Crafts

Summer Brunch Recipes // Peas with Bacon Side Dish

4 · Sep 8, 2015 · 1 Comment

Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Unilever or AOL.

Who’s ready for a beautiful summer brunch?

In the last little bit, I’ve shared some of my favorite brunch dishes. First, we have the Lemon Drop Crêpes…

Followed by a savory Summer Vegetable Frittata…

Today… To round off the entire meal, I’m sharing a perfect side dish, Peas with Bacon…

To me, fresh peas just scream summer. I’ve loved peas my whole life. I know they are one of those love-em-or-hate-em foods, but I LOVE them. I have fond memories of my mom giving me little bowls of frozen peas to snack-on while she was making dinner when I was little.

For this menu, I thought a nice peas dish would round out the menu nicely. I’m keeping it simple with just a few basic ingredients.

Peas with Bacon

1 10 oz. package of fresh or frozen peas

1 tablespoon I Can’t Believe it’s Not Butter®

1/2 of a small white onion diced

3 pieces of thick cut bacon (feel free to substitute with turkey bacon as a lighter option!)

Cut your bacon into small pieces called lardons and cook in a medium sauté pan over medium heat until fully cooked. Remove the bacon and drain the remaining bacon grease. I also wipe the pan out with a paper towel to remove as much of the bacon grease as possible. As much as I love to have the bacon in this and many other dishes, I don’t want to use the bacon grease as the fat to cook my food in. Any kind of animal fat is full of saturated or trans fat that we don’t really need in our diet, but that doesn’t mean that we shouldn’t have any kind of fat.

When I am planning out meals for my family, I look for ways to add good fats to our meals, such as plant-based fats like avocados, sunflower oil, almonds (which contain omega-3 ALA) and salmon (which contain omega-3 EPA/DHA fatty acids). I’ve found one of the easiest ways to incorporate some of those good fats is to use I Can’t Believe It’s Not Butter® to my meal planning. I Can’t Believe It’s Not Butter® has 40% fewer calories and 70% less saturated fat than butter per serving. Not to mention, it has no artificial flavors, no artificial preservatives and no partially hydrogenated oils. It has non-GMO sourced ingredients, it’s cholesterol-free with 0 grams of trans fats per serving plus so much more! Now that’s the kind of good fat that I want my family eating. You can find out all kinds of good stuff about I Can’t Believe it’s Not Butter® HERE.

With all that… I took out as much bacon grease out of my pan as possible and replaced it with I Can’t Believe It’s Not Butter®. I let the I Can’t Believe It’s Not Butter melt in the pan and then add the onion and let it sweat.

After a minute or two I add the peas. If you are using fresh peas make sure you steam them first.

Sauté the peas for 3-4 minutes in the onion and I Can’t Believe It’s Not Butter add salt & pepper to taste. When the peas are cooked through, add your bacon and give it a toss.

Add to a serving bowl and top with a dollop of I Can’t Believe It’s Not Butter & chives if you have them on hand…

This tasty side-dish rounds out our summer brunch menu. All you need to complete the menu is to add some fresh fruit and a tasty drink like my Herbal Tea Lemonade and it will be lovely!

One serving (1 Tbsp.) contains 295mg of omega-3 ALA, which is 18% of the 1.6g daily value for ALA

I Can’t Believe It’s Not Butter! sources ingredients that are not genetically modified. However, in the field-to-tub journey of making our buttery spread there is some contact with genetically modified vegetable oils, resulting in a small amount in this product.

The Party Bunch Link Party // no. 93

0 · Sep 5, 2015 · 1 Comment

Let me introduce to you The Party Bunch!

Amy from The Idea Room, Mique from 30 Handmade Days, Heather from Whipperberry and Desiree from The 36th Avenue want to thank you for partying with us… You guys are the best!

Here are some of our favorite projects from this week!

Heather’s Favorite

Peanut Butter & Salted Caramel Granola Bars at Lemons for Lulu

These look incredible – and would be perfect for back to school!

