*~Ruffle Onesie~*

Becca has been on a sewing/crocheting kick lately. Since we have 3 babies in our family right now, (Keeley, AnnTyler, Lily's unborn litle girl)she whipped up this little onesie. She made this all by herself. I only helped her tie some knots. She amazes me, how she can look at something and just do it! Her creativity is never ending... She makes me so proud!!!

flowers...

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math+me=not friends... i wish we were besties

There are three types of people in the world, those who are good at math and those who aren't.

I knew I loved lima beans, with butter or on a wreath..

Check it out here...
wreath/">http://decorate.tipjunkie.com/lima-bean-wreath-a-wreath/

This will be a fun afternoon project! I can make one for our door and Becca can make one for her fave teacher Mrs. Chi!

Good Things to Come

Do not give up. Everything is going to be fine... I wonder what is around the next corner... Whatever it is, I know it's going to be ok.

Everyone loves pink!

Oh So ShAbBy By Debbie Reynolds
Pink Velvet Cake

Ingredients for the cake:

1/2 cup (1 stick) unsalted butter, softened
1-1/2 cups granulated sugar
2 eggs
1/4 cup natural unsweetened cocoa
1 tablespoon of Wilton pink gel food coloring
1 teaspoon salt
2 1/4 cup cake flour
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar

Ingredients for the frosting:

1/2 cup (1 stick) unsalted butter, softened
12 ounces cream cheese, at room temperature
1/4 cup sour cream (not light)
1 tablespoon vanilla extract
2-3 cups sifted powdered sugar
1 tablespoon Wilton pink gel food coloring

Directions for the cake:

Set the oven rack in the middle of the oven and preheat to 350 F.

In the bowl of the stand mixer, cream the butter and the sugar.

Add the eggs, one at a time, mixing after each.

In the small bowl, stir the cocoa, and food color to make a smooth paste. Add this mixture to the egg mixture and mix until the color is consistent throughout the batter.

Add the buttermilk, vanilla, salt, and cake flour. Mix until the dry ingredients are fully incorporated. Add the baking soda and vinegar and stir gently. The mixture will bubble and froth a bit.

Pour immediately into the prepared pans and smooth the batter. You will need three 9-inch round cake pans.

Bake in preheated oven for 25 to 30 minutes, until a toothpick comes out clean and the center springs back when gently depressed. Remove from oven and cool in the pans on a wire rack for 10 minutes.

Run a plastic knife around the sides and turn the layers out, then turn them back over so they are upright. Level with a sharp knife as necessary just before frosting.

Directions for the frosting:

Cream the butter, cream cheese, sour cream, and vanilla together until fluffy. Gradually mix in the powdered sugar, starting with 2 cups. Continue adding more sugar 1/4 cup at a time until you have the desired flavor and texture. Add food coloring, start with half a tablespoon and then add more till you have your desired shade of pink.

Spread between layers, on top and on sides of cake. Start with a thin layer and add more till you have a nice even coat of frosting.

Allow it to set up, then add the final thick layer of frosting all around. And your cake is done!

No free rent!

yummy...salsa!

INGREDIENTS

20 oz can of whole tomatoes

4 cloves of garlic

1 bunch green onions

1 teaspoon black pepper

11/2 teaspoon salt

1 teaspoon oregano

1/2 teaspoon cilantro

1/2 teaspoon cumin

1/2 teaspoon sugar

3 teaspoons red crushed peppers



DIRECTIONS

Combine tomatoes, garlic, and green onions in a food processor. Transfer to a bowl and add the remaing ingredients. Stir well.

Love Everything about Red Velvet!

I got this recipe and photos from http://www.lickthebowlgood.blogspot.com/Please check out her blog, pretty amazing recipes!

This cake is made with sour cream, which is unlike any red velvet cake I've ever made, but it worked. They rose and domed perfectly and the cream cheese filling accented them nicely. Since they have cream cheese in them they need to be refrigerated but their flavor tastes best with the chill taken off of them. So allow them to sit at room temp for a bit before serving or heat them ever so slightly. The only thing I would change next time is to add more filling and up the cream cheesiness. That's never a bad thing. Another good thing about these cupcakes is that this recipe has already been cut down to make 8-9 cupcakes so you don't end up with so many leftover.

I got this recipe and pictures from:
http://lickthebowlgood.blogspot.com/2010/02/red-velvet-love-for-you.html
Red Velvet Cream Cheese Cupcakes from Cookie Madness via My Baking Adventures

Filling:

4 ounces cream cheese, softened
2 tablespoons granulated sugar
1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure)
1/4 teaspoon vanilla

Batter:

1 cup plus 2 tablespoons all purpose flour
2 teaspoons unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon salt
1/2 cup vegetable oil
2/3 cup granulated sugar
1 teaspoon vinegar
1 large egg
1 tablespoon red food coloring
3/4 teaspoons vanilla
3 tablespoons sour cream
Preheat oven to 350 degrees F. Line 8 (I needed 9) muffin cups with paper liners.

Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.

In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.

In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add the flour mixture and stir just until blended.

Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.

Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.

Best served slightly chilled. – Makes 8-9

Cake Mix Waffles!

I had the pleasure of hanging out with some great friends today! Well, I had way too much caffeine and now I can't sleep and it's after 3 am! Sooooo, I am blog surfing :) Wow, I am finding so many wonderful things! I had to post the link to this great recipe because I will be making this oh, so soon! After you look at this recipe for waffles you need to look at the recipe for the ice cream sandwiches they made out of these! oooooh yumm! Ok, on to more, I know I am going to get tired very soon! XOXO

http://cometogetherkids.blogspot.com/2011/07/cake-mix-waffles.html

(and when I figure how to make this link able to work I will fix it! seriously, why can't I remember? I know you should be able to click on it and go right to it... I think it's because I need some sleep)

I figured it out! Thanks Connie!!! You're a lifesaver!

Reese is crazy!!! (becca post)

Okay... since we didn't have a doggie bed when we first brought him home, we had to let him sleep in my bed with me. It's fine with me,but he just lost it this morning. Every morning, Daddy takes Reese outside for a potty break so he doesn't even have a chance to have an accident. He runs out on the grass and chews on it, which wears the lazy thing out. Daddy brings him back in and he normally passes out within a few minutes.
Today he did the opposite.
He started doing Oober Dive Bombs on my face. Then he started trying to bite my nose. Then he started charging at my forehead.
So guess what Becca did?
Let's just say, he ended up in Gramma's (Gramma being my mother)bed while Becca napped on the couch while listening to I love Lucy reruns.
He woke me up at 6:00. I don't even wake up that early on school days, let alone a WEDNESDAY in the SUMMER!!!
I slept on till 11:40.
So ha.
And ha.
And ha.