Inspire. Create. Bake.: November 2009

Nov 30

Music for the soul

In continuing with the theme of this blog, it's time to talk music. It's inspiring. It's creative. I couldn't imagine life without it. It can lift your spirits when you are down, cool your anger and make you cry (in a good way). I love to sing (to myself) or people I am comfortable around. I'm not that great at it, but that doesn't bother me. I like the way it makes me feel. At work, we stream our iTunes playlist over the speakers. Sometimes I'm made fun of for singing, but I'm okay with that. I don't know how to read a note or play an instrument. I tried guitar once and loved it, just didn't follow through. Oh and I played recorder in third grade.

I've been to many concerts in my life, I couldn't begin to count them all. My first one was Mr. Big in '94 or '95. At that time their popularity had already faded, but all I cared about was going to my first concert.

Recognizable hit: To Be With You

I'm the one who wants to be with you
Deep inside I hope you feel it too
Waited on a line of greens and blues
Just to be the next to be with you

I'll stop there.

Next was Green Day, 1995. I even got Billie Joe's autograph. It's been in the back of my Dookie album ever since. After that, they all kind of fade together. Some stick out, some do not. I tried to keep ticket stubs from all my concerts, but many are gone with the memory.

First crowd surf: 311

Concert repeats: Korn: 3, Deftones: 3, Incubus: 3, Slipknot: 2, RHCP: 2, Thursday: 2

Wasn't impressed live: Linkin Park. Sorry dudes.

Amazing voices live: Aaron Lewis: Staind, Jered Leto: 30 Seconds to Mars, Adam Levine: Maroon 5

That's one major thing Jake and I have in common, our love for music and concerts. He has over 800 cd's, nearly 20,000 songs on our iTunes playlist — a collector of sorts. We hit the concerts pretty hard when we started dating, about once a month, sometimes more. We've drastically slowed down in three years, but we've seen almost everyone we've wanted. My choice of music has changed over the years too. I listen to a lot of Christian music, indie rock and jazz. I still appreciate what I used to listen to, but it's not what I tend to gravitate to first.

And I have to give a shout out to the band at the Ekklesia Sunday 5 pm service at Eastminster. Shine Like Stars. How awesome is it to listen to such talented people — live every week. Plus, its praise and worship music so it doesn't get much better.

Top five to date:

Red Hot Chili Peppers — Denver, CO
Muse — Kansas City, MO

Radiohead — Dallas, TX

Coldplay — Oklahoma City, OK
Incubus — Wichita, KS

Honorable mentions:

The Flaming Lips, New Years Eve, Oklahoma City, OK

Foo Fighters, Oklahoma City, OK

Jimmy Eat World — Kansas City, MO

Sparta — Kansas City, MO

and our next concert...

Read More 2 comments | Posted by Anonymous |

Nov 29

Brussels sprouts you say?

A brussels sprouts post? I might have lost the attention of many. If you kinda like 'em but think they're a little boring, this is the perfect recipe. If you really like them, then no worries here! My aunt Sally made these last year at Thanksgiving and I had to have the recipe. I made these this year for my grandparents 60th anniversary get together. Everyone that was willing to try them, really liked them. So if you can get past the name you might find yourself a new side to make. And thanks to Uncle Tim for the clever name.

Brussels Sprouts Extraordinaire
INGREDIENTS
5 slices of peppered bacon
2 lb. brussels sprouts, trimmed and halved through stem end
¾ cup low-sodium chicken broth
½ tsp. kosher salt
¼ tsp. black pepper
¾ cup whipping cream
cracked black pepper

DIRECTIONS
In a large skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tbsp. of drippings in skillet.
In skillet, add brussels sprouts to drippings; cook and stir over medium heat for 4 minutes. Add broth, salt and pepper. Heat to boiling, reduce heat and simmer for 5 minutes covered.
Uncover and cook for 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 more minutes or until thickened. Remove from heat. Toss in crumbled bacon and cracked pepper, gently mix and transfer to a serving dish. Serves 8.
Side note: You can use frozen or fresh brussels sprouts, whichever you prefer. If you use frozen, make sure they are thawed and drained of excess water.

Adapted from: Better Homes and Gardens, Nov. 08 issue

Read More 2 comments | Posted by Anonymous |

Nov 28

Crack(er) jacks

This popcorn is why I am sometimes referred to as a "crack" dealer. I made some for the K-State football game mentioned in a previous post. If you like sweet and salty popcorn, then you'll probably love this version. I think it's a great snack to make for the holidays. You could make a batch, divide it up, and give it away in little gift bags for teachers, family or friends. If that sounds like too much trouble, shoot me a message. I might be able to help you with that.

