just a saturday night...

Hipstamatic camera app for the iPhone: $1.99

these souffle dishes from world market: $5 with my $10 birthday coupon

ice cream ingredients: $10

one package cookie dough: $4.75

waiting for cookies to bake: 20 min

a family night spent together making homemade pizookies: priceless!

new friends.

S has a new friend. My brother's nephew came to play the other day and we had so much fun! We did puzzles, ran around the yard, and made cookies! S showed him all the things around gma's yard; the garden, the berries, the pond. They had lots of fun! She was reluctant for him to go home and is already asking for him to come back.

the star wars cookies. cookie cutters from HERE.

the kidlets. don't they looks like they could be siblings?

my favorite...

I love a nice warm muffin for breakfast. My mom used to make bran muffins that were so delish! I have been wanting a good bran muffin lately but right now, this is my new favorite: Almond Poppyseed. They are so yummy!!

im drooling...

..over this! isn't it so fun!!! it makes me want to make a cake right now!




or a black pie plate would be fun too.



Santa, add this to my wishlist!

a little piece of heaven...

A week or so ago we had a rainy, cold few days here in southern CA, and what goes well with cold? Hot chocolate and yummy homemade almond biscotti! Its the perfect end to a cold, stormy day.

or you can always pair it with ice cream!!

yummy.

John & I made a delicious dinner last night. BBQ pork, roasted garlic mashed potatoes, & corn. It was delish. But the best part was the yummy dessert I made.


ENGLISH TOFFEE BARS.

They are soo good!

Ingredients:

* 2 cups all-purpose flour
* 1 cup packed light brown sugar
* 1/2 cup (1 stick) butter
* 1 cup pecan halves
* TOFFEE TOPPING(recipe follows)
* 1 cup HERSHEY'S Milk Chocolate Chips


Directions:
1. Heat oven to 350°F.

2. Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare TOFFEE TOPPING; drizzle evenly over pecans and crust.

3. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

TOFFEE TOPPING: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.


I love the HERSHEY'S website. They have the best recipes!! :)

late night donut runs...

On friday my mom decided it would be fun to make donuts. She had found a recipe for Brigham Young's Buttermilk Donuts in the Church News (an LDS publication) and thought they sounded pretty yummy. The recipe didn't have a glaze so she went online and found a glaze for us to make (she's tech savvy like that). So after work on Friday I dropped John off at home and headed up to have a girl's night with Scarlette & my mom. We had dinner and then started in on making donuts. After we got started we soon realized that even halved, this recipe was making WAY more donuts than we could eat. So we bagged up some of the extras and made a few deliveries. Then we came home and watched The Jane Austin Book Club (I love this movie!! Great chick flick! & now I can't wait to finish the books I'm reading and get started on something by Jane Austin!!) I'd say it was a fantastic girl's night! :) THANKS MOM! Donuts were a GREAT idea!!








Brigham Young's Buttermilk Doughnuts (Modernized by Brenda Hopkin)

This version of Brigham Young's buttermilk doughnuts has been modernized by Brenda Hopkin, head baker at the Lion House Pantry Restaurant. She halved the recipe, specified the amount of flour and added more butter and soda:

* 2 cups buttermilk
* 2 large eggs, beaten
* 5 1/2 cups flour
* 1 1/4 cups sugar
* 2 teaspoons baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons nutmeg
* 6 tablespoons melted butter

In a medium bowl stir together all dry ingredients and set aside. Whisk together buttermilk, eggs and sugar. Add melted butter and whisk again. Add dry ingredients and gently stir together -- do not use a mixer. Dough will be sticky. Start heating frying oil to 375 degrees. Roll or pat dough on a well-floured board about 1/4 to 3/8 inch thick. Cut with 2 1/2-inch doughnut cutter. Form the scraps into a ball and reroll and cut. (The dough could be cut with a knife or pizza cutter in small squares or rectangles to speed up the process). Fry in hot oil. Doughnuts will start to crack on top when they are ready to turn. Remove from oil when golden brown. Drain on paper towels. While warm, roll in or sprinkle with granulated sugar as desired. Makes 2 dozen doughnuts.

today...

I decided to make Scarlette an apron. I have TONS of fabric that I buy thinking what cute projects I can make with it, but I never do. So today I did something about it. I made this...





I even got crafty and made ruffles in the skirt. :) I'm very proud of it.



Then after making the apron, I was so proud of myself and so in the crafting mood I made yummy, gooey, apple dumplings!! :)
YUMmm.


I'd say today was a good day. :)

Thank You Hershey!

We had John's brother & his family over for dinner tonight. John was in charge of dinner (& it was delicious!!!) and I made THESE fantastic brownies! They we're soo yummy!!!



HERSHEY's Brownie Caramel Pecan Bars
Ingredients:

* 1/2 cup sugar
* 2 tablespoons butter or margarine
* 2 tablespoons water
* 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, divided
* 2 eggs
* 1 teaspoon vanilla extract
* 2/3 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* CARAMEL TOPPING(recipe follows)
* 1 cup pecan pieces

Directions:
1. Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.

2. Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter in prepared pan.

3. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare CARAMEL TOPPING. Remove brownies from oven; immediately and carefully spread with caramel topping. Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars. About 16 bars.


CARAMEL TOPPING:

Remove wrappers from 25 caramel candies. Combine 2 tablespoons butter or margarine, caramels and 1 tablespoon milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.


They went over well! :)

Devyn & Scarlette.