Hidden Garden Surprise

 Every year for my birthday my mom takes me to see a benefit tour through gardens of  local people in our community who have graciously agreed to let perfect strangers walk through their yards. Every year is different and every year we have a great time wandering through beautiful yards and getting inspiration for our own yards at home. The committee that puts this together is a really talented bunch and work really hard to find hidden gems that are exciting and inspirational.

They also do a really great job of mixing both yards that have been done professionally with a considerable amount of money along with ones that have been designed and decorated by the homeowners themselves, often with limited funds (these are often our very favorite ones! They definitely have more personality and also more character. This year was no different. In fact, I believe this has been my favorite thus far.



My absolute favorite garden actually included the inside of the home of Lynde Mott.  In fact, before we had even gotten out of our car, I had a really good feeling that I would love this stop.  Here is what we saw as we pulled up.

Her garden was darling! using tricks of perspective in her front yard. All throughout their gardens there were wonderful handmade touches of stepping stones, arbors and even a handpainted chicken coop!

We would have been very happy just touring the property, but I am so glad she let us tour her home also. Now, I very rarely go to our Parade of Homes hosted by local builders every year because I like to look at the decorating and it is often predictable and not so inspirational. But this particular home had everything I look for in decorating. Personality, warmth and originality!

Not only was her garage so wonderful, but her front entry porch was another sign that we were in for a treat!

Much of the surfaces of her beautiful home were embellished or adorned with some form of decoration. Every room had personal touches that really made each space so beautiful!

Lynde Mott is a truly gifted individual who has taken to heart the task of turning her house into a home. I was so grateful that she allowed us a peek into her beautiful, welcoming home and yard.

Crème Brule French Toast

by Stephanie

Okay, so along with my fabulous brunch I HAD to make this.  My darling friend Anna gave me the recipe and every time I make it I wonder why I don’t make it more.  Then I look at my thighs in the mirror and answer that “why”.  But it is fabulous.  And make ahead.  And no need for syrup, it bakes in it’s own “sauce”. 

Crème Brule French Toast

Serves 6-8

In microwave proof bowl put in 1/2 cup butter, 1 cup brown sugar, and 2 Tbsp corn syrup.  Microwave on high 30 seconds or just until butter melts.  Stir until sugar is dissolved.  Pour into the bottom of a well greased cookie sheet. 

   In large mixing bowl combine 5 eggs, 1 1/2 cup milk and 1 tsp vanilla.  Beat well until eggs are fully incorporated.  Slice one loaf of French bread (I actually used my homemade bread) and lay slices on top of sugar butter mixture.  Pour egg/milk mixture over bread and put in fridge overnight.  Preheat oven to 350 degrees and cook for 30 minutes.  Serve warm and flip bread onto plate since caramel syrup is on bottom of pan.  I cooked mine a bit long so it’s more caramel than syrup…I like it this way with the crusty edges.  Enjoy.

Mexican Chocolate Cake

By Stephanie

My darling friend Sherrie make this for me when I had my first baby girl.  She had made it for me before and I LOVED it.  So for my baby shower she made one for the guests at the party and one for the baby.  A whole cake for just for the baby.  Via me. 

To this day it is a “go to” recipe.  And I think each my kidos have asked for it for their birthday’s at least once. 

Mexican Chocolate Cake

Serves 10-12

One chocolate cake mix (really any kind, I have used about every one and they all turn out great)

3 eggs

16 oz sour cream

1/2 Tbsp ground cinnamon

1 cup chocolate chips

1/2 cup sliced almonds (optional)

Combine eggs and sour cream until eggs are fully mixed.  Add in all other ingredients.  Mix together until cake mix is fully incorporated.  Pour into well greased Bundt pan.  Bake at 325 degrees for 50-55 minutes.  Cool for 5-10 minutes.  While warm but not hot, flip cake out onto plate.  Sprinkle with 1 tsp cinnamon and 2 tsp. sugar mixed together.    When cake cools pour over glaze.

Chocolate Glaze

1/4 cup heavy cream, canned milk, half and half or cool whip (I have used all these and they all work)

1 cup chocolate chips

1 tsp. butter

Put all into microwave proof bowl.   Heat on high for 1 minute.  Stir.  Heat again for another 30 seconds if needed.  Stir until chocolate chips melt.  Immediately pour over cake.  

