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Saturday, January 28, 2012

Creamsicle cake

My husbands favorite treat in the world is cake we have cake mixes every where (he doesn't necessarily make them a lot) So when I found this recipe I was so excited.

Its a pretty basic recipe that tastes like it took for ever (gotta love)
So to start you bake a yellow cake mix according to the 9x13 directions, when that is finished take a fork and poke holes (be sure not to poke all the way through) about 1/2 inch to 1 inch apart.
Let in cool a few minutes
Mix your orange jello as it says in the recipe and pour evenly over the cake. Let it sit in the fridge for a little bit just to set up.

 While its setting up mix your topping

Spread evenly over the cake and put in fridge a little longer

 Take a piece and enjoy
I am not a big cake person at all but this a long side vanilla ice cream was wonderful.

Here is the recipe.

Printed from COOKS.COM

1 orange or yellow cake mix
1 sm. pkg. orange Jello
1 c. hot water
1/2 c. cold water
1 (8 oz.) container Cool Whip
1 sm. instant vanilla pudding
1 c. milk
1 tsp. vanilla
1 tsp. orange extract
Mix orange cake mix, according to directions. Pour into 9 x 13 inch pan and bake according to directions. After removing cake from oven, poke holes in the cake 1 inch apart with fork. Mix Jello with 1 cup hot water and 1/2 cup cold water. Pour evenly over cooled cake. Mix Cool Whip, instant pudding, milk, vanilla, and orange extract. Beat until thoroughly mixed. Spread evenly over cake.

Wednesday, January 25, 2012

Can't live without this!

* Quick makeup tip*
I'm a huge liquid foundation fan! That's all I use, but I have found that if you want to make it last almost double longer then definitely use a really light powder to put over it.. The one I use is very see through that it doesn't change the color at all, but it keeps my foundation from melting off my face and lasting all day long! I love the one by clinque and I swear I have had it for 8 years. It is amazing..
Blended Face Powder and Brush

Monday, January 23, 2012

Clam Chowder

It has been pretty cold outside here lately and my favorite thing to make when the weather is bad is home made soup. It is one of the first things I learned when I started school (before then I couldn't make a soup from scratch to save my life)
But my husband isn't much of a soup guy but this clam chowder won him over, it is the best.
My camera is pretty out of focus so there aren't many pictures. I will explain how to do it and then the recipe will be at the bottom of the post. 

First thing you want to do is peel and cut your potatoes get them boiling in your chicken stock/broth
When they are tender remove from heat (do not drain)

 In a large sauce pot brown and crumble your bacon then remove bacon pieces, throw in your celery onion and garlic (into the same pot) if there isn't enough bacon fat you can add a little butter to saute.
Once they are tender add the 1/4 c of butter and melt, gradually stir in the flour cook 2-5 min (do not let it brown) this is going to create almost a paste it's called the roue method this is be your thickening agent for the soup. 

Gradually whisk in the reserved clam juice and chicken stock whisk till smooth
 Pour in your potato mixture(broth and all) clams, half & half, bacon pieces, thyme and bay leaves
Simmer 20-30 minutes to blend flavors stirring frequently
Add heavy cream 15 minutes before serving, season with salt (kosher is best) and pepper.

New England Clam Chowder
24 oz chicken stock or clam juice
4-6 potatoes peeled and cute into medium size pieces
1/4 C butter
6 slices of bacon raw and finely chopped
3 C onion chopped small
1 1/2 c celery chopped small
4 cloves garlic, minced
2 bay leaves
1/2 C + 1 Tbsp flour
1 C chicken stock
2-4 small cans or 1 large can chopped clams (drained with juice reserved)
2 C half and half
1 C heavy cream
1 tsp thyme
salt & pepper

Bring 24 oz chicken stock and potatoes to a boil in a large sauce pan over high heat. Reduce heat to medium low; cover and simmer until potatoes are tender, about 10-15 min, remove from heat

Cook bacon in heavy sauce pot over medium heat until it begins to brown (about 8 minutes) remove bacon pieces, to the bacon fat add onion celery and garlic. Saute until they are soften (about 10 minutes) add some butter if needed to moisten the vegetables during saute

Add 1/4 C butter and melt, stirring. Gradually stir in flour. Cook 2-5 minutes do not allow flour to brown
Gradually whisk in reserved clam juice and chicken stock, whisk until smooth and bubbly
Add potato mixture, clams, half and half, bacon pieces, thyme and bay leaves.
Simmer chowder 20-30 minutes to blend flavors, stir frequently
Add heavy cream 15 minutes before serving season with salt and pepper.
Remove bay leaves before serving.

This is a great dinner serve in a bread bowl or with fresh rolls. It also freezes very well if you have left overs. I freeze mine and pull it out for lunches and it tastes great.

Some times my recipes can be confusing so if you have any questions or comments feel free to leave a comment!

Friday, January 20, 2012

spice up your walls


One great way to decorate an appartment that you cant use paint, is to come up with lots of things to put on the walls. I found a great way to add a huge splash of color to our bedroom without damaging or painting the wall.

What you will need to stripe your walls:

  • Ribbon ( I did two different colors)
  • Double side tape or pins
  • tape measurer
    The first thing I did was measure my wall and divide it with how many stripes I wanted on my wall. I then marked it with a light pencil to make sure they were all the same distance apart and to make sure they were completley straight. I used bothe pins and tape on my stripes, if your using tape make sure you put it on the wall first so you don't make it bunch up. Also if you are using pins make sure that you get shorter ones, so they're easier to pound into the wall without bending it.
                                                       On the top and bottom part I folded it over so that way it doesen't fray and so it looks straight. It's a super easy weekend prodject to do with your honey without a huge mess. So far I've had my stripes up for two months and they haven't fell off or anything. There are so many color possibilities  to do with this.

Thursday, January 19, 2012

Red Velvet S'more Cupcakes

"A well balanced diet is a cupcake in both hands"

So to celebrate our first post here is a to die for cupcake recipe very easy to make the only problem is you won't want to stop at just one!

Take all your ingredients and mix like the recipe says

 Put in cupcake liners

Mix your topping

Cool your cupcakes

Top with icing and enjoy. 

So far this is my favorite cupcake recipe!
Red Velvet S'more cupcakes
1 1/4 c flour
3/4 c superfine sugar (regular sugar works just fine)
1 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
*3/4 c buttermilk (see note below)
1/2 c canola oil
1 large egg plus 1 large egg yolk
1 1/2 Tbsp liquid red food coloring
1 tsp white vinegar
1 tsp vanilla extract
3/4 c bittersweet chocolate chips (semisweet works too)
*if you don't have buttermilk make it by using just under 3/4 c milk and about 3/4 Tbsp vinegar, pour vinegar in milk and let sit for a minute it will thicken slightly*

Preheat oven 350 line cupcake pan with paper liners
In a large bowl whisk together flour sugar cocoa powder baking soda and salt
In a mixer or another bowl combine buttermilk, oil ,egg and egg yolk, food coloring, vinegar and vanilla, beat until well combined (about 2 minutes)
With mixer on low speed slowly beat in flour mixture until blended, stir in 1/2 c of the chocolate chips . Fill muffin cups 2/3s full sprinkle tops of cupcakes with remaining chocolate chips. Bake 20 minutes or until a tooth pick comes out clean. Cool completely

Meringue Frosting
4 large egg whites at room temperature
1/4 tsp cream of tarter
1/2 tsp vanilla extract
2/3 c superfine sugar (regular works fine)

In a mixer beat egg whites and cream of tartar on high about 45 seconds, until frothy. Add vanilla and 1 Tbsp of the sugar. