New Home for Cannon Beach East

I want to thank everyone who has followed my blog here on blogger throughout the years!  I have moved over to a new space on WordPress.com mostly due to the creative ability I can do there.  Please follow me over to my new space at caribeary8.wordpress.com!  It's pretty fancy looking and might feel a little hard to navigate at first.  Just scroll down to 'Blog' and click on the here to keep reading.  I've been ridiculously busy with my work life, so the blogs have been a bit slow at coming, but I will continue as best I can!  Thanks for visiting.

In The Garden :: First Day of Spring

On the first day of spring, Mom and I walked around the garden and decided what our plans should be for this year.  We bought travertine pavers for a walkway-that's-never-going-to-happen about 2 years ago and after fighting weeds beyond measure in between the beds last year, I decided we should put them down in the veggie garden.  I did quite a bit of research on Pinterest about laying paver paths and I realize this is going to be a major endeavor, but I'm excited about it.  We laid some down on top of the soil just to get an idea while we were out there.  The first row of pavers is going to be just straight down the sides of the beds so that we can easily pull them up to get to the PVC pipe underneath, and then we'll do some sort of pattern down the middle.

The strawberries had decided to abandon their beds and grow all over the ground instead, so cleaning out the beds and getting the strawberries back in there is a top priority.  Mom was so excited about it that in the past couple of days she's already gotten a lot of it done!  We had so many strawberries that she's started cleaning up the flower beds close to the house and is putting the leftovers there.  And the rhubarb is also starting to come up already, which is a strawberry's best friend!  I'm imagining pies and cakes and tarts already...

The tops of the beds that are inside the fencing are getting pretty old and most aren't screwed down anymore, so we are probably going to get new wood for them and re-stain all the wood that needs it.

Last year I had troubles with watering the beds.  A couple of soaker hoses split, then as the summer went on most of the soaker hoses got clogged up with algae from the irrigation.  I did some research on better watering systems and found a genius idea on Pinterest using PVC pipes.

I plan on building them to fit the beds and then attaching them to the underground system with small hose sections.  Since you just drill holes in the PVC, if it gets gunked up this summer I'll just take the drill out and clean out the hole!  Mom was worried that there wouldn't be enough water pressure, but I don't plan on having the water on like a sprinkler, more like a good healthy drip.

Other than that it's just the usual clean up of weeds in and around the beds and maybe we'll get to laying some straw between the long beds to keep the weeds from growing too quick!

Recipe Tuesday :: Minty Chocolate Cupcakes

Mom's birthday was back in February and I always like to give her a choice of flavor for her birthday cupcakes.  She loves chocolate, so that's always the base, but the coordinating flavors change.  This year it was chocolate and mint.

I searched the Pinterest boards and found a few different Chocolate Mint cupcakes.  There were ones that were themed around Thin Mint cookies or Junior Mints or Andes Mints or even Chocolate Chip Mint ice cream.  But I really didn't like any of the recipes.  There seemed to be too much or too little mint, the cake was just a box cake hack or the frosting was all buttercream.  So I took it into my own hands to make an actual recipe.  I started with my basic chocolate cake and added a touch of mint extract.  Mom isn't a fan of peppermint and you can get just mint extract, which is more subtle and spearmint like.

The secret ingredient to chocolate cake...Espresso Powder.

Espresso Powder + Hot Water = Strong Black Coffee

Then I used that cherry frosting recipe from the last post, which is a cream cheese frosting base and then added mint flavor and green food coloring.  Ta da!  Mint cream cheese frosting that is delicious and flavorful.  The finishing touch, mini chocolate chips.  Yum!

Minty Chocolate Cupcakes

For the Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup packed brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup strong black coffee, cooled to room temperature
1/2 cup oil
1 tsp vanilla extract
1 tsp mint extract

1)  Preheat oven to 350 degrees Fahrenheit and line pan with cupcake liners.
2)  In the bowl of a stand mixer, whisk together dry ingredients:  flour, cocoa, sugars, baking soda,
     baking powder and salt.
3)  Add the eggs and start the mixer.  Add in the buttermilk, coffee, oil, vanilla and mint and beat for
     2 minutes or until well blended, scraping down bowl.  Batter will be thin.
4)  Pour batter into cupcake liners to 3/4 full.
5)  Bake for 15 to 18 minutes or until a toothpick comes out clean.
6)  Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to finish cooling.


