Monday, February 20, 2017

{Project 52} Weeks 1-6

I'm doing a Project 52 again this year but I haven't been keeping up with it that well.  I'm feeling a little more inspired lately so I hope I can keep this up.
 1|52 Black and White (New Year's Eve)
 2|52 Vibrant
 3|52 In the shadows
 4|52 Bright light
 5|52 Up close
6|52 Far away
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Friday, February 17, 2017

{Recipe} Devilish Potatoes

I made these tasty devils for snacking on during the Superbowl.  I was intrigued by the idea of a deviled egg taste and consistency without an actual egg.  There are a few versions out there and I tweaked them to make my own.
Devilish Potatoes-Vegan

  •  1 1/2 pounds of small golden potatoes (like Yukon)
  • 1/2 cup raw cashews soaked for 2 hours (or in boiling water for 20 minutes)
  • 3/4 cup vegetable broth
  • 1/2 tsp tumeric
  • 3/4 tsp salt
  • 1 tsp dried mustard
  • 2 tsp lemon juice
  • pinch of black pepper
  • smoked paprika for garnish
To make:
Preheat oven to 350F, cut potatoes lengthwise, spray with cooking spray or drizzle with olive oil. Place cut side down on parchment lined baking sheet and bake for 30 minutes (or until fork tender).

While the potatoes are baking, place drained cashews into high speed blender and blend with vegetable broth and tumeric until smooth.

Once potatoes are cooked and cooled enough to handle. Scoop out the centers, leaving about 1/4 inch around the sides.  Add the scooped potatoes to a large bowl and mash while still warm.  Add cashew cream, mustard, salt, lemon juice and pepper and mix well.  Taste and adjust seasonings as needed.  

Chill mixture in fridge for 30 minutes to firm up.  Once chilled, fill the scooped potatoes with the filling with a spoon or pastry bag.  Sprinkle with smoked paprika and serve.
Can be served cold or at room temperature.


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Thursday, February 16, 2017

Target's Fresh Spring Decor

We stopped in at Target on Monday and I was drawn to this section of the store.  It looked so fresh, so Spring-y, so fun!
 Have you seen the new line called Modern by Dwell magazine?  They set it up like real room.
 So many patterns and textures to behold.
 Pillows, side tables, stools, bar carts. It was overwhelming.
 Check out these baskets for awesome meant-to-be-seen storage.
 And more cute storage options.
 I love that bench and those stools.
 More pillows and those marble blocks on the top shelf. I'm not sure what they were but I want them. #givemeallthemarble
 Look at this rug!! I love that storage unit with the baskets on the right.
 More baskets, stools and pillows!
 I love those lamps with the grey shades.
 Speaking of lamps....
 Swooning over the charming baking and kitchen tabletop items.
More swooning... if a color could be a love language, this one would be mine!
Have you been to Target lately? Who's excited about Spring?
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Tuesday, February 14, 2017

Apple Roses

Here's a sweet treat for Valentine's Day or any day of the year. They are easier than they look and pretty darn cute!
You can see all of the how-to information on this video. It popped up in my Facebook feed last year and I've been wanting to try these ever since.
 You only need a few simple ingredients: puff pastry, red apples, lemon juice, preserves and cinnamon.
 Core and cut the apples so they are in very thin slices.  The apples go into a large bowl with water and lemon juice and get microwaved for about 3 minutes to soften them.  Make the glaze of preserves and water (used apricot).  Roll out the puff pastry and cut into six slices.
 Assemble the roses by spreading the glaze over a slice of pastry and arranging the apples, then sprinkle with cinnamon and fold the bottom half of the pastry up. Roll from left to right (see video) into a rose shape.
Like this.  *Tip* Thinner, softer apples will work best here.
Pop each rose into a muffin tin and bake at 375F for 40-45 minutes.  The tops of mine were browning so I covered them with foil for the last 10 minutes of cooking.
 Decorate with powdered sugar.
Amaze your friends and family!  Are you making anything special for Valentine's Day?
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