Make and Take Is All a Flurry This Month!

Today we gathered at Pam's house early in hopes of having our fun before the snow hit. Well, flakes were falling outside as inside we were all a flurry putting finishing touches on our fun and yummy Valentine projects! Soon it was a flurry outside as well and we packaged our dessert up, cut our lunch short, bundled all the treats and made our way to the cars. Jean almost blew away! We all arrived safely home, but not without some treacherous roads to cover. As I sit typing to you, it looks more like a frosty blender outside my window. Hard and heavy, the snow is piling up. The good news is the family is home safe, we have electricity and a chicken pie, and Mississippi Mud Pie from Pam's Make and Take. Life is good!

So Pam took us on a tour of several projects we would be creating, all adorable! Of course we began the morning with Tea, handsewn into little hearts with tags that read "Tea-riffic" accompanied by the most delicious Banana Lime Coconut Cake. No kidding, it sounds out there, but it is amazing!

Just when we thought it could not get any better, we discovered that our projects were all care package friendly for our college girls. We made the rice krispy dessert foil wrapped Kisses, a valentine cookie-butter popcorn Pam has perfected using cookie butter as the base for the glaze; and finally heart shaped Mississippi Mud Pies!

Best part was Pam had all the ingredients premeasured and laid into separate baskets so we could get right to work!

Using your favorite Rice Krispy dessert recipe, create the "Kiss" by shaping the mix into a well oiled funnel. Find just the right one to achieve that recognizable shape. Then turn your Rice Krispy Kiss out onto foil or waxed paper. Allow to set awhile. Then splatter chocolate across and valentine sprinkles and candies. Wrap in foil creating a swirl as you wrap and tuck in a Valentine message flag before sealing off the top.

 

 

Next we got our Mississippi Mud Pie basket and got to work. See recipe below. The trick here is to only fill your mold or pan 1/4 of the way so you have plenty of room for the other layers of gooey goodness. Start with the brownie mixture and bake. Cover in mini-marshmallows and bake until just turning brown.Whip up the amazing fudge frosting and cover the marshmallow layer then sprinkle with toasted, chopped pecans. Serve warm with Vanilla ice cream! Yummers!

Our last project was the Valentine Cookie Butter Popcorn. Take a lot of your favorite candies and make sure they are red, pink, white, and chocolate for a beautiful pop of color with the popcorn. For this project we found it best to coat the popcorn thoroughly and then add candies. Do this by spreading the coated popcorn on a silpat and then sprinkle candy on top and press in. The candy is quite ugly if you mix it into the coating, so better to tuck it in. Pam had some cute cellophane bags and these darling yarn hears to decorate the bags.

By this time we had worked up quite the appetite and snowbanks were beginning to build. Outside looked like a huge white blender as Poh and I began to get nervous about our drive home. Then we sat down at Pam's darling table and delicious lunch and the outside storm was forgotten while we enjoyed a chicken chili, grilled heart cheese sandwiches and bacon heart salad. Life was good and are tummies were full and warm. Half way through Pam was called to work where she helps get the kids at school looked after until their parents could get there to pick them up. We grabbed our goodies and bulbs she had planted in cute red pots and headed to our cars.

 

Thank you Pam for a wonderful and memorable Make and Take!

RECIPES

Banana Lime Coconut Bread

By Ninja 

Ingredients:

Cooking spray

Grated zest and juice of 2 limes

1 cup all purpose flour

1 1/2 tsp baking soda

Pinch salt

4 tbls butter

1/2 cup sugar

1 egg

1/2 ripe banana, mashed

2/3 cup skimmed milk

1 tsp vanilla

4 cups water

1/3 cup chopped toasted pecans

1/3 cup sweetened toasted coconut

1/4 packed brown sugar 

1. Spray multi-purpose pan with cooking spray. Stir flour, baking soda, and salt in a bowl.

2.Beat 2 tablespoons butter and sugar in another bowl with electric mixer until mixture is creamy. Beat in an egg.

3. Stir in banana, milk, half lime zest, half the lime juice, and vanilla into butter mixture. Repeat with remaining flour mixture and butter mixture.

