Monday, April 14, 2014

Peanut Butter Easter Eggs

 

Sandi, from Rose Chintz Cottage, is having her Easter Tea,  and for my tea I've used my bunny planter that a dear friend gave me several years ago, as my centerpiece.  I've made some peanut butter eggs for us to enjoy.   You can see the bunny pillow that I crosstitched ten years ago, in the background.   Won't you stay and enjoy a cup of tea? 

 I'm using my favorite bunny teapot and a cup that my late Great Aunt Kitty painted, along with the matching plate. 


Peanut Butter Eggs are a family favorite!   One of my bloggy buddies, Lynn,  from Happier Than A Pig In Mud , sent me a picture of a hard cooked Hello Kitty egg and had me thinking....hmmm...wouldn't an Hello Kitty Peanut Butter egg be fun? I decorated one in Hello Kitty style,  and for the rest,  I added Easter sprinkles.  You can check out my recipe for the Peanut Butter Easter Eggs here.

I am sharing this with:





Print Friendly and PDF
Posted by kitty@ Kitty's Kozy Kitchen at 2:00 AM 34 comments
Labels: , ,

Wednesday, April 9, 2014

Spring Chicken Vegetable Soup

 
Kathleen from  Cuisine Kathleen has challenged us to use birds, nests or eggs for April's Let's Dish party.  I'm sharing the painting that my son, Mike, is doing for me.  I think my Fiesta Ware dishes in the Peacock color look perfect with the painting.  Some bird houses, a nest that I made last year,  and a favorite bird complete the setting.


 
Here's a closer look at the painting.  I was hoping that it would be finished, but he still needs to work on the background.  These are all birds that visit my yard and are basically stylized to be about the same size. 


 
I always like to share a recipe and I thought I'd include a "bird" recipe.  This was found recently from The Associated Press and I adapted it to suit my tastes.  It comes together quickly and has a fresh, light taste and perfect for a Spring time meal.

1 T. olive oil
1/4 cup chopped shallots
3 cloves garlic, minced
1 large onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
8 cups low-sodium chicken broth
1 bunch asparagus, cut into 1" pieces
1 t. dried thyme (or 3 T. fresh, chopped)
16 ounces frozen baby corn (I used Trader Joe's frozen roasted corn)
2 chicken breast halves, cooked and cubed,  or leftover rotisserie chicken)
salt and pepper to taste


In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, 6 to 7 minutes.
Add the chicken broth and bring to a simmer. Add the asparagus, thyme and corn, and chicken,  then cook just until the asparagus is tender, 4 to 5 minutes. Season with salt and pepper.

Makes 6 servings.

I am sharing this with:
Print Friendly and PDF
Posted by kitty@ Kitty's Kozy Kitchen at 2:00 AM 37 comments
Labels: , ,

Monday, April 7, 2014

Quick Cinnamon Rolls

 

 I've made some quick cinnamon rolls for my tea today.  I'm serving the rolls on my Flamingo Fiesta Ware plate which goes so nicely with my Pfaltsgraff, The Secrets of Pistoulet tea set that was sent to me from a sweet blogging friend.  I made the runner from osnaburg fabric, which has a soft feel and a linen-like look.  My bunny topiary was a gift from some friends, ages ago. 


 
I just love this tea set for one with the matching honey pot.  Isn't the design such a pretty, dainty one on the teapot and cup?  The matching honey pot looks like a darling beehive.  The pink Flamingo plate picks up the pink on the band of the cup. 



When needing something sweet for a breakfast  or brunch, and you don't have much time, you might consider making these quick cinnamon rolls.  They're also great if you don't want a lot of leftovers and kids can help out, too.  Just double the recipe if needing more.  I hope you give them a try. 


Rolls:


1 1/4 cups all purpose flour, plus extra for the counter
1 Tablespoons white granulated sugar
1  teaspoon baking powder
1/2 teaspoon salt
2 T. cold butter
1/2 cup milk

2 Tablespoons of softened butter for spreading on dough

Cinnamon Filling:
1/3  cup packed dark brown sugar
1 teaspoon cinnamon

Icing:
3/4 cup powdered sugar
1/2 teaspoon vanilla
2-3 Tablespoons milk

Directions:

1. Preheat the oven to 400 degrees.  Generously butter a 9 inch round cake pan, or six muffin cups. 

2. Make the filling: combine together the brown sugar and the cinnamon.  Set aside.

3. Make the dough: In a large bowl, whisk together the flour; sugar, baking powder, and salt.  Cut in the 2 Tablespoons of cold butter with a pastry blender.  Stir in the milk and toss until it forms a ball. Knead briefly just to gather it into a ball. 

4.  Roll the dough or pat it on a lightly floured surface, into a 7" square.  Spread the dough with the 2 Tablespoons of softened butter. Spread the sugar filling on top of the butter and roll the dough up tightly, pinching the dough to seal.

5.  Slice the log into 6 slices.  Place into the greased pan or muffin cups,  cut side down. 

6.  Bake at 400 degrees for 18-20 minutes, or until golden brown.  Place on wire rack and then invert.

7.  Make icing by combining the ingredients, using enough milk to make a drizzle,  and spread over warm rolls. 

I am sharing this with:




Print Friendly and PDF
Posted by kitty@ Kitty's Kozy Kitchen at 2:00 AM 41 comments
Labels: , , ,
Subscribe to: Posts (Atom)
Related Posts Plugin for WordPress, Blogger...