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mylife

Holiday Shopping: How I Try To Shop For Others and Fail

Can we talk about, for a minute, how hard it is to shop for other people come Christmas time? Every time I go into a store, all I can find are things that I want. A nice bracelet, a scarf that I want that looks like every other one I own, and a gadget that I’d only buy if I won the lottery. Then I remember the real reason I came into the store, to shop for my friends and family.

Oh yeah….

That’s exactly how I stumbled upon Rue La La’s deal today – half off Alex and Ani bracelets! I’ve been watching these forever but haven’t had the heart to buy even one. Mostly it’s because to acquire that full bangled look, I’d have to shell out about $300, minimum. But half off?? Half off? That’s crazy!

Anyone need some last minute shopping gifts, head to Rue La La today. You only pay shipping once for 30 days and most items right now will make it to your house by Christmas if you order now.

Good luck!! I’m going to go back to trying to shop for other people and ignore the things that I want for myself….

Click here to see today’s deal: http://tinyurl.com/npotzk9

December 13, 2013 by Roni

Food, Sweet

Monkey Bread

Spent a fabulous Saturday cooking and crafting yesterday with two of my favorites. When we get together, we’re always looking for something to do in the kitchen. And since my oven is working again (!) we decided we had to bake something. That’s when the term “monkey bread” came up.

I have a confession to make. I’ve never made Monkey Bread before. I feel like it’s a New England thing or New Hampshire thing or something, but all of my friends around here know what it is and know how to make it. I did not grow up eating Monkey Bread, so it’s been one of those things that I’ve always wondered about.

What is it? Basically it’s cinnamon and sugar doughy baked goodness. So not good for you. That, however, did not stop us.

Want to make your own? Follow this:

Gather:
1 can of 16.3 oz PIllsbury Grands Buttermilk Biscuits
1/4 cup of granulated sugar
1/2 teaspoon of cinnamon
1/2 cup of brown sugar
6 tablespoons of melted butter

Preheat oven to 400 degrees F. Lightly grease or butter a glass baking dish. In a large bowl, mix granulated sugar and cinnamon.

Separate biscuits and cut into quarters. Place in the cinnamon-sugar bowl. Mix until biscuits are completely covered. Place into baking dish.

In a small bowl, mix brown sugar and melted butter. Pour over biscuits.

Bake for 20-25 minutes, or until golden brown and no longer doughy in the center. Let cool for 10 minutes. Pull apart and serve.

You’ll see that the biscuits fall apart all delicious and flaky when you eat them:

Enjoy!

December 8, 2013 by Roni

Life In General

Reindeer Holiday Cards

It’s the most wonderful time of the year!! (Try not to sing it as you read it, or do. Either way, it’s entertaining.) I’m starting to get ready for the holiday cheer – cutting snowflakes, planning my gifting strategy, as well as making holiday cards! And I have to say, my favorite are these minimalist reindeer “Love” cards that I designed. Super simple, but I’m in love with them all the same. I’ve even sold two packages of cards so far, can you believe it?

I’m working on more designs, but for the time being it’s up on Etsy (click to see).

My mom always had me sit with a pile of Christmas cards, signing my horrible little signature on all of them so we could mail them out the same day. And as much as I kinda hated it, I actually really love getting greeting cards in the mail, which is why I don’t want to see it end. I think that would be catastrophic if the Post Office stopped mailing holiday cards. It’s much more entertaining to get a handwritten note, than an email that I’m just going to delete in two seconds anyway. At least I can put a greeting card on my fridge or tape them up on the wall. (Other people do that, right? The shrine-to-the-holiday-cards wall?)

November 25, 2013 by Roni

Food, Savory

Buffalo Chicken, Bacon, and Cheddar Bites

Oh! An oven that works. How I took the for granted all these years. I house sat for a friend (ok, cat sat, the house was fine) and had access to a working oven. So happy that I decided to make some goodies for a group of friends. Nothing better than a guest who shows up with snacks, right?

Anyway, all I knew was that I wanted something with bacon. And so when I was standing at the meat counter asking for four slices of bacon, I notice some buffalo chicken tenders marinating in the case. Lets just say a few came home with me.

I tossed some cheddar in the cart and a container of pastry dough. A little slaving over the stove and bam, we had a winner.

It ended up being a hit. Not surprising, since the roll ups had bacon, cheddar, and buffalo chicken in them. Like a trifecta of love.

Buffalo Chicken, Bacon, and Cheddar Bites

Gather:

4 oz. extra sharp cheddar, shredded
4 slices of apple smoked bacon, diced
4 buffalo chicken tenders, minced*
1 can of Pilsbury refrigerated dough sheets

Preheat oven to 350. Unroll dough sheet onto a cookie sheet, allow to reach room tempature.

In a sauce pan, cook bacon until crispy. Remove from pan and let cool on paper towels (to remove some of the grease). There will be some fat rendered in the pan, remove half then add diced chicken to pan. Cook chicken thoroughly. Remove from pan.

In a bowl, toss bacon, chicken, and cheddar. Meats should be cooled, so cheddar will not melt into the mixture. Spread evenly on dough sheet.

Along the long edge, slowly roll up the sheet, making sure to have mixture between dough. You would end up with a spirl if you were to look at the side when cut open. Leave sealed and place on cookie sheet into oven.

Bake for 18-20 minutes, or until dough is golden brown. You might see some cheese melting out, that’s fine. Remove from oven and let cool for 20 to 40 minutes.

When loaf is completely cool, slice into rings and serve.
*If you can’t find some at your supermarket meat counter, just marinate chicken tenders in 1/2 cup of Frank’s Red Hot sauce and 1/4 cup of melted unsalted butter overnight.

November 5, 2013 by Roni

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