Lilacs & Countryside

A couple of weekends ago, my family  and I visited my parents.  It was a beautiful weekend to be staying with them, as the weather was warm and the lilacs were in full bloom.  One morning, I grabbed my camera and went around trying to capture the beautiful views.  I wanted to capture the moment of the quite morning. the sun shining and the impending heat of the day.  I really enjoy the moments in the early morning when everything is still quite and barely awake.  Looking back at these photos (even though they are a couple weeks old) brings me a sense of peace.  I can still smell the fragrant lilacs.

This beautiful tree was a Mother's Day gift to my mom, a million years ago.  I remember when we had chickens, the chickens loved to sit under this tree and sunbath and also dig up the dirt right at the base of the tree.  

This lilac bush is a light purple, almost a tinted white.  

Beautiful lilacs.   I wish they could last all summer.

This weathered building is the wood shed that holds all of the split and stacked wood for winter.  I love the rustic and weathered look of this building.  I love the contrast of the bright green leaves and grass against the weathered brown.  Right on the far corner of the building, where the wall meest the tin roof, sits a Yellow Bellied Sap Sucker woodpecker.  This gorgeous, yet very loud bird is the reason for this photo.  Every morning during our stay, this little guy (or girl) would tap on the tin of the roof.  I did not even need an alarm clock!  I tried to get a better photo, but sneaking up on this bird proved to be more difficult than I thought.  He would always fly away.  

I guess you could considered my parents agriculturalists, as they own a Christmas tree farm.  I remember planting the original saplings, 20 plus years ago.  I love looking out at the acres of trees.  It makes me happy to think of all the joy each tree will bring to the different families during the Christmas holiday.  Each spring, my parents plant new saplings to replace the trees that have been cut or did not make it, for whatever reason.  It takes about 8-10 years for a tree to mature and be the right size for a Christmas tree.  Throughout the summer my dad will mow the grass between the tree rows.  In August he will trim each tree by hand so they have that traditional "Christmas tree" shape.

I usually try to scope out our Christmas tree during the summer.

A few shots of my own lilacs and one of my blue hydrangeas.  So beautiful and colorful.  

Treat for Me | Vera and Jacks

I feel like for the past month I have been running around like a mad woman.  I feel like most of my time has been spent cleaning the house, laundry, taking the kids to baseball, soccer, music lessons and the list goes on.  No different then any other parent who is juggling a million balls all at once.

When my life gets a little crazy (like it has been), I really enjoy treating myself to something special.  I think it helps me push through the craziness and gives me something to look forward to, that is all mine.

A few weeks ago, I did just that-I ordered a new pair of pajamas and new sandals!  It must sound silly, but I have really wanted a nice pair of cotton pjs that I could wear on the back deck while sipping coffee in the early morning hours.  I wanted a nice pair of pjs that I could wear in the summer, even when the weather is warm, but I would still stay cool.

Well, let me tell you, these pajamas are exactly what I was looking for!  I ordered them from Vera Bradley in this exact pattern, African Violet.  I adore these pajamas, I never want to take them off!  Or course, we all know that can never happen when you are a busy mom…

I love these pajamas so much, I am planning on ordering a second pair in a different pattern.

My other little indulgence, was a new pair of sandals.  Back in college I had a pair of these sandals and wore them into the ground.  I practically wore them all summer long and with almost every outfit.  Eventually they had to be retired (thrown out) and I never got around to ordering a new pair, until now.

This is the Jack Rogers Hamptons Navajo sandal.  Iconic and classic.  Originally made famous by one of my favorite historical figures and style icons, Jackie Kennedy Onassis.  I ordered my in platinum from www.jackrogersusa.com.  As of right now, I have been wearing my new pair with capris and polished toenails.  I can't wait to wear them with my summer skirts and dresses!  They will be great to wear to the pool when I take the kids for swim lessons or to slip on when running to the grocery store.  The versatility is endless with this sandal.  They can be casual or fancy, which is the perfect summer shoe for me!

Here is a photo of Jackie sporting her "Jacks."  Such grace and elegance, even stepping off of a boat.

I have enjoyed my little indulgences and look forward to the next crazy and hectic month, whenever it may be.  What should I treat myself too, next?

