Spring Quinoa Salad

I'm a BIG fan of quinoa and recipes that use the super grain.

By far, my favorite way to eat it is salad form.

You can see past recipes I've shared here, here and here!

Quite often I bring some version of quinoa salad to work for lunch.

In fact, my coworkers have caught on to my love of quinoa salad

and one even shared a link with me that she thought I'd like.

While browsing the link the next day,

I quickly realized I already had one of the links bookmarked!

I already had plans to make it and had forgotten!

Because of my awesome coworker, I was reminded of this recipe!

I found my Asian Quinoa Salad Recipe on Two Peas & Their Pod,

so I had a feeling I'd really enjoy another recipe from them too!

The Goods:

Cooked Quinoa

Asparagus

Peas

Avocado

Olive Oil

Honey

Lemon Juice

Basil

Garlic

Salt

Pepper

First step - make your lemon basil dressing.

In a deep bowl or jar, combine the following:

olive oil, lemon juice, honey, garlic, basil, salt and pepper.

Whisk or shake to combine.

Next wash and cut your asparagus into 1-inch pieces.

Heat olive oil to medium, then add the asparagus and lemon juice.

Cook for about 5 minutes - until asparagus is tender.

Add your peas, stir and cook an additional 2 minutes.

While the asparagus and peas are cooking, chop up your basil.

Now the fun begins - adding and mixing everything together!

In a large bowl, combine the quinoa, asparagus and peas, then toss.

Now add the dressing and basil, then mix again until well coated.

The original recipe called for adding the avocado before tossing,

but since I was going to be enjoying this for the next few days,

I decided to add diced avocado right before eating!

Now the only thing left is to dig in and enjoy!!!

Spring Quinoa Salad

Adapted from Two Peas & The Pod's Recipe!

For the dressing:
3 Tablespoons Olive Oil
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Honey
1 Clove Garlic - Minced
1 Tablespoon Basil - Chopped
Salt and Pepper to taste

For the salad:
2 Cups Water
1 Cup Quinoa
2 Teaspoons Olive Oil
15 Spears Asparagus - cut into 1-inch pieces
1 Tablespoon Fresh Lemon Juice
1 Cup Frozen Peas
1 to 2 Avocados
1/4 Cup Basil - Chopped
Salt and Pepper to taste

1. Cook your quinoa according to package directions. Once cooked, fluff with a fork and set aside.
2. In a deep bowl or jar, combine the olive oil, lemon juice, honey, garlic, basil, salt and pepper. Whisk or shake to combine.
3. Heat olive oil to medium, then add the asparagus and lemon juice. Cook for about 5 minutes - until asparagus is tender.
4. Add your peas, stir and cook an additional 2 minutes.
5. In a large bowl, combine the quinoa, asparagus and peas, then toss.
6. Pour the dressing over the quinoa mixture, add the chopped basil and then mix again until well coated.
7. Right before serving/eating, add fresh chopped avocado.

DIY: Flower Pot Make Up Brush Holder

This DIY project sorta just fell in my lap.

Not literally fell, but it didn't take much thought!

A project that's easy, free (for me) and has a purpose?

Yes, please - I'm all for that!

While cleaning up some "clutter" around my place recently,

I ran across a sad orchid that just wasn't going to survive.

I almost threw the whole thing in the trash, but then had a bright idea...

Use the flower pot for a make up brush holder!!!

I've been searching for months for the right thing.

I've tried different sized containers, but noting was right.

I had a feeling my idea was something that would work great,

so take a look below at the super easy process to see what I did.

The Goods:

Mini Flower Pot

Cotton Balls

Flat Marbles

Make Up Brushes

Put a good amount of cotton balls at the bottom of the flower pot.

I didn't count, but I probably used between 10 and 15 total.

Next, add the flat marbles on top of the layer of cotton balls.

You'll want to fill the flower pot at least half way full.

These will help support your individual brushes.

Now, stick your bushes into the flat marbles to your liking.

And finally - place on your vanity/counter to not only display,

but to also have them at your reach whenever needed! 

If you missed last month's DIY post, check it out here.

I'm apparently on a kick re-purposing old flower pots I already own!

To see more DIY projects I complete, 

make sure to check back on the 12th of every month!!!

Mom's Snickerdoodle Cookies

During the holidays I always spend at least one day in the kitchen baking.

The list of baked goods changes every year depending on my mood,

but Snickerdoodles has made the list the last few years and is always a hit!

I guess you could say that they're even a family recipe.

I got the recipe from my aunt, who initially got it from my mom.

Thanks Mom and Aunt Vickie!!!

