I know
I know...
I have
been gone
for a long
time.
But
I have
a good
excuse...
One
of my
best
friends
Saturday, August 21, 2010
Thursday, August 12, 2010
San Diego...
here I
come!
I am off
to witness
one of my
oldest
and
dearest
friends
wedding.
I can't
wait!
Image via:
Posted: 1 Year Ago - "500 Days of Summer"
2 Years Ago - "My Steamer Trunk"
Wednesday, August 11, 2010
Tuesday, August 10, 2010
Happy 2nd Birthday!
It is
Wuthering Iris's
2nd Birthday
today!
I celebrated
by making
cupcakes.
Almond Cupcakes with a Cappuccino Buttercream
Adapted from Love and Olive Oil
1 cup all-purpose flour
1/3 cup almond flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon cider vinegar
3/4 cup granulated sugar
1/3 cup oil
1 teaspoon vanilla extract
1/3 cup almond flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon cider vinegar
3/4 cup granulated sugar
1/3 cup oil
1 teaspoon vanilla extract
Cappuccino Buttercream:
3 large egg whites
3/4 cups sugar
1/2 teaspoon pure vanilla extract
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 tablespoon warm water
1/2 tablespoon instant coffee (I used via)
1. Preheat oven to 350 degrees F.
2. Combine milk and vinegar and stir to combine. Set aside for 5 minutes.
3. In a large bowl, sift together flour, almond flour, baking powder, baking soda, and salt.
4. Whisk sugar, oil, and extract into milk mixture. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.
5. Fill cupcake liners with batter and bake for 20-22 minutes or until lightly golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
6. To make buttercream, combine the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly (I used a hand-held beater), keeping the mixture over the heat, until it feels hot to the touch, about 5 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.
7. Remove from heat and on high speed until mixture is completely cooled and stiff peaks form, about 6 minutes. Add butter. Beat until smooth, about 3 minutes. Beat in vanilla.
8. Stir instant coffee into warm water until dissolved. Add, 1 teaspoon at a time, to buttercream, mixing well after each addition. Pipe or spread onto cooled cupcakes.
Posted: 1 Year Ago: "Happy 1st Birthday"
2 Years Ago: "Welcome to me"
Monday, August 9, 2010
Emma Watson
Doesn't
Emma Watson
just look
beautiful
with a
pixie cut.
On another
note...
I am
hosting a
Pampered Chef
Party
tonight.
So exciting!
I want it
to have
the theme
of a
Garden Party...
so hopefully
it dosen't
rain.
Posted 1 Year Ago: "Nebraska Fair"
Sunday, August 8, 2010
Huckleberry Pancakes w/ Sweet Buttermilk Syrup
Micah
and I
have been
picking
a lot of
Huckleberries...
so far
we have
picked
30 cups!
And if
you live
in the
northwest
then you know
that is
A LOT
of
Huckleberries.
So...
this morning
we made
Huckleberry Pancakes.
So
delicious.
Sweet Buttermilk Syrup
via: White on Rice Couple
3/4 cup Buttermilk
1 1/2 cup Sugar
1/2 tsp Vanilla
1/2 tbsp Baking Soda
1. In large saucepan combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.
2. Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.)
3. Serve over freshly made pancakes.
And
of course
Silas
was there
to beg.
He
is a
first-class
beggar
when it
come to
food.
Paper Pastries
I am not
one of those
people
who love
scrap-booking.
But I
do love
unique
stamps.
Especially
these...
They are
created
by...
Also...
What
do you
think of
the music
that I
added
to my
blog?
I chose
songs
from 4
of my
favorite
movies...
Pride & Prejudice
Penelope
Amelie
and
Atonement.
Enjoy!
Saturday, August 7, 2010
Which Ring...
...is your
favorite?
I think
my
favorite
is the
yellow box
in the
center.
Found via
this fun
blog:
Friday, August 6, 2010
Thursday, August 5, 2010
Francoise Rachez
I haven't
posted
about
photography
in quite
some time.
I guess
it has been
a while
since
I found
something
that I
loved.
But
the look
is over...
I love
this.
These
beautiful
photographs
were
taken by...
Wednesday, August 4, 2010
Grilled Beer Chicken
Whenever
prep for
dinner
is to...
marinate
chicken
for hours...
then grill...
then eat...
I am
all for
that!
It's so
simple.
And this
recipe is
packed with
flavor.
Grilled Beer Chicken
Adapted from Rachael Ray
One 12-ounce can or bottle beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt
6 chicken on the bone pieces
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt
6 chicken on the bone pieces
1. In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate for up to 6 hours.
2. Grill for 20-25 minutes or until meat is done.
Simple! And you don't spend all summer afternoon in the kitchen.
Posted 1 Year Ago: "Wedding"
Tuesday, August 3, 2010
Food To-Go
I am
always
on the
lookout
for new
and beautiful
items
that have
to do
with
any form
of food
display.
So,
when I
found
these...
I was
instantly
in love!
Created by:
Monday, August 2, 2010
Lilly & Louise
I am
in love
with
these
cards!
Wouldn't
you just
love
to get
a card
from...
Such
beautiful
designs.
Sunday, August 1, 2010
Chicken Tostada
When
I was
a kid
we ate
Tostadas
a lot.
It was
one of
my
favorite
meals.
And
after years...
It still
is one
of my
favorites.
