Grace Kelly...

Will always be
one of the
most beautiful
women
who ever lived.

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.

Smile

I love finding things
that instantly
make me happy.

Today,
this put a smile
on my face.

(image: unknown)

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.

Today...

...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.

Plus...
it is a vintage
movie poster
in French.

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)

Ingredients
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

Frosting:
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

Directions
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
cupcakes
in the past.

And they are
HANDS DOWN
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.

Nancy Z.

This is so cute
and creative.


I love little
pieces of art
like this.

Nancy Z. from LOOKBOOK

Mae

How adorable are these
wall decorations.

Made by: Mae

Spanish Tortilla

I love trying new recipes
for breakfast.

I made a "Spanish Tortilla"
this morning.

And it was delicious.

Spanish Tortilla

Ingredients

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
  

Directions

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.

Nelle

I ...

love
love
love

these
delicate
handbags.

They are
designed and made
by Laura Nelli.

I think they
are beautiful.

Check out
her Etsy shop:
Nelle

These drawings...

make me happy.

By: Childlike Wisdom

Today...

I finished
decorating
my room.

Here is where
Micah and I
will be living
for the summer.

What do you think?

Christina Ung

I was stuck
on this blog
for quite some time
today.

Via: Christina Ung

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
beautifully.

Butter by Nadia

Look at these
wonderful dresses
from Butter by Nadia

Snickerdoodles

After a dozen attempts....

I have finally
found the perfect
Snickerdoodle Recipe.

Snickerdoodles

Ingredients:
2 3/4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. sea salt
1 cup (2 sticks) salted butter, softened
1 1/2 cups plus 2 TBS. sugar
2 eggs
2 tsp. ground cinnamon

o Preheat oven to 350 degrees.
o Mix together flour, baking powder and salt. Set aside.
o In another bowl, cream together butter and sugar. Add eggs. Add the flour mix.
o In a small bowl, stir together the remaining 2 TBS. sugar and the cinnamon.
o Shape dough into 1-inch balls, and roll in cinnamon sugar mixture.
o Space 2 inches apart on baking sheets lined with parchment paper.
o Bake 12-15 minutes or until edges are golden.

I just want to say...

I am excited.

See the trailer here.

Coffee to go please.

I would love to have
my coffee to go
in one of these.

Via Mallard Tea

Sorry for my absense....

Micah and I
took a little vacation
before we headed off
to Nebraska for the summer.

We made a two day stop in
Arches National Park.