Holiday Gifts: On My List

To close out our holiday gift round-up week, here are some things that are on my own wish list for this year!

Ruffle Pie Shield

(to fit my Emile Henry Ruffle Pie Pan)

 

Patagonia Vagabund Vest

 

 

Lakeland Cotton Cable Throw

 

 

BareMinerals Heavenly Face Brush

Reversible Grill and Griddle

 



Still perusing, too!

 

I hope y'all have gotten some good ideas of gifts to give to your loving family and friends or to add to your own list this year! Here is a link to all the gifts this week:

Kitchen Edition
Beauty Edition
Fashion Edition
Random Edition

You better believe Christmas music is playing full force in this house already!
Laura



Holiday Gifts: Kitchen Edition

{All this week I will be compiling my favorite gifts for the upcoming holiday season! Click on the name of the product to be taken to my blog post about why I love each product!}

First up in this holiday gift round-up are gifts for your favorite chef or baker in your life!

The Perfect Can Opener

 

Flat Whisk

 

Cuisinart Ice Cream Maker

 

Bamboo Knife Holder

 

Silpat Baking Sheet Liners

 

Silicone Flexible Mixing Bowls

 

Mini Colander

All of these are products that I use religiously in my own kitchen! Perfect for the chef or baker in your own life!

 

Remember, click on the name of the product to be taken to a post about how great the item is and where you can purchase it!

 

Check back tomorrow for more holiday gift ideas!

Laura

Apple Juice Pound Cake with Apple Juice Glaze

There are pumpkins on our front porch, an apple cinnamon candle burning in the kitchen and a Halloween candy bowl in the entry way.

And it's at least 85 degrees outside.

In Colorado.

In mid-September.

What is happening?!

It has not stopped me from pinning all things Fall, buying pumpkin spice flavored everything and baking a delicious apple flavored pound cake.

Take that, global warming.

 



This cake is perfect to convince yourself that it is Fall. It's moist on the inside, crunchy on the outside and so very yummy.



 

Apple Juice Pound Cake with Apple Juice Glaze

Yield: 1 loaf

Prep Time: 10 min. Total Time: 1 hr. plus cooling

 



Ingredients:

1/2 c. butter, softened

1/8 c. applesauce

1 1/2 c. sugar

2 eggs

1/4 tsp. salt

1/4 tsp. baking powder

1 1/2 c. all-purpose flour

1/2 c. apple juice

 

For the glaze:

1 1/2 c. powdered sugar

1/4 c. apple juice

 

Directions:

Cream butter, applesauce and sugar together with an electric mixer.

 

Beat in eggs one at a time.

 

In a small bowl, combine salt, baking powder and flour. Whisk to combine. Add to butter mixture, alternating with the 1/2 c. apple juice until completely mixed.

 

Pour into a greased 9x5 loaf pan and bake in a 350 degree oven for 50 minutes or until lightly browned. The center might appear moist- just watch the top for browning.

 

Let cool on a wire rack. Whisk glaze ingredients until smooth and pour over cake. I poured it over while the cake was still warm to create a crunchy top layer but you can also wait until completely cooled.

 

Enjoy!

Laura

What's for Dinner?

How about...

Cornflake Chicken

 

Parmesan Pork

 

Pretzel Chicken

 

 

Split Pea and Ham Soup

 

Creamy Tomato Soup

 

Christmas in July Orzo Salad

 

Root Beer BBQ Pulled Pork

 

Take your pick!

Laura

 

Nanaimo Bars

Wait...what?

Yeah, I have no idea how to pronounce it either.

But that doesn't matter once you eat one.

You'll just call it that incredible, Canadian goodness bar thing.

Works for me.



Our good Canadian friend introduced me to Nanaimo Bars about a year ago when he brought some back from Canada, knowing my affinity for sweets. The three layers combine chocolate, coconut, nuts, powdered sugar, graham crackers...you know, all the good things in life.

It's a great no-bake recipe that is perfect for this still hot weather we've had lately!

He recently house sat for us while we were on vacation and I recreated these bars as a thank you for him. I must say, they turned out absolutely delicious!



Nanaimo Bars

Adapted slightly from Joy of Baking

Prep Time 30 min, overall Total Time: 2 hours, including cooling

Yield: 25 bars

 

Ingredients:

 

Bottom Layer:

1/2 c. unsalted butter, room temperature

1/4 c. granulated white sugar

1/3 c. cocoa

1 large egg, lightly beaten

1 tsp. vanilla extract

2 c. crushed graham cracker crumbs (I used the food processor)

1 c. shredded coconut

1/2 c. coarsely chopped walnuts (food processor again)

 

Middle Layer:

1/4 c. unsalted butter, room temperature

3 tbsp. cream

2 tbsp. vanilla pudding powder

1/2 tsp. vanilla extract

2 c. powdered sugar

 

Top Layer:

1 c. semi-sweet chocolate chips

2 tbsp. unsalted butter, room temperature

 

Directions:

Spray an 8x8 pan with nonstick spray.

