Nominated for a Liebster Award!!!

First and foremost I want to thank Krista @ Joyful Healhy Eats for nominating me.  You are awesome darlin' and you have an amazing blog!

Starting this blog has been a wonderful experience for me.  I love to share the things that I make and the things that I love with you.  Thank you for sharing in my journey to try new things and bring out those tried and true favorites with me!  I love all your comments and I appreciate you stopping by to check out my blog!  I hope you enjoy the time you spend here and will come back again!  

My goal was to offer something of value and hoped that someone would find me out of all the amazing blogs out there on the internet.  I am grateful to a Heavenly Father that has given me this boost that I needed!

For those of you who are still learning “blog talk” like me, the Liebster Award is an award given to up and coming bloggers who have less than 200 followers and have been in existence for less than 6 months.

Here are the Rules:

• Share 11 random facts about yourself
• Answer 11 questions the nominator has asked you. 
• Choose 11 new bloggers (with less than 200 followers) to pass the award to and link them in your post.
• Create 11 new questions for the bloggers you pass the award to.
• Go back to their page and tell them about the award.

11 Random Facts about Me:

Baby Boy Flannel and Minky Dinosaur Tag Blanket

Several friends and family members are having babies soon and/or are adopting babies!  I love to make things special for them to celebrate the new members of their family.  I've made 4 of these little cuties over the last month.  They are so soft and snuggly, I hope they get lots of use!

Baby Boy Flannel and Minky Dinosaur Tag Blanket

(3/4 of a yard of flannel + 3/4 of a yard of minky will make 2 Tag blankets)

17x17" square of flannel fabric
17x17" square of minky fabric
cut 10 5x3" rectangles of flannel fabric

cut 10 5x3" rectangles of minky fabric
Coordinating thread
4" dinosaur patch (or a 4" circle or square of your favorite fabric reinforced with fusible interfacing)

First pin your patch/applique where you want it, remembering to factor in seam allowances.  Using a tight zig sag stitch on your sewing machine satin stitch around the border. Then right sides together sew along the two open edges of all of the "tags" at a 1/4" seam allowance.  The flannel sews pretty easily but the minky stretches as you sew, once you get the first couple of stitches going it goes pretty easy.

Chocolate Chip Toffee Munchers

For those of you who know me, you know I am always up for a cookie!  In one of my cookbooks it talks about Minnesota Munchers and how fabulous they are so I had to find a recipe.  I found one and knew it was for me.  I made a few changes and must admit, these were fabulous.  I hope you love them too!

Print Recipe

Chocolate Chip Toffee Munchers 

1 cup butter
1 1/2 cups dark brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
2 1/2 tsp cornstarch
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup milk chocolate chips
1 cup semi-sweet chocolate chips
2/3 cup toffee bits
1 cup coarsely chopped pecans

In a large bowl cream the butter and brown sugar.  Add the eggs one at a time beating well after each addition.  Add the vanilla.  Scrape down the sides.  Combine the flour, corn starch, salt, and baking powder in a separate bowl and stir to mix.  Add the flour to the wet ingredients in two additions, mixing just until the flour is incorporated.  Add the chocolate chips, toffee bits, and pecans and mix on low just until combined.

It is best if you chill the dough for about 2 hours before baking.  But not necessary.

Preheat oven to 350 F.  Use a medium scoop and transfer the dough to an ungreased baking sheet and flatten slightly with the palm of your hand.  Bake for 12-14 minutes or until the cookies are set and the bottoms are golden brown.  (adjust your time as necessary)

Makes 4 dozen medium cookies

Who wants a cookie?

Cherry Almond Vanilla Chewies

I love cookies.  It is the one thing that I could probably eat every day and not care what I looked like because of it.  I have been sharing with my neighbors and on my way home from the store today they stopped me and asked when the next batch was coming.  So I guess I had better get back to baking because I'm not the only one that wants to keep eating them!

Print Recipe

Cherry Almond Vanilla Chewies

1/2 cup butter, softened
1/2 cup + 2 Tbsp granulated sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp ground cinnamon
1 egg
1/4 tsp kosher salt

1 1/4 cup flour

3/4 cup chopped dried tart cherries
1/2 cup sliced candied almonds, chopped

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp + 1 tsp water

In a large mixing bowl or Kitchen Aid, cream the butter, sugar, vanilla, almond, and cinnamon until fluffy about 2-3 minutes.  Add the egg and beat well.  Mix the salt with the flour and add in two additions, mixing on low just until the flour is incorporated.  Add the almonds and cherries and mix on low or with a wooden spoon just until mixed.  Cover and refrigerate at least 2 hours and up to three days.

