Sunday, April 28, 2013

Cozy Baby Blanket and Burp Cloths

If you have to walk around with a burp cloth on your shoulder (hello, motherhood) might as well look fantastic.  

Cue, these adorbsFest chevron cloths.  They are scrumptious.  
Soft and absorbent to boot.  Could you ask for more, in this department?  
I think not. 

The cloths are backed with cuddle fleece 
(which I like to refer to as the hobnail of fabrics...looooove)!

I love chevron.  I appears to be wicked on point right now, as I feel like I see it everywhere!  But, I think chevron/zig zag is a classic pattern that will always mix with what you are working.  Yes, I even think of this stuff, when picking out fabrics for something simple like a colorful stack of burp cloths.  Cannot help it. 

I am pairing the burp cloths with a cozy blanket, coated in a pattern of vintage style bicycles.  

 The blanket is also backed the the cuddle fleece.  Perfect for snuggling.

The littles and I are leaving on a jet plane in a few days, so Logan can be present at her best friend's birthday party (I will do all in my power to never miss this party!).  While we are there, we will pop in and see another friend, who is going to have her second baby...any day now!  I just know she will love these, as much as I do. 

Sunday, April 21, 2013

Caramel Coated PIRATE'S BOOTY


Place 9 cups of Aged White Cheddar Pirate's Booty in a roasting pan
 (or split on two sheet trays, if you do not have a roasting pan).

 In a large saucepan, over medium heat, combine:
3/4 cup butter
1 cup brown sugar (lightly packed)
2/3 cup light corn syrup
1 tsp sea salt

Heat until the butter has melted and the sugar has dissolved.

Keep the saucepan on the heat, and quickly stir in 1 tsp baking soda.
Making sure all bits of baking soda are fully stirred in.

 The baking soda will really make the sauce bubbly, this is why you
must use a large sauce pan.  

 Pour the hot caramel over the Pirate's Booty

Toss the Booty, until each piece is coated.  Pop in a 250 degree, 
preheated oven, and bake for 40 minutes (removing pan every 10
minutes to stir)

 Place a large piece of parchment paper* on the counter, and pour the
caramel-coated-puffs-of-heaven out, pulling apart big chunks, as they 
will harden up while resting on the parchment.  
Once cool, store in an air tight container or bag.

This stuff will certainly please a crowd! 


Sunday, April 14, 2013

The Weekend Home I Dream About

We had a picnic along a babbling brook and I instantly fell in love and started dreaming about the place across the water.  It was just dreamy!  I snapped this picture, so I can keep dreaming...who knows, maybe someday I will have a little weekend getaway, just like this.  A girl can dream, right?

There was even a hammock slung down by the water, so I did feel slightly taunted by these homeowners, as I live for a hammock. 

Sunday, April 7, 2013

Lasagna Bread Bakers

All the goodness of lasagna, piled high on french bread...need I say more? 

In a large skillet heat one tablespoon of olive oil over medium heat and add:
1 lb ground beef, bison or turkey
1/3 cup onion
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1/2 tsp sea salt
1/4 tsp cracked black pepper

After the meat-of-choice is browned add 3 cups of marinara, 
1 T. tomato paste and 2 T agave nectar. 

This creates an exceptional bolognese sauce.  Set aside. 
You can even make the night before and pop in the refrigerator.

 In a bowl mix 1 cup ricotta cheese, 1/3 c finely shredded parmesan.
(the stuff in the green can will work just fine...promise!)

To the cheese add 1 tsp dried basil, 1 tsp onion powder, 
1 tsp garlic powder, 1/4 tsp sea salt.
Cut one loaf of french bread in half.  Be smarter than me and transfer
the cut bread to the baking sheet, at this point.

 Top with the cheese mixture.

Then top with the bolognese sauce.

Then top with a mix of equal parts shredded parmesan and mozzarella cheeses.

Bake in a 375 degree preheated oven.

Bake for 15-17 minutes, until the cheese on top is bubbly and starting to brown.

Use a pizza wheel to cut into chunks and serve with a green salad.  

This is sure to please everyone!
(and is a great way to use up bolognese leftovers, if you have them on hand!)