Tuesday, October 14, 2014

Simple Style Orange SMASH BOOK Completed!!

I've finished my fifth SMASH book - it'll be two years in January since I started this crazy hobby, I love it just as much now as I did then.   I shared another one of my completed books this way, I prefer this to the flip thru - I haven't edited any of the pictures, so what you see is what you get - no cropping , color editing or describing the pages - there are three parts to this post, so just go to the bottom and click on the next part!   Just click on any picture for a closer look!!   Hope you like it and thanks for taking the time to visit!

On to  Part 2

Part 2 of the Completed SMASHBOOK!

Here's the next series of completed pages in the Simple Style Orange SMASHBOOK!

On the the final pages -Part 3

Part 3 - Simple Style SMASHBOOK Completed

Here are the final pages in the Simple Style Orange SMASHBOOK..

And, that's it!!  

I was posting all my SMASH pages on Instagram, I'm not doing that any longer, but I do post them on my blog Facebook page, which is right here, so if you're interested in my pages , "Like" me!!

Monday, October 13, 2014

Zucchini Chocolate Chip Muffins

Last week I stopped in at a Mennonite farm to check out their produce - they had a lot of squash as you can see by this picture - for the first time, I made a squash soup that I first saw on Instagram,  if you are looking for a great squash soup recipe, check out Rosinda's recipe on her blog, With Love From the Kitchen  - it's delicious!!!

I bought a huge zucchini when I was there - I made Zucchini Chocolate Chip Muffins - what a perfect fall muffin - delicious!  The original recipe is from All Recipes,  I have very seldom tried one of the top rated recipes on that site that hasn't been good.  This one doesn't disappoint!!

Zucchini Chocolate Chip Muffins

1 1/2 c. flour

3/4 white sugar

1 tsp. b. soda

1 tsp. cinnamon

1/2 tsp. salt

1 egg, slightly beaten

1/2 c. vegetable oil

1/4 c. milk

1 tbsp. lemon juice

1 tsp. vanilla extract

1 c. shredded zucchini - I squeezed the liquid from the shredded zucchini.  

1/2 c. miniature chocolate chips

1/2 c. walnuts (optional)

Preheat oven to 350.  Grease 12 muffin cups or one with paper muffin liner cups.  I always use the Reynolds type, the muffin or cupcake slides out perfectly.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.  Mix egg, oil, milk, lemon juice and vanilla extract in a bowl; stir into dry ingredients until just moistened.  Fold in zucchini, chocolate chips and walnuts.  Fill prepared muffin cups 2/3 full.

Bake in preheated oven until a toothpick  comes out clean, 20-25 minutes.  

I made no changes to this recipe!!

Monday, October 6, 2014

Pumpkin Bread

I made a pumpkin pie the other day and had half a can of pumpkin left so I started scrolling through allrecipes.com for some way to use it.  This was not one of the recipes that popped up at the beginning, it was buried further down, I'm glad I kept going, it's a great recipe.  If you want to check out the original recipe here it is.   

Pumpkin Bread

2 c. flour

2 tsp. b. powder

1/2 tsp. salt

1/2 tsp. pumpkin pie spice

1/4 tsp. b. soda

1/4 tsp. ground cloves

1 c. brown sugar

1/3 c. butter flavored shortening ( I used margarine)

2 eggs

1 c. pumpkin puree

1/4 c. milk

1/2 c. raisins (optional) (I did add the raisins)

1/4 c. chopped walnuts (I used pecans)

In a mixing bowl combine flour, b. powder, salt, pumpkin pie spice, b. soda and cloves.  

In a separate bowl, cream together shortening(margarine) and brown sugar.  Mix in eggs, pumpkin and milk.  Stir flour mixture into wet mixture until just combined.  Fold in raisins and nuts, if desired.  Pour into a greased and floured 9x5 loaf pan.  I used my yellow Pyrex desert dawn loaf pan.  

Bake at 350 for 1 hour.  

Enjoy!!  It's delicious!!

Friday, October 3, 2014

Little Finds

I sure don't seem to find much anymore that I want to buy at the thrifts but I still go, I'm always on the lookout for scarves, but two of my regular spots have put the silky scarves away in lieu of wintery scarves, people wear scarves all year round so I don't see the reasoning behind that - they never have that many and they don't take up that much space.  Here's what I did bring home.

I've never seen a blowmold like this one - it's about 9 inches across, great for a shelf!  I like it!!

I hadn't been to the flea market since the beginning of the summer, not much there I was interested in, but they had a few tables of Christmas - I have to buy old wrapping paper, I just have to..

Anytime I see these, I buy them too, one still has the original Kmart sticker on it, we haven't had Kmart here in Canada for quite a while now.

Another thing I can't seem to pass up now - old children's playing cards..

I picked up this old Simplicity clown pattern - SMASHed it!!

I was showing my sister in law my scarves that I had picked up when I was home, she goes to Value Village every week, that's another section for her to check out and she did,  this was in my mailbox this week!

She texted me from the 70 mile yard sale - did I want this catalogue, sure, I did - 25 cents for this 1940 Simpsons Spring and Summer edition - the front and back covers are missing but that's fine, I'll have to share some of the great fashions another day.

So, nothing big but things that I like and things that didn't cost much!

Linking today with We Call it Junkin and Vintage Bliss Tuesdays - better late than never!!

Tuesday, September 30, 2014

Easy Coconut Shrimp

If you like shrimp, there's a good chance you love coconut shrimp too - it's just so delicious!!  It's always good in a restaurant and I'm not ashamed to say, I've bought frozen coconut shrimp in a box!! I won't be buying it any more, not after trying this recipe. I pinned it today on Pinterest and tried it that quickly and now, I am blogging about it just as quickly!!  Click right here and you can see the original recipe on Sallys Baking Addiction.

Easy Coconut Shrimp

1/3 c. all purpose flour

1/2 tsp. salt

1/2 tsp. pepper

2 large eggs, beaten

3/4 c. Panko bread crumbs

1 c. sweetened shredded coconut

1 pound raw large shrimp, peeled and deveined

Vegetable oil or coconut oil

Start with 3 medium bowls.  Combine flour, salt & pepper in one.  Beat the eggs in the second bowl.  Combine Panko and coconut in third bowl.

Dip the shrimp into the flour, then the eggs, then dredge the shrimp into the coconut mixture, pressing gently to adhere.  Get as much coconut on as you can.  Place on a platter while you continue the dipping process.

Add enough oil to cover the the bottom of a large skillet, mine was large enough that I could cook them all at once.  Then, just fry as you would any shrimp.

Those morsels are delectable!!  You can dip them with a sweet chili sauce or a sweet & sour sauce, which is what we used.

I have made coconut shrimp before in the oven, they were drier and the coconut tended to fall off, this recipe is way better and so easy!!  We loved them - I'll be making them again!!