Friday, October 29, 2010

Fondon't Fondant?

Ok so in a desperate attempt to bring out my creative side I decided to try something new that I had never done anything close to. Cake decorating. Yep that's right. I dug deep down for my inner 'Cake Boss' and busted out my big guns. I was decorating fondant style. I had always heard what a pain it is, that it's not really worth it and it tastes like crap anyways. But the recipe I used was really tasty! Anyways, you should of seen me preparing, I looked like I was going into battle. And if you would have been there to see my kitchen after... actually my whole house after, you would of thought that

World War Three had just happened.

I made homemade Marshmallow fondant from a recipe I got here http://whatscookingamerica.net/PegW/Fondant.htm

It was pretty simple and quick and MESSY. I'm talking two year old with finger paint messy. I had marshmallow everywhere. On the microwave, fridge, cupboards, couch, computer, my son's bumbo, even the poor dang dog got it on him in his attempt to get a whiff. MESSY.

Anyways, after 4 loooong hours I finished the cake. Not at all how I wanted it to turn out but my kitchen is still standing and that's what really matters, I was going for a Halloween theme but my son ate the spiders and ghosts I had made :)

Here she is... and yes, its a she.

I know, not the best thing you've ever seen. I certainly won't be starring in my own TLC show anytime soon but i think with a little practice this is something I could get good at, and really enjoy!

Saturday, October 16, 2010

Spin off of Starbucks Petite Vanilla Bean scones = amazing... and 5 extra lbs on the scale.

These are soooo good! They obviously don't taste exactly the same but that doesn't mean they aren't just as good! I add a cup of whatever fruit you like, dried works better, this time I did dried blueberries and they are simply amazing. Warning, I'm pretty sure I gained a pound just making these but I figure since I'm making them "petite" instead of GINORMOUS then it can't be that bad.... everything in moderation, or something like that.

Here's what you need...
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup butter (two sticks)
  • 1 egg
  • 2 teaspoons vanilla bean extract
  • 1 cup dried fruit (optional)
  •  1/2 cup milk (2% or whole)
  • 1 tablespoon vanilla bean extract
  • 3 cups powdered sugar


  1. In a small bowl, blend the sour cream and baking soda, and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet or line with parchment paper.
  3. Mix room temp butter with sugar in medium bowl. Mix beaten egg with vanilla extract. Then combine with sugar mixture.
  4. Mix the rest of the dry ingredients then add sugar/egg mixture. DO NOT OVER MIX otherwise it will be too dry and crumbly and just a disaster. Just mix until ingredients are combined. 
  5. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick square. Cut into 8 squares, then cut squares in half into triangular shapes.
  6. Bake 15-17 minutes in the preheated oven, until golden brown on the bottom. Again, you know your oven better than I do so adjust to how it cooks.

  1. Mix milk and vanilla extract, let sit awhile while the scones cool.
  2. Then after the scones are COMPLETELY cooled add 3 cups sifted powdered sugar to milk/vanilla. If your like me and don't have a sifter because your toddler thought it made a really cool dirt sifter don't worry just use a pastry cutter or your hands to get clumps out. Mix until smooth.
  3. Then dunk COOLED scones in glaze and set on cooling rack with parchment paper used to bake the scones or something underneath to catch all the excess glaze.
  4. I dunked mine twice just because I was feeling a little rebellious :)
  5. Let glaze set and tada you have magic in your mouth... enjoy!

Wednesday, October 13, 2010

Practice Patience. Practice Love. Practice Living.

So... first, let me apologize for my rambling. I have alot of thoughts at the moment.

I have two amazing, breath taking little boys. One is 2 1/2, Latham, and the other is 3 months, Lane. They are my reason for being, the loves of my life... and the reason for my high blood pressure :)

I've found lately through my lack of sleep, moving, health issues and general stress, I'm not quite being the mom I always pictured myself to be. My patience for my little ones is about as long as my pinkie.

Am I tired? Of course 3 hrs of sleep a night will exhaust anyone
Am I stressed? Duh. I have a new baby and just moved to a place where I know NO ONE.
Are these just BS excuses... you betcha.

I recently read a story about a mom who lost her darling little girl to SIDS at 16 months. As mother's this is our worst fear. Putting one of my babies to sleep and then to never see there goofy little smiles again. I immediately went in and crawled in bed with my toddler, hugged him awhile and then went and snuggled with my newest addition. It dawned on me, I HAVE TO SNAP OUT OF IT.

Not everyone is as luck as I am. I have more than most to be thankful for and I'm taking advantage of it. I'm forgetting it. I'm being one of those people that one day will realize it's too late and that's never been my motto let me tell you.

So now every time I start to get frustrated, I say to myself.  Be patient, Be thankful. Sounds corny as all get out I know but it's working. I'm snuggling a little longer, and laughing a little more. I'm remembering how fast time goes and that these moments with our babies may make us want to pull our hair out but we will never get those moments back. They are gone forever and from now on, I tend to cherish them a little more :)

This is my one rambling post free card lol I promise not to do it again.

Monday, October 4, 2010

Cookie dough cupcakes, aka: heaven in my mouth....

This is so dang simple! Here we go....

I box devils food cake
3 eggs
1/3 cup veg oil
1 1/3 cups water

1 package premade cookie dough FROZEN! You HAVE to freeze it or just don't bother making this at all!

Make cake mix as I have directed above, don't follow the box directions. Don't ask why just don't.
Fill cup cake liners 2/3 full then place fozen cookie dough balls on top. Bake at 350 for around 18 minutes (for my oven, you know your oven so adjust to it). Stick a toothpick in the CUPCAKE part, not the cookie dough part since we want that to stay wet, to check if done. Let cool and frost with your desired frosting.

Now you can make the cake and cookie dough from scratch which is what I did, but I've done it this way and it's still dang good. DANG good.

I swear you won't be dissapointed. I, in fact, avoided eating the rest of the day so I didnt waste my calories on silly other food just so i could devour about 4 of these in 3 minutes. No exaggeration.
You can thank me later.

I'll post pics as soon as I make another batch!