Monthly Archive: April 2012

Apr 22

Our Trip to Vail

A few months ago, Eric and I visited my good friend Agata who is a ski instructor at Vail, CO. We had a wonderful time! Even though I hadn’t skiied since I was in middle school, I gave it a shot. Boy was I sore and exhausted after our long day on the slopes…but it was so worth it!Our Trip to VailJust getting ready…and Eric helping me put on my monstrous ski bootsOur Trip to VailOur Trip to VailOur Trip to VailOur Trip to VailOur Trip to VailOur Trip to VailOur Trip to VailOur Trip to VailOur Trip to VailWe went out on the town and found the best bar and grill to watch the KU gameOur Trip to VailOur Trip to Vail…and we enjoyed a fun night of Scottish dancing. That’s right, Scottish dancing. Never a dull moment!Our Trip to VailI was absolutely amazed at the beauty of the mountains. The scenery was breathtaking, and the company was wonderful! I always have the best time with my crazy Polish friend 🙂

Apr 22

Blueberry Scones for Easter Morning

I’m still working on Easter posts! AND I’ll let it be known that I’m waiting for Eric to write the big laundry room/bathroom reveal post. He’ll give much better details, so I’ll pressure him to get it done soon to share with everyone! In Rinehart fashion, we are working on more exciting projects as we speak, so I’ll be sharing those soon.

These here are delicious blueberry scones that I whipped up on Easter morning. They took about 5 minutes to prepare and were a hit at our house on Easter morning! That’s definitely not the last time I’ll be making them. I saw this recipe on Sandra Lee’s food network show. It looked simple so I gave it a shot. Here is the recipe.

Blueberry Scones for Easter MorningBlueberry Scones for Easter MorningBlueberry Scones for Easter MorningBlueberry Scones for Easter MorningBlueberry Scones for Easter Morning

Ingredients

  • 2 1/2 cups baking mix, see recipe or Bisquick
  • 1/4 cup sugar
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup frozen blueberries
  • All-purpose flour, for work surface
  • 1 cup confectioners’ sugar
  • Lemon juice
  • 1/2 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F.

Scones: Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a pastry blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix. Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.

For the glaze: Whisk together the confectioners’ sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones. Transfer to a serving platter and serve.

Apr 20

Cast Iron Crusty Bread

Cast Iron Crusty Bread

I will admit it. I haven’t had much luck with bread-making in my day. So when I found this AMAZING bread recipe here (from Simply So Good) and heard it was easy, I gave it a try. They weren’t lying, it’s absolutely fool-proof. I make it at least twice a week now. Not only is it pretty, but it’s delicious too!

Cast Iron Crusty BreadI forgot to take a picture of the dough, but the above picture is what it looks once it’s risen the next morning.

Cast Iron Crusty BreadPut the cast iron pot in the oven for 30 minutes without anything inside. Take it out and place the dough in with the lid on. Cook for another 30 minutes, take the lid off and cook for another 15 minutes. Easy peasy!Cast Iron Crusty BreadAnd this is what it looks like when you take it out. Seriously amazing.Cast Iron Crusty BreadI also made it with sharp cheddar! It was devine.Cast Iron Crusty BreadCast Iron Crusty BreadCast Iron Crusty BreadI have a new one planned for this week- rosemary and lemon. The options are endless!

Apr 11

Easter at Our House

Here’s a little rundown of our Easter lunch!Easter at Our HouseEven though our kitchen/dining area is absolutely tiny, we managed to fit everyone at the table!Easter at Our HouseEaster at Our HouseDeviled eggs are probably my favorite part of Easter. My mom and I read about 10 website articles on “how to make the perfect hard boiled egg”. Once we decided on the one we’d follow (Martha Stewart, of course) we went for it. Apparently the altitude wasn’t taken into consideration in Martha’s article because they were far from being the best hard boiled eggs. I cracked one open and it wasn’t even close to being done! So we stuck the eggs back in the pot and re-boiled them, hoping they’d come out OK. Surprisingly, it worked!
I’ve learned a simple way of filling the eggs once they’re done. I’m sure a lot of people already know this, but I’m telling you, it makes life so much easier! I just make the egg filling in a bowl and then fill a small plastic zipper bag with the filling. I cut off a bit of one corner and squeeze out the desired amount into the egg! As for the filling, my family just uses mayo, a little mustard, s&p, and paprika. It sure does hit the spot.Easter at Our HouseEaster at Our HouseMom cooking away!
Believe it or not, there was actually a plethora of other delicious food at Easter lunch…I just managed to photograph the most important of the food items (above).

Easter at Our HouseEaster at Our HouseHaha, this one cracks me up. He always has a way of stealing the show…Easter at Our HouseGlamour shots!
I honestly believe that Barkley likes getting his picture taken. He always seems to pose for me when I get my camera out!Easter at Our HouseEaster at Our House

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