August 14, 2012 · 6:50 AM

Lemon Cream Crepe Cakes for Two

It’s Crepe Week! I love these collaborative cooking weeks with my blogging buddies. Having never made crepes before, I’ll admit this one caused me some doubt and anxiety. Then I read the America’s Test Kitchen crepe recipe we chose as our common element, and those doubts evaporated. I’ve said before that I’m a huge fan of America’s Test Kitchen. Why? Because they work diligently to perfect all of their recipes; they do the work so you don’t have to.

For Crepe Week, we’re using this America’s Test Kitchen Crepe Recipe. It’s so adaptable and easy to follow, my fears evaporated when my first crepe came out of the pan. It was perfect. They’re so easy, your French friends will sing your praises with “Vous êtes tellement fabuleux parce que vous pouvez faire des crêpes. Je suis très impressionné!” Translated, that’s “You are so fabulous because you make crepes. I am so impressed!” Now that I know how easy crepes are to make, this could become a regular and delicious thing.

Love to cook? Then I encourage you to register as a user of the ATK website. It’s free, it only takes a second, and you’ll find yourself going there over and over to take advantage of their recipe collection. As a bonus, there’s a video linked to this recipe so you can watch their crepe-making tutorial. They really do think of everything. And now, here’s my contribution to Crepe Week.

Lemon Cream Crepe Cakes for Two
makes two 3″ diameter crepe cakes

For the lemon cream:
one box (5 ozs.) Jell-O Cook & Serve Vanilla Pudding Mix
2 cups milk (whole or 2% works best)
1 carton (6 ozs.) lemon-flavored yogurt
1/2 jar (9.5 ozs.) Dickinson’s lemon curd (or your favorite)

In a saucepan, whisk the pudding mix and milk until well blended. Cook over medium heat, whisking often, until the mixture is thick and smooth; remove from heat and allow to cool completely. To speed up the cooling process, I like to transfer the pudding to a mixing bowl and set it over an ice bath; just whisk often to prevent lumps. Once the pudding is chilled, whisk in the lemon yogurt and half of the jar of lemon curd (4-5 ounces) until smooth. Cover with plastic wrap and chill in the refrigerator while you make the crepes.

For the crepes:
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 cup whole milk
3 large eggs
2 tablespoon butter, melted & cooled
a non-stick skillet or crepe pan
1/2 teaspoon of oil for the skillet

I followed the America’s Test Kitchen crepe recipe exactly as it was written. As a crepe novice, I had no intention of playing around with this. The key to perfect crepes is to properly oil and pre-heat the pan for 10 minutes, so don’t skip that part. Mix up the crepe batter and cook as directed. If you don’t have a crepe pan, don’t worry. I used a 10″ non-stick skillet and it worked perfectly. I also prepped 12-14 sheets of waxed paper and stacked my cooked crepes to keep them from drying out. Let the crepes cool completely.

When I finished my crepes, the stack was about 1″ to 1.5″ tall. Since I had envisioned a crepe cake at least 3-4″ tall, this was a problem. And because there are only two of us at home, it made no sense to make 2-3 more recipes for crepes. Two people really shouldn’t eat 36-48 full-size crepes. Instead, I decided to grab my 3″ biscuit cutter and turn my 12 full-size crepes into mini-crepes, as pictured. In my case, that was 3 minis per crepe for 36 total.

Once cut, I layered them in waxed paper again and covered them with a clean kitchen towel to prevent any air from getting to them and drying them out while I assembled the crepe cakes. It actually worked really well, as I could peel off one sheet of waxed paper and work with a few crepes at a time.

With my baby crepes cut and prepped, I was ready to assemble. Removing the lemon cream from the fridge, I gave it one last whisk to add a little air, then I grabbed a spoon from my silverware drawer and dug in for a sample. My eyes then rolled back in my head and I murmured “Man! That is really great stuff!” But that’s not really part of the recipe. :)

Now, layering custard between crepes and stacking them high can be a slippery mess. I was warned of this by another blogger before I started. So with a little forethought and planning, I decided to build my crepe cake on a piece of waxed paper so I could move it easily from my cutting board to my cake plate. I also decided to build each crepe cake inside the same biscuit cutter I used to cut mini-crepes to help keep them straight and tall. It was a good call.

Starting with a baby crepe, I laid it into the mold and made sure it was flat against the waxed paper. I then spooned in one tablespoon of lemon cream and topped it with another crepe. Using a flat-bottomed juice glass, I lightly pressed the crepe into place, working around the edges of the mold just until the crepe was flat and I could see the custard around the edges. The key here was to press gently enough to disperse the custard evenly between the crepe layers, but not so hard that the custard squished out. The juice glass worked perfectly.

