Friday, October 29, 2010
Thursday, October 28, 2010
...has turned into this!
I love the way it turned out! This class is quickly becoming something I enjoy doing very much. Last night we also started working on Quilling Flowers, which are a mixture of fondant and gum paste. It was slow going so Savannah and I are going back on Tuesday to continue working on them. Watch for more pics to come!
Monday, October 25, 2010
1/4 c margarine (softened)
1/2 c vegetable oil
1 1/2 c sugar
2 tsp vanilla
3 c flour
4 Tbsp cocoa powder
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 c buttermilk
2 c grated zucchini
3/4 c brown sugar
1 c milk chocolate chips
Cream together margarine, vegetable oil and sugar. Mix in eggs and vanilla. Measure all dry ingredients and sift together in a separate bowl. Combine with creamed mixture. Mix in buttermilk and grated zucchini. Pour into greased 1/2 sheet pan. Mix ingredients for cake topping. Sprinkle evenly over cake before baking. Bake 350 degrees for 30 minutes or until cake tester comes out clean. Enjoy!
Friday, October 22, 2010
Thursday, October 21, 2010
Monday, October 18, 2010
- 4 sm zucchini (Bountiful Baskets is officially calling them grey squash.)
- 3 carrots
- 7 green onions
- 5 cucumbers
- 2 stalks broccoli
- 7 oranges
- 2 pomegranates
- 4 tomatoes
- 1 cantaloupe
- green grapes
- 7 apples
- 1 head romaine lettuce
- 7 bananas
Friday, October 15, 2010
Every month we always do a giveaway and sometimes others bring small items to giveaway as well. I was lucky enough to win one of the smaller giveaways last night and I was so excited! Angie made it and it was secretly the item I wanted to win because I don't have a lot of Thanksgiving decor. Thanks again, Angie!
Thursday, October 14, 2010
We weren't able to leave until Saturday afternoon so we stayed the first night in Steamboat Springs, CO. Sunday morning we got up early and were in Denver by 11 am. We met up with my parents and my brother and his family, who were already there, and had lunch and then all the guys left to go to Invesco Field at Mile High Stadium to watch the Broncos/Colts game. My brother is a big Colts fan and Andrew is becoming a bigger Colts fan all the time because of their wide receiver Austin Collie. He's doing really well for them and he used to play for BYU...and we all know about Andrew and his love for BYU football, right? ;)
After the game we all met up and went to Casa Bonita, which is a great Mexican restaurant in Denver with cliff diving and the whole bit.
Monday morning we scheduled a tour of the United States Mint in Denver. Andrew and I took a tour four years ago when we were there, but it was on a Saturday and so they weren't minting anything. This time they were minting pennies and we could even see a cart of dimes in the background. Pretty cool! You aren't allowed to take any cameras into the Mint (you even have to take the battery out of your cell phone) and since we had to park a couple of blocks away, we don't have any pics of us at the Mint. Oh well. After the Mint, we started the long drive home, but Denver was a fun 3-day weekend vaca!
Tuesday, October 12, 2010
Friday, October 8, 2010
Aunt Kay’s Buttery Caramel Sauce
3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream
*Makes 2 1/2 cups
In a medium saucepan combine sugars, syrup and butter.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
Remove from heat and cool 5 minutes.
Stir in whipping cream.
Pour into a jar and store in refrigerator. It will thicken when cold.♥
"To Angela Stewart, a summer on a Wyoming ranch with her college roommate's family seemed like an ideal vacation. For Jay Bradford, his return to the Triple J Ranch involves a potentially dangerous quest and the search for an answer to a 26-year old mystery. Jay and Angela's chance meeting on a lonely road at dusk, marks the beginning of their unforgettable journey into danger and love."
Dorothy Keddington is one of Kim's favorite authors, in fact, she has even met her. The book was written back in the late 70's and Kim says anymore you can only find copies of it at thrift stores. Kim and her mom had several copies of the book though so she lent a copy to each of us to read. I was hooked by the second paragraph and finished the book in about 2 days! I am now reading another book by this author. Last night we all got together to talk about the book, laugh and eat some fun Fall treats including cider and mini pumpkin pies. Until next month!
Monday, October 4, 2010
Plum Cake "Tatin"
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 10 to 12 purple "prune" plums, cut in half and pitted
- 1 3/4 cups granulated sugar, divided
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners' sugar
Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
The tatin turned out perfectly and was really easy to make. Andrew raved about it, as he does about anything I make, but I appreciate it anyway. ;)