Buttermilk Cheddar Biscuits

This weekend my children stayed up late. I mean they stayed up until midnight. They still woke up early. By the time it was dinner time, the kids could not stop laughing. I found it very funny. I'm just glad I served something easy like broccoli cheddar soup with these wonderful biscuits. These are my favorite biscuits. I love cheddar like my husband loves peanut butter. I have made these biscuits several times so I figured I should share it. Since it is October, we have to give everything spooky names.

Even Zombies would eat these biscuits
2 1/2 cups flour plus additional
1 Tbsp baking powder
1 1/2 tsp salt
10 Tbsp cold unsalted butter, cubed
1/2 cup buttermilk
1 egg
3/4 cup extra sharp Cheddar, shredded
1 Tbsp milk

Directions:

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, combine the flour, baking powder, and salt. 
4. Add the butter and mix until the butter is incorporated to the size of peas.
5. In a glass measuring cup, combine the buttermilk with an egg. Beat lightly with a fork to combine.
6. Add the buttermilk mixture to the flour mixture. Mix until just moistened.
7. Combine the cheddar cheese with a little flour to coat.
8. Gently, combine the cheese with the dough. 
9. Mix only until just combined.
10. On a floured surface, scoop out the dough and knead six times.
11. Roll the dough into a rectangle.
12. With a sharp, floured knife, divide the dough into 8 rectangles.
13. Place the rectangles onto the parchment paper.
14. Brush the tops of the biscuits with the milk.
15. Bake for 20 minutes or until the biscuits are cooked through.

Recipe adapted from Barefoot Contessa Back to Basics cookbook.

One year ago..........................I made Swamp Alien Soup.
Two years ago........................I made German Pancakes.
Three years ago......................I made Hamburger with Jack o Latern cheese.

Did you already know...............
-School age children should have between 9 to 11 hours a sleep a night.
-Teenagers should be sleeping between 8.5 to 9.5 hours a sleep a night.
-The Mayo Clinic recommends adults should sleep 7 to 8 hours a night.

German Food

Since I had made a large selection of German foods, I figured I would share them with you. Even if my Dad enjoys going over to Oktoberfest, I have recently been asked if we are German. No, we aren't German but I guess we can party like the Germans. Here is my selection of German foods I've made on the blog:

Black Forest Cherry Torte

German Apple Pancakes

Pretzel buns with Bratwurst

Sauerbraten

Apple Strudel

German Red Cabbage

German Potato Salad

Fruit Riesling

German Honey Cookies

 

Did you already know.....................

-Oktoberfest 2014 began on September 20th.

-The Mayor of Munich tapped the first keg at noon to began the celebrations.

-Oktoberfest 2014 will end on October 5th. 

Pork Chops with a mushroom sauce

Yesterday, my Dad called me from Oktoberfest. Yes, he went to Germany without me and called me from one of the tents. My Dad told us that he was having a beer just for us. I could hear the celebration in the background. He sounded so happy.  In celebration or Oktoberfest and my Dad's travel over to the festivities, I had to try another German dish. This dish is really good. The best part of the dish is how fast it is to make it. The roasted vegetables took longer then the dish. Since my daughter requested mashed potatoes, I made them for her. It was a nice combination. 

Jaegerschnitzel with a Mushroom Sauce
Sauce:
1 tsp butter
1 tsp olive oil
1 medium shallot
8 oz. mushrooms, sliced
1/2 cup chicken broth
1/2 cup white wine
1/2 cup milk
2 tsp all purpose flour
1 tsp paprika
1/4 tsp salt
1/8 tsp ground pepper
1 Tbsp parsley

Pork chops:
3 Tbsp flour
1/4 tsp paprika
1/4 tsp salt
1/8 tsp ground pepper 
4 pork chops with bone
1 tsp butter
1 tsp olive oil

Directions:

1. In a large skillet, heat the tsp of butter and oil over medium heat.
2. Add the shallot and mushrooms. Saute for 5 minutes. 
3. Add the chicken broth and wine. Cook for 3 minutes.
4. Add the milk and stir. Reduce heat to low and shimmer for several minutes. 
5. Sprinkle the flour and whisk. Bring the mixture to a boil while whisking. 
6. Sprinkle with the paprika, salt, pepper, and parsley to taste.
7. Reduce the heat to low and allow to simmer until the pork chops are throughly cooked.
8. One a plate, combine the flour, paprika, salt, and pepper. 
9. Dip the pork chops into the flour mixture. Shake off the extra flour.
10. To another medium skillet, heat a tsp of olive oil and the butter over medium heat. 
11. Add the pork chops to the skillet. Cook the pork chops on each side for at least 3 minutes.
12. Add the pork chops to the mushroom sauce. 
13. Cook until the internal temperatures reach at least 145 degrees F.

