Williams-Sonoma

Loving Lately

Last minute gift ideas… Valentine’s Day is only 1 week away!

You can’t go wrong with chocolates, flowers, and a romantic dinner- those are a given. Hey, you score points for remembering the day! But what about those of you looking for new ideas, or trying to think outside the heart-shaped box? We’ve put together just a few gift options that might hit the mark. (Spoiler alert: “heart-shaped box” was a play on words… all of these options have heart shapes.)

Many of us- moms, dads, grandparents alike, have several little loves in our lives. A thoughtful keepsake (such as a decorative platter with sweet little thumbprints pictured above), could be the perfect Valentine’s Day gift. If you’re not afraid to get a little crafty, Simply Kierste Design has the step-by-step guide just for you!

Image courtesy of UncommonGoods.com

Along the same lines of cherishing your loved ones, is this personalized bracelet found on UncommonGoods.com. How cute is that! Side note: This happen’s to be Rachel’s favorite (the newest member of the Sadie’s Nest team).

Image courtesy of William-Sonoma.com

Most of you probably already know that Sadie has a love of Nordic Ware. (There are worse things in life…) So if you happen to be the Valentine of a baker, this might be your best option. And not that you have selfish intentions; however, this could be the gift that keeps on giving. Because, when your loved one bakes with it, they are highly likely to give you one of their homemade delectables. (Just a little something to keep in mind.) You can find this beautiful pan at William Sonoma.

Image courtesy of Target.com

If that special someone in your life has just moved into their first apartment, or bought a new home… a decorative piece might be the solution for you. A reusable gift, like this heart-shaped wreath from Target is only $19.99! And bonus; they will think about you every year when they put it on display!

Image courtesy of Etsy.com

Last but not least, are these vintage-themed and nostalgic-inspired pins found on Etsy.com. I love the age-old romanticism of someone carving their initials into the bark of a tree… And of course there is the classic tell-tale significance of someone being in a “steady” relationship once they’ve been “pinned”.

Whatever you decide to do, I’m sure it will be perfect- after all, it’s from you!

Blueberry Muffins

Is there anything more beautiful than a blueberry muffin? Not if you’re into baked goods with crumbled topping and bursts of fruit- which I am. And it just so happens that I am in Michigan where we have the best blueberries in the world (and cranberries, and cherries, and apples…). We are fortunate enough to have two blueberry seasons, and by-golly we can freeze them in-between. So eat up buttercup, life is good.

Adapted from Muffins by Williams-Sonoma

As organic as possible:

For the Topping:

1/4 cup Flour

2 Tbsp Sugar

2 Tbsp Brown sugar

1/4 tsp ground Cinnamon

2 Tbsp cold unsalted Butter

 

For the Muffins:

7 Tbsp unsalted Butter, at room temperature

3/4 cup Sugar

2 Eggs

2 1/4 cups Flour

4 tsp Baking powder

1/2 tsp Salt

1 cup Milk

1 1/2 tsp Vanilla

1 pint Fresh Blueberries

 

Preheat the oven to 375°. Grease 12 standard muffin cups with butter or non-stick cooking spray.

To make the topping, stir together the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients just until coarse crumbs form.

For the muffins, using an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter.

In another bowl, stir together the flour, baking powder, and salt. Reserve a tablespoon of the dry ingredients and set aside. Add the remaining dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Gently toss the blueberries in the reserved tablespoon of flour. Carefully fold the blueberries into the batter, just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do no over mix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping.

Bake until golden, dry, and springy to the touch, 20-25 minutes (until an inserted toothpick comes out clean). Let cool for about 5-10 minutes. Unmold the muffins and serve warm or at room temperature.

 

 

 

Lemon Bread

I appreciate the sour note of a lemon, especially in something sweet. This bread is great in the morning for breakfast, it works as a dessert, and can be served on the side of a salad. But my favorite way to eat this treat is in the afternoon with a cup of coffee (or tea for my English friends). It’s the perfect little bright pick-me-up.

Makes 1 Loaf

As organic as possible:

1/2 cup (1 stick) butter, softened

1 1/2 cup sugar

2 eggs, beaten

1/2 tsp vanilla

1 Tbsp lemon zest

1 1/2 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

Glaze:

1 cup powdered sugar

3 Tbsp freshly squeezed lemon juice

Topping:

1 Tbsp lemon zest

2 pinches sugar

Preheat the oven to 350 degrees. Grease (or spray) a loaf pan and set aside. Beat the butter with an electric mixer (or your strong arms and a utensil) until creamy. Add the half the sugar and beat into the butter, then add the other half of the sugar and beat until light and fluffy. Add the eggs, vanilla, and zest, mix until blended. In a separate bowl whisk the flour, baking powder and salt. Alternate adding the dry ingredients and the milk into the butter mixture. Pour the mixture into the loaf pan and bake 50-55 minutes, until a toothpick inserted into the center comes out clean.

Allow to cool slightly while you prepare the glaze. Place the powdered sugar and lemon juice into a bowl and stir until it makes a thick, sticky, yummy liquid. Remove the loaf from the pan and place it on the serve ware of your choice. Spoon the glaze onto the loaf, allowing it to flow down the sides like lava out of a volcano (just the flow part, not the fire or sputtering).

Before the glaze dries sprinkle the zest and pinches of sugar evenly across the top. Serve at will.