Spring is just around the corner despite the snowy, cold day we had and it’s time to transition from Holiday decor to Spring time. House by JDS is the perfect place to find great pieces without breaking your budget. I went to their store this week to find some things for my bare mantle and it was a great success! There were so many beautiful items that I had to pace around for a while trying to decide what to buy. Check out their website with the above link and plan your next shopping trip there. Here are the great finds I ended up with! Happy Friday!
It’s been a freezing two days here and I stumbled upon these photos while trying to stay warm inside. I absolutely fell in love with the design and architecture of Charleston the moment I arrived. It has such an old time charm and beauty that is not like any other place I’ve visited. I wanted to share some of the photos to cheer everybody’s winter blues and maybe inspire a trip to Charleston!
I took a break from cooking today so I could work on my new project. I’ve had an old chair that belonged to my great aunt in my garage since the move and I decided it was time to take it apart and reupholster it. I quickly found out this project was going to take some time so I will post updates on the project. Here is the before picture of the chair!
After a few hours of stripping the fabric and removing about 100 staples I was left with this!
I may be in over my head but I bought some more cane and the necessary supplies to add it to the back of the chair. I’ve watched some Youtube videos on how to so we will see how this project goes!
Sometimes, Daniel and I get a cookie craving that needs a quick fix. Making cookies from scratch is one of my favorite baking projects but these banana chocolate chip oatmeal cookies are an easy bake and can be ready in less than 15 minutes!
Preheat oven to 350 degrees
Lightly grease cookie sheet
1 package of Betty Crocker chocolate chip oatmeal cookie mix
1 stick of melted butter
1-2 (depending on how much flavor you want) bananas – smash with a fork
Mix all the ingredients together in a bowl. If the mix if runny, you can add flour at a 1/4 of a cup at a time until desired consistency. I added a little over 1/4 cup so thicken the mix. Use a teaspoon and place cookie mix on baking sheet. Bake for 8-10 minutes. Let cool for 5-10 minutes.
Happy weekend and keep on baking!
Hope everyone had a wonderful Christmas! I got to spend time at both my parent’s house and with Daniel’s family so it was great to see everybody. I haven’t done much cooking since I’ve been home, I’ve let my mom baby me! Once I get back to Lexington, recipes will follow! Enjoy the rest of the holiday time and keep on baking!
D and me Christmas Eve
Henry in his new travel bag!
One of the things I love about our little house here in Lexington is the mantle. I love decorating it with various seasonal decorations. I decided to go with the vintage fair isle theme for decorating this year. We are working on the Christmas card too but as you can see from my latest Instagram, Henry was not cooperating today.
First, we needed to get matching fair isle stocking and I found these at Pottery Barn Kids. The are pretty long but that just makes more room for good stocking stuffers!
I love these vintage trees and my litter deer. The tree with ornaments was my original that I purchased at Bedford Springs along with the deer. The green and gold were both a Target. The different sizes add height to the mantle.
I’d seen this design on Pinterest and thought a boxwood wreath would look perfect in front of my white antique mirror. I found directions on how to properly mount it at marthastewart.com and chose the red ribbon for the holidays.
I love the flameless candles! You get the beautiful candle glow without the fire hazard!
Voliá! The perfect Christmas mantle!
Happy Thursday! ~Allie
So yesterday I said one of my new baking hobbies is canning and it’s probably my favorite too! Daniel and I are planning a big garden so we have tomatoes to can. I’ve bought a few canning books and they’ve all had some great recipes. My favorite book is “Food in Jars – Preserving in Small Batches Year-Round” by Marisa McClellan. Click Here to find the book on Amazon! The recipe I am sharing today in from the book. Enjoy!
Apple-Cranberry Jame (Recipe from Food In Jars by Marisa McClellan)
Makes 5 (1-Pint/500 ML) Jars
8 cups, peeled, cored, and diced apples (about 4 pounds; see notes)
4 cups/400g fresh cranberries
6 cups/ 1.2 kg granulated sugar
Zest and juice of 2 lemons
Prepare a boiling water bath and 5 regular-mouth 1 pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the apples, cranberries, sugar, and 1 cup/240 ml water in a large pot (use a big one, as this jam will bubble). Bring to a boil over high heat, skimming off the foam that develops on top of the fruit. Continue to boil for 15 to 20 minutes, until the cranberries pop and the apples soften.
Add the lemon zest and juice. Reduce the heat and simmer until the liquid in the pot has thickened, about 10 minutes. (Because both apples and cranberries are naturally high in pectin, you won’t need any additional pectin to help this jam set, as long as you cook it until thick and syrupy).
Remove the pot from the heat and ladle the jam into the prepares jars. Wipe the rims, apply the lids and rings, and processes in a boiling water bath for 10 minutes.
Note: When choosing apples for jam or butter, it’s good to pick a softer fleshed apple such as Golden Delicious, Cortland, and Winesap. I like to use a couple different varieties in each batch to increase the depth of flavor.
I cannot believe it has been almost a year since I have wrote on my blog. It has been an eventful 11 months. I graduated from college, Daniel matched into residency and oh yeah we moved to Lexington!! Since the move, it’s been an adjustment. Lexington is a wonderful little city but I haven’t been able to find full time employment yet. Meanwhile Daniel is working enough hours for the both of us! We are already half way day with intern year and we are excited to go home for Christmas! I’ve found a few new cooking hobbies while we’ve been here. First, I have become quite a little pie maker! Daniel’s grandma gave me her special recipe before we moved and it’s been fun to learn a new desert! I’ve also learned to can, which is so fun! My next post will be a canning recipe And I will not wait another 11 months to post again!
Here’s a collage of what I’ve cooked lately!
Wow where to begin! From college graduation, to the holidays and job hunting ( Looking for a PR entry level job if you know of one)! I have to say that my baking has been in short supply due to all hecticness. I do have a raspberry mousse recipe for you today and I hope you enjoy! I’ll write again soon. Promise.
First you will make a raspberry sauce by boiling down two pints of raspberries and 1/4 cup of sugar. Once it becomes a liquid add a teaspoon of lemon juice. Now you will need to use a very small holed thin strainer to strain out the raspberry juice from the seeds. You can discard the seeds and keep the raspberry sauce and set aside. Now you can make the mousse.
1 cup of raspberry sauce – you may want to add up to a 1/4 cup more for more flavor.
2 ounces of sweetened condensed milk
2 cup heavy cream plus 2 Tbsp. Granulated sugar ( whipped to stiff peak)
1 six ounce container of raspberries and one tablespoon of mint chopped finely for garnish
Mix raspberry and condensed milk together. Fold in whipped cream gently. Serve immediately or fill cups and cool for later use. Enjoy!