wuv, true wuv

Love birds we are!

I'll spare you the mushiness, but Mr. B is my one true love and I prayed HARD for a man like him! I am very thankful for the sweet husband he is. 

We got some cozy winter photos taken last week with a local photographer and I love how they turned out! I was able to wear my sweater that I had been working on and I think it added a nice pop of color. I also made the headband and the cowl. 

I also wanted to share a little project I'm working on for Mr. B for a Valentine's Day gift.

Shortly after we got married, I would text him the kissy-face emoji and say, "Kisses from your Mrs!" (Any excuse to use my new title as a Mrs!) So that became a thing and I was so excited to run across this printable that I found on Pinterest!

I found a manly looking jar at Target (it looks like a Yankee Candle Woodwick jar) and filled it up with Hershey's Kisses (dark chocolate; his favorite!)

 



And done! I think it'll look great on his desk, plus I made sure he could take the tag off if he wanted and use the jar for something else.

And this bread is on the menu for Valentine weekend!

Sweet Soft Cherry Bread with Almond Glaze for V-day.

Do you know how long it took me to find maraschino cherries in the grocery store?  Embarrassingly long. I started running into the same people multiple times. The dang cherries are not located where one would think.

Canned fruit aisle. Nope.
Uhmmm, maybe next to the ice cream? haha, no.
Ok, are they where the syrups and spreads live? Try again.
MAYBE THEY COME REFRIGERATED! No, Lauren, they don't come refrigerated.

You want to know where the maraschino cherries are hiding out? I'll tell you where they are, they are on the top shelf in the baking aisle, squeezed in between the nuts and the olive oil. Because that makes total sense to me! (NO.)

But anyway, this recipe looks so yummy and I think it's be great not only for Valentine's Day but also for a baby girl shower or a Mother's Day brunch!

Y'all have any Valentine plans?

Dinner with the Brotsky's || Fresh Corn Salad

{Fresh Corn Salad}

2 tsp olive oil
1 tsp red wine vinegar
1 tsp lemon juice
1/2 tsp crushed garlic
dash fresh ground pepper
dash basil
dash parsley
1 1/2 cup fresh or frozen corn
1/4 cup sliced cherry tomatoes
1/4 cup shredded cheddar cheese
2 tbs sour cream



Mix all ingredients together.
Refrigerate until cold.
Add on top of a plate of fresh greens (I prefer romaine lettuce).
Serve with quesadillas.

{Butterscotch Cupcakes}

I saw my friend's Facebook status a few weeks ago, saying that she was trying out a new cupcake recipe: Butterscotch Cupcakes! Naturally, I emailed her and asked for the recipe; I thought they'd be a yummy treat for Mother's Day! They were a huge hit and gobbled right up :)

If I had a mini muffin pan, I would definitely make a miniature version of the cupcakes; very moist, very rich.

Enjoy! These are amazing!!

BUTTERSCOTCH CUPCAKES

• 2 1/3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter or margarine, softened (I used coconut oil)
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 2/3 cup milk
• 1 cup granulated sugar
• 2 teaspoons vanilla
• 2/3 cup milk
• 3/4 cup butterscotch chips, coarsely chopped

Caramel Frosting

• 1/2 cup butter or margarine
• 1 cup packed brown sugar
• 1/4 cup milk
• 3 1/2 cups powdered sugar

Garnish

• 1/2 teaspoon kosher (coarse) salt

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
2. In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
4. Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.

{Brunch Berry Pizza}

Years ago, I was visiting my dear friend Melody in Ohio and we went to a little luncheon at her friend's house. The served a delightful little fruit pizza that was amazingly delicious. We all begged for a copy of the recipe and she happily wrote it down for us. 

Later than evening, Melody and I decided we must have more of that fruit pizza and made ourselves a batch. We also cooked up two more variations to this pizza!

I am not a fan of cake, so every year for my birthday I request this fruit pizza. We take it to baby showers, brunches, church events, make it for friends and consistently make it for a dessert. It is such a hit! I think it's our family's top choice for a dessert, second only to Chocolate Chip Cheesecake. 

Please. Thoroughly enjoy this recipe! It's a perfect end to a summer meal.

Brunch Berry Pizza

Crust 

2 c. flour

1/2 c. powdered sugar

1 c. cold butter or margarine

1 c. chopped pecans

Filling

1 pkg. (8 oz.) cream cheese

1 egg

1/3 c. sugar

Topping 

1 3/4 c. frozen mixed berries, thawed

1/2 c. sugar

2 Tbsp. cornstarch

1/4 c. water

fresh strawberries, blackberries, raspberries, and blueberries as desired and to taste.

