tag:blogger.com,1999:blog-17873808614009461482024-03-12T19:34:52.630-07:00Unicornis Creations by Momma MaryAnonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-1787380861400946148.post-14488941190894332932013-04-19T10:07:00.001-07:002013-04-19T10:07:03.299-07:00We've Moved!I've moved my blogging to <a href="http://www.livinglaselvaloca.com/">www.LivingLaSelvaLoca.com</a><br />
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There you will find my recipes, quilts and my new adventures in homesteading. Hope to see you soon!Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-56972861640338115902013-03-25T23:28:00.001-07:002013-03-25T23:28:07.532-07:00RemodelWell, not the remodel I've been homing for but I have been working on the new website. Sorry for the lack of posts, but it's been really time consuming as I'm doing it myself:-)<br />
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Should be unavailing it soon though and have lots to blog about!Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-10262020337857221062013-03-05T11:07:00.000-08:002013-03-05T11:07:45.084-08:00Modern Baby Quilt for Baby ChahalWell my cousin is expecting her first son, how exciting, and so of course I had to welcome him to our family with a new quilt!<br />
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I had originally found this fabric for a quilt I was going to make for Maiyo, and still will after I finish his Dr. Seuss quilt. You all might recognize the print as its the same theme from the baby quilt I made for Maiyo 2 years ago, and my first ever quilt!<br />
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I just absolutely love this animal theme and color design by Riley Blake and couldn't pass up making more memories with this wonderful flannel fabric.<br />
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For the back I had some Minky fabric that I bought on a whim and it matches perfectly.<br />
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I also decided to try out this new modern quilting technique where you quilt the squares individually and them piece them together. I have to say that the technique is handy since I don't have a nice machine with which to quilt, but probably not the best technique for quilting with bulky fabrics like minky...oh well, live and learn.<br />
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Fabrics Used:<br />
Hooty Hoot Kangaroo by Riley Blake<br />
Cozy Cotton Flannel in Chocolate from Robert Kaufman Fabrics<br />
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Robert Kaufman Minky Cuddle Dots</div>
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'Sandwich' Squares </div>
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Quilting the Squares</div>
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Attaching Quilted Squares Together</div>
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Sewing the Tops of the Quilted Sandwich Squares Together</div>
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Back Side of all Quilt Squares</div>
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Front Side of all Sandwich Squares</div>
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Boarder Prep</div>
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Binding Prep</div>
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Sewing on my Signature Tag</div>
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Finished Front of Quilt</div>
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Finished Back of Quilt</div>
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Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-4257798747400741732013-02-28T16:20:00.001-08:002013-03-01T22:55:05.219-08:00Blog name Vote & GiveawayAlthough I love the name Unicornis Creations, people just have too hard a time with the Latin version of Unicorn so I'm changing my blog to a more formal website and giving it a new name!<br />
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Please help choose a new name for my updated blog, cast your vote and enter to win a UC gift basket with Homemade Jam, Vanilla Extract, and Organic Applesauce ($25 value)<br />
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Comment here or on the UC Facebook page with your choice. Voting ends March 5th! (One entry per person:)<br />
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#1) MommaMary.com<br />
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#2) LivingLaSelvaLoca.comAnonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-85520105561113374452013-02-27T14:57:00.001-08:002013-02-27T14:57:27.718-08:00Craigslist findSo I decided that it probably wasn't worth the time or effort to build another smaller coop for the new chicks, only if I could find a decent one on Craigslist. <br />
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Well mission accomplished. I found this rabbit hutch that was converted to a chicken coop for $60 in Scotts Valley. The family sold their house and had to remove the coop cuz the new owners didn't want chickens. They threw in a nesting box, ramp, 2 waterers and about 3 cubic feet of pine shavings! Score!<br />
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I'm very excited we were able to get such a great deal, this hutch sells new for $200 and it'll save Ana time and energy from having to build a new one, plus the materials would probably have been more than $60 so I'm pretty stoked.<br />
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This coop is going to house our chicks while they go through the pullet growth (basically teenage years) then once they're full grown I'll integrate them into the bigger coop and use this one as a separation coop for trouble hens.<br />
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We've been growing our chicks inside the house and it's driving me nuts. I clean them out every 36 hrs or so and the smell is just unbearable even with the constant cleanings and our air purifier on full blast. Especially the meat chicks who just eat tons and poop, super stinky. So we're gonna put this new coop to use this week and jerryrig the heat lamp so that they can go outside now (about 2 weeks sooner than i had expected).<br />
