Lemon Custard Bars

 

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I’m trying to make more things from the Riesberg Recipes cookbook. These are the yummy lemon custard bars. I made them using my mini muffin tins to create ready to serve pieces. The last time I made these I used my brownie pan and they ended up burning, so this time I really watched them closely since I was making them even smaller. I don’t think I baked them long enough as most broke in half. They still taste great!

Lemon Custard Bars

1 c flour
¼ c powdered sugar
½ c butter
Pat in 8” pan and bake 20 min @ 325°.

2 eggs
1 c sugar
3 Tbsp lemon juice
Beat until creamy. Fold in 2 Tbsp. flour and ½ tsp. baking powder. Spread over crust. Bake 25-30 min @ 350°.

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Baby Girl Princess Cross Stitch

UPDATE 10/21/17. Went to goal day meeting, met previous goal of finishing all stitching. Just the back stitching left now.

UPDATE 10/3/17. My dad passed this morning. Progress on this project has been put on hold for now.

UPDATE 9/23/17. Due to my dad being in hospice since mid-August I am now making loads of progress. I work on this every day while I’m up there. There are days when he sleeps a lot and others when we have time to visit. He has enjoyed seeing the progress made and how “full” it has gotten.

I finished the cross stitch for Brett yesterday and took it in for framing. I was told 2 weeks (sad) because they order frames on Wednesdays only. So me being slow didn’t finish until a Thursday.

Now it’s time to start birth sampler No. 3. As of yet there hasn’t been an announcement for baby 4. But I’m not ruling anything out at this point. Baby No. 3 was born at the end of January this year! So maybe she’ll have hers in a more timely manner.

I started this the evening of 5/11/17. (Yay documentation!) Usually I don’t start posting until I’m months in (and have no idea when I started), but I have vowed to be better about keeping up this blog, and with the Side Projects Club meetup I have motivation to work on these projects and *gasp* finish them. So if you want to follow the progress of this cross stitch from start to finish, just bookmark this blog, or maybe RSS it? I have no idea, but be sure to check back. It will be updated every 4 weeks (Goal Days at SPC).

Let the stitching begin!

Lasagna

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I dove into the family cookbook to make some lasagna. There are a few recipes to choose from the Riesberg Recipes, this one is easy and of course I made some alterations to it. Below I have both the original recipe and the substitutions I have made.

Lasagna

8 oz lasagna (I’ve been using no boil)
1 lb hamburger (ground turkey)
32 oz spaghetti sauce
15 oz cottage cheese
12 oz grated mozzarella cheese (riccota, from a deli it comes in a pie shape)
¼ c grated Romano or Parmesan cheese
spices as desired (i.e. oregano, basil, ground pepper)

In greased (or lined) 9×13 pan place small amount of spaghetti sauce, put 3 layers of 3 strips of uncooked lasagna, spaghetti sauce with hamburger, cottage cheese and mozzarella. Top with Parmesan cheese. Cover and bake at 375° for 30 minutes, remove cover and continue baking for 30 minutes. Let stand 10 minutes.

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Chicken Noodle Soup

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I created my own chicken noodle soup recipe on a whim one day. I wanted to create something that I knew exactly what’s in it. It wasn’t until after creating this recipe did I realize all the extra benefits I had put into it. Also since I made this up the measurements are mostly in grams since I enter my recipes into My Fitness Pal and want accurate weights.

My family has a history of Alzheimer’s/dementia and cancer. After my own health problems I have learned that tumeric is an all around great spice to have in your cupboard. It’s actually being studied for it’s benefits in slowing Alzheimer’s and possible prevention and treatment of cancers. Seriously, go search this! There are even pills so you don’t have to add it to every meal. And I chose to use rice noodles since my husband has a wheat sensitivity.

In general chicken noodle soup is believed to be good to eat when you have a cold, while this seems to be true, adding some of these other ingredients will make this a great thing to eat while you’re feeling great too. Rosemary is an antioxidant, carrots are good for beta carotene and fiber, chicken provides protein, the list goes on. Don’t just make this if you are feeling under the weather, make this to keep your body going strong. Give your body the nutrients it needs to fight off more than just the common cold.

