photographs and memories...

i heart fairy cakes...

OK...this obsession with coconut 'fairy cakes' (English name for cupcakes) is making me more nuts!

I went to SISiversary in Franklin, TN and could not find a local bakery that could provide me with these angelic morsels...zip. zilch. nada!

I was so out of luck. I think it put me in a fog, because every photo I took of the eventful weekend is a disaster! No good photos at all!!! 
I am a bit miffed. So....I'll blame it on Franklin's lack of a great bakery and end it at that. hmpf!!!!!!!

soooooo...for those of you whom also wanted a taste of the delightful gems...here's a recipe I got from the LA Times, whilst looking for a photo of my favorite pastries:

This billowy coconut cupcake is pretty irresistible. The cake has a hint of almond and a light buttermilk tang. There's tender, shredded coconut baked into the cake too. And the frosting -- it's a cream cheese frosting with butter mixed in, airy and creamy both, finished with a sprinkling of more shredded coconut on top.

Auntie Em's coconut cupcakes

Servings: Makes 1 1/2 dozen cupcakes
Note: Adapted from Auntie Em's Kitchen in Eagle Rock.

2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
3 eggs
2 1/2 teaspoons vanilla extract, divided
2 teaspoons almond extract
1 1/3 cups sugar
1 3/4 cups shredded sweetened coconut, plus extra for decorating the frosted cupcakes
1/2 pound cream cheese, at room temperature
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, at room temperature
3 1/3 cups powdered sugar, sifted

1. Heat the oven to 325 degrees. In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, 1 1/2 teaspoons vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix. Gently fold in the coconut.

2. Place 18 paper muffin cups into muffin tins. Fill each cup with a generous one-fourth cup of batter, so that it comes three-fourths up the side of each cup. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and allow to cool completely.

3. For the frosting: Beat the cream cheese on low speed until smooth; scrape down the sides of the bowl. Add the butter and continue mixing on medium speed until smooth. Scrape down the bowl again. Add the powdered sugar in three additions at low speed, mixing each addition until just combined. Scrape down the bowl again. Add the remaining teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.

4. Frost each cupcake with 3 tablespoons frosting and sprinkle with extra shredded coconut. The cupcakes will keep for 2 days.

Each serving: 475 calories; 4 grams protein; 55 grams carbohydrates; 1 gram fiber; 27 grams fat; 11 grams saturated fat; 66 mg. cholesterol; 288 mg. sodium.

oh my yumminess....

I made 4 dozen (and a little more) for the RS Temple Trip I went on this past Saturday. Left a few dozen at home and they are now all gone...Vanishing is right! These are amazingly yummy cookies. I think I'll make some more this week.

QUAKER OATMEAL'S VANISHING OATMEAL RAISIN COOKIES

1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins


Preheat oven to 350°F. In large bowl, beat butter and sugars until creamy. This is where your KitchenAid comes in handy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt;
mix well. Add oats and raisins; mix well.
Use a tablespoon to place dough onto Silpat ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Check after 10 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Glaze:

Powdered sugar, a bit of vanilla, and milk. Whisk and add more sugar or milk til desired consistency. Drizzle on top and let set.

where shall I start...

We have been going to church every Sunday now....and LOVE this Ward! Everyone is friendly and they are a perfect 'fit' for a Home Ward. Get this....Cameron found a friend he knew from school, which turned out to be the son of James' co-worker, and a few moments later he found out that his Public School Teacher was this boy's Mother, aka: James' Co-Worker's Wife, aka: the Sister who taught last week's RS lesson, that I enjoyed!!! (see, I have never seen his Teacher in person before, because neither she nor I have ever scheduled a meeting since he's such an awesome student and the one time I was in her room...she was absent). We all embraced and Cameron grinned the biggest grin that never left his face all day!

So then, we had the Missionaries over for lunch after church. We made BUrgers and Dogs, pasta salad, seasoned fries and Snicker Salad...they took leftovers home and grinned. They loved that Snicker Salad...so here's the recipe:

SNICKERS® BAR SALAD
1 lg. instant vanilla pudding 8 to 12 oz. Cool Whip® 1 1/2 cups milk 4 to 5 SNICKERS® bars 5 to 6 diced apples 3 to 4 sliced bananas Use 1 1/2 cups milk to pudding and mix until creamy. Add Cool Whip. Add SNICKERS® (cut in pieces). Add fruit to mixture. Serves 8-12.