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If you ever want to raise chicks, don't raise them in the house. It's been a nightmare from the get go. And now I know what to be ready for next year. But I do recommend raising your own chicks if you can. It's a lot of work, but you have control over the situation. You can buy pullets or even full grown hens, and now I understand why they are so expensive, but unless you know the grower (like me:) you can't be sure what kind of feed they're given or how they're raised (like too many little chicks stuck in too small of a space.)<br />
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And if you can't raise chicks, don't worry about it cuz it really is a lot of work, which if I had a full time job, I would not be going through this craziness! <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBcikVuT0K07_zzAV47Bl1TscGCfo3dYYaK4R4ov-c-6zG_MQxxBuLMfzjEpHXgfOjkPj9ZWgQkvDY34zR0FCpgQ0UTqtD9MAhN9Wrjiv2zbw82kYP7_f9IxqDUtFwRlMzm_bjPDVMX2t/s640/blogger-image-1816808525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBcikVuT0K07_zzAV47Bl1TscGCfo3dYYaK4R4ov-c-6zG_MQxxBuLMfzjEpHXgfOjkPj9ZWgQkvDY34zR0FCpgQ0UTqtD9MAhN9Wrjiv2zbw82kYP7_f9IxqDUtFwRlMzm_bjPDVMX2t/s640/blogger-image-1816808525.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com2tag:blogger.com,1999:blog-1787380861400946148.post-41311257067391365982013-02-20T15:43:00.001-08:002013-02-24T15:38:20.666-08:00Free RangingNo scraps for the girls today so I'm letting them free range. Only trouble is keeping them from going too far down the hill or over to our neighbors. So I've planted myself in a lawn chair at our fence entrance and am keeping them in check while Maiyo's splashing in puddles:)<br />
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I've decided to change their diet of lay pellets and corn/soy scratch to a more natural and unprocessed diet of whole grains. Along with all our kitchen scraps, this diet will help them produce even better tasting eggs with more frequency as well!<br />
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Anyway, I've been researching recipes for a while and finally <a href="http://peacefulvalleyfarm.wordpress.com/">Pam over at Peaceful Vally Farms </a>posted her concoction and I'm super excited to try it out. All I have left to find is Whole Oats, amazingly, all of our local feed stores are out at this time. <br />
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Here's the recipe if you're interested, but check out Pam's blog for more detailed info.<br />
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Chicken Feed<br />
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3 parts Rye (grass seed)<br />
9 parts Barley<br />
9 parts Oats<br />
9 parts Wheat (winter red)<br />
4 parts Black Oiled Sunflower Seeds<br />
3 parts Flax Hansen<br />
2 parts Oyster Shell<br />
Plus Grits, Greens & Bugs<br />
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Can give chicken bones from stock! Lentils & peas are good too<br />
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I'll post results a few weeks after I've switched their diet, probably in April, but Pam says its working well and she has 50 chickens, so I'm pretty sure it'll be awesome!<br />
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Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-78545164931436811182013-02-19T08:06:00.001-08:002013-02-19T08:16:01.143-08:00Blog Name HELP! (& Potential Giveaway)Hey Everyone,<br />
<br />
So I'm looking to revamp my blog and turn it into a website with a page each dedicated to food, crafts & quilting, gardening, cycling, family life and random crap.<br />
<br />
But I need a new name! Help a lady out, why don'tcha!<br />
<br />
MommaMary.com<br />
LivingLaSelva.com<br />
LivingLaSelvaLoca.com (Living the Crazy Jungle) <br />
aMontereyBayLife.com<br />
NonHippieinSantaCruz.com<br />
<br />
Or do you have a suggestion???<br />
<br />
So far I'm leaning towards Living La Selva Loca, pretty catchy don'tcha think:-) <br />
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*Once we have a few names submitted (must be available domain names) I'll set up a vote and you'll have a chance to be entered into a drawing for some Jam & Vanilla Extract!<br />
<br />Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com1tag:blogger.com,1999:blog-1787380861400946148.post-19238673285245121332013-02-18T09:44:00.001-08:002013-02-18T09:44:18.331-08:00TestingTesting mobile app <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNTK51PJV-5OrLY6tHqjm1CGMGXIVakQEuJ1O62AFEqvkPn2bjuECCMO-X6PtLg4ckp9NH5u-myFGlSjZ88lbpQs4Nq98qvWBINXs-ForAPGQagHYaY_L9nsWXEFYQsqsFYh6NX-j-kie/s640/blogger-image--1210083824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNTK51PJV-5OrLY6tHqjm1CGMGXIVakQEuJ1O62AFEqvkPn2bjuECCMO-X6PtLg4ckp9NH5u-myFGlSjZ88lbpQs4Nq98qvWBINXs-ForAPGQagHYaY_L9nsWXEFYQsqsFYh6NX-j-kie/s640/blogger-image--1210083824.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-66299153890578805492013-01-15T14:12:00.000-08:002013-01-16T14:21:51.961-08:00Lotion BarsSo with all of the homemaking, washing, and super cold weather we've been having here in La Selva Beach, my hands have been completely tortured. But I'm not a huge hand lotion kind of gal, I'm not even good about moisturizing my face every day, it's just not something I do.<br />
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SO when I came across this lotion bar recipe I thought it would be a perfect solution for my poor hands.<br />
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And it is! Because the bar reacts to your body heat slowly, it doesn't just glop all over, which is exactly what I love about it. Also, it only has 3 ingredients; Beeswax, Shea Butter & Coconut Oil, simple to make and you can pour it into any kind of mold you desire.<br />
