Friday, October 29, 2010

Turkey Kit

Last night I held another craft night at my house. We've added another gal to our group and we have so much fun when we get together that the time just flies! My project last night was putting together this cute turkey kit from The Idea Closet. Since November starts on Monday, I don't have to wait too long to display him either. :)


Thursday, October 28, 2010

Fondant Class Week 2

In class last night we assembled our fondant bows. Now this...


...has turned into this!

I love the way it turned out! This class is quickly becoming something I enjoy doing very much. Last night we also started working on Quilling Flowers, which are a mixture of fondant and gum paste. It was slow going so Savannah and I are going back on Tuesday to continue working on them. Watch for more pics to come!


Monday, October 25, 2010

Zucchini Brownies

Using my BB zucchini I made one of my favorite treats on Sunday...Zucchini Brownies. I got the recipe from my mom and they are so moist and yummy. One of my favorite things about them is the brown sugar and chocolate chip topping! Here's the recipe:

Ingredients:
1/4 c margarine (softened)
1/2 c vegetable oil
1 1/2 c sugar
2 eggs
2 tsp vanilla
3 c flour
4 Tbsp cocoa powder
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 c buttermilk
2 c grated zucchini

Cake Topping:
3/4 c brown sugar
1 c milk chocolate chips

Directions:
Cream together margarine, vegetable oil and sugar. Mix in eggs and vanilla. Measure all dry ingredients and sift together in a separate bowl. Combine with creamed mixture. Mix in buttermilk and grated zucchini. Pour into greased 1/2 sheet pan. Mix ingredients for cake topping. Sprinkle evenly over cake before baking. Bake 350 degrees for 30 minutes or until cake tester comes out clean. Enjoy!



Halloween Party

Last Friday Andrew and I went to a Halloween party hosted by Brandon and Kim. I was excited because this is the first time we've dressed up and went to a Halloween party since we got married! I went as a Black Cat complete with long eyelashes and a tail and Andrew went as Sherlock Holmes. The party was really fun because a lot of our friends were there. We played Halloween Jeopardy and a few other games, but mostly we just talked and ate Halloween goodies. It was a fun night.


Friday, October 22, 2010

Halloween Crafts

Recently Savannah and I decided to remake the mini notebooks and bags mentioned in this post of mine and give them out for Halloween with a candy bar. I made mine for my nieces and nephew (and a pineapple notebook for me because I just couldn't resist the pineapple paper I found!). A few weeks ago Savannah brought her Cinch machine over and we made the mini notebooks and then last night Savannah brought her Cricut over with her Tags, Bags, Boxes, & More Cartridge and we cut out and assembled the bags. I think they turned out really cute!



Thursday, October 21, 2010

Fondant Class Week 1

I started my 3rd and final cake class last night along with Kim and Savannah. For the next 4 weeks we'll be learning all about fondant and a little about gum paste. Each class is 2 hours long and it took the full 2 hours last night to knead, color, roll out and cut my fondant to make all the components of a bow complete with curlicues. Next week we'll be assembling the bow (since the fondant needs some time to dry) along with learning more new techniques so stay tuned!


Monday, October 18, 2010

Bountiful Basket - October 16, 2010

On Saturday I got my 2nd Bountiful Basket. I was gone to SLC with my best girls so Andrew picked it up for me. I told him (in a teasing way) not to eat anything until I could get home and take a picture for my blog and he resisted except for a lone green onion that he used for his dinner with pork chops that night. ;) Here's the list of this week's bounty:
  • 4 sm zucchini (Bountiful Baskets is officially calling them grey squash.)
  • 3 carrots
  • 7 green onions
  • 5 cucumbers
  • 2 stalks broccoli
  • 7 oranges
  • 2 pomegranates
  • 4 tomatoes
  • 1 cantaloupe
  • green grapes
  • 7 apples
  • 1 head romaine lettuce
  • 7 bananas



Friday, October 15, 2010

November Tuck Swap

Last night was tuck swap again! Our theme for November was Thanksgiving. The one I made is above and the one I came home with is below. I got Laura's tuck this month. Laura is always very creative when it comes to making her tucks. When I got to her house for the swap last night I saw the tuck she made (not realizing that I was getting it yet) and told her that I wanted to learn how she made the pumpkin. When I realized that I was getting it to take home I think I probably got the biggest smile on my face. :)

Every month we always do a giveaway and sometimes others bring small items to giveaway as well. I was lucky enough to win one of the smaller giveaways last night and I was so excited! Angie made it and it was secretly the item I wanted to win because I don't have a lot of Thanksgiving decor. Thanks again, Angie!



Thursday, October 14, 2010

Denver Trip

The weekend of September 25, Andrew and I took a road trip to Denver, CO. It was the first time either of us had driven to Denver (the last time we went we flew) so we had fun seeing the sights along the way.

