Happy Hump Day! It’s been quiet around here and I am so ok with that. It’s been kind of dreary around here so we’ve been sleeping a lot!
My purse is usually a hot mess. Sometimes I just throw things-expensive things in my bag and don’t give it a second thought. Shame on me! When I was cleaning out my purse a few weeks ago I came across my blue tooth and ear buds just thrown in a pocket. As I was cleaning out some craft supplies I also found an empty Stampin’ Up! button container. I thought “What can I do with this container”? How about removing the labels on it as much as possible and decorating it?
After removing the labels as much as possible I just punched out two circles to fit/cover the label area and adhered them. For the sides of the container I just wrapped it in washi tape. Walaaa…a reusable pretty container.
This little container has helped me take good care of my ear buds and blue tooth and has helped me be a bit more organized!
Even though I had to work Saturday it was a great weekend! After work Saturday we had a party to attend for my cousins son who is going to the Air force. I had such a great time. I danced all night with my cousins and then had the best partner ever…my nephew! He was so into the dancing and I love that! Since it was mostly family and friend in attendance we weren’t even embarrassed to do some corny dances like the Shopping Cart and the Fishing Rod!
Yesterday was all about running errands, cooking and hanging out here at home.
I don’t know about you but the older I get the less sweets I eat. When I was younger I ate TONS of sweets. I loved cakes, cookies and other sweets. I still like them but just don’t crave them as much as then. When I was pregnant with my son after all my morning sickness had passed I used to eat a chocolate bar every day at my three o’clock break time. I’m glad I am over that! I don’t remember the last time I ate an entire chocolate bar.
Once in a while I still have to give in to a craving and these Chocolate Chocolate Chip Muffins totally fulfill it.
These moist muffins were delicious with a glass of milk.
Chocolate Chocolate Chip Muffins
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon espresso powder, optional
- ¾ cup buttermilk
- ½ cup butter, melted
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup semi-sweet, milk, or dark chocolate chocolate chips
- Preheat the oven to 350°F. Spray muffin tin with nonstick cooking or baking spray or line with baking cups.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
- Pour buttermilk into a large measuring cup. Add melted butter, eggs and vanilla and whisk together with a fork.
- Pour buttermilk mixture into flour mixture and stir together with a spoon. Stir in most of chocolate chips, reserving a few to sprinkle on top as decoration.
- Scoop muffin batter into prepared muffin tin and sprinkle with remaining chocolate chips.
- Bake for 16-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool slightly before removing from the muffin tin for serving.
These would make a great breakfast, look beautiful on a brunch buffet or would work as a delicious snack.
Recipe Source Add a Pinch
OMG! I just finished watching the Latin Billboard Awards and all I can say is AMAZING!!!!! Chayanne is my all time favorite and he most certainly deserved the standing ovation that he received! So emotional! Marc Anthony was Excellent! There are too many performers to mention! It would have been a great night to host a potluck party…maybe next year!
Time for me to get back to reality…food!
My girls love Asian Food-any kind of Asian food! This Crockpot Teriyaki Chicken went over really well with them.
The flavor of the sauce was delicious. The sauce was so good that I had to put extra on mine!
Crockpot Teriyaki Chicken
12 boneless skinless chicken thighs (about 3 pounds) (I used chicken breast cut into small cubes or pieces)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.
Recipe Source Lake Lure Cottage
Happy Belated Earth Day! This sounds dum but yesterday I was thinking about all the little things I do to be nice to our earth. I recycle, I upcyle, I reuse, I try to reduce. I even carry a reusable bag in my purse and use it when I go shopping instead of taking the bag from the store…my husband laughs at me!
A few weeks ago I upcylced six pack beer cartons into adorable holders that can be used as gift holders. Unfortunately I did not take a picture of what the original carton looked like. They were white and they came as beer holders-6 beers to a pack in a box of twenty-four beers. Ok–that just makes it sound like we drink a lot of beer. We don’t drink that much beer.
This would be so cute as a snack gift box. Just add assorted snacks to each section. Maybe a craft beer or bottle of pop. You can use different paper so that it is appropriate for the occasion. How about baby paper and filling with baby items? The ideas of how to decorate these boxes are endless.
All I did was measure each side and cut the scrapbook paper to size. Attach using adhesive. The handle was a bit tricky. I measured that area then traced the handle opening and cut it out I did this twice-once for each side of the handle opening.
A while back I had purchased some pop in the six-pack holder. I did nothing to alter the holder and am using it as a twine holder.
I think this a great idea but my daughter didn’t agree! I had exactly six large rolls of twine that fit perfectly in this holder. I think it’s adorable and useful!
