Adventures in a Shop

I decided to open a separate blog for our business stuff. Please feel free to visit: http://greenemade.blogspot.com/

Menu Suggestion for Myrtle

+Dessert+


Apple Streusel Pizza




Ingredients:
Aluminum foil
2 medium apples
2 Tbsp cinnamon sugar
1 can of cinnamon rolls with icing (flaky recommended)
1 cup vanilla almond granola


Directions:

1. Preheat oven to 400 degrees. Line baking sheet with foil.
2. Cut apples into small pieces and toss with 1 1/2 Tablespoons cinnamon sugar.
3. Open rolls and roll the entire dough onto baking sheet to form crust about 9 x 13.
4. Sprinkle apples over crust and bake 6-7 minutes until edges are golden.
5. Top with granola and bake 6-7 minutes until center is cooked.
6. Cool 3 minutes.
7. Place icing in microwave-safe dish and microwave for 15-20 seconds until thin and pourable.
8. Drizzle pizza with icing and sprinkle remaining 1/2 Tbsp cinnamon sugar.

+Salads & Sides+


Cheesy Zucchini Boats




Ingredients:
2 large zucchini
3 Tbsp Italian bread crumbs, divided
1 cup shredded Italian-blend cheese
1/2 cup Parmesan cheese
1/2 cup ricotta cheese
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp pepper


Directions:

1. Preheat oven to 400 degrees.
2. Cut zucchini in half lengthwise; scoop out seeds and pulp, leaving 1/4-inch-thick shell.
3. Place zucchini in baking dish.
4. Sprinkle 1 Tbsp of bread crumbs down center of zucchini halves. Combine all 3 cheeses with Italian seasoning, salt & pepper.
5. Divide mixture evenly into zucchini; sprinkle with remaining 2 Tbsp. bread crumbs.
6. Bake 20-25 minutes or until zucchini is tender when pierced with fork and top is golden.

Corn Risotto



Ingredients:
1 (8oz.) pkg. Steamfresh sweet corn
1 (32oz.) reduced sodium vegetable broth
1 cup rice
1 cup diced onion
2 Tbsp unsalted butter
1/2 tsp basil
2 Tbsp grated Parmesan cheese

Directions:

1. Cook corn as directed.
2. Place all ingredients (except the cheese) in large microwave-safe bowl. Cover and microwave on HIGH for 10 minutes.
3. Stir once and microwave 10-15 more minutes until rice and vegetables are tender,
4. Stir in Parmesan cheese; rice will thicken as it stands.

Diced Caprese Salad


Ingredients:
1 (8oz.) pkg. fresh mozzarella chese, diced
2 cups cherry tomatoes, halved
1 tsp basil
1Tbsp extra-virgin olive oil


Directions:

1. Toss cheese, tomatoes and basil in serving bowl.
2. Drizzle with oil and stir to mix well. 
3. Sprinkle with salt and pepper to taste.

Parsley Potatoes


Ingredients:
6 red potato wedges, divided
1/4 cup parsley
2 Tbsp garlic butter

Directions:

1. Boil potatoes so they are warmed
2. Stir garlic butter and parsley into potatoes and Serve.
   

+Dinner Ideas+


Cheese-Stuffed Meatloaves



Ingredients:
Cooking spray
1 1/2 cups pasta sauce, divided
1/2 cup Italian bread crumbs
1 egg
1/2 cup diced onion
1 1/4 lb lean ground beef
4 sticks mozzarella cheese

Directions:

1. Preheat oven to 400 degrees. 
2. Coat baking sheet with cooking spray.
3. Combine 3/4 cup pasta sauce & remaining ingredients (except the cheese) until blended.
4. Divide into 4 portions; shape around string cheese so it is covered completely.
5. Seal tightly so hot cheese will stay inside
6. Bake 20-25 minutes or until 160 degrees inside.
7. Before serving, microwave remaining 3/4 cup pasta sauce on HIGH 1 minute or until hot.
8. Boil pasta to serve with.

Homestyle Chicken Tender Bake


Ingredients:
6-8 chicken tenders
4 potatoes (mashed)
1 jar chicken gravy
1 (11-12 oz) sweet corn
Aluminum foil
1 1/2 cups shredded Colby Jack cheese

Directions:

1. Preheat oven to 400 degrees. Cut chicken into bite-size pieces.
2. Spread potatoes evenly in 2-quart baking dish.
3. Top with chicken, gravy, and corn.
4. Cover with foil and Bake 30-35 minutes until hot and bubbly.
5. Remove foil and top with cheese; bake 3-4 minutes more or until cheese melts.

