Living The Sweet Life

42 Days til Christmas!

noreply@blogger.com (Melanie) — Thu, 12 Nov 2009 17:52:00 +0000

Helpful Tips For a Successful Thanksgiving That Won't Break Your Budget

noreply@blogger.com (Melanie) — Wed, 11 Nov 2009 15:38:00 +0000

Thanksgiving dinner doesn't have to be a daunting task. An enjoyable, bountiful dinner can be all yours. Don't make the mistake I have in about 18 of 20 dinners I've served. I'm usually too exhausted to enjoy dinner or my guests. I encourage you to do as much beforehand as possible and make good use of your kitchen appliances. Here are a couple of tips: 1. Peel potatoes up to 2 days before. They can soak completely covered in water in the refrigerator. 2. Use a pressure cooker for vegetables. I always make my mashed potatoes and green beans in a pressure cooker that plugs in and frees up the stove. 3. Make all salads and deviled eggs the day before. 4. Prep all vegetables 1-2 days before. 5. Measure out other ingredients 1-2 days before. Cover and label so you don't forget what recipe you measured out the butter for. 6. Dishes like sweet potato casserole can be pre-made and warmed before serving. Even green beans are just as good warmed up.

Candied Apple Sweet Potatoes

Ingredients:

4 medium sweet potatoes, peeled and sliced
4 Granny Smith apples, peeled, cored, and sliced
1/2 cup raisins
2 tablespoons honey
3 tablespoons apple juice or cider
3 tablespoons melted butter

Preparation:

Arrange sliced sweet potatoes, apples, and raisins in a buttered 2-quart baking dish. Mix together honey, apple juice, and butter. Pour over sweet potato mixture. Cover and bake candied sweet potatoes at 350° for 30 to 45 minutes, until sweet potatoes are tender and glazed. Recipe for candied sweet potatoes serves 6.

Creamed Corn Pudding

Ingredients:

4 tablespoons butter
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1 can (approx. 15 ounces) cream-style corn
1 can (approx. 15 ounces) whole kernel corn, or about 2 cups frozen thawed
3 eggs, separated

Preparation:

Heat oven to 350°.

Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. Mixture will be thick. Remove from heat and stir in cream-style and kernel corn. Lightly beat egg yolks, and then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2-quart buttered casserole. Set the casserole in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch. Bake for about 45 minutes.
Serves 6.

Thanksgiving Scalloped Potatoes

Ingredients:

6 medium red skinned potatoes
3 tablespoons butter
6 green onions, with 2 inches green, sliced
3 tablespoons flour
2 1/4 cups whole milk
1/8 teaspoon pepper
salt, to taste
1/4 teaspoon dried mustard
dash nutmeg

Preparation:

Lightly grease an 11x7-inch baking dish. Heat oven to 350°.

Peel potatoes; rinse well then slice thinly into a large bowl.

In a medium saucepan over medium-low heat, melt butter. Add sliced green onions and sauté for 1 minute. Stir in flour until smooth and bubbly. Add milk and salt and pepper to taste. Cook, stirring, until thick and bubbly. Stir in mustard and nutmeg. Pour the mixture over potatoes and mix well.

Pour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until potatoes are tender.
Serves 4 to 6.

Spinach Casserole

Ingredients:

2 packages frozen spinach, (10 oz each)
6 ounces cream cheese, softened
1/2 cup butter, melted, divided
1 cup seasoned bread crumbs
paprika, optional

Preparation:

Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, and 1/4 cup of melted butter. Spoon into casserole dish. Sprinkle with the breadcrumbs and paprika, and drizzle with remaining 1/4 cup of butter. Bake at 350 degrees for 25 minutes.
Serves 4.

Cranberry Apple Relish

Ingredients:

1 can (16 ounces) whole cranberry sauce
1 apple, peeled, cored, and diced
1/2 cup raisins
2 teaspoons sweet pickle relish

Preparation:

In a small bowl, break up cranberry sauce with a fork; stir in diced apple, raisins, and relish. Chill for at least 1 hour before serving. Makes about 3 cups of cranberry apple relish.

Southern Deviled Eggs with Mustard

Ingredients:

6 hard-cooked eggs
1 to 1 1/2 tablespoons mayonnaise, or to moisten
1 teaspoon prepared mustard, or to taste
1/2 teaspoon salt
2 tablespoons sweet pickle relish, or to taste
paprika

Preparation:

Cut hard-cooked eggs in half lengthwise. Remove and mash the yolks; combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.

Bake Shop November Specials

noreply@blogger.com (Melanie) — Mon, 02 Nov 2009 12:51:00 +0000

SPECIALS JUST FOR

~ NOVEMBER~

Easy as Pie!

Order one of our delectable apple pie varieties and save $2 on each pie ordered.

Our apple pies are not ordinary bakery pies. With a big taste of Autumn in every bite, these pies are guaranteed to rival your mom's best recipe.

