A Long Absence!

Hey, everyone!! I’m back!!!

It’s been almost a year since I last blogged! Where did the time go? It’s seems like so much has happened in these 12 months, but then it’s seems like nothing did. Is that weird?

Let me give y’all a quick rundown of what my life has looked like since you last heard from me.

As y’all may remember, I mentioned that I was doing volunteer work. I will now say that it was for a presidential campaign, and the campaign was too short-lived for my liking, obviously.

I then volunteered for a start-up faith-based organization, but I had a few disagreements with them and moved on.

After that I volunteered for another presidential campaign, for exactly 3 months, before that campaign too came to an end. I have my suspicions that I’m bad luck. Haha!

That was about 3 months ago, after that I once again refocused on spending my extra time crocheting hats and scarves for our Troops.

So, you see why I say it’s seems like so much, but yet nothing at all has happened? It seemed like a lot while it was happening, but condensing it, makes it seem trivia

I’ll try blog more often, about the usual crafts, baking & cooking, films and book reading stuff.

Hoping to catch up on all my lovelies blogs, soon………and stay caught up!

Happy National Biscuit Day!

Today is National Biscuit Day!

So, I thought it would be quite appropriate to share this biscuit recipe you all! I’ve been meaning to share it for some time now, I just never did.

These are the best biscuits ever! They are ever so soft, and very easy to make!

I will be making some later! Hopefully you will too!

If you do try them, let me know what you think of them.

Happy National Biscuit Day!

Happy baking!

Peace and Blessings….

Almond Butter Oat Bars

So, I got it into my head that I was going to make oat bars. I had an idea of what I wanted to put in them, but an idea and reality are two very different things. But, for once the way I imagined something tasting, was just how it tasted when I was done making it!

 

They were really good! And almost completely raw, so most the nutrients are still there!

These are very versatile. If you would like to make them raw or vegan, agave nectar or maple syrup could be substituted for the honey. And vegan chocolate chips can be substituted for the regular chocolate chips.

The size baking sheet used is actually completely up to you, if you like thicker bars, use a smaller sheet. If you like thinner bars, use a larger sheet.

These must be chilled before you cut out the bars. The reason for this is the coconut oil and almond butter to harden, that way you don’t end up with crumbly bars. These must also be kept refrigerated, for the same reason just stated.

I added sea salt to mine because I like the sweet-salty flavor, but you can leave this out if you like.

Alright, these are all the little tidbits I can think of. Now to share the recipe with you all!!

 

Almond Butter Oat Bars

1/2 c. coconut oil, melted
3/4 c. almond butter
1/2 c. honey
1/4 c. coconut palm sugar
2 tbsp. flax seeds
2 tbsp. chia seeds
2 tbsp. sesame seeds
3 tbsp. hemp seeds
1/4 c. chopped walnuts
1/4 c. chopped cashews
1/2 c. chocolate chips (milk chocolate)
3 c. raw oats
3/4 tsp. sea salt (optional)

In a large mixing bowl add coconut oil, almond butter, honey, and coconut sugar. Stir till well combined. Add seeds, nuts, and chocolate chips, stir till combined. Add oats and sea salt (if adding), stir well. Pour mixture into a 15×10 inch parchment lined baking sheet, press firmly onto sheet. Chill for about 2 hours. Cut into bars. Makes 30 3×2 inch bars. Keep refrigerated.

 

If any of you try the recipe, let me know if you like them!

Peace and Blessings……

Passover Recipes

So we are about in the middle of Passover week, and I get a sugar craving! Well, this year I didn’t buy any Matzo Cake Meal. So something made with egg whites it would have to be!

I was going to make a Strawberry-Meringue Tort, but then I found this recipe for Chocolate Chip Meringues in my copy of 1,000 Jewish Recipes.

They are actually quite good, despite their unappealing appearance. They are very sweet, so one is enough to satisfy any sugar cravings, but I usually eat two cause that’s how I roll! haha These should last me till the end of Passover, but I just might still make that Strawberry-Meringue Torte. We shall see….

This year, like last year, I’m making my own unleavened bread. Matzo has never really been my thing, and making my own is lots cheaper!

Unleavened Bread

Approx. Prep & Baking Time 20 minutes

3/4 c. flour

1/2 c. wheat flour

1 tsp. Kosher salt

2 tbsp. olive oil

1/2 c. water

Pre-heat oven to 500*.

In a medium-sized bowl combine flours and salt, stir. Heat water to around 110*. Combine oil with water. Add to flour mixture. Stir. Knead dough until it forms into a ball. Divide dough in half. Let dough rest for a few minutes. Roll dough into a 6 inch disk or a 8 by 5 inch oval, which you prefer. Place on a lightly floured baking sheet. Do this with both dough halves. Bake for 10 – 12 minutes. Serve warm. Enjoy!

So these are the recipes I’ve made for Passover this year.

I hope all those who are celebrating Passover are having a Joyous and Blessed week!

Peace and Blessings……

Happy Purim!!

Happy Purim, to all who celebrate!!

Here are the delicious things I made for this most wonderful and festive occasion!

First Hamantaschen!

I used the Eastern European Cookie Dough recipe for these.

For the fillings I used date, fig, strawberry jam, blueberry jam, canned lemon curd and cream cheese. I got the cream cheese idea from this Funfetti Cheesecake Hamantaschen. For the cream cheese ones I just divide some of the dough from Eastern European Cookie Dough recipe, and added sprinkles to that. For the glaze I used the leftover cream cheese as suggesting in the Funfetti Cheesecake Hamantaschen recipe, and added some blue food coloring to half, to give it that Israeli flag color.

