Homemade caramel apples

Fall is my favorite time of year.  Not only because the weather is cooler (yay for sweatshirts!), the leaves are turning (so pretty!), the holidays are getting closer, but also the food is so good!

Take a look at my pumpkin bread from my last post, for example.  MMM.  Or apple cider.  Or hard cider.  Or mulled cider.  Or spiced wine.  Or apple ANYTHING.  Which includes....caramel apples.

When I set out to make my caramel apples, I wanted to make homemade caramel.  Just opening packages of caramel candy & melting it--that feels like cheating.  I also wanted to make homemade caramel without corn syrup (& that used heavy cream instead of evaporated milk, as I had bought a carton of heavy cream instead).  I stumbled across a recipe for chewy caramels & figured I could just dip the apples in the caramel before it cooled.

Surprise, it worked!  The caramel was a little more runny than normal caramel for apples...so I may play around with the recipe to thicken it up a little.  But boy is that some darn good caramel.  & very sweet, which may go with tart apples really well.

Caramel Apples:

Ingredients:
1 c. heavy cream
1 & 1/2 c. white sugar (I used cane sugar)
1/2 c. honey (I used Michigan pure raw honey)
7 Tbs. butter (one whole stick minus a slab), room temp  (I used unsalted butter because that is what I had)

Heat the honey & sugar in a pot on the stove on medium heat until melted & caramelized (it will darken in color & be really bubbly).  I let this cook to about 250 degrees on my candy thermometer (I highly recommend you use a candy thermometer..I usually use a combination of the candy thermometer & the spoon test).  While the sugar & honey are melting, wash off about 8-16 apples (double coating=8 apples) & stick them with a stick (I used short wooden skewer sticks, popsicle sticks will also work).  Also warm the cream to a simmer.

Once the sugars are caramelized, whisk in the butter, a slab at a time.  Then whisk in the cream a little at a time (it bubbles up).  Heat until the mixture reaches about 235-240 degrees (or "soft ball").  Remove from heat & let it cool a little.

Once the bubbles go down & the mix has cooled (1-2 minutes), take each apple & twirl it through the caramel.  Place on foil or wax paper (I used wax paper...the caramel still stuck to the paper, so it may have to be buttered or greased).  Let cool a couple minutes, then repeat the process for a second coating if you are doing so.  Let cool (may be refrigerated).

I haven't actually tried the caramel apples yet, but did lick the leftover caramel & it is REALLY good.  I may also try making the caramel as candies to hand out along with gifts at Christmas.  :)

EDIT:  So now that its been a day...  This recipe made very sticky caramel.  It may be because it wasn't cooked long enough nor to a high enough temp (it was roughly 235-240 degrees according to my candy thermometer).  Most of the caramel ended up pooled around the apples with a light coating on the apple.  Sticking the apples in the fridge made it near impossible to remove from the wax paper (although once it set out for a while at room temp, it loosened enough to remove an apple).  I need to play around with this recipe a bit to perfect it.

Pumpkin Bread

So, I know I haven't posted in awhile.  I have a few recipes that I've been meaning to share (including Tortilla Espanola and Eggplant Parmesan), but I just haven't found time to actually upload the pictures nor sit down to write an entry.  But I just tried this recipe for Pumpkin Bread and it is just THAT amazing that I had to sit down & immediately share it, even though no pictures are uploaded yet (I'll add them....eventually).  This bread is moist and has just the right hint of pumpkin & spices.  I also love the slight brown sugar glaze that I added.

The original recipe for Pumpkin Bread is found over at my favorite site, allrecipes.com.

Pumpkin Bread

Ingredients:

1 (15 oz) can pumpkin puree
4 eggs
1/2 c. canola oil
1/2 c. sweetened applesauce (plain, not cinnamon)
2/3 c. water
2 c. white sugar
1 c. brown sugar
1 c. whole wheat flour
2 1/2 c. all-purpose flour (I used unbleached all-purpose flour)
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger

Directions:
1. Preheat oven to 350 degrees F.  Grease and flour three loaf pans (I used two glass, one metal).
2. In a large bowl, mix pumpkin, eggs, oil, applesauce, water, and sugars.  In a separate bowl, mix flours, baking soda, salt, and spices.  Stir the dry ingredients into the pumpkin mix until just blended (don't over-stir!).  Pour into pans.
3. Bake for 40 minutes.
4.  Mix a little bit of water and brown sugar together (I guessed, but it was maybe 2-3 Tbs. water to like 4-5 Tbs. brown sugar) and drizzle and spread over the top of the loaves.
5.  Return loaves to oven & bake an additional 10-20 minutes until done (test with a toothpick in the center, if it comes out clean, its done).

