It’s voting time!

Pretend like you’ve been invited to two parties and need to decide which one to attend.  Do you go to this one:

Holiday Pinterest Party

Holiday Pinterest Party

Or do you go to this party:

Pinterest Party!

Holiday Pinterest Party!

(Click on each picture to get a better look at each Pinterest Board)

Well, since they are both imaginary Pinterest Holiday Parties, you don’t really have to worry about ditching one friend over the other. BUT…you can vote in our contest for which party you think is the most creative, yummy and fun! The winner will receive a FREE dress of their choice from Diviine Modestee. Go here to vote: Facebook Dress Giveaway and be sure to like our Facebook Page while you are there!

Happy Holidays!

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Christmas Candy Traditions

We all know that Christmas is a time of giving and also a time of yummy candy!  Favorites in my house growing up were Divinity and Peanut Brittle. Divinity was my dad’s favorite (probably still is) and Peanut Brittle was my mom’s (probably still is, ha!).

divinity recipe, divinity, holiday candy

Click on the pic for the recipe courtesy of foodnetwork!

Between the two, I prefer Peanut Brittle, though….

peanut brittle recipe, peanut brittle
Click for recipe courtesy of allrecipes

As a kid, I especially loved the end, when the Baking Soda fizzes the whole thing up!

Not that I make any of these, haha! See previous “Lazy Christmas Elf” post…

What’s your favorite holiday candy? My daughter is reading over my shoulder and says her fav is Oreo Truffle Balls. I hadn’t heard of this deliciousness until our accountant brought some into the office one day.  I went straight home and made a batch.  And shared some of it with the kids and husband.

 

 

 

 

The Lazy Christmas Elf-that’s me!

I LOVE the holidays! I LOVE the holiday decorations, the pretty holiday table-spreads and the delicious holiday food.  What I don’t love is the effort all the above takes.  Deep down inside I’m a lazy Christmas Elf.  Actually, not even that deep down.

I would love my house to look something like this for the Holidays:

It doesn’t.

I was recently asked to provide some treats for an event my daughter had.  I brought these:

Other people brought treats that looked like this:

Is there something wrong with me that I can’t think outside of the (rice krispie treats) box?  No.  I’m the lazy Christmas Elf, remember?  I just embrace it and go with it.

 

Pumpkin Soup for a Warm Fall Day

Doesn’t this just sound warm and cozy… Pumpkin Soup, slippers and your favorite sweater?

Pumpkin Soup RecipeTechnically it’s Pumpkin Leek Soup, but whatever.  No one knows what leeks are anyway. This recipe is from RealSimple.com, and it is just that…simple! Give it a try!

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
  • 2 celery stalks, sliced
  • 1 clove garlic, chopped
  • 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
  • 1 15-ounce can pumpkin puree
  • 6 cups low-sodium chicken broth
  • kosher salt and pepper
  • 1 tablespoon fresh rosemary

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes. Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, about 25 minutes. Stir in 1¾ teaspoons salt and ¼ teaspoon pepper.
  2. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.
This would be absolutely scrumptious with Pioneer Woman’s The Bread (you know it’s good when that’s it’s name…like there is no other bread in the world).

It’s the Great Pumpkin Recipe Series, Charlie Brown!

Pumpkin Bread Pudding

My idea of Heaven

I love carbs and honestly I don’t care who knows it!  So combining Pumpkin and Carbs is just about my dream come true.  This recipe from SmittenKitchen.com is absolutely delicious. If you want to go to the website and see step-by-step photo instructions, click on the photo.  But for those too hungry to make the extra click, here’s the recipe:

Pumpkin Bread Pudding
Adapted from Gourmet Magazine, October 2007

I made a few of my own adaptations to this, using only milk and no cream (to me, it makes no difference to me in dishes like this, so I figure I’ll give my arteries a break), and doubling almost all of the spices. Oh, and I added bourbon, but you probably anticipated that.

1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Preheat oven to 350°F with rack in middle.

Gourmet’s Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Bon Appetit and check back for tomorrow’s recipe.

How to Make your Saturday Great

It’s cold here, kind of yucky outside. But inside my house there is a little bit of  pure heavenly going on right now. I have this in my belly….

