Inspire. Create. Bake.: July 2010

Road trippin'

My Aunt Sherry and I are taking my niece Breyya back home to South Carolina. She's been visiting family in Wichita for a month. We'll be on the road for the next several days and in South Carolina next week. It's a 19+ hour drive and we'll be going through new cities (for me) such as Little Rock, Memphis, Birmingham and Atlanta. We'll also be staying at Myrtle Beach for some fun in the sun. I'll be taking lots o' pictures. Let the adventure begin! See you soon!

Images from weheartit.com

Read More 1 Comment | Posted by Anonymous |

Caramel delights

Day three of homemade Girl Scout cookies, and I saved the best for last. Caramel Delights. If you know me (or follow my blog) you might know my love for caramel. The addition of coconut and chocolate makes this cookie even more delectable. I can easily take out a few rows of these Girl Scout cookies in one sitting. When I saw the Samoa Bars post from Inside BruCrew Life, I knew what need to happen. Thanks Jocelyn! This recipe is very close to the original in taste. The caramel topping is pretty much amazing. I want to use it in another recipe — something with cream cheese. I'll have to work something up soon.

DIY Caramel Delights

Seen on Inside BruCrew Life, adapted from Baking Bites
INGREDIENTS

COOKIE CRUST

1/2 cup sugar
3/4 cup unsalted butter, softened
1 large egg
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. salt

TOPPING

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp. salt
3 tbsp. plus 2 tsp. heavy cream
10 oz. dark or semisweet chocolate

DIRECTIONS

FOR THE CRUST

Preheat oven to 350 F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy.

Beat in egg and vanilla extract. On low speed, gradually beat in flour and salt until mixture is crumbly.

Pour crumbly dough into prepared pan and press into an even layer.

Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

FOR THE TOPPING

Preheat oven to 300 F. Spread coconut evenly on a parchment-lined baking sheet (with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.

Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with cream and salt.

Cook on high for 3-4 minutes, stopping to stir at least once a minute to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Dollop the topping mixture all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. Cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.

Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer the remaining chocolate into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container. Makes 30 bar cookies.

You might have noticed the recipe is for square bars and mine are not. I used a cookie cutter to turn them into circles. I then dipped one side in chocolate, let the chocolate set, then added the caramel topping and chocolate drizzle.

Fresh toasted coconut

Read More 3 comments | Posted by Anonymous |

Thin mints

Another Girl Scout cookie replicated in the kitchen of Baking Bites. Just in case you missed yesterday's post, it was Peanut Butter Patties. Thin Mints aren't a favorite of mine, but I know they are very popular. It's Jake's favorite out of the cookies, so I wanted to make some. I was a little disappointed in the lack of peppermint flavor — there just wasn't enough. I added more peppermint extract to the recipe below. Overall a good chocolate cookie.

Thin Mints

adapted from Baking Bites
INGREDIENTS

2 1/4 cups all-purpose flour
1/4 cup cornstarch
6 tbsp. unsweetened cocoa powder, sifted
1/2 tsp. salt
1 cup white sugar
1/2 cup unsalted butter, room temperature
1/3 cup milk
1/2 tsp vanilla extract
1 1/2 tsp. peppermint extract
10 oz. dark or semisweet chocolate

DIRECTIONS
In a small bowl, whisk together flour, cornstarch, sifted cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375 F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread much, so you can place them close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2 dozen cookies.

Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet.

Before baking

After baking

Read More 3 comments | Posted by Anonymous |

Peanut butter patties

Girl Scout cookies are a taste and nostalgia that can't be beat. Yes I was a Girl Scout at one time, or maybe just a Brownie. I can't remember. Some try to replicate the cookies, and I applaud them for it. It may not be exactly the same taste, but it's close enough. Peanut Butter Patties are one of my favorite cookies, next to the Caramel Delights of course. Jocelyn at Inside BruCrew Life posted a recipe several months ago from Baking Bites which replicated Caramel Delights called Somoas Bars. I went to the Baking Bites blog and discovered most every cookie recreated. I made a total of three different cookies. Here's the first. I renamed the recipe based on my naming preference instead of calling them Tagalongs which I found out was the original name for them. I remember them as Peanut Butter Patties.

