Sunday, October 31, 2010
Saturday, October 30, 2010
I started to post this little episode when it happened, but nothing is ever funny when it comes with a vet bill. With some distance, and a costume holiday looming....I found this picture, and I think it's time to share Lilly's early Halloween costume. This year, she will be a unicorn.
She was supposed to be a dog-under-bandage-for-a-split-ear-that-I-have-no-idea-how-she-cut, but certainly REMEMBER she cut b/c I'm still cleaning up the blood.
The bandage didn't even stay on past the point of walking out of the vet's office. (The vet was out and this was a substitute that maybe needs a little more work on bandaging).
When I took her in, the option for a split ear is surgery....but the only purpose is cosmetic, and I told Lilly she is just going to have to get over her dream of modeling b/c I don't think anyone is going to book a dog with a permanently, split ear.
After a bill that made me want to cry....I needed to turn this into a positive. My dogs never get outfits....and they certainly don't get Halloween costumes, but this year....Lilly got one. I would take a gander and say I bet my dog's 'costume' cost more than any of my friend's kiddo's costumes this year. I would have said she went as a mummy, but there is that weird point that is supposed to be housing her ear, the one sticking out the side with it's little slit and dried blood, that one. Lilly wanted me to say, 'Trick or Treat.' Knowing her, don't choose 'Trick.'
Friday, October 29, 2010
Thursday, October 28, 2010
3 c. flour, 1 t. salt, 1 t. baking soda, 1 t. baking powder, 3 t. cinnamon, 3 eggs, 1 c. vegetable oil, 2 1/4 c. sugar, 3 t. vanilla, 2 c. (peeled) grated zucchini (about 2 medium zuchhinis), 1 c. chopped walnuts
1. Grease 6 empty/cleaned vegetable cans (or 1 8x4 inch bread pan)-I use Baker's Joy with flour.
2. Sift flour, salt, soda, powder, and cinnamon in a bowl.
3. Beat eggs, oil, vanilla, and sugar and then add in sifted ingredients and beat well.
4. Fold in zucchini and nuts.
5. If you are using the cans, I filled mine to a little over half full of batter, and the popped up perfectly. I wanted a tiny bit peeking over the edge.
I put a piece of syran wrap over the cooled bread, cut a circle of wax paper, and held it on with a rubber band, which I later covered with raffia.
This freezes well, and can be stored in the fridge for a week++. :O)
Free Pretty Things For You
It's a Blog Party
Keeping it Simple
Tatortots and Jello
Along for the Ride
Be Different...Act Normal
Under the Table and Dreaming
House of Hepworths
Wednesday, October 27, 2010
Pumpkin Dip Recipe
Mix: Use a beater to beat, softened, 8 oz of cream cheese, 1 c. powdered sugar, 15 oz can of pumpkin, 1 t. cinnamon, 1/2 t ginger (I also added a dash of nutmeg and pumpkin pie spice, just because I could). Keep chilled until serving. Serve with gingersnaps and apple slices.
Tuesday, October 26, 2010
The last time I went, I missed Cafe du Monde, this time, we headed there on the first night.
On our second full day in town, we headed via trolley to Magazine Street.
After 4 days of shops, eating, conferencing, and eating, with a stop or ten to eat.... I know I'll be back, I have to, the shops were mostly closed, the plantations were totally ignored, and there are far too many desserts that need my attention, they need me.
here are some more photos.
Monday, October 25, 2010
My friend, Debbie brought this a few years ago, and it is soooo delicious. I felt like it was time to whip it out since fall=pumpkin desserts. I make it when I take people desserts, and they ask me back, and they usually ask for the recipe. If Debbie makes it, you can be sure it's one of the yummiest things you'll ever place in your mouth.
3 whole Eggs
15 ounces, weight Canned Pumpkin
¾ cups Sugar
4 teaspoons Pumpkin Pie Spice
12 ounces, fluid Evaporated Milk
1 package (18.25 Oz. Box) Yellow Cake Mix
1 cup Chopped Pecans
¾ cups Butter
1 container Whipped Cream
1. Heat oven 350 degrees.
2. Butter a 13×9 pan.
3. In a large bowl, whisk eggs, pumpkin (make sure it’s just canned pumpkin, and NOT the pumpkin pie mix), sugar, and pumpkin pie spice. Stir until smooth. Add evaporated milk, and stir to blend.
4. Pour into pan, and sprinkle the dry cake mix over. Spread out chopped pecans. Drizzle with melted butter.
5. Bake for 45-55 minutes, until a knife inserted in the center comes out clean.
6. Cool completely to serve. Add whipped cream if you want.
All Things Related
It's a Blog Party
Sunday, October 24, 2010
Turned it all right side out. Called Coach, and other major handbag designers to let them know to watch out....
Sewed the two inside edges together, and tada.....a little Halloween lunch bag.
Saturday, October 23, 2010
I've seen mummy pizzas all over magazines lately, and so I decided to make my own version. I did not, unfortunately, decide to worry about the white balance of the finished product.
I was going to buy hot dog buns so these were smaller sized, and everyone (of my imaginary friends) could have a mummy. To experiment, I grabbed hoagie buns this go round, and string cheese.
Friday, October 22, 2010
Pumpkin Cupcake Ingredients (makes 21)
2 c. sugar, 3/4 c. canola oil, 1 (15 oz) can solid-packed pumpkin, 4 eggs, 2 c. flour, 2 t. baking soda, 1 t. salt, 1 t. baking powder, 1 t. cinnamon
Pumpkin Cupcake Recipe
1. Combine sugar, oil, pumpkin, eggs. Combine the flour, baking soda, salt, baking powder, cinnamon, gradually add to pumpkin mix and beat until well mixed.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18 minutes (until toothpick in the center comes up clean).
Thursday, October 21, 2010
Since I have a degree in rocket science from the University of Yeah Right, I was able to conduct this very difficult Halloween experiment. I saw this idea in a magazine I was flipping through in line at the grocery store. It was flip through the magazine, or pull my hair out....or the hair out of the person in front of me, or throw a tantrum like the kiddo behind me. I wasn't feeling very patient, so I went to my happy place: magazine flipping. Anyway, basically I took processed cheese (I have a minor in nutrition from the same university), stamped out a shape with 1 of 254 Halloween cookie cutters I own, and slapped it onto a bowl of chili. It would have worked on soup as well, or it would be cute in mini bowl of hot offerings on a buffet if I were hosting a Halloween party. I'm not. It would require going to the grocery store to get groceries and I can't go back there. I can't. There are lines. I'm not good at lines.
Wednesday, October 20, 2010
Tuesday, October 19, 2010
Monday, October 18, 2010
Instructions for the Cupcakes:
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside (1 carton of strawberries was more than enough).
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Ingredients for Frosting (This frosting is am-az-ing!):
1/2 cup whole frozen strawberries, thawed (I used the puree I made from the fresh strawberries), 1 cup (2 sticks) butter, firm and slightly cold, Pinch of salt, 3 1/2 cups confectioners' sugar, siftedm, 1/2 teaspoon pure vanilla extract
Instructions for Frosting:
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.