No sugar. No preservatives. Just Doggie goodness.

 Great gift idea for all your furry friends!

 I really am out of practice and forgot to get photos of mixing up the dough. I also think using a dog bone shaped cookie cutter would be much smarter and save a lot of time!


I worked off of a King Arthur recipe for these. I liked it, there weren't too many ingredients or any waiting. Just make and bake.

To make the hole, I used a piece of a straw. Why a hole? Oh, ya know, I pictured tormenting your dog hanging them on a Christmas tree and tempting them to knock the tree down to get them!






Next I had fun packaging them up!


 

 

 Adapted from King Arthur's recipe

•  1cup flour
• 1/2 cup oats
• 1/4 cup dry milk.
• 1/4 teaspoon salt.
• 1 large egg
• 1/2 cup peanut butter

1. Preheat the oven to 300°F. Lightly grease a couple of baking sheets.
2. Mix together the flour, oats, dried milk, and salt.
3. Add the egg and peanut butter, stirring to combine; the mixture will be crumbly.
4. Add enough water to bring the dough together; depending on the season, you may need to add a bit more or a bit less.
5. To make biscuits use a dog-bone cutter or shape by hand like I did.
6. Bake the biscuits for about 40 to 50 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through.
7. Remove the biscuits from the oven, and cool right on the pans.

Meanwhile, they have wasted no time in moving right over to work on the old bridge that goes right over the dam and the lock.



This is the view of the old bridge from the upstream side.






For the pixel peepers out there, they'll probably see there are a few smudges on some of the photos. They are right. Its from raindrops on my lens. I did not bring a rain coat because "I was only going to be a minute" We're now getting some of the Hurricane Harvey weather here in Tennessee. So I ended up running/walking really fast all the way back to the car.
That's all for this time!

Who doesn't love hummus?
Well, me, as a kid. I hated it. I could not believe all the adults were making such a big deal over something that tasted like garlic and lemon! I think I was envisioning something more along the lines of S'mores at the time. ...if you aren't imagining a graham cracker with a piece of chocolate and a melted marshmallow, hummus is quite lovely.

Sweet Potato Hummus

ingredients
1 medium cooked sweet potato
3 tablespoons olive oil.
2 cans cooked chickpeas rinsed and drained
3 tablespoons tahini.
3 cloves garlic, peeled.
juice of 1 lemon.
ground sea salt, to taste

Toss in a food processor and process until smooth.Serve with whatever your favorite dipping scooping food items are. I like fresh cucumber slices, corn chips, carrots, celery and tomatoes.

If you’re like me and loved WindowsLiveWriter for blog post writing it was a very sad moment to find out Microsoft discontinued it. Now what?

 

 

Well after a little talking to my friend Google I discovered I am not alone others lived WLW too and loved it so much they continued it and it’s now called Open Live Writer and free still. Yay!

 

 

It’s got a new purple look but it’s still the same old Windows Live Writer functions. High five to you people who give up personal time to make Open Writer live on!

 

Hello PancakeNinja readers! I know its been a while.

Last week I came by this bridge project and I thought of you. I had a half charged battery, or more like half uncharged but is was fine for a few update photos.

 

All the piers have been poured on the part crossing the Tennessee river.

 

 

 

They’re getting decking on too.

 

 

Meanwhile on the part crossing the Tellico River it is looking good!

 

It’s been almost a year since I’ve updated you on the bridge progress across the Tennessee River! Well I stopped by on a rainy afternoon when noone was working because it was just too wet. But they have been making progress! One day I’m going to come by and see those cranes placing the decking! And then one day I’m going to drive across this bridge!!

 

 

 

 

 

One day I saw this very tasty looking photo in a Martha Stewart magazine and got inspired! So I short cut substantially and they still came out great!

 

 

 

On a floured surface roll out pie dough a little thinner than I did.

 

 

cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip.

 

 

sprinkle a spoon of maple syrup granuals over berries.Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar.

 

 

Bake, until pies are golden brown, 35 to 40 minutes.

 

 

Serve warm or cooled.

 

 

 

Blueberry and Raspberry Hand Pies

ingredients

• pie crust dough, premade in advance or from the store
• blueberries and raspberries, frozen and thawed or fresh
• maple syrup granuals
• 1 egg for brushing tops of pies
• sanding sugar, for sprinkling

 

Roll out chilled pie dough and cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip. sprinkle a spoon of maple syrup granuals over berries. Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, until pies are golden brown, 35 to 40 minutes. Serve warm or cooled.

I had quit making icons. Other people make better icons, I've been super busy and just hadn't given it any thought.Then I randomly got an email from Lisa asking for a linked in icon. I'm over here saying Pfft! Who uses linked in and what does it do anyway? So instead of working on wedding photos I thought Ya know, I might want a snapchat icon for when I figure out how to use snapchat.  ...Before I knew it, my to-do list had no check marks on it and the morning was gone! But I had the best pretty water color icons I've made yet!
I used free water color textures made by Chris Spoon, and hand painted by his sister.
You can download these free icons here
I love seeing where you use them so feel free to comment with your website you use them on! And take a moment to give Spoon Graphics a shout out if you like these.

This set includes:
facebook
instagram
twitter
pinterest
snapchat
email
youtube
vimeo
etsy
linkedin
google plus

 

First attempt at making Eggplant Curry! I  have since tweaked the recipe a little and now toss half of the eggplant into the food processor along with the onions and jalapeño and process until smooth. And add coconut milk. You might want to try some modifications to this recipe too. 

 

 

Anyway, you start with one huge beautiful eggplant

 

 

and start chopping with the only sharp knife in the house.

 

 

Now that I use the food processor I don’t feel the need to chop it into such tiny pieces.

 

 

Fresh ginger, tomato, garlic and jalapeño. 

 

 

Mince onions or toss in food processor.

 

 

Over medium heat cook onions in coconut oil

 

 

Oh, and toss in the jalapeño too. 

 

 

until they are no longer raw tasting.

 

 

Add turmeric and chili powder if you’re feeling bold.

 

 

cook until eggplant is soft and mushy. Add water as needed for sauce. 

 

 

cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes.

 

 

Then get some garbanzos.

 

 

Rinse and drain first.

 

 

Then toss them in! 

 

 

Cook until garbanzos are warm. Add garam masala at the end.

 

 

Serve garnished with cilantro and chopped tomatoes.

 

Eggplant Curry

ingredients

• 1-2 tablespoons coconut oil
• 1 onion chopped
• 1 jalapeño chopped
• a few cloves of garlic chopped
• 1-2 tablespoon fresh ginger chopped
• 1 cup of water +/- as needed
• 1 eggplant chopped. Peeling is optional depending on condition.
• 1 teaspoon turmeric
• 1 can garbanzo beans drained
• 1-2 chopped tomatoes divided
• 1 teaspoon garam masala
• salt to taste
• Garnish with chopped Cilantro  chopped tomatoes

Cook onions and jalapeño in oil until no longer raw.  Add ginger, turmeric and chopped eggplant  and cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes, rinsed and drained garbanzos. Cook until garbanzos are warm. Add garam masala