Vera Bradley

Memorial Day Cocktail | Citrus Shandy

When the weather starts getting warm, there is nothing more refreshing than a nice summer drink.  My go to is usually a nice, light wheat beer like Blue Moon.  I love how the traditional Blue Moon is served with a slice of orange.  I love the citrus flavor and tang that is added to the beer.

I got a little creative with my most recent Blue Moon.  I decided to make my own summer shandy using orange juice and clementines. 

If I am feeling a little adventurous, I have been known to mix my beer with lemonade.  This yields a deliciously tart beverage.

citrus summer shandy

1/4 cup of orange juice

1/4 cup of cold water 

1/4 cup of vodka

1 wheat beer

1 clementine, peeled and divided

Mix together the orange juice, water. sugar and vodka.  Put into serving glasses, about half way.

  Top glass off with beer and garnish with clementines.  

You can even squeeze a clementine for added flavor.  This made two cocktail sized beverages.

A delicious and light summer cocktail that is refreshing on the those hot summer days.  

Easy to take with you to the beach, pool or serve at a summer bbq.  

Memorial Day | Hydrangea Cupcakes

It is the start of Memorial Day weekend!  I am so happy for this weekend and holiday.  In my mind, despite what the calendar says, it marks the beginning of summer...bbqs, warm weather, eating outside, evening walks, enjoying summer drinks on the deck and patriotic colors.

To get into the spirit of the weekend, I have a quick and easy dessert that will be sure to impress your guests.  This dessert was inspired by my own beautiful hydrangeas that are growing right now and producing gorgeous blue hued blooms.

These cupcakes are not only perfect for a Memorial Day picnic, but also for 4th of July party, a summer bbq, bridal or baby shower.  They are easy to make because they require little ingredients and time, yet by the looks of this delicate cupcake, people will think you spent hours!

hydrangea cupcakes

1 box mix (follow directions on box)

homemade butter cream frosting

blue & red food coloring gel (I used Wilton)

cupcake liners

I first made the cupcakes by following the directions on the box.  To be festive, I used a patriotic mix.  While the cupcakes baked and cooled, I assembled the butter cream frosting in my KitchenAid mixer. 

To make the frosting, I made blue first by adding blue gel food coloring a little at a time.  Remember, add a little at a time because it is easier to add then take away!  Once I had the desired blue, I put half of it in a bowl and used the other half to make light purple.  I added tiny drops of red gel to get my desired color.  

Cake mix and white cupcake liners, festive!

Classic homemade butter cream frosting (recipe coming soon) and before the gel food coloring.

The frosting all ready to go.  I gently folded the blue frosting with the purple to give me the streaked look in the piping bag.  

Disposable piping bag with the giant star tip.  I used the largest stat tip I had in my baking supplies.

Beginning the frosting process.  When frosting, you want the cupcake top to by full of "flowers."  Make sure to pipe the frosting and fill in all spots.  The more full, the better looking the cupcake.

Happy Memorial Day weekend and happy baking!  

Salmon "Nicoise" Salad | Garlic Aioli

If you like your veggies and fish, then this recipe is for you!  

A few nights ago I had taken some fresh frozen salmon out of the freezer.  Unfortunately, I never got around to making it, life got in the way!  Every night since pulling the salmon out of the freezer, I would see it in the fridge and think…what can I do with it that is quick and easy? 

For some reason, my latest recipe search has been salads.  After looking at many different salad recipes, I decided to create my own version of a nicoise salad…Now I know that what I am about to show to you is not a traditional nicoise salad, but that is what I am going to call it, regardless.

Nicoise salads include potatoes, green beans, tomatoes, hard boiled eggs and maybe some onion and black olives served with some type of vinaigrette.  My recipe is very simple and only requires one pot…amazing for a week night!  Most of my ingredients I already had on hand and just pulled out of the pantry (red potatoes, garlic, olive oil) and the fridge (carrots, green beans, eggs, salmon). 

