Wednesday, March 30, 2011

Clean, Crispness

I'm dying to have these white pillows....ahhhh! If you've spoken to me in the last few days then you know I've been on a mission (mission impossible) to locate some big, white, fluffy pillows for my couch! Spring is probably one of my favorite times of the year--I LOVE updating my home, wardobe and shoe collection with a pop of color. This Spring however, I'm thinking crisp, white pillows would add a cleanliness to our living room. I've been on the hunt for white pillows! Who would have thought they'd be incredibly HARD to find here in this big city of Birmingham??? 

Why white?? It's so practical, comforting, crisp, clean & refreshing. My dream home would incorporate a bunch of rumpled old linens and chipped paint gussied up by crystal chandeliers and fresh flowers. 


Machine-wash linens on "warm." For white linen, use an oxygen-based bleach rather than chlorine, which can cause yellowing.

Remove linen items from the dryer while they are still damp, then finish drying on clothesline; overdrying can cause linen to become brittle.

Iron linen while it's still damp. Or, store damp items in a plastic bag in the refrigerator to prevent mildew and make pressing easier.

Monday, March 28, 2011

Happy Birthday!

To my precious mother!

mom and coco puff carter :)

May today and all your days be filled with the wonder of God’s special love for you.
Happy Birthday.

I love you!

Friday, March 25, 2011

Gone fishing...

Red Fish Special

As the majority of you know my husband's favorite past time is FISHING! He truly loves to spend his free time floating around hunting fish! I've figured out over the last 10 years that hunting IS like shopping for a female. Really, you say! Actually, you know that feeling you get when you either find a STEAL or SPLURGE on something you've been dying to have?? Well, I've experienced "that" feeling on multiple occasions. You may stop diagnosing me now. Ok, thanks! And by the way couponing is a great way to experience that "get in your car and scream feeling", too!!!

Paul's favorite place to fish is Louisiana because the Reds are easier to locate. (?)

He's sharing this recipe with you guys so don't tell anyone, ok? I believe it's a secret! :)

2 large filets of Red Fish, or any white, flaky fish
squirt of lemon
dash of salt and pepper
your favorite cajun seasoning, we like Tony's

You can grill, bake or sear to your liking!

Wednesday, March 23, 2011

Lollie Pop Treats!

I hope you're not too disappointed! I wish I had a fun, pink lollie pop recipe to share.

This past year for Christmas my in laws gifted me this awesome digital cutter by Silhouette. My friend, Johnny Price inspired me by using the Cricut version to make a few unique bracelets for me this past fall.

As you can see I frilled up Lollie's jar of treats! She now knows whose getting a treat when we get her Lollie Pop jar out! :) This is a first of many personalized crafts around the Comer Household!

Monday, March 21, 2011

Homemade Chicken Noodle Soup

Chicken noodle soup is such a classic so when my hubs came down with a serious sinus infection a few weekends ago I decided to treat him to a home remedy! This recipe is full of flavor and way too easy to make. It calls for chicken broth and chicken stock so I was able to add my stock from poaching my chicken breast and store bought broth for the remainder. You better believe it did the trick, Paul was on his feet a few days later!

Chicken Noodle Soup


For the stock:

1 tbsp. vegetable or canola oil
1 lb. boneless, skinless chicken breast
1 cup chopped onion (or a bag of frozen veggies, which is what I used)
½ cup chopped carrot
½ cup chopped celery
1 qt. water
2 qt. low-sodium chicken broth
2 bay leaves
2 tsp. salt
For the soup:

3 tbsp. cornstarch

¼ cup cold water

1 cup pasta

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot and celery to the pot. Cook for 5-10 minutes, until the veggies thaw and become soft, stirring frequently. Reduce the heat to medium-low. Boil water, broth, bay leaves, salt and chicken breasts. Then add shredded chicken, salt and pepper to taste and remaining broth. Cover and cook for 20 minutes. Remove the lid, increase the heat to high and bring the mixture to a boil. Continue to cook the stock for 10 minutes, adjusting the heat to maintain a gentle boil. In a small bowl, combine the cornstarch and water; whisk together until smooth. Stir the mixture into the stock and bring to a gentle boil. Add the pasta and continue to cook until the noodles are tneder, about 5 minutes.

Friday, March 18, 2011

Ranch Chicken Cheese Ball with Pecans

I've been to so many baby showers and bridal teas that serve these same old cheese balls with a bunch of veggies I don't prefer to be in them. I was looking for something basic and came up with this recipe. Let me warn all you onion, pimiento, mayo lovers this recipe may be too easy for you! I turned out it had the perfect amount of kick (thanks to the ranch powder I used-GOSH, I love this stuff). And ONLY 4 ingredients that you probably have on hand. I suggest making this cheese ball for your next event!

1 poached chicken breast, shredded
1 (1/2 ounce) package ranch dressing mix
2 (8 ounce) packages cream cheese, softened
1 cup pecans, chopped


 Combine chicken, salad dressing mix and cream cheese in a mixing bowl, beat at medium speed with an electric mixer just until blended. Shape into a bowl and roll in pecans. Cover and chill. Serve with crackers.


Wednesday, March 16, 2011

Magnolia Bakery Vanilla Cupcakes

If you've never experienced Magnolia Bakery located in the heart of New York City's Greenwich Village you are missing or you could invite me to Olexa's and experience heaven on earth. Back to the Magnolia cupcake...

