Sunday, September 8, 2013

So long summer

Don't get me wrong you were swell and all, but I'm a Fall girl at heart.





I spy Fall!!!

Friday, April 19, 2013

Cookies,Cakes and Pie Oh My!

Since I've been breastfeeding I've had an intense sweet tooth that's inspired me to do more baking than normal. Late night feedings have had me up scrolling through recipes on Pinterest and food blogs. Here are a few recipes I wanted to share with you, the cookies and pie I've posted are two new recipes I've tried
and the dump cake an old favorite of ours. I was thinking of doing something like an under 'Five Ingredient Sweet Tooth Fix' to blog about? A challenge with a sweet reward. So far I have two recipes that would fall under that category, take a peek.    

Cream Cheese Sugar Cookies
 We baked and decorated cookies for Easter. The recipe is linked below, just something fun and easy to do with the kids plus they enjoyed delivering them to our neighbors and friends.


Peach Dump Cake

This is one of my very favorite in a pinch and need something sweet now recipes. While it does take some time to bake, it takes no time to throw together.
1 29 ounce can of peaches
1 box of yellow cake mix
1 stick of butter (melted)
Cinnamon to taste
Pour peaches with syrup into a greased 9x13 baking dish. Sprinkle yellow cake mix evenly over the top of peaches. Sprinkle cinnamon over the cake mix and peaches. Pour melted butter evenly over cake mix. Do not mix! Bake at 350 degrees for 35-40 minutes or until light golden brown and bubbly.
I didn't have the large 29 ounce can of peaches the recipe called for, just a small one in the pantry but got lucky scoring 1 of the kids peach fruit cups. I combined the two together and it worked perfectly.  

Two Ingredient Cookie Pie

1 roll of refrigerated chocolate chip cookie dough
1/2 cup chocolate chips
 Press half the cookie dough into the bottom of a pie dish, sprinkle chocolate chips over the cookie dough, then crumble the rest of your cookie dough over the chocolate chips. Bake at 350 for 20-25 minutes or until golden brown.

If you have a craving for a warm fresh out of the oven chocolatey gooey centered melt in your mouth cookie, this recipe is for you!

Friday, March 8, 2013

Feeling Springy

Spring is in the air and has been cheerfully popping up in the corners of home since.

Here's a garland I made using paper doilies I purchased for a V-Day craft I didn't get around to using up. I cut my flowers using a die cutter and pasted two to each doily. A good friend let me borrow her Cricut and that's what I used to cut the word spring with. (I'm hooked! I'm in trouble!)
 We planted dwarf Sunflowers with the kids, they're such happy flowers I hope they grow. We're also trying Feverfew which I'm excited about. I came across it for the first time at our farmers market last summer and simply fell in love, they smell just like honey.

Strawberry lemonade anyone? :)

A pretty tree I spotted in the park
Here's to many...

Tuesday, February 19, 2013

Baklava Muffins

These are amazing! They remind me slightly of a coffee cake muffin recipe I have, only better! Try them, love them, then bake them again and give them to someone you love! (Or double the recipe because you won't want to share the first batch, there's only 12!) 

My only suggestion would be to change the 1/2 cup of honey the recipe calls for to 1/4 cup or a little less, but that's just my personal preference. If you're familiar with Nigella Lawson's recipes you'll know she isn't at all shy about her indulgent use of rich ingredients. Which is funny because it's what typically draws me into a recipe yet I find those ingredients butter, sugar, etc. can be easily substituted or modified to taste. They are still a decadent treat even with the reduced amount of sticky sweetness drizzled on top, plus I don't feel as bad when my kids both eat two in a sitting:) 
 Baklava Muffins
slightly adapted
from the cookbook 
How To Be A Domestic Goddess by Nigella Lawson
For the Muffin Filling:
1/2 cup walnuts
1/3 cup of sugar
1 3/4 teaspoons cinnamon
 ( I always add extra cinnamon. This is where I'd like to get creative adding a mix of nutmeg, apple pie spice or pumpkin pie spice. I think a spiced glaze would work really well with this muffin in place of the honey too.)
3 tablespoons butter, melted
 For the Muffins:
1 cup plus 7 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup of sugar
1 egg
3 tablespoons unsalted butter, melted
1 cup plus 1 tablespoon milk plus 1 tablespoon lemon juice (Let mixture sit in measuring cup for 2 minutes and you'll have buttermilk, it's something I don't normally have on hand but milk and lemons I do, this recipe always works for me)
For the Topping:
1/4 cup honey


1. Line a 12 cup muffin tin with cupcake liners.
2. Mix your filling ingredients together in a small bowl.
3 In a large mixing bowl combine flour, baking soda, baking powder, and sugar, whisk ingredients together.
4. Whisk egg, melted butter and buttermilk together in a small bowl or a wide mouth measuring cup.
5. Make a well in dry ingredients and gently combine your egg mixture mixing lightly. Batter should be more on the lumpy side.
6.  Fill each liner with 1/3 cup muffin batter then add about 1 tablespoon of filling and cover with more muffin batter until muffin cups are two thirds full.
7. Bake about 15 minutes or until golden brown, remove muffins from pan and place on a cooling rack and drizzle with desired about of honey, Enjoy!  
Here's a link to her delightful website
A reminder I need for myself from time to time
find your free printable download linked here below

Thursday, February 7, 2013

Bits of Pretty

   With my due date approaching in March I'm really excited to be welcoming our newest little girl Vivienne into our family! Feeling constantly scatter brained, unable to focus or hold a thought, I'll leave you with just bits of pretty I've been working on.  


Lily loves craft projects of any kind, she is so fun to sit beside and create with. We made fun tissue paper stained glass hearts a couple weeks ago.  

 My ruffled felt heart wreath for V-Day, I figured I could hang it in the girls room somewhere when the holiday was over.

I planted a few Primroses in pots around the house because I needed to see something blooming. This spring I want to try to grow Cosmos or some kind of pretty wild flowers from seeds, I've never tried it before so wish me luck.
We made silhouettes of our kids at our moms group a while back, I love how timeless they look. Here's where I found the tutorial to share with our group.


Tuesday, December 11, 2012

Jingle bells and Pearls

 I made Lily and I matching glittered jingle bell and pearl bracelets. A trip to the craft store and a few supplies later I was able to make some fun and festive holiday jewelry.

Here's what you'll need:
Spray adhesive
Jingle bells
14 gauge jewelry wire
Scotch tape(tape off the end of your jewelry wire to sting your pearls to keep them from sliding off)
Crimp beads (2 per bracelet)
Lobster claw (1 per bracelet)
Jump rings (these are what the jingle bells dangle from in the pictures shown below with them clustered in threes. You will also need a larger jump ring to end your bracelet with.
Jewelry pliers(flat nose pliers are helpful for smashing the crimp beads closed, I used round nose and flat head for this project)

 I hope these pictures are helpful for those inspired to create their own. I don't have pictures of the glittering process which was very easy, I just sprayed, glittered,
 allowed about a minute to dry, turned them and repeated the steps until I was satisfied with how they looked. I used a clear coat sealant spray we had in the garage to help ensure that the glitter would stay on the jingle bells.

Pictured below are two small packages of crimp beads, small jump rings, a large jump ring, a lobster claw, jewelry wire, round nose pliers and flat noses pliers.





                                             Happy Crafting and Merry Christmas!