Friday, May 17, 2013
1) I’m eating my weight in Churros this weekend. I think it’s a rule that you can’t go to a Disney-Land-or-World without doing so. I hear D.World has beinets. You may never see me again.
1b) Ben’s and my wedding was featured on Wedding Chicks this week! It’s full of Awwwww, lovie dovey sick stuff and lifetime commitments.
2) Struggles, my office desk fish, continues to freak me out every chance he gets by wrapping himself around his water filter and just laying there dead like. I panic every time. He’s the fish that cried filter, or something. But he likes it. Don’t bother me while I’m cleaning my room!! I feel like I invade his privacy when I tap on the tank. Bad fish mom.
3) Beka has me doing crafty crap again. Adorable crafty crap – From Pinterest. It must be stopped. But my desk at work looks fabulous. All is forgiven. Except for PInterest. Cause it’s evil. Here is the how-to from TidyMom and she rawwks the vintage look. #craftallthethings
4) Order this. By the pound. It’s like the Swedish Fish of dried fruit. There is a stash in my desk, in my cupboards, in my purse. Not kidding.
5) I kinda got a comment ear-full about not telling you guys enough about this photo. True story – I used to be a competitive lumberjack. Yup. I was even decent-ish. All fingers and toes are still intact. And the scar on my shin where I got my throwing axe lodged in is now practically gone.
6) The depths of my love over Bakingdom’s Geek Photo A Day knows no bounds. I mean a photo day devoted to Sheldon Cooper? Sold. What would be your favorite class at Hogwarts? Potions, duh.
7) Thursday night, as I was red-eyeing it to Orlando, I missed the season finales – in one case the SERIES finale of two of my favorite shows. My life is Ovahhh!
The Office, what will I do without you? Jim and Pam? My spirit tv couple. They are me and Ben. We are Jim and Pam. I can’t handle it.
And Scandal? Anyone else totally torn to emotional bits over this show? I mean, sure he’s a cheater president married to a ragin cow of a First Lady, but Liv wants to do the right thing, but they love eachother! Or do they? And adding Scott Foley to the mix – well I just don’t know which way is up anymore. Needless to say – I probably haven’t watched these yet – because I got into Orlando at 12:15 on Friday morning and hit the ground running. Thank the TV gods in heaven, Amen, for the invention of the HULU App. I’ll be leaving the airport streaming it ASAP! So no spoilers.
9) In an effort to be healthier – The OKMH group is instituting a new vegetable of the week. This week is Chard. Screw kale. I can’t handle the kale. I tried, but it’s not happening. Something about it being something only a cow could chew through, just doesn’t appeal to me. Unless it’s kale chips. Covered in nacho cheese dust. I made this because I had to use up a bunch of rainbow chard I bought before leaving for Florida. Ben - the Veggie Police – hasn’t even touched it. And he won’t. So it’s up to me. How did I marry a self proclaimed veggie fiend that doesn’t like chard OR ARTICHOKES? I missed something here. Anyway – this is a recipe for one. I will live off this gladly.
9b) So I used chard in today’s recipe – and I have mastered the One (Wo)Man Mac n’ Cheese with Jalapeno Cheddar Mac and Cheese for one. I ate it like a lion over a dead zebra – ravenously and with out abandon. It wasn’t pretty, but it was dayyuumm good. This recipe is easy to multiply if you feel like cooking for others… if you’re feeling generous. I won’t judge, eat it all yourself.
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Wednesday, May 15, 2013
I defy you to saunter into Starbucks and not drool over the carb counter. I dare you. That’s a bet I’m not willing to make because I’m a sucker. S to the Ucker. Like the lemon loaf - so good, feels so right – kinda like that favorite pair of jeans you have that feel awesome, despite the fact that they’re totally mom-jean-esque CK’s you bought at Costco and you should be abhorently embarassed by them, but you wear them anyway…Uhh… Moving on. Well now they have their new Raspberry Swirl Pound Cake with cream cheese frosting slathered on top, thick as Henry Cavill’s Superman ‘do that I want to run my fingers through (yup, I just officially came off as creepy). If this pound cake had a butt-chin like Henry Cavill, I’d probably marry it.
