In the interest of full disclosure, I'll tell you I'm not in my craft room right now. As you read this, I'm in sunny Las Vegas. My husband and I decided a couple of months ago that we could use a break from the craziness of the last year, so we booked a short trip. I'll probably come back. Probably...Read More
I didn't get to spend as much time in my sewing room this week as I usually do. I have a good reason though - I was learning new stuff! I took an online course from Abby Glassenberg of the While She Naps blog on how to write a better newsletter. It was an excellent class, and I'm looking forward to sending out my newsletter on a more consistent basis...Read More
If all went as planned, we arrived back home from Italy last night. I wrote this post before I left, because I'm fairly certain I have a major case of jet lag right now, and wouldn't even begin to make sense. Even more than usual. Once I've had a chance to adjust and unpack, I'll be back to tell you all about it!
This post contains affiliate links.
Have you seen Zootopia? We don't catch many animated movies anymore, but we were told it was a must-see. We loved it, and my husband STILL can't stop talking about the sloths at the DMV. Thanks to Craft Passion, I can make him one of his very own.
Not only is this woven basket from Atkinson Designs pretty, but it looks like it would be really fun to make. I've been wanting to try some sort of weaving, and this seems right up my alley.
Since we're approaching that time of year when you can find both fresh lavender and blackberries, this scone recipe from Half Baked Harvest is a must-try. Imagine how these smell when they're cooking. Mmmm...
I'll admit this recipe from Unlikely Martha is a bit unusual, unless you ordinarily make your guacamole with watermelon. But after I read the ingredients I realized it actually sounds pretty delicious!
When I was young I went through a phase where I was obsessed with horses. In later years it became more of a situation where I like to admire them, but don't need one of my own. This horseshoe heart from Lucky Nail Blacksmith on Handmade at Amazon though? This I do need.
You can find these, and my previous Friday Favorites, on my Crafty Staci’s Friday Favorites Pinterest board!
I know it doesn’t make sense on the face of it, but fall puts me in the mood for breakfast. I do try to eat breakfast every day, but honestly, most days it’s a granola bar. There’s something about the cooling weather and the traditional fall flavors that lends itself to pancakes, waffles, omelets, crepes, eggs benedict, french toast, and my very favorite, cheese blintzes. If you’ve never had one, and aren’t grossed out by cottage cheese or sour cream (depending on who’s making it) I highly recommend giving them a try. All topped off with a cup of hot coffee. Now I’m hungry.
Everywhere I turn lately, someone is talking about smoothie bowls. I haven’t tried them, but if they’re half as good as they look, I’m in. I was particularly intrigued by this Grapefruit Smoothie Bowl from Frugal Momeh because you rarely come across a breakfast recipe that includes grapefruit.
Doesn’t this Breakfast Pizza from Eats Well With Others look amazing?
I love the whole idea of the Will it Waffle Cookbook that this Banana Bread Waffle recipe came from on Community Table. Imagine all the things you could try!
My son would eat this Donut French Toast from The Novice Chef all day. I’m not sure if they have doughnuts in Italy though?
This Cinnamon Roll Pancake with Maple Cream Cheese Syrup from The Recipe Rebel is healthier than it looks.
Maple and Bacon Stuffed French Toast from Eat It and Say Yum. So many good things in one dish.
Breakfast for dinner is always a good idea, and so are these Breakfast Scramble Soft Tacos from Domestically Blissful.
I had never even heard of German pancakes until I met my husband, whose heritage is almost entirely German. I’ll have to run these Baked German Pancakes with Butter Syrup from Mel’s Kitchen by him sometime.
Don’t be fooled by the name of these Breakfast Cupcakes from The Little Blonde Baker. No sugar or frosting, but lots of deliciousness.
So, I’m sure these Pancake Truffles from A Bajillian Recipes weren’t intended to be eaten for breakfast, but I won’t tell if you won’t.
I love curating my Friday Favorites each week, and I want to make sure that the talented people who have created these projects are fully acknowledged for their work. Before you pin or share, please click through the link or photo to the originating website. You can also find all the projects each week on my Friday Favorites Pinterest board. Thank you!
I don’t consider this a food blog. I spend my fair share of time gawking at legitimate food blogs, and I do not qualify. That’s very unlikely to ever change, since I usually only cook because my family needs to eat. Every once in a while though I feel inspired to go into the kitchen and make something for fun, and it usually involves sugar. These are the top ten most popular recipes I’ve shared here, in spite of myself.
