Sunday, August 30, 2015

Silent Sunday 8-30-2015

Have a great day!

Sunday, August 23, 2015

Silent Sunday 8-23-2015

Saturday, August 22, 2015

Friday Favorites from Closet Cooking, Wisconsin Cheesetalk, Epicurious and More

Good morning! I am so looking forward to the weekend. I want to go to the farmers market and get some of the last of my summer favorites, take a walk at the ocean and just relax. What about you? 

Image from Closet Cooking

I am having guests in a week and am searching for something new to try, I think these Caprese Stuffed Avocados would be perfect.

Image from Wisconsin Cheesetalk

Cheese is on of my favorite things to eat and if it is on a grilled cheese sandwich all the better. This week Wisconsin Cheesetalk announced the winners of the Grilled Cheese Recipe Showdown. Oh my goodness, I could eat them all.

Image from Epicurious

If you love cookbooks as much as I do you might want to check out The 30 Most Exciting Cookbooks of Fall. I cannot wait to get my copies of several of these books. 

Image from Style at Home

I am in love with this Coastal Style Home Tour from Style at Home

France is a favorite place of many and while there Versailles is at the top of the list of places to visit. On many of my visits there I have often wondered what it would have been like to stay there. According to Conde Nast Travel you may soon get your chance as there will soon be a luxury hotel there. I might have to put this place on my list. 

Did you find anything interesting this week to share? A book, a movie or something else? If so please let us know. 

I hope that you have safe and wonderful weekend. 

Tuesday, August 18, 2015

Blueberry Lemon Loaf

Good morning! I hope that you had a great weekend. I had a nice relaxing weekend and am feeling a lot better. I read a few magazines, a book and pretty much laid around doing nothing. 

I made this delicious Blueberry Lemon Loaf  last week and wanted to share the recipe so you can use up some of your summer bounty.

Blueberry Lemon Loaf

2 cups all purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. finely shredded lemon peel
1 Tablespoon lemon juice
2 eggs, lightly beaten
1/2 cup milk
1/2 butter, melted
1 cup blueberries

Preheat oven to 320. Grease a 8 x4 inch loaf pan and set aside. In a large bowl mix the flour, sugar, baking powder, and salt. Then stir in the lemon peel. Make a well in the center of the flour mixture, st aside.

In a medium bowl combine the eggs, milk and melted butter. Then add lemon juice. Add egg mixture all at once into the flour mixture. stir until just combined. DO NOT OVER MIX. Fold in berries and spoon into prepared pan. 

Bake for 60-75 minutes or until a wooden toothpick comes out clean. If necessary to prevent over browning, cover the top loosely with tin foil for the last 15 minutes of baking time. 

Cool in pan on wire rack for 10 minutes the remove from pan and cool completely.

This bread is moist, a little sweet, a little tart and would be perfect for breakfast, a snack or a light dessert.

I hope that you have a grew week! Enjoy the waining days of summer. 

Saturday, August 15, 2015

Friday Favorites from The Lisa Porter Collection, Sally's Baking Addiction, Scott Mecham Wood and More!

Good morning! I am so happy it is the weekend. I have felt terrible the last two days with chest pain, neck pain and a host of other symptoms. In fact I felt so bad I went to the emergency room at 11:00 Wednesday night and had a battery of tests to see if I was having a heart attack. Thankfully I did not but I  am not feeling much better, in fact I am worse. Now have a host of appointments to see what what is actually the culprit. 

So this weekend I am going to rest, relax, catch up with my favorite blogs and that is it, Hopefully I will be doing it outside in the sun. 

Image Heather Bullard

There are still a few weekends left before Summer officially ends and if you are looking for something to read while you catch the last rays at the beach check out this great reading list from Heather Bullard. And if you don't finish them all at least you will have a head start on your Fall reading lists!