Choose from the following varieties:

All American Apple Pie

Cranberry Apple Pie

Walnut-Caramel Apple Pie

Amish Sour Cream Apple Pie

Deep Dish Granny Smith Apple Pie

$20 Off Cake Orders... Reserve Your Holiday Cake Now & Get The Discount

noreply@blogger.com (Melanie) — Thu, 15 Oct 2009 11:00:00 +0000

With Halloween, Thanksgiving, Christmas, Hanukkah, and New Year’s ~ among all of the other celebrations coming up ~ it’s time to reserve your custom cake now before our production schedule gets filled. Perhaps a company holiday party needs an extra special cake this year?
You name the occasion and we’ll take $20 off the price of
your custom cake order throughout the month of October.
Call 828.406.4951 or email: eatmorecake@buttercuponline.com and we will apply your
discount even if you aren’t quite ready to choose your cake. Simply place a deposit on your upcoming order and you will have your space reserved on our baking schedule. We’d love to hear from you if you have any plans for needing a cake in the coming months. Local delivery is always free! Wedding cakes are excluded from this special offer.

noreply@blogger.com (Melanie) — Tue, 29 Sep 2009 14:16:00 +0000

I'm about as excited as a girl can be right now. Well, that would be a girl who is an aspiring goat farmer. Yes, after the chicken coop goes up this fall the next task will be moving in some goats. After scouring the shelves of Barnes and Noble on Saturday I found what appears to be a great book on cheese making > Home Cheese Making by Ricki Carroll. I'll let you know as I work my way through the techniques and recipes. It's a book for anyone wanting to make cheese from cows, goats, sheep or buffalo. Buffalo milk is high on my list now of milks to incorporate into my cheeses. The best mozzarella in the world comes from buffalo milk.

I've gotten off track from explaining why I'm so excited. I've just registered us for 2 upcoming classes on everything a goat farmer should ever need to know including how to make cheese. A farm here in the western Carolina mountains is offering the courses. Apparently its something they do every fall. I admire their undertaking and that they offer to share their skills because they care so much about the animals and industry. There's nothing better than learning hands-on from those who are in the trenches daily. Not being raised on a farm, near a dairy farm, or even with a pair of overalls I have a way to go in being broken in as a farm hand. Those of you who know me can leave your comments to yourself and off the blog. I've long been interested in cheese making and intrigued by all of the different varieties and possibilities. I've been fortunate to have a position at Grandfather Golf and Country Club this summer working alongside executive chef Tom Jankovich who has a curiosity toward finding prodigious tasting and often unconventional cheeses. That man can find some truly cool cheese. Being exposed to such unconventional varieties has motivated my interest.

I'll post photos and updates as I start on my goat farming journey. If you also have an interest you may find the following links useful:
1. The New England Small Farms Institute’s Growing New Farmers Program helps to answer the question: ‘Do I need a Business Plan for my Farm?’ by providing advice through a number of free publication resources related to this question at: http://growingnewfarmers.org/main/for_new_farmers/new_farmer_q_and_a/business_plan_for_my_farm/
2. Free Business Planning from the University of Minnesota. “AgPlan,” designed specifically for farms and ag businesses, provides guidance in writing your business plan, offers the option of collaborating with one or more advisors, and allows you to save your planning work online (or print it out). Online software at http://agplan.umn.edu/
3. North Carolina State University has an Organic Farm Business Planning Page which features a number of publications and links related to financial planning for organic farmers. Some are specific to North Carolina, but many or not.

And simply visit your local Ag office like I did. Ours was a great resource and I met folks who are willing to help us along the way.

A Contest To Enter!

noreply@blogger.com (Melanie) — Wed, 02 Sep 2009 15:25:00 +0000

SPLENDA® No Calorie Sweetener wants to make sure your culinary creativity gets the historical appreciation it deserves, and the 2009 Splenda Dessert Fame Recipe Contest is your way to do just that. Well, not just that. You can also win some cool prizes. There will be two levels of competition—Professional and Student—each with first, second and third places (and prizes). All entries must be received by September 30, 2009. Winners will be notified by October 30, 2009. Click HERE to enter.

Show Me Some Sugar, Sugar!

noreply@blogger.com (Melanie) — Tue, 01 Sep 2009 13:56:00 +0000

Following the berry theme here on the blog, I'd like to pass along a Summer Berry Pie recipe as we wind down another summertime. I hope your summer hasn't been as rainy as mine. I've been trying to get to the farm to pick blackberries for the past 3 weeks. It hasn't happened yet... but it might happen tomorrow if there are any left. For this recipe you'll need fresh blueberries, raspberries and blackberries. Be sure to measure out your berries carefully. If you come up short on a certain berry type just make up the difference with the extras of what you do have. When pureeing the berries, be sure to process them for a full minute. Apple jelly can be substituted if red currant isn't available. I highly recommend the red currant jelly, though.

RECIPE INGREDIENTS

For the Graham Cracker Crust:

9 graham crackers, broken into rough pieces

2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted and warm

For the Berry Filling:

2 cups fresh raspberries (about 9 ounces)

2 cups fresh blackberries (about 11 ounces)

2 cups fresh blueberries (about 10 ounces)

1/2 cup granulated sugar (3 1/2 ounces)

2-1/2 tablespoons cornstarch
1 tbsp. strawberry Jello

1/8 teaspoon table salt

1 tablespoon lemon juice from 1 lemon

2 tablespoons red currant jelly

For the Whipped Cream:

1 cup heavy cream (cold)

1 tablespoon granulated sugar

1 teaspoon vanilla extract

DIRECTIONS
FOR THE CRUST:
Adjust oven rack to middle position and heat oven to 325º F.

