Happy Find

Pinterest tried (pumpkin mmmuffin)

What a wonderful place, yes? You can get lost in here. Sooo much inspiration and great ideas for just anything. Here's one of the many pins I have on my board:

This past weekend I decided to give it a go.

"Yay or nay", you say?

It's a YAY!!!!

I whipped it up for a Sunday morning treat before church and the girls devoured it. The texture is light, very moist and fluffy. When it bakes, it takes the shape as how you scoop into the muffin pan. I love it! No froo-frooness about it. You could sprinkle a light dusting of powder sugar or drizzle a glaze, but really... it doesn't need it. From the oven to your mouth goodness.

Yummm!

Get the details over here and here.

cal-zombie

***Hey there! I'm transitioning to a new blog and you can access this tutorial over here. Please hop on over and say hi!***

 

 

 

 

 

Halloween cookie cutters

***Hey there! I'm transitioning to a new blog and you can access this tutorial over here. Please hop on over and say hi!***

 

Miss Emma and a side of pot roast

Woohoo...THURSDAY... ONE. MORE. DAY.

The weekend is almost here, my lovelies! And I have another apron to share (see?! I kept my promise!).

Everyone, please meet Miss Emma in Modern Simplicity. OH, I'm quite excited about this one! It's different from the others. You see, Emma is made from polyester fabric.

"What?!" you say...

"Yes, my dear... polyester."

It is actually ideal fabric for suiting, trousers, blazers, that sort of thing. But what drawn me to it is the linen look. I LOVE linen, but hate the fact that it wrinkles so easily. So as I was perusing the aisles of JoAnn's, it caught my eye. I scurried over and did the "test". First I petted it, "Hmmm... soft". Then I scrunched it in my hands, "Oooo... no wrinkles". Last, I checked the price, "Right on! It's on sale!". So I snagged it and decided to give it a go.

And here she is! It's very light and airy. It drapes so nicely against the body. I'm not an A-line skirt kind of gal, (I've got hips to spare) but this one actually looks really nice on me. So if you're a "hippy" kind of gal like me, I give it two thumbs up! 

So I will have all four lovelies posted in the shop today by noon (pacific standard time). Please do come by and visit me there! Oh, and one more thing... remember Miss Jenny with Sunny Days Ahead?

This one. She's already spoken for. If you fancy her, let me know... I am more than happy to make custom orders!

***

In other news...

Liz had posted last week a recipe from Pioneer Woman. Have you heard of her? Well who hasn't! Anywhoo, she tried the pot roast recipe and highly recommended it, so I gave it a whirl last night. 

Feast your eyes on this...

For all you carnivores out there, this is one recipe you must try! Look at all the yummy goodness... the rich murky broth, sweet carrots, the aroma of rosemary and thyme and the meat... OH THE BLESSED MEAT! It just melts in your mouth. Have dentures? NO PROBLEM, you can chew with your tongue, it's that crazy good!

I love to cook. Normally I'll alter recipes to fit my taste, but this one needed NO ALTERATIONS. Also, are you looking for something spicy? Check out Summer's blog on another recipe from Pioneer Woman. I have yet to try this! So if your looking for a simple down home cooking, go visit Pioneer Woman Cooks. I am sold!

***

Take care!

{{smile}}

 

pumpkin patch

 

A few more days left 'til the girls go back to school, so we packed a picnic and headed out to a pumpkin patch.

And can you believe that this is my first time actually going to a real pumpkin patch?! Not some so called "pumpkin patch" that's set up in the parking lot of some mall. No-no-no... a real pumpkin patch with hayrides, a hay maze and gazillions of pumpkins!

 

 

 

 

 

 

 

 

 

 

 

After all the ooohs and ahhhs, hayride and maze. We grabbed a wheel barrel and went hunting... pumpkin hunting that is! Satisfied with our loot, it was time to pack up again and make one more stop...

 

Mmmmmm... what better way to end the day than with hot apple pie from a little town known for its apples... Julian! With our bellies full and our trunk full of pumpkins, it was time to head on home. 

Have a beautiful weekend, sweet friends!

red velvet wedding delight

PHEW! The eye of the storm has passed... school is out... PTA is over... and family from out of town are slowly packing up and headin' home. 

So, in my previous post, I had mentioned about a wedding. My dearest and closest cousin had requested for me to bake her wedding cake. Scared to death, I accepted and made red velvet cupcakes. 

It took about 12 hrs from beginning to end. Becki Pierce, a cake decorator did the icing, and family helped decorate the cups.

With only a "vision", I held my breath and placed them on the table... 

