Master Bedroom Makeover

So I am making over my house and doing a room at a time.  Right now it is the kitchen, but I can't pass up the opportunity to create something for another room if the chance comes up.  I found these cool wall decals and decided to use them in my master bedroom.  They are supposed to be moveable but I don't want to chance them falling off the wall so I used pine boards, paint and modgepodge to create this collage.

9 ad heres
1 can spray paint
9 pieces pine board, I bought one long board and had the home improvement guy cut them at the store in 12 x 12 x 1 inch pieces
modge podge
sponge brush
small chain
small eye screws
ribbon
hooks
velcro strips

I spray painted the boards.  Once dry I used a layer of modge podge, stuck the ad here on then modge podged over top.  I then predrilled tiny holes on the edge and inserted eye screws.  You will need to use eye screws on both ends of 6 boards and one end of the last three.  Then I connected the boards together using a small link chain.  I used ribbon at the top to hang from the hooks.  I used velcro on the back or each board to give extra support while hanging and also so it does not bang or swing around on the wall.  End result a great piece of art!

Salmon with Citrus-Balsamic Vinaigrette Recipe

I am really wanting to try some Salmon recipes.  I was just browsing the net and came across this one.  Can't wait!  This recipe comes from  The Union Square Cafe Cookbook by Danny Meyer and Michael Romano.  I have not tried it yet but wanted to post here so I don't lose it.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

• 1/4 cup fresh orange juice
• 2 Tablespoons balsamic vinegar
• 1 teaspoon grainy or Dijon mustard
• 1 Tablespoon olive oil
• 1 teaspoon finely minced shallot
• 1 small clove garlic, peeled and forced through a press
• 2 teaspoons each finely chopped parsley, basil and mint
• 1/8 teaspoon salt
• Freshly ground black pepper to taste
• 1-1/4 pounds salmon fillet

Preparation:

Place the orange juice, balsamic vinegar, Dijon mustard, olive oil, shallot, garlic, parsley, basil, mint, salt, and pepper in a jar. Close lid and shake well to blend.

Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake in a preheated 450-degree F. oven 12 minutes per inch of thickness, or until cooked through.

Spoon the remaining vinaigrette over each serving of fish.

Yield: 4 servings

Per serving: Calories 276; Protein 26g; Fat 17g; Carbohydrates 4g; Sodium 140mg; Saturated fat 4g; Monounsaturated fat 8g; Polyunsaturated fat 3g; Cholesterol 84mg

Recipe Source: The Union Square Cafe Cookbook by Danny Meyer and Michael Romano (HarperCollins)

Old but new!!!

My kitchen was really getting outdated. So I decided to do something about it. I have new countertops thanks to granite paint from Lowes,

 

new blue walls, new blinds and new curtains

a beautiful glass backsplash,

A new kitchen sink that could be a swimming pool for a toddler!

I even saw this idea for wine glasses at an antique store!

I still have quite a bit of work to do but all in good time!!!

Banana Cream Pie

Well last week was a bad week; I got sick.  I still made the pie last weekend but I did not post about it so this week I will do two pies. 

The first is a cream cheese pineapple pie from my taste of home Best Loved Pies.  This pie was very easy to make.  I was hoping for more of a cheesecake type pie but it turned out to be more of a custard/flan type texture.  I was not really impressed with the pie but my co-workers liked it.  Here is a picture of the finished pie.  By the way Jason would not even taste it because of the pecans!

Now on to this weeks pie!  This is a take on a banana cream pie.  I am still not feeling 100% but I wanted to be sure to make the pie this week.  I decided to use an oreo crust I already had in the cupboard.  I sliced bananas and lined the bottom of the crust.  I made up a package of instant vanilla pudding and mixed about 1 cup of cool whip into it.  I poured half the pudding mixture into the crust then a layer of banana slices.  I topped it off with the rest of the pudding and added a layer of coolwhip on top.  I will let you know the results of the pie later.

Here is a pic of the finished pie.

Not the prettiest pie but I bet it will taste great.

Next week I will be making a lemon tart!

Sweet Cherry Pie

This weeks pie is a Cherry pie.  I made it special for my friends dad who is helping Lucas with his basketball skills. 

Now I have never been a fan of cherry pie but this one is fantastic.  I used a recipe I found from Allrecipes.com. 

I did use a different cherry because the only ones I could find at my store were frozen sweet dark cherries.  I decided since they were sweet I would lighten the sugar.  I only used 3/4 cup of sugar instead of 1 cup.

I love using tapioca in my fruit pies because it gives them a jellied consistency.  We had a piece after dinner and it was the perfect end for Sunday dinner.  Jason said he has never been a fan of cherry pie either but he also really liked it.

The first one is for Rich.  I hope he likes it.  The second is the one I kept for me and my friends.  

On a side note I also purchased some new toys.  First I decided the marble rolling pin was way too heavy and I think it was making me mess up on my crust so I got a new wood one.

I also decided I was getting tired of having the flour all over my counters so I got a mat to use.  It has measurements and sizes too so now my pie crust is not too small for the pan!

Next week I will be making a Cream Cheese-Pineapple Pie!  Can't wait!

Peanut Butter Apple Crumb Pie

Wow that is a mouthful to say!  This weeks pie is the Peanut Butter Apple Crumb Pie from my Taste of Home Book. 

This was a very easy pie to make.  The hardest part was the crust.  I used my regular recipe to make the crust.  I think this pie would also be great in a graham cracker crust.

I believe I may have used too much peanut butter when making the crumb for the top because when I made it the topping really did not crumble it was more like a cookie texture.  The first picture is before baking and the second is after.

As you can see from the before picture there was no crumbles and in the after it looks kinda like cookie peices on top.  But the most important thing is does it taste good?  Yes it was wonderful, especially since I ate a piece warm and the peanut butter was all warm and melty.

Next week I will be making a Cherry Pie.  I am actually going to make two; one for me and my friends and one for a wonderful person who is helping Lucas with his basketball, thanks Rich!

Decadent Peanut Butter Pie

This week I made a Peanut Butter Pie which combines two of my favorite flavors, chocolate and peanut butter!  And I must say it is decadent just like the title says.  I got the recipe from http://allrecipes.com/recipe/decadent-peanut-butter-pie/detail.aspx.  Just click the link to get a copy for yourself!

I am most definately not the best at piping but it really does not matter because the taste outshines the look of the pie.  This pie has peanut butter, hot fudge and cool whip all combined in a chocolate cookie crust.  The crust I got is the oreo crust, but regular chocolate would be just as good. 

I must confess when I made the pie I totally forgot to put the sugar in.  I decided to take a chance and try it anyway and it tastes good even without the sugar.  I think the sugar would make it much sweeter.  The hot fudge gives the pie just the right sweetness.  Next time I will have to try it with the sugar!

Next week I will be using one of my favorite snacks to make a Peanut Butter Crumb Apple Pie!