Fashion Friday- Kitchen Edition

I thought it was time to do a kitchen edition of Fashion Friday- since we have a cooking blog, it’s surprising that we haven’t talked about our kitchen more. Here are some of our most-loved kitchen tools, plus some recent, drool-worthy kitchen finds. Hope you enjoy it!

Check out “My Dreamhome” board on Pinterest (I think you’ll see a theme fairly quickly. Can anyone say ‘everything’s white’?? ;))

Want to follow me on Pinterest? Click here to see my profile.

KitchenAid Mixer

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This was one of our all-time favorite kitchen purchases- it’s expensive, but so worth it. It’s used practically every day and makes everything so much easier.

Fanfare Buffet Napkins

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I’m not sure if we’ve mentioned it before on the blog, but we use all cloth napkins at our house- we do have some paper napkins in the pantry for big parties and camping, but our everyday napkins are cloth. We started using cloth napkins about eight years ago when my mom found a handful of small cloth napkins that ended up wearing out from so much use. That was when all three of us kids were at home, eating three meals a day, and the small, square, lunch-sized napkins didn’t add much to the laundry loads. We’re not sure if they save money in the long-run, but I feel like they look so much nicer than paper napkins.

We have these napkins from World Market in the pretty blue color above, and the dark brown- they are good quality, and a really good price.

Coffee Cart

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A cart dedicated solely to coffee paraphernalia? Yes please.

Measuring Spoons

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As you can imagine, measuring spoons and cups are in high-demand around here. We have at least four sets of each. These wooden ones are really cute and seem like they would last longer than the porcelain sets I’ve been looking at.

 

Open shelves vs. cabinets? 

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This article. Swoon.

Enamelware Dinner Plates

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Just in case my love for all white dishes isn’t clear enough from the picture above…

These plates are so cool- the price categorizes them in the “dream” category though.

FoodSaver 

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We just borrowed this food vacuum sealer from a friend to seal some beef jerky and stuff for our backpacking trip. We love it so far- it seems like such a good option for storing food.

Colorblock Mug

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I have a problem with mugs. I’m addicted. It’s not just the fact that they hold coffee (which is a big deal in and of itself). It’s the shape, the size- the unique-ness of each one. Yeah, I know- I sound crazy- but that’s okay 🙂

These mugs from Anthropologie are so pretty- I love them.

Softworks Batter Bowl

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We have a plastic, Pampered Chef batter bowl that is at least 12-15 years old. It is probably one of the most used items in our kitchen because it is just the right size and the handle and pour spout makes it so convenient. This bowl from Target is very similar to ours and seems perfect.

Jordan 

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Banana Blueberry Bread

My Daughter and I- Banana Blueberry Bread (photo 1 of 2)

As with so many of my cooking adventures, I end up making something based on what I have sitting around the kitchen. Yesterday I had three very ripe bananas and a pint of fresh blueberries. So I decided to make this yummy breakfast bread. The bread turned out great. It was moist and delicious and so pretty with the blueberries spotted throughout the slice.

My Daughter and I- Banana Blueberry Bread (photo 2 of 2)

Banana Blueberry Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 ripe bananas, mashed
1 cup fresh blueberries

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease 1 loaf pan. Mix flour, baking soda, and salt together in a bowl.

Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. I covered the loaf pan with foil partway through the cooking time. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Cindy

Blueberry Cobbler Bars

My Daughter and I Blueberry Cobbler Bars (photo 12)

Hey, Happy Day-After-Memorial Day. I hope you are enjoying the long weekend. Travis is home for the summer from college and Alex came home for the weekend- it’s so nice to have all three kids home. We had a fun BBQ to attend Sunday for a friend’s son who enlisted in the Marine’s reserve program. Wow! How exciting! Yesterday we had a pool party to attend, I love weekends like that. Tons of delicious food and hanging out with good friends!

This recipe is great for a BBQ or pool party. It’s hearty and can be served just on napkins- no fork required. Unless you serve it with ice cream or whipped cream! I was in charge of dessert for Bible study the other night and wanted to try something new. I had just picked up some blueberries from the store so that was my inspiration. I also had a pint of fresh blueberry jam that someone had given me, so I was set. I basically just changed up my raspberry bar recipe a bit and voila – blueberry cobbler bars.

My Daughter and I Blueberry Cobbler Bars (photo 22)

I doubled the recipe and put it in a 9×13″ pan. It made it a bit difficult/messy to mix up the ingredients in the mixer, so I would probably do that a bit differently if I wanted to double the recipe again. However, the finished results were delicious and a bit unusual with the jam and fresh berries and the hearty crumble topping. The recipe below is for a single 8″ square pan recipe.

Blueberry Cobbler Bars

2 sticks butter, softened
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup old fashioned oats, or rolled oats
1/4 teaspoon salt
1 egg, beaten
1/2 cup blueberry jam
1 generous cup fresh blueberries

Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. I just used the excess butter leftover on the butter wrapping, and smeared it around or spray with cooking spray.

Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.

Press the remaining crumb mixture on the bottom the prepared pan. Spread the Blueberry jam over the top of the crust and then sprinkle the fresh blueberries over that. Crumble the rest of the oat mixture over the blueberries.

Bake until lightly browned, 45 to 50 minutes. Cool completely before cutting into bars.

We served ours with a bit of whipped cream, but it would be great with ice cream or just on its own.

Cindy

Fashion Friday- Hiking Mode & Other Randomness

In case you missed it- here’s the post about our upcoming hike. 

Happy Friday!