What do you do to help save our earth? Let me know! I would love some more ideas!
Have a great day!
Supplies: Stampin’ Up!
I hope everyone had a great weekend and a wonderful Easter! This weekend was amazing.The weather was amazing!
On Saturday my girlfriends and I went on a winery tour. We had so much fun. We drove downtown and went off to Michigan on the tour bus. It was nice not having to drive. There were 4 wineries that we stopped at and had about 4-6 wine tastings at each. We had a great time sampling, chatting, having lunch and buying wine!
I am not a big wine drinker but it was nice getting to taste several different kinds of wines and learning a bit about them. This might become a yearly thing!
Easter Sunday was full of family, food, laughter and lots of egg hunting!
Since we are big rice eaters in my house sometimes…very rarely, we have leftover white rice. I really hate to throw it away when it can be used in a different recipe. This recipe for Coconut Rice Pudding turned out sweet, but not too sweet and creamy!
This could probably be eaten for breakfast!
Coconut Rice Pudding
2 cups cooked rice, chilled
1 13.66 oz. can of unsweetened coconut milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
Dash of cinnamon
Combine cooked rice in a saucepan with coconut milk and brown sugar. Simmer over low heat for 20 minutes, stirring regularly. Remove from heat and stir in vanilla extract. Serve warm or chilled. If chilled, add a splash of milk or cream and stir before serving to loosen up the rice. Dust with cinnamon and top with mango, raisins or whatever else you like. Makes two large servings.
Don’t throw out your leftover white rice! It can become so many different meals!
Recipe source The SoHo
It’s Good Friday . Easter came pretty late this year and here we are already! I usually host Easter but this year I am not. I have a day trip planned for tomorrow and I won’t have time to prepare anything for Sunday! More than likely we will be hanging out at my parents house hiding Easter eggs for the kids and eating Chinese food…It works for me!
Today is actually even house cleaning day.-which for some odd reason doesn’t get me all excited.I don’t know about anyone else but I am kind of tired of cleaning. I’ve had my own home for 26 years and I feel like I am cleaned out!It’s just such a never ending thing. The problem is that I really like a clean house so I guess I am never going to stop cleaning!
Today is the last No Meat Friday recipe for this season. Rice is one of my very favorite things to eat. It doesn’t matter how it’s prepared as long as it’s good. This Farmers Market Risotto is delicious!
The good thing about this delicious recipe is that you can find all the vegetables year round at the grocery store not just in the summer at the farmers market.
Farmers Market Risotto
- 3 – 3-1/2 cups chicken broth (or vegetable broth)
- 1 Tablespoon butter
- 2 green onions, chopped
- 2 garlic cloves, minced
- salt & pepper
- 3/4 cup arborio rice
- 1/4 cup dry white wine
- 1 small zucchini, quartered and chopped (about 1 cup)
- 1 large tomato, seeded and chopped (about 1 cup)
- 1 ear sweet corn, kernels cut from cob (about 3/4 cup)
- 1/4 cup freshly grated parmesan cheese
- handful torn fresh basil
- Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
- In a large skillet, melt butter over medium heat then add green onions, season with salt and pepper, and then saute until tender, about 3 minutes. Add garlic then saute for 30 more seconds.
- Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir constantly until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.
- When there’s 1/3 of the broth remaining, add zucchini, season with more salt and pepper, then continue stirring. When there’s 1/4 of the broth left, add corn then continue stirring. Add the tomatoes with the last batch of broth then stir until absorbed.
- Take risotto off heat then stir in parmesan cheese and basil. Add more salt & pepper to taste then serve.
The first time I ever made risotto was about fifteen years ago and I was terrified. I thought it was going to be so complicated and scary. Quite the contrary-it’s simple and delicious! I love the creaminess of risotto! It’s perfect as a side dish or even a maind dish.
Happy Easter, friends! Have a wonderful weekend!
Recipe source Iowa Girl Eats
I don’t know about anyone else but I am always finding bits and pieces of games that aren’t any good if you don’t have the entire game. I found a bag full of loteria (Mexican Bingo) cards that don’t make up the complete set so why not make something out of them?
I had several tiles just sitting around so why not make something with those and the Loteria cards? Hmmm. what could I use? Trivets or drink coasters!
All I did was cut my Loteria cards to 4×4, which was the size of the tile and decoupage them with Modge Podge. That simple. My cousin had seen on my Facebook that I was making something with these cards and asked about them. Sure enough I was able to give my cousin a set of these and she loved them! I have some that I am using as trivets in my kitchen and I love them.
Have a great day!