*wipes frosting from face* A whole lot just happened here. Moving on.
I am in need of a Starbucks Anonymous group – because I have had a three slices in the last week and a half. It’s stupid. Ridiculously, fat pants be damned, kind of stupid. And then I went and made it myself – even worse!
Hello, I’m Megan. It’s been .38 days since my last Raspberry Swirl Loaf.
All together now — *Hi, Megan.*
What finally got my gumption up to make one of these one my own was Julie’s Copy Cat Lemon Loaf from eons ago. I’ve been pining over it for one year, three months and five days, and willing myself not to make it because I KNEW THIS WOULD HAPPEN! I wouldn’t be able to stop. I made two loaves of this – For Science! – since my first Raspberry loaf encounter at Starbucks and now it’s a legit sickness.
This is beyond easy – which makes it all the more dangerous to know how to make. And heck, go all Henry Ford on this and make an assembly line of Raspberry Loaves and you too can sell this for $2.95 a slice. Entreprenuership at it’s FINEST!!
Slap a Made with Love sticker on it and you could even bump it up to Three Fitty! Just helping you out here… Or not.
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Tuesday, May 14, 2013
Chooo-Chooo!! The flavor train is rollin’ in friends – better hop on! Sorry about that. But not really. I’m still recovering from a weekend of cahoots and a lack of decent sleep so I say silly things. (What’s new?) There was not enough coffee in a Seattle Starbucks to wake me from this zombie like state. Pretty sure that not one person I talked to yesterday was having a good Monday – so let’s turn it all around and learn something new!
And delicious. Two of the best things.
Roasted peppers have a great fiery and sweet flavor to them. For this how-to I went with basic red bell peppers. But roasted poblanos – ohhh mama – divine! The steps to roast a bell pepper are the same for any other variety, so pick your favorite, maybe something with a little heat and go to Flavor Town, Population YOU! Sorry again – remember loopy.
Pre-heat your grill and clean the grates. Slather your peppers with olive oil on all sides, placing them onto the grill to begin to roast.
Grill baby, grill!
Cover with a lid, checking your peppers every few minutes, turning them when the skin starts to blacken.
Depending on your grill – it may take more or less time. I left them for about 5 minutes every side – but we use one of those cheap little tailgaiting BBQ’s… And this is why I wanted to get Ben a full size grill for the wedding. Nope, Mr. Practical wanted a CHEST FREEZER instead. Maybe the grill was more of a wedding gift from me, for him for me…but there is no need to slice hairs here – a good grill is a must have!
If you don’t have a grill – you can always roast your peppers under your broiler on a baking sheet, or if you have a gas range, you can plop each pepper right on top of the burner and roast it from there! Super handy.
Just repeat the char, rotate, char, rotate procedure and the results are perfect every time. This is such a versatile trick you can’t lose. And plus, roasting your own peppers just sounds impressive.
Yes, quite.
Once the peppers have roasted on all sides, place them into a plastic bag and seal them to steam. Steaming allows the skin to release from the meat of the peppers for easier peeling. Let them rest about 30 minutes, or until cool enough to get your mitts on them.
No burns here please!
The skin will peel off in sheets, just peel and discard. Along with the skin, remove the stem and the seeds inside the pepper.
When roasted pepper meat is all that remains you’re ready to go! Place your pepper on a panini, into pasta, mince add into a burger mix, or toss some in to your tomato sauce, or even onto a southwest pizza with grilled chicken! GASP, I think there is a pizza in my future!
So get your grill on and roast something other than your skin this summer! Peppers are so much better than sunburns. Just sayin’.
Wanna see more? Check out these other How-To Tuesdays of yore!
