Did you have a good weekend? Mine was pretty good. The only downside was my feet! I was planning on going on a pub crawl on Saturday but my feet hurt so much that I decided not to. I don’t think I would have made it all night with my hurting feet. These darn heel spurs are cramping my style!
Luckily crafting can be done sitting down. I have so much scrap paper that I am still looking for what to do with it. I just hate to see it all thrown in a box. My solution? Making embellishments with the paper. In this case corsage embellishments.
Of course I also had a lot of smaller store brought embellishments. I adhered a small corsage on the larger corsage and then adhered the store bought embellishment onto the smaller corsage. I have at least 30 of these now. I will be able to use them on scrap book pages, cards, gift bags and so many other things.
Have a great day!
Supplies: Assorted scrap paper, PTI
I am enamored with Autumn! Beautiful weather, beautiful leaves! Beautifu colors, beautiful flavors! Beautiful decorations! I can’t get enough of it. I was so excited about buying decorations for my new school office that when I went to the store I totally forgot to buy what I went for. That is how cute all the decorations out there are right now! Gah!
The flavors of fall are amazing!
In my house as far as dessert goes it’s mostly apple or pumpkin. This recipe for Apple Cheesecake bars is absolutely amazing. All the ingredients were just meant to be together!
I don’t really like apples. I think they are kind of boring on their own but adding cheesecake to them makes them delicious! These bars were sweet, dense and heavy! Loved them!
Apple Cheesecake Bars
For the Crust
- 12 Graham Cracker Sheets
- 50 Nilla Wafer Cookies
- 1/4 teaspoon cinnamon
- 12 tablespoons butter, melted
For the Cheesecake
- 2 (8-ounce) packages cream cheese, room temperature
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup sugar, plus 2 tablespoons, divided
- 1 teaspoon vanilla
- 2 Granny Smith apples, peeled, cored, and finely chopped
- 1/2 teaspoon cinnamon
For the Topping
- 1 cup brown sugar, firmly packed
- 1 cup flour
- 1/2 cup quick cooking oats
- 1/2 cup butter, softened
- Line a 9×13” pan with foil and spray with cooking spray. Preheat oven to 350 degrees.
- Make the Crust: Pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs. Place in a bowl and stir in cinnamon and melted butter. Press into prepared pan. Bake for 8 minutes, while preparing filling.
- Beat cream cheese, eggs, sour cream, sugar, and vanilla with a hand held or stand mixer. Place apples in a small bowl and sprinkle with 2 tablespoons sugar and cinnamon.
- Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer.
- Pour cream cheese mixture over hot crust. Sprinkle with apples. Sprinkle evenly with topping. Bake for 40-45 minutes (mine took 43). Cool to room temperature and then chill for at least 3 hours before cutting.
Recipe source Crazy for Crust
Hope you all had a great weekend! I slept in, decorated, celebrated, cleaned and enjoyed my weekend! I chopped up, boiled and froze our garden pumpkins!
Aren’t they pretty? Well, they were pretty! Now they are waiting to be used in some baked goods or other tasty recipes.
With Fall officially starting tomorrow I wanted to be ready and have my house decorated. I have some salvaged windows that I thought would make great decorations. This window is super cute and really didn’t cost a penny!
What do you think? I did absolutely nothing to this window other than clean the glass. I like the peeled paint. It gives it character. All I did was cut out the letters and leaves on my Cricut using vinyl and adhered them. The bow lost it’s partner somewhere so I figured I would put it to use. I had everything on hand so the cost of this project is pretty much zero!
I added some fall mums and that completed my little vignette.
I love the way this all turned out and I love Fall. It’s totally my favorite!
Have a wonderful day!
As I made this cornbread all I could do was think about my mom. She has always cooked Mexican food and has never tried cooking anything that wasn’t Mexican except for Jiffy cornbread. When we were growing up she would (on rare occasions) make cornbread. She had a round cake pan with the sliding spatula to unstick the cake from the bottom of the pan.
Wow! My generation is totally different! I will try cooking anything that looks good! And this cornbread that I made was delicious!This was soooo good. The honey came through beautifully. I think I would probably eat this for breakfast, a snack or dessert. Though I think cornbread is traditionally eaten with a meal.
- 1 cup flour
- 1 cup cornmeal
- ½ to 2/3 cup honey or sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup oil
- Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar/honey, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
If you are a corn bread lover you must try this recipe.
