#1: This sweet sweet face. Holy cow I'm so in love with this precious baby.
Wednesday, February 29, 2012
#1: This sweet sweet face. Holy cow I'm so in love with this precious baby.
Monday, February 27, 2012
- 1 cup packed dark brown sugar
- 3/4 cup peanut butter
- 1/2 cup Earth Balance vegan butter (or Spectrum shortening)
- 1 tsp pure vanilla
- 1/4 cup unsweetened applesauce
- 1 1/2 cups gf flour blend (I love Bob's Red Mill)
- 1 tsp baking soda
- 1 tsp xanthan
- organic cane sugar
- in a small bowl whisk together flour, soda & xanthan and set aside
- with electric mixer combine all other ingredients and mix until smooth
- slowly mix in dry ingredients
- roll dough into balls and roll in cane sugar
- flatten cookies with palm or use fork to make traditional cross marks
- bake at 375 for 6-8 minutes
Sunday, February 26, 2012
-Don't forget to follow The Sweet Shop & Sugar Mama Bakeshop so you can see if you are featured later in the week.
Friday, February 24, 2012
For awhile now, I've been really wanting to host a recipe link up.
It seems so fun! Like hosting a PARTY right here on the blog!
You all know how I looooooove parties :)
BUT I don't want anyone to be excluded on ground of ingredients.
In my opinion, more is definitely merrier when it comes to parties... and dessert.
Plus I get most of my inspiration from non allergy friendly recipes.
And that's when I found Paige.
Paige has a fabulous blog called The Sweet Spot where she shares delicious dessert recipes and her beautiful pictures that will make your mouth water!
Thursday, February 23, 2012
Who does this punk-rocker think he is? Those were the exact thoughts I had as I withdrew my hand after being slapped away from the chocolate mints.
The Setting: A surprise party for a mutual friend's mom. I say mutual friend but it was some guy I knew from years before who just happened to be the lead singer of HIS band.
It was a catered event and there were chocolate mints in dishes all around. I couldn't stop eating them. I was nervous. Our eyes kept meeting across the crowded room, so I told myself; just stay in conversation with the people you know, keep hand in bowl eating chocolates to look casual and everything will be fine.
He overheard me tell someone that I must stop eating all these chocolates and took it upon himself to come over and slap my hand as I went for more.
With the thickest southern accent I had ever heard (in real life that is, I mean I live in SoCal and he was like the beverely hillbillies in the flesh) he said, "That is enough for you Missy!"
I was flabbergasted. "Excuse me" I blurted in the most unflirtacious way possible because I was taken off guard. "I mean, what did you say", smiling at him trying to come back into reality which meant I was talking to him face to face. He didn't acknowledge slapping my hand but instead asked "What college do you go to?" What College do I go to? Who asks that? With an accent like that I knew he wasn't from around here and wouldn't even know of any local colleges.My response was smooth as I let him know I was 19 and that if he wanted to know how old I was he should've just come right out and asked.
The witty banter continued for a good 15 minutes or so but it felt like I had talked to him all night. My head was spinning afterward. He was so funny, so different, so sweet. Though I could hardly understand most of what slurred through his lips I remembered laughing at everything that came out.
I stalked, I mean, I kept in contact with him over the next seven months while he was on and off tour. During one of his short breaks back in California we hung out. Just he and I, and I knew I was going to marry him one day. We didn't officially "go steady" until he called me a week later from tour and he asked me to be his girlfriend over the phone. I felt like I should have gotten to wear his class ring or something because he was so old fashioned about it. HAHA!
Now picture me; Deer in Headlights. Turned into blubbering mess, barely got the word Yes out and then continued to cry while calling my mom who already knew (now it all made sense why she let me leave for the holidays in the first place).
Four months later, on May 10, 2003 I married my favorite person in the whole world. Did you catch all that. Dated six months. Engaged four months. Celebrated our One year of being together a month after our wedding. When you know, you know. Young love, ahhh, so sweet.
Here we are nearly nine years later, one home bought and sold, two precious babies and a Basset Hound, and I am still proud to say that he is my very best friend. We have grown to be so much more. We share each others dreams and create new ones together. We have grown into adulthood together and if I had it to do all over again, I would still choose him.
