Easy Fall Treat

November is really here, now! Most of you are probably coming off of a sugar high, so a sweet treat may not be something your craving. Maybe in a week or two? I was thinking they might be a good addition to Thanksgiving, but they would be good anytime :)

These are Ginger & Vanilla Ice Cream Sandwiches, that Sandra Lee would be proud of.
You need 3 ingredients; Anna's Ginger Thins, Vanilla Bean Ice Cream, & Chocolate Jimmies. The Ginger Thins are perfect for ice cream sandwiches, because they are thin and almost graham cracker like...which helps the cookie to absorb the moisture from the ice cream making the cookies soften slightly. It is very reminiscent of a classic ice cream sandwich, but with a flavor twist!
-Start by allowing the ice cream to soften. If it is too hard it will break the cookies. If it is too soft, then you will have a mess and the majority of the ice cream will end up outside of the cookies.
-Next, take a Ginger Thin and plop a big scoop of ice cream in the middle of the cookie.
-Top it with another cookie and lightly press down until the ice cream hits the edges.
-Roll in chocolate jimmies or any crunchy topping of your choice.
-Cover and freeze overnight.

Vote for Chicken Ka-Ching!

Well, I decided to enter a favorite recipe of mine into the French's Cook-off 2009. I've been waiting for an e-mail to say that my recipe had been accepted and somehow I overlooked it! However, they haven't approved my picture yet. So let me give you two reasons to

vote for me:

The great thing is that I don't think you have to register to vote! If you would be so kind and follow this link: http://www.frenchs.com/Contest/recipe/chicken-kaching-1885.html

and press the 'VOTE NOW' button on the left, I would greatly appreciate it. I've included the recipe on this post, because the French's site didn't post my recipe in the same format it was written. Please enjoy!

CHICKEN KA-CHING!

3 tbsp FRENCH'S® Classic Yellow® Mustard

1.5 tbsp Agave Nectar (or honey)

1 tsp Paprika

1 tsp Onion Powder

1 lb (or 6 pieces) Boneless Skinless Chicken Breast Tenders

3 oz (3 slices) Ham Lunch Meat Slices (found in rectangular package)

1 cup Shredded Mozzarella Cheese

1 tsp Steak Seasoning (I use Kirkland Signature Brand)

- Preheat the oven to 375 degrees. Prepare a glass baking dish lined with tin foil.

- In a small bowl, mix together the mustard, agave, paprika & onion powder.

- Cut each slice of ham into four equal pieces (lengthwise). You should have twelve pieces of ham, when finished.

- Next, pound the chicken to 1/4 inch thickness. Slice each tender in half (lengthwise). You should have twelve pieces of chicken, when finished.

- Take one piece of chicken and spread approximately 1/2 tsp. of the mustard mixture across the entire piece. Then add a piece of ham on top of that, followed by approximately 1 TBSP. mozzarella cheese sprinkled on top of the ham from one end to the other.

- Proceed by rolling up the chicken, starting at the larger end. Place a toothpick in the end, to hold the roll together during baking. When rolling up the chicken, cheese will fall to the side. Use that cheese on top of the roll.

- Set the finished rolls into a prepared baking dish. Sprinkle with Steak Seasoning.

- Bake covered for 15-20 minutes. You will know the chicken is done, once it has turned white and the cheese has melted. Remove the cover and broil on high until the cheese bubbles.

**You can remove the toothpicks when finished baking. I usually leave them in, because it makes them easy to pick up and eat!**

My First Baking Contest!

This past Saturday, I entered and won my first Baking Contest. It was a fun experience. I made a Vanilla Bean Butter Cake with a Lemon Curd & Blackberry filling and topped with Vanilla Bean Buttercream. I made everything myself, including the gumpaste decorations. I could have easily covered the cake in fondant, but I decided to challenge myself and finished it with buttercream.

Review: Crepe Paper Rose Kit (ala Martha)

Yesterday, I saw the Martha Stewart Crepe Paper Rose Kit in the store on clearance. I have to admit that it is the only time I would buy a kit from her brand, because they are over priced and you can get the instructions online for free. The price I paid would probably cover the cost of the materials, so I decided to try the kit out.

