Solstice Quilt Block 13 & 15

First off, let me reassure you I can count. 1, 2, 3, 4, yada yada yada, 11, 12, 13, 14, & 15. I promise I didn’t forget 14, except I did. Let me explain. Sunday, Easter, I had my grandma over and we were discussing our next quilt patterns. Friday I went to JoAnn’s fabrics and bought a couple different materials to use in the quilt. We were discussing how to use them and looking at quilt patterns 11 – 17. Eventually I printed off 15, then 13, and finally 14.  We decided to use the Chiefs material I bought for quilt pattern 13. 

After discussing and looking at some of the other pictures that people have posted for their quilt patterns, we decided to make Quilt pattern 15 patriotic. There is already 1 patriotic quilt block in the quilt so why not incorporate another one? Some of the fabrics I chose were Frozen, Minnie Mouse, and Paw Patrol. Those are going to be SOOOOOOOOO hard to get incorporated in, but fear not. We finally decided to use Minnie Mouse on quilt pattern 14. The only thing is, we couldn’t find quilt pattern 14.

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Carrot-Walnut Cupcakes minus the Walnuts!

Here it is Monday after Easter and I think I’m still in a food induced comma. I sure hope you ate well, I know I did! By now I’m sure you’re aware I challenged myself to bake all 12 cupcakes in the Food Network Magazine January/February 2017 edition. The editor says there doesn’t need to be a reason to have a cupcake, therefore one for every month. This month happens to be the Carrot-Walnut Cupcakes. Those would be perfect for Easter, right? We didn’t eat them on Easter though… nope, but the week of, you bet!

I should immediately point out, I didn’t put in the walnuts, that’s why the title says minus the walnuts. Mark doesn’t handle nuts real well (we’ll leave it at that.. haha) and I’m not crazy about Walnuts. If I had used any nuts, they would have been Pecans. I prefer the milder taste of a pecan over a walnut any day.I wasn’t sure about these cupcakes when I initially started mixing up the batter. The smell of the cinnamon and nutmeg seemed to overpower the small amount of flour. Truthfully, how they know how to mix up to get exactly 12 cupcakes is amazing. Now If I could just learn to measure out exactly 12 cupcakes. I tried the ice cream scoop method and came up shy. If nothing else, I hope to learn how to make perfect cupcakes by this challenge!

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Solstice Quilt Block – 10, 11, & 12

Last night I sat down to my computer and realized I deleted a bunch of pictures taken while making quilt blocks 10-12. To say I was livid at myself would be an understatement. This is like the 2nd or 3rd time I’ve done that in the last couple years but it is still infuriating, especially when you like pictures like I do. If you’ll notice the above picture is a picture I took of my computer screen with my phone. The picture below on the other hand are all my quilt blocks kind of laid out on my grandma’s bed in the same order roughly as the picture above. Grandma’s bed really isn’t big enough to get them all to lay out.

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Eagle Drive-In {Joplin, MO}

Eagle Drive-In. Must I say anymore? I think the pictures can do the talking for themselves!

This is the JoMo Po’ Boy. Calamari, Eagle Sauce, Tomato, and a whole bunch of other stuff. I obviously didn’t eat it, I don’t eat seafood. Mark though, he LOVED it. Oh and Eagle Sauce they say is similar to Thousand Island dressing, but better. This came with a side, fries were the obvious choice. Then there is the choice of sauce to go with the fries. That is Eagle Sauce.

This is the Black and bleu Burger. It was also thoroughly enjoyed. Now I don’t eat Bleu Cheese either, but my mom LOVED it. She went with a side of fries too. Her sauce of choice, Garlic Aioli.

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Andolini’s Pizzeria {Tulsa, OK}

Last month my aunt who lives in Southern Oklahoma came up to see the girls so we decided to have a girls day. We debated where to go shopping… Fayetteville, Tulsa, Springfield… Decisions decisions. Eventually we decided upon Tulsa. I’ve spent a lot of time shopping in Tulsa, my aunt actually lived there while in Med school. The one down side to Tulsa is when it comes to food. No, there are a lot of restaurants in Tulsa, but we tend to stick to the same ol same ol restaurants. I was kind of in the mood for something new. Aunt Connie had recently been in Tulsa for a convention and learned about a few new places down around Utica Square. Since we were going to Utica Square first, it was perfect. Eventually we decided upon Andolini’s Pizzeria. Let’s just say, this was an AWESOME choice.

