Wednesday, November 23, 2016
One thing I am super thankful for is my husband. He truly is a gift from God. But seriously, I asked him at the beginning of the week if he would be able to go into work a bit late one morning so I could attempt Trader Joe's before the crazy and without kids. (KEYWORDS: WITHOUT KIDS!!!!). I just had horrible visions of a tiny, packed parking lot, kids running people over in those tiny carts (read this. . . it's awesome!), and it taking way longer than getting stuff to make salads should ever take. This week ended up being a bit on the quiet side for him, so he stayed home with the kiddos and I went to Trader Joes and Target/Starbucks in less than 90 minutes! Again! So thankful! So, aside from an obscure ingredient for a delicious looking salad, I am done! There might just be a happy dance going on now!
here a long time ago and I must have been really lazy, because I just posted the link, which honestly doesn't do it justice because I have made a few adjustments to it to make them even better! I used my food processor for these and it literally just takes a few minutes before getting them in the oven. There really isn't anything intimidating about scones, and these are soooo easy. This batch, I made them the night before and then iced them the next morning. It worked out perfectly! I might even make a batch of these for tomorrow. . . perfect for Thanksgiving!
Have a wonderful Thanksgiving!
Adapted from Food.com
2 cups all purpose flour
7 TBS sugar
1 TBS baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 TBS cold butter
1/2 cup canned pumpkin
3 TBS heavy whipping cream
1 large egg
Glaze: 1 cup powdered sugar, 1 TBS powdered sugar, 2 TBS almond milk
Spiced glaze: 2 cup powdered sugar, 3 TBS powdered sugar, 2 TBS almond milk, 1/4 tsp cinnamon, 1/8 tsp nutmeg, pinch of ginger and a pinch of cloves
Preheat oven to 425 degrees. Bake on baking stone or line a baking sheet with parchment paper or silpat.
Throw all your dry ingredients into your food processor. Pulse a few times to break down the chunks. Add cold butter. Pulse some more until your mixture is nice and crumbly. Add pumpkin, whipping cream, and egg to dry ingredients and pulse together until all mixed up. It should start looking all glopped (is that a word?) together like a ball. Put mixture onto a floured surface and pat it out into a circle about 1 inch thick. Use cookie cutters or cut triangles with a knife. Bake for about 14 minutes. They should turn light brown. Let them cool completely.
Mix the powdered sugar with almond milk (we use almond milk because we have dairy issues, so if you want to use real milk, it'll still work). Brush on cool scones. Let it sit for a bit until it sets. Then add the remaining powdered sugar and spices to what's left of your glaze and add just enough almond milk until you get a much thicker glaze. Pour into a sandwich bag, snip off the end and drizzle over tops of glazed scones. Let sit for a bit (who are we kidding, eat immediately!).
SCONE MAKING TIP: So, here's a quick scone making tip. Freeze the butter before you make them. It's okay, if you just keep in the fridge, but whatever you do, don't take the butter out until you absolutely are ready to chop it up and stick in the food processor. Cold Butter is essential to getting that flakiness you want with a scone.
Saturday, November 19, 2016
1. I am a mom of two boys. Ethan is 8 and Weston is 5 (although he has already started the countdown til his 6th birthday in 2 months!).
2. I am a wife. I am married to my soccer and rootbeer loving hard working husband, who works hard so I can stay at home.
3. I am a stay at home mom. I get the awesome opportunity to stay at home with my kids and I wouldn't have it any other way.
4. I have way too many hobbies that I can't get everything I want done.
5. When I was little I knew I wanted to be a teacher.
6. I became a teacher and taught until I started having kids. Some of my students are now in college and I feel old.
7. I also wanted to be an interior decorator, but math scares me.
8. My husband is REALLY good with math and somehow makes it understandable for me.
9. I currently have 3 quilt tops started. . . I need to finish them.
10. I really like my little blog space that I started almost 8 years ago.
11. Sometimes I am on introvert and sometimes I am an extrovert. Translation: people both exhaust me and energize me depending on the situation.
