Sunday, February 10, 2013

German Chocolate...Cookies?

Hello everyone!

Well, today is Sunday, and I typically don't post on Sundays, but there isn't really much to do. I woke up early this morning with the intention of going to church, only to find out we have a blizzard and most church services were cancelled for today. I'm not sure if ours was, but I still opted to stay home. As I type this, I can't believe all I've done today and it is only 1 o'clock! What? Seems like time is standing still! 

This morning, the kids and I made Red Velvet Heart Pancakes, we watched Dispicable Me {Never gets old!}, had a pillow fight, played Super Nintendo {cause that's how we roll}...And then, noon hit and I was bored. I found myself going to the fridge, for no reason cause I know I wasn't hungry. And on the top shelf I found leftover German Chocolate Frosting and German Frosting from my VEGAN cupcakes...Hmmm...I was tempted to open up the containers, grab a spoon and start going to town. But...I was able to contain myself and decided a Cookie would be a better avenue for these leftovers. I don't know if it's been done before, but it's been done now! LOL...So then, German Chocolate Cookies were born. I have to admit, they aren't bad! LOL...Anyways, here's the recipes and I hope you enjoy!

Red Velvet Pancakes
Adapted from Recipe Girl's Recipe
1/4 c. Butter, at room temp
2 Tlb. Sugar
2  Eggs, at room temp
1 tsp. Vanilla Extract
1 c. Whole Milk + 2 Tlb. Lemon Juice
1.5 c. Flour
2 Tlb. Cocoa Powder
1.5 tsp. Baking Powder
.5 tsp. Baking Soda
2 Tlb. White Vinegar
1 Tlb. Red Food Coloring
1. In a small bowl, whisk together milk and lemon juice, set aside for 5-10 min. Heat up griddle or pan. Get out heart shaped cookie cutters and cooking spray.
2. In a small bowl, whisk together dry ingredients, set aside.
3. In a stand mixer, cream together butter, sugar, eggs & vanilla until smooth.
4. Alternately add flour mixture and milk mixture to stand mixer. Whisk until combined.
5. Add white vinegar and red food coloring and mix until smooth.
6. Pour small amounts of batter into cookie cutters. Cook until bubbly, remove cookie cutters and then flip. Cook 1 more min. and remove from heat. Serve with choice of topping! {recipe girl served her's with a Cream Cheese Frosting...may have to test that one out next time!!!}

German Chocolate Cookies
2 c. Flour
.5 tsp. Baking Soda
1 tsp. Salt
1.5 sticks Butter, Softened
.5 c. Sugar
.5 c. Packed Brown Sugar
1 tsp. Vanilla Extract
2 Eggs

1. Preheat oven to 350 degrees, line baking sheets with parchment paper.
2. In a stand mixer, cream together butter and sugars. Add eggs and vanilla extract.
3. Add baking soda and salt.
4. Add flour 1 cup at a time.
5. Mix in German Chocolate Frosting {found HERE} & German Frosting {found HERE} until just incorporated {Should look slightly marbled}.
6. Using a small icecream scoop, scoop cookie dough onto prepared baking sheets. Bake 7 min.

7. Remove parchment paper from baking sheets, allow to cool. Drizzle German Chocolate Frosting over cookies. Sprinkle with hearts! {Can skip this step or decorate for other holidays}

Until Next time...


Thursday, February 7, 2013

Strawberry Cheesecake Icecream...

Yup...I just typed that.

Strawberry Cheesecake....ICECREAM!

I've been on an icecream kick latetly, so decided to test out a recipe I saw here...I changed things slightly, but it still turned out SUPER nummy! Let me know what you think!

Strawberry Cheesecake Icecream

14 oz. can Sweetened Condensed Milk
8 oz. Low Fat Cream Cheese, Softened
1 stick of Butter, Softened
8 oz. Whipped Cream
1 tsp. Lemon Juice
1 tsp. Vanilla
1 pack Graham Crackers
1/4 c. Butter, melted
14 oz. Strawberries, chopped
1. In a stand mixer using whisk attachment, combine sweetened condensed milk, cream cheese, butter, whipped cream, lemon juice & vanilla until smooth and creamy.
2. In a food processor, pulse crackers until crumbly. Add butter and pulse until incorporated.
3. Add cracker crumbs, don't mix yet. Add strawberries and using a spatula, fold in cracker crumbs and strawberries about 4 folds.