Combine flour, powdered sugar, and pecans.  Cut in margarine, stirring just until crumbly.  Spread and press into an ungreased 12" pizza pan (10x14" cookie sheet with sides works, too).  Bake at 350 for 12-14 min. until crust is set and edges are lightly browned.  In mixing bowl, beat cream cheese, egg, and sugar until smooth.  Spread over the crust.  Bake 8-10 minutes longer or until set.  Cool to room temperature.

For topping, process mixed berries and sugar in a blender.  In a saucepan, combine cornstarch and water until smooth.  Add mixed berry mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Let cool slightly, and spread over cream cheese layer.  Arrange fresh berries on top.  Refrigerate. 

Variation 1

Crust 

2 c. flour

1/2 c. powdered sugar

1 c. cold butter or margarine

1 c. chopped pecans

Filling

1 pkg. (8 oz.) cream cheese

1 jar canned pumpkin

1/4-1/2 powdered sugar, depending on taste

Topping

3-4 Gala apples, thinly sliced

cinnamon

Variation 2

2 c. flour

1/2 c. powdered sugar

1 c. cold butter or margarine

1 c. chopped pecans

Filling

1 pkg. (8 oz.) cream cheese

1 egg

1-2 Tbsp. cocoa (or more!), depending on taste

Topping

Blueberries

shaved chocolate

{Good Eatin'}

This is one of our family's favorite soups I thought I'd share! My friend gave it to me years ago when I was trying to think up something to do with cabbage. We aren't big cabbage eaters except during the New Year when we go to Grandmas house for cabbage rolls. I usually serve this soup with cornbread, but a good crusty loaf of Italian bread would taste just as good! Enjoy!

Hearty Italian Soup

2 14.5 oz cans beef broth
2 Cups shredded cabbage
1 14.5 oz can diced tomatoes (or fresh)
3 potatoes, cubed
2 yellow peppers, chopped
1 Cup carrots, copped
1/2 cup onion, chopped
1/4 snipped fresh parsley
1 tsp. dried Italian seasoning
1/4 tsp garlic salt
1/4 tsp. pepper
1 15 oz can white beans
optional: 1 1/2 cup chopped cooked beef or chicken

In a large saucepan or Dutch oven, combine all ingredients. Bring to boil, then reduce heat. Cover and simmer for 20 minutes or until vegetables are tender.

{ viva la breakfast }

(photo taken at First Watch, a fantastic breakfast place)

Breakfast is not my favorite meal of the day. I usually skip breakfast, but I find when I do I'm even hungrier by lunch. As we all know, or if you don't know, hear this: Breakfast is the most important meal of the day. When you skip breakfast, your brain and body is very low on fuel (protein and fiber). Naturally, you can't perform at work, school or home with low energy. Breakfast sets the tone for the rest of the day.

So eating just a little bit of protein or fiber is enough to make it to lunch. I usually just eat a banana, but more recently I've been making this fabulous granola that my dear friend sent me. I'll share it with you. It's very high in fiber. Here's to breakfast!

Stacy's Homemade Granola

10 cups oats

2 cups wheat or oat bran

2 cups shredded coconut (I use 1 c coconut & 1 c millet)

1 cup chopped nuts

1 cup flaxseed

1/2 cup coconut oil

1/2 cup peanut butter

1/2 -1 cup honey

2 tsp. vanilla

1 tsp. sea salt

1 tsp. cinnamon

Mix together all ingedients. Use hands to mix well, pressing clumps together. Pour into shallow pan, spreading evenly. Toast at 275 for 30-45 min. Stir occasionally.

Great with soy milk!

Anniversary Party

This weekend is my parent's 28th anniversary, so I had a little par-tay for them. Just the family. Luke was my lil helper. We threw a ton of comfy pillows, old quilts and scarves on the back porch, hung a few colored lights and lit a few candles. Voila! Party time.
I made my favorite recipe ever ever ever. I found it a while back on Alicia's blog and I make it every single chance I get or whenever we happen to have cous cous on hand. I posted the recipe below and I hope you'll make it and a tell me it's your new favorite recipe ever ever. Ever.

Chicken Tikka Masala

1 cup yogurt (I almost always use sour cream)
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream (I have used soy milk. Because I didn't have any cream, that's why.)
1/4 cup chopped fresh cilantro

DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over cous cous or rice.

I almost always forgo the grilling and just use a skillet. And I always serve over cous cous.

Enjoy!