 

Bottom Layer:

In a saucepan over low heat, melt the butter. Remove from heat and stir in the sugar and cocoa powder and then slowly whisk in the beaten egg. Return the pan to low heat and cook 1-2 minutes, stirring, until the mixture thickens. Remove from the heat and stir in the vanilla, graham cracker crumbs, coconut and chopped nuts. Firmly press the mixture into the bottom of the prepared pan. Cover with wrap and refrigerate until firm, about an hour.

 

Middle Layer:

Using your mixer, beat the butter until smooth and creamy. Add the remaining ingredients for the middle layer and beat until smooth. If the mixture is too thick to spread, add a little more cream. Spread over the bottom layer, cover and refrigerate about 30 minutes.

 

Top Layer:

In a microwave safe bowl, melt the chocolate chips and butter in 30 second increments, stirring in between, until melted. Spread the melted chocolate over the middle layer, cover and refrigerate until set, about 10 minutes. Cut into squares using a sharp knife.

 

Store in the refrigerator.

 

Enjoy!

Laura



Nordic Ware

A pro of pregnancy is that after you wake up in the morning, eat, maybe start some laundry or something, it is perfectly acceptable to lay back down on the couch for a little rest.

It's for the baby, of course.

During one of these couch recovery times, I caught the last half of the Martha Stewart show when she had the family that created the Nordic Ware bake ware line on to show their gorgeous pans and make some delicious bundt cakes!

I've always seen these pans, especially during the holiday season, at Williams-Sonoma and, although I've admired them, never realized what made them so special. Well, Martha changed my outlook on that.

Nordic Ware is a family company that has been around for over 65 years. Their pans are all made in the USA and create stunning cakes that are a piece of art in themselves. The bundt pans (they make cookware, etc. as well!) are made of non-stick, lightweight yet durable cast aluminum which creates immaculate detail as well as distributes heat evenly while baking.

What really won me over was seeing all the amazing designs lined up next to each other. Look at some of these beauties...

The Original Bundt Pan

 

Platinum Fleur De Lis

 

Pro Cast Bavaria

 

Platinum Rose

Heritage Bundt

And look how gorgeous the cakes turn out when baked in these pans!

 

 

 

 

This is just a small preview of their unique bundt pans and designs! Martha even made a suet bird food bundt pan for the birds in winter! She's so good.

 

They did mention that thicker, more dense batters work best in these pans to hold up to the details it makes.

 

Click here to watch the clip of Nordic Ware founder's granddaughter baking with Martha.

 

Now to pick just one...

Laura



 



I really love my...{can opener}

(see here for all previous posts in the I really love my... series!)

I really love my...{can opener}.

Why is it so hard to find a good can opener?

I found a good hubby before I found a good can opener!

In our first two years of marriage, we went through 3 different can openers- none of which opened cans successfully. Hey can openers- you have one job, ONE! Open a can! Come on.

Well, my friend was tired of hearing about this dilemma so he sent us an angel from heaven a new can opener from Williams-Sonoma and I haven't looked back since.



The Kuhn Rikon Can Opener is easy to use, creates a dull edge so you don't cut your fingers, automatically clamps on to the can and leaves the lid in place until you use the tool on the side to pry it off! What more could you ask for in a can opener?

Buy it here from Williams-Sonoma and you'll never think of another can opener again.

How many times can I say "can opener"?
Laura

Blueberry Cupcakes

I told y'all I had a lot of blueberries to use up.

So, I've been thinking. We eat blueberry muffins for breakfast...why not make them into a blueberry cupcake to eat for dessert, too?

I am a huge fan of desserts made from scratch but I am also a fan of semi-homemade desserts that taste like they are made from scratch. A dessert isn't worth it if you spent all day in the kitchen and didn't get to enjoy the time with the people you made it for!

Here is where a doctored up cake mix comes in. It's a great base for infinite possibilities of flavor (oh wow- that sentence is so dramatic...I've been watching the Bachelorette a lot).

These Blueberry cupcakes are a perfect example of how to uniquely and deliciously doctor up a cake mix!

Did I mention these cupcakes have a cinnamon sugar topping and cream cheese frosting, too? Oh, they do. 

