The Happiness Tag

A few weeks ago, I received the lovely surprise of being nominated for The Happiness Tag! What made this extra special is that it came from my dear blogging friend, Tonya, who is absolutely delightful! From the first time I visited her blog, Fourth Generation Farmgirl, I could barely pull myself away from reading, and now I eagerly look forward to each new post!

I love reading about life at Green Hill Farm, Tonya’s travel adventures with her husband, and of course, all of her sweet critters! Her sheep, Hamish, is one of my personal favorites — I’ve always wanted to keep sheep as pets! Maybe someday!

A very special thank you to Tonya for her nomination — I’m truly inspired by her kind heart and generosity!

Here are the Rules:

List:

-Five things that make you happy

-Five songs that make you happy

-Five bloggers that make you happy and notify them of your nomination

***

Five things that make me happy

1.My wonderful family — spending time with them, laughing with them, and giving them big hugs!

2.Cooking/baking with my family and friends — and while on the topic of food, chocolate makes me happy!

3.Our animals — they each have their own individual traits that make me smile. Seeing the chickens come running for treats, the bunnies hopping for joy over clover or dandelions and Marcie, our cat, who loves to cuddle!

4.Enjoying God’s beautiful creation and spending time with Him. The beach, the mountains, a double rainbow perfectly set in the sky. Birds chirping, children laughing, people walking by.

5.Bringing joy to others!

Five songs that make me happy

Priceless – For King and Country

The River – Jordan Feliz

That’s How You Change the World – The Newsboys

Hold Me – Jamie Grace

Me Without You – TobyMac

Five bloggers that make me happy

(it was so hard to narrow this down to only five bloggers!)

Sadie from Sadie’s Nest 

Claire from Paintbox Mum

Roberta from Chorizo & Thyme

Jasmine from The Richmond Avenue

Asheton Rose from Tales of A Southern Rose

Very Berry Shortbread Sundae

Happy 4th of July weekend!

Here it is the first day of July, and I’m wondering where the month of June went? Fun-filled with baby chicks, out-of-state visits from family and gearing up for one of our favorite celebrations — America’s birthday!

I’m rounding off my 4th of July desserts with a cool and creamy berry sundae complete with a lemon-flavored shortbread. But this recipe should not be reserved for the 4th of July — it can be enjoyed any day!

I want to mention that my talented husband made these beautiful dessert glasses from recycled champagne bottles! Aren’t they gorgeous? He’s busily working on his inventory and you can check out his lovely line of hand-cut glassware very soon at CucinaBellissima.com! Be looking for an official “Grand Opening” in the near future!

Very Berry Shortbread Sundae

*I prefer to use all organic ingredients when possible

For the Lemon Shortbread

*adapted from King Arthur Flour Shortbread Cookie Recipe

2 cups almond flour

6 Tablespoons coconut oil (or butter)

6 Tablespoons powdered sugar

1/4 teaspoon salt

2 teaspoons lemon juice

***

-Preheat oven to 350 degrees.

-Lightly grease a 9″ x 7″ baking dish

-In a medium mixing bowl, combine all ingredients by spoon and spread into prepared pan.

-In preheated oven, bake for 17-18 minutes, or until shortbread begins to turn a golden brown around the edges and on top.

-Remove from stove and set aside to cool completely.

For the Berry Syrup

2 cups fresh or frozen berries (I used a combination of blackberries, strawberries and blueberries)

1 teaspoon lemon juice

1 Tablespoon water

1 Tablespoon cornstarch

1/4 cup raw honey

***

-In a medium saucepan, combine ingredients and stir.

-Heat on low-medium, and as berries begin to soften, increase heat to medium.

-Continue stirring as berry sauce reaches a low simmer, and cook for approximately 2 minutes or until sauce begins to thicken.

-Remove from heat and allow to cool completely.

***

One Pint of Strawberry Ice Cream

***

When the shortbread and berry sauce has cooled, take out one pint of berry ice cream (I used strawberry) and allow to soften for easier scooping.

-Cut the shortbread into eight equal squares, and crumble one square each into four dessert glasses.

-Scoop ice cream over the shortbread, and repeat with an additional layer of shortbread. (the shortbread should be about the size of large croutons.)

-Repeat with another ice cream layer, then spoon the berry sauce over the shortbread and ice cream, allowing the sauce to drizzle down into the glasses.

-Garnish with shaved coconut, if desired.

-Serve immediately and enjoy!

Serves four

From our home to yours, have a wonderful and safe 4th of July!

It’s Texas Sheet Cake, Y’all!

Well howdy!

