Archive for 2010

The Baker and the Blogger meet Bakerella

A couple of weekends ago, Savannah Jane and I (i.e. the Baker and the Blogger) skipped on over to Williams-Sonoma at Lenox Mall to meet the one and only Bakerella! She’s taken the country by storm with her cookbook, “Cake Pops,” and has been touring the country signing books and meeting her fans.

Here we are, cheesing it up with Bakerella.

Looks like we are having a serious discussion. I think this is where she asked us to drop out of college/quit our job and join her on this whirlwind tour.

Guess I found that proposition pretty hilarious. (On a serious note, I have no idea what I find so hysterical. Sure would like to know though.) Do I always laugh that intensely? I think that was rhetorical.

So now onto the stars of the cookbook, her Cake Pops…

These Halloween Cake Pops were made by the staff of Williams-Sonoma using her Cake Pops cookbook. To be quite honest, I have never made a cake pop. I love drooling over her adorable designs, but have never found the gusto to tackle them myself.

Hmm, ladies and gentlemen… sounds like we have ourselves a mission!

SJ and I flipped through the cookbook and picked out a couple that we’d like to try. So perhaps you will see a cake pop or two on Blue Eyed Yonder this holiday season. I can’t promise they will be as pretty and perfect as hers, but hey, a little goof up just adds character right?

I’m so proud of my new cookbook and will always treasure this signed page and the memories of that day. So fun!

Check out her blog for fun photos and a slideshow of the Atlanta book signing. Extra points if you can spot Blue Eyed Yonder in the crowd. Just for fun, tell me… have you ever made cake pops? What kind? If you haven’t, what kind would you want to make?

Posted 11/4/10, Topic: Blog

Roasted Pumpkin Seeds

One of the best parts about carving a pumpkin is roasting the seeds. I just love that warm, nutty flavor that fills the house. This year we tried something different – soaking the seeds. Some say soaking the seeds make them crispier. (Then there’s also the scientific reasoning behind it.) Either way, we thought we would give it a whirl.

Roasted Pumpkin Seeds

1 c. raw pumpkin seeds

2 tbsp. melted butter

3 tsp. kosher salt

2 tsp. paprika

2 tsp. garlic salt

Begin by rinsing the seeds and removing any pumpkin pulp. Place the seeds in a bowl and cover with 2 cups of warm water. Add 2 tsp. of salt to the water and let soak for 12 to 24 hours.

After seeds have soaked, spread the seeds out and pat dry or let air dry. Combine seeds, melted butter, salt, paprika and garlic salt and toss to coat. Spread seeds in a single layer on a baking sheet and bake at 300-degrees for 50 minutes or until crispy. Check seeds during the roasting process and turn as needed.

If you are like me, you like to know where your food comes from…

Yep, the seeds came from these little cuties. Aren’t they precious? Mr. Blue Eyed Yonder created a Mr. and Mrs. Pumpkin. I love the eyelashes on the Mrs.

I’ve loved looking at all of your Halloween photos. If you haven’t already, don’t forget to send in your Halloween pictures for my Halloween Giveaway. Just shoot the pictures to blueeyedyonder{at}gmail{dot}com. Can’t wait to see what your Halloween looked like.

Posted 11/1/10, Topic: Eats

Handmade Halloween

Happy Halloween everyone! Halloween is hands down one of my favorite holidays. It’s the holiday with no rules; full of fun and whimsy. So of course, our little house is brimming with handmade goodness. We’ve had so much fun whipping up this year’s decor and thought you might like a peek of our festive little abode.

The hearth is really the center piece of our home. It’s one of the first things you see when you walk in the door. We decided to put the book mobiles to use once again. Flying books and a newspaper pennant, the mantel took on a very scholarly theme. Mr. Blue Eyed Yonder really pulled out all the stops by creating these beautiful silhouettes. One of my favorite parts of the display.

It just so happens that we had to cut down a splitting pear tree in our yard a couple of days ago. We decided to use the wood in our display, filling the fireplace from top to bottom.

I’ve always loved these Halloween canvases. I found them a couple of years back at one of my favorite stores, Home Goods. While they’re cute as pie on their own, I added a few paper pinwheels for a touch of whimsy. Love it! My sister created beautiful paper pinwheels for a wall in her bedroom. Seeing her display inspired me to create some of my own. Such an awesome and inexpensive touch.