Blueberry Cupcakes with Cream Cheese Frosting

Makes 24 cupcakes

Prep Time: 15 min. Total Time: 1.5 hrs. including cooling

Ingredients:

-1 box yellow or white cake mix plus ingredients needed on box

-1 3/4 c. blueberries

-1 tbsp. flour

-6 tbsp. granulated sugar

-1/4 c. brown sugar

-1 tsp. cinnamon

-8 oz. cream cheese, softened

-1 1/4 sticks unsalted butter, softened

-2 1/3 c. confectioners sugar, sifted

-1/2 tsp. vanilla extract

-Blueberries for topping

Directions:

Spray 24 muffin tins with nonstick spray or use cupcake liners. Preheat oven to temperature directed on cake mix.

Mix cake mix according to directions on box.

Gently combine blueberries with flour to lightly coat. Fold blueberries into the cake mixture and scoop into prepared cupcake liners.

Combine granulated sugar, brown sugar and cinnamon in a small bowl and sprinkle on top of each cupcake. Bake according to cake mix box directions, until a toothpick inserted in the middle comes out clean.

Meanwhile, make the frosting. In an electric mixer, combine cream cheese and butter on high until pale and fluffy, about 2 minutes. Add in vanilla and confectioner's sugar and beat on low until combined. Increase speed to medium high and beat 1 minute.

In a small saucepan, combine approx. 50 blueberries (at least one per cupcake) with a sprinkle of sugar and a splash of water. Cook over low-medium heat, stirring, until blueberries are bubbly and sauce turns blue. Remove from heat and let sit for syrup to thicken.

When cupcakes are cooled, top with frosting and a blueberry with some syrup.

Enjoy!

Call me Dr. Cake Mix,

Laura

Chalkboard Labels

Martha Stewart does it again. How is she so good?

My mom found these adorable scalloped chalkboard stickers and I broke them out the other day in the kitchen and now I don't know why it took me so long!

It was a simple pick me up that really ties things together in the kitchen! I'm now on the hunt for more things I can label such as baking supplies, spices, laundry detergent, my hubby...you know, things like that.

They are available at office supply stores like Staples and Office Depot, as well as Michael's.

I think they'd be a great gift for someone crafty, too!

Off to label more things...
Laura

Cheesy Jalapeno Popper Baked Chicken

I've said it before, and I'll say it again- Skinnytaste strikes again!

I'm trying to come out of my recipe rut and man, oh, man, did I ever. I made these Skinny Cheesy Jalapeno Popper Baked Chicken breasts last week and they were a hit! I used 3 chicken breasts sliced in half, so that's 6 pieces for you non mathematicians, and we enjoyed them for leftovers all week long!



It's the perfect combination of everything you love about jalapeno poppers- cream cheese, cheddar cheese, bacon and a kick from the jalapeno- in dinner form! A winning summer dinner!

These will definitely be making an appearance around this house soon!

Here is the link to the original recipe: Cheesy Jalapeno Popper Baked Chicken.

Enjoy!
Laura

Rosemary Sea Salt Pretzels

Just call me Auntie Anne. (anybody?)

I made pretzels last week! I really expected this to be super difficult but after reading this recipe about 19 times, I found a bit of confidence and decided to tackle the pretzel.

And, boy, am I glad I did.

They were actually really simple and I'd say even foolproof!

I followed the recipe from Two Peas and their Pod exactly, including the rosemary cheese dipping sauce. I will absolutely be making these again! I think they'd be great for football season and a super impressive gift for someone!

via

Salty, savory, chewy and delicious. Try these, ASAP. I promise you will not be disappointed and you will feel like such a rockstar in the kitchen.

Click here for the original recipe.

Oh Auntie Anne's,
Laura

I really love my...{flat whisk}

(see here for all previous posts in the I really love my... series!)

I really love my Stainless Steel Flat Whisk!

This whisk is essential for me in the kitchen! Whether it's scrambled eggs, gravy or scraping up the yummy bits underneath a creamy soup, this whisk is where it's at.

It's flat head is slightly flexible which helps get into the corners of the pan and makes a smooth end result in your gravies or pan sauces! An added plus? Dishwasher safe! Perfect.

I have this one from Williams- Sonoma but they have other options there as well as some at Bed Bath and Beyond!

Whisk away!

Laura

I really love my...{knife holder}

(see here for all previous posts in the I really love my... series!)

I don't know if you heard, but we just moved. (Please note the sarcasm; we all know I can't stop talking about it.)

Anyways, when we moved out of our rental house, I didn't want to take my magnetic knife rack down from the wall because I knew the massive holes in the wall probably wouldn't go over too well with the landlord. So, instead, I chose to appear as the gracious ex-tenant and leave this on the wall. Saintly, I know.

