I always look forward to the weekend—I work a little less, have Josh around, and get around to cooking more. A couple of weekends ago, I started making the Barefoot Contessa’s Blueberry Crumb Cake. It’s totally divine, light, and could be breakfast or dessert (a major plus). A new cake is baking as I type so that when I get done with this post, I’ll be digging into a little bit of sweet.
This weekend, we finished setting up the tradeshow booth for Quilt Market. Sure, it’s a month and a half away, but this is my first time and I wanted to be sure to get it write. You can check out a couple of the instagram pictures on my sidebar or on my facebook page. Yes, I know that doesn’t give you the full picture of what we are up to, but I’m taking lots of pictures now and we’ll show off closer to the show.
With the tradeshow coming up, you can bet I’ll be in full swing sewing soon with my new line Songbird due out in June. Of course in the meantime, I’m still sewing up some lovely stuff for Paris and Company (out this April!). The lines are totally different, which makes deciding how I want to use them that much more fun!
And there’s the oven timer going off! Hope you are having a lovely weekend too! —Carina
Just as Siri, Felicity, and I had finished whipping up the vanilla pudding for our Puddin’Pie, our next door neighbor left this lovely green thing on our porch. I just looked at it and said, “Well, I guess I’m making zucchini bread.”
For you know, that this is all you can do with a zucchini of this size. So it was double dessert night and nobody was complaining at my house.
This recipe was taken from All Recipes.com. The user comments were really useful. I ended up using 1 cup of brown sugar to replace one cup of white sugar and doubled the zucchini used (4 cups). It turned out to be TWO zucchini breads (We did one for the neighbor without chocolate chips and one for the kids WITH chocolate chips). Visit the original recipe here. This is my variation on it:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 1 1/4 cups white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract (or more)
- 4 cups grated zucchini
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
I know you’ve had this dessert before. It’s so easy and delicious. My favorite backup for a yummy summer treat. It’s vanilla pudding, cool whip, graham cracker crust, and fresh berries. I tend to go for the premade pie crust but I admire anyone who makes it from scratch. I mean, it is just graham crackers and butter afterall. I also buy the no-sugar vanilla pudding and the fat free cool whip.
- 1 Graham cracker crust
- 1 vanilla pudding package/2 cups of milk
- 1 cool whip
- package of strawberries (and or blueberries, raspberries)
Put together vanilla pudding as instructed on the package. Pour into crust and let sit in the fridge for an hour. Top with Cool Whip and cut Strawberries/Berries on top.
It looks pretty and it’s effortless! Very summery with the berries on top, huh? If you wanted to get fancy you could add glaze to the top of the strawberries (It would also make the strawberries last longer).
And of course, the best part, eating it! Yes, it makes a mess:).
With all these recipes, I have been compiling them in my little recipe box. Pretty soon I’m going to take them to get laminated to keep them from spills.
My newest kit came out yesterday at 2peas, Sproutlets! The Collections Team have put together some fantastic layouts for this kit so go check them out here.
I wanted to share my Cauliflower Soup recipe. It’s really good…packed with vitamins and a bit of fat. I love using fresh herbs in this. It makes the whole thing really fresh! This is really yummy in the fall for an evening treat.
Carina’s Cauliflower Soup
1 head of cauliflower
1 pint of half and half OR cream
4 cups of chicken broth
1/2 cup of chopped onion
3 cloves of chopped garlic
2 Springs of Rosemary
2 Springs of Thyme
Salt and pepper to taste
What gives this soup all it’s flavor is roasted cauliflower. Preheat your oven to 400 degrees. On a baking pan hand toss the cauliflower head (roughly chopped), olive oil (drizzled over it), salt, pepper, and 2 springs of rosemary. Bake in the oven for 20-25 minutes. Be sure and move around the cauliflower half way. You’ll get a nice brown color. on the edges. While the cauliflower is in the oven, saute 2 tbs of olive oil, garlic, and onion in a large pot for about 5 minutes. Add the thyme (chopped). Pull the cauliflower out of the oven and add to the pot. Saute all together for another 5 minutes.
Add the chicken broth and bring to a boil. I sometimes like to let it sit and simmer at this point for about 20-30 minutes so the cauliflower gets soft. Sometimes I’ll let it sit longer or short though depending on when I started the pot. Add the half and half (or for a creamier soup use cream). Take portions of the soup and blend in a blender or a hand mixer until you get a smooth consistancy.
Let the soup simmer for as long as you want. Add a sprig of thyme, a little parmasian, and even some bacon bits to the top before serving. Yum, yum!
Photos are Copyright of Carina Gardner