Well, we’re in full hiking mode now- every trip to the store involves a stroll down the camping aisle and we’ve been buying granola bars and other snacks to find out what we like before the trip. Alex came home last night, and today we went with him for a hike- weighted, 40+ pound packs, boots, poles- the whole shebang. 6 miles later, and we were totally feeling it. And we’re doing another hike with all of our gear on Monday morning. Whew! I’m tired just thinking about it.

Anyway, Fashion Friday is going to be pretty short this week, but here are a couple things I found this week and enjoyed:

Check out this adorable photo project- Zoey+Jasper

Yes. It’s a house. With a slide. It’s amazing. 

Sheer Woven Top

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This is so pretty and I love the print.

Embroidered Dress

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This looks like a great summer dress.

Criss-cross cami bra

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We found these sports bra’s at Sports Authority the other day and each bought one- they are so comfortable and perfect for our hike.

Citrus Limon Earrings

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Aren’t these pretty? The color is so unusual.

Apricot Long Sleeve Top

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I really like this.

Chelsea Bib Necklace

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Sunflower Spaghetti Strap Dress

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I absolutely love this!! The website says it’s a jumpsuit, but I don’t think it is. Either way it’s adorable.

Jordan

 

Kale Salad with Man Candy and Roasted Tomato Bruschetta

kale salad with roasted bruschetta 1 - My Daughter and I

Hey there,
Well we’ve been a bit distracted around here by fires burning all around us. It’s hard to get anything done when you’re constantly checking the news, Ham radio, responding to sweet phone calls and texts etc. So I completely forgot to do Monday’s post. Here it is a bit late-

Several weeks back, after dropping Travis off at school, Jordan and I had an epic food afternoon. First we stopped at this amazing bakery called SweetItaly (their website must be brand new, but the address and phone number are at the bottom) and had a cannoli and an eclair. They were both delicious and worth the drive to Point Loma. Not only were the desserts delicious, but the atmosphere was great – we felt like we had been transported to Italy. Needless to say, we plan to visit that bakery again.

So onto the main course. We headed to Liberty Station to see if we could find some dinner. I know weird – we ate dessert first. Ok, really it’s not that weird for us! We found this cute place called The Fig Tree Cafe. It was adorable. We both loved the interesting decor. We were there a bit early so we had the inside to ourselves. Several people were outside enjoying the patio. We decided to split the kale salad and split the bruschetta- it was the perfect amount of food. The kale salad had something called man candy on it. It is bacon that is cooked with brown sugar and cayenne pepper. I knew we had to try this at home (if nothing else because of the name. I mean, come on- how could you not want to know more?? ;)) It also had a light vinaigrette dressing on it that was just delicious and perfect with the other flavors. The roasted tomatoes on the bruschetta were so sweet and flavorful – it was just an amazing meal. Normally I don’t dream of salads and roasted tomatoes, but have been dreaming of this meal and was excited to recreate it at home. So below is my version of that incredible meal. I hope you enjoy it as much as we did. This recipe was enough for two of us for lunch. We gobbled up the leftover man candy after we finished our salads.

kale salad with roasted bruschetta 2 - My Daughter and I

Kale Salad with Man Candy Bacon
Kale, washed and torn into bite sized pieces – approximately 4 cups
4 to 6 slices of man candy, recipe below
1 green apple, thinly sliced
1/8 -1/4 cup Manchego cheese, thinly sliced. Manchego is a slightly sharp sheep’s milk cheese. If you can’t find it, I would substitute fresh Parmesan, sliced.
Citrus vinaigrette dressing, recipe below.

Wash and tear kale and put into a medium sized bowl.

Start cooking bacon. Put slices into skillet and cook over medium heat until one side is completely cooked. Flip bacon over and top with brown sugar, cayenne pepper combo. I just mixed 1/4 cup brown sugar with 1/4 to 1/2 tsp. cayenne pepper. Using a teaspoon I carefully coated the top/cooked side of the bacon. I continued to cook the bacon, not turning it again. Remove from pan and place on a plate until you’re ready to use it.

While bacon is cooking, slice apple and cheese. Prepare citrus vinaigrette dressing. Once all the elements are ready, toss kale with dressing and serve onto two plates or in two bowls. Top with chopped man candy, sliced apples, sliced cheese. Enjoy!

Citrus vinaigrette dressing
2 tablespoons fresh squeezed orange juice
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons extra virgin olive oil
Salt & pepper to taste

Mix all ingredients together in a jar and shake to mix.

kale salad with roasted bruschetta 3 - My Daughter and I

So the second part of our delicious meal was the roasted tomato bruschetta. When you roast tomatoes they get so sweet and wonderful, but I don’t like to overcook them. They tend to get sort of mushy. With the toasted french bread this was a wonderful addition to our salad lunch.

Roasted tomato bruschetta
4 slices French bread
1 pint grape tomatoes
1 T olive oil
1 tsp. minced garlic
A bit of salt
Basil
Balsamic vinegar

Wash and slice tomatoes. Put into oven safe pan. Add olive oil, garlic and salt and mix well. Cook at 450* for about 10 to 15 minutes until tomatoes soften and sort of pop. Stir and check frequently.

Remove from oven and add about 1 -2 T fresh chopped basil and about 1 T balsamic vinegar. Give it one more quick stir. Serve immediately over freshly toasted, warm fresh bread.

To prepare the French bread, slice 4 thick hunks of french bread from a loaf. I just picked mine up at Walmart, nothing fancy. Mist with a bit of olive oil and put in oven or toaster over until just slightly crisp. You don’t want this to be hard and crunchy- it will be too difficult to eat. Just watch carefully as it is toasting.

Top with the fresh tomato bruschetta mixture along with additional fresh basil if desired and a bit of fresh Parmesan shavings.

This was wonderful with our salad, but would have been a great appetizer on its own.

Cindy & Jordan