Image from The Lisa  Porter Collection Grilled Beet and Goat Cheese Pizza

Pizza is one of my favorite foods, in fact I like to think of it as a food group all of its own. This scrumptious Grilled Beet and Goat Cheese Pizza from The Lisa Porter Collection 

Image Sally's Baking Addiction

If you are feeling like something a little sweeter check out this Rustic Strawberry and Peach Tart an "oldie but goodie" from longtime blogger Sally's Baking Addiction

Image Scott Mecham Wood Home Nicolas Smith Photography

Are you as "mad for plaid" as I am? If so then you need to  head over to  Scott Mecham Wood Home and check out the fabulous new textiles, pillows, throws and vintage finds.  If you are not familiar with Scott Mecham Wood, he is Scott is an incredibly talented designer and blogger among other things. 

Image from Scott Mecham Wood, Photo by Nicolas Smith Photography

"Scot Meacham Wood is delighted to present his luxury lifestyle 
brand, Scot Meacham Wood Home. Inspired by the romance of the Scottish 
countryside and his own Southern heritage, Scot has curated a one-of-a-kind 
collection of textiles, custom-dyed trimmings, upholstered furnishings, antiques, 
artwork, Victorian tartanware, and home accessories. Scot Meacham Wood Home features 50 
sumptuous fabrics imported from a historic Scottish mill highlighting 
traditional tartans as well as modern interpretations of this classic textile.  
SMW Home also includes a beautiful assortment of accessories for the home as 
well as treasures gathered from around the world.  Modern.  Classic.  Fresh.  Traditional.
Welcome to SMW Home."

You GO GIRL! Every woman and man for that matter struggles with something, family issues, weight, etc. This post is an inspiration to people to stick up for themselves and not let bullies, and nasty, insensitive jerks affect how they live their lives.

That's it! A few of my favorite finds this week. I hope that you found something you liked. Pleas remember to share your finds with us as well, we all love new movies, books, recipes and more.

Have a great weekend!

If you feel like a little chocolate, come over to Once Upon a Chocolate Life and check out these fabulous brownies!

Tuesday, August 11, 2015

Blueberry Coffeecake with Spiced Crumble Topping

Good morning! Happy Monday! I hope that you had a great weekend. I had a great weekend; a little rest, some time  at the farmers market and a little time in the sun. I have been on the go for so much of the summer I have been worn out lately so it was nice to have nothing on the schedule.

I made this coffeecake a few weeks ago and it is the perfect summer breakfast treat. It is moist, sweet, and filled with fresh fruit, almost a health food (ha ha). I thought that you might enjoy making it using a few of the fresh  berries from your garden or local farm stand. 

Blueberry Coffee Cake with Spiced Crumble Topping 
  • Crumble Topping
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 cup butter, softened

  •  Cake
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3 cups fresh blueberries (or frozen, do not thaw)

Preheat the oven to 375ºF. Prepare a 9" pan square pan with cooking spray and set aside.
In a medium bowl, combine the first 6 ingredients, mixing together with a fork or pastry blender until small crumbs form. set aside.
In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
In a mixing bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Add the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries being careful not to break up the berries. 
Spread the batter into the prepared pan and sprinkle with the crumble topping.
Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool completely and serve. 

Get out and enjoy the waining days of summer, the warm, sunny days, fresh fruits and vegetables and anything else that means summer to you. 

Have a great day!

Saturday, August 8, 2015

Friday Favorites from Patricia Wells, Home Bunch, Privet & Holly and More

Good morning! Summer is nearing an end, as I see school supplies in the stores and school buses rumbling down the street. I myself am trying to squeeze every last second out of the warm weather, weekend excursions, walks at the ocean and eating as many fuzzy peaches as I can. Before you warn me about the peach fuzz being infected with pesticides, I wash them thoroughly and frankly a peach would not be a peach without the fussy skin.

Image Pine Cones and Acorns

Its funny because summer has never been one of my favorite seasons but as I age, I find myself enjoying it much more. Perhaps it is because I do not have to go back to school at the end of it? 