I let the bread sit in the pans for about an hour to cool before trying to remove them.

*NOTE:  I bought a 29 oz can of pumpkin because it was on sale & all they had left.  I could have easily doubled the recipe, but I only have 3 loaf pans.  So I refrigerated the rest, and I am sure I'll be making this recipe again in a week.

I loved how easy this recipe was to just throw together.  No mashing of bananas like for banana bread, no shredding of zucchini like for zucchini bread.  Just scooping the pumpkin out of the can.  I did feel guilty for using canned pumpkin though (as my boyfriend pointed out "BPA lined tin can! ARGH!").  So I'm kind of wondering what this recipe would taste like using the insides from an actual pumpkin.  Don't know if I'd want to go through all that trouble though...maybe for some day that I'm feeling adventerous.

If you try this recipe on your own, I hope you enjoy it as much as I do!

Brownie Chocolate Heaven

Following with his new-found tradition of eating homemade/organic/natural/local foods, my boyfriend asked me the other day to try out a new brownie recipe. I must say, I was a bit confused, as I consider myself a pretty good baker & make a mean blonde brownie (which the boy LOVES). Why change it up? Well, first of all, a blonde brownie isn't as chocolate-y as a normal brownie. So, I decided to try a new recipe.

The recipe that my boyfriend wanted me to try is the Great Brownie Recipe from Greyston Bakery. I followed the recipe pretty exactly (follow that link), except I don't have parchment paper, so I just greased & floured my pan (& left the brownies in the pan to cool & serve), & I melted the chocolate topping in the microwave (30 seconds, stir, 30 seconds again, & it was melted).

I don't know how much of a difference it makes, but I used cane sugar instead of plain ole Meijer generic version sugar, & Ghirardelli bittersweet chocolate bars (4 oz each, so you will need 2). I highly reccommend the better chocolate, as it is a prominent flavor in the brownie.

These brownies turned out really really well. If I make them in the future, I may try & pick up a bag of Ghirardelli bittersweet chocolate chips instead of the bars just to make things quicker (so that I don't have to chop up the bars).

If I feel so inclined, I'll try taking a picture later & post it.

Veggie Dub

What the heck is a dub, you say? A "dub" is simply a tortilla filled with different varieties of sauteed/grilled fillings and sauce. They were made famous around MSU at a place called Menna's Joint. And I must say, they are fabulously delicious.

So, I had the idea yesterday to try and make one at home, with ingredients that we had from the farmer's market. Since we didn't have any meat in the house, that limited our options. I decided to try the "Hot Veggie Dub" which, as listed on their website, includes potato, mozzarella, green pepper, banana pepper, onion, mushroom, and ranch.

Now, these are simply fantastic. This is also another meal that you can tailor to whatever you happen to have in your pantry at the time. Try taking a basic recipe dub found on their website & then just add or subtract ingredients as you see fit.

Our veggie dub consisted of the following:

3 small potatoes, cubed
1/2 green pepper, diced
1/2 medium onion, sliced
3-4 mushrooms, sliced
1 jalepeno, diced & seeded
1 clove garlic, crushed
1/2 yellow pepper soaked in water, diced (they come in a can...we found out that banana peppers all use artificial coloring, so we tried these instead, they are a good substitute)

shredded/sliced mozzarella & cheddar cheeses
tortillas

sour cream
BBQ sauce
ranch dressing

Sautee the veggies in the above ingredients in oil (I used an oil/butter combo) until done. I started the potatoes first as they take the longest to cook, then the peppers, onion, etc. Once the filling is cooked, transfer to a bowl. Add a small amount of oil to the pan, add one tortilla. Top the tortilla with bits of shredded cheese (we used mozzarella and cheddar) and the filling. Cook until the cheese is melted. Remove from heat. Repeat until all of the veggie filling is used up (this depends on the size of the tortilla...we used small tortillas & with the amount of veggies we used, this made 4 very stuffed dubs). Top the tortillas with your choice of dressing (we used a sour cream/BBQ sauce combo on 3 and tried a ranch dressing on the 4th). Fold and serve.