In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and pulse to combine. Continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using a 1/2-cup dry measuring cup. Bake crust until it begins to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.

FOR THE FILLING:
Combine berries in large colander and gently rinse; spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.

In food processor, puree 2- 1/2 cups mixed berries until smooth and fully pureed, about
1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, Jello and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.

While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 4 hours (or up to 1 day).

FOR THE WHIPPED CREAM:
Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.

Cut pie into wedges and serve with whipped cream.

noreply@blogger.com (Melanie) — Wed, 29 Jul 2009 02:27:00 +0000

I was recently blessed with a bountiful package of blueberries that arrived on my doorstep. Bountiful indeed - they had a fresh from the field taste. A big “thank you” goes out to Atlantic Blueberry Co. and www.fromthefarm.com, a virtual farmer's market. The berries were a delight in that they didn’t turn to mush in my muffins and added a delicious flavor, tasted only in fresh summer berries. I was tempted to freeze a few just to see if they would taste as good in January. We ate every last one. Not a berry went undevoured. (yes, I made up that word) These were the juiciest, most plump blueberries I’ve ever had. Great pleasure was taken in making them the star attraction of a couple of my summer berry desserts.

The mammoth sized berries had a pure sweetness to them I have not found in our local North Carolina mountain berries. The photo to the right shows you the difference. Here, we usually get a smaller berry that has a crisp tartness that chases the first pop of sweetness. I’m not complaining. They have their perfect function in my kitchen as well. I’ve got a new love, though, in the blueberries from Atlantic. They make quite an impression in your salads, baked goods and especially desserts (think trifles) because they hold their shape, add bold color, and add naturally sweet flavor. They don’t get lost in the mix of other berries or ingredients.

I was raised running through huckleberry bushes, barefoot, grabbing the berries before the birds got them. My taste buds have become accustomed to the wild, blue-black berry that closely resembles (and is often mistaken for) the blueberry. The huckleberry, however, has 10 small, hard seeds in the center, whereas the blueberry has more seeds than can be counted, so tiny that they're barely noticeable. Additionally, the huckleberry has a thicker skin and a flavor that is less sweet and more tart. Our local berries (perfect for pies) are a closer cousin to the huckleberry than the sweeter Atlantic blueberry.

Did you know the phrase "a huckleberry over my persimmon" was used to mean "a bit beyond my abilities"? I just thought I’d throw that in.

Go ahead and jot down a “note to self” reminding you to check the www.fromthefarm.com website next Spring to see when the blueberries are ready to ship. The dessert featured at the left is called "Summer Berry Bake" and is featured in The America's Test Kitchen Family Baking Book. It's full of cream cheese and lemon curd. Use any berries you like, or a combination.

By the way, does anyone out there have a good blueberry chutney recipe?

Atlantic Blueberry Co. is located in Hammonton, New Jersey. Contact them at (609) 561.8600. Visit From The Farm at www.fromthefarm.com

Free Freezer Label Download

noreply@blogger.com (Melanie) — Sat, 25 Jul 2009 15:21:00 +0000

An organized home is a happier home. Now that we are in the season of freezing and "putting up" food, as we say in the south, it's time to think about keeping the freezer more organized. Martha Stewart has just released some downloadable clipart for printing your own freezer labels. Simply download the file and open in Adobe Acrobat, Preview, or most any image editing program. Print the labels on adhesive inkjet paper with good quality ink that won't smear. Here is the link: Freezer Labels

Cool Summertime Slushies

noreply@blogger.com (Melanie) — Wed, 01 Jul 2009 14:17:00 +0000

We would love nothing more than to have our own Icee machine. To improvise I make slushies. Actually, my son is the chief slushy maker. His recipes are usually some concoction of whatever juices we have in the fridge with a splash of Sprite. For a more exotic icey brew, try these recipes.

Espresso Icey Pick Me Up ..........

3/4 cup sugar
1/2 cup instant espresso, prepared
1/4 cup lemon juice
1 tablespoons lemon zest
1/2 pint heavy cream (optional)

Directions:
• In a medium saucepan over high heat, stir together the sugar and 6 cups of water. Bring to a boil (don't burn it). Cook, stirring, until all the sugar dissolves. Remove from heat, add the espresso, stir, and let steep for 10 minutes. Strain the liquid into a very shallow dish or pan. Add the lemon juice and zest.

Place the pan in the freezer. Using a large fork, crush the mixture every 20 minutes until it is firm but not frozen hard (should be slightly slushy), about 2 hours. To serve, spoon the slush into glasses or bowls. Drizzle with cream and garnish with more zest if desired.

Raspberry Fizz ..........

