Our new bedroom.

 

Our bedroom was okay before. My main problem with the room was that it just seemed so dark and gloomy. I was ready to say goodbye to the dark wood, and dark colors.

The bookshelf was in great condition, so we painted it the same color as the headboard.

We bought these night stands at a local re-purposed furniture place. They were painted and ready to go. I could have done it myself, but it was one less thing to do and we loved them as soon as we saw them. 

The duvet cover and white shams were purchased at Target. I sewed the blue flowery pillow cases, and the light orange throw pillow covers. These pillow covers are removable, and I love that because I'll change them out often, and it's a breeze to wash them.

We spray painted the lamp bases white, then I covered the lampshades in fabric. Trimmed it with bias tape, and now it's all new!

Cooper's bed isn't quite finished. I still want to put legs on it, and maybe line the inside with fabric. I was worried that I would go through all the trouble of making it for him, and he wouldn't even like it, much less sleep in it. But, he took to it really quickly, and goes straight to it when you say, "bed".

Snoozing. Snoring. Dreaming.

This is a large canvas that I covered with coordinating fabric. Then, I sewed some of my favorite Instagram photos onto card stock, and glued them onto the canvas using spray adhesive that is removable.

We are really enjoying the look of our new bedroom, and I hope that you've been inspired!

52 Fridays: 23/52 - Candid.

I take photos of Cooper all the time. He loves being photographed, and he's quite the model. Most of the time they are candid photos of him lounging around. He's really good at that, too.

I hope you'll continue through the circle and visit Tifani's blog for her take on this week's theme.

Pretzel-Crusted Key Lime Pie

This is my favorite pie this time of year. It's sweet, but the citrus pow from the lime gives you a perfect balance of tart and sweet. It's creamy, too. Then you add in the pretzel crust, and that's where I get speechless. It will put the traditional graham cracker crust to shame. You'll wonder why you never thought of this before.

The hardest part about this pie is waiting for it to cool so that you can eat it. 

Here's your ingredient list:

For the crust:
2 sticks unsalted butter, melted
3 TB brown sugar
2 ½ cups crushed pretzels, it was about 8 cups before crushing

For the filling:
8 oz cream cheese, softened
14 oz can sweetened condensed milk
3 egg yolks
½ cup Nellie & Joe’s Famous Key West Lime Juice

In a bowl, mix the pretzels, brown sugar, and melted butter.

It should be a moist, crumbly mixture. Try not to eat it all before you make the crust. It's really tempting. 

I use a juice glass to press it down, and against the edges of the pie pan. Bake the crust at 400° for 10 minutes. 

Let it cool slightly.

Meanwhile, mix the filling ingredients. Start with beating the cream cheese until smooth and creamy. Then add the condensed milk. Then add the egg yolks, and key lime juice. Mix until everything is combined and smooth.

Lower the oven temperature to 350°, pour the filling into the prepared crust, and bake for 10-12 minutes until the filling is set.

Let it cool on a wire rack for one hour, and then in the refrigerator for two hours.

Garnish with fresh, whipped cream, and enjoy!

(CLICK HERE FOR A PRINTABLE RECIPE)

Cheery Cherry Pie

I typically don't care for Cherry Pie. Shocker? Not really, lot's of people don't. I have requirements for Cherry Pie. It must be tart/sweet, have a flaky crust that's has a hint of saltiness to it, I want it to cut clean, and the filling cannot come from a can. That's all. It's not to much to ask, really. However, if you want all of those things, you will more than likely have to make it yourself. Such is life. Luckily, I've set you up with an awesome recipe here, and with little effort, you'll have a Cherry Pie cooling on your counter top in no time.

 This seriously could not be any easier. Here's your ingredient list:

4 cups frozen, unsweetened tart red cherries

1 cup sugar

3 tablespoons quick-cooking tapioca

1/2 teaspoon almond extract

pastry for double crust 9-in. pie (not deep dish)

couple tablespoons butter

(here's the recipe for the pie crust that I make, in case you need one)

In a bowl, mix the cherries with the sugar, tapioca, and almond extract.

It looks so pretty. Now, you can dump it into your prepared pie crust.

Dot it with the butter.

Put your top crust on it, seal the edges however you like. Cut a few slits in the top. 

Bake at 375° for one hour, or until the top is golden and the filling is bubbly. You will need to cover your pie edges at some point, but not the top. Never the top.

Let it cool on a wire rack for at least two hours. I promise, you will be sorry if you cut this pie while it's still warm. The filling will ooze all over, and you will not get a slice that cuts clean. Trust me. Sometimes, I wait even longer than that....and put it in the fridge just to make sure it's set.

It's worth the wait. Eat it with vanilla ice cream, fresh whipped cream, or whatever you fancy.

(CLICK HERE FOR A PRINTABLE RECIPE)

Strawberry Surprise Smoothie.

Who puts balsamic vinegar in a smoothie? Me. And it's good. I'm not talking about the thin, sour, take-your-breath away balsamic vinegar. It has to be the aged, thick, sweet stuff. 

Up until a couple months ago, I had never known the difference. My mom was given a bottle of it, and she didn't have any use for it or didn't know what to do with it, so she gave it to me. The bottle says it has been aged for 25 years - almost as old as me. Out of curiosity, I opened it, and poured some onto a spoon. Sip. Wide eyes. Wow. Good. So, I immediately got online and did some researching as to how much this was going to cost when it needed replacing, and how sparingly did I need to use it. Thankfully, it's affordable.

I originally posted this photo on Instagram. Several people liked it, so I thought you would enjoy the recipe.

You'll need:
1 cup frozen, whole or sliced strawberries
3/4 cup ice cold water

1 TB good quality, thick balsamic vinegar

1 TB honey

Blend it all together for about 15-20 seconds. Pour into a glass and serve. It makes enough for one smoothie. And, I would not use fresh strawberries, unless they have been frozen first. You are not adding any ice here, and the frozen strawberries are what gives it the icy texture it needs.

52 Fridays: 22/52 - Silhouette.

Our challenge this week is photographing silhouettes. Here are three of my favorite things - in silhouette form.

My sweetie. We will celebrate 9 years of marriage this month! 

Our dog, Cooper. He is such a character.

You know I love a good sunset.

Be sure to continue the circle and visit Lisa's blog. Her photos never disappoint!