Friday, December 30, 2011

Eat Your Veggies: Winter Squash Souffle

Being vegetarian I love introducing people to new foods that they wouldn't usually try on their own.
I hope to test this recipe out soon and see if it needs to be shared with my friends and family!

Ingredients Needed:
3 Tbsp unsalted butter, plus additional for greasing
3 Tbsp all purpose flour
1 ½ cups whole milk
1 12oz package frozen winter squash puree, thawed
1 cup coarsely grated Swiss cheese (¼ lb)
1 Tbsp packed brown sugar
¾ tsp salt, or to taste
¼ tsp cayenne
¾ tsp freshly grated nutmeg
3 large egg yolkd
4 large egg whites

Generously butter a 2-quart shallow ceramic or glass baking dish.

Put oven rack in middle position and preheat oven to 425°F.
Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.

Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.

This recipe is from

Thursday, December 29, 2011

Roasted Parsnips and Butternut Squash...Yum!


1 ¼ lbs parsnips, peeled
1 ¼ lbs butternut squash, peeled, halved lengthwise, and seeded
Rounded ¼ tsp salt
¼ tap black pepper
3 Tbsp EVOO
1 garlic clove, halved
12 Kalamata olives, pitted and cut lengthwise into slivers
1 Tbsp coarsely chopped fresh flat-leaf parsley

Put oven rack in upper third of oven and preheat to 475 degrees. Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, and then cut slices into wedges. Toss vegetables with salt, pepper, and 1 ½ Tbsp oil, then spread in 1 layer in a large shallow baking pan. Roast turning occasionally, until veggies are tender and browned, about 20-25 minutes.

While vegetables are roasting, heat remaining 1 ½ Tbsp oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat. When vegetables are done roasting, remove garlic from oil, discard garlic, and toss vegetables with garlic oil, olives, and parsley.
Bob and I made this as our contribution to dinner at his grandma’s house for both Thanksgiving and Christmas this year. We didn’t use the olives though…I think they’re icky! It was super easy to make and was super duper yummy!

We were slacking a little on Christmas day though and completely spaced that we had to make it so about an hour before we were supposed to be at their house! We were rushing to peel and chop everything to make it! …oops. 

Wednesday, December 28, 2011


This is one of my favorite pictures.

I was snuggled up on the couch, enjoying some coffee and a good book and Gidgey decided to come read with me...she rarely sits with me, so this was a special treat : )

Wordless Wednesday: Pretty Decorations @ Work...okay, okay I didn't actually take it today!

Honey Pumpkin Muffins

I was able to get two batches of the honey pumpkin muffins done tonight!

The first batch I followed the recipe and they turned out kinda eh. I thought that they needed a little more flavor so I decided to add some pumpkin pie spice to the second batch.  I started making the second batch and realize that I, in fact, did not have enough canned pumpkin! ...oops. I just lessened the amounts of everything a little and added the pumpkin pie spice. They turned out much better than the first ones, for sure! the recipe is from the 100 Best Cupcake Recipes book.

It was pretty funny...I took the first bite of one and thought, "omg, this is awful!" I then remembered that they are MUFFINS and not cupcakes!!! Haha. I'm so used to making cupcakes that my brain was confused when it wasn't sweet! The same thing happened when Bob tasted one. He was like, "I think it needs some sugar or something." I had to remind him it was a muffin and he said, "ohhh!!!! Then I think it's really good!" Lol. In my opinion they definitely need to be consumed with butter. It was okay without butter, but was really good with butter!

Tuesday, December 27, 2011

Time off = baking ...I hope!

I found this recipe in a cupcake book I received for Christmas.
I only work one job most of this week so I'll have some time to make them!

Holiday treats.

I made these cuties to bring to work last week...

How fun, right?!

Saturday, November 19, 2011

Attn All Readers

Everyone should read this book...

Monday, November 14, 2011

Must Have Monday: Sweet Tooth

I have had an insatiable sweet tooth lately. 
I thought I would share that with you! 
Check out these sweet tooth inspired creations from Etsy.

Super cute sign from clevor1

I don't know that I could ever wear this tooth necklace from claysweetdeco
but I'm sure someone could pull it off!

If I used phone covers, I would so use this one from bitterSWEET12

I just love this photo from katierosephotos

This shirt from emandsprout is just too fun!

I may just have to get this! It's so true!
Go check it out at PaisleyMonday

Lastly, I just had to throw this (kinda creepy) funny one in here from SundayMorningSoaps

Friday, November 11, 2011

Attn All Readers

If you haven't read this book, you should.

Monday, September 26, 2011

Yum. Yum. Yummity Yum!

Super simple, yet amazing butternut squash soup recipe...

Butternut Squash Soup
1 3lb butternut squash, peeled and cubed
3 Tbsp olive oil
3 tsp salt
pinch of pepper
1 Tbsp butter
1 large yellow onion, chopped
3 stalks celery, chopped
1 Tbsp chopped sage
6 cups veggie stock

In a large bowl, toss squash with 2 Tbsp olive oil, 2 tsp salt & pinch of pepper. Place squash in a baking dish and roast for 15 minutes-turn over and roast an additional 15 minutes, or until caramelized. 