I was optimistic at first, because it was relatively easy and looked like it would turn out. Enter floral tape. This is the option for attaching the petals. I understand that when you stretch floral tape, it gets sticky. So I thought it might work. It didn't. The kit came with a little bottle of glue, which seemed to be nice and I tried using it to assist in attaching the petals. That definitely didn't work. The glue was very watery and made the paper saturated without any sticking power. I finally got all the petals put together with the floral tape...at least enough to take a picture. It easily fell apart with little handling.

So the Pros- bright & high quality crepe paper, templates & Cons- watered down glue, poor assembly. I will make more soon, but use a hot glue gun next time :) It is totally worth the clearance price, but I would not pay the full price (around $10).

Over at one of my fav blogs, The Glittered Nest, you can find some beautiful crepe paper rose corsages! I love the addition of stamens. She is so creative...why can't she be my neighbor?

Mama's Bacon Smokies

Look fast, because these little guys disappear quickly! My mom has been making these for years and years. I have no idea where she got the recipe, but they are super easy. They make great party food.

Take a 1lb. package of bacon and cut the slices into thirds. Next, you'll need a 1lb. package of Little Smokies & some toothpicks. Wrap one piece of bacon around each little smokie and insert a toothpick to hold it together. Place the little bacon smokie (seam side down) on a cookie sheet lined with foil. Once all smokies are on the cookie sheet, then sprinkle with a good amount of brown sugar (approx. 1/2 cup). Make sure you sprinkle on the tops of the bacon and let some fall to the tray. Bake @ 350 degrees for 45 minutes. The brown sugar with caramelize on the bacon and make it delicious!

New Photo Props

I'm starting to take a lot more portraits lately. Last month I took some adorable pictures of a young woman from church. She was so sweet and it was a lot of fun. This week, I have some seniors lined up :) I can hardly sleep at nights thinking about it! I have a lot of ideas for locations and props...some that I have, some that I need and some that I have that need a little work.

Today, I set out to find an umbrella....you know the classic "Singin' in the Rain" kind? I feel like I hit the jack pot today! I went to a huge rummage sale and found exactly what I was looking for. To top it off, it was a beautiful, bright red. I also found a little vintage point and shoot. It is a Kodak Magimatic, circa 1970. I think it is adorable and just had to snag some pics of my new found treasures.

Quick & Easy Roasted Corn

One of our favorite foods at the fair is Roasted Corn...anyone else? It is easy to replicate at home if you fire up the grill. If that isn't an option...like your new grill is still packed in its box waiting to be assembled...well there's no need to fret. Just stick the ears of corn (on some tinfoil) in a 350 degree oven for 30 minutes and bam! you've got some tasty corn on the cob. It is a quick & easy addition to any meal lunch or dinner. Plus there is no shucking/big mess before hand. The husks peal right off after being roasted. Then you can slather with butter & spices of choice.





P.S. It was delicious.

Strawberita!

All sorts of new flavor combos this week. Last week, I was looking at a Paula Deen magazine while visiting my mom and found a couple recipes I wanted to try. I actually made these cupcakes on Sunday. Originally, they were suppose to be Simply Delicious Strawberry (cup)Cakes, but I didn't have strawberry gelatin on hand. So I had to make a change and go with lime gelatin...like a strawberry margarita (w/o any alcohol). I wasn't 100% happy with how they turned out. The frosting was runnier than usual, because of the strawberry puree. Everyone that tried them liked them, but I don't think they looooved them. They are definitely different and I think I would be more of a lover of the flavors (if I could eat them). Lime is a favorite of mine. So if you have an itch for a Strawberita!, then here is the recipe (very slightly modified from the original)-

Ingredients:

1 (18.25-ounce) box white cake mix
1 (3-ounce) box lime-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners’ sugar

Directions:

Preheat oven to 350 degrees F. Line cupcake pan.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Zucchini Meets Coconut

Not much crafting going on around here, at the moment. We are doing some remodeling in the new house and that includes ripping out the carpet in my art studio and giving it my personal touch. Now that summer is almost over (sad), I'll have more time to focus on getting my studio done. For now, another creation from my kitchen. My husband wanted zucchini bread and of course I had to make it slightly different than the traditional zucchini bread. He wasn't too sure about having coconut united with zucchini, even though he liked both separately, but ended up really liking it!

