Rays of Purple

New Beginnings

2020-08-16T18:04:00.002-07:00

Hello all!

I'm not sure if there is even anywhere out there in this little space of mine. I just wanted you let you know I've started a little old (new) blog called Basil & Thyme. Just a little space for myself without pressure. A lot has happened in my life the past few years, but that little piece of the interwebs is where I'll be now.

If anyone is out there actually reading this, I hope you are doing well during these crazy times.

Peanut Butter Blossoms

2014-12-30T08:00:00.000-07:00

Recipe from: Tide & Thyme

Ingredients:
- 40 (approx) Hershey's kisses, unwrapped
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar (+ extra to roll dough in)
- 1/3 cup brown sugar
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon vanilla extract

1. Preheat oven to 375 F. Prep cookie sheets with parchment paper (if desired).
2. In a medium bowl combine flour, baking soda, and salt. Whisk to combine. Set aside.
3. In a large bowl, use an electric mixer to cream the butter, peanut butter, and sugars until fluffy.
4. With mixer on low, add egg, milk, and vanilla. Mix to combine.
5. Slowly add in flour mixture. Mix until combined.
6. Shape dough into 1-inch balls.
7. Roll in sugar and place on prepped cookie sheet.
8. Bake 8-10 minutes. Until lightly browned.
9. Remove from oven and quickly push a chocolate kiss into the center of each cookie.
10. Remove to a cooling rack and allow to cool.

Chocolate Sugar Cookies

2013-12-17T05:46:00.000-07:00

recipe from: browneyedbaker.com

Ingredients:

- 6 cups all purpose flour

- 1 1/4 cups cocoa powder

(I used "Premium Cocoa" which is a blend of natural & dutched cocoa. I'll post a photo at the bottom!)

- 1 teaspoon salt

- 2 cups unsalted butter, room temperature

- 2 cups granulated sugar

- 1 cup light brown sugar

- 3 eggs

- 2 teaspoons vanilla extract

------------------

1. Whisk the flour, cocoa powder, and salt in a large bowl. Set aside.

2. Use an electric mixer on medium speed to beat together the butter and both sugars.

3. Add eggs and mix to combine. Scrape sides of bowl as needed.

4. Add the vanilla extract, beat to combine.

5. With the speed set on low, slowly add flour mixture. Beat until just combined.

Mine got pretty thick towards the end and I had to switch to a rubber spatula!

6. Divide this dough in two and shape each half into a 2" high round disk. Wrap each with plastic wrap and place in the refrigerator for at least 45 minutes.

7. Take one piece of dough out of the refrigerator and roll out the dough between two sheets of parchment paper. Roll to about 1/4" thickness. Ours weren't totally even.. but they all turned out okay ;)

8. Transfer the parchment paper and dough onto a cookie sheet, we used a cutting board, and place in the fridge for about 15 minutes.

9. During those 15 minutes, preheat oven to 325 degrees F. Also line your cookie sheets.

10. Remove the rolled out dough from the fridge and use a cookie cutter to cut your shapes. Place on a prepped cookie sheet. Be sure to leave about 1"-2" between cookies.

11. Gather up any excess dough, re-roll and repeat step 10 until all of the dough has been used.

12. Place the baking sheets with cut out cookies into the freezer for about 15 minutes.

13. Remove from freezer and bake about 15-17 minutes.

14. Repeat the process with the second disk of dough.

Butterfinger Cookies

2013-08-15T06:23:00.000-07:00

Ingredients:

- 1 cup packed brown sugar

- 1/2 cup sugar

- 1 cup butter (2 sticks)

- 2 eggs

- 1 1/2 teaspoons vanilla extract

- 2 1/2 cup all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1 1/2 - 2 cups crushed fun size Butterfingers
(At the Albertson's near us, they have packs of 8 fun size bars, we grabbed two of them)

1. Preheat oven to 350 degrees.

2. Using a hand or stand mixer, mix sugars, eggs, butter, and vanilla in a large bowl.

3. Add salt, baking soda, and slowly add flour. Blend well.

4. Add most of your Butterfinger candy pieces (Or all if you don't want to put pieces on top of dough)

5. Drop Tablespoonfuls of dough onto cookie sheet lined with parchment paper.

6. Slightly push a few of the candy pieces left on top of each ball of dough. (Optional)

7. Bake for 9-11 minutes, until slightly golden.

Snickers Cupcakes

2013-08-13T04:30:00.000-07:00

Chocolate cupcakes:

(makes about 34 cupcakes)

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F.