12. I love chocolate covered cinnamon bears
13. Right now the Ghiradeli dark chocolate mint minis are my go-to chocolate treat.
14. I have a thing for sparkling water (izee and voss are my favorite!)
15. I love traveling and seeing new things.
16. I have lived in 4 states.
16. I come from a blended family.
17. When it comes to cookbooks, I prefer ones with pretty, colorful pictures.
18. I have a milk allergy.
19. I also have low thyroid.
20. Fall is my favorite time of the year.
21. I sleep better when it is cold. I love to bundle up under the sheets and blankets.
22. I refuse to decorate the house for Christmas until after Thanksgiving, but get all giddy when Starbucks red cups and Target Christmas stuff comes out.
23. I like Instagram better than Facebook. I don't like drama.
24. I am really enjoying having both kids in school.
25. I really love being a mom and am sad the baby, toddler, and preschool years are behind us. I am loving this new season of life and each new thing we can do as a family.
26. The beach is my absolute favorite place.
27. I can spend hours walking around Target drinking a latte.
28. I like fancy coffee drinks. My favorite are cinnamon dolce and gingerbread lattes. I probably spend too much money at Starbucks.
29. I was born with super red hair. It's not really red anymore.
30. I love a good chick flick and Hallmark movies.
31. I am looking forward to the Gilmore Girls 1 year thing on Netflix.
32. I am a fan of a delicious burger.
33. I don't like traditional comfort food. Just give me street tacos and I am a happy camper.
34. I have never dyed my hair.
35. I hate getting up in the morning. But would prefer to get up early to get things over with so I can have the rest of the day to do fun things.
36. I have a lot of unfinished projects that I need to finish.
37. When it comes to soda, I am a coke girl, but only if it is in a can or nicely carbonated. I don't do flat soda.
Well, that's 37 things. It was harder to do than I thought it would be. I hope that you all have a wonderful weekend!
Wednesday, November 16, 2016
But now that the election is over, let me share this amazing recipe that will make you so happy. . . especially if you have some super ripe muffins laying around. And chocolate, well. . . that goes with out saying! Plus, the added flavor of the espresso powder just makes this muffins completely amazing! This recipe will guarantee to make you happy. . . even if just for a moment. These are going to quickly become one of your favorite go-to recipes. I am sure of it!
The espresso powder is great to add to a chocolate because it makes it much richer. My husband and kids (who all three don't do coffee) devoured these up super quick!
I highly recommend baking a batch and taking a couple to a friend, teacher, or co-worker and just spreading some love and good cheer. . . I think there are a lot of people out there that just need someone to encourage them!
adapted from Bake from Scratch
1 cup semisweet chocolate chips
11/2 Tbsp espresso powder
2 cups all purpose flour
3/4 cup granulated sugar
1 t baking soda
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1 1/2 cups mashed banana
2 large eggs
1/2 cup vegetable oil
1/4 cup buttermilk
1 T molasses
1 t vanilla extract
Preheat the oven to 350 degrees. Line your favorite muffin tin with some fun liners or use these ones (they are my favorite!).
In the microwave, melt chocolate chips in 30 second intervals, stirring in between until melted. Set aside and let it cool off while you make the muffin batter.
In a large bowl, whisk dry ingredients. Make a well in the middle and add banana, eggs, oil, buttermilk, molasses and vanilla. Stir until just moistened. Spoon 1 1/2 cups batter into bowl with chocolate and espresso powder. Spoon banana batter into your muffin pan. Add chocolate mixture to the top of banana mixture and swirl around with a skewer. Bake for 25 minutes. Let cool for 5 minutes so you don't burn your tongue on that first bite.
* I don't usually have buttermilk on hand, but adding a Tsp of vinegar to the 1/4 cup of milk will give the same effect.
Wednesday, November 02, 2016
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