Life Bites, Sort Of

2012-01-14T15:59:00.000-06:00

Stop yelling at me - I know I'm a terrible blogger and I know that I STILL have not made the Sweet Potato Cheesecake. (Stomps foot) Life has kept me very busy but I'm hoping that things are getting back to normal (?) now so that I can get back on track.

First off, however, I have some exciting news!!! YAY!!! I know you all may not find this very exciting and earth-shattering, but I do. I have recently been chosen to be on of the newest Allrecipes Allstar Ambassadors - I know - BREATHE!! It's ok! I know you're doing cartwheels right now, but settle down - this is serious stuff!

In actual seriousness, though, I am so very honored and excited to be a part of something so cool as Allrecipes. Not only is it a site to find just about any recipe you could possibly imagine, it is a place to find cooking tips for everyone from beginners to "seasoned" chefs (Get it? Seasoned? Food? Chef? Ha ha?.....(crickets chirping) ..... Never mind)

They have cooking videos, recipes, tips, advice, photos, and perhaps the best part - the Buzz. The Buzz is where anyone can post a question or request a recipe. Sometimes I find myself spending most of my time there because people's humor is just hilarious. I can always count on someone there to brighten the mood.

The Allstar program is fairly new, but from the sounds of it, people are having a great time with it. An Allstar tries recipes, posts blogs and photos, gets sneak peaks at new things, and then we get to tell everyone all about it. I've already gotten my first month's activities and have started on them and I'm having a blast!

One of the perks of being an Allstar is that you get your own Allrecipes blog (onsite) and your own page. I can't wait to get started. I'll be sharing content both here and on my page at Allrecipes - which I will post the link to as soon as I get it (I hear January 17!).

That's all I have for now - but keep checking back and stop by Allrecipes.com - I can't tell you how much I enjoy it over there, and I think you will too!

2012

2011-12-29T23:22:00.000-06:00

With the New Year of 2012 arrived at last, I find myself thinking of many, many projects unfinished and some even forever left behind, appointments missed, things I've missed out on and things that will never be forgotten. My New Years Resolution this year? Love stronger, laugh harder, live happier. I'm going to spend more quality time with my children, make sure the Man knows how much I appreciate him and his hard work to support our family, and I'm going to stop sweating the small stuff.

It's been a tough year on top of a couple of "not so great" years. 2011 just about kicked my ass, excuse my language, but that's the best way to explain it. However, its over now; Mr. 2011 has grown and gone and today is a fresh, brand spankin' new year to look forward to. So, that's exactly what I intend to do - look FORWARD. I have goals to fulfill and people to love and cupcakes to bake and chocolate that just must be eaten with a stupendously delicious, hot, steaming cup of the best coffee on earth.

So lift your cups, your glasses, your cans of Monster and Coke, your hands, your hearts, or whatever it is you want to offer up and welcome this new year. Blare it out in your worst singing voice and wear it on your face like a big ol' sign of happiness because life is short and we need to live it up people!

May you be blessed in all you endeavor. Help those who aren't as fortunate as you - and yes, there is ALWAYS someone less fortunate whether you think so or not. Be glad for the small things, let the hardships land on the ground and not your shoulders, and breathe. Just - let - yourself - breathe.

I love you all. Happy 2012 ♥

Sweet From Milk

2011-07-20T11:31:00.002-05:00

Well, it's not the Sweet Potato Cheesecake that I promised, but it is yummy none the less! And I will do the cheesecake - I have to, its a ~~goal~~ obsession.
Now for today's bite of life: Dulce de Leche. Litterally translated, "Sweet From Milk," dulce de leche is a creamy, sweet, almost caramel-like thick sauce that goes well with just about anything from ice cream to pretzels. Several cultures have their own version, but it seems the roots of dulce de leche are Latin in origin. I'm not debating nor supporting that - just sayin'.
Traditionally it is made by slowly simmering milk and sugar (sometimes with vanilla or other ingredients) to reduce the moisture content and create a beautiful, rich, golden sauce. As a true American, however, I'm always looking for the shortcut method.
Using sweetened condensed milk in the can takes out half of the work for you. The most common method for this is to place a can of sweetened condensed milk in a pot of simmering water for about three hours or so, adding water as necessary so the can is in a continuous water bath. Ignoring this step has led to many a can bursting into a fountain of hot, lava-like stickiness which coats everything and everyone in sight. Not pretty. And very dangerous.
After a little investigation, I discovered from another blogger (taylortakesataste) that there is a much easier, and much, much safer way to create this little Sauce from Heaven. (I should note that he also investigated and gained the idea from another site, crockpot365)
Using a slow cooker to create dulce de leche seems, to me, to be a much safer, easier method. Its really so very simple even a child could do it - which I am NOT recommending by any means.
The first step in this little venture is to remove the labels and place the cans, however many you choose to make, in the slow cooker and cover with water. I was a little nervous about placing metal cans directly on the crock, so I placed metal canning jar rings down first - I know, still metal! But it does relieve most of the contact issue of metal on crock. I don't know why it bothers me, it just does.