The employees in my office devoured the Snickerdoodles I made last December,

so I decided to make them again for a coworkers birthday in February.

It was then that I realized I'd never blogged about these yummy cookies.

So today I'm going to remedy that by sharing this super easy recipe.

Not only are they simple to make, but they're dairy free too.

Keep reading to see how these yummy cookies are made!

The Goods:

Shortening

Sugar

Eggs

Flour

Cream of Tartar

Salt

Baking Soda

Cinnamon

Add your sugar, shortening and eggs to a large mixing bowl.

Then mix thoroughly using a hand or stand mixer.

Sift the flour, cream of tartar, baking soda and salt together

and then add it to your large mixing bowl. 

Using your hand or stand mixer, 

keep mixing until the dry ingredients are fully incorporated.

Your dough should stay together and not be sticky at all.

Set aside for a moment.

Combine 2 tablespoons sugar and 2 teaspoons cinnamon on a plate.

Roll your dough into balls the size of walnuts (not the shelled ones!)

Then roll the each ball into the cinnamon sugar mixture.

You'll want the dough completely covered!

Place on a baking sheet with enough room for them to expand.

And bake at 400 degrees for 8 to 10 minutes.

My oven runs pretty hot and mine were done in 8 minutes!

Let cool on baking sheet for a minute or two,

then remove and place on a cooling rack.

Lastly - try not to eat too many while they're cooling down!!!

Mom's Snickerdoodles
1 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 3/4 Cups Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Salt
1/4 Teaspoon Baking Soda
2 Tablespoons Sugar
2 Teaspoons Cinnamon

1. Add your sugar, shortening and eggs to a large mixing bowl and mix thoroughly.
2. Sift the flour, cream of tartar, baking soda and salt together, then add to large mixing bowl.
3. Using your mixer, incorporate the dry ingredients into the wet ingredients until fully combined.
4. On a plate, mix together 2 Tablespoons sugar with 2 Teaspoons cinnamon.
5. Roll your dough into balls the size of walnuts then roll the each into the cinnamon sugar mixture to cover completely.
6. Place the covered dough balls on a baking sheet with enough room for them to expand.
7. Bake at 400 degrees for 8 to 10 minutes.
8. Let cool on baking sheet for a minute or two, then remove and place on a cooling rack.

Whiskey Wednesday: Irish Mule

When Moscow Mules started to get really popular,

I was intrigued by the copper mugs they were served in.

I'm not a big vodka drinker, so I sorta forgot about the mugs.

I've been making Irish Mules for awhile now,

but like lots of other cocktails, just served it in a highball glass.

I didn't even THINK about getting myself a copper mug.

Why would I? 

They're only for Moscow Mules, right???

No, no they are not!

And even if they are - hey I break a rule or two here and there.

One of my dear friends got me my very own copper mug 

as a Christmas present and I absolutely LOVE it! 

I recently posted this picture to Instagram

and one person thought I was enjoying a Moscow Mule.

Nope, I was sippin' on a very similar, but slightly different

IRISH MULE!

What's that you may ask?

I could tell you, but showing you is better!

The Goods:

Whiskey

Ginger Beer

Lime Juice

Copper Mug

Fill your copper mug about half full with ice.

I like crushed personally, but use whatever you desire. 

Now squeeze your lime juice into the mug.

I tend to use a whole lime, but half is probably enough.

Next add a shot (or two) of the whiskey...

And then top it off with some yummy ginger beer!

Last, add a slice of fresh lime, serve and enjoy!!!

Baked Donut Monday: Red Velvet with Cream Cheese Frosting and Sprinkles!

First off - wow!

I'm pretty sure that's the longest title this blog has ever had!

I honestly couldn't think of a shorter way to put it. 

So just deal with it.

Moving on...

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

BAKED RED VELVET DONUTS!!!

But what's Red Velvet without Cream Cheese Frosting?

And really - you can't forget the Rainbow Sprinkles either!

Enough talking out of me...

Let me show you how to make them!

The Goods:

Butter

Sugar

Vanilla Extract

Eggs

Cake Flour

Unsweetened Cocoa Powder

Baking Powder

Baking Soda

Salt

Milk

White Vinegar

Red Food Coloring

Cream Cheese

Powdered Sugar

The recipe I used called for Buttermilk.

But I hardly ever buy it at the store,

and just end up making my own!

How you ask?

Using regular milk and either vinegar or lemon juice.

This site has a great explanation on how it's made! 

Get your dry ingredients ready. 

Whisk together cake flour, cocoa powder, 

baking powder, baking soda and salt.

Set aside. 

