Sunday, November 27, 2011

mod podge = LOVE

i love hobby lobby. SO MUCH. that's one thing about about north carolina that is better...there is a hobby lobby!! i didn't realize how awesome mod podge was until i made a gift for a friend, a monogrammed pumpkin. i used my mother-in-laws cricket to cut out the letters. i NEED a cricket! even if i don't scrapbook. i would FIND a reason to cut out letters and shapes :)

so my first mod podge was these pumpkins...

for henry:

for brad and me:

for the pumpkins- using the cricket i cut out the letter i wanted. i used a foam brush and put a layer of mod podge on the pumpkin where i wanted the letter. i put the letter on the mod podge and then put a layer of mod podge over the paper on the pumpkin. i smoothed out the paper and let it dry. finished product was great!

NEXT the girls at work and i put together a basket for a baby shower. i thought we should get scrapbook paper, letters, and mod podge to make letters to go in the basket. they turned out so cute!!

for the wooden letters- i bought the letters at hobby lobby and got a few pieces of scrapbook paper. we tore the paper into small sections. put a layer of mod podge on the wood and wrapped pieces of paper around. then covered with more mod podge. we continued this process until the entire letter was covered. we glued to a solid piece of scrapbook paper and after the letters were completely dry we cut around the paper with a box cutter. so, the end result was the front of the letters as a collage and the back of the letters a solid pattern.

i was so happy with the result of the baby letters i decided i wanted something for our house! since christmas is around the corner i thought a christmas one would be awesome! brad and i did this one together.

we got the letters, burlap, and frame from hobby lobby of course! we were so excited. went home and got to work...a few hours (and drinks) later this was the finished product!!

for these it was the same process as with the other letters. difference is we actually used the mod podge to put the letters on the burlap after they were finished. mod podge is so strong- it held the letters on the burlap just fine!

i think i may be obsessed. :)


Saturday, November 26, 2011

Layered Peppermint Cheesecake

My mom saw this recipe in Southern Living and wanted us to make it while I was home. It felt like it took FOREVER to make due to the cooling and freezing of the cheesecake but it really didn't take too long to do the prep and baking. I really loved it but I think next time I will switch out the icing for a peppermint cream cheese frosting :) At the bottom of this I added the recipe for the peppermint cream cheese frosting in case that tickles your fancy!

Layered Peppermint Cheesecake
Source: Southern Living 2011


What you need-

Peppermint Cheesecake Layers:

3 (8-oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
1 1/2 cups sour cream
2 teaspoons vanilla extract
2/3 cup crushed hard peppermint candies

Sour Cream Cake Layers:

1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 cup vegetable oil

White Chocolate Mousse Frosting:

2/3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract

Garnishes: White chocolate curls, peppermint candies

What you do-

1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.

2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.

3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.

6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.

7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.

ALT frosting-
Peppermint Cream Cheese

What you need-

8 oz of cream cheese
1 stick of butter
1 tsp vanilla extract
1-2 tsp peppermint extract
about 2 cups of powdered sugar

What you do-

Beat cream cheese, butter, vanilla & peppermint extract until smooth. Gradually add powdered sugar until frosting consistency! easy peasy!

Wednesday, November 16, 2011

Easy Chicken and Dumplings

No news here that I love pinterest. It's where I've been getting all my latest recipes. I saw this easy chicken and dumplings recipe...I didn't believe that dumplings would actually be easy as I have tried to make them before and ruined it. BUT this one is REALLY easy and really GOOD!! soo, YAY! chicken and dumplings! :)

This picture isn't the best but I just snapped quickly before serving to my niece!

Easy Chicken and Dumplings
Source: Eat at Home

what you need-

about 3 cups cooked chicken
6-8 cups chicken broth
2 cups flour
2 Tbs. butter
1/2 tsp. baking powder
salt to taste (just shake some in)
about a cup of milk, maybe a bit less

what you do-

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I used a sharp knive. Also good to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and that’s all!

Saturday, November 5, 2011

Oatmeal Crème Pies

I REALLY love pinterest now. SO many good recipes are to be found!! I saw this one last night and knew I had to make it! I love oatmeal cookies and with creme? YES PLEASE! plus, I've always loved the Little Debbie ones :)

This was actually a really easy recipe! And, Brad LOVED them!

Oatmeal Crème Pies
Source: Bloomingon Bainbridge Blog


What you need-

1 ¼ c. butter, softened
1 c. brown sugar
½ c. white sugar
1 ½ c. all purpose flour
3 c. oats
1 egg
2 t. vanilla
1 t. baking soda
½ t. salt
¼ t. cinnamon

What you do-

Preheat the oven to 375.

