In The Kitchen | Momma Go Round

Big Bad*** Breakfast Burritos

July 22, 2010 By Nina @ Momma Go Round 8 Comments

BSB loves breakfast burritos. Seriously, it might be an addiction.

Problem is, getting up in the morning is not his strongest quality. Leaving time to make breakfast, never. Leaving time to run through the drive through….always.

Since we are on a mission to become a more frugal family, I decided to take on the task of making and freezing burritos for him to just warm up in the mornings.

I was hoping and praying that these would turn out right….and I got lucky! They are actually rather fabulous and freeze really well. We did them the first time with sausage and they were good, but we personally think the new bacon version is the best!

Big Bad*** Breakfast Burritos

Ingredients
10 eggs
1/2 cup milk
1 cup shredded cheese
salt and pepper to taste
1/2 an orange bell pepper
1/2 an onion
1 medium tomato
2 large potatoes
1 Tbsp vegetable oil
16 pieces of bacon or 8 breakfast sausages
7-8 large burrito tortillas (warning, Mission tortiallas don’t work well!)

1) Cube potatoes and brown in vegetable oil. Cover pan to help soften potatoes.

2) Dice bell pepper,onion, and tomato. Saute pepper and onion in butter until just soft. Set aside.

3) Cook bacon or sausages. Set aside.

4) Scramble eggs, milk, salt, peper, and 1/2 the cheese in a bowl. Cook over medium heat.

5) When eggs are half way cooked, add sauted veggies, tomato, and sausage if using. Finish cooking.

6) Layer potatoes, egg mixture, and bacon (if using) on each tortilla. Top with remaining cheese.

7) Fold and roll each burrito. Wrap in aluminum foil.

We freeze our burritos so they last longer and can be eaten all week! To reheat, wrap burrito in paper towel and microwave for 2-2 1/2 minutes.

Seriously, these turn out so great and reheat super well. BSB was spending $3.50 on each burrito, now each burrito costs us just about $1.25….that’s such a deal! I also feel better since I know what’s in each burrito and can make sure I’m providing a healthy breakfast for him to start the day

Filed Under: In The Kitchen, Tutorials

Recipe: Soft Pretzel Bites

July 12, 2010 By Nina @ Momma Go Round 17 Comments

Soft pretzels have to be one of my favorite things.

Warm
Buttery
Salty
Carbo-licious

What isn’t to love about soft pretzels?

I’ve been dying to learn how to make them since I knew pretzels really aren’t much more than a flour. So when I found Katie at Food, Wine, and Mod Podge’s recipe, I just had to try it for myself.

I made a few edits to the recipe and I LOVE the way they turned out. Seriously, way better than any store bought pretzel I’ve ever had!

I even had a little helper who just loved getting to stand up on the step stool and help me bake!

Soft Pretzel Bites

Ingredients
Pretzel Dough
1 package dry yeast (1/4 oz)
2 Tablespoons plus 1 teaspoon packed brown sugar, divided
1/4 cup warm water (110-115˚F)
1 cup warm milk (110-115˚F)
2 1/2 to 3 cups flour
non-stick spray
olive oil

Bath
6 cups water
4 teaspoons baking soda

Optional
fillings (I used chunky peanut butter)

1) Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes.

2) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.

3) Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon or dough hook until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.

4) Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.

(Before)

(After)

5)Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces.

6)Lightly dust your hands and rolling pin with flour. Roll each section until 1/4-1/3 inch thick. Divide into 8 equal squares. Place on wax paper.

7) Let rest, uncovered, at room temperature for 30 minutes. If you are filling or shaping the pretzels, let them rest before filling or shaping. Meanwhile, preheat oven to 400˚F.

8) Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed and will turn a slightly darker brown when each side is finished. Use a slotted spoon to transfer them to greased baking sheets.

9)Bake until puffed and golden-brown, about 15 minutes.