Mique’s Favorite

Vintage Handkerchief Necklace by Flamingo Toes
I adore this necklace- such a cool idea for a sentimental piece.

Amy’s Favorite

Caramel Pecan No Bake Cheesecake at Mom Endeavors

This no bake cheesecake makes me drool. It looks incredible and perfect for fall.

Desiree’s Favorite

Navy and White Kitchen by Rain on a Tin Roof

What a cool makeover! I love the pop of color.

As always thank you for so may fabulous projects and recipes!

We hope you take a minute and button up HERE!

Also we want to invite you to click here and follow
The Party Bunch Favorites on Pinterest.

We are featuring more of our favorite projects and recipes from the link party on this board!
Now it is time to party!

TPB Party Bunch Link Up... Every Friday to Sunday link up your projects over at theidearoom.net , thirtyhandmadedays.com , whipperberry.com or the36thavenue.com Four bloggers = ONE BIG PARTY! We can't wait to see your projects!

Here are a few things to remember before you link up!

Please make sure to share the love and grab a button here to let your readers know that you linked up with us! By linking up with The Party Bunch, you are giving permission to any of us to feature your projects and recipes on our social media with a link back to you. Thanks!

Pineapple Coconut Scones Recipe // Dairy-Free

7 · Sep 3, 2015 · Leave a Comment

+ This Pineapple Coconut Scones Recipe brought to you by the folks at Crisco +

I adore scones. I mean really, what’s not to like? It’s like a sweet biscuit with a bit of a crunchy exterior and soft, fluffy interior. It’s a sweet addition to any breakfast or brunch. Not to mention that scones can be a blank canvas for all kinds of flavor profiles.

I’ve had blueberry, chocolate, raspberry, strawberry, cinnamon sugar scones in my life and I’m sure there are many more variations out there. After my recent trip to Hawaii, I thought a pineapple coconut scone would be LOVELY!

After doing a little playing around, I thought I would also make my pineapple coconut scones dairy-free.

WHAT’S that you say… You can’t even image your scones without their creamy buttery base? I’m telling you it’s possible. Not only possible, but scrumptious! The secret, I use Crisco Organic Coconut Oil instead of butter and rich Coconut Milk instead of cream. Crisco Organic Coconut Oil is PERFECT for this application, because it stays firmer than most coconut oils which is a must when baking goodies such as scones. I also love that it is certified organic and non-GMO. Crisco Organic Coconut Oil is an easy substitute in recipes calling for butter, margarine, and other oils, making it a go-to pantry staple. It has no coconut aroma or flavor, offering maximum cooking versatility without changing the taste of your food. Plus, I love that it is a better fat for your body than traditional animal fats.

Looking for more Crisco inspiration? Visit the Crisco Heritage Kitchen a hub dedicated to all things food, tradition and family, where generations of home cooks can gather and discover tried-and-true fresh summer recipes with this seasons bounty that will delight and inspire.

Pineapple Coconut Scones

Want to watch how I make my pineapple coconut scones? Here’s a quick video showing the entire process…

Pineapple Coconut Scones from Heather Thoming on Vimeo.

It truly couldn’t be any easier. The other secret is using Self-Rising Flour.

I found those fun dried young pineapple that looks like flowers at Trader Joe’s. I thought they really added to the presentation and taste of the overall scone, but they aren’t a deal breaker by any means if you can’t find them.

Pineapple Coconut Scones Recipe

Pineapple Coconut Scones // Dairy-Free

Save Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

These tropical scones are perfect for any breakfast or brunch table. Packed with all kinds of tropical goodness and thanks to Crisco Organic Coconut Oil they are also DAIRY-FREE.

