March 2012

It is the beginning of a new era.  March will be my transformation month.  I know that I said a similar thing a few weeks ago about having a new found motivation to change the things I want to change, but the motivation didn't result in a while lot of action lol. This month, I have confidence that I will.  Now, I am writing this while fighting off a terrible cold, sinus mess, which bums me out to no end.  


In preparation of my transformation month, I have purchased new running shoes and downloaded the iMapMyRun app for my iPhone.  That's right, I'm going to start working out and eating healthier as my first step.  I know that I have said these things before, that so many people have said this things before.  I don't know how to explain it, but it is different this time.  I will accomplish my goals this time.  


In high school, I was able to accomplish a lot through running.  I lost about 15 to 20 pounds and did an amazing job keeping up with a workout schedule and eating healthy.  Then I got mono and never really recovered to my full workout regime again, despite trying over and over again throughout the years.  


So my goal is to lose two to three pant sizes by the end of the summer, which I am calling July 31.  I don't work well counting in pounds but do much better in terms of clothing sizes.  It would be amazing to exceed this goal, but I have learned that more manageable goals are not only easier to attain that can help with set backs like this cold.  Besides, I am not looking for this ride to be one that ends at the end of July, I want it to be life changing.....no I NEED it to be life changing and in order to do that I need to take it slowly so I can enjoy it and not spiral down a path that ends with me being unhappy with myself for lack of progress.  


Having an attainable goal made public is the first step right? Well...it is my first step anyway.  So here is to the month of March being everything and just the beginning!

Wall Art

Nick took a week off of work in January, and we decided to get some DIY art accomplished.  Most of the walls of our apartment have pictures or paintings on them.  I think it makes it look more like a home and less like an apartment that we won't live in for very long lol.  At any rate, our dining room really needed some wall art.  We found some cool art online that we decided to replicate.

1.  See the poor sad wall space :(


2. We picked up three canvases from Hobby Lobby.  I wanted them to be different sizes to add depth to the art and to make it more interesting.


3.  We took blue painters tap and ran it across the three canvases.  We also bought three different shades of purple.  We picked a swatch from Menards that had three different shades that we liked and asked the lovely attendant to mis us samples of each color.  


4.  From there we separated the canvases and painted each a different shade.

5.  We LOVE the final results!


6.  The only thing that annoys me is that the edges of the white lines are a little fuzzy.  I think it is mostly because we had to paint two coats of each color and the tape shrank up in between coats.  Either way, it was a cheap and easy project that we fits perfectly in our apartment.

Do you know the muffin (wo)man?

I adore muffins!  They are flakey and full of flavor.  I realize that too much of a good thing is not good and muffins are one of those things, but I cannot resist them.  Over the holidays I made two new kinds of muffins.  The first is blueberry sour cream muffins.

Blueberry Sour Cream Muffins
from The Sono Baking Company Cookbook


2 cups plus 1 tbls all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups fresh or frozen (unthawed) blueberries
1/2 cup unsalted butter, at room temp
1 cup sugar
1 tsp coarse salt
2 lg eggs, at room temp
1 1/2 pure vanilla extract
grated zest of 1 lemon
1/2 cup sour cream
coarse sanding sugar, for finishing


1. Set the oven rack in the middle position.  Preheat the oven to 375.  Spray a standard 12-cup muffin pan with nonstick cooking spray, or generously butter with softened butter; set aside.


2. In a medium bowl, whisk together the 2 cups of flour, the baking powder, and baking soda; set aside.  Toss the blueberries in a sieve with the remaining 1 tbs flour; set aside.


3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl halfway through.  Add the eggs one at a time, beating after each addition.  Beat in the vanilla and lemon zest.


4. With the mixer on low speed, add the dry ingredients, beating just until the flour is absorbed.  Add the sour cream, beating until combined.  Gently fold in the blueberries with a rubber spatula.


5. Use a 2-inch ice cream scoop to divide the batter evenly among the prepared muffin cups.  Sprinkle with the sanding sugar.


6. Bake, rotating the pan about two-thirds of the way through the baking time, until the tops of the muffins spring back when touched and a cake tester inserted in the center of a muffin comes out clean, 20 to 25 minutes.


7.  Transfer the pan to a wire rack to cool for 10 minutes.  Use an offset spatula or table knife to gently lift and turn the muffins on their sides in the muffin cups.  Let cool completely in the pan.




These muffins turned out really well.  I did not use any sanding sugar though.  I couldn't find any at my local grocery store.






Now these beauties are Banana Streusel Muffins!

Banana Streusel Muffins
from The Sono Baking Company Cookbook


Streusel Topping
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/4 tsp coarse salt
1/8 tsp ground cinnamon
1/4 cup cold unsalted butter, cut into small cubes


Muffins
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup unsalted butter, at room temp.
1 cup sugar
1 1/2 tsp coarse salt
2 lg eggs, at room temp.
2 tsp vanilla extract
3 very ripe bananas
1/2 buttermilk, sour cream, or whole-milk yogurt
1 1/2 cups whole walnuts, chopped (optional)


1. To make the streusel topping: in a medium bowl, use a fork to stir together the four, brown sugar, salt and cinnamon.  Add the cubes of butter, and using your fingertips, work it into the dry ingredients until pea-size crumbs form; set aside in refrigerator.


2. Set the oven rack in the middle position.  Preheat the oven to 375.  Spray a standard 12-cup muffin pan with nonstick cooking spray, or generously butter with softened butter; set aside.


3. To make the muffins: in a medium bowl, whisk together the flour, baking powder and baking soda; set aside.


4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through.  Add the eggs one at a time, beating after each addition.  Then add in and beat the vanilla and the bananas.


