Lemon Blueberry Muffins

Lemons and blueberries are a match made in heaven.  Add them to a semi sweet muffin batter and they're out of this world delish.  No jokes, these will be the BEST muffins you've EVER had!!!!

Adapted from Smitten Kitchen (in my opinion the best cooking blog out there)

Yield: 14 large or 56 miniature muffins


1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
1T lemon juice
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1 container fresh blueberries

Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.  Carefully fold in blueberries, as to not break them up.

Divide batter among muffin cups, about 2/3 full.  Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 25-30 minutes (baking time was on the shy side of 20 minutes for mini muffins).

Devour.                In about 2 seconds.               Seriously.                They're that good.

Baby Gifts

Some of my most favorite things to sew are baby gifts - especially those of the girly variety.  Our fab friends just welcomed a sweet baby girl to their family, and Mama got her sew on.

My new obsession is freezer paper stenciling.  There is a great tutorial on MADE that I used to get started.

Next up is my go-to baby gift - the tag blankie.  All you need is one yard of furry fleece (I get mine at JoAnn's) and several ribbon choices cut in 4" lengths.  I get most of my ribbon at Michaels, and have had some luck with the ribbon grab bags at Hancocks.

The baby item I get the most requests for are the flannel burp cloths.  They are super cute and super absorbent.  I made a smaller version of the burp cloths to use as diaper wipes for PBJ.  Yes, I had to wash them, but when you cloth diaper, you're washing non-stop!  The best part about these is that they hold up through multiple kids.  I have friends that have used these with 3 kids and they're still their fav's.

Last up in the gift basket was this adorable 5 minute headband.  I scored several of the plain headbands at a trip to Hobby Lobby.  Though we don't have a Hobby Lobby remotely close to us, I stop whenever I see one to stock up on some of their great finds!

To make the headband, I deconstructed a silk gebera daisy - removing the plastic back and center.  Pin the petals to the headband and sew a small X using your machine - ensuring not to sew over the hole* in the center of the flower.  Attach a button or scrap booking brad* to the center of the flower and VOILA! 

*If you're using a scrap booking brad as the center of the flower (as I did) you need to make sure not to stitch over the hole in the petals.  When attaching the brad, splay out the brad arms in between layers of the petals so it doesn't scratch the infant's head.

All of these baby items are quick and easy options for a memorable, handmade gift!

Sewing Room Organizer

I recently built this wall-mounted organizer for my sewing room.

Materials:

1/2 Sheet (28") pegboard
1 - 12' Pine 1X4
2 - 1/2" dowels, cut to 28"
4- cement wall anchors, for ends of dowels
3- large cans - recycled from my Marinara Sauce recipe
fabric to cover the 3 cans
pegboard hooks
1 can multi-surface spray primer
1 can brown spray paint

I made the box for the bottom first and mounted it to the pegboard. I then cut 2, 4" lengths of the 1X4 to make the ribbon holder. I used a 1/2" drill bit to drill holes in the 1X4's to hold the dowels. I mounted the 1X4 pieces to the pegboard. I flipped the whole thing over and mounted small scraps of wood on the back- top and bottom- to allow for the use of pegboard hooks. If you mount it directly to the wall, you wont be able to use the hooks. I pained the whole thing, including the dowels and let them dry for a few hours. I (eh- em, my hubby) hung the organizer and then added ribbon to the dowels, and put the cement anchors (4 for $1) on the ends to hold the dowels in place. I covered the cans with fabric to match the roman shade and chair cover I made for my sewing room. I drilled a hole in the cans to be able to hang them with the peg hooks. The covered cans in the box are Crystal Light containers covered with scrapbooking paper.

1 hour build/paint time

2 hour dry time (1 coat primer, 2 coats paint)
1/2 hour for hanging, covering the cans and organizing it.
Total cost was about $12.

Love it!

Softie Dolls

One of my new blog reads is TaDa! Creations. Angel had posted a softie doll tutorial she used from 60 Piggies. Follow the link for the tutorial!

These adorable dolls will go in Bubba and PBJ's Easter baskets, along with a few other goodies. I know I will be making many more dollies from this tutorial!

French Onion Soup

I recently invested in a hand held mandoline from Target. Best $15 I've spent in awhile! It will make the job of slicing all of these onions much faster and will spare you the burning eyes and tears!

8 Medium-large onions, sliced thin, and then cut in half.
3T Butter
4 Cloves garlic, finely minced
1/4C Soy sauce
1/4C Balsamic vinegar
2T Worchestershire sauce
1/4C Beef stock
3/4CWhite wine
Salt and pepper to taste
10C beef stock
1 french baguette, sliced in 1" slices
Guyere, swiss or provolone cheese - 1 piece per planned serving.

1. Thinly slice the onions and mince the garlic. Melt butter in large saute pan and add onions and garlic to pan.

2. In a medium bowl, mix soy sauce, balsamic vinegar, worchestershire sauce, beef stock and white wine. Mix and add to onions.

