Month: October 2017

Soft Spots

/ Jodi / 33 Comments

Leopard, Pittsburgh Zoo, October, 2017

Soft Spots.

Things I have a soft spot for….

The words “I love you” – especially from my sons.
Outstretched arms – especially from my granddaughter.
Belly laughs – especially from hubby.

The smell of lilacs and popcorn and cinnamon.
Misty mornings.
The blue sky of Autumn.

Vintage pearls.
Antique library card catalog cabinets.
Sourdough bread.

Random texts.
Handwritten notes.
Doggie greetings every time I return home.

The way my daughter-in-laws look at their husbands.
Hugs from friends.
Smiles from strangers.

Cheers & Hugs,
Jodi

 

Turkey Kielbasa, Brussels Sprouts, and Potato Skillet

/ Jodi / 31 Comments

Turkey Kielbasa, Brussels Sprouts, and Potato Skillet.

We all find ourselves on those days when we just need to throw something together quick for dinner – right?

We want it to be easy, but healthy and delicious if possible.

The other day I threw this together and really enjoyed it.  We had it with a cucumber salad on the side for a healthy delicious meal in 30 minutes.

I’m sure there are many options for different proteins and veggies and spices, but here is how I made this one.  Do you ever throw together quick “skillet” meals like this?  What do you like to use?

Turkey Kielbasa, Brussels Sprouts, and Potato Skillet

Ingredients:

  • 1 lb Turkey Kielbasa, cut into 1/2 inch pieces
  • 1 lb fresh Brussels Sprouts, cut in half
  • 1 lb petite yellow fingerling potatoes, cut in half (or your favorite)
  • 1 sweet red bell pepper, cut into 1 inch pieces
  • 1/2 sweet onion, chopped
  • 4 cloves garlic, minced
  • 3 Tbsp olive oil
  • Salt and pepper to taste
  • 1 Tbsp fresh minced rosemary

Directions:

Heat 2 Tbsp olive oil in a large skillet.  Add Brussels sprouts, potatoes, red bell pepper,  onion, and salt and pepper to taste. Cook for approximately 20 minutes or so beginning with high heat to brown and then reducing to medium and covering with a lid until Brussels are becoming tender and potatoes are almost cooked through (you can test with a fork).  Stir occasionally.

Add additional Tbsp of olive oil, garlic, turkey kielbasa and fresh rosemary.  Cook approximately 10  more minutes on medium heat, stirring occasionally until all is cooked and flavors are blended well.

Serve immediately.

Stores well to reheat for leftovers.  

Enjoy!

(I ate leftovers for breakfast the next day and LOVED!)

Cheers & Hugs,
Jodi

 

A Sprinkle of Christmas

/ Jodi / 94 Comments
Winter Wonderland Christmas Tree Watercolor 10x13

Winter Wonderland Christmas Tree Watercolor 10×13

A Winter Wonderland Christmas Tree.

Because every week needs
a little sprinkle of Christmas.

 

I am having so much fun creating some holiday art.

You see, our little McKinneyX2Designs business is participating in the
Mars Holiday Craft Show that is only one month away!

It is one of the biggest holiday craft shows in the area
with hundreds of crafters and artisans selling their
handmade items in both the Mars Middle School and Mars High School
with a shuttle bus that transports shoppers between both venues.

We will be at the Mars High School on Saturday, November 18th
from 10-4 with Colleen’s beautiful rustic pallet signs and decor
and some of my watercolor art.

If you can’t make it to this fun event, you can always visit our ETSY shop
or stop by Berry Vine Gifts in Bradfordwoods, PA.

Wherever you find us,
we will be sprinkling a little bit of Christmas!

Cheers & Hugs,
Jodi

 

To Notice the Last Glow of Light

/ Jodi / 45 Comments

To Notice the Last Glow of Light.

To feel the softness,
and experience the gentle breeze,
to notice the last glow of light shining through…

Even amidst the things that choked you,
the experiences that broke you,
the storms that turned your world upside down…

These are the blessings of life,
that give us the strength,
and give us grace…

To be courageous,
and brave,
to persevere and to grow….

Into the confident beauty
we were meant to be
and share with the world.

Cheers & Hugs,
Jodi

Where are you going, leaves?

/ Jodi / 54 Comments

In autumn the leaves come blowing, yellow and brown.
They rustle in the ditches, they tug and hang on the hedge.
Where are you going, leaves?  Far, far away.
Into the earth we go, with the rain and the berries.
Take me, leaves, O take me on your dark journey.
I will go with you, I will be rabbit-of-the-leaves.
In the deep places of the earth, the earth and the rabbit.