1/2 cup sugar
3 1/2 tablespoons lime juice
2 cups sweetened cranberry juice
3 cups seltzer
1 cup ginger ale
1 pint raspberry sorbet

Directions:
• In a small saucepan over high heat, stir together the sugar and 1/2 cup of water. Bring to a boil and cook until slightly thickened, about 2 minutes. Stirring occasionally. Remove from the heat. Add the lime juice. Cool to room temperature. (lime simple syrup)

• In a fairly large pitcher, combine 1/2 cup of lime syrup with the cranberry juice, seltzer, and ginger ale. (Can be adjusted to your taste) To serve, pour into glasses and top off with raspberry sorbet scoops.

Sparkling Pineapple Cooler .......... Easy!!!

1 12-ounce can ginger ale (or Slice)
1 cup plus an extra 1/2 cup of pineapple juice
fresh pineapple - 4 pieces, cut into triangles

Directions:
• Freeze 1/2 cup pineapple juice into cubes (fun shapes are cool)
• In a fairly large pitcher, mix the ginger ale (or Slice soda) and 1 cup of pineapple juice.
• Drop in the juice cubes into glasses and add crushed ice. Garnish with a piece of pineapple.

• For the cocktail version: Stir in 1/2 cup light rum.

noreply@blogger.com (Melanie) — Tue, 09 Jun 2009 17:38:00 +0000

A Healing Herb: Juniper

This conifer still grows in Israel and is likely to be the "algum timber" King Solomon requested of Hiram, King of Tyre, in Chronicles 2:8–9. Its essential oil is known as cade oil or juniper tar and is prized for its fresh scent. This essential oil is commonly used in men's fragrances and in soaps. Edible juniper berries and needles are even used to flavor smoked meats.

In addition to treating psoriasis, eczema, and other skin and scalp conditions, juniper oil has been prized throughout history for its antiseptic qualities. The lignans in some junipers could also be used to produce etoposide, a drug used to treat testicular and lung cancers. A potent antiviral compound in junipers may also inhibit several viruses, including those linked with the flu and herpes. Source: Rex Russell, What the Bible Says About Healthy Living (Regal Books, July 1, 1996)

My friend Dawn is quite gifted when it comes to making gorgeous holiday wreaths. She often includes some juniper berries in her fraser fir wreaths. I never even thought of using these for any type of decorating but they are so pretty in arrangements, and not just during winter. Juniper berries for cooking purposes can be found in the spice aisle of your grocery store. Experiment with them when cooking your next roast. They're pungent, so use them sparingly.

Online Farmer's Market

noreply@blogger.com (Melanie) — Mon, 08 Jun 2009 18:27:00 +0000

If you love the farmer's market and going straight to the grower for your vegetables, grains, fruit and more I highly recommend that you check out www.fromthefarm.com. It's an online farmer's market complete with flowers, honey, butter, gift crates and so much more. From The Farm has many different growers and suppliers and you can read all about them on the site. They support family farmers and cut out the middleman enabling the farmers to pick and pack your order for guaranteed freshness.

Strawberry Dips

noreply@blogger.com (Melanie) — Thu, 28 May 2009 16:25:00 +0000

I spent the better part of 2 hours slicing 8 gallons of strawberries yesterday for 300 strawberry/pecan/Gorgonzola salads. I'd do it again today just because I really like strawberries. These were brilliant red ripe buckets full from a farm down in South Carolina. Strawberries are a super healthy snack and a really easy party treat or appetizer. Chocolate and cream cheese dips are the most likely pairings for a platter of strawberries. Consider these other dips to jazz up your strawberries this summer:
1. dip in sour cream and then brown sugar (gives a caramel flavor)
2. dip in honey and then chopped almonds (chopped fine)
3. dip in orange, lime, or lemon curd and then into finely chopped pistachios (find these curds in your jam and jelly aisle at the grocery store)
4. dip in some greek yogurt (flavored if you like) and then roll in some granola (not the really chunky kind)

Enjoy!
Melanie

Chocolate Chip Doughnut Holes

noreply@blogger.com (Melanie) — Tue, 26 May 2009 02:21:00 +0000

Here's a yummy treat for the kids (of all ages).

Ingredients:
1 c. ricotta cheese
2 large eggs
1/2 Tbsp. vanilla
1/2 cup all-purpose flour
1/2 Tbsp. baking powder
Pinch of salt
3/4 cup sugar
1 tsp. cinnamon
12 cups canola oil (for deep frying)
20 chocolate chips

1. Whisk the ricotta, eggs and vanilla. In a separate bowl, sift together flour, baking powder, and salt. Fold flour mixture to form a batter.
2. In a separate bowl, combine sugar and cinnamon; set aside. Meanwhile, heat oil in an 8-quart heavy-bottomed soup pot (not more than 1/3 full) over medium heat until it reaches 350 degrees on a deep-fat thermometer.
3. Divide batter in 2 batches. Take a spoonful of batter (about 2 tsp.) and place a chocolate chip in the center, and drop into the hot oil; repeat with the rest of the batch. Fry until golden brown, careful not to overfry. (about 5 min. ea.)
4. Use a slotted spoon to remove the doughnut holes and drain on a paper towel. Repeat with the second batch. Roll the holes in sugar when they are cool enough to handle but still quite warm.

