Easy Front Door Wreath

Summer Fun Front Door Wreath

I love to work with paper and create easy projects to show case as decorations for my house. This is easy and inexpensive to do.

First I cut a piece of cardboard, and covered it in wrapping paper. Then I stamped some cut-outs or make your own and taped them around the wreath. Don't forget to embellish. The birds are so cute I had to add them for some Summer Fun!

With the price of making this I can make new wreath for every month if I wanted. Fun and Easy. Go ahead try it, be creative and whimsical. 

Mid Day Snack

Vietnamese Cinnamon Iced Mocha Frap & Almond Frozen Cookies

Forget the blender go iced with this drink. I serve mine in a wine glass, hey it's less calories! The cookies are healthy and fun to make, paired with this luscious drink this is truly a mid day treat!

Mid Day Drink-
2 cups of Brewed coffee
2Tbsp of sugar or I use Sweetened Condensed Milk
Stir this in while coffee is hot- set aside


In a Saute pan heat on low till melted
1 Tbsp. Raw Honey
1/4 tsp. Vietnamese ground Cinnamon
1 oz more if you like of any dark Chocolate I used Lindt 70%


once melted add the coffee and whisk. Let it cool a little. I put ice in my wine glass and pour dink into. Top with whip cream and chocolate syrup! This recipe is enough for 2 drinks

Raw Cookies - No baking required!

1/2 cup of Almonds - Chop and pulse in food processor to get them small enough to roll cookies in later.

Food process: 1/2 cup Almond Butter (make sure some oil is incorporated in this)

1/4 cup raw honey or Agave

1/2 tsp. Vanilla Extract

Dash of Salt

Now freeze this for 30 min

Take out of freezer and roll into small balls. Roll the cookie into the ground Almonds. Freeze for 2 hours before serving. Yes serve cold.

These will keep for a month in the freezer in a sealed container.

Makes about 20 cookies

I make these all the time, and they go so quick a real crowd pleaser. I adapted this recipe from a Gormet Caterer I worked for in the early 90's. I never forget a good recipe!

Recipe

1 1/2 Cup of Light Brown Sugar

1 Tbsp. of Cumin

1/2 tsp. Chili Powder ( I don't use this so optional)

you can do a dash of cinnamon, I don't

MIX TOGETHER

Bread Sticks- break in half

Bacon- buy the thin cut (very important). Bring bacon to room temperature, and cut in half. Now dredge each peice of bacon in the brown sugar mixture and wrap around one end of the bread stick in a spiral way to keep some of the end of the bread stick exposed. This is so you can grab it without getting sticky fingers.

 Line a cookie sheet with foil and place the wrapped bacon bread stick onto a rack to bake at 375 for 10-15 min or until crispy. You can serve these right away or at room temperature. If you have to refrigerate, to serve just pop into microwave for 20 or so seconds to bring their color back.

These were featured on a couple Blogs.... my favorite Blog is www.facnyfrugallife.blogspot.com Lina is a friend of my sister. The last time I went to visit my sister I made these Bacon Bread Stick for a Mom brunch, they were a hit!

Croissant French Toast

This is so easy! Forgive me for not making them pretty....I had to eat!

Using Croissants instead of bread is a fun twist on french toast. You could even do one of those overnight french toast bakes with these. I was so hungry when I made these, I poured syrup on right away and started eating.

Slice your croissants in half and make them like regular french toast. I bought 3 croissants so I used 3 eggs and buttermilk in my soaking mixture.

The tops of the croissants showing and layered on a platter sprinkled with cinnamon and or powdered sugar and topped with a squirt of whip cream on each one would be a nice display if you want to make it fancy.

I actually got this idea from a little dive restaurant near where I live.

Strawberry Bruschetta

I made this for Breakfast along with a Matzo-Egg Pancake topped with Lingonberry Preserves (IKEA) and Sour Cream.

The Strawberry Bruschetta is so easy to make. Chop up Strawberries, some fresh Basil, Nectarine and or Grapefruit and a splash of Raspberry Balsamic Vinegar. Place on toasted French bread rounds.

For the Matzo - Egg Pancake just soak two sheets of the Matzo in warm water for 30 seconds drain and add 3 scrambled eggs, S&P and cook like a pancake. The sour cream and jelly on top give a nice depth of flavor.

Lent Dessert

I am not Catholic but a lot of people I know are. I made this to take over a friends house for Dessert.

Bon Appetit as a recipe on this in it's April Issue, but I changed mine up a lot by using Sorghum instead of Honey, using Roasted Sunflowers instead of Almonds and I added smoked paprika. The flavors are so earthy, sweet and spicy!

RECIPE

Cookie sheet- put parchment paper down and spray with cooking spray. Now line cookie sheet with 6 Matzo they can lay on top each other a little to fit.

Now in a Sauce pan put1 3/4 cup sugar, 3/4 cup unsalted butter, 1/4 cup Sorghum, and 1/4 cup water on low until dissolves. Now turn up heat to med-hi and boil for 13-15 min. Do not stir. When it look dark Amber pour over the Matzo crackers.

Sprinkle with Roasted Sunflowers. Let this cool a bit. Now drizzle 5oz melted 72% Chocolate over the Caramel and last sprinkle a mixture of course Salt 1 1/2 tsp, 1/4 tsp Smoked Paprika & 1/4 tsp Cayenne pepper

Let this sit in room temp until the chocolate hardens 30 min or longer. Break it up with a knife and put in an air tight container until serving.



BLACK SESAME..........

DON"T BE AFRAID. Black Sesame-Pear Tea Cake is sooooo Delicious! We don't normally think Black when it comes to Baked Goods, but this works!

I would call this a Black Tahini Pear Tea Cake, because it really has that nutty Tahini flavor with a sweet crunch of the Demerara Sugar on top and the moistness of the pears inside. I could not put this down! I am having a piece of this with Ginger Tea right now, yummy. I personally think that really sweet cake matched with Tea takes away from the flavors of your Tea. Don't kill your taste buds with sugar! This "pearing" is a mild blend of flavors that work! 

Again this came from Bon Appetit magazine March 2012 issue page 67

I would try to make these into muffins because they are so moist. Hey add some dark chocolate!

Think outside the box when doing flavor mixing. I am so board with the same old stuff. Aren't you???? Have fun with baking, be creative!