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The directions are pretty simple, only I would pour straight into the mold from the double boiler, don't bother transferring to a measuring cup or other instrument in order to pour into a mold, as the mixture cools rapidly. And, if you don't feel like making this yourself, I have some 1.5 oz bars available for purchase (just email me).<br />
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<b>Lotion Bars</b><br />
<i>Makes 4-1.5 oz bars</i><br />
<br />
2.25 oz Bees Wax (Best if you can buy from your local Bee Keeper or Apiary)<br />
2 oz Shea Butter<br />
2 oz Unrefined Coconut Oil<br />
*Optional: 4-6 Drops Essential Oil <br />
<br />
-Melt all ingredients in a double boiler over simmering water.<br />
-Be sure to occasionally stir to help break everything down.<br />
-Once all melted turn off heat & add Essential Oil*.<br />
-Pour mixture into molds and let cool for about 30 mins.<br />
-If needed, once cooled, place in freezer for 30 secs to help with release.<br />
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I used a silicone mold and a metal mini muffin pan to make these. The silicon mold bars popped out with no effort but the muffin pan needed to go into the freezer, then the bars just popped right out!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-55939909688619797302013-01-15T10:00:00.000-08:002013-01-15T10:00:00.097-08:00Kiwi Lemon JamWell, it's Kiwi season so of course I have a bunch of kiwi's to play with. My first recipe is non other than a jam recipe, of course!<br />
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I think I found this recipe through Punk Domestics, but it's on a <a href="http://www.vanillagarlic.com/2010/11/company-you-keep-kiwi-lemon-jam-recipe.html">blog called Vanilla Garlic</a> (makes me think of Garlic Ice Cream-if you've never tried it, I'd suggest once is good enough) anyway, I'm having a lot of fun reading it so go check it out.<br />
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This Chef, <a href="http://garrettmccord.com/">Garrett McCord</a>, is out of Sacramento so we share the same seasons and local produce which means I'll be trying out a bunch more of his recipes for sure. I loved the idea of this recipe, with the marraige of Lemon & Kiwi, but after making it, the only problem I had is with how overly sweet it turned out so next time I make it (and as detailed in the recipe below), I'll probably increase the fruit and cut out some sugar.<br />
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I also made a few other changes like letting the kiwi & lemon macerate together overnight and I added a little pectin to firm it up a bit. I'm very happy with the end result and I must say, it is a very esthetically pleasing jam as well, so great for gift giving!<br />
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<b>Kiwi Lemon Jam</b><br />
<i>Makes ~42 oz</i><br />
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4 lbs Kiwi (Peeled & Sliced in rounds)<br />
2 C Unrefined Sugar<br />
1 Lemon (Washed, De-seeded and diced)<br />
2 Tbsp Low-Sugar Pectin <br />
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-In a large bowl mix sliced Kiwi with 1 cup of Sugar, set aside.<br />
-In a food processor, pulse diced Lemon & 1 cup Sugar for about 1 min, let sit for about an hr.<br />
-Mix Kiwi & Lemon sugars together and let macerate in the refrigerator overnight.<br />
-Place fruit in a non-reactive pot and bring to a boil then lower to medium, add in Pectin and stir frequently until sugar is dissolved and fruit is mushy, about 15 mins.<br />
-Ladle into sterilized jars and process for 10 mins. (or keep in refrigerator for up to 2 months) Water bath processed jam will keep in a cool dark place for about 1 year.<br />
<br />Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-81333526671336005372013-01-08T10:00:00.000-08:002013-01-08T10:00:02.917-08:00Anybody have any Applesauce??Ok, so I've finally finished harvesting, cooking and processing all of my apples. In total, I believe I processed about 6 bushels of apples this season, that's almost 300 pounds! Wow, now that I look back, I can't believe how much I've done with them...<br />
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Let's see, Apple Pie Jam, Apple-Pearsuace, Apple Butter, Apple Rings, Orange-Apple Cranberry Sauce, Apple Muffins, Apple Pectin (more about that in another post) and of course Apple Pie and Applesauce! Plus all the ones Maiyo & I ate whole or in our oatmeal! What a bounty to be had from our trees, I'm sure thankful to Ana's parents for planting 8 apple trees on our property and glad we are finally putting all that awesomeness to good use. Before I meet Ana, he never harvested the trees and the beautiful fruit all went to the local deer, such a waste. And then I came onto the property and was so overwhelmed that it took me a good three years before I started harvesting the trees properly (I mean other than picking a few apples to snack on). I actually think my harvesting the trees last season helped them produce such a great bounty this season, so I'm hoping next season is even better!<br />
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This year also marks the first year that I actually started baking with applesauce (as a substitute for oil) and I'm loving it! So of course I had to make a ton of it to hopefully last me the rest of the year since now I'm using it up in breads and as a go to snack for Maiyo.<br />
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Growing up I hated applesauce, of course I had only ever tried store bought, yuck, and it wasn't until I moved into this house that I made an attempt to try it again. After trying a few different recipes, I found that I'm very particular about how my applesauce is made. I don't like cooking the cores with the apples as I feel it leaves a bitter taste, but I do leave the peels on, I feel that you must use a majority of sweet apples, I like to only add a little water so the apples don't get scorched on the bottom of the pan and I cook the sauce down to make it thicker. Sounds complicated, and it kinda is, but trust me, it's worth the effort!<br />