 

 

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Crustless Quiche

by Stephanie

It was my turn to host the “Finer Things Club”, also known as the Ladies Lunch.  I REALLY wanted to do a brunch….so I did.  We had fruit, Banana Peanut Butter Oatmeal Muffins, Crème Brule French Toast (I will post recipe later) and last but not least…Crustless Quiche.  While considering my menu options before I had decided on the quiche, I knew I needed a protein.  But one of my ladies is expecting, so I didn’t know how well sausage or bacon would go over (she is just getting over morning sickness).   I thought about regular quiche, but I already had PLENTY of carbs.  But a crustless quiche…yes, that could be a good option.  After looking through a few recipes I decided to make my own up.  I LOVE the combination of ham, broccolli, Swiss cheese and the secret ingredient….nutmeg.   Jami said it was seasoned  “perfectly”.  Which is a HUGE compliment, because #1 you can’t taste it until it’s done #2 she is a foodie and knows her stuff.   This is also great for a party or get together because you can put it together ahead of time and just throw it (not literally) in the oven before your guests arrive.  You visit, it cooks…perfect.  And feel free to try other ingredients.   Bacon, mushrooms and spinich would be good.  Whatever you like…

  

Crustless Quiche

serves 8-10

5 eggs well beaten

1 1/4 cup milk

1 cup broccolli cut up (I steamed mine in the microwave for 2 minutes first)

1 cup ham, diced fine

1 cup shredded Swiss cheese

1/2 tsp salt

1/2 tsp nutmeg

1/4 tsp black pepper

Butter bottom and sides of pie plate.  In large mixing bowl combine everything and stir well.  Pour into pie plate and cook at 375 degrees for 30-35 minutes.  Middle will be slightly jiggley, but will set as it cools.  Serve warm. 

Poodle Skirt Tutorial

by Stephanie

This is easy peasy.  Really.  And if you need an idea for a costume (I realize it’s June) or a dance recital, or even just a dress up, this is a easy almost no sew quick and easy project.

Start by measuring from waist down how long you want your skirt to be (on you or whoever you are making this for).  Let’s say it is 20 inches.  Add two inches (you will see why).   Now take your fabric.  I highly recommend felt that you buy by the yard.  It comes in great colors and you won’t need to do anything to the edges.  You should have a piece of fabric that is folded along one edge.   From the bottom corner that is folded measure out 22 inches (or whatever your measurement plus 2 inches equals).    Mark this measurement all the way along to make a pie shape.  Cut along this line. 

 

Now repeat so you have two sides.  Next you need to cut in the waist.  Now try to follow along…this gets VERY technical…just kidding.  It is so not technical at all.  Start buy cutting the top corner of the pie piece.  How much you ask…that depends.  If you have a skinny kido, start with about 2”.  If you have an adult.  Start with about 4”.  See how “technical” this is?

Now take the two pieces and unfold them.  You will have two half doughnut looking pieces.  Sew the two pieces together from the inside circle to the outer edge just along one side.  Then the other side do the same but start about 6 inches from the inner circle.  This gives you a gap to be able to get in and out of. 

Now hold it up to the person you are making this for and see if you need the waist cut a bit more or not.  In this case I needed about another 1/2 inch down.  It doesn’t come all the way to her sides. 

Now the side that you left the 6” gap, sew two pieces of ribbon long enough to tie into a bow.  Sew them along that top edge.

Try it on to see how it fits.  If you want a poodle (which I did not), at this point there are some great free poodle pattern downloads on the web.  Find one and use a contrasting color felt cut out and appliqué onto skirt. 

French Toast Sticks

by Stephanie

This is a recipe I got from our frozen meal dinner group.  I was having the ladies over for our “Finer Things Club” lunch and needed something for the kids.  So I made these.  Super yummy and they freeze really well so make a double batch and freeze some for a later date.

French Toast Sticks

makes 24 sticks-serves 6-8

8 pieces Texas toast bread (or any thick sliced bread will work, but I love Texas toast)

1/4 cup butter melted

4 eggs well beaten

1/3 cup sugar

1/4 tsp cinnamon

2/3 cups orange juice

In large mixing bowl mix everything but Texas toast.  One at a time dip Texas toast into egg mixture turning over to coat both sides.  Put into well greased cookie sheet.  Continue dipping all bread.  Cook at 450 degrees for 18-20 minutes.  Take out and cool slightly.  With pizza cutter cut each piece of bread into four sticks.  Serve immediately with syrup to dip sticks into. 

Pesto

By Stephanie

Have you ever read what they put into store bought pesto?  Since we have a kido with a tree nut allergy, I have started reading labels.  Interesting.  Pesto, at least all the ones I saw, had nuts.  Usually walnuts.  And it was a top ingredient.  SO…..I made pesto.  Really, easy.  And did you know it freezes.  Really well!  So I made pesto. 

Pesto

Makes about 2 cups

1 cup pine nuts

1 cup fresh basil

2 cloves garlic

1/2 cup graded parmesan

1 cup fresh baby spinach

1/4-1/2 cup olive oil

Roast the pine nuts in a dry non stick skillet or in the oven.  Put everything but oil into food processor.  Turn on low and after about 30 seconds slowly pour in oil until moist and sauce like.  Use on pasta or in my pesto feta chicken...yum.