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in.

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean.

7. Let cupcakes cool completely.

For the frosting:
(enough for about 30 cupcakes)

- 2 cups butter, softened
- 2 1/2 cups peanut butter
- 2 teaspoons vanilla extract
- 1/2 cup cream (we used heavy whipping cream because it's what we had on hand)
- 7 1/2 cups powdered sugar
- 2 (7 oz) jars of marshmallow cream

1. Use a hand mixer or a stand mixer to combine butter and peanut butter. Beat on medium-high speed until light and fluffy.
2. Add cream and vanilla, mix again. Add powdered sugar and mix until smooth and fluffy.
3. Stir in marshmallow cream by hand with a spatula and stir until combined.

To finish cupcakes:

- about 3/4 cup peanuts, chopped
- caramel sauce (we used caramel sundae syrup)
- chocolate sauce (we used Hershey's chocolate shell topping)
- 15 fun size or bite size Snickers, cut in half

1. Pipe frosting on top of cupcakes.
2. Drizzle caramel sauce and chocolate sauce over frosting.
3. Top with chopped peanuts and one half of a Snickers candy.

Twix Cupcakes

2013-08-06T05:19:00.000-07:00

Chocolate cupcakes:

(makes about 34 cupcakes)

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F.

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in.

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean.

7. Let cupcakes cool completely.

For the frosting:
(enough for about 20 cupcakes) I doubled the recipe below to make sure I had enough frosting..
Recipe from: cannella-vita.blogspot.com

- 1/3 cup solid vegetable shortening
- 1/3 cup butter, softened

- 2/3 cup caramel ice cream topping

- 1 teaspoon vanilla extract

- About 4 cups powdered sugar

1. Using an electric mixer, cream butter and shortening.
2. Add caramel and vanilla.
3. Slowly add in powdered sugar until desired consistency is reached. Should be light and fluffy.

Chocolate Malt Cupcakes

2013-07-30T04:36:00.001-07:00

Chocolate cupcakes:

(makes about 34 cupcakes)

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F.

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in.

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean.

7. Let cupcakes cool completely.

For the frosting:
(enough for about 20 cupcakes) I doubled the recipe below to make sure I had enough frosting
Recipe from: yourcupofcake.com

- 1/2 cup butter, softened

- 8 oz cream cheese, softened

- 3/4 cup cocoa powder

- 2 - 3 cups powdered sugar

- 1 teaspoon vanilla extract
- 1/2 cup malted milk powder (We used Ovaltine "Classic Malt" as a substitute)
- Whopper candies (optional)

1. Beat butter and cream cheese for about 2 minutes. Then add vanilla extract.
2. Add cocoa powder, then slowly add powdered sugar until desired consistency is reached.
If it gets too thick, add about a teaspoon of milk. If it gets too thin, add a little more powdered sugar.
3. Frost cupcakes and add a Whopper to the top :)

LOL.. Dad is such a good sport ;)

Cookies N' Cream Cupcakes

2013-07-23T05:30:00.000-07:00

You should probably know I'm kind of a picky eater... And I'm not a big fan of anything "crunchy" in my cupcakes. Because of this I always just use a "basic" cupcake and then play with the frosting. For any chocolate cupcakes I make, I stick with the same recipe, and I've shared that below :) They are so moist, and stay that way for a few days, everybody loves them!

Chocolate cupcakes:

(makes about 34 cupcakes)

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F.

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in.

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean.

7. Let cupcakes cool completely.

For the frosting:
(enough for about 24 cupcakes)
Recipe from: yourcupofcake.com

- 1/2 cup butter, softened

- 8 oz cream cheese, softened

- 2 teaspoons vanilla extract

- 4 - 4 1/2 cups powdered sugar

- 1/2 finely crushed Oreos
(I crushed the oreos, then sifted them so I didn't have chunks of cookie in the frosting)

1. Beat butter and cream cheese for about 2 minutes. Then add vanilla extract.
2. Slowly add powdered sugar until desired consistency is reached.
If it gets too thick, add about a teaspoon of milk.
3. Gently stir in the crushed oreos.
4. Frost cupcakes and top with an oreo! (Or half of an oreo like we did)

Single Serving Rice Krispie Treats!

