Salzburg, Austria

When did this turn into a travel blog?  I hope you don’t mind, but I love sharing my photos!

My husband and I took a quick trip to Salzburg, Austria this weekend. We went to Innsbruck during the spring, when I declared Austria my favorite country. Autumn-time Austria lived up to what I’d imagined, and it’s still my favorite place I’ve visited! I have a feeling Switzerland will win me over when I finally make my way there, but right now Austria is at the top of my list.

We went on a small Sound of Music tour, which was so exciting as it’s always been one of my favorite movies! These gardens were featured during the song “Do-Re-Mi.” If you look closely, you can see the outline of the fortress in the distance (to the left); too bad it was so foggy!

This wasn’t the actual von Trapp house, but it was used as theirs in the movie. Again, the fortress is in the distance, this time not as foggy.


The Sixteen Going on Seventeen gazebo!


The dome of the Salzburg Cathedral


I’m not much of a beer drinker, but… When in Rome Austria!


Standard photo of Mozart’s birthplace.


Mozart’s piano


It’s was a lot colder than I expected! I ended up having to buy this scarf, which I didn’t mind since I’ve been wanting a mustard-colored scarf for a while ;)

Hearty Eggs

A few weeks ago I woke up at 3AM craving omelets. So I got up and tried to make one, but in my tired delirium and impaired hand-eye coordination, I ended up with scrambled eggs–the best scrambled eggs I’ve ever had! I recreated them today, afraid that they wouldn’t live up to what I remembered, but they were delicious!

I don’t like eggs much, so I had to add a lot of extras. Eggs tend to make me nauseated, but with extra onions, tomatoes, and bacon I do well. This is definitely the breakfast for those who don’t normally like eggs.

The ingredients are vague and can be altered depending on how much you like each vegetable. I love onions and tomatoes, so I put a lot in mine.

Hearty Eggs
Serves 2-3 people

4 eggs
milk
1 Tbs butter
1 onion, diced
4 strips bacon, cumbled
1 tomato or 8 cherry tomatoes
1 green onion, chopped
cheddar cheese, grated
fresh salt and pepper to taste
sour cream

Prepare bacon, onions, tomatoes, and green onion. Set aside. Whip eggs with a few teaspoons of milk.

Melt butter in skillet. Pour in eggs and cook over medium heat, stirring gently every few minutes. Cook until about 70% through, so that there is quite a bit of moisture still and looks a bit like an incomplete omelet. Sprinkle cheese, vegetables, and bacon in center. Scramble until cooked to the consistency you’d like, stirring in salt and pepper. Serve with sour cream.

Mmm, steam!

Lake Bled, Slovenia

This weekend my husband and I took a much-needed vacation to Lake Bled, Slovenia. It’s a beautiful little town revolved around a huge lake, featuring an island with an ancient church and a castle on the mountainside! I’m glad we went at this time of the year because the bright autumn colors made it even more beautiful.  We visited Ljubljana, Slovenia once in February and liked it, but we definitely weren’t prepared for how cold it was.  The weather made this trip much nicer.

We drove an hour and a half out of the way to reach the city, avoiding the Autostrada so that we could have pretty views. Here are two photos snapped from the moving car:

Once we crossed the Slovenian border, the entire country looked so picturesque–bright hilly landscapes with small houses and bars, with cows and sheep grazing the grass. If I’d had my way we would have stopped every 100 meters to take photos!

When we got into the town the first thing we did was eat! I had a delicious vegetable pizza and croquettes. The pizza was the best pizza I’ve ever had and I actually liked it much more than Italian pizzas!

We went for a walk around the lake, stopping to take picture with the trees.  This is my husband Joseph!

Little wooden boats called pletnas take groups to visit the island.

The church on the island was originally built in the 9th century. What’s standing now is only about 400 years old, but we did get to see the original floor!

Of course I had to sample the town’s famous Kremna rezina, a delicious whipped cream cake.

We went hiking the next day!

This is what I look like when I pretend to be an animal emerging from a cave:

The mountains were covered in miles and miles of trees like this. It was so beautiful!

After one last view of the lake (and castle) we left.

Banana Nutella Muffins

It’s been a while! Kashi Go Lean Crunch cereal has been my primary source of nutrients this last week. The lights burned out in our kitchen and my husband and I were both too lazy to replace it! So after 4:30 when the sunset, we had to limit ourselves to food that didn’t require cooking.

But yesterday the light-bulb was replaced! Thankfully, because I was really craving muffins.

Today I made Banana Nutella Muffins:

They were delicious! I might try a touch of cinnamon next time.  They aren’t overly sweet like normal muffins–they taste more like banana bread with a bit of Nutella.  The two are surprisingly perfect together!

Banana Nutella Muffins
Makes about 16

2 eggs
½ c softened butter
½ c sugar
3 large ripe bananas, mashed
1/3 c Nutella
¼ c, 3 Tbs milk
1 tsp baking soda
2 cups flour
2 tsp baking powder
additional chocolate spread, like Nutella

Beat eggs, butter, and sugar. Fold in mashed bananas. Stir in Nutella (or other chocolate spread) and milk.

In separate bowl, stir together baking soda, flour, and baking powder. Add to to wet mixture and stir until mixed. Batter will be lumpy.

Fill ungreased or lined muffin cups 2/3 full. Bake for 25 to 30 minutes at 350F (178C). If desired, lightly frost with chocolate spread.


As per usual, I didn’t use actual Nutella, but a more *adult* version I picked up a few weeks ago. I prefer it to Nutella because it’s much less sweet and has more of a hazelnut taste. The amount of chocolate spread called for in the recipe above may need to be reduced if you’re using actual Nutella.

Peanut Butter Kiss Cookies

I had a bag of Hersey’s kisses laying around and decided to use them in a recipe so that I wouldn’t be snacking on them all day! It didn’t really work out, though–I ended up eating more cookies with the kisses than I would have eaten kisses normally. Oh well!

Recipe from the back of the Hershey’s kiss bag

Makes 48 cookies

48 Hershey’s Kisses
½ cup shortening
¾ cup peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg
2 Tbs milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
sugar

Heat oven to 375F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Ad 1/3 cup sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

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