Crack(er) Jacks
INGREDIENTS
12 cups plain popped popcorn (approximate)
1 cup salted peanuts
½ cup unsalted butter
2 cups dark brown sugar (approximate)
¼ cup dark corn syrup
½ tsp. pure vanilla extract

DIRECTIONS
Preheat the oven to 250°F.
Spray a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside. After your popcorn is popped, go through your popcorn throughly to remove any kernels that didn't pop.
Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use. Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250°F, approximately 10 minutes.
Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. Cool completely. Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.

Source: Adapted from: Alton Brown

Read More 3 comments | Posted by Anonymous |

Nov 27

The kid in me

My niece and nephew got the coolest gift yesterday. A 24-piece set of Rudolph figurines from the 1964 stop animation cartoon. I wanted some too, mainly to take pictures of. I managed to get a couple shots in, before they went back on stage. Maybe Santa will bring me some for Christmas.

Read More 4 comments | Posted by Anonymous |

Nov 25

Nutty granola

The first time I made this recipe, I was hooked. Granola is another versatile food; by itself, in yogurt, in milk and most recently, I've been putting it in oatmeal. I try to stay away from store-bought granola. It's usually loaded with sugar, contains unnecessary ingredients and it's pricey. Another good thing, you can easily adjust the recipe to your liking. If you don't like an ingredient, just omit it.

Nutty Granola
INGREDIENTS
cooking spray
3 cups old-fashioned rolled oats
½ cup unsalted walnuts, chopped
½ cup unsalted almonds, chopped
½ cup unsalted pecans, chopped
½ cup pure maple syrup
¼ teaspoon salt
½ tsp ground cinnamon
½ cup raisins
½ cup cranberries
½ cup dates, chopped

DIRECTIONS
Preheat the oven to 300°F. Coat a large baking sheet with cooking spray or line with parchment paper.

In a medium bowl, combine oats, nuts, maple syrup, salt and cinnamon. Mix well to coat ingredients with the maple syrup.
Spread onto the prepared baking sheets. Bake for 20 minutes. Remove from oven and add raisins, cranberries and dates. Stir to mix together. Return to oven and bake for another 10 minutes until granola is golden brown.
Remove from oven and let granola cool completely. Store in the refrigerator in an airtight container for about two weeks.

Source: Adapted from: The Food You Crave

Read More 0 comments | Posted by Anonymous |

Nov 24

Stuffed jalapeno peppers

You might begin to see a theme here with the cream cheese. I tend to gravitate toward recipes that include cream cheese in some fashion. Why? Because it's white heaven. It pairs well with sweet, savory, salty — anything really, and it's fantastic by itself. Funny enough my husband doesn't like it. (No, that's not why I use it so often.)
Jalapenos can be tricky. I've read you can tell the heat of a pepper by the white striations on the skin. More lines = hotter peppers. So I went for just that in this recipe, and it was still hit or miss with the heat. Using hot pork sausage may be the best way to keep that consistent 'hot' bite, unless the pepper turns out to be a hot one too. Then your mouth may be on fire, but nothing that a drink of milk can't cure.

Stuffed Jalapeno Peppers
INGREDIENTS
15 jalapenos, cut in half, seeded and deveined
1 tbsp. canola oil

1 lb. pork sausage (Jimmy Dean works great)
¼ cup red onion, minced
¼ cup red bell pepper, minced

3 tbsp. garlic, minced
8 oz. cream cheese

¼ cup parmesan, grated

salt and pepper

½ cup mozzarella, shredded

DIRECTIONS

Preheat oven to 375°F and set rack in middle of the oven.

Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.

Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add cream cheese, and parmesan. Mix ingredients thoroughly and season with salt and pepper.

Place approximately 1 tbsp. of mixture into each jalapeno half, and top with ½ tsp. of mozzarella cheese.

Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

Source: Adapted from: foodnetwork.com

Read More 0 comments | Posted by Anonymous |

Nov 23

Spicy corn dip

I've had several requests for this recipe, so I wanted to make it my next post. It's so easy to make and quite delicious. Warning: the dip is hard to stop eating once you start. But really, is that a bad thing?

Spicy Corn Dip
INGREDIENTS
1 can Hot Rotel, drained (or medium)
2 cans Mexicorn, drained
8 oz. fat-free sour cream
8 oz. light mayo
1 3/4 cup cheddar cheese, shredded
4-5 green onions, sliced
1/4 cup jalapenos, chopped (in jar is fine)

DIRECTIONS
Drain mexicorn and Rotel well. Mix all ingredients together. Chill. Serve with Fritos or tortilla chips.

