Tasty Tuesday

          I'm starting early this season with alot of things, but since I'm out, it's time once again to make some homemade vanilla. So, for our Tasty Tuesday this week, I thought I'd share this early. I post it each year because making your own vanilla really adds that special ingredient to all your baked goods, I call it my secret weapon.

Homemade Vanilla

There really are no recipes for this, ok, there are if you do a search but once you figure out your favorite ratio it's a piece of cake. The budget comes to mind here too, because your source for the vanilla beans might change your mind, but shop around. I get mine from a local health food store that sells them by the pound, but  since I only use 4, it only costs me $3.50. And I know, to some, that is alot for vanilla beans, but believe me when I tell you, it makes a HUGE difference in your baked goods. And if your like me who bakes for other's and gift giving, it all adds into it. And if you price the real vanilla, you will see this way is much cheaper and you'll have a big bottle that usually lasts me till the next fall, depending on how much I bake.

Ok, this part isn't my favorite so I usually have my hubby do it or I'll add to my groceries one week. You will need a big bottle of vodka (750 ml) or brandy, both work well, but I think the vodka is cheaper, here anyways. Now, just slice your beans down the middle length wise and you can either scrap out the seeds or leave them in. I leave them in adding to the flavor and if some gets included in a recipe, they will never know. Just place the slit beans into the bottle of vodka or you can put both into a pretty decanter like I do.  Then, just shake it up daily for the next 2 months, keep in a dark place while the vanilla beans mix with the vodka to become vanilla extract.

    That's all there is too it. I hope you don't feel cheated by this week's post but I had it on my mind along with the wedding so I had to remind myself to make more because I am totally out and I won't use imitation ever again, not even in a pinch!  Make your own and you will see why! Happy Baking!

Cathy's Christmas Count Down

           Live, Love and Laugh is her motto but crafting is her passion! My good buddy Cathy from the blog of the same name is hosting a Christmas Craft Count down and  your invited to join in . You can read all about it and learn how you can get in on the monthly giveaways too over on her blog. But my part is sharing my project of the month right here. So, for September, which is next week, I'm working on Mommy and Daughter aprons sewn in Christmas fabrics, rick rack and lace!  These will be gifts but I hope to make extras for my new Etsy shop that I'm planning on opening next month too!  It may seem early to some, but to some, it's never early enough to get those Christmas gifts made and tucked away! So, come peek at Cathy's blog and get inspired!

Tasha's Birthday Giveaway!

          If you know Tasha and her works, you know how much she is missed! But here is a chance to win a old fashioned ice cream maker just like Tasha used and a copy of her cookbook, all to celebrate her birthday on the 28th. So, head over to Rookery Ramblings to enter and good luck! Happy Birthday Tasha!

Tasty Tuesday

              I feel like a kid waiting for Santa today, I woke to a cool 60 degrees this morning with even cooler air heading our way, so now, I'm gearing up for fall baking! I've been adding more recipes to my files this week, and when I came across this muffin recipe, I knew I'd be trying it and sharing it soon.

Gingerbread Muffins

1 c. canola oil
1 c. sugar
1 c. molasses
3 eggs
1 c. buttermilk
3 c. all purpose flour
1 t. baking soda
1 1/2 t. ginger
1 t. cinnamon
1/2 t. nutmeg
Preheat oven to 350. Beat oil and sugar till creamy. Add molasses, beat till blended, add eggs and buttermilk till well blended. Combine flour, soda and spices, add to buttermilk mixture, beat well. Spoon into prepared muffins cups and bake for 22 min.. Remove, and cool. Makes 2 1/2 dozen

      Needless to say, I will be baking these for our Sunday School class this weekend. Given the cooler temps., a cup of coffee and some front porch sitting time, these muffins can cure any bad mood, guaranteed!
I'm so happy to see so many of you signing up for my fall apron swap, and since it's been such a hit, YES, a Christmas apron swap will be planned! I love the idea of having a apron for each season, what a treat! You still have till Labor Day to get signed up, it's easy, just leave your name and email addy for your future partner and then you can get sewing! And wouldn't a gingerbread muffin paired with a afternoon of sewing hit the spot right about now? Enjoy!
            

