After 3 episodes, 3 ciders each (WHOA.), and a whole lot of cutting candy papers, we managed to wrap over 350 caramels! My first batch was a slight failure because I interpreted my new thermometer incorrectly. No need to fret, teacher gifts were not needed this year so I decided to make my first batch into caramel sauce. I know plenty of ice cream lovers out there that will appreciate a slightly different version this year!

You can find the recipe here…

I certainly do not stop with making caramels. Obviously, with my job we are producing all sorts of fun things. I like to do a bit of baking at home and continue the tradition with my kids…especially frosted cut out cookies, buckeyes and this year rum balls (just bought the rum today!).

Speaking of traditions, a long time ago my mom had me create a candy wreath for her foyer. I think I was 9 and had all the time in the world to tie pieces of candy to a wired wreath. Apparently this weekend she thought I was up for it again! We were at her house helping her decorate her tree and she gave Simon and I this project! Cute, huh? I think this would be such a fun teacher gift or a to a family. Will I be making more? Nope, but you should!

Each week, Ellie asks if she can bake something in the kitchen. I consider this a real test of my patience and need to control (ahem!). BUT, give me a break- I bake for a job and let me tell you I strategize quite a bit when tackling recipes!

I have done well and Ellie has been more than capable to make cookies, cakes and these amazing cupcakes! I DID want to join the fun and made the maple buttercream. It required lots of butter, MORE maple syrup and egg yolks so you can see I was trying to prevent a flop…but somehow, I am sure Ellie would have been just fine!

A word of warning: these cupcakes and frosting require a total of 4 cups of maple syrup. So if you happen to have your own supply or don’t mind plunking down some money for this ingredient alone, you will not be disappointed.

Bring on the Fall baking!!

Since I like to avoid favorites and like to remain neutral, I see no problem with cutting my toast in half and having a little of both!

Every year we grow hops in a few places throughout the yard and it beautifully climbs all over our deck and trellis. So effortless!

In an effort to not spend a ton of money on my flower garden. I decided to just throw a bunch of seeds in the plot and cross my fingers. Apparently the soil was ready for the challenge and I have these beautiful Zinnias to enjoy. The shasta daisies are perennials I planted a few years ago and they do not disappoint. I also have echinnacea, bachelor buttons, lavender and poppies. I’m in heaven watching them grow!

When Nathan and I were surveying the garden, we were stunned to find 4 broccoli crowns waiting for us to cut. Home grown broccoli can not be compared with the stuff you buy at the market. The taste is 10 times more flavorful and literally blows people away when they try it! Plus, it’s a super easy vegetable to grow!

More hops! Later in the summer, you can find Nathan and the kids harvesting the hops. Hundreds of cones are produced and yes, beer is made with it! The taste is unreal and it’s fun to boast that it came from our yard.

I love how big drops of water just puddles on the huge broccoli leaves. Pretty, huh?

Ellie planted marigold seeds along the perimeter of the garden plot to ward off pests. I love that they are coming in so thick and lush.

This year we found tomatillo “starts” and are getting ready for all the fruit! We have hundreds of blossoms and are anxious to see how many we get! Salsa Verde here we come…

tiny cucumbers=tiny pickles…yum.

Brussel Sprouts…yes, we love them.

We love growing lettuce and arugula. Nothing is better than heading out to the garden and picking some fresh leaves for a sandwich. This is when I like to pretend we never have to endure long winters.

Last week, I met with a few friends and we started a “cooking class”. Our goal is to teach one another the art of canning, preserving, cheese making, and bread baking. At the end of the month, we will make sour cherry and blueberry jam and lemon verbena sugar. In August, I hope to use some of these tomatoes to make sauce. I’m sure I will post more about our fun class as we regularly meet…does anyone else do anything similar?

As Nathan and I were admiring our thriving yard, he remarked how much he loves the midwest. Gardens are lush with the humidity and rain (not too much!), people are making the most of the nice weather, and the changing seasons keeps us always planning our garden! It was so nice to hear his positve outlook since I dragged him here about 9 years ago from California! I couldn’t ask for a better gardening partner.

It’s that time of year! Teacher gifts!

I actually enjoy thinking of something for my kids’ teachers. Sure, I have added to the “gift card” pool, but with 2 kids in school (soon to be 3!) I try to think of something handmade and a thoughtfully written note. These people have been huge influences in my kids’ lives and there is absolutely no way I can thank them enough. I feel fortunate that my kids attend a school that have extremely dedicated teachers and there are no real “qualms” with the teachers.