Author: Heather // WhipperBerry

Serves: 11-12

Ingredients

2 cups SELF-RISING flour
½ teaspoon salt
¼ cup Crisco Organic Coconut Oil
1 cup crushed pineapple
1 tablespoon + 1 teaspoon sugar
3-4 tablespoons Coconut Milk
½ cup sweetened shredded coconut
1 egg
GLAZE
1 cup powdered sugar
1 pinch of salt
1½ tablespoons pineapple juice

Instructions

Pre-heat oven to 425˚
In a large bowl, add the flour, salt and coconut oil. Cut the coconut oil into the flour with a pastry cutter or two knives.
Add the pineapple and coconut milk. Mix until just combined.
Mix in shredded coconut until combined. Make sure not to over mix.
Place on a floured surface and shape into a disk about 1 to ½ inches thick. Cut out with a biscuit cutter or just cut into wedges.
Place on a parchment lined baking sheet.
Brush an egg wash onto the top of the scones and then add a light layer of sugar on top.
Bake in a 425˚ oven for 10 minutes.
While the scones are baking, mix up the glaze.
In a small bowl, add powdered sugar, salt and pineapple juice. Stir until the sugar and juice turn into a smooth glaze.
11 If you are garnishing with dried young pineapple. Add them to the tops of the scones in the last two minutes of baking.
12 Remove the scones from the oven and brush the tops with the pineapple glaze.
13 Serve warm, or store in an air tight container for a day or two.

*Disclosure: As a participant of the Crisco Ambassador Program, I’ve received compensation for my time and product samples for review purposes. Opinions are my own.

Pumpkin Halloween Decorations + The Jack O’ Lope

4 · Sep 1, 2015 · 5 Comments

Guys I’m so excited… We are heading into my favorite time of year!

AUTUMN!!

And with Autumn comes all kinds of fun decorating… Back-to-School, Fall, Apples, Pumpkins and Halloween to name a few. I am thrilled to be one of this year’s Michaels Makers and this months challenge is PUMPKINS.

I’ve always loved pumpkin Halloween decorations and I decided to take kind of a silly route with my challenge and make my version of the Jack O’ Lope…

I thought it turned out fun! It was so easy to put together, I just gathered a few supplies at Michaels Craft Stores. Did you know that Michaels is carrying HALF pumpkins?! No more will we need to pull out the heat knife to try and cut our craft pumpkins in half. We can buy them that way now! Well played Michaels, you always know what we need.

I found this great chalk board at Michaels (I couldn’t find it online, but it is in stores) and thought it would be fun to add some antlers to my half pumpkin for a fun wall piece for my Halloween display, to make a Jack O’ Lope of sorts.

First, I seasoned my chalk board to give it that worn in look.

I crushed a little chalk and then rubbed it all over the board with a cloth or paper towel.

That way it looks more like a used chalk board rather than a black sign.

Then I hot glued some antlers that I had hanging around onto the board…

Then, I glued the half pumpkin in place right on top of the antlers.

It fits perfect!

Next, I set-out to create a fun Halloween display to show-off my Jack O’Lope.

I grabbed some of Heidi Swapp Marquee Bats (sorry, they aren’t online but they are in-store) and spray painted them black with Krylon Chalkboard Spray Paint.

Then I added some paper wall bats that are also available in-store.

I added a Halloween printable that I created last year, I still LOVE it!

You can download it HERE.

To fill-out the scene, I added some more pumpkins to the drawer of my buffet…

I wrapped one with a pumpkin sleeve from the Martha Stewart Halloween collection at Michaels. They look really cool and are an easy way to dress-up any pumpkin.

Last but not least and made another set of large dice to use as decor this time. I just love how they fill-in the scene with a little more whimsy. These are super easy to make and are fun to have on hand for all kinds of things. I LOVE my new black set for Halloween!

All together, I think it makes a pretty fun scene for the season. My kiddos think it ‘s pretty cool anyway.

How do you like to decorate with pumpkins? Do you like to decorate for fall, or do you jump right into Halloween like we prefer to do?

Michaels is having a great sale on the crafting pumpkins this week, 40% off… Run and grab some quick before they disappear!

Disclaimer // I am a member of the Michaels Maker crew, this is not a paid position but I do receive store credit in order to create projects for the Michaels Makers program.

