Monday, December 20, 2010

Luck Be A Lemon


The elf was hanging around this morning to oversee today's drawing. Grin.
Using an online random drawing tool,  the number of today's winner is.....
Drum Roll.................

Random Integer Generator



Here are your random numbers:
36

Timestamp: 2010-12-20 19:13:42 UTC

Dennfamily4, you are the winner!!!
Please send me your address so I can get the lemons shipped to you asap! 
erinlavallee@yahoo.com
Thank you to everyone for your participation.  I will do another lemon giveaway for New Years!

*Happy Christmas*
Some photos Mike snapped of our tree last night...









Saturday, December 18, 2010

The Great Lemon Giveaway!


Okay ladies (and gentleman too), This is my one and only lemon giveaway before Christmas!
I am offering up one bakers dozen of my homegrown lemons to the winner of this drawing.  These are the lemons that have been featured in the past on the Matilda Jane blog.  You have until Monday 12/20/2010 noon MST to enter.  All you need to do to participate is be a follower of my blog and leave a comment on this post.  I will announced the winner Monday afternoon and these will ship to you first thing Tuesday 12/21/2010 via priority mail.  They should be there in time for Christmas! 
Oh, and I almost forgot that the box of lemons will contain Grandma LaVallee's fabulous lemon bar recipe. 
Good luck to all!


The Lemonista


Thursday, December 16, 2010

Holiday Oreo Cookie Pops & More Festive Bento

These Oreo Cookie Pops are no big secret but they sure make an adorable handmade holiday favor!  I did these last year for Elyse's preschool class and they were such a hit, I decided to do them for her Kindergarten party today.  I wanted mine to look like little Christmas ornaments, but only your imagination holds the limit as to how you could decorate these.  They could be made any color and adorned with nuts, shredded coconut, colored sugar or sprinkles.  Even crushed candy canes would be great (thanks for the idea, Jen).  Just be creative and have fun!
 holiday oreo pops and bento 016
*I bought this vintage looking snowman at Cost Plus for $14.99 ~love him!

Separate desired amount of Double Stuff Oreo cookies, being careful not to break the cookie. ( Have a cup of milk handy to dip and eat any poor broken souls..)


Gently insert a lollipop stick into the icing side of the cookie.


Add a dab of melted chocolate (Wilton's Chocolate Melts in any color)


Place the other half of the cookie on top and apply slight pressure (again being careful not to break the cookie).   Put the cookies in the frig a few minutes to allow the chocolate to set.


Spoon or dip cookie pop in melted chocolate, being careful to cover all sides and then lightly tap cookie on the side of the bowl to remove extra chocolate.
*Important tip*  Do not get the chocolate too hot!  It will lump up and there is no fix.  Place the melts in a microwave save bowl and microwave for 20 secs, then stir like crazy, then microwave for 10 secs more, then stir like crazy.  Continue microwaving in 10 sec intervals until the chocolate is smooth and melted, touching with your finger to be sure it never feels more than WARM to the touch.


While chocolate is wet, apply your decorations.


Lay on a parchment or foil lined cookie sheet and refrigerate just until set.


Once set, wrap with lollipop bag and twist tie.


I added gift tags to the pops, wrapped an empty box like a present, and then poked the sticks threw the top to display the pops for her class. 


Oreo Cookie Pops

Double Stuff Oreo Cookies
Wilton Melts, one bag does around 15 pops
 http://www.wilton.com/store/site/product.cfm?id=3E310A5F-475A-BAC0-513EBB4AAC195A7E
Desired decoration:  sprinkles, nuts, etc..
Lollipop sticks, bags and twist ties
http://www.wilton.com/store/site/product.cfm?id=3E31032B-475A-BAC0-5E6F8E3A02BDC865&killnav=1
I used these bags and ties but longer sticks.

For a quick holiday Bento Lunch today, I've made a simple cheese sandwich, cut it in triangles, and then arranged in a leaf lettuce lined rectangular Bento box (I think this is my favorite shape box for Bento--very versatile). Next I sprinkled the sandwiches with edible glitter and decorated with cute royal icing characters from Fancy Flours.


For a veggie/fruit side, I made good 'ol ants on a log.  Grin.  These celery logs are filled with fresh honey roasted peanut butter from Safeway's peanut butter bar.  Instead of raisins, I've used dried currants here.  They look, smell and taste like raisins but they are tiny.  My kids call them baby raisins but today we call them ants.


Throw in a Santa straw for the juice box (found at Target) and a cute festive holiday napkin by Paperchase (found at Borders Books) and we have a cute lunch. 


All right, I'm off to work on Christmas cards!!! Sakes alive--I need to get those suckers in the mail!

Monday, December 13, 2010

The Beans Are Boss, Beautiful San Fran & A Great Craft Find!

