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Archive for 2012

Orange Salad

Wednesday, December 5, 2012

This post has moved to my new website. You can find the recipe HERE.

Linked with:
Somewhat SimpleEveryday Mom's MealsPIN MEmeAddicted to Recipes Button, Page buttonNo Ordinary Blog HopSweet and Savoury Sunday

My orange salad was featured at: GCH: What's on Your Plate?

Freebie! Christmas Facebook Cover

Thursday, November 29, 2012

Several people have asked me for one, so here it is... a beautiful Christmas Facebook cover photo for you to use on your timeline!

My Facebook followers were the first to get this! If you want to be first in line to get new cover photos when they come out, just "like" my facebook page! 

Saturdays with Shandy: Christmas Edition, Week Two

Saturday, November 24, 2012

It's week two of Saturdays with Shandy: Christmas Edition over at Girlfriends Coffee Hour, and All That Glitters is not gold (unless you want to be!) It's green, red, silver, pink, turquoise... it's whatever you can dream up! Join us today and get your glitter on! I have THREE awesome Christmas crafts for you! "Like" Aprons 'n Pearls on Facebook to share your pictures... I'd love to see your creations! You can also follow me on Pinterest!

Sneaking Christmas / Saturdays with Shandy: Christmas Edition, Week One

Saturday, November 17, 2012

It's week one of Saturdays with Shandy: Christmas Edition over at Girlfriends Coffee Hour, and I'm teaching how to make awesome distressed wooden signs to use as decor or to give away as gifts! This also counts as my Sneaking Christmas post for the week since I'm proudly displaying my Country Christmas sign in my front room now :) Have you put up any Christmas decorations yet? When do you typically start decorating? Check out the blog post over at GCH for the sign tutorial, and have a great weekend! 

*If you make a sign, please share a picture of it on our facebook page when you're done! I'd love to see!

Bread Pudding

Bread Pudding is one of those dishes that makes me sentimental. It’s a dessert that my dad would get whenever we’d go to a local buffet. I’d spy it at the dessert station, and I’d go back to the table and entice him with, “Dad, they have bread pudding.”  Every single time I make it I think of him. I’ve tested and tweaked various recipes, until I came close to perfection, and I’m sharing it with you today.

  • 3 to 3 1/2 c Italian bread, enough to fill the bottom of a 9×13 baking dish
  • 1 3/4 c sugar
  • 2 c milk
  • 6 medium eggs
  • 2 tsp pure vanilla extract
  • ground nutmeg
For topping:
  • 5 Tblsp butter, softened
  • 1/2 c light brown sugar, packed
  •  1 1/4 c pecan halves
For brandy sauce:
  • 1 egg, beaten
  • 2 tsp pure vanilla extract
  • 1 stick butter
  • 3/4 c sugar
  • 1/3 c brandy

1. The day before, cube bread (good size cubes) and put in an uncovered bowl. Let sit on counter overnight.
2. Preheat oven to 340 degrees. (F)
3. Grease a 9×13 baking dish.
4. Place bread in the baking dish.
5. In a bowl, beat 6 eggs. Mix in 1 3/4 c sugar, 2 tsp vanilla, and milk. Pour over bread, making sure all the bread is covered. Sprinkle with nutmeg. Let sit for 15-20 minutes.
6. Place the topping ingredients in another bowl and use a pastry cutter or wooden spoon to mix. Sprinkle over the top of the bread.
7. Bake uncovered for 50 minutes, or until the pudding is set.
8. Remove from oven and allow to cool while you make the brandy sauce.
9. In a medium saucepan on low-medium heat, combine all sauce ingredients except the brandy. Once the butter and sugar are completely melted, turn the heat to low, stir in the brandy and mix continuously for 2 minutes. Pour over pudding.
10. Serve warm. (May be served with a small scoop of vanilla ice cream.)

*This is a sweet bread pudding. You can definitely reduce the sugar if you'd like.  

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Homemade Laundry Soap

Thursday, November 15, 2012

This post has moved to my new website. You can find it HERE.

      Featured at: Beside Me

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Or so she saysNo Ordinary Blog HopGrowing HomeYOURNAMESomewhat Simple SixSistersStuff.comSugar Aunts


Cranberry Oatmeal Cookies

Monday, November 12, 2012

Are you ready to try the BEST oatmeal cookie in the world? My friend, Liz, over at The Fresh Plate shared her recipe for "The Best Oatmeal Raisin Cookies," and after making them myself, I have to agree with her... they really ARE the best! My husband, who is not a fan of oatmeal cookies, gobbled these right up! I did make them on a whim, and did not have all of the ingredients in my pantry, so I made some substitutions to her recipe. Here is how I made them:  

  • 3 eggs, beaten
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. almond extract
  • 1 c. Craisins (dried cranberries)
  • 1 c. butter
  • 1 c. packed light brown sugar
  • 1 c. white sugar
  • 2 1/2 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 2 tsp. baking soda
  • 2 1/4 c. rolled oats
  • 1 c. chopped pecans

  1. Combine the eggs, Craisins, and the vanilla and almond extracts in a small bowl. Liz said to "cover and let stand for about 4 hours. The longer the better." Well, I listened to her "the longer the better" advice. I snapped a lid on the bowl, stuck it in my refrigerator overnight, and made them later the next morning. The cranberries plumped right up! 
  2. Preheat your oven to 350 degrees (F).
  3. In a large mixing bowl, cream the butter and sugars together, then sift the flour, cinnamon, and baking soda in, and stir into the butter/sugar mixture.
  4. Stir in the Craisin mixture, oats, and pecans.
  5. Drop by teaspoonfuls onto an ungreased cookie sheet. (I use my 1 T small scoop for this... it looks like a mini ice cream scooper, and works great for making uniform size cookies!)
  6. Bake for approx. 10 minutes, or until lightly browned. In my gas oven, they baked for approx. 12 minutes. Depending on your oven, you may need to make adjustments. I would set your timer for 9 or 10 minutes, and then check them. 
  7. Let cool for a few minutes, then transfer to a cooling rack.
  8. Enjoy! 
This is our family's new favorite cookie recipe, and no doubt, I will be making these often! Hope you like them as much as we do! 

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