Our tortillas turned out a little fried/crunchy, so they didn't fold as nicely. But still tasted great!! I definitely recommend the sour cream/BBQ sauce combo for the dressing. Amazing.

Again, simply changing ingredients, sauces, and cheeses around makes this an easy, yummy dinner that you won't get tired of. :)

Breakfast for dinner

One of my favorite things to make for dinner is breakfast food. I usually always have ingredients on hand, and it is very easy just to change things up slightly. Breakfast food for dinner is also a favorite of my Dad, so I suppose my love of the same stemmed from him.

Breakfast food can range to any of the following (& mix and match):

-Scrambled eggs. If you desire, try chopping up a variety of veggies (onion, mushroom, green pepper, etc) & stirring it in with the eggs.

-Omelette. These are fun because they can be varied greatly by what you put in them. Try mixing in dried spices (Italian seasoning, oregano, thyme, basil, parsley) in with the egg mix. Try mixing up different cheeses (American, colby, monterey jack, mozzarella, pretty much anything). Try mixing & matching different veggies (onions, tomato, mushrooms, assorted peppers, etc).

-French toast (in case you don't know how to make it--mix a couple eggs & a splash or two of milk, & cinnamon in a bowl. Dredge slices of bread through the mixture & cook in a pan until browned (flipping occasionally)).

-Homemade hash browns (julienne a couple of potatoes & chop up a small onion. Add basil, salt & pepper. add an egg and some flour. Add a layer of olive oil in a pan. Add the potato mix to the pan & let it cook for about 5 minutes each side).

-Toast. Mix it up with different jams, or add a little bit of peanut butter.

Try it some night! & don't forget the juice. :)

Homemade Applesauce

Eating real food.


What does that mean, exactly? In a country which is geared toward convenience food and everything travels miles (sometimes thousands and across country borders) to get to the grocery shelf, it may be more complicated than you think.

To explore this idea of eating real food, my boyfriend created a website titled just that. It will showcase articles of sorts to eat local food, more sustainable food, practices, etc. It will also showcase recipes made with food that fit in with these principles. To check it out, go to http://www.eatingrealfood.com/.

On that note, I will be writing recipes for that site & if you frequent both, my recipes here may be double-posted there (although I will try to make the posts a little different & spice it up a bit).

I posted yesterday on eatingrealfood about making homemade applesauce. I know of 2 different ways to make applesauce. Growing up, my grandpa owned an apple orchard. So every fall, we had our fair share of fresh apples to use and there were lots of pies and applesauces made. :) My mom used one method, my grandma used another. Don't tell...but I've always preferred my grandma's method.


My mom's method was to wash & core the apples and to slice them into a pot filled with maybe an inch of water. You will want to adjust the water level according to how many apples you are using (obviously you don't need a ton of water if you are just cooking up 4-5 apples). Cook the apples on medium to medium-low heat until they are soft & mushy. Remove from heat and strain through a food strainer to strain out the skin. If you use red apples, this applesauce usually turns out pink in color. Add sugar and cinnamon to taste. That's it! Fairly easy (unless you don't have a food strainer...which brings me to.....)

My grandma's method was to wash, core, and peel the apples & then cook them in a pot (same way as above). This time, once the apples are done, mash the leftover bits with a potato masher until a smooth-ish/chunky sauce results. This applesauce usually is a white-ish/tan color. Add sugar & cinnamon to taste. This applesauce may take slightly longer to cook as you need to make sure its mushy enough, & peeling all those apples is hard work (but you don't need much in the way of equipment).

Now, you may be wondering what apples to use? Well, I never paid close attention to which kind my grandpa grew. The batch I made for these pictures used 4-5 Viking apples (which are very tart) & one Pink Lady. Tart apples, IMO, yield a better taste even though you have to add more sugar, but it is up to you. I made a batch the other day with Fuji apples (which are supposed to be excellent for applesauce, or so I read), but they didn't cook down hardly at all & left more chunks after mashed with the potato masher. So just experiment with your favorite type of apple. If you are making a large batch to can, I would suggest using a few different varieties of apples.


I plan on making a larger batch to can for the winter as it gets further into the fall & apple season, so stay tuned!

Iced tea

So, I have this mint plant that has grown like a weed. It has long drape-y tendrils over its pot, creeping across my balcony. I don't know that many uses for mint, besides making a mojito (which are quite yummy). So, I decided to try using it in tea.