Once I hit the top of the mold, I finished with a good layer of lemon cream. I confess – the hardest part of crepe cake construction is controlling the urge to hork down the entire bowl of lemon cream with a big spoon. I kid you not.

Now here’s an important tip: to keep the cakes from collapsing like dominoes when the mold is removed, cut two bamboo skewers about a 1/2″ taller than the crepe cake and pushed them in just off-center. Then put the crepe cake into the refrigerator (still inside the mold) to firm up completely. Before serving, run a thin-bladed knife around the edge of the mold and lift it off; remove the skewers and top each crepe cake with whipped cream and a fresh slice of lemon. Voilà! Light, lemon lusciousness in single-serve form.

Here’s what I learned:
1.) This was so much easier than I had imagined, and so fun to make!
2.) No biscuit cutter? Use a clean empty can with both ends cut off.
3.) Stacking these higher than 3″-4″ will make them tricky to eat.
4.) Slide these off the waxed paper onto a plate before removing the mold.
5.) You can substitute any filling – other custards, jam, ice cream, etc.
6.) Leftover lemon cream makes excellent popsicles or fro-yo; seriously.

Now, here’s the best part of Crepe Week! Eleven other bloggers are putting up their best crepe creations throughout the week and four will be giving away the following America’s Test Kitchen cookbooks thanks to the fine folks at ATK: the Cook’s Illustrated Cookbook, the Baking Illustrated Cookbook, the Family Baking Cookbook, and Simple Weeknight Favorites. Also, be sure to check out the Crepe Pan Giveaway sponsored by King Arthur Flour on Bakeaholic Mama’s blog starting this Thursday. This week promises to be epic, so be sure to follow our Crepe Week shenanigans and enter to win!

Monday:
Kirsten @ Comfortably Domestic (*) – savory Tuscan Crepes
Megan @ Wanna Be A Country Cleaver (*) – sweet Grand Marnier Berry Crepes

Tuesday:
Kat @ Tenaciously Yours – savory Southwest Crepes with Cilantro Pesto
Jeanne @ Inside NanaBread’s Head – sweet Lemon Cream Crepe Cakes for Two

Also on tap as Crepe Week unfolds:

Wednesday:
Lauren @ Climbing Grier Mountain (*) – savory Pork Belly & Mushroom Crepes
Madeline @ Munching in the Mitten – sweet Blueberry Ginger Crepes a la mode

Thursday:
Carrie @ Bakeaholic Mama (*) – savory Vermonter Ham & Cheese Crepes
Katie @ The Hill Country Cook (*) – sweet Blackberry Orange Crepes

Friday:
Monica @ The Grommom – savory Prosciutto & Asparagus Crepes with Fresh Mango Cream Sauce
Mads @ La Petite Pancake – sweet Strawberry Crepes Au Lait

Saturday:
Allison @ Decadent Philistines – savory Red Pepper & Goat Cheese Crepes
Anne @ From My Sweet Heart – sweet Red Velvet Crepes with Mascarpone

Note: Bloggers hosting Crepe Week giveaways are marked with (*) above.

A very special thank you goes to America’s Test Kitchen for partnering with us for Crepe Week. Their help and support, along with the donation of cookbooks for giveaways has helped make Crepe Week particularly special. As a collective group of superfans, it’s a thrill for us to collaborate with America’s Test Kitchen.

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August 7, 2012 · 6:54 AM

Mom’s Fudge Drops

Or in this case, Mom’s Fudge Balls since I rolled them. These were one of my favorite treats as a child. Mom would make them and my four sisters and I would devour them like a plague of locusts. Then we got old enough to make them ourselves so we made them all the time. And we devoured them like locust.

Mom’s Fudge Drops – no one can eat just one. I’m serious.

Anywho… did I mention this snack was always one of my favorites? Well, I made them again just so I could share them with you. Because I think you need these. No, I KNOW you need these. And while they look totally decadent, they’re really not bad. Okay, stop laughing and shaking your head. I mean it – there are whole oats in there. Old-fashioned oats. So they’re practically a health food (she says with her fingers crossed behind her back). Okay, judge for yourself then.

Mom’s Fudge Drops:
1 stick butter, unsalted
1 cup sugar (Mom used 2 cups; I use 1)
1/2 cup good quality cocoa powder
1/2 cup milk
1/2 cup peanut butter, smooth or crunchy
2 teaspoons pure vanilla extract
3 cups old-fashioned oats (I love Bob’s Red Mill)
1/2 cup shredded or flaked coconut (optional)

Grab a large saucepan with a heavy bottom and melt the stick of butter over medium heat. While that’s melting, combine the sugar and cocoa in a small mixing bowl and whisk until well combined. Once the butter is melted, whisk in the sugar/cocoa mixture and add the milk, whisking until blended. Turn the heat up to medium-high and continue to whisk until the mixture comes to a boil. Don’t walk away while this is cooking, or it will burn! Stand there and whisk it until it comes to a boil and has the texture of glossy hot fudge sauce.

