Thursday, December 30, 2010
fredricksburg, tx
Wednesday, December 8, 2010
stockings
Monday, December 6, 2010
it's the most wonderful time of the year
Tuesday, November 30, 2010
mmm the holidays
Monday, October 25, 2010
peter pan and pumpkin dip
Wednesday, October 13, 2010
burlap ruffled pillow
Tuesday, October 5, 2010
granola.
Sunday, September 26, 2010
7 years
Saturday, September 25, 2010
chicken pesto paninis
Saturday, September 11, 2010
fall skirt
Sunday, August 29, 2010
oatmeal pancakes
(photo and recipe courtesy of Cooking Light)
Ingredients
- 1.1 ounces all-purpose flour (1/4 cup)
- 1 cup quick-cooking oats
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup nonfat buttermilk
- 2 tablespoons butter, melted
- 1 large egg
- Cooking spray
Preparation
1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.
I also made a skirt today! I am really happy with how it turned out! Pictures will be coming soon...
Friday, August 20, 2010
creations
These are just a few fun projects I have been working on! I can't wait to take my lessons and start making more!
Tuesday, August 17, 2010
life.
Tuesday, August 3, 2010
kitchen table redesign
Tuesday, July 27, 2010
more creations
Monday, July 26, 2010
willow house and sewing
Saturday, July 17, 2010
a blessed birthday
Wednesday, July 14, 2010
craft night with Leah
Sunday, July 11, 2010
homemade vanilla cupcakes
Wednesday, July 7, 2010
blueberry peach cobbler...mmm
Ingredients
- 5 pounds peaches, peeled, pitted, and sliced (I only used 2.5 pounds...5 was a little much!)
- 2 tablespoons fresh lemon juice
- 1 cup granulated sugar, divided
- 3/8 teaspoon salt, divided
- 6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
- Cooking spray
- 1 teaspoon baking powder
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 2 cups fresh blueberries
- 2 tablespoons turbinado sugar (fancy name for "Sugar in the Raw")
Preparation
1. Preheat oven to 375°.
2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.