Peanut Butter Patties
adapted from Baking Bites
INGREDIENTS

COOKIES

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
1 tbsp. half n half
PEANUT BUTTER FILLING

1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners sugar
1/2 tsp. vanilla extract
approx. 8 oz. semisweet chocolate
generous pinch salt

DIRECTIONS
FOR THE COOKIES
Preheat oven to 350 F. In a large mixing bowl, cream together butter and sugar.

Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball. Roll a little over a tbsp. of dough into a ball and flatten into a disc about 1/4-inch thick.
Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread much, so you can place them close together. Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set. Immediately after removing cookies from the oven, use the back of a small spoon or measure to make a depression in the center of each cookie.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

FOR THE FILLING

Stir together peanut butter, confectioners sugar, salt and vanilla in a small bowl. When the mixture has come together, heat it in the microwave at short intervals, stirring frequently, until it is very soft.

Working carefully with the warm filling, transfer it to a pastry bag and pipe a generous dome of the filling into each cookie’s “thumbprint”.

Chill filled cookies for 20-30 minutes, or until the peanut butter is firm.

Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.

Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated. I experimented with dipping methods to save time.

Makes about three dozen.

Roll a little over a tbsp. of dough into a ball and flatten into a disc about 1/4-inch thick.

Immediately after removing cookies from the oven, use the back of a small spoon or measure to make a depression in the center of each cookie.

Pipe a generous dome of the filling into each cookie’s “thumbprint”.

Dipping method 1. Dip the entire cookie in chocolate.

Dipping method 2. Grab cookie by the base and dip the top of the cookie in chocolate.

Dipping method 3. Using a spoon, drizzle chocolate over the top.

Read More 2 comments | Posted by Anonymous |

I heart faces theme: purple

This week's photo challenge at I Heart Faces is purple.
This is my niece Breyya. She's currently visiting from South Carolina since the beginning of July. This Saturday my aunt and I are driving her back home – all 19 hours of it. We'll be stopping somewhere on the way to do some thrifting, sightseeing and sleeping. I heart road adventures.

To view other purple photo entries, visit:

Read More 2 comments | Posted by Anonymous |

Silent Sunday

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Daydreaming

I'm thinking about...

I'm headed out to the lake after work for some much needed camping. I'll be back on Sunday. Have a great weekend!

All images from weheartit.com

I linked up at:
The Girl Creative
The Trendy Treehouse

Read More 3 comments | Posted by Anonymous |

Vintage and random finds

My vintage browsing/shopping has really slowed down since my last post. I sort of lost interest in going every week and/or forgot about it. Which isn't a bad thing since I'm saving money by doing that. I've accumulated these items over the past few months.

Wooden blocks were a favorite of mine as a kid. Being a graphic designer I'm drawn to the letter form, especially in letterpress wood type.

Vintage butter dish. I'm not sure if this went in something based on the shape of the bottom plate, maybe in a fridge, but I like graphic and color of it.

Another camera to add to my collection. A Kodak Instamatic 314, introduced from 1968 to 1971.

This is my second find of a Polaroid Land Camera SX-70. This one came with the flash pictured and a flash bar with four bulbs. This one is in better condition than my other one. Plus the price was right so I couldn't say no.

Lil dump truck with the metal bed. Jake has several of the large ones from his childhood. I wanted to add to the collection. When my nephew comes over, these are what he wants to play with.

I always check out fabrics when I'm at estate sales, and usually I'm not impressed. I finally found some fabric I liked. I really like the color, one of my favorites, and the fun print on the top fabric.

This suitcase was a little more than what I wanted to pay, especially considering it has some water damage on the outside, but I didn't want to walk out of the store without it. The inside is in great condition except for the overwhelming smell of oldness. I'm letting this air out before I display it in my living room.

This is a random find, not vintage. I came across this shirt at Target while looking for some clothes for my niece. This may sound weird to some, but I bought it for no other purpose but for me to have it. I love, love, love the graphic on it. It's a size 3/4 and I don't know of a girl that size.