The beginning of the process.

After setting up the cans on the lids, fill the crock with water to just above the tops of the cans. A water bath is completely necessary - do NOT skip this step! Place the lid on top, set the cooker to "low," and let it rip for 8 hours.

Half way through cooking process - 4 hours.

You can see that half way through the process the water level is still high, typical of slow cookers. No need to do anything - just let it go (with the lid on, of course) for another 4 hours.


Cooking process complete.

Once the 8 hours has passed, remove the cans carefully with tongs onto a towel to dry and to cool to room temperature. This is very important - DO NOT attempt to open the cans when they are hot or even warm. No one needs to get injured over dulce de leche - be safe and leave them alone for a good while to cool down.

I feel I should insert here that no one, and I mean NO ONE recommends heating cans of sweetened condensed milk in any fashion what-so-ever. And I'm not telling you to, either. This is just what I do to get a desired result. All consequences are my own. :) There, disclaimer done.

Terrible photo, but - Oh Heaven!

After the whole process is complete and the cans have cooled, go ahead and grab yourself a piece of really delicious chocolate and dig into the creamy, velvety, rich goodness that is dulce de leche. Or, pour it over ice cream, put some in your coffee, add it to muffins or cake or frosting or just simply do what I like to do and stick your face in it and . . . . um, never mind. Its good. Its really, really, really good.

Hopefully this will tide you over until my promised recipe of Sweet Potato Cheesecake. Its coming - it really is! Perhaps with a topping of dulce de leche. Oh Heavens, I've created a monster!

On Hiatus. . .

2011-05-27T14:10:00.000-05:00

I apologize for the long break in postings - I've been taking care of some new situations within my family and it has soaked up all of my time. Just want to get this out there though - coming up in the next couple of days I will be making Sweet Potato Cheesecake. Now, sweet potatoes are one of my very favorite things. They are just yummy no matter what you do to them - sweet, savory, fried, baked, boiled, its all so good! And cheesecake, well, I just can't think of anything better than a creamy, smooth, not-to-sweet, versatile dessert like cheesecake. Mmmmmm, even just saying it makes me melt. Cheese + Cake = Love. :) Photos, recipe, and directions coming soon so please stay tuned! I promise - I haven't quit!!!!!!!

It's A Blog Hop! Enjoy!

2011-04-12T14:56:00.002-05:00

A Little On The Lighter Side

2011-04-07T23:07:00.003-05:00

Since I've been a Zinger/Twinkie making, cake baking fool lately, I've decided to lighten it up just a bit and post about a salad I made the other day - it was so yummy and so guilt free. I was inspired by a Cashew Chicken Salad offered by Milwaukee Burger Company that I recently had the pleasure of experiencing. A risk is not something I usually take when it comes to salad. I'm more of a purist - lettuce, tomato, cucumber, dressing = salad. Once I ordered a salad and they had put strawberries on it. I remember looking at the plate and thinking, "What kind of new-fangled idiocy is this?! Can't I just order a salad and get a SALAD?!" I bit my tongue, not literally, forged ahead with the salad anyway. Not gonna lie, it was gross. Since then I totally turned off the whole "experimental salad" switch and left it at that.
In recent years, however, I've noticed that (for reasons unknown to me) my taste buds are craving new and different, more flavorful things, so back into the quagmire of salad fixins I went. There have been some good, some really good, and some really bad experiences along the way, but for the most part I'll step out of my comfort zone to try a new-fangled idiotic salad.
Which brings us to this:

Chicken Almond Apple Salad

It may not look like a professionally assembled salad, but it was really, really good and bonus: It was good for me, too.
Two handfuls of washed spinach; one cooked chicken breast, cut up; three tablespoons slivered almonds; one green onion, diced; one Roma tomato, diced; 1/4 c. craisins; 1/4 Washington apple, diced, two tablespoons fat free balsamic vinaigrette. Simple, yummy, light. I'm having another one for lunch tomorrow, because after those Flingers, I need to lighten up!

Under Construction

2011-04-01T14:09:00.000-05:00

Some elements of this blog will not be working for a bit - I am trying to set up different areas with a tab index and such and it is currently under construction. Please forgive me and please be patient with me. Should you have any ideas for me, please post them below in a comment. Thanks!

Cake Man Raven Makes Me Look Good Every Time

2011-04-01T00:24:00.002-05:00

Red Velvet was never a real big interest of mine until my sister wanted to serve it at her wedding and I was making the cake. I thought, "What's the big deal? It's just chocolate cake with a bunch of red food coloring, right?" Wrong. So, so wrong.

Red Velvet cake has been a southern favorite for generations. It has crept its way into the hearts of many a northerner since then, including me. Red Velvet does have cocoa powder in it - but it is by no means or definition a chocolate cake. It is a flavor unto its own. When paired with the cream cheese frosting, it is a little bit of heaven on earth. And Cake Man Raven's version is so very delicious.

