Saturday, June 24, 2017

Kitchen Tips - Organize Your Spices

Love My New Spice Drawer
On our recent vacation to my sister's home, I discovered her awesome spice drawer! I loved seeing all of the spices at once instead of digging through different container sizes in my kitchen cabinet. My first project after vacation was to purchase small canning jars that would fit into my drawer. I used chalkboard vinyl paper and wrote each spice name with a chalkboard marker. I had a few jars left so I stored the spices I use less frequently in my cabinet. She also stores her measuring spoons in the spice drawer...I copied that idea too! 😀
Happy organizing!
Love and peace,

Sunday, June 11, 2017

Annie Sloan Chalk Paint- My Old Hope Chest

Annie Sloan's French Linen

For a quick new look with an old piece of furniture, try a chalk painting project!

  • I used Annie Sloan's French Linen chalk paint. I applied two coats of paint letting them dry in between coats. 
  • Within a couple of hours the paint was dry then I applied one thin coat of Annie Sloan white wax using the Annie Sloan wax brush. 
  • An hour later, I used an old tshirt to buff it out until it was smooth.
  • I love seeing the detail in the wood with the awesome new color!

Love and peace,

Tuesday, February 14, 2017

Creamy Lemon Curd

Creamy Lemon Curd - Natural Homemade Living
We have been busy making creamy, delicious lemon curd! Our favorite is to add it to plain yogurt or use it in overnight oats with a few blueberries or blackberries mixed in!
The best recipe is from Ina Garten, it's easy and turns out every time.

3-4 lemons
1 1/2 c. sugar
4 eggs, room temperature
1/2 c. butter, room temperature
1/2 c. lemon juice
pinch of kosher salt

  1. Remove the peel of the lemons using a vegetable peeler. Make sure you don't get the white part, it is very bitter.
  2. Place the lemon peelings and sugar in a food processor and pulse until the lemon zest is mixed into the sugar.
  3. In a separate bowl, cream the butter and add the lemon sugar mixture and beat with an electric mixer.
  4. Add the eggs one at a time then add the lemon juice and salt.
  5. Mix until combined.
  6. Pour the mixture into a medium saucepan and cook over low heat until it thickens. It usually takes about 15 minutes or until the lemon curd temperature is 170 degrees F.
  7. Once it has thickened, remove it from the heat to cool.
  8. Pour into container or use small glass jars.
  9. Keep in the refrigerator.  
Love and peace,
Angie and Tammi

Sunday, December 11, 2016

White Chocolate Pretzel Turtles

White Chocolate Pretzel Turtles
We have some white chocolate lovers in the family so I decided to make some white chocolate pretzel turtles for their Christmas treats. These are simple and quick to make. I learned two important lessons; make sure you use soft caramels and high quality chocolate. We really don't need to discuss the details - haha! You can also make them gluten free if you use gluten free pretzels. These are delicious!

36 pecan halves
36 pretzel twists, mini
36 soft caramels, I used Werther's soft caramels, 2 packages, unwrapped
1 bag chocolate chips, I used Ghirardelli white chocolate chips, melted

  • Toast the pecans in a 325F oven for 5 minutes then set them aside to cool.
  • Place pretzels on a parchment paper lined cookie sheet.
  • Place one unwrapped caramel on each pretzel.
  • Bake for 5 minutes in 325F oven. They should look shiny and soft but not melted.
  • Remove from oven, keep them on the cookie sheet and lightly press one pecan on each caramel covered pretzel.
  • Let them cool. Mine took about 45 minutes.
  • I melted my chocolate on the stove using a glass bowl over a pan of water (a little less than half full with water). It's similar to a double boiler but make sure you take your time. Don't let the water in the pan touch your glass bowl or the chips will get too hot. No one wants clumpy chocolate. 
  • I lined another cookie sheet with parchment paper for my chocolate.
  • I used 1/2 tablespoon of chocolate for each turtle.
  • Place one pretzel in the center of each dollop of chocolate. 
  • I cooled mine in the refrigerator then placed them in an airtight container.
  • I made another batch using milk chocolate and it looks like I'll need to make more before Christmas! Enjoy!

Love and peace,
~ Tammi