2013-07-16T04:30:00.000-07:00

recipe from: number-2-pencil.com

I know, I know... Another recipe with rice krispie treats? Last one for awhile, I promise :) And this one is the easiest one yet! It's so easy that I'm going to have to make sure I don't keep the ingredients in the house all the time or it could be very dangerous ;) Each serving is about 300 calories. Even better idea, share it with someone and it's around 150 calories and so yummy! :)

- 1/2 Tablespoon butter

- 4 large marshmallows

- 1 cup rice krispie cereal

1. Melt butter in a microwave safe bowl (about 20 seconds)

2. Add 4 marshmallows and microwave for about 25 more seconds.

(marshmallows will puff up a bit, they'll deflate once you take them out)

3. Stir melted butter and marshmallows together.

4. Mix in 1 cup of rice krispie cereal and stir until well coated.

I even took some inspiration from my strawberry shortcake rice krispies :)

S'mores Rice Krispie Treats

2013-07-02T04:00:00.000-07:00

I know I've been on a bit of a rice krispie treat kick lately.. but I can't help it! They're so yummy and it's been fun to play with different kinds :) These are the perfect ones for the upcoming 4th of July holiday!

- 6 cups rice krispie cereal

- 1 (10 oz) bag mini marshmallows

- 1/4 cup butter

- 1 cup crushed graham cracker pieces

- 1 cup milk chocolate chips

1. Line 9x13 baking pan with wax paper, or spray with nonstick cooking spray. Set aside.

2. In a large bowl, mix rice krispie cereal and graham cracker pieces. Set aside.

3. Melt butter in large, non-stick, saucepan over medium heat.

4. Stir in marshmallows, and keep stirring constantly until melted.

5. Remove from heat and gently stir in cereal/graham cracker mix. Mix well.

6. Gently fold in chocolate chips. (I think next time we'll make sure they come out of the fridge so they don't melt so fast)

7. Pour into prepped 9x13 baking pan, and press evenly.

8. Let cool and cut into squares.

Rolo Cupcakes!

2013-06-25T05:00:00.000-07:00

Chocolate Cupcakes:

(makes about 34 cupcakes)

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F.

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in.

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean.

7. Let cupcakes cool completely.

For the frosting:
(Frosts about 24 cupcakes, I usually freeze the leftover cupcakes)
- 1 cup butter, softened
- 3/4 unsweetened cocoa powder
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar

1. Beat butter for about 2 minutes. Add cocoa, milk, and vanilla extract.
2. Slowly add in powdered sugar until desired consistency is reached. If it gets too thick, add a little bit of milk.

To finish cupcakes:
- Caramel filling (I used store bought, but you can make your own if you'd prefer)
- Rolos for topping

1. Core centers of cupcakes and fill with caramel.
2. Frost cupcakes and drizzle caramel over the frosting. (Works better if caramel is cold)
3. Top with Rolos

Cookies N' Cream Rice Krispie Treats

2013-06-18T05:30:00.000-07:00

recipe from: stylishcuisine.com

- 6 cups rice krispie cereal

- 1 (10 oz) bag mini marshmallows

- 1/4 cup butter

- 1 1/3 cups white chocolate chips

- 10 Oreos chopped into pebble size pieces, about 1 cup

- 6 Oreos chopped into pebble size pieces, about 1/2 cup (for top of krispie treats)

1. Melt butter in large, non-stick, saucepan over medium heat.

2. Stir in marshmallows, and keep stirring constantly until melted.

3. Remove from heat and gently stir in krispie cereal. Mix well.

4. Fold in 1 cup of Oreo pieces.

5. Pour into a 9x13 baking pan (either lined with wax paper, or sprayed with nonstick spray), and press evenly.

6. In a microwave safe bowl, melt white chocolate chips in 20 second intervals, stirring between each interval, until completely melted and smooth.

