Friday, April 30, 2010

Lemon Poppy Seed Muffins


I have tried
 to make
Lemon
Poppy Seed
Muffins
a few
times
and
unfortunately
they never
seem to
work...

until
these!



Lemon Poppy Seed Muffins

1 3/4 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup buttermilk
1/4 cup fresh lemon juice
1 stick butter, melted
1 tbsp poppyseeds
1 tsp lemon zest


1. Preheat oven to 350 and prepare muffin tin.

2. In a large bowl mix together flour, sugar, baking power, baking soda and salt. In a medium bowl mix together the egg, buttermilk and lemon juice.

3. Add the wet ingredients to the dry and mix together. Add the melted butter and mix (try not to over mix the batter).

4. Fold in the poppy seeds and lemon zest.

5. Fill muffin tins 3/4 full and bake for about 20 minutes.


Posted 1 Year Ago: "Apricot White Chocolate Cookies"

Thursday, April 29, 2010

Apron


Even though
the weather
has done
a turn
for the
worse...

I have
still been
planning
what I
will plant
when the
weather
gets warmer.

And this...
 

Gardening Apron
would be
wonderful!

Created by:

Wednesday, April 28, 2010

Monday, April 26, 2010

Granola Bars


There are
certain days
when I have
no time
to eat
breakfast.

So I
always
try to have
something
that I grab
and go out
the door.

And
if it is
healthy
then it's
all the
better.



Granola Bars

2 very ripe bananas, mashed
1/4 cup applesauce
1/4 cup chopped walnuts (or any nut you choose)
1/2 cup dried fruit (I used currants but blueberries would be delicious too!)
1/2 cup shredded coconut
2 cups old fashioned oats
1. In a large bowl, mix all the ingredients together.

2. Press into a prepared small square baking sheet.
3. Bake at 350 for 30 minutes. Take out and cut into squares. 
4. Lower the oven heat to 250 and bake the squares for another 15-20 minutes (even up to 30 minutes if you want them real crunchy).




Posted 1 Year Ago: "Mexico-Part Three"

Sunday, April 25, 2010

Saturday, April 24, 2010

Shrimp over Quinoa


The weather
has been
so beautiful
lately.

It makes me
so excited
for the
coming
summer!

That is
why
I have
been
cooking
so many
summer
dishes!

And this
dish
is so
light
and
summery...
it was
perfect.



Shrimp over Quinoa

1 lb. raw, de-veined shrimp
1 lb. any veggies you might like (i used mushrooms, red bell peppers, and beans because that was all I had).
3 garlic cloves, minced
1/3 onion, sliced
2 tbls olive oil
1 tbsp butter
salt and freshly ground pepper
1/2 tbsp fresh lemon juice
1 cup uncooked quinoa
chicken stock
1 tsp parsley
1/2 tsp oregano

1. Prepare quinoa according to the package directions, except substitute the water for chicken stock and add season with salt, pepper, and oregano before bringing it to a boil. 

2. While quinoa is cooking, add olive oil and butter to a pan and heat on medium high heat. Add the onions and whatever veggies you choose and cook until almost done.

3. Add the minced garlic and shrimp. Season with salt and pepper and cook until the shrimp is fully cooked. When shrimp is cooked add the freshly squeezed lemon juice, toss, and cook for 1 more minute.

4. Serve over quinoa and enjoy!



Posted 1 Year Ago: " Mexico Part One"


Friday, April 23, 2010

The Black Label


I have
posted
many times
about
but when
I see
these...









1. The black label is my new favorite thing...

2. Why do they have to be so pricey...

3.  I want to dye my hair red.



Posted 1 Year Ago: "Micah"

Thursday, April 22, 2010

New Addition


Meet
the new
addition
to the
Hanson
Family!









We still
can't take
him home
for another
week...

but this
little puppy
is ours!


Posted 1 Year Ago: "The Season"

Wednesday, April 21, 2010

Tuesday, April 20, 2010

Anthro Rug



I love
love
love
this rug!


And
it would go
perfectly
in my
home.

Plus...

they
have a
too!

Posted 1 Year Ago: "I can't tell you..."

Monday, April 19, 2010

Spoon Garden


The weather
has been
wonderful
for the
past
two days.

Therefore
it has been
so good
to be
able to
work
in the 
garden.

Which
makes me
want these...





Via:

Sunday, April 18, 2010

Spinach Tortellini Bake



I love
baked
Pasta.

And I
have just
added
this
to my
recipe
book!



Spinach Tortellini Bake

1 lb cheese filled Tortellini
2 tbsp butter
2 clove garlic, minced
1 tbsp flour (you might need to add more to thicken your roux)
2 cups milk
Pinch of nutmeg
1/4 10oz box of frozen, chopped spinach (thawed and water squeezed out)
Salt
Freshly ground pepper
1 cup grated Parmesan Cheese 
1/2 cup grated Mozzarella Cheese

1. Cook the Tortellini according to package directions. Then drain.

2. While Tortellini is cooking, place a saute pan over med-high heat and melt the butter. Add the garlic and cook for 1 minute.

3. Add the flour and mix until a roux forms. Then turn the heat down and slowly add the milk.

4. Add nutmeg, spinach, salt and pepper.

5. Once all mixed add the Tortellini and stir until coated.

6. Add everything to a casserole dish and top with the cheese (the more cheese the better!). 

7. Broil until the cheese is melted and slightly starts to brown (about a minute).



Posted 1 Year Ago: "Herbs"

Saturday, April 17, 2010

Philippa Holland


Jewelry by
is so
creative...







...and
beautiful.

