Tag Archives: recipes

Stop The World ~ I Want To Get Off and Write

26 Apr

Howdy!

It’s been a few weeks.

Beach Day

It’s Almost Time for the Beach

I think if you ask most writers we’ll tell you that, given the opportunity, we’d write all day and night. Too bad <insert life’s demands here> gets in the way.

When I started this blog, it was supposed to be an outlet for new writing. A (hopefully) regular way to keep things fresh and write about whatever was going on in the world or about things that interested me. It was going to be for those times when I was editing/revising/revamping my novels or plays.

Being a creative type, I have lots of outlets to channel that juicy energy. Sometimes it’s writing. Sometimes it’s painting. Sometimes it’s sewing. Sometimes it’s soaking up life for future inspiration.

And so I got away from the regular course of blogging.

Then, I decided to embark on a regular blogging adventure. I created “Pin Me ~ 52 Weeks of Actually Doing Something With My Pins.” My plan was two-fold: blog at least once a week and make something happen with all those pins I have pushed against my virtual cork boards.

I’ve made some delicious recipes, tried some new nail polish and read a good book. And I was also keeping up with the blogging. Until March 14, 2013, when other stuff got in the way.

It’s nothing major. Just home improvement projects here and hockey games there. (Let’s go Devils! Even if you aren’t making the playoffs this year). And a whole bunch of other must dos.

But, alas, that is no excuse to not blog. I made that commitment and, by golly, I will stick to it. (I hope).

I’ve actually been keeping up with my weekly Pin Me stuff. I just haven’t been blogging about it. So what does that mean?

It means I have seven pins to write about and pronto because I don’t want this stretching out to ten, twenty, fifty…

So here’s what you can expect ~ seven blog pieces coming at you fast and furiously. I’ll probably stretch them out over the next few days, but if you follow my blog via email, expect to get a couple o’emails from me back-to-back. I promise once I catch up, that it will go back to once a week. I think that’s a good amount of email to receive. :]

My Happy Thang is that today is Friday! Whoo to the hoo!

PS…what do you think of the new look for the blog? I might be changing it up seasonally. We’ll see how it goes.

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Pin Me ~ Week Five ~ from my Recipes Board ~ Pumpkin Cornbread

4 Feb

So I hadn’t planned on doing another pin from my recipe board so soon….but sometimes necessity wins out.

The motor on the furnace blew and it’s C-O-L-D. Making something in the oven at least heats up the kitchen a bit so that’s why I went in search of a yummy recipe. And I found one in this Pumpkin Cornbread.

If you love pumpkin as much as I do, head over to Sweet Pea’s Kitchen for all matter of yummy pumpkin goodness.

crumble with butter

Ingredients:

1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses

Directions:

photo(3)

Ingredients

Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.

dry

Dry ingredients

In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

wet

Wet Ingredients

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.

mixed

Wet and dry ingredients combined

Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

baked

Fresh from the oven

Recipe Note:
This recipe makes 12 cornbread muffins, reduce baking time to 10 to 12 minutes

crumbly

Crumbly goodness

After trying it with and without a dab of butter, I decided to drizzle some honey over the top. YUM!

honey

Drizzled with honey

Happy Thang: Eating pumpkin….anything.

Page Turner Resolution for 2013

1 Jan

I’m pretty sure it was just last week when I was making my 2012 resolutions. Where did the last 365 days go?

Simon & Schuster tweeted a quote from one of my favorite country artists, Brad Paisley. It was a simple little statement but it stopped me in my tracks.

image

And I thought, “Yes!” It’s so true for everyone but especially for a writer. A clean slate. An unfilled notebook. A word of possibilities.

So here goes my New Year’s resolution: stress less.

What does that mean? I’m going to fill my new book with at least one thing every day that makes me happy. I’m going to call it my “happy thang” in honor of Mr. Paisley. While I’d love to say that I’m going to blog about it everyday, the reality is that life is going to get in the way.

BUT…

I will at least try to recap some of my “happy thangs” every week as I am embarking on another project. My 52 weeks of “Pin Me.”

I love me some Pinterest but I find that I pin away and then rarely go back to review or actually do any of the pins. Oh sure, I tend to pick up products I want when I’m out shopping. And I have made a few recipes here and there, but for the amount of things I had to pin because I didn’t want to forget them, I find myself not executing most of them.

That is all going to change in 2013. I promise to once a week do/make/purchase/ponder/engage in at least one of my pins. It might be a DIY project. It could be a new recipe or I may just enjoy a good quote, but I am going to start utilizing my pins.

So, with that said, be sure to visit my blog again where I will be posting my  “Pin Progress.”

Oh, I almost forgot to tell you today’s Happy Thang. Went for a late breakfast (1pm) with some friends and hung out for a couple of hours talking over coffee.