4. Pour into a loaf pan, cover and freeze overnight. Eat & Enjoy!


Photo Bomb Gone Wrong

When my friends go to the bathroom, they typically leave their cell phones either on the couch, table, or in their purses. Me being me, I think it's funny to play pranks with their phones. So I tend to "Photo Bomb" the heck out of their phones. I have given myself away from time to time, but there are other times I keep it a secret and let them discover the "bomb" all on their own. I never thought this would come back to haunt me...until now.

We had some friends over a while back. My friend got up to use the bathroom and left her phone on the couch. Yes, I photo bombed the heck out of it, to the tune of 58 pictures! It was hillarious. I wasn't looking my best because it was a friend and we were only watching a movie. But I still didn't think anything of it. I should have warned myself of the party to which I was "bombing" wasn't pretty. But the retaliation, was even less better looking! LOL...Total case of "Photo Bomb" gone wrong!!!

Fast forward to last night. I came home to this "lovely" piece of artwork on my fireplace mantle. It included 8-not-so-purdy-photo bombed photographs of me at my finest. I'm sure she meant it to be a horrific addition to my home, but little does she know, I LOVE it! I think it will be a focal point in our house for a while! 
Anyways, my lesson I learned was to know your target. Study their behaviors in their environment as well as others. Know their reactions and actions...and then target accordingly! LOL...Mission-so-not-accomplished, yet I'm still satisfied with the outcome!

Until next time...

Wednesday, February 6, 2013

Heart Valentine's Banner

Hello everyone!

So I've been going around the house, and I realized something was missing. We have absolutely NO Valentine's decorations in our house. After much debate, I printed off our names, cut them out as hearts, added a border, poked holes and added ribbon to "tie" everything together and ta-da! LOL...The entire project took less than 20 minutes and only cost me what I had in my craft room as far as supplies! Not too shabby. Maybe I'm addicted enough to create some more LOVE art around the house!
Lance was so impressed with my banner when he got home, he came and gave me a great big hug and says "I absolutely LOVE your banner! It shows how much you love us!" I'm raising such sweet sweet boys, they really do spoil me, so I'm glad to return the favor and spoil them right back! Anyways, hope this banner gives you some ideas of your own! Happy crafting!


Tuesday, February 5, 2013

Potato Thins-Similar to Potato Skins

Hey everyone!

Hope you all enjoyed the super bowl! Wow, what a nail biter! I had the 49ers winning by 3, but instead, Ravens win by 3...oh well. I didn't really mind who won anyways. I was just in it for the food!!! We had a couple people join us at our house and we were having fun munching on the snacks, chatting, watching the commercials and of course, the lady of the hour, Beyonce!!! She is such a stunner! Can't believe she just had a baby!!!

Anyways, the day before the Super Bowl, I came up with this summer yummy side dish to go with a not-so-inspired main dish. These are super delish and would be super easy to take along to a pot-luck or party to share! Hope you enjoy!

Potato Thins Appetizer
Serves 4

4-6 Potatoes, thinly sliced
2 c. Shredded Cheddar Cheese
6 Strips of Bacon, diced
2 Tlb. Chopped Green Onions
2 Tlb. Olive Oil
S&P to Taste

1. Preheat oven to 350 degrees. Line a baking sheet with tin foil, spray with cooking spray and set aside.
2. Boil sliced potatoes in water, once you reach a boiling point, cook 3 min. longer. Drain & pat dry.
3. Spread potato slices out on baking sheet. Sprinkle with Olive Oil, Salt & Pepper, Cheese, Bacon, and Green Onions. Bake for 15 minutes.
4. Cool slightly and serve! Pair it with sour cream, greek yogurt or salsa...absolutely delish!


Sunday, February 3, 2013

VEGAN German Chocolate Cupcakes!!!

