Sugar Hearts

If you are looking for a sweet yet simple Valentine’s Day idea, how about some homemade sugar cubes, er, hearts.

This is a great little VDay gift for someone who likes tea or coffee with sugar. You can even make them flavored. I think it would be cute to pair them with these simple-to-make heart-shaped tea bags.

You will need:

  • granulated sugar
  • water
  • a heart-shaped candy mold, such as this Wilton Hearts Candy Mold
  • food coloring (optional)
  • flavored extract (optional)

To make the sugar mixture, you will be using 1 teaspoon of water for every 1 cup of sugar. (You can halve that.) If you want to color and/or flavor your water, do so before measuring. I recommend starting with 1 or 2 drops of coloring and 1/8 tsp. flavoring per teaspoon of water.

Put the sugar in a bowl, add your liquid, and mash the liquid into the sugar with the back of a metal spoon until it is all incorporated. If your sugar does not hold together when you squeeze it, add a little more water 1/2 teaspoon at a time. If you make it too wet, it will just take longer to dry, but it will be fine.

Press the wet sugar mixture into your mold. You can use a dry pastry brush to gently remove any excess sugar.

Carefully invert the mold onto a wax paper-covered surface and tap gently to remove the sugar hearts from the mold. Allow to dry for about an hour. Turn over and allow to dry another hour, or until hard.

Another idea I had was to make vanilla sugar* and use that to make the sugar hearts, but I haven’t tried it yet.

Let me know in the comments how yours come out or the ways you made this project your own.

*Scrape a vanilla bean pod and mix the seeds into 1-3 cups of sugar.

Simple Butternut Squash Soup

I had never had butternut squash soup until the other day, when I decided to make some using a squash that I had from my winter farm share. It was so good!

I have been on a soup kick lately because we have had a deep freeze here in Vermont. It barely gets above zero, and some nights it gets into the double-digits below zero! All I want to do is snuggle up on the couch in my pajama pants and a hoodie, eat soup, and watch TV or play games online at Cheekybingo.com.

There are many different recipes out there, but I wanted to keep it simple. This recipe uses fresh thyme, chicken stock, onion, butter, and the butternut squash. Other than a little salt and pepper, that is it. And it is really all you need. You can finish it off with 1/2 cup of heavy cream, if desired, to make it more, uh, creamy and to make the color brighter, but it isn’t necessary, if you want to keep it light.

I was a little intimidated by the squash, but it is easy to peel with a vegetable peeler. The top part doesn’t even have any seeds to scoop out, only the wide bottom part does. It was not too difficult to cut up with a knife, either, which was a pleasant surprise. I will definitely make this again. I get butternut squash from the farm share often.

Simple Butternut Squash Soup

Ingredients:

  • one butternut squash (2-3 pounds), peeled, seeded and cut into 1-inch cubes
  • 2 tablespoons butter
  • 1 large onion, diced
  • 6 cups chicken stock or broth
  • 2 sprigs fresh thyme
  • Salt and pepper, and (optional) dash of nutmeg
  • (optional) 1/2 cup heavy cream

Directions:

Melt the butter in a large pot and saute the onion until softened and translucent, about 5 minutes.

Add the cubed squash, stock or broth, and thyme. Bring to a boil, reduce heat and simmer 20 minutes or until squash is tender.

Remove the thyme sprigs. It is fine if some leaves remain in the soup, just make sure to get the stems out.

Using an immersion blender, blend the soup in the pot, until smooth. Alternately, remove the squash, puree in a regular blender, and return to pot.

If using cream, stir it into the blended soup.

Season with salt, pepper, and a dash of nutmeg, if desired.

Serve and enjoy!

My Best Banana Bread Recipe

I wanted to take a picture of the banana bread once it was sliced, but banana bread does not last very long in this house.

I’m not going to claim that this is THE best banana bread, but this is MY best banana bread recipe. It’s the one I like the best. As with all food, taste is subjective. But judging by how fast this disappeared, I think it’s safe to say this is a good one.

You can add whatever nuts you want to this recipe. I was going to use walnuts, but when I toasted them, they burned, so I threw in pecans. That was a good choice. Also, they were not toasted, since the batter was ready and I didn’t want to wait for them to toast.