For those of you that do not know, Cake Man Raven is a bakery in Brooklyn, NY, owned and operated by Raven Dennis III. He has been featured in articles and television shows such as "Throw Down with Bobbi Flay" and "Good Morning America," and has been cake maker for many stars to date. He's a very busy man, and the Southern Red Velvet is his signature cake. With good reason.

Let's get to the business, shall we?

Start out in the usual fashion: Sift all of the dry ingredients together and mix in the wet until you get a smooth cake batter.

Bake off in the oven and let the pans sit for 10 minutes. DO NOT TOUCH THEM! This is where everyone makes the mistake of taking them out of the pans too soon and they end up falling apart. Let them rest. They need it.

Once the cakes have cooled and you have flipped them to cool completely, if there is a bump on the top, now is the time to "shave" it off with a serrated knife. Then you have scraps to give the scrappers, like this:

How on earth could you possible resist that face?!
And this is what happens when you cut your cake into layers and it almost falls on the floor when you try to flip it:

Love my cooling system - - - so do my neighbors.
When the cake is cooled completely, start assembling the layers, placing a small amount of the icing between each. I say small because if you put too much of this yummy goodness between the layers, you are going to end up with a completely overpoweringly sweet cake. Not what you want.

I do my Red Velvet cakes in two 8" rounds and then divide each cake into two again, so I have four layers. I just like the look of the cake with so many layers, very pretty:

Back to the assembly - Once all the layers are stacked and the cake is completely iced, you can add the nuts to the side.

I like to add a little decoration to my cakes, however small. The red on the top is crumb from the scraps that I trimmed off of the top of the cake after it cooled. Makes a pretty little representation of what's inside I think.

And there you have it, Cake Man Raven's Southern Red Velvet Cake. Yum! This particular specimen was for my sister's birthday - which is actually the second one I made for her. I was supposed to travel with the first one to her home, which is 1 hour and 45 minutes away from mine, and take her out to dinner for her birthday, but a snowstorm in the middle of March in Minnesota/Wisconsin put the kibosh on that little venture. I could have kicked Mother Nature in the shin that day. Can you tell I'm still a little mad? Didn't think so - I cover it pretty well.

One week later, however, I was able to deliver a second one and see my Uncle Tom & Auntie Joyce from Louisiana at the same time as they were passing through on a mission to buy an antique car. A Nash Metropolitan. Cute little thing. Anyway - it was a wonderful day. A very, very, very long, wonderful day.

Cake Man Raven's Southern Red Velvet Cake *There are some slight changes by me in baking process!
2 1/2 c. all-purpose flour
1 1/2 c. sugar
1 t. baking soda
1 t. fine salt
1 t. cocoa powder
1 1/2 c. vegetable oil
1 c. buttermilk, room temperature
2 large eggs, room temperature
2 T. red food coloring (1 ounce)
1 t. white vinegar
1 t. vanilla
Cream Cheese Frosting (recipe follows)
crushed pecans for garnish

Preheat oven to 325 degrees and prepare two 8" round cake pans with non-stick baking spray.

In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a stand mixer, mix the dry ingredients into the wet until just combined and a smooth batter forms.

Divide the batter between the two prepared pans and bake for 20 - 30 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake starts to separate from the side. Remove from the oven and let stand for 10 minutes in the pan. Flip cakes out onto a cooling rack, and then onto another cooling rack so that the top of the cake is upright. Let cakes cool completely, then level the tops, setting the scraps aside for decoration.

Cut both layers into two more layers. Place bottom layer on a circle cake board that is about 1/4" larger than the cake round. Spread enough frosting on the layer to cover completely but not thick. Place second layer on top of first, and spread with frosting same as the first layer. Repeat until last layer is placed on top. Frost entire cake with frosting.

Placing your hand under the cake board and tilting slightly, take a handful of the crushed pecans and "wipe" the nuts up the side of the cake gently to cover the side completely in nuts. Repeat as you turn the cake to cover the entire outside of the cake but not the top. Using a fork or just your hands, crumble the cake scraps saved from leveling the cakes. Place the cake on a cake plate and sprinkle the cake crumbs around the outside edge. Using larger slices of pecans, make a decoration in the center of the cake and dust lightly with additional crumbs. It is best to let the cake set for just a bit before serving so that the icing has a chance to set up a bit. This will make the cake easier to cut.

Cream Cheese Frosting:
1 lb. (2 - 8 oz. bricks) cream cheese, room temperature
2 sticks unsalted butter, room temperature (I use salted and its just fine)
1 t. vanilla extract
4 c. confectioners sugar

Place cream cheese, butter, and vanilla in bowl and whip on high until light and creamed together. Add confectioners sugar and beat again until light and fluffy. Place in the refrigerator for about 30 minutes to let the icing stiffen slightly before frosting cake.