Salmon “Nicoise” Salad with Garlic Aioli

3 small filets of salmon, skin removed

2 cups of mini carrots, sliced in half

8-10 small red potatoes, quartered

1 bag of frozen green beans

Chopped romaine lettuce

1 clove of garlic, minced

2 egg yolks

2 tablespoons lemon juice

4-5 tablespoons olive oil

Salt and pepper to taste

Fill a pot with water and season with salt.  Let the water come to an early boil and add potatoes and carrots.  Cook until both are tender.  Remove the potatoes and carrots from the pot and set aside in a bowl.

Next add the frozen green beans and cook in the same pot and water.  When beans are finished, remove them from the pot and add them to the veggies in the bowl.  Add the salmon to the pot and cook until the salmon is a nice peachy-pink color, generally 8-10 minutes.  

This method of cooking is called poaching.  It is a great way to cook the salmon, as the salmon will absorb the flavors of the veggies from the cooking water.  Poaching will keep the salmon moist and there is not worry about the fish being overcooked and dry. 

While the salmon poaches in the cooking water, make the garlic aioli.  You can use a small food processor or an immersion blender.  Mince the garlic and add to the food processor.  Add the yolks and lemon juice and begin to pulse until somewhat combined.  Slowly drizzle in the olive oil while pulsating the food processor.  

Keep pulsating until the mixture is smooth and blended.  Make sure to add salt and pepper to taste.  You can keep going until the mixture has the consistency of mayonnaise, but I prefer the consistency to a little less thick so that I can drizzle it over whatever is being served.  *I would be cautious in serving young children this garlic aioli due to the fact it contains raw egg yolk*

Assembly the salad with romaine lettuce on the bottom of plate.  Then add the carrots, beans and potatoes.   Break up the salmon and add it to the top of the salad.  Drizzle the aioli over the salad and add additional salt and pepper, if desired. 

This salad was delicious and refreshing.  This will definitely be added to our dinner rotation.  I can’t wait for the spring and summer months when I can grill the salmon covered in some sort of marinade. I will be looking into creating a recipe for that!  

With Valentine’s Day approaching, this would be a great meal to prepare and serve if you wanted a lighter meal…then you could indulge with a nice, rich chocolate dessert!

Shirley Temple Float | Valentine’s Treat for Two

This summer I discovered a delicious soda that is based off of one of my favorite drinks as a child.  When I was little and we would go out for dinner, my parents would always order me a Shirley Temple.  I felt like a grown up with this fancy pink drink in my hand.  The time has passed and I no longer order Shirley Temple drinks for myself, but I do order them for my children.  I will, however, sneak a sip when they are not looking.

This summer I saw in my grocery store a Shirley Temple soda made by Saranac.  Saranac is also known for its many refreshing and tasty crafted beers.  I was so excited to see this soda and could not wait to try it.  Fast forward a few months and this is the latest way I have been using Saranac Shirley Temple soda…

Shirley Temple Vanilla Float

1 bottle Shirley Temple Soda

1-2 scoops of vanilla ice cream

Frosty glass or mug

Scoop ice cream into a frosty glass or mug.  I really like a vanilla bean ice cream, which is sweet and creamy.  You can use any type of vanilla ice cream you prefer.  Pour the soda over the ice cream and watch it fizzle and cream together, instantly.  Make sure to have your straw and spoon ready.

It is magic in a glass.  It is creamy, sweet and refreshingly cold.  

This would be a great dessert after a homemade Valentine’s dinner.  Two people could share it with two straws!

Maraschino cherries would be a great addition, either at the bottom of the glass, on top or put on the straw…will have to try that next time!  

Cranberry-Orange Scones | More Holiday Baking

'Tis the season for baking...cookies, pies and scones.  This is a new recipe for our family that has quickly become a favorite.  It is delicious with coffee (for the grown ups) and hot chocolate for the kids.  These scones are quick to whip on the kitchen and add wonderful color to the table.  A great addition to any holiday breakfast for guests or yourself!

I have tried a few different scone recipes, as I think everyone has their own recipe they follow.  By  tweaking and combing parts of different recipes, I came up with this recipe.  I love that this recipe yields large and soft scones.

There is nothing worse that a hard, dense scone.