Zucchini Coconut Bread

Ingredients:

3 cups all-purpose flour
1 cup white sugar
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup shredded coconut
2 cups raw unpeeled grated zucchini

Directions:

-Preheat oven to 325 degrees.

-Grease & flour 2 loaf pans. Mix oil and sugars together, add eggs, mix, add coconut & zucchini, mix, add rest of ingredients, & mix.

-Pour batter into both pans, evenly.

-Bake for an hour to an hour and 15 minutes (depending on pan size). I like to test with a toothpick in the middle of the loaf or by touch. The toothpick should be inserted and removed with crumbs stuck to the toothpick (if it comes out clean then it is over done). Or if you don't have a toothpick, lightly touch the top of the middle of the loaf. It should be soft, but not wet or firm (please be careful not to burn yourself!).

-Lastly, remove the loafs from the oven and let them sit for about 5 minutes. Flip the pan over (use oven mitts), remove the loaf, stick into a plastic grocery bag and then tie a knot. Let the loafs cool in their own plastic bags. It seems to lock in the moisture. Enjoy!

WiLd?

Can you believe these are wild flowers around here? We first spotted these Sweet Peas on an afternoon walk around the neighborhood. There was hundreds of the delicate blooms cozied up on the side of the road.

Just yesterday, while we were on a bike ride, we saw a lot more lining a trail on the outskirts of town. Both places were unkept and the Sweet Peas seemed to take over. It is rather beautiful and I only wish I could pick them all!

I was thinking they would look nice in this and then given to a friend or neighbor as a nice gesture. They would definitely brighten my day!

Yummy Hummus

RECIPE COMING SOON!

Need a healthy, crunchy snack?

I was reading 'Self" magazine last month and came across a recipe for Roasted Chickpeas by Zooey Daschanel. From looking at the recipe, I knew I would want more cumin. So I doubled the cumin and added some Lavender Pepper. I must admit that it needed even more spice. I will make them again and triple or quadruple the cumin. If you like things a little more mild, then I would stick to doubling the cumin.

Chickpeas a.k.a. Garbanzos beans "are a good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from all garbanzos have to offer. Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them (courtesy of http://www.whfoods.com)".

Savory Lavender

The Annual Lavender Festival has come and gone. We had just moved into our house when the festival weekend was right around the corner, but we were able to enjoy some of it with family. We visited Cedar Brook Lavender Farm, where we found the most amazing pepper blend...Lavender Pepper.

Normally, I don't think I would even be attracted to using Lavender in cooking. I think I just looked at it as being too perfumy and not appetizing. My opinion changed after smelling the Lavender Pepper. The Lavender is strong enough to smell, but has a subtle taste when blended with all the other spices.

My husband likes it on almost anything savory. I've used it on chicken, potatoes, noodles, vegetables...in place of pepper. It is the perfect blend for us! It is only 6.99 for a 2.4 oz jar, a little bit goes a long way (especially with freshly ground herbs and spices) and can be purchased online.

Playing Catch-up

New house (hooray) ...no internet (boooo) ...until now (hooray)!

Coming soon...Lavender Festival post.

TTFN,
Jess

Gramma Bell's Cookies

I've been blessed with two wonderful Gramma's. One I've lived closed to most of my life and the other one a little farther away in beautiful Wyoming. The one I've lived close to passed away this past Christmas. It was her favorite season and she always knew how to make it special. For forty years she made hundreds of chocolates to box up for Christmas presents for friends, family, doctors, etc. I was fortunate enough to learn her craft before she was unable to make them anymore (that will be another post). Another holiday memory and favorite was her sugar cookies. When I was younger and lived further away, she would always send my family a box of goodies every holiday. The staple (& most coveted) goodie would be the sugar cookies. They were thick and soft and delicious (frosted or plain)!