My Best Banana Bread

Ingredients:

  • 3 very ripe bananas (or enough to make 1.5 cups mashed)
  • 6 tablespoons butter
  • 2 large eggs, lightly beaten
  • 1 cup nuts, such as walnut or pecan (optional)
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 teaspoons cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sour cream (or plain yogurt, regular or Greek)
  • 1 teaspoon vanilla extract

Directions:

Mash the bananas well with a fork or potato masher. Set aside.

Melt the butter in a pan on the stove or in a microwave safe bowl in the microwave. Set aside.

Optional step, if you are using nuts and you want to toast them: Toast nuts in a skillet over medium heat for 3 -5 minutes, until fragrant. Set aside to cool. Then chop.

Pre-heat oven to 350 degrees and spray your loaf pan with cooking spray.

In a large bowl, whisk together the flour, sugars, cinnamon, baking soda, and salt.

In a separate bowl, whisk together the banana, melted butter, eggs, sour cream, and vanilla. Add this mixture to the bowl of dry ingredients, and gently fold with a rubber spatula until just combined. If using, gently fold in nuts. Do not over mix. The mixture will be thick and lumpy.

Scrape batter into prepared loaf pan and smooth top with spatula. Bake in 350 degree oven for about a hour. Check after 55 minutes by inserting a toothpick near the center. It should have a few moist crumbs on it. If it has wet batter on it, put the loaf back in oven for 5-10 more minutes and check again.

Allow the loaf to cool in the pan for 10 minutes. Then transfer to a cooling rack for an hour. (Yes, you are supposed to let it cool for an hour, but that never happens in this house.)

For best results, gently cut with a serrated knife and enjoy!

 

How To Make Flavored Espresso Drinks (Lattes and Mocha) at Home

Here are my favorite recipes for pumpkin spice latte, gingerbread latte, mocha, salted caramel mocha, and peppermint mocha. (You can also make a peppermint latte, just omit the cocoa.)

When my boyfriend moved in, he had an espresso machine. But since he didn’t have instructions for it, I was afraid to use it. (I am terrified of getting burned by hot water. Probably because when I was a kid, I suffered a terrible burn from hot water.)

Finally, months later, he showed me how to use it – which by the way, was easy peasy – and every since, I have been addicted to making my own coffee shop-style lattes at home.

And you can too!

For a basic 16 oz latte (grande at that famous chain coffee shop), you use a double-shot of espresso and 1 cup of milk. Make the espresso according to the instructions for your machine. Steam and froth the milk. Pour the espresso into your mug, pour the steamed milk into the espresso, and top with the foam. You can even make it all fancy-like with a sprinkle of cocoa powder or something.

But who wants a plain latte? No, you’re here for the good stuff!

To make a gingerbread or pumpkin spice latte, follow the directions above, only add 2 – 4 tablespoons of syrup to the espresso before the milk. Syrup recipes are below.

To make a mocha, put 2 tablespoons of unsweetened cocoa powder (use good quality!) and 2 tablespoons of sugar in your mug before adding the espresso. Then mix it. Then add the steamed milk, followed by the foam.

To make a salted caramel mocha, add 2 tablespoons of caramel sauce (any kind) and a dash of sea salt to the cocoa powder and sugar. (You might want to decrease the sugar a little.) Then add espresso and mix. Add milk and foam. Top with whipped cream (if desired) and drizzle with caramel sauce and sprinkle with sea salt (or a sea salt/sugar blend).

To make a peppermint mocha, add 2 – 4 tablespoons of peppermint syrup to the espresso, cocoa powder and sugar, before adding the milk. I reduce the sugar slightly, since the peppermint syrup has sugar in it.

Any of these espresso drinks can be topped with whipped cream and garnished with caramel or chocolate drizzle, crushed candy canes, cinnamon, cocoa powder, or anything else you would like.

Experiment with how much espresso, milk, and flavoring you like to make your lattes your way! Share your recipes in the comments.

