Mini Butterfly Cookies

Hannahlily made these mini cookies. They are bite size cookies that are great for parties or to give as gifts. I got the mini butterfly cookie cutters from Coppergifts.com:

http://www.coppergifts.com/productcart/pc/viewPrd.asp?idcategory=0&idproduct=3505

Yellow Tea Card

ribbon & flowers - Michaels

Spellbinders dies

Beatrix Potter's Birthday

Yesterday was Beatrix Potter's birthday. Born in London, July 28, 1866, she lived until December 22, 1943. Not only was she a beloved author and illustrator of children's books, many people don't realize she was also a conservationist.
Educated at home by governesses and being isolated from other children, Beatrix had many pets to keep her company.
Inspired by the food in the Peter Rabbit book, Hannahlily packed up Blackberry Bread Pudding and Chamomile tea for an early morning picnic at the river to celebrate Beatrix's birthday.

We ended the day watching the Miss Potter movie and having mouse pie inspired by The Tale of the Pie and the Patty Pan book. Actually HL decided to make a decadent rich mousse pie instead of mouse pie.

Chocolate Mousse Pie

In The Tale of The Pie And the Patty Pan book Ribby the cat served mouse pie to Duchess the dog on a pink & white plate.

Chocolate Mousse Pie

6 oz. semisweet baking chocolate, chopped
3 T. unsalted butter, room temperature
3 large eggs, separated
1/2 t. cream of tartar
1/4 c. plus 2 T. sugar
1/2 c. heavy cream, cold
1/2 t. vanilla extract
In a double boiler, heat chocolate & butter, stirring until chocolate is melted & mixture is smooth. Remove top pan from heat & let cool slightly. Beat egg yolks into chocolate with a whisk, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar & beat until soft peaks form. Gradually beat in l/4 c. sugar & continue beating until stiff peaks form.
In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 T. sugar & the vanilla. Continue beating until soft peaks form.
Gently fold egg whites into chocolate mixture, then fold in whipped cream. Take care not to over work the mousse. Chill. Divide into four individual baked pie shells when ready to serve.

Blackberry Bread Pudding

Blackberry Bread Pudding

12 oz. decrusted stale bread
2 eggs
1 1/2 c. milk
1 c. plain yogurt
4 T. brown sugar
1 t. cinnamon
1/4 t. vanilla
3 c. fresh blackberries
1) Mix the above ingredients except for blackberries, then mix in the blackberries. Pour into 9” square baking pan.
1/3 c. chopped walnuts
1/2 c. rolled oats
1/2 T. butter
2 T. brown sugar
2) Melt butter in skillet, stir in nuts. Toast a few minutes. Add sugar, heat until caramelized. Add oats & stir.
3) Pour oat mixture over berry mixture.
4) Cook at 350 approximately l hr. until set.

Quote #12

"Thank goodness I was never sent to school, it would have rubbed off some of my originality." Beatrix Potter

Tabbouleh Salad

This is a easy, healthy, lowfat, flavorful salad. We got the bulgar wheat at Earth Fare in the bulk section.

Tabbouleh Salad
1 c. uncooked bulgar wheat
2 c. vegetable broth
1 t. salt
1 T. olive oil
1 c. sliced zucchini
1 c. sliced yellow squash
1 c. finely chopped red onion
1 c. halved grape tomatoes
1/2 c. chopped Italian parsley
3 T. balsamic vinegar
1) Heat bulgar & vegetable broth in covered saucepan to simmer. Cook 15-20 minutes until liquid is absorbed. Let stand 10 minutes.
2)Heat oil in skillet over medium heat. Add zucchini, squash, onion, tomatoes, & 1/2 t. salt. Cook about 6 minutes. Stir frequently until vegetables are tender.
3)In a large bowl, toss vegetables mixture, bulgur, parsley, vinegar & remaining 1/2 t. salt.

Scripture Tag #3 - Front

Quote #11

"The spoken word is light as air.

The written word is always there."

Quote #10

"The beauty of the written word is that it can be held close to the heart and read over and over again."

Florence Littauer

Ashley's Sunflower Card

Among all the junk mail yesterday was this pretty handmade card from a sweet young lady I haven't met yet.

