Tuesday, June 30, 2009

Sunday, June 28, 2009


Have you heard
Regina Spektor's
new album yet?

I have been
listening to it
none stop
for the past
few days.

Blue Lips
is my favorite song
at the moment.

Saturday, June 27, 2009

Coconut Cream Cheese Cookies

Just the name of these cookies sound amazing...

And they tasted amazing too.

Coconut Cream Cheese Cookies

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp butter, cooled until room temp
5 oz. cream cheese softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
2 cups coconut toasted

Whisk dry ingredients together; set aside.

With electric mixer, or by hand mix butter and cream cheese together with a mixer until smooth. Add sugars and beat until thoroughly combined.

Beat in vanilla until combined.

Add dry ingredients & beat at low speed just until combined. Stir in cooled coconut.

Chill dough for at least 2 hours.

When ready to bake cookies preheat oven to 350 degrees.

Bake for 12 minutes.

Alice in Wonderland

For those of you who are....

a. Tim Burton fans
b. Johnny Depp fans
c. Alice in Wonderland fans
d. All of the above fans....

then enjoy these newly released photos.

The film is scheduled
to be released in March of 2010

Friday, June 26, 2009

Antique Treasure

Micah and I
went Antiquing
this morning.

Look at what we found
for only $3.50...

And it works perfectly!

I love it
love it
love it.

Thursday, June 25, 2009

Wednesday, June 24, 2009

Brown Sugar Bacon Waffles

One thing
I have loved to do
since I was a little girl
has been to dip bacon
in Maple Syrup.

So when I stumbled
upon this recipe
I knew is was
going to be a keeper.

Brown Sugar Bacon Waffles
(adapted from Joy the Baker)

For the Bacon:
10 slices of bacon
1/4 cup brown sugar

Preheat oven to 350 degrees F. Arrange bacon in a single layer on the baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 minutes. Remove from oven. Immediately remove bacon slices using a pair of tongs. Place them on a cutting board. Once cool, chop the bacon into bite size bits and set aside.

For the Waffles:
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup brown sugar
2/3 cups canola
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups buttermilk

In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the bacon bites. Stir. Try not to over mix the batter or the waffles will become tough. Cook according to your waffle machine instructions. Serve with maple syrup.

Circus Circus

I have been following
Studio Violet's Blog
for some time now.

They always create
items that I love so much...
such as this
and this.

But my favorite so far
is this...

I love Circus inspired things.

Tuesday, June 23, 2009


I love finding things
that instantly
make me happy.

this put a smile
on my face.

(image: unknown)

Monday, June 22, 2009

Something Blue

Look what I found today.....

Green Apple Earrings

Honey Drip Necklace

In Bloom Coral Earrings

Blossom Necklace

Visit the Etsy Shop
Something Blue
to find more.

Sunday, June 21, 2009


...I went to Kansas.

Micah and I
took his parents
to a lake in Kansas
to go sailing today.

And I thought
this poster
was appropriate.

it is a vintage
movie poster
in French.

Saturday, June 20, 2009

One down....dozens to go.

Basic Chocolate Cupcake
with Caramel-Cocoa Buttercream.

This was the first recipe
that I tried
from my newly purchased
cupcake cookbook.

Chocolate Cupcakes with Caramel-Cocoa Buttercream.
(Adapted from "Vegan Cupcakes take over the World" and Love & Olive Oil)

1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup (1 stick) butter, room temperature
(I used butter, so it is technically no longer vegan...you could use margarine)
1/3 cup cocoa powder
1 cups confectioners’ sugar
2 tablespoons milk
(again...no longer vegan...but you could use soy milk, hemp milk, etc.)
1 tablespoons caramel topping

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until no lumps remain.

Pour into liners, filling each with 1/4 cup of batter. Bake 18 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Before frosting, cut a small round hole in the top of each cupcake. Fill the hole with caramel topping and replace the removed cupcake. Then frost.

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add cocoa powder and beat until incorporated. Add milk and mix to combine. Add confectioners’ sugar 1/2 cup at a time and mix until light and fluffy, 3-5 minutes total. Add caramel topping and mix well.

Until it is completed.

I bought this yesterday....

I have had
my eye on it
for about 2 months.

And yesterday,
I finally decided
to buy it.

They have some
amazing recipes
in there.

I have made
some of these
in the past.

And they are
the best cupcakes
I have ever eaten...

And I am not even a Vegan!

So, I am
going to try and make
a different cupcake
each week...
Until the cookbook
is completed.

Friday, June 19, 2009

Tuesday, June 16, 2009

Spanish Tortilla

I love trying new recipes
for breakfast.

I made a "Spanish Tortilla"
this morning.

And it was delicious.

Spanish Tortilla


Serves 4

  • 1 tablespoon olive oil, plus more for serving
  • 1 pound Yukon gold potatoes, peeled and sliced inch thick
  • 1 red bell pepper (ribs and seeds removed), thinly sliced
  • 1 medium onion, halved and thinly sliced
  • 1 Tomato, diced
  • Coarse salt and ground pepper
  • 1 tablespoon Alpine Touch (basically a mix of garlic powder and onion powder)
  • 8 large eggs
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 tablespoon hot sauce
  • Shredded Cheddar and Jack Cheese


  1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with Alpine Touch, salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
  2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
  3. Bake until tortilla is set, 12 to 16 minutes. Melt Cheese on top.
  4. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Monday, June 15, 2009


I ...



They are
designed and made
by Laura Nelli.

I think they
are beautiful.

Check out
her Etsy shop:

Friday, June 12, 2009

Thursday, June 11, 2009

On my last trip to Seattle...

Micah and I
were able to visit
Jon and Danielle.

We were so privileged
to be with them
while they took
their engagement pictures.

Our dear friend Ean
from Studio 190
shot them.

I think
they turned out