The season wouldn’t be complete without pumpkins, scarecrows and cheery yellow mums. Let’s step outside and take a peek.

Now there is just one thing missing…little trick-or-treaters! We’ve got the goodies ready and can’t wait to see all the funny, scary and just plain cute kiddies. As the sun dips down, we’ll light the jack-o-lanterns and warm up a bowl of homemade chili. Later, we’ll build a little fire in our fire pit and make s’mores. Looks like it will be a spook-tacular night!

Now, now… don’t think for a second that I wouldn’t have a little goodie for you too.

HANDMADE HALLOWEEN GIVEAWAY:

Because it’s finally cooler outside, the leaves are falling and there are little goblins running around…

Williams-Sonoma Pecan Pumpkin Butter!

To enter, send me a picture of your Halloween decor (jack-o-lanterns, scary treats, costumes, whatever!) I want to see what Halloween looks like in your neck of the woods. A winner will be picked at random and announced next week on the blog. I’ll also post some of your Halloween pictures.

Pictures can be emailed to blueeyedyonder{at}gmail{dot}com. Can’t wait to see whatcha got!

Posted 10/31/10, Topic: Blog

The Owl is abroad…

The owl is abroad, the bat and the toad,
and so is the cat-a mountain,
the ant and the mole sit both in a hole,
and frog peeps out o’the fountain;
the dogs they do bay, and the timbrels play,
the spindel is now a-turning;
the moon is red, and the stars are fled,
and all the sky is a-burning.

– Ben Johnson

Photos by: KHJ

This was my first try at a yarn wreath. I’ve seen them popping up on lots of sites and just had to try one for myself. They’re just so warm and cozy. I’m in love!

Stay tuned… I’ve got more “Handmade Halloween” coming your way!

Posted 10/31/10, Topic: Blog

The Baker and the Blogger: A Tale of Pecan Pumpkin Butter Squares

I recently came across a delicious recipe on Bakerella using William Sonoma’s pecan pumpkin butter. Pecans? Pumpkin? Butter? Need I say more?

I just knew I had to try them. So, last Saturday my cousin, Savannah Jane, and I (i.e. the Baker and the Blogger) took a trip to Williams Sonoma to meet Bakerella in person. (More to come soon on that little excursion). While we were there, we picked up a jar of pecan pumpkin butter and decided to tackle this scrumptious treat.

This was the first time I can remember baking something with her. I mean, I have devoured many of her delicious treats, but I have never baked along side her. We had lots of fun and she got to see just how slow “blog” cooking can be. Stop…click, click, click….ok keep going…..now stop….click, click, click.

So, I’m sure you’re wondering…where are all the progress pictures? Well you see, when you are cooking, giggling and making scary egg faces the pictures don’t turn out that great.

See what I mean? How can you take pictures seriously when you have this weird egg face looking at you?

If you have time, you should whip some of these babies up. They’re really quite simple to make and have the most scrumptious golden, buttery layers. They get even better as the days go by. The pecan pumpkin butter seeps into the cake layer making it very, very moist. But don’t be surprised if they don’t last that long.

Photos by: KHJ

Williams-Sonoma Pecan Pumpkin Butter Dessert Squares

18.25 oz. package yellow cake mix, set aside one cup
1/2 cup butter, melted
3 large eggs
13.5 oz. jar of Muirhead Pecan Pumpkin Butter
2 Tbsp milk
1 Tbsp flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp cinnamon

Preheat oven to 350 degrees.
Grease and flour a 9 X 13 pan.
Divide cake mix, placing all but one cup in a mixing bowl.
Stir the melted butter and one egg into the cake mix until combined.
Press the mixture into the bottom of the pan.
In another bowl, mix pumpkin butter with two eggs and milk until combined.
Spread pumpkin mixture over pressed cake mix.
Stir the reserved 1 cup of cake mix with the flour, sugar, and cinnamon.
Then add the softened butter and mix together until crumbly.
Sprinkle over the top of the pumpkin layer.
Bake for about 35 minutes or until golden brown.
Cool and cut into 2 ” squares. Serves 24.

Posted 10/28/10, Topic: Eats