We arrived around 11:25 or so, basically when we got to Tulsa. It was a good thing we went immediately because not long after we were there, a huge waiting list developed. The waitress was amazing. Normally they bring kids crayons and paper, but oh no… this was pizza playdough. It was cold so I’m fairly certain it was dough from the refrigerator. I think my 14 year old had more fun playing with it than my 2 1/2 year old.

Aunt Connie swore by this salad. This was the Andolini’s Signature Salad. It was a mixture of Field Greens, Candied Walnuts, Almonds, Strawberries, Parmesan, topped with a Mango Vinaigrette. Mom and Aunt Connie were the only ones who got one, but I must say, it was pretty!

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Gluten Free Fudge Brownie Cookies

There are a lot of people who have jumped on the Gluten Free bandwagon for different reasons. I personally don’t know much about it other than what little research I did once upon a time when a friend’s daughter had issues. They thought she needed to be gluten free so I did a little research but not much and after they realized that wasn’t her problem and she could eat gluten, my research days on it went out the window.

One of Mark’s co-workers though, he and his family have gone gluten free for heath reasons. Mason shared this recipe with Mark and he sent it to me in an email. I wasn’t sure why and emailed him back asking if he’d tasted them. He told me no. Friday night we changed that answer to yes. I was interested in trying them and of course they’re cookies, so I must try them, right? My dad and I joke that he’s the cookie monster and I’m pretty sure I get that from him.

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Sweet Buttered Carrots

I think I’ve liked carrots since I was a little kid. My grandpa used to always say, “Have you ever seen a rabbit wearing glasses?” Sometimes I would respond no and other times I would respond yes. The yes would catch him off guard. Then I’d tell him Buggs Bunny wears glasses sometimes. He’d laugh at me. But he always said that to convince me to eat carrots. By the way, I’ve worn glasses since I was 7 years old and I’ve eaten carrots for as long as I can remember.

I must say, raw carrots happen to be my favorite. I’m just not a huge fan of cooked carrots. While I was in graduate school though, my grandma would make us dinner on Monday nights. One particular Monday she made cooked carrots and Mark and I just absolutely LOVED them. By far the best cooked carrots I’ve ever eaten! So I asked her how to make them one day. I’ll share the secret now. You’re welcome!

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PW’s Flat Apple Pie

Back in December I was in Texas. One of our favorite places to visit while down there is World Market. While we were walking around looking at this and that, really eying the silverware that I’ve wanted for years but still won’t buy, I stumbled across a book called Pie School | Lessons in Fruit, Flour, and Butter. I made mention that I wanted it and low and behold I got it for Christmas! I started reading through it right away and the author, Kate Lebo, discusses things called a Galette. I’m sorry, a what? Basically it is a pie that is free form, as in you don’t bake it in a pie plate, but roll it out, place your filling in the middle, and roll the sides up over the edge of the filling. The more rustic you make it, obviously the better.

Why do I mention all of that? Well back in 2010/2011/2012 I embarked on an adventure of 101 items to complete in 1001 days. I didn’t get them all complete, but it was a good attempt. One of my items was at the time Pioneer Woman Ree Drummond released her first cookbook and I planned on trying to cook/bake my way through the entire book. Again, not something I was able to complete. This Flat Apple Pie happened to be one of the items in the book that I didn’t accomplish.

Last night was dive club meeting. I made some sugar cookies to take but I also wanted to make something else. For some reason this flat apple pie jumped out to me so I gathered up the ingredients and went to baking. By the way, I kind of love to bake… I’m learning this. As I was piecing this together, I started wondering, is this a Galette? Based off the description Lebo gives, I believe it is. You’re welcome.

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Rainbow Cupcakes

I’m sure you were worried, but no need to. Just because I took a few weeks off to move over to WordPress with this blog, I am still keeping up with my Monthly Cupcake from Food Network Magazine, January/February 2017 issue.

When I woke up the morning I made these, I was worried about having 2 ingredients. Lemons, which I was fairly certain I had and Cake Flour, which I was pretty sure I didn’t have. I did go to the pantry to see if I had cake flour and surprisingly I did. WHAT?!?! I guess I bought it for something else one day and had some left over. So… if you don’t have cake flour, not to fear! Make your own! Wait, what? Make your own cake flour. Yup! You read that right!

Cake flour:

1 cup all-purpose flour minus 2 tbsp (that is subtract 2tbsp of the ap flour). Then add in 2 tbsp corn starch. Use your handy dandy sifter and sift 5-6 times to incorporate the corn starch. Bam, your own homemade cake flour.

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