Sunday, December 8, 2013

Painting Party

In celebration of two years, the Girls Team treated ourselves to something new and took a trip to Painted, a new painting studio in town. Each Painted class features a different painting, so we found one we liked - a girl holding an umbrella - and signed up for the class. We went with my mom's coworker and her daughter who had been before and reassured us that we could do it!

We were a little intimidated, but as the class began, we fit right in! The painting class was so much fun. They have a teacher who breaks the painting down step-by-step so you don't ever feel lost or behind. It's as simple as "ok, now we are painting blue, white and red vertical lines" to a bit more challenging, "so everyone knows how to paint an umbrella so do that using red with black shading." We questioned our knowledge of umbrella painting (?!) but kept right up, painting and enjoying a glass of wine. :)

Here are some snapshots from the evening: 

Starting with the background.

Moving on to the raincoat.

Personally, I thought the boots were the hardest part!

Adding rain drops.

Last step, initialing it as a real artist ;)

My mom's painting looks great hanging on her wall!

My painting added much needed color to a blank spot in my room.

The painting class was really interesting because although everyone is painting the same subject, everyone's finished product looked so different. It was cool to see all interpretations and skill levels. It was also fun to challenge ourselves. Painting on canvas is something we haven't done before on the blog and at first glance, I would say I could never paint this image. But we did it! 

It was fun to get out of the usual MIHM studio on a new adventure. Our painting adventure was the perfect way to celebrate a year of MIHM, and launch us into our THIRD year! Here we go!

MIHM Turns 2!!


Back in October, MIHM turned 2!! Can you guys believe that? Over the past two years, my mom and I have cooked, baked, crafted and crocheted almost every week! ....but most importantly we've enjoyed quality time together, trying new things and sharing many Monday nights together. 

I'm really proud of my mom and I for continuing to try new projects or recipes over the course of another year. Sometimes it's hard to continue to come up with creative ideas so frequently, but we are a great team and always motivating each other. Here's a recap of our favorite Make It Happen Mondays this year: 

-Enjoying a special lunch together on Inauguration Day. 
-Saving for vacation with these crafty banks.
-Overcoming an intimidation of cooking with yeast with tasty white bread.
-Sharing the MIHM fun with Leah and Cindy on Fourth of July.
-Learning the art of crocheting and patience by tackling big blankets.
-Branding the annual cousins trip with silly souvenir t-shirts.
-Adding MIHM flare to a proud day with these flags and flowers.

Aside from continuing to learn new skills and techniques, this last year of MIHM has taught me how important it is to spend time with my mom and enjoy being together just the two of us. MIHM has been a wonderful way for us to prioritize our relationship, which is more valuable than any craft or meal we might whip up on a Monday night! 

Saturday, December 7, 2013

Lots of Lemon!

My mom's lemon tree is bursting with fresh, homegrown lemons! We decided to take advantage of the abundance of citrus and let lemon fuel our recipe planning this week. 



For dinner on Monday night, we cooked Lemon Chicken Breasts from the Food Network and this Martha Stewart recipe  for Roasted Broccoli with Lemon and Almonds. 

We started by zesting and juicing the lemons, and followed the directions step by step. Our only variation was that we used boneless, skinless chicken breasts and cut them in half before cooking to make each breast smaller. 







Pre-baked.

Baked.

While the chicken was baking, we prepared our broccoli side dish. This was a really simple dish to make. Cut the broccoli, toss with olive oil, bake, add almonds and then toss with lemon juice before serving.



Both the chicken and broccoli dish recipes were easy to follow and we were very impressed with them as we plated our dinner (served with rice as well).


The broccoli was delicious. It had a nice crunchy texture with the almonds, and the lemon juice dressing was a tart, fresh kick. Unfortunately we felt that the chicken was a little too plain for our liking. Even though it had a lemon and garlic sauce, it wasn't as flavorful as we had hoped. We compared it to something you'd eat on a diet...which I don't think is ever a compliment! The recipe called for chicken with skin, and we could see how that would make it a bit more flavorful and textured. 

I ended up cutting up my chicken and mixing it with the rice and broccoli to make my own little rice bowl, which was pretty good. We would definitely make the broccoli again, and I would make the chicken if I was mixing it into another dish, but not to serve on its own.

