Staycation

This is the new vacation for so many, including us.  We only had a few days and didn't want to spend the  bulk of it in the car.   We had one of those great happy accidents.  We made plans to go to the Huntington Library but unfortunately it ended up being a free day and there were no more tickets.   We had to make a quick change of plans, and ended up at the Descanso Gardens.

For the 11+ years we have lived in southern California, and the times we have talked about going there, we were pleasantly surprised at how beautiful the grounds were and only 30 miles away.  They had lovely Camelia Trees and flowers throughout.   We loved this fountain in the center of the Rose Gardens that we thought would be perfect for my sister-n-law's house.

I love tulips and they had this sea of them in so many colors

I got a up close of this Wisteria Vine that hung over the entrance and was in full bloom.

The next day we had planned to check out the Poppy Fields 45 miles in the opposite direction.  We had a beautiful drive and stumbled on fields of flowers and a Desert State Park that we didn't know existed.   The actual Park where the Poppy Reserve was had none so we drove around until we found a large section on the side of a hill. 

For this post, I didn't have a half done project, thread or oven in site.  As you can see though, there were a few places that we always put off visiting and happy we finally went and took in some amazing places in SoCal.  So it really is like finishing...

Carrot Pineapple Cupcakes

As mentioned previously these were another item brought to the Easter Potluck.  I wanted to do a Carrot Cake style but not the traditional one.  I love it when I can do a "semi" homemade and use a cake box since I had it on hand.  And let's be honest, they have made those pretty fool proof and why not use a box in a pinch.   I always put a box of pudding in the cake mix, just the powder, and it makes the cakes very moist.

I pulled this off the Betty Crocker web site the their picture

http://www.bettycrocker.com/recipes/pineapple-carrot-cake/22eae844-444c-4faf-afdc-d76aecbebb72?WT.mc_id=taf_recipe_BC

Cake

1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix

1 box (4-serving size) vanilla instant pudding and pie filling mix

1/3 cup water

1/3 cup butter, softened

1 to 2 teaspoons grated orange peel

1 teaspoon vanilla

4 eggs

1 can (8 oz) crushed pineapple, undrained

1 1/2 cups finely shredded carrots (2 to 3 large)

Frosting 3 cups powdered sugar (I only used 2c since I didn't want it as sweet)
1 package (8 oz) cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla

Toppings:12 chocolate wafer cookies, finely crushed, if desired
15 sugared carrot decorations, if desired

I used bunny marshmellows, tinted coconut, sprinkles and MMs
Decorate to match any occassion.
 

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in carrots. Pour into pan.
• 2 Bake 44 to 50 minutes (46 to 54 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• 3 In large bowl, beat powdered sugar, cream cheese, 2 tablespoons butter and the vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. With knife tip, score cake into 5 rows by 3 rows (15 squares).
• 4 Decorate with your favorite toppings.  Refrigerate 30 minutes before serving. Store covered in refrigerator.

Coming soon, pictures of our trip to Descanso Gardens

Potluck Pleaser

This weekend for Easter we went to Nikki and Adam's for a potluck.  I always try to come up with something a little different to try since it is a different group of people and there are such varying tastes.   I was challenged with an appetizer, a salad and a dessert. 

The salad is one that I have been making for about 2 years now and although not new, I haven't made it since last summer.  A wonderful pasta salad that is chocked full of flavor and always a crowd pleaser.  I can't take credit for it as I first had a similar version at another event and have Barbara LaRue to thank for introducing me to this flavorful salad.  I do a few variations and since there wasn't a recipe I made it up as I went. 

I have never been a fan of creamy pasta salads and in California you never know how hot it will be so really like that this is an Italian Dressing base. 

Pasta Salad

1 bag Corkscrew pasta (I use Tri-Color)

1 bottle of Italian Dressing, (use whichever is your favorite, although stay away from a Balsamic based one since it will change the color too much.)