3. Bring to a boil, then cover and reduce heat to low. Simmer on low for at least 2 hours, until all the liquid has been absorbed and onions are a dark brown color. Season with salt and pepper.

4. Add the beef stock to the onions. Bring to a boil and then reduce to simmer. Add more liquid if necessary.

5. While the soup is coming to boil, place baguette slices on a baking sheet and toast in the oven for a few minutes at 400 degrees.

6. Set oven to broil. Ladle soup into oven safe bowls. Place 1 pc baguette on top of soup, and top bread with cheese. Place bowls on a cookie sheet and set in oven for 1-2 minutes, until cheese is melted and bubbling. Serve immediately.

**The bowls will be VERY hot!

Thai Peanut Chicken

Adapted from Sisters Cafe

1lb whole grain spagetti noodles

SAUCE:
2 cloves garlic, peeled
1T freshly grated ginger, or 1tsp powdered (use more as desired)
1/2C creamy peanut butter
2T sesame oil (available in the Asian food section)
1/4C soy sauce
3T brown sugar
1T rice vinegar
1tsp red pepper flakes
1C hot water

Combine all of the sauce ingredients in a food processor until completely smooth.

2T olive oil
1/2C chopped white onion
1/2C chopped red pepper
3C chicken, cooked and shredded
1/4C chopped cilantro
salt and pepper to taste
1/4C peanuts
2T sesame seeds

1. Make sauce and pasta set aside.

2. Saute olive oil, white onion, red pepper and cilantro in pan until onion in translucent. Add chicken and heat through.

3. Combine everything in large pot and heat through. Plate the dish, top with peanuts and sprinkle with sesame seeds.

**This makes a HUGE batch. It does freeze and reheat well though.

Honey Dijon Dip/Marinade

1C mayo
1/4C whole grain mustard
1/4C honey
salt and pepper to taste

Combine and 1) Serve with pretzels or 2) Place in a Ziploc bag with 3-4 chicken breasts. Let marinade in refrig for 2-3 hours. Pour entire contents of bag in a baking dish and bake at 400 degrees for 25-30 minutes.

Chicken Cordon Bleu Caserole

Preheat oven to 400 degrees

3 chicken breasts
1 onion
2 cloves garlic
olive oil
2/3C white wine
salt and pepper
1 pkg (5-8oz) prosciutto
3C cooked rice - I used Jasmine
14oz chicken broth
2T butter
1/4C flour
1/4C sour cream
1/4C milk
2T parsley, chopped
1C Swiss cheese, grated
2-3T blue cheese crumbles

1. Chop and saute onion and garlic in olive oil until onions are translucent. Chop and saute chicken breasts in same pan, adding white wine, salt and pepper.

2. While the chicken is cooking, chop prosciutto and place on wax paper. Microwave for 5 minutes, until slightly crisp.

3. When chicken is done, place in a large mixing bowl with rice and prosciutto.

4. Using same saute pan, bring chicken broth and butter to boil. Very slowly add flour while whisking. Continue to whisk until smooth. {This sauce is called a roux.}

5. Add roux to the chicken/rice mixture and stir well. Add sour cream, milk, parsley and cheeses.

6. Bake at 400 for 25-20 minutes, until bubbling.

Smitten Kitchen "To Make" List

A list of things I want to make from Smitten Kitchen - I will add and blog about the recipes when I make them.

Mediterranean Pepper Salad
Roasted Carrot and Avocado Salad
Horseradish Potato Salad
Panzanella
Viennese Cucumber Salad
Blue Cheese Wedge Salad
Rosanne Cash's Potato Salad
Chocolate Peanut Butter Cake
Cinnamon Swirl Buns
Huevos Rancheros
Crisp Rosemary Flatbread
Pizza Dough
Candied Grapefruit Peels
Salted Brown Butter Crispy Treats
Lemon Cake
Peanut Butter Cookies
Tortilla de Patatas
Whole Wheat Apple Muffins
Asparagus, Goat Cheese and Lemon Pasta
Arroz Con Pollo

There are so many more I would like to make but I will start with these!

Mama B's Beef Stew

1 large roast
1 large onion, diced
2 lbs baby red potatoes, quartered
1lb carrots, sliced
1/2 bottle red wine - I used a Cabernet
1T Worcestershire sauce
1/4C soy sauce
4 cloves garlic, minced
salt and pepper to taste
4C beef stock
corn starch, for thickening


1. Place roast, liquids, veggies, salt and pepper in your crock pot. Set it on low heat to cook for 6-8hours, or high heat to cook for 4-5 hours.


2. When roast is done, it will fall apart. Separate meat and veggies from cooking liquids. Place cooking liquids and beef stock in a stock pot and heat to boiling. Remove about 1C of liquid and add corn starch, about 3T. Mix well so there are no lumps, and add back to liquids, stirring well to combine. Add meat and veggies when liquid is at your desired consistency.


3. Cook over med heat to heat through.



I served this with popovers with cinnamon honey butter. Heavenly.