+Breakfast+

French Toast Bake



Ingredients:
1 pkg. Johnsonville  Brown Sugar & Honey Breakfast Links
12 eggs
1 can (30oz.) pumpkin pie filling
1 can (12oz.) evaporated milk
1 tsp cinnamon
1 tsp vanilla
15 slices of bread, cubed
Confectioner's sugar
Maple Syrup

Directions:

1. Cook sausage as directed. Cool & cut into 1/2 in slices.
2. In large bowl, whisk eggs, pie filling, milk, cinnamon, and vanilla.
3. In separate bowl, combine sausage and bread cubes.
4. Add pumpkin mixture and stir to coat.
5. Transfer to greased 13 x 9 baking dish.
6. Bake uncovered at 350 degrees for 35-40 minutes; until knife inserted in center comes out clean.
7. Dust with confectioner's sugar and syrup before serving.

+Christmas Day Dinner+


Italian Lasagna with a Garden Salad




Ingredients:
1 lb Italian Sausage; casings removed
1 Tbsp. minced garlic
1 can (~14.5 oz) tomatoes, diced
2 tsp. dried basil
1 tsp. dried oregano
2 tsp. salt
2 can tomato paste (12 oz. total)
10 lasagna noodles
3 cups ricotta cheese
1/4 cup Parmesan cheese
2 tsp. Parsley flake
2 eggs
1/2 tsp. pepper
16 oz. mozzarella cheese; shredded


Directions:

1. Brown sausage; draining fat. Add garlic, tomatoes, basil, oregano, 1 tsp salt, and tomato paste.
2. Simmer, uncovered, for 30 minutes-add water if too thick.
3. Cook noddles as directed.
4. In bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 tsp salt and pepper.
5. Layer noddles in 13 x 9 x 2 dish.
6. Layer with ricotta mixture, then meat sauce mixture, followed by layer of Mozzarella cheese.
7. Repeat layering.
8. Bake 30-40 minutes in a 375 degree oven.
9. Let set for 10 minutes before serving.

Thank You Pinterest...

After perusing Pinterest, someone's Etsy creation gave me an idea to try at our home. Every time someone touches B's door (or dare attempts to go in there), the creak of the door and the clink of the handle makes enough noise to wake him up. Enter: Door Muffler

 Door Muffler in place

Close-up of it

This was a 5 minute project; hence the messy stitching, but so far it seems to be a solution.

All I needed was 2 fabrics (1 preferably felt or fleece), 2 pieces of ribbon cut in half and the sewing machine.


I also made these shirts after seeing something like them on Pinterest....

Crazy Reindeer

Snowman


Update on my stitching projects:

1st Monkey Bib finished
(notice the sleepy doghead in the corner)

Ribbon Blanket

I have been seeing these ribbon blankets/taggies/lovies in stores and boutiques everywhere since before getting pregnant and decided it would be a fun adventure to make it myself. It ended up being a very simple procedure.

First, I took a piece of fabric and divided it evenly in 2. I used the patchwork Penguin blanket material that matches B's throw.

Second, I chose a number of ribbon spools (various colors, sizes and textures) and cut them into 6" strands. I ended up doing 26 pieces so as to make 1 per each side of the blanket patch squares.

Next, I hand pressed and creased the ribbons.

Then, I pinned the blanket together so everything was evenly lined up and good side-good side. Afterwards, I went through and pinned the ribbon loops backwards (loop in the middle of the good sides), leaving the ribbon ends sticking out a 1/2".

Finally, Husby sewed around the blanket, leaving a small section open for turning. Then he turned it inside out and sewed the open edge closed (you could do this by hand to hide the stichwork, but given that the blanket is patchwork by nature, we figured it was safe to just sew on the machine closed).

Final Product:

Worker Bee....

After the house was quiet (aka B was down for bed), Husby and I got to work on some more sewing projects. I have been wanting to make B a ribbon blanket for him to play with/cuddle, so that was first thing up. Then Husby sewed up another soft book and then I decided to experiment with the PUL we bought this weekend and make 2 larger wet bags. I have to run to the store later today to get drawstring elastic to finish them, but at least their shape has been completed.

Wet Bag # 1 Blue PUL & Blue "Laundry" fabric 

Wet Bag #2- Blue PUL & Blue Terrycloth

Jungle Babies soft book

Penguin Ribbon Blanket

Now that I am off from work until January, this week is our prep. week before our hectic holiday season of travel. My birthday is Wednesday and other than a Dr. appt. tomorrow, we have nothing major planned. A few errands to run and if the weather is nice at some point this week (because it is pouring today), we are planning to go to the zoo. I also have a batch of rainbow cookies to make and pistachio fruit salad for our Bowling dinner on Sunday.

Christmas Projects

Since Husby's been home, he has been helping me finish some projects around here. He was able to fix the 2 curtains for our bed, hem my yoga pants (and make me 2 sweat headbands from the excess fabric), finish sewing 2 more burpcloths and sew 2 of B's fabric Christmas books.... Here are the pics of some of the stuff.