How to Poach an Egg
How to Compound Butter
How to Make Chicken Stock
How to Roast Garlic
How to Infuse Olive Oil
How to Make Quick Cheater Puff Pastry
How to Make Chocolate Magic Shell
Monday, May 13, 2013
What is life without passion? I can’t tell you how many passions I’ve had, or what passion will strike next. At first is started with horses as a little girl – living, breathing, riding and putting a pony as number 1 on my Christmas wish list until I was 17. I was a determined and willful child. Sports took over through my adolescence, from soccer, to track, volleyball and fast pitch culminating in my college years as a lumberjack in college. Now I turn to cooking. Each of these chapters of passions gave me an outlet, a place of solice, a place to dive head first into and find a new part of myself that I didn’t know existed. It’s true! Wielding axes and running with chainsaws was never something I thought I would do, let alone fall so heartedly in love with.
One of the best things about finding your passions are meeting the people that share those passions right along with you. And so often when you find your passions and the people that share them, you find a new sense of community. What a wonderful thing. Now that my lumberjack days are behind me, I’ve turned to my passion of cooking to share my mind, creations, photography and writing with not only fantastic readers who are continually supportive and keep coming back for more – but a community of bloggers who have a true and unyielding passion for creation, and bringing people together through food. As we continue to cook and create we also learn, and to me learning new things continues that passion and helps forage new paths.
Passion is a fundamental quality of living – and living (and eating – who are we kidding!) without passion isn’t fulfilled.
Cracker Barrel cheese has a deep passion not just for cheese on it’s own, but for all of the facets that go into cheese-making like the formulas and science, the heritage and the quality and what the product represents. For years, Cracker Barrel has developed cheeses that speak to us, that we go to not just their quality, but because they were the cheese that our mom’s and grandma’s served us. And these cheese people have a passion for the cheese they create – knowing that the cheese they create goes on the table for those around the country for people who value the passion of others. And what a delicious passion to have, huh?
Here are twenty five other cheese-tastic recipes to share your passion with cheeses of all kinds. Shred it, slice it, devour it whole!
Spicy Thai Cheese Ball
White Chicken Enchiladas
Breakfast Quesadilla
Nutella Turnovers
Easy Cream Cheese Danish
Roasted Tomato Brie Dip
Loaded Baked Potato Salad
Kale and Prosciutto Panini
Grilled Chicken Pesto Pizza
Simple Chicken Cordon Bleu
Margarita Shrimp Nachos
Potato Dill Frittata with White Cheddar Hollandaise
Spinach Artichoke Mac and Cheese
Ranch Style Chicken
Summer Vegetable Pasta
Spring Asparagus Pasta and Poached Egg
Salsa Verde Mac and Cheese
Ham and Cheese Breakfast Bake
Asparagus and Pear Cheese Bites
Beer Battered Cheese Curds
Artichoke Leek Sheppard’s Pie
Crab Mac and Cheese
Beer Cheddar Bread
Cheese Pairing Fiesta
Cottage Caprese
Cheese is the great definer of recipes. There isn’t a recipe that isn’t made better by cheese. Can I get a heck yes? HECK YES!
*Fine Print * I am pleased to be working with Cracker Barrel cheese. This post was compensated, but all opinions are my own.
Friday, May 10, 2013
*Don’t forget the Albion Fit Jaw Dropper Giveaway ends soon!*
There are some dishes that just don’t photograph well and unfortunately casseroles are one of them. And I’m also going to blame it on Thursday night and Vampire Diaries was coming on soon…sooo forgive me, but Ian Somerhalder and Paul Wesley won and my photographs were rushed. But that doesn’t mean this wasn’t absolutely delish. Because it was. Trust me. Even Ben, the artichoke despiser (I’m signing us up for counseling immediately), liked this. Guess who has a whole pan to himself while I’m away in Portland for the weekend? Lucky guy.
Costco is my best friend and worst enemy. And not so much my enemy, but that of my wallet. My love of Costco sure paid off in spades when I bought my wedding dress there. Yes, I did. True story. And it’s also given way to my insatiable urge to buy everything in bulk. Nutella in a two pack? Done. Twice. My favorite yoga pants? Bought three. Two pack quarts of marinated artichoke hearts – someone try and stop me! No, really. Please stop me, my bank card is quivering in my wallet. I eat them straight out of the jar. It’s stupid.
PS – I had to Google Ian Somerhalder’s name to make sure I had the correct number of M’s in it. It’s just one, fyi. Also, Alaric. Hulu it from last night if you haven’t seen it. Mind. Blower. Blown? Whatever. Watch.