Naturally, it is the only sugar cookie recipe I have ever used. They are gobbled up every time I make them. Even though I can't eat them anymore (because of the wheat), I still enjoy making them. It always makes me happy when I make them and it makes me feel like my gramma is there (who I miss dearly). She was always willing to share her recipes and I thought that I would give tribute to my gramma by sharing her recipe on my blog. Hopefully it will bring you a bit of happiness, too :) She named the cookies "Holidays".

Gramma Bell's Holidays

1 c. butter/margarine

2/3 c. sugar

1 egg

1 tsp almond extract

2 1/2 c. sifted flour

1/2 tsp baking powder

Cream together butter and sugar. Beat in egg and almond extract. Sift together flour and baking powder. Stir into butter mixture and mix well. Roll out on lightly floured board (counter) and cut with cookie cutters. Bake at 350 for 7-10 minutes or until the edges are lightly brown.

Easy Bolero/ Shrug

One of my little sisters had her 8th grade dance this past week. Apparently it has evolved over the years and turned into a formal event, unlike the one I attended. Finding a modest formal dress, outside of the state of Utah, is a tough thing. I was shocked at some of the dresses I saw when picking her up from the dance.

Well, I had a lovely Anne Klien dress and it fit her like a glove (maybe some day I'll be able to wear it again...darn thyroid). Of course it needed a bolero or shrug, so my mom and sister spent some time looking for one...with no success. I decided to look online and it paid off. I found a super easy pattern on Modest Prom. There are three options and we chose the cap sleeve shrug. It is made with stretch fabric (ours was glittery and a soft gold color). You have to scale the pattern to the size you want. I knew that we wanted it to be a bit more snug, so I didn't scale it to full size. My mom and I decided it needed to be lined, because the fabric rolls a bit around the collar, but it still only took 5/8 yard. This fabric was on clearance and clearance was 50% off, so we made it for $2!

Trim Gift Tags

How cute are these?! Doe-c-doe took vintage trims, scanned them, replaced some of the words and made them available for download! Very clever, if you ask me.

Tin Can Flower Vase

How sweet and simple is this Tin Can Flower Vase?! I saw this tutorial over at Elle's Studio. I like how the ribbon laces up like a corset and a little bow to finish it off in back.

I know in the summer time I have flowers blooming like crazy! Of course I share them, but I don't usually have a container to go with them. This is a great solution.

You could also make some tissue paper flowers, if fresh flowers aren't available. Since we are moving soon, I probably won't have many fresh flowers until next year :( Oh well!

Anyway, check out this cute tutorial and while you are there, you might as well check out this one too!

On The Menu...

The fab Bakerella has created yet another amazing treat. This time for Father's Day. I'm kinda glad that I was a week early in planning for Father's Day or I would have missed out on making this:
It's a chocolate brownie patty nestled between two cupcake buns and frosting condiments. Complete with sugar cookie fries! AND the templates for the paper goods are included...how awesome is that?!? I *heart* Bakerella.

Cookie Turned Cupcake

SNICKERDOODLE

CUPCAKE!

One of my favorite cookies is Snickerdoodle, so when I saw this cookie turned cupcake (via Martha Stewart) I had to try it! I didn't use her recipe, though. I used a Betty Crocker SuperMoist Butter Recipe Yellow cake mix and added 3/4 Tbls. Cinnamon & 1/4 tsp. Nutmeg. I was thinking about adding some Cream of Tartar (like in the cookie), but I wasn't sure how that would effect the baking. I might try it sometime. I made a basic buttercream to pipe in a swirly fashion and sprinkled some Cinnamon on top.

The cupcakes were made with a purpose...Father's Day. The only problem was that I was a week early! I have a large whiteboard in my kitchen and had marked Father's Day on June 14th. Oh well! The cupcakes were well received. I had a little visitor while trying to take pictures.


He is quite keen on when something scrumptious is going down in the kitchen. This time I caught him sneaking in! Some how he still managed to devour a cupcake and left his mark behind...or evidence.

**I can't wait for Betty Crocker's Gluten Free Mixes! Then I can actually eat the cupcakes!**