WHAT? Did I just type that? VEGAN German Chocolate Cupcakes? Total craziness!

Not only is it crazy, it's blow your mind delish!!! So here's the story behind this post:

Katrina and Jolie, 'Sota is Sexy

My friend Katrina from Sotaissexy is a vegan. I am not. I actually wouldn't make a good Vegan what-so-ever! She came to my son's 6th Birthday party, and I said she could have a slice of icecream cake because that is Vegan right? WRONG! Turns out, icecream, it's made from milk {I actually knew this, but funny that I thought a vegan could have some!!!}! LOL...Totally don't grasp the whole concept I guess! So, I went on a quest to create a dessert she could eat...I researched vegan recipes. The nerd in me took over. Did you know there aren't any Vegan dessert recipes out there {at least non that I could find}? How is a Non-Vegan suppose to know how to bake/cook Vegan? So I researched alternatives to use in recipes instead: Milk, Eggs, Butter, Evaporated Milk, Cream Cheese, Sour Cream, etc. And I incorporated switches into a recipe and came up with a Vegan German Chocolate Cupcake. {Be still my heart!!!}

You may be rolling your eyes at this and asking why I chose to start out Vegan with such a difficult recipe. Well, there's a story behind that as well. My friends husband is a German Chocolate Cake fan. And well, I was using him, so I wanted to bribe him with these cupcakes. He is a Dermatologist in town and I needed a cream that cost way too much for me to buy myself, so was going without it {because I choose to spend my money on clothes, shoes, and girlie stuff instead of medicated lotions :) }. He said he could get me some samples. So in exchange for these samples, I'm bribing him with German Chocolate Cupcakes!!! MAYBE, just MAYBE, if I made a 9 foot tall German Chocolate Cupcake, had a super Model pop out of it, and let him rock climb to the top, he would hit me up with some Botox injections! Bwahahaha...hey, a girl can dream right?

Anyways, getting to the recipe. These are super moist and delish. I'm not a vegitarian or a vegan, but if I were, I think I would make these all the time!

So here's the recipe...pass on to your Vegan friends!!!

Vegan German Chocolate Cupcakes
makes 18 cupcakes
1 box Devils Food Cake
3/4 c. Apple Sauce
1/2 c. Vegetable Oil
1 tsp. Vanilla Extract
3/4 c. Vanilla Soy Milk
3 Tlb. Avacado

1. Preheat oven to 350 degrees and line a muffin tin. Set aside.
2. Gently cream apple sauce, vegetable oil and vanilla extract.
3. Mix together soy milk & lemon.
4. Alternately add cake mix and  soy milk mixture. Add avacado and mix until smooth and creamy. Scrap sides if you need to.
5. Fill liners 3/4 full with batter. Bake 18-22 min. Allow to cool completely before frosting.

Vegan German Frosting
makes 3 cups
1 c. Vanilla Soy Milk
2 Tlb. Cornstarch
1 c. Sugar
2 Tlb. Apple Sauce
1/2 c. Shortening
1.5 tsp. Vanilla Extract
1-1/2 c. Chopped Pecans
1-1/2 c. Flaked Coconut {sweetened or unsweetened}

1. In a small saucepan, heat soy milk, cornstarch, sugar, apple sauce & shortening until thick {10-15 min}
2. Remove from heat and stir in vanilla extract, pecans, and flaked coconut. Allow to cool completely before frosting. Refrigerate leftovers up to 2 weeks.

Vegan German Chocolate Buttercream Frosting
makes 3 cups
4 oz. Coconut Milk
dash Lemon Juice
1/2 c. Shortening
1/4 c. Cocoa Powder
4 c. Powdered Sugar
2 tsp. Vanilla Extract
1 Tlb. Soy Milk {if needed}

1. In a stand mixer, cream coconut milk for 5 minutes. Add shortening, cocoa powder, and powdered sugar {1 c. at a time} and cream 3 minutes.
2. Add vanilla extract.
3. If too thick, add soy milk to thin out.
4. Frost away! I frost the edges of the cupcakes and then scoop the German Frosting in the centers...

I really hope you test out these cupcakes and see what you think!!! Happy Baking!!!