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Tuesday, May 7, 2013
So, funny story about learning how to roast chickens… I avoided it like the plague after the unfortunate “Chicken Incident” that Beka and I experience back in our senior year in college. It happened one fateful late spring evening and I was going to roast a chicken for a guy I was dating at the time. He was super cute, legit cowboy, smelled ridic good and had a beard. I was a goner. The night was planned and I was ready to impress, until he called that night as Beka was wrist deep in the chicken trying to teach me how to roast the damn thing and said he wanted to take me out to dinner instead… So what did I do? Went out to dinner, leaving Beka behind to finish the chicken. Don’t worry – my comeuppance was coming… After a dinner at the nicest restaurant in our college town, a perfect date in every way – I got dumped in the parking lot. Yup. At least he took me out to dinner first??? Yeah, no. It was quite possibly the nicest break up ever, bless his heart, but still – it blew. So once I got home, heart broken, Beka was done with the chicken, it was packed away, she was pissed, I was crying and there was no consolation to be found. The night became known as “The Chicken Incident”. It was the sole reason I avoided learning how to roast a chicken for so long. What a waste of time!! Roast chicken is amazing!! Had he come over for dinner instead of taking me out that night, it might have been a very different story. Or I would have ended up dumped in front of my roommate.
But I think it worked out best in the end – I ended up with this hottie. I still win.
But back to the real point of today – roasting a chicken. 
To Roast
There are a few things I stick to when roasting a bird – all of which help with the end results. I swear. One is my adjustable roasting rack so I can shove any sized bird into the oven and have it properly supported – you’ll find out why soon. The next is brining my bird. It’s an easy step, and totally worth while. The last is using compound butter to keep the chicken boobs moist during roasting so you don’t end up with dry boobs. Compound butter is an easy thing to keep on hand and has a ton of uses.
When it comes to brining a bird, all you have to do is mix equal parts sugar and salt into a very large bowl of water. For the large bowl I had, I used ½ cup of each and mixed it until the salt and sugar dissolved. The end results of brining is a moist and flavor packed chicken. Brining isn’t just for Thanksgiving turkies…
Once your brine is mixed, remove your bird from the packaging, and get your husband to remove the neck, liver and gizzards from the cavity. Rinse the bird under cold running water and then place him – the bird, not your husband, into the brine. Place the bird and brine into the fridge for about an hour, turning the bird over half way through the process. Salinity in water has a tendency to be higher at the bottom then the top, so turning your bird ensures it gets equal time in the saltiest parts of the solution.
Once the hour is up, rinse the bird under cold water and pat dry with several paper towels. The drier the skin, the crispier the skin will be in the end. Next, flip the bird boob-side up and gently slide your fingers under the skin to separate the skin from the meat of the boobs. Be careful not to poke your fingers through the skin. Slide in a couple of table spoons of compound butter onto each book and fold the skin over. Lastly, brush the bird with a little olive oil and place it wing-side up in your adjustable roasting rack. 
The reason behind the wing-side-up technique is that the wings will be exposed to the most amount of heat during the first 30 minutes of roasting, helping bring their temperature up quicker. That way you aren’t playing the tedious game of over-cook-the-chicken-boobs-while-waiting-for-the-dark-meat-to-get-done. What a painful and horrible tasting game.
Roast your chicken for 15 minutes with one wing-side up in a 400 degree oven. After that 15 minutes is up, take a couple of tongs and flip the bird to the opposite wing side and roast another 15 minutes. Once that second 15 minutes is up, it’s time to flip the bird boob-side up and roast it for 30 minutes.
Once the boobs reach 160 degrees and your dark meat reaches 170, you’re good to go! Tent the bird with aluminum foil and allow it to rest for about 10 minutes. This is important so the juices in the bird redistribute. Always wonder why there is a puddle of juice when you slice into your bird right away? This is why. All of those flavor filled juices are poured out from the bird onto your cutting board, which means they’re not in your bird anymore! Let it rest, it is sacra-saint.