After reading the book That’s Not Hay in My Hair this month, I’ve been so inspired by the great state of Texas. Coincidently, I’ve also been missing one of my sisters who lives in Texas, so reading that particular book gave me a feeling of visiting her homestead, so to speak.

Over the years that she and her family have lived in Texas, I have detected the faintest of Texan accents emerging from my sister, and I love it! I love hearing her sweet voice exclaim, “Hey!”, “Howdy!” or “y’all!” as if she were a Texas native. It makes me smile!

So, hey howdy! I’m in the mood for baking up a Texas Sheet Cake for y’all  — which fits very nicely into our patriotic desserts leading up to the 4th of July! Barbecue, Texas Sheet Cake, sparklers and fireworks — sounds like a great 4th to me!

Texas Sheet Cake

*I prefer to use all organic ingredients

for the cake:

1/2 cup butter

1/2 cup coconut oil

1 cup water

4 Tablespoons cocoa powder

***

1 3/4 cups flour

1/2 teaspoon salt

3/4 cup coconut sugar

1/2 cup raw cane sugar

1 teaspoon baking soda

***

1/2 cup buttermilk (or 1/2 cup milk with 1 teaspoon lemon juice)

2 eggs

1 Tablespoon vanilla

***

-preheat oven to 350 degrees

-In medium-sized saucepan, bring butter, coconut oil, water and cocoa to a boil; remove from heat.

-In a large mixing bowl, combine flour, salt, baking soda and sugars. Add the butter/cocoa mixture and stir with a wooden spoon.

-Add in beaten eggs, buttermilk and vanilla.

-Pour into a greased 13″ x 18″ sheet cake pan (or jelly roll pan).

-Bake for 13-14 minutes or until toothpick inserted comes out clean.

for the frosting:

1/2 cup butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla

4 Tablespoons pure maple syrup

2 Tablespoons milk (or vanilla almond milk)

1 cup pecans, crushed

extra crushed pecans for garnishing

-With a stand mixer or hand mixer, combine butter, powdered sugar and vanilla until well blended. Add maple syrup and milk — mix until light and fluffy. Gently stir in pecans by hand.

-Immediately spread frosting over the warm cake — the frosting will melt and spread easily. Allow to cool, and top with additional crushed pecans, if desired.

This cake is incredibly moist and flavorful — the chocolate/pecan frosting gives it an extra measure of deliciousness with a subtle hint of maple.

Enjoy and Happy 4th!

A Father’s Day Tribute To My Dad

Being Father’s Day weekend, I have naturally been thinking a lot about my Dad. Although I think about my Dad every day. For those of you who are new to my blog, my Dad went to be with our Lord five years ago after a very courageous battle with cancer.

When someone is so very dear to you, who holds such a special place in your heart, where do you even begin? My Dad was amazing! Even though I’m his daughter, I know I’m not exaggerating — everyone loved to be around my Dad! He was a loving husband and dad, he could always make me laugh, he always greeted me with a smile, he was extremely intelligent, but equally humble. He was a gentleman, he was always willing to help others, and I love that he would root for the underdog.

One of my favorite pictures of my Dad standing by his airplane …

I have so many wonderful stories and memories to share about him! Since it is Father’s Day, I thought it would be appropriate to share some of my favorite times with my Dad — even though there are thousands!

Growing up in California, my Dad worked often worked swing shift. Because he had to commute in traffic, he had to leave for work before I got home from school, and I was already fast asleep when he arrived home — but he made certain that each and every weekend was special! We had a ritual of always getting ice-cream cones, and my Dad always took me to a particular ice cream shop that scooped huge scoops of ice-cream! He always encouraged me to get the double scoop so I could try two flavors, and if I couldn’t finish it, at least I had the wonderful experience of two flavors simultaneously running down my chin!

We made candy together, baked together, ran errands to the car parts store together, and I loved helping him work on his 1971 yellow Volkswagen Beetle! We watched football games, took donuts from the bakery to my grandparent’s house and often went for rides in the “bug” (Volkswagen Beetle) together with my Mom.

Years later, when I was old enough to drive, my Dad taught me how to drive stick-shift in the Volkswagen, then gave me the car when I turned eighteen. I still have that cute little car and think of my Dad each and every time I drive it!

On one particular outing, he was teaching me to shift gears on hills without stalling the car or rolling it backwards. Always encouraging and good-natured, my Dad stayed calm and had me laughing through my tears as I would stall the car more often than I could count! When I finally got the hang of it, my Dad rejoiced with me. Bringing joy to others was one of my Dad’s greatest gifts.

~A happy heart makes the face cheerful … Proverbs 15:13

Dad and I on my Wedding Day …

God truly blessed me with such a wonderful Dad, and I am forever thankful. I love and miss him so much, and I rejoice knowing that one day we will see each other again!

For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life. ~John 3:16

Happy Father’s Day, Dad — you’re the best!

 

That’s Not Hay in My Hair – Book Review

Written by the talented young author, Juliette Turner, That’s Not Hay in My Hair is the endearing true story of a young girl and her mom who move from the hustle and bustle of New York City to the wide-open spaces of a 300-acre ranch in Texas.

Together, this delightful mom and daughter team experience the joys and adventures of ranch life — along with Longhorn cattle, horses, dogs and a cat! Beautifully-written, Ms. Turner draws you in from the very first page, weaving together a combination of laughter, tears and inspiration to the very last page. I had a difficult time putting this book down, and actually wished I could continue reading more about their life on the ranch. Her writing has me longing to take my family on a Texas vacation!

From kindly neighbors who live several miles away to visits from the author’s grandparents, I felt as though I had met them all and was visiting the great state of Texas with all its charm and hospitality!

The recommended age for readers is age 8-12, but I completely disagree — I believe readers of all ages, especially those who have a heart for animals, will thoroughly enjoy this book!

*In exchange for my honest review, I was given a free copy of this book. All opinions are my own.

*Photos courtesy of Google images

The author, Juliette, with her mom, Janine

 

Idaho Cherry Pie

 We are currently in the middle of a heat wave with temperatures reaching the triple digits. Summer has indeed arrived, and one of my favorite summer celebrations is the 4th of July!

During the month of June, I would like to share some of my favorite star-spangled desserts to celebrate America’s birthday with a bang!

The girls and I have thoroughly been enjoying cherry season — my parents’ cherry tree is filled with ripened cherries! We’ve literally picked bags full, and it is still bursting with color! The robins who built their nests nearby are also extremely delighted and have become quite tame as we pick cherries together!

I was inspired to bake a patriotic pie for my first dessert — which would also be a great addition to any summer picnic or party!

Idaho Cherry Pie

Pie Crust Recipe from King Arthur Flour

*I prefer to use all organic ingredients

*I substituted 1/4 cup Palm Fruit Shortening for the Vegetable Shortening

Cherry Filling

5 cups tart cherries, pitted

1/2 cup raw cane sugar

1/4 cup coconut sugar

1/4 cup raw honey

1 Tablespoon vanilla

1 teaspoon lemon juice

1/4 cup cornstarch

1/8 teaspoon salt

***

-While preparing your pie crust, combine cherries, sugar, coconut sugar, honey and vanilla in a medium-sized bowl. Stir well, allowing flavors to combine.

-When crust is ready, add lemon juice, cornstarch and salt to cherries and stir well.

-Pour cherry filling into prepared crust and top with stars and stripes crust décor.

-For the stars, I used a star template, but a star cookie cutter would be ideal. For the stripes, simply cut into 1″ strips to lay across the pie, sealing ends to the edges of the crust.

-Brush stars and stripes with egg white and sprinkle with raw cane sugar.

-Bake in a preheated 425 degree oven for 35-40 minutes or until crust is a deep golden brown and filling begins to bubble.

Serve warm or cool. This pie pairs extremely well with a scoop (or two) of vanilla  ice cream! It’s as American as apple … er, cherry pie!

Enjoy!

Chocolate Almond-Coconut Smoothie

A little over a week ago, we found out that our youngest daughter is allergic to peanuts as well as a few other foods. The allergies are in the moderate-low range, however the nurse said to keep an eye on the peanut allergy as it could become worse.

I’ll have to say, our little girl was pretty disappointed to learn she was allergic to one of her very favorite foods — tomatoes not so much, but peanut butter!

She loves peanut butter!

I tried to encourage her with all the foods she is not allergic to and mentioned that almond butter is pretty amazing! She was delighted, and I think she is going to be very pleased with this new smoothie — although I’m going to have to replace the banana in hers. Another allergy!

I hope you will enjoy this new recipe as well!

Chocolate Almond-Coconut Smoothie

*I prefer to use all organic ingredients

1 cup vanilla almond milk

2/3-3/4 cup ice

1 banana, in pieces

1/2 cup raw oats

2-3 Tablespoons almond butter

2 Tablespoons cocoa powder

2-3 Tablespoons shaved coconut

***

In a blender, combine all ingredients and pulse until mixture begins to combine.

-Mix on medium-high for approximately 45 seconds or until smooth.

-Garnish with additional coconut and a few chocolate shavings, if desired.