Enjoy!

Bake Your Best Cake

noreply@blogger.com (Melanie) — Tue, 12 May 2009 15:19:00 +0000

Top 10 Tips I Have For The Home Baker...
1. Make sure all of your ingredients are at room temperature for best results. (this means butter, eggs, and buttermilk, too)
2. Follow mixing instructions. If you over mix (a common mistake) your cake will have large air holes (pockets) inside and will most likely fall in the center.
3. Cake pans should only be filled 1/2 to 2/3 full.
4. When cooling your layers, leave them in the pan for 5 - 10 minutes and then release them and place on a cooling rack.
5. Grease only the bottom of your pan AND insert a piece of parchment cut exactly to the size of your pan. This allows for proper, easy release and your cake will rise thoroughly.
6. After filling your pan with batter, tap it lioghtly on the counter. This helps remove air pockets before baking.
7. Don't worry about getting egg shells in the batter. They will sink completely to the bottom of the cake layer and will be easy to remove once the layer is cooled and inverted.
8. Invest in the best ingredients for the best results.
9. Measure all of your ingredients before you begin (mise en place). Also, use accurate measurements. 1 cup means one level cup. Use liquid measuring cups for liquids and the standard cups for your dry ingredients.
10. To cut a perfect slice of cake a warm knife works best. Run it under some warm water and completely dry the blade before cutting. A serrated knife works well.

Hopefully these tips will allow for better results and make your baking experience a true joy.

It's a Busy Day in the Neighborhood

noreply@blogger.com (Melanie) — Thu, 07 May 2009 15:24:00 +0000

I'm really pushing the envelope around here to get orders out this week. The phone keeps ringing (I'm not complaining), I've had a migraine headache for 3 days (now I'm complaining) and plan to work at Grandfather Golf & Country Club (woohoo!) this Friday through the weekend. At this point all is on schedule and I have full confidence I'll pull it all off. God always pulls me through. : ) I'm decorating some cool graduation cakes. I'll post images later.

Here are some of the cakes:

noreply@blogger.com (Melanie) — Thu, 23 Apr 2009 13:12:00 +0000

It is straighten up, clean up, throw away, e-bay and give away time at my house. It's so nice to be out with the old with no hopes for filling up the space with new. You hear people say often what a satisfying feeling they have after purging the household. I am happiest when I have freed up an empty space. I'm a big fan of the harmony that well placed negative space brings to a home, yet you would never know that if you came to visit. We simply moved too much furniture into this place, and planning not to be here for more than 4 or 5 years I haven't parted with pieces I really like.

Earth Day opened up opportunities for people to share their cleaning tips. For quite some time I've intended to go back and try some of my grandmother's tried and true mixed solutions and techniques for cleaning that in almost all cases include white vinegar. I haven't had such good luck in the past with products like Melaleuca or homemade solutions but now realize I can adjust some of the ingredients for better results including no lingering vinegar smell. Real Simple Magazine emailed a list a couple of weeks ago that lists 66 All-Natural Cleaning Solutions. Find it here. So far I'm having great luck working my way through the list. They've amped up some of my grandmother's techniques. Everything old is new again. The real test will be replacing my chemical bathroom cleaners with the natural ones and being just as happy with the results. A bathroom has to smell like a swimming pool when I'm finished cleaning it. A couple of things Real Simple has left off of the list are: 1.) To remove smells from your microwave, put a bowl of 1/2 water and 1/2 white vinegar inside and microwave for 5 minutes. 2.) Use 1/4 cup of white vinegar in your rinse cycle when washing clothes as a fabric softener (there is no vinegar smell left after washing) 3.) Mix equal parts of white vinegar and hot water, apply with sponge over old wallpaper to soften the adhesive and peel away easily
I'd like to hear your unique suggestions that we may have never heard before. What are your favorite supplies and why?

Be Good To Yourself & Your World

noreply@blogger.com (Melanie) — Wed, 22 Apr 2009 11:52:00 +0000

Happy Earth Day Everyone!
In honor of the day I'm passing along some Earth Day savings offers for some of my favorite things and tips for living green that are quite doable - you might say light green living.

In honor of the day, Aveda is offering 2 free best-selling samples sourced with sustainable ingredients, plus free shipping on all $60 orders. This is a good opportunity to shop for Mother's Day. Enter offer code EARTH69 at checkout. And, with all orders this week you will receive a free copy of the new Aveda magazine. Visit www.Aveda.com . Their website has some good reading about clean water and organic farming in relation to Aveda products. My curly locks reeeeally like Aveda products and my new hairsylist, Kari, at Outersanctum Salon in Boone, NC.

The Etsy Vintage Market Team is having a huge week long vintage sale to celebrate Earth Day. You can save anywhere from 20-50% off of hundreds of vintage items! Just visit Etsy and use the search term "vmteamearth".