For the Frosting:
8 oz (1 brick) REGULAR cream cheese, brought to room temperature
1 1/2 stick butter, brought to room temperature
3 to 5 cups powdered sugar
1/2 tsp mint extract (or to taste)
green food coloring

1)  In the bowl of a stand mixer, cream butter and cream cheese for about 2 minutes until creamy.
2)  Add mint extract and mix well.
3)  Gradually add in confectioner's sugar, mixing well and scraping sides of bowl between each
     addition.
4)  Beat on high for 2 to 5 minutes until frosting is creamy and stiff enough to stand up.
5)  Fill piping bag and swirl frosting on top of cupcakes.  Top with mini chocolate chips.

Three Things Thursday :: Bose SoundLink Mini, Netflix and Jackaby

I didn't think I had three things to talk about for this post and truthfully it's been hard coming up with three.  I've made a commitment to get my finances under control this year and I made a budget for myself, which has really helped me see how much money I don't have and how it's unacceptable for me to let my mom buy the groceries this week because I can't afford it.  I have plenty of things to entertain me and I have enough clothes to cover me.  I budgeted in buying some clothes only once a quarter (so March, June, September and December) and for two months I haven't bought anything online that wasn't for:  a) someone's birthday, b) seeds for the garden or c) already on a revolving charge.  And honestly I've felt really good.  I feel more content and less anger or guilt over spending money I don't have.  So coming up with three things for this post was hard, but I managed.  The first was an early birthday present from Mom, the Bose Soundlink Mini.

I had been eyeing a bluetooth speaker and truthfully I wanted one of these cute little speakers, but they are only available in England.  Le sigh.  The curse of reading magazines from the UK is that you can't buy what they advertise.  So I did some research and was going to buy a cheaper bluetooth speaker off of Amazon but then I went to Costco.  Curse you Costco and your amazing ability to hear a speaker before you buy it!  I stood there in front of the Soundlink listening to song after song and then Mom came back and found me and I stood her in front of the speaker and we were both smitten. I tried to logic myself away from it.  But then Mom said she had no idea what to get me for my birthday coming in March and I said that speaker would be enough.  Besides it was $40 cheaper at Costco than Amazon, so really I was saving her money.  ;)

So what better place to try it out than while relaxing in the tub?  And what better way to use it than to stream The Great British Baking Show on Netflix?

I have been paying for Netflix and not using it for a long time now.  I'd just let it hit my credit card every month and then use it once a year.  But recently I was told that season one of GBBS was on Netflix and I've been using it more than ever!  I found TV shows that I love and haven't gotten to see all the seasons and movies that I ACTUALLY want to see.  I'm really happy and surprised with Netflix's offerings and maybe I'll try getting my moneys worth out of my subscription.  Back to the idea of "be happy with what you have."

So my last thing is the book I'm currently working on, Jackaby.  I picked it up at Inklings, our local bookstore, on one of their 20% off Saturdays.  At the end of the synopsis on the inside cover it said "Doctor Who meets Sherlock" and I was sold.  It's a great quick read and reads really easily.  If you like a mystery novel with a bit of the mystical thrown in, this book is for you.

Recipe Tuesday :: Cupcake Mania for a Baby Shower

A friend at work recently was throwing a baby shower for Melissa, another of our co-workers, and asked me for my best cupcake recipes.  She didn't imply that is was for the shower, so I sent her over a couple of good ones and then I thought...wait, I bet I know what this is for.  So then I sent her a note that said, "If you want I can make cupcakes for the shower..." and her yes was quicker than a NewYork minute.

When I make cupcakes for someone's birthday I always ask them what their favorite flavor is.  It gives me a chance to make a new recipe and sometimes I find some real gems that way.  Melissa asked for Funfetti with cherry frosting, which was a boxed cake and canned frosting that I would bring in on the occasional Friday at work for Funfetti Friday, because cake makes everything better.  She also said that she liked lemon flavored cupcakes, so I knew that my Lemon Curd Cupcakes would be on the menu.  I know that there are two kinds of people, those who like flavors like cherry and lemon in cake and those that don't.  I figured I'd throw in some chocolate cupcakes with Nutella frosting for the purists.

