Enter Morgan: Stage Left

Guess what?! I have a blog!

Yes, this is a fact that I am aware of, though some people might think that I have forgotten. But I haven't! Life has just been a little crazy for the past few weeks.

And the headlines for this craziness is... *drumroll* My sister, Morgan, moved home!!!

Yup that's right! Now I have a full-time babysitter (ha! not really). 

Actually it means a lot of things, and all of them are good. It means I have a best friend living right across the hall; it means that I don't have to be lonely when my parents go on date nights; it means I have a full-time model in my own house; it means that I have someone else to contribute to my Disney fund; it means there is aaaallllways music going; it means emotions are naturally high; it means I have two little toto-like dogs to play with; and lastly (but not leastly) it means that her business, Bashert Jewelry has moved with her here to Denver!

My sister started Bashert Jewelry a couple years ago out of her love for taking broken pieces and making something beautiful out of them (even if it's not the original piece). Currently she has four different styles at her Shop on Etsy. The links to each item can be found below the picture...

 Chainmaille Necklace with Pendant

(She let me model for this)

 Woven Ribbon Bracelet with Chain border and Pearl

(The black thread is elastic, so it slides on and off very easily)

Woven Ribbon Bracelet

(One of my favourites)

Glass Pendant Necklace

(I wear this one all of the time. It's a long necklace and works with most any outfit!)

I have personally tested each of these items and love them all! So go, shop, buy, and enjoy! 


So here she is, my beautiful, wonderful, epic, dramatic, genius, devoted sister... Morgan <3 (and her dog, Basil)

Iced Lemon Poppy-Seed Biscuits

In honor of spring, I made these delicious little tea biscuits for our neighbors today...

Iced Lemon Poppy-Seed Tea Biscuits


Ingredients:

• 1 cup butter, softened (2 sticks)
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour (I used half wheat and half white)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup yogurt (I used plain Greek, but lemon, orange, or vanilla works well too!)
• 1/4 cup poppy seeds

Icing:

• 3 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• I lemon squeezed
• 1 tablespoon milk
• Colored sprinkles, colored sugar, or lemon zest (optional)

• In a mixing bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, and salt; add to creamed mixture alternately with yogurt. Stir in poppy seeds. Cover and refrigerate for 8 hours or until easy to handle.
• On a heavily floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
• Bake at 375° for 8-10 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
• For frosting, in a small bowl, beat the butter, confectioners' sugar, vanilla, lemon juice, and enough milk for a thick consistency. Lightly frost centers of cookies; sprinkle with colored sprinkles, colored sugar, or lemon zest if desired.
• Yield: about 4 dozen.

Enjoy!