Now that we are in our new house (it's OUR house! Eeek!!) I have been looking for a new knife holder but really didn't have a place in our kitchen that I loved to hang a magnetic rack. When I was shopping at the Container Store the other day, I stumbled upon this gem and haven't looked back since!

It's a bamboo knife holder that fits in your drawer and safely holds all your knifes without dulling the blades.

The flexible cork-like material easily separates to accommodate multiple knifes of all different sizes.

Here it is in our drawer. This takes up half the drawer with lots of room on the side for other really important kitchen utensils. They also make a deluxe knife holder that is double this size if you're really a knife junkie or just love to have options when cutting your onions. To each his own, you know?

To say that I am pleased with this purchase would be an understatement!



You can get this little beaut online or in stores at The Container Store!

Off to stare at my cork and bamboo obsession,

Laura



Fruit Pizza

Hellooooo Monday!

This past week I made this for our home group and- oh my goodness- it was SO good!



So many times I think I want to make something so fancy and that seems so impressive, but there is really not much that beats a soft sugar cookie, covered with a white chocolate and cream cheese frosting and topped with beautiful fresh fruit!

I was serving it that night so I did not make the pineapple/lemon juice topping but if you are planning to save (or even have...) leftovers I would recommend that or adding lemon juice into the frosting to help preserve the fruit!

Such a great recipe to keep in your file as the farmer's market slowly starts having gorgeous and inexpensive berries!

You can find the original recipe here!

Enjoy!
Laura

I really love my...{Cuisinart Ice Cream Maker}

(see here for all previous posts in the I really love my... series!)

I really love my Cuisinart Pure Indulgence Ice Cream Maker! My brother gave me this for Christmas a few years ago and, I'll be honest, it took me a while to finally get it out of the box and give it a whirl. And now, I'm hooked!



It is so simple to use and I love being able to lighten up full-fat ice cream flavors or make homemade frozen yogurt! It's great for using up leftover cookies, candy, cake or fresh fruit from the farmer's market.

You simply freeze the inner freezer bowl for 24 hours before use, mix up your milk/cream/vanilla etc. (see yesterday's post for the most amazing ice cream recipes), pour it into the freezer bowl and turn it on for 25 minutes! Voila!

Everyone will be so impressed! It's a must have for the upcoming summer months!

You can purchase it from the Cuisinart website and Amazon.com, to name a few!

Have fun!
Laura

I really love my...{simplehuman soap dispenser}

(see here for all previous posts in the I really love my... series!)

I really love my simplehuman Soap Dispenser! My grandparents (Hi, grandma and grandpa!) gave us this soap dispenser for Christmas a few years ago and it's wonderful!

It has a sensor by the top that dispenses the perfect amount of soap without touching the dispenser. This is great for the kitchen when your hands are covered in raw meat, onion, or who knows what else!



The clear back makes it easy to know when to refill and there are 4 options for the amount of soap that is dispensed. You can buy this germ-a-phobe friendly dispenser at Bed Bath & Beyond or lots of places online!

Nobody likes raw chicken all over the place,

Laura

PW Rosemary Rolls

Who doesn't love bread? Not me. Combine warm bread with butter, rosemary and salt? Even better.

The Pioneer Woman's Rosemary Rolls are a go-to, simple recipe for this household. It takes some advanced planning (really, you just have to pull the Rhode's White Dinner Rolls out of the freezer a few hours ahead of time) but it is so very worth it!

In Oklahoma and Texas, the rolls took about 3 hours to rise. In Colorado, with the altitude change, they take about 5 hours, so take that into consideration. Also, it is hard to just eat one and so you might want to plan a trip to the gym while they are rising to make yourself feel better about eating the whole pan one.

Here is a link to the original recipe: Buttered Rosemary Rolls. I promise you won't be disappointed!

I won't tell you how many I ate...

Laura

P.S. You know what goes great with warm bread? Warm soup. Check back tomorrow for that...

Nut Organization

...what? I couldn't think of a better title so there you go.

In oatmeal, cookies, bread or even a mid-afternoon snack, I love to have fresh cashews, walnuts or other nuts on hand.

That can add up!

Nuts aren't cheap, let me tell ya. I like to buy them in bulk from the dispensers at the grocery store but, fun fact, nuts can go rancid (in other words- nasty and bad) pretty quickly. In fact, nuts only last one month at room temperature.

I can't remember where I read this tip but I've been using it ever since. I keep my nuts in a bag in the freezer (they can last up to a year there!) and within that bag are smaller bags separated by nut variety.

This is super handy, the nuts last longer and there is no need to thaw! Throw them right into batters, oatmeal or on a salad! How easy is that?

Rancid things are scary things,

Laura