Tostadas
(Chipotle Sauce adapted from Rachael Ray)
1/2 cup heavy cream
1/2 chipotle chile in adobo sauce, seeded and finely chopped, plus 1/2 tablespoon sauce
1/4 tsp lime zest
One 15-ounce can spicy vegetarian refried beans
1/8 cup of half and half (or you can use regular milk as well)
2 cups cooked, shredded chicken breast
1 tbsp prepared salsa
Chopped romaine lettuce, for topping
2 plum tomatoes, seeded and chopped, for topping
1 small red onion, finely chopped, for topping
Chopped cilantro (optional), for topping
Eight 4- to 6-inch flour or corn tortillas
1. In a small saucepan, bring the cream, chipotle, adobo sauce and lime peel to a boil over medium heat. Lower the heat to a low, slow boil and cook until reduced slightly.
2. In another small saucepan, combine the refried beans and heavy cream on medium-low heat to heat through.
3. In a saute pan, reheat the shredded chicken and add 1 tbsp salsa for flavor.
4. While those are cooking, fry up your corn tortillas till crispy.
5. Serve each tostada layered with refried beans, chicken, corn, lettuce, tomatoes, onion, cilantro, and chipotle cream sauce.
Saturday, July 31, 2010
Confectionery
I would
love
a lolly
from...
Or
maybe a
Honey Nougat
This
Ireland
based
Confectionery
is screaming
my name.
Friday, July 30, 2010
Swedish Style
I think
I have
found a
name
to my
particular
style...
Swedish Style.
And
I found
a blog
full of
Swedish Style!
It's so
lovely.
Posted 1 Year Ago: "Napkin Rings"
Thursday, July 29, 2010
Gingered Sour Cream Muffins
There are
so many
wonderful
reasons
to live
in the
Flathead
Valley
during the
summer.
One
of those
reasons
is the
Flathead
Cherries!
These
sour cream
muffins
have a
cherry
on top!
Gingered Sour Cream Muffins
Adapted from Coconut & Lime
Ingredients:
1 cup flour
1/3 cup sugar
1/4 cup sour cream
1 cup flour
1/3 cup sugar
1/4 cup sour cream
1/4 cup milk
2 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, at room temperature
2 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, at room temperature
whole cherries with stems attached
1. Preheat oven to 400.
2. In a large bowl, whisk together flour, sugar, baking powder, ginger, baking soda and salt. Set aside.
3. In a large bowl, mix together oil, sour cream, milk, egg and vanilla until blended. Add the dry ingredients. Mix the batter thoroughly.
4. Fill each well about 3/4 of the way.
5. Top each with a cherry. Bake 20 minutes or until toothpick comes out clean. Remove to rack and allow to cool before serving.
Wednesday, July 28, 2010
Tuesday, July 27, 2010
Perfume Party
What
a fun
idea
this is!
At this
bridal shower
they made
their own
customized
perfume.
Via: Green Wedding Shoes
Monday, July 26, 2010
Brown Sugar & Walnut Pound Cake
This
was a
first
for me!
The first
time
for
making
pound cake!
(But for looks
I made it
in a
Bunt
cake pan)
Brown Sugar & Walnut Pound Cake
Adapted from Martha Stewart
1 tbsp. coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups packed dark-brown sugar
1 tsp. pure vanilla extract
9 large, room-temperature eggs
2 cups toasted, chopped walnuts
1 cup powder sugar
2 tbsp heavy cream
1 tsp vanilla extract
1. Preheat oven to 325 degrees. Butter Bunt cake pan.
2. Combine flour and 1 tablespoon salt in a bowl.
3. Cream 4 sticks butter and dark-brown sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
4. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold walnuts into finished batter.
5. Divide batter between pans. Tap on counter to distribute; smooth tops.
6. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
7. For icing, combine the powder sugar, cream and vanilla on the stove top on medium heat and stir until drizzly. Drizzle over the top.
8. Serve cake with icing and whipped cream.
Sunday, July 25, 2010
Strawberry Mojito
My thoughts
exactly.
Via: Dear Colleen
You could
also
make a...
Strawberry Mojito!
Which
I enjoyed
on our
camping trip
last night.
Strawberry Mojito
4 strawberries, sliced
juice from 1/2 lemon
1 ounce white rum
1 ounce simple syrup
club soda
1. Mash the strawberries in the bottom of the cup along with the juice from 1/2 a lemon.
2. Add ice to the top of the cup.
3. Pour the rum and simple syrup over the ice.
4. Add a splash of club soda and stir.
5. Enjoy.
Saturday, July 24, 2010
He is still Growing!
Our
keeps
getting
bigger and
bigger.
Micah,
Silas,
and I
are going
camping
this weekend!
Summer
is so
beautiful
here.
On a
side note
having
Silas
in our
yard
really
keeps the
deer
away!
Thus
my flowers
are growing
so well.
Friday, July 23, 2010
Thursday, July 22, 2010
Grilled Pepper Bruchetta
One
of my
guilty
pleasures
is to
watch
the
Food
Network.
I could
watch the
cooking
shows
for hours!
I saw
this
recipe
last
summer...
and I
have been
waiting
that long
to make it.
It was
worth
the
wait!
Grilled Pepper Bruchetta
Adapted from Bobby Flay
3/4 cup extra-virgin olive oil
1/3 cup fresh basil leaves
Salt
Freshly ground black pepper
12 (1/2-inch) thick slices French baguette
12 ounces Gorgonzola, at room temperature
2 red bell peppers, grilled, peeled, seeded and thinly sliced
2 yellow bell peppers, grilled, peeled, seeded and thinly sliced
1. Heat the grill to high.
2. Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl.
3. Butter the bread on one side. Grill the bread on both sides until lightly golden brown.
4. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil.
Posted 1 Year Ago: "Eggplant Parmesan"
Wednesday, July 21, 2010
Summit-ed
I summit-ed
a mountain
the other
day.
No
biggy.
The tallest
peak...
yep,
climbed
that one
to the
top!
Posted 1 Year Ago: "Amazing-ness"
Tuesday, July 20, 2010
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