To Carve
After your purdy bird has sat and rested you’re ready to carve and serve. Once it’s all cooked, the carving part is a cinch. The joints are lose (gross to think about I KNOW), and you can slice right through them with ease. First hold onto the leg of the bird and gently pull it taught so you can start to slice right through, shown above. The bone will likely pop right out and you will keep cutting all the way down following the rib cage of the bird coming to the thigh joint. Place your knife at the joint and wiggle it through until it releases. It should come off all in one large piece.
Repeat with the other leg and thigh section.
To carve the breast next you’re going to follow relatively the same procedure. Start just off from the center line of the breast bone.With long full length slices, use the whole blade of the knife, cut down and along the rib cage of the bird. The same thing will happen as it did with the leg and thigh, the breast and wing section (when you cut all the way through) will come off as one section. To separate the wing and the breast, find the joint that holds the two together and use the blade of the knife to pop them apart.
EASY!!
Once the wing and breast a separated, you can elegantly slice your chicken boob with crispy skin and plate your bird to serve. This is one of those recipes that is worth every step you put into it. And I can guarantee – it’ll be better than any rotisserie bird you can buy from the grocery store. A bird sitting under a heat lamp for 17.13 hours or a bird straight out of the oven? I think the answer is simple.
Need more How-To’s? Check these out right cheer!
How to Poach an Egg
How to Compound Butter – used in today’s recipe!
How to Make Chicken Stock
How to Roast Garlic
How to Infuse Olive Oil
Read more…
Monday, May 6, 2013
I love summer, don’t you? I’ve missed the windows down driving, singing of off-key car karaoke, and being any color darker than glow-in-the-dark flourescent white. Hitting the gym has become part of my near daily routine, I love the feeling of knowing that I accomplished something during the day, shaken off the cobwebs and reduced the daily stresses of my day. Working out and being active is an important piece to so many facets of life and I relish those minutes and hours of sweaty, red faced, exhaustion. Whether its taking a Total Ball class, spinning, kickboxing, or lifting weights, I want to come away not just feeling good, but feeling like a rock star in my own right.
To make sure that feel-good feeling doesn’t stop at as soon as I leave the gym, I’m fueling up with my daily smoothie. Even Ben has taken to morning smoothies, so I make one for each of us just before walking out the door to start my day. Fresh fruits are everywhere, but frozen has been just as great. I’ve been switching between strawberry and blueberries, sometimes even adding in a banana somewhere in there. Such a rebel. Adding a scoop of high protein, low sugar powder helps give me a more well rounded and balanced smoothie that keeps me fuller for longer and primed until my lunch time workout.
Along with working out and fueling up right, dressing for any activity is important – including sitting poolside and taking a dip! I fell head over heels in love with Albion Fit – with their adorable, feminine, and ultra sleeks fit wear. Everything in their line up is colorful, stylish, and is incredibly high quality.
The old one piece swimsuit ain’t what it used to be – and Albion Fit definitely proves that one pieces can be ultra feminine, glamourous, and flattering. The Jaw Dropper, in green and black and white caught my eye right off the bat. In fact, I got one that I can’t wait to use when I am in Florida in two weeks! The green sash pulls the whole thing together and gives the suit a gorgeous silhouette.
But if swimsuits aren’t your thing – they have some of the funnest workout gear like this Rainbow skirt in pink, white and gray. Adorbs.
Just tell me that this smooshy, gray Signature Hoodie e doesn’t looks like the coziest thing ever?!
I couldn’t find one thing on their site that I didn’t want. If I had a closet full of Albion gear, I would be the comfiest person ever. If I’m not at work, I’m living in my yoga pants and comfies. And there is nothing wrong with being comfy and stylish all at the same time. Albion Fit totally found the perfect balance with their new line and they have been generous enough to giveaway a Jaw Dropper swimsuit like the one above, the same one I got, to a lucky reader!! How sweet is that?
To Enter:
~~~GIVEAWAY CLOSED!!!~~~
Mandatory Entry: Visit Albion Fit and come back to leave a comment telling me what your favorite Albion Fit gear is!
