To prepare for Sadie for her first photo shoot the day before she took a trip to her favorite place, the groomer. (She isn’t a huge fan of the place, she actually hates it.) The morning of her big day we woke up and got ready and were on our way to the studio but we had to make one stop by Starbucks of course. We arrived at the studio and went straight into hair and makeup, well I got my hair and makeup done she just got a brush. It was time to be in front of the camera, the first couple shots she was so scared and only wanted me to hold her but she finally warmed up. She loves being in front of the camera and the spot light. After a hard days work she slept the whole way home. It was a successful day and I think Sadie will have many more shoots to come.
I absolutely love cupcakes, who doesn’t? Its the perfect portion size when you have that cake craving. I decided to spice up my ordinary boxed cupcakes and add my own touch to them. I added white chocolate chips in the center of them. So when you take that bite into the center you get the extra flavor of the white chocolate added. I also made some up with butterscotch chips and coconut for those who don’t prefer white chocolate. These are perfect to make for a get together when you know that some people don’t like what everyone else likes. These are a way of making something everyone will love.
1 box Chocolate Cake Mix
3/4 cup Vegetable Oil
1 1/3 cup Water
1 container of Vanilla Frosting
1/2 cup White Chocolate Chips
1/2 cup Butterscotch Chips
1/2 cup Coconut
- Preheat the oven to 350 degrees F.
- Combine the cake mix, water, vegetable oil, and eggs.
- Place cupcake papers into pan.
- Poor one scoop of batter into the cups.
- Sprinkle with your choice of topping.
- Poor one scoop of batter over top.
- Bake for 24 minutes.
- Remove from pan and cool.
- Frost the cupcakes, and top with the topping you placed inside.
Spice up the ordinary cookies with a bit of Whiskey. If you don’t have Crown Royal you can substitute it for a whiskey you prefer or have on hand. When the cookies bake, the liquor will evaporate, but don’t worry, you will still taste the great flavor of it.
When making these cookies, the dough will been moist and sticky, but don’t add more flour, it will make the cookies more like a cake consistency then what they should be. When forming the dough into balls use white sugar on your hands to help with the stickiness, rather then flour or powdered sugar.
1/2 cup Butter
1 1/2 cups sugar
1/2 cup Cocoa Powder
1 tsp Vanilla Extract
1/2 cup Crown Royal Whiskey
1/2 tsp Baking Soda
1/2 tsp Salt
2 1/4 cups All-Purpose Flour
- Preheat oven to 375°F.
- Cream butter, cocoa powder and sugar.
- On low speed, add one egg at a time.
- Add vanilla
- Mix in the Crown Royal whiskey.
- Add in the flour, baking soda, and salt till all combined.
- Form 1 tablespoon size balls, and place 2 inches apart onto cookie sheet.
- Bake for 12 minutes.
- Cool on rack.
My mom came home from Bunco last night, all excited to show me this cute, fun and easy Halloween dessert that I could share with all of you. She found someone who had a camera to take a picture and email it to her this morning. I too, think this is the cutest idea, and very simple too! Kids, along with the adults, will delight in this treat.
Thank you Renee Brock for having such a great imagination and bringing smiles to all the Bunco girls, and thank you to Debbie Komperda for sending us the images.
According to Ranee, all she did was drizzle melted chocolate on the waffle type of cone and added some sprinkles. Then she scooped either pumpkin flavored or Butterfinger Ice Cream into the cone. Then, place ice cream side down on the dish and add the broom. The broom? A piece of licorce sliced on the end to resemble the end of a broom! She recommended using a sharp knife for making the cuts, as appossed to scissors, as the scissors got too sticky.
“Looking at You”
This was a fun shoot. Many laughs and funny conversations. Got to love a great day of work. 🙂
Photographer: Tom Hanser
Hair and Makeup Artist: Maggie Wendt
Location: Seattle Studio
Deviled eggs are one of the foods I look forward to when it comes to family functions. I have only made them once myself before so I thought I would make them today for my website. I used the eggs that I boiled yesterday. It’s best to use eggs that have been refrigerated for a day or at least over night before making deviled eggs. I made only a small recipe when I made these, only using four eggs, instead of a dozen or more that one would make for a crowd. If deviled eggs are sitting in the refrigerator I know I can’t resist them and will eat most of them in one sitting. 🙂 Just remember the number of eggs you use will be doubling the amount of servings you are creating because you cut the egg in half and fill each half for the Hors d’oeuvres.
Deviled eggs are the perfect snack to bring to a picnic or event, no one can resist them.
8 Hard Boiled Eggs
¼ cup Mayonnaise
1 tablespoon Mustard
Pinch of Salt
Pinch of Pepper
1. Peel the shell and skin off of the egg.
2. Cut the eggs lengthwise.
3. Scoop out the yolks.
4. Combine the mayonnaise, mustard and egg yolks.
5. Add the salt and pepper to taste.
6. Scoop the mixture into a plastic bag. Snip off one of the corners.
7. Pipe the filling into the eggs.
8. Sprinkle with paprika.
9. Refrigerate or Serve 🙂
Ever since I was a little kid I can remember eating hard boiled eggs, I loved them. I would eat two or three almost every day. When I told my doctor how often I was eating eggs she told me to cut way back. So now I try to only eat 4 a week and it was hard to adjust. I always had a hard time making the perfect hard boiled egg. I would always overcook them. Finally one day I asked my grandma how she makes them, since it seems she boils about a dozen a week herself.