Wishing you a happy and healthy new year!

PS…What is on the first page of your new book?

Mmmm…Heart Shaped Cinnamon Rolls

21 Jan

So right before the holidays, I read Lisa Leonard’s blog and Poppy’s at Play blog both talked about making heart-shaped cinnamon rolls. Wanting to show my man some love on Christmas day, I got up early to make coffee and the rolls.

I should have paid attention to the size of baking dish that Andy Porter (Poppies at Play) used for hers. But since Lisa made her’s on a baking sheet, I figured it didn’t matter so I used my larger glass dish. I thought I would be giving the cinnamon rolls space to grow, but as you will see from the photos below, they could have used smaller quarters.

Here’s what I will do differently next time:
1) keep them in a small square dish so they touch one another
2) put a little extra butter in the middle when I roll the dough so when I pinch the bottoms to make the point of the heart shape, they will stay together

Supplies needed:
1 package of seamless sheet of dough

For the filling:
1/2 cup packed brown sugar
1.5 teaspoons ground cinnamon
(mix ingredients together)

For the glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 teaspoons milk (or water)
(mix all ingredients together until smooth)

My sweetheart said the ones that didn’t turn out looking like hearts tasted just as good as the ones that do.

Here goes the recipe and the process:

1) Buy a seamless sheet of dough (mine was from Pillsbury)

2) Mix 1/2 cup packed brown sugar and 1.5 teaspoons of ground cinnamon (Note: I didn’t end up using all of this. I probably had enough to make another batch. I could have also spread a thicker layer on the dough, but I kept it fairly thin on this try).

3) Spread out dough and using a pastry brush, cover the entire sheet with melted butter. I melted two tablespoons in the microwave.

4) Next spread the cinnamon/brown sugar mixture all over dough.

5) Now roll the left side up to the middle. Then roll the right side up to meet in the middle. Here’s what it looks like from the top:

and here’s what it looks like from the side:

6) Cut the dough in about 2 inch slices. You want to get 8 or 9 hearts out of it. Pinch the bottom point on each one to form heart. (Note: I plan on brushing a little more butter on the inside of the point next time to see if it makes it stick better). I sprayed a baking dish with some Pam (Note: Next time I am planning on using a smaller dish so the hearts touch) but here’s what they looked like in the larger dish.

7) Follow instructions on package to bake. When done, remove from oven and let cool.

8) For the glaze, mix 1/2 cup of powdered sugar, 1/4 teaspoon vanilla and 2 teaspoons of milk (you could also use water). Mix all together until smooth and then drizzle on top of cinnamon rolls.

9) Pour yourself a cup of coffee, tea or hot chocolate.

10) Enjoy!

Happy Moment of the Day: Knowing that when you make this recipe, you are going to have a sweet day!

It’s A Learn Something New Kind of Weekend

13 May
So I try to learn something new as often as I can. This weekend, I have three things in mind:I love to try interesting recipes and this one just sounds yummy with a capital “Y”. Thanks Girly Girl Army for listing it in this week’s newsletter

Spinach Strawberry Salad
Yield 8 Servings                                                                                               

Ingredients
•    1/2 Cup Olive Oil
•    1/3 Cup Cashews
•    1/4 Cup Warm Water                                                                                 
•    3 Tablespoons Agave
•    1 Tablespoon Lemon Juice
•    2 Teaspoons White Vinegar
•    3/4 Teaspoon Soy Sauce
•    2 Cloves Garlic
•    2 (6 Ounce) Packages Baby Spinach Leaves
•    1/2 Cup Chopped Cashews
•    1 Cup Sliced Strawberries
•    1/2 Cup Sliced Fresh Mushrooms (Optional)
Directions: Blend The Olive Oil, 1/3 Cup Cashews, Warm Water, Agave, Lemon Juice, White Vinegar, Soy Sauce, And Garlic In A Blender Until Smooth And Creamy; Chill In Refrigerator For 1 Hour.  Toss The Spinach, 1/2 Cup Chopped Cashews, Strawberries, And Mushrooms In A Large Bowl Until Mixed; Drizzle Chilled Dressing Over The Salad And Toss Lightly.                         

I also want to figure out how to use my weighted hula hoop. Apparently there is something called Hoop Dancing. Since I belly dance, I figure I can handle these moves. It looks super cool, but I am wondering if the waterfall and shaggy leg warmers are required? Hmmm. 

And then after I have eaten my salad, and hooped danced myself to a sexy new figure, I think I’ll kick back and paint my nails. If I can pull off this newspaper technique, I think it will look wicked cool! Thanks BUST Magazine for the instructions.

Have a fabulous girly weekend!

Your Happy Moment for the Day:
“Just don’t give up trying to do what you really want to do. Where there is love and inspiration, I don’t think you can go wrong.”  –Ella Fitzgerald