Chicken Noodle Soup

2-4 chicken breasts, cooked and diced
2-3 lg carrots
200 g onion (white)
20 g fresh parsley
2 c vegetable broth (I use Saffron Road vegetable broth, so yummy!)
1 c water
150 g celery
4 oz rice noodles (or regular if you don’t have gluten issues), cook per package directions
3 lg garlic cloves
1 Tbsp coconut oil
2 tsp dried rosemary
1 tsp paprika
2 tsp ground tumeric

While chopping vegetables, put chicken breasts in a roaster with 1/2 cup vegetable broth and 1/4 cup lemon juice, 1/4 cup chicken bone stock and pepper. Bake at 400° for 20 minutes, check to make sure it’s cooked through.

In a stock pot, melt down coconut oil. Add garlic and onion. After a couple minutes start adding celery and carrots. Slowly add in vegetable broth to keep vegetables from sticking to the bottom of your pot. Continue cooking until vegetables are tender. Dice chicken and add to stock pot with remaining broth. Add spices and noodles, mix well. Add water and parsley, continue stirring and heat through.

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Back in Stitches

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Completed and custom framed cross stitch

My husband’s sister is way ahead of me with the kids than I am with the cross stitches for the kids. The third baby came a few weeks ago, the second one will be 2 at the end of April and I have not made much progress on this project.

Thanks to a co-worker I was introduced to the Meetup app. There is a group for side projects called The Side Projects Club. As long as it’s something you can do quietly they encourage you to bring your side project to work on. Most of the group bring laptops to work on coding, but a couple of us do things like cross stitch or knitting.

A huge thanks to that Meetup group. Without them I wouldn’t be working on this project at all, just getting mad at how much isn’t done. I was getting a bit burnt out on them, but it’s not as bad now. I am finally making some progress, and with getting back to this blog I thought I would use this as a secondary motivator to keeping pushing forward and making progress.

Update 5/11/17: Finished! Now it’s waiting to be framed, final photo coming in 2-ish weeks since frames are only ordered once per week on Wednesday. 

 

Focused

Cross Stitch-An update

Cross stitch-not just an old lady craft

Puzzles – a way to relax

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Back in 2015 I was given a not so great health news. Part of the cause could be from extra stress. With my health problems, and those of my parents it’s been a rough couple of years.

I decided that I needed to expand my puzzle collection from 1 to a few more. I reached out to the good people of Freecycle and got a couple of responses. Two women had some puzzles they wanted to get off their hands. After collecting these I realized I needed to get a bit more organized. We happened to have 2 bookshelves that weren’t really getting used, so I re-purposed them for games and puzzles.

I have completed a few of the puzzles so far, which is why I have a the before/after style photo above. I have even added a few. My brother’s kids were over last summer (2016) and while looking for games found my puzzles and had their parents get me a couple more for my birthday. I have also picked up a couple at the store. Of course being a glass half empty person I feel like I’m almost out and keep contemplating if asking on Freecycle again is a good idea.

After I did some of the puzzles on a card table in our new cat’s room. (Yes she has a room, the cats don’t like each other, so Pumpkin has a safe place to go.) I decided to work on a really large puzzle that needed to be done on the kitchen table. After that it’s where I’ve been working on all my puzzles, and taking a photo of them upon completion. I use a super cheap clear table topper to keep everything protected when I’m not working on the puzzle, and since it’s clear I still see it and be reminded to work on it.

Here is my collection of completed puzzles that I have documented so far. Once I finish they are either donated or given to a co-worker who said they would be something fun for the winter.

Add a little turmeric

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I have no idea if my thought of making eggs more yellow is even a thing that people care about, but I thought I would share this little tidbit. Now that I’m at home I’ve been making myself lunch. Most days (when I’m not eating a bag of chips (because we ran out)) I make myself scrambled egg with potato and onion. Sometimes I’ll even throw in a dried out Anaheim pepper from last year’s harvest for some extra extra heat.

This “recipe” has no measurements because, well I just dump stuff in and go. Keeps the excitement alive while making and eating the same thing everyday.