The Newborn Twinkie-Thingies; Home Made Twinkies and Zingers

2011-03-28T23:22:00.008-05:00

So this is a project that I’ve been literally dreaming of for weeks now, ever since I found the “Homemade Top Tarts” recipe on AllRecipes.com (yes, its spelled correctly). It seems I am now on a “make it myself” kick and just can’t seem to get over it. My family is loving it, my hips aren’t. Thus the yogurt sitting in front of me as I type and the gym membership. Damn slow metabolism!

Anyway, back to the Twinkies. So my recipe does not taste exactly like Twinkies, but that is totally fine with me since I find Twinkies to be a little . . . well, let’s just throw it out there: dry. Yes, I said it, they are dry and stiff and I don’t really like the consistency. In my version, I’ve used the ever dreaded cake mix and added pudding to give it a more dense texture. The end result was a nice cake that floats somewhere between pound cake and regular cake and holds up surprisingly well to the filling. And yes, they are much, much, much better than store-bought Twinkies if I do say so myself.

I actually made two different types of Twinkies with this recipe – If anyone remembers and loves the (Hostess) Dolly Madison Raspberry Zingers, you’re going to love this recipe. This has the great flavor of the Zinger without the added chemicals and other yucky stuff. And the taste is absolutely amazing! These will be my downfall. Guaranteed.

Hostess's Dolly Madison Raspberry Zingers


Home Made Flingers

The first step is to get the pan ready. You can buy a Twinkie pan; which is what I would suggest if you are going to be making these any more than once in your life – making the forms was not hard at all, but tedious. For those of you that know me, I can’t really sit still for very long without having to do something different. It’s the A.D.D. in me. I’m o.k. with that.

As you can see, I’ve taken a piece of regular aluminum foil that measures slightly longer than a 9 x 13 cake pan. Folded it in half lengthwise, then in half again widthwise, creating a square piece of foil.

Place the container in the middle, bend up the ends, bend up the sides, pinch the corners, fold in and fold down the long sides to make a “boat.”

At this point you will want to remove the container, and pinch the creases where you can see the outline of the round cover to create a more rounded end. Use you own judgment here get the boat into the Twinkie shape as close as you can.

Once all my boats were made (I ended up with 16), I placed 11 of them in the pan for the first round and baked off the others after that. Using a 1.5 oz. scoop, I placed one full scoop and one half scoop into each container (Yes, that is 2.25 oz. per boat, but I don’t have a scoop that size. My bad.)

Once the boats are filled with the batter, use a spreader or butter knife to push the batter to the edges. It doesn’t have to be completely flat, just mostly even.

Please, please, please do not forget to spray the boats with a non-stick baking spray. This stuff is amazing:

Trust me. Use it, love it, thank me later.

Place the pan in a preheated 325° oven for about 11 – 15 minutes. You have to keep an eye on them just like you would cupcakes. If you can smell them, they are most likely done. Pull them out of the oven and let them set for 10 minutes. This allows them to set up a bit and they are easier to remove from their little foil jackets. Place them on a wire rack to cool and make the remaining cakes.

While the cakes are baking, you can make the frosting and get the other ingredients ready if you are making the Zingers. Place the butter, shortening, and vanilla in a mixer bowl and beat on medium until creamy. Add the powdered sugar and, starting on the lowest speed, mix until the frosting comes together. It will go through a stage of looking like a crumbly mess, but you will get past this stage fairly quickly. Don’t freak - you haven’t screwed anything up.

Turn the mixer on high and get the frosting light and airy, scraping the sides once to incorporate everything; probably about 3 minutes or so is all you will need. Then you can add the marshmallow cream. Good stuff that. Yummmmm.

Whip the mixture again until everything is incorporated and looking light, fluffy, and like you just want to stick your head in the bowl and . . . sorry. Just mix it.

Raspberry Zingers have a raspberry coating on the outside and a layer of coconut over that. This is what makes them little bits of bliss. After you make the frosting, mix the boiling water and the raspberry Jell-O until dissolved and set aside to cool and congeal slightly. Putting it in the refrigerator for about 30 minutes accomplishes this.

To prepare the coconut, place it in a food processor and pulse until you have tiny bits of coconut. It will be sticky, but that’s o.k. Add the bit of cornstarch and mix well (Do not do this in the processor, do it after the coconut is removed). This gives it the workable consistency you need to roll the Zingers.

This is what it will look like after adding the cornstarch.

After the cakes have cooled completely, gently cut a small slit in the top side (which will then be the bottom side) of the Twinkies about half way through and to just about ¾ inch from the ends. Fill a frosting bag with the yummy marshmallow goodness and start to pipe the filling into the Twinkies, holding a bit firmly so they don’t blow apart from all the stuffing you are piping in. I can’t really say how much filling to put in – it’s kind of a personal taste kind of thing, but I put quite a bit. I used the whole recipe of filling for the 16 Twinkies.

If you are making the regular Twinkies, you are done.