If you are like I used to be, most of the mail I got was junk mail. Credit card and insurance offers came almost everyday. There’s a way to stop most of this mail and keep it from ever being printed, mailed in a gas guzzling truck or ending up in the recycle bin. Stop it by going to the Direct Marketing Association website and opt out. You can sign up on their website or print out a form and mail it in with $1. This will stop most junk mail because a lot of mailers are members of the DMA. Here’s where to learn more: https://www.dmachoice.org/MPS/proto1.php

You can also opt out of all those pre-approved credit card offers by telling the credit bureaus you don’t want them. This website will help you contact them all. https://www.optoutprescreen.com/

Water Conservation:

I catch rain water for watering my plants. Use cold water when doing laundry and make sure you have a full load. Full loads for the dishwasher is best, too. I have a leaky kitchen faucet that needs to be fixed. Do you realize that if your faucet is dripping at the rate of one drop per second, you can expect to waste 2,700 gallons per year! Repair dripping faucets by replacing washers. Do not use running water to thaw meat or other frozen foods. Defrost food overnight in the refrigerator or by using the defrost setting on your microwave. Use reusable, BPA free water bottles and fill with filtered water from your home, rather than buying cases of bottled water.

Play Outside & Enjoy a Hike with Someone You Love
We had a great time together last weekend taking a long ride around our gorgeous mountains in Barry's Jeep and hiking on The Blue Ridge Parkway.

Leave Dirt At The Door
As a mom, I have encouraged the practice of taking off shoes at the door because I want a clean home. Taking off your shoes not only helps keep your home cleaner, it also helps keep it healthier. Think about it. Where have the bottom of your shoes been? If you've stopped to fill up your car, you can track home gasoline on your feet. If you've walked through a freshly treated lawn or putting green, you can track home toxic pesticides and chemical fertilizers. Seemingly benign dirt can have traces of lead in it. You walk through it, then you walk through your home leaving traces on your rug, your baby crawls past, and then stops to put her hand in her mouth. Get the picture? I'm not even going to talk about public restroom floors.
The professional cleaning industry estimates that we track 85% of the dirt in our homes in from the outside on our shoes or paws of pets. In a recent warning about lead exposure, the Environmental Protection Agency (EPA) recommends that shoes remain outside the house. According to a report called The Door Mat Study, lead-contaminated soil from the outside causes almost all the lead dust inside homes. It notes that wiping shoes on a mat and removing them at the door cuts lead dust by 60 percent. The study explains that limiting the amount of dust and track-in may helps reduce exposure to lawn and garden pesticides, wood smoke and industrial toxins, mutagens, dust mites, and allergens. Wipe off your shoes as often as possible, too. I'd love to hear your ideas for training a cat to immediately clean his paws.

Each year, about 4 billion plastic bags end up as litter.

I use reusable shopping bags as often as possible. I have them in several funky designs that are much cooler than average shopping bags anyway.

Buy household items, like detergent and cleaning supplies, in concentrated forms so that you get more product per package.

Bake with Fair Trade Chocolate In buying Certified Fair Trade products means by purchasing these products you are directly supporting a better life for farming families through fair trade prices, direct trade community development and environmental stewardship.

I don't pretend to be the most eco-friendly girl on my block. As a matter of fact, Barry says I am the trashiest girl he knows. : ) No, no. Not trashy like that. I just generate a little more than the average amount of kitchen trash because I cook so much. I'm aware, though, and doing my part as best I can (most days).

Peep Culture

noreply@blogger.com (Melanie) — Wed, 08 Apr 2009 15:31:00 +0000

Peeps are a major touchstone of kitschy pop culture in the U.S. I think I had my first one a couple of years ago. Yes. I went over thirty years without a Peep. It just wasn't a treat that showed up in our Easter baskets. I have to admit that it is actually the contrast between the gooiness of the marshmallow and graininess of the sugar that I like best.

Just Born, the company that spawns Peeps, has a surprisingly long history. Before the 1950s, they were produced by hand, and took twenty-seven hours from start to finish! After 1953, they were mass-produced. The founder of the Just Born company was named Sam Born. Many people think the name has more to do with the fact that they produced "just born" chicks and bunnies.

I find it kind of funny that several people I know try to figure out exactly what a Peep is made of. I rarely recreate something like commercial candy. It will never taste exactly the same and even if the homemade version is better and a bit better for you, we've become accustomed to how a Peep (or Reese's cup, or Hershey's Kiss) should taste. Homemade marshmallows are the best kind- hands down. And, if you prefer the slight staleness of a grocery store marshmallow, just leave yours sitting around for a week or so and there you'll have it!

Think out of the box when making your own marshmallows. They don't have to be square. One of my first classes in culinary school included an opportunity to make marshmallows. The entire time I really wanted to make an amazing gooey sugar sculpture, but we had to make them square. : ( I've included Martha Stewart's directions for piping a bunny at the end of this post. You can make your own colored sugar if you don't have pastel colors on hand. Simply mix a tiny bit of food coloring into some white granulated sugar you have put into a zip-lock bag. I have to stress that you use a minuscule amount until you get the desired color. It doesn't take much to make pastel colors. And, I have to include that the little eyes are simply a little dot of chocolate.

