"Reunited and it feels so good..."

This past weekend was our 10 year high school reunion. (Most of you already know that Justin and I graduated high school together, and actually met way back in 5th grade!) It was so fun to see some of our old friends again and take a little trip back in time. I've been working hard for a while, with help from my friend Kristin, on planning the reunion and getting everything together for it. I was so happy to see everything go smoothly and everyone have a nice time.

The events began Saturday with a family picnic at Planet Playground in Meridian. This was a chance for everyone to bring their kids and show them off. We were the only couple there with no kids...which was slightly awkward, but we survived! Saturday night was dinner and drinks at Weidmann's in Downtown Meridian and I made the cupcakes for the event! (recipes coming right up!)We ate and mingled and drank and laughed and listened to corny old music (think "Ghetto Cowboy" and Destiny's Child)until midnight. It was a blast. The best part of the night (or morning, I should say) was our bonfire after the reunion! Our closest buddies from high school came out to our land to sit around like old times and catch up. We stayed out there until 4 AM! The next day was ROUGH...but totally worth every minute!

Good Times!

I made three different mini cupcakes for the dinner event. I wanted them to reflect our school colors (yes, I'm that dorky) so, I chose red velvet, dark chocolate, and raspberry sour cream. If you were at the reunion, you are probably thinking, "I didn't see any raspberries!". Well, turns out, the only berries to be found in Meridian were a few (sad looking) pints of strawberries at Piggly Wiggly. So, improvise I did! Here is a link to the recipes I used (cupcakes 4, 5, and 25):Mingmakescupcakes.com I made a few modifications, like: 1. I used Hershey's Special Dark cocoa powder for a darker color and flavor in the red velvet and chocolate cupcakes. 2. I subbed in strawberries for the raspberries in the Raspberry Sour Cream cupcakes. 3. I thickened each icing recipe a bit with additional powdered sugar to get to the consistency I needed to ice them as shown. 4. I omitted the chocolate shavings on the chocolate cupcakes.
I forgot (!) to take a picture of my cupcakes displayed at the reunion, so the only photo I have is of the trial run I did last week (for which I was in Jackson...where they have raspberries...) So, here they are!:

They were a hit, especially the strawberry! Go figure! Haha.


What else have I been baking, you may ask....

How about a 12 layer chocolate cake?
Fun!




It was so good, but so time consuming!! Here is the recipe if you have some time on your hands! 12 layer Cake


I'm getting excited to start planning my Christmas baking soon! Hope everyone has a great day!

Pinterest Interests

Oh, Pinterest. How I love thee, let me count the ways...I love how you suck me into your time warp, how I sit down with you and look up to realize it's been three hours. I love how I see a craft project or recipe and you make me want to do it. NOW.

If you are on pinterest, you know what I mean. If you aren't on pinterest, get someone to send you an invite ASAP! (unless, of course, you want to do productive things with your time.)

Here are some of the things that my love, pinterest, has inspired me to make this week:

1. Eggplant Gratin


I have had a weird craving for things of the squash variety lately: butternut, zucchini, eggplant, yellow squash...mmmm. I guess it's the late summer, fall-ish weather.

As soon as I saw this recipe, I knew I had to make it. Click below for the full recipe.

Eggplant Gratin
From Farmhouse Table



This was so, so good. And, I know the leftovers for dinner tonight will be even better!

2. Felt flowered wreaths


What you need:
6-8 sheets of felt, your choice of colors
Sharp scissors
Glue gun and plenty of glue sticks
Grapevine wreath
Artificial berries (or your choice of adornment)...optional
Patience

Here is a tutorial on how to make the flowers: Rolled felt flowers from Lines Across My Face



After you've made your flowers (I did about 12 per wreath), hot glue them to your wreath in whatever pattern suits you. Then place your chosen adornment on the wreath and secure with more hot glue. I hung these with burlap ribbon. I simply wrapped it around each wreath and secured it to the top of the door with flat thumbtacks. I left some ribbon showing on the inside of the door, too.