We weren't able to leave until Saturday afternoon so we stayed the first night in Steamboat Springs, CO. Sunday morning we got up early and were in Denver by 11 am. We met up with my parents and my brother and his family, who were already there, and had lunch and then all the guys left to go to Invesco Field at Mile High Stadium to watch the Broncos/Colts game. My brother is a big Colts fan and Andrew is becoming a bigger Colts fan all the time because of their wide receiver Austin Collie. He's doing really well for them and he used to play for BYU...and we all know about Andrew and his love for BYU football, right? ;)

Andrew in his new Austin Collie Colts jersey getting ready to leave for the game.


Invesco Field at Mile High Stadium

After the game we all met up and went to Casa Bonita, which is a great Mexican restaurant in Denver with cliff diving and the whole bit.

Outside of Black Bart's Cave!

Monday morning we scheduled a tour of the United States Mint in Denver. Andrew and I took a tour four years ago when we were there, but it was on a Saturday and so they weren't minting anything. This time they were minting pennies and we could even see a cart of dimes in the background. Pretty cool! You aren't allowed to take any cameras into the Mint (you even have to take the battery out of your cell phone) and since we had to park a couple of blocks away, we don't have any pics of us at the Mint. Oh well. After the Mint, we started the long drive home, but Denver was a fun 3-day weekend vaca!


Tuesday, October 12, 2010

Boo Letters

I just finished putting together these Boo Letters from The Idea Closet. Thanks for another great kit, Tracy!


Friday, October 8, 2010

Aunt Kay’s Buttery Caramel Sauce

Since getting my first Bountiful Basket, I have started following an awesome blog called Basket 411 (I have their button on my sidebar for a quick link.). Their motto is "Your one stop shop for all the information you'll need to make the most of your Bountiful Basket." and their goal is "No more fruits and veggies from your Bountiful Basket will end up in your waste basket!". These are the reasons why I think this is such an awesome blog! On Tuesday they posted a recipe for Aunt Kay’s Buttery Caramel Sauce to use with the apples we got in last Saturday's basket. I made the recipe last night and not only was it super easy, but it was DELICIOUS! Savannah was there and she was using her finger to lick the pan clean and Andrew was eating whole spoonfuls of the caramel sauce out of the jar with a spoon. ;) It was also delicious on the apples and was a great way to use them. It made a lot (2 1/2 cups) so there was plenty to send a jar home with Savannah and keep a jar for us. Happy Dipping!

Aunt Kay’s Buttery Caramel Sauce

Ingredients:

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup whipping cream

*Makes 2 1/2 cups

In a medium saucepan combine sugars, syrup and butter.

Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.

Remove from heat and cool 5 minutes.

Stir in whipping cream.

Pour into a jar and store in refrigerator. It will thicken when cold.


October Book Club

A couple of weeks ago at cake class our teacher Randi, Kim, Savannah and I got talking about doing a book club. We all enjoy reading and so we all agreed it would be fun to invite some other ladies and get together once a month to discuss a particular book that we had all read. Kim chose the first book, "Jayhawk" by Dorothy M. Keddington.

"To Angela Stewart, a summer on a Wyoming ranch with her college roommate's family seemed like an ideal vacation. For Jay Bradford, his return to the Triple J Ranch involves a potentially dangerous quest and the search for an answer to a 26-year old mystery. Jay and Angela's chance meeting on a lonely road at dusk, marks the beginning of their unforgettable journey into danger and love."

Dorothy Keddington is one of Kim's favorite authors, in fact, she has even met her. The book was written back in the late 70's and Kim says anymore you can only find copies of it at thrift stores. Kim and her mom had several copies of the book though so she lent a copy to each of us to read. I was hooked by the second paragraph and finished the book in about 2 days! I am now reading another book by this author. Last night we all got together to talk about the book, laugh and eat some fun Fall treats including cider and mini pumpkin pies. Until next month!


Monday, October 4, 2010

Plum Cake Tatin

My favorite show on the Food Network is Barefoot Contessa and when I saw that I had 7 plums in my Bountiful Basket this week I knew what I wanted to make with them...Plum Cake Tatin!

Plum Cake "Tatin"

Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
  • 10 to 12 purple "prune" plums, cut in half and pitted
  • 1 3/4 cups granulated sugar, divided
  • 2 extra-large eggs, at room temperature
  • 1/3 cup sour cream
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • Confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Here's a tip...make sure you put the pie plate on a sheet pan before baking or have something in the bottom of your oven in case the plum juices run over.

The tatin turned out perfectly and was really easy to make. Andrew raved about it, as he does about anything I make, but I appreciate it anyway. ;)