Add the peanut butter and vanilla extract and whisk until smooth, then turn off the heat. Using a sturdy wooden spoon, add the old-fashioned oats and coconut, stirring until well combined. Using a cookie scoop or a metal spoon, scoop and drop onto parchment or waxed paper-lined baking sheets. Allow them to cool to room temperature. Once cool, they will still be soft and pliable. If you want to roll them into balls, now is the time. Gently roll each drop in your hands until a ball forms and put them back onto the waxed paper. Or, if you like them just fine as drops, leave them as is. Either way, pop the baking sheet into the refrigerator for about an hour to allow them to firm up completely. Once firm, you can layer them into an airtight container. These will keep in the fridge for 3-4 weeks.

If you really want to get fancy, you can roll the balls in cocoa powder, powdered sugar, ground peanuts or even graham cracker crumbs before you refrigerate them. Talk about getting dressed up for a party!

Pop a few in a plastic bag, and these make a perfect lunchbox treat for school kids or a great afternoon snack for a working girl or the perfect easy breakfast for a stay-at-home mom. At my house, they’re all mine. The Complete Package won’t touch them. And that, my friends, is what they call a win/win.

Fudge, oats, coconut & peanut butter for the win!

Now DROP me a line and let’s talk favorite childhood treats. Was yours homemade or store-bought? Do you still make them as an adult, either for yourself or for your children? And if your favorite was the ever-present never-perishable Twinkie, that’s okay too. No judging here. I grew up eating those, too. Although, for the record, I will always be a pink & fluffy Snowball kind of girl.

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August 1, 2012 · 4:30 AM

Greek Salmon Wraps for the Bride

This is Megan. Isn’t she gorgeous? She’s always laughing or smiling. I love that about her. And this month, she has plenty to smile about. Our homegirl and fellow blogger Megan of Wanna Be A Country Cleaver is getting married.

I confess, I ‘something borrowed’ this photo from Megan’s blog. It was taken during a bridal shower thrown by her best friend, Beka. If you click on the photo, it will take you to Megan’s post about her shower. It’s a lovely photo of a lovely bride-to-be.

And she’s not just marrying any old guy. She’s gettin’ hitched to a sweet hunk-o-burning-love named Ben. They make such a cute couple and we’re so happy for them. I know you’re dying to see them together. To view Megan’s blog post with engagement photos, click HERE. To celebrate their big day, Megan’s blogging friends are throwing her a virtual bridal shower and I am thrilled particpate.

While considering what to make, I pondered what Megan might like. She’s so laid back and fun, I know she’d enjoy anything and everything. But the one thing that kept coming to mind was salmon. Girlfriend has a serious salmon addiction. It’s why she was chosen to be a part of a small but very prestigious group of food bloggers selected to serve as ambassadors for Copper River Salmon. I still remember the day she posted a story about opening day of the Copper River salmon season. Y’all, they flew that salmon into Seattle on a jet. And there was a red carpet! Folks in Seattle take salmon season very seriously.

What to make, then? Well, something salmon. Obviously. And since we needed another entree, I decided to create a Greek Salmon Wrap in Megan’s honor.

A sandwich so pretty it should have a bow on it.

I think she’ll be happy with my choice. Here’s how it all came together.

Greek Salmon Wraps – simple ingredients, tremendous flavor

For two large wraps you’ll need:
Salmon, 6-8 ozs. – in this case, applewood-smoked Alaskan sockeye salmon
Greek yogurt dressing (see below)
Naan, pita or the flatbread of your choice, 2 pieces
Kalamata olives (pitted), fresh baby dill & capers
Lettuce, tomatoes, cucumber & purple onion, very thinly sliced
Kosher salt & course-ground black pepper, a pinch of each

For the Greek Yogurt Dressing:
1/2 cup thick Greek yogurt or kefir, plain
zest & juice of one small lemon
1 teaspoon of Greek Seasoning (like Cavender’s or Konriko)

To make, measure all ingredients into a small bowl and whisk to combine. You can make this in advance for the best flavor; I mixed mine up the night before.

To start, lay one piece of flatbread on a sheet of parchment or waxed paper (which will make these a lot easier to roll later).

Start with a good schmear of the yogurt dressing.

Next, add a layer of smoked salmon. Don’t be stingy.

Add a sprinkling of shaved purple onion.

And then a smattering of olives, capers & baby dill; so gorgeous!

Then be a neat freak & perfectly line up your cucumber slices.

Follow that with a layer of tomatoes and a light dusting of salt & pepper.

Top with a layer of spring greens & a little more yogurt dressing.