10) Brush warm pretzel bites with melted butter and sprinkle with salt. WARNING: only put butter and salt on those you intend to eat immediately….otherwise when you store them, you will get soggy pretzels

These are seriously some amazing pretzels! I ate a few too many….then again, so did LJ!

Hope you love these as much as we do!

Filed Under: In The Kitchen, Tutorials

Tutorial: Cake Balls Gone Wild

July 3, 2010 By Nina @ Momma Go Round 11 Comments

So let’s be honest, I’m eating a cake ball while writing this.

There is nothing as magical and delicious as cake and frosting covered in chocolate. I love cake balls…they are fabulous.

I’m sure by now most of you have seen, heard of, or know how to make cake balls. Not tough stuff here. But since we are doing out 4th of July on no budget, I wanted to come up with some fun things to make it still feel 4th-ish.

Enter Cake Balls Gone Wild!

No big secrets here, just awesomely delicious and rather cool looking cake balls.

INGREDIENTS

1 box cake mix

1 can frosting

non stick baking spray

1 bag chocolate chips

(warning, I used two bags and it is like candy overload!)

food coloring

Step 1: Prepare cake mix according to instructions on box.

Step 2: Separate batter into cake pans. Use as many cake pans as colors you want.

Step 3: Stir in food coloring to batters.

Step 4: Bake cakes according to box.

Step 5: Allow cake to cool completely.

Step 6: Separate frosting into bowls and add food coloring to match cakes.

Step 7: Crumble up cake in large bowl and add matching frosting. Mix well.

Here’s where you can get creative.

I made my “ball inside a ball” cakes by using a rounded teaspoon of one cake, then covering the ball with the next cake.

I did the “half and half” balls by filling a tablespoon to a flat top of one cake, then rounding out the tablespoon with the other cake.

Step 8: Melt chocolate in double boiler or microwave.

Step 9: Cover 1 spoon in melted chocolate. Place cake ball on that spoon and use 2nd spoon to drizzle choclate on top. SHAKE the excess chocolate off your cake ball. (Trust me, do it or you will end up with balls like mine that are so sweet, it’s a little gross).

Step 10: Decorate away! I added some festive sprinkles…I think they’re cute

Step 11: Make sure to allow your cake balls to dry completely on wax paper. If you pick it up before the chocolate has dried, you end up with a nice fat fingerprint in your cake ball….guess how I know that.

And there you have it. Some seriously cute and festive cake balls. Great for any occasion, but especial fun for our “no budget” holiday.

***Sorry for the serious lack of pictures. This is one messy, sticky handed project and I was trying to complete it while LJ was napping.***

Yeah! My cake balls were featured on

Filed Under: In The Kitchen, Tutorials

A Bite of Heaven

June 13, 2010 By Nina @ Momma Go Round 8 Comments

My family is going through a transition. We are trying to spend less, save more, and use what we have. For years we have been too careless about going out to eat, leaving food until it spoils, and buying multiples of things cause we were just too lazy to check before we went to the store.

Well folks, that era has come to an END.

I am trying to find new ways to use things, new recipes to make the same old ingredients new again, and cooking/baking more than I ever have. And you know what……it’s fun!

I’ve had this fabulous Kitchenaid mixer sitting either in a box or in a closet for 5 years!

What a waste! So I have finally decided to bust it out of the closet and use it lately…..and I LOVE IT! Banana bread is a snap, I made my first carrot cake (actually, my first cake that wasn’t from a box), and now some simple and amazing white chocolate boysenberry muffins!

More accurately these should be called cupcakes because they are so rich and decadent. These muffins were made extra amazing by using some of the fresh, hand picked berries that we gathered this weekend on yet another trip to a local farm. Whether you can pick your own berries or not, I would highly recommend these muffins for any occasion.

Best of all……they are super easy to make! I found this recipe after much searching around the internet and must say, it’s one of the best random internet recipes I’ve found. So try them out! I’m sure the same recipe would be fabulous with any kind of berry.

White Chocolate Boysenberry Muffins

12 muffins