Recipe adapted from About Food.

One year ago.............................I made Tomato Salad.
Two years ago...........................I made Plum Cake.
Three years ago.........................I made German Red Cabbage.

Pork Chops with a tower of potatoes!

Did you already know................
-Twenty years ago, pork had 25% more saturated fat than today. 
-Pork should reach an internal temperature of at least 145 degrees F. 
-Ground pork should reach an internal temperature of at least 160 degrees F.

Apple Cider Doughnut Glaze

We had scheduled to head to the orchards yesterday but it rained. Besides the apples, one of the best thing about apple picking is we treat the kids to the fresh doughnuts. Alright, we treat ourselves to the doughnuts but we share them with the kids! Fresh doughnuts are wonderful. I had never made doughnuts before so I figured I would use the beignet recipe. The beignet recipe is so delicious so why not. I did cut the beignet dough into circles with my biscuit cutters. After frying, I dipped the doughnuts into this apple cider glaze. Sticky and warm doughnuts are the way to go. The doughnuts did not last long.

Apple Cider Glaze:
1 cup apple cider
1/4 cup powdered sugar
1/4 tsp vanilla extract

Directions:

1. In a small saucepan, heat the apple cider to a boil.
2. Reduce the apple cider for 15 minutes.
3. Whisk in the powdered sugar until glossy.
4. Add the vanilla extract and mix well.
5. Turn off the heat and allow to cool slightly before dipping the doughnuts into the glaze. 

Recipe adapted from Food Network.

One year ago........................I made German Honey Cookies.
Two years ago......................I made Rocket Focaccia Bread. 

Did you already know..........
-The origins of the doughnut is unknown but the Dutch have been cooking up oil cakes since the mid 19th century. 
-During WWI, doughnuts were served to the homesick Americans in the French trenches.
-In 1920, Adolph Levitt created the first automatic doughnut machine. 

Oreo Cheesecake

My kids and my sister love Oreos. So, they really love cookies and cream ice cream. When my sister saw this recipe, she pinned it to me so I could make it for her. It came out really good. My sister was very happy. Cheesecake isn't really hard to make. It is time consuming. I did a water bath. Here is a great link to show you exactly what to do: youtube. However, I only used a little bit of water and I knew better. My cheesecake only cracked slightly. It didn't matter since I had planned to top it with whip cream and additional cookie crumbs. Anyone that loves cookies and cream plus cheesecake will love this recipe. My sister loved it and so did my daughter.

Oreo Cheesecake
Crust:
24 Oreo cookies, finely chopped (2 sleeves of the Oreo package)
3 Tbsp butter, melted
pinch of salt

Filling:
 3 (8 oz.) packages light cream cheese, softened
2/3 cup sugar
5 large eggs
1/4 tsp salt
2 tsp vanilla extract
3/4 cup light sour cream
6 Oreo cookies, coarsely chopped
Garnish: miniature Oreo cookies, whip cream, and finely chopped Oreo

Directions:
Crust:

1. Preheat oven to 325 degrees F.
2. Line the bottom of a springform pan with parchment paper. 
3. Spray the springform pan with nonstick baking spray. 
4. Double line the outside of the springform pan with aluminum foil.
5. Place the springform pan in the center of a broiler pan.
6. In a medium bowl, combine the crushed Oreos with the melted butter and salt.
7. Press the mixture into a springform pan. Set aside.

Filling:

1. In a large bowl, mix the cream cheese until fluffy. 
2. Gradually, add the sugar. Mix until incorporated. Scrap down the sides.
3. Add one egg at a time. Mix until incorporated. Scrap down the sides before adding the next egg.
4. Add the salt, vanilla extract, and sour cream. Mix until well incorporated and smooth.
5. Gently, fold in the chopped Oreos.
6. Pour the filling into the crust. 
7. Carefully add hot water to the broiler pan. Make sure no water splashes onto the filling.
8. Bake the cheesecake for 1 hour in the oven. The center should only be slightly jiggly.
9. Shut off the oven but leave the cheesecake in the oven with the oven door only slightly ajar.
10. Leave the the cheesecake in the shut off oven for 1 hour.
11. Remove from the oven and refrigerate overnight before serving.
12. Garnish the cheesecake as desired.

Recipe adapted from Cooking Pinterest.

One year ago.....................I made Stuffed Pork Chops.
Two years ago...................I made Zucchini Fries.

Did you already know.....................
- A springform pan is a cake pan with removeable sides.
-Springform pans come in many different shapes including heart shape and square. 
-A springform pan may be initially waterproof but over time the clasp may weaken so always wrap the pan if using a water bath.