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Little House in the Snowy Woods

Happy first day of winter! Here’s a memory from a few years back. I’m hoping for more of the same this year.

I am living in a snow globe.

Every handful of minutes, the wind visits the alders and maples and evergreens surrounding our house read more

Gingerbread Bars with a Lemon Glaze

Want a bite of Christmas? Here you go.

Gingerbread Bars with a Lemon Glaze

Gingerbread Bars with a Lemon Glaze

Ingredients

  • 1 stick butter, melted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 tsp vanilla
  • 1 egg
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 cups flour
  • _______________
  • Juice and zest of one lemon OR 1/4 cup bottled lemon juice
  • 3/4 cup sugar
  • 1/2 stick butter (1/4 cup)
  • 1/2 cup whipping cream
  • 1 1/3 cup powdered sugar

Instructions

  1. Gingerbread Bars
  2. In mixer, cream butter and sugars together until fluffy.
  3. Add molasses, vanilla and egg and blend well.
  4. Sift dry ingredients together and add. Mix well.
  5. Press into well-greased 10 x 15 rimmed jellyroll pan. Dough will be stiff and sticky. If needed, wet hands to press dough down evenly.
  6. Bake @ 325 for 16-18 minutes, or until slightly underdone. Do not overbake.
  7. Cool slightly, then cut into squares or diamond shapes.
  8. Top with lemon glaze.
  9. ____________
  10. Lemon Gaze
  11. In saucepan, add lemon juice an zest, sugar and butter. Cook until butter is melted.
  12. Add whipping cream and heat until mixture comes to a boil.
  13. Boil for three minutes, stirring constantly.
  14. Add powdered sugar to the mixture and whisk to incorporate.
  15. Pour over slightly cooled bars.
http://twigandfeather.com/2014/12/gingerbread-bars-with-a-lemon-glaze/

photo 2 (2)

My New Favorite Sandwich: Cuban Sliders

This was this afternoon’s football fare. Yes. I know they’re ugly and messy.

Layer slider bottoms all over your pan (if you feel squarish, you may use a square pan.

I don’t want to mislead you. These were fabulous in large part to the read more

Hallelujah

I’ve always loved Leonard Cohen’s Hallelujah, but now there’s a Christmas version too. I think I like it even better. 🙂

Should any one person be having so much fun?

I absolutely love, love, LOVE what I’m doing.  I’m pretty sure I’ve said that twenty times this week, as everyone I run into asks me the same question, “How do you like real estate?”

What’s not to love? I’m read more

lemon crepe

Crepe Love

If you asked me to describe Paris in one word, I would answer without a split second’s hesitation, “Lemon.” And then you would back away slowly with that, Please don’t hurt me, crazy person look on your face, and I read more

Gage

Beautiful

Gage follows me into the bathroom and watches while I put the brush back where it belongs. As we turn to leave, he settles his gaze on the drawer where I keep the bandaids -- the boring ones, and the ones I've collected just for him.

I can see his thoughts.

"Grandma," he begins, "I hurt my nose."

"You did? When did that happen?"

"Just now."

I pull the drawer open to reveal the bounty within. "Would a bandaid help?"

He nods.

I pull out a small, nose-sized Batman bandaid. "How about this one?"

Bingo.

He smiles as I peel the back off and place the caped crusader on the bridge of his nose.

"My arm hurts too."

Iron Man goes there.

"And my other arm."

Here We Go

At heart, I’ve always been a matchmaker.

As I remember, it all started in fifth grade when my best friend set her sights on the boy who sat kitty-corner from her desk. “He’s so CUTE!” she gushed. That was pretty much all the read more

When Life Was Easy

While cleaning out a closet this week, I stumbled on these treasures again. Thought I’d share this post from several years back … 

Tera was cleaning her room not long ago and came downstairs with a bag full of recycling stuff. I almost read more

crackers

Herbed Plantain Crackers (AIP, Paleo)

I’m in my third week of the Auto-immune Protocol diet (AIP) based on the Paleo way of eating. Probably the easiest “diet” I’ve ever been on. Besides having more energy and feeling happy that I’m putting nothing processed read more

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That Laundry Soap

Zuppa Toscana: Take Two

Snickerdoodle Meets Bundt

Anyone in the mood for a nice, warm snail dumpling? No? Me neither. But if you call it a snickerdoodle, I might change my mind. According to Wikipedia (and you KNOW it’s true if an anonymous person took the time to post it there, right?), here’s the back story to the delectable snickerdoodle: “The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word for “snail dumpling” (Schneckennudeln, or cinnamon-dusted sweet rolls). Similarly, one author states that “the word ‘snicker’ may have come from a Dutch word ‘snekrad,’ or the German word ‘Schnecke,’ both describing a snail-like shape.” However, another author believes the name came from a New England tradition of fanciful, whimsical cookie names, and yet another cites a series of tall tales around a hero named Snickerdoodle from the early 1900s.” And to all that, I say, “Who cares?” Let’s just make some! The thing is, I’ve got a mountain of studying to do before my April 15 retreat and can’t really stand in the kitchen all day rolling little dough balls and dipping them in sugar. Fortunately, I found this recipe from Dozen Flours

Snickerdoodle Bundt

  • 2 tsp cinnamon
  • 1 cup white sugar
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3 eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 cup full-fat sour cream, at room temperature

The first thing you do is to grease up your bundt pan very well. Instead of dipping little dough balls in butter and then sugar and cinnamon, we’re going to dip the bundt in sugar and cinnamon. Sort of.

In a small bowl, mix the read more

Section Title

Little House in the Snowy Woods

Happy first day of winter! Here’s a memory from a few years back. I’m hoping for more of the same this year.

I am living in a snow globe.

Every handful of minutes, the wind visits the alders and maples and evergreens surrounding our house read more

Cottage Pie

It makes me so happy when leftovers become the star of a new dish. That’s what you’re looking at right here: the second life of a big pile of potatoes. For some reason, we did not eat the ten pounds I had anticipated when I made salmon read more

An Absence the Size of You

Some losses are, to borrow a phrase from my grandfather, "no bigger than a minute." These small absences are insignificant in the scheme of things, and easy to measure. You work your tongue up into the gap in your mouth and probe the space your tooth once occupied. You plunge your hand into the pocket where your wallet should be. In those "no bigger than a minute" cases, the loss is really no larger than the space it inhabited.

But when the loss is the size and shape of love, it defies measurement ...

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Sing With Me

A memory from four years ago. I’m happy to say that she’s still singing; I pray she never stops.

She sits close to me tonight. Closer than usual. Sometimes, on some Wednesday nights, I can tell her mind is elsewhere. Those times, she’s read more

Onions For Winter

It’s not much to look at, but I’m pretty crazy about this humble food dehydrator. It’s the third I’ve owned, and probably the simplest to operate. It’s a big improvement on the first one I bought, back when I was 22 and read more

Perhaps the Moistest Cake Ever

Seeing as how I’m going to be throwing a lotta lotta healthy recipes at you in the coming weeks (and hopefully, forever after that … fingers crossed!), I figured I’d better get this moist, decadent chocolate-ness out of the way right read more

The Beez Neez

We went queen-shopping last month down at the local bee supply store. That’s where you go when you’re in need of a queen, don’t you know. Picked us up a nice little Italian queen whom we promptly named Luccia. What … did you read more

Step By Step

I’m off to teach a women’s retreat this weekend. Here’s a post from a few years ago …

Sometimes, when he accepts that second piece of pie or another not-needed cinnamon roll, he does so only to satisfy me. And when he gives in read more

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