That’s right, your friendly neighborhood apron blog is moving to some new digs! Our blog will now be located at our brand spanking new address:
We’re going to invite as many of you along as possible, but just to make sure you keep receiving our updates, it ‘s a good idea to http://swankyapronsblog.com/ and click on the little “Follow” tab in the bottom right corner of the page.
We’ll be posting a new giveaway tomorrow there, so hurry!
See you soon!
Several weeks ago, my eldest child’s teacher sent home a note that the class would be performing a Japanese tea ceremony on March 21. The children painted homemade kimonos and learned about Japanese culture and traditions as they prepared for the event. When she sent home the list of requested items, I immediately picked Candy Sushi. In a family that adores Sushi, I had never heard of a candy version and was eager to try it out.
Little did her teacher know when she created her lesson plan just how much not only her class, but the entire world would be thinking about Japan in the days leading up to the ceremony. As I prepared the candy sushi tonight, I tried to think of any small way we could help.
So, in honor of our friends in Japan, Swanky Aprons will be donating 10% of all online sales from now through March 31st to the Red Cross Fund for the Japan Earthquake and Pacific Tsunami. I’d also like to encourage you to donate $10 to the Red Cross by texting REDCROSS to 90999.
OK, time for the recipe! I have to say it is sticky but fun to make, and anything based on a Rice Krispie treat is yummy in my book! 🙂
The Recipe: Candy Sushi
1) Unroll fruit rollups and place, plastic side down, on a cutting board. If you live in a hot and humid climate like I do, you might want to pop them in the freezer for 5 minutes first so they are easier to unroll.
2) Melt butter in Dutch oven over medium heat.
3) Add marshmallows, stirring constantly until melted.
4) Fold in Rice Krispies until coated.
5) Immediately spread 1/3 cup of the Rice Krispie mixture over the fruit rollup, leaving a one inch margin along one long edge of the fruit rollup.
6) Place two worms or three fish in the center of the cereal mixture end-to-end.
7) Roll up each roll, beginning at the side without the border.
8) Carefully peel off the plastic (again, you might want to pop them in the freezer for five minutes to make the plastic easier to peel).
9) Cut each roll into four equal pieces.
10) Serve with chopsticks.
11) Enjoy!
Women's Original Cherry Blossom Apron
The Apron: The Women’s Original Cherry Blossom Apron
With its Asian-inspired theme, the Cherry Blossom Apron was a natural choice for the companion apron to this recipe.
You may have received the following email at some point in time. And while I generally delete the endless streams of “forwards” without a second thought, this one caught my attention.
What caught my eye first off was that it was a friend of mine that usually communicates with me via Facebook, and the fact that she said it reminded her of me. It was that personal message that prompted me to read on.
I hadn’t yet seen this email. And while I cannot vouch for all of the apron uses listed in this piece , I thought it’s reproduction here would make a perfect ode to aprons on this Valentine’s Day.
The email is reproduced below:
*****
Notice that a "Medium" is a size 14 - 16
The History of ‘APRONS’
I don’t think our kids know what an apron is.
The principal use of Grandma’s apron was to protect the dress underneath because she only had a few and because it was easier to wash aprons than dresses and aprons required less material. But along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears.
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids.
And when the weather was cold, Grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables.
After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folk knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that ‘old-time apron’ that served so many purposes.
REMEMBER: Grandma used to set her hot baked apple pies on the window sill to cool. Her granddaughters set theirs on the window sill
to thaw.
They would go crazy now trying to figure out how many germs were on that apron
I don’t think I ever caught anything from an apron – but love…
*****
Happy Valentine’s Day!
The Recipe: Chocolate-Covered Cherries
I’ve never really been all that tempted by sweets. My indulgences tend to veer towards the salty-crunchy snacks that go nicely with a soda. There remains, however, one gargantuan exception to the rule; chocolate covered cherries. My addiction to these savory crumbs from heaven began at a very young age led most of the members of my family to defer to this particular candy as the standby gift for me for Christmas, my birthday, or whatever occasion happened to come along. It has only been in the last couple of years that my complaints regarding my chocolate-covered-cherry-related weight gain have curbed the tide of these well-meaning but hip-widening treats.
I do still enjoy them in moderation around the holidays, and have come prefer the homemade kind. Here is a delicious recipe for those who share my compulsion. 🙂
The Apron: The Betty Double Band Cherry Apron with Red Ties
It was difficult to choose today’s apron, mostly because we have several styles featuring cherries, but I felt this one best reflected the combination of cherries and chocolate.