Pop that little sucker in your mouth and experience the joy of sweet madness. But if you are on to more wonderful and amazing things that will completely rock your world (exaggerating just a bit), continue as such: After they are filled, roll the Twinkie in the Jell-O, covering all sides and ends, then roll in the coconut, covering completely, then set on the rack again to set and “cure” for at least two hours.

Yes, I DO have a messy counter. It's part of being so creative.
(Insert raucous laughter here)

Congratulations – you have just created awesomeness!

Twinkies/Zingers

For cakes:

1 (18.25 oz.) box yellow cake mix

3 whole eggs

1/3 c. vegetable oil

1 c. water

1 (5.1 oz.) instant vanilla pudding mix

Filling:

½ c. butter, room temperature

½ c. shortening, room temperature

1 t. vanilla

¼ t. salt

3 c. confectioner’s sugar

1 (7 oz.) container marshmallow fluff

For Zingers:

1 (3oz.) pkg. raspberry Jell-O

2 c. boiling water

2 c. shredded sweetened flake coconut

2 - 3 T. cornstarch

16 Twinkie “boats,” prepared with non-stick baking spray.

Directions:

Make Cakes:

In mixer bowl mix eggs, oil, and water until combined. Add cake mix and blend for two minutes on medium speed. Blend in pudding mix on medium for an additional 3 minutes until smooth.

Place 2.25 oz. of batter into each “boat” and bake at 325° for 11-15 minutes or until a toothpick inserted in the center of one comes out clean. (Baking cakes at a lower temperature for a longer period of time reduces the “bump” in the middle of the cake). Cool completely.

Make Frosting:

Combine butter, shortening, vanilla, and salt in mixer bowl and blend on medium high for about 3 minutes or until mixture comes together and becomes creamy with no lumps. Add confectioner’s sugar and starting on low speed and gradually increasing to high, blend until light and airy. Add marshmallow fluff and blend on high until once again light and airy.

For Zingers:

Boil water, add Jell-O and stir to combine. Place in refrigerator for 15 – 30 minutes or until thick but not set.

Place coconut flakes in food processor and pulse until flakes are very small. Dump into a dish and add cornstarch, starting with 2 T. and increasing if necessary to get a nice loose texture.

For Twinkies:

With a knife, cut a small slit in the top side of the cake. Using an icing bag, pipe a good amount of filling into the cavity, holding the shape of the cake with your hand to prevent splitting. Once filled, place cut side down on the cooling rack and continue to fill remaining cakes.

For Zingers:

Fill cakes as for Twinkies. Once that is completed, place the prepared Jell-O into a low baking dish or other container and roll the cake to cover completely. Move somewhat quickly to avoid completely soaking the cake. Placing the coconut in a similar dish, immediately roll the cake in the prepared coconut and place on the rack to set for approximately 2 hours. This lets the cake settle and “cure” for a bit.

I Am Strange . . . But I'll Bet I'm Not The Only One!

2011-01-13T22:44:00.001-06:00

This is my new obsession . . . .

Caroline's Firecrackers!

It may look a little funny, but believe me, you could get hooked on this one.

I know the whole "rage" about mixing salty/sweet and hot/sweet has passed for the most part, but I'll forever be a sucker for it. This particular concoction is a very simple mixture of Flaming Cheetos (yes, I said Cheetos) and white almond bark. Yup, that's it.

I know what you are thinking: "Good grief, the girl has completely lost it. That has got to be the worst combination of ingredients imaginable." And if that's not what you are thinking, maybe you are just as weird as I am.

The recipe is 12 ounces almond bark, melted and 1 package Flaming Hot Cheetos. I believe it's a 9 ounce package, but it could be 8.5 oz. too. Sorry, I threw the bag away before taking notes. Mix the two together and spread out as thick or thin as you like on a sheet of parchment or wax paper to set for a couple hours.

That was hard, wasn't it?

*****I would like to note that this is an original idea thought up while walking down a grocery isle. I am proud to take full credit on this very odd, deranged idea of a recipe. :)

The Feast

2010-11-27T07:45:00.002-06:00

I love Thanksgiving; it's one of my favorite Holidays of the entire year. I'm a little perturbed, however, at how Thanksgiving has become the bright red flashing signal light announcing the Christmas shopping has now become the top priority for just about everyone. Stores are opening earlier, staying open later, having the "deal of the century" every hour on the hour. It feels like quite a few people are forgetting the real reason for Thanksgiving and Christmas both. It breaks my heart, really.
But, I'm not here to continue preaching on my soapbox - I'm hear to say that I am thankful for my beautiful family who wouldn't let me take pictures of them in their turkey-stuffing-pie-induced vegetative states, the people who work hard to make this country go 'round, like the garbage men (yes, the garbage men), the mail carriers, the doctors, the cashiers, the librarians, the girl who hands me my coffee in moments of not-so-quiet caffeine needing despair, the boy who bags my groceries, and so many more that I can't even mention them all. Thank you for helping me.