Everyone thinks their Momma makes the best "something."  Well, my Momma makes the best baked beans!  Seriously--smokey, sweet, tangy, I can't stay away...beans


When my sister got married, she made these beans for her first family potluck with her new in laws.  Seven years later, my sister is still asked to bring these beans to each family gathering. 
I wasn't able to photograph a play-by-play with this recipe, but it's fairly easy, so you shouldn't have any trouble. 

Joy's Four Bean Casserole
8 slices bacon, fried and crumbled
3 med onions, chopped and fried in the bacon grease until tender
1 1/4 tsp. salt
1 1/4 tsp. dried Mustard powder
1/2 cup apple cider vinegar
1 1/4 cup brown sugar, packed
1/4 cup Ketchup
15oz can Kidney beans, drained
15oz can Large Butter Beans, drained
16oz can Lima Beans, drained (trust me on this, they taste wonderful in this casserole!)
30oz can Pork & Beans, do not drain

Fry bacon until crisp. Remove from pan, cool and crumble.  Cook onions in bacon grease until tender.

Combine salt, dry mustard, vinegar, brown sugar and ketchup in a saucepan.  Heat until bubbly. 

Gently mix all ingredients (except 1/4 of bacon crumbles) and pour into a large casserole dish.  Top with reserved bacon crumbles.

Bake at 350 degrees, uncovered  for 1 1/2 hour. 
Serves 10-12


Mike flew to San Fransisco last week on business.  Photography is his hobby, so he took our camera with him to snap some pictures in his free time at night.  For an investment banker with self taught photography skills, I think he did pretty good!  I thought I'd share a few of his photos on the blog today.  San Fran is always a great place to visit, but it's especially pretty this time of year.

  1. Bay Bridge at dusk 
  2. City view from new pier adjacent to Ferry Building 
  3. Port of San Francisco (Ferry Building - Mike's Company HQ) 
  4. Embarcadero street view of Ferry Building






































































The recent craft find that has me tickled is this Tinsel glitter by Martha Stewart.
Martha Stewart Tinsel Glitter 1 oz Sterling By The Each
I had no idea glitter like this existed.  The glitter is literally tiny flecks of tinsel and when you glue it to a decoration, it gives a dazzling three dimensional sparkle!

I love my star tree-topper but the vintage silver glass glitter had tarnished over the years.  The star had finally turned completely black when we unpacked it this year.

Without a method to clean it, I spent a week pouting over my beloved star and then moved on to fervently searching websites and stores for a replacement--to no avail.  Frustrated, I took my black star out in the back yard with a butter knife and scrapped off all of the old glitter.  (When I get a bug in my bonnet about something, there's no peace until I fix it).  Then Miss Elyse and I battled bumper-to-bumper shopping carts at Michaels to find some new silver glitter.  Since silver glitter was sold out, Elyse picked up a bottle of silver/aqua mix tinsel glitter and asked, "what about this, Mom?"  At first, I told her to put it back, and that it wasn't glitter.  But she persisted.  I finally took a good look at what my sweet little girl was trying to show me and agreed to give it a try.  I cannot get over how amazing the star turned out!  It's simply brilliant and Elyse is so proud.
*I wish my photography skills were better, these pictures don't do our newly glittered star justice.


Hope everyone is surviving the holiday bustle!
My Best,
The Lemonista

Thursday, December 9, 2010

Christmas Tree Bento Lunch & Homemade Broccoli Cheese Soup

If I had to narrow today's theme down to one word, it would be BROCCOLI.  Yes folks, you heard me correctly.  This healthy veggie seems to have gotten a bit of a bad rap, but I'm here to vindicate this delicious green.  Many Moms tell me that their kids won't eat broccoli.  I agree that broccoli takes some Van White sales tactics and enthusiastic encouragement, but have you tried calling is something different?  In our house, broccoli is known as "baby trees."  My kids line the florets up on their plates and marvel at the cuteness of their little tree farms.  I let them dip it in ranch or cheese dip and today I used steamed broccoli to create a Christmas tree Bento lunch.  If all else fails, try masking this vegetable into some luscious homemade broccoli cheese soup...now who can resist that???

  Christmas Tree Bento Lunch

   xmas tree bento & beans 009
  • The tree is made from steamed broccoli florets.  I steam them just so they are not hard, but not until mushy.  Run them under cold water to stop the cooking and retain the fresh green color.  I formed the florets in a triangle shape and wrapped with leaf lettuce.  The leaf lettuce keeps the broccoli seperate so it does not touch or flavor the other food. 
  • The tiny colorful ornaments are royal icing decorations from Fancy Flours.
  • The star is cut from a carrot and decorated with a star food pick.
  • The fruit salad on either side is pineapple chunks and red grapes.
  • The tree trunk is a stack of Wheat Thin crackers.
  • The gifts are Colby jack cheese squares decorated with food picks and two royal icing presents from Fancy Flours. You get two of each in this assortment, so I used my two presents today.