Eating an egg for breakfast is one of the best ways to start your day since the protein in the eggs boost your energy and it appeases your hunger for a while longer. Egg yolks are an excellent source of choline, which helps the brain function and are an essential nutrient that contributes to fetal brain development and helps prevent birth defects. Egg yolks are also good for your eye health, they contain small amounts of two small antioxidants called Lutein and zeaxanthin which helps prevent macular degeneration, a leading cause of age-related blindness.
1. Put 8-9 eggs in a pan. (or as many as you choose)
2. Cover the eggs completely with water.
3. Add a pinch of salt to the water. (its helps reduce cracking, and also makes them easier to peel)
4. Over medium-high heat, bring the water to a boil.
5. Once the water starts to boil cover with a lid and turn the heat off completely.
6. Set the time for 13 minutes. (don’t over cook the eggs, doing so will make them rubbery and tough)
7. After the timer goes off, remove from heat and pour out the hot water and cover with cold water. Letting the water run over the pan for about 3-5 minutes.
8. Let the pan sit with the cold water for about a hour
9. Remove the eggs and refrigerate. (You will want to store the eggs in a covered container if possible, since they do sometimes tend to make the refrigerator smell.)
10. Eat within 4-5 days.
Not for Children under the age of 21! I wanted to try making some rum balls, but the only rum we had in the house was Malibu coconut flavored rum so that is what I used. MMMM, this was just perfect! Instead of a heavy overwhelming rum flavor in the candy, it was a more delicate subtle taste, with just a hint of coconut. All you need are one of these yummy treats for a dessert and you will be satisfied.
1 1/4 cup Creamy Peanut Butter
1/2 cup Butter
2 1/2 cups Powder Sugar
1 shot glass of Rum
2 cups Chocolate/or White Chocolate
- In the microwave melt you butter, for about 30 seconds.
- Stir together all the ingredients, till a smooth texture or all combined.
- Form the dough into balls.
- Place on parchment paper lined cookie sheet and place in the refrigerator for about 45 minutes.
- Melt the chocolate in a bowl till thin.
- Dip each ball into the chocolate till coated and place on a parchment paper lined cookie sheet.
- Put back in the refrigerator till ready to serve.
My Grandma always makes fabulous banana bread and now I see what made it taste so good. It is the buttermilk! I took her banana bread recipe and instead of the walnuts she would normally use, I substituted macadamia nuts. I have been craving macadamia nuts for weeks now since my brother recently visited us from Hawaii and brought us macadamia nuts. Since macadamia nuts are a softer nut so that when they are baked into the bread, you can taste the flavor, but you aren’t crunching into a hard nut; they are very subtle and the perfect accompaniment to the banana. I think my next batch, I will also add some chopped nuts to the top, perhaps with a little coconut.
Top your slices with butter or margarine and serve warm or cold. Perfect with coffee or tea.
1/4 to less than 1/2 cup Crisco shortening
1 cup sugar
1 tsp soda
1/2 cup buttermilk
2 cups flour
1/4 tsp salt
1/2 tsp baking powder
3 ripe bananas
1/2 cup macadamia nuts, finely chopped
- Preheat oven to 300 degrees. Butter and flour a regular sized bread pan.
- In a mixer combine the Crisco and sugar then add the eggs and beat until combined.
- Put the soda in the buttermilk, stir it together, and then add this to the batter.
- Sift together the salt and baking powder with the flour.
- Slowly add the flour to the batter in the mixer while continuing to mix until all ingredients are combined.
- With mixer still running, add the three bananas (the riper the bananas, the better) and then mix in the nuts.
- Pour the batter into the prepared bread pan.
- Bake for 1 hour.
- Check with a toothpick to see if it comes out clean. Continue to bake another 10 minutes if the toothpick is wet and check again. (I found that my bread took 1 hour 15 minutes. That is why you should check for doneness with the toothpick as it will vary according to your oven and the type of pan you use.)
- When done, remove from oven and allow to cool slightly in pan before transferring it out of the pan onto the cutting board.
- Cut and Serve.
Spice up your ordinary rice Krispie treats by adding one extra ingredient; white chocolate chips! Rice Krispie treats are an all time American favorite. Rice Krispie treats were invented in 1939 by Mildred Day and the staff at the Kellogg Company.
If you don’t have fresh marshmallows you can substitute them with one jar of marshmallow cream if you have that in your cupboard.
4 tablespoons Butter
5 cups Marshmallows
2 cups White Chocolate Chips
6 cups Rice Krispies
- In a large sauce pan melt the butter.
- Once butter is melted add the marshmallows and melt.
- Stir in the white chocolate chip don’t completely melt them.
- Add the rice Krispies and stir till all coated.
- Quickly transfer into either a buttered, or parchment paper lined 13×9 pan.
- Let cool.
- Cut into squares and serve.