Fruit Flies!

I really hate fruit flies! This year we somehow got a crazy case of them from some peaches we brought home. I could not figure out how to get rid of them and swatting them did not dent their numbers. Then I happened to be scrolling down my Pinterest page and saw someone who had a brilliant idea on how to get rid of them. I just had to try it! and it worked like nothing I have ever seen!

This photo is from her blog! It was just way better than mine!

The orginal Pin:
http://www.pinterest.com/offsite/?token=165-801&url=http%3A%2F%2Fwww.instructables.com%2Fid%2FHow-to-Create-a-Fool-Proof-Gnat-Trap%2F%3FALLSTEPS&pin=208995238931152632


How to:

1) You will need 2 bowls. One smaller and shorter than the other to fit inside the larger bowl.
2) Place your desired fruit in the smaller bowl. I used bananas because they said they work best, but she also used grapes. I think any fruit would work really. Anything ripe that is.
3) Fill the larger bowl with water and a little dish soap that is at least an inch deep and then place the smaller bowl with the fruit inside.
4) Take plastic wrap and put it tightly over the top of the bowl. You can use a rubber band or something like that to secure if you want, but mine staid fine.
5) Poke small holes randomly all over the plastic wrap just big enough for a fruit fly to climb through.
6) Set in a place where the flies are frequenting and watch the magic happen!

I must have caught 20 fruit flies this way in one night. I had no idea we had so many and over the course of a few days even more. Now I am fruit fly free! Yay! Try this, it works!

Happy Pinning!

Fall Foods! Meatloaf and Pioneer Woman's Roasted Carrots!

It may not technically be Fall, but I am willing it to be here with all my heart! :) Fall foods are warm and comforting, and I have been craving things like Pot Roast, Chili, and Meatloaf. Is anyone else ready for Fall? I can't wait to bust out my sweaters and boots! And it's almost here! Almost!

This recipe is from my Better Homes and Gardens Cook Book. 

Meatloaf recipe:

2 eggs beaten

3/4 cup milk

2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs

1/4 cup finely chopped onion

2 tablespoons finely snipped parsley(I just used dried)

1 teaspoon salt

1/2 teaspoon dried sage, basil, or oregano. Which ever you like most.

1/4 cup bbq sauce

1 and 1/2 to 2 lbs ground beef. May substitute ground turkey.

1/4 cup catsup

2 tablespoons brown sugar

1 teaspoon dry mustard

1. In a bowl combine eggs and milk; stir in bread crumbs, onion, parsely, salt, sage, 1/8 tsp black pepper and bbq sauce. Add meat and mix well. Lightly pat the mixture into an 8x4x2inch loaf pan.

2. Bake in a 350 degree oven for 1 hr to and hour and 20 minutes, or until internal temp is 160 degrees F. Drain fat out of pan. In a bowl combine catsup, sugar, and mustard; spread over top of the meat. Bake for an additional 10 minutes more. Let stand 10 minutes before serving.

The key to good meatloaf, I have found, is to keep it moist. Don't leave it in too long and test it periodically. Some ovens are hotter than others so baking times can vary by a few minutes. :)

*I served my meatloaf with Pioneer Woman's Roasted Carrots which were superb! My 2 year old kept asking for more!

Ingredients:

1 to 2 bags of regular sized carrots.
olive oil
fresh thyme, or dried, but fresh is better
salt and pepper

Line a cookie sheet with foil and drizzle a bit of olive oil onto it.

Rinse carrots well and cut down the centers in half lengthwise. You do not have to peel the carrots which is great!

On the baking sheet toss the carrots with the olive oil until they are all lightly coated. Sprinkle on salt and pepper and thyme.

Bake in the oven at 400 degrees for 30 minutes or so.

Ta da!  Here is the link to her site to see her directions as well: http://thepioneerwoman.com/cooking/2009/11/roasted-carrots-by-pastor-ryan/

I pinned it a while back and am now kicking myself for not trying it sooner!

I also served with regular green beans and some mashed potatoes and gravy. Was a perfect Fall meal! Hit the spot even if it wasn't as brisk and golden outside as we wanted. :) Happy Fall to all!

...and Happy Pinning!

End of summer blues...so lets eat cupcakes! :)

Quick update to Homemade chocolate cupcakes with Nutella Buttercream Frosting! I made these for a second time and they were even better! Get in the kitchen and make these now! Perfect Fall Cupcakes!

 Original Post:

I can feel it...the cool breeze in the evenings. The shorter days and the longer shadows. The smell that comes with Fall. The end of summer is here! Only a few weeks left and the calendar makes it official. So with the last days of summer upon us and the first day of school quickly approaching, what do we do? Bake cupcakes and craft of course!

The best part of any day(ok, my day) always involves chocolate. Being pregnant has made me love it x3! I mentioned before my daughter is on a cupcake kick, so we decided to try a new recipe. Homemade Chocolate Cupcakes with Nutella Buttercream Frosting. These cupcakes were divine! A very serious MUST DO!  My husband said they were the best batch of cupcakes we have ever made, and there was not one left. The cupcakes were just perfectly moist and sweet, and the frosting was creamy and smooth. Together they were a perfectly matched pair! Some might say chocolate with chocolate is too rich, but the Nutella makes all the difference in the world. And I just LOVE Nutella! I gave this recipe out to several friends already and I am tempted to go make a batch right now so I can lick the beaters!  I'm telling you to bust out your mixer and get baking!

Here's the recipe! 

Ingredients:

• Chocolate Cupcakes
• 1 cup water
• 1/2 cup unsweetened cocoa powder
• 1 and 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
Creamy Nutella Frosting
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 3/4 cup Nutella
• 3-4 Tablespoons heavy cream*
• 2 teaspoons vanilla extract
• salt to taste
• decorative candies (optional)

How to:

Instructions

1. Make the cupcakes: Preheat oven to 375F degrees. Line 14 muffin cups with liners.
2. Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
3. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
4. In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
5. Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). My cupcakes took 17 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting.
6. Make the frosting: Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else. See my extensive notes about this in the post above. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.
7. Frost cooled cupcakes with frosting and decorate with candies as desired.

Notes

*Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.

Recipe source: cupcakes by Joy of Cooking, Frosting bysallysbakingaddiction.com

The Original Pin:

http://sallysbakingaddiction.com/2013/03/14/chocolate-cupcakes-with-creamy-nutella-frosting/

She also has a recipe for Peanut Butter cupcakes with the Nutella buttercream frosting! Visit her wonderful blog for more delicious baking recipes! Its an adorable blog!

Bonus post!

I know, I know. Another wreath? I had a ton of burlap left over and one of my friends left me a few pieces from a party she held. So, I decided to make one last wreath and send it to my sister. Aren't I nice? Ha! Hope she appreciates my efforts!

This wreath was the cheapest and easiest to do, but it was more to do with the fact that I had everything on hand already and didn't have to buy a thing. It is the exact same HOW TO as my very first chevron wreath tutorial. I just used the regular brown burlap around the straw wreath, and the yellow chevron burlap that my friend gave me became the flowers and bow. Seriously easy!

Here's the link to my tutorial: http://pinterestandthepauper.blogspot.com/2013/08/diy-burlap-wreath-for-under-20.html

Happy end of summer and happy pinning!