I would also like to thank the men and women in the Armed Forces that serve us every single day and protect this country and its people. I thank them for their sacrifices and hardships. It is because of them that we can continue to celebrate Thanksgiving every single year, and I for one will not forget. Thank you servicemen and servicewomen. God bless.

With that being said, we can't forget the first Thanksgiving and how they celebrated by breaking bread with each other and giving thanks for all that they had survived and endured, and all that they were blessed with. It is with that same spirit that we celebrate today, with food, friends and family, and thanks.

And so we survived: Two days of cooking and prepping, dirty dishes reaching the ceiling, last minute trips to the store because I forgot __________. It's all over and everyone is still in a turkey coma and very thankful for it! We have the traditional fare at our house; turkey, stuffing, mashed potatoes, gravy, cranberries, sweet potatoes, cornbread casserole, green bean casserole, buns, etc. But for me, the fun part isn't eating the food, it's making it.

I grew up watching my grandmother and mother host Thanksgiving year after year. Now, my Mom wasn't the greatest cook, but since Grams rocked it, everything turned out wonderful. Every year all of our relatives got together, whether we liked each other or not, and celebrated with a feast. I've continued that little tradition in our small family, and I completely go overboard and love it. I make way too much food and we live off of leftovers for days, but I get such a kick out of cooking the meal itself that I just can't seem to help myself.

This was the result (well, part of it). A wonderful, beautiful meal

that everyone enjoyed and ate with gusto!

This was my poor little fridge, bursting at the hinges trying to hold

all the yumminess that would become Thanksgiving Dinner. Don't mind the soda :)

One of the eight, yes, eight pies for the day, seven of which are still

left and awaiting their turn in either someone's tummy or the freezer, whichever

occurs first. I'm not saying how it ends. That would probably be embarrassing.

This is the yummiest stuffing ever - shown in stages from sauteing the onions and celery with salt, pepper, a hint of garlic, and sage, to adding the wonderful chicken stock and simmering for just a bit before adding the toasty little bread cubes. Yum. I think I'll go have some now. Excuse me for just a moment!

The buns that you saw in the top photo started out like this - raising in my very warm kitchen and getting yummier and yummier by the second. This recipe is super fantastic and I use it for buns, cinnamon rolls, and sweet rolls. Its good. Ask Racheal, she'll tell you - its her favorite thing in the whole world.

And here's the Bad Boy - a 19 1/2 pound Grade A Turkey who was hatched just to make our tummies happy - and did it ever. Slathered with butter, sage, garlic salt, and pepper and then roasted in the Nesco for 4 hours and 25 minutes, it was a little bird-shaped piece of heaven on a platter. Hmmmmmm. Hold on - I'll be back; I have to go, err, drink something. Yeah, that's it. Be right back!

There were many more dishes to be sure, and below you can find some of the recipes I used. I've been told by the children that all of these Thanksgiving recipes "absolutely have to go in the cookbook you are making for us!" So, that's where they are going. Maybe some day they will make Thanksgiving dinner for me and I won't have to lift a finger. Yeah, right. Who am I kidding. I'll probably be busting my way into the kitchen looking for something to do! Did I mention I love cooking this meal?

Happy Thanksgiving all. God Bless.

As Promised . . . Recipes!

2010-11-23T23:58:00.002-06:00

Double Chocolate Fudge Cake

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet mini chocolate chips

Preheat oven to 325 degrees. In a medium mixing bowl, combine the wet ingredients and whisk until thoroughly combined. Add cake mix and pudding packet, whisking until mixed completely, about 2 minutes. Add chocolate chips and then pour into prepared bundt pan.

Bake cake in the center of the oven for approximately 55 minutes. Baking times will vary so test the cake towards the end of the baking time to see if a toothpick comes out clean. Cake is done once you can accomplish this.

Cool cake in the pan for about 15 minutes before inverting onto a serving plate. If using a chocolate glaze, glaze while warm. You can also just sprinkle some powdered sugar on the top after cooling completely.

Applesauce Spice Cake

2 1/2 cups all-purpose flour

1 3/4 cups white sugar

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon nutmeg

1/2 cup butter, softened

1/2 cup buttermilk

1 1/2 cups applesauce

2 eggs

Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a prepared bundt pan. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.

Let the cake cool in the pan for about ten minutes, then invert onto a serving platter and ice as desired.

I used a simple powdered sugar glaze with a bit of cinnamon in it and it worked wonderfully.

Cake Day - I Love Cake Day!

2010-11-23T14:05:00.001-06:00

So the day has been filled with cleaning, prepping, and baking. And I'm not anywhere near done for the day and I love it. Just sayin'.

It's almost time to go grab the kiddies from school, but I wanted to hop on and at least post the pics from today's baking adventures. I've decorated cakes for many years now, and these are by no means decorated in the fashion I usually do but then again, they are just everyday cakes - nothing special . . . . until you taste them. Oh my dears, you have got to try what I have dubbed the "Double Chocolate Fudge" cake.