Mix dry ingredients together in a separate bowl. (flour, baking soda, salt, and cinnamon) Add oats to the dry ingredients. Set aside.

In an electric mixer, beat butter and sugar (white then brown) until creamy. Add egg and vanilla-mix well.

Gradually add dry oat mixture to butter/sugar mixture.

Mix until combined.

Use small cookie scoop-to-scoop dough. Place dough balls 2 in. apart on a baking sheet lined with parchment paper.

Bake at 375 for 10 minutes. Keep on baking sheets for about 2-3 minutes to cool (and keep cooking) Remove from parchment paper to wire racks to completely cool.

Crème Filling

½ c. soft butter
2 c. powdered sugar
1-2 t. whipping cream
1 t. vanilla

What you do-

Combine all ingredients in an electric mixer. Beat on low until mixed well. Then, beat on high until light and fluffy.

Once cookies are completely cool add crème filling in between cookies to make the crème pies. It’s that easy!



Thursday, October 27, 2011

stuffed sweet potatoes

Like almost everyone else in the world, I am obsessed with pinterest. It takes up much of my time sitting on the couch. I believe I am an obsessive-pinner! HAHA.

Either way, I saw this picture of stuffed sweet potatoes and thought “HOLLA”! Seriously, I did. In fact, I may have even said it out loud. Don’t judge me.

I skipped over to the farmers market and got a few sweet potatoes and came home to recreate this awesomeness! It was good but my sweet potatoes were bigger so it took way more time than 45 minutes to get them soft enough. Next time I'll know and plan more time for them! We just had them after dinner. haha :) To be honest, I was more excited because they were pretty!!


Stuffed Sweet Potatoes
Source: Sweet Peas Kitchen

What you need-

6 large sweet potatoes
6 tablespoons unsalted butter, at room temperature, divided
6 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 cup toasted pecan pieces, divided
3 tablespoons all-purpose flour
1 cup miniature marshmallows

What you do-

Preheat the oven to 350 degrees F. Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Turn the oven up to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. Remove from oven and let stand until cool enough to handle but still very warm.

Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.

In a large bowl, mix 3tablespoons butter and brown sugar together until it’s crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.

To the remaining brown sugar mixture, add 3 tablespoons butter and flour. Mix until crumbly looking. Top sweet potatoes generously with the brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.

Tuesday, October 25, 2011

banana bread

I know I have been absent lately from here…just been so overwhelmed and stressed! So, sorry for being slack!

I recently had a few bananas that were going bad so I thought I HAD to make banana bread with them! I hadn’t made banana bread before so I searched for a recipe that looked quick and easy. Thank the good Lord for the Internet because I found exactly what I was looking for!! The Fresh Loaf had a 10 minute banana bread that sounded super easy and obviously quick!

I thought that it might not turn out that great since it was so easy but I was very happy to see a fabulous looking loaf once baked and then when we ate it I was even more excited to find out that it was DELICIOUS!!

I have a few bananas that are ready to make this bread again. I am going to make a few loaves and freeze them…perfect for a quick breakfast when I’m running late (which is every day!)

Banana Bread
Makes 1 full-sized loaf or 2 small loaves

Preheat the oven to 350.

In one bowl, combine:

1/2 stick (4-5 tablespoons) butter, softened
2 eggs
2 or 3 very ripe bananas
2/3 cup sugar

Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.

In another bowl, combine:

1 1/3 cup all-purpose unbleached flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

Combine the wet and dry ingredients and mix until the ingredients are blended together.

If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right.

Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.

Remove from the oven.

After cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.

Great warm or cold! Whatever works for you :)



Sunday, September 11, 2011

never forget.

10 years ago I was a freshman in high school. I was sitting in algebra 1B and the principal came over the intercom and announced what happened. The TV was turned on and a bunch of freshman watched in silence. We watched the 2nd plane fly into the tower. We watched people jump to their death. We watched the towers crumble. It was tragic.

Honestly, being only 14 years old I didn’t understand...even if I thought I did. When I was 14, New York seems a million miles away from the small town in South Carolina where I grew up.

10 years. A lot changes in 10 years. I’m no longer a 14 year girl who is unaffected by the events from that day in New York. Bradley’s best friend is in the army and I am very close with this wife. He has been deployed 2 times now and even the first year of their marriage he was overseas at war. It’s heart breaking to hear the stories of the war.

