Tuesday, June 29, 2010

Perfect Blueberry Pancakes



Continuing with my blueberry obsession, I wanted to share with you my tips for perfect blueberry pancakes.

We love fresh blueberry pancakes, but it took me a while to figure out how they always look so perfect in restaurants and not-so-perfect at home. My blueberries always clumped together into one corner of the pancake when I followed the directions to add them to the batter. I think I learned this tip on Oprah or Martha or one of those shows.



Start with plain pancake batter.
Pour batter as usual.


So here is what it looks like, right?



Using blueberries that have been washed and dried, plunk them down into the batter quickly.
Space them evenly.
Use as many or as few as you like.




Grab a big spoon and scoop up some batter.


 Working quickly, cover the berries with as little batter as you can.
Don't glop it on there too much because you want them to cook evenly.


Use just enough to cover the berries.




Cook as usual.




Enjoy!
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Monday, June 28, 2010

Garage Sale Project

Father's Day was a whole week ago.
I had hoped to post this sooner because it is a project my father gave me. 


One Saturday, Dad just showed up with this chair.


It had a plant in it at the time, but you will see that in a minute. Here's another shot of the chair.




After the required jokes about potty chairs, birthing chairs and cholera epidemics (not that there's anything funny about cholera, of course),  I decided to spruce it up a bit.





So I grabbed my trusty can of Valspar blue spray paint and got to work.


Incidentally, see that tree in the background?
The one with the red spray paint on it? 




That is what happens when you leave spray paint alone in the custody of a 10 year old.
He thought it would wash off.


Love those boys!
(and it's a good thing or I surely would have sold them by now!)


Anyway, back to the story.

Here is the finished product:


And if anyone out there knows if this is a plant or a weed, please let me know.
I think it is a weed.


Someone sold my dad weed a weed.

sorry. I couldn't resist.



Either way, I am killing it slowly.
I think I will move it into the shade and see how it does there.



Oh and here's what I made for my dad:

Happy Monday!


I am linking up with:

The Girl Creative

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Wednesday, June 23, 2010

Experiments in Royal Icing

I promise to stop baking one of these days.
Maybe next week.

I am sure you are missing my usual fluff intelligent and thought-provoking writing.

Besides, all this sugary goodness is not conducive to dieting.


But, be that as it may,
I made my first batch of practice cookies for Princess's party.
(I only ate a few.)


I found I love Bridget's recipe for the cookies! 
She is right, these are the perfect cookie for frosting; buttery, but not too sweet.
Look how evenly they baked. Try it out. The recipe can be found here.

And don't worry, 
I'm not giving up my sour cream cookies any time soon, 
but for party cookies, I'm going with these. 
Did I mention how nice and even they baked. 
Oh yeah...sorry.


I don't have fancy cookie sheets, so I used an old messed up one to frost the cookies on.
I forgot it would not be the best for pictures. oops. 


Anyway, here's my piping. Not great, but it's my first attempt.



Let me just say, if you are thinking of trying this, to save money or time,
just go ahead and call your local baker.
Seriously. 
Just make the call already.


Don't even get me started on the supplies for this project.
After 3 trips to the store and one to my mom's kitchen, I thought I had all my stuff. 
So I mixed up the Royal Icing.
So far, so good, 
except that I buy my powdered sugar by the bag, not by the box. 
uh-oh
I do have a scale down in the candle shop but I was too lazy busy to haul down there, so I winged it.
Dang!

I did my best to estimate a pound, but
it was a little stiff.
I added some water, but I can't be sure it turned out the way it was supposed to.
Still, it turned out well, in my mind.


But then I somehow misplaced the piece that screws the tip into the piping bag. Doh!


So I resorted to this little piping gadget I bought at one of the school fundraisers. 
It looks like one of those cereal feeders moms used to force feed babies with in the 70's. 
Thank God we're over that now!
(ask me what I really think about that! LOL)


my first attempt at flooding. Note to self: use more frosting!

Let's just say a cereal feeder is not the best tool, which is why I have never seen Martha Stewart using one, I guess.
And also maybe why it was $2.00. Oh well.

Here's the result.


All in all, I thought they turned out really well for a first attempt.


And here's what happens to the baker when she pipes cookies with the wrong tip on the wrong tool at 2 am:


She forgets how to take pictures, use a flash or focus a lens. She is exhausted and half-drunk.
She may have fallen off the dieting wagon and eaten a cookie or two.

Like I said:

Call the baker now!


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Tuesday, June 22, 2010

Crazy-Good, but Super-Bad

I have been making this cake for about 15 years. Everyone seems to love it, but I will tell you right now. 
This is not on your diet.

:)

Here is what you will need:



Melt your butter and mix with cake mix, 2 eggs, and up to a cup of chopped pecans. 



Press in the bottom of a prepared 9 x 13" pan.



Next, mix the following:

Soften the cream cheese and mix with 2 more eggs, one box of powdered sugar, and a teaspoon of vanilla.

Spread this on top of the chocolate layer.