I couldn't make two fantastic cupcakes and then bring a boxed cupcakes along with them no matter how good they were.  So I jumped on Pinterest and found some cake-box-hacks that make a boxed cake mix taste like homemade.  I also saw some pins on how to make your own, but since I was going to make all three of these in one night I figured I needed a break on something.  That didn't mean I was going to go canned for the frosting however and decided to make a cherry cream cheese frosting.

That's right I pulled a 5 hour cupcake baking marathon that proved to me there's no way I'm leaving my day job to do this full time.  I worked a full day and then came home and baked and frosted from 4:30 until 9:30.  I only have one mixing bowl for my Kitchen Aid mixer so I had to make a cake, wash the bowl, make another cake, wash the bowl, make the last cake, wash the bowl, make the first frosting, wash the bowl, make the second frosting, wash the bowl, make the last frosting and throw the bowl in the sink because I was not washing it one more time.  I did get to use my awesome new scoop for dishing out batter which was nice.  It was just an eye on the prize kind of adventure with the prize being my warm bed at the end of it all.  I did learn some things though.  I think that homemade cupcakes are better than even that cake-box-hack.  I felt that the frosting shown and the cake was meh.  So unless there are some serious additions that go into the recipe (as the Lemon Curd Cupcakes do) it just not really worth it and it doesn't save that much time.

I also learned that lower fat cream cheese is not ideal for making frosting with unless the butter/cream cheese ratio is upped.  On the lemon cream cheese frosting I used two bricks of cream cheese to one stick of butter.  No matter how much powdered sugar I added or beating I did would make that frosting stand up.  It was like soft serve ice cream.  Boo.  So when I went to make up my cherry cream cheese frosting I only used one brick cream cheese to one stick of butter.  It made a big difference.  So now if you've read down this far, I shall reward you with that wonderful recipe!


Carrie's Cherry Cream Cheese Frosting

1 brick of cream cheese
1 stick of butter
2 tsp cherry extract
4-5 drops red food coloring (or as much to get the color you want)
3-5 cups powdered sugar

Bring cream cheese and butter to room temperature.  Blend until creamy in a mixer.  Add cherry extract and mix well.  Add powdered sugar 1 cup at a time until you reach your desired thickness.  Near the end of add all the sugar, add the food coloring.  If it's too dark it will lighten up as you add more sugar.  Frost your cupcakes and enjoy!

I even bought a cupcake stand to display them all since I thought just setting out 60+ cupcakes was kind of a let down and they needed more of a send off than that.  But I forgot to bring my camera to the shower and so you'll have to put up with an iPhone shot instead.

But seriously.  Get out there and make some cherry frosting!

A Bit of Knit :: Winter Trails Hat

I was having trouble coming up with a name for this new series.  Should it be WIP Wednesday?  WIP means Work In Progress, which made a nice alliteration with Wednesday but I thought it was a little much with the other "day" blogs I do.  I worked through a lot of possibilities before I came up with "A Bit of Knit".  I made a list of things I'd like to accomplish this year and blogging a bit more regularly was one of them.  I'd done well last year until we hit October and mostly that was because I became too busy and then uninspired to blog.  So I've set up a schedule for myself, which somehow makes me feel obligated to blog.  I've also found that I haven't blogged much about my fiber addiction and that felt like a missing hole in this journal of my life.  So here we go!  I hope you enjoy it.


What I'm working on right now...The Winter Trails Hat in Madelinetosh Tosh Vintage, colorway Sea Salt.

I've made a few hats in my knitting career, some for me, some for family and friends, and mostly they've been the normal tube kind with maybe a cable or two.  My current favorite is this slouchy number that works with the cutest mini-skeins called Unicorn Tails from Madelinetosh.  I've made one for myself, one for Nicole's daughter Emily and am working on another for me.  But I've found something out about myself.  (On a side note -- I feel that suddenly realizing a preference or truth about yourself is the best part of being an adult.  The kind of realizations that don't rely on what other people think or what society says you should want, but what you truly want.  It's freeing somehow.  Okay, deep thought over.)  What I've found out is that I don't look good in those tube-y hats.  They look like....my head is too small for my body and I'm wearing a used, ummm c_ _ d _ m on my head. Seriously.  So I've changed my hat outlook.  I'm looking towards tams now.