Fall Apron Swap!

             I've been sewing, sewing and more sewing, loving every minute of it! I'm hooked on aprons, now that I finally mastered a vintage pattern but I want to expand my possibilities and add to my collection at the same time, so you know what that means! It's swap time! It's been too long since I hosted a swap, Christmas I think, so this is long overdue and just in time for fall baking since the theme for this swap is "Fall Aprons".

     So, go through your fabric stash and if you don't have any fall material, the stores do! See, I just gave you a good excuse to visit your favorite fabric outlet.  If you'd like to make a fall themed apron and receive one in return, just sign up on THIS post.  You have till Labor Day (because sewing is a labor of love) to get signed up, then I will pair us up and you can email your partner for her mailing info. and likes regarding half or full apron, fall or Halloween themed since Halloween does fall in there.  Aprons must be finished and ready to ship by Sept. 15th giving us plenty of time to get back into the school routine, holiday and I have a wedding!

      I don't know about you, but I'm more than ready for fall and by the time we receive our new autumn aprons, the new season should be here and we will be ready to fit right in! Happy sewing and sign ups are underway!

Tasty Tuesday

           I'm thinking ahead just a bit to a new season, and fall baking.  It's near, our weather has been more normal the last couple of days, and what a treat to wake up to cool mornings and spend the afternoon with less humidity and lower temps., I'm spoiled already! But, this break in the heat sure has me thinking about fall even more than before.  So, since I'll have the oven on later today, I'm making one of our favorite fall pies, Caramel Apple Pie.  This is a upgrade to the classic apple pie and at the end of the recipe, I'll share a short cut that I found works just as good.

Caramel Apple Pie

Pie crust made and ready, set aside. You will need both a top crust and bottom.
6 c. sliced and peeled apples, about 6 med.
1 c. sugar ( I used half brown sugar/half white)
1/4 c. flour
1/2 t. nutmeg & cinnamon
2 Tbsp. butter
6-8 caramels, unwrapped

Preheat oven to 350. Mix sugar, flour, and spices in large bowl, add apples. Coat well and turn into prepared pie crust. Dot with butter and evenly place caramels in between apples. Cover with top crust, make silts and flute edges. Sprinkle top with a sugar and bake for 40-50 min. While still warm, drizzle caramel ice cream topping all over the top, as it continues to cool, the crust will soak it in and create a golden glaze. Add pecans if desired.

   Once in awhile, like today, I'll cheat only because I have the supplies on hand and want to use them up before I stock the pantry, so in a pinch, you can use canned apple pie filling, and if you don't have the wrapped caramels, just add spoons of the caramel ice cream topping into the filling before placing the top crust on. I've also iced my apple pies with caramel frosting, just as good and ever so sinful! Cream cheese frosting works just as good. I usually keep both flavors on hand for such treats! So, who will join me in some pre-fall baking?  Enjoy!

Eat, Pray, Love

           I'm really looking forward to seeing this movie, but will have to wait till it comes out on DVD which is fine with me but I wanted to join the hype and share my take on those three little words, and I hope you will tag along and share your own journey.

EAT- If I could eat my way through any country, it would have to be England. My Mom was born and raised in England. I imagine a small village with cobblestone streets, wild heather growing on hillsides, and tea houses.  I would love to sip real tea, with a splash of cream and 2 sugars, just like my Mom would make it. Fresh scones, fish and chips and whatever England is known for. To taste the food of my heritage would be a feast for my spirit more than my stomach.  One day!

PRAY- If I could witness the rituals of another faith other than my own, I'd be interested in the Amish. I respect their values to a degree but I'm sure I could learn more patience from them. I admire their simple life but I couldn't live without some comforts that I have come to love, like air conditioning. But, they survive, somehow, and it is that level of faith that we all can use more of.

LOVE- Is hard, to say the least. We all have many loves, a true love and a love of things. I think the hardest part is finding a love that fulfills you, connects you to another human being and the passion to make it last till the very end. That love is special. I'd like to think I've found it, but only time will tell. Love , is a word used too freely, not taken seriously and is abused.