Oh, and we and actually planned Cameron's baptism....Sat., May 17th 4pm.

Hmmm...now today I had a lab appointment at 8:20am, so I was up and outta here early to fight traffic. Took myself to breakfast at Baker's Crust, did a little shopping in Target, then headed over to TAPS (Teacher and Parent Store) to locate picture cards, etc...for Autism, so I can help teach Porter more communication skills at home....the Manager (Kerry) was excited to see me, because...she also has 2 children with Autism! We gabbed and she showed me what to buy...$130 later I was out of there with the feeling of excitement. Excited that I am getting things done to help my son! Excited that I met yet ANOTHER parent of a child with Autism! Excited about tomorrow's Pre-IEP meeting!

I came home and spent the rest of the afternoon making a communication binder for Porter incorporating these photos, velcro, word strips...the works! Then, I contacted Wendy Fitch at ABA. (Applied Behavioal Analysis) for a Therapuetic Program for Porter come September....it's going to cost me MULA! They only accept Tri Car, unless our BC/BS of TEXAS works with them....another phone call, left a message with 3 phone numbers for our Insurance Advocate to call me in the am, BEFORE the Pre-IEP (12:30).....WHEW!!!! Are we tired yet?

Oh....and I also ordered myself some Vera Bradley Goodness....all these babies were discounted, because they'll retire this fabric soon. I will have them in my hot little hands sometime next week, when they arrive UPS!!!

ALL in Petal Pink

Out To Lunch $15.00 was $25.00 (using it as a scipture tote- fits everything...wahoo!)
On The Go $37.80 was $63.00 (My purse)
Mini Zip Wallet $15.00 was $25.00 (smaller wallet, less cc's)
Hard Eyeglass Case $10.20 was $17.00 (Need the hard case...too many scratches lenses)
Small Bow Cosmetic $13.20 was $22.00 (lipgloss, tissues, etc...)

Subtotal:
$91.20
Shipping: $7.50
Tax: $4.56
Total: $103.26 (I saved $51.00 before tax/shipping charges!!!!!)

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I told James they could just be an early Birthday gift....my bday isn't until July 12th though....Oh Snap! hehehehe! (I'm worth it!)

New Fridge and Freezer are now coming tomorrow, since James cleared space and installed the electrical for them both...wahoo again!

Utility sink and washer and dryer need to get installed in garage this weekend, if James gets everything plumbed in time. He decide to install the leftover kitchen counter as a laundry table for me too, so we can fit the laundry sorter on wheels underneath it. We'll lay down the interlocking foam mats in that area too, so I have something cushy to stand on when doing laundry now. Fans are also in the garage, now just need more lighting installed.

So...see what I meant by the title of this blog post? (Where shall I start?). We are busy, but loving life!

Hope all of you are well. Be good to yourselves and one another, will ya'?

Updates as they come.

Peace Out!

Menu Plan Monday...

Monday- Crockpot BBQ Chicken Sandwiches, Steak Fries, Corn

Tuesday- Tex-Mex Tilapia, Jasmine Rice, Sweet Potatoes, Broccoli

Wednesday- Shipwreck Dinner, rolls

Thursday- The Eating Well Cobb Salad

Friday- Pizza, salad

Saturday- Ultimate Grilled Cheese and Tomato Soup

Sunday- Oven Baked Ziti, Salad, Garlic Bread

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Oven Baked Ziti
2 tablespoons olive oil
1 onion, chopped
2 large garlic cloves, chopped
1/3 cup tomato paste
1 8-ounce can tomato sauce
1 cup water
1 teaspoon dried oregano, crumbled
1/2 cup grated Parmesan cheese
1 15-ounce container ricotta cheese
1 egg
8 ounces mozzarella cheese, grated
12 ounces freshly cooked ziti or other tubular pasta

Heat oil in heavy large saucepan over medium-low heat. Add onion & garlic and sauté until translucent, about 5 minutes. Mix in tomato paste and cook 1 minute. Add tomato sauce, water, & oregano. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season to taste with salt and pepper.

Preheat oven to 450°F. Butter 9x13-inch glass baking dish. In medium bowl combine ricotta cheese and egg. Reserve 1/4 cup mozzarella cheese for topping. Add remaining mozzarella to ricotta cheese mixture and blend. Season with salt and pepper.