4. Pour water into pan to create a bath. Place bread pan into bath. Set oven 375degrees and bake 40 min. with foil over top of bread pan and bath lightly situated.

5. In pan on top storve, cook on high remaining butter, pecans,coconut,brown sugar, lime zest, and lime juice. Cook uncovered for 1 minute or until sugar is dissolved. Spoon mixture over bread.

Cookie Butter Popcorn

(By: iheartnaptime.net)

Ingredients:
16 cups air popped plain popcorn
1 16oz pkg Krogers vanilla candy coating (or candyquick)
3 TB Cookie-butter (found at Trader Joes)
1/2 cup colored candy of your choice
1 package M&M Valentine chocolates
Sprinkles

1. Pop your popcorn and place in large bowl. Melt your vanilla candy coating in the microwave according to the package directions. Then add the cookie butter to the melted chocolate. Stir until combined. Drizzle the coating over the popcorn. Stir until evenly coated. Spread over a cookie sheet lined with silpat or waxed paper. sprinkle candy selection and pat into popcorn mixture. Allow to set for an hour and then break apart and bag to give as gifts or fill a bowl to share.

May Make & Take in the Sun!

 It has been a long 5 months since the Make & Take Gals gathered to share in our shared passion of learning and creating. Lives are changing and we all seem to be on the move into a new phase of life where jobs, reinvention, travel, and weddings are pulling us from the steady hummm of growing families to reengaging with husbands and life in new ways. When we gathered around Jean's table this month, it was sweet and inspiring. Catching up on life events and telling stories of dreams and hopes. Life is on the move for the 4 of us but when we are together, the magic still unfolds in our support and care of each other.

This month Jean hosted a wonderful outdoor lunch on a 70+ degree day here in Portland. We sipped Strawberry Honey Lime Spritzers while the scent of wisteria and lilacs enveloped our gathering. Jean made a stunning Quinoa Salad, Cucumber Salad and nan that had all of us demanding recipes. Each unique and guaranteed bring satisfaction to your family table. She then unveiled her, from scratch and gluten free, Almond Joy Brownies, Buckeye Brownies and Rhubarb Crumble Bars. Sated we made our best effort to wrap up our work on the Ball Jar Candles and darling cards we were making.

 RECIPES

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan, gluten-free

Ingredients

                          ¾ cup uncooked quinoa

                          1-2 cups shredded red cabbage, depending on how much crunch you like

                          1 red bell pepper, diced

                          ½ red onion, diced

                          1 cup shredded carrots

                          ½ cup chopped cilantro

                          ¼ cup diced green onions

                          ½ cup cashew halves or peanuts (honey-roasted is good)

                          Optional: 1 cup edamame or chickpeas

                          Fresh lime, for a bit of tang

                          For the dressing:

                          ¼ cup all natural peanut butter

                          2 teaspoons freshly grated ginger

                          3 tablespoon soy sauce, gluten-free if desired

                          1 tablespoon honey (use agave if vegan)

                          1 tablespoon red wine vinegar

                          1 teaspoon sesame oil

                          1 teaspoon olive oil

                          Water to thin, if necessary

   

Instructions

1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.

2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.

3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.

4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Nutrition Information

Serving size: 1/6th of recipe Calories: 260 Fat: 13.5g Carbohydrates: 27.7g Sugar: 7g Fiber: 4.3g Protein: 8.6g

Sweet and Sour Cucumber Salad

INGREDIENTS

2 English (or regular) cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper

DIRECTIONS

Makes 6 to 8 servings.

1.Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.

2.Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.

Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend.

Strawberry, Honey & Lime Spritzer

Ingredients 

                          Strawberry Honey & Lime Puree

                          1 lb of ripe strawberries, washed and chopped

                          1/4 cup of raw honey

                          Zest from 1 lime

                         

                          Strawberry Honey & Lime Sptrizer

                          1/4 cup Strawberry Honey & Lime Puree (more if you like your drink sweet!)