Now here’s where the parchment comes in handy. Starting at one end, use the paper to help roll the sandwich into a tight wrap, tucking each side in as you go – just like wrapping a burrito. Once wrapped, use a piece of baker’s twine to tie it up. I tied a bow on each end so I could slice the wrap in half. This will make 4 small sandwiches or 2 large ones – your choice.

Wrapped tight & ready to eat. What do you think, Megan?

Helpful Hints:
1. Thin, soft flatbread works best because it rolls up easier.
2. A mandolin, if you have one, makes perfectly thin slices; I use an OXO.
3. Any salmon you love will work, including leftover baked or grilled salmon.
4. Don’t like salmon? Substitute grilled chicken, steak or even hummus.
5. These are portable & perfect for picnics; keep chilled until ready to eat.
6. Speaking of picnics, grab a crisp white wine for your pic-a-nic basket.

As I mentioned before, our Megan has a salmon fetish. But you don’t have to take my word for it. Click on any of the links below to check out her gorgeous collection of salmon recipes. Be forewarned – your mouth WILL water.

Copper River Salmon Burgers & Healthified Coleslaw
Grilled Salmon with Beurre Blanc
Salmon Ceviche
Salmonkopita
Oven Fried Salmon Wontons
“Whole Lotta Herbs” Glazed Salmon

And now, here are the links to our virtual bridal shower bloggers. Please drop by and see what they’re making!

Appetizers:
Heather of Farmgirl Gourmet – Deviled Eggs 3 Ways
Gina of Running to the Kitchen – Edamame Prosciutto Crostini
Kirsten of Comfortably Domestic – Carmelized Onion & Goat Cheese Puffs
Tina of My Life As A Mrs. – Easy Bacon Cream Cheese Roll-Ups
Rachel of Baked By Rachel – Sausage & Red Pepper Stuffed Mushrooms
Allison of Decadent Philistines – Retro Cheese Cookies

Drinks:
Laurie of Simply Scratch – Blueberry Lemonade Spritzers
Cassie of Bake Your Day – Lemon-Berry Granita with Balsamic & Basil

Entrees:
Michelle of A Recipe Junkie – Fresh Melon & Crispy Proscuitto Salad
Jeanne of Inside NanaBread’s Head – Greek Salmon Wraps (Hey, that’s me!)

Desserts:
Kathryn of London Bakes – Eton Mess Shooters
Julie of Table For Two – Miniature Cherry Pies
Lauren of Lauren’s Latest – Summer Strawberry Jello Pie
KimBee of Cravings Of A Lunatic – Red Velvet Ice Cream Cupcakes
Kat of Tenaciously Yours – Good For You Bars
Mads of Le Petite Pancake – Cheesecake-Stuffed Strawberries

Congratulations, Megan and Ben! We’re beyond excited for you. And as The Complete Package and I celebrate our 30th anniversary this September, we remind you to always laugh together, never go to bed angry, try not to say anything you can’t take back, and always, always think of yourselves as a team because together you really can conquer anything. We wish you much love on your special day and many, many years of joy. We love you, Megan!

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July 30, 2012 · 1:33 PM

Postcards from Small Town Texas

The Complete Package and I have been enjoying scenic drives to small towns throughout Texas. This is the third in a series of photos documenting our lazy day adventures and highlighting these small town Texas treasures.

Third Stop: Shiner, Texas


Shiner has an unconventional downtown compared to other small towns we’ve visited. Instead of a town square, Shiner’s downtown appears to be one long street running parallel to a railroad track, with shops running for a block or two on either side of the tracks. While I missed that town square vibe, there were plenty of historic buildings to ‘oooh’ and ‘ahhh’ over. Most of these were built in 1910-1911. I can never get enough of the gorgeous brick details in these old buildings. The craftsmanship is just stunning and so colorful.

This might just be my favorite downtown shop. Why? Because my mother’s name is Martha and she is an avid quilter; has been ever since she was a wee girl. If she ever decides to move away from Oklahoma, I think she could step right into this place and take over. How perfect is that?


Once you’ve hit all the shops and taken a lunch break, take a short stroll down 6th Street to this bridge over the creek (that’s downtown in the background).


For your efforts, you’ll be rewarded with a visit to the Spoetzl Brewery, home of Shiner Beer. For Texas beer lovers, this place is sacred.


There’s something about visiting the Spoetzl Brewery that makes you feel like you’re experiencing Texas history firsthand. Heck, I’m not even a beer drinker and I get excited seeing those gorgeous, enormous copper brewing kettles.


Tours of the brewery are only available Monday through Friday (I know… I don’t get it, either) so plan accordingly if you want to take in the heady brew room in person. If you find yourself in Shiner on a weekend, don’t despair. The gift shop is open on Saturday from 11am-3pm, and you can sample Shiner’s many varieties while browsing the t-shirts, ball caps and other treasures.