In the spirit of all things lemon, our dinner was a positive one and we used 8 lemons total! There are still a bunch on the tree though, so we see some lemon desserts in our future!

Saturday, November 30, 2013

Crocheted Boot Cuffs

Hello! Apologies for the delay in posting – we’ve been crocheting our fingers off and haven’t had time to update the blog!


Back in September I began crocheting this baby blanket for our good friends who are welcoming their first baby in January. In an attempt to finish this project in time, I’m trying to focus only on crocheting, and not get sidetracked by other crafts. So while I crank out this blanket, my Girls Team partner is off having fun with her own creative crochet projects.

Today on the blog we are featuring my mom’s adorable boot cuffs! She used this pattern from Pinterest and found it easy to follow. My mom was able to crochet both cuffs in one evening. Can you say speed crochet pro?! Because my mom was crocheting these for me to wear, I choose the yarn colors, purple and gray.






We both love how cute the boot cuffs turned out! I love how they look like I'm wearing boot socks, but without the bulk of thick socks in my shoes. These would make great gifts for friends, without taking a lot of time or money.

Here is the progress I’ve made on the baby blanket. I’m much more comfortable with the pattern now. My only barrier is dedicating the time to work on it!


Sunday, October 27, 2013

Burlap Wreath for Fall

The Girls Team has been seeing homemade fall wreaths pop up all over Pinterest this year. After having success with my Christmas Ornament Wreath from last year, I thought I'd give a fall themed wreath a try. My mom found these directions on Pinterest, which proved easy to follow. 

I went to Michaels to purchase all the needed materials: an 18" wire wreath, 2 rolls of burlap garland (10 yards each, 5 1/2 inches wide), and embellishments. We also needed floral wire, a glue gun and scissors, but my mom had that stuff handy. I spent about $35 at Michaels on the supplies. I ended up returning unused embellishments, so in total, the wreath cost about $25 to make. 

Wire wreath and burlap garland. If you're planning to make this at home, remember to buy burlap garland, not burlap ribbon. I found myself panicking about the amount I'd need to purchase and expense of burlap...until I realized I was holding burlap ribbon and not garland (which is significantly cheaper than ribbon). Phew! 

I picked up fall embellishments at Michaels, and used floral wire from my mom. My biggest score were the purple and red burlap flower napkin rings for $1.99 each. Perfect!

The first step in making the wreath is to attach the end of the burlap garland to the wreath using floral wire. After that, you basically weave the garland in and out of the wire wreath, pulling from the back, up to the front. This is what makes it poofy. I struggled with this at first. I wanted to make it really methodical, but it is actually pretty random. The messier the better too because then the garland stays full and fluffy. Once I stopped over thinking this step, the wreath was easy to make and it took about 25 minutes to add and secure all of the burlap.

About every 4 inches I secured the burlap to the wreath using floral wire. It helps keep the burlap in place. As you start to add more burlap, you'll want to push it together to bunch it up, and the wire helps that stay in place.

The back of your wreath doesn't need to be flat; that would actually be really difficult to do. But you do want to check to make sure burlap isn't bunching on the back side. This way you don't waste it! You can use all the burlap you purchased for the front side of the wreath.

Once I covered the wreath in burlap, I added embellishments. I used hot glue to attach these flowers. I also purchased leaves, acorns and glitter leaves, but decided I liked my wreath with this simple touch.

After my embellishments were secure, I flipped my wreath over and secured the burlap in a few more places with floral wire to make it extra sturdy.

My cute fall wreath!

I love the way this wreath turned out. The Girls Team has tried enough Pinterest inspired crafts to know that sometimes "simple" directions are too good to be true. But that was not the case here! The directions were easy to follow and the embellishment step left room for our own creativity too. I had fun playing with options. I almost added the glittery leaves, but my mom helped me from overdoing it by reminding me how cute the simple flowers looked.

The only downside to this project was the smell. Yep, that's right, the smell. You guys - burlap wreaks! We basically plugged our noses through this project and I showered after having burlap shed all over me. Good thing I planned on this being an outdoor wreath! :)

I'm so happy with how this turned out. It looks perfect on my door next to the natural fall foliage we are enjoying from our apartment! 