7. Spread melted chocolate over the rice krispie treats, and immediately sprinkle 1/2 cup of chopped Oreos on top.

8. Cover and refrigerate for 10 minutes until chocolate completely hardens.

Strawberry Shortcake Rice Krispies!

2013-06-04T05:22:00.000-07:00

I love rice krispie treats! And since summer is getting ready to kick into full swing, I wanted a light and refreshing version of krispie treats! Enter strawberries and cool whip... yummy!

A perfect treat for a hot day :)

- 6 cups rice krispie cereal

- 1 (10 oz) bag mini marshmallows

- 1/4 cup butter

- 2 heaping cups of angel food cake squares

- cool whip

- 2 cups diced strawberries

1. In a large bowl, mix rice krispie cereal and angel food cake squares. Set aside.

2. Melt butter in large, non-stick, saucepan over medium heat.

3. Stir in marshmallows, and keep stirring constantly until melted.

4. Remove from heat and gently stir in cereal/angel food mix. Mix well.

5. Pour into a prepped 9x13 baking pan, and press evenly.

6. Let cool and cut into squares.

7. Top with a scoop of cool whip and diced strawberries

Tips:

* Instead of prepping my pan with nonstick spray, I just line it with wax paper... maybe that's just me being lazy :p

What's a S'more?

2013-04-29T06:35:00.000-07:00

So this weekend, during a normal conversation with my dad, T and I discovered that not only has my dad never had a s'more, he didn't even know what one was! Crazy right? So obviously the first thing we did the next day was buy stuff so we could make s'mores... because no 60 year old man should continue through life without knowing what a s'more is ;) Obviously he didn't have a fire/fire pit, so we chose the next best thing to get as authentic as we could :p

Chocolate Strawberry Dip!

2013-03-11T02:30:00.000-07:00

Ingredients:
- 1 (8 oz) package of cream cheese
- 1/4 cup powdered sugar
- 1 (8 oz) package of cool whip
- 1 Hershey's candy bar, chopped (about 1/4 cup)
I bought an XL candy bar, and that was more than enough for inside the dip, and on top
- 1/2 cup strawberries, chopped

For the optional topping:
- 3 pieces of Hershey's chocolate bar, chopped
- 1/8 cup strawberries, chopped

To Do:
1. Mix the cream cheese and powdered sugar together.
2. Gradually add in Cool Whip.
3. Add in strawberries.
4. Gently stir in chocolate pieces.
5. Top with strawberries and chocolate pieces.
6. Chill before serving.

We served ours with graham crackers and pretzels! I thought it was a little too cream cheesy, so next time I think I'll add 3/4 (6 oz) of the package instead of the whole thing! But it was still good :) I also had bigger pieces on top of the dip, than I did inside.

Recipe from: What's Cooking Love

Put Down Your Drink and Blow Out the Candles..

2013-02-20T02:30:00.000-07:00

I'm The Kinda Girl...

2013-02-19T02:44:00.000-07:00

Bridgit Mendler anybody?

I'm the kinda girl who...

believes in saving our planet.

has a small obsession with dandelions.

listens to everything from Taylor Swift to Tupac.

is the reliable friend, the shoulder to cry on.

watches crime shows like NCIS and Castle.

believes dolphins do not belong in captivity.

recently discovered a love for baking.

still watches wedding shows like Say Yes to the Dress.

would probably sell my soul for a back tickle..

loves the ocean, but is terrified to get in it.

is grateful for the people in her life.

believes a cupcake for breakfast is totally reasonable.

will not just tell you what you want to hear.

always tries to be positive and happy.

Super Bowl Series: Cupcake Recap!

2013-02-04T05:54:00.000-07:00

Obviously, this morning I am very happy! We are huge Ravens fans, so it was pretty exciting! I love making cupcakes, and I love trying new ways to decorate them! So here's what our cupcakes for Super Bowl looked like :)

I used white cake mix, and store bought frosting for these :p I was just too lazy! But I did make the chocolate cupcakes from scratch, and this is the only recipe we use! It's amazing, and they stay moist for a very long time. Just looove them! ;)

Chocolate Cupcakes:

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F.

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined.