There are many ways you can use the mint in tea. Here are a couple of ways that I've used it:

1. Just add a stalk of mint (leaves attached) to your glass of iced tea. Pinch the leaves between your fingers before adding so that the leaves release a little of their oil.

2. Boil 4c. water + a bunch of mint leaves + 1 c. sugar, then steep green tea bags according to directions on box. Remove mint leaves & tea bags. Makes for a sweet minty green tea. Adjust sugar according to tastes, 1c. was a little too sweet for my taste.

3. My favorite method: Boil 4-5 c. water + a bunch of mint leaves. Remove from heat, add 4-5 Lipton tea bags (regular flavor). Let steep 5 or so minutes. Remove mint leaves & tea bags. Add sugar for desired sweetness. Pour into a jar, add a little bit of ice to cool it down (not too much or it will be too watery). Add lemon. Chill in the fridge. :)

Iced tea is very refreshing on a hot day! :)

Spice up your Pasta

So, my boyfriend has this habit of getting home later than he plans. This happens quite frequently, at least 1-2 times if not more per week. When he gets home late, I don't feel like cooking anything that takes effort & time to make. & did I mention we live in the middle of nowhere--no running somewhere for a quick bite to eat (& who wants to spend $$ anyways?). So this is one of the times when I usually have at least a jar of pasta sauce & a couple different kinds of pasta on hand to whip up a quick batch of pasta for dinner. BO-RING.

However, pasta can go from ho-hum to at least decent with a few easy additions, such as:

-Using different kinds of pasta. For example, a spinach fettuccine & regular fettuccine.
-Adding sauteed mushrooms to the sauce, or another veggie of your choice (green pepper, onion, fresh tomato)
-Add spices. Oregano, Italian seasoning, basil, rosemary, parsley, onion powder, garlic powder. Combine at will.
-I always add a little bit of Italian bread crumbs to make the sauce a little thicker.
-Top with a little bit of Parmesan cheese.
-Serve with cheesy garlic bread (butter bread of your choice, sprinkle garlic powder (& Italian seasoning if desired), top with mozzarella cheese, broil until cheese starts to brown)


& now your pasta doesn't have to be so boring!

Shallow-fried veggies with aioli

Shallow-fried. The lesser known brother to the deep fry. Still "frying" something. Plus aioli, which is mainly made up of....olive oil. Whooooo fatty foods!!!!!!!!!!!!!!!!! Clogged artery, here I come!!!



I recently received a cookbook titled "The Art of Simple Food" by Alice Walters. While browsing through the first few pages, I noted two things: One, a recipe for aioli, which is a garlic mayonnaise that is used sometimes in Spanish dishes (& I always immediately want to try anything & everything that might remind me of my time in Spain, or anything Spanish at all for that matter). Two, how to shallow-fry foods (important because I recently watched a video on making tempura veggies, which I love). My mind went "HEY! Bright Idea! Let's shallow fry some veggies that I have sitting around, & serve them with the aioli as a dipping sauce! Should be good!". Hahaha.

I set about making the aioli first, as it says that it should set for a 1/2 hour at least before serving. It should be noted before you make the aioli that you definitely use an egg YOLK not the egg white. My brain got all confuddled & used an egg white at first, it didn't turn out very pretty.

Aioli:

Smash 2-3 garlic cloves (I used 2 probably too large cloves...it was almost too garlicky) to a pulp (book said to use a mortar & pestle, which I don't have. I used a mixing bowl & the end of my pizza cutter (which is wooden & flat). This did not yield the exactly smooth garlic, it was still slightly chunky. But try to make it as smooth as possible). Add a pinch of salt to the garlic.

Add 1 egg yolk to a bowl (save the white for later!). Add 1/2 tsp. water. Mix. Add 1 c. olive oil, starting out with just a littlte bit & whisking continually. As you go, it'll thicken up & turn an opaque-y yellow color. Whisk & add oil until its all mixed in. Add garlic. Add spices & garlic & salt to taste. Refrigerate until serving.

NOTE: This makes a LOT of aioli. The book said its best used the same day you make it. Do what you will with that info.


Shallow-fried veggies:

For the oil, I used a mixture of clarified butter and olive oil. You may be asking yourself "What the heck is clarified butter & how do I buy or make it?!?!" Well, I don't know about buying it, but the book just said to melt butter (I used probably around 2/3-1 c. unsalted real butter (not margarine) on med. heat for about 10 minutes. You'll see some white stuff floating on the top. Strain that off (I spooned it off). Voila. Then just add olive oil to that until its ~1/4 to 1/2" thick.