3. Homemade Cheese Crackers

I had everything I needed for these in my pantry already. I literally looked at the picture and got up and made them. They were so easy and fast and delicious!

Melt in your mouth cheese crackers from In the Kitchen with Kath

They were PERFECT with my tomato soup for lunch! mmmmm.


Thank you, Pinterest! You are truly an inspiration.

Man food

If you read my blog much, you may remember that, occasionally, Justin surprises me by cooking dinner. If you don't believe such a thing could occur, please refer to this post.
Sunday night, the man did it again! It wasn't so much a surprise this time, since he told me what he wanted to cook; but who cares? I love cooking, but being cooked for by a handsome man is even better!


We went to Borders going-out-of-business sale on Friday night. I scored a copy of Mastering the Art of French Cooking: Volume 2 (60% off!!) and Justin bought this (very manly)book.

Good Meat: the complete guide to sourcing and cooking sustainable meat.

It is a really cool book, I must say. And the recipes in it are incredible. He chose to make "Involtini" for us.

I've never had involtini, but upon googling, I discovered that they are basically any thin strip of meat or veggie rolled up with cheese, herbs, and other yummies. In this case, thinly sliced beef top round with pesto, parmigiano-reggiano, and pancetta. After you roll them up tightly, they take an hour-long bubbly wine bath. Heavenly.



I made some parmesan polenta to serve them with...delish! He did good, didn't he?!




Here is the recipe:

Involtini
Good Meat: the complete guide to sourcing and cooking sustainable meat
by James Beard and Deborah Krasner

1-2 pounds semifrozen grass-fed beef top round or bottom round
1 cup mixed chopped fresh parsley and basil leaves
1/2 onion
1 clove garlic
salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
As many thin slices of parmigiano- reggiano as there are beef strips
1/2 cup unbleached all-purpose flour
As many thin slices of pancetta as there are beef strips
1 teaspon unsalted butter
1/2 cup white wine

Slice the semifrozen beef as thinly as possible, lay out on a sheet of waxed paper to thaw. Sandwich defrosted meat between two pieces of plastic wrap and place on a wooden cutting board. Pound out to 1/8 inch thickness.
Make a paste of the basil and parsley, onion, garlic, salt and pepper and 1 tablespooon of olive oil in a food processor.
To assemble: lay out beef strip, spread with 1/4 inch of herb paste, then a slice of pancetta, then cheese. Roll firmly and tie with kitchen twine.
Dredge each roll in flour. Heat butter and remaining olive oil in a large pan with a lid. (big enough to hold all rolls in one layer). Brown the rolls on all sides over medium-high heat (5-8 min). Add the wine, reduce to low heat and cover. Cook 45 min, adding water if necessary until beef is tender. Remove the twine and serve with pan sauce.

The cooking stage

We have all heard of the Kubler-Ross model...you know, those five stages of grief. (Denial, Anger, Bargaining, Depression, and Acceptance) Since my grandmother passed away in June, I have noticed that there is, in fact, a sixth stage...or maybe it's stage 4.5...whatever. Somewhere around the acceptance stage, there lies the Cooking stage. I'm sure that not everyone will experience this stage. But maybe you've been there, too if you had someone in your life like my grandmother. No matter who you talk to about Juanice Hardy, they will certainly mention her cooking. I don't have very many childhood memories that don't involve her, and most of those involve cooking or eating! She loved to make people happy with food!!

In the two months since we lost her, I have baked her famous Oatmeal Chocolate Chip cookies 5 times. Five. And this weekend, I NEEDED to make her Chocolate Eclair. I love the comforting way those cookies smell and the way the pan of chocolatey pudding looks in my fridge. As I cook through these recipes, I hear Memom's voice in my head...her little tricks and tips and substitutions...teaching me how to crack an egg...showing me how to scoop out perfectly sized cookies with two teaspoons.

