Tattooed Martha

Toasted Coconut Banana Cupcakes with Rum Spiked Honey Swirl Frosting

May 20, 2018

I’m not sure how I let this happen, but the last cupcake post I did was in December! That is just way too long to go without some scrumptious cupcakes in your life! For this batch I knew that I wanted something sweet and summery and I wanted to spike it with rum. If you guys truly know me then you know that last part was just kind of a given. We also had some bananas that were becoming way too ripe for my liking and I remembered how much I loved my Toasted Coconut & Chocolate Chip Banana Bread recipe so I just adapted it into cupcake form. I left out the chocolate chips to avoid this becoming overly sweet since I incorporated some local honey into the frosting. There’s bits of crunchy toasted coconut mixed in with the natural banana flavor of the cake and the airy honey buttercream frosting with a little extra honey drizzled on top pulls it all together!

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Daily Life

May 15, 2018

I’ve been trying to spend as much time outdoors when the weather allows and Chris surprised me with a little nature date a few weeks ago. We checked out a state park we had never been to before and took Bella The Basset along for the adventure. We walked some trails and then ventured down to the Middle River Ford where you can drive across. I know that’s probably pretty lame, but I found it to be the coolest thing! The park was also in the town that I’ve been looking for houses in, so I’ve got my fingers crossed that my little dream farmhouse will become available any day now so we can spend more time at this park.

Always keeping a little Oregon with me ^

By the way you know you’re getting old (and loving it) when your idea of an exciting Saturday is visiting a greenhouse you’ve been wanting to check out. I’m like a 93 year old woman at heart. Nonetheless I had fun wandering around Harvey’s Greenhouse and picked up a little cactus to add to my growing indoor plant collection.

During the last few weeks I’ve felt like I’ve been in a bit of a funk that I can’t shake. I require a lot of downtime and alone time to decompress and recharge myself mentally and creatively and it’s not something I get all that often. With a job that requires me to be very social with the public, running errands, trying to carve out time to focus on the blog, making time for family, friends, and my relationship.. I’m left with very little time to myself. It’s tough to explain to the people you love without their feelings getting hurt because it can often come off that you’re irritated by them or that you just don’t want to make time for them, but it’s definitely not the case. I think that’s why I have such a strong desire to be successfully self employed. To be able to set my own schedule, work and create alone, so that I’m recharged and can spend more genuine quality time with the people that matter most.

Right now I’m stuck in that middle ground between Point A and Point B and it’s some of the most challenging and grueling ground to cross because you feel like you’re moving at a snail’s pace. As frustrating as it all is, I’m choosing to remain optimistic, do the work, take the time, and enjoy all the little moments in this middle area.

Speaking of which.. I’m going to get to it! I’ve got a thrifting day planned with a friend and then some garden time with Punk!

Thanks to everyone “stuck in the middle” with me. <3

Roasted Cauliflower Tacos with Avocado Cilantro Sauce

May 8, 2018

If you want to know how these delicious veggie-friendly tacos taste you can go on and skip to the second paragraph, but I wanted to start out by explaining why recently I’ve opted for making more vegetarian recipes on the blog. Being born and raised in Iowa I’m definitely a meat and potatoes kind of girl. I love a good rare steak, sizzling bacon, and fried chicken, however I want to be mindful about where my meat is coming from. I want to get away from super market meat and look for local farmers raising their animals humanely and not in a mass produced way. My parents purchase half of a cow once a year from a local farm that gets processed at a local meat locker, and it’s where 95% of our beef comes from. It actually ends up being much cheaper than purchasing from a local grocer as well. So that being said.. I’m still an omnivore, but I’m going to be a more mindful one and that will mean a little less meat consumption.

Now onto the good stuff!

I didn’t even really notice that these were vegetarian tacos because I kind of wolfed them down. They were spicy, filling, and really quick to make. The cauliflower actually finished cooking before I had my coleslaw and sauce made! The cauliflower was tossed in olive oil and spices, then roasted in the oven, leaving the edges nice and crispy. Crunchy coleslaw made with fresh bell pepper and jalapeño adds a bit of spice and kick, and a zesty avocado cilantro sauce made with Greek yogurt helps balance the spice so it’s not overpowering. These are great to whip up for a quick family dinner (the kids won’t even know they’re eating cauliflower!) or for a party when you’ll be serving guests with varying diet choices.

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Six Spring Inspired Recipes

May 3, 2018

Our spring was off to a really slow start, but now that everything is slowly budding and turning lovely shades of green I wanted to put together a roundup of some of my favorite spring-inspired recipes from the blog!

First up are these scrumptious Spring Fruit and Basil Bruschetta appetizers. Toasted baguette slices, rich goat cheese, sweet fruits, and honey make for a delectable combination. Click here for the full recipe.

