Friday, May 8, 2015

Mother's Day 2015 Hat Giveaway

With Mother's Day right around the corner, I'm giving away one item from my shop, to honor my Mom, Leukemia survivor and 91 years old in July.

Just like my business facebook page All Things Blooming contest post, comment and/or share and/or comment here to enter for a freebie hat or hat/scarf combo of your choice.

Sharing and commenting increases your chances to win. Winner selected on Monday 5/11/15 by using Have a great weekend!Sharing and commenting increases your chances to win. Winner selected on Monday 5/11/15 by using Have a great weekend!

You can shop my store 24/7 All Things Blooming Shop Now on My Website

Or find me on Etsy All Things Blooming Shop Now on Etsy

Wednesday, May 6, 2015

Homemade Hummingbird Nectar Recipe

Hummingbird Nectar Recipe is from my dear sister Liz, she gave me a humming bird feeder last year and included this recipe.  She has a heart of gold and beautiful handwriting too :)
<3 love handwritten recipes <3

Hummingbird Nectar Recipe

4 cups water (distilled or boiled)
1 cup sugar
optional: red food coloring

If using tap water, boil, dissolve sugar and allow to cool.

This makes more than my feeder will hold, so I save the rest in a quart mason jar in the refrigerator and refill the feeder when the food becomes cloudy.

Wednesday, April 15, 2015

Zebra Droppings

Double chocolate brownie Zebra Droppings are as much fun to eat as they are to make :)
Zebra Droppings take brownies to the next level of epicurean nirvana.

Betty Crocker Fudgy Brownie Mix
2/3 cup vegetable oil
1/4 cup water
2 eggs
1 package of dipping chocolate (OR I like to use an equal mix of dipping chocolate, wafers and chips, about 1/2 pack of dipping chocolate, 1/3 pack of wafers, 1/3 pack of chocolate chips)
1/4 package of white chocolate chips or wafers
Wax paper covered cookie sheet
Toothpick or fork
9 x 13 baking pan sprayed with cookie spray
bowl or measuring cup

Prepare brownie mix according to package directions and let cool.
With spoon scoop out about a tablespoon of cooked brownie and lightly roll into a ball between your palms and place on waxed paper covered cookie sheet.
Note: For best results...If your brownies cook up with a crispy edge...score a brownie edge snack for yourself, but avoid using the crispy edges in your zebra droppings.

Melt chocolate in microwave according to package directions. I use a bowl or measuring cup and stir after every 30 seconds until melted (about 2 minutes total).
Notes: Do not use a wet spoon to stir chocolate or drip water into your chocolate, it will make the chocolate seize up. If needed, you can make your chocolate thinner by adding a dollop or about 1 teaspoon of solid shortening.

Use a toothpick or fork to dip brownie balls into melted chocolate. Place back on your wax paper covered cookie sheet.
With a spoon add a little chocolate to top of brownie bit and make a circle motion to make the decorative swirl on top.

Melt white chocolate in microwave stirring after every 30 seconds.
Place white chocolate into a sandwich baggie and clip a very small corner off of the baggie then drizzle white chocolate over your brownie trifles.

Who knew zebra droppings could taste so good?

Saturday, January 24, 2015

How to Clean and Descale a Keurig Coffee Maker

Cleaned my Keurig since it was only brewing 1/2 cups and the pump was making terrible noises.

To clean, also known as the descaling process, (from the Keurig manual): 
  1. Take all removeable parts off and wash, stick a pin or paper clip up into the exit needles to dislodge any clumps, be careful they are sharp, replace parts. 
  2. Fill reservoir with white vinegar and brew until the add water light comes on. Leave power on and let the Keurig sit for 4 hours.
  3. Discard any remaining vinegar and rinse. 
  4. Fill with fresh water and brew until vinegar is dissipated, (took me at least 10 cups). 
 Note: I had to unplug my Keurig and plug it back in because it was stuck on one blue light. Brewed about 10 cups of plain water to clear the vinegar out, but it worked! Yay! And my Keurig is running smoothly again.  Ah, fresh coffee  :)

Thursday, January 22, 2015

New Blog Layout

Someone asked me to change the background on my blog because the recipe's were hard to read. I was thrilled that she took the time to let me know, and that she comes back to my  recipe blog time after time, year after year.

I also took off the affiliate links since they were no longer generating revenue.  Please support my blog by shopping my Etsy store or clicking on the Google ads. 

So, here you go, a new blog layout, please let me know what you think, and Happy New Year!  :)

Tuesday, December 30, 2014

Different Types of Yeast

I was curious about yeast, so did a little bit of research, here is what I discovered about yeast.

Instant Active Dry: milled finer so it does not have to be dissolved, will also give 2 rises.  Can be used interchangeably with regular active dry, just skip the water activation.

Rapid Rise: Milled smaller so it does not have to be dissolved and also has additives, so you skip the first rise.  It does affect the bread texture.  Rapid rise can not be substituted for bread machine yeast.

Bread Machine Yeast: is milled finer so it does not have to be dissolved, is an instant yeast, but not a rapid rise. *It is also drier and hydrates more quickly than rapid rise. (*could not confirm this).

Fresh Compressed: solid block that commercial bakers tend to use and is more reliable and dissolves easily.  It has a 2 week shelf life compared to a 1 year shelf life of the granular yeasts.  Use 2x the amount of fresh yeast as granular yeast.

This is crazy...but it makes sense tip from King Arthur's web page:
"Keep in mind, also, the characteristics of your own kitchen. If you bake bread all the time, your kitchen is full of wild yeast, and any dough you make there will rise vigorously. If you seldom bake bread, or are just beginning, your kitchen will be quite “sterile;” your dough won't be aided by wild yeast, and will rise more slowly than it would in a more “active” kitchen."

I bake bread every day, so my kitchen is a wild thing, and I also use lots of yeast, which means it's always fresh.

I use my oven as a proof box on really cold days. Happy baking!

This page was helpful for how much yeast to use and rising:
This page is very helpful explaining the different types of yeast:
And this page for bread machine yeast:

Wednesday, December 10, 2014

Free Christmas Recipe Card Blank

For my small cookie swap I decided to collect everyone's recipe and make a little book.  Since I couldn't find a nice, free, blank, Christmas recipe card template, I made one using

Sharing it here with you.  Merry Christmas friends and happy baking  :)
To Save to your computer:
Click on the image, then right click the image with your mouse.  From the menu, click on "Save Image As".  Name your file then click on "Save".