A tam is also like a beret in the fact that it gets big right away but they are less stiff than a beret.  I'm looking for volume in a hat and a tam certainly has that.  Winter Trails isn't as slouchy as some tams, but I'm hoping it will look good.

I've also had to add stitches to this project because every hat I work on has too small of a diameter for my big noggin.  Whenever I manage to work out the math to add inches to my project I feel like I have a superpower.  So for this project the size said it fit 19-23 inch heads.  My head is 24 inches.  But it's a pretty cable heavy hat, so I needed to make sure that the increase was a whole repeat of the pattern.  The pattern was 26 stitches and the initial number of stitches to cast on was 100 stitches.  But there was two increase rounds to get to the 130 stitches needed for the body of the hat after knitting a knit 2, purl 2 ribbing.  So the numbers looked like this:

Cast on 100, increase to 125, increase to 130 for 5 repeats of a 26 stitch pattern.

So to add one more repeat of the pattern my final number needed to be 130+26=156.  So going backwards they added 5 stitches in the second increase, one for every pattern repeat.  I'd need 6, so my second number needed to be 150.  So now I had this:

Cast on ___, increase to 150, increase to 156 for 6 repeats of a 26 stitch pattern.

How many to cast on?  In that first row they worked 4 stitches per 1 stitch increase, so 150/5=30.  150-30=120.  My cast on number was 120.  Before I went ahead with that I needed to make sure it was divisible by 4 because of the knit 2, purl 2 ribbing.  120/4=30.  Perfect.  Math is my superpower!!!!!

And now to the knitting...

Recipe Tuesday :: Taco Stuffed Peppers

A Tasty video come to life!  I am standing up and admitting that I am a Tasty video addict.  Every time one shows up on my Facebook newsfeed I will stop and watch the whole thing.  Now most of the time I think, "Yeah, that's got to have a bajillion calories in it" and move on.  But this week I saw Taco Stuffed Peppers.  I watched it in awe.  Then I watched it again.  Wait, one more time.  Then I got a piece of paper and watched, wrote, paused, wrote, rewound and wrote until I had the recipe down.  This. Was. Happening.

I've always thought the idea of stuffed peppers sounded good, but every time I made them I didn't like the taste.  Most of those used Italian spices and sausage and other things, but when I saw the Mexican flavors in this I knew it would be amazing.

In the video they used 1 whole pound of beef!  There's no way that all the insides they made fit into only 3 peppers.  I pared that down and omitted the corn just because I'm not a fan of whole corn in my Mexican food.  I also like more tomatoes and less spice, so I added some chopped tomato to it also.  Here is my Taco Stuffed Peppers for two...


Taco Stuffed Peppers for Two

2 bell peppers
6 oz lean ground beef
taco seasoning to taste
1/4 cup onion
1/2 can black beans
1 cup cooked brown rice (I used one Minute Rice Ready to Serve cup)
1/3 cup salsa
1 roma tomato, chopped
1/2 cup 2% Mexican blend cheese
Toppings:  fresh cilantro, sour cream and guacamole

Core peppers and place standing in a glass dish.  Bake 20 minutes at 350 degrees Fahrenheit.

In a skillet brown ground beef and add taco seasoning.  I usually add a touch of water and cook down until the sauce is thick.  Add the onion, black beans, rice, salsa and tomato and cook until warmed through.  Add the cheese right at the end and mix in until melted.  Throw in some cilantro here if you'd like or use it just as a topping.

Take the baked peppers and fill them with the skillet fixings.  Top with more cheese and bake 15 more minutes at 350.

Top with cilantro, sour cream and guacamole.  Serve with tortilla chips on the side.

Magic in a microwaveable cup I tell you...

The skillet fixings are so good that you could probably just make that and put it in a tortilla or top nachos with it.  We had a little left over and they are waiting for a quick dinner for me sometime this week.  Mom also thought that after coring the peppers we could cut them in half and do baked half-shell peppers so that you can just pile up the skillet fixings on top.  Whatever way you want to make them, just do it!  They! Are! Awwwwwwesome!!!