If you’re lucky, you might even find yourself there during a beer-themed trade fair. We found table after table of antiques & collectibles under the live oaks in front of the brewery. While we didn’t find anything we couldn’t live without, there was certainly plenty to see and some really interesting people to chat with.


Our last stop was one of the famous painted churches of Texas. Built by Czech and German immigrants, these churches are among some of our most treasured Texas historical buildings. This historical marker tells the tale of Saints Cyril & Methodius Catholic Church in Shiner (click on the photo to see it in a larger format, then click the ‘back’ arrow on your computer to return to this post).


Just outside the church, we found this pretty little grotto/shrine.


But the real show-stopper is the church itself. Built in 1920-21, it’s a testament to the faith and perseverance of Shinerites as well as a nod to their history and heritage. As luck would have it, the church was locked when we were there. To see photos of the painted interior, you can click on this link to a Google Images page or visit the Texas Escapes page for Saints Cyril & Methodius Church.


What I can tell you is that it’s enormous and absolutely gorgeous from the outside. Even if you find it locked, it’s still worth a leisurely stroll around the church just to enjoy the details of the exterior. It really is a lovely church.

Shiner is located approximately 125 miles west of Houston, 80 miles southeast of Austin, or 90 miles east of San Antonio. For more information on Shiner, visit their website at http://www.shinertx.com/ or visit the Texas Escapes Website.

To see the other stories in this series, go to:
Postcards from Small Town Texas – Hallettsville
Postcards from Small Town Texas – Yoakum

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July 22, 2012 · 6:34 PM

Howdy, partners!

Pardon my absence, but our wagon was hijacked by these rowdy cowpokes.

The Complete Package & I had an absolutely fabulous week with the greatest grandkids on earth. As we say in Texas, “it ain’t bragging if it’s true!”

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July 10, 2012 · 8:12 AM

Dark Chocolate Cherry Pecan Cookies

Dark Chocolate, Dried Cherries & Toasted Pecans – all in one cookie!

Years ago, during a visit to Seattle, I fell in love with Chukar Cherries. More specifically, I fell in love with their dried cherries. So much so, I may have been gently escorted away from the free sample basket at the Pike Place Market.

Since then, I have tried to incorporate more dried cherries into my life, especially (it seems) when paired with dark chocolate. I made these cherry chocolate chip scones back in 2010. They were really tasty.

But the tide took a turn last year when my friend Kirsten sent me a box of Michigan cherries. Dried cherries. That’s when I took a step back and said, “Hold on. Michigan grows cherries, too?” That’s when Kirsten confirmed that yes, Michigan does indeed grow cherries. Really spectacular, gorgeous tart red cherries. And I fell in love all over again.

My first box of Michigan cherries – from The Cherry Republic

Last month, as part of our One Kitchen Many Hearts box exchange, Kirsten struck again by including another bag of dried cherries from Shoreline Fruits. They’re from her neck of the woods. Have mercy! They are world class – with a perfect balance of tart and sweet, dried yet plump. Now I’m not trying to start a war between the states, but I think Michigan cherries may just edge out Washington state cherries. Granted, it has been a few years since I’ve had a Washington dried cherry, and if the fine folks at Chukar want to send me a box just to settle this once and for all, I’m open to a side-by-side tasting. Until then, here’s my latest ode to the dried cherry. Paired with chocolate; as it should be.

NanaBread’s Dark Chocolate Cherry Pecan Cookies:
(makes approximately 36 cookies)

2 cups all-purpose flour
2/3 cup good quality cocoa powder
3/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup extra-dark chocolate chips (I prefer Guittard)
1 cup toasted pecans, chopped
1 cup dried cherries, chopped

Pre-heat your oven to 350F. In a large bowl, sift together the flour, cocoa, baking soda and salt. Using a mixer, beat the butter, sugar, eggs, vanilla and almond extracts until fluffy. Gradually add the flour mixture, beating until well combined. Reducing the mixer to low speed, blend in the chocolate chips, toasted pecans and dried cherries. If you’re using a hand mixer, you may want to stir them in by hand, as the dough will be thick.

Oh, that dough… this would be great as brownies, too.

I like to bake cookies on those silicone baking mats, but if you don’t have them, line your baking sheet with parchment paper. I also like to use a medium-size ice cream scoop to shape my cookies. I absolutely love how perfectly uniform they turn out with a scoop. Don’t worry; you can also use a spoon. Drop golfball-size dough balls onto prepared sheets, approximately 3″ apart.

The key to perfectly uniform cookies – an ice cream scoop.

Bake for 10-12 minutes, depending how ‘done’ you like them. For soft chewy cookies, bake closer to 10 minutes. For cookies that are soft in the center and crispy around the edges, bake closer to the 12 minute mark. Remove from the oven, allow to cool on the pan for 10-15 minutes, then remove to parchment or waxed paper to finish cooling.