Syrup recipes

Use 2 – 4 teaspoons (4 teaspoons = 1/4 cup) of any syrup in your latte by adding to the espresso before adding the steamed milk. Refrigerate leftovers in a tightly covered container.

Pumpkin Spice Syrup

1 1/4 cups water, 1/3 cup pumpkin puree, 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg in a sauce pan and bring to a boil. Reduce heat and simmer 10 – 15 minutes, until syrupy. Remove from heat and stir in 1/2 teaspoon vanilla.

Gingerbread Syrup

Combine 2 cups water, 1 1/2 cups sugar, 2 teaspoons ground ginger, and  1 teaspoon ground cinnamon in a sauce pan. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and stir in 1/2 teaspoon vanilla.

Peppermint Syrup

Combine 1/2 c water and 1/2 c sugar in a sauce pan. Bring to a boil. Reduce heat and simmer for 1 minutes, or until it starts to get a little thicker. (It will thicken upon cooling.) Remove from heat and add 1/2 teaspoon peppermint extract, and stir.

Reconsider Before You Give Your Teen an iPhone Rules Contract

One of the things I want to start doing on this blog is talking a little bit about parenting. What better thing to start with than the mom-written iPhone contract that has been circulating the Internet?

If you haven’t read about it, the mom gave her 13-year-old son an iPhone for Christmas that came with an 18-point contract that she wrote. You can read the entire thing at the link.

First, I want to say that this is in no way an attack on this woman’s parenting. Parenting does not have rule book. We all have our own style. We have to find the way that works for us.

That said, a lot of my friends are sharing this, with accolades, and I want to offer a different perspective.

In general, I try not to control or micro-manage my kids. I don’t know this woman or read her blog, and I know that a certain amount of mommy blogging is done for entertainment, but at its face, this rule list is excessive. My boys have friends with parents like this, and the kids just tune them out, the parents and the rules. It shuts down any possibility for communication.

Kids – especially teenagers – need a certain level of freedom to screw up while they are still at home and still minors. In the safe confines of still being under their parents’ care is the time for kids to screw up, not when they get out on their own.

I try to remember that I am raising adults, not kids. They need to learn to make good choices for themselves, not have me micro-manage their phone habits.

A lot of these rules are good manners. Great! We should model good manners and teach them to our children. But I have to wonder if handing my teen a list of rules is the same as teaching. No, I don’t have to wonder. I know it’s not.

I teach my kids how to treat people by the way I act, by the way I treat them, and through conversations that naturally come up when we are spending time together. My kids usually want to hear what I have to say because I am not trying to control their every move.

It all ties in together. When you have an adversarial relationship with your child – which rules contracts like this can create – they shut you out.

Some of these rules make little to no sense to me. For example, why can’t he take a zillion picture and videos? What if that leads to a career in photography, art, or film making?

Also, the one about music. So what if kids like to listen to what their peers like? Didn’t she? As my 14-year-old son said, “So she wants her son to be a hipster?” He found that rule hard to take seriously.

It seems like a casual conversation about what a great amount of access to music this generation has, or perhaps gifting him some songs on iTunes that she wants him to check out, would serve more of a purpose.

And finally, the “no porn” rule. I hate this. My ex-husband and I butted heads on this subject regularly. Teenagers are curious about sex. To just say “no porn” and leave it at that is not going to accomplish much.

I told my boys – 14 and 16 – that it is natural to be curious about sex and porn. But I want them to know that a lot of what is depicted in porn is not what a real sexual experience or relationship is like. More importantly, that is not what most women will actually look like; a lot of porn stars have work done and are selected for having a certain “ideal” look.

Chances are at some point they will see porn. I would rather educate them about what is healthy versus unhealthy porn viewing and expectations about real world relationships than just try to forbid the inevitable.

One final thought, it’s okay for kids to have some privacy. I don’t need to have their passwords. I wouldn’t dream of snooping at what my kids are doing online – unless they do something that indicates a need for intervention, like getting caught breaking the law. It’s also okay for them to text their friends at night and talk about stuff they don’t want parents to hear. That’s a part of growing up and discovering themselves.

