because I wanted a my little pony, not a little brother (sorry, bro)
because...I carried a watermelon???
Thursday, September 24, 2009
add another one to the list of things I want to buy now
or...another two...whatever.
because I wanted a my little pony, not a little brother (sorry, bro)
because...I carried a watermelon???
because I wanted a my little pony, not a little brother (sorry, bro)
because...I carried a watermelon???
This is fantastic.
A portable food-masher for baby food. Hysterical.
I saw this on CBB and couldn't resist adding it to my collection of blogable baby things. When I went to their website, however, it piqued my interest. Juvenile Solutions, not a wonderfully pretty name like some baby sites, at first glance has a lot of baby-feeding accessories. I saw among other things the baby food masher, freezer containers for food, and (brace yourself) a cow-themed dining set. Priceless. I wonder if hubs would think I'm crazy if I buy it now...after all, I already have the diaper bag.
I saw this on CBB and couldn't resist adding it to my collection of blogable baby things. When I went to their website, however, it piqued my interest. Juvenile Solutions, not a wonderfully pretty name like some baby sites, at first glance has a lot of baby-feeding accessories. I saw among other things the baby food masher, freezer containers for food, and (brace yourself) a cow-themed dining set. Priceless. I wonder if hubs would think I'm crazy if I buy it now...after all, I already have the diaper bag.
Tuesday, September 22, 2009
Pasta from Roma
My sister recently spent some time overseas as part of a semester abroad program, and brought me back some pasta. I got a nice apron too, with all different kinds of pasta on it.
I told her I'd make the pasta and take pictures of it and put it online - and I believe she actually came over and had some of this particular dish.
So, a couple months late, here you go!
I told her I'd make the pasta and take pictures of it and put it online - and I believe she actually came over and had some of this particular dish.
So, a couple months late, here you go!
Monday, September 21, 2009
Paula's Pumpkin Gooey Butter Cake
We had a going-away party for two coworkers last week, and I volunteered (as usual) to bring dessert. It is, after all, the most important meal of the day. I'm sure the people who make that food pyramid thingy will come to realize this in time.
I decided to pick a new recipe, one that I hadn't tried before, and my cans of pumpkin were calling my name (and maybe gathering dust), so I chose Paula Deen's pumpkin gooey butter cake. My mom made this last year for T-day, and I only remembered that it was good, so I figured it would be a nice addition to the work spread.
Paula Deen's Pumpkin Gooey Butter Cake
Recipe courtesy pauladeen.com
Ingredients & Directions:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 40 minutes
Ease of preparation: easy
Oh gosh, was this good. I got somewhat cautious about the center not being done, because each time I jiggled the oven rack, it still looked watery, so I may have overcooked it just a bit. Instead of "gooey," the center was sort of just moist. But oh my word, the sugar. The pumpkin. The cream cheese.
Confession: I used a can of pumpkin pie mix, I think it was the only thing I had left, so I didn't add the spices - it may have been better or worse for this, but I really can't say until I make it again, hehe. Served this with two kinds of whipped cream, the CoolWhipfrozen stuff, and the CoolWhipbrand-in-a-can style, just for comparison. I'm sure you know which turned out better - coolwhipinacan lost miserably to the favorite of pumpkin pie aficionados the world over. Didn't stop me from trying both. And squirting the canned version directly into my mouth (after everyone else was done, of course).
Sorry for the bad picture, I was in a hurry again and didn't get to take a pic with my real camera! This was almost the last piece of the cake, it went fast:
Verdict:
I decided to pick a new recipe, one that I hadn't tried before, and my cans of pumpkin were calling my name (and maybe gathering dust), so I chose Paula Deen's pumpkin gooey butter cake. My mom made this last year for T-day, and I only remembered that it was good, so I figured it would be a nice addition to the work spread.
Paula Deen's Pumpkin Gooey Butter Cake
Recipe courtesy pauladeen.com
Ingredients & Directions:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 40 minutes
Ease of preparation: easy
Oh gosh, was this good. I got somewhat cautious about the center not being done, because each time I jiggled the oven rack, it still looked watery, so I may have overcooked it just a bit. Instead of "gooey," the center was sort of just moist. But oh my word, the sugar. The pumpkin. The cream cheese.