Bake this for 45 minutes at 350.

It may not look quite done. Just make sure you do not scorch it. Or dry it out.

Cool it completely and refrigerate. You can make the cake part a day ahead and then, the next day 
(like right before the party, as the guests are arriving and you are sweating 'cause you are running late.) Top it with Cool Whip. You will want somewhere between 12 oz and 16 oz. I think 12 is too little and 16 is too much, so feel free to lick the bowl as you go. ;)

Then sprinkle the top with shredded coconut and chopped pecans.

Or mini chips if you are not into coconut. 

Like that's possible.


Try not to die when you eat this. It's sooooo rich!

Here's the printable recipe for those of you not on the Belly Fat Diet. 
:)
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Monday, June 21, 2010

Six

This week, the Princess turns 6. I can't believe it!

To fend off the tears, I am going to be keeping myself very busy.
So if you don't hear much from me, don't take it personally.
On the other hand I could dive into the blog and post 6 times a day and avoid reality altogether.
Luckily, I have a couple of things I whipped up....

This week, I will be attempting to make these:
image courtesy of Bake at 350

I am following Bridget's instructions to the letter because although I had resigned myself to having a local baker make the cookies, I had not counted on them not having a horse cookie cutter. 
And this is the horse she wants. So, I have to get it for her. Duh!

We are putting a number 6 on the saddle blankets to represent her new age. Cute, huh?

So, in the kitchen I will be. Wish me luck. If I melt down, we will be calling the baker and pleading with her. Let's hope I don't have to go there. It's not pretty.


In other news, I have had at least 6 people ask me how to leave comments and another 6 who did leave comments, which I wanted to discuss with them, but their profiles were not linked to their email.
So I am giving a little lesson.

For these instructions, you need to be reading this on my blog and not on a reader. 
So, you are here. See the Orange B (Blogger Symbol) in the top left hand corner? Click that puppy.

This will take you to your "dashboard", which is a cool way to say "info. page".


This may be the worst screen shot ever, but bear with me.
In the left-hand column (I circled it in red) there are some choices:
View Profile
Edit Profile
Edit Photo
Edit Notifications

Click on Edit Profile

Under the heading Identity, you will see and option to enter an email address. Do it!

If you look up in the section right above that, there is an option to Show Email Address
You can click it or not. 

Now here's a really important part. Scroll all the way to the bottom of the page... waaaay down to the bottom. Click Save Profile. Do NOT skip that step!



PS. there is also a place in there where you can upload a picture if you like. I'll leave that one to you.
;)

whew!
One question answered.

Now in order to leave a comment, go to my page, read the post. 
At the end of my post you will see You might also like: and some pictures. 

Just after that is the share button.

Then this:
6 COMMENTS


Click on the word Comments

On some blogs, that will bring up a pop-up window, which I love. Right now, mine just take you to the place where you can leave a comment (in the little box). But if I change that, don't panic.


Speaking of changes to the blog, I am getting the re-design itch again, so stay tuned, I have at least 6 new ideas swimming around in my head.

And lastly, here's a picture of me 6 years ago:


Oh Lordy!

Let me just say that baby was a little bigger than 6 pounds! 
okay a lot, but I am putting it behind me.





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Sunday, June 20, 2010

Father's Day

It's Father's Day.

For a couple of months I have been mentally planning what I might say to mark this occasion. How great of a father my husband is, an anecdote about the lessons I learned from my own father...
And yet, the kids needed dropped off and then picked up, I got behind on the laundry and van needed servicing. I volunteered at school, we had a rummage sale and we went on vacation.

It's always something. The big, momentous and perfect plans we make, get swept away by the reality of living.

And in the end, I guess that's how father's do what they do too. I mean, sure, there are bright spots and well executed events and all, but in the end, it's how a dad handles the day-to-day stuff that makes him great.

For an example, take my own dad. One of the best things about my dad is not something you could identify within a 24 hours time-span. Or 36, or 48. It is a pattern he established over years and years of consistent behavior.

My dad was always interested in education, so he was always learning, always reading, always reaching for something. As if that example weren't enough, my dad would come up with these little one-liners that he would repeat to us over and over throughout the years. We joke about it sometimes, but in fact, this is such an effective teaching tool! These lines he taught are ingrained in us, hidden in our memories and therefore constantly at our disposal, even so many years later.

My dad was a big boxing fan and he told me to "float like a butterfly and sting like a bee"; a quote from The Champ, Muhammad Ali. He said this line many times over the years, but it didn't occur to me until I was older what perfectly wonderful advice this was for a dad to give to his only daughter.

My dad used to stand in front of the mirror, partly joking, and shout: "I feel healthy, I feel happy, I feel terrific!" I can't remember who started that one, but it was probably a Ali or Zig Ziglar, another one of my dads mentors. Of course this is great stuff for teens to roll their eyes at, but really, what a message!

