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"

Easter Cake

Remember

this cake

that I

posted

about in

February!

Well....

check

this one

out!

Made by:

i am baker


Posted 1 Year Ago: "Chocolate Chip Cookie Dough Cupcakes"

Anthro Rug

I love

love

love

this rug!

And

it would go

perfectly

in my

home.

Plus...

they

have a

hallway

runner

too!

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

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:

Hammermann

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"

Philippa Holland

Jewelry by

Philippa Holland

is so

creative...

...and

beautiful.

The moth

broach

reminds

me of

one of my

favorite

T.V. shows

"Pushing Daisies"

Posted 1 Year Ago: "HOLME"

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. 

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.

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

homemade

meatballs...

Costco

ready-made

meatballs.

Sigh....

Micah was

very

happy...

but

I still

like my

meatballs

best!

Etsy Finds

Here are

a few

lovelies

that I

found on

Etsy

this week.

Beautiful

earrings by:

Balanced

Felt Hair

Accessories

by:

Lily Lady Blue

Delicate

Flower Ring

by:

Brydferth

Cute

desert plates

that would

be fun

for a

party.

By: May Luk

And

a tie

for

Micah!

By: Cyberoptix TieLab

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

Smitten Kitchen

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.

Summer Dress

I can't stop

looking at

and loving

this dress!

Image via:

The Sartorialist

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

Adapted from: Annie Eats 

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. 

JCrew Swim

How did I

not know

about

JCrew

swim wear

earlier!

And

just when

I have been

wanting a

one-piece.

Roxy Bathing Suit

This is

such a

cute

bathing suit!

It's by

Roxy

Kikade's Disney

I am not

a huge

Thomas

Kinkade

fan...
 

But I am

a huge

Disney

fan!

These are

from the

Dream 

Collection.

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!

Easter Cupcakes

I made my

delicious

Carrot Cake Cupcakes

for Easter!

Carrot Cake

is always

perfect for

Easter.

And...

look at

the cute

cupcake

decorations

that I

found at

Target!

Easter Photo Shoot by...

Galaxie Andrews

Maybe

one day...

Micah and I

will have a

photo shoot

as cute

as this!

Easter Brunch

Here are

a few

photos

from our

Easter

Brunch!

Posted 1 Year Ago: "I am off"

Happy Easter

Happy Easter!

This morning

I am

hosting a

brunch!

NY Coffee Cake

Quiche

Fruit, Yogurt & Homemade Granola

Sausage

Hummus and Crackers

Black Rock Coffee

It is

going to 

be a

feast!

I hope

you all

have a

wonderful day.

St Kilda Jewelry

These are

amazing

and I

want

them all.

They are

made by

St Kilda Jewelry


Posted 1 Year Ago: "Friday List"

Fiesta Pork and Cheesy Polenta

Micah and I

have been

loving

Polenta

lately.

This recipe

is one of

the best

Polenta

recipes

that I have

made.

    
Fiesta Pork and Cheesy Polenta

Adapted from Rachael Ray 

3 tablespoons extra-virgin olive oil
One 1 1/4-pound boneless pork loin, halved lengthwise and thinly sliced crosswise
1 tablespoon chili powder
Salt and pepper
2 cups bell pepper strips, thawed and patted dry
1 bunch scallions, green portions thinly sliced, white portions finely chopped
3/4 cup instant polenta
1/2 cup heavy cream
4 ounces pepper jack cheese, cut into cubes
1 1/2 cups frozen corn kernels, thawed 

1. In a medium saucepan, bring 2 1/2 cups water to a boil. 

2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat, swirling to coat the pan. Add the pork to the skillet in an even layer and season with the chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until just brown all over, 2 to 3 minutes. Transfer the pork and any juices to a plate. 

3. Add the remaining 1 tablespoon olive oil, the bell pepper and finely chopped scallions to the skillet and cook, stirring, until crisp-tender, about 5 minutes.

4. Whisk the polenta and 1/4 teaspoon each salt and pepper into the boiling water and cook, whisking, for 2 minutes. Lower the heat to low, whisk in the cream, then stir in the cheese; cover to keep warm.

5. Add the corn to the bell pepper mixture and cook for 1 minute. Return the pork and any juices to the skillet and cook, stirring, until heated through, about 1 minute. Stir in the sliced scallions. Serve with the polenta.

Posted 1 Year Ago: "Chica Lladro"

Fish & Chips

I am back

from my

trip to

Bellingham.

I had

such a

wonderful

time.

On our

last night

there...
 

we all

went out for 

Fish and Chips!

Posted 1 Year Ago: "French Breakfast Puffs"