You could get really creative and make Peep Nests, stir up a pot of chocolate fondue and dip your Peeps, or have a Peep eating contest. There is a whole world of Peep culture out there, like the Peeps Film Festival. Did you know that Lenox has a whole line of Peeps china? We're going to just put them in Easter baskets at our house. I'm the only one around here who appreciates a good homemade Peep and I'm sure I am the only one within a couple of square miles who knows about the Peep Film Festival.

Homemade Marshmallow “Peeps”

1 unflavored gelatin, (2 1/2 teaspoons)
1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
1 cup sugar
fine colored sugar (for dusting the bunnies and chicks)

In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.

In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water. Wipe down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing. Place a candy thermometer into the sugar water. (Do not let it touch the bottom of the pan or it will not give an accurate reading.) Boil sugar until temperature reaches 238 degrees, also known as soft-ball stage. Remove syrup from heat and add to gelatin mixture.

With an electric mixer on low, beat until the bottom of the bowl is cool, about 2 minutes. Add vanilla, then increase speed to medium high until soft (not stiff) peaks form, about 8 to 10 minutes. Transfer marshmallow mixture to a large pastry bag fitted with a 1/2 inch tip, and use immediately.

Fill rimmed baking sheet or small bowls with about 1 1/2 cups sugar. If desired, color white sugar by stirring in a drop of food coloring. Pipe shapes onto sugar.

Make Bunny Shapes

(Martha Stewart's Directions)

Pipe a small marshmallow mound onto sugar, about 1 1/2 inches long and 1/2 inch tall. Pipe two smaller mounds on either end for the head and tail.

Pipe the ears, starting from the top of the head onto the body, pulling forward and off to finish. With a damp finger, pat down any marshmallow spikes formed from piping.

Immediately sprinkle sugar over the entire surface of the bunny. Allow a few minutes for the shape to set.

Pipe on a royal-icing face (or you can use a dot of chocolate syrup) with a #1 Ateco icing tip; lift bunny out of sugar with a spoon or small offset spatula. Place in a parchment-lined airtight container until ready to serve, or for up to 2 weeks. (or longer if you like them stale)

Fuel Your Creative Side

noreply@blogger.com (Melanie) — Wed, 08 Apr 2009 14:01:00 +0000

Do you have some time off for springbreak or Easter? I've compiled a list of links for you to fuel your creative side if you enjoy: making cards, recipe cards and gift tags; scrapbooking; rug making; glass art; simple sewing; candlemaking; felting and more.

Photo Recipe Cards
Black & White Scrapbook Embellishments
Contemporary Thank You Cards
A Primitive Penny Rug
7 Flower Pop-Up Card for Mother's Day (my kids love to make this kind of stuff)
Other More Advanced Pop-Up Cards
Make a Halter Top From a T-Shirt Etched Glass Storage Jars

Gift Tags
Water Balloon Luminaries
Gummi Bear Sculptures
Customized ipod Cover
Felted Easter Eggs
Spice Vials

Have Fun!

noreply@blogger.com (Melanie) — Fri, 03 Apr 2009 01:40:00 +0000

I came across something I hope to put to good use (maybe next year) when I'm laying out my next vegetable garden. Visit plangarden.com for a free 45 day trial version of their software to help you plan, lay out and manage your garden. I was just saying earlier this evening that I could have been so happy to have lived my adult life back in the forties and fifties. Who am I kidding? I absolutely love the web for stuff like Plangarden.com's handy, newly released Grow Your Own Vegetables - Value Calculator. It estimates the value of produce from your vegetable garden in supermarket, farmer's market, and organic produce dollars. This can help calculate how much can be saved on groceries as more families are being squeezed in this economic downturn. Variables, such as vegetable costs, can be modified.

According to a new survey by the National Gardening Association’s (NGA), food gardening in the United States is on the rise as 7 million more households plan to grow their own fruits, vegetables, herbs or berries in 2009, up 19 percent from 2008. This anticipated increase is nearly double the 10 percent growth in vegetable gardening activity from 2007 to 2008 as more food gardeners emerge this year. More Americans are recognizing the benefits of growing their own produce, including improved quality, taste and cost savings. According to NGA estimates, a well-maintained food garden yields a $500 average return per garden when considering a typical gardener’s investment and the market price of produce.

Other findings in the survey include:

* 43 million U.S. households plan to grow their own fruits, vegetables, herbs and berries in 2009, up 19 percent from 36 million households in 2008

* 21 percent of households said they plan to start a food garden in 2009

* 11 percent of households already active in food gardening plan to increase both the amount and variety of vegetables they will grow in 2009; 10 percent also said they will spend more time food gardening this year

Donate Your Cookies!

noreply@blogger.com (Melanie) — Fri, 27 Mar 2009 13:16:00 +0000

Drop In & Decorate, Inc., a nonprofit organization based in Rhode Island and founded by food writer Lydia Walshin, hosts Drop In & Decorate® cookies-for-donation events and provides financial and technical support to events hosted by individuals and organizations around the country.

