There's a reason its called "Miracle" Gro

Small Sampling of Our Tomato Harvest

Its harvest time around our house and we've got more tomatoes than we know what to do with.  This is the first year I've had a garden. I usually manage to kill things right away but I must say my garden is doing particularly well. My husband was kind enough to build me a 4' x 8' cedar box. I decided to splurge and purchase Miracle-Gro garden soil for it. WOW! I'd like to say that I'm a fantastic gardener but I think the secret to my success is probably the soil. Lets just say I have "tomato jungle" going on.

My hubby, standing next to "Tomato Jungle"

A co-worker of mine said he used to have a garden but he got tired of having a bumper crop for a few weeks and then nothing....Well the key to that problem is successive sowing and not planting everything at once.  I started a few plants indoors ahead of time, some I planted directly outdoors when it finally got warm and then I just bought a few Bonnie Plants from Lowe's.  So far, the plan is working.  We've been harvesting tomatoes for weeks now...with no signs of it stopping!  Wondering what to do with all those extra tomatoes?  Well you could give them away...but I like to reap the benefits of my labors.  I've started making homemade spaghetti sauce to freeze.  Its so easy....a domestically inept person can do it...which brings me to my next topic:

Peelin' Maters':

The first step in making your own spaghetti sauce is to peel the tomato.  Here's how you do it...its so easy I promise:

• First wash your tomatoes and mark an "x" on the end opposite the stem with a paring knife

"X" Marks the Spot

• In a large stock pot, bring about 6 cups of water to a rolling boil

• While you are waiting for the water to boil, prepare an "ice bath" (and no this isn't to rest your weary feet).  You do this by filling a bowel with ice water.  I know...so hard.

• Once the water is boiling start plopping your maters' in there a few at a time.  It only takes about 30-60 seconds for their skins to start peeling.  

"Its gettin' hot in here!"

• As soon as this happens, remove them from the boiling water (using tongs) and plunge them into the ice bath. 

See the skin loosening off?

• Remove the maters' from the ice bath and the skins will peel right off.  

Like taking candy from a baby

• You can use this same procedure for removing the skins from peaches if you want to make your own peach jam (which I highly recommend because its awesome)

Now you are ready to proceed with making your own spaghetti sauce....which will be covered in a later post!  

The Fastest, Easiest Way to Frost a Cupcake

Yummy Cupcake!

So easy...a domestically inept person could do it!  Well after many years of trying (and failing), I've finally stumbled across a great way to frost cupcakes.  Come on moms, we've all been there.  Its 11:00pm and you have to have about 2 dozen cupcakes ready for your kid's class tomorrow.  Well, no more late nights frosting!  No need for spatulas....all you need is a piping bag (a really big one) and a HUGE tip.  Below is a picture of an 18 inch canvas piping bag and a large star-shaped pastry tip, #826. 

18 inch canvas piping bag & #826 tip

 To give you an idea of how big this tip is compared to the usually sized tips, check out this picture below:

An Ateco #826 v. a Wilton #21 tip



All you have to do is put the tip in the piping bag, fill it with frosting, make a few swirls on top of the cupcake and you are done!  You can frost dozens of cupcakes in no time!  Below is one of the best recipes I've found for homemade buttercream frosting.  Better yet you can make it ahead of time and refrigerate it for a few days before you need it.

Homemade Buttercream Frosting

Ingredients:

• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 4 cups powdered sugar
• 2 tablespoons milk

Instructions:



• Cream together the butter, shortening and vanilla using an electric mixer on medium speed
• Turning the mixer speed down to low, slowly add the powdered sugar
• Once all the powdered sugar is incorporated, add the milk
• If desired, add coloring

The above recipe will frost about a dozen cupcakes using the piping method describe above. 

Homemade Bread

Homemade Honey-Oat Bread

Failure, I call it "pac-man bread"

About a year ago I was talking to a friend and she was telling me about how her sister lives in Hawaii and because things are so expensive over there she makes her own bread.  I was fascinated.  People actually still make their own bread???  Sure I've done it before for special occasions, but on a regular basis??? "That must be too much work," I scoffed.  Then I did a little research....turns out a lot of people out there do it!  Turns out....its not even that hard!  So for over a year now I've been experimenting with making my own bread.  I've had quite a few failures....



But, I've finally landed on a good and healthy recipe.  I decided to share:

Honey-Oat Bread

Ingredients:

This is what the pros use!

• 3 cups whole wheat flour
• 3 cups white bread flour
• 2 tsp coarse salt
• 4 teaspoons instant yeast
• 4 teaspoons vital wheat gluten (optional)
• 4 tbsp oat bran/oats/wheat bran/wheat germ
• 1&1/3 cup lukewarm water
• 1 cup of low-fat plain yogurt
• 2 tbsp vegetable/safflower oil
• 2 tbsp honey (local honey is the best)!
• Egg for brushing
• Oats for coating

My favorite brands to use

Instructions:

Dough Hook

• Mix together the flours, salt, yeast, wheat gluten (if using), and bran in the bowel of an electric mixer 
• Make a well in the center and add the water, yogurt, oil and honey
• Using a dough hook (or feel free to mix by hand) mix together on medium speed till dough starts to leave the sides of the bowel
• Switch mixer to a little higher speed and mix on this speed for about 8 minutes (this mimics the kneading process, again you can do this by hand)
• The dough should come together to form a nice clump that can be shaped easily. Slacker (wetter) doughs will rise more but are harder to work with.  If you feel your dough is too wet, then add a tablespoon of flour at a time till it comes to the consistency you want.  If you feel your dough is too dry, add a tablespoon of water at a time.  
• Brush another bowel with oil.  Remove dough from mixer and shape into a ball.  Place ball in oiled bowel and cover with a damp dishcloth.
• Allow dough to rise for 1-2 hours.  
• After rising, turn the dough out onto a slightly floured surface and knead for1-2 minutes by hand
•  Rest the dough for 5 minutes
• Shape the dough as desired (a boule or log is the easiest)
• Once shaped, place the dough on a sheet of parchment paper, cover with a damp towel and allow to rest 1 more hour
• Towards the end of resting period, pre-heat oven to 425 F with a baking stone placed in the oven (if you have one)
• If desired, make an egg-wash by beating an egg and mixing it with a little water.  Then use this to brush onto your bread.  That will give it a nice shiny appearance.  You can also use plain water if desired. Then sprinkled some loose oats over the top of the bread.
• Use the parchment paper as a "sling" to transfer the dough to the oven and onto the baking stone (no need to remove the parchment paper).  If you don't have a baking stone a cookies sheet will do.
• Throw a couple of ice cubes in the bottom of the oven (to create steam) and allow bread to bake for about 35-45 minutes
• Bread is done when it sounds hollow when tapped on the bottom.  

I know this seems like a lot of work but you'll get the hang of it and once you do it will be a cinch.  This recipe makes one LARGE loaf or two smaller loaves.  This has become our go-to bread for sandwiches and toast.  As you get to play around with the recipe you'll realize there are lots of opportunities for variations.  I'd love to hear your ideas!