From there, you’re just a cold glass of milk away from a perfect cherry-laden fudge bliss cookie coma.

Do you have a favorite dried fruit you cook with? Coconut, blueberries, pineapple, figs, prunes or something tropical? I’d love to hear what inspires you. Feel free to include links to recipes in your comments. I’m always looking for something new to try or Pin. Please do share!

Recipe adapted from: http://zestycook.com/a-taste-of-heaven-double-dark-chocolate-cookies/

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July 6, 2012 · 7:50 AM

Friday Fun: The Sock Monkey Project

Who doesn’t love a sock monkey? They’re cute, they’re cuddly, and they’re colorful. When Mom & one of my four sisters were here last week, Big Sis threw down a crafting challenge. She brought a pattern for sock monkeys. She should really know better than to throw down a crafting challenge for several reasons:

1. I love a challenge.
2. I love all things crafty.
3. I love my grandchildren.
4. I love making things for my grandchildren.
5. We all inherited the ‘Artsy Fartsy’ gene from our mother.

We had grand plans to tackle this together – the three of us. But food, antiquing and Cocktail Week got in our way. You see, my big sister was just here for a long weekend. Mom came for 9 days. That meant Mom and I had more down time. So in the same way we tackled Cocktail Week research, we jumped on that sock monkey pattern – like it was our mission in life.

Quick fact about the females in my family – we’re addicted to Target. While there, we found a rack of cute socks in coordinating stripes, patterns and colors. Of course, we looked at each other and squealed “Sock Monkeys!”

Making these for Lilly & Jonah was, well… more fun than a barrel of monkeys.

The only thing cuter than sock monkeys? Sock monkeys in stylish outfits. Lilly Bug’s monkey has a lacy skirt with antique button detail; Jonah’s monkey has grey flannel shorts with a star button pocket. It’s what all the fashionable sock monkeys are wearing these days.

Feeling crafty yet? Here’s the link for the sock monkey pattern. It’s from CraftPassion.com. If you enjoying being creative, you’re going to love this website. Thanks for the pattern, Big Sis! And thanks to my Mom for helping sew them up. We had the best time bringing these little cuties to life.

The twins really want you to make sock monkeys. Like right now.

I can already tell I’m going to spend WAY too much time browsing CraftPassion’s fun projects this summer. Care to join me? Bring your socks!

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July 4, 2012 · 8:03 AM

Lazy Day Dinner: Easy Pizza at Home

Thrown together in minutes, this lazy day pizza is a must have.

The Complete Package was traveling last week, and when he travels I usually eat things like Honey Nut Cheerios for dinner. Hey, don’t knock it until you try it. They’re delicious. But after a while, even cold cereal can’t hold my attention. So what do you make when it’s 103F outside and you don’t want to spend hours in a hot kitchen? How about easy homemade pizza? Works for me!

I started with a ball of frozen pizza dough in its whole wheat version.

Frozen pizza dough – it’s the key to quick homemade pizza

Just spray a mixing bowl with Pam, drop in the frozen pizza dough, give the dough ball a quick spray to keep it from sticking, and cover the bowl in plastic wrap. I like to secure the plastic wrap with a large rubber band. Better safe than sorry, I always say. For a rapid thaw at summer temps, place it on your back porch (out of the reach of kids and pets) for approximately 30 minutes. If you’re making this for dinner, you can let it rise on your kitchen counter all day.

While the dough is thawing, I like to prep the rest of my toppings. For this pizza, I browned one package of my favorite breakfast sausage in a skillet. I like to break it up with a wooden spoon and stir it frequently until done. If it’s too greasy, drain the cooked sausage on paper towels, pour most of the grease off and return the skillet to the stove.

Next, I make my own pizza sauce. It’s easier than you think. Really. In the same skillet, brown half a small onion (chopped) and 3 cloves of garlic (minced) in about 1 tablespoon of the sausage grease. Once the onion starts to become translucent, add one 15-ounce can of pureed tomatoes. Toss in 1/8 teaspoon of ground oregano and 1/4 teaspoon of dried basil. Allow the mixture to simmer for 5 to 10 minutes to thicken, then add salt and pepper to taste. If you like a little spice, throw in a pinch of red pepper flakes. That’s how I roll.

Homemade pizza sauce – it’s easier than you think & tastes better, too.

Once your dough is thawed and risen, spray a cookie sheet or 13″ x 9″ baking pan, then gently press the dough into the pan. You can roll it; I use my fingers.

Look at that gorgeous dough. You’d never guess it’s store-bought.

Using a spatula, spread as much or as little pizza sauce as you like then top with the sausage, some grated parmesan cheese, and a nice layer of sliced provolone.