Last Friday we talked about “Wining down” for the weekend. Unfortunately, Monday always comes around again, and we have to start the week anew. One thing, however, makes the return to the grind much less painful and helps us kick start our week – coffee!
And one particular coffee concoction brings a smile to my face when the weather starts to turn cold: the Pumpkin Spice Latte. Sometime in late September, I start watching the coffee shop special board anxiously anticipating it’s arrival. As tasty as it is, however, those daily trips to the coffee shop can get a little pricy over time. So here’s a recipe to help save you some money and allow you to enjoy that frothy goodness more often.
The Recipe: Pumpkin Spiced Latte
And of course, you need an appropriate apron to demonstrate your devotion to this wonderful beverage.
The Apron: The End Justifies the Beans Apron
Mmm… pumpkin spice. 🙂
Wine is the Answer Frill Apron
Since we began this series with an analogy to wine pairing, I thought it only appropriate that we celebrate the weekend with a recipe that I like to enjoy with a nice Chianti. It’s easy too, and my daughters actually squeal with delight whenever I set it in front of them.
The Recipe: Slow Cooker Spaghetti
Throw everything in the crockpot for 5 hours; serve with warm pasta, garlic bread and your favorite red vino. 🙂
Now what was that question again?
Photo: Ralph Anderson; Styling: Lisa Powell Bailey
The Recipe: Cajun Chicken Pasta 
I have to admit that when my husband and I first considered moving to the south 13 years ago, the food made no small contribution to our decision. We had never tasted anything like southern cooking before, and the spicy warm flavors of Cajun seasoning held a special temptation for us. When I decided to try my hand at this new type of cuisine, I happened across this quick and easy recipe. It quickly became a staple in our home, and is one of our all-time favorites. Be sure to serve it with garlic toast, because your family will want to mop up every last drop of the delicious creamy sauce. I choose the Kiss the Cook apron to go with this recipe, because after tasting this pasta, your family will clamor to give you a big ‘ole smooch! 🙂 Happy cooking!
This dip is always one of the biggest hits at parties, and no one believes how easy it is to prepare! And, it’s made with bacon. Do you really need to know anything else? 🙂
The Recipe: Bacon Cheese Dip
Combine the cream cheese and mayo, and mix until smooth. Add cheese, green onions and bacon (reserving some of each for the topping). Spread into microwave safe baking dish. Sprinkle remaining cheese, green onions and bacon on top. Microwave on high 2 to 3 minutes before serving.
After your guests taste the Bacon Cheese dip, they’ll be in awe of your mad kitchen skills. Help keep up the pretense with our Domestic Diva Apron. 🙂
Have a Happy Tuesday!
Ok, so I think we (or at least the mothers) can agree that while Halloween is one of the most fun times of the year, there is always at least a small sense of relief when morning dawns on November 1st. A month of horror movies on TV and random scary voices startling the Starbucks right out our hand in the grocery store are enough to wear on anyone after a while. That being said I do have one more treat that can be squeezed out of this holiday.
While many pumpkins were carved up several days/weeks ago, I’m taking the chance that you, like me, may have one or more un-carved pumpkins lying around for decoration. Or, I’m sure there are great deals on pumpkins today if you check around. If so, this roasted seed recipe may be just worth a trip to the store. The brown sugar caramelizes slightly to add a delicious dimension to this snack.
Preheat oven to 300◦. Combine all ingredients and spread in a thin layer on a cookie sheet. Bake for 45 minutes, stirring occasionally.
This is a beautiful fall classic apron with criss-cross straps and a huge bow in the back.
Oh, and before I forget, Happy Birthday Swanky Aprons!
This has been one of my favorite recipes for years, and something we serve each Christmas morning in our house. It’s nice that you can make it the night before and pop it in the oven in the morning, especially if you have a potluck breakfast or brunch to attend. If I’m pressed for time, I’ll skip the sauce, and just serve it with blueberry syrup from the store. I usually use French bread for taste and appearance.
Recipe: Overnight Blueberry French Toast
Apron: Women’s Original Blue Chocolate Apron
The friend that I mentioned yesterday actually suggested this one to go with the Blueberry French Toast Casserole, which is perfect, since the blue polka dots even resemble blueberries! 🙂
Happy weekend!
Swanky Aprons Blog 