5. Add eggs, oil, and vanilla. Mix again.

6. Take flour mixture and whisk into wet mixture.

7. Stir in heavy cream until evenly mixed in.

8. Pour batter into cupcake tins, filling them about 2/3 full.
9. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.

10. Let cupcakes cool completely.

11. Chill in fridge for around 20 minutes. Then frost.

I also did two DIY projects for the Super Bowl! The football utensil jars and the penalty flag center piece. Both are pictured in the top picture and are super easy for any kind of football party! :)

M&M Cookies

2013-01-14T03:30:00.000-07:00

Recipe from: Six Sisters' Stuff

Ingredients:

- 1 cup packed brown sugar

- 1/2 cup sugar

- 1 cup butter (2 sticks)

- 2 eggs

- 1 1/2 teaspoons vanilla extract

- 2 1/2 cup all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1 1/2 cups M&Ms

1. Preheat oven to 350 degrees.

2. In a large bowl, mix sugars, eggs, butter, and vanilla.

3. Add salt, baking soda, and slowly add flour. Blend well.

4. Add 3/4 cup of the M&Ms.

5. Drop Tablespoonfuls of dough onto cookie sheet lined with parchment paper.

6. Slightly push a few of the candies left on top of each ball of dough.

7. Bake for 9-11 minutes, until slightly golden.

Whole Wheat Penne Pasta w/ Meat Sauce

2013-01-02T09:48:00.000-07:00

Recipe from: Fantastical Sharing of Recipes

(be sure to check her blog out, she has great recipes!!)

Ingredients:

- 1 (13.25 oz) box whole wheat penne pasta

(pictured is whole grain, but we've done both!)

- 1 large onion, chopped

- 2 cloves garlic, chopped

- olive oil

- 1 teaspoon Italian seasoning

- red pepper flakes

- dried thme

- 1 lb. ground beef

- 1/2 teaspoon dried basil

- 28 oz. chunky tomato sauce

- 1 teaspoon Sugar

- Salt and Pepper to taste

Directions:
1. Remove cloves from garlic.

2. Chop onions and cloves of garlic.

3. Bring a pot of water to a boil. (For the pasta)

4. While waiting for water to boil, heat olive oil in a large skillet on medium heat.

5. Add chopped onion and Italian seasoning.

6. Add a dash of red pepper flakes.

7. Cook the onions for about 5 minutes, until onions are soft.

8. Add the garlic, dash of thyme, and salt and pepper to taste.

9. Cook for about 1 minute.

10. Remove onions and place in a bowl.

11. In the same skillet, cook the ground beef, crumbling as it browns. (Drain if needed)

12. Once beef is no longer pink, add cooked onions.

13. Add tomato sauce, sugar, and basil.

14. Simmer on low heat uncovered for about 15 minutes.

15. By this time, your pot of water should be boiling, add 1 Tablespoon of salt, and bring back to a boil.

16. Add pasta into pot, and cook. (Follow instructions on your box, ours took about 9 minutes)

17. Drain the pasta.

18. Add pasta to tomato sauce mixture, and mix it all together. (Or you can serve the pasta and scoop sauce onto it, whatever you prefer!)

19. And you're done.. Yay! :)

December Cara Box Swap Reveal!

2012-12-27T07:57:00.000-07:00

This was my first time participating in the Cara Box Swap.. and let me just tell you, I was really excited!

I sent mine to Brooke, so be sure to head over there and see what she got! :)

My package from Ashley arrived on Christmas Eve! I may or may not have run in the house right away to rip it open... Sorry, I was excited :p I've really connected with Ashley and I am so glad I signed up for the Cara Box for December! She's the best :)

Let's start with what I opened first.. her super sweet note, that actually did make me tear up a little bit..

And this.. this was definitely so much fun to open! If you've been on my blog for 5 seconds you probably noticed my love for whales! My social media icons on the top left are even whales.. they even spout water if you mouse over them.. But anyway, back on topic, I loved these cards! They were so perfect! And that wrapping paper? So cute! and let me tell you, I'm totally jealous of Ashley's wrapping skills.. I definitely cannot wrap like that! You go girl :)

She even got "crafty" for me! Didn't they turn out great?! Perfect for the empty space in my cubicle! :)

A girl can never have too much nail polish right?!
Ashley also got me a note pad to remember her by because she likes to make lists..
well let's just say I am the same way! So it was perfect :)

She even sent me a note explaining everything!