 

Crafting in the New Year

I did not post a single holiday idea or project on this blog. I had big plans, but I got really sick for weeks, and I just didn’t have it in me. I phoned it in this Christmas. I did the minimum I could get away with and still make sure everyone got something from me. And by “everyone,” I mean close family only.

But it happens. And here we are in a new year.

One of my resolutions this year is to make my creative time a priority. It’s not just a silly hobby; it is a necessity for life. I am a creative person, and I thrive on expressing myself.

I’m excited to start playing around with Valentines Day ideas. That is one of my favorite holidays, which is ironic because I am not a super romantic person, and I have never had a romantic significant other. But I love pink and hearts and chocolate!

I also love that there’s no pressure. Most holidays come with requirements that you do certain things for or with certain people, but Valentines day is mine to spend however I want. I love that freedom.

I am excited to get back into crafting – and blogging. I have let myself believe that there are more important things I should do with my time, but I am not listening to that advice anymore. (Another one of my resolutions!)

So here’s wishing you a Crafty and Happy New Year! What are your resolutions?

 

Cake Batter Waffles with Pumpkin Cream

These are decorated for Halloween because I am a slacker and didn’t post this before Halloween, but they would be a good dessert to make for Thanksgiving, too. Or another special day. Or any day ending in “y.”

This is one of those things that was inspired by multiple Pinterest pins.

I kept seeing a pin for a pumpkin dip that was made with Cool Whip. Gross, by the way. I hate Cool Whip. In my experience, anything made with Cool Whip can be made with real whipped cream. Sometimes, you might need to add powdered sugar to make it a little more stable, depending on the recipe. But so far, I have never had a substitution fail.

Anyway, the idea of mixing pumpkin puree, instant pudding, whipped cream, and spices sounded amazing, but not as a dip. I wanted to use it as a frosting or filling.

I didn’t want to make cake or cupcakes, but something cake-like. Whoopie pies, maybe. No…

Then, I kept seeing pins of waffle iron brownies. Bingo! Cake batter waffles with pumpkin cream.

The recipe makes a lot of pumpkin cream. You might have some leftover.

Cake Batter Waffles with Pumpkin Cream

Ingredients:

15 oz can pumpkin puree
5.1 oz box vanilla instant pudding mix
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
3 cups cream
6 tablespoons sugar
1.5 teaspoons vanilla

1 box French vanilla cake mix (or other flavor of choice)
eggs, oil, and water needed to make cake mix according to instructions

Instructions:

1. Combine the pumpkin puree, pudding mix powder, and spices in a large bowl. To make the whipped cream, in a separate bowl combine the cream, sugar, and vanilla and beat until stiff peaks form. Fold whipped cream into pumpkin mixture and refrigerate.

2. Prepare cake mix as directed on box. Cook batter on heated waffle iron the same way you make waffles. (Easy peasy step.)

3. Put pumpkin cream into a pastry bag and pipe onto waffles or just scoop cream onto waffles with ice cream scoop or spoon. Decorate with sprinkles, colored sugar, or cinnamon, if desired.

Enjoy!

Things I Made from Pinterest

I love Pinterest! I spend countless hours scanning pins for inspiration. I have a few things I made recently that were the result of two or more pins coming together in my mind. I can’t wait to share them with you over the next couple of days.

I have also made a few things straight from the pinned links, which I am going to share with you now. (Click on the picture to go to the recipe; hover over the picture for description.)

I am going to add a “Pin It” button soon to make it easier to share any posts of mine that you like. You can also follow me on Pinterest. If you post crafts, recipes, or other great things, I will surely follow you, too.

Bacon-Wrapped Meatloaf (without glaze)

Today, I am bakin’ with bacon, but instead of dessert, I am baking something for dinner – bacon-wrapped meatloaf.

I love meatloaf. It is my favorite comfort food. It was the first thing my mom ever taught me to make. Add some mashed potatoes, and I am in heaven.

Add some bacon and – man, oh, man – wow!

There are other bacon-wrapped meatloaf recipes out there, but they all seem to have a glaze. I do not glaze my meatloaf. That may be a sacrilege, but that’s how I like mine.