So, it seems I'm in the Cooking stage. Maybe I'll be there forever. I miss my grandmother, but I know she is always with me...especially in the kitchen!

Chocolate Eclair
Juanice Hardy

2 small packages instant vanilla pudding
8 oz cool whip, thawed
3 cups milk
1 box graham crackers
1 can fudge icing

Mix together pudding, milk, and cool whip with a whisk until smooth and thick. Line a 9x13 with a layer of graham crackers. Spread half of pudding on top. Layer another sheet of grahams. Spread on the remaining pudding. Layer another sheet of grahams. Place the icing can in the microwave for 30 seconds and stir. Pour icing over grahams and spread out. Refridgerate and serve cold or at room temp.

Cooking Light has an app!

Dear fellow Cooking Light lovers,
There is now a Cooking Light app for the iPhone...the "Quick and Healthy Menu Maker"! It is awesome. AWESOME! You can search through beautiful photos by entree type, and once you find one you like, it will suggest a menu. You can view the recipe, ingredients (perfect for impromtu grocery trips), and nutrition facts right on your phone. You can even share the recipe via email, facebook, or twitter AND save it to your favorites. I love this app. Get it now, you'll love it too!
Sincerely, Katie :)

Click here to get the app!

Here are some recipes I've tried with the app. I used the ingredient list right in the grocery store, then followed the recipe from my phone as I cooked.

Linguine with Two-Cheese Sauce
Cooking Light



Summer Squash, Bacon, and Mozzerella Quiche
Cooking Light

(Click above for link to recipes)

Both were yummy! My favorite was the quiche. I even ate some (cold) the next morning...mmmm. Justin loved the linguine, and I didn't feel as guilty feeding him that as I do with my (instant artery clogging) alfredo sauce!

Now that I have made that alfredo sauce sound so appetizing, I know you are dying for that recipe too! :) It really is good...just don't eat it every day! haha!

Justin's favorite Alfredo Sauce

1 pint heavy cream
1/2 stick butter
2 tbsp cream cheese
1 cup fresh grated Parmesan
salt, garlic powder, white pepper, and nutmeg to taste

Heat cream over medium heat until small bubbles form at edges. Melt butter and cream cheese into cream. Stir in parmesan. Stir in seasonings to taste. Heat a few minutes to thicken. Serve over fresh fettucini or as dipping sauce. (I told you it wasn't healthy...)

Summer grilling and a peek at the new house!

Grilled corn in the husks


4 ears of corn with husks
1 stick of softened butter
smoked paprika
kosher salt
freshly ground pepper
kitchen twine, soaked in water

Heat grill to medium. Gently peel back corn husks and remove the silks. (this activity took me back to my grandmother's screened porch...shelling peas and shucking corn was frequently a summer passtime, and fun too!)Coat each ear of corn with butter then sprinkle with salt, pepper, and paprika. Wrap husks back around corn and secure with twine. Place a sheet of aluminum foil on grill grates and grill corn 20-25 min, turning once.


Homemade Baked Beans

3 cups dry navy beans, sorted, soaked, and simmered according to directions on bag
1 can regular coke
1/2- 1 cup beef broth (start with 1/2 cup and add more if too dry)
1 cup dark brown sugar
1 tbsp dry mustard
1 tbsp grainy mustard
1 1/2 cup ketchup
1 yellow onion finely diced
6 slices bacon, diced
1/2 cup molasses
1-2 tbsp salt, to taste

Put all ingredients in a dutch oven over low heat. Cover and simmer for 8-10 hours, stirring occasionally. If too liquidy, simmer uncovered for a few minutes to thicken. If too dry, add more coke or beef broth.





We have done a lot more grilling this summer than ever before. It has been so nice to have our convenient little "grilling patio"! The area where the grill is has a covered patio, a water feature, and a small grassy area that is separated from where the dogs are in the back. It's perfect! (MUCH better than the old house, where you had to walk through our bedroom to get to the backyard...BAD design!)


