Master Carpenter

Ok so not really.

I didn’t have much time to write much so I thought I’d do a little “product review” kind of thing since we are so pleased with this purchase.

We recently nabbed a kitchen island/cart from Wayfair at almost 40% off! Score!

It is called the Moreton kitchen island, is manufactured by Crosley furniture, and comes with a choice of black or grey granite, stainless, or natural wood for the top. We got the stainless and it’s gorg. Also, the base can be ordered in black, white, mahogany (that is MAHOGANY!) and cherry woods.

This took me about 2 hours to put together with some help from Carter, and was pretty easy! Its possible it would take you less time without “help” from a toddler, but I’m not sure. 😉

I would definitely recommend this to anyone needing extra cabinet space/counter space, especially if you can get it on sale like we did.

It’s substantial, and high quality. It definitely feels like a much more expensive piece of furniture.

Here it is pictured covered in kitchen junk because I haven’t finished painting the insides of our cabinets yet due to the cold wet weather. 🙈 I uploaded this on my phone, and it turned out blurry and a weird size. Huh! My apologies.


Also, the intimidating mass of construction materials that I found when I opened the box.

I so hope it holds up! Putting my kitchen island building (OK so more like instruction following) skills to the test.

So fun watching a room start to come


Nutritious Toddler Super “Muffins”

Hello everyone! This post goes out to all the toddler moms and dads out there. Carter has always been a very good eater, and THUS FAR has not refused veggies. Or anything else for that matter. He just eats whatever he can get his grubby little baby hands on. I know that most of the time, parents don’t get that lucky. So I thought I’d share with you a little recipe for something we affectionately call “Super Muffins.”

They are super easy to make, easy to serve, and just help to ensure that our little ones are getting enough veggies, protein, or whatever you think their diet could be lacking! The ingredients can be easily altered to your liking! I make these every two weeks or so, and freeze half. That way they stay fresh! We give him one or two of these at most lunches and dinners and he really likes them.

Warning: I went a little picture crazy with this one.

Nutritious Toddler Super “Muffins”



1 Medium bag of Carrots

2-3 Sweet Potatoes, depending on their size

1/2 Tub of Baby Spinach

1/2 Cup Shredded Sharp Cheddar Cheese

1 Cup Uncooked Quinoa

4 Large Eggs

1 Tbs Olive Oil

Salt, Pepper, Turmeric, Other Spices To Taste




Preheat your oven to 350 degrees.

Peel and evenly cube sweet potatoes. Fill water to completely cover sweet potatoes in a large pot on the stove. Boil for about 13 minutes, or until fork tender. Drain and let cool.

In a large saucepan, prepare quinoa per the directions on the package.

Peel the carrots and remove yucky ends, like so-


Use the shredder attachment on your food processor to shred your carrots and baby spinach, its ok to do these at the same time. They are all ending up in the same place. This looks so fresh and delicious and healthy all on its own.


YUM! Almost makes me want a salad.

This is the easiest part of the recipe. Dump all of the ingredients into a large mixing bowl. I end up using only about half of the prepared quinoa, and spices usually include salt, pepper, turmeric, (known for its multiple beneficial health properties) parsley, and garlic powder.


I use a potato masher to combine all of the ingredients. When properly mashed, the consistency is usually similar to a muffin batter.

Grease a mini-muffin tin and use a spoon (or your hands if you are like me and are a kitchen barbarian) to fill the cups. These don’t rise all that much so you don’t have to leave very much room.

Bake for 25 minutes or until the tops of muffins turn golden brown.

When you remove them from the oven, it is helpful to use a knife and spoon to remove the muffins from the pan, as they tend to stick and you don’t want them to fall apart. These end a little denser than the consistency of a quiche.

Let cool on wire racks, and freeze half for later use!

When refrigerating, be sure to let cool completely before you put them in. Otherwise the heat builds up, causing steam and making them soggy over time. Its really NBD though. They are still good soggy.


This recipe makes approx. 60 mini muffins.

You could do SO MUCH with this recipe, adding different veggies and spices and things. You could make it all organic! So good.

One of my favorite things about this recipe is that I get to eat the leftover Quinoa for lunch! I mix it with corn, red onions, and cheese. With an avocado sliced on top and some spices it is delicious! Healthy lunch for mommy and healthy snacks for Carter!

Can’t lose. 😉


YUM!! I am always looking for fun easy nutritious recipes for Carter. Let me know if y’all have any!

Better than Starbucks Pumpkin Scones

I, like most twenty-something females, rediscover my undying passion for anything pumpkin-spice related the day I first feel that fall chill in the air. Though its not fall anymore, it is pretty DARN cold here in DFW (and everywhere else), and that means that our sense of the “holiday season” has been extended. Along with this, a feeling that it is still A-OK to bake a million things and eat them all myself. Jered is pretty much obsessed with the pumpkin scones from Starbucks, but it is painful to think of how much moolah we would have to spend to quench his (and my) hunger for these for an entire season, let alone a super long winter like this one.

