Tuesday, October 25, 2011

Minimalist Children's Posters

I love these!

Can you guess 
what stories they are 
before reading 
the names?

Via: Square Inch Design Blog

Posted 1 Year Ago: "Lauren Moffatt"
3 Years Ago: "Soup Swap

Monday, October 24, 2011

Penguin iPhone

I am needing
a new iphone case.

Mine is about ready
to go bye bye.

And I have
my eyes
on this one...

Via: Society6

Posted 1 Year Ago: "Living in a Tower"
3 Years Ago: "memo" 

Saturday, October 22, 2011

Friday, October 21, 2011

Fall Soup Swap

 I was able to
help throw a
Soup Swap Party
the other day.

I love throwing
festive parties!

Posted 1 Year Ago: "Spiral Cellars"

Thursday, October 20, 2011

Fall Apple Cake

My fall 
has been filled 
with lots and lots 
of canning!

Tomato Sauce
Apple Sauce
Fruit and Berry Jams
Apple Butter

And since apples 
are finally in season 
here in Montana, 
I have been trying 
so many recipes 
that contain apples!

Here is a 
Fall Apple Cake 
that I made 
the other day.

It will make 
your mouth 

Fall Apple Cake 
Adapted from: Smitten Kitchen

4 apples
3/4 tablespoon cinnamon
3 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs

1. Preheat oven to 350 degrees.

2. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

3. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. 

4. Mix wet ingredients into the dry ones, then add eggs. 

5. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. 

6. Bake for about 1 hour, or until a tester comes out clean.

Posted 1 Year Ago: "Plumo"
3 Years Ago: "Second Half" ... also see the "First Half"

Thursday, October 13, 2011

Split Pea Soup

I tried

Split Pea Soup

And it was

Split Pea Soup
Adapted from Everyday Food

6 cups chicken broth
16 oz dried green split peas
1 yellow onion, diced
4 carrots, sliced
1 celery stalk, diced
2 large cloves garlic
1 tsp dried thyme
2 bay leaves
1 lb. ham hock
salt and pepper

1. In a large bowl, bring broth to a boil. 

2. Add split peas, onion, carrots, celery, garlic, thyme, bay leaves, and ham hock. Then season with salt and pepper.

3. Cover and cook on med-low for 2 hours, or until the split peas begin to break down. Stir occasionally.

4. When the peas being to break down, remove the ham and slice the meat off the bone. 

5. Add the ham back into the soup and mash the peas up a bit.

6. Taste to adjust seasoning if needed.

Posted 3 Years Ago: "Present...for me"
1 Year Ago: "Magical"


Wednesday, October 12, 2011

Tuesday, October 11, 2011

Sunday, October 9, 2011

Decorating for the Fall

Micah and I
visited the
Apple Barrel!

We came out with
some beautiful

and one great
corn stalk!

And since
its officiall

I also bought
a huge crate
of apples!!!

This moring
I made
Apple Pie Oatmeal...


Posted 1 Year Ago: "Pumpkin Spice Scones"
2 Years Ago: "Alice by Annie"

Thursday, October 6, 2011

Inspiration of Vintage and Blue

I have been
really inspired by
a mixture of
floral patterns
and this
blue color...

Images found via:

Posted 3 Years Ago: "October Walks"
2 Years Ago: "Baked Garlic Pilaf"
1 Year Ago: "Rosemary"

Monday, October 3, 2011

Sunday, October 2, 2011

Blackberry Tart with Mascarpone Filling

I know berry season
is kinda over...

but I still have
tons and tons
of summer recipes
that need
to be made!

And thankfully
I made this one
last night...

It was

Blackberry Tart with Mascarpone Filling
Adapted from: Annie Eats

For the Crust: 
1 egg yolk
2 tbsp cold water
1 tsp vanilla 
1 1/4 cups flour
1/3 cup sugar
1/4 tsp salt
8 tbsp butter, cut into chunks

For the filling:
2/3 cup mascarpone cheese
1/2 cup sour cream
1/3 cup honey
1/2 tsp vanilla
pinch of nutmeg
zest of 1/4 lemon

For the topping:
Fresh blackberries


1. To make the crust, in a small bowl mix the egg, cold water, and vanilla. Set aside.

2. Combine flour, sugar, and salt into mixer. Add butter and mix on med-low speed, just until it resembles a coarse meal. 

3. Add the egg mixture and mix on low speed just until the dough comes together.  Wrap in plastic and chill in the refrigerator for 30 minutes.

4. Meanwhile, preheat the oven to 425 and grease your tart pan.

5. When the dough has chilled for 30 minutes, roll out onto a floured surface. Then CAREFULLY transfer to your tart pan.

6. Cover the dough with parchment paper then fill with pie weights (or, like I did, dry pinto beans) then bake at 425 for 5 minutes.

7. After 5 minutes, reduce the temp to 350, remove the pie weights and parchment paper, and bake for another 15 minutes.

8. Cool completely on a cooling rack before filling.

9. When the tart shell is cooling, make your filling by mixing all the filling ingredients together.

10. Once shell is cooled, fill with mascarpone filling and top with fresh blackberries.

Posted 1 Year Ago: "Little Green Shop
2 Years Ago: "KG & AB"
3 Years Ago: "Breakfast at dawn"

Saturday, October 1, 2011

October Calories

my favorite

Yet it is also
the month
where this
takes effect...

found via: here