I LOVE sweets! Actually, I ADORE sweets! My favorite past times consist of meeting friends at Olexa's. Ok. Or persuading anyone into meeting me there. My husband even bought me a cake for V'day from Olexa's. I'm OBSESSED! So, I settled for these tasty treats for the Bridal Tea and guess what? They were delish, too!

Magnolia Bakery Cupcakes

Makes 2 dozen cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Adapted from Food network via Magnolia Bakery

Monday, March 14, 2011

Vanilla Buttercream Icing

Last week I posted these amazing and frilly cupcakes! They were such a hit at Heather's Bridal Tea so I thought you guys would appreciate the icing recipe. I finally got to test the cupcake decor gadget my handsome husband so graciously gave me for Christmas. Isn't he the best? I mean he must pay attention to all these desserts I blog about. 

Thank heavens he did because I have a new respect for cupcakes! Believe me this icing stuff takes practice and a strong wrist. Enjoy the icing, I know you will not be disappointed!  

Magnolia's Vanilla Butter creme Icing

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Friday, March 11, 2011

Bridal Tea

My beautiful cousin, Heather is getting married April 30th and my mom and I were thrilled to host her a Bridal Tea this past Sunday at my home. We went into it wanting a whimsical, girly and elegant look! I think we achieved our goal! Please share what you think!  

These cupcakes were divine! And that butter creme icing (coming to a blog near you soon)-OH MY!

This is the best smelling candle--thank you, At Home.


The yummiest cheese ball!
It was moist and had the perfect amount of kick.

Frilly cupcakes = so yummy!

Heather & Ben were blessed with many beautiful gifts from friends and family.

The bride and her Granny!

A tribute to the bride!

Thanks for viewing! I'll be blogging the recipes next week so stay tuned!

Wednesday, March 9, 2011

Tenth Avenue North - You Are More

The song You Are More by Tenth Avenue North has been laid heavy on my heart this past week. I wanted to share it with you below and these verses: 2 Corinthians 5:17-2!
 I hope you are having a blessed week! 

Monday, March 7, 2011

Yummy Croissants

Paul and I have wanted to make croissants ever since we saw It's Complicated in the theater a few years ago! Did that movie make anyone else want to throw flour around your kitchen and flirt with your spouse? Well, it did us! Ha!

Have you ever wondered how pastries just magically appear in bakery's? I have! I've also thought to myself, "Really, someone gets up that early to work with flour and butter?" Do the words FLAKEY & BUTTERY come to mind? Beautiful pastries don't magically appear; in fact, someone truly dedicated gets up at the crack of dawn and creates a masterpiece!

After seeing my fav foodie last week blog about making croissants I knew I would have a fool proof recipe to follow so I decided this past weekend that I was up for the challenge. Actually, this was my first time working with pastry and the first time you bite into those tender, buttery layers you will never go back! The time and effort is indeed worth it! 

Yield: 12 croissants
For the dough:
3 cups (15 oz.) all-purpose flour, plus more for the work surface
1 tbsp. instant yeast
¼ cup (1¾ oz.) sugar
1¼ tsp. salt
1¼ cups whole milk, cold
2 tbsp. unsalted butter

For the butter square:
24 tbsp. unsalted butter, cut into 1-tablespoon pieces and kept cold
2 tbsp. all-purpose flour

Egg wash:
1 large egg, lightly beaten
Adapted from Annies-Eats
Head over to Annies-Eats   to see the complete tutorial.

Friday, March 4, 2011

BBQ Meatballs

BBQ Meatballs

If you haven't tried The Pioneer Woman's BBQ Meatball recipe then I'm telling you to do it this week! I was feeling a little uninspired with this week's menu and popped over to a few of my fav bloggers for inspiration. I didn't get very far until I spied these tasty looking BBQ Meatballs. They looked simple, hearty (for my husband), inexpensive and
THEY. ARE. DELICIOUS! I had all the ingredients on hand which was nice as well!

P.S. He didn't even know the oats were there so don't worry about your hubs finding out! :)

1-½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Minced Onion
1-½ teaspoon Salt
1/4 teaspoon Ground Black Pepper

Browning Meat Balls:
1 cup All-Purpose Flour (coating For Frozen Meatballs)
 Oil (for browning Meatballs)

Dressing Meat Balls:
1/2 bottle of your fav BBQ sauce

Preheat oven to 350 degrees. Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil until just brown. Place into a baking dish. Pour BBQ sauce over meatballs and bake at 350 degrees for 45 minutes. Serve with mashed potatoes

Adapted from: The Pioneer Woman

Wednesday, March 2, 2011

White Chocolate Chip Scones

White Chocolate Chip Scones

When I came across this scone recipe I knew I had to whip up some with white chocolate chips since these are Paul’s favorite! They are quick, delicious and very impressive (I mean if you’re into that type thing)! I pretty much always have the ingredients on hand so I can whip these up in a pinch. I’ve even made a large batch and frozen these many times and they are just as delicious—w/no effort!

1½ cups plus 2 tbsp. all-purpose flour
¼ cup sugar
2 tsp. baking powder
Pinch of salt
1 cup (6 oz.) white chocolate chips ( you could insert dark chocolate chips too)
1 cup heavy cream
2 tbsp. butter, melted
Additional sugar for sprinkling (optional)


Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Knead the dough very briefly with well floured hands to ensure even mixing.

Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet. Brush lightly with melted butter and sprinkle with additional sugar (if using). Bake 15-20 minutes, until lightly browned.

Source: adapted from Brown Eyed Baker, originally from Hershey’s via Annies-Eats

Related Posts Plugin for WordPress, Blogger...