Stump Side Table Inspiration

Mar 14, 2013 by Gina Mueller

Mom and Dad had to cut down a large tree last spring, I was feeling ambitious that day and  made them save part of the trunk so I could make a stump side table.  3 seasons have passed and I still have no side table to show off.  The 1 year mark is quickly approaching so I need to start making moves! So  I have turned to the internet for inspirations… as I do for most things.

I found this natural stump on the  The Nesting Game.  The stump looks naked- i love it.   Although, I would need a much taller and slimmer  stump to make this one work

Wheels would be fun. Especially because tree stumps weigh a ton!  This would make them easier to move around.

I think this is the one I am leaning toward making.  Not only does 17 Apart have great instructions, but i think this is the size my stump would be if I cut it in half and thats what ill need to do if  i want to make 2 bed side tables.

There is always the option of painting the stump like they did at Wind Mil Deco 

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Sour Cream Peach & Blueberry Cobbler

Mar 11, 2013 by Gina Mueller

A lot of frozen fuit and a sweet tooth is the perfect excuse for making cobbler.  Plus a sudden cold front after a warm weekend sealed the deal.  I turned to a cookbook I purchased a year ago, The Blue Bonnet Cafe, that specializes in pies, breads, and cinnamon rolls.  I tweaked the recipe quite a bit just because of what I had around the house, but **sigh** it turned out amazing.  I would argue that it puts Greg’s Peach Cobbler up for a challenge – I still need to post this recipe.  Added to the To Do list.

 

Sour Cream Peach & Blueberry Cobbler

Ingredients Filling

• 3 c sliced peaches (fresh or frozen)
• 1 cup blueberries (fresh or frozen)
• 1 c dark brown sugar
• 2 Tbls flour
• 1/4 tsp Salt
• 3/4 c sour cream or greek yogurt
• 1/2 tsp vanilla
• 1/2 tsp cinnamon

Ingredients Crust

• 1 1/2 c flour
• 1/4 tsp salt
• 2 tsp baking powder
• 6Tbls butter (room temp)
• 1/2 c almond milk (or milk)

Directions

Mix filling ingredients together, no particular order.  Pour into a shallow buttered baking dish and cover with crust.  Bake 30 minutes at 350 degrees.

Crust: Mix together the flour, salt and baking powder.  Cut in the butter.  Slowly add the almond milk.  Mix well and pat out the soft dough until it is large enough to fit over peaches and blueberries.  Arrange carefully.  Make steam holes on top. And brush with melted butter.

Mix filling ingredients together, no particular order. (dont forget the sour cream- i almost did!)

Pour into a shallow buttered baking dish.

Mix together the flour, salt and baking powder.  Cut in the butter.  Slowly add the almond milk.

Pat out the soft dough until it is large enough to fit over peaches and blueberries.

 Cover filling with crust- arrange carefully.  Make steam holes on top.  And brush with melted butter.Bake 30-35 minutes at 375 degrees.

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Steamboat Springs My Love

Mar 6, 2013 by Gina Mueller

Things have been crazy around here ever since my return from a family ski vacation in Steamboat Springs.  Its funny how you take off a week to get away from work, but the week after vacation its as if you pay for all your relaxation and fun with double duty at the office.  So I am just now getting around to posting a few pictures from the trip.  I am also going to attempt editing some of our GoPro videos to show you a glimpse of the Steamboat magic, so check back.  We have some extraordinary video of tree skiing.

Steamboat  will always be on of my favorite places to visit.  Beautiful 360 views, amazing ski mountain, cute small town, amazing memories, family & people I love, champagne powder and a lot of unforgettable adventures.

If you are wondering what my steamboat face is when we get 18 inches of fresh powder- id say this is it!  Pure excitement!

Brent Christensen brought a little magic to Steamboat this year with his ice castle project. THe ice sculpture was beyond cool- it even has a blog with some unbelievable pictures that put my iphone picture to shame.

Just another beautiful view.

Instead of the normal Moscow Mule, I upgraded at Carls Tavern to a Rocky Mountain Mule. Yummy!

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Hoho Cupcakes

Feb 18, 2013 by Gina Mueller

Oh if only I could still find a hoho in my lunch box everyday and not see the lbs adding on.  There was something special about hoho’s- I think it is because they were my mom’s sweet weakness- along with thin mints, mochas and cherry mashes (sorry mom).  Yes, she passed this weakness on to me along with several others centered around chocolate.  Looking for a cure?  Never put anything related to Hostess or Little Debbie in your grocery cart- it has worked for me so far.  But, really hohos are amazing and so are these kick-ass hoho cupcakes!  + they are adorable.

Chocolate Cupcake Ingredients
Adapted by Ming Makes Cupcakes

• 1 c flour
• 1 1/2 c unsweetened cocoa
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 c butter
• 1 c sugar
• 1 tsp vanilla
• 1 egg
• 3/4 c milk

Chocolate Ganache Frosting Ingredients

• 3/4 c chocolate chips
• 1/4 c heavy cream

Cream Filling Ingredients

• 1 stick butter (room temperature)
• 2 1/2 c confectioners sugar
• 1/4 c milk
• 1/2 tsp vanilla
• dash of almond extract

Directions

Mix flour, cocoa, baking powder, soda, and salt.  In a mixer cream butter and sugar on medium until light and fluffy.  Reduce speed to low and add vanilla and egg.  Add milk to flour mixture alternatively while still mixing.  Pour into lined cupcake pan.  Bake at 350 for 20 minutes, or until a toothpick comes out almost clean.

Melt Chocolate and cream in a glass or metal bowl set over simmering water.  When smooth spread on top of cupcakes.

Beat butter until smooth.  Add sugar, milk, vanilla, and almond.  Beat until spreadable.  use a knife to cut a cone-shape from the top of the cupcake.  Trim the bottom, fill hole with cream, and cover with reminder.

Mix flour, cocoa, baking powder, soda, and salt.

 In a mixer cream butter and sugar on medium until light and fluffy.  Reduce speed to low and add vanilla and egg.

Add milk to flour mixture alternatively while still mixing.

Pour into lined cupcake pan.  Bake at 350 for 20 minutes, or until a toothpick comes out almost clean.

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GK ♥ GM

Feb 14, 2013 by Gina Mueller

A few months back Greg and I check out the new BeltLine in Atlanta (side note: its spectacular, you must check it out!).  They have a cool art instillation project along it and naturally I got extremely giddy slash excited when I saw a interactive art piece where you could write on a ribbon and tie it up for other BeltLine walkers to see.  I carefully picked the words “Moster Shout Out To Greg!”- our favorite quote form the movie The Sitter and Greg wrote “GK ♥ GM… Moster Shout Out!” incorporating The Sitter quote once again for extra emphasis.

Well GK ♥ GM, GM ♥’s you too for 7 years and counting!  Oh and by the way readers I’m moving to Atlanta in May to be with Greg…

p.s. happy valentines day.

Greg’s Ribbon hanging on the art instalationMy Ribbon at the writting station

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