Spread 1/4 of tomato sauce over bottom of prepared dish. Layer 1/3 of pasta over. Drop half of ricotta cheese mixture over by spoonfuls. Spread 1/4 of sauce over. Repeat layering with another 1/3 of pasta, remaining cheese mixture, 1/4 of sauce and remaining pasta. Spread remaining sauce over and sprinkle with reserved mozzarella and remaining 1/4 cup Parmesan. Cover casserole and bake until heated through, about 40 minutes.

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Tex-Mex Tilapia
4 (3 ounce) fresh tilapia fillets
1/4 cup olive oil
1/4 cup fresh lime juice
2 tomatoes, chopped
2 fresh jalapeno peppers, sliced into rings
8 sprigs cilantro leaves
salt and ground black pepper to taste

Lay tilapia fillets in a glass baking dish. Drizzle olive oil and lime juice evenly over the fish.
Season with salt and pepper. Allow to sit at room temperature for 1 hour.
Transfer tilapia to a non-stick skillet and pour the lime juice mixture over the fish.
Scatter the tomatoes, jalapenos, and cilantro over the fillets.
Cook over medium heat for about 4 minutes per side.

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Shipwreck Dinner
1 lb. extra lean ground beef

1 pkg.  (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1 can (16 oz.) stewed tomatoes, undrained

1 cup  frozen green peas

1 cup milk

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large nonstick skillet on medium-high heat. Drain fat, if necessary.

STIR in Macaroni, Cheese Sauce Mix, tomatoes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 min. or until macaroni is tender.

SPRINKLE with cheese. Let stand 5 min. or until cheese is melted.

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The Eating Well Cobb Salad
3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
1/2 pound shredded cooked chicken breast (1 large breast half) (see Tip)
2 eggs, hard-boiled, peeled and chopped (see Tip)
2 strips bacon, cooked and crumbled
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
1/2 cup crumbled blue cheese (optional)

Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.

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Ultimate Grilled Cheese Sandwich
1 pkg. (3 oz.) cream cheese, softened
3/4 c. mayonnaise
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/2 tsp. garlic powder
1/8 tsp. seasoned salt

Combine cream cheese and mayo in a medium bowl. Beat until smooth. Stir in cheeses, garlic powder and seasoned salt. Spread on bread slices (I love to use Italian bread). Top with another slice of bread. Butter outside of bread slices and cook in skillet until golden brown on both sides.

For more menus, go to Organizing Junkie.

i'm totally making this...

...for Lauren and James' birthday (Lauren's is today and James' is next Monday, so we're splitting them and celbrating one night we can all actually get together). My folks and brother are coming over to sing happy birthday and eat some cake this Thursday and I've been wanting to have some excuse to make this...so, here it goes!
(and if I take a Lactaid pill I can actually have some).

Layered Ice Cream Cake (from the Duggar Family)
Makes a 9”x 13” Pan

24 Ice cream sandwiches
8 oz. Cool Whip™
1 Hershey’s™ chocolate syrup bottle
1 Smuckers™ caramel syrup bottle
2 king size Butterfinger™ candy bars chopped up

1st layer -12 ice cream sandwiches
2nd – half of whipped cream
3rd - half of Butterfinger™ bars, Squeeze 1/2 of caramel &
chocolate over that.
4th - rest of ice cream sandwiches
5th – Cool Whip™
6th - rest of Butterfinger™, caramel & chocolate
You can freeze this and eat as desired! Yummy! Yummy!

This photo has peanuts on top, instead of Butterfinger™ candy bar pieces:

made it, ate it, love it...

Bisquick Impossible Chocolate Cream Pie          

2 eggs
1 cup milk
1/4 cup butter or margarine, softened
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 cup granulated sugar
1/2 cup Bisquick
Sweetened Whipped Cream

Preheat oven to 350 degrees F. Grease a 9-inch pie plate.
Place all ingredients except sweetened whipped cream in blender container. Cover and blend on high 1 minute. Pour into plate. Bake until no indentation remains when touched lightly in center, about 30 minutes. Cool completely. Top with sweetened whipped cream.

Sweetened Whipped Cream

Beat 1 cup chilled whipping cream and 2 tablespoons granulated sugar until stiff.

Chicken Tacos...EASY!

10 boneless, skinless chicken breasts
48 oz. jar Chi Chi's salsa
Cook in crock pot on high 4 hours...shred chicken at 4th hour and put back into salsa for another hour.

Warm soft flour tortillas and scoop shredded chicken, shredded mozzerella cheese, lettuce, diced tomatoes and add Siracha sauce or Taco sauce....enjoy!

i love sushi!

