Tuesday, July 28, 2015

Fun With Frames Workshop Coming Soon BYOF

Join Me in My Studio for a Fun With Frames Workshop.  Bring your Own Wooden Frames and Transform them ~ using my Fully Stocked Paint Bar and Supplies!   Paint Away using Miss Mustard Seed's Milk paint and also Mineral Paint! Learn some cool new painting and distressing Techniques!  
Friday August 7th 7pm in my Studio ~ $25

Lemon Poppy Seed Cake

I love this Lemon poppy seed cake!  The Lemon Syrup and lots of  lemon zest is the Secret to this Great Cake! 

  • 2 and 3/4 cups all-purpose flour
  • 1/4 cup  cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup poppy seeds
  • 1 cup unsalted butter, softened to room temperature
  • 2 cups  granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • zest of 4 large lemons 
  • juice of 2 large lemons
  • 1 cup buttermilk, room temperature

Lemon Syrup

  • 1/2 cup granulated sugar
  • juice of 2 large lemons


  • 1 cup sifted confectioners sugar
  • juice of 1/2 large lemon 


Start by Soaking the poppy seeds in the Buttermilk - stir and set aside..

  1. Lower the oven rack to the lower third position and preheat the oven to 350F degrees.  Prepare the Bundt Pan- I coated mine with Coconut oil and dusted with flour.   Set aside.
  2. Make the cake: Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda,  Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the lemon zest and lemon juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix. The batter will be slightly thick.
  4. Pour/spoon the batter evenly into the bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
  5. During this time, make the simple syrup. Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.
  6. Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Spoon the syrup on top of the cake. Allow cake to cool before glazing and serving.
  7. Make the glaze: Whisk the confectioners' sugar and lemon juice.  I added 2 Tablespoons of softened butter to my icing..  
  8.  Prepare cake and syrup through step 6. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. The flavor will be amazing after this time! Bring to room temperature and continue with step 7.

Recipe Source: http://www.amazon.com/Make-It-Ahead-Barefoot-Contessa/dp/0307464881

Wednesday, July 22, 2015

SimplyHomeSweetHome's Christmas In July Craft Party

Here is a Sneak Peak at what we Creating for a Little Christmas in July Craft Party!  Where has the Summer Gone.  Friday July 31st

Tuesday, July 21, 2015

Zucchini Basil Meatballs over Rice Noodles with Thai Sauce

Great Recipe for Zucchini Meatballs
We served them over Rice Noodles

 Zucchini Meatballs with Thai Sauce

Makes ~28 meatballs
  • 1 lb lean ground beef
  • 1 cup shredded zucchini (1 medium-sized zucchini)
  • 1 large egg, lightly beaten
  • 1/2 cup Cashew Meal
  • Salt and Pepper and Garlic Powder to taste
 Basil Sauce
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp Sriracha
  • 1 tbsp freshly grated ginger
  • 1 tbsp Tomato Paste
  • 2 tbsp fresh basil, finely chopped
  • 1 clove garlic, finely minced
  1. Preheat oven to 350 degrees F
  2. Grate the Zucchini in the Food Processor and squeeze to press out as much moister from the zucchini as possible.
  3. In a large bowl, combine shredded zucchini, ground beef, egg and cashew Meal . Mix mixture until well-combined.
  4. Roll meat into small balls using ~1.5-2 tbsp of meat. Line a baking sheet with foil and lightly coat with coconut oil (less mess for you to clean). Line meatballs ~1 inch apart and bake for ~20 minutes.
  5. In the meantime, prepare sauce by heating a small saucepan over medium-low heat. Add all sauce ingredients and whisk until well-combined. Bring mixture to a low boil, reduce heat and let simmer for 3-5 minutes until the sauce slightly thickens.
  6. Transfer cooked meatballs to a large bowl. Pour sauce over meatballs and toss until all of the meatballs are lightly coated. Serve over Rice Noodles.
 Original Recipe:  http://dishingouthealth.com/thai-basil-zucchini-meatballs/

Sunday, July 19, 2015

Chocolate Banana Crumb Cake

Chocolate Banana Crumb Cake

Serves 9

Chocolate Banana Crumb Cake 
1/4 pound (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 extra-large egg, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups mashed bananas (3 to 4 very ripe bananas) (see Recipe Note)
1/4 cup sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel topping:3/4 cup light brown sugar, lightly packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
6 ounces bittersweet chocolate, chopped
3 tablespoons chopped walnuts
Preheat the oven to 350°F. Grease and flour an 8x8x2-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. With the mixer on low, beat in the egg, vanilla, banana, and sour cream and mix until combined. Don’t worry—it may look curdled. In another bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones. Scrape into the prepared pan and smooth the top.
For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a medium bowl and pinch the ingredients together with your fingers until the mixture makes crumbles. Add the chocolate and combine.
Distribute the streusel evenly over the batter, sprinkle the almonds on top, and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool in the pan and serve warm or at room temperature.
Love this Recipe from one Barefoot Contessa

Saturday, July 18, 2015

What to Do with all that extra zucchini~ Make Zucchini Salsa

Roasted Zucchini Salsa

  • 1 medium zucchini, halved lengthwise
  • 1 handful cilantro, coarsely chopped
  • 1 jalapeno, coarsely chopped
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/2 lime, juice
  • salt and pepper to taste
  1. Brush the zucchini with oil, place it on a baking sheet with the cut side up and roast on the top shelf in a preheated 450 degree oven until tender, about 45 minutes.
  2. Puree everything in a food processor.
  3. Chill and Serve with your favorite Chips or Veggies..

Wednesday, July 01, 2015

Rhubarb Custard Bars

Our Favorite Rhubarb Recipe.  I have made this 4 times this Spring... and each time it was gone quickly..  I found some rhubarb plants from an old garden a few weeks ago and transplanted them in a sunny spot where I am planning and working on a new herb garden.  I was excited to see new growth on all the plants.. Hopefully they make it so I can have my own Rhubarb plants just to make this recipe!

Shortbread Crust

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter
  • Rhubarb Custard FILLING:
  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
  • Frosting:
  • 8 ounces of cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped


  • 1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.
  • 2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool.
  • 3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. 

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