Tuesday, February 26, 2013

Faith and being stretched

This morning I had my first OB. I was not concerned since we had a good ultrasound on Friday. I was beyond excited to hear the heart beat for the first time.
Sadly the doctor spent well over 20 minutes with multiple dopplers and could not find a heart beat. They did blood work to see if my hormone levels are where they should be.
I am having faith that the baby is just laying in a weird location since things looked good last Friday. They said they would call me this evening or tomorrow with how the blood work results.
Please pray that this baby is being stubborn and my levels are normal.
I did have to laugh because it is always hard to get blood. There is only two person who will even try and they both had trouble today. I always feel bad when they can not get it. My arms did enjoy the new bright colored band aids

Saturday, August 6, 2011

Banana Cookies

Holy Word, Me oh my, these are amazing and so easy.

Of course I doubled all of the ingredients.
3/4 C. shortening
3/4 C. sugar
1 egg
1 tsp. vanilla
2 ripe bananas
1/4 tsp. salt
1 tsp. baking soda
2 c. flour

1. Cream shortening and sugar together. Add egg, vanilla and bananas.
In a separate bowl, combine salt, baking soda and flour and add to the mix.
Bake at 350 degrees for 10 minutes.
3 T. brown sugar
2 T. evaporated milk
4 T. butter
1 C. powdered sugar

1. Melt the butter, evaporated milk and brown sugar in a small saucepan. Bring the mixture to a boil. Remove from the heat and add the powdered sugar (I would add half of it at a time - whisking it smooth before you add in the rest of the cup.) Now you want the frosting to be a very thick glaze, so if you need to add more powdered sugar, do so.
***totally forgot to read the recipe and did not do this step. Now I need to make them again to see if it makes a difference.

2. Frost each cookie. They definitely are the best fresh out of the oven, but are still delicious for a few days after.

I got this recipe from Envy My cooking. She has a ton of amazing recipes on her blog. I think I have a new addition.

Saturday, June 4, 2011

Cowboy Cookies

For years my friend Melly has told me about her cowboy cookies. I have intended to try them for years. I finally got around to it. I will say they bake perfectly. There was no questioning rather they were done. Next time I think I will make them with raisins and nuts as she suggest.

1 c. butter, softened
2 egg
2 tsp. vanilla
2 c. all purpose flour
2 c. uncooked old fashioned oats
1.5 c. chocolate chips
1 c. brown sugar
2 cups of your choice (raisins, nuts, chocolate chips. I used chocolate chips and peanut butter chips)

1/2 c. granulated sugar
4 T unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. soda

Preheat oven to 350 degrees. You could grease pans lightly or use parchment paper.
Beat butter, egg and vanilla in a bowl until blended . Add remaining ingredients and stir until well mixed.
Drop two inches apart in rounded spoonfuls onto prepared cookie sheets. Bake 12-14 minutes.
They freeze well.
Thank you Melly!

Oreo cupcakes

I saw this recipe on Tidy Mom. I fell in love. I am addicting to Oreo's right now. This recipe is super simple. Place one oreo in the bottom of each cupcake pan, fill with batter and bake as normal. I actually added oreo's to my cake batter and used oreo frosting.
Have you made anything with oreo's recently. I would love to try the recipe. Just please hurry because I am about to eat plain oreo's.

Oreo Cake

I know I saw this recipe on a blog but for the life of me I can not remember where. It is a super easy idea.
1 white cake mix
1 package of oreos (two rows at least, cut into four pieces each)
Mix cake according to box
stir in oreos
Bake according to box.
I made butter cream frosting and then added crushed oreos to it.
What a wonderful addiction to any cake. I will be honest and say I used Dollar General oreo's because I am frugal like that.
If you like this recipe you may love my
Oreo pancakes
Oreo fudge

New York Times Chocolate Chip Cookies

Please tell me you do not see the drop of dried ketchup under the plate. Because surely my table was spotless before I took a picture on it.
I love baking. Even more I love trying new recipes. This recipe called for cake flour which I did not have. When I finally bought the cake batter I lost the recipe. So last weekend I made these amazing recipe and let me tell you they are truly amazing. I doubled the recipe and had no problem. I saw this recipe on My Baking Addiction. I caution you to be careful when visiting her blog because you will be stuck in the kitchen for days.

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content (see note below)
*Sea salt (I used regular)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
4. Scoop onto pan and bake 18 to 20 minutes.

I had oreo buttercream frosting on the counter from a oreo cake I made a couple of days before so I decided to turn the cookies into sandwhiches. YUMMY!!!

Saturday, May 21, 2011

Oven Omellete

I found this recipe on Lynne’s Kitchen Adventures. She posted it a couple of years ago and somehow I had the privilege of finding it.
I instantly thought this would be something I cooked regularly. It has ingredients I always had on hand. It looks amazing and would be great to take to a breakfast or to take someone for a meal. Can you imagine this instead of a bowl of scrambled eggs?
The directions are so simple.
1. Pull out your bar pan (mine is of course pampered chef) and lay parchment paper over it, making sure to cover the short sides with a couple extra inches. Grease the parchment paper.
2. Whisk together 1 cup milk and ¼ cup cornstarch. Add 10 eggs, 1 TBSP mustard (I skipped this part), 1 teaspoon salt, and teaspoon pepper (oops, skipped this part too); whisk until to combine. Pour into pan, making sure that the parchment lays (or is it lies) down in every corner. Sprinkle meat over top. I used about ¾ cup bacon and ham
3. Bake until edges of omelet are done, 15-18 minutes at 350 degrees. Sprinkle with 1 and ½ cup cheese; bake2 to4 more minutes or until cheese has melted.
4. As soon as you pull it out, pick up one of the short sides of the parchment paper and begin to roll it as tightly as you can.

Tempt my Tummy TuesdaysBeauty and Bedlam