This is something I made entirely for the benefit of my husband. He tends to like things on the melt-your-face level of spiciness, and he was pretty pleased with this sauce.
This recipe came from my friend Melinda. We’ve tried it as originally written, with some tweaks, and we even have it for dinner once in a while with shrimp mixed in. Yum.
My daughter gave up a few things she loves to go gluten-free. One of those was fried squeaky cheese, until her dad swooped in and saved the day with this flour-free version.
I can’t help the name now. It was the first thing I thought when I looked at them. But if you can get past that, they are definitely tasty.
I need to find an excuse to make these again. All the yumminess of a cake pop without the stick.
Looking back at all these recipes is making me hungry. These little jars of carrot cake were delicious.
One thing many of these recipes have in common: jars. I ate this for breakfast every morning for months.
I just made these again last weekend. I learned that if you’re trying to make a half batch and accidentally put the full amount of peanut butter in at the end, you can still add the second half of all the other ingredients and cook them and they come out the same. Even making more than I intended, they all disappeared.
My kids loved these mixes. To think, I only made them so I had something to put in my newly etched jars.
These candies are one of my favorite foods. They’re also the first recipe I ever shared here. If I had the ability to not eat them, I’d make them more often. Easy, sweet and amazingly delicious.
It’s no secret that I love to cheat and start with a mix when making baked goods. I’m capable of cooking from scratch, but that doesn’t mean I always have time to do it. These muffins took me less than half an hour to make, and that includes gathering the ingredients, cooking time and cleaning up. That’s almost faster than my son can inhale them. Almost…Read More
All the staring at jars last week for my Friday Favorites made me realize I hadn’t shared this recipe with you. I’ve been eating this concoction for breakfast for the past few months and I’m not sick of it yet, so that’s a good sign. And it’s good for me. Gasp.
To be honest, this started as Breakfast in a Plastic Container, but I store them in the freezer and the lids kept breaking when I tried to pry them off. They are prettier this way, and the lids don’t break, but they do freeze my hand. An insulated jar-holder might be in my future.
Breakfast in a Jar
1/4 cup old-fashioned oats (you could use quick-cooking, but I like this texture better)
1 teaspoon ground flax seed
1/2 teaspoon chia seeds (if you aren’t familiar, I found them in the health food section and they look like poppy seeds)
1 teaspoon mini chocolate chips
1/2 tablespoon shredded coconut
1 teaspoon pumpkin seeds (toast on a pan in 350 degree oven for about 10 minutes)
Combine in a jar. If you’re not going to eat it right away, store in the freezer. The flax and chia seeds keep better there.
When you’re ready to eat it, add:
2 – 3 tablespoons plain Greek yogurt, to taste (I prefer it a bit creamier)
1/2 – 1 teaspoon honey, also to taste
Stir well and enjoy.
The first time I made this, I used honey Greek yogurt, until I realized it was the full-fat version and the nutrition stats stung a bit. I switched to nonfat plain and added honey. With the chocolate chips and coconut you could leave it out, but I like things a little on the sweet side. I think a little peanut butter would be tasty in here too. Mmm.
I make a dozen or so of these at a time, then I can just pull one out and add the yogurt and honey. I’ve found these keep hunger at bay until lunch, unlike some quick breakfasts I’ve tried in the past.
Join me again on Wednesday for a jar-inspired dessert I made for my family last weekend!
I came across a recipe on Pinterest this weekend that I had to try. Well, let’s face it, I actually just saw a photo I liked and clicked through until I found the recipe. It IS Pinterest, after all.
I love things that are easy to make, use ingredients I can pronounce and are easy to substitute, and have at least some health benefits. These little babies fit the bill on all levels. They also just happen to be delicious.
The original recipe can be found on Smashed Peas and Carrots. I’m sure the recipe would be fantastic as written. However, a combination of a lack of certain ingredients and a hatred by one of my children of those ingredients required some substitutions. I WILL be trying these with the coconut though, and my son and I will eat them all.
I made a double batch because I have a sixteen year old boy. ‘Nuff said. As I mentioned, no coconut and I was short on flax seed by half. I did have a box of Dulce de Leche Cheerios in the cupboard that everyone was underwhelmed by, so I put those through the food processor and threw them in. I forgot that they’re lightly sweetened, so I should have cut back a bit on the honey. They’re yummy, but a little sweet.
I ended up adding an additional 1/4 cup peanut butter because my mixture was a little too crumbly, but I think that was because the cereal crumbs were drier than the coconut and flax seed would have been.
