Monthly Archives: March 2012

Weekends Were Made For…

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Painting the nursery / Pizza + wings / Yardwork / Puppy Playtime / Brewing beer / BBQ with friends / Shopping for a crib / Attempting my first sewing project / Experimenting with a cheesecake variation / Taking more photos / Spending quality time with my best friend + husband {xoxo}

~katie

Coffee Cake Muffins

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Any kind of breakfast pastry or baked item has my vote. Coffee cake is one of my favorites, but making a whole cake in our house just goes to waste. I always believe if you can make it smaller, go for it. Baking coffee cake in muffin portions is a great way to grab your breakfast to go + share with others!

Filling:

  • 1/3 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 tsp unsweetened cocoa powder
  • 1 tsp ground cinnamon

Coffee Cake Topping:

  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1 tsp ground cinnamon
  • 1 tsp unsweetened cocoa powder
  • 2 tbsp cold butter, cut into small pieces

Muffin Batter:

  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup sour cream, room temperature
  • 1/2 cup butter, melted + cooled
  • 1/2 cup milk, room temperature
  • 2 eggs, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract

Put your oven rack on the center placement + preheat oven to 375 degrees. Line a muffin tin with paper cups or spray with nonstick baking spray.

Make the filling: mix brown sugar, pecans, cocoa powder + cinnamon in a small bowl with a spoon until well combined; set aside.

 

Make coffee cake topping: In a separate bowl, stir together brown sugar, flour, cinnamon + cocoa powder. Cut in the butter with a pastry blender or your fingers until the mixture resembles course crumbs. Keep refrigerated until you are ready to use.

 

Make muffin batter: In a stand mixer, whisk together flour, baking powder, baking soda, cinnamon + salt. In a separate bowl, whisk together sour cream, butter, milk, eggs, sugar + vanilla. Pour the egg mixture into the flour mixture and blend with the paddle attachment until well combined.

 

Using a small cookie scoop {or spoon}, fill each muffin cup 1/4 of the way with batter; approx 1 tbsp.

 

Layer on top of that 1 tbsp of the Filling mixture + then another scoop of batter.

 

Finally, sprinkle the coffee cake topping on each muffin.

 

Place your muffins in the preheated oven for 21-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes + serve warm!

 

I hope you like them as much as I do! Enjoy!

~katie

My Closet

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It turned out to be around 85 degrees today with some ridiculous humidity, so I decided I’d try my “I’m pregnant” pose outside in the heat. The funny part is… I don’t look like I’m pregnant yet at 20 weeks… so I put on the tightest clothes I own + I think I did a pretty convincing job!

Tank top + Skirt via Wet Seat ~ Sandals + Earrings via Charlotte Russe

~katie

Recipe Roundup

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I’ve been totally slacking as far as cooking goes lately! I’m on the lookout for some new recipes to try. Please suggest any that are your favorites!

Chicken Noodle Soup via Family Circle Magazine

 

Hazelnut Chicken via AllRecipes.com  ~ {we haven’t been able to locate hazelnuts in our grocery store, so we substituted slivered almonds}

 

White Chocolate Conversation Heart Bark via Edible Crafts

 

Curry Salad via Rachael Ray Magazine ~ {this recipe suggests using turkey as it was part of a Thanksgiving leftovers issue, but we use leftover roasted chicken usually + serve over spinach instead of in a pita}

 

Spicy Pineapple Chicken with Rice + Peas via Rachael Ray Magazine ~ {this recipe blew me away! Something I wouldn’t normally think to try, but it turned out amazing + will be added to a regular rotation}

 

Hope you like these recipes + give them a try!

~katie

Weekends Were Made For…

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Knitting for the baby / Listening to the rain / Catching up on Justified / Chinese food Date Night with Husby / Trying a new waffle recipe / Buying fabric for my first sewing project on my new sewing machine that Husby gifted me / Shopping for a dresser…

~katie

Woodchuck Cider Chocolate Truffles

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Being from Vermont, I love Woodchuck Cider. I came across a recipe for these truffles on Pinterest + thought I’d give them a try. I greatly dislike chocolate, but all the better for me to cook with it since I won’t eat it!

Here is the recipe via Elle’s New England Kitchen:

  • 2 (12 oz) bottles of Woodchuck Draft Cider {I used Amber}
  • 1/2 cup heavy cream
  • 11 1/2 oz bittersweet or semi-sweet chocolate, finely chopped {I used semi-sweet chocolate morsels}
  • 1 tbsp butter, at room temperature
  • 1 1/2 cups chocolate, chopped {I used Hershey’s Kisses chocolate morsels ~ like a smaller version of the regular kisses, found in the baking aisle with the other chocolate chips}
  • 1 1/2 tsp shortening

Pour the cider into a small saucepan + bring to a boil. Watch the pot carefully, the cider will foam up as it hits boiling. Stir if it does foam up. Set the pan to simmer + let it go, stirring occasionally, for about 45 minutes to an hour. The cider will reduce from 24 oz to approximately 6 oz. Set aside to cool.

Place the chopped chocolate + butter in a medium sized bowl.

Heat the cream + 4 tbsp of the reduced cider in a small saucepan to just a simmer. Swirl the mixture a few times. As it starts to bubble around the edges + slightly in the middle, remove from the heat + pour over the chocolate and butter. Let it sit for about 2 minutes, then stir gently with a rubber spatula. Don’t stir vigorously, or you’ll add too much air to the ganache. Fold it all in gently until completely combined + you have a bowl of velvety melted chocolate. Cover with plastic wrap, with the plastic touching the chocolate, + place it in the fridge for 90 minutes.

 

 

Once chilled, pull out of the fridge. Cover a baking sheet with parchment paper. Use a cookie scoop to place the truffles on the baking sheet. Use your fingertips to smooth any if they need to be reshaped. Put the truffles back in the fridge to chill.

 

 

When you are ready to coat the truffles, melt 1 1/2 cups of chocolate + the 1 1/2 tsp shortening in the microwave. Use a deep bowl for ease of coating. Melt in 30 second increments, stirring in between to ensure you don’t burn the chocolate. Place one truffle on a fork + dip into the chocolate until covered. Tap the fork on the side of the bowl to remove excess chocolate, then set the truffle back on the baking sheet. If you want to top your truffles with sprinkles or other toppings, do so now before the chocolate sets.

Once finished, chill all the truffles completely in the fridge until set. Take out a few at a time to serve if you live in warmer climates.

 

These truffles are really rich + taste even better after a few days of resting. Make sure you drink some Woodchuck Cider along with them! Enjoy!

~katie

 

Preparing for Baby

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Our spare bedroom was half craft supply room/half army gear room. I recently painted it “Bright Star,” but unfortunately it is not quite the color we want for the baby’s room. So I packed up all my crafts to hibernate in the garage for now + primed the room. Husby + I purchased several samples to try for our color scheme. I can’t wait to get the paint done + start decorating!

What is your favorite color combination for a nursery?

~katie