No spring brunch is complete without a round of mimosas! I made these Triple Berry Mimosas with freshly juiced strawberries, raspberries, and blackberries for a fresh and fruity spin on this classic. Click here for the full recipe.

When I have time to cook myself a good breakfast I make sure it’s a hearty and healthy one. These Spring Greens and Sweet Potato Breakfast Bowls are loaded with fresh greens, quinoa, roasted sweet potato, avocado and a fried egg. Click here for the full recipe.

Chicken salad is my go-to for something quick to make to take for lunch during the week or to a spring picnic, but I didn’t want just another boring chicken salad recipe. Instead I made this zesty Lemon Avocado Chicken Salad using fresh lemon juice, parsley, avocado, and Greek yogurt which made it low-fat as well. Click here for the full recipe.

This icy Spring Blossom Granita Cocktail is still one of my favorites to date. The granita is made from fresh blueberry basil lemonade that gets frozen and then scraped every few hours to create a snow cone-like mixture. Dish it up into glasses, pour in some champagne and top with your favorite edible spring blossoms. Click here for the full recipe.

This recent recipe was inspired by the LACK of spring that we were experiencing here in Iowa so I made the season happen on a plate! This Spring Salad with Chile Lime Vinaigrette consists of fresh spring greens, snap peas, tomatillos, avocado, and fresh herbs with a scattering of daisy petals for a brightly colored and tasting mix. Click here for the full recipe.

I saved the best for last.. no roundup would be complete without something sweet! These Chocolate Potted Mint Cupcakes were just as fun to create as they were to eat! Fluffy chocolate cake, whipped chocolate mint frosting, a dusting of Oreos, and a sprig of fresh mint bring the illusion of a potted plant indoors for a decadent spring treat! Click here for the full recipe.

Leave me a comment below and let me know which spring recipe you’ll be trying first!

Enjoy!

Fresh Squeezed IPA Palomas

April 27, 2018

I’ll be the first to admit that when I moved to Oregon I turned into a bit of a beer snob. I mean.. it’s hard not to when Portland is dubbed as the beer capital of the world and you’ve got access to over 30 breweries within city limits. Needless to say I always gravitate toward Oregon brews when given the option, Deshutes being a big favorite. As soon as the nice weather hits I switch from the porters and stouts to lighter ales like the Fresh Squeezed IPA. This particular one has some fragrant grapefruit and citrus notes that actually inspired me to create this cocktail.

I wasn’t quite sure how the beer was going to taste in this tequila-based cocktail, but I thought.. worst case scenario is that I make a semi-gross tasting but extremely potent drink. There’s a win in there somewhere! My doubts were squashed when I took a sip of my finished product though. It’s just as crisp and refreshing as a traditional Paloma, but the IPA gives it a smooth finish and complements it nicely. I also opted for the sweeter Ruby Red Grapefruits, which added just a bit of sweetness so there was no need to add agave or simple syrup.

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Thrifted Makeovers: Sea Weathered Anchor Bookends

April 24, 2018

I’m a sucker for all things nautical and sea related so when I found these slightly tacky HOT PINK and gold anchor bookends at Goodwill, I had to pick them up. I knew that I could easily paint them, but I also wanted to add some texture to the anchors themselves. I loved going to the ocean and looking at sea weathered wood, metal, and rocks and wanted to recreate that same look. I tried several different methods with no luck, but finally found an easy (and quick) way to get that sea weathered texture. And for those of you that mostly just follow me because of my ridiculously cute and chunky cat, Punk, she makes a few photo bomb appearances in the end..

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Spring Salad with Chile Lime Vinaigrette

April 20, 2018

I’ve been trying to get back into exploring the creative aspect of everything in my life and that includes recipes. We’ve had such a lack of greenery and spring blooms with the never ending winter so I wanted to recreate spring on a plate. A salad isn’t the most exciting culinary meal that I’ve ever produced, but I still had fun putting it all together and damn it if this chile lime vinaigrette isn’t one of my new favorite dressing recipes. It’s interesting how something so simple can spark your creativity again and it’s left me looking forward to just experimenting and having fun with recipes and posts again.

Now about this salad..

Fresh is what I was going for and fresh is what I got! A nice mix of greens and purples not only make this aesthetically pleasing, but palate pleasing as well! Spring greens, tomatillos, snap peas, basil, cilantro, avocado… and daisy petals went into this mix. Yes.. daisies. They are safe to eat and added some fun detail to the salad. They are totally optional so you can skip them in the salad and admire them in a vase instead! I topped everything off with a zesty chile lime vinaigrette giving it a sweet and spicy finish.

