We moved in to this place about 5 months ago and I finally feel like the living room is complete so I decided to share some photos. I included links to some of my favorite things in this room. I'll be sharing our kitchen next!
Yarn wall hanging DIY via I Spy DIY.
Bigfoot pillow found here.
Ice cream sandwich pillow found here.
Ice cream print - Boopsiedaisy.
Pyrex print - Pocono Modern.
Little Bulbasaur - Nan Lawson.
Starburst vinyl stickers - PM Vinyls.
We went camping last month with our friends John and Rose and we did a lot of cooking over the campfire. One of the best meals we had was Rose's Hawaiian bread french toast. It's so perfectly sweet and soft. It tastes like something you'd get at the fair.
You can use the Hawaiian bread rolls or the loaf of bread. Rose used the rolls and cooked them in pairs (as you can see above). I also used the rolls, I just sliced them up. Both ways are really good.
Ingredients (for two):
- 8 Hawaiian rolls
- 2 eggs
- 1 teaspoon vanilla
- pinch of cinnamon
- butter for frying
- powdered sugar
Either slice your Hawaiian rolls or just split them up. If you don't slice them, it helps to smush them down a little to flatten them. Mix the eggs, vanilla, and cinnamon in a bowl. Dip the toast in the egg and fry them until golden brown.
Top with powdered sugar and a side of syrup for dipping.
We make a lot of burritos around here so I decided to make some tortillas from scratch yesterday. They're actually pretty simple. This is a good recipe (originally found here) to have on the back burner if you run out of tortillas and don't feel like going to the store.
Ingredients (makes about 18-20 10" tortillas):
- 4 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups warm water
- 2 tablespoons lard or shortening (lard is traditional but I didn't have any so I used shortening and it worked just fine)
Combine the flour, salt, and baking powder. Add the lard/shortening.
Add the water and knead the dough just until it comes together.
Cut the dough into equal pieces (18-20) and roll each piece into a ball. Flour your surface and the rolling pin and roll each ball into a thin, circular tortilla.
Heat a skillet and warm the tortillas. For the tortillas I planned on using right away, I heated them until they turned slightly brown and bubbly.
For the tortillas I planned to store in the fridge, I just warmed them until they were slightly stiff, not brown or bubbly. These can be reheated later.
I pinned this recipe a long time ago and have been drooling over it for a while. I finally got a chance to try it today and let me tell you, these pretzel dogs do not disappoint.
- 8 hot dogs
- 2 1/4 teaspoons active dry yeast (one packet)
- 12 ounces warm beer (one can)
- 2 tablespoons honey
- 3 1/4 cups all purpose flour
- 1 teaspoon kosher salt
- 1/2 cup baking soda (this will be added to the boiling water, not the dough)
- 1 large egg
- coarse salt
Fill a large pot with water and bring to a boil. In a small bowl beat the egg and 2 tablespoons water with a fork. Set aside.
Add flour and salt to the mixing bowl. Beat until the dough forms a ball. The dough should not be sticky. If it is, add more flour one tablespoon at a time.
Remove the dough from the mixing bowl and place it on the counter.
Cut the dough into 8 pieces and roll each piece into a long strand, as if you're making breadsticks.
Wrap one strand around each hot dog.
Add the baking soda to the boiling water slowly. Be careful, it will bubble up. Place about three hot dogs into the water and allow to cook for 30 seconds. Remove them with a slotted spoon.
Once you've boiled all of the hot dogs, place them on the baking sheet. Brush with the egg wash and sprinkle with coarse salt.
Bake for 10-15 minutes or until they turn golden brown.
Over the weekend I used up the last of my spicy pickled eggs and made deviled eggs. I let my eggs pickle for about three months so they were very spicy. You can find my recipe here. If you'd like to learn what I used in my deviled eggs, read on!
- 3 spicy pickled eggs (recipe here)
- 1 tablespoon mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon chopped sweet pickles (or relish)
- a little salt and pepper
- paprika (for the garnish)
- chives (for the garnish)
Slice your eggs in half and remove the yolks. Combine the yolks, mayo, mustard, pickles, salt, and pepper in a bowl. Mix it all up and place the mixture in a ziploc bag. Cut the corner off of the bag and pipe the mixture into the eggs.
Garish with paprika and chives. Enjoy!
I've been meaning to make a croque-madame for a while now but wasn't too into the idea of adding béchamel sauce to the top so I decided to add hollandaise instead. My dad makes a mean hollandaise and as a kid every time he made eggs benedict I was in charge of making sure it stayed lump-free by constantly stirring it.
This recipe is tricky because basically you have to make everything at once and it all cooks fast. Find a helper to stir the hollandaise if you can.
Ingredients (for 2):
- 2 pieces of thick sliced sourdough
- about 6 thin slices of ham
- 2 slices of cheese (I used swiss but grated gruyère is what is commonly used)
- 2 eggs (to poach) + 3 egg yolks (for the hollandaise)
- 1/2 cup unsalted butter
- 1 tablespoon lemon juice
To make the hollandaise, stir the egg yolks and lemon juice with a whisk in a sauce pan. Add half of the butter and melt it slowly into the yolk mixture, stirring constantly. Now add the other half of the butter and let that melt, stirring constantly.
Place three slices of ham on to each slice of bread and top with cheese. Put it in the oven at about 400 degrees until the cheese melts.
Boil water in a pan and crack two eggs into it. Let them cook for about 3-4 minutes. Remove the eggs with a slotted spoon and place them on top of the melted cheese.
Top each one with hollandaise. Cut those babies in half and enjoy!
I had a box of brownie mix that I wanted to add something to so when I found this recipe via Joy the Baker I decided to give it a try. Joy makes hers from scratch and I would have but I was feeling extra lazy. To make your own, start by making the brownie batter. You can follow Joy's recipe, use a box, or you could try my homemade brownie recipe.
Once you have your brownie batter prepared, pour it into a greased 9x13 pan. Now start on the peanut butter mixture. You will need...
- 4 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar (if you're using a box of brownie mix, I would add less powdered sugar since those mixes are usually extra sweet to begin with)
- 3/4 cup smooth peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Combine all of the ingredients for the peanut butter mixture and pour it over the brownie batter. Swirl it around. Now add your pretzels. You can leave them whole or crunch them up like I did.
Bake them according to the brownie recipe you used but keep in mind that they might take a little longer because of the added ingredients. Take them out of the oven when a toothpick comes out almost clean. Wait for them to cool before cutting them up. Beware, these babies are rich!