One box chocolate cake mix and ingredients to make it
4-5 Skor bars
(Heath bars will suffice, but Skors take the cake hehe pun intended.)
Salted Caramel Sauce recipe from good ol' Martha or just get the Salted Caramel sauce from Trader Joe's. ( I blogged about that goodness here you would enjoy that post)
Vanilla Bean Buttercream
Bake your cupcakes according to package directions.
When cupcakes have finished baking, Pour the warmed up salted caramel in to a squeeze bottle.
As soon as the cupcakes come out of the oven,
inject caramel into each one.
Then move them on to a cooling rack.
While the cupcakes are cooling it is time to smash the Skor bars. Just leave them in their wrapper and hammer away. Or just crush up in a bowl.
1 stick of butter at room temp
1 lb powdered sugar
1 1/2 tsp. Vanilla extract
3 tbls whole milk
pinch of salt
Cream butter & sugar; add milk, vanilla and salt. Mix until thick and creamy and if you want to make it extra special scrape some vanilla bean into it.
After the cupcakes are cooled, frost them with the buttercream sweetness, roll or sprinkle (I totally sprinkle) them with the Skor bar goodness, then drizzle more of the salted caramel crack on top.
Wednesday, February 22, 2012
All I'm saying is that you can find Sugar Mama recipes here & here today.
First, Tricia has invited me & my vanilla cake recipe over today.
Tuesday, February 21, 2012
I have been SO enjoying sharing all of these love stories and sweet treats with you this month!
Today Mary from Mary in Marriedland is sharing... Actually her husband, James, wrote it.
So sweet :)
Anyway, Mary's blog is precious!
It has been so fun getting to know her & her blog through swapping!
I'm pumped to make those Olive Oil Cakes with Lemon & Thyme too. mm mm mmm!
Exactly five years before I proposed to Mary, she, her roommate, and I drove eight hours from Carson-Newman to Maryland together for spring break. I was headed home to Germantown, and they were headed to her roommate's home in Frederick. Since I didn't have a car that year, I needed a ride home. I met Mary's roommate, Kristen, through a mutual friend, and she agreed to let me tag along. The morning of March 3, 2005, they picked me up outside of Alumni Residence Hall. Kristen and I followed Mary to her house, so she could drop her car off before we left. For the next eight hours, we were stuck with each other, whether we liked it or
and that we should hang out again sometime. Over the break, I had written a song about Mary. I left it for her anonymously in her school mail box. She was kind of freaked out, to be honest, and thought it was a prank by her girlfriends. When she found out that it was from me, she was very excited. That is when we started hanging out, and that is when our grades started going down. Back then, we spent all our time together, and now we are sharing the
Olive Oil Cakes with Lemon and Thyme
taken from: The Pioneer Woman
These are so good! I shared this recipe on facebook when I made them for the first time right after getting married. I wanted to share again and to tell you that these are wonderful for when you want something delicious and comforting. Remember, balance people!
Once they come out, let them cool. Then drizzle the yummy glaze.
ENJOY, like I just did!
- 1 Tablespoon Melted Butter
- 1-⅓ cup Sugar
- 2 Tablespoons Grated Lemon Zest
- 2 whole Eggs
- ¼ cups Olive Oil
- ⅔ cups Whole Milk
- 1 cup Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Minced Fresh Thyme
- 1-½ cup Powdered Sugar
- 2 Tablespoons Melted Butter
- 3 Tablespoons Fresh Lemon Juice, Or More As Needed
Here’s what you do:
Preheat your oven to 350 degrees. Prepare a muffin pan with melted butter and then dust with a little bit of flour. Pulse the sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don’t overblend or the cakes will be too puffy.
Whisk one cup flour, the baking powder, salt and thyme in a small bowl. Add to the blender in 2 batches until just combined. Pour the batter unto the prepared pan and bake until the cakes just start to pull away from the sides of the pan and spring back when lightly touched, about 25 minutes depending on your oven.
