Friday, June 22, 2012

Coffee Filter Wreath & Flowers

Around Thanksgiving 2011, my mom and I made some coffee filter wreaths. I didn't take pictures at the time, but we just used coffee filters, hot glue and a foam wreath and worked for 3 hours. The result was beautiful!

Coffee filter projects are now my favorite! I came across a tutorial to make some peonies with them and I was so excited to try it out. It requires some coffee filters (duh), bamboo skewers, green ribbon or tape, floral wire and wire cutters. Tutorial here.
 My finished product!! I hot glued some pretty lace ribbon around a mason jar..thought it looked prettier
 Instagram-ed! ;)
I'm still debating on some coffee filter lights, like these;
but then I found these made with tulle and I think I'm in love!
Maybe I'll do both! :)

Tuesday, June 12, 2012

Blueberry Lemon Yogurt Loaf

I am obsessed with this blueberry yogurt loaf recipe I found on Pinterest (from Sweet Peas Kitchen)! It is delicious! I've seriously made it 5 or 6 times in the last two weeks. Anytime I make breads, my husband complains mentions that they aren't moist enough & we definitely didn't have that problem with this loaf! The lemon crust is probably my favorite part because it's tart but not overwhelming. You don't have to stick with blueberries either. I made another loaf last night (sorry, no picture) with mixed berries-red raspberries, blackberries, blueberries, and strawberries! And I ran out of plain yogurt so I used blueberry yogurt. And another time I made a strawberry version. So yummy! Give it a try and let me know what you think! 

For the Loaf:
  • 1 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar
For the Lemon Glaze:
  • 1 cups confectioners’ sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice
  1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
  2. In a medium bowl, sift together flour, baking powder and salt; set aside.
  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
  5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
  6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
  7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf
This is what mine looked like when I pulled it out of the oven, pre-glaze:
 After the lemon syrup:
 After the lemon glaze:
 Doesn't this look AMAZING??! I had like 4 slices. I'm not even kidding. And I'm so ashamed of myself. It's that good. 
Here's our little junk food lover eating it up!

Little stinker.