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So here's my applesauce recipe, the end result is a beautiful pure, perfect color, not overly sweet, thick applesauce.<br />
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<b>Applesauce</b><br />
<i>Makes ~8 pints</i><br />
<br />
10 lbs Sweet Organic Apples (Washed, Cored and Sliced*)<br />
-I use a mix of Pipin, Red Delicious, Cameo, Pink Lady & Golden Delicious<br />
2 C Water (I use filtered water)<br />
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-Wash, core & slice the apples then place in a stock pot.<br />
-Add Water and cook on medium heat, occasionally stirring, until all apples are so tender they mush right up when you spoon them.<br />
-Run apples through a food mill to discard all tough parts (peels, stems, seeds, etc.) *If you do not have a food mill, then peel the apples before you slice them & cook them, once they start to mush up, mash them with a masher.<br />
-Ladel into prepared jars and process for 15 mins or into airtight containers in the refrigerator.<br />
-Processed applesauce will last for 2 years, unprocessed jars will last in the refrigerator for about 2 weeks.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-44545737088007017232013-01-04T10:00:00.000-08:002013-01-04T10:00:06.904-08:00Apple Pie JamOk, I keep meaning to make applesauce, apple butter and apple pie, but I just can't get over this apple pie jam! It's pretty wonderful stuff in a cup and makes making personal sized pies/turnovers a cinch, so I'm making another, bigger batch.<br />
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<br />
I highly recommend this one because its fall in a jar, and I so love the fall.<br />
<br />
<br />
Many changes I made are very personal, most of which is the cut down on sugar. I use low-sugar pectin because I like to preserve the flavor of the fruit and this holds even more true for this jam. The original recipe is here at Mrs. Wheelbarrow's Kitchen, but you can see the significant changes in my version, and definitely for the better!<br />
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<br />
<b>Apple Pie Jam</b><br />
<i>Makes ~52 oz</i><br />
<i>(recipe can be doubled or tripled)</i><br />
<br />
<br />
4 C Crisp Apples (bout 6 depending on size, Peeled & Diced)<br />
~1/2 C Water<br />
2 Tbsp Lemon Juice<br />
2 tsp Pumpkin Pie Spice<br />
3 Tbsp + 1 tsp Low-Sugar Pectin<br />
1 1/4 C Sugar (Divided)<br />
1 C Brown Sugar<br />
<br />
-Peel and dice the apples then pack firmly into a 2 cup measure.<br />
-Add water in between all the apple pieces to fill to 2 cups, repeat (or use a 4 cup measure)<br />
-Put the apples, water, lemon juice and spices in pot.<br />
-Mix 1/4 C Sugar with Pectin and add to fruit, stirring until well combined. <br />
-Bring the mixture to a full rolling boil that cannot be stirred down.<br />
-Add both remaining sugars, stir well and bring back up to a full rolling boil for EXACTLY one minute while constantly stirring.<br />
-Then turn on low and ladle into sterilized jars, cover and process for 10 mins.<br />
-Enjoy on toast, as a turnover or hand pie, mixed with yogurt & granola, in oatmeal or on your pancakes!Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-3662306135299936842013-01-04T09:01:00.000-08:002013-01-04T11:03:38.018-08:00Sunday Baker Challenge<br />
We'll as most of you know I had my son 16 months ago. I gained 40
pounds when I was pregnant with him and I've only been able to drop 1/2
the weight since then, not that I've really tried...<br />
<br />
<br />
Well
it's time to finally hunker down and get back into shape! I was 168 lbs
when I got pregnant, a little on the high side even though I was super
fit and at the end of a 23 race <a href="http://www.cyclo-x.com/index.php">cyclocross</a>
season. I've always been on the big side, only once did I get 'really
skinny' when I was running I got down to 135, but that was far too
skinny for me. My ideal weight is around 145-150 but my goal this year
is 155. That means at 184.8 this morning I have 30 pounds to loose!<br />
<br />
To keep motivated with the training, I'm gonna try and take the <a href="https://www.facebook.com/pages/Sunday-Baker/111613168878912?ref=ts&fref=ts">Sunday Baker Challenge</a>. <a href="http://www.sundaybaker.net/">Sunday Baker is a food blog</a>
I follow and get inspiration from, and I thought it'd be nice to have
other ladies to motivate me. I'm terrible with journals, keeping track,
and staying motivated, so lets see how this works. <br />
<br />
I'm
not on a diet or running any resolutions (I hate resolutions!) but I do
want to race cyclocross next season so I need to get this weight down.
Any encouragement and support is welcome!<br />
<br />
Here's my before side & front shots: <br />
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Waist: 38 Hips: 43 Weight: 184.8<br />
<br />
Today's first challenge: walk 30 mins & drink 8 glasses of water. No Problem!<br />
Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-53896748457560567512013-01-01T08:40:00.004-08:002013-01-01T08:40:57.777-08:00Happy New Year!<div class="separator" style="clear: both; text-align: center;">
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Welcome 2013!!!</div>
Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-40574119526817993202012-12-19T14:08:00.000-08:002012-12-19T14:14:07.790-08:00Trail MixThis Christmas I'm giving away homemade gift baskets. One of the yummies I plan to include is my Trail Mix that all my friends absolutely love! Making your own mix is economical and you get more control over what you add. Best thing though is that there is no cooking, roasting, or baking needed, as all I do is combine a bunch of items I love and voila, Trail Mix!<br />
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Mix all your favorites then pour them into pint jars and add a little fabric square for the finished effect and there you go!<br />
