March 22, 2016

Zombodys eating cotton candy?

So I fell down the Desert Vista Dyeworks second annual sock KAL this year. I am so glad that I did! This KAL is so much fun, and her yarn is amazing. For the month of March I used her Zombodys eating cotton candy colorway. I made a plain vanilla sock top down and used the hat top heel & round toe from the book Sock Architecture. I love the hat top heel, it fits so great and the rounded toe is also my favorite. I am not a kitchner kinda girl, I always drop stitches and mess it up, so an alternative afterthought heel and toe really make me happy! Hope your all having a wonderful week!

March 7, 2016

Coconut Granola with 


Lately I have been searching for an alternative to foods that are full of added preservatives. You know, those things that most of the time you can't pronounce that are in our foods. Well my friends introduced me to Thrive! I love the fact that there are so many foods that I can keep on hand that will not go bad within a couple days and also are good for you. 
I am so excited to make this particular recipe for our next ride in the mountains, it will be a great and healthy snack for us to share.

March 21, 2013

On the go gluten free breakfast muffins.

I was in need of a fast to grab breakfast from tomorrow on our way to look at college for our son. I found this recipe on Pinterest and thought I would try to make it gluten free. It worked, and the kid and hubby have already tried them and loved them.
I am so excited to share this converted to gluten free recipe!

Sausage and Cheese Muffins
2 cups Mama's Almond Blend (you could use whatever gluten free flour mix you like, I love Mama's for all my baking.)
2 tsps xanthan gum
1 Tbls. baking powder
1/2 tsp. salt
1/4 tsp black pepper
1 cup milk (I used flax milk, could also use rice milk)
1/3 cup oil
2 eggs
1 cup cooked and crumbled sausage (use your favorite gluten free sausage).
1 1/2 cups shredded cheddar cheese (you could totally switch this up if you feel the need)

Preheat oven to 375 and spray 12 muffin cups with coconut cooking spray.

In a large bowl, combine the flour, baking powder, salt, xanthan gum, and pepper. I also used salt free organic seasoning from costco. Stir until blended and make a well in the center.

In a smaller bowl, combine the milk and oil. Add the eggs and beat well with a whisk. Pour the liquid ingredients into the dry ingredients and stir with a fork just until mixed. Use a spatula to scrape down the sides of the bowl and gently fold in the sausage and cheese. Do not over mix.

Divide batter among the prepared muffin cups.

Bake muffins 20-22 minutes, or until lightly browned on top. Cool muffins in pan about 5 minutes and then finish cooling on a wire rack.

Let me know how yours turn out! And come back for more recipes converted to gluten free and also a little decorating and crochet :)

November 29, 2012

Snowman wreath...Easy & Cute

So simple, low in cost, and fun to make. This wreath I plan on leaving up all winter with the rest of my snowman decorations.

What you need:
Wood wreath
Woodland/snowman type ornaments (found at wal-mart)
Cinnamon pine cones
Hair clips (found in wal-mart jewlery making supplies)
Hot glue gun.

Wrap wreath with garland, make sure to leave a little of the wood showing to give it a little character.

Hot glue your clips to the cinnamon pine cones. They do have these already done at wal-mart for $1.49, but I like mine better at .20, and the pine ones already done do not smell like cinnamon, yum!

Put your wreath together and hang!
Very fast and simple! I saw a similar wreath online selling for $25, mine cost less than $10. Makes a girl very happy :)

July 25, 2012

Gluten Free Lemon Zucchini Bread!

Gluten Free Lemon Zucchini Bread

Since the kiddo and I have a gluten intolerance I am always adapting recipes to make them gluten free for us. This recipe I found on Pinterest. Being that we are starting to get TONS of veggies from my little garden my loving hubby built for me, especially zucchini, I decided to start my hunt for some different zucchini goodie recipes!

Here it is... Tomatoes on the left, lettuce, carrots, snap peas, zucchini and cucumbers... OH MY!
My zucchini plant has gone nuts! I guess it's from all the rain and then hot hot weather we have had. But I'm loving it, baking with zucchini is a great way to get my hubby and kiddo to eat their veggies ;)

So here is the recipe, courtesy of Nancy Creative. I just changed out the flour for gluten free, and added xanthan gum :) Thanks Nancy for this totally yummy recipe that's been a BIG HIT with our family and our neighbors!
Makes one 9×5″ loaf
  • 2 cups Mama's almond blend gluten free flour (I use Mama's almond blend for all my gluten free baking!)
  • 1 1/2 tsp xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
Preheat oven to 350. Grease  loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

July 18, 2012

Hard Boiled Eggs In The Oven. Pinterest Pass!

While pinning a few days ago, I came across a pin about baking your eggs to hard boil them. I decided to give it a try today and see if it is a pinterest pass or fail.

PASS, with flying colors! The pinner said that the eggs peeled easier and also tasted better, and I have to agree with both! For those of you that follow my pinterest, you can find my pin in on my For the Menu board.

Here is a breakdown of what to do if you aren't on pinterest.

Preheat oven to 325. Place eggs in muffin tin so that they stay in place (I used a jumbo 6 space muffin tin). Bake for 25 to 30 mins and remove (I baked them for 30, just to make sure they were done.).

Let me know what you think, I only made 6 just in case it happened to be a pinterest fail, I didn't want to waste a whole bunch of eggs!