Silverweed, Watership Down

Currently reading “Watership Down” by Richard Adams.

Have you read this classic?

We are reading it in preparation for our upcoming book club.

Would love to hear thoughts from those who have read.

Cheers & Hugs,
Jodi

Peanut Butter Chocolate Triple Layer Cake

/ Jodi / 80 Comments

Peanut Butter Chocolate Triple Layer Cake.

Our family is pretty much huge fans of Reese’s peanut butter cups and all things peanut butter and chocolate.

So when it came time to celebrate one of my son’s birthdays recently, I was excited to try this Peanut Butter Chocolate Triple Layer Cake recipe I found at Life, Love, and Sugar.

Disappoint it did not!!! Oh the chocolately peanut buttery amazingness!

Want to see it a little closer?!

This cake is not for the faint of heart….  yes -it is only for the most serious of chocolate and peanut butter addicts!

Want to see what a slice of it looks like?

Yep – that is three heavenly layers of moist chocolate cake separated only by a fluffy peanut butter frosting and chopped up Reese’s peanut butter cups!

Can you even stand it??!!

As much as we all love our peanut butter cups, we decided this cake would be just as delicious or possibly even better with half the frosting, so that is how I will likely make it next.

You decide – half the frosting or all…. but I’m betting you are going to be somebody’s super hero if you make and serve this cake!

Here is how I made it.

Peanut Butter Chocolate Triple Layer Cake

  • Servings: 1 large cake
  • Print

Ingredients:

Chocolate Cake:

  • 1 3/4 cup flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa
  • 2 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup half and half
  • 1/2 cup canola (or vegetable) oil
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 1 cup hot water

Peanut Butter Frosting:

  • 2 cups butter, softened
  • 1 1/4 cups creamy peanut butter
  • 9 cups powdered sugar
  • 6-8 Tbsp half and half

Chocolate Ganache:

  • 1 cup semi sweet chocolate chips
  • 1/2 cup heavy whipping cream

Garnish:

Directions:

Preheat oven to 350 degrees F.

Prepare three 9″ cake pans by spraying them with Pam Non-Stick Cooking Spray then placing a parchment circle on the bottom.

Combine flour, sugar, cocoa, baking soda and powder, and salt in a bowl.

Combine milk, oil, vanilla, and eggs in an electric mixing bowl.

Add dry ingredients to wet ingredients in mixing bowl, and mix until well combined.

Slowly add the hot water to the batter, and mix on low speed until well incorporated.

Pour the batter evenly between the three prepared pans, and bake for 20 – 25 minutes until toothpick inserted comes out clean.

Remove pans from oven, and allow cake to cool in pans for 3-4 minutes, then remove to a cooling rack.   When completely cool, wrap in plastic wrap and freeze for several hours, overnight or for several days or weeks.

When ready to assemble cake, prepare frosting by combining the butter and peanut butter with electric mixer until smooth and creamy.  Slowly add half the powdered sugar until incorporated.  Add half of the half and half and combine.  Add remaining powdered sugar, then remaining half and half, and combine until smooth and fluffy frosting is formed.

Place first layer of cake on a serving plate.  Top with frosting and 3 chopped Reese’s peanut butter cups.

Add the next cake layer and repeat frosting and peanut butter cups.

Add the final cake layer and frost top and sides of cake, reserving 1 cup of frosting for piping decorations if desired.

Make chocolate ganache by heating 1/2 cup heavy whipping cream in microwave for 1 minute.  Add one cup of chocolate chips.  Let set for a couple minutes, then stir until smooth ganache is created.  Pour on top of cake allowing some to drip down sides.

Decorate top of cake with chopped and halved Reese’s peanut butter cups and piped florets of frosting.

Enjoy!

Cheers & Hugs,
Jodi

Classic Red Truck with Christmas Tree

/ Jodi / 52 Comments
Classic Red Truck with Christmas Tree Watercolor - 11x14 - 140lb Fabriano Artistico

Classic Red Truck with Christmas Tree Watercolor – 11×14 – 140lb Fabriano Artistico

Classic Red Truck with Christmas Tree.

Is anybody else starting to think about Christmas?

When my boys were young, I loved getting ready for the Christmas holiday.  I would often start playing Christmas music in October… much to Hubby’s dismay.

We prepared letters to Santa, and I shopped and put carts full of toys on “lay-away” months ahead of winter.

My best friend and I went to craft shows and stores and bought santas and snowmen and other holiday decorations, as well as things to make decorations – often while pushing strollers and carrying diaper bags.