Source: Adapted from a good friend.

Read More 1 Comment | Posted by Anonymous |

Nov 22

Caramel apple cheesecake

The title sounds so delicious, I just had to make it. Two of my favorite foods are cheesecake and caramel, and tossing in baked apples makes it a temptation I can't resist. Last night, we had Thanksgiving with Jake's mom's side of the family. Always such a good get together. Plenty of food and lots of good company; a perfect occasion for this dessert.

Caramel Apple Cheesecake
INGREDIENTS
CRUST
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
¾ cup caramel
1 cup chopped pecans
APPLE FILLING
4 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
6 Granny Smith apples, peeled, cored and thinly sliced
CHEESECAKE
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. fresh lemon juice
TOPPING
¾ cup heavy cream
3 tbsp. confectioners’ sugar
¼-½ cup caramel
Chopped pecans

DIRECTIONS
CRUST PREPARATION
Preheat the oven to 375°F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.

APPLE FILLING PREPARATION
Melt butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside. Reduce the heat of the oven to 350°F.

CHEESECAKE PREPARATION
Combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.

TOPPING PREPARATION
To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Place carmel mixture in a pastry bag with a round tip and decorate top as you wish. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Source: Adapted from: annies-eats.com

Read More 0 comments | Posted by Anonymous |

Nov 21

Lemon powder cookies

I loved Lemon Coolers as a kid. When I came across this recipe, I had to make them. All that sweet, lemony goodness, just like I remember.

Lemon Powder Cookies
INGREDIENTS
1/2 cup powdered sugar

1/2 cup sugar
1/3 cup butter-flavored Crisco

1 large egg

1/2 tsp. vanilla
1/8 tsp. salt

1 1/2 cups cake flour

1 1/2 tsp. baking powder

1 tbsp. of fresh lemon juice

COATING MIX:
1 cup powdered sugar

1 packet of Lemon Kool-aid, unsweetened

DIRECTIONS
In a large bowl cream together the sugars, Crisco, egg, vanilla and salt. Add the flour, baking powder and water. Mix until the dough forms a ball.

Roll rough into 3/4 inch balls and flatten slightly onto a greased cookie sheet. Bake for 15-18 min. in a 325 degree oven.

While the cookies are baking, combine powder sugar and Kool-aid in a large plastic bag, seal the bag and shake to mix.

When the cookies are done and cool enough to handle, toss a few in the prepared lemon mixture and shake.

Source: Adapted from: Foodista.com

Read More 1 Comment | Posted by Anonymous |

Nov 20

Fix-it Friday

BEFORE

AFTER

I used Camera Raw and PS - CS3.

In Camera Raw, I adjusted the temperature, contrast, clarity and saturation. I also adjusted the tones in the high and low lights. Then I focused on the HSL levels and intensified the warm colors. In Photoshop, I cropped and rotated the photo and changed her shirt color, for more contrast against the warm colors around her. iheartfaces.blogspot.com

Read More 3 comments | Posted by Anonymous |

Nov 20

Rocky road fudge bars

I've watched the Pillsbury Bake-off contest a few times on Food Network, so occasionally I'll skim through recipes from the winners on the Pillsbury site. They win a ton of money — literally — (not really, but it's a lot) so I'm thinking the recipes must be pretty good.
I came across this one while searching for tailgating food. Maybe not the standard choice, but that's how I like it. I made these for the first K-State football game of the year. A.K.A. my annual "I'm a K-State fan" day. It's a lot of fun and I don't mind cheering on the Cats. We go with Jake's sister, Jen and her husband Grant. We meet up with other people they went to K-State with, like my future wife, Maranda and her husband Jimmy. (Only she would understand.) The recipe is a little time consuming, but it's worth it — if you like the sweet stuff.

Rocky Road Fudge Bars
INGREDIENTS
BASE
1/2 cup butter
1 oz. unsweetened chocolate, chopped
1 cup unbleached flour
1 cup sugar
1 tsp. baking powder
1 tsp. vanilla
2 eggs
3/4 cup chopped nuts

FILLING
1 pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4 cup butter, softened
1/2 cup sugar
2 tbsp. unbleached flour
1/2 tsp. vanilla
1 egg
1/4 cup chopped nuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows

FROSTING
3 tbsp. butter
1/4 cup milk
1 oz. unsweetened chocolate, chopped
2 oz. of reserved cream cheese
2 1/2 cups powdered sugar
1 tsp. vanilla

DIRECTIONS
Heat oven to 350°F. Grease and flour a 13x9-inch pan. In large saucepan, melt 1/2 cup butter and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread into prepared pan.

