This is the post excerpt.
My daughters birthday was this past weekend, the big 10! I can’t even believe it. I’ll try not to make this post all about me sobbing and weeping over this latest birthday. Anyways, it was a very busy weekend for us all. She had a horse show the day before, then a sleepover, and Mothers Day was on the same day as her birthday. Whew, glad its over!
My daughter requested vanilla cupcakes for her after dinner celebration so I wanted to make a small batch, because we don’t need a bunch of cupcakes sitting around our house. These were easy to throw together, easy to frost and also easy to eat. Hahaha. Very moist with great vanilla flavor. I thought they were more dense then usual but I didn’t happen to mind that at all. The frosting was also great with a wonderful vanilla flavor. This icing was not light and fluffy but sort of hardened after it cooled so it was not messy and held onto the sprinkles really well.
The best part being that there weren’t a bunch of leftover cupcakes for us to snack on. That was my goal after all. 🙂
Recipe by Celebrating Sweets
I know what you’re thinking, why make homemade chocolate pudding when those little packets from the grocery store are SO convenient. Well, because you don’t always have those on hand, and there are a lot of additives that you might not want to consume. This recipe really doesn’t take long to make and you can pronounce all the ingredients!
I loved how easy this was, and how delicious. It does not taste like the boxed kind, it’s more chocolatey than that. It’s almost like eating a chocolate chip, it’s more that flavor. The consistency was smooth and thick, just like pudding from the box. You can even top it a million different ways, I’ll leave some ideas below. If you’re looking for an easy replacement for the boxed kind, give this one a try!
Recipe from Moms Need To Know
On Sunday, April 29th our dog, Kacey, turned 2! She’s been such an important member of our family for these last two years that we can’t wait to see what else we can all get ourselves into. I’m glad she at least got to meet our older dog, Chip, before he passed away.
Kacey came to us from Oklahoma and flew on a plane to get to us here in Charlotte. She was a brave girl. Stunning color (blue merle) and eye color (light blue) she’s a show stopper. Well figuratively she is, we don’t show her. She’s a Miniature Australian Shepherd and we adore her.
For her special day, we made a peanut butter based cupcake, frosted with more peanut butter with some crunchy kibble on top. She LOVES them. The recipe made 6 so we’ve just been giving her one a day.
Recipe from Little Sloth
It seems like I’m always on a new diet. Can anyone agree? I think I’ve tried them all by now. Just waiting to find the perfect eating plan that I can do for the rest of my life. While losing weight. And now starving or missing out on desserts. That’s all. No biggie right? I’m just waiting for the all carb and sugar diet to appear.
This recipe is really good, and really easy. Two of my favorite things. No added sugar, or eggs, flour, or dairy basically made me wonder what the heck they did have in them. Luckily the ingredients that are in them, is full of flavor and no bad stuff. Feel free to mix up the dried fruit or add some coconut and really make these your own. No need to feel guilty either. These are a great bar to have around for a quick energy fix, before or after a workout, or whenever you feel a sugar craving. I love this one, I’ll be making it again soon.
Recipe from Perez Hilton via Facebook from Aug 1, 2013
I’m back! Finally after a long, much needed break, I’m finally able to start blogging again. I needed some time to reevaluate my blog and my life in general. I needed to come to some clarity about what I wanted, and it turns out that blogging is just the thing for me. I’ve been cooking a lot on my break and even though I haven’t taken the steps to blog about what I’ve tried, I have figured some things out. For example, we moved into a new house last summer and my stove really never worked correctly. So, we’ve recently replaced that stove and now the world is spinning correctly again, at least for me. Also, I’d like to do more than just cook. I love cooking and baking, obviously, but theres so much more that I enjoy as well. I’d like to explore those things too.
Also, recently I’ve been getting our meat shipped to us from ButcherBox. I have been buying from them for about 4 months and I LOVE the meat. First of all, it’s organic or grass fed meat. I find it rather easy to find organic chicken, and grass fed beef hamburger but in general it’s not easy to find pork and different cuts of meat without going to a health food store and paying the premium prices, and that is why I choose to buy it from ButcherBox. (I am not partnered with this company at all, they have no idea who I am), I just really like them. If you’d like to have premium meats shipped directly to your door,(this is a subscription box) use my code: http://fbuy.me/ijsuZ
Ok, now that all that is out of the way, lets get to the recipe! I have never been a huge pork lover. Honestly, it was probably all my fault because I cooked it incorrectly. In the past, all of the pork I cooked (not bacon or ham) would turn out dry and tasteless. Since I’ve been ordering from ButcherBox I’ve fallen in love with pork again. Nothing I’ve cooked has been bad. So I ordered this pork roast for the first time and decided to try a new recipe from the internet. This recipe is really good. The sauce is definetly sop up with a piece of bread, worthy. A touch of sweetness, plus a peppery bite, plus a variety of other flavors meld perfectly. The pork turns out tender and juicy. The onions are so sweet and tender, and delicious, with every bite of pork. This one is another winner for my recipe book.
Recipe from AllRecipes
Getting ready for the holidays, for me, means trying to do as many things in advance as possible.
Icebox cookies are a great option for planning ahead. You can make this dough and keep it in the refrigerator and bake as needed, freeze the dough and then bake as needed, or you can do what I’m doing which is bake them, and then freeze them.
This is a simple cookie as far as flavor goes, but they look all fancy and stuff. There is no reason you couldn’t frost these and jazz them up a bit if you want, but honestly they are just great on their own. Delicious chocolate and vanilla flavor, crispy cookie, thin and relatively small makes them a perfect cookie to dress up the holidays!
Recipe by Bakerita
On our recent trip to Massachusetts, my family and I went to Plymouth Plantation and had the best time! After our long day we ended up in the cafeteria where they had this delicious Succotash Stew, and when we got home I went right to work trying to replicate it. I think I did a pretty good job. The only difference between theirs and mine was that they had pieces of ham in theirs. I might have added that if I had any on hand. But we loved it just the same. Feel free to change-up the vegetables to whatever you have, and add meat too. I don’t think you can go wrong with just winging it. I think they key flavors came from the Old Bay seasoning and the dried Thyme.
I love recipes that you can make your own and this is one of them. Add more or less of whatever you like (or don’t like). This is a great warm and cozy meal for the chilly nights ahead. Enjoy!
Recipe from Alissamay’s kitchen