When I scramble up my egg I use some 2% milk (I read somewhere it’s better for you than skim, and I don’t think coconut milk would taste good with eggs). I also add in fresh ground pepper (go crazy!), turmeric root powder (makes everything yellow, and adds a little spice, oh and it’s good for you), a little cayenne (much less of this than turmeric), and feta cheese. Like I mentioned before some dried Anaheim pepper might find it’s way in there as well. I also chop up a small red potato and white onion.

There you have it! My fairly simple, takes about 20 minutes to make lunch.

Also for the photography I was trying some bounce flash off my ceiling. Need to keep practicing these photo skills!

Walnut Butter Cookies

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Since spring is still undecided if it should be freezing or warm, I figured it is a good day to bake some cookies. Yesterday I made Oatmeal A, B, C, which are delicious, but I decided it has been so long since I baked anything I would try another new recipe. I also have more time on my hands since I left my full time job to work on my photography business.

This recipe is from the Dining on a Dime cookbook. Also another huge plus of this recipe 6 ingredients! You read that right a whole 6 things. This recipe is egg-free if that is something you are looking for as well. I ran out of butter, so mine aren’t as buttery flavored as the title suggests.

Walnut Butter Cookies

1 c butter (I subbed out ½ cup of unsweetened applesauce)
4 Tbsp sugar (took this down from 6 Tbsp)
2 c flour
1 tsp vanilla
1 c walnuts (I chopped them, recipe doesn’t say to)
powdered sugar (I used maybe 2 Tbsp)

Cream butter and sugar together. Add flour, vanilla and nuts. Roll into walnut-sized balls (I used my small scooper and didn’t pack it full for each one) onto a greased cookie sheet and lightly flatten. Bake at 400° for 10 minutes. Remove from oven, place on waxed paper and sprinkle with or roll in powdered sugar. Makes 3 dozen. (I got 37 😛  probably could have leveled off the scoop to make it the even 36)

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Rhubarb Bread

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On an extra warm day I decided it would be a good idea to turn on the oven to bake some bread. This is from the family cookbook. I did have some rhubarb to harvest and thought this would be a good use for it.

The sugar has been cut down and I replaced ¼ cup of the flour with coconut flour just for fun. Doesn’t taste half bad. I also wanted to take the idea from making cheesecake and placed the 4 loaf pans on a cookie sheet with water on it. Kept the bread very moist, actually more of a sticky moist…so might not have been the best idea ever, but hey that’s what experimenting is, right?

Rhubarb Bread

⅔ c brown sugar
⅔ c unsweetened applesauce
2½ c flour
1 egg
1½ c diced rhubarb
1 c sour milk
1 tsp salt
1 tsp baking soda
1 tsp vanilla

Topping
½ c sugar
1 Tbsp soft butter
1 Tbsp Cinnamon

Combine sugar & applesuace, add egg, milk, vanilla, beat well. Stir dry ingredients. Add to sugar mix. Add rhubarb. Pour into 4 greased & floured loaf pans sprinkle topping on. 325°- 40 min.

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Chocolate Chip Banana Cake

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So sorry I have been away for a while. I’ve been catching up on projects and making the same old stuff over and over again. I thought it was high time to try out a recipe that’s in the cookbook I’ve been typing up (from all sorts of sources).

This recipe was adapted from an almond flour gluten free recipe. Just replace the flours I used with 3 cups of almond flour. I used really ripe (pretty much blackened) bananas, so the flavor was off, and smells a bit rancid. So use a little bit fresher bananas. Apparently the baking process won’t help make old bananas taste better.

Chocolate Chip Banana Cake

2 c flour
¼ c almond flour
½ tsp sea salt
1 tsp baking soda
½ c unsweetened applesauce
3 large eggs
1 Tbsp vanilla extract
½ c dark chocolate chips
1 c (2-3) mashed very ripe bananas

Preheat oven to 350°. Grease 9-inch cake pan with coconut oil and dust with flour.

In a large bowl, combine the flours, salt and baking soda. In a medium bowl, whisk together the applesauce, eggs and vanilla extract. Stir the wet ingredients into the flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.

Bake for 35 to 45 minutes, until toothpick inserted in center comes out clean. Let the cake cool for 1 hour, then serve.

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