I am Not Invisible
This is off topic, but I just feel a need to write about it.
This past weekend I took a tumble while walking my 100# dog; landing on my face. So, now I have a big scab on my forehead along with a black and blue eye.
I have been a bit embarrassed by this, and took great care to “hide” it when I went to church on Sunday.
Yesterday I ventured out to the grocery store, and decided, what the heck, and had my hair pulled back in a ponytail when I went to the store. Initially, I planned on wearing my sunglasses in the store, but decided against it. I was really surprised at how many people actually “avoided” me while I was shopping; averting their eyes, looking away, pretending to be “oh so interested” in an avocado. There was one gentleman that even turned and quickly walked…
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I actually wish it was snowing this morning instead of raining. Did I just say that?
If I lived on the pages of a magazine, I would love to be out on the front porch, wearing my Ugg boots and corduroys, wrapped tightly in a wool Pendleton blanket, eating these oatmeal-chocolate chip cookies and sipping hot chocolate.
Magazine daydreaming aside, what I really wanted was a tart-sweet lemon bar.
But, with only one lemon nestled in among all my pretty oranges, the lemon bars were not to be.
My littles likened these to a chocolate chip granola bar, which I think was due to a teaspoon of cinnamon I added to the batter.
My husband walked off with a dozen or so to take to the office this morning, which made…
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Can’t wait for blueberry season!!
A tasty recipe for Cupcakes With Blueberrys & Cream Cheese Frosting from Lucy!
This is just another twist on a classic cupcake that I’ve tried out to impress my friends. I love using cream cheese frosting, but if you prefer just plain buttercream then that will work just as well for this recipe.
This method and ingredients for this bake are fairly similar to my previous one, the raspberry cheesecake cupcakes, so if you made those you should be fine with these ones!
For these cupcakes I used just a basic sponge recipe:
200g Self Raising Flour (sifted)
200g Caster Sugar
200g Butter / Margarine
1 tsp Vanilla Essence
- Cream butter and sugar until pale and fluffy. Then add vanilla essence.
- Next, add one egg, and a tablespoon of flour and beat together
- Add the rest of the eggs, one at a time, adding a tbsp of flour…
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A great fish recipe for lent! Will be making these for sure!
A great fish recipe for lent! Will be making these for sure!
Because, I love bread…
This is my new FAVORITE bread!!!
Focaccia is very popular as a sandwich roll, dinner bread or appetizer. Lightly seasoned and garnished with italian seasoning, rosemary, and olive oil.
Focaccia Rolls work well for a variety of sandwiches, Paninis and gourmet burgers. Simply slice in half and grill or toast. You can also garnish with mozzarella cheese.
This bread is perfect with any sandwich, or your favorite italian dish. Really all I need is a glass of iced tea and this bread 🙂
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 3 hours
Yield: 12 Rolls
- 1 1/4 cup warm water
- 1 teaspoon honey
- 1 Tablespoon active dry yeast
- 1/4 cup olive oil, divided
- 2 teaspoon salt
- 1 1/2 teaspoons Italian seasoning, divided
- 1 teaspoon dried rosemary, divided
- 3 1/2 cups flour
- In the bowl of a stand mixer, stir together the water, honey, and yeast.
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Apple brioche bread mmm
Slices of this apple-filled brioche served with cups of freshly brewed French roast coffee sent our spirits overseas to a sidewalk table at a cafe in France.
Baking projects tend to be inspired by a single ingredient. Last week, two students gave me the biggest Granny Smith apples I have ever seen. They were a little bumped and bruised and seemed to be begging to be baked into something sweet. I remembered an apple brioche recipe I had wanted to try in one of the cookbooks we have in our library, Beth Hensperger’s Bread. Brioche is an egg-and-butter rich pastry-type bread dough which can be used in both savories and sweets. It produces a soft, moist bread and the dough is easy to make and easy to work with.
- 2 giant Granny Smith apples (or 4 regular-sized apples), peeled, cored and sliced into 1/4 inch pieces
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With the start of Lent today, this recipe will come in very handy for meatless Fridays. 🙂
Right now I’m craving hearty, home-style dishes that smell good even before they come out of the oven.
Take this recipe for rustic manicotti. I spied it over here and I was smitten.
Never mind that I made this not long ago and shared it with you all.
Apparently, I wanted (no, I think I needed) more goodness in the form of baked manicotti, or as AnnaShortcakes calls, it rustic manicotti.
It’s just delicious.
So, yes I am in a rut of sorts. A baked pasta rut.
And, I’m loving every minute of it.
Follow along with me today and then I’ll encourage you to go over and get her original recipe. If you’re in a hurry, look for the link at the end of this post.
You know you’re in good shape when ricotta cheese is mixed together…
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This is the Neo-Neapolitan Pizza Dough from Peter Reinhart’s American Pie. It is a low-yeast, slow-rising dough with enough suppleness to make it easy to work with. This is the BEST pizza dough and sauce.
Makes 4 10-inch pizzas
5 cups all-purpose flour
1 Tablespoon sugar or honey
2 teaspoons salt (or 3 1/2 teaspoons kosher salt)
1 teaspoon instant yeast
2 Tablespoons olive oil
1 3/4 to 2 cups room-temperature water
Combine all of the ingredients in a large mixing bowl and stir vigorously with a wooden spoon or mix in an electric mixer. After you’ve combined all of the ingredients, set the dough aside to rest for 5 minutes. Stir again for 3 to 5 minutes, adding more water or flour if necessary. Generally speaking, you want the dough to be wetter and stickier than your typical bread dough. It should be dry enough that…
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