I have been a little lax this summer about posting my Friday Favorites but I am back with a few today. 

I LOVE Patrica Wells and her cookbooks. I was delighted to discover her blog recently, check out this fabulous Cobb Salad that would be a perfect summer lunch. 

Image from Home Bunch Blog

For those of you who love beach house living, check out this fabulous house featured on Home Bunch for sale in the Hampton's by Sothebys

Suzanne at Privet & Holly is one of my favorite bloggers and this week wrote a fabulous post called, Little Us. Check it out, I think you will enjoy the reminder that we were all little at some point.

Another great reminder this week from Simple, style & Spirit to relax and READ. After all the summer days are winding down fast and soon it will be winter. 
And of course I could not end without something sweet. Peach Crumble Bars from Sweet Peas Kitchen look and sound to me like the perfect dessert for the weekend! After all I am trying to eat my weight in peaches over the next couple of weeks.

If you missed my Mixed Berry Coffee Cake with Crumble Topping you can find the recipe HERE.

Or if you should find yourself with a few leftover chocolate chip cookies, check out this fabulous Chocolate Chip Cookie Bread Pudding from Once Upon A Chocolate Life.

I hope that you have a fabulous weekend! Be safe and enjoy.

Thursday, August 6, 2015

Mixed Berry Coffeecake with Crumble Topping

Good morning! It is so nice to be back, home and here as well. As I mentioned a few weeks ago I have been making the most of my summer and have literally been traveling sine June 28th. We have been to Chicago, Milwaukee, Denver, New Orleans and points in between. We have visited family, met old friends, attended a wedding and so much more.

 I have to be honest, although I love to travel, it is always nice to be at home and back into my routine. I even managed to bake a little this weekend which I have not done in over a month.

I made this fabulous Almond Mixed Berry Coffeecake with Crumble Topping. This cake is delicious, easy to make and what I love is that you can add any fruit to the cake that you want or just leave it out altogether and it is still delicious. 

Almond Mixed Berry Coffeecake with Crumble Topping
Recipe from Inquiring Chef


Crumb Topping
1 cup all purpose flour
1/2 cup light brown sugar
1/2 tsp. salt
1/2 almonds, chopped

11/2 cups flour
1 Tablespoon cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 3 Tablespoons sugar, divided
6 Tablespoons unsalted butter, room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 large eggs
1 cup buttermilk
1 Tablespoon cinnamon
11/2 cup raspberries
11/2 cup blueberries


Crumb topping, whisk the flour, sugar and salt in a medium bowl, then add the nuts, stir well. Add the butter and use your fingers or a pastry blender to blend the butter into the mixture until you have moist crumbs. 

Preheat oven to 350. Spray a 9 inch spring-form with cooking spray and then line with a piece of parchments paper and set aside.

In a medium bowl add the flour, corn meal, baking soda, baking powder and salt. Whisk until mixed.

In the bowl of an electric mixer fitted with a paddle attachment cream 3/4 cup of sugar and butter until light and fluffy. Then beat in extracts and eggs one at a time. Be sure to scrape the bowl between additions. 
With the mixer on low add the flour mixture and buttermilk, alternating between the two, beginning and ending with the dry ingredients.
Pour half the batter into the prepared spring-form pan. Whisk the remaining 3 tablespoons sugar and cinnamon then sprinkle evenly over the batter. Spoon remaining batter over the top and smooth evenly. 
Pour berries over the top evenly. Then sprinkle with the crumb topping.
Bake the cake for 55-65 minutes or until a tester inserted into the center comes out clean.
Let cool completely in the pan. Then cut and serve. 

How has your summer been going? Are you traveling? Relaxing or doing something else? Have you been making any tasty treats? If so, I would love to hear about them.

I hope that you have a fabulous week!

Linking to:
A Well Styled Life