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<br />
<b>Trail Mix</b><br />
<i>Makes ~6 cups</i><br />
<br />
2 C Granola of your Choice<br />
1/2 C Sesame Sticks<br />
<br />
1/4 C Each of the Following:<br />
Hazelnuts (Chopped)<br />
Pistachios (Shelled & Halved) <br />
Pumpkin Seeds<br />
Sunflower Seeds<br />
Banana Chips <br />
Dried Cranberries<br />
Dried Mango<br />
Dried Pineapple<br />
Dried Golden Raisins<br />
White Chocolate Chips<br />
Milk Chocolate Chips <br />
<br />
-Chop up all Dried Fruit & Banana Chips into 1/3 inch pieces.<br />
-Mix all ingredients together and store in an airtight container. Will keep for about 2 weeks.<br />
-For Gluten Free, Omit Sesame Sticks and make sure Granola is GF!<br />
<br />
(total cost for my last batch, which was 1.5 times this recipes, was only $7!!!) <br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-162671532197903352012-12-11T10:00:00.000-08:002012-12-11T10:00:05.307-08:00Chicken Matzah Ball SoupDuring the rainy weather, or when I'm not feeling very well, a big 'o bowl of soup is my go to meal. Though I'm not a huge, huge fan of simple chicken soup, I do make it once or twice a year. In my opinion though, its a dumpling or rice noodle pho that really warms my insides.<br />
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This soup isn't either a dumpling or rice noodle, but it is better than both of those. It's a variation of Matzah Ball soup but with the added yumminess of ground chicken. I still kept it very simple to make because I love the taste of Matzah balls, but also if you are down with a cold it can be made relatively quickly, which is a plus. Though feel free to add anything to it as you desire!<br />
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<br />
<b>Chicken Matzah Ball Soup</b><br />
<i>Serves 4-6</i><br />
<br />
1 Package Matzah Ball Mix<br />
2 Eggs <br />
2 Tbsp Oil<br />
1/2 lb Ground Chicken<br />
6 C Chicken Stock<br />
1 Carrot (Peeled & Sliced)<br />
Salt & Pepper to taste <br />
1 Zucchini (Chopped)<br />
2 C Fresh Spinach (Washed)<br />
<br />
Optional add ins: Thyme, Oregano. Corn<br />
<br />
-Mix Matzah Ball mix, Eggs & Oil according to package instructions & refrigerate for 5 mins.<br />
-Add Chicken to the mixture until fully combined and refrigerate 10 more mins.<br />
-Bring Chicken Stock, Carrots and S&P to a boil in a med pot.<br />
-Take Chicken-Matzah mix and scoop about 1-2 tablespoons into your wet hands and form into a ball then dump into boiling Stock. Repeate with remaining mixture.<br />
-Toss in Zucchini and cook for 20 mins, covered.<br />
-Add in Spinach, making sure to stir all spinach into the soup and cook another couple of mins.<br />
<br />Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-50317678263370173492012-12-04T10:00:00.000-08:002012-12-04T10:00:07.551-08:00Gorgonzola Fingerling Potatoes, as easy as 1-2-3!I love wine, so much so that I've worked for winemakers at tasting events and I've been part of the bottling crew for Kathryn Kennedy Winery for the last 4 years. But ever since I got pregnant and subsequently gave birth to my son, I have cut down dramatically on drinking wine. I really do miss it, but as a nursing mom, you just gotta hold back on the booze. And to top it off, Anastasio isn't much of a drinker so there's no one to share a bottle with when I do have a craving.<br />
<br />
So it isn't every week that I decide to crack open a bottle of wine to indulge, but when I do, I go big! I finally opened up one of my 2008 Kathryn Kennedy Contra La Marea bottles made with organic grapes. I've been meaning to for a while now since it's been about 3 years since last I tasted it and was very, very happy that I did. Talk about smooth red wine, oh amazing. I talked Ana into a glass and he completely agreed, good stuff, though I won't go into the tasting explaination cuz even though I sometimes work in the wine industry, I haven't the first clue on how to explain a tasting, and I've been trying for many, many years!<br />
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<br />
If you're really interested <a href="http://www.kathrynkennedywinery.com/wines/syrah.html">check out this site</a><br />
<br />
Since I opened this $85 bottle of wine (yes I said eighty-five-dollars) I really wanted dinner to be special. Funny thing though is that I had know idea what I was gonna make and very minimal ingredients on hand. But search through my cupboards and refrigerator I did and this is what I came out with; Shredded Chicken Pasta with Red Pepper Cream Sauce & Gorgonzola Potatoes.<br />
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I'll post the pasta recipe soon, but for now you don't want to miss out on these potatoes. Super, Super easy to make (only 3 steps) and really not much to it. But they are packed with a creamy flavor that isn't overpowering so this side dish can accompany many, many main dishes. <br />
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so sorry for the blurry picture, crying baby didn't allow me the time to take a better one:-(<br /><br />
<br />
<b>Gorgonzola Fingerling Potatoes</b><br />
<i>Serves 2 (can be doubled/tripled)</i><br />
<br />
1 Tbsp Butter<br />
1.5 C Fingerling Potatoes (Washed & Sliced into 1/4 inch slices)<br />
1/3 C Heavy Cream<br />
2-3 Tbsp Golgonzola<br />
Salt & White Pepper to taste<br />
<br />
-Place butter in an appropriate size baking dish and place in over as you pre-heat to 350 degrees.<br />
-Once oven is heated & butter is melted, add Potatoes to dish and toss to coat.<br />
-Sprinkle with S&P, then Cream, then Gorgonzola (do not mix in) and bake at 350 for about 30 mins.Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-8965458060817024502012-11-30T09:43:00.004-08:002012-12-02T21:43:31.247-08:00Pumpkin Muffins with Cream Cheese FillingWe'll I finally got around to cooking all of my sugar pie pumpkins from Rodini Farms. Ended up with 12 cups of pumpkin puree. So of course I froze some and baked with some, and I still have the Jarrahdale and Cinderalla to bake up! So hope you don't mind the many pumpkin recipes to come along in the near future:-)<br />
