Tuesday, November 30, 2010

Time to Decorate


It's time!

To bring
out the
Christmas
decorations!


 (Image via: Thrilled)


 First 
thing...

Find a tree!

Saturday, November 27, 2010

I know I know...



... I have
been gone
for some
time.

But
I do
have a
good
reason...

I was
super
busy.



So here
is something
that I am
excited
for!


Sunday, November 21, 2010

Tree Skirt



The season
is almost
here.

It's about
time to
bring out
the
Christmas
decorations.

But...

I am in
dire need
of a
tree skirt!





I wonder
how hard
it would be
to make
this?

I found
it on...





Saturday, November 20, 2010

Butternut Squash & Coconut Curry Soup



The weather
has been
so cold
recently...

and I
love it!

Perfect
weather
for soup.





Butternut Squash & Coconut Curry Soup
Adapted from Epicurious

1 tablespoon olive oil
1 cup chopped onions
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
1 cup chicken broth
1 1/2 tablespoons minced seeded jalapeño chili
1 tablespoon minced garlic
1 cup canned unsweetened coconut milk
1 teaspoon Thai red curry paste
12 ounces dried Asian noodles 
 
1. Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. 

2. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes.

3. Stir in coconut milk and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt. 

4. Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. 

5. Place some of the noodles in a bowl and pour the soup over the top...and enjoy!
 
 

Posted 2 Year Ago: "Hey Jude"




Friday, November 19, 2010

Thursday, November 18, 2010

Bouquet


 What a
wonderful
idea!

 

A glass 
bouquet
to carry
down
the isle. 

I found
this beauty
on the site:


Wednesday, November 17, 2010

It Snowed!


It snowed
yesterday!


(image via: flickr)


And
it is
going to
continue
to snow
for the
next
4 days!

I truley
love
this part
of the
year.



Posted 2 Years Ago: "Lost"

Monday, November 15, 2010

Heidi Lender



Stand on a bench. 
Make sure it’s Monday. 
Wear something pretty.” 

That
is the
inspiration
and
reason why
artist...

...took these
self-photos.










I think
they are
just
beautiful.


Posted 1 Year Ago: "People" and "Relaxation

Sunday, November 14, 2010

Jane Eyre



So
Excited!



This is
probably
one of my
all time
favorite
books.


Posted 1 Year Ago: "2 Weeks in a village"
and... "Jiri

2 Years Ago: "Took a bit longer"

Saturday, November 13, 2010

German Apple Pancake



I love
Saturday
morning
breakfast!

And
I love
German
Pancakes.

Here is
a yummy
way to
spice up
the recipe.






German Apple Pancake

4 tbsp butter
2 tbsp brown sugar
1 tsp cinnamon
1 apple cored and sliced.

3 eggs
2/3 cup milk
2/3 cup flour
1/2 tsp vanilla
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt


1. Preheat oven to 450 degrees.

2. Melt butter in a large skillet on medium heat. Add the brown sugar and 1 tsp of cinnamon and stir. Then add the apples and saute until the apples are softened. Remove from heat.

3. Mix the remaining ingredients together and pour into the skillet over the butter and apples.

4. Bake for 20 minutes.  Yummo!


Wednesday, November 10, 2010

Pear Upside-Down Cake



I am
beginning
to realize
how much
I just
LOVE
Upside-Down
Cakes!



Pear Upside-Down Cake

1 Pear, sliced
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 stick of butter
1 cup sugar
2 eggs
1/2 cup milk

6 tbsp butter
6 tbsp sugar
pinch of cardamon
pinch of cinnamon
pinch of nutmeg


1. Preheat oven to 350 degrees.

2. Melt 6 tbsp butter in a saucepan and stir in the 6 tbsp of sugar until well incorporated. Once the mixture is nice and smooth add the cardamon, cinnamon, and nutmeg.  Pour mixture in the bottom of a cake pan. 

3. Arrange pear slices in the cake pan on top of the poured caramel mixture.

4. In a large bowl mix the flour, baking powder, and salt. Set aside.

5. In a separate bowl, cream the butter and sugar together until smooth. Add the eggs one at a time until fully incorporated.

6. Alternately mix the four mix and the milk to the creamed mix. Mix until smooth.

7. Pour into cake pan on top of the pears and bake for 50-60 minutes.

8. Once done, remove from oven and immediately turn upside-down onto a platter. 

9. Watch the yummy gooey caramel drip down the sides of the cake...and enjoy!

Monday, November 8, 2010

Sunday, November 7, 2010

Saturday, November 6, 2010

Crumb Cake Muffins


Usually
I crave
something
sweet
in the
mornings.

But
on some
occasions,
like today,
not so much.

That
is why
I made
these.





Crumb Cake Muffins
Adapted from Everyday Food

1/2 cup rolled oats
1/4 cup packed light-brown sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup nonfat buttermilk
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 large egg whites, lightly beaten
 


1. In a medium bowl, combine oats, brown sugar, flour, and melted butter, and stir until thoroughly combined. Set aside.
 
2. Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. 

3. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. 

4. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. 

5. Whisk the egg whites (with an electric hand mixer) until soft peaks form. Fold the egg whites into the batter.  

6. Spoon batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. 

7. Bake about 20 -25 minutes. 









Friday, November 5, 2010

Eat Cake


This image...



1. Makes me
want to
watch
Marie Antoinette...

2. Makes me
want to
eat cake.

Image Via: We Heart It

Thursday, November 4, 2010

Fall Lookbook



Once again...

Ruche has
done it.

Their
Fall Lookbook
is absolutely
amazing.












And that
is why...

I
Love
Ruche!





Tuesday, November 2, 2010

Monday, November 1, 2010

Pumpkin Cheesecake Pots


What
is it
about
October
that makes
me want
to cook
everything
Pumpkin.



I do
try to
limit
myself
on how
much
pumpkin
I do use.

But these
were
delicious!


Pumpkin Cheesecake Pots
Adapted from Good Life Eats

1 cup graham cracker crumbs
1 tbsp butter, melted
8 oz. cream cheese
1/4 cup sugar
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 tsp vanilla extract
14 ounces pumpkin puree
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp cloves
1/8 tsp cardamom
1/2 cup chopped candied pecans

(to make the candied pecans, just toast them  in a pan with some sugar until the sugar melts and begins to harden around the pecan pieces)
 
1. Preheat oven to 350º.

2. Mix the graham crackers crumbs and melted butter until well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.

3. Whip the cream cheese, sugars, cream and vanilla with a electric mixer until smooth. Add the pumpkin puree, cinnamon, allspice, cloves, and cardamom. Mix until smooth.

4. Spoon a half of the graham cracker crumbs into four clear dishes, layer on a few candied pecans then divide half of the cheesecake mixture evenly between the dishes. Repeat the process a second time.

5. Garnish with whipped cream.  Refrigerate for 1 hour or until firm.



Posted 1 Year Ago: "Village"