Helpful tips and recipes for the multi tasking mom

Roast Pork with Apples in the slow cooker September 27, 2012

Filed under: Uncategorized — bakingmommyof3 @ 5:28 am

This is one of those recipes I stumbled on – and it was really good…. the kids and the hubby loved it – the smell is amazing and the flavor in the pork will blow you away….


Roast Pork with Ginger Apples


6  Tart apples cored and quartered

1/4  c. apple juice

3 Tablespoons brown sugar

1 teaspoon  ground ginger

4- lb pork loin roast

rub pork w salt and pepper – place apples in the bottom of slow cooker – add pork – mix together juice,etc… and pour over – cover and cook on low for 8 – 10 hours … great w mashed potatoes !!!


Banana Pancakes with Caramel – Banana Syrup September 24, 2012

Filed under: Uncategorized — bakingmommyof3 @ 2:52 pm

This is one of those recipes that just sounds like heaven on a fork… well if you are a banana person that is…. hope you enjoy!!!

Banana Pancakes with Caramel-Banana Syrup

3 large bananas, peeled, divided use
1/2 cup butter, melted, divided
3/4 cup brown sugar, tightly packed, divided use
1/4 cup water
1 tsp vanilla
2 cups self-rising flour
2 cups buttermilk
2 large eggs
Additional melted butter
For syrup, slice 2 of the bananas into 1/4″-rounds. Combine 1/4 cup melted butter, 1/2 cup brown sugar, and 1/4 cup water in a large skillet. Over medium-high heat, boil the banana mixture until it begins to thicken, about 2 minutes. Remove from heat and add vanilla and sliced bananas.
Whisk flour and remaining 1/4 cup sugar in a large bowl. In a separate medium-sized bowl, mash remaining banana. Add buttermilk and eggs and whisk until thoroughly combined. Stir banana mixture into the flour mixture just until combined. A few lumps will remain. Add remaining melted butter and gently stir until incorporated.
Preheat griddle to medium-high heat and brush the griddle with additional melted butter. Drop batter by 1/3-cupfuls onto heated griddle and cook until pancakes are golden, about 2 minutes per side. Pancakes can be kept warm on a baking sheet in a preheated 200-degree oven.
Serve with warm caramel-banana syrup.

Peach Dumplings…. September 23, 2012

Filed under: Uncategorized — bakingmommyof3 @ 3:53 pm

This is another thing that I grew up eating – along with blackberry dumplings and both are amazing… the reason I love this recipe is it uses up the canned peaches we tend to accumulate in this house… and I honestly think this is the only reason I buy them… the kids rarely tend to ask for peaches with anything… hope you enjoy and this is one of those amazing desserts on a cold day….




Peach Dumplings


  • canned peaches – 2 large or at least  3 small cans with juice
  • 1/2 c. sugar
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups water or apple juice
  • bisquick  recipe  for drop dumplings (2cups Original Bisquick® mix & 2/3cup milk)

in a large pot – combine the first 5 ingredients – bring this to a light rolling boil….. in the mean time mix your dumplings – and add to your peaches…. cook  20 to 25 minutes or until they are cooked – let cool for a few minutes…. enjoy warm with or without ice cream!!!


Pumpkin Cheesecake September 19, 2012

Filed under: Uncategorized — bakingmommyof3 @ 3:34 pm

I love this recipe…. I made it a few years ago and it was amazing…. and the ginger crust pairs amazingly well with the pumpkin…. this one came out of a magazine and it will get made again this year!!!

Pumpkin Cheesecake with Gingersnap Crust
Because the cheesecake needs to chill overnight, be sure to make this one day ahead of time. Store in the refrigerator.

Ingredients: Makes 12 servings

      For crust:
    • Nonstick vegetable oil spray
    • 2 cups gingersnap cookie crumbs (about 9 ounces)
    • 1 cup pecans (about 3 1/2 ounces)
    • 1/4 cup (packed) golden brown sugar
    • 2 tablespoons chopped crystallized ginger
    • 1/4 cup (1/2 stick) unsalted butter, melted

For filling:

  • 4 8-ounce packages cream cheese, room temperature
  • 2 cups sugar
  • 1 15-ounce can pure pumpkin puree
  • 5 large eggs
  • 3 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 tablespoons vanilla extract

Preheat oven to 350 degrees F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

Preheat oven to 350 degrees F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low-speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.


Apple Cider Pancakes with cinnamon sugar….

Filed under: Uncategorized — bakingmommyof3 @ 5:47 am

My kids love pancakes and they love apples…. and apple strudel pancakes are our special breakfast go to…. Christmas morning, etc….  so why not try the apple cider pancakes while the cider is in season….