Many months ago, I tasked myself with finding a recipe for pumpkin scones that was as close to Starbuck’s version as I could get. I ended up finding one that is even better and actually extremely quick and easy to make!

This is VERY similar to the recipe that I first found on Pinterest, with a few tiny changes.

Better than Starbucks Pumpkin Scones



2 Cups all-purpose flour

7 Tbs sugar

1 Tbs baking powder

1/2 Tsp salt

1/2 Tsp ground cinnamon

1/2 Tsp ground nutmeg

1/4 Tsp ground ginger

6 Tbsp COLD butter

1/2 Cup canned pumpkin

4 Tbsp heavy cream

1 Large egg

Powdered Sugar Glaze

1 Cup + 1 Tbs Powdered Sugar

2 Tbs whole milk

Spiced Drizzle Glaze

1 Cup + 3 Tbs powdered sugar

2 Tbs whole milk

1/4 Tsp ground cinnamon

1/4 Tsp ground nutmeg

Pinch of Ginger



Preheat oven to 425 degrees F. Lightly butter a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl.

Using your hands (or any other way you prefer, I find this the easiest) cut butter into the dry ingredients until no chunks remain and butter is evenly dispersed. Set aside.


In a separate bowl, whisk together pumpkin, heavy cream, and egg.


Fold wet ingredients into dry ingredients with spatula or spoon until your arm is killing you. At this point, I find it convenient to use your hands to mix the ingredients further until a consistent dough ball forms.

Pat dough out onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Using a pizza cutter or knife slice the dough into three equal sections. Cut those sections diagonally so that you have six triangles of dough.


Place on prepared baking sheet, allow room for them to almost double in size.

Bake for about 13-14 minutes, depending on your oven. Most important thing to look for is that the scones will begin to turn light golden brown.

Place on wire rack set inside another cookie sheet wrapped in foil to cool.

Since our oven is a dinosaur and heats so unevenly, it took a few times to figure out what worked for me. You may have to turn the cookie sheet halfway through to ensure even baking. Every oven is different!


Once the scones are cold, combine ingredients for the powdered sugar glaze and brush on top of scones using back of spoon, pastry brush, etc. While waiting for that to solidify, combine spiced drizzle glaze ingredients and drizzle over tops of scones in zig-zag pattern (This is occasionally successful for me.) Let solidify.



As you can see, in my haste to eat one of these babies, I did not let the first glaze solidify before applying the drizzle. These aren’t so pretty. Maybe you’ll have more self-control and yours will come out prettier!

One of the best things about this recipe, is that it only makes six, which makes it hard to justify bingeing on too many at a time. Well, almost hard. 🙂

Enjoy!! Let me know how they turn out!

90’s to New

Happy Superbowl! Hope its nicer wherever you live than it is here. Wind, sleet, and freezing temperatures have kind of dampened our spirits. Not feeling very well at all and had to stay home from work with a fever, but its nothing that greasy food and beer can’t fix I’m sure, right?!

I’ve got a short one for you today.

This is the first project that I embarked on when we arrived at the house and boy am I glad to have it out of the way. The super 90’s brass fireplace that I mentioned in my last post was beat up and sad, and looked like it wanted a facelift. After some research online, I came across what I figured was the easiest, cheapest, and most stress-free way to get a new look that I could love. SPRAY PAINT! Who knew that $7 at Home Depot could change my life?? The internets knew.

In particular, I was inspired by a post by Kim over on Sand and Sisal about how she gave new life to some assorted decorative accessories. Her stuff turned out awesome!

I poked around some more and determined that I loved the “ORB” look, and that I would make my weapon of choice the same can of glory that she had used.

RUST-OLEUM Universal Advanced Formula Metallic Paint & Primer in One…


Nifty graphic, eh? This stuff was AMAHZING and worked so well! Nice and easy to spray, with even application and not too much blowout. The ORB color looks EXACTLY as the top of the bottle, kind of a black with the tiniest specks of varied metallics. It dried to the touch in about 15 minutes.

I had taped scratch paper around the mantle and hearth of the fireplace, took a deep breath, and sprayed.

I think being a little nervous caused me to make a few too many spray trips across some of the larger flat surfaces, and I ended up putting WAY too much paint on.


Fortunately, the paint evened out for the most part while drying, and with some SUPER fine sand paper and touch up sprays, these drips met their doom. Learn from my mistakes people. Be confident that the coverage from this spray paint will get the job done, you don’t need to go over it a million times!

Without further ado…

PicMonkey Collagefireplace

(I think you can click that and make it bigger if its showing up small.)

BTW this stuff is definitely as fume-y as the bottle warns, so when spraying a fireplace indoors like this, I recommend opening all possible windows and doors.

I am saving the FULL “after” of this fireplace for when we get the surround and hearth improved in the near future thanks to some cool cheap and easy updates. Let me know if you have any ideas!

Thanks for reading y’all! Go Broncos! 🙂