Wednesday, September 6, 2017

Super Soft Snickerdoodles


These Snicker-doodles are so soft and covered in cinnamon sugar.

Ingredients:

1 cup butter, room temperature

3/4 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 egg yolk

1 tablespoon vanilla

1 teaspoon baking soda

1 teaspoon cream of tatar

1/2 teaspoon salt

1 teaspoon cinnamon

2 3/4 cup flour

Topping:

1.2 cup granulated sugar

1 tablespoon cinnamon


Directions:

Preheat the oven to 325 degrees. Cover the cookie sheets with parchment paper. I bought parchment paper that is pre-cut in the exact size of a cookie sheet at Ralph's. It's awesome!

Combine the sugar and cinnamon topping ingredients in a shallow bowl and set aside.


In a stand mixer beat the butter and both sugars for about 2 minutes. Add in the vanilla, egg and yolk and beat on medium for an additional minute.

Add in the  baking soda, cream of tatar, salt and cinnamon. Beat for additional minute. Slowly add in the flour and mix until everything is just combined.


Using a cookie scoop make a round  ball and roll it in the cinnamon sugar. 



Place the cookie ball on the parchment paper lined cookie sheet about 2-inch apart.  I placed 6 cookies on each cookie sheet.


Bake for 10 -12 minutes. 


When the cookies come out of the oven they are a little puffy. After a minute or two they flatten out.


These Snicker-doodles are so soft  This wonderful recipe made 18 cookies. 

Sunday, September 3, 2017

Zucchini and Goat Cheese Tart


I made a delicious and flavorful Zucchini and Goat Cheese Tart. It is a perfect lunch with a small side salad. Or it could be the vegetable side dish served with dinner.

Ingredients:

1 1/2 lbs. zucchini and yellow squash

1 1/2 teaspoons salt

1/2 teaspoon pepper

3 tablespoons olive oil, divided

1 tablespoon dried oregano

1/2 teaspoon red pepper flakes

8 oz. goat cheese crumbles

1  refrigerated  or homemade pie crust

Directions:

Preheat the oven to 400 degrees. Cut zucchini and yellow squash 1/8-inch rounds. Throw the rounds into a bowl and toss them with the salt, pepper, oregano, red pepper flakes and 1 1/2 tablespoons of olive oil.


Roll out the pie dough and place in into rectangle or round tart pan. Spread the goat cheese over the pie dough.


Layer the green and yellow rounds overlapping tightly- because the zucchini shrinks when baked.


Drizzle with the tart with the extra 1 1/2 tablespoon of olive oil. Bake for 30 -35 minutes. The edges of the tart should be golden brown.


Serve warm and refrigerate the leftovers.


The zucchini came out so flavorful. 


Enjoy!

Sunday, August 20, 2017

Spinach Salad with Blackberries


In the summer I make salad for dinner.

Ingredients:

spinach

chicken strips

blackberries

avocado slices

red onion finely chopped

candied pecans

mini mozzarella balls

tomato slices

Vinaigrette:

10 blackberries, mashed

2 tablespoons balsamic 

2 tablespoons olive oil

2 tablespoons maple syrup

2 tablespoons mustard

1 teaspoon soy sause

1 teaspoon minced garlic

salt and pepper to taste

Directions:

Put all of the vinaigrette ingredients in a jar with a lid. Shake the ingredients to combine.  Set aside.


Place a few large handfuls of spinach in the middle of each plate. And add small handful of blackberries and some sliced chicken breast. 


Add small amounts of mozzarella balls and candied pecans. Slice some tomatoes and avocado. Add the diced red onion, 

Drizzle the salad with the blackberry vinaigrette. Enjoy! 



Wednesday, August 16, 2017

Spinach Salad with Apples


Because you eat with your eyes. Salads should be colorful and full of flavor.

Ingredients:

spinach

finely sliced apples

candied pecans

crumbled feta cheese

crumbled bacon

chopped red onion

Mustard Vinaigrette:

1/2 cup olive oil

1/4 cup apple cider vinegar

2 tablespoons maple syrup

2 tablespoons mustard

salt and pepper to taste


Add a big handful of spinach to the middle of your plate. Place some thinly sliced apples in the middle of the plate.


Add a small handful of candied pecans (from Trader Joe's) and some crumbled feta.


Add a few pieces of crumbled bacon and chopped red onion. 


Combine all of the vinaigrette in a jar, Shake vigorously and drizzle over the salad. 


Enjoy!





Thursday, August 10, 2017

You Are My Sunshine - for Meals on Wheels




I made 50 of these little felt suns for Meals on Wheels. I am going to package them with lyrics to "You are my Sunshine."


I have been in vacation mode all summer - so whenever I am home doing vacation laundry I work on this little project.  I know that they will love this little gift.

I found the instructions and template on bugsandfishes.blogspot.com.es Unfortunately, because I was making 50 of these I  had to delete some of the steps. Laura's at bugs and fishes are so much cuter than mine. I didn't sew the orange pieces to each other and I didn't  stuff the yellow sun face before sewing them shut.

This would be a good service project for pre-teen and teenagers to make for a senior center.

Supply List:

yellow felt

orange pen

orange felt

brown pen

black Sharpie pen

yellow embroidery thread

black embroidery thread

needles

black seed beads

small sharp scissors

template from bugsandfishes.blogspot.com.es

glue stick

thin piece of cardboard

Directions:



I used a glue stick to adhere the template to a thin piece of cardboard. Each sunshine needs two round pieces of yellow felt. Trace them with an orange pen.