My dad gave us quotes from books like Pulling Your Own Strings, Acres of Diamonds, The Richest Man in Babylon, See You at the Top, How to Win Friends and Influence People and The Bible, over and over... lather, rinse, repeat. Seriously, though, I could write for days about just this one way my dad "fathered" us.

The point is that it was never one big defining moment that made him our dad. It was the little things. It was the special "tea" he made us when we were sick and the Willie Nelson tunes he would belt out while driving his great big Lincoln down the streets of our town. It was the quotes he repeated and the gift of family he gave us, with his 7 brothers and sisters who were pretty much always around.

As I watch my own husband, I won't pretend to always understand or agree with the choices he makes, but I see him weaving a pattern, teaching his methods, slowly and yet deliberately; passing on his knowledge in the same way my dad did, and his dad probably did.

My husband is manly and masculine and he pushes the boys further than I am comfortable with. He teaches them things I don't really want them to know, like how to open a pocket knife safely and how to shoot a bow and arrow. He never worries that he hasn't packed enough juice pouches, or goldfish crackers or bandaids. He thinks it's perfectly fine to "wing it" once in a while (while I tremble in the corner because we don't have a plan). He doesn't mind letting them stay up late and run in the yard in the summer, even if they will be tired in the morning. If a log fell across the creek in our back yard, he would encourage them to walk across it and he might even laugh if they fell and took a swim in the creek and then congratulate them on their bravery, whereas I would probably fret about the danger of it all and the mud on their clothes and scold them for being foolish. He's not much of a mommy, but he is a great dad.

I don't always understand why he does the things he does, and I 'm not sure which of these things the kids will look back on fondly in years to come. At some point, though, I just have to let go and let him "father them". Our roles are different, but both significant. And even though there may never be one great big "aha" moment that we all look and say That's it! That's the one thing that makes you a great dad!, the moments still exist; quietly, consistently, they are there. He is achieving greatness, one day at a time, just like my dad did.
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Friday, June 18, 2010

Lynn's Paradise Cafe

Do you watch Throwdown with Bobby Flay?

When we found out there had been a throwdown right there in Louisville, we knew we had to visit this place:



Apparently, Lynn's Bourbon Ball French Toast beat Bobby in a blind taste test.


So, of course, we punched in the addy on the GPS and headed over there!

Too bad we had already eaten, but we had a great time playing in this funky wonderland!

















If you find yourself in Louisville, I recommend stopping by Lynn's and playing around.
This place truly brings out the kid in you!
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Tuesday, June 15, 2010

My Favorite Blueberry Pie



It's blueberry season!
Every year, we look forward to picking those plump, juicy berries.
We get loads of them.
I love them fresh off the bush.
And in pancakes.
And on angel food cake. with whipped cream.
But I don't like them cooked down and gooped up in traditional blueberry pie,
which is why when I found this recipe, I let out a "woo hoo" and did a little victory dance. And then I ate it all. And  I'm cool with that.


Crust
To begin with, I have made my own crust, but I'm not so hot at it. But, since I prefer things made from scratch (a.k.a. not filled with words I can't pronounce), I still try sometimes. In this pie, however, the crust is super easy and it's texture creates a nice contrast to the blueberries and cream part.

Preheat your oven to 400 degrees.


You just literally dump The following into a pan.

1 1/2 C all purpose flour
1 tsp sugar
1/2 tsp salt
1/2 C canola oil
3 Tbsp milk 




Stir it up until it's nice and smooth. It will look something like this:




Then you will begin pressing it into the bottom and up the sides of the pan. 




Go all the way up 'cause you will need all the height you can get.



Don't bake it yet!


Pie
Wash 4 cups of blueberries and pat them dry.




Dump them into the unbaked pie shell.

In a bowl, combine the following:
1/2 C sugar
1/4 C all purpose flour
1/2 tsp cinnamon
1/4 tsp salt

Mix it up.


Then mix 1/2 cup of milk (I use whole milk) and 1/2 cup of heavy whipping cream. Oh yeah, baby! This is where the magic happens. Pour the liquid into the dry, whisking until smooth.

















Pour this over your blueberries. (that are in the pie shell)







Pop that baby in the oven for about 30 minutes and then cover the edges of the crust with foil so they don't get all nasty-burnt on you. Bake it for 15 more minutes and then pull it out. 

While it is baking you can whip up the rest of the whipping cream in that carton. You'll be needing it later.

For this:




Here's the hard part...let it cool.
Do not eat it. I know! You can't stand it, can you?
Well it's worth the wait so wait.
When it is cool enough it needs to be refrigerated at least 2 hours so it is nice and cold all the way through.
Uh-huh.




This pie is very pretty with a dollop of whipped cream on it, but frankly, I couldn't wait any longer!
So just imagine it OK.
Or better yet, go make yourself one and try it for yourself!


I have been making this pie for about 8 years. I love it more every year. I hope you enjoy it too!


If you click below you can get the printable versions of these recipes.

No-Roll, No-Fail Pie Crust








I'm linking up with the following parties:



Blessed with Grace


HappyDay




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