Building the pie – the only thing missing is the provolone. Yum!

Bake at 425F for 15-20 minutes, or until the cheese begins to brown on top. Remove from the oven and allow to cool for 5 minutes before cutting & serving.

Thatsa’ one pretty pizza pie!

Feel free to change up the toppings to your preference. The options are literally endless – pepperoni & sauteed mushrooms, leftover grilled chicken & spinach, summer veggies, leftover steak, Canadian bacon & thinly sliced onions, meatballs (sliced or cut in half). Heck, you could even substitute alfredo sauce, buffalo sauce, or BBQ sauce and get really creative! The point is that a good frozen pizza dough and a quick homemade sauce can turn any homemade pizza pie into a treat in mere minutes. So what are you waiting for?

Sorry. This one’s for me. Go make your own pizza. Shoo!

And if you like to multitask meals like I do, save that leftover pizza sauce.

Yes, there will be leftover pizza sauce. You will not want to waste it.

Grab a bag of frozen fully cooked meatballs from your local grocery store and a package of frozen French baguettes. They make another great meal in minutes.

Yet another reason I love my local HEB grocery store.

Throw the meatballs in a baking dish and cover with foil. Place the baguettes on a baking sheet. Heat your oven to 400F, then put the meatballs and bread in to bake. The baguettes are ready when they’re toasty on the outside and soft and warm on the inside. Both should be ready in about 20 minutes. To assemble, microwave the sauce until hot and smear a generous amount into the baguettes. Toss in enough meatballs to fill them and top with a slice of provolone cheese. Presto – a second quick & easy dinner in about 30 minutes.

Do you plan meals that multitask? If so, what is your double-duty favorite?

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July 2, 2012 · 9:00 AM

One Kitchen, Many Hearts – June

I love our blogger boxes. There’s no other way to say it. It’s like Christmas morning, every other month. For June OKMH Boxes, I received a carton of love from the 45th parallel from Kirsten of Comfortably Domestic. We’ve never met, but we are twins separated at birth (never mind the pesky age difference). She is my sister from another mister. My doppelgänger. And because of that, her box was an exercise in perfection. It started with this card.

This is us in 30 years, and my vote goes to “buck naked”


Fuel for my soul, that’s what this box is.

The first goodie out of the box was this can of chipotle peppers (which we love), a jar of lemons preserved in salt (which I have never in my life tried), and a recipe for BBQ sauce that combines the two. Kirsten nailed this one. I love lemons, we both love barbecue, and TCP loves to grill. I can’t wait to try this recipe and those gorgeous salt-preserved lemons.

Smokey, zingy, tasty goodness – all in one recipe. Very cool.

Next up, a little something for the girly girl in me. Hello summer!

Lips & nails – throw in some mascara & it’s a girly emergency kit.

Then my heart stopped beating when I found these…

Dried cherries from the Upper Peninsula region of the 45th parallel.

If you’re thinking “big deal… dried cherries” then I question how we can be friends (except for my dear friend Kaki – she gets a cherry pass). Seriously, as a cherry lover there are few things as glorious as a gift of Michigan cherries. Canned, fresh or dried – I’ll take them any way I can get them. I’m not exaggerating when I say that a little tear of joy came to my eye when I pulled these out of the box. They are the perfect blend of tart & sweet, dried & plump. I covet these the way some girls covet diamonds. Have mercy, they’re delicious.

This next little gadget blew my mind.

The Cuppow – it turns any wide-mouth canning jar into a travel mug.

As a lover of canning jars AND my morning coffee, my jaw dropped when I saw this. The Cuppow fits onto any wide-mouth canning jar, which I just happen to have a love affair with. In the list of things I hoard, canning jars rank near the top. When I saw this, I did the head slap/why didn’t I think of this thing. It’s so simple it’s brilliant. And Kirsten kicked it up another notch by including my first ‘to go’ beverage AND a handmade travel jar koozie. Seriously. She raises 4 boys, homeschools them all, runs a household, trains a dog and bakes every single day. And she still found time to knit a cover for my travel jar. UH.MAZE.ING.

This simple rigid plastic lid will change you life.

Knowing my love of canning jars, Kirsten capped my June box with yet another of my obsessions – buttons. Or in this case, buttons in an antique canning jar she found in an antique shop. My mother and I went through these like kids in a candy shop, ‘ooooing’ and ‘ahhhhing’ over each new find. We laughed our butts off when we found a small denture charm in the jar. It looks ancient, it’s a little disturbing, and it’s absolutely hysterical. I loved them all. Here’s a collage tribute to our button fun because every crafty girl loves buttons.