Let me let you in on a little secret about cooking. Make it how you like it. When it comes to most recipes, they are merely a guideline. If you ever read a recipe and say, “Hmm, this sounds good except I don’t like this ingredient” or “I think it would be better with a little of that,” then do it. It’s your food.

There are some things that have to be done a certain way because they are part of the science of cooking. Usually – but not always – that applies to baking more than cooking. But most things are totally negotiable, so I encourage you to experiment.

So, instead of using someone else’s bacon-wrapped meatloaf recipe, I just made my classic meatloaf like my mom taught me to make and wrapped it in a bacon weave.

You don’t have to use my meatloaf recipe. You can use your own. I have to warn you that mine has a LOT of peppers and onions because I love peppers and onions. Feel free to halve the amounts.

Also, I used a fancy pants sea salt blend that my sister bought me. I think it puts the flavor over the top. But you can use plain sea salt, or whatever salt you like to use. Or you can buy it online. It’s called Caravel French Garden Blend Sea Salt, and that link will take you to it on Amazon. (If you use plain sea salt, consider using seasoned breadcrumbs or throwing in some herbs.)

Okay, here we go.

Bacon-Wrapped Meatloaf

12 strips bacon (or enough to cover meatloaf)
1.5 pounds ground beef
1 cup panko
1 egg
1/4 cup milk
1 green pepper, finely diced
1 yellow onion, finely diced
1/2 teaspoon French Garden Sea Salt or regular sea salt
garlic powder, to taste
ground pepper, to taste

Preheat oven to 350. Combine all ingredients, except the bacon, in a bowl and mix well (preferably with your hands). In a rectangular baking dish, pat the meat mixture into a loaf, leaving space around it for the grease to go. Lay the bacon strips across the meatloaf in a basket-weave pattern.** Bake about 1 hour, or until meatloaf if cooked thoroughly and bacon is crisp. If bacon is not crisp enough when meatloaf is finished, place under broiler briefly.
**To make a bacon weave: Lay 4 strips of bacon lengthwise across the meatloaf (or more if your meatloaf is bigger). Position your meatloaf like the picture above, and we will call the strips 1, 2, 3, and 4, going from top to bottom. Fold strips 1 and 3 halfway back from right to left. Lay a strip of bacon, going from top to bottom, near the fold so it covers strips 2 and 4. (Call this strip A.) Unfold strips 1 and 3 across strip A. Now fold back strips 2 and 4 back from right to left, over strip A. Lay another strip next to strip A, so it covers strips 1 and 3. Unfold 2 and 4. Repeat by alternately folding back 1 and 3 or 2 and 4, and laying a vertical strip across the remaining 2 strips. When you get to the end, do the left side, starting in the center and working to the left. Tuck all ends in.
(I hope that wasn’t completely confusing! Feel free to ask questions.)

Easy Pumpkin Spice Coffee Cake with Maple Glaze

I decided to try using the pumpkin cake recipe from the Pumpkin Spice Latte Cake Balls to make a coffee cake. I wanted to keep the recipe simple, so I opted to make it without a streusel topping, though I bet that would be good. I went with a maple glaze instead.

Easy Pumpkin Spice Cake with Maple Glaze

Ingredients:

For the cake:
1 box yellow cake mix (I use Duncan Hines)
1 15 oz can pumpkin puree
2 teaspoons pumpkin spice
1/2 cups chopped walnuts

For the icing:
1 cup powdered sugar
2 Tbsp maple syrup
1/4 tsp cinnamon
2 tsp milk

Directions:

Preheat the oven to 350 (325 if using dark non-stick pan). Spray a bundt pan with Pam for Baking or other cooking spray with flour. Set aside.

Combine cake mix, pumpkin puree, and pumpkin spice. Mix 2 minutes on medium with a stand or hand-held mixer. Stir in walnuts. Spread mixture into prepared pan and bake 40 – 45 minutes, until edges begin to brown and a toothpick inserted near the center comes out clean.

Make the glaze by combining all ingredients and mixing well. Add more milk, if it’s too thick, or more powdered sugar, if it’s too thin. Drizzle the glaze over the top of the cake.