As I placed the last cupcake on the table, I stepped back and looked... a HUGE sigh of relief came over me. 

I AM DONE. 

This was probably the biggest challenge, yet. Not bad, ay? 

Friday Family Favorites (Comfort Food)

This is my absolute favorite family recipe. Growing up, this was one of the foods my parents would make on cold days or when any of the kids were sick. It's a soup with chunks of meat, kabocha (kah-boo-cha) squash, a japanese squash that is sweet and green beans. The rich taste of the broth, the chunks of soft salty meat complimented with the light sweetness of the squash is very yummy! The longer you let the meat stew, the better it gets, so if you plan to make this one, allow yourself some time. It's worth it! ***Take a look at the bottom the page for kabocha 101***

Beef and Squash Soup

1 lb of stew meat

1 medium yellow onion chopped

4 cloves of garlic minced

1 lg tomato sliced

2 cans of beef broth

2 cups of hot water

4 Tbls extra virgin olive oil

1/4 cup of red wine (any red will do)

all purpose flour (a pinch or two)

salt 

pepper

soy sauce

corn starch (to thicken the broth)

1 beef bouillon cube

2 cups (or half) of kabocha squash cubed

2 cups green beans

Prep your onions, garlic and tomato. Set aside. Season your meat with a little bit of salt, pepper and sprinkle a little bit of four. Set aside. On medium to high heat, heat your pot with about 2 Tbls of extra virgin olive oil. Get it hot. Saute your onions first for about 3 minutes. Toss in the tomatoes and garlic and saute for about another 4 minutes. Scoop out the ingredients from the pot into a bowl and set aside.

Set the heat to your pot on high and add a little more olive oil (2 Tbls). Get the pot nice and  hot. You want to sear your meat to seal the juices in. Toss in your meat and sear for about 2-3 minutes. 

Toss back in the onions, garlic and tomato. Add your red wine and cook for another 1 minute or so. Add about 4 Tbls of soy sauce, 2 teaspoons of salt, 1/2 teaspoon of ground pepper. Reduce your heat to medium and let it simmer for 4 minutes.

Pour your beef broth and hot water. Reduce your heat to low. Cover the pot (leave a little crack) and let it simmer anywhere from 1/2 hr to 1 hr. The longer it simmers, the softer the meat gets and the better the broth tastes. Stir occasionally.

Add your squash. Cook for another 15 minutes. Add your green beans and cook for another 10 minutes.

You may want to add a little more salt and ground pepper for taste. In separate bowl mix 1 heaping teaspoon of corn starch and about 1 teaspoon of water together. You want to have a thick consistency. You may want to make more if you want a thicker soup. Stir into soup and you're done!

Ahhh... yummy soup to warm the tummy!

Kabocha 101

Kabocha is a japanese squash. It has a deep green color on the outside and an orangey-yellow color on the inside. It has a sweet flavor and is sweeter than a buttercup squash. Just about every grocery store carries them year round. It is rich in beta-carotene. The skin is very tough, so make sure you have a sharp knife. Remove the skin and the seeds prior to cooking.

Friday Family Favorites (Chili...yeehaw!)

Once again, it's Friday and I have another  easy family recipe for you! Easy is the key here, especially with a hectic lifestyle. This request was from my hubby, Michael. Check it out!

Chili 

1 lb of ground beef

1 package of hot dogs

1 medium chopped onion (yellow)

4 cloves of minced garlic

Extra virgin olive oil

2 cans (14 oz) of stewed tomatoes (Del Monte brand in a Mexican recipe is what I use)

2 cans of chili beans

*2 Tbs Ground Cumin (give or take, depending on your taste)

*1 Tbs chili powder (again, depending on your taste)

Salt 

Black pepper

2 heaping teaspoons of dark brown sugar

Corn starch (for thickness)

Shredded cheddar cheese

1 package of Marie Calendars corn bread mix

Margarine or butter

Honey

*Cooked rice (I have to have rice with my chili...I'm just asian that way!)

Saute your onions with about 1 Tbs of olive oil over medium to high for about two minutes and then add garlic. Saute for another minute and reduce your heat to medium.

 

Add your ground beef, a little bit of salt, ground cumin and a couple os dashes of pepper. Cook until the meat starts to brown. 

Then add your stewed tomatoes, chili beans and water. Bring to a boil and reduce heat. Simmer, stirring occasionally for 20 minutes. Add 1 Tbs of chili powder (add more if you like it "pica"!) Simmer for another 10 minutes. Add brown sugar and  more seasonings for taste. Simmer for 5 minutes.