In the meantime, make the glaze: whisk the powdered sugar, melted butter and lemon juice until smooth, adding more lemon juice if too thick. Drizzle over the cooled cakes and garnish with a thyme sprig.
Monday, February 20, 2012
I believe it to be a truly essential baked good.
The ultimate in comfort food, a fresh loaf of banana bread can say
I'm glad you asked :)
Because it's wonderful!
I'll even dare to say that this delicious, wholesome banana bread might just be better than your mama's (but your secret's safe with me).
In fact my husband, who happens to be a gluten and dairy lover (& is not a big fan of banana bread), requests this often!
So without further ado...
-1 3/4 cup Bob's Red Mill gluten free flour
-2 tsp baking powder
-1 1/4 tsp cinnamon
- 1 tsp xanthan gum
-1/4 tsp salt
-1 TBSP flax meal
-1/4 cup spectrum organic shortening (or vegan butter)
-1/2 cup agave nectar
-1/4 cup vanilla coconut or soy milk
-1 tsp vanilla
-1 1/2 cups very ripe bananas (about 3 medium)
-optional: 1/2 cup walnuts or chocolate chips
Friday, February 17, 2012
It was really important to me that Ada's party give our friends and family an opportunity to pause their busy lives and just enjoy the moment. To achieve this, we created a vintage-inspired photo booth where guests could take time for a family photo or silly shot with friends. We also decorated the tables with notepads and mailboxes where our guests could leave love notes for a time capsule that Ada will get to open on her 18th birthday. From the dessert bar to the play area, every detail was designed to remind our guests that life is sweet and certainly worth celebrating.
Thursday, February 16, 2012
What do you think of the new banner up top?
(Be honest because I'm not that great at design & I can easily go back to the old one... it's just that I widened the blog and the banner didn't fit anymore. So I'm seriously looking for some feedback here. I asked Hunter and he said: "uh...yeah. I like it.")
It's LOVE story time!!
Ya'll entered the giveaway yesterday right? If didn't, GO! Carina is giving away store credit to her fab shop!
Then come straight back and fall in love with Carina.
She is darling and genuine and so funny. You will love her blog.
Now I will let her get to it and tell us about her sweet mama.
I could tell you about my husband, but we don't discriminate when it comes to sweets.
We eat it all.
With my dad, it's chocolate peanut butter ice cream.
My sister: a skillet cookie warm from the oven.
My grandparents: vanilla ice cream with strawberries on top.
My kids: currently, lollipops. Or donuts.
But none of those involve recipes in my arsenal or even require one, in fact.
No, the person I thought of, someone dear to my heart: my mom.
The recipe is as easy as it gets, and simple to make gluten free and vegan with the right margarine.
8 cups popped popcorn
4 tablespoons butter or margarine
2 tablespoons dark corn syrup
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla
Combine butter, corn syrup, sugar and salt in a glass bowl.
Microwave for 90 seconds and stir.
Microwave for another two minutes.
Add in baking soda and vanilla, stir well and pour over popcorn.
Stir to coat, microwave for one minute, stir again, microwave for another minute.
Turn out onto wax paper to cool.
Pop in a movie, fill up a bowl or two, and enjoy.
Happy month of love to you all! Hope you can find someone special - a kid, a spouse, a parent or grandparent, a dear friend, a sibling - to share a sweet treat and a sweet moment with.
Thanks for having me, Ashley!
Wednesday, February 15, 2012
Tuesday, February 14, 2012
I always have a hard time deciding what our "love story" actually is. H & I have know each other since we were kids, so sometimes it seems like we've always been together. ;)
There are things I do remember clearly. I remember the first time he told me I had beautiful eyes. I remember the 16 page, hand-written letter he sent me once when I was away. I remember how adorably shy he was when he was younger (now he's one of the most outgoing people I know!). I remember how I didn't like him at all, didn't want to be his friend, the year I was 15. And I remember how he never gave up on me...I think that's what I fell in love with.
We've been officially together since January 6th, 2007 - 5 years now! We've been married for about 4 months, and I must say, it's the best. :) You can read about the day we got engaged & our wedding day on my blog!
One of my favorite dessert recipes has to be these dark chocolate espresso cookies - so yummy!