Favorite Finds- Nest Necklace

I LOVE birdies, nature, robin's egg blue, etc so I was excited to find this beauty in Pinking Edge Design's Etsy Shop. My husband remembered that I was drooling over it and bought it for my birthday! So sweet he does listen! hahaha

Gluten Free Chocolate Cupcakes

The Better Homes and Gardens cookbook has to be one of the best and most versatile cookbooks out there. It covers most of the basic recipes that we Americans know and love. It even explains how to make coffee and cook rice. I know those are simple things but I would recommend this cookbook to any new bride or someone wanting a great cookbook that they can learn the basics from. The front section of the BH&G cookbook explains cooking terms, the uses for herbs in cooking and different types of store bought items you would need! Perfect for those lost in the kitchen. Every woman in my family owns a Better Home and Garden cookbook!

I decided to be bad today and make some Gluten-free Chocolate cupcakes. I used the basic, One-Bowl Chocolate Cake recipe from my BH&G cookbook. I substituted the plain flour with Bob's Red Mill Gluten-Free flour.

(I love these paper cups I found at Micheal's)

One-Bowl Chocolate Cake

1 cup all-purpose flour or Bob's Red Mill Gluten-free Flour (if using Gluten free add 1/2 teaspoon xanthan gum)
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk (I used buttermilk)
1/3 cooking oil
1 teaspoon vanilla
1 egg

Grease and flour 8x8x2 inch square baking pan or use muffin tin with paper cups.

Mix all dry ingredients together. Add milk, oil, and vanilla. Beat with electric mixer on low speed just until combined. Add egg and beat for about 2 minutes. Pour batter in pan or divide evenly into muffin tins lined with papers.

Bake in a 350 oven for 30-35 minutes for cake or 15 minutes for cupcakes or until toothpick comes out clean. Cool on wire rack for 10 minutes.

While the cupcakes cool you can start the yummy butter cream frosting which can also be found in the cookbook.

Butter Cream Frosting

3/4 cup butter, softened
9 cups sifted powdered sugar (about 2 pounds)
1/4 cup milk
2 teaspoons vanilla
I add 1/2 teaspoon sea salt. It adds a lot.

In a large mixing bowl beat butter until creamy. Gradually add in 2 cups of the powdered sugar. Slowly beat in the 1/4 cup of milk and vanilla.

Gradually beat in the remaining powdered sugar. Beat in additional milk to reach spreading consistency (about 2-3 tablespoons). This made more than I needed but it does freeze well for later use.

I piped my frosting on with a large star tip. They were so moist and they tasted "real".

Excuse the terrible quality of the pictures. They are from my iPhone. I hope to get my computer back soon so I don't have to keep blogging with my iPhone!

Posted using BlogPress from my iPhone

Tis The Season for Corn Chowder

We haven't had much of a summer here in the Bay Area. We have had some hot mid days but our mornings and nights have been cool. That could be one of the reasons why my little garden hasn't done too much. It needs the Virginia humidity.

I finally gave in and decorated for fall. I picked up a few more fall pieces from Michael's which were all on sale! Michael's is so good about putting there decorations on sale before the season even arrives.






The mention of the word Fall automatically reminds me of the rich autumn colors of the East coast, the smell of fall leaves, the smell of cured tobacco, trips to Williamsburg, Yankee Candle, spices and let's not forget soups, stews and chowders!




Tonight I made a yummy corn chowder. I used a recipe from my epicurious app but change quite a bit to make it my own. I love the sweetness of the white corn.

Corn Chowder

3 tablespoons olive oil
4 stalks celery, cut into 1/2-inch slices
8-10 small red potatoes peeled and cut into 1 inch cubes
1 teaspoon sea salt
1 1/4 teaspoons freshly ground pepper
1 bunch green onions, coarsely chopped, including half of greens
4 cups frozen white corn
5 cups chicken stock
11/2 cups heavy cream

Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.

Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Mash 1/3 of the potatoes and add remaining stock. Let simmer till it thichens.

Serve with crusty bread or crackers.

Oh it was SO yummy!


- Posted using BlogPress from my iPhone

Recent Vintage Finds

I was in Venture, Ca recently with some friends and we checked out some antique and thrift stores in downtown Venture. There was one antique store I could have spent hours in. There were cases and shelves full of stuff! Gorgeous oak furniture, tons of ceramics, china and a vintage handmade quilt I would have loved to have brought home. In the end I settled on a few treasures.

I LOVE crochet and I needed pretty hot mats so I couldn't resist these beautiful hand crochet hot mats. I have them hanging in my kitchen when not in use.




Since moving, I have been slowly decorating my daughter's room the way I want it. I fell in love with these plaster wall hangings and didn't think twice about getting them. The little girls on the front are so sweet. They were such a great price too! I adore antique shops.



- Posted using BlogPress from my iPhone

Vintage Coffee Percolator!!

After losing a battle on eBay for a retro coffee percolator I found this vintage coffee percolator with a "Buy it Now" option and snatched it up before someone else did. I would still LOVE to have a more casual retro percolator but this beauty will do just fine until I can get my hands on one.




It will be great to use at baby or bridal showers and I'm even thinking ahead to the Christmas party I want to have so I can show it off! Fun Fun!!!




This cup of coffee this morning was delicious! I was a little nervous at first because I wasn't sure how it would turn out. I was pleasantly surprised.


Posted using BlogPress from my iPhone

Granny Square Pillows

My new favorite things, Granny Square Pillows!!!! Crochet Granny Squares evoke a familiar nostalgia. When I see a Granny Square crocheted with brightly colored yarn, a warm fuzzy feeling comes over me. My heart leaps with joy as I admire each colorful row of stitches. I like to think that as a grandmother crocheted a granny square she was hoping that it would bring comfort to her loved ones.






I've been trying to decide on a fabric to re-cover some sofa throw pillows but I can not find the right pattern or color combinations so I think Granny Square pillows will be the perfect solution. I can choose the colors I want and it's inexpensive. I just need to make myself do it!

Jello!!!

The word "Jello" screams retro! It's fun, colorful, inexpensive, yummy and nostalgic. Who could ask for more?!?!

I prefer things to be as unprocessed as possible so I decided to make jello from scratch. Here is the Knox Gelatine brand recipe for jello.

4 packets of Knox gelatine
1 cup cold natural "no sugar added" fruit juice
3 cups boiling natural "no sugar added" fruit juice
2 tablespoons sugar or honey (optional)

1. Sprinkle gelatin over cold juice in a large bowl. Let sit for 1 minute. Add hot juice and stir until gelatin has dissolved, about 5 minutes. Pour into mold or a 13x9x2-inch pan.
2. Chill for 3 hours and cut into squares or shapes.

There are vegan alternatives to gelatin I would like to try out even though I have no problems with gelatin.





I ordered some great vintage Jello and Knox cooking booklets from amazon and eBay. Most were under $2.00!! I will post some pictures of the booklets when they come in the mail. Can't wait to try out some fun jello recipes and share the results with you.