                          Juice from 1/2 a lime (optional)

                          1.5 ounces of vodka (optional) – I substituted frozen lemonade concentrate

                          Sparkling water

                          Ice

                          Lime wedge to garnish

                         

Instructions

1.  Wash and chop all of your strawberries, then set them aside in a heatproof bowl.

2.  Measure out your raw honey and add it to a small sauce pan with your lime zest. Heat your honey over low heat until the mixture starts to bubble. Allow it to bubble for 1 to 2 minutes while stirring and then remove it from the heat.

3.  Pour the hot honey and lime syrup over your strawberries and stir together until all of your strawberries are coated. Allow this mixture to sit for at least 20 minutes. Your strawberries will start to absorb the liquid and become soft and syrupy.

4.  Once the strawberries are done, you can add them to a blender. Blend together until a puree forms. This will only take 30 seconds or so.

5.  To assemble your cocktail you will need a glass full of ice, half of a lime and your shot of vodka. You will also need your sparkling water. I simply used water made with my soda stream, but you can use tonic water if that is what you have on hand. Pour your puree into the bottom of the glass over your ice cubes. Now add your shot of vodka. If you like your drink to be a little on the tart side you can add the juice from 1/2 of a lime. Fill the remainder of your glass with sparkling water and stir.

6.  If you are planning on making these non-alcoholic, omit the vodka, but repeat all of the other steps.( I suspect that this would also we very good with a little bit of lemonade in the mix.)

Garnish with a fresh lime wedge and enjoy!

Buckeye Brownies

Ingredients:

•    Brownies (see recipe below)

•    2 c. powdered sugar

•    1/2 c. plus 6 T. butter, softened and divided

•    8-oz. jar creamy peanut butter

•    6-oz. pkg. semi-sweet chocolate chips

Instructions:

Prepare and bake brownie recipe below. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

Almond Joy Brownies

Prepare and bake brownie recipe (below) and allow to cool.    Mix all ingredients for filling except almonds.  Spread on top of cooled brownies.  Chill until coconut is firm.  Melt chocolate chips and butter in a saucepan over low heat.  Allow to cool slightly .  Cut brownies into squares and top with a whole almond.  Cover each brownie with chocolate sauce, allowing it to drip over the sides.  Cool.

Ingredients for filling and Chocolate Sauce:

•  5 fl oz sweetened condensed milk

•  1 tsp vanilla extract

•  1/4 tsp salt

•  2 cups powdered sugar

•  14 ounces shredded sweetened coconut

•  3/4 cup whole toasted almonds

Chocoate Sauce:

•  9 oz semi-sweet chocolate chips

•  9 Tbsp butter

Brownies – modified from Good Housekeeping

4 oz unsweetened chocolate

2 sticks (1 cup) butter

2 cups sugar

4 eggs

1 cup flour

1 tsp vanilla

½ tsp salt

1 package (12 oz) dark chocolate chips

Preheat oven to 350, grease a 9 x 13 pan. In a saucepan over low heat, melt chocolate and butter, stirring constantly.  Remove from heat and add sugar.  Let cool slightly.  Add eggs, one at a time, whisking until blended after each egg.   Add flour, vanilla, and salt.  Add in chocolate chips.  Pour into pan, bake 30 minutes.

Thank you Jean for a wonderful reunion!

Underground Make and Take, February 10, 2011

Valentine Underground Make and Take You Can DO!

 (Pam's hubby gave her these beautiful blooms!)

The gals pulled together an underground M&T today to make these darling mini-cupcakes that look like decorated candies in a heart box...yummers!  Pam composed this sweet box of love and had all the trimmings for us to craft masterpieces.  Now, how to get into the mail to my daughter...Shhh, don't tell her!

~ MJ
Copyright 2010 MJ's Table Talk

15th Annual Cookie Exchange, December 5, 2009

Cookie Exchange 2009!

Yes, 18 gals and 9 dozen cookies each! It was a very sweet party!

Our annual cookie exchange has morphed over the years from being about the cookies and packaging to now bonding with friends and catching up on all the news. It was our 15 year anniversary last Thursday night, and we had a ball! The ornament exchange allowed our aggressive side of stealing and hunting to come out and play, the food table is where all the catching up unfolded, and the evening ended with the exchanging of cookies!