Seriously Ashley, everything was awesome! Thank you so much :) You are so sweet and I'm super happy to have been able to connect with you through this :)

I will definitely be signing up for January's Cara Box exchange, you should too! Just click on the button for more info :) Happy Thursday!

Dad's Clam Chowder

2012-12-21T09:55:00.000-07:00

Since today is officially the "first day of Winter" I thought I'd share one of my FAVORITE things to eat! It's my first "food" recipe, all of my others have been desserts. Let's just say, I like baking better than cooking.. My dad says it's the OCD coming out in me :p

If you've been reading my blog for awhile, you'll know I don't eat seafood. At all. This is the one exception to that! I love clam chowder. But are you ready for the "I'm so picky" part? My dad's clam chowder is the only one I like.. I've tried it at restaurants, but none of them even come close to Dad's! Maybe it's because of his secret ingredient.. and today, he's given me permission to share it! The secret? Sugar! Yep :)

Ingredients:

- 1 cup onion, chopped

- 1 cup celery, chopped

- 2 cup potatos, chopped

- 2 (6 oz) minced clams

- 3/4 cup flour

- 3/4 cup butter

- 1 quart Half and Half

- 1 Tablespoon Sugar

- Salt and Pepper to taste

For the onion, celery, and potatoes, you can cut them up however small you'd like..

It's all just about how you'd like to eat them ;)

Directions:

(pictures below!)

Veggie Mix

1. Peel the potatoes

2. Chop the potatoes, onion, and celery

3. Pour veggies into a large saucepan

4. Open cans of clams and pour the juices over the vegetables

5. Fill saucepan with enough water to just cover the veggies

6. Place on high and let it come to a boil.

7. Turn down to medium-high and leave it there for about 15-20 minutes, without a lid

Chowder "Paste"

1. In a separate pot, melt butter on high (We used a dutch oven, but a pot would work too!)

2. Pour flour into melted butter and combine

3. Quickly pour in the half and half, and combine

It will thicken as you stir it.. continue to stir it slowly until it's about the thickness of pancake batter.

Be careful not stop stirring for very long, or it will start to stick to the bottom

If it seems too thick, that's how it should be, it will get thinner once you add the veggies with the water!

4. Once it's reached the right thickness, remove from heat

To Finish the Chowder:

1. Pour veggie mix into the chowder paste

2. Add clams, and mix them in

3. Add sugar and mix well

4. Add salt and pepper to taste

It is soooo good, I love it :) And yes, I will be eating leftovers of this tonight! :)

I hope everyone has a very very Merry Christmas!

(text only)

Items needed:

- 1 cup onion, chopped

- 1 cup celery, chopped

- 2 cup potatos, chopped

- 3/4 cup flour

- 3/4 cup butter

- 1 quart Half and Half

- 1 Tablespoon Sugar

- Salt and Pepper to taste

Veggie Mix:

1. Peel the potatoes 2. Chop the potatoes, onion, and celery 3. Pour veggies into a large saucepan 4. Open cans of clams and pour the juices over the vegetables 5. Fill saucepan with enough water to just cover the veggies 6. Place on high and let it come to a boil. 7. Turn down to medium-high and leave it there for about 15-20 minutes, without a lid

Chowder "Paste":

1. In a separate pot, melt butter on high (We used a dutch oven, but a pot would work too!) 2. Pour flour into melted butter and combine 3. Quickly pour in the half and half, and combine 4. Once it's reached the right thickness, remove from heat

Complete:

1. Pour veggie mix into the chowder paste 2. Add clams, and mix them in 3. Add sugar and mix well 4. Add salt and pepper to taste

Twinkie Cupcakes

2012-11-30T14:00:00.000-07:00

With the whole mess going on with Hostess, I thought it would be the perfect time to try out this recipe :)

I wouldn't say that taste exactly like Twinkies, but they're still delicious! My dad says they were the best cupcakes he's EVER had, so I was very happy with the results :)