2 Burpcloths 

(Fabric design 1 side, Blue Terrycloth/Towel material otherside)

 Christmas Soft Fabric Books

The Night Before Christmas

12 Days of Christmas for Children

Penguin Blanket

Polar Bear & Penguin felt stuffed figures

Publix Savings

Today was a successful shopping trip at Publix. I had a number of their Baby Club coupons to use, plus a $5 off a $30 purchase coupon.

• Publix Disinfecting Wipes Container (2x $3.99) 
• Publix Baby Club (BOGO) $3. 99 (Savings: -$3.99)
• Sweet Onion (0.95lb @ $0.99/lb) $0.94 (Store Savings: -$0.47)
• Green Bell Pepper (0.44 lb @ 1.49/lb) $0.66 (Store Savings: -$0.22) 
• Publix Baby Club Coupon for $1.00 off Produce- Spent $0.60 after coupon (Savings: -$1.00)
• Ziploc Storage Bags (2x $2.00) 
• Vendor Coupon $2.50 (Savings: -$1.50)
• Hormel Pork Tenderloin $7.99 
• Publix Baby Club Coupon for $1.00 off Fresh Meat- Spent $6.99 after coupon (Savings: -$1.00)
• Arizona Tea (2 for $5.00) $5.00 (Store Savings: -$0.98)
• Ziploc Holiday Containers (2x $2.99) $5.98 
• Publix Baby Club Coupon (Savings: -$1.00)
• Huggies Slip-on Super Pack $19.99 (Savings: -$6.00)
• Huggies Slip-on Publix Baby Club Coupon ($3.00)
• Huggies Slip-on Vendor Coupon ($3.00)
• Stonyfield Organic YoBaby Yogurt (2 for $5.00) (Savings: -$2.98)
• Store Savings (2x $0.49)
• Publix Baby Club Coupon ($1.00)
• Publix Baby Club  for $1.00 off Dairy
• Publix Holiday Mailer Coupon- $5.00 off a $30.00 Purchase (Savings: -$5.00)

Total Savings: $23.16
*Spent 38.80* (which goes on my UPromise account)-DOUBLE POINTS


I spent more than I wanted to, but then again I got meat and Arizona tea I was not planning on, so I guess it was good afterall.

Another Baby Blanket

 Light & Dark Blue Minky fabric hooded wrap blanket

 Interior is blue Terrycloth

So GQ stylin'

Pignoli Amaretti Cookies

Pignoli Amaretti Cookies (Pine Nut Cookies)

Adapted from Sweet Maria’s Italian Cookie Tray
Recipe from: http://angelninascottage.com

Ingredients:

1 1/2 lbs almond paste (broken into pebble sized pieces)

1 1/2 cups sugar

1 cup confectioner’s sugar

4 egg whites

2 cups pine nuts

Directions:
Preheat oven to 350 degrees.

Combine almond paste with sugars in food processor and pulse till size of pebbles.

Add mixture to mixer and add egg whites, mix on low till blended, then medium speed for a few minutes.  This will make a sticky dough.

Roll dough into 1″ balls.  Roll in pine nuts, or roll tops and sides in pine nuts.  Place on lined (parchment or silicon) cookie sheet 2″ apart.  Using your fingers, slightly flatten tops of cookies.

Bake for 15-20  minutes or till golden brown.  Remove cookie sheets from oven.  Allow cookies to cool on parchment for easier removal.  When cookies are cool use a metal spatula to loosen from parchment.

Store in an airtight container.

Approx 50 cookies

I highly suggest using the silicon mats or parchment–these are sticky little buggers!

Wet your hands with water while forming the cookies–it really helps!

Kitchen Adventure...

...Rainbow Cookies!

I have been craving rainbow cookies, cannolis and other NY treats lately, so I decided it was time to whip out the stand mixer and experiment in the kitchen with a recipe.

Rainbow Cookies recipe from BonAppetit

Ingredients

• 2 Tbsp. plus 2 cups unsalted butter, cubed, at room temperature
• 6 large eggs, separated
• 1 1/3 cups sugar, divided
• 12 oz. almond paste (not marzipan), chopped
• 2 3/4 cups plus 1 Tbsp. all-purpose flour
• 1/2 tsp. kosher salt
• 1 tsp. salt
• 1 tsp. red food coloring
• 1 tsp. green food coloring
• 3/4 cup orange marmalade, heated, strained
• 4 oz. bittersweet chocolate, chopped, melted

Special Equipment

• 3 13x9x2" metal baking pans

Preparation

1. Preheat oven to 350°. Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 Tbsp. butter; set aside. 
2. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill.
3. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions.
4. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. 
5. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 12 minutes. Let cool in pans.
6. With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.
7. Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day (we chose to do 24 hour wait time).
8. Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.
9. Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. 
10. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.
11. Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96 1/2"-wide cookies. 
12. Store in an airtight container.

So far this recipe has been simple and straightforward..just time-consuming. We will see how tomorrow goes with the chocolate.


12/3/11


The cake before chocolate was added...