Cut up veggies while the butter is being clarified (I used mushrooms, summer squash, red & yellow pepper, & onion. I also tried to use some cheese squares......I do not reccommend you try that. It doesn't end well). Sprinkle with salt & pepper & whatever herbs you want, & coat with that egg white that was leftover from the aioli.

Once the oil is ready, dredge the veggies through some flour (makes for a nice, very light batter coating), & fry for a couple minutes until they are done (NOTE: I had so many veggies, that I had to go through several rounds of the dredging/frying until everything was done).

Serve the veggies with bread & the aioli. :) I accidentally made wayyyy too much food for just my boyfriend & I, so sadly, a lot got wasted. So adjust accordingly.


What did I learn from today? Do not fry cheese...it doesn't turn out well. In fact, it just turns into a big slop of melted cheese. Less is more--use less veggies & less aioli next time, or serve for a larger crowd. The veggies were actually pretty good with the light coating. The aioli would have been better had it been not as garlicky, & maybe if a different olive oil was used (since its the main ingredient, the flavor of the oil sticks out).

Try at your own risk (of health and taste buds).

Container garden update

I thought I should give an update with what has been going on with my container garden.

Well, lets just say...most of the plants have been outstanding successes! My tomato plant is absolutely HUGE (I am 5'10" and it comes up to just above chest level) and producing lots of tomatos (can't wait until they are ripe!). My lettuce touches the balcony ceiling now. The catnip & mint have grown like weeds. I also added a hen & chick plant and moss to the multitude of plants. The pepper plant almost died, but is making a comeback (although it is currently infested with aphids, stupid little buggers), and may be starting to produce a few peppers (*crosses fingers*).

I continually use my herbs in dishes; I use the basil and rosemary most often. The cats continue to love the catnip, and I've dried a few stalks & will dry out more to stuff in cat toys that I am planning on making.

The one thing that I haven't figured out yet how to use is the mint, besides in mojitos. I may try making a mint tea & some mint sugar to keep around. Any suggestions will be welcome!

Pictures of my balcony (taken from my phone, so they aren't the greatest...& yes, I modpodged magazine clippings over the plain white 5-gallon buckets):

Veggie Penne

Made this pasta dish last night. Big hit, its very tasty. Since this uses a lot of veggies & a whole box of pasta, this is a great dish for families. For just my boyfriend & I, there is a lot leftover (which I plan on eating for the next few lunches). I love leftovers as it means I don't have to cook nor worry about fixing a lunch for myself in the morning! :)

Recipe credit goes to allrecipes.com. But of course, I made a few changes.


Ingredients:

1 box of penne

1/2 of a medium onion, sliced
1 summer squash, sliced
1 zucchini, sliced
4-6 sliced fresh mushrooms (or however many you want)
1 clove minced garlic
3 Tbs butter

1-2 Tbs. all-purpose flour
1/2 tsp. salt
1/4 tsp. parsley flakes (I use some of my fresh parsley, prob. about a tsp)
1/4 tsp. dried thyme
1/4 tsp pepper
1/4 - 1/2 c. milk (i used skim milk) (NOTE: original recipe says to use heavy whipping cream, but I didn't have any & didn't want to buy any. The milk worked just fine.)

cheese of your choice (I used mozzarella. Parmesan would also be good)

Cook pasta according to package directions.
Saute veggies & garlic in the butter until tender & the zucchini/squash starts to brown.
Whisk flour & milk in a small bowl until smooth, add seasonings.
Add sauce to the veggies. NOTE: the veggies will soak up most of the sauce. I started out using 1 Tbs flour & 1/4 c. milk like the original recipe, poured that over the veggies, & then added a little more milk/flour.
Add pasta & mix.
Add cheese, mix, serve with bread.

Enjoy!!!!

Homemade Pizza

I've been meaning to post this entry for awhile now and am now just getting around to posting it. The following recipe for homemade pizza can be altered in many ways to suit your tastes, and my boyfriend & I like this so much, its now our weekly Sunday dinner.