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So far I've made my favorite pumpkin pie, recipe to come soon, and I had a craving for pumpkin cheesecake. I even went out and bought these mini springform pans from my favorite local shop, Le Chef in Aptos...alas, and I don't know why, but I ended up making these pumpkin muffins with cream cheese filling instead and they were just delish!<br />
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Fancy Instagram Shot:-)</div>
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I dramatically changed my version from the original, especially with the sugar, as the original called for 3 & 1/2 Cups of sugar for 24 muffins! Can you believe that, my jaw just dropped to the ground when I read all the reviews about how many people loved them. I wouldn't have even been able to take a bite of one, as that's over 2 Tbsp & 1 Tsp of sugar per muffin, (think 7 sugar packets!) gross. Plus, I totally left off the crumble topping because it would have been total overkill (though the reason for it is to hide the bubbly cream cheese, I really didn't want the extra sugar).<br />
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<br />
BUT my rendition came out pretty darn good and I will definitely be making these again. Moist, just the right spice, a little whole wheat flour to give some density and a combination of mashed bananas and homemade sugar free apple-pear sauce really round this recipe out nicely.<br />
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<br />
<b>Pumpkin Muffins with Cream Cheese Filling</b><br />
<i>Makes 2 Dozen Muffins</i> <br />
<br />
1 - 8oz Package of Light Cream Cheese (Room Temp)<br />
3/4 C Powder Sugar<br />
1 3/4 C Flour (Non-Bleached) (I used Organic All Purpose)<br />
1 C Whole Wheat Flour<br />
2 Tbsp Pumpkin Pie Spice<br />
1 tsp Cinnamon<br />
1 tsp Salt<br />
1 tsp Baking Soda<br />
4 Eggs<br />
1 C Unrefined Sugar<br />
1.5 C Pumpkin Puree<br />
1/2 C Mashed Ripe Banana<br />
1/2 C No Sugar Apple-Pearsauce (or no-sugar applesauce)<br />
3/4 C Oil<br />
<br />
-Beat Cream Cheese & Powder Sugar until well combined.<br />
-Place in a piping bag and put in refrigerator until well chilled (a few hours).<br />
-In a bowl, whisk Flours, Spices, Salt & Baking Powder, set aside.<br />
-In a mixer, beat Eggs then add remaining ingredients until well incorporated.<br />
-Slowly mix dry ingredients into wet until just combined (make sure to scrape the bottom of bowl when mixing.<br />
-Pour about 2 Tablespoons of batter into lined muffin pans, then pipe in the cream cheese filling and top with more batter until cream cheese is covered.<br />
-Assemble remaining muffins and bake at 350 for about 20 mins (mine were done at abut 21-22 mins).<br />
-Let cool before eating and keep in sealed container in refrigerator for up to 1 week.Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-22316164713754002832012-11-27T10:00:00.000-08:002012-11-28T09:20:26.305-08:00Soyrizo Potato ScrambleOne of my favorite breakfast dishes growing up was chorizo with eggs. This Mexican dish was a staple in my house growing up, and so was lard. Yummy goodness, I tell you. Gosh, I don't think I've cooked with lard in over 20 years! Hummm, opps, I digress...<br />
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<br />
But one thing I've come to like is soyrizo. There are some brands that aren't very good, but this one, found in a local Hispanic market right next to regular & beef chorizo, isn't half bad.<br />
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Of course, it doesn't have pork, which gives chorizo that yummy kick, but as an alternative, the spices are spot on and the dish never leaves you feeling like you've missed out. Only big diference is the lack of salt, so you have to make sure to add some in when making this dish, this isn't necessary with regular chorizo cuz it's pretty salty as is.<br />
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This dish can be served with bread, tortillas, huaraches, beans, or as is. If you serve with bread, try a little butter on the bread for some extra richness, you won't be dissapointed!<br />
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<br />
Soyrizo Potato Scramble<br />
Serves 2-3<br />
<br />
2 Medium Potatoes (Diced Small)<br />
1/2 Soyrizo Roll<br />
Salt & Pepper (To Taste)<br />
1/4 C Water<br />
2 Eggs<br />
1/4 C Shredded Cheese (I used Monterey Jack)<br />
<br />
-Heat Potatoes in a nonstick pan over medium-high heat for about 10 mins.<br />
-Mix in Soyrizo, S&P and continue to cook for another 5 mins.<br />
-Add in Water and cover pan for another 5mins, stir then re-cover.<br />
-Once potatoes are cooked, mix in Eggs & cook for 1-2 mins.<br />
-Then add in Cheese & stir until melted (about 1 min).<br />
-Serve with Tortillas, Buttered Bread, Beans or as you like.Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-31585134597438710272012-11-20T10:00:00.000-08:002012-11-20T10:00:00.042-08:00Krispie GoodnessI subscribe to a lot of blogs, one of which is extremely popular, the <a href="http://www.browneyedbaker.com/2012/11/07/avalanche-bark-recipe-rocky-mountain-chocolate-factory/">Brown Eyed Baker</a>. Most of her recipes are ok but a little too sweet for me. This rendition of her Avalanche bars is no exception.<br />
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Though it's all candy, it does give me a nice break from dipping into the Halloween candy jar, and these Krispie Goodies are far superior to a reese's pb cup anyway;-)<br />
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<br />
Another plus for this recipe is how silly simple it is to make. Although her recipe calls for use of the microwave, which I totally hate and am against using for melting chocolate, taking the time to melt this on a double boiler really is all the time this recipe takes and not much more than waiting. <br />