Cupcakes and Filling

Recipe from: thedomesticrebel.com

You will need:
- 1 box Yellow Cake Mix + ingredients on back of box
(for mine, it was oil, 3 eggs, and water)
- 1 small box of Instant French Vanilla Pudding Mix
(For the filling)
- 1 Jar (7 oz) Marshmallow Cream
- 1/2 cup butter
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons very hot water

1. Preheat oven to 350 degrees F.

2. Line cupcake tins with liners, this recipe made about 20 cupcakes. Set aside.

3. Prepare cake mix according to box directions and stir in pudding mix.

4. Fill liners about 2/3 full, and bake about 14-17 minutes, or until an inserted toothpick comes out clean.

5. Cool in pan for about 5 minutes, then move to cooling rack to cool completely

(We actually chilled them in the fridge for about ten minutes before the next step)

While cupcakes are cooling, prepare the filling:

6. In a small bowl, dissolve the salt in hot water. Set aside.

7. In a large bowl, use mixer to beat together marshmallow cream, butter, powdered sugar, and vanilla.

8. Add salt/water mixture and mix until well combined. Should be fluffy and not as thick as frosting.

9. Core out cupcake's center with a sharp paring knife. Be careful not to cut all the way through.

10. Pipe filling into center of the cupcake, fill just to the top.

11. Put cupcakes back into the fridge while preparing the frosting.

Marshmallow Buttercream

Recipe from: thedomesticrebel.com

You will need:

- 1 Jar (7 oz) Marshmallow Cream

- 1 cup butter, softened

- 1 teaspoon vanilla extract

- About 1 bag (32 oz) powdered sugar

1. In a large bowl, beat together marshmallow cream, butter and vanilla until combined. About 2 minutes.

2. Add sugar in, about a cup at a time, until frosting is light and fluffy.

(We used most of the bag of powdered sugar, and the frosting was way too thick, we had to use whipping cream to make it thinner, I'd recommend using about 1-2 cups less than the full bag of sugar)

3. Frost the cupcakes and enjoy!

Chocolate Cupcakes with Salted Caramel Buttercream

2012-11-16T02:00:00.000-07:00

Cupcakes:

Recipe from: Chef in Training

You will need:

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F.

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined.

5. Add eggs, oil, and vanilla. Mix again.

6. Take flour mixture and whisk until wet mixture.

7. Stir in heavy cream until evenly mixed in.

8. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean.

9. Let cupcakes cool completely.

10. Chill in fridge for at least 30 minutes.

Salted Caramel Buttercream:

Recipe from: Chef in Training

You will need:

- 1/4 cup sugar

- 2 Tablespoons water

- 1/4 cup heavy whipping cream

- 1 teaspoon vanilla

- 1/2 cup butter (softened)

- 1/2 teaspoon sea salt

- 1 package Dream Whip (there were multiple packs in a box)

- 3 cups powdered sugar

1. In a saucepan, stir together sugar and water. Bring to a boil over medium-high heat.

2. Cook without stirring until it turns a deep amber color, about 9-10 minutes.

3. Remove from heat and slowly add cream, and vanilla. Stir until smooth.

(Make sure to do this immediately after removing from heat)

4. Let the caramel cool for 20 minutes, it should be just barely warm and still pourable.

5. Beat butter and salt together with a mixer until light and fluffy.

6. Reduce mixer speed and add dry Dream Whip until combined.

7. Beat in powdered sugar, mix until combined.

8. Scrape down the side of the bow, and add the caramel.

7. Mix for about 2 minutes, until light and airy.

8. Frost the cupcakes.

This was my first time ever frosting cupcakes.. and it was so much fun! I will be doing it again, and hopefully they're prettier next time! ;)

DIY Mondays: Geometric Polymer Clay Earrings

2012-11-12T02:30:00.000-07:00

My little sister's birthday is tomorrow, and I wanted to make her something she would like, but something small enough to mail easily. These earrings were the perfect thing! And they were pretty simple to make :)

I just guessed on the size, I figured it would be easier to have extra than to not have enough.

This step is totally optional, and you could completely skip it.

I just found it easier to start with a cube shape.

They were all a little different, I tried to keep the size of my earring back in mind while I was making them smaller. I didn't want to make them too small.

I let them cool down for about 10 minutes.

And there you have it :)

Inspiration: hunryhappened.com and etsy,com