We usually tag-team this meal. He makes the crust while I make the sauce, & then we chop up toppings & make a cheesy garlic bread for breadsticks. If you are making this by yourself, I recommend that you make the sauce first, as it has to cook for awhile, & while the sauce is cooking, make the crust, & then chop up toppings. While the pizza is baking, fix the breadsticks so that they can go in the oven when the pizza is done.

Crust recipe:

1 pkg rapid rise yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 Tbs. olive oil
2.5 c. flour (we use whole wheat flour)
rosemary, basil, & garlic to taste (I usually grab a few rosemary springs & basil leaves off of my plants & I think we use one clove of garlic)

In a large bowl, combine yeast and warm water & let sit for a few minutes. Stir in sugar, salt, olive oil. Add rosemary, basil, & garlic. Stir in flour, bit by bit, until dough reaches a thick consistency. Roll out dough on cookie sheet into crust (spray cookie sheet with non-stick cooking spray before rolling out dough). If you want to be fancy, line the outside edges with olive oil & sprinkle some seasonings (garlic powder, italian seasoning, etc) around the edges.

Sauce:

Olive oil
Onions (diced)
Minced garlic
Salt/pepper
Basil (we usually add a little rosemary too)
Red wine (you will only need a few splashes...we usually drink the rest of the bottle w/ dinner)
3-4 med. tomatoes, diced

Add olive oil, onions, & garlic to pan; cook until onions are translucent. Add salt, pepper, basil, other herbs. Add wine & let cook for a couple of minutes to let the alcohol burn off. Add tomatoes. Reduce heat & simmer for 30 minutes or until a thick sauce forms.

Spread sauce onto crust, add toppings. Bake at 425 degrees for 15-20 minutes or until crust edges are browned.

The toppings that we have used usually include any leftover onion & tomato, some mushrooms, & green pepper. We have also varied the cheeses, from a mix of shredded cheddar & mozzarella, to using shredded parmesan, asiago, manchego, & mozzarella cheeses. Use whichever cheese you like best & have just lying around.

For the cheesy garlic bread (no pictures of that, sorry!), we just use a loaf of chibatta bread, cut into a few slices, butter one side, sprinkle with garlic powder & italian seasoning, top with mozzarella cheese. Set on a cookie sheet covered in foil, broil in oven on high until cheese is lightly browned.


The pizza may be more effort than you are willing to put in (much easier with 2 people tackling the cooking)...but its so worth it. The pizza & breadsticks are good, & healthier than restaurant pizza (whole wheat crust, homemade sauce, etc). Try it, you won't be disappointed! :)

Blueberry Pie

Well I haven't updated in awhile. =/ (Hi, my name is Captain Obvious)




Decided to make a blueberry pie, with the abundance of blueberries I picked up at the store the other day. Searched for recipes for the filling & crust, & wanted to make it a tad "healthier" than a normal pie.

Here is what I came up with.

Crust:

Used a recipe I found at wholefoods.com with some adjustments:

I didn't have whole wheat pastry flour (& the ONLY bag I found was $7.99...way too darn expensive!).

3/4 c. whole wheat flour
1/2 c. all-purpose white flour
1/8 tsp. salt
7 Tbs. cold butter

NOTE: you will need to double this recipe--into separate bowls (one for top crust, one for bottom).

Mix flour & salt together. Add butter & cut in with a pastry thing (makes a crumbly, mostly flour, mix). Add 2-3 Tbs. cold water (I used water from the Brita pitcher in my fridge), adding in a 1/2 Tbs at a time. Using your hands, mix dough together into a ball until no longer crumbly. Chill in the fridge for ~30 minutes.


Filling:

Used a recipe found at allrecipes.com, with minor adjustments.

3/4 c. sugar (note: I used cane sugar)
5 Tbs. cornstarch
1/4 tsp. salt
1/2 tsp cinnamon
4c. blueberries
2 Tbs. lemon juice
1 Tbs. butter

Combine the first 4 ingredients in a bowl. Wash blueberries & dry (I just put them on a paper towel to soak up some of the water). Add blueberries to bowl, add lemon juice.


Roll out one of the dough sections. Put in pie dish & cut edges to fit. Add filling. Add the tbs. of butter in slabs on the top. Roll out the other section of dough. Cut into strips & line on top in a lattice pattern. Crimp edges.

Bake at 375 degrees for 1 hr to 1 hr 15 minutes, or until it begins to brown.