1/2 to 1c Mediterranean Feta Cheese

1 container Fresh Mozzarella, depending on size of balls I make them about 1/2" chunks

1/2 c large grated Parmesan cheese

1c Cherry tomatoes, cut in half

1 small can sliced olives, roughly chopped

3 scallions, chopped

1/4c chopped fresh parsley, I prefer Italian Flat Leaf, or I use Cilantro, whatever I have on hand

1/2 to 1c Dried Cranberries

1c Candied Slivered Almonds or Pecans (I will normally make my own, but Trader Joe's has great candied Pecans)

Sounds like a lot but it is well worth it.  Most of this can be purchased ready to drop in, little to no prep work. 

For me the flavor comes from cooking the pasta early, 1 day ahead is best.  Cook the pasta

al dente, this is critical since it will continue to cook while it cools and you don't want mush.  When the pasta is done drain and let cool slightly.  Please in a large resealable bag, (I get the 2 gallon size) and pour 1/2 the bottle of dressing over the pasta. 

As the pasta cools it sucks up the dressing and really flavors the pasta.  Makes a huge difference to do this while the pasta is still very warm.  Mix in the bag turning over and over.  Let cool on the counter and then place in the refrigerator over night or until ready to use.     

Prior to serving and this can be several hours, add the rest of the ingredients with the exception of the nuts. Add more dressing depending on flavor but a little goes a long way. (If the nuts are placed to early in the salad they loose their crunch.)

Just before serving add in the nuts. 

Variations:  The mozzarella doesn't add a whole lot of flavor but is a great texture to the salad.  I sometimes omit the tomatoes or olives and it is just as good, really what I have on hand.  The Cranberries and Nuts are a staple and make the salad in my opinion.  Fresh herbs as well make a huge difference, but experiment and have fun. 

I often double the recipe but only use about 1 1/2 bottles of dressing for 2 bags of pasta.  Use less than you think and have some on the side for those that like more. 

Tomorrow I will post the Carrot Pineapple Cupcakes!

Easter Fun

Almost three weeks since I last visited here.  Initially I was busy but didn't have a lot to write except the menu so decided to forgo that for a bit. 

I do have several things to share here but will drag them out a bit over the few week or so to avoid being to long winded. 

I will start with the most recent though I think and work back.  As this is titled "Easter Fun" I thought I would share one of my "80" projects that I started a few years back.  The Easter table Runner. 

Like many craft or projects go, as was the case for my Valentine Wall hanging I was in a store and saw an adorable Easter Table Runner.  The price was crazy and I just knew I could make it cheaper.  So off I went to the fabric store and purchased all these cute springy colors and patterns along with some Easter themed fabric.  Got home and well, nothing.  Easter came and went and no runner.

The next year rolled around and I took it out, cut out some egg and bunny shapes, pined them to the fabric and was tired of it.  Easter came and went and no runner.

Well, as you can imagine, the whole Finishing idea that entered my head a few months back got me excited to pull it all out and start again.  I grabbed the pile of fabric and forgot what I had started and realized I no longer liked what I did prior.   I scrapped the whole thing and started from scratch.  I opted to do a more simplified version and went to town.  I cut all my fabric and went to my sewing machine.   (We are about an hour in so far.)  This is where I normally get sidetracked after doing all the prep work.  Well not this time.

I grabbed my sewing machine to get down to the fun part and OMG my machine was broken.  Seriously!  I was crushed.   I though for sure Easter would come and go again. 

Jump forward 2 days, found a great repair shop, inexpensive and got it serviced to boot.    I finished the runner with a few days to spare.  So happy with the finished product.  Woo Hoo!!!

I did several 2" x 7" strips and sewed them in a 8 rows.  I tried to have them alternate, but once all was put together, as you can see, there were some repetitive sections.  I did a border and back in creme fabric so I can reverse it and use for other occasions.   The pictures don't show the Easter print well but it is there.

For Easter we went to our friends and I made some fun cup cakes.  Here is a sneak peek but will blog that one tomorrow.  Great recipe so come back and see.