Sizzix dies

quote #9

"Our correspondences show us where our intimacies lie. Our correspondences have wings - paper birds that fly from my house to yours - flocks of ideas criss-crossing the country. Once opened, a connection is made. We are not alone in the world." Terry Tempest Williams

Pavlova

Pavlova is a special dessert that is sure to impress your guests. We first were treated with this delicious, light, crispy fruit topped meringue with a marshmallow like center when we lived in Australia. Both Australia and New Zealand claim to have created this desert in honor of the Russian ballerina Anna Pavlova during her visit to their country. Hannahlily makes chocolate Pavlovas every summer when we have an abundance of berries in the garden.
This is a large one.

Two individual servings
Individual one with blackberries & blueberries

Chocolate Pavlova
For the meringue base
6 egg whites
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic vinegar
2 ounces bittersweet chocolate, finely chopped

For the topping:
2 1/4 cups heavy cream
1 pint fruit (I’ve used raspberries, blueberries, blackberries, and nectarines—strawberries would probably also be very good)
2-3 tablespoons coarsely grated bittersweet chocolate

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
3. Sprinkle over the cocoa, vinegar, and the chopped chocolate, then gently fold everything until the cocoa is thoroughly mixed in.
4. Mound onto the baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top.
5. Place in the oven, then immediately turn the temperature down to 300 and cook for about one to one and a quarter hours. (when it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the center you should feel the promise of squidginess beneath).
6. Turn off the oven, open the door slightly, and let the meringue cool completely.
7. When you’re ready to serve, whip the cream till thick but still soft and pile it on top of the meringue, then scatter over the fruit.
8. Coarsely grate the chocolate and sprinkle over the top.

Eat This Not That!

There is a new Eat This Not That! book. There are some surprises of healthy and not healthy choices. It is worth checking out especially if you eat out or buy packaged food.

Scripture Tag #2 back

No, in all those things we are more than conquerors through Him who loved us. For I am convinced that neither death nor life, neither angels nor demons, neither the present nor the future, nor any powers, neither heights nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord. Romans 8:37-39

Butterscotch Streusel Muffins

Butterscotch Streusel Muffins
**2c. flour
1 c. sugar
1 pkg. (3.4 oz.) instant vanilla pudding
1 pkg. (3.4 oz.) instant butterscotch pudding
2 t. baking powder
1 t. salt
1 c. water
4 eggs
3/4 c. vegetable oil
1 t. vanilla
**Topping
2/3 c. brown sugar
1/2 c. pecans
2 t. cinnamon
In a large bowl, combine flour, sugar, pudding mixes, baking powder & salt. In a separate bowl, combine water, eggs, oil, & vanilla. Stir into dry ingredients. Fill greased or paper lined muffin cups 2/3 full. Sprinkle topping over batter.
Bake at 350 for 15-20 minutes. Cool 5 minutes before removing.
**I use fresh ground whole wheat. These are very sweet. I prefer using 1/2 the topping.
I like to combine all the dry ingredients & the topping ingredients the night before.

Quote #8

"Oh, don't you like to write letters? I do because its such a swell way to keep from working & yet feel you've done something."

Ernest Hemingway in a letter to F. Scott Fitzgerald. July 1925

Abandoned Bunny

This adorable sweet little bunny was abandoned near the dumpster at the library. She was caught with a butterfly net. Hannahlily tried to find someone that would adopt her for a pet. In the meantime HL's coworkers became attached to her and wanted her to stay as a pet living at the library. After a visit to the vet she was approved to stay. Co-workers take turns taking her home on the days the library is closed. She also has gotten into the hearts of the volunteers who bring her toys and give her lots of attention.
Now, instead of having no one to love her, she has a large "family" that adore her.

Pasta with Salmon

This is a healthy, low-fat dish that Hannahlily made.

Pasta with Salmon

2 whole heads of garlic
2 T. olive oil
salt & pepper
1 lb. whole wheat egg noodles
1 c. vegetable or chicken broth
1 lb. salmon, cut into 1" cubes
zest & juice of 1 lemon
2 T. extra-virgin olive oil
2 T. drained capers
garnish with cut grape tomatoes
Preheat oven to 400. Cut the heads of garlic in half crosswise & place on sheet of foil. Drizzle with olive oil & season with salt and pepper. Fold the foil up around the garlic, keeping it flat. Roast until soft, about 60 minutes. (We used a toaster oven and it cooked much faster.) Let garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the bake of a fork. Set aside.
Add egg noodles to a pot of boiling, salted water. Cook until al dente, stirring occasionally, 8-l0 minutes. Drain.
Meanwhile, pour the broth in a large, heavy skillet & bring to a simmer. Add the mashed, roasted garlic & stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, & simmer 4 more minutes. Remove from heat & add the remained garlic, cloves, lemon zest & juice, & cooked pasta. Stir to combine; add olive oil, capers, 1/2 t. salt, & 1/2 t. pepper & stir once more. Garnish with cut grape tomatoes. Serve immediately.