Cranberry-Orange Scones

3 cups of flour

1/3 cup of white sugar

1 tablespoon of baking powder

1/2 teaspoon of salt

11 tablespoons of diced, unsalted butter

2 eggs

1 cup of whole milk

1 cup of whole, fresh cranberries

The Glaze

3/4 cups of powdered sugar

Orange Juice-pour until desired consistency

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Combine flour, sugar, baking powder and salt in KitchenAid with paddle attachment (it will be best for the wet dough.)  Add the diced  butter to the dry ingredients and mix on low until the butter is mixed in and the mixture feels like the consistency of course sand. 

Whisk together the eggs and milk in a separate bowl (it will look like your are about to make scrambled eggs.)  Add the mixture slowly to flour mixture while mixing on low.  Turn off the mixer once added.  Fold in cranberries using a spatula or wooden spoon.

 The dough will wet.  Sprinkle some flour onto the counter and scrape dough out of the bowl and onto the counter.  Knead the dough a couple times and pat into a disk.  I love how you can see the color and shape of the cranberries in the dough.  It seem so natural and authentic.

Sprinkle some flour onto of the disk.  Cut the disk into pieces, like you would cut a pizza.  The kids were laughing saying I was making cranberry pizza! 

Place scones on the lined baking sheet and bake for approximately 15 minutes.  The tops should be golden brown and the scones puffed.  You will see some of the juices from the popped cranberries.

Just look at the thickness of the scones and the generous serving of cranberries in each piece!

While the scones are baking make the glaze by  stirring together the orange juice and powdered sugar.  Use a whisk and make sure the glaze is smooth, with no lumps of sugar. 

When scones are finished baking, let them cool slightly and then add the glaze by drizzling on top with a spoon. 

The scones were so delicious...sweet and tart from the sugar, cranberries and orange glaze.  I loved using fresh cranberries because of how they juiced and popped while baking.  I am think that next time I will add a bit of vanilla...

These scones are delicious and could be made for any breakfast, not just Christmas.  They would be lovely served at a brunch, bridal shower or baby shower.



Mini Skillet Frittata | Easy Holiday Breakfast for Guests

I am always searching for breakfast dishes that double as easy entertaining and easy assembly.  After having a wonderful breakfast out the other morning, my search was over.  We had a lovely breakfast out with friends and I had the most delicious frittata served in a skillet.  The presentation was lovely (check it out on my Instagram) and it was delicious.  I was very inspired to try and create my own.

I have mini cast iron skillets that I use for single serve cookies and brownies…with vanilla ice cream, but now I also use them for single serve frittatas.  We have holiday guests coming later in the month and these frittatas will be perfect to serve to company.  When having guests, I like to keep it casual and simple!  These frittatas can be made for individual tastes and served with fresh fruit, whole wheat toast with jam and coffee.  A very easy, casual and yet, elegant breakfast.  Guests will be impressed with the use of the skillet!

Mini Skillet Frittata (for 2 skillets)

4-6 eggs

¾ to 1 cup of whole milk or half-n-half

Salt & Pepper (to taste)

Additions: cheese, peppers, mushroom, ham, onion

First, place skillets on a baking sheet (in case of spilling during the cooking process.)  Preheat oven to 375 degrees.  Place additions (cheese, peppers, etc.) into the skillet.  I used white cheddar cheese, feta cheese and peppers. 

Mix eggs, milk and salt and pepper together.  Make sure mixture is whisked well.  Pour egg mixture into skillet.  Place baking sheet into the oven and bake until the egg mixture puffs and is set in the center.  The edges will turn a golden brown.  This should take about 15 minutes.  While the eggs cook, guests can fix their coffee and relax around the table!

Remove baking sheet from oven.  Use potholders to handle the skillets!  I like to serve the skillet on a heatproof plate with a cloth.  The frittatas can be served immediately, but remind those that you are serving that the skillets are hot!

The frittatas were golden and delicious.  I loved the combination of white cheddar cheese melted together with feta cheese.  The result was sharp and salty mixed with the fluffiness of the egg mixture. 

The frittatas are a great way to use up any leftover veggies that you may have on hand.  They can also make an easy week night dinner.  There are numerous things that can be added to the frittata…the combinations are endless.  I would love to make a “meat lover” version with bits of bacon, crumbled cooked breakfast sausage and cheddar cheese.  Another great combination would be just veggies like peppers, onions, mushrooms and diced tomatoes with feta cheese. 

Have fun and be creative!