Happy Thanksgiving!
This is Brett and my 2nd Thanksgiving as a married couple! Today, as in everyday, I am thankful for so many things. My loving family, my cozy warm apartment, a church that has fully embraced Brett and I, a crazy cat, a full belly with plenty left to eat, my amazing husband, and wonderful friends both near and far.
Speaking of friends a couple of weekends ago my dear friend Bek and I hosted a cake pop party. What is a cake pop party you say? Well, let me tell you. There is this adorable blogger who makes the cutest little creations she calls cake pops. They are basically cake suckers that are decorated all cute for whatever season or event is close by.
For this party we didn't really have an agenda. Bek wanted to make a duck and we both knew we wanted to try the cupcakes and snowmen. The party was a success and we are going to have a Christmas cake pop party sometime in the next couple of weeks.
I hope everyone has a wonderful, safe, and loving thanksgiving. I will post cake pop picture either tonight or tomorrow - promise.
Thursday, November 26, 2009
Friday, November 13, 2009
baking galore
Happy Friday the 13th!
I have found that when Brett is gone, I cook. This is bad for my waist but good for you who get new recipes and good for my friends who enjoy the tasty treats. Last weekend while he was away at drills I whipped up a batch of pumpkin spice muffins. Recipe courtesy of The Pioneer Woman. Since I knew I wanted to share them with the other Liquid Kids volunteers on Sunday I made mine in a mini-muffin pan and just reduced the cooking time. Without the cream-cheese frosting they are a great breakfast. I am sure they would be fantastic with it as well and might just have to try it when I whip up another batch with remaining pumpkin and milk I have. Hope you enjoy and stay tuned because tomorrow Bek and I are hosting a cake-pop party and I am sure there will be many stories and photos from that coming soon.
Muffin Ingredients:
• 1 cup All-purpose Flour
• 1/2 cups Sugar
• 2 teaspoon Baking Powder
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoon Ground Ginger
• 1/2 teaspoon Nutmeg
• 1/2 t Salt
• 4 Tablespoons Butter - cut into pieces
• 1 cup Pumpkin Puree
• 1/2 cups Evaporated Milk
• 1 Egg
• 1-1/2 teaspoons Vanilla
Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
Frosting
• 1/2 cups Soften Butter
• 4 oz Cream Cheese
• 1/2 lb Powdered Sugar
• 1/2 teaspoons Vanilla
Preheat oven to 400 degrees. Grease muffin tins.
Sift flour, sugar baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkins, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mix and fold gently until mixture is just combined.
Pour into a muffin pan 1/2-2/3 full. Sprinkle with remaining cinnamon/sugar/nutmeg mixture over each unbaked muffin.
Bake for 18 minutes if doing minis, 25 for regular size. Allow to cool in pan for 15 minutes then remove to cooling rack. Ice with cream cheese frosting.
(To make the frosting, mix all the ingredients on high until soft and whipped.)
I have found that when Brett is gone, I cook. This is bad for my waist but good for you who get new recipes and good for my friends who enjoy the tasty treats. Last weekend while he was away at drills I whipped up a batch of pumpkin spice muffins. Recipe courtesy of The Pioneer Woman. Since I knew I wanted to share them with the other Liquid Kids volunteers on Sunday I made mine in a mini-muffin pan and just reduced the cooking time. Without the cream-cheese frosting they are a great breakfast. I am sure they would be fantastic with it as well and might just have to try it when I whip up another batch with remaining pumpkin and milk I have. Hope you enjoy and stay tuned because tomorrow Bek and I are hosting a cake-pop party and I am sure there will be many stories and photos from that coming soon.
Muffin Ingredients:
• 1 cup All-purpose Flour
• 1/2 cups Sugar
• 2 teaspoon Baking Powder
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoon Ground Ginger
• 1/2 teaspoon Nutmeg
• 1/2 t Salt
• 4 Tablespoons Butter - cut into pieces
• 1 cup Pumpkin Puree
• 1/2 cups Evaporated Milk
• 1 Egg
• 1-1/2 teaspoons Vanilla
Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
Frosting
• 1/2 cups Soften Butter
• 4 oz Cream Cheese
• 1/2 lb Powdered Sugar
• 1/2 teaspoons Vanilla
Preheat oven to 400 degrees. Grease muffin tins.
Sift flour, sugar baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkins, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mix and fold gently until mixture is just combined.
Pour into a muffin pan 1/2-2/3 full. Sprinkle with remaining cinnamon/sugar/nutmeg mixture over each unbaked muffin.
Bake for 18 minutes if doing minis, 25 for regular size. Allow to cool in pan for 15 minutes then remove to cooling rack. Ice with cream cheese frosting.
(To make the frosting, mix all the ingredients on high until soft and whipped.)
Tuesday, November 10, 2009
ghost and ghouls of all kinds
Last weekend Brett and I were blessed with a number of tickets to 6 flags. What better time to use them then Halloween day. Roller coaster in the morning, Fright Fest at night! It was a blast! Bek, Simon and I went earlier and rode a bunch of coasters. Then Brett, Raf, and a few of our exchange students came later just in time to ride a few rides before the Halloween festivities started. Overall a good time and hope to maybe do it again next year.
Along the same Halloween lines, I thought I would share with you all the adorable candy ghosts Brett and I made for a fall party we went to. Growing up I use to make these ghosts every year with my mom and I look forward to continuing that tradition when I have children. Here are the instructions – easiest recipe in the world.
Ingredients:
Candy/Popsicle sticks
White almond bark
Chocolate chips
Layout a sheet of wax paper spayed lightly with nonstick spray
Melt the almond bark according to the instructions on the packages.
Set down a stick and drizzle on some almond bark roughly in the shape of a ghost
Use the back of your spoon to finish shaping it.
Place 3 chocolate chips for eye
Let cool and enjoy.
See, told you it was easy!
I will also throw in a few other pictures
Brett and I with 2 of our exchange students
My man - 5am before he left for a drill weekend
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