Monday, May 25, 2015

S'mores for Memorial Day

Happy Memorial Day! I hope you get to enjoy a parade somewhere today to honor those who've fought for our freedom. I just want to spend time with my family today, so I'm keeping this short but sweet, with an emphasis on the sweet. Here is a reprint of two s'more recipes we've tried and loved. If you make either of these today, make sure you get the camera of the kids eating s'mores are always keepers.

Cinnamon Toast S'mores

Cinnamon graham crackers
Marshmallows (I burnt mine a little which just added to the toast-y flavor, I think)
White chocolate chips
Butterscotch chips

...and these...

Peanut Butter Cup S'mores

Graham crackers
Mini Reeces' Peanut Butter Cups

Thursday, May 21, 2015

Organized Office Shelves

organized desk shelves

Hey there! Way back when, I showed you how we turned a closet into a home office. Little did I know how much time I would be spending in there in the days to come. Life happened, and as it turns out, I'm now a librarian-turned-freelancer-slash-business-owner. The freelancing part is my dream job. LOVE it. The business owner thing goes against everything in my personality (I'm more of the type who enjoys a steady paycheck); but, running this thing alongside my husband has its definite plus-side, and most days, underneath the weariness, we understand that we're on some sort of adventure that we wouldn't change for anything. Anyway, since I now spend lots of hours in my office, I was finding that it had some shortcomings. I still have quite a few things to tweak to make it function just perfectly, but here are a couple of things I've done recently to make it work harder and look better:

I spray painted some cardboard file boxes navy blue and added some metal tags for back issues of magazines I want to keep. I love that they now look so much richer.

spray painted file boxes

I added some ikat storage boxes from Tuesday Morning to hold my daughters' school papers and art projects. The @ sign was a TJ Maxx find and is a symbol of my current gig as a blogger here on Home Made Modern and a writer for

ikat storage

Here are some other storage boxes that I did use for office supplies, until I started using my toolbox desk caddy. Turns out the toolbox is way handier. So I pressed these guys into service to store power cords and software installation disks. Oh, and the clock you see in the background here is a cheapy from Wal-Mart; I think I paid $6 for it. I took it apart and lined the clock face with orange paper.

storage boxes

Finally, my favorite thing: I framed a cover from The New Yorker, which features a line drawing of a library reading room circa 1980. It's a nod to my former profession and I love it!

framed magazine cover

One of these days I'll finish this space and show you the whole thing. Thanks for visiting! Until next time...

You May Like:

Denim Pocket Organizers

Toolbox Desk Caddy

Desk Accessory Knockoffs

Wednesday, May 20, 2015

Vanilla Butternut Pound Cake

Vanilla Butternut Pound Cake

Quick, pin this recipe! Vanilla Butternut Pound Cake is an amazing coffee cake my family's been making for years and I had a craving for it the other day. The best thing about this cake is how well it keeps. You can have it out on the counter (covered, of course) for days, and it just tastes better and better. You can also freeze it. It's buttery, slightly nutty, and really, really moist. You'll love this pound cake recipe!

Perfect pound cake recipe

Vanilla Butternut Pound Cake

1 c. butter, softened
1/2 c. vegetable shortening
3 c. sugar
1/4 tsp. salt
5 eggs
3 c. flour
2/3 c. evaporated milk
2 T. vanilla butternut flavoring
3/4 c. chopped maraschino cherries
3/4 c. chopped walnuts

Cream butter and shortening with sugar and salt until smooth. Crack eggs into a small bowl and add them into the creamed mixture one at a time. Pour evaporated milk into a liquid measuring cup and add enough water to make one cup. Alternately add flour and evaporated milk mixture to the batter, starting and ending with the flour. Fold in the vanilla butternut flavoring by hand.

Pour about half of the batter into a well-greased 10” bundt or tube pan. Add ½ c. each of the chopped cherries and walnuts, then pour the remaining batter on top. Top with remaining cherries and nuts.

Start in a cold oven set to 325 degrees. Bake for about 1 hour and 45 minutes. Don’t open the oven door during the baking process. Remove from the pan immediately.

Pound cake with nuts and cherries
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