Preheat oven to 350 F when ready to bake.  Line a baking sheet with parchment paper and use a medium scoop to make evenly sized cookies.  Flatten each mound of dough with the palm of your hand or press with a glass dipped in sugar (it will stick so you might have to pull off and repair).  Bake for about 12-15 minutes until the edges are turning golden and the cookies are puffed.  Transfer the cookies to a cooling rack and let cool completely.

In a bowl mix the powdered sugar, vanilla, almond, and water with a spoon or small whisk.  Drizzle over each cookie and allow to set up completely before storing in an airtight container.

Makes 20 medium cookies

 

Breads

                    

Italian Herb and Cheese Focaccia

I love making fresh bread.  I love the way my house smells when it is baking.  I love the warm comfort I get by eating a slice of bread fresh out of the oven, and anything with carbs is usually satisfying in my book.  I don't always have the time to make great rolls or a good loaf of bread so this is a great way to get homebaked bread in less than an hour.

Print Recipe

 Italian Herb and Cheese Focaccia

2 3/4 cup bread flour

1 tsp kosher salt

1 tsp turbinado sugar (sugar, or honey work fine)

1 Tbsp active dry yeast

1 garlic clove, pressed

1/8 tsp fresh ground pepper

1 cup warm water (110-115 F)

2 Tbsp olive oil, divided

I tsp olive oil

1/2 tsp Italian seasoning

1/4 cup fresh Parmesan cheese (I used bottled since I was out of fresh)

1/4 tsp kosher salt

In a large bowl or Kitchen Aid fitted with a dough hook add the flour, salt, sugar, yeast, garlic, and pepper.  Stir to combine.  Add the water and 1 Tbsp olive oil.  Mix until all the ingredients are well incorporated into a dough.  Knead until the dough is smooth and elastic.  

Coat the bottom of a glass or plastic bowl with olive oil.  Shape the dough into a ball and place in the bowl.  Turning to coat with the oil.  Cover with a towel and let rise in a warm place for 20 minutes. Preheat a baking stone your oven to 450 F. 

When the dough has risen punch down.  Lightly flour a piece of parchment paper and shape dough into a 1/2" thick rectangle.  Drizzle 1 tsp or so of olive oil over the dough and brush with a pastry brush.  Sprinkle with the Italian seasoning, kosher salt, and Parmesan cheese.

Transfer the dough to the stone and bake for 15-20 minutes until golden brown. Remove from the oven and let cool about 10 minutes.  Slice and serve.

Chicken and Rice Soup

I hate being sick, but the one thing I look forward to when I don't feel well is a hearty, warm soup.  It is soothing on the throat, helps with congestion and it is just comfort in a bowl.

Print Recipe

Chicken and Rice Soup

1 Tbsp olive oil
4 boneless skinless chicken thighs or 2 breasts, diced into bite sized pieces
2 small carrots, diced
3 small stalks celery, diced
1/2 sweet onion, diced
1/2 tsp salt
1/8 tsp fresh ground pepper
1 clove garlic, pressed
1/2 tsp dried thyme
6 cups chicken broth
1 cup cooked rice

Heat a heavy bottom stock pot over medium high heat drizzle 1 Tbsp olive oil in the bottom once it is up to temperature.  Add the chicken, season to taste with kosher salt and black pepper (you won't need too much because the broth has salt in it), and brown on both sides for about 5 minutes.  Remove the chicken to a bowl or plate.  If needed add a little more oil, if not add in the carrots, celery, onion, garlic, salt, pepper, and dried thyme.  Cook, stirring with a wooden spoon until the onions are starting to get translucent about 5-7 minutes.  Add the chicken broth and bring to a boil.  Cook until the vegetables are done.  Add back in the chicken pieces and the cooked rice.

This soup is best eaten the day it is made because the rice will absorb the liquid as it sits.  If you do have leftover soup keep stored in an airtight container in the refrigerator and when ready to reheat add in more chicken broth and taste for flavor.