    There you have it, my take on those three little words, a movie that will make you rethink such things and believe in yourself again. I hope you will travel with me here so we can catch a ride on your own journey. Feel  free to leave me a comment or share your link on your own Eat, Pray, Love post.  Tickets are free!

Tasty Tuesday

              I'm a day late again, life just takes over sometimes doesn't it? I won't bore you with my tardy excuse but let's just say, hubby is home this week ..........all is well, just a bad week.  Last night we had our future in-laws over for dinner while they were in town and we hit it off, what wonderful people, my son is blessed and so are we! But, I needed a dessert and really didn't plan a thing, this week is proving to be a off week all the way round! So, I got to looking in the cupboards to see what I could come up with that didn't require baking, it already feels like a oven outside. I had graham crackers and chocolate pudding mix, so I came up with a pie. A pudding pie. The milk was low but I had 4 cans of slim fast in the back, cappuccino delight at that. Yep, you guessed it, I used the slim fast shakes in place of the milk needed for the pudding, and you know what, it was a delightful surprise, so I'm sharing my pudding pie with you!

Slim Fast Pudding Pie

1 graham cracker pie crust ( or you can make your own like did)
2 small boxes chocolate pudding mix, instant
2 cans cappuccino delight slim fast shakes
Prepare homemade pie crust as directed or use a ready made crust, set aside.  Mix slim fast with pudding mix with mixer for 1 min. Pour into prepared pie crust and refrigerate at least 2 hours or longer. Top with cool whip and serve cold.

      My son really liked it and considered it low fat since I used slim fast, so I guess he's right? I'd like to think of it that way, but it's probably not. But, it does go to prove, that getting creative and playing with our food can lead to sweet surprises! Enjoy!

Tasty Tuesday

           No baking for me this week, it's just too hot to have the oven on, but the cravings for something sweet and homemade don't take a break, so I thought I'd share a favorite standby of mine for summer treats, the famous "No Bake Cookie".  Now, I'm sure you've heard of them and have probably even made them before, but if you haven't or just need a nudge to whip up a batch, I'm coming to your rescue here and now. And maybe my recipe differs from yours, there are several out there but my family will agree, these are the best!

No Bake Cookies

2 c. sugar
2 Tbsp. cocoa
1/2 c. milk
1 stick butter
Bring to a full rolling boil, and boil for 2 min. in large saucepan. Remove from heat.
1/2 c. peanut butter
3 c. quick oats
Add peanut butter and stir till melted. Add oats and mix well. Drop by spoonfuls onto waxed paper and allow to set. Makes 2 dozen

       Of course, these are good anytime of the year, but are perfect in the dog days of summer when you just don't dare to add more heat to the house. Dressed up in a pretty tin, these melt in your mouth cookies make a special gift, so make a double batch and treat yourself! Enjoy!
    

Happy, Heavenly August

    
          My spirits are high today, even with the temps sky high, they can't bring me down! Why, you ask? It"s August! I'm so happy to have July behind us, it broke records from 1954 for the being the hottest and driest, we haven't had rain in weeks and it's just not normal. But, then again, normal hasn't been normal at all this year.  So, I"m hopeful, even with the hottest week yet still ahead of us ( 97 on Tue. before the heat index), I know for a fact, that we are now one more month closer to fall.  Some think I'm silly ( my sister) for rushing the calender along, but there is nothing pleasant about record heat that keeps you inside most of the day, unless you use that time to do some sewing, which I have, but still!

       The gardens can't survive this heat, everyone is complaining how badly there's is doing and ours isn't doing any better regardless if we water or not, it's just not the same as a good rain that soaks in the ground that makes the leave curl with joy!  The wildlife are hurting too, ponds are drying up, foliage is wilting and their winter food supply looks bleak. So, yes, I am rejoicing today for it's August and I"m awaiting the arrival of autumn and all it's glory! Welcome August, you bring great hope!
Note to self: I must plant cosmos next year! :)