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Daily Life

April 17, 2018

I wanted to start the week out with a Daily Life post, not only to catch everyone up on the last several weeks, but to use this to hold myself accountable. I’ve been struggling with finding motivation and energy to focus on creative work, leaving me feeling even more burned out at my fulltime job. I want to get back to one of the very basic reasons of why I began my blog and that was to create every single day. Whether it’s just a small craft, large scale wall art, recipe, or a blog post I’m writing.. I want to get back to that feeling of producing something with my own two hands and creative mind.

I’m going to be setting my alarm a little earlier than usual (ask for mercy for those that have to deal with me being a tired grump this week) and to focus on something creative.. even if I can only spare 15 minutes. I’ll share a few of the projects or creations on my Instagram stories this week so be sure to follow @TattooedMartha to see more. If you would like to do the same, please feel free to tag me in your own creations so I can share some of them!

This year’s garden feels like it may never happen with the Game of Thrones-like never ending winter we’ve been getting. Tomorrow’s forecast: SNOW. I have all of my seeds started in the garage under a grow light, but my main concern is the garden itself. I’m changing the layout from last year and adding a few more archways for shade and a potting station. My days off are limited and don’t often sync up with the few nice days we have so I haven’t been able to get much work done. Fingers crossed that this is the last of it so I can sink my hands into some of that rich Iowa soil soon!

The hunt for the perfect farmhouse also continues. Last week we had a Mother/Daughter day and drove over to Winterset, a cute little town just 30 minutes from my parents. We spent some time exploring antique shops, eating at the famous Northside Cafe, and then looking at a few houses in the area. Of course the one I wanted most was this gorgeous 1860’s brick home that desperately needed a new roof, had extensive water damage, and looked like several murders had occurred throughout the decades. My list of dream home amenities are as follows: Big kitchen, farmhouse sink, claw-foot tub, and at least 2 ghosts.. preferably friendly.

It’s tough to save money long-term for a thing you don’t possess yet.. it sometimes feels like you’re saving for nothing so each month I’ve purchased a small piece of furniture or decor for my “farmhouse.” It may seem like I’m putting the cart before the horse, but it helps me stay motivated that I’m working toward something I’ll have very soon and not this distant fairy-tale goal.

How do you stay motivated on long term goals? What goals are you working toward currently this year? Leave your comments below!

Have a great week!

Midwest Hot Chicken Sliders

March 29, 2018

Nashville is best known as being the Music City and home to some of the most delicious hot chicken. When we took a road trip there last spring everyone told us it was an absolute must try and being a lover of all things spicy, I was up for the challenge. We seem to be plagued by rain on most of our trips and it was a particularly chilly day so we ducked into Puckett’s Restaurant and Grocery for a quick bite to eat. I thought the perfect way to warm up would be to order this hot chicken we had heard so much about. I chose their Music City Hot Chicken Sandwich and ohhh my holy mouth on fire! It was delicious and MUCH hotter than I anticipated. I of course chugged my beer down in seconds as if that would help at all and had to keep asking Chris if my brows were sweating off my face.

I knew I had to recreate this spicy little sandwich when we got back home, but in my own Midwestern way, hence the “Midwest Hot Chicken” title. I decided to make mini-slider versions with Texas Toast and used a hot sauce made locally here in Des Moines called Lola’s Hot Sauce. I chose the ghost pepper version for some extra kick and served it with my habanero chunk pickles that I made with my end of summer cucumber haul. It was nowhere near as spicy as Puckett’s but still packed quite the punch of heat and struck that perfect balance of sweet, spicy, and savory. I also tried to make them a little healthier by baking the chicken instead of frying it, which still resulted in crispy delicious chicken!

P.S. Tomorrow is officially Hot Chicken Day and I had no idea! haha enjoy celebrating!

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Cilantro Cara Cara Mules

March 21, 2018

I was looking at my last cocktail post and realized it was nearly a month ago! Surely you all need something new to drink by now. I also realized that I had created another cocktail that same day and it’s just been hanging out, unedited on my laptop for the last month. I’m going to go ahead and blame myself for volunteering for a 55 hour work week that left me no mental or physical energy to keep up with the blog. So as my apology to myself and to you for leaving you hanging.. I’ll be sharing this citrusy twist on a Moscow Mule.

Traditionally made with just lime juice, vodka, and ginger beer, I added some fragrant and fresh flavor by muddling cilantro in the vodka and adding some juicy sweetness with fresh squeezed Cara Cara oranges. Both flavors pair up great with the crisp spiciness of the ginger beer. Another little spin I put on my Mules is by embracing my country living and serving them up in mason jars in lieu of fancy copper mugs. But you do you and serve them however you please. Also if you’re strongly opposed to cilantro (because it seems like you either love it or hate it), you can always use basil instead!

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