Watching the footage of 911 is so different today than watching 10 years ago. A different perception I suppose considering I’m now an adult.

Today is a day to honor and remember all those who were affected that sad, sad day. I am thankful for our freedom and I am thankful for the men and women that protect our freedom.

Never Forget.

Friday, September 9, 2011


for fun friday shannon and i decided to play a little office prank on a coworker..nandi. usually shannon can execute such pranks with ease. but as you will see today shannon couldn't control her laughter. but in the end...nandi was still pranked! :)

happy friday!


Thursday, September 8, 2011

skinny baby red potato salad

we make sliders often in our house. we have a small george foreman so it's just easy. plus, bradley makes a pretty fab burger. :)

so last night we guessed it...sliders. we had some red potatoes that needed to be used and i saw this potato salad the other day on skinny taste (a website that i now LOVE!) i had everything needed expect the scallions. i figured i could leave out the scallions...i did and it was fine!

this potato salad is pretty delish! give it a try!

baby red potato salad

4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook.

Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.


Monday, September 5, 2011

food football stadium

it's september! september means it's time for FOOTBALL!! i like football but i get more excited about making game day food...always a fun time!

our good friends, tim and spencer, were in town this past weekend. on saturday USC was playing ECU and spencer is a huge USC fan (bradley and i are clemson fans) so we had to watch the game! we decided for our dinner we were just going to have different apps since the game started at 7...and i remembered seeing a football stadium made of food once so that's what we did!

we also had chicken nuggets and pigs in a blanket but the snacks were all in the stadium!

rice krispy treats around the outside and lime chips and apple straws on the inside. the field was made of cheese dip, spicy guacamole, and salsa. the goal posts were a slim jim and an apple straw :)

we had so much fun making it!


Thursday, September 1, 2011

latest creation! skating cupcake "cake"

our boss asked shannon and i to make his daughters birthday cake. the party is a skating theme so we made the cupcake "cake" to match the invite :)

the cupcakes are chocolate. my go to chocolate cake/cupcake recipe if from hersheys. it's pretty fail proof! :)

what you need:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
what you do:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or cupcake pans.

Baking a one-pan cake: bake 35 to 40 minutes at 350° F

Baking cupcakes: line with baking cups. Fill 2/3 full with batter. Bake 22-25 minutes at 350° F

Tuesday, August 30, 2011

Baked Zucchini Sticks

these may be fatty. i really am not sure. i'm going to pretend like they are not because they are only baked and they are a vegetable. :) i saw this recipe a long time ago and have been meaning to make it but when i have zucchini i always forget! the other day i bought a zucchini especially for these sticks and i'm glad i did. they are so good!!

Baked Zucchini Sticks
source:hezzi-d's books and cooks

what you need-

½ c. flour
½ tbsp. salt
½ tbsp. garlic powder
½ tbsp. fresh ground black pepper
2 eggs, beaten
½ c. Italian breadcrumbs
½ c. grated Parmesan cheese
½ tbsp. red pepper
1 large zucchini (or 2 small) cut into ½ inch sticks

what you do-

Heat oven to 450 degrees. Spray a cookie sheet with cooking spray.

In a shallow dish combine flour, salt, garlic powder, and black pepper.

In a second shallow dish beat 2 eggs.

In a third dish combine breadcrumbs, parmesan cheese, and red pepper.

dip each zucchini stick into the flour, shaking off the excess. dip into the egg mixture, letting excess egg run off. roll in the breadcrumb mixture, coating the entire stick.

arrange in a single layer on a baking sheet. spray all the zucchini sticks with cooking spray and bake in the oven for 15-20 minutes or until golden brown and tender.

serve with a side of marinara sauce or ranch dressing. [i tasted with both. very good!]



Wednesday, August 24, 2011

Oh, How Pinteresting!

happy wednesday!!! link up with michelle. it makes you cool.


Lols for the week!

Source: None via Eryn on Pinterest

Source: None via Claudia on Pinterest

Insensitive I suppose but funny none the less.

I hope I have a good sense of humor when I’m old.

Things I want to make in the near future!

PB & J SUSHI…I have been eating peanut butter and jelly sandwiches every day. Making it like sushi should make it more fun!...maybe.

Pizza rolls. But skinny. Yes please!

Fried chicken. But not fried. Yummmmmm.

Okay, and this is amazing-

make a list of the top 30 or so recipes you use most often; create a spreadsheet with the recipes along the side and the ingredients along the top; plan a week ahead for the recipes you want to make; circle ingredients on the spreadsheet, and you've got your shopping planned!

happy wednesday! i'm going to see britney tomorrow!!!!!!!