Pumpkin Bundt Cakes

Fresh off the excitement of our Pumkpin Chocolate Chip Blondies the Girls Team continued baking with pumpkin! We found a recipe for pumpkin bread, but decided to add a cute spin on it, turning it into Pumpkin Bundt Cakes. 

Ingredients: 
3 cups sugar
3 1/3 cups flour
2 teaspoons baking soda
1/2 Tablespoons baking powder
1 1/12 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
4 whole eggs
1 can pumpkin (15 oz.)
1 cup oil
1 cup water

First we combined the dry ingredients. 

Then the wet ingredients were added all at once (eggs, pumpkin, oil, water). We mixed by hand until smooth.

We greased our mini bundt cake pan and poured equal amounts of batter into each pan. This used about half of the batter.

We baked the cakes at 350 degrees for about 45 minutes to an hour, checking them to make sure they were cooking all the way through but not burning. 

The bundt cakes cooled for about 5 minutes.

We still had half of our batter left so we decided to make a large bundt cake out of it. We baked that for the same amount of time, at 350 degrees.

Perfectly golden brown!

Wrapped for coworkers to enjoy!

We decided to keep the large bundt cake for our family to enjoy, but wanted to gift away the mini bundt cakes. While the larger cake was baking, we wrapped our mini cakes up, using fall colored raffia and cardboard cake plates.

The pumpkin bread was really flavorful and moist, and baking it into bundt cakes added a fun twist. All of this pumpkin baking certainly got us in the mood for fall!

P. S. Earlier this year, we made Blueberry Lemon Bundt Cakes with our mini bundt cake pans. Check out the recipe here! 

Pumpkin Chocolate Chip Blondies

There are many reasons why we love Fall at MIHM. We love pumpkin flavored food and drinks, halloween is one of our favorite holidays, and the leaves and trees look so pretty all around us!

Recently, we made these Pumpkin Chocolate Chip Blondies to indulge in some more fall baking. Pumpkin and chocolate together? We were sold! 

Readying the recipe and ingredients:
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, melted
1 1/4 cups packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
2 cups semisweet chocolate chips

We combined the dry ingredients together in one bowl...

...and the wet ingredients in another.

Then we added them together, and threw in the chocolate chips. 

The oven was preheated to 350 degrees, and we added the mixture to a parchment paper lined baking dish. We then baked it for 35 minutes. 

We allowed it to cool for a bit, and then cut it into bars, similar to brownies. Before even tasting them, we knew they'd be great based on how wonderful the kitchen smelled.

A delicious pumpkin chocolate chip blondie bar to enjoy while warm. :)

These Pumpkin Chocolate Chip Blondies were SO GOOD. They were chewy, sweet, savory and gooey all at once. The bars were really rich and well complimented by a glass of milk. We stored these in tupperware and they remained fresh for about 5-7 days. 

This was my first time cooking with pumpkin, but it certainly won't be my last time making these bars! Baking these was fairly simple, and the Girls Team was sold on pumpkin baked goods, so we decided to bake one more treat along with these...See our next post for treat #2! 

Sunday, September 29, 2013

First Fall Baked Goods

Last weekend was the first weekend of fall. In celebration of cooler weather, trips to Apple Hill, and the holidays approaching we tried a new cookie recipe - Oatmeal Cranberry White Chocolate Chunk Cookies using this Ocean Spray Recipe.


Oatmeal, brown sugar, eggs, butter, white chocolate chips, flour, Craisins. 

Dry ingredients. 

Sugar, butter, oatmeal mixture. 

Adding white chocolate chips.

Adding Craisins, to complete the dough.

We used a fancy new dough scooper from Sur La Table, which allowed us to form perfect dough balls on our cookie sheet.  

We used wax paper, and baked the cookies for 11 minutes. 



These oatmeal cookies were SO delicious. They were soft, but the chips and craisins gave them a nice texture. The dough was also really fluffy, and they didn't flatten out as they baked, which is an issue we've been experiencing with our cookies lately. Because I am not a huge fan of chocolate, these cookies were sweet, but didn't over do it for me. I would definitely make these again, and hope to make them soon for friends as a fun fall treat!