Container gardening

Corn, yellow & green beans, tomatoes, green peppers. Squash, zucchini, rubarb. Carrots and radishes. These are some of the vegetables my family would grow in our garden when I was growing up. Oh, how I would have a love/hate relationship with that garden. "Hey girls, can you go out & pick the beans?" "Daaaad, do we haaave to?" But the food, it was always amazing & the fresh veggies were plentiful all summer long.

Its strange, the things you miss about your childhood. I never thought I would miss those gardening days. But having spent a few years away from those fresh foods straight out of the backyard, I miss it. I grew tired of paying the prices for food from the supermarket, food that sometimes isn't even of a decent quality. But what is a girl to do when she lives in an apartment?

Container gardening!

I recently planted lettuce, tomatoes, green peppers, rosemary, chives, basil, parsley, mint, & catnip on my 3rd floor balcony. No worries about pesky animals up here getting to my plants before I do. Even though the plants are on a balcony, they get sunlight all morning. I do have to water them often (at least every other day or 2 depending on how hot it is outside....I can always tell by how wilted my lettuce looks).

The plants are doing quite well in their containers. No fruits on the tomatoes or peppers yet, but I have used pretty much everything else. The lettuce is actually doing very well, it loves the colder than normal weather that has been present.


Hopefully the plants will do well all summer long. Will update with foods that I make that include the herbs or veggies! :)

Nemo enjoying the catnip

Rainbow cupcakes

Introductory blog posts are for suckers. I will probably write one in a few posts. For now, I would like to write about the awesome cupcakes that I made last week for my birthday.


My mission: to make Funfetti/confetti cupcakes with rainbow frosting & sprinkles.

The result? Success!

I used a basic run-of-the-mill boxed cake mix (funfetti style) & made homemade frosting.

My ingredients:
Prep & bake the cupcakes according to the package directions. My specific cake mix called for 1 & 1/4c. water, 1/3 c. oil (I used canola oil), & 3 eggs, mixed with beaters on a low speed for a couple of minutes.
Then pour into the pans, approx. 2/3 full. Good tip: I use a 1/3c. measure as a scoop (I have one that has pour sides). Very handy & less mess when transferring into the cups. Follow the box directions for baking. I baked mine at 350 degrees for 18 minutes (the lowest time bracket) & let them cool completely in the pans. Cool the cupcakes completely before frosting.

That was the easy part. Now for the frosting.

Use your favorite buttercream frosting recipe. The recipe I used is here

If you clicked on that link, you are probably thinking to yourself "Holy frosting, Batman!". Yep, that recipe makes a ton. I halved the recipe & still had quite a bit of frosting leftover (however, I wouldn't recommend cutting the recipe into thirds unless you like math. I like to KISS (keep it simple, stupid), so just halved it & tossed the leftovers). Another Good tip: I don't know about you, but I was unable to find heavy whipping cream in oz. I found a pint container & used good ole trusty Google to tell me that 3 oz (the havled amount) is roughly equal to 0.4c. So, I used a 1/3 of a cup & threw in a little more. I just added the cream until the frosting wasn't too thick. One of those "use your better judgement" things, but the 1/3 of a cup is a good place to start. Also, since you are coloring the frosting, don't worry about using non-clear vanilla. Isn't going to matter.

After you have your frosting whipped up, divide it equally into 3 separate bowls & grab your food coloring (I used yellow, red, & blue gels). My red turned out a sort of pink-ish red & refused to turn a red-red no matter how much I added, so I gave up & left it pink.

Now take your handy decorating bag, insert the decorating tip of your choice (I used a star pattern, #18), making sure there is a good seal around the tip & that you cut off the end of the bag. Now add stripes of frosting. Rolling the bag down 1/2 way or more & then moving up makes it a heck of a lot easier to layer the frosting. Don't worry about getting it exact or colors mixing slightly. Twist the top end of the bag & you are ready to frost!
I frosted in a swirling pattern, starting at the outsides of the cupcake & swirling inward. As you can see, it makes a very cool pattern as the colors blend! :) Good tip: I should probably mention that it would be easier for you to remove the cupcakes from the pan before frosting them. My brain apparently forgot about that small step in my excitement, but I just carefully pulled the cupcakes out of the pan with the aid of a toothpick around the outside of the cupcake.

Now just add some colorful sprinkles on top & you are done! Voila, rainbow cupcakes! Very impressive & yummy to boot!
Note: Credit for my idea & tips to get me started goes to Robin Sue over at Big Red Kitchen