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My variation of this recipe is due to what ingredients I had on hand, but I doubt it made much of a difference from the original. Still pretty good and gluten free is a plus for my Buddy (who I gave a bunch too).<br />
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<br />
<b>Avalanche Bark Bars</b><br />
<i>Makes 12 - 2oz Bars</i><br />
<br />
1 package of White Chocolate Chips (I use Ghirardelli)<br />
1/2 C Creamy Peanut Butter<br />
1 1/2 C Choco Krispies<br />
1 1/2 C Mini Marshmallows<br />
1/2 C Mini Chocolate Chips (I use Ghirardelli)<br />
<br />
-Melt White Chocolate Chips with Peanut Butter in double boiler, or metal bowl, over simmering (not boiling) water, making sure the bowl doesn't touch the water.<br />
-Remove from heat and stir in Choco Krispies.<br />
-Let cool for 10 mins, stirring at 5mins then again at 10 mins,<br />
-Then gently mix in Marshmallows & Mini Choco Chips.<br />
-Pour into parchment lined 8x8 pan and cool in the refrigerator for 15 mins.<br />
-Pull out of pan (by pulling out the overhanging parchment flaps) and cut into 2 x 1.5 inch bars.Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-87540144067762351602012-11-13T10:00:00.000-08:002012-11-13T10:00:05.803-08:00Pumpkin Oatmeal White Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
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Ok, everyone is in a pumpkin frenzy so here's a quick recipe I came up with two years ago and am just now blogging about.<br />
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I absolutely love pumpkin and I love chocolate chip oatmeal cookies, so marrying the two just seemed like the perfect fit, and it was. The use of white chocolate chips gives this a bit more delicate flavor, but you could easily use milk, semi-sweet or even dark chocolate chips instead!<br />
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I make my own pumpkin puree and when I'm lazy, I don't strain it through cheese cloth. Unfortunately for this recipe you really have to, or be safe and use canned pumpkin. The extra moisture won't bake down, you'll just burn the cookies, so make sure to extract as much as possible, it really is worth the effort!<br />
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Sorry about the picture, it was taken with an old phone that took shotty pictures:-(<br />
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<b>Pumpkin Oatmeal White Chocolate Cookies</b><br />
<i>Makes 3-4 Dozen</i><br />
<br />
1 C. Butter (room temp or 66 degrees) <br />
3/4 C. ea. Brown & White Sugar<br />
2 <span style="font-family: inherit; font-size: small;">E</span>ggs (room temp)<br />
<div style="color: black;">
1 Tsp. Vanilla</div>
1 C. Pumpkin Puree (extract as much juice as possible before adding)<br />
2 1/2 C. Flour<br />
1 1/2 C. Rolled Oats<br />
1/2 Tsp. ea. Baking Soda & Cinnamon<br />
1/4 Tsp. ea. Salt, Allspice & Cloves<br />
1 C. White Chocolate Chips<br />
<br />
-Cream Butter & Sugars about 3 mins.<br />
-Add Eggs 1@a time, then add Vanilla, then Pumpkin.<br />
-In a separate bowl mix dry ingredients except for chips then add to batter.<br />
-Fold in Chips.<br />
-Bake @ 350 for 15 mins.Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-53593229006584601702012-11-09T18:01:00.004-08:002012-11-10T10:53:55.511-08:00Bread PuddingI finally made it to the <a href="https://www.facebook.com/TheIndependentMarketplace?ref=ts&fref=ts">Independent Market Place</a> in Marina last week. The theme was Dia de Los Muertos and so I was very excited to go. The place was a little too tight & crowded for me and the Bob stroller, but the sights were lovely. It's definitely more of a place for grown ups (there was a bar smack dab in the center of it) which I actually liked, just not with baby in tow...<br />
<br />
Anyway, they had artisan breads, cupcakes, cookies, pies, jams, textiles and food. I had the most yummy dry rub smoked brisket, really it was the best I've had in a very long time.<br />
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I also bought a loaf of sourdough from a local bakery. The ladies at the booth were really nice but I didn't realize, until I got back home and cut into the loaf, just how rock solid it was! We couldn't even eat the darn thing. So I decided, instead of giving this $7 loaf to the chickens, that I'd turn it into bread pudding for us to enjoy.<br />
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Definitely the perfect density for bread pudding, this dish turned out delish, though a little too sweet. So next time I'll cut down on the sugar, as shown in my recipe below. The original recipe called for 2 cups sugar and I used 1 cup sugar & 1/4 cup honey, which was still too sweet!! I also omitted the glaze cuz as I stated before, it was already too rich.<br />
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But next time I find myself with a too tough piece of bread, I'll definitely be making this again!<br />
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<b>Bread Pudding</b><br />
<i>Serves 4-6</i><br />
<br />
1/2 Loaf Sourdough (~4 Cups Cubed)<br />
2 Eggs (Whisked)<br />
2 1/4 C Milk<br />
1.5 Tbsp Butter (Melted)<br />
1/2 C Honey<br />
1/2 C Sugar<br />
6 Tsp Vanilla<br />
1/2 Tsp Cinnamon or Nutmeg <br />
1/4 C Candied Nuts (Chopped) (I used Toffee Almonds) <br />
<br />
-Place Bread Cubes in a baking dish and set aside.<br />
-Wisk Eggs in a large bowl then wisk in remaining ingredients.<br />
-Pour over bread, yes, drown them good, then bake at 325 for 55 mins (until golden brown)<br />
-Bread will float over mixture so gently pat down with a spoon or spatula then top with nuts.<br />
-Let sit about 5 mins before serving & enjoy!<br />
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<span style="font-size: x-small;">Adapted from <a href="http://thepioneerwoman.com/cooking/2007/06/bread_pudding_f/">The Pioneer Women</a></span>Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-87504848087641869712012-11-04T11:52:00.002-08:002012-11-10T10:54:25.250-08:00Foodie PenpalHey Everyone,<br />
