of grated ginger.)

Zucchini Bread

You would never guess that this bread has two cups of zucchini in it.  Over the summer we grew some very productive zucchini plants and this was the best reward to our hard work. 

Zucchini Bread

(adapted from a recipe on allrecipes.com)

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil (or applesauce)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (be sure it’s not too wet. I dab it with a paper towel and let it sit out for a while before making the recipe)
1 cup chopped walnuts
apx. 1 cup oats (I just added a couple handfuls of this)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Super Moist Pumpkin Bread

Super Moist Pumpkin Bread

(my adaptation of Downeast Main Pumpkin Bread from allrecipes.com)

In a large bowl mix together:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
1 tsp. vanilla

Whisk together in a separate bowl:
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
chopped walnuts
chocolate chips
cinnamon and sugar mixture

Preheat oven to 350 degrees F. Grease and flour 2 loaf pans. Stir the dry ingredients into the pumpkin mixture until just blended. Mix in the nuts and chocolate chips at the end. Pour into the prepared pans. sprinkle on top with cinnamon and sugar mixture if desired. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Mmmmm, stop drooling and eat.

Aloha Banana Bread

This is one of my mom’s recipes.  My tummy rejoices after eating this yummy goodness.  The name Aloha was given to this banana bread because it is very welcome, and leaves very quickly too.  Aloha and Aloha.  Enjoy and happy baking!

Aloha Banana Bread (One loaf)

Get ready three bowls (2 small and one medium)

In small bowl mix and set aside:
2 cups flour
1 tsp. baking soda
1/2 tsp. salt

In small bowl mix and set aside:
1/4 cup milk
1 tsp. vanilla
1/2 tsp. almond extract

In medium bowl:
cream together-
1 cup sugar
1/2 cup butter
then add-
2 eggs
3 regular sized mashed bananas
apx. 2 Tbsp. crushed pineapple

Combine milk mixture and alternate mixing with other two bowls, gradually. 
Then add 1 cup chopped nuts and  1 cup shredded coconut (optional).

Pour into greased and floured pan.  Bake at 350 degrees for approximately 70minutes.

This bread is perfectly moist, sweet, and scrumptious.  You will love it.  I think the next time I make it I would like to sprinkle sunflower seeds on the top to add a little salty goodness to it.