Anyway, I thought strawberry jam and Nathan’s famous toasting bread would be a perfect treat. No more early mornings speeding off to school…but hopefully a few relaxing days are ahead…

I used Everyday Food’s, June 2009 (I tried to link the recipe, but couldn’t find it on their site)recipe and love it! I did triple the batch so the cooking time took WAY LONGER than the recipe said, like 90 minutes longer. But I really cooked it down until I thought it was thick enough and it worked! I loved the addition of lemon juice (totally makes it) and not a ton of sugar.

I plan to make more until some other fruit is in abundance. I can’t wait.

Here is the recipe:
In a food processor, process 1 quart (4 cups) hulled strawberries until coarsely chopped.

Transfer to a large skillet and stir in a 1/2 cup of sugar and 2 T of lemon juice.

Cook over medium-high, stirring often until jam is thickened and little bubbles cover surface, 9-10 minutes (this is not long enough, cook longer until strawberries are really cooked down and the jam turns a deep crimson color).

Transfer to a jar and let cool to room temperature.

It’s wonderful on bread AND icecream.

It’s been slightly hectic these past few days, but I love it. I thrive when there is lots to do- not a surprise to many of you, I’m sure. Happy Spring! Happy Easter! And for my Orthodox friends, have a blessed Holy Week. I’ll be taking a break here (I know, it’s a common occurence) and will “see” you in a bit!

One tradition I started last year was “the making of the cake”. I now insist that I make it. Not that I don’t love what my sister would make or my mom’s cake and frosting she has made me in the past, but it’s a challenge for me to make a new recipe and knock my family’s socks off. Last year was a coconut cake with lemon curd and Swiss meringue buttercream…this year I introduce to you the “Salty and Sweet cake” from this lovely book that eveyone must buy for themselves!

Imagine layers of salty caramel, whipped caramel ganache and more ganache on the outside to make sure the cake is even more decadent.

Oh, and chunks of sea salt garnishing the top to add a “burst” to your bite.

This is quite the temptation for all of us today, especially since everyone is home! No school due to frigid temps.- we are talking negatives numbers here, but the sun is out!

Wish I could all share with you a slice of “my cake”!

I thought after the party on Sunday I was pretty much done with projects, but…no. Something possessed me to add a few more “to do’s” and I am loving it…seriously, no stress.

This weekend I am attending 2 Cookie Exchanges and I am so excited! I have never been to one and plan to make the above, “peppermint cremes”. This batch will go with teacher gifts. These cookies are SO easy to make! AND fun for the kids to help with…no joke! I do suggest using peppermint extract and not just mint…the mint is a bit too “toothpasty” in my opinion! Aren’t these so pretty? If you would like the recipe, just let me know!

I stumbled upon these mirrors while at the craft store and know some little girls will love them! I was planning to paint them a bit more, but my instinct was to just cover them in glitter! And who doesn’t love the Martha Stewart glitter? It really is the best.

Although I am not making the kids as many handmade gifts this year (the ornament party was sort of that…), I still needed to give them a token. So I started making this bracelet and these bookmarks resulted…the bracelet is still in the works! I love the way they looked and ended up making A LOT…these shown will be for teachers and I am pretty sure they will be well received!

Alright, enough from me. I’ll be sharing more things…happy winter day!

Update
Here is a recipe for the peppermint cremes, I doubled the recipe and it made about 4 dozen candies…perfect for gifts!

Melt the chocolate in a bowl and dip cremes half way. Place on waxed paper to set.

This weekend, our focus was on a bake sale Ellie was a part of through our Parish. I know some people groan at the thought of bake sales, but I love it and think it’s a lost art! Plus, people pay for sweets in a big way…her class raised over $400!

Anyway, we had a ball frosting, packaging, and sampling all the goodies (that’s what it is all about, right?).

Then, we were off to the Christmas tree farm we pass everyday to and from school to pick up our tree!

Never mind the FREEZING temperatures…at one point, when Penny was crying because her hat was falling off and she had no scarf (big sister finally gave up one of her 2!) and Ellie and Simon were not agreeing with our tree choice, I looked at Nathan and said “Let’s go get coffee and buy our tree at Target”…only half way kidding!

Thankfully, everything turned out fine and our tree is truly a festive addition to our living room!

Now our focus is on our ornament making party for Sunday- Fun!

My contribution to the teacher appreciation luncheon tomorrow. Yum.