
Friday, August 13, 2010
Fab Friday: Hydrogen Peroxide

Friday, April 23, 2010
Fab Friday: April 23
- Dailyburn.com
- Bath & Body Works Lemon Pomegranate Lip Gloss
- Sunshine
- Grilling
- Sandals
- Homemade Granola Bars
- Planning for Summer Fun
- Windows Open
- Blackberries
- Fruit Leather
Friday, March 19, 2010
Fab Friday: March 19

One of my favorite aspects of living in Portland was the fabulous food. Huge Farmer's Market, lots of seafood, a love of the artisanal, and a diversity of restaurants all converged to keep me fat and happy.
Friday, March 12, 2010
Fab Friday: March 12

Friday, March 5, 2010
Fab Friday: March 5th


Friday, February 26, 2010
Fab Friday: February 26

Despite no longer being a home owner, nor home ownership being on the near horizon, I still love to think I am a DIY-er.
Saturday, February 13, 2010
Fab Friday: February 12

Friday, February 5, 2010
Fab Friday: February 5

Friday, January 29, 2010
Fab Friday: January 29

Friday, December 4, 2009
Fab Friday: December 4

Friday, November 6, 2009
Fab Friday: November 6

Sunday, October 25, 2009
Fab Friday: October 23
Friday, October 16, 2009
Fab Friday: October 16

- 3 cups all purpose flour
- 1 3/4 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg or ground nutmeg
- 1/4 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups sugar
- 3/4 cup (packed) golden brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons bourbon, apple brandy, or rum (optional)
- 1 1/2 cups unsweetened applesauce
- 2 medium Fuji or Gala apples (13 to 14 ounces total), peeled, halved, cored, cut into 1/3-inch cubes (I use what we have at home, usually Honeycrisp)
- 1 1/2 cups finely chopped pecans (about 6 ounces)
Frosting:
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon vanilla extract
- Pinch of salt
- 3 cups powdered sugar (measured, then sifted)
- Coarsely chopped toasted pecans (for garnish)
- Special equipment: 2 9-inch-diameter cake pans with 2-inch-high sides
Preparation
For cake:
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch high sides. Line bottom of each pan with parchment paper round. (I know, that part seems like extra work, but I swear those cakes popped right out!) Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
For frosting:
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.
Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. (You know I don't do this part) Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 11/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving.
Saturday, October 10, 2009
Fab Friday: October 9

Friday, October 2, 2009
Fab Friday: October 2
Friday, September 25, 2009
Fab Friday: September 25

I have loved books for as long as I can remember. Growing up an only child, books were my constant companion. I have vivid memories of late nights car trips, me bundled in the back seat, desperately trying to read by the light of the passing street lamps – catching a word here, another sentence there. Stop lights were eagerly anticipated, as I could sometimes read almost an entire page lit by the orangey glow of the sodium lights.
I read anything I could get my hands on and had worked my way through my mother’s home library by the time I was 12. I wouldn’t say that Sidney Sheldon is appropriate reading material for a tween, but it was there & I was bored.
Much as songs can evoke memories of a certain time & place, so do books. Late in jr. high school, I read Gone with the Wind. It transported me from the beaches of Southern California to the warm red hills of Georgia, complete with hoop skirt and garden party hat. High school opened the door to the world of Stephen King (and yes, I've been a little afraid of the dark ever since). College brought the revelation of C.S. Lewis (so much more than Narnia). Post-college, I read a number of awful, post-apocalyptic novellas which mirrored my personal relationships. The Harry Potter series was consumed while waiting for the birth of Big Sis. So many wonderful hours perched on the love seat, novel balanced on my belly. Iowa delivered to me the gifts of Pride & Prejudice and To Kill A Mockingbird.
I’ve been experiencing a dry spell of reading. I am desperate to return, to drink from the fountain of knowledge and water the parch of my boredom.
What are your favorite reads?
Friday, September 18, 2009
Fab Friday: September 18

Friday, September 11, 2009
Fab Friday: September 11

Friday, September 4, 2009
Fab Friday: September 4

Well, hello Fall. It's nice to see you again. Yes, we've been very busy here, chipping away at little projects around the house, enjoying your lovely weather, and prepping for school to start. There's been lots of organizing, cleaning, shopping (clothes & shoes), and talking about the Big Day (ie the Start of School). We've had a school tour, picked out the first day outfit, mapped out our walking route, found a lunch bag, and started getting up earlier in an attempt to acclimate to our new routine.
Friday, August 28, 2009
Fab Friday: August 28


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