I found this recipe online some time ago and it is the most requested cake flavor to date. Once you taste it, you will completely understand why. Believe me, I will be posting the recipe soon!

And then there's this little beauty of a surprise:

This cake came about because my Mother In Law gave me a can of applesauce that she had in her cupboard and thought that the kids would probably eat. Well, being the supermom that I am I decided that plying them with sugary desserts would be a better option than giving them something nutritious like plain ol' applesauce, so to work I set. This is an Applesauce Spice Cake and it will make you think you've died and gone to the best sale at Khol's with a million dollars in your pocket and a 50% off coupon! O.k., maybe not that stupendous, but it is wonderful. And yes, I will be posting this recipe as well. I must go get the children now and ply them with sugar.

A Little Late is Better Than Never!

2010-11-21T23:18:00.000-06:00

So, I realize that my little blog here is not ever going to be one of the top 40 or even the top 40,000. I'm probably the only one interested in my life and that's o.k! But, I am going to start posting every day or close to it - let us not get too overly eager here. I'll be starting to post recipes and not-so-great looking little pictures of my endeavors like I had originally planned so many months ago when I started this whole bizarre thing.

So, I'm (hopefully) back on track - just in time for tons of recipes and pictures about Thanksgiving! This is going to be fun - and I am soooooo looking forward to it! I have much to share on thoughts, recipes, life, and other things, and I can't wait to get going. Again. :)

Time Keeps On Slippin'

2010-05-28T00:34:00.006-05:00

As we prepare our oldest daughter for her high school graduation, I am heart breakingly, horribly reminded that they are only little once. We made out her party invitations on 4 x 8 photo cards, complete with zebra print and pink splashes, and placed on there a graduation photo, a baby photo, and the photo I took of her as she started her first day of school - ever. I looked at them when I picked them up and wondered where the time went. How did she go from this:
To this:

I still don't understand it and now I'm terrified that when I wake up in the morning all bleary-eyed and exhausted that my other children will all have graduated and moved out without notifying me first.
If there is one thing I have learned so far from this little escapade into the world of an 18 year old graduating daughter and all that goes with it, it is that time must be held precious and used wisely. Never take for granted those days when it seems like the skies will never open up and let the sunshine through again because all too quickly, they, too, will fade and leave you with memories of crying babies, sloppy wet kisses, and the smell of crayons and glue.

I'm a terrible blogger . . .

2010-03-25T12:10:00.004-05:00

It's true. So very, very, very true.
I happened to open up the dashboard today and it stated my last post was in October. Oy.
Well, it's been busy. I've been busy. I was busy, ok?!
And this is going to be a short one, too - updates:
1. Quitting job that I go to for an hour a day.
2. Started Freelance writing and love it.
3. Developing the storyline and illustration structure for a children's book.
4. Losing weight. Hopefully. Really, really hopefully.
That's it for today. More soon. Hopefully.

A Moment of Discovery . . . . .

2009-12-25T00:02:00.005-06:00

So perhaps I am not a true blogger. I haven't paid attention to my little project; as with most things in my life, I started something and didn't take the time to finish it. ADD is like that. I can start out doing the dishes and end up at the car wash wondering why my dishes didn't get done.
I've been doing a bit of research as of late though. I've been reading blog after blog after blog - so many that I cannot keep them straight at times. I have noticed one thing, though. It seems like the people that write the blogs have everything together all the time - like somehow they live in a world where June Cleaver and Donna Reed rule the land with organization, perfection, and impeccable time management skills. They post pictures of perfectly appointed kitchens with perfectly posed pot roasts. They have $1,500 cameras and pristine linens.
That's not me. I eat Ho-Ho's and those gas station cherry pies and wash them down with a French Vanilla Cappuccino on my way to work after dropping the kids off at school 5 minutes before the first bell rings. I have a Samsung digital camera that takes pretty darn good pictures for a little camera. I have stains on my shirts from coffee, ketchup, and baby puke. Incidentally, those same stains are on the floor of my well-used minivan. I continually run late, I burn the rolls now and again, and I tend to get crabby when I don't get enough sleep - like ever day of my life.
But I have realized one thing - all of that right up there in that paragraph? That's o.k. I'm not perfect, and I don't need to be. I'll take my pictures with my little camera, I'll eat my cherry pies and drink my KwikTrip Cappuccino and I will smile.
Now, on to other things. . .
I recently discovered a recipe for rolls. Not breaking news, I totally get it. However, you need to understand something - yeast and I do NOT get along. I remember watching my grandmother make bread when I was a child. I can still see her kneading the dough, watching her pull off the cover, punch it down, shape it, and let it rise again only to pop it in the oven and pull it out an hour later golden brown and beautiful. I can still smell the butter melting on the hot surface and see it dripping down the sides, my mouth watering for that first decadent piece of deliciousness. (Sigh. Smile. Tear up. Still love you Grams.)
Oh yeah, back to the recipe. So as I have stated, yeast and I have a love/hate relationship. I love it, it hates me. I've tried numerous recipes that have brought me nothing but misery and a trip to my bed shedding tears of failure. . . . until now.
I owe my new-found fascination for everything yeast to prostiedvizhenija on youtube. For in this video, I finally have the satisfaction of being able to create not only a dinner roll, but hamburger and hot dog buns, cinnamon rolls, and just plain ol' bits of yumminess my family has generously thanked me for. The recipe is simple, easy to follow, and it turns out. I even screwed it up the first time and it STILL turned out. I have to say, the way caramel rolls turn out with this recipe is stupendous. Let's take a look shall we?