...however, I can't afford to go out to eat it all the time, so here's 2 recipes for some California Rolls. I usually don't order these, because I want more fish and roe, but they are easy and affordable to make at home:

California Rolls

   

4 sheets toasted nori sea vegetable (cut into 5" x 8" pieces)

3/4 cup cooked jasmine rice

1/8 cup wasabi mixed with enough water to make a paste

1/2 cup crabmeat, cooked and chilled

1/2 cup shredded cucumber

4 slices avocado

4 tsp toasted sesame seeds

Place one nori sheet on flat surface with shiny side down and coarse side up. Place the rice 1/2" from the bottom, 2" from the top, 1/2" thick and completely covering the nori from side to side. Spread some wasabi paste across the center of the rice, from side to side. Spread the crab, cucumber and sesame seeds across the wasabi.

Fold the bottom of the nori towards the center, just so the ingredients are covered. Roll. Seal the roll by placing 4 grains of rice along the top edge of the nori and press together. Slice roll into 4 pieces. Serve with pickled ginger and soy sauce.

Nutrition Info

Per Serving: 128 calories, 2gm fat, 3gm protein, 7gm carbohydrates, 8mg cholesterol, 27mg sodium

Or this easy recipe:

Makes 4 rolls (32 pieces)

4 nori sheets

3 cups (15 oz) sushi rice

8 teaspoons ocean trout or flying fish roe

1-2 cucumbers cut into thin, lengthwise slices

8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed

1-2 avocados, peeled, pitted and sliced

4-8 lettuce leaves, torn or sliced (optional)

   

4 sheets toasted nori sea vegetable (cut into 5" x 8" pieces)

3/4 cup cooked jasmine rice

1/8 cup wasabi mixed with enough water to make a paste

1/2 cup crabmeat, cooked and chilled

1/2 cup shredded cucumber

4 slices avocado

4 tsp toasted sesame seeds

Place one nori sheet on flat surface with shiny side down and coarse side up. Place the rice 1/2" from the bottom, 2" from the top, 1/2" thick and completely covering the nori from side to side. Spread some wasabi paste across the center of the rice, from side to side. Spread the crab, cucumber and sesame seeds across the wasabi.

Fold the bottom of the nori towards the center, just so the ingredients are covered. Roll. Seal the roll by placing 4 grains of rice along the top edge of the nori and press together. Slice roll into 4 pieces. Serve with pickled ginger and soy sauce.

Nutrition Info

Per Serving: 128 calories, 2gm fat, 3gm protein, 7gm carbohydrates, 8mg cholesterol, 27mg sodium

Or this easy recipe:

Makes 4 rolls (32 pieces)

4 nori sheets

3 cups (15 oz) sushi rice

8 teaspoons ocean trout or flying fish roe

1-2 cucumbers cut into thin, lengthwise slices

8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed

1-2 avocados, peeled, pitted and sliced

4-8 lettuce leaves, torn or sliced (optional)

Holiday Recipe Extravaganza...

OK, so I was on Sherelle's blog and found this on Shelley's blog:

so now I need to post my favorite holiday recipes for the Holiday Recipe Extravaganza and catch up!

here's a start.........

Surprise Cookies (from Martha Stewart) Makes about 2 dozen 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt                                                                                                       1/2 cup (1 stick) unsalted butter, softened 1 cup sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 12 large marshmallows, cut in half horizontally Chocolate Frosting for Surprise Cookies Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered. Chocolate Frosting for Surprise Cookies Makes 1 cup       2 cups confectioners' sugar 4 tablespoons (1/2 stick) unsalted butter, melted and cooled 1/4 cup cocoa powder 1/4 cup milk 1/4 tsp. pure vanilla extract Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

made this for dinner...

Quick Minestrone Soup

2 chicken breasts, cooked & cubed
1 can chicken broth
1 (15 oz.) can kidney beans
1 cup frozen mixed vegetables
1/2 cup onion, chopped
1/2 cup pasta shells, uncooked
1/2 teas. basil
1/2 teas. thyme
1/4 teas. pepper
2-4 cloves garlic, minced
1 (14 1/2 oz.) can stewed Italian tomatoes

Stir all ingredients in saucepan except chicken. Simmer, covered 10 minutes. Add chicken and bring to a boil; boil 5 minutes. Let simmer 10 minutes.

Serve with grated parmeseano-reggiano sprinkled on top and serve with Italian garlic bread.

photo by www.sugarandspice.info