Crochet Glitter Heart Pillow

via: @lionbrandyarn

review: Herbed Apricot Pork Loin Roast

Made this recipe for dinner last night and the BF and I both devoured it! I thought the apricot jam would be a little too sweet but it was perfect. I also liked that you make a gravy out of the left over liquid, it was great added to potatoes too.

HIGHLY RECOMMEND!!

via: www.bhg.com

Pull-apart Honey Pecan Coffeecake Recipe

Ingredients

for the dough:

• 1/2 cup (1 stick) unsalted butter
• 1 cup whole milk
• 1/3 cup lukewarm water (105 to 115 degrees F)
• One 1/4-ounce package dry yeast (2 1/4 teaspoons)
• 1/3 cup sugar
• 2 large eggs
• 1 teaspoon salt
• 4 1/4 cups (or more) all-purpose flour

for the coffeecake:

• Nonstick vegetable oil cooking spray
• 1 cup toasted chopped pecans
• 1 1/4 cups firmly packed golden brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted
• 5 tablespoons honey

Preparation

for the dough:

1. Melt butter in heavy small saucepan over medium-low heat. Remove from heat; add milk. Let mixture stand until cooled to at least 110 degrees F.
2. Meanwhile, combine water and yeast in large bowl of heavy-duty stand mixer; let stand until yeast dissolves, about 5 minutes. Add milk mixture, sugar, eggs and salt. Using dough hook, mix on high speed until eggs are blended. Gradually mix in 4 1/4 cups flour. Continue kneading on medium speed until dough is smooth and pulls away from sides of bowl, adding more flour if necessary, about 5 minutes. Remove dough from bowl; form into ball. Sprinkle some flour into bottom of mixing bowl; return dough to bowl. Cover and chill overnight.

for the coffeecake:

1. Spray 10-inch-diameter angel food cake pan with nonstick spray. Sprinkle pecans evenly over bottom of pan. Punch dough down. Roll out dough on lightly floured work surface to 10-inch square. Cut dough into five 2-inch-wide strips. Cut each strip into five 2-inch squares, creating 25 pieces total.
2. Combine brown sugar and cinnamon in medium bowl. Dip each dough piece into melted butter, then into brown sugar mixture, coating each piece evenly. Transfer each piece to waxed paper-lined baking sheet.
3. Combine all remaining melted butter (about 2 tablespoons) with all remaining brown sugar mixture (2 to 3 tablespoons). Stir 3 tablespoons honey into brown sugar mixture. Pour honey mixture evenly over pecans in pan. Arrange dough pieces atop pecans, spacing evenly and creating two layers. Drizzle dough with remaining 3 tablespoons honey. Let rise in warm draft-free area until almost doubled, about 1 hour 15 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake coffeecake until golden brown, about 55 minutes. Cool on rack 10 minutes. Turn coffeecake out onto platter. Serve warm or at room temperature.

www.cooking.com

Red Velvet Shortbread Cookies

ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup butter, cut up
• 1 tablespoon red food coloring
• 3 ounces white chocolate (with cocoa butter), coarsely chopped
• 1 1/2 teaspoons shortening
• Finely chopped pistachios or rainbow nonpareils (optional)

directions

1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.*
2. On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.
3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.
4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.

from the test kitchen

• Variation: *Hand-mixing method:In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.
• Storage: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

White-Chocolate Cherry Shortbread

ingredients

• 1/2 cup maraschino cherries, drained and finely chopped
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2 teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

from the test kitchen

• Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

nutrition facts

• Servings Per Recipe 60,
• Calories 87,
• Protein (gm) 1,
• Carbohydrate (gm) 9,
• Fat, total (gm) 5,
• Cholesterol (mg) 9,
• Saturated fat (gm) 3,
• Vitamin A (IU) 97,
• Sodium (mg) 28,
• Calcium (DV %) 10,
• Iron (DV %) 0,
• Percent Daily Values are based on a 2,000 calorie diet

Review: Clean Egg Muffins

In October I bought my first copy of Oxygen magazine. Health and Fitness are important to me but I always felt that the models they use are a little”too” fit.  I would pick up the magazine and peruse but never purchase, then the recipes got me. I bought the issue specifically for this recipe but I have read it cover to cover and also bought a subscription. Who knew???

I love this recipe! It was easy to make and they taste great out of the oven, fridge or freezer. I used real eggs and b/c it calls for 14 egg white I threw out a lot of yokes. I’m not a fan of the processed egg whites that come in a carton but I think I will try that next time I make them b/c I don’t like all the waste more.

Also, I think I will try different veggies and see what combinations I like best. If you’re looking for an easy take and go breakfast item these are definitely worth a try.

via: @oxygenmagazine

http://www.oxygenmag.com/Nutrition/Articles/Clean-Egg-Muffins.aspx

12 Ways to Prevent Food Waste at Home

The #1 thing that has worked for me is to plan meals for the week, if you know what meals you’re going to make you don’t buy things that won’t get used and will go bad.

via: www.wholeliving.com

http://www.wholeliving.com/photogallery/prevent-food-waste-at-home

I want to make this!!!!!

Elegant Granny Style: The Granny Stripe Blanket

via @purlbee

Oatmeal-Bacon Waffle Cookies with Espresso Glaze

via: The Gallery Gourmet

http://www.thegalleygourmet.net/2011/10/oatmeal-bacon-waffle-cookies-with.html

I ♥ Infographics!

via: @columnfive & @mint

http://columnfivemedia.com/work-items/mint-infographic-how-to-build-a-work-wardrobe-from-scratch/

Hearty Quinoa and Bean Soup

via: Chatelaine Magazine

http://food.chatelaine.com/recipes/view/hearty-quinoa-and-bean-soup/31083

Painted Rug

I can’t wait to make one of these! Such a great idea.

via: Shannon Berrey Designs Blog

Homemade Jalapeño Poppers

via @aisletoaloha

http://aisletoaloha.blogspot.com/2011/01/pop-em-like-theyre-hot.html

Chocolate Chip Waffle Cookie

http://www.howto-simplify.com/2011/09/chocolate-chip-waffle-cookies.html

via: howto-simplify.com