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Archive for July, 2011

Pantry Reveal

It’s been a little while, but I am happy to say we’re finally finished with our pantry redo!
What used to be a sad, cluttered pantry is now one of the brightest, most cheerful spots in our kitchen. We love it so much, I think I’ll leave the door off permanently!
To start we made a few structural changes…
To have a pantry that appears this clean and tidy, it’s all about hidden storage. I utilized several vintage canisters to hide everyday small items. This floral tin holds bags of chocolate chips, baking chocolate, and nuts.
Metal wire baskets and mason jars give food storage an industrial chic vibe. They’re quite charming, yet practical at the same time.
The vintage wire locker basket holds miscellaneous dried pastas, muffin mixes and popcorn.
The vintage oatmeal canister holds sugar packets that I don’t use everyday, but might need to quickly grab for a guest.
The blue wooden crate in the top of the pantry holds all of my baking decorating supplies: sprinkles, icing, decorating tips, etc. All of the supplies are in one place and the crate’s easy to grab when I’m decorating.
To clear up much needed shelf space, I put all of the oils, vegetable sprays, syrups, etc. in one large vintage enamel pot. The pot slides easily under the bottom shelf and out of sight.
Last but not least, I had to have a place to hang my aprons. One bronze hook on the inside of the pantry and voila!

Say buh-bye to this nightmare of a pantry…

…and hello to this darling little kitchen nook!
Photos by {Blue Eyed Yonder}
I hope you like our little redo. If you have any projects you’ve been working on, share a link in the comment section or on BEY’s Facebook page. I’d love to see what you’re up to!

Posted 7/7/11, Topic: Home

thank you

1. 2. 3. 4. 
Just wanted to give a big ol’ thank you to all of you that submitted delicious recipes for last week’s Blueberry Bliss. I’ve had berries running out of my ears! 
We have stewed, and baked, and dried and muddled. Who knew there were so many ways to prepare blueberries! We made a trip down to my grandparent’s farm over the long weekend and picked even more blueberries. Looks like there is going to be a lot of jam in my future.
Hope you guys enjoyed the recipes. Don’t forget to grab some fresh blueberries while they’re in season. If you make something yummy with them, please share on Blue Eyed Yonder’s Facebook page.

Posted 7/6/11, Topic: Blog

Scenes from the 4th

Photos by {Blue Eyed Yonder}

There’s no such thing as a simple get-together in my family. Lots of fun, laughs and, of course, way too much food.

Hope everyone had a fabulous 4th! What did you do to celebrate?

Posted 7/5/11, Topic: Eats, Events

Happy 4th

Blue Eyed Yonder Fire Cracker Burgers
Wishing you guys a safe and happy 4th of July!



What’s an American celebration without a good ol’ fashioned hamburger. Spice things up this year and make these Firecracker Burgers. They’re one of my favorites. 


And if you’re in need of one more blueberry dessert idea for this weekend, try this blueberry cobbler suggested by Sobrina of Quiet Like Horses. It’s sure to sweeten your 4th celebration!


Blueberry Cobbler
Adapted from Ad Hoc at Home by Thomas Keller

Topping
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk

Filling
4 pints (8 cups) blueberries
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest

Cinnamon Sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon, or to taste

Preheat the oven to 350 degrees.

Sift together the flour, baking powder, and baking soda; set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle (I just used a hand mixer and it worked fine) and mix on low speed to combine, then beat on medium speed for about 3 minutes, until the mixture is light and creamy, scraping down the sides as necessary. Beat in the eggs one at a time until fully incorporated. Add the dry ingredients in 3 batches, alternating with the buttermilk in 2 batches. Scrape down the sides and mix again to be certain that all the ingredients are combined.

Put the blueberries in a large bowl and toss with the sugar, flour, and zest. Spread in an 11-inch square baking dish or a 9-by-13-inch baking pan. Spoon mounds of the batter over the berries, leaving space between the mounds.

Combine the sugar and cinnamon and sprinkle over the batter.

Bake for about 40 minutes, or until the juices are bubbling and the topping is golden brown and cooked through. If the top becomes too brown before it is cooked, lay a piece of aluminum foil over the top of the cobbler.

Let the cobbler stand for at least 10 minutes before serving. (Any leftover cobbler can be refrigerated for up to 2 days.)

Posted 7/2/11, Topic: Blog

Mema’s Blueberry Cheesecake

I think there’s some kind of unspoken rule amongst Grandmas that you must always have something delicious baking in the oven. 
I’ve always loved the fact that 99% of the time Mema has some sort of homemade dessert on her counter.  It may be a caramel layer cake, a pound cake or a freshly made banana pudding, but when blueberry season arrives there’s one thing that is sure to be cooking at Mema’s house… her delicious Blueberry Cheesecake.

Just walk into her house this time of year and there’s a pretty good chance the tangy, sweet smell of cream cheese will be lingering in the air. Just walk past the oven and you will smell the golden graham cracker crust beginning to bake.

Smelling the cake as it cools is pure torture. I’m not sure if any of her cream cheese cakes has ever completely cooled before we dived into it. It has the creamiest blueberry filling hidden under a silky sour cream topping.  Absolutely divine.


Photos by {Blue Eyed Yonder}

Mema’s Blueberry Cheesecake
adapted from Southern Living Magazine 2003

What you will need:

1 cup graham cracker crumbs
2 tbsp. butter, melted
1 tbsp. sugar
vegetable cooking spray
3 (8-ounce) packages cream cheese
1 cup sugar
3 tbsp. all-purpose flour
1/2 tsp. salt
2 large eggs
2 egg whites
1 (8-ounce) container sour cream
1 tsp. vanilla extract
1 tbsp. grated lemon rind
1 1/2 cups fresh bluberries
1 cup frozen whipped topping, thawed
1/4 cup sour cream

Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a small bowl. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.

Bake at 350-degrees for 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth.

Combine 1 cup sugar, flour and salt. Add to cream cheese, beating until blended. Add eggs, 1 at a time, beating well after each addition. Add egg whites, beating until blended.

Add 8-ounce container of sour cream, vanilla and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

Bake at 300-degrees for 1 hour and 10 minutes or until center of cheesecake is firm. Turn off oven, and let cheesecake stand in oven, with oven door partially open, 30 minutes.

Remove cheesecake from oven; cool in pan on a wire rack 30 minutes.

Cover cheesecake, and chill 8 hours. Release sides of pan.

Stir together whipped topping and 1/4 cup sour cream. Spread over cheesecake.

Posted 7/1/11, Topic: Eats

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