Now for an easy homemade broccoli cheese soup that is so tasty!

You will need:


In a stockpot melt butter and cook onion, garlic and sherry until softened.


Add frozen broccoli and chicken broth.  Simmer until tender (about 10 min).


Reduce heat and stir in cheese cubes until melted.


Dissolve cornstarch in warm water. 


Add Cornstarch/water mixture and cream. 


Stirring until thick. 


Season with salt and pepper. (taste to see if you want to add any more).


Serve!


Oh, and don't forget that this soup would be great served in a bread bowl!
This post will show you how~
http://thelemonista.blogspot.com/2010/10/soup-in-bread-bowl-easy-meal-that-will.html

Broccoli Cheese Soup
1/2 cup butter
1 white onion chopped
4 cloves garlic, minced
4 cups chicken broth
1/4 cup dry sherry
1 16oz package frozen broccoli
1 cup whole cream or half & half
16 oz Velveeta cheese, cubed (Velveeta Light will also work).
1/3 cup cornstarch
1 cup warm water
salt & pepper to taste.

In a stockpot melt butter and cook onion, garlic and sherry until softened.  Add frozen broccoli and chicken broth.  Simmer until tender (about 10 min.).  Reduce heat and stir in cheese cubes until melted.  In a separate bowl, dissolve cornstarch in warm water.  Add Cornstarch/water mixture and cream, stirring until thick.  Season with salt & pepper to taste and serve. 

Enjoy!

~The Lemonista

Sunday, December 5, 2010

Santa's Sleigh Lands On My Banana Cake & The Lemon Report!

We had dear friends over for dinner last night and I decided to make my second most requested recipe--Banana Cake!  This is an old fashioned buttermilk cake that is rich and moist.  The butter cream filling perfectly compliments the fresh sliced bananas hidden inside.  I thought the fluffy white whipped frosting would be excellent for a snowy Christmas theme, so here's what the cake looked like when I finished....


I baked the cake in a loaf pan, cooled completely and them cut it horizontally in two.  Next, I spread a layer of butter cream icing and added a layer of fresh sliced bananas on top.


Place the top of the cake back on.


Frost the entire cake. 


I use the whipped icing from the bakery supply.  It's HEAVEN!


Pipe decorated edges ( if you choose).




Add Santa's sleigh and his tiny reindeer.  Purchased at Fancy Flours for $2.50!  In order to give Santa and his reindeer a vintage glam, I dusted them with Wilton's edible white shimmer powder (made to decorate fondant).

Sprinkle the entire cake with Wilton's Edible glitter to look like sparkling snow. 




Watch your children's eyes become alight with wonder. 

 
I've had requests to see my lemon tree.  Well here she be as of December 5, 2010.  I think we are right on track for the lemons to be ripe for Christmas and looks like a bumper crop this year! 








The plan for today is to get our Christmas tree and then decorate the inside of the house.  We have the outdoor decorations up.  Check out these outdoor ornaments I bought at Costco!  I hung them from our front porch with fishing string.


Even the cupola with weather vein got a red bow this year.  Grin.


I hope everyone is enjoying this holiday season.  Look at this rose my husband photographed in our garden this morning... Swoon.  This sort of beauty makes me think that a white Christmas may be a wee overrated.


The Lemonista's Banana Cake

Cake
6 Tablespoons softened butter
3/4 cup sugar
3/4 cup mashed very ripe banana
1 egg
1/2 tsp. vanilla
1 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup buttermilk

Preheat oven to 350 degrees.
Cream butter and sugar.  Add banana, egg and vanilla.  Sift flour, soda and salt.  Add dry ingredients alternately with buttermilk.  Beat until combined.  Pour into a greased loaf pan that has had the bottom lined with parchment paper.  Bake 50-55 min at 350 degrees.

*Or Bake in a 7" X 11" cake pan at 350 degrees for 28mins.
*Or double this recipe and bake in a 9" X 13" cake pan at 350 degrees for 33-36min
  • Cool cake completely. 
  • Remove parchment paper.
  • Cut cake in half horizontally for loaf pan. (If using larger cake pans, cake cake in half and stack)
  • Spread bottom half of cake with butter cream (recipe follows). 
  • Layer on fresh sliced banana.
  • Place top half of cake over the filling/banana slices.
  • Frost entire cake.
  • Decorate. 
Filling
3 Tablespoon soften butter
1 1/2 cups confectioners sugar
1 1/2 Tablespoon whole milk or cream
3/4 tsp. vanilla.
1 whole regular banana peeled and sliced.
Blend together butter and sugar, add cream and vanilla. Whip until fluffy. You will have some extra filling.  Feel free to eat with a spoon. 

Enjoy,

The Lemonista