Scripture Tag #2 - front

Ice Cream Cake
**1 - 18oz. roll refrigerated chocolate chip cookie dough
1 c. chopped walnuts
2 T. butter
1 T. brown sugar
1 - 12oz. can evaporated milk
1 c. semisweet chocolate chips
1 c. powdered sugar
2 oz. unsweetened chocolate, chopped
2 T. butter
1 T. vanilla
1/2 gallon Breyers vanilla ice cream
Bake cookie dough according to package directions. Cool cookies & chop into small pieces. Set aside. **We used 5 c. of our homebaked chocolate chip cookies, chopped.
Spray a 9" square baking pan. Combine walnuts, 2 T. melted butter, & brown sugar. Spread in prepared pan. Bake at 375 for 8-10 minutes until toasted. Stir well. Cool completely in pan on wire rack.
For sauce: Combine milk, chocolate chips, powdered sugar, unsweetened chocolate, & 2 T. butter in heavy medium saucepan. Cook over medium heat 5-7 minutes or until thickened, stirring frequently. Remove from heat. Stir in vanilla. Cool completely.
Wrap outside of a 9" springform pan with foil. Sprinkle 1/3 of the chopped cookies in the bottom of pan. Top with 1/2 of the ice cream & 1/2 of the chocolate sauce. Combine remaining chopped cookies & toasted nuts. Sprinkle 1/2 of the cookie-nut mixture over the chocolate sauce. Save some for garnish the top of the cake. Layer remaining ice cream chocolate sauce & cookie-nut mixture.
Cover & freeze four hours or overnight. Unmold and cut into wedges for serving.

Thinking of you card

Accucut - butterfly die, border die

Spellbinders & cuddlebug dies

Hobby Lobby - paper

quote #7

7th quote

Words have the powder to both destroy & heal. When words are both true & kind, they can change our world.

Tea Cup Candle

This is a tea cup from the thrift store that I filled with a candle. I got the glass fill wax and wick from Michaels. Directions for melting the wax are on the package. I like to use the glass fill candle wax because the wax is easy to remove from the cup so it can be used for tea when the candle is gone.

A clear plastic cylinder was used for packaging.

Scripture Tag 1 - back

Betsy Ross Muffins

Betsy Ross Muffins

1 c. uncooked quick rolled oats
1 c. buttermilk
1 c. flour
1 t. baking powder
1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
2/3 c. brown sugar
1/4c vegetable oil
1 egg
1 c. frozen triple berry blend fruit
Combine oats & buttermilk in a mixing bowl. Let stand a few minutes. In another bowl combine flour, baking powder, soda, cinnamon, salt & brown sugar. Stir & blend well. Measure oil in clear 1 c. measurer. Add egg & beat well with fork to combine. Add oil/egg mixture to oat mixture and mix well. Add dry ingredients to oat mixture & stir until moistened. Gently fold in berries. Fill well-greased muffin tins 3/4 full. Bake at 400 for 15-20 minutes until toothpick inserted in center comes out clean.

quote #6

"I have come to realize that the radiance of the rose & the whiteness of the lily do not take away the fragrance of the little violet or the delightful simplicity of the daisy. Perfection consists in being what God wants us to be. "

Therese

Candy Class

Hannahlily had a candy making class for 34 teens teaching them to make 12 different candies in 90 minutes. Kate's Peanut Butter Balls

3 boxes powdered sugar

2 c. peanut butter

T. vanilla

1 lb. softened butter

Cream peanut butter & butter in mixer. Add vanilla. Slowly add powdered sugar. Roll into 1" balls. A mini ice cream scoop works well. Chill peanut butter balls. Dip in melted chocolate melts and set on parchment paper. Keep in frig. (Kate warns this makes a lot, maybe overfilling your mixer. You may want to cut the recipe in half.)

These stars would be a great decoration on food for the Fourth of July. Other shapes could be used for different themes. You can see the detail obtained with candy molds.
Gummy Stars
1 (3 oz.) box Jello gelatin, any flavor
7 envelopes unflavored gelatin
1/2 c water
Mix all ingredients in a saucepan until mixture resembles playdough.
Place the pan over low heat & stir until melted.
Once completely melted, pour into plastic candy molds. Place in freezer for 5 minutes.
When very firm, remove from molds.