A Snapshot

2009-10-01T22:04:00.012-05:00

There are some times in life when, very unexpectedly, you catch yourself thinking of them. Every thought of joy and fear run raging through your mind in tandem in the smallest portion of a moment. They are so precious. They are exasperating. They are exhausting. They are beautiful. They are awe-inspiring. They are the stuff of which dreams are made.

In that moment when the thought first hits you, your heart jerks. You can actually feel the strings tighten because in one single, complex, breath-taking, fearful moment, you realize that your whole life is wrapped up in a tiny little package.

It doesn't matter how many times you have gone through it . . .

. . . the feeling is the same. You gasp, you shed a bit of a tear, and you smile because God has given you such gifts that there is no "thank you" big enough on the face of the earth or in the Heavens Above that could ever express your gratitude.

My cup runeth over . . . . .

Time Keeps on Slippin' . . . . .

2009-09-28T11:41:00.002-05:00

O.k. So I'm not the most dedicated blogger right now. Maybe I'm just not cut out for this. Or maybe I just need to give it some time and hold on until the baby will let me sit down at the computer for more than five minutes. Maybe I need to start taking more photos of the things I love and posting them. Maybe I need to get some more sleep. . . .

Oh, excuse me! I drifted there for a minute after that last comment. :)

I will get around to this . . . some day!

Sleepless in Minnesota . . .

2009-08-21T10:59:00.003-05:00

Oh to be sleeping . . . So my rant yesterday about not getting sympathy from my Dearest Man as a bit of a vent, but hey, I needed it. And I was determined to not let it fester, so I talked to him about it yesterday after work. He wasn't mad or angry, he was frustrated because he didn't know what to do. Go figure! (Laughs hysterically) But, at least he wasn't mad, which would have been insane, which would have made me insane, which would have made me put salt in his cookies instead of sugar. :D I'm evil that way.

So last night was no better. Little Man decided to battle it out again. But, after consulting with this beautiful group, I've come up with a plan. For those of you that have little ones and don't belong to this website, you must do it now! I mean it - leave me behind, click on the link, and behold the lifeline of greatness. DO IT NOW!

As for the rest of you, well, go make a peanut butter sandwich cuz I'm done for the day.

A day beyond description . . . . .

2009-08-11T23:14:00.006-05:00

I know this isn't the greatest picture, but I couldn't
resist. Isn't that just the cutest face ever?!?!?!?!?!?!

My girls were intent tonight on watching a movie before bed, and all I could think about was watching the inside of my eyelids. What a day it has been!
I won't bore you with the ugly details, but let's just say it has been one thing after another and none of it really productive, satisfying, uplifting, liberating, or fun. But it's over, the day is over and the blessed night has begun . . . Ah yes, the night - filled with 40 minute naps interrupted by screaming babies. Oh how I love those naps!
I so wanted to upload some stuff tonight and share some scenery pics and recipes, but it's just not in me tonight. Motherhood will do that to you - wear your butt out and drain the brain right out of your head. Seriously.

"Create something outside yourself. . . ."

2009-08-07T23:37:00.002-05:00

Words of wisdom, those are. I have no idea what I am doing, or why, or how, but I'm doing it. I have things I want to share: recipes, thoughts, ideas, hopes, dreams, attitude.
I'm a wanna-be-chef, baker, and sometimes pretty good Mom - sometimes. Like most of us I have a complex about that, but more on that later.
I just turned 40 - yes, 40, and as far as I'm concerned, life has just begun. I have four children, ages 17 yrs., 12yrs., 11yrs., and 6 months. Yes, I AM crazy, thank you very much. I am also divorced and planning to marry that man again. The first time I married him I did it for his really cool last name, now I'm doing it because I'm crazy in love - again, still, whatever you want to put in there - and can't picture myself on the porch when I'm 85 without him mouthing off next to me.
I can be opinionated, stubborn, loving, loyal, and everything in between.
I'll try my hand at just about anything once, unless it involves spiders or heights - I'm not budging on those and I don't care how many times you Double Dog Dare me - I'm perfectly comfortable with my fears, thank you very much.
So that's a little about me. More will be revealed along the way, along with recipes, pictures, stories and such.

Create something outside yourself. . . . . .