Speaking of Target, my absolute favorite place to shop, I scored this bag for $8. Just couldn't pass it up.

Lastly, I found this large brimmed polka dot hat at an antique store and immediately thought of my niece. She goes to the beach quite often (she lives in S.C.) and thought it would be perfect for her. Plus I want to take pictures of her in it.

Whew, that was a lot of random stuff. I hope you enjoyed my finds as much as I did finding them!

Read More 3 comments | Posted by Anonymous |

Lemon parsley chicken with pasta

I've made this recipe several times from The Pioneer Woman. She titles this post, My Chicken Piccata. I thought I'd rename it since it's not mine. I changed things up a bit and removed most of the butter and added cherry tomatoes. Reducing the sauce is the longest part of the process, but it's worth the wait.

Lemon Parsley Chicken with Pasta
adapted from The Pioneer Woman
INGREDIENTS
4 chicken breasts, boneless and skinless
freshly ground black pepper, to taste
kosher salt to taste
4 tbsp. all-purpose flour
1 tbsp. butter
4 tbsp. olive oil

1 cup dry white wine
3/4 cup low-sodium chicken broth
2 whole lemons
3/4 cup heavy cream
1/3 cup fresh parsley, stems removed, rough chopped
1 pound angel hair pasta
1 container of grape or cherry tomatoes

DIRECTIONS

Boil water to cook the pasta.

Turn oven broiler on, cut cherry tomatoes in half and place on a baking sheet. Drizzle with olive oil and fresh black pepper. Cook cherry tomatoes for approx. 10 minutes under broiler, checking often. Remove from oven.

Pound chicken breasts until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tbsp. of oil in a large skillet over medium-high heat. Fry two chicken breasts at a time until golden brown on both sides, about four minutes on each side. Remove to a plate, add the other 2 tbsp. of oil. Fry the other two breasts until golden, making sure it doesn’t burn. Decrease heat as needed.

Adjust heat to medium-low. Pour in wine, chicken broth, add one tbsp. butter and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and thicken until reduced by about half. Sprinkle in a little salt and pepper while it’s cooking.

Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minutes until sauce thickens. Taste and adjust seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong. Sprinkle with chopped parsley and stir.

Cook angel hair until al dente—do not overcook. With tongs, place a medium-sized mound of pasta on a plate, add cooked cherry tomatoes. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

Read More 3 comments | Posted by Anonymous |

Butterfly painting party

This past weekend my niece Morgan, who recently turned 5, had a butterfly-themed birthday party with her little girlfriends. My cousin Jessie is opening Paint the Towne in August in Wichita and Morgan's birthday was the very first Paint the Towne party.

Each child was provided with an apron, easel, canvas, paints and brushes.

The girls awaiting the other guests to arrive.

Lily greeted me with a big smile and a lot of hugs.

My niece Breyya ready to start painting.

When I first met Lily she was very shy around me and didn't really want her picture taken. Recently she's let me into her little world, and I am loving it. She has such a big personality it's so fun to experience that with her.

Jessie starting the painting lesson. The kids are painting the pink butterfly as seen in the picture above her head. The kids ranged in ages from 3 to 9 and every one listened intently for each step.

Audrey following directions and held up her paintbrush.

There were adults walking around to help guide the kids through the process, but the main goal was to have fun and let the kids explore through painting.

Izzy smiling for me.

After painting it was treat time. Jen made yummy butterfly cupcakes, sandwiches and rice crispy treats.

Morgan was very excited about opening all of her presents.

Morgan showing her new necklace off with mommy.

The finished project by all the girls.

The Birthday girl

Me and my nieces

Paint the Towne is on Facebook. Check them out and spread the word!

I linked up at:
Sweet Shot Tuesdays - Life With My 3 Boybarians
tuesdays unwrapped - chatting at the sky
tuesdays around the world - communal global

shutter love tuesday - trendy treehouse

Read More 15 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.

Road trippin'

Caramel delights

Thin mints

Peanut butter patties

I heart faces theme: purple

Silent Sunday

Daydreaming

Vintage and random finds

Lemon parsley chicken with pasta

Butterfly painting party

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