Wednesday, February 26, 2014

Enjoy Something New

Enjoy Something New

I'm starting a new blog, "Enjoy Something New".  This is where I will record and share things I learn, create, and "Enjoy"!

Monday, April 30, 2012

Create ... "Strawberry & Cream Bread"


I love this time of year when the strawberries start showing up in the grocery stores.  It means the beginning of fresh fruits and veggies season.  LOVE!! This bread is so moist, strawberry packed, and makes me say ... Aaaaaaa!!!  It's a great way to use those strawberries up that are a little past the "pretty" stage.  It has a very light, fresh, and fruity flavor that is fantastic alone or works great on a platter with a variety of breads. 


Strawberries & Cream Bread (or Blueberry)
1 3/4 c. flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 c. softened butter
3/4 c. sugar
1/4 c. brown sugar
2 eggs
1/2 c. sour cream
1 tsp vanilla extract
1 1/4 c. strawberries, fresh & chopped (don't use frozen)
3/4 c. walnuts, almonds, or pecans (optional)
Powdered sugar

Combine flour, baking powder, baking soda, salt and cinnamon, set aside.  In small bowl, beat butter until creamy. Gradually add sugars, mix 1 min. beat in eggs, one at a time.  Then beat in sour cream and vanilla. Stir in flour mixture only until moistened.  Fold in berries & nuts.

Pour into a greased 8x4 loaf pan or three small loaf pans. Bake at 350 for 60-65 min for large loaf, or 25-30 minutes for small loaves, or until toothpick is clean. Let stand 10 min. Turn out on rack and cool. 
Can top with a glaze made with powdered sugar, water, and a little flavoring.  Drizzle over cooled bread and top with chunky sugar for fun.


~ Enjoy 


Friday, March 23, 2012

Cute stitching idea

I really like how they stitched over the baker's twine.  I found this at:   http://scrapbookandcardstodaymag.typepad.com/scrapbook_cards_today_blo/

Sunday, October 9, 2011

Create ... So-Easy Baked Spaghetti Squash

This is possibly the easiest and most delicious way to prepare Spaghetti Squash.  Really!  I've tried boiling, microwaving, crock-potting (is that a word?) and baking and hands down, baking is it.

First, wash your squash. 
 
Take a big serving fork and poke holes all over the skin.



Place in big pan and put in 375 degree oven and bake for 1 hour.


Remove from the oven and this is what it looks like.


Using a serrated knife, cut off stem end and cut it in half, lengthwise.



With a large spoon, scoop out seeds and "stuff" and discard.


Now, with a fork loosen squash from edges, and ...


scoop it right into your serving dish.


Season with salt and pepper, and butter.  If you want to save some calories, use Butter Buds instead of the butter.


And by all means ... savor every bite of it.


~Enjoy

Saturday, October 8, 2011

Create ... Pumpkin Spice Cupcakes w/ Brown Sugar Cinnamon Frosting

I'm loving fall.  Fall is always an energy driver for me.  I feel like cleaning, dejunking, creating, and yes...cooking.  And what says fall better than, PUMPKIN!!!!



These cupcakes are so easy to make and the texture and flavor is right on.  It has enough flavor to scream fall ... football ... fireplaces ... and feelin' fine!!


Pumpkin Spice Cupcakes w/ Brown Sugar Cinnamon Frosting


1 package spice cake mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
1 teaspoon cinnamon
1/2 teaspoon ground ginger
3 eggs 


Preheat oven to 350. Put all ingred. in mixing bowl. Mix on low for 30 seconds. Scrap sides. Mix on med-high for 2 min. Put into cupcake liners. Bake for 15-18 min. **I made the "Frosting for Those Who Don't Like Frosting", (from Our Best Bites, my go to for frosting and fillings) but used 1/2 sugar and 1/2 brown sugar and used 3/4 t. vanilla and 1/2 t. cinnamon. SO GOOD and MOIST!

~Enjoy