The moth
broach
reminds
me of
one of my
favorite
T.V. shows


Posted 1 Year Ago: "HOLME"

Friday, April 16, 2010

Lemon Poppy Seed Cake with Lemon Curd


Have you
ever had
Lemon Curd?

It is
amazing!


So amazing
that I
made a
cake
with it...

Lemon
Poppy Seed
Cake



Lemon Poppy Seed Cake
Recipe Adapted from Annie Eats

For the cake:
2 1/3 cups flour
2 3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tbsp. poppy seeds
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
1 1/2 cups sugar
2 tbsp. lemon zest
12 tsbp. butter, at room temperature
1 cup milk
1 jar lemon curd

Buttercream frosting:
16 tbsp. unsalted butter, at room temperature
3 cups sifted confectioners’ sugar
1 tbsp vanilla extract


1. To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F.  Butter and flour a 9×13″ cake pan.  

2. Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside.   

3. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.  Add the cream of tartar and increase the speed to medium-high.  Beat just until stiff peaks form when the whisk is lifted.  Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.

4. Add the butter to the mixer bowl and beat on medium speed until smooth.  Gradually add the sugar and beat until incorporated.  Mix in the lemon zest.  Beat the mixture on medium-high speed until light and fluffy.  Add 1/4 cup of the milk and beat until just blended.  Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary.  Beat until just blended.  Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture.  Once incorporated, add in the rest of the whites and gently fold in until well combined.

5. Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes.  Cool the cake in the pan on a wire rack for 10 minutes.  Run a thin knife around the outside of pan and gently turn the cake out.  Allow to cool completely.

6. Cut the cake into squares as desired.  Layer the cake sheets with the lemon curd.  Once layered, allow the assembled cakes to cool in the refrigerator to help them set.  

7. To make the frosting.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy.  Gradually add the sugar and beat until smooth.  Add the vanilla and beat for one minute longer.  
Frost the chilled cakes with the lemon frosting.  Garnish with fresh blueberries or whatever you desire. 

Thursday, April 15, 2010

Sprouting Onion


I think
I need to
throw away
my onion.




On another
note:

 For all
of you
that know
Micah and I
personally
(or even
if you
don't)...

Micah
is going
into
surery
today.

So if you
remember
throughout
today,
say a
prayer
for him.

Wednesday, April 14, 2010

Micah's Meal



Micah
is having
surgery
tomorrow.

So I
said that
I would
make him
anything
he wanted
for dinner
tonight.

He wanted
spaghetti
and meatballs.

But not my

Costco
ready-made
meatballs.

Sigh....



Micah was
very
happy...

but
I still
like my
best!

Etsy Finds



Here are
a few
lovelies
that I
found on
Etsy
this week.


Beautiful
earrings by:


Felt Hair
Accessories
by:


Delicate
Flower Ring
by:


Cute
desert plates
that would
be fun
for a
party.


And
a tie
for
Micah!

Tuesday, April 13, 2010

Ginger Fried Rice



I am
always
searching
for yummy
creative
fried rice
recipes...

Actually
rice is
one of my
favorite
foods!

So when
I found this
recipe on
I had to
try it.


It was so
delicious!

And I
served
it with
5-Spice Shrimp
and
Roasted Broccoli.


Ginger Fried Rice
Adapted from Smitten Kitchen

1/2 cup toasted sesame oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced onion

4 cups day-old cooked rice
1 large eggs

2 tablespoons soy sauce (approximately; you should actually add this to taste)


1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

2. Reduce heat under the same skillet to medium-low and add onions. Cook about 10 minutes, stirring occasionally, until very tender.

3. Raise heat to medium and add rice, soy, and reserved garlic and ginger.

4. Cook, stirring well, until heated through. (I cooked mine slightly longer because I wanted my rice to have a bit of a crunch).


5. Make a well in the rice and add 1 cracked egg. Stir until egg is fully cooked. Then mix into the rest of the rice.


Sunday, April 11, 2010

Bacon & Eggs Cups



Sometimes
I get tired
of the
normal
Bacon and Eggs
for breakfast.

But putting 
them 
together
in little
cups...

is so
cute...

and yummy!


Bacon & Egg Cups

4 slices of bacon
4 slices of bread
slices of pepper jack cheese
4 eggs
Salt and pepper
butter 

 
1. Preheat the oven to 400° F.  Grease 6 wells of a muffin pan.  

2. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy.  Transfer to a paper towel-lined plate.  

3. Cut out rounds of bread.  Butter the bottom of the bread and press the bread rounds into the greased muffin wells.  Curl a piece of bacon around each piece of bread. 

4. Lay a small amount of cheese in the center of each piece of bread.  

5. One at a time, crack an egg, drop the egg over each piece of bread, being careful not to break the yolks.  Season the top with salt and pepper.

6. Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy.  Run a knife around the edge of each muffin well and pop the egg cups out. 

Friday, April 9, 2010

Thursday, April 8, 2010

Bacon & Egg Club Sandwich


I have
a lot of
leftover
Easter Eggs!

So I have
made this
sandwich
multiple
times...

it is
that
yummy!



Bacon & Egg Club Sandwich
Adapted from Rachael Ray

3 slices bacon  
3 large eggs, hard-boiled and coarsely chopped  
2 tbsp mayonnaise
Salt and pepper
2 slices bread, toasted
romaine lettuce
tomato
avocado

1. In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes; transfer to a paper towel to drain.

2. In a medium bowl, mix together the eggs and mayonnaise; season with salt and pepper.

3. Assemble sandwich and enjoy!

Wednesday, April 7, 2010

Easter Cupcakes



I made my
delicious
for Easter!


Carrot Cake
is always
perfect for
Easter.

And...

look at
the cute
cupcake
decorations
that I
found at
Target!