26 March 2013

Dulce de Leche Roll

I know I've been sharing more recipes than usual on my blog....I hope you don't mind....but this is a good one. It's like a traditional jelly roll...but I used dulce de leche instead of jelly on the inside....which makes it pretty darn yummy if you ask me.
So...here's today's recipe....
Dulce de Leche Roll
(cake recipe adapted from delish.com)
3 eggs, separated
1/2 cup sugar, plus extra sugar for the cake transfer
2 tablespoons milk, heated
3/4 cups self-rising flour
1/2 can dulce de leche, directions on how to make below
powdered sugar, if desired
Preheat oven to 400 degrees F. Grease a 10-inch by 12-inch jelly roll pan; line base with parchment paper, extending the paper 2 inches over the short sides.
Beat egg whites in a bowl with an electric mixer until soft peaks form; add sugar, 1 tablespoon at a time, beating until dissolved between additions. With motor running, add egg yolks, one at a time, beating until mixture is pale and thick; this will take about 10 minutes.
Pour hot milk down the side of the bowl; add triple-sifted flour. Working quickly, use a plastic spatula to fold milk and flour through egg mixture. Pour mixture into pan, gently spread evenly into corners.
Bake cake about 8 minutes.
Meanwhile, place a piece of parchment paper cut the same size as the pan on counter; sprinkle evenly with the extra sugar.
Turn the cake immediately onto the sugared paper; peel away lining paper. Use a serrated knife to trim the crisp edges from all sides of the cake.
Using paper as a guide, gently roll warm cake loosely from one of the short sides. Unroll; spread evenly with the dulce de leche. Reroll cake from the short side. Sprinkle with powdered sugar if you'd like. Cool.
Dulce de Leche
To make the dulce de leche just boil an unopened can of sweetened condensed milk for 2 1/2 hours...make sure to keep adding water to the pot as it will evaporate.

19 March 2013


Have you heard....Google will be discontinuing Google Reader.

And from the looks of it....most of us use it....what to do?

Well....I have the answer....

You can follow any blog by using Bloglovin.

So now there's 2 different ways you can follow me if you'd like....

by either signing up to receive new posts through email....or follow me through Bloglovin.

Either way you chose to follow...you'll be sure to now when I've posted something new.

You can find both my email sign up and Bloglovin button to the right.

I'll be back soon!

07 March 2013

Our Faucet

So....here's another little peek into our mini kitchen makeover.
I love industrial....and farmhouse....and both together look....well....happy....it's a good marriage.
One of my favorite things in the kitchen....is the faucet. It's modern....industrial....and just plain looks cool.
Our kitchen is pretty much done....and as you can see in the photo above, what you see is pretty much all we did for this mini makeover. We put in wood counter tops...a new faucet and sink....and a subway tile backsplash.
Not much....but it really has helped the kitchen fit in more with the rest of the house.
I just have a little tweaking to do...but it's almost there.
If you'd like to take a look at what we've done to the kitchen in the past....and what we started with....you can check it out here.

04 March 2013

Homemade Granola Bars

I've really enjoyed finding...and trying new recipes via Pinterest....and this past weekend I tried my hand at homemade granola bars.
They turned out amazing. Everyone in my family loved them....even the picky ones. 
The great thing about this recipe is that it takes just a few ingredients....it's customizable and super easy....enough said.
Ready to try your hand at it.....
Chewy Homemade Granola Bars
2 cups quick-cooking oats
1 cup crispy rice cereal
1/3 cup light brown sugar
1/4 cup honey
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
3 tablespoons mini chocolate chips

Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving an overhang on opposite sides to lift the bars out afterward. Spray the foil with nonstick cooking spray.

Combine the oats and rice cereal in a heatproof bowl. Add the brown sugar, honey, and butter to a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar has dissolved. Bring the mixture to a simmer then reduce the heat to low and continue to cook for 1 more minute. Turn off the heat under the pan and stir in the vanilla extract.

Pour the wet ingredients over the dry and stir with a rubber spatula until well combined - the dry ingredients should all be moistened. Transfer the mixture to the prepared pan. Spread in an even layer and press to compact (you really want to compact the mixture or your granola bars will be crumbly). Sprinkle the chocolate chips over the top of the mixture and lightly press down on them with the spatula to compact.

Allow to set for at least 2 hours. (I transferred mine to the fridge briefly to speed things up and make them easier to cut.) Use the foil handles to lift out then cut into bars. Individually wrap the granola bars with plastic wrap and store at room temperature for up to 5 days.