Additional Enteries: Like Albion Fit on Facebook
Like Wanna Be A Country Cleaver on Facebook
Subscribe via Email to Wanna Be A Country Cleaver
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Saturday, May 4, 2013
I know we’re all surprised it’s May already – where has this year gone? But let’s rejoice and celebrate that we’re finally getting to the spring and summer and enjoying the sunshine that is finally arrived. And with Cinco de Mayo tomorrow, celebrate with you favorite tequila. When was the last time you tasted tequila? Really tasted it, not just in a fruity too-sweet margarita that covers up the true tequila flavors, but perhaps on it’s own? It’s as varied and full of character as any wine and Casa Noble Organic Tequila is no different. Casa Noble harvests their agave at 14 years maturity, unlike other tequilas where the agave is picked between five and seven years. The extra time allows the tequila to develop a perfect water/sugar balance that ensures the final results are sublime every time. As a single estate grown and USDA certified organic tequila, they show a true commitment to quality, small batch manufacturing and sustainability. Each part of the tequila making process is meticulously controlled and monitored, right down to the hand blown bottles!
With three varieties to try, from the un-aged Blanco tequila to the Anejo and Resposado tequilas there is one for you to enjoy. 
With each tequila pick out notes that appeal to your palette.
- Tequila Blanco : Is an un-aged silver tequila, with citrus notes that pair well with guacamoles, like this one from Cooks with Books! Or try it with a squeeze of lime straight into the tequila glass so you can sip and savor both flavors in tandem.
- Tequila Reposado: Spending 364 days in French White Oak barrels, this tequila has an herby and almost woody flavor to it. The French White Oak barrels lend caramel and vanilla notes to the tequila which dance on your tongue and finish smooth.
- Tequila Anejo: (our group’s favorite of the night) takes a whopping 14 years to produce! Like the Resposado aged in French Oak barrels, this tequila is almost like whiskey! So if you’re a whiskey fan, give this one a try! It’s nutty and spicy notes really glean themselves from the oak barrels and the aged tequila. It’s tantalizing and so much fun to taste. Everyone picked out different notes from this beauty it was quite a conversation starter!
So bring your friends together and try a new way of tasting. You never know what qualities you will find and what new drink will become your new staple. If you’re still stumped on what to pick up your Cinco de Mayo party try any of these great tequilas and test them yourself! To get your started I have an easy to make and easy to drink margarita that really lets all those flavors and tequila notes shine. Try this on for size.
Read more…
Friday, May 3, 2013
What is your favorite thing to top with caramel? I’m just curious, because I’m pretty sure it can run the gamut from ice cream, to cake, to brownies, to fruit – I dunno, but it seems that the possibilities are endless. And that’s what caramel so, totally, like, awesome. Yeah, it deserves the full Valley Girl treatment here folks. Like, totally. Okay, I’ll stop now. All that VG talk is making me sick. But you get my point – caramel does crazy things to a person (clearly), and you can top it on just about everything to make it an existential experience. And because of this divine creations from the roasted sugar gods – we’re paying homage to their nectar, caramel with a week’s worth of festivities. And by festivities I mean food. Lots and lots of caramel laden food. *insert Homer Simpson drool here*
Sweets? We got ‘em. Savories? You bet ‘cha!
Me and cheesecake are finally turning over a new leaf together. It’s only taken 4 long cheesecake-less years. I had long given up on making cheesecake part of my baking repitoire – after a disasterous Thanksgiving pumpkin cheese cake that leaked the water bath into the cheesecake. It was perfectly done on top, but once unhitched from it’s spring form supports it liquified water-cheese underneath and tidal waves all over my counter. I cried, dropped some on the floor, Huck licked it up, and had a glass (*cough* half bottle of wine) and I swore it was the end of me and my cheesecake dreams. But no more!
Finally I had success in the cheesecake realm with these two bite mini cheesecakes. A few weeks ago when the friends and I all caravanned up to the mountains of Washington, a stop at the local chocolate shop yielded the most heaven of caramel confections with a cinnamon pear caramel sauce that was knee weakening. You couldn’t pass up a jar of this either, so we brought it home and its been savored ever since. And by savored I mean eat ravenously with a spoon. By some miracle some of it managed to be used as cheesecake topping here. It was a very close call.