I'm loving my little shady container garden out there, too!

The "grilling patio" is right off the more formal living area. This room was left furnished by our landlords, and is beautiful (even if not my style...). We NEVER use this room, haha!


The area where the doggies stay has a large patio. Half is covered and has a fan that they enjoy. The other half is open. Behind the patio is a large yard to fetch in.


We spend 90% of our time in the kitchen and the keeping room. I guess they feel more "homey", plus we don't have to worry about messing up someone else's furniture in those rooms!

I love my new zebra rug and butterfly lamp.

The window frames on the mantle are from Justin's great grandparent's barn. I think they look cool with my green buddha head.

And finally a peek at the dining area, entry and hallway. The house is a split plan. There are two bedrooms down that hallway, and our bedroom is on the other side of the house. I'm sure this plan is nice for older kids, but if we ever have a baby...there's no way it's sleeping all the way across the house from me! :)

(candlesticks on the dining room table are handmade by my talented and handsome hubby)

Wow, do I still have a blog?!

Life has been super crazy the past few months, so the blogging (and the cooking) has been on the back burner! (pun intended) We put our house on the market in late March, after working very hard to get it ready. Three days later, we got an offer! So now it's late June and we closed only days ago. Needless to say, getting that house sold was a total pain! Enough of that...
We just got settled in our new(bigger) home and I was finally organized enough to actually cook a meal! My new kitchen is amazing...all the cabinets I need for my gadgets, and a double oven!!

Plus a spot for blogging! :)


We are leasing this house, so all the colors and finishes aren't exactly what I would choose, but they work perfectly with my colorful dishes and accessories.

Last night, we fired up the grill and tried a new recipe for short ribs. Yummy!

(Click the link for recipe details)
Apricot Habanero Short Ribs
www.recipe.com
Justin has bad acid reflux, so I only used a very small amount of the habanero. Hint: wear gloves when handling the peppers. I washed my hands really well several times after chopping and I am still tasting HOT pepper on my fingers the next day! They turned out so good, but the sauce was the star. I baked a couple of sweet potatoes and served a simple arugula salad on the side.



Tonight was a no-cook, quick supper night. I got this recipe from the new issue of Cooking Light (still my favorite).
Open-faced Prosciutto and Plum Sandwiches
This was such an easy and summery meal!


I mean, is it possible to go wrong with goat cheese and prosciutto?

I have to end this post with a tribute to my grandmother. "Memom" passed away suddenly last week and her presence will be greatly missed in our family. If it weren't for days spent in her kitchen mashing potatoes, boiling peas from the garden, and baking cookies, I wouldn't have the love and passion for cooking that I have today. Memom, thank you for all you taught me about family, life and food! I love you!
I will dig out some of her recipes soon and do a post on them!

Bacon and date scones

BACON. Mmmmmm.
I love bacon. Sorry, I just do. And butter. Deal with it.

I also love salty-sweet stuff. Remember the bacon bar??

I wanted to make Justin a yummy breakfast this morning, (well, it was really dinner for him I guess since he is on the night shift) and I came across this recipe while browsing my epicurious app on my iPhone.

Bacon and Date Scones It's from Bon Appetit. And it's perfect.

Dear God, thank you for bacon and dates and raw sugar and butter. Amen

They suggest you serve them with butter and flakes of sea salt. That sounds good and all, but I was thinking some chocolate sauce and sea salt might be good too...

Don't leave me alone with a cake mix...

