Thursday, November 20, 2014

Featured Recipe ... SeaHawk Cupcake

A BIG thank you to Laura from I'm Not a Trophy Wife for featuring me on Friday Favorites #87. Even though she is Bronco country she featured my cupcakes ... lol she cracked me up LOVE her!  I'm so not a football fan even though they won the superbowl last time, I didn't hop on the band wagon.  But hubs filled me in ... lol.

I made these SeaHawk cupcakes for the charity I work for Birthday Dreams (bringing birthday's to homeless kids).  

I'm Not a Trophy Wife



Have a great weekend!

Wednesday, November 19, 2014

The Head Slap Moment ...

While delivering the Hello Kitty Cake on Monday I went to grab the cake from the car and look what I saw ...


YUP that so happened! I so didn't turn the cake around when I was frosting it the night before.  Can you tell I was tired ??? Oh lord I was so embarrassed when I was dropping this cake off at the homeless shelter.  I so know the kid won't mind but still!  Head slap moment award goes to Alexis!

Tuesday, November 18, 2014

Warm Tummy Time ... Crockpot Potato Soup (WW+ 3.5 pts)

With the weather getting colder I had share a yummy recipe that my boys love! I've posted different version of Potato Soup but this one I must say was the easiest and truly tasty!  Plus the best part is I didn't have to peel any potatoes!!!


Ingredients

126-30 ounce bag frozen hash browns (plain)
214 ounce cans non-fat chicken broth
110-¾ can 98% fat free cream of chicken soup
¼cup chopped onion
¼tsp pepper
1- 8 ounce pkg lowfat (⅓ less fat) cream cheese
1cup fat free milk
Add first 5 ingredients to crockpot and cook on high for an hour. Stir and then turn to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer. Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish) Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.

ALEXIS NOTES: I used my Silk Soy creamer instead of using milk and fat free cream cheese.


Enjoy a light treat with all these calorie filled days to come.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Monday, November 17, 2014

Skinny Treat ... Banana Split Bars (WW+ 4 Pts)

With the season to eat upon us I thought I'd share a yummy recipe that was lower in calories and a GREAT treat.  I LOVE Skinny Taste she has the best recipes and they are ALL weight watcher friendly if you do that program.  I don't but I like to use her recipes to make sure we're eating healthy.  This recipe for Banana Split Bars was a real treat so good that I was eating more then the one you get for 4 points, so I sent them to my bestie's house ... lol.  That is what friends are for bring treats right?

Ingredients:
  • 1/3 cup quinoa, rinsed well
  • 1/2 cup water
  • 2 cups quick rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 tsp fine sea salt
  • 1-1/2 cups very ripe mashed bananas
  • 1 large egg, beaten
  • 1/4 cup raw honey (or pure maple syrup)
  • 1 tbsp virgin coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup dried cherries (or craisins)
  • 1/3 cup chopped toasted walnuts or pecans
  • 1/4 cup mini semi-sweet chocolate chips
Directions:
Line a 9 x 13 baking pan with 2 pieces of foil or parchment paper, criss-crossing over so they fold over the pan; spray with non-stick cooking spray.

Preheat the oven to 325°F.

Combine the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed. Remove from heat. Cover and let stand for 5 to 6 minutes, remove lid and fluff with a fork. Transfer to a medium bowl and let it cool completely.

Mix together the oats, cinnamon, baking soda, and salt in a large bowl.

Add mashed bananas, egg, honey, oil and vanilla to the cooked bowl of quinoa and stir until just blended. Add the banana mixture to the oats mixture and stir until just blended. Mix in dried cherries, walnuts and chocolate chips.
Spread the batter evenly over the prepared pan.

Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. For best results, refrigerate 20 minutes before cutting.

Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 16 bars and refrigerate or freeze to store.

ALEXIS NOTES: I used Agave Nectar instead of Honey, I really like the taste of it I have the light so the calories are a little better also.


Enjoy a light treat with all these calorie filled days to come.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Sunday, November 16, 2014

Birthday Dreams ... Hello Kitty Cake

For most of you that follow me know I love helping out a charity that bring birthday's to homeless kids.  If you're ever wanting to help out a great Charity help out Birthday Dreams. I signed up for a Hello Kitty Cake.  I found a few designs googling and one on Betty Crocker but I just kind of winged it.  My only problem was the little girl requested chocolate cake which is hard with white frosting ... lol but I made it work.  It's not one of my prettiest cakes but I think it was cute.

What you need:
2 Baked Cakes
Frosting (I use my Sturdy Butter Cream)
Black Food Gel
Black Twizzler
Yellow Modeling Chocolate (or piece of candy)
Black Modeling Chocolate (or pieces of candy)
Pink Modeling Chocolate (or candies)

If you haven't made Modeling Chocolate here is the recipe:

Modeling Chocolate
12oz Candy Melts (In Pink and White)
1/4 Cup light corn Syrup

Melt your Candy Melts in microwave (mine takes about 2 minutes). Stir them to become smooth and add the corn syrup.  It will become thick and form a ball.  Wrap in plastic wrap and let it sit out and dry.  Takes a few hours or over night is best. (Alexis note: I found to roll this out use a little powder sugar (like you would do with flour), also you have to kneed it a little like you would dough to make it easy to roll out).




