September 2014 archive

I am nuts over this chicken pot pie

Comfort food at its best.

Maybe it is American food at it’s best.

Is chicken pot pie American?


Ok, I looked it up, pot pie is Pennsylvania Dutch.

I added cheese to my dough. It was the best idea ever.

I filled the little pies with whatever I had around. Diced carrots, bell peppers, onion, potato and chicken.


I went a little nuts with my pot pie coverings.


I used an adorable squirrel cookie cutter and tiny heart and star cookie cutters. IMG_4701

Bake and go nuts.


Southwestern Salsa

I know I thought I would be gone but here I am!

The husband and I signed a lease yesterday and we do not move in until the end of this week. Since my bedrooms are messy with packing stuff the kitchen has been spotless. I spend a lot of time in the kitchen de-stressing.

There is this store brand southwestern salsa that I have been digging in on this week. But I have not been digging in on the cost of a tiny container of it. Making and canning my own was the go to option! I am addicted to this stuff. It has a sweet taste due to the apple cider vinegar and is not too spicy. I like to add it to almost everything, especially my eggs.


To make these we need:

1 can Pinto Beans

1 can Black Beans

1 can Navy Beans

1 can Corn

Bell Peppers- I used red, orange and yellow. Go with the rainbow.

2 Jalapeño

1 Onion

1 Cup Apple Cider Vinegar + extra for filling the jars.

4 TableSpoons Sugar

2 TableSpoons Chili Powder



This salsa comes together in no time, maybe ten minutes total. Longer if you stop to take pictures of all the steps. 😉

Rinse the beans and the corn and place in large bowl. Dice the bell peppers, onion, and de seeded Jalapeño. Add those to the same large bowl and mix in throughly. Mix in the sugar, salt and chili powder and pour the cup of apple cider vinegar over all that.


Once all is mixed throughly pour mixture into your clean jars.

Top off the jars with the extra apple cider vinegar. I only had to pour in a few tablespoons in each jar. Not much at all.

Let the jars sit for at least 24 hours. Let the vinegar do its thang. Enjoy with chips. Or on sammiches. Or on eggs.

IMG_4667 IMG_4670



Swoon Quilt

I have started my swoon quilt! I have finally jumped on the swoon bandwagon. Like a year late.


The block is a beast! Ive only made three so far, but I feel like I am making good time. I need to get the quilt done and finished by Nov for the husbands birthday. Swoon. Ive read that other quilters have made a few blocks and then put it aside. I am hoping to avoid that mess!


I am using Cotton and Steel Basics and Robert Kaufman Kona Cotton Solid in Charcoal. I do not think white would last long in this house, and I love how the dark charcoal makes the basic cotton and steel stick out. I love the shiny of the metallic too!

Oooh shiny!


These blocks were all I worked on this weekend. We are having to move apartments since the landlord wants to move family into our perfect place. Because of this we started the long haul of looking for a new place. We may have found a place thats still in our neighborhood and has a tiny yard, but no dishwasher. We sign a lease this afternoon. Blog post will be sparse this week because of that.



Brown Butter Cookies

With sprinkles! Homemade sprinkles! IMG_4567

I love browned butter. It smells like heaven.

I hope heaven smells like good food.

These cookies are simple to make. The longest part is waiting for the brown butter to cool and for the cookies to cool before eating them. Need to invest in an immediate cooling device.

To make these cookies we need:

2 Sticks of butter.

2 Large eggs.

1 1/2 Cups White Sugar

2 TBLS Molasses

2 Cups Flour

Homemade Sprinkles

To make the brown butter, melt your sticks of butter in a saucepan over low heat. The butter fat and the milk solids will begin to separate, allowing the milk solids to sink to the bottom and brown. Swirl the pan taking care not to burn the butter.

As the butter melts it will start to foam. The foam can raise quiet a bit, swirl occasionally. The color of the butter will change from full yellow to a toasty brown. Full of speckles. The smell becomes a beautiful nutty toffy smell. Once all of this happens remove pan from heat and transfer to a bowl for cooling.

Pre heat oven to 350 F

Once butter has cooled, beat together the butter and sugar. Add the eggs and stir in the molasses. Combine the flour. Once all is combined bring on the sprinkles! As we saw yesterday I made my sprinkles larger but for these I crumbled them into the cookies. For a cake the larger size would be better.

Bake at 350 F for 8-10 minutes. The cookies will be soft when taken out of the oven. Let the cookies remain on the cookie sheet for a few minutes to firm up.

Eat right away or store in an air tight container.


These cookies have a nice crunch and a great taste thanks to the brown butter and orange flavor sprinkles.


I enjoyed mine with coffee! Yum! IMG_4572


I have this problem where I go through store bought sprinkles -what seems like- wayyyy to fast for how much they cost. And the taste is never that great. More like a cardboard taste.

Of course I could make my own! Of course!

These sprinkles take a lot of time and tools but are for sure worth it.

To make these sprinkles we need:

8oz Confectioners Sugar

1 egg white

2 TBLS Orange Extract/ Vanilla Extract/ Lemon Extract/ Peppermint  Extract.

Food Coloring

Pastry bag and Pastry tip


With and electric mixer mix together the sugar, egg white and extract flavor. Mix on low until a liquid glue like paste forms. Divide the paste into as many colors as you would like. Add your food coloring and stir the color in until the dye is fully mixed in.

I used orange extract. I would have used lemon but I was out. The orange taste started off low but once the sprinkles were fully dry the taste was full and great. Orange is a great choice.

I have these food colorings. I enjoy them. The colors are true and bright.


Transfer the paste into their pastry bags fitted with a pastry tip. If you do not have pastry bags, Ziplock bags work. Those thin sandwich bags however, do not. I used a larger than normal sprinkle size pastry tip. The larger the size of your sprinkles the longer it will take for the sprinkles to dry.

On a parchment paper lined baking sheet make long lines with your paste. This part much reminded me of those candy buttons from my childhood. You could even make the candy buttons! Repeat the line making process with the other colors.

Allow lines to dry for at least 24 hours. I had to let mine dry for a bit longer since they were a bit on the larger size.


Once lines have dried completely I used a butter knife to scrape and chop up the sprinkles to size.


I already used some of these in cookies ( to come tomorrow) and I did end up making them a bit smaller than seen here. In a cake they would be better in the larger size.

Store in an air tight container for up to a month. IMG_4540


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