Pioneer Women's Banana Bread

Banana Bread from Pioneer Woman

…and it has made my house smell so amazing, I can’t even describe it.  My belly is happy, my nose is happy, my husband is happy, my daughter…well, she complained about the dark specks of banana, but she’s not a foodie, so there.

You can find the recipe at Pioneer Woman.  Bake some and your cold, dreary, wet Saturday will instantly be warm, tasty and snuggly.

Or, if pumpkin is more your thing, check out this recipe for delish Pumpkin Pancakes, really yummy with buttermilk syrup.

Super Easy Peach Cobbler

If you are lucky enough to have a peach tree in your backyard, or a neighbor who does, right about now you may be wondering what to do with some of those extra peaches.  Of course you’ve thought of cobbler, who wouldn’t?

Easy Peach Cobbler
(this recipe is almost TOO easy…feel free to use fresh peaches instead of mushy canned ones!)

1 can peaches (really….use *fresh.  So much better)
1 (18.25 ounce) box white cake mix
3/4 to 1 cup butter or margarine, melted
Cinnamon (optional)

Place butter and dry cake mix in a large bowl and toss it until it’s moist and almost mixed. It’s okay to leave some of the dry lumps in the cake mix as they will get moistened from the peach syrup.
Pour the peaches, with their juices, into a glass baking dish. Top with the batter. Sprinkle this with cinnamon if desired. Bake at about 375 degrees F until golden brown and bubbly.

*If you use fresh peaches, chop/slice/dice/smash them (seriously, mash some.  You’ll want the yummy juicy-ness. Sprinkle with some sugar and add more butter <–never a bad thing.

Roasted Cauliflower-YUM!

One of my New Years Resolutions this year is to shape up for summer. Doing great so far… Of course I haven’t added exercise yet, ha! But even so, eating better and healthier has been great for me and the whole family. One of the major perks of my diet has been my kids’ new-found love of vegetables. I guess I never cooked vegetables enough for them to have had an opinion, but now that I have to eat 4 cups… CUPS! of vegetables each day, I am cooking them much more often. Here’s my kids’ favorite:

Roasted Cauliflower (I did not know you could roast cauliflower!)
1 Head cauliflower
Olive oil
Salt
Pepper
Garlic Powder

Preheat oven to 400. Cut cauliflower into flowerettes. Combine EVOO, salt, pepper and garlic together then sprinkle over cauliflower and arrange on a baking sheet. Bake about 10 minutes.

My kids swear these taste like french-fries. I don’t think they do at all, but they are indeed yummy!

So…February 15…It is time to re-commit to the Shape-Up! Low carbing was very hard this past weekend. A neighbor brought over fresh-baked bread (curse her!), my son made ricekrispy treats…all sorts of powers conspired against me and I caved. But only for one day and only temporarily. Tomorrow it is Back On Plan. So far I have lost 15 lbs since starting the Swimsuit Shape-Up which I think is pretty good, I wore a skirt on Sunday that I haven’t worn in a while. That made me happy. VERY happy. Ok…so it was a little snug. I still wore it! Go me!

Pumpkin Pancakes


One of the things I love most about Fall is Pumpkins. I love Pumpkin pie, pumpkin smoothies from Jamba Juice…basically anything pumpkin. Here’s a recipe that I thought I’d share for fellow pumpkin lovers…not that we are turning this into a recipe blog, cuz we’re not, we are still Diviine Modestee selling modern modest fashion.

Bon Appetit!

Pumpkin Pancakes
2 eggs
1-1/4 Cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 Cup granulated sugar
1/4 Teaspoon salt
1-1/4 Cups all-purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon cinnamon
1/4 Teaspoon allspice
.
Preheat a skillet or griddle over medium heat. Spray a light even layer of oil cooking spray.
With an electric mixer combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.
Pour the batter in 1/4 cup portions into the hot pan.
When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes.
Flip the pancakes and cook about the same amount of time, until dark brown.
Servings: 4

I think these would be yummy with Buttermilk syrup and I have a recipe for that if anyone wants it.

If you have a favorite pumpkin recipe that you’d like to share, please add it in your comments!