The pear and caramel was a dream come to life, and after sourcing myself a mini-cheesecake pan (which was hard enough in and of it self because – Huck tantrums and all) I had to give it another go. Eventually my luck in the cheesecake category HAD to turn around. Ohhhh hawt dayyuumm did it ever turn around.
I’d love to say that since these are mini they make you feel less guilty about downing a whole slice of cheesecake, but who are we all kidding – a one two-bite cheesecake will not be enough of this cheesecake to satisfy you. I ate three. Then another two. All in the name of Science.
I’ll justify it any way I can, really. And you really should too. I mean it.
Be bad (insert your name here), I won’t tell.
Celebrate the rest of Caramel Week with all the full line up here!
Monday:
Kirsten @ Comfortably Domestic – Crockpot Dulce de Leche
Beka @ Kvetchin’ Kitchen – Caramel Apple Pie
Mads @ La Petite Pancake – Caramel Banana Bread Pudding
Tuesday:
Allison @ Decadent Philistines Saves the World – Salted Caramel Pork Loin w/ Shaved Brussel Sprouts & Apple Salad
Carrie @ Bakeaholic Mama – Chewy Milk Dud Brownies
Wednesday:
Jeanne @ Inside NanaBread’s Head – Chocolate Alfajories with Salted Vanilla Bean Caramel
Haley @ The Girly Girl Cooks – Almost Famous Fairground Caramel Sauce
Yours Truly – Dulce de Leche Milkshakes with Caramel Drizzle
Thursday:
Kat @ Tenaciously Yours – Popcorn Crunch Sundae
Christina @ Buffy and George – Butterscotch Pudding
Friday:
Megan @ Country Cleaver – ME!
Madeline @ Munching in the Mitten – Caramel Cake
Saturday:
Kirsten @ Comfortably Domestic – DIY Dulce de Leche Coffee Creamer
Katie @ The Hill Country Cook - Salted Caramel Pie
Read more…
Wednesday, May 1, 2013
My internet and I are having nightly fights. It throws a tantrum, I dip my spoon into the jar of Nutella. Sooo, basically I’ve been eating a lot of Nutella and having a really hard time blogging lately. I spend so much time trying to figure out what to tell you everyday just as the interwebs throws itself down on my floor and starts kicking and screaming, everything that I want to write goes out the window. So naturally, when I finally get the chance to tell you all about my fiddle-de-day, this is what happens – word vomit. Lucky you. That was sarcasm, I know it doesn’t translate well over the internet. But I DO have something worth while to talk about – this Blueberry Pecan Crumble Coffee Cake.
Something else I’ve been doing a lot of lately is sneezing. And Huck has been itching. It’s spring – it’s what happens. The poor dude is a contradiction in and of himself. He’s got all the stereotypical health problems like many pure bred labradorks do, he’s got the hip dysplasia and ligament issues causing him to bunny run. Then he’s allergic to E.v.e.r.y.THANG!! Trees? All of them. Grasses, yup. Dust? Oh yeah. Considering that 90% of the dust in my house is because of him, he’s practically allergic to himself. To top it all off on the irony meter – he’s a bird dog allergic to feathers.
But that really doesn’t have anything to do with my internet. Spring has sprung – and I finally planted my garden, I’ve been consuming fruits like there is no tomorrow and throwing blueberries into everything, from these blueberry cottage pancakes, Monday I have a Blueberry Protein Smoothie (it’s that purdy lookin’ thing below) coming at you with a fantastic giveaway from AlbionFit for a Showstopper Swimsuit that is to die for. I’ll be in Florida in two weeks, and I finally get to show off all that hard work I’ve been putting in at the gym. Hopefully my so-white-I’m-practically-glow-in-the-dark skin won’t scare too many pool goers away.
But back to the main point of this word-vomity post – the blueberry crumble coffee cake was the main point and most important thing. So here’s the recipe below. I can’t get enough. No. Really. The pan is ¾ gone because of me. *hangs head in shame*
Read more…
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