-Serves one, but can easily be doubled.

***

A rich and creamy smoothie that is perfect for breakfast, a snack or even dessert!

Enjoy!

Raspberry-Honey Cupcakes

Can you believe we’re in the last few weeks of spring — then headed into the glorious, sun-filled days of summer?

As many of you already know, we are a homeschooling family, and in these last few weeks, it is getting harder to stay focused on our studies. I find my daughters, as well as myself, gazing dreamily out the windows. The weather is warmer, the days are growing longer, and let’s face it, it’s a wonderful time of year to be outdoors! We’re in the home(school)-stretch and should be finished up by early next week!

I felt it was only fitting to celebrate a  wonderful homeschool year, two lovely daughters who fill every day with sunshine and a hip-hip-hooray to summertime! I was inspired to make these cupcakes by my girls — a touch of honey topped with a dazzling raspberry pink! And … no artificial colors are needed for the frosting!

Honey Cupcakes

*I prefer to use all organic ingredients

1/2 cup butter, softened

1/2 cup coconut oil, softened

3 large eggs

2 Tablespoons vanilla

3 Tablespoons raw honey

1 cup raw cane sugar

***

1/2 cup plain yogurt

1 cup vanilla almond milk

***

2 cups flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

***

-Preheat oven to 350 degrees Fahrenheit

-With a stand mixer or hand mixer, blend butter and coconut oil well. Add eggs, vanilla, honey and sugar and mix on medium for 2-3 minutes allowing mixture to become light and fluffy.

-Add dry ingredients alternately with vanilla almond milk and yogurt. Mix until well incorporated, but do not overmix.

-Fill cupcake liners approximately 2/3 full, and bake for 17-18 minutes or until toothpick comes out of cupcakes clean.

***

Raspberry-Honey Frosting

1/2 cup coconut oil

1/2 cup palm fruit oil

1 Tablespoon vanilla

***

2/3 cup raspberries, fresh or frozen

1/2 cup raw honey

***

3 2/3 cups powdered sugar

***

-With a stand mixer or hand mixer, beat oils and vanilla until smooth and creamy.

-In a saucepan, heat raspberries and honey on low until berries have softened.

-Gently pour the raspberry-honey mixture through a colander — push with a spoon to extract all of the raspberry juice and incorporate into the oil and vanilla mixture.

-Gently begin added the sifted powdered sugar about one cup at a time — mixing well after each addition.

-After frosting cooled cupcakes, garnish with additional raspberries and/or coconut flakes, if desired.

-Makes approximately 2 dozen cupcakes

I think these cupcakes are especially wonderful when enjoyed outside in the sunshine!

Enjoy!

The Joy of Chickens

It’s been almost two years since we came home with seven fluffy bundles in a small cardboard box. Little did we know what a wonderful experience it would be to welcome Chickaletta, Henrietta, Apple Bloom, Cinnamon, Ariel, Midge and Rosa to our family! We were excited, for sure, but little did we know how sweet and endearing chickens could be!

Naturally, I could start by saying that we love our chickens for the wonderful bounty of eggs they supply us with, and that would be 100% true! It’s still a delight to check the nesting box each day and find a beautiful arrangement of tan and brown-hued eggs.

But the love doesn’t stop there — the girls, as we call them, bring so much joy! Their almost-animated expressions, whimsical antics and inquisitive nature make us smile and laugh each and every day! As I’ve mentioned in an earlier post, the hens might have their squabbles, but they always remain extremely loyal. If one gets separated while out foraging, she will call for her sisters, with growing intensity, until they are re-united.

The hens greet us cheerfully each morning  — unless, of course, the weather is exceptionally cold and snowy, and with that I can completely sympathize. I love how they  answer and immediately come running to, “here, girls!”, “here, honey”, “here, chick chicks, and even “here, kitty kitty” when I’m calling our cat. When any one of us are outside, the chickens will gather around — content to spend time with us, sit next to us on a picnic blanket or follow us through the yard. They are especially delighted if we’ve brought them one of their favorite treats — oatmeal, fresh fruit or maybe a side dish of pasta.

I love watching the chickens forage out in the yard free-range and seeing their excitement when they find something particularly wonderful! Like clock work, they will come waddling back as the sun begins to set — perhaps after spending time in the grape vines  or near the fruit trees. They are undoubtedly very full and content as they walk back to the coop like best friends, hopping onto their perch as they settle down with their soft murmurs and whistles.

And seeing their contentment, their joy in the simplicity of a warm spring day or a cool summer evening, their delight in a cluster of grapes or a bowl of oatmeal with sliced banana in turn brings me much joy!