Friday, May 28, 2010
Thursday, May 27, 2010
I'm also loving the food blogs: Macaroni and Cheesecake, Lombard Family Recipes, Liesl's Confection Dissection, Annie's Eats, Picky Palate and Bake or Break.
So tell me. What are your go-to cookbooks and food blogs? I'm looking to expand my actual and virtual food library.
Don't you just smile when you see that room above? Well, hello dog on the pretty cream couch. I'm really digging the practicality and simplicity of the cookbooks. Definitely a version of "books by color" I think I could pull off.
Tuesday, May 25, 2010
Alex getting ready. Isn't she beautiful? Alex and Ben sharing a few minutes alone before the wedding. The look on Ben's face is evident of his love. Also, her hairpiece and the trees are amazing!
Sigh. I love weddings. And I love marriage.
Monday, May 24, 2010
1. He is our constant companion (John 14:16)
2. He is our reliable teacher (John 14:26)
3. He convinces the world of it's sin, God's righteousness and of coming judgement (John 16:8)
4. He leads, guides and instructs us in the truth (John 16:13)
5. He "grooves" on glorifying and magnifying Jesus Christ (John 16:14)
6. He discloses to us the mysteries of Christ (John 16:14b)
7. He empowers believers for life and service (Acts 1:8)
8. He liberates believers from the power of sin and death (Romans 8:1)
9. He brings the resurrection of Christ to my day in and day out life (Romans 8:11)
10. He leads us to wholeness and holiness (Galations 5: 16-25)
11. He seals our salvation and redemption (Ephesians 1:13-14)
12. He confirms and reminds us that we are children of God (Romans 8:16)
He's not just all about hype. He's about giving me understanding and guidance. He's about changing me. That's what I want.
Friday, May 21, 2010
Journal made from a 1960's Nancy Drew book, complete with original cover, 15 original book pages and 55 blank pages. By Pigsey Art
Hollow secret safe made from a Nancy Drew book. Has a magnetic closure so your treasures stay hidden even when the book is upright. By Secret Safe Books
Tuesday, May 18, 2010
In an effort to save money (and not be wasteful!) we are trying to use everything in our pantry and refrigerator. I'm actually enjoying this! Last week, I came home to a seemingly sad dinner situation only to scrounge up enough ingredients for a chicken pesto pasta. Yum!
I'm still learning, though. I need a better understanding of pantry staples and a more organized system. What suggestions do you have for me?
Monday, May 17, 2010
About a month ago, I came across The Little Red House and couldn't stop reading. When I found her Outside In post, I knew this was a project I wanted to tackle. Saturday morning, we ate yummy Italian at Joe's and headed out to add a little green goodness to our apartment.
We visited the local thrift store to grab a third jar (the first two were given to us by Eric's sweet mom, who scoured her Goodwill to find the beauties). Then we trapsed half-way around the world to gather the rest of our supplies: rocks, dark potting mix, active carbon, succulents and moss. (Okay, slight exaggeration - everything was easy to find except the active carbon - the pet store is apparently where it lives).
We made a fun mess in the living room putting these together. Eric has quite the green thumb (for which I am grateful) and suggested that we pot the moss seperately since we were happy with the mossless terrariums. These plants look lovely in our apartment and the old jars give it such a homey feel. Enjoy!
Friday, May 14, 2010
Thursday, May 13, 2010
Then this post shall serve as a reminder to myself: make a new treat and create something beautiful to put it on. I love the simple things.
Wednesday, May 12, 2010
Yesterday, I was excited to read about a new project by Eric's cousin, Derrick Castle, freelance designer of Nashville Mafia. He recently joined with other local artists to create Lift Up Nashville, a collection of posters selling for $10, with all proceeds going directly to Flood Relief - Metro Nashville Disaster Relief Response Fund. Eric and I are ordering ours today and encourage you to do the same.
Please consider the lives affected as you lift up Nashville in your prayers.
Tuesday, May 11, 2010
I love framed wallpaper - both big and small! This yellow wallpaper, discovered via The Style Files brings life and symetry to the white walls, couch and lamp. This red floral wallpaper, discovered via The White Balloon is a perfectly eclectic pop of color. I am drawn to this Baroque wallpaper from designer Barbara Hulanicki. I would like to hang it in a medium-sized frame in our diningroom.
Maps are so nostalgic. While in college, Eric's roommate hung an old map of Chattanooga in the kitchen. It always made me happy to see the weathered, brown paper. I am in love with the colors and sizes of all of these maps, discovered via Room Remix and The Zhush. I would like to frame a map and hang it in our livingroom or guest bedroom.
Monday, May 10, 2010
For the cupcakes:
1 cup cake flour
1/8 tsp. salt
1/4 tsp baking powder
1/8 tsp. baking soda
1/3 cup unsalted butter, room temp
1/3 cup sugar
2 T plus 4 tsp limeade concentrate
1/4 cup milk
For the lime syrup:
1/4 cup limeade concentrate
2 T plus 2 tsp confectioners’ sugar
To make the cupcakes, preheat the oven to 350 degrees F. Line two mini-muffin pans with paper liners.
Once the cupcakes have cooled, whisk together the limeade concentrate and confectioners’ sugar in a small bowl to make the lime syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in.
Frost cooled cupcakes (recipe below). Garnish with lime slices and strawberry slices, if desired.
Fresh Strawberry Buttercream Icing:
1/3 cup unsalted butter, room temp (=5 T plus 1 tsp.)
1 and 1/3 cup powdered sugar, sifted
1/3 cup finely chopped strawberries
1/4 tsp vanilla extract
Beat butter and 1/3 cup powdered sugar on medium speed for 1 minute. Add vanilla and strawberries and beat for 1 minute. Adding 1/3 cup at a time, add the remaining powdered sugar.
These lemon icing thumbprint cookies were originally chocolate thumbprint cookies by Macaroni and Cheesecake. I already had enough chocolate going on, so I switched it up and made a tart lemon icing. They are a nice addition to a sweet table of treats.
Lemon Icing Thumbprint Cookies
1 1/2 sticks unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
Pre-heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
I cup confectioners' sugar
Combine confectioner's sugar with lemon juice to desired consitency and taste. Set in the 'fridge for a few minutes to allow icing to thicken. When cookies are cool, fill the thumbprints with the lemon icing.
Wednesday, May 5, 2010
Chocolate Covered Peanut Butter Cheesecake Bites
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon vanilla extract
1 3/4 cups creamy peanut butter
5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips
For the Cheesecake:
Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes.
Turn off the oven, and cool cheesecake in the oven for 45 more minutes.
Cover and refrigerate at least 8 hours or overnight.
Lift cheesecake from the pan by lifting up the foil.
Transfer to a cutting board. Cut into 1 1/2-inch cubes.
Stick a wooden pop stick halfway into each bar and freeze for 1 hour (optional).
For the Chocolate:
Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
Holding two forks side-by-side, dip into chocolate and drizzle over cheesecake bites. Let stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen bites make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
Tuesday, May 4, 2010
-1/2 cup brown sugar