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October was the second time I participated in Foodie Penpal! I'm totally late on this write up cuz I got distracted with being made Race Director of the <a href="http://www.cyclo-x.com/index.php">Surf City Cyclocross Series</a> last minute and had a race to put on in less than 6 weeks! (it went well btw:-)<br />
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My foodie penpal was Dani in New Jersey (I hope she's ok from the storm!), and I received this wonderful box from her:<br />
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The smells coming from the spices and chocolate, oh my they were amazing! Yum! I especially can't wait to try the mulling spices, oh and the local honey! How fun is that!<br />
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And most wonderful of all were these:<br />
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I wonder what type they are? Anyone know??? I love apples and to receive these beauties that are so different from what we have around here is so exciting. Dani suggested I hollow them out then bake with the cinnamon, definitely will do!<br />
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*UPDATE: Dani is fine but has been without power for 7 days and her home town has been destroyed, my heart breaks for her. If you are so inclined, please donate to the <a href="http://www.redcross.org/charitable-donations">American Red Cross</a> to help those on the east coast recovering from the devastation of Hurricane Sandy. <br />
Oh and the apples are Arkansas Blacks!<br />
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<br />
Being part of Foodie Penpal has been so fun but this will be my last time. Shipping is just too costly as I keep getting people on the east coast, which was fabulous and am so for it, but it cost me $18 to ship my box of goodies through usps and that's just wrong (and not really in my budget). So I'm thinking if anyone wants to start a "Local" foodie penpal, I'll set it up and handle it, just let me know!Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0tag:blogger.com,1999:blog-1787380861400946148.post-70031851424052037052012-11-02T21:42:00.000-07:002012-11-02T21:42:00.291-07:00Advent CalendarWith the leftover material and scraps from <a href="http://unicorniscreations.blogspot.com/2012/01/maiyos-christmas-stocking.html">Maiyo's Stocking Project</a> I decided to make an advent calendar to match. It will consist of 24 little houses with a pocket on each to hold little goodies. Then it'll be strung on holiday ribbon to match!<br />
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With the remaining felt cut out 24 rectangles measuring 3" x 4.5" Then cut the tops off the rectangles using a 45 degree measurement: <br />
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From the quilting fabric cut out 24 squares measuring 3" x 3". (using 4 different fabrics I cut 6 squares from each)<br />
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Press down top side by 1/4" then sew across. Do this to all squares. <br />
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Then press down remaining sides by 1/4" and place on a felt house and sew the three un-sewn sides to make a pocket:<br />
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Now for the Numbers. You have a few options:<br />
1-Buy numbers (either iron-on or sew-on)<br />
2-Write numbers on with fabric paint<br />
3-Hand stitch the numbers on. (this is what I did)<br />
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Then I completed by attaching them to holiday ribbon:<br />
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<div class="ingredient">
Last weekend we went to the Half Moon Bay Pumpkin Festival and it sucked. A glorified, overcrowded art & wine festival, it was almost impossible to actually find any 'pumpkin' food, let alone pie or cheesecake. I think I saw 2 signs for the sought after and reason for being there pies but I never actually found the tents.<br />
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Leaving with a very strong craving for pumpkin cheesecake, I came across this <a href="http://www.mybakingaddiction.com/pumpkin-cheesecake-trifles/">recipe on facebook</a>. Not quite a cheesecake, since it's no bake, it sure did hit the spot and take like 1/4 the time it would to make a real cheesecake. Plus my lightened & less sugar version hit the spot for my waistline and the Mister's racing figure.<br />
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This picture is horrible, I'll try to take another in daylight, if I remember, and Maiyo lets me have a few minutes to do it:-)<br />
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<br />
No Bake Light Pumpkin Cheesecake <br />
<i>Serves 4</i><br />
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12 Maria Cookies (crushed into crumbs)<br />
1 Tbsp Butter (Melted)<br />
8 oz Light Cream Cheese (Softened)<br />
1 C Pumpkin Puree<br />
1 tsp Vanilla <br />
8 tsp Sugar (Divided)<br />
2 tsp Brown Sugar<br />
2 tsp Pumpkin Pie Spice<br />
1 C Whipping Cream</div>
<br />
-Melt Butter in a saucepan then mix in the Maria Cookie
crumbs. Divide the crumbs into 4 cups.<span itemprop="recipeInstructions"></span><br />
<div class="instructions">
-Beat Cream Cheese until
smooth then add in Pumpkin, Vanilla, 6 tsp Sugar, 2 tsp Brown Sugar and Spice and mix well. <br />
-In another bowl beat Whipping Cream and 2 tsp Sugar until stiff peaks form.<br />
-Fold Whipped Cream into Pumpkin and combine until mixed.<br />
-Divide Pumpkin Cheesecake filling between the cups.<br />
-Top with Mini Chocolate Chips, extra Whipped Cream or Cookie Crumbs as desired (wait until serving time to add cookie crumbs.)<br />
-Cover with plastic wrap and store in refrigerator for up to 2 days.<br />
-Gluten Free Version: use GF cookies or Chocolate Chips for the bottom layer or leave out all together.</div>
Anonymoushttp://www.blogger.com/profile/16676504102005529611noreply@blogger.com0