In small bowl, combine 6 oz. of cream cheese, 1/4 cup butter, 1/2 cup sugar, 2 tbsp. flour, 1/2 tsp. vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle with chocolate chips.

Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.

While marshmallows are baking, in large saucepan, combine 3 tbsp. of butter, milk, chocolate and reserved cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.
Source: Adapted from pillsbury.com

Read More 1 Comment | Posted by Anonymous |

Nov 19

A little one arriving soon

My older brother Jeff and his wife Candice are expecting a little baby girl in January. I'm throwing her a baby shower in December, so I sent invitations out last weekend. I love doing things like this for family and friends. I enjoy the feeling of giving them something I've created. It's very personal, and it's for someone I love. Double bonus. I'm not a Hallmark card kind of girl and feel as though I need to use the talents God has given me, so I make 'em.

I've seen onesie invites before, but wanted to put my own spin on it. I'm happy with the way they turned out and I got to practice my exacto cutting skills.

On a side note, I take a lot of my shots on the dining room table. My Uncle Tim built the table out of reclaimed barn wood from my grandparents' old barn. It carries a lot of sentimental value to me and it's absolutely beautiful.

Read More 2 comments | Posted by Anonymous |

Nov 18

Kung pao chicken

My first food post, how exciting! For some reason I've been on a Chinese food kick, which isn't usually what I gravitate towards. Over the past week we've ate Pepper Steak, Mongolian Cafe (new place out East, had to try once) and the following recipe. My husband and I are both ready to move on. But this was quite tasty.

Kung Pao Chicken

INGREDIENTS
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tbsp. cornstarch
3 tsp. light sesame oil
1 medium zucchini, cut into 1 inch cubes
1 green bell pepper, sliced thin
3 tbsp. green onions, chopped with tops
3 garlic cloves, minced
1 tsp. crushed red pepper flakes, use less for less spiciness
1/2 tsp. powdered or fresh ginger
1/4 cup rice wine vinegar
1/4 cup low sodium soy sauce
3 tsp. white sugar
1/3 cup dry, unsalted peanuts
4 cups cooked brown rice, hot

DIRECTIONS
Toss chicken and cornstarch together in small bowl.

Heat oil in large non-stick skillet or wok on medium heat.

Add chicken. Stir fry for 5 – 7 minutes or until no longer pink in center.

Remove from heat and transfer to plate.

Add green onions, garlic, zucchini, bell pepper, red pepper flakes and ginger to skillet or wok and stir fry until tender crisp. Remove from heat.

Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to the wok or skillet.

Add the chicken into the mixture and stir until well coated. Mix in the nuts and heat thoroughly. Serve over hot brown rice.

Source: Adapted from http://cullyskitchen.com

Read More 1 Comment | Posted by Anonymous |

Nov 18

That new blog smell

I'm excited to begin my journey here. There are so many things in life that inspire me, and I want to share them with you. I hope to pick up painting and sewing again soon, but for now I enjoy cooking and baking yummy things and then taking pictures of it. I try to be healthy in what I make, so I'm constantly searching for new and exciting recipes to try. Except for the desserts. That's the little pleasure in life I indulge in [moderation].

I love to take pictures of just about anything, really. I appreciate the way a picture captures an emotion, a color, a memory and holds on to it forever.

Especially in children. They make me smile. I don't have any yet, so I often take pictures of little ones in the family. Their innocence inspires me. Having a child of my own is in my future — somewhere — but I'm not in a hurry. But when I do, watch out. Pictures will be everywhere.

I'll share many more of my likes along the way but for now, welcome to Inspire. Create. Bake.

Whew, my first post jitters are now out of the way.

Read More 4 comments | Posted by Anonymous |

Graphic designer, baker and a photo taker. Inspired by Jesus, photography, stellar design, all things creative, cooking, the arts and funny stuff. I prefer to visually tell stories through photographs; whether a trip I was on, a dessert I made or a recent vintage find. Art is all around me, and I capture it whenever I can.

Music for the soul

Brussels sprouts you say?

Crack(er) jacks

The kid in me

Nutty granola

Stuffed jalapeno peppers

Spicy corn dip

Caramel apple cheesecake

Lemon powder cookies

Fix-it Friday

Rocky road fudge bars

A little one arriving soon

Kung pao chicken

That new blog smell

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those who bake

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