Recipe source The Taylor House
Cake. Let them eat it! There are times when I want cake but not the kind that’s covered in frosting. I love cake-all sorts of cake but sometimes less is more. And this cake is just right for that kind of craving.
You can actually see how moist this cake was.
Fluffy Carrot Ginger Cake
- 1 cup sugar
- 3 eggs, at room temperature
- ½ cup olive oil
- ½ cup milk, at room temperature
- 2 and ¼ cup all purpose flour (or whole wheat)
- 2 tsp baking powder
- 1 tsp vanilla powder
- 1 tsp ginger powder
- 2 and ¼ cup grated carrot
- 1 tbsp grated lemon zest
- 1 tbsp powdered sugar for dusting
- Preheat oven to 350.
- Butter a 9 in round pan.
- Mix sugar and eggs until fluffy.
- Whisk in milk and olive oil.
- In a separate bowl, sift together the flour, baking powder, vanilla powder and ginger powder.
- Add the dry ingredients to the wet ones and stir with a spatula. Do not overmix.
- Fold in grated carrot and lemon zest and pour the batter into the buttered pan.
- Bake it for 45 minutes or until a toothpick comes out clean.
- Remove from the oven and let it cool.
- Dust it with powdered sugar when it’s completely cooled.
Recipe source Giverecipe
I am loving this fall weather in Chicago. I am gearing up to decorate my house next weekend!
I had been waiting for this weekend for a couple of weeks now. Why, you ask? Well, I have been waiting for the Bloody Mary Competition to come around! And it was yesterday!
So fun! If you don’t know that the Bloody Mary is my most favorite drink ever you know now! There were about 15 (I think!) restaurants in the competition with their Bloody Marys. It was great tasting all the Bloody Marys and eating the delicious garnishes.
This little sandwich was delicious. The venue was great and it was kind of dark which I must say made the event pretty sexy even though it was the afternoon.
There was people walking around offering Quiche, tortilla rolls and some absolutely delicious cupcakes! This helped to keep everyone sober. After tasting every single Bloody Mary we cast our ballots!
There was even iced coffee after the event which I must add was divine!
And the saying on the cup it is so true!
Since I have brought up “sexy” I might as well talk about Creme Brulee. I don’t know about you but I think that Creme Brulee is one of the sexiest desserts around! It’s not just the name but the creaminess and exquisite sweetness that makes this a sexy dessert. This was the first time I made Creme Brulee. I was always afraid to make it but I did it! It may not look too sexy here, but once you break through that sugar topping…
- 1 quart heavy cream
- 2 tsp. vanilla extract
- ½ cup sugar
- 6 large egg yolks
- 2 quarts hot water
- ½ cup sugar
- Preheat the oven to 325 degrees F.
- In a medium saucepan, combine heavy cream, and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble, close to a simmer.
- Remove saucepan from heat. Cover and let set for 15 minutes.
- In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all is combined.
- Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake at 325 degrees F, just until the creme brulee is set, but still trembling in the center. Bake approximately 40 to 45 minutes.
- Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.
- Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
- Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy and browned top. The Creme Brûlée needs to sit at least 5 minutes before serving.
This is one of the best desserts ever! Next time I am going to make it sexier by adding some whipped cream on it and possibly wearing something nicer than exercise pants while making it!
Recipe Source Chef in Training
This past weekend was the first time I have baked since the end of May. It felt soooo good! With Fall right around the corner I even did a bit of crafting the other day. That felt great too! I am really looking forward to my favorite season-Autumn!
A while back a friend from school gave me some Ceviche de Coliflor to try that her mom had made. It was delicious. It’s traditionally made with shrimp or fish but in this version I didn’t even miss the seafood.
This was so fresh tasting. It’s a great dish to take to a potluck, picnic or if you are trying to eat healthier.
Ceviche de Coliflor
Use as much or as little of each ingredient as you like.
- Finely chopped cauliflower
- Finely chopped broccoli
- Finely chopped tomatoes
- Finely chopped cucumber
- Finely chopped purple onion
- Fresh squeezed lime juice
- Finely chopped jalapeño pepper, optional
- Salt to taste
Mix all ingredients. Allow to chill for at least an hour to let all ingredients marinate in lime juice. Serve with tortilla chips or on tostadas. Of course you can top with some of your favorite salsa as well.