Monday, December 28, 2009
Spain is Quickly Approaching!
Saturday, December 12, 2009
Baking, Baking and more baking!
Then after screwing it up no one really wanted to eat it and it sat out for a little to long so I just tossed it. I figured 2 out of 3 was good enough for my first time making pie.
Saturday, November 7, 2009
More Halloween!!!
Sunday, October 25, 2009
Cookies, Pumpkins, Halloween Galore!!!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
These are the finished products:
While we were all carving pumpkins Jessy took our scraps and carved some different words.
This is another one of my awesome goodwill finds! I got these two skeleton fists and we put them out at our cookie decorating party with these burnt orange candles and by the end of the party they looked pretty cool. I decided to leave them like this because they look all old and authentic.
I took our pumpkin seeds from Friday night, found a recipe online, cleaned the seeds, and made some pretty tasty roasted pumpkin seeds:
- 1 1/2 tablespoons margarine, melted
- 1/2 teaspoon salt
- 1/8 teaspoon garlic salt
- 2 teaspoons Worcestershire sauce
- 2 cups raw whole pumpkin seeds
- All you have to do is mix them all together and roast them in the oven at 275 degrees for about 1 1/2 hours. The directions said for an hour but I think the longer time is better. I also read some of the comments other women wrote and I quadrupled all of the ingredients except the pumpkin seeds. I put even more salt than that just cause I thought they tasted better like that but you can change it to your taste preference. They turned out really yummy, I was proud of myself!
The party consisted of mostly Hannah's friends cause I think Heather's and my friends all forgot about it, but oh well we still had a lot of fun.
These are just a small portion of the finished cookies. It was ridiculous because everyone took at least two plates of cookies home and we still had tons left over at our house! Looks like our coworkers are going to be getting some awesomely decorate Halloween cookies otherwise I am going to eat them all and that just would not help my weight loss.
These were the cookies I decorated:
Wednesday, October 14, 2009
October Break!
What I was most excited about buying were these awesome gift bags! Thank you Martha Stewart for making such easy cute creative things for me to make!!!