Tuesday, August 23, 2011

honey yeast rolls

honey yeast rolls.
source: annie's eats
* as always, annie's looks so much better than mine...but hey, whatevs...i'm trying! :) *

does anyone remember quincy's? family steak house perhaps? well, i do. and quincy's had THE BEST yeast rolls ever. true story. they were the to the extreme. so, these honey yeast rolls are close. sometimes i over knead and i'm working on it. soon i'm hoping they are just like the quincy's rolls i remember from my childhood :)

what you need.

2¼ tsp. instant yeast
1 cup warm water (105-115˚ F)
¼ cup honey
3 tbsp. canola oil
1¼ tsp. salt
1 egg, lightly beaten
4 cups bread flour
Vegetable cooking spray
2 tbsp. butter, melted
2 tbsp. honey

what you do.

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.

Preheat the oven to 400˚ F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Monday, August 22, 2011

birthdays galore [with german chocolate cake]

last week was FULL of birthdays!!

thursday was sweet little pepper's birthday! she turned 2 :)

her birthday dress.

birthday dress with a birthday toy! happy girl :)

another new dress! so cute!!

and then on friday it was my dad's birthday. on sunday husbands birthday :) my 2 favorite men!

for bradley's birthday he asked for a german chocolate cake. i used the baker's sweet german chocolate recipe. time consuming but very easy! 4 layers of yummmmmmmmy cake!

original bakers german's sweet chocolate cake.
baker's website

what you need.

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-Pecan Filling and Frosting

what you do.

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

coconut-pecan filling and frosting.

what you need.

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans

what you do.

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

so delish!

happy birthday to some of my favorites! :) love all 3 of you VERY much!

Wednesday, August 17, 2011

Oh, How Pinteresting!!!

today is just a bunch of randoms. i like random so i'm okay with that.

link up with michelle.



making for b's birthday this weekend!

motivation :)

Source: None via Manda on Pinterest

Source: via Manda on Pinterest

happy wednesday! is it friday yet? geeeeeze.


Tuesday, August 16, 2011

classic peanut butter cookies

i wanted a cookie. i didn't really have anything fun to make cookies with. you know, like chocolate chips or something. but i did have peanut butter. so, i emptied out the jar of peanut butter and made cookies! just simple, classic, fork though the center... peanut butter cookies!

classic peanut butter cookies.
source: allrecipes

what you need.

1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

what you do.

Preheat oven to 375 degrees F.

In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

ohhhh i love peanut butter cookies.


Monday, August 15, 2011

i'm feeling old today.

my little sister starts highschool today! she is just a little girl!

but no. she isn't a little girl anymore!

shes's all grown up! and i just can't believe it!

have a great first day of highschool annabanana. your much older sister loves you huge amounts.


Friday, August 12, 2011

FUNNY FRiDAY! storytelling time.

and in case that's not enough of me and's a little more! :)

happy friday!


Thursday, August 11, 2011

Super Easy Blueberry Muffins

Before I tell you about my muffin (hahaha) I must show you what Bradley woke me up for at 6:30 this morning. (He has to be at work at 7...I have to be at work at 9...I think I'm the lucky one in this situation.)

What a pretty sunrise!! It made me smile. I then I went back to sleep. :)

Okay, so about my muffin. A blueberry one. It's what I had for breakfast.

I love having muffins ready for breakfast on the go. They are quick and easy and since I like to sleep until the very last second of the morning- quick and easy is what I need! I don’t love blueberries BUT I do love blueberry muffins. Make sense? Not really. But I’m sure you get my drift.

This recipe was called “to die for blueberry muffins”. I wouldn’t say that they are TO DIE FOR but they are pretty delicious and moist and all that stuff you want when eating a muffin. Next time, though, I think I’ll add oats to the topping. :)

So, instead of calling them “to die for blueberry muffins” I’m going to go with super easy blueberry muffins!

Super Easy Blueberry Muffins
source: allrecipes

What you need.

For the muffins-
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

For the topping-
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

What you do.

Preheat oven to 400 degrees F. Grease muffin cups or use muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:

Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

It's that easy! Enjoy!

Wednesday, August 10, 2011

Oh, How Pinteresting!!

it's wednesday! and that means it is time to pin! link up with michelle and pin awayyyyy


these are cracking me up...

ohhh, have a laugh! it's wednesday!