Vegetable Frittata

0 · Aug 31, 2015 · Leave a Comment

Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Unilever or AOL.

Not too long ago, I shared my love of all things brunch!

I shared one of my all-time favorite breakfast treats… Lemon Drop Crêpes.

Little did you know, that post was just the beginning. I’ve been working on creating a fabulous summer inspired brunch menu that is perfect for celebrating this time of year.

I adore summer. There is just something special about this time of year. The warm weather, trips to the lake, sleeping-in and farmers markets. I LOVE spending the morning at the farmers market and running home with my bounty to create a fun meal for the family.

We love eggs here in our house. We typically have some type of egg dish for dinner at least once a week. Eggs are a fantastic source of protein and paired with good fats, they make for a fantastic meal! When I was working on this summer brunch menu I knew I had to incorporate a tasty egg dish. I came up with a lovely Summer Vegetable Frittata.

What is a frittata? It’s kind of like an oven baked omelet. You add your favorite ingredients to an oven-safe skillet. Top it with an egg mixture, lightly start the cooking process on the stove and then finish it off in the oven. They are super quick and simple to make.

For this recipe we start with some simple fresh ingredients…

Summer Vegetable Frittata Recipe

9 eggs

1/3 cup of whipped chive cream cheese

2 tablespoons heavy cream (feel free to substitute with skim milk as a lighter alternative!)

salt & pepper

1 1/2 cups of shredded Italian cheese blend

2 tablespoons + 1/2 teaspoon I Can’t Believe it’s Not Butter®

1/2 small white onion

1 cup asparagus

2 cups grape tomatoes

1 lemon

1 bunch of chives

1 tablespoon feta cheese

When you are putting together a dish like this, you want to make sure that your ingredients are fresh and nutritious . Have you thought much about the fats that you use when cooking lately?

We need some type of good fat in our diet… We ALL do! Good fats are a source of energy and essential fatty acids your body can’t produce on its own. When I was putting together this frittata recipe, I used I Can’t Believe it’s Not Butter® as the fat that I used to sauté my vegetables in.

I tend to stick with I Can’t Believe it’s Not Butter® because I know that it’s provides good fats. It has 40% fewer calories and 70% less saturated fat than butter per serving. Not to mention that it has no artificial flavors, no artificial preservatives and no partially hydrogenated oils. It has non-GMO sourced ingredients and it’s cholesterol free with 0 grams of trans fats per serving.. That exactly what I’m looking for when I’m cooking for my family!

Instructions

Preheat your oven to 350˚.

In a medium sized bowl, add your eggs, cream cheese, heavy cream, salt, pepper and 1 cup of shredded cheese.

Whisk together and set aside.

In a oven-safe skillet over medium heat, add 2 tablespoons of I Can’t Believe it’s Not Butter®. Once the I Can’t Believe it’s Not Butter® has melted, add your diced onion and sauté for 3-4 minutes over medium heat. Add the asparagus and cook for another minute and a half.

Next, add 1/2 of your tomatoes and sauté for 1 minute. Reserve the remaining tomatoes for a garnish.

Pour in the egg mixture and cook just like you would scrambled eggs for 1 minute. This give the frittata a little body and helps the veggies to stay suspended in the dish rather than just fall to the bottom of the pan.

After one minute, add the remaining cheese to the top and place in a 350˚ oven for 15-20 until it look just set.

Remove the frittata from the oven and let rest for 10-15 minutes.

In the meantime, prep your tomato salad garnish. In a small microwave safe bowl, melt a 1/2 teaspoon of I Can’t Believe It’s Not Butter®. This should take no more than 20-30 seconds. Add the remaining halved tomatoes to the bowl along with a tablespoon of fresh squeezed lemon juice, salt, pepper & 1 tablespoon of freshly chopped chives. Once the frittata has rested, add your tomato salad & feta cheese to garnish and serve.

Crafts

Peas with Bacon

Pineapple Coconut Scones Recipe

Summer Vegetable Frittata Recipe

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