5. With the mixer on ow speed, add the dry ingredients, beating until the flour is absorbed.  Beat in the buttermilk. Fold in the walnuts, if using.


6. Use a 2-inch ice cream scoop to divide the batter evenly among the prepared muffin cups.  Sprinkle the streusel topping over the muffins, pressing some of the misture into pea-size clumps with your fingertips, for added texture.


7. Bake, rotating the pan about two-thirds of the way through the baking time, until the tops of the muffins spring back with touched and a cake tester inserted in the center of a muffin comes out clean, 18 to 22 minutes.


8. Transfer the pan to a wire rack to cool for 10 minutes.  Use a small offset spatula or a table knife to gently lift and turn the muffins on their sides in the muffin cups.  Let cool completely in the pan.

Cinnamon Sugar Pull-Apart Bread

One of my goals for this year was to make more bread.  Nick and I love bread, but I don't bake it often because in general...it is hard, lol.  


My mom visited during January and this bread seemed perfect for breakfast.  It was fairly tasty, but not as good as I wanted it to be...Nick and my mom loved it though.

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

Recipe from Joy The Baker

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

February

I mentioned that I was working on a calendar.  Well, I finished it a while ago.  Nick hung it up in our kitchen.  I LOVE it!

Valentine's Day

So, what did you folks do for Valentine's Day?  


Nick and I kept it pretty quiet.  I worked during the day, but had the evening off.  I got Nick some Reeses Pieces and gum, and Nick got me a cupcake from Gigi's (so tasty).  Then we went to dinner at Mo's Irish Pub.  From there we went to the movies!  


I know I've told you multiple times how much I love the movies, but this time it was extra special.  We saw a sneak peak of This Means War with Reese Witherspoon, Chris Pine and Tom Hardy.  It was so much fun to know that I was seeing a movie before it actually came it.  Don't get me wrong, I didn't have that much of a head start, it officially comes out today.  


It was such a good movie though.  Funny in all the right places and sentimental with everyone ending up happy.

French Onion Soup

A few weeks ago, Nick and I decided to make French Onion Soup.  I haven't made it by myself before, but decided to try.  I think it turned out really really well.  Don't get me wrong, I think I can make it better, but it was very tasty.  

French Onion Soup Gratinee - Williams Sonoma Cooking at Home


1/2 cup unsalted butter
4 large yellow onions, thinly sliced
salt and ground pepper
5 cups brown chicken stock or beef stock
2 bay leaves
1/2 lb gruyere cheese, shredded
4-6 slices French bread, 1/2 inch thick, toasted golden brown


Makes 4-6 servings


In a large saucepan, melt the butter over low heat.  Add the onions, season with salt, and stir to coat well with the butter.  Cover and cook, stirring occasionally, until very tender but not yet browned, 20-30 minutes.


Uncover, raise the heat slightly, and cook, stirring frequently, until the onions turn a deep caramel brown, about 1 hour.  Take care not to let them burn.


Add the stock and bay leaves, raise the heat to medium, and bring to a boil.  Reduce the heat to low, cover, and simmer for about 30 minutes longer to lend the flavors.


Preheat the broiler (grill).


Discard the bay leaves.  taste the soup and adjust the seasoning with salt and pepper.  Place heavy, flameproof serving crocks or bowls on a rimmed baking sheet.  Ladle the soup into the crocks, sprinkle a little of the cheese into each bowl, then top with the bread slices.  Sprinkle evenly with the remaining cheese.  Broil (grill) until the cheese is bubbly and golden, 2-3 minutes. Serve right away.

Week One

Week one of motivation wasn't really "motivating."  Don't get me wrong, I am trying my hardest to keep to this new mindset.  I want to make sure that I stay empowered to change anything that I want to change or keep things the same lol.

In the spirit of motivation, I am changing a few things about the blog.  For one thing, I am going to try to write at least one post a week.  I tend to rely on my photo heavy posts because I don't take the time to write detailed posts like I want to.  Work has been keeping me very busy lately, even though I shouldn't be as busy as I am (oh well).  I know that I want to change a few other things on the blog, but haven't landed on any other decisions as of now.

I did start a new book this week though,  The Catcher in the Rye by J. D. Salinger.  I am not very far in to it at all, but find it interesting so far.  My work friend and I are reading it together.  This will be the fifth book that we have read together.  I always wanted a book club, and even though it is just two of us, I really enjoy being able to talk to someone else about what I am reading.

Super Bowl Madness

Hey look, Nick and I visited Super Bowl village!

My Poor Sad Blankey

Remember the crochet blanket I was making....you know the one, right?  I have been working on this puppy for YEARS.  Isn't it beautiful?

I absolutely love it; however, it still isn't finished.  I've given up on it to be honest.  Here is why...

Check out the huge holes that have started appearing all over the blanket.  There are about five now.  I suppose that I tied the initial tie incorrectly, or that I have gotten all of the use out of the blanket that I could since I've been working on it so long.  Either way, I'm super bummed.  I've decided to give up on finishing it; instead, I just use it on my chair and keep it fold so you cannot see the sad state of the rest (even though I planned on finishing it for my birthday list).

Day 1

Today is day 1, the first day of moving forward.  It is the first day of having motivation to change...ANYTHING.  Don't get me wrong folks, I love my life.  I love how Nick and I can hang out when we want, go out to eat and go see movies.  There are, however, some things I would like to change.  So today is the beginning.  It is day 1.  

Now that I have asserted that I am moving forward with my new found motivation, I will look into the past lol.  There are plenty of things you have missed while I have been without my lovely power cord (a friend borrowed it for a few days; therefore, no posts).

So expect some good posts this week.  I have two art projects to share as well as some mighty tasty French Onion Soup.