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. :)

xoxo
manda

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

FIVE LAYERS!!

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!

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!

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

Cookies

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!

Enjoy!

xoxo.
manda

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!!

Enjoy!

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.

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 :)

ENJOY!

xoxo.
manda

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.