Really, need I say more?
Yeah…like I can help myself. SO–today was the Primary program at church, which means that instead of adult speakers on church topics, the children (up to age 12) present a program. Generally each child has a speaking part, and the speaking parts are interspersed with songs that they all sing. In today’s case, both of my girls had speaking parts, my oldest sang a solo, and my hubby played the piano for the kids to sing. (Which left me and a tired, very grumpy boy on the bench with the near-enough-to-come Grandma and Grandpa.) I still had to play for the women to sing as well, and my oldest also had to offer a prayer and read a scripture during the children’s class time. (By the way, I helped pick a scripture suitable to any and all anxious ones who don’t love performing in front of people. She read St. John 14:27–“Peace I leave with you, my peace I give unto you: not as the world giveth, give I unto you. Let not your heart be troubled, neither let it be afraid.”) All of this added up to a busy morning, and then my in-laws came back to the house for lunch, which was fabulous. My incredible hubby took the kids for a walk after his parents left, and so I did the treadmill, but once they came back and the boy got a fresh diaper and the kiddos were settled, I suddenly realized.
I had no dinner plan.
Which is a problem, you see, because I’m a plan-ahead kind of person. I really like to know what we’re having more than 3 hours before. And so, even though my poor hubby doesn’t love breakfast-for-dinner, I went with that because it’s always relatively easy to do last minute. I got on Pinterest and browsed, and the aforementioned Maple Bacon Biscuits caught my eye.
Hmmm, I thought. I have all of those ingredients. I even have a springform pan (technically, I have a set of three–it was a Mother’s Day gift a few years back). And thus, dinner was born. It was a little harder coming up with a side dish, since our fruit supply is limited and we had apples with lunch. Veggies seemed weirder, but I needed something that everyone would eat, so I opted for cooked carrots. Not exactly your usual brinner fare, I know, but any leftover syrup was going to taste just fine with them. You’ve gotta do what you’ve gotta do.
As for the biscuits, they were tasty. I subbed almost half of the flour out for whole wheat flour, because this pregnancy has made me crave fiber and look askance at white carbs in a really weird way, and that worked out okay. (I’m sure they would have risen more with all white, but I’m over it.) My only real issue wasn’t with the recipe; I made a calculated error, but it can easily be fixed next time. You see, my lovely set of 3 springform pans includes a 10 inch, a 9 1/2 inch, and an 8 1/2 inch. As you will note, the recipe calls for a 9 inch. I’m used to erring on the side of “let’s make sure it’s not running over the edges,” and so I used the 9 1/2. The problem there was that the under-layer of syrup got more exposure to the heat that way–the biscuits didn’t quite come to the complete edge of the pan–and so it wasn’t as gooey as I wanted it to be. Since there was room to spare at the top of the pan, I’ll just use the 8 1/2 next time. (Also, I left it in for 8 full minutes after turning the oven off, since my oven only wanted to go to 470 degrees. I figured I’d better go for the longer time to make up for baking at a slightly reduced temperature. I ended up wishing I’d check it after 5 minutes.)
Even with a moving-towards-brittle texture on top, however, the kiddos gave them a thumbs up; I really enjoyed them, and my hubby liked them fine. These are totally worth making the next time you’re wanting brinner (or brunch). What’s not to love?