Kitchen Organizing- Bakeware and Dishes

So once again I was back in my kitchen trying to figure out why I couldn't get it organized "just right". Every time I think I have it organized, I start cooking or baking and realize that I'm still going back and forth in my kitchen getting things! I have already de-cluttered by putting "like" things together, getting rid of duplicate items and only keeping what I use. So this time, instead of just jumping in and moving everything around, I actually took the time to figure out what was wrong with the way my kitchen cupboards were organized! You're probably thinking "duh!" but really, this was a "light bulb" moment for me. To really get the most out of any space you need to step back and look at how you use it and where you do things. The counter space I wanted to use for my baking was not the counter I actually would use every time I starting baking.  Sooo, I moved it all around! (did you hear my family just grumble?!?)  It's now conveniently in one area...the one I actually use when I bake! Since I have more baking items than anything, I moved them to the biggest cupboard. The racks I found on clearance and one was from an office supply store for files, I turned on end.  My pots and pans, which I don't have many of, are in my smaller cupboard. I also moved my bowls into a drawer! I know.. it seems weird but it really works much better, it's next to the silverware drawer and they are now low enough for everyone to reach.  Sometimes you have to step out of "the box" or in this case..kitchen- and look at it with a different perspective to really see what you need to do to make things work more efficiently and in the long run, save you time!
Remember to  use the "Search our Blog" box for more ideas and tips on organizing your home!

Happy Friday!
~Simply Angie

Simmering Potpourri

I have always loved burning candles but haven't bought any for quite a while, partly because the candles I like have gotten so expensive and also because people in my home-who will remain nameless, have allergies and it made them stuffy and sneezy. I used to make my own simmering potpourri but forgot about it until recently when I saw it on Pinterest, there are several sites that have similar recipes. I adapted mine from marcicoombs.blogspot.com, she has cute ideas for Christmas Scent jars to give as gifts.  I changed the recipe a bit just because I didn't have all of the ingredients, but it still smells great...and no one is sneezing from it!

Here's what you need:

• a pint jar
• 3 cinnamon sticks, I broke mine in half
• 2-3 bay leaves
• cloves, I didn't have whole so I used ground, about a teaspoon
• a couple orange slices and peel (you can also just use the peel)
• 2-3 lemon slices and peel 
• lime wedge, I didn't have one so I didn't add it

Add all your ingredients into your pint jar and add water, then put it in a crockpot or on the stove in a saucepan or pot on low and let it simmer away. You can add more water as needed. When it's done simmering and has cooled,  put it back in the jar in the fridge until you want to use it again.(you might want to label it, even though it isn't toxic, you probably wouldn't want anyone to drink it...in my house when the starving children come home from school they just grab whatever they see to eat or drink!) Add what you like and what you have on hand. Apple peels, nutmeg, allspice, are all great Fall scents. Let us know if you have a favorite!

~Simply Angie

Homemade Pumpkin Bars

It seems that every place I look, I see pumpkin bars with cream cheese frosting! SO you know what I have to do...post my own pumpkin bars using fresh pumpkin! If you haven't baked your pumpkins yet from your own pumpkin puree, follow the instructions here Simply How to Freeze Pumpkin. I baked another pie pumpkin yesterday so rather than freezing it, I made pumpkin bars. I used my old recipe that I've had for years but used fresh pumpkin. You may use canned pumpkin if you prefer.
Ingredients:
1 c canola oil
1 c brown sugar
1/2 c white sugar
4 eggs
1 1/3 cups fresh pumpkin (or a 15 oz can)
Mix above ingredients together.
2 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 T pumpkin pie spice or 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg
1/2 tsp cloves
Add dry ingredients and mix well.
Pour into a parchment paper lined 11x15 baking sheet with sides. Bake at 340F for 25-30 minutes. Remove from oven and let cool on a cooling rack.
Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 stick butter, softened
1-2 T heavy cream
1 tsp vanilla extract
3-4 cups powdered sugar (depends on consistency you like your frosting)
Mix frosting and spread on cooled pumpkin bars. I cut mine into 36 bars. If you want to save some for later, these bars freeze well. Autumn pumpkin treats are yummy-licious!

Love and peace,
~ Simply Tammi

Repainting Accessories

                                     

I don't know about you, but in the Midwest it has been chilly and rainy lately which always puts me in some kind of "gotta get ready for winter so I need get organized and start a project...or something to that effect!"  I have been trying to get rid of things and repurpose or recycle others. The other day I was cleaning out yet another closet and found a rooster candle stick that my mom had given me a few years ago, I liked it but recently updated my kitchen so it no longer went with my decor. So like everything else I suddenly get inspired, this is why there aren't many "before" pictures...I don't know exactly what happens to me but suddenly I'm in the middle of a project.  I went for my antique white paint and painted over the rooster candle stick, then sanded it down to make it look distressed.  Without spending anything at all I have a "new" old accessory that now goes with my decor.  Look around, if you love it but it doesn't go with what you have, it's amazing what a coat of paint can do!

~Simply Angie