Drop In & Decorate is a simple concept: bake some cookies, invite friends or familyto stop in and help decorate, then donate your cookies to a local food pantry, emergency shelter, senior center, lunch program, or other community agency serving neighbors in need. (Or, sell your cookies at a bake sale, and donate the proceeds to a community agency.)

Drop In & Decorate® parties have become a wonderful tradition for many and a way to "give back" and have fun, too. Click HERE to go to the website and download your own PDF guide on "How to Host Your Own Cookie Party."

A Simple Life

noreply@blogger.com (Melanie) — Wed, 25 Mar 2009 19:15:00 +0000

We are interesting creatures who tend to make things more difficult, convoluted, and inaccessible than they are. It often crosses my mind lately what Ezra Pound said, "Man is an overcomplicated organism. If he is doomed to extinction he will die out for want of simplicity."

Around here we are coming up on a time where things aren't going to be so simple for awhile. We are planning a wedding, preparing for a couple of moves, selling a house, uprooting the flow of baking, sending a child to college, and I'm taking on a chef's position through the Fall of the year. That's the short list. Can you believe we're contemplating growing a garden, too? Somehow the waters are getting muddied by nothing other than exciting and happy events. Well, except for the child going to college and moving out. I'm already not dealing with that well. I just love and adore her very much. Back to the muddy waters... why is it that happy life events have to become complicated and stressful? I tend to make things stressful in my own way. You might be thinking that I'd be stressed over little wedding details. I'm not. I'm predicting that I'll stress over everyone not being happy during this happy time and that I'm missing out on something. I'll be so into planning for the next big thing going on that I won't enjoy the here and now. (and get photographs) Before that happens I am praying and believing God will guide and direct our decisions and I pray, too, that we won't get too busy to realize His plan for us. < “I have learned to be content in whatever circumstance I am” (Phil. 4:11)>

The name of this blog will never be "Living The Simple Life." That's going on somewhere else in someone else's blogspot. We are "Living The Sweet Life." It's full of twists and turns and challenges along with love, happiness and contentment. The more challenges I overcome the more content I am. Deep down in my heart I know the day is coming when I can live like Susie homemaker (just a bit more techno savvy). If you're the happy homemaker type searching for simplicity, here are some blogs you might enjoy:
Down to Earth
This Time ~ This Space
Pete's Blog
Think Simple Now
Simple Sapien
Mercy & Grace

noreply@blogger.com (Melanie) — Thu, 19 Mar 2009 13:33:00 +0000

The International Association of Culinary Professionals is sharing their choices for the 2009 finalists for the Cookbook Awards, Bert Greene Awards for Food Journalism, and the Awards of Excellence. The cookbook winners for my favorite category, baking, are:

The Art and Soul of Baking

Author: Sur La Table

Co-Author: Cindy Mushet

Editor: Jean Lucas

Publisher: Andrews McMeel Publishing

Baked: New Frontiers in Baking
Author: Matt Lewis
Co-Author: Renato Poliafito
Editor: Luisa Weiss
Publisher: Stewart, Tabori & Chang

The Modern Baker: Time Saving Techniques for Breads, Tarts, Pies, Cakes & Cookies
Author: Nick Malgeri
Editor: Anja Schmidt
Publisher: DK Publishing

I recommend The Art & Soul of Baking. My beloved bought this book for me for Valentine's Day and I am really enjoying it. (along with the diamond engagement ring he also gave me - Does this man have it going on or what?) Even though Sur La Table authored this book it can be found at all major booksellers. Some of my favorite recipes so far are Chocolate Raspberry Tartlettes p.225 and Strawberry Rhubarb Crisp with Amaretti Topping p. 246.

February Daring Baker's Challenge

noreply@blogger.com (Melanie) — Thu, 12 Mar 2009 03:43:00 +0000

Chocolate Valentino Cake

flourless chocolate cake

I'm finally posting the February challenge for The Daring Baker's. This is a good recipe for the home cook and can be made in small pans if you like. (read on to see how I prepared mine) I have to say that this recipe doesn't hold a candle to the very rich flourless chocolate cake I make for my bake shop. However, that one has a blend of imported chocolates and added liqueur. The ice cream formula turned out well and can easily be modified by adding some of your favorite add-ins (I sound like a counter employee at Marble Slab Creamery.) This cake is a real treat whether you are gluten intolerant or not.

“The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.”
(I've only included Dharm's recipe as it is the one I used without fail)

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan.

The cake is easy to make. I used 1/2 bitter sweet and 1/2 semi sweet Guittard chocolate. A little drizzle of raspberry sauce is really good on this. I had to wait until some time after Valentine's Day to bake this cake because our house was already full of chocolate candy. (thanks Dad, Barry & Dawn) I used a small springform pan and then cut out a heart shape with a large cookie cutter. This cake is very dense and rich and not for those faint at heart.

Chocolate Valentino
Preparation Time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Method

Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
Separate the egg yolks from the egg whites and put into two medium/large bowls.
Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
With the same beater beat the egg yolks together.
Add the egg yolks to the cooled chocolate.
Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
Cool cake on a rack for 10 minutes then unmold.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

Method

Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy.
Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)

By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Click here to view what the other fellow Daring Bakers baked.