DIY // airheads candy marbled fall leaves

November 13, 2013

I can hardly believe that we are well on our way into fall, and Thanksgiving will be here before we know it.

I am excited to share with you some fun “fall leaves” I created using airheads candy.  It was asked earlier this year to come up with a fun fall craft with airheads candy, and I thought making some colorful marbled fall leaves would be perfect!

They really are simple to make, and are perfect to have for a festive snack, or as a cake or cupcake topper! Just follow these few easy steps.

You will need:
-10-15 Airheads candy in assorted fall colors
-Leaf cookie cutters
-Parchment paper
-Rolling pin
-Pairing knife

Step 1
Un-wrap your air heads and place them on a sheet of parchment paper close together in a pattern of colors.
Carefully place the airheads on the parchment paper in the microwave, and heat up the air heads for 5-8 seconds*.  (*Do not heat for more that 8 seconds at a time, if the airheads get too hot and start to bubble that will make them very hard when they cool down again making it impossible to cut them out with a cookie cutter.)
Place in the microwave at 5-8 seconds intervals at a time until soft.

Step 2
Remove the parchment lined airheads from the microwave and place another sheet of parchment paper on the top.  Take your rolling pin and roll out the warm airheads until flat and the edges connect with each other making it one large marbled airhead piece. You may need to heat them again in small increments to keep them warm enough to roll out.

Step 3
Using your fall leaf cookie cutters, cut out several leaves out of the marbled airheads.

Step 4
Using a pairing knife.  Carefully score lines into the airheads leaf to make detailing on the leaves.

Step 5
Place the airheads leaves onto cupcakes or a cake as a topper, or enjoy them as a festive treat!
Happy Fall!
*Disclosure: In partnering with airheads candy, I was compensated for me time for this post.  All opinions are my own.

Recipe // vegetable soup with white beans and chicken

November 11, 2013

I looks like the winter is going to be a long one.  We already had our first snow fall this past week.  I seems like I haven’t been able to warm myself up this week, so I decided to make some soup for dinner.  I love this soup because you could almost just throw in any vegetables you have on hand!  Almost anything goes!
{Vegetable soup with white beans and chicken}
Serves 4-6
1 tablespoon olive oil
1 medium onion, diced
2 cups diced carrots
2 cups diced celery
1 1/2 cups diced zucchini
1 14 oz can of white cannelli beans, washed and drained
1 14 oz can diced tomatoes, drained
2-3 cups cooked shredded chicken
2 cups fresh spinach, chopped
1 tsp dried thyme
1 tsp sea salt
1/2 tsp freshly ground pepper
1 bay leaf
2 32 oz containers of chicken broth
In a large stock pot heat the olive oil over medium heat.  Add onions, carrots, and celery and sauté until tender, about 5-10 minutes. Add the diced zucchini and sauté a few more minutes.  Add thyme, salt, pepper, bay leaf and stir.  Add broth, and all of the remaining ingredients except for the shredded chicken.  Bring to a boil on high, then reduce heat to medium low and allow it to simmer for about 25-30 minutes until the vegetables are soft.
Serve with sprinkled cheese on top.
Enjoy!

Recipe: naan bread

November 4, 2013

Naan bread is a traditional Indian flatbread that is traditionally cooked in a tandoor oven.
It is characterized by its flat shape and amazing flavor.  Naan can be topped with ghee, or butter, garlic, cilantro, or even stuff with onions or potatoes.
Naan Bread
Ingredients
4 cups all-purpose white flour + more dusting
½ cup warm milk
1 large egg lightly beaten
1 teaspoon salt
2 teaspoons sugar
1 teaspoon baking powder
1 package of fast acting dry yeast (or 2 ¼ teaspoons)
3 tablespoons canola oil, plus more for brushing
½ cup plain greek yogurt
3 tablespoons warm water
2 tablespoons butter
Directions
1) In a small bowl, dissolve yeast into 3 tablespoons of the warm* (not too hot or it will kill the yeast) milk.  Stir in 1 teaspoon of the sugar, and leave to rest in a warm place for 10 minutes or until frothy.
2)   In a large bowl, or standing mixer, lightly beat the yogurt, remaining sugar and milk, the egg, baking powder, and 3 tablespoons oil and salt.
3) Stir in the yeast mixture and mix well.
4) Slowly mix in 4 cups of flour.  Add water 1 tablespoon at a time up to 3 tablespoons.
5) Knead well for about 10 minutes by hand for 3-5 minutes with a mixer, or until the dough is smooth.
6) Place in a large bowl, and cover with a damp cloth for 2-3 hours for the dough to rise.
After the dough has risen:
1) Punch down the dough.  Knead the dough again for one minute, then divide the dough into about 8-10 equal balls. Flatten the balls one at a time, keeping the rest covered.  Dust the work surface with flour and roll out the naan into 8-9 inch circles.  Brush the naan with a little oil on both sides.
Do all the naan the same way.
Cooking the Naan on the stove top.
1) Drizzle a little vegetable oil, just enough to coat the bottom of the pan in a large skillet over medium heat.
2) Once the pan is well heated, rolled out naan one at a time on the skillet.  Cook 2-3 minutes per side until golden brown spots show.
3) Remove from skillet and immediately brush with salted butter on top of the naan.
You can also top with minced garlic and cilantro.
Cut the naan in half and serve hot with any gravy dish.