I made Hersheys Perfectly Chocolate Cake that I doubled and made a 10 inch cake and a 8 inch cake.  The 8 inch cake I cut off about 1/3 of the top and made ears that I then attached to my 10 inch cake with frosting.  I would recommend using white cake it's easier to frost then chocolate cake.  I outlined the cake with black glitter food gel (Wilton).  For the nose I made a oval of yellow modeling Chocolate.  For the eyes I made two oval's and placed them in the middle.  For the whiskers I used black twizzlers that I cut in half, 3 on each side. For the bow I made two ovals and one circle and just ran with it.  It actually went together really quickly.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Thursday, November 13, 2014

Christmas Card time ... Ideas

I did a funny Christmas Card last year and think I'll do another one this year.  Some where not so pleased with my card choice but I thought it was funny and people knew I was joking. So now I'm on the hunt for our next design. I'm hoping to get our family photo's done before I head to Boston for business.

Last Years Card:

Some Fun options:

If we had more kids

This would be time consuming but fun

LOL maybe for a ecard

MAN if I could get the family to do this!!!

Maybe if I had photoshop

NOW this could be us at times

My photographer does have a hot cocoa stand made

This would be a fun one

Rick would like this one
 
A version of last years

THE WINNERS FOR THIS YEAR

Since we duct tapes the kids last year
This is a must for us this year!

cute family christmas photo, kids take parents hostage

And I think the whole family with this also

Do you do a Christmas Card?

Funny or just a normal card?

Have a wonderful weekend!

Tuesday, November 11, 2014

1 Ingredient ... Homemade Almond Butter

Next on my mission to make things at home is Almond Butter. I LOVE almonds and almonds butter, perfect snack after working out. I always hit up Winco's bulk section and make almond butter. Now at $7.99 a pound I wanted to find a cheaper way to make it!  I hit up grocery outlet and found almonds for $3.99 for a little over a pound!  I'm so in then I found that almond butter is just grinding them until they release their own oil and become butter .. yup who would have thunk it!

I found a recipe on Sally's Baking Addiction that confirmed how easy it is to do!


Ingredients:

  • 3 cups almonds

Directions:

Pour almonds into food processor. Process until the nuts go from coarsely chopped, to crumbly, to finely ground. Stop and scrape down the sides as needed.
Process again until the almonds resemble a thick and relatively smooth almond butter.
ALEXIS NOTES:  Now don't get worried when it seems like it's not turning into anything.  It does take a while for it to turn, you may think your food processor will blow up ... don't worry it won't just keep going.  Then all of a sudden BAM it becomes more liquid.  I like mine to be on the thick side, but it's up to you if you like chunky or smooth.  I also use raw almonds with a little sea salt.


Thanks for Stopping by!

Don't forget to see the parties I link up to HERE

Monday, November 10, 2014

1 Ingredient .. Homemade Unsalted Butter

Since I bake a lot I go through a LOT of butter!  Which can be very expensive.  I then saw a few weeks back on a friends facebook post she made homemader butter.  Off to Google Search I went and came across an easy way to make butter!  Now you can add salt making this 2 ingredients but it's all up to you!  I found the recipe on All Recipes.

Sometimes I get lucky and find heavy whipping cream on sale like I did this last week for $1.99.  I was able to make 2 pounds of butter for $1.99! I found my ninja was the easiest to use, my food processor was great but you have to be careful because the liquid at the end can go everywhere.


INGREDIENTS:
2 cups heavy cream
1/4 teaspoon salt (optional)
DIRECTIONS:
1.Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid. (I found a paper towel would also help take out the liquid)

If you don't use butter fast then you need to rinse the buttermilk out of the butter with cold running water, pushing the liquid out with a spatula. Salt should be added after the rinsing. Also, your cream and supplies should be very cold at all times for a good smooth consistency. Use at least 30% milk fat cream.


Thanks for Stopping by!


Don't forget to see the parties I link up to HERE

Sunday, November 9, 2014

Pumpkin Season ... Chocolate Pumpkin Peanut Butter Fudge

I love this season and Pumpkin comes into play.  Now I'm about to head to Boston for work in 3 weeks so I'm sticking to my diet, BUT I still love to make things for my friends. My friend who helps me out when I'm out of town, she's a sweetie and I made this fudge for her and her family!  My top layer didn't harden like I wanted but it came out of my mold nice and I was told they were yummy.



Ingredients
  • 1 can (14-oz) sweetened condensed milk, divided
  • 1-1/3 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 tablespoon canola oil
  • 1/2 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup smooth peanut butter
  • 1/4 teaspoon pumpkin pie spice
  • 1/3 cup chopped pecans
Instructions
  • Line an 8x8 pan with foil; grease with cooking spray and set aside. In a microwave-safe dish combine semi-sweet chocolate chips and 3/4 cup of sweetened condensed milk.

  • Microwave on high for 1 minute; stir and put back in microwave, stirring every 30 seconds until completely melted. Pour chocolate mixture into prepared pan and spread it evenly using an offset spatula; set aside.In a microwave-safe dish combine white chocolate chips and canola oil; melt on high for 1 minute. Remove from microwave and stir; put back in microwave, stirring every 30 seconds until almost all chips are melted. Remove from microwave and stir in the rest of the sweetened condensed milk, pumpkin puree, peanut butter and pumpkin pie spice; stir until thoroughly combined.

  • Pour over previously prepared chocolate layer and spread evenly using an offset spatula.
  • Sprinkle with chopped pecans. Refrigerate for 2 hours or until firm.

ALEXIS NOTES: Mine pumpkin layered didn't completely harden up but it was firm enough after sitting in the fridge overnight.  I used a silicone mold that I sprayed and was able to pop the fudge right out.


Thanks for Stopping by!

Don't forget to see the parties I link up to HERE

Wednesday, November 5, 2014

Remodeling Funny

As most of you know we've been remodeling our kitchen around here.  This week Rick took a break from the kitchen and cleaned up the garage to organize and make it work better while doing our projects.  Remodeling the kitchen is especially fun for me since I work from home and my office is in the dinning room.  It's coming along and looking so pretty!  So to make you laugh I found some funnies!


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