Antique buttons in an antique jar; she just gets me

Saying that I enjoyed this month’s box would be a gross understatement. I loved it all. Kirsten’s picks could not have been more perfect. Seriously, these boxes are too much fun. I have a feeling we’re going to need to expand this next year to include more friends. Because everyone loves friends and presents.

To see what the other girls in our group got, drop in on:
Kirsten at Comfortably Domestic (who received a box from me)
Megan of Wanna Be A Country Cleaver
Kat of Tenaciously Yours
Madelyn of La Petite Pancake
Allison of Decadent Philistines Save the World

OKMH Bloggers (top) – Mads, Kirsten & Megan; (bottom) Jeanne, Allison & Kat

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June 30, 2012 · 8:00 AM

Mom’s Favorite Raspberry Mojitos

I swear I wasn’t trying to get my Momma drunk, but you certainly wouldn’t know that by the number of cocktails we attempted in the last 10 days. Cocktail Week proved to be more daunting than I thought.

Lava Flows – frozen cocktails made from pineapple, strawberries, hooch and half & half? Not good.

Pineapple Upside Down Cake Daquiris – sounded great in theory, but our fresh pineapple was flavorless and the chunks of pineapple & strawberry kept getting stuck in our straws; too gooey sweet; poor sipping factor.

Hurricanes – too many items to purchase at the liquor store; I already have a pantry shelf full of booze, and I’m not really a drinker. Plus, it’s Houston and we’re allergic to the word ‘hurricane’.

Sex on the Beach Popsicles – I was all in for the peach factor; I was all out for waiting 2 days for them to set up.

Big Sis’s Frozen Slushies – I don’t even know what’s in it. I just know that it was frozen, delicious and died a quick death. She brought them in an ice chest, so I didn’t witness their creation and unfortunately, it won the ‘most un-photogenic cocktail’ prize. Still, it will need to be shared this summer. For sure.

Cherry Amaretto Granitas & Spritzers – this one worked. Mom sampled it as a granita and a poptail, but I think my favorite version of it was the spritzer with ginger ale. You can see that one by clicking HERE.

Raspberry Mojitos – Mom’s pick for favorite cocktail of the week. I have to say, she’s right on the money with this one. It was a great balance of sweet (berries) and sour (lime). It also created a light summer beverage that was still remarkably flavorful. This is the kind of cocktail you could sip often and not tire of. In my book, that’s a keeper.

Here’s how we did it. And you know what? You should do it, too.

Mom’s Favorite Raspberry Mojitos
Makes 2 large mojitos over ice

the juice of 1/2 a lime (freshly squeezed)
1 cup fresh raspberries
1/4 cup granulated sugar
2 ounces rum
1 ounce raspberry liqueur
3-4 fresh mint leaves

Simple syrup, to taste
1/4 to 1/2 cup of lime seltzer
ice
lime slices & mint leaves, for garnish

Begin by placing the lime juice, berries, sugar, booze & 3-4 mint leaves in a deep glass container. If you have a muddler, put it to good use. If not, use a sturdy wooden spoon and smash all the ingredients to a pulp. Literally. Place the container in the fridge and allow your fruit sludge to chill for at least one hour. The theory is to let the fruit macerate in the booze and sugar until the flavors are beautifully infused.

While your fruit is macerating, make a simple syrup by placing one cup of water and one cup of granulated sugar into a small saucepan. Heat to a boil, then remove from the heat and allow it to cool completely.

To serve, strain the fruit mixture equally into two serving glasses. Add simple syrup to taste, then add 1/4 to 1/2 cup of lime seltzer. Stir with a spoon and sample. Tweak the simple syrup or seltzer to your personal preference. I like them a little on the sweet side. You may like them with more seltzer. Garnish with a slice of lime, a fresh mint leaf and a colorful straw. If you’re feeling fancy schmancey, toss in a few fresh raspberries. Then pull up a lawn chair and sip until you forget it’s 103F outside.

We’ll be in the back yard drinking until we can’t hear the neighbor’s dogs barking.

Now, don’t forget to visit Wanna Be A Country Cleaver and enter to win that sexy new fabulously blue KitchenAid blender. She’s wrapping up Cocktail Week today with a lovely Lavender Blueberry Lemonade, and has also done a great job of re-capping all of our Cocktail Week shenanigans, so what are you waiting for? Shake a leg, and tell her NanaBread sent you.

While you’re at it, drop by Bakeaholic Mama‘s blog to see her cocktail finale – Funfetti Milkshakes. She’s celebrating her first blog anniversary by creating a party in a glass, and she’s giving away presents in the form of a Le Creuset giveaway you will not want to miss.

Fifteen gloriously refreshing cocktails just in time for summer AND two fabulous giveaways? I call that an unqualified success and a fabulous way to wrap up Cocktail Week. Thanks for joining us, and thanks to my fellow bloggers for another winning collaboration. Happy summer everyone!

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