Add hot dogs and cook for another 15 minutes. You may add cornstarch if you prefer your chili to be on the thicker side. To prepare the corn starch, place 1 heaping teaspoon in a bowl and add about 1 teaspoon of water and mix. You want to have a thick consistency and stir into your chili. Turn off heat.

I like having corn bread with my chili and while my chili is cooking. I'll prepare this while the chili is cooking. Make some honey butter on the side (what's corn bread without honey butter?!) Mix 1 part honey to 1 part butter or margarine, set in fridge until ready to serve.

YEE-HAW!!! Serve chili with a sprinkle of shredded cheddar cheese and a side of corn bread and you're done!!!

Sweet Happiness

I LOVE cupcakes! Who doesn't really? It's a little bit of happiness in a tiny cup! Last year, I was on a total cupcake craze. I even thought of starting a cupcake business, but I decided it wouldn't be in my best interest, since I would eat all my creations and gained about 10 pounds. "taste testing".

During my pursuit of "cupcake happiness", I came across Cheryl Porro's blog who is (I believe) a cupcake chef extraordinaire! The picture above is one of her creations and my personal favorite, green tea cupcake. Mmmmm...

Green Tea Bubble Cream (or Tapioca Pudding)

1/4 cup small pearl tapioca
1 cup whole milk
1/2 13.5 ounce can coconut milk
pinch salt
1 egg yolk
1/4 cup of sugar
2 teaspoons matcha green tea

1. Cover the tapioca pearls in warm water in a bowl and let sit on the counter for 20 minutes. Drain the pearls.
2. Heat milk, coconut milk, salt, and pearls over medium-high heat until boiling.
3. Reduce heat to low and continue cooking, stirring regularly, until tapioca are translucent and chewy, approximately 3-5 minutes.
4. While milk and tapioca are coming to a boil, whisk egg yolks in a small bowl and gradually add sugar. Add matcha and whisk together.
5. Add a small amount of the heated milk mixture to the egg mixture, whisking continuously. (An extra set of hands can be helpful.)
6. Pour the egg mixture back into the milk mixture and continue to heat over medium-low heat, stirring constantly until slightly thickened, about 5 minutes.
7. Transfer to a heat proof bowl. Let sit at room temperature until cool. Cover with plastic wrap and transfer to the refrigerator until cold, about 1-2 hours or overnight.

Note: The end result is not very sweet. If you like things on the sweet side, I recommend upping the sugar to 1/3 cup. I would if I make this again.

green tea bubble cream

Cupcakes
~28 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine.
5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
6. Bake for 22-25 minutes until a cake tester comes out clean.

Green Tea Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 tablespoon matcha green tea powder
1 teaspoon vanilla

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

Assemble
1. Fill cupcakes using the cone method or any other method.
2. Frost and decorate as desired.

topped with fondant disks

Friday Family Favorites

Yay! Happy Friday everyone! So every Friday, I am going to post a family favorite recipe. I love to cook (most of the time). Growing up, my family RARELY ever went to a restaurant. Our idea of eating out was going to my cousins' house for dinner. So I'm big on home cooked meals. With such a hectic life, I find making the time to cook can sometimes be impossible, so here's a recipe that's easy and fairly quick. Trust me, if my hubby can do it... anyone can and it's yummy!

Seafood Linguine (wait, don't go! Only the name sounds fancy)

1 lb. of raw, deveined shrimp (shell off)

1 lb. of imitation crab meat

1/2 yellow chopped onion

4 cloves of minced garlic

2 Tbl spoons of extra virgin olive oil

2 jars of Bertoli Alfredo Sauce

2 packets of Knorr Garlic & Herb seasoning

Milk

Linguine Pasta

*Pasta water

Cook your linguine according to instructions. ***Save some of the pasta water (about a 1 cup). Set aside.***

First, saute your onions and garlic for about two minutes on med-high heat. Turn your heat down to about medium. Toss in the shrimp along with the 2 packets of garlic & Herb mix. Mix it in for a minute. Add your crab meat. Cook for about 2 minutes. Now the trick is to not fully cook your shrimp. Just when you start to see the shrimp slightly becoming opaque, pour in your alfredo sauce. Fill the empty alfredo jars halfway with milk. Cover and shake (get all that creamy goodness) and pour into the pot. You'll notice the sauce may be a bit too thick, so take some of the pasta water you set aside (I'll pour it into the empty alfredo sauce jar) and pour into your sauce. Add to desired thickness. Stir occasionally and mind the heat. Let it simmer for about 20-25 minutes.

And thats' it!!! Soooo simple! Try it and let me know what you think!

Eat and be merry!