Monday, September 20, 2010
Wednesday, September 8, 2010
I found a Paula Deen recipe for a Pumpkin Gingerbread Trifle earlier this year and I've been waiting for fall to arrive so I could make it. Don't worry, a post and pictures will be included here!
The TomKat Studio has a really cute freebie on their blog and I wanted to share it with y'all. Check it out!!
So, it may be a little premature but HAPPY FALL Y'ALL!!!!
Tuesday, August 3, 2010
Monday, August 2, 2010
Overall, I give it an A-. The graham cookies to filling ratio is a little off but that can easily be corrected.
1 1/2 cup graham flour
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
4 tbsp unsalted butter, softened
4 tbsp vegetable shortening
1 c packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 tbsp milk
1 tsp baking soda
1 tsp white vinegar
1 tsp vanilla extract
Place rack in the center of the oven and prehead to 375. Line a baking sheet with parchment or silpat mat.
In a medium bowl, stir together both flours, baking powder, and salt.
Using a mixer, beat butter, shortening, and brown sugar until light and cream, about 3 minutes. Add eggs and buttermilk and beat until combined.
In another bowl, combine milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.
Drop about 1 tablespoon of batter onto baking sheet, repeat spacing them at least 2 inches apart.
Bake for about 10 min until the cakes begin to brown.
Remove from the oven and let the cakes cool on the sheet for 3-5 min before transferring them to a rack to cool completely.
Spread one cookie with marshmallow cream and another cookie with chocolate ganache. Put the cookies together.
Makes about 40 two-inch cakes, about 20 assembled whoopie pies.
1 1/2 c marshmallow creme
1 1/4 c vegetable shortening
1 c confectioner's sugar
1 tbsp vanilla extract
In the work bowl of a stand mixer fitter with the paddle beat together marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 min.
Reduce mixer speed to low, add confectioner's sugar and vanilla, and beat until incorporated. Increase mixture speed to medium and beat until fluffy.
1 small bag (12oz) semisweet or bittersweet chocolate chips
3/4 cup heavy whipping cream
Place your chocolate in a large, heat proof bowl.
Heat the cream in a saucepan over medium heat just until in bubbles.
Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a whisk until smooth.
Allow the mixture to rest until firm enough to spread, about 2 hours. Or you can refrigerate it for about 30 min until it is firm enough to spread, shirting every 10 min.
Tuesday, June 29, 2010
Wednesday, June 16, 2010
The recipe was pretty good and I've made it 3 times so far. Also, I'm hooked on crockpot recipes now; they're SO easy! Why did it take me this long to discover??
Cover the bottom of the crockpot with the taco seasoning.Lay frozen chicken on top.
Let cook/simmer for 30 minutes more (if time is tight, I skip this step)
One tip: the tortillas can make or break this meal. I don't recommend store bought, unless you get the freshly made package from HEB. I usually make a quick trip to Taco Cabana and get 1/2 dozen, because theirs are my favorite.
Tuesday, May 25, 2010
Monday, April 5, 2010
Thursday, February 11, 2010
Maddie got home from MDO, saw her cups and got so excited. I'm not sure if she got excited because she thought they were pretty or what, but she has never gotten excited over cups before. We had to open them immediately and let her try them out. SHE LOVES THEM! This is the same girl who hates using big girl cups and would be happily content to use sippy cups for the rest of her life.
So I felt the need to share this info with my fellow toddler mamas. This is the set I bought: