Cherry Butter

Cherries have exploded in our house!!! There is cherry guts, cherry nuts, cherry blood lol... A local farmer provided us here in town with delicious Bing and Rainier cherries (Thank you guys). I bought 25lbs,yep that's right 25.What can you do with 25lbs of cherries?!!!
Here is what I made:
Cherry pie filling
Cherry Jam
Dehydrated cherries
Maraschino cherries
Candied cherries
and the feature for tonight..........

Cherry Butter

INGREDIENTS:

4 Cups pitted and pureed cherries
3 1/2 cups granulated sugar
3 T. butter
1/2 t. cinnamon
1/4 t ground allspice
1/2 t. almond extract
1/2 cup lemon juice
1 packet of Sure-jell pectin OR 10T. classic pectin


1) Wash and pit cherry
2) Combine cherries and sugar over med heat. Stir constantly until a roaring bubble, you don't want to burn the bottom.
3) Reduce to low heat. Stir in butter, spices and extract.
4) Add lemon juice and pectin, stir until well combined, about 5 minutes.
5) follow you basic water canning instructions

I'm sure you can do with out the pectin but I like the jell consistency. The next batch of butter I might also try adding a little more butter to the mixture as well.

This is one of the most amazingly tasty butters there is....seriously. Like I'm gonna have some for breakfast tomorrow morning. After you try this, let me know how it turned out for you.



Photo source:
applesandbutter
savvy eats

Strawberry cupcakes with Meringue butter cream

I went on a strawberry kick and bought 8lbs of these berries!! So after eating about 2lbs myself I decided I would make some yummy treats for family and friends. Now keep in mind this is a meringue butter cream so its a lot different than basic butter cream  (I actually like this kind much better)

 

 

 

 Strawberry Cupcakes:

Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 cup cake flour, (not self-rising)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 ounces (2 sticks) unsalted butter, softened
• 2 1/4 cups sugar
• 3 large eggs
• 1 large egg white
• 1 cup whole milk
• 1 1/2 teaspoons pure vanilla extract
• 2 cups finely chopped strawberries, plus small strawberries for garnish

 Meringue Butter Cream Icing:

Ingredients

• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
   
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 10 minutes.
   
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.
   
   The source: Martha Stewart :) 
   
   
   
   
   

DIY Saturday- Picture Notepad

At the first part of the year I participated something called "Pay It Forward 2011". Those that responded to it was to home make something and send it to 5 people. Each of those 5 people are to make something and send it to another 5 and so on. I'll admit I JUST now started making my pay it forwards for this year ( but hey I do have all 2011 to make stuff ).

With my oldest Graduating Pre-K I wanted to make something for his teacher and also figured I would knock out a Pay It Forward at the same time.

WHAT YOU NEED:

• 2 Vertical 4x6 picture's 
• Asst Paper 
• Paper cutter or x-acto cutter
• Clothespins or 2 binder clips
• Elmer's white glue
• Heavy books 

( I made a smaller size- 3x4)

STEP ONE: TRIM PAPER TO SIZE

Cut each paper into a 4x6 (same size as your photo's). I used a paper cutter which is much faster and easier but you may also use a ruler and x-acto knife.
You want your stack to be about 1/4 inch.

STEP TWO: GLUE PAPER


Tap the stack of paper until one side (short end)  is perfectly flush.
Clamp with clothespin or binder clip to keep the paper nicely lined up.
Apply glue evenly to short end and smear with finger.

STEP THREE: GLUE AGAIN AND ......AGAIN. 

Let the glue dry for about 10-15 minutes. Then re- apply glue and let completely dry. The layer of glue should be nice and thick (re-apply one more coat if needed and completely dry).
Ruffle the pages to make sure all is secure. If they do come loose apply more glue and let dry.

Place the print face out on top n bottom and re-clamp with clothespins or binder clip.

Sorry about the lighting change

STEP FOUR: MAKE THE PAPER STRIP

For the spine of the notepad cut a 4"  and about 3/4-1"  wide piece of sturdy paper.
Apply a thin layer of glue, smear with your finger.
Glue the strip onto the spine of the notepad.
Smooth the strip onto the photo with your finger, then bend the other side down onto the back cover and smooth that down. 
*If excess glue gets onto the face of the photos, wipe it away with a damp paper towel.

STEP FIVE: LET EM DRY

Stack the books onto and let em dry :)

I was amazed at how easy it was to make these. This is defiantly going to be a gift item in the future.

Doughnuts Galore!!

makes 1 dozen doughnuts

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts).

Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)

I also fried the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.

Gourmet, December 2006 and Joy the baker

Chocolate Glaze

recipe from Alton Brown

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

  

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

*You can add sprinkles and other yummy toppings.