Confession: I used a can of pumpkin pie mix, I think it was the only thing I had left, so I didn't add the spices - it may have been better or worse for this, but I really can't say until I make it again, hehe. Served this with two kinds of whipped cream, the CoolWhipfrozen stuff, and the CoolWhipbrand-in-a-can style, just for comparison. I'm sure you know which turned out better - coolwhipinacan lost miserably to the favorite of pumpkin pie aficionados the world over. Didn't stop me from trying both. And squirting the canned version directly into my mouth (after everyone else was done, of course).
Sorry for the bad picture, I was in a hurry again and didn't get to take a pic with my real camera! This was almost the last piece of the cake, it went fast:
Verdict:
In the category of more stuff to suck in your tummy,
I give you The Cinch.
In the grand tradition of the Bella Band, the Be Band, Spanx, and all other items made to squish all your parts that like to hang out back in, comes the Cinch. I think this is the one that a friend of mine actually recommended, but now I'll have to check! Sounds intriguing, but does it really do all that stuff it says it does? I'm only convinced if Mama Duggar tries it out.
In the grand tradition of the Bella Band, the Be Band, Spanx, and all other items made to squish all your parts that like to hang out back in, comes the Cinch. I think this is the one that a friend of mine actually recommended, but now I'll have to check! Sounds intriguing, but does it really do all that stuff it says it does? I'm only convinced if Mama Duggar tries it out.
Friday, September 18, 2009
apparently, it's baby crack.
And yes, I was lurking on 0-6 this morning.
The Homedics SoundSpa Lullaby Machine. It plays traditional baby lullabies, and also has settings for ocean and rain sounds. If it works as well as they say...maybe I should buy it to drown out hubs' snoring.
Thursday, September 17, 2009
mmm, cream for boobies.
It's a good thing, apparently.
I'm on day 9 of charting, and I have to say, my chart does look mighty pretty. Little ups and downs, and I kept waking up every 3 hours the first two nights of temping, but all in all, not too shabby. I'll update as things progress.
I'm on day 9 of charting, and I have to say, my chart does look mighty pretty. Little ups and downs, and I kept waking up every 3 hours the first two nights of temping, but all in all, not too shabby. I'll update as things progress.
Friday, September 11, 2009
Wednesday, September 2, 2009
Chocolate Zucchini Bread
I told one of my coworkers I made this and she said "you ruined perfectly good zucchini bread by putting chocolate in it?" - my husband said the opposite; "you put zucchini in there? with chocolate?" It didn't matter when I told him the zucchini magically disappeared, he was already biased. That's ok; more for me!
(pictures to come, when I get a free second and ok lighting!)
Chocolate Zucchini Bread
from JoyofBaking.com
Ingredients:
1 1/2 cups shredded raw zucchini (about 1/2 pound or 227 grams)
1 cup (140 grams) all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup (120 ml) safflower or canola oil
1/2 cup (100 grams) granulated white sugar
1/2 cup (105 grams) light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (125 grams) semi sweet chocolate chips
Directions:
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Grate the zucchini, using a medium sized grater. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
Makes one - 9 x 5 x 3 inch loaf.
This bread turned out fantastically, with a somewhat crispy crust and a moist inside. I didn't have ground allspice, so I took a whole one and attacked it with my microplaner - it smelled soooo good. However, there is a little discord with something in my recipe - it tastes a little, maybe, salty? Almost like there wasn't enough sugar. I did sub 3/4 of the flour with whole-wheat flour, so maybe it's just an adjustment to that.
Verdict:
(pictures to come, when I get a free second and ok lighting!)
Chocolate Zucchini Bread
from JoyofBaking.com
Ingredients:
1 1/2 cups shredded raw zucchini (about 1/2 pound or 227 grams)
1 cup (140 grams) all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup (120 ml) safflower or canola oil
1/2 cup (100 grams) granulated white sugar
1/2 cup (105 grams) light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (125 grams) semi sweet chocolate chips
Directions:
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Grate the zucchini, using a medium sized grater. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
Makes one - 9 x 5 x 3 inch loaf.
This bread turned out fantastically, with a somewhat crispy crust and a moist inside. I didn't have ground allspice, so I took a whole one and attacked it with my microplaner - it smelled soooo good. However, there is a little discord with something in my recipe - it tastes a little, maybe, salty? Almost like there wasn't enough sugar. I did sub 3/4 of the flour with whole-wheat flour, so maybe it's just an adjustment to that.
Verdict:
Tuesday, September 1, 2009
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