Each sunshine also needs two pieces of orange felt sun rays. Trace them with a brown pen.


Once the sun rays have been cutout the front is stitched like the above picture with yellow thread.


Using a black Sharpie pen lightly make a face. The front of the sun will get black seed beads sewn onto the black dots and a tight running stitch for the mouth with black thread.


So this is what each sunshine needs and sewn in this order.


Using yellow thread sew the top pieces onto the bottom pieces. This is the front.


And this is what the back looks like!


This is such a cheerful project! Tomorrow I need to print out 50 copies of the "You are my Sunshine" lyrics and find cellophane bags for packaging. My goal is drop them off at Meals on Wheels by Tuesday!

Tuesday, July 25, 2017

Clothespins Painted to Look Like Pencils


I made a ton of these pencil clothespins for Meals on Wheels. They were so easy to make.

Supply List:

clothespins

yellow paint

pink paint

paint brush

black Sharpie pen

Directions:

Paint the back side of the clothespin yellow.


Once the back of the clothespin is dry - turn it over and paint the top of the clothespin pink.


Then paint the body of the pencil  yellow - leaving a space at the bottom for the pencil point.


Once the yellow and pink paint is dry - take the Sharpie and make a line between the eraser an pencil and draw a squiggle line and pencil point.


This was a fun craft. If I wasn't making a ton of these I would have added a number 2 to the pencils.


These can be used for chip clips, photos, school papers etc. 

Thursday, July 20, 2017

Zucchini Cakes

I did not like zucchini growing up - but now I love it! I have been practicing making zucchini recipes all summer! This recipe is figure friendly because they are baked instead of fried.



Ingredients:

1 3/4 cup shredded zucchini

1 egg, lightly beaten

1/2 cup cheddar cheese, shredded

1/4 cup panko bread crumbs

1 tablespoon fresh basil, finely chopped

1 teaspoon fresh garlic, finely chopped

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Lightly coat the parchment paper with a non-stick cooking spray.

I shredded my zucchini in a mini food processor. Place the zucchini in the middle of a large paper towel. Fold up the corners and squeeze out any extra moisture. Make sure that the zucchini is really dry.


Place the zucchini and the remaining ingredients in a medium sized bowl and mix until everything is  combined.



Place large tablespoons on the prepared baking sheet. using a cookie scoop.  Lightly press the scoops with a small spatula to flatten.


Bake 18 to 20 minutes - until the edges are golden. This recipe make nine zucchini cakes.




Serve with your favorite dipping sauce!




Thursday, July 13, 2017

Summer Goals

I have been working on some summer goals!  Unfortunately I haven't been home a lot this summer and when I come home - I have vacation laundry and grocery shopping. Then we make plans to go away for a few more days.

Goals:

Make homemade Peach Cobbler

Perfect my Zucchini Fritter recipe (7/20)

Attend an Angel game (done 7/16)

Host a Barbecue

Host a Brunch

Make Shark Week cookies (7/21 - see instagram)

Make Basketball cookies

Make a dinner picnic to enjoy at Salt Creek on the hill above the beach

Make a huge jar of homemade Granola

Every week that we are home - I want to make a large Fruit Salad

Make Sweet Potato Fries

Now I think I need a nap.

Friday, July 7, 2017

Strawberries and Cream Ice Cream


I made some Strawberries and Cream ice cream in honor of Wimbledon.

Ingredients:

1 cup heavy whipping cream - cold

2 tablespoon granulated sugar

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

2 cups fresh strawberries - diced




Directions:

Chill metal mixing bowl and whisk from your stand mixer in the freezer for 15 minutes.

Combine sugar and cold whipping cream in the mixing bowl and mix on medium-high until soft peaks form.

Shut the mixer off and gently fold in the sweetened condensed milk, vanilla and chopped fresh strawberries.

Pour the mixture into a glass or metal loaf pan. Cover the pan tightly with plastic wrap.

Place in the freezer for at least 6 hours or overnight.


Enjoy while watching Wimbledon. I hope that Rodger wins!

Tuesday, July 4, 2017

Red, White and Blue Pretzels


I made red, white and blue pretzel snacks for the fireworks shows tonight. The salty and sweet combination is a perfect treat after a barbecue.

Ingredients:

bag of pretzel rods

bag of white chocolate tabs

bag of red chocolate tabs

bag of blue chocolate tabs

white sprinkles 

pretzel bags

red and blue ribbon

parchment paper

Directions:

Lay the pretzel rods out on parchment paper. Remove the broken pieces.


Melt the whole bag of white chocolate tabs and put the melted chocolate into a tall glass.


Twist and turn the pretzel rod around the glass and lay it on the parchment paper to set.


Melt about 3/4 of the bag of blue chocolate. Dip the top end into the blue melted chocolate. Add the white sprinkles while the blue chocolate is still wet. Wait for the blue chocolate to set.


Melt a small handful of the red tabs and but the melted tabs into a zipper top bag. Twist the red melted chocolate onto one end and snip a small hole with scissors. Make some stripes.


Once every pretzel is completely dry they can be packaged into some pretzel bags and tied with ribbon.


Have a safe and wonderful 4th of July! Happy birthday America!