In a large pan, heat butter & 1 Tbsp olive oil over medium heat. Add onion, celery and sage-saute until translucent. Add stock & squash. Bring to a boil. Lower heat and simmer for 30 minutes. Blend with blender stick or in batches in a blender. If using a blender allow soup to cool slightly before blending.

I had actually posted about this soup once before, but never posted the recipe! So I HAD to share it so you can enjoy the deliciousness too!

Tuesday, September 20, 2011

Tasty Tuesday

Dinner tonight was delicious! 
I made individual bakes for Bob and I.
(sorry for the horrible picture! my camera is mia, hence the crappy phone photo and we started eating before I remembered to take a picture.)
We also had a side dish of patty pan squash baked with melted butter, fresh basil and salt.

This was yesterdays dinner...
Garlic mashed potato pizza! 
(again, phone photo....blech!)

I need to find my camera soon!!!

Monday, September 19, 2011

Must Have Monday: Cheesecake Edition

I am currently craving cheesecake tonight, so I thought that would be the perfect theme for this weeks Must Have Monday! 

Strawberry Cheesecake lip balm from heartsandbows494
This sounds so yummy! I think I might want to eat it if I owned it! 

Sooooo wish I lived in New York City so I could order this from mmeztler!!!

Don't these look amazing?! 
Stop on by the DaintyButton shop to order them for your next cheesecake craving!

The little ones in your life would love to have these for play time!
Check out LittleCrickets to get the pattern to make them : )

This would make me hungry all the time if I had it! 
Yummm.... find this delicious candle at cdavis74 

Perfect for the cheesecake-loving-jewelry-wearing person in your life!
Swing by and visit AnnaOriona to order a pair!

Thursday, September 8, 2011

If only...

If only I had the body to wear these...

I would so own everything from her lovely shop!

Wednesday, June 8, 2011


I've been MIA for a long time, almost all of April and ALL of May! Sadly, I have no excuse...I have just been doing the same old thing. Just working and doing things around the house --okay, sort of doing things around the house.

A few weeks ago I made a big purchase, well, to me it was a big purchase. I don't know about you, but I have a hard time spending a lot of money on myself all at once. $20 here and $15 there is one thing, but for me to go out and spend $300 on myself at once is crazy!

Anywho, I bought myself the most amazing thing ever...

a NookColor!!! 
I love, love, love it!!! 

Since I bought it just over two weeks ago, I have read 6 books...and I'm currently in the middle of reading two more! It is so great! I never even turn the tv on at home anymore. The only time the tv comes on when I'm home, is if my tv addict of a boyfriend is home too : )

Two books that I would suggest to everyone would be:
Homer's Odyssey: A fearless Feline Tale, or How I Learned About Love and Life with a Blind Wonder Cat.


Dewey: The Small-Town Library Cat Who touched the World

...I know, I know, it appears that I am just some crazy cat lady (not saying I'm not just a little), but they really are good books! It is just amazing how animals can touch the hearts of millions and probably not even realize it.

Monday, April 11, 2011

Must Have Monday: Green Tea Edition

I have been thinking about making a green tea cupcake with an orange, passion fruit & jasmine green tea, I thought it would only be fitting that today's Must Have Monday would be green tea themed!

I wish I could enjoy a bath with this bath fizzie!! Green tea and cucumber bath fizzie by yourdirtylaundry

I want to taste these! Green tea cookies by zugarhaus

Green tea soy candle in a recycled tin by smokeymountainscents

What a cute coffee cozy!!! By kljmayfield9

Beautiful green tea lampwork necklace and earring set by TheGratefulBead

Yummy green tea shampoo bar by DressGreen

Lovely green tea yarn by SeeJayneKnitYarns

Monday, April 4, 2011

Spaghetti and Meatball Cupcakes

I have been big into making cupcakes lately...

I made these spaghetti and meatball cupcakes for April Fools Day.
The people at work LOVED them!
Some of them were even taking photos and sending it to their friends, haha.

My current cupcake adventure is tomato soup cupcakes...

Yes, those two in the front have finger indents in them...I was testing to see if they were done, clearly they were not!
They actually taste kinda like pumpkin pie!!!
They have cinnamon, nutmeg and cloves in them so that explains the pumpkin pie taste.
They have not gotten frosted yet because I am letting the flavors of the frosting mesh a little longer.
I made a Chai frosting for on top of them...yum!

Monday, March 14, 2011

Must Have Monday: Cupcakes

Week before last I was a cupcake baking machine for my dad's 60th birthday party, okay only 5 1/2 dozen, but anyway...
It inspired me for this week's Must Have Monday : )

Absolutely adorable cupcake apron by apronqueen

Awesome bath bomb by SweetbodySoaps

Perfect for the cupcake baker in your FreshyFig

Sweet cupcake pendant made by TinyShinys

Cute "I like you" card by rkoss

Know someone having a baby? How cute are these onesie cupcakes by babysweettreats

Adorable cupcake charms by Fatally Femanine

Friday, March 11, 2011

Day 27...Looking Forward

We didn't do any camping last year is mandatory that we do lots this summer!