Lazy J Bar C

Lazy J Bar C

Wednesday, April 22, 2015

A Baby For The Grandbaby


The granddaughter is turning two next month and she LOVES her baby dolls so grandmommy decided to make her a rag doll. I had a pattern back in the 80s for a primitive rag doll like this. The thing I always liked about the pattern was the way the hair was done; strips of fabric either torn or cut with pinking shears, tied in a knot and then sewn or hot glued on. I don't have the patience to sew all those "hairs" on so I opt for the hot glue gun. It's kinda hard on the fingers but it's a lot quicker. ;)


She also loves her books so I made her one of those soft books from a preprinted fabric panel I had picked up at Walmart not long after she was born. I have been waiting until she is old enough to enjoy it and now she is!! :)



What crafty things have you been up to?

Monday, April 20, 2015

Biscuit Cinnamon Rolls


We love cinnamon rolls on a weekend morning but I never plan far enough ahead to have yeast dough ready to go early in the morning. These biscuit cinnamon rolls are not as smushy as yeast rolls, which is a good thing to me. They go together quickly, have lots of cinnamon-y goodness and the icing is well...icing on the cake! ;)

Biscuit Cinnamon Rolls

Biscuit Dough 
2 cups Baking Mix
4 tablespoons cold butter, cut into pieces
1 cup buttermilk

Filling
2 tablespoons butter, softened
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 teaspoons cinnamon

Icing
3/4 cup powdered sugar
1 1/2 tablespoons whole milk or half-n-half

Preheat oven to 425 degrees. Lightly grease a 9-inch pie pan.
To make the biscuit dough, cut the butter into the Baking Mix until it resembles coarse crumbs. Make a well in the center and add the buttermilk all at once. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead 5 or 6 times. Roll or pat the dough into a 9 x 12-inch rectangle.
Spread the softened butter over the dough. Sprinkle evenly with the brown sugar, granulated sugar and cinnamon. Starting with one of the short sides, roll the dough into a log pinching the seam to seal. Cut the log into 8 equal pieces and place them, cut side down, into the prepared pan.
Bake for 20 to 25 minutes or until the biscuits are golden brown. Remove from the oven and let cool for 5 minutes while preparing the icing.
In a small bowl, combine the powdered sugar and milk stirring until smooth. It should be pourable but not too runny. Drizzle icing evenly over the biscuits spreading as necessary.
Serve warm.

P.S. I LOVE my cast iron pie pan and use it for lots of different things, even oven fried potatoes! I found it at C-A-L Ranch Store.

Saturday, April 18, 2015

Strawberry


This young strawberry roan mare was at a ranch rodeo Jerry and I attended in Sonoita last fall. She is intently watching the other horses in the arena.

Linking up with Weekly Top Shot and Saturday's Critters.

Thursday, April 16, 2015

Blueberry Coffeecake


This luscious blueberry coffeecake is bursting with blueberries and the sour cream in the batter makes it extra moist and tender. There is also a lovely, buttery streusel topping to give it a little crunch. This is one of my favorite recipes to take when we go to Tombstone to the Art Gallery meetings. It is always a big hit! I hope you give it a try.

Cake
2 1/2 cups Baking Mix               **Click here to print this recipe**
1/2 cup sugar
1/2 cup sour cream
1/4 cup melted butter
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups blueberries

Streusel Topping
1/2 cup brown sugar
1/3 cup Baking Mix
4 tablespoons cold butter cut into small pieces

Preheat oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick cooking spray.

For topping, in a small bowl, combine brown sugar and Baking Mix, cut in butter until mixture is coarse and crumbly. Set aside.

In a large bowl, combine Baking Mix and sugar. In a medium bowl, combine sour cream, butter, eggs, milk and vanilla, mix well. Stir wet ingredients into dry and mix just until moistened. Batter will be thick. Spread batter into prepared pan. Spread blueberries evenly over the batter, press in gently if desired. Sprinkle topping over blueberries.

Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in center comes out clean.

This is really lovely served warm but it is also good left over the next day. :)

Monday, April 13, 2015

Chocolate Snack Cake


This is a moist, rich, extra-chocolaty snack cake that goes together quickly with the use of my Baking Mix. I made this cake yesterday for Jerry's birthday and he was a happy birthday boy! The chocolate chips in the batter really rev up the chocolate factor and the rich, creamy Chocolate Cream Cheese frosting makes it extra special.

Chocolate Snack Cake

1 1/4 cups Baking Mix               **Click here to print this recipe**
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon instant coffee granules
1 cup semi-sweet chocolate chips
1/2 cup butter, melted
2 eggs, lightly beaten
3/4 cup sugar
1/2 cup milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease a 9 x 9 x 2-inch pan, set aside.
In a medium bowl combine the Baking Mix, flour, cocoa, instant coffee granules and chocolate chips. In a large bowl combine the melted butter, eggs, sugar, milk and vanilla, mix well. Add the dry ingredients to the wet and mix just until combined. Pour the batter into the prepared pan.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Let cool completely before frosting.

Chocolate Cream Cheese Frosting

1/4 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla
1/4 cup cocoa powder
1 to 1 1/2 cups powdered sugar

Combine butter and cream cheese in a large bowl. Beat with an electric mixer on medium speed until light and fluffy. Beat in vanilla. Add cocoa powder and one cup of the powdered sugar, beat on low speed until thoroughly combined. Add extra powdered sugar as needed to reach a spreadable consistency with the frosting.

Store leftover frosted cake in the refrigerator because of the cream cheese frosting.

I've decided to resurrect my blog so that I can share the many recipes I have developed for my Baking Mix. I'm sure there will also be plenty of photos and stories of life here at the Lazy J Bar C to include all the animals, my adventures with container gardening and the beautiful Southeastern Arizona scenery.

I hope you enjoy the cake!

Thursday, March 13, 2014

Chocolate Guinness Cake


Or in this case...cupcakes! :)

I first made this cake and posted about it here a couple of years ago. It is just as good now as it was then so I thought I would share it again for St. Patrick's Day. The recipe was originally posted at Simply Recipes in March of 2012 and is an adaption of a recipe by Nigella Lawson.

Chocolate Guinness Cake

1 cup stout or porter beer                    **Click here to print this recipe**   
10 tablespoons unsalted butter
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease a 9-inch springform pan and line the bottom with a round of parchment or wax paper and then lightly grease the paper. If making cupcakes, line the pan(s) with paper liners AND lightly spray them with cooking spray.
In a large saucepan, heat the beer and butter over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off the heat and allow to come to room temperature. (Only takes a few minutes)
In another bowl, beat together the sour cream, eggs and vanilla until very, very well combined. Add to the butter-beer mixture and whisk together.
In another bowl, whisk together the flour, baking soda and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the counter to remove any air bubbles. If making cupcakes, fill each well three-quarters full with batter.
Bake cake for 50 to 60 minutes, cupcakes for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan, if necessary, and remove the ring from the springform pan.
Frost as desired.

This recipe makes a LOT of batter and would easily make 30 to 36 cupcakes.

I frosted the cupcakes with a classic cream cheese frosting but a chocolate buttercream frosting would also be very good. Here is a photo of the cake I made in 2012.


Sharing with the Down Home Blog Hop, Rurality Blog Hop, From The Farm Blog Hop and Farmgirl Friday.