Cinnamon Pull-Apart Bread

 I came across this recipe from Joy Baker during one of my random cravings to bake something for the family. Ive always been a big cinnamon raisin bread girl, unfortunately I had none at the time I made this but a lemon type frosting sounds good too; maybe next time.

INGREDIENTS:

Dough:
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp. instant yeast
1/2 tsp salt
4tbsp. unsalted softened butter
1/3 cup whole milk * I used 2% milk
1/4 cup warm water
1 tsp. vanilla extract
2 room temp large eggs

Filling:
4 tbsp. unsalted butter
1 cup sugar
2 tsp ground cinnamon
1/2 tsp grated nutmeg



To make the dough, combine flour, sugar, yeast and salt in a bowl with dough hook. Combine the butter and milk in a small saucepan, heat until the butter is melted. Set aside and let cool until the temp is 115- 125*F. Add the milk mixture,water,vanilla and eggs to mixing bowl. Mix on low speed until dough forms. Continue to knead until smooth and elastic, adding additional flour as need (1 tbsp at a time) until the dough no longer sticks to the side of the bowl and is tacky NOT sticky. Knead about 3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat and cover. Let rise in a warm place for about 1 hour or until it doubles in size.

*while dough rises add the butter to a small saucepan and melt until browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.

Transfer dough to LIGHTLY floured surface and gently deflate. roll into a ball, cover and rest for another 5 minutes. Roll out into a 12x20 rectangle. Brush dough with browned butter

 Sprinkle cinnamon sugar mixture over the dough (yes ALL of it) in an even layer. Slice dough vertically into 6 even strips.

 Stack the strips on top of each other and then slice again into 6 slices.

 Place into a lightly greased (make sure to grease well) 9x5 loaf pan. Cover with clean towel and sit for 30-45 minutes.
Preheat oven to 350*F. Bake 30-35 minutes, until the top is golden brown. Remove from oven and let rest for 20-30 minutes. Run knife around the edges to loosen and carefully turn the loaf out, transferring to serving plate. Serve warm but also taste yummy the day after ( it has a cinnamon toast crunch flavor to it)

 Absolutely delish and if I wasn't making Ice Box cookies now, I would make this today too. Take a try at this recipe and let me know how it turns out.

Going to the Extreme

As usual I have taken on more things besides Photography, Baking, Quilting, Party Planning, Organizing and the basic errands and to-do list I have decided after a few years of pondering that I would start my own business!! I've been researching the market and started writing a business plan. Thanks to the help of Business PlanMaker

They have tons of templates that help you step by step along with a business plan writing course. I find myself ALWAYS picking up more and more things to occupy myself from the mundane so why not add ANOTHER thing like.............................

EXTREME COUPONING

I'm sure you might have heard or even watched this very fascinating show of people who you would swear are out of their minds and hoarders. BUT they must be doing something right!!

I have a family of 5!! 3 boys, my husband and I live on a single military income and many of you might know how tight that can be. Now we're not doing bad but we certainly could use the extra stretching in our budget. I am not looking to become a hoarder who has 1year supply of toilet paper, bread,etc but I am looking to stockpile for the family for at least 4-6 months ( thats the long term goal ) but I'll be happy with just a month stockpile the first year.

This week so far I have scored a sweet deal from NIVEA body wash for men and woman...get this...this was all FREE!!!

At $3.04 - $3.97 a pop I only paid sales tax on this...now I have 9 more coupons for the woman ( which is all sold out through out town) so I plan on scoring some more before the sale is up.

So on top of my crazy busy schedule I've now added prepping for a new business and some extreme couponing. What do you do that makes you think " am I nuts for adding this to my daily schedule?"

I might be nuts but I'm gonna be saving some major moola

Raina Skye Photography GIVEAWAY!!

It's a PINUP photo shoot giveaway!!!

we'll call it 'SPREAD THE ALOHA GIVEAWAY' with Raina Skye , this is a giveaway to celebrate Raina Skye Photography gaining 1000 Facebook fans and YOU!!

If you don't already know,  Raina Skye Photography is one of the most incredible photogs in the Kitsap areas. They transform those special moments into lasting memories with photos that you can keep for all time.

Raina Skye Photography

Raina Skye Photography offers different sessions from Children ( like the one above), Engagements and Weddings,

and she also donates her time to do Op Love Sessions for Military.

 SO ONTO THE GIVEAWAY!!



It's simple!

All you have to do is go to her Facebook fan page  and 'LIKE' it, tell her who sent you THEN (most importantly) go to her BLOG and make a comment on that page. This is a session that would cost you $160 or higher. AWESOME!!!!  Spread the ALOHA and gain a better chance at winning a session.

READY, SET, GO!