Beat butter, sugar and vanilla until well combined.

Add half the dry ingredients and mix well.

Add the buttermilk, vinegar and remaining dry ingredients.

Mix until everything is fully combined.

Tint batter with red food coloring until desired color is reached.

Transfer batter to a zipper bag.

Cut off the the tip of the zipper bag and fill your donut pan 1/2 to 3/4 full. 

Bake for about 10 minutes.

Remove from oven, 

cool in the pan another minute.

Then cool completely on a wire rack.

Now time to make the frosting!!!

Mix together the cream cheese and powdered sugar.

Add in the vanilla and 1 teaspoon of milk until incorporated.

For a thinner frosting, add the remaining milk and combine.

Transfer frosting to bag and pipe onto cooled donuts!

Package up and deliver them to someone lucky!

And of course share them with a friend!!!

If you've missed my past baked donut posts,

you can find them here and here.

Red Velvet with Cream Cheese Frosting and Sprinkles Donut Recipe

Donuts Adapted from Spoonful of Flavor

Frosting Adapted from Amy's Healthy Baking

For the donuts:

6 tablespoons butter

1 cup sugar

1 teaspoon vanilla extract

2 eggs

2 cups cake flour

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

1 cup buttermilk

3 teaspoons white distilled vinegar

1 teaspoon red food coloring

For the frosting:

6 tablespoons cream cheese - softened

4 tablespoons powdered sugar

1/2 teaspoon vanilla extract

3 teaspoons milk

1. Preheat oven to 350 degrees, grease a donut pan and set aside.
2. Whisk together cake flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. Beat butter, sugar and vanilla until well combined.
4. Add half the dry ingredients to the butter-sugar mixture and mix together.
5. Add the butter milk, vinegar and remaining dry ingredients and mix well.
6. Gradually add red food coloring until desired color is reached.
7. Transfer donut batter into large zipper bag and fill donut pan until 1/2 to 3/4 full. 
8. Bake for about 10 minutes and cool on a wire rack. 
9. Mix together cream cheese and powdered sugar.
10. Add in vanilla and 1 teaspoon of milk until well incorporated. Add remaining milk for thinner consistency. 
11. Transfer frosting into a new zipper bag and pipe onto donuts.
12. Sprinkle with rainbow sprinkles to your liking!

April Garden Update

When I posted my March Garden Update last month,

I mentioned that I was starting something new,  

where I post a Garden Update the last day of every month!

So since today is the last day of the month,

I have the April Garden Update for you!!!

Let me start off by saying how much I dislike caterpillars.

Yes -I know they turn into moths and beautiful butterflies,

but they also make gardening much more frustrating!

Need past proof?

Check here, here, here, here AND here.

To say I'm not a fan would be an understatement.

So you can bet I was super upset when I saw one eating my Thyme!

See that lil sucker towards the top left of the picture?

GRRRRRRR!

And shortly after I noticed another one eating my Oregano!

No, no, no.

Just no!!!

My poor, sad Oregano was done for.

Hope those leaves were tasty - 

since that was your last meal Mister Caterpillar!

Luckily they haven't found the jalapeno plant yet,

because it's still thriving and growing!

And look new pepper buds!

I thought there were only two at first...

But from another angle I noticed there were FIVE!!!

And then just a few days later,

a few of the buds had become flowers!

In last month's garden update, 

I thought for sure I'd have picked my first lemon.

Well sadly I was wrong!

They're so close - but still a little too green!

I was still hoping I'd get to pick the first one real soon!

Except to my surprise, there wasn't much picking!

Nope - just a few days after snapping the two previous photos,

I was outside watering and hardly touched the lemon when it fell off!

Not a giant lemon by any means,

but it's still my first homegrown lemon 

and one could say that I'm proud!!!

I was shocked again this past weekend.

 I found a second one that had fallen off as well.

C'mon lemonssssssssss!

Not only have I been able to pick some lemons, 

but the mums I bought in the Fall are blooming again too!

They've had buds for awhile, but only recently bloomed again!

While the mums are doing great, that's not the case for all my flowers.

I ripped out the dying flowers and their coconut liners

and hope to redo that area of my garden soon!!!

And last, but certainly not least - my gardenia bloomed!!!!

I've had this plant for over a year and it never flowered.

Not once. It'd get buds, but never any flowers!

I was in shock and couldn't get over how amazing it smells!

There are currently four other buds on the plant

and I hope they all become flowers too.

As a reminder -

I will be blogging about garden updates 

every last day of each month.

It may not be a complete update each month,

but it will be about something in the garden.

So keep coming back to see what I have growing!