Thursday, February 28, 2013

Wednesday, February 27, 2013

F o o d i e : V e g a n B l u e b e r r y M u f f i n s

These vegan muffins were delicious!
They are quite easy to make, however I definitely suggest baking them with muffin liners. I made a few in a mini bundt pan and the batter did not set up well at all.
You can find the recipe here.

Tuesday, February 26, 2013

T u e s d a y T u n e s : L i l y A n d M a d e l i n e

Lily and Madeline - Back to the River
These sisters are local artists in Indianapolis and they are crazy talented!
(and they are only 15 and 18 years old)


Saturday, February 23, 2013

Wednesday, February 20, 2013

F o o d i e : P e a c h L e m o n a d e

I'm sooo over winter. 
To help combat that I decided to make a little taste of summer. 
Peach Lemonade!
I did the lazy girls version of this recipe and simply blended a jar of canned peaches (in 100% juice, not syrup) and added a few tablespoons of the puree to some all natural (store-bought) lemonade. 
If you're feeling more energetic, feel free to make your own lemonade and puree fresh (peeled) peaches (raspberries would work well too)!
I froze my leftover peach puree into cubes. I think they will make a nice ice-cube alternative to juice and tea!


Tuesday, February 19, 2013

Monday, February 18, 2013

I absolutely love this slogan. It sums up what art is all about. 

Wednesday, February 13, 2013

F o o d i e : S r i r a c h a W h i s k y C a n d i e s

These candies are definitely an interesting flavor combo! The whisky lends a smokey caramel flavor while the heat from the Sriracha sneaks up on you. This was my first attempt at making candy but it was so easy I think I'll try it again with some other flavor combos!

1 cup sugar
1/4 cup water
1/8 cup corn syrup
1 TB sriracha

1 TB whisky
cooking spray, for the mold

To Make:
Grease a mold with cooking spray.
Combine the sugar, water and corn syrup in a saucepan. Stir to combine, then heat over medium high heat with a candy thermometer clipped to the side of the pan.
 Don't let the thermometer touch the bottom of the pan.
Watch until the sugar mixture reaches 300 degrees. Immediately remove it from the heat.

Add in the sriracha and whisky. Carefully stir with a silicone spatula  (the mixture will steam and bubble). Once it stops, pour the mixture into a glass measuring cup, then slowly pour the mixture into the mold. Work very quickly during this step, as  the mixture starts to harden very rapidly! This was the messiest step for me.  It definitely takes some practice to get a nice pour into the mold.
Allow the candies to fully harden before removing from the mold. 

Please  check out the Original Post!

E t s y !

I've finally opened my Etsy shop! Excited to see how this experience/experiment goes! 
I'll be adding more items regularly (although, I think I'm done with making scarves for the season).
Please check out my shop sometime!

Tuesday, February 12, 2013