Backyards


Fire Pit and Sitting Area



Backyard retreat with fireplace



Beachy chill space



Peaceful garden space


Salted Caramel Butter Bars




Ingredients 

For the shortbread:
  • 1 lb. salted butter room temp (4 sticks)
  • 1 cup sugar
  • 1 1/2 cups powdered sugar
  • 2 tablespoons vanilla
  • 4 cups all-purpose flour
For the filling:
  • 1 bag (14 oz.) caramel candies, unwrapped
  • 1/3 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1 tablespoon coarse sea sal
Instructions

  1. Preheat oven to 325°.
  2. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
  3. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator. Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
  4. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.
  5. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes. Let cool before cutting into squares.

Mini Pineapple Upside Down Cakes


Ingredients:
 
Cake Ingredients:
  • 2 eggs
  • ⅔ cup white sugar
  • 4 Tbsp pineapple juice
  • ⅔ cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
Topping:
  • ¼ cup butter (1/2 stick or 4 Tbsp)
  • ⅔ cup brown sugar (packed)
  • 1-can pineapple rings
  • 6-maraschino cherries
Instructions
  1. Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
  2. In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
  3. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
  4. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin ¾ of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
  5. Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.
  6. Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
  7. Place wire rack of cakes on sheet tray to cool.

Christmas decorations


Christmas decorations 


Simple, sweet, traditional


Beautiful


Children craft ideas Christmas decoration snowman door 


Christmas decorating 


Snowman Refrigerator. Easy Christmas Decor! 

 

Cinnamon Rolls (Parry Rolls)


Ingredients:
  • 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
  • 6 tablespoons shortening (Crisco)
  • 1 cup granulated sugar
  • 7 cups unbleached all purpose flour or more as needed (it will take more)
  • 2 cups hot water
  • 2 eggs, beaten
  • 1 tablespoon salt
  • Softened butter
  • Brown sugar
  • Raisins
  • Cinnamon
For the frosting:
  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract
Directions:
  1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
  2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
  3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
  4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar...you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
  5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
  6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
  7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
  8. Note-my dad never measures the butter, brown sugar, raisins, and cinnamon, but a good estimate is 4 tablespoons softened butter, 1 cup brown sugar, 1 cup raisins, and 1 tablespoon ground cinnamon. Divide these ingredients between the two halves of dough. My dad is always very generous with the ingredients!
Source

Winters night


Winters Night, Bristol, England



Winters night over Verona, Italy


Winters Night, Germany


Austria 

New York City at Night from Central Park in the snow

 
Winter Night in Chester, England



Crock Pot Taco Chicken Bowls



Ingredients:
  • 1½ lbs. chicken breasts
  • 1 jar salsa
  • 1 can black beans, drained
  • ½ lb. frozen corn
  • 1 Tbsp chili powder
  • ½ Tbsp cumin
  • ½ Tbsp minced garlic
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • to taste cracked pepper
  • 2 cups dry rice
  • 8 oz. shredded cheddar
  • ½ bunch cilantro (optional)
Directions:
  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. Near the end of the cooking time, cook the two cups of rice according to the package directions.
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
Source

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