Thursday, December 17, 2009
Thursday, December 10, 2009
Tuesday, November 17, 2009
With a whopping $20 off, you can have this item for $8.99!!!! Man, I feel great after finding a bargain. :)
Tuesday, October 13, 2009
Monday, September 28, 2009
Mary Janes Peanut Butter Kisses!! Oh yum yum yum! It never failed that I'd get tons of them because no one else liked them each Halloween.
However, this year I can't find them ANYWHERE! I've looked at Wal-Mart, Target, HEB, Party City and CVS; no luck. It's going to be a sad Halloween if I can't get some.
Thursday, August 27, 2009
SO, I wanted to let all my friends and family in on a little offer. As an "Independent Demonstrator", I get 25% off all Uppercase Living products (not including shipping + taxes). Before I get kicked out of UL, you can order anything you want, 25% off, through me. Trust me, I'm not getting a penny out of this, I just wanted to make the offer to everyone so y'all can get a great deal.
Unfortunately, they've already cut off my website ordering so you'll have to order directly through me, but it will still be shipped to you and I can still take credit cards and checks.
To see UL products go to http://mlocklear.uppercaseliving.net
I'll be kicked out of UL at the end of the 3rd Quarter, which is roughly the end of September. You can email me with questions or your order at firstname.lastname@example.org.
Tuesday, August 11, 2009
My mom has been in the same Bunco group since I can remember (maybe elementary or middle school?). Heck, even my grandma belongs to two groups!
I have to say that I'm super jealous of them because I really want to belong to a bunco group. My problem is that I don't have many friends that live nearby.
Does anyone know of any Pearland groups that need a new member?
(I have no idea who the ladies are in that picture, I just googled Bunco and that was a picture that came up)
Thursday, July 2, 2009
Saturday, June 27, 2009
The cake is french vanilla with buttercream icing, pretty plain huh? I put vanilla baking chips in the cake batter to give it a little extra "oomph" and I think it turned out pretty yummy.
I also learned how to do the basketweave and rope border. Overall, it was a pretty fun class. But I'm REALLY looking forward to Course 3 where I learn how to work with fondant and tiered cakes!!
Tuesday, June 23, 2009
Tuesday, June 16, 2009
But the second class we made flowers with royal icing, which is way different to work with than buttercream. We made apple blossoms, violets, violet leaves and the primrose. Our final cake (class 4) will have 100 apple blossoms and primroses, so I better get really good at them!
Violet Leaves & Primroses
Tuesday, June 9, 2009
Wednesday, May 27, 2009
And I'm super excited to say that I have gotten my first business as a cake decorator!!! One of Jake's co-workers ordered a sheet cake for 50 ppl for her daugher's graduation party next weekend. WOOHOO!!! Maybe I have finally found something I can earn some extra income with (painting = fail, uppercase living = fail, so far).
Thursday, May 21, 2009
I used the colored icing from last week because I didn't want to waste it. So I grossly underestimated how much yellow icing I'd need for the clowns' bodies, thus I only have 1 clown. But I highly doubt I'll ever be making clowns again, I find them a little scary. Here's the result:
Then I learned how to make the "Wilton Rose"....can you say "intimidating?" This one is definitely going to take some practicing, that's for sure. But I really want to get good because next week's final cake is going to have 7 of them!!! The rose on the left was made by my instructor and the other was made by me;
I have some serious practicing to do.
Sunday, May 17, 2009
so I was ready for the actual decorating part.
Not bad for my first real try at cake decorating. I discovered that 1. icing a cake is NOT as easy as it seems and 2. using the star tip makes your hand hurt really bad. The actual cake was a lemon cake and it was very yummy. Again I sent most of it with Jake to work so we didn't have to eat it all. Especially since the next 2 classes, I'll be decorating cakes and bringing them home. Talk about lots of cake!!!
Monday, May 11, 2009
We took them to our Mother's Day celebration at the Schmidt Jrs. house and of course had left-overs. We let the Jrs. keep 5 and I sent the rest with Jake to work. I've already gotten one email from him asking for the recipe so I figured this was the best way to share it with others.
Grade: A+ per Jake and Maddie :)
30 Oreo cookies
1 package plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them in aluminum foil or in a cake saver and freeze for up to 6 months. Thaw the cupcakes overnight in the refrigerator and top with cookie crumbs before serving.
COOKIES AND CREAM FROSTING
1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup confectioners sugar, sifted
pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla extract
remaining crushed Oreos
Friday, May 8, 2009
2 boxes vanilla wafers
1 stick butter, melted
2 (8 oz) pkgs. cream cheese, softened
1 cup powdered sugar
3 (8 oz) containers of whipped topping
1 large pkg instant vanilla pudding mix (prepare according to directions)
1 bunch of bananas - (I use 4 bananas)
Crush 1 box of vanilla wafers & mix with the cup of melted butter - press this mixture into a 13x9 pan. Blend cream cheese, powdered sugar & add 1.5 containers of whipped topping - spread this mixture over crust. Cut up 3-4 bananas in round slices and place side-by-side over this layer. Layer prepared instant pudding next. Top with remaining whipped topping. Crush 1/2 the other box of vanilla wafers and sprinkle on top & line the sides of the dish with the remaining whole wafers. Refridgerate.
I've made Debbie's Banana Dessert on a few different occasions so I decided to share it with you. I made the latest batch last weekend for the Schmidt Jrs' Annual Crawfish Boil. Unfortunately, I forgot to take a picture of it before I put it out. So I put it out on the table, turned around to grab my camera and this is all that was left in that minute of time, I'm not kidding.
Monday, April 27, 2009
Thursday, April 23, 2009
- Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
- Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
- Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
- Each guest adds prepared ingredients of choice to their bag and shake.
- Make sure to get the air out of the bag and zip it up.
- Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
- Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed
I followed the directions exactly but I had a bit of a problem. My ziploc bags melted on the bottom and egg started leaking in the boiling water. So if you try this recipe, I would suggest double bagging your omelets. But all in all, they turned out delicious! I made bacon and cheese, here's the pics:
Tuesday, March 17, 2009
Monday, March 9, 2009
Tuesday, February 24, 2009
Laissez les bon temps rouler!!