This year we each contributed to the P:ear cookie basket and everyone brought sweatshirts and scarves for the kids at P:ear. We are heading downtown on Monday to drop off the goodies and say hi to Beth and the gals. To learn more about P:ear and how you can help, check out their website at P:ear!

My home made treat this year was one of my classic recipes for Christmas:

Nutcracker Sweets

Melt one 12oz package of dark chocolate chips, add 3 tablespoons of cinnamon, pour over one cup oyster crackers and one cup cashews combined. Spoon on to wax paper and allow to set.

One is never enough, so makes lots!

~ MJ
Copyright 2009 MJ's Table Talk

Make and Take, March 17, 2009

March Make and Take

March Make and Take was at my house this time. I made stuffed chicken breasts with sweet potato fries and shamrock pasta salad. For dessert we enjoyed strawberry cake and some of our Peanut Butter Cup cookies.


Our crafting started with making the Irish Coffee Ball recipe and then we packaged the balls with several packaging options. The leprechaun cookie cutter stuffed with balls was Pam's idea and darling! Our second cookie was from the Cast Sugar blog: (http://castsugar.blogspot.com/search/label/Cookies%2FBars) and we are here to tell you that they are delicious cookies! The mini-PB Cups are a delightful surprise! Once this dough was mixed up we rolled the dough into logs; enough for 2 logs each; wrapped them in wax paper; then cut 6"x12" sections of fun fabrics to wrap the dough in for future gifts. For now they will go into the freezer ready for gift giving!

Our little Gnome was surrounded with shamrocks and kept our meeting on track as we all enjoyed a hot cup of tea and Irish Soda Bread...yummers!

Irish Coffee Balls

Here is a cookie recipe that will have any respectable leprechaun kicking up his little feet just from the smell of them! Consume at your own risk and prepare to share with others!

3 1/2 cups vanilla wafer crumbs
1 cup finely chopped pecans
1 1/2 cups powdered sugar, divided
3 tablespoons instant coffee granules
1/3 cup Irish Whiskey
1/2 cup light corn syrup

In a large bowl, mix together crumbs, pecans and 1 cup sugar until combined. In a separate cup, dissolve the coffee granules in the Irish Whiskey and add to the crumb mixture; also add the corn syrup and mix until well blended. Shape into 1 inch balls and roll in the remaining powder sugar to coat. Store in an airtight container.

Yields a wee bit over 4 dozen, and the flavors intensify over a couple days of storage!

ERIN GO BRAGH!

~ MJ
Copyright 2009 MJ's Table Talk

Make and Take January 28, 2009

January Make and Take

Today, the Make and Take group had a wonderful time with the projects Pam had planned for us. These darling little cupcake doggies were inspired by her father's 70th birthday gift cake to her mother. Pam's is the professional looking dog on the circle round with hearts...so sweet! Mine is the novice one with the bow, that by chance, turned out with LO VE showing on both curls...love that! We were all very proud of our furry creations and amazed at how well we did with cake piping, having never done it before!

To create these little guys we placed two cup cakes snugged up to each other; coated them with fudge frosting; then piped frosting from top to bottom all the way around (the serated tip creating the texture), remembering to create the part on the top. Next we added a tail; some white frosting dollops with choco-chips pressed in for the eyes and nose; a heart candy for the tongue and finally added the fudge eyebrows, ears, and facial detail. Too darn cute!

For lunch, Pam made a yummy pasta with pomegranate studded salad in red-heart shaped bowls, whole nut and seed bread, surrounded by a festive Valentine theme table setting. Dessert rolled onto our plates with two different jelly roll style cakes , one filled with an incredible peanut butter mouse and the other with magic bar like ingredients baked into the cake. Cupid would be proud! The name tags for our place settings were made from a glass heart filled with beautiful Valentine Gorp to take home. We also made Rice Krispi treats and Choco-chip Cookie treats on sticks to put in our college boxes to the kids. Woo Whoo! Another festive Make and Take...thanks Pam!

~ MJ
Copyright 2009 MJ's Table Talk