'Cause I will use it! Justin is on nights right now in the ER. I get bored in the evenings at home alone, plus I don't have to work today....so I was super bored last night. I was lurking around on www.bakerella.com and decided I needed to perfect my cake pop skills. I mean, Justin will need a treat to take to work tomorrow night, right? Yeah, definitely, I should bake something... :) It's not hard to convince me to bake!!! There were 3 cake mixes in my pantry (a very dangerous thing) along with a can of icing left over from making cake balls a few weeks ago. I also had a random bag of yellow candy melts and an assortment of pretty sprinkles. AAAAnnnd, I just happened to have some lollipop sticks and treat bags handy. Whadayaknow...all the ingredients for cake pops!
My first attempt at cake pops was disastrous! Think globs of cake falling off sticks into melted chocolate...not pretty! But I have been determined to figure this out and make some adorable cake pops that even Bakerella would be proud of!!
This time, I got it right! I think the secret is the consistency of the cake ball...I had too much icing last time.
Cake Pops!!


These little cuties are pretty labor-intensive...but I think they are worth it! The middle tastes like cake batter, but it is fully-cooked cake with the icing already mixed in. The candy shell is just colored white chocolate ("Candy Melts"). Yum, yum, and yum! They are cute on the stick or off. Next time I will attempt the Cupcake pops! So very adorable!!

So, you wanna know how to make 'em?

Here you go:

You will need:

1 prepared cake mix, any flavor you like. (bake in any pan you like, it doesn't matter because it will get crumbled)
1 can store bought icing (this time, the cream cheese variety worked well...)
Preferably, a stand mixer
a small cookie scoop
your clean hands
a parchment-lined cookie sheet
your fridge
lollipop sticks (or not)
Candy Melts in your favorite color
Sprinkles
a few styrofoam blocks
plastic treat bags and ribbon (again, or not if you don't do the stick thing)

Cut your cooled cake into chunks and try to remove all the brown edges and any crust on the top. Place cake in your mixer's bowl. Use the paddle attachment on medium speed to crumble the cake as finely as you can. Once crumbled, add some icing (a little at a time) until you get a consistency like cookie dough. It will pull away from the bowl and the crumbs will not be visible. You should have a uniform mixture.



Use the cookie scoop to evenly portion your balls. Roll dough into balls in your hands and place them on your prepared cookie sheet. Chill them in the fridge for 15 min or so. (if they are too cold the chocolate will crack)

Melt 4-5 candy melts in a little bowl. Take your balls out of the fridge. Dip the end of a lollipop stick in the chocolate (1/2 in. deep) and stick it into a ball, no more than halfway. Put the pop back on the cookie sheet. Repeat with all the balls and chill them again for a few minutes to set the chocolate. Meanwhile, melt the rest of your candy melts in a deep bowl (you will need enough depth to stick the pops straight down in the chocolate.)

Dip each pop straight down and pull straight out. Use an offset spatula to tap the stick. (this helps the excess fall off smoothly) Decorate however you like with sprinkles, etc before the chocolate sets. Stick the pop in a styrofoam block to dry. Wrap each one in a bag and tie with a bow. If you don't do sticks, they look cute sitting in a mini cupcake wrapper. Whew! that was fun!




I was up until 2 AM with these, but it was fun to finally get them right! And, Justin enjoyed them when he got home!

Cupcakes and puppy paintings...

I made some chocolate cupcakes with buttercream for a shower on Tuesday. Here's how they turned out:


I'm trying to do a better job with my photos, also! I'm slowly learning how to use all the features on my camera, and Justin got me a fisheye lens for Valentine's Day! Yay!

Stay tuned this coming week! Tomorrow I am making a 2 tiered cake for a baby shower...and next week I am making a Mickey Mouse Clubhouse birthday party cake. I will probably be on a sugar high for the next two weeks!!

Today, I was outside taking pictures of the puppies and practicing shooting with my camera in aperture priority mode. I got a really cute shot of Minky and decided I needed to do a "blue dog" portrait of her, since I have TWO of Baxter. I didn't want her to feel left out!

Silly Puppy!


"I'm ready for my close-up"


Ready to paint


Sketched out


Green background done!


All Done!