The instructions say to roll into balls, but I found I needed to squish them into balls. I was afraid they wouldn’t hold together, but as long as I smooshed them, they kept their shape. I think they would work as bars also. I would smash them into a pan before refrigerating, then cut them into bars after they’re cold.
If you have time, scan through the comments following the recipe for some great ideas for substitutions. I can’t wait to try these with some different ingredients. Which could be today, since the ones I made yesterday are gone. Already.
One of my son’s favorite things I make is banana bread. In fact, I’m pretty sure he asks me to buy bananas just so he can leave them on the counter until they turn black. He does actually eat them once in a while, just to throw me off.
I’ve developed my own recipe over the years, and have found it works as bread or muffins. It usually doesn’t last long around here, but if you hide a loaf, it’s better the second day.
3/4 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 1/2 cup mashed ripe bananas (3 – 4 medium)
1/2 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Combine the lemon juice and milk. Set aside. Preheat oven to 350 degrees. Grease bottoms only of 2 loaf pans.
Mix sugars and butter in a large bowl. Stir in eggs until well-blended. Add bananas, milk/lemon mixture and vanilla. Beat until smooth. Stir in flour and baking soda until just moistened. Pour into loaf pans. Bake about 45 minutes or until a toothpick inserted in the center comes out clean. Cool.
Occasionally, I add a cup of chocolate chips. Sometimes I throw in a little cinnamon. If I’m in a healthier mood, I replace half of the butter with applesauce, yogurt or fat-free sour cream and replace the eggs with egg substitute. I always use skim milk. If you do use something besides butter, the bread is better the first day.
To make muffins, pour into greased muffin pan and bake at 400 for about 16 to 20 minutes.
The only drawback to this recipe is that you have to plan ahead. Black bananas make better bread than yellow ones. Believe me, we’ve tested that theory more than once.
My daughter asked me to buy some granola last week. She wanted to stir it into her yogurt. I wrote it on the grocery list, then somewhere a little voice said “You could make granola!” I’ve never made it before, so I don’t know what that was about, but it seemed like something that would be pretty hard to screw up.
I searched through several recipes but none of them were exactly what I wanted so this is my version. I’ve found it very hard to leave alone since I took it out of the oven last night, so I’m calling it a success.
Peanut Butter Cashew Granola
Preheat oven to 300 degrees.
Combine in a large bowl:
6 cups rolled oats
2 cups cashew pieces
1 1/2 cups sunflower seeds
1 1/2 tablespoons ground cinnamon
1/2 cup packed brown sugar
1/3 cup oil
1/2 cup peanut butter
1 cup honey
1 tablespoon vanilla
After all ingredients are well combined, spread out on two large, ungreased baking sheets. Bake at 300 degrees for 10 minutes. Stir. Return to oven for 10 minutes. Stir again. Cook 5 minutes longer, or until golden. Pour onto paper towels to cool. I added 1 1/2 cups broken, dried banana chips, sprinkled over the cooling granola.
If you don’t like cashews or sunflower seeds, you can use any kind of nuts. Replace the peanut butter with almond butter. It’s fairly sweet, so you could leave out the brown sugar if you prefer. To cut down on fat, replace some of the oil with applesauce. Add some dried fruit after it’s done baking. Try different seasoning instead of, or in addition to, the cinnamon. Add ground flax seed or wheat germ. Throw in a few chocolate chips. If some people in my house wouldn’t have rejected it, I would throw in some coconut. In fact, I might do a coconut, dried pineapple and macadamia nut batch. You almost can’t go wrong.
We’ll see how long this stuff lasts in my house. I think I might as well add the ingredients to next week’s grocery list right now.
Today, I’d like to introduce you to a guest. She is an extremely talented cook, which comes in handy since she’s routinely feeding the nine people who call her house home. She and her family are gearing up to celebrate Hanukkah, so she’s agreed to share one of her favorite recipes with us. Meet my sister, Jennifer! My name is Jennifer and I have not only followed Staci’s crafts on her blog since she started, but since I’m her sister I’ve pretty much followed her crafts my whole life. So naturally, I was really excited when she asked me to guest blog for the first day of Hanukkah…Read More
When I first created this recipe, I called them breakfast cookies, because I was making them as a granola bar substitute that the kids could run out the door with. Over the years, we've affectionately come to know them as Karate Cookies and, more recently, Track Cookies. Karate tournaments and track meets have got to be two of the longest sporting events on the planet, with no easily accessible food, so I started making these cookies to bring along for fuel. They probably saved some lives a few times, as a hungry athlete is a cranky athlete. Not to mention their parents…Read More