Apple Cider Pancakes  &  Cinnamon-Sugar Topping

*This recipe makes a large batch

3 cups whole wheat flour( you can use strictly white)
3 cups white flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon salt

Place ingredients in an airtight container and store until ready to use. Or continue with the recipe below, which makes  nice amount of pancakes for 2 very hungry people or 4 not so hungry people:

1 cup dry pancake mix

1 egg, separated
2 tablespoons olive oil
1/4 cup buttermilk (or the substitute – milk & vinegar)
1/4 cup plain yogurt
1 teaspoons honey
1/2 cup apple cider (or apple juice if you can’t find cider)

3 Tablespoons sugar + 1 1/2 Tablespoons ground cinnamon

Place the 1 cup of dry mix in a large bowl. In a small bowl, whisk the egg white, buttermilk, yogurt, honey and cider. In another small bowl, whisk together the egg yolks and olive oil. Whisk the wet ingredients in one bowl until combined. Pour the wet ingredients into the bowl with the dry mix and stir until just combined. Lumps are good! Don’t get rid of them!

Heat 1 tablespoon of butter or vegetable oil in a medium pan. Measure 1/3 cup of the batter and pour into the pan. When you start to see small bubbles on the top of the pancakes and the edges are beginning to cook, flip the pancake. Be sure to add more butter or oil as needed so the pancakes don’t stick.

While the pancakes are still warm, top with some butter and allow it to melt over the top of the pancakes. Sprinkle with the cinnamon and sugar mixture and eat!


Apple Cider Donuts…. September 18, 2012

Filed under: Uncategorized — bakingmommyof3 @ 5:00 pm

Up until last year I had never had an apple cider donut… and I cannot believe I had missed out on something that yummy!!  With fall it is one of the perfect rainy day treats…. I made them a few times last year and never got a complaint until they were gone!!!  We hope you enjoy them too!!! We prefer them with just a cinnamon sugar coating….


Apple Cider Doughnut Recipe

Yield: about 18 doughnuts and doughnut holes


For the doughnuts:

  • 1 cup apple cider
  • 1 cup granulated sugar
  • 3 1/2 cups flour, plus additional for the work surface
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons butter (at room temperature)
  • 2 eggs
  • 1/2 cup buttermilk (low-fat or nonfat works fine)

 granulated sugar-coating

  • 1 cup granulated sugar
  • 1/2 teaspoon cinnamon

Or for a maple syrup glaze:

  • 1 1/4 cup confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/3 cup pure maple syrup

For a plain glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons apple cider

And vegetable oil for frying



  1. Boil the apple cider in small saucepan(or a crock pot on high) until it is reduced to 1/4 cup. That will take 20 to 30 minutes. Set aside to cool.
  2. Beat the butter with your mixer, adding in the sugar.
  3. Next, add in the eggs, one by one, until the well mixed
  4. Add buttermilk and reduced cider.
  5. Stir together the flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl.
  6. Add these to liquid ingredients; mix just enough to combine.
  7. Transfer dough to lightly floured parchment or wax paper and sprinkle the doughnuts with flour.
  8. Turn the dough over onto one of the sheets and sprinkle the tops with flour.
  9. Roll the dough until it is about 1/2 inch thick. Use more flour if the dough is still sticky.
  10. Put the dough to the freezer until it is slightly hardened, about 20 minutes. Then remove the dough from the freezer.
  11. Make the glaze: While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth. (or follow the maple syrup glaze recipe) Both are above) Set aside.
  12. Using a 3-inch doughnut cutter, cut out the doughnut shapes.
  13. Put the cut doughnuts and doughnut holes onto the second cookie sheet pan.
  14. Refrigerate the doughnuts for 20 to 30 minutes. (If you have leftover dough scraps, just re-roll them, refrigerate them briefly and cut additional doughnuts from the dough.)
  15. Add enough oil or shortening to fill a deep pan 3 inches; heat the oil to 350 F (check with a frying or candy thermometer).
  16. Fry several doughnuts at a time, turning once or twice, until golden brown and cooked through. That should be about 1 minutes per side. Watch them carefully; they’ll quickly burn otherwise.
  17. Remove the doughnuts with metal tongs or a slotted spoon and set on paper towels to drain.
  18. While still warm, shake a few at a time in a paper bag containing cinnamon sugar OR pour the glaze  over them.
  19. Cool on a rack.

Estimated calories per doughnut: 200 calories


Baked Apples September 17, 2012

Filed under: Uncategorized — bakingmommyof3 @ 5:22 pm

This is something that I grew up eating… my kids have grown up eating and I will never forget the first time I made them for my husband…..they are one of the go to quick yummy things that I love about fall….


Baked Apples

6 tart apples

1/2 cup bisquick

1/2 cup sugar

cinnamon – nutmeg

1/2 cup brown sugar



  • First core your apples – arrange them into a baking dish – any size dish that will hold your apples – heat oven to 350
  • mix all dry ingredients – poor into the core of the apple and over fill them…. the rest of the mixture you can sprinkle around the pan…
  • add a tablespoon of butter to the top of the apple – this is not low-fat!!!
  • bake for 30 to 35 minutes – or until your apples are tender…. let cool slightly – this will cause the butter and the mixture to make a syrup…
  • enjoy warm with or without vanilla ice cream… hope you enjoy!!!



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