I also made some Chocolate Truffles and some Chocolate-Almond Phyllo Hamantaschen.

Everything was very good! And I had lots of fun making all of it!!

I hope everyone has had a lovely day!

Peace and Blessings……

 

 

Happy Texas Independence Day!

179 years ago Texas declared its Independence! So……….Happy Independence Day to my fellow Texans!! Here is my annual Texas Independence Day Cake! It’s just a plain white cake, with a cream cheese, whipped topping and sugar frosting, topped with canned blueberry pie filling and homemade strawberry glaze. It is really delicious! And for dinner: the Texas theme continued….. This was my first time eating an egg like this, it was simple yet really tasty! I think it will become one of my regular meals.. I hope everyone had a lovely day! Peace and Blessings……

The Happenings

Wow! It’s already been two weeks since I last blogged! I think that’s the longest period of time I’ve gone without blogging, I’ve just been so busy…….ok, maybe a little busy…….alright! I confess! I’ve just been too lazy too blog! There, I’ve said it!

It’s just that I was recently introduced to the TV series Once Upon A Time and I love it! I didn’t think I would, at first, I had seen the trailers for it and it didn’t seem all that interesting. That just goes to show you, never judge a film or show by its trailer.

So, I’ve been spending most of my spare time watching the first three seasons, but it hasn’t been a total waste of time because I crochet while I’m watching, so I’m still being productive.

Other than watching Once Upon A Time, I managed to clean out a self for my yarn.

Doesn’t it look pretty?

So when ever I’m done reading a book, I can never decide which book to read next. This year I decided to make TBR jars.

I’ve already added most of the books I’d like to read, and even some that I don’t care to read, because this is the only way I’ll actually read them.

Today was such a lovely, sunny, beautiful day so I took a little stroll! And after all these cloudy days we’ve been having I got some much-needed sun. I took my camera out with me, it’s just a point & shoot camera so the photographs aren’t that great.

I’m not sure if you can see it, but there is a woodpecker in there, just look for the red, that’s its head.

And here is a mockingbird, I almost typed mockingjay (Hunger Games fans will get that).

I was actually about only ten feet away from it. It’s always great to be able get so near wild birds. I saw a lot of other birds, but I didn’t take any photos of them, sometimes I just like to take things in with my eyes, and not through a viewfinder.

This evening I made some fried cream-filled cookies.

These are great! Greasy, but still great!

So that’s what I’ve been doing. What have you been up to? I’d love to know!

Peace and Blessings……

In the Kitchen: Sufganiyot

It’s Chanukah and I didn’t make any fried food until today – which is usually not the case, I usually make it all week-long and then feel sick at the end of the week, I don’t eat much fried food any other time.

For lunch I made some Chicken Schnitzel, I didn’t take a photo of it, don’t ask me why. And no I didn’t eat any, I’m vegetarian, remember?

This evening I made Sufganiyot, that I did take a photo of.

I made both jelly filled and plain.

I’ve made several different Sufganiyot recipes, and this is the best, by far! And I can’t even share the recipe with you all, since I got it from a book and I’m very big on observing copy right laws. But, I will tell you the name of the book 1,000 Jewish Recipes by Faye Levy, this is always my go to book when I want to make a Jewish recipe.

I’ve been making Sufganiyot for I think 4 years now, and the ones I made this year were the best! So soft! And so easy to make, I usually take forever, and today it took me in total about 45 minutes! Not long for something so delicious!

I hope all those celebrating Chanukah have enjoyed their special holiday.

Peace and Blessings……

10 Random Facts About Me

1. I own over one thousand movies, none of which are pirated.

2. I love European accents!

3. Jim Caviezel is my favorite actor.

4. When not at home I always wear high-heeled shoes, preferably 4 plus inches.

5. Most, if not all, my clothes are in dark colors.

6. I don’t really have a favorite genre of music.

7. I’ve written all my blog posts while listening to The Last Samurai soundtrack, it helps me write.

8. I have more books about Jacqueline Kennedy than any other topic.

9. I completed 3 years as a vegetarian on November 25. It’s a bit odd that I remember the date, but when you plan to never eat meat again, you remember the last time you ate it!

10. If I was given the option to buy books or food, I’d choose books. Is that even logical?

Peace and Blessings…

Cold Weather = Baking!

The cold weather has finally arrived, so that means it’s baking time!!

As I’ve said before, I love baking! Why? It’s one of the few things that I’m really good at, so there’s that.

The first time I ever baked was when I was eight, I made chocolate chip cookies. I don’t remember how they came out, but I guess they were good because I’ve loved baking ever since then.

Anyway, as I was saying, the cold weather has arrived, so I did some baking today. And what did I bake? You guessed it, chocolate chip cookies!!

I used Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies, as my recipe, that’s my “go to” recipe, when it comes to making these cookies. Recipe to follow.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Instructions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

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I do not own this recipe.

With this recipe, they always come out great!

I have yet to meet someone who doesn’t like chocolate chip cookies. They are one of my favorite types of cookies, but not my absolute favorite. That honor goes to homemade chocolate hobnobs – which I’ll have to make sometime and share the recipe with you all.

That’s all for today, have you done any baking lately? I’d love to know.

Peace and Blessings…..