I would prepare for “Sammy” the elf to make his arrival at our house and plan out his adventures each night when the boys went to bed to surprise them in the morning.

I created homemade Christmas cards for the boys to color (and later they drew them) to send to friends and family.

I stocked up on sugar and flour and baking supplies when they were on sale and collected festive tins to make hundreds of cookies and dozens of sweet breads and nut rolls to share with friends and neighbors.

As the boys got older, the excitement of Christmas dimmed a bit.  We still enjoyed it, but the excitement leading up to it was not the same as when they were young and the magic existed.

But now….. I’m a grandma!  And that just makes me absolutely giddy for Christmas again!

And since my daughter-in-law, Colleen, and I have created our McKinneyX2Designs Etsy shop and have started also selling our art at a local gift shop, Berry Vine Gifts, it is so fun to get excited about preparing for Christmas again.  And it seems there are others like me out there, because holiday cards and paintings have already sold!

So I’m having fun creating Christmas and holiday art… like this classic red truck with a Christmas tree.  Doesn’t it just make you so nostalgic about Christmas?

So even though we are still experiencing 80 degree Autumn days, I’m dreaming of a white Christmas.  It’s so fun to dream!

Cheers & Hugs,
Jodi

Tip Toe through the… Fallen Leaves – A Charlie Guest Post

/ Jodi / 44 Comments

Tip Toe through the… Fallen Leaves:  A Charlie Guest Post.

I’m trying to tip toe,
taking it nice and slow..

but these crispy, crunchy leaves
which are supposed to be up in the trees

are warning my prey
and giving me away!

Good thing I’m only sneakin’
up on Mom who is peekin’

through that silly camera lens
that causes her to spend

way too much time
thinking of silly rhymes.

(Good thing I come along every once in a while and give her a break!)

Woofs & Wags,
Charlie

Charlie is an adopted dog with brown eyes and a white-tipped tail who brings joy and laughter to his family and friends.  Charlie is a gifted writer, raving food critic, cat, chipmunk, and donut lover, and exceptionally photogenic model.  Some of his best friends are Mike the UPS Man, Cliff the Mailman, Jaeger the neighbor dog, and ANYONE who delivers pizza to the house.   If you would like to read more guest posts by Charlie, simply type “Charlie” into the Search box at the top right hand corner of this link: thecreativelifeinbetween.com.   If you would enjoy a companion like Charlie, please consider pet adoption.

 

 

Pumpkin Snickerdoodles

/ Jodi / 56 Comments

Pumpkin Snickerdoodles.

It’s the most pumpkiny time of the year…….. (are you singing with me to the tune of “It’s the Most Wonderful Time of the Year?”)

Seems we just can’t get enough of it.

I know I’m having fun trying new things with pumpkin…. Like my recent Pumpkin Chili recipe!  YUM!

How about a new twist on old-fashioned snickerdoodles by pumpkin’in them up?

Oooo Laaa Laaaa!

They just taste like Autumn!

Hope you’ll give them a try.

Pumpkin Snickerdoodles*

Ingredients:

  • 1 cup butter, softened
  • 1 cup sugar
  • 3/4 cup brown sugar, packed
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 3 1/4 cups flour
  • For rolling:  1/4 cup sugar + 2 tsp ground cinnamon, combined

Directions:

Cream together butter and sugars with electric mixer.  Add egg yolk, vanilla and pumpkin, and combine.

Add next 8 ingredients, followed by the flour, and mix until combined.

Refrigerate dough for at least 1 hour.

When ready to bake, preheat oven to 350 degrees F.

Roll and shape dough into golf ball sized balls.  Roll balls in sugar-cinnamon mixture.  Place on baking stone or sheet and bake approximately 12 minutes until tops begin to crack.  Remove from oven and allow to cool on baking stone/sheet for an additional 10 minutes.  Transfer to wire rack to cool completely.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe tweaked very slightly from Cooking Classy

 

Autumn’s Kaleidoscope of Color

/ Jodi / 41 Comments

Flames of crimson, pomegranate, and persimmon,
ambered gold, chartreuse, and mossy greens

struggle to compete with the saturated sapphire sky
marbled with softly suspended cottony clouds.

The intensity of the beauty surrounding me
almost overwhelms my senses.

My eyes and my mind try to absorb it all
as if snapping photos in a continuous burst mode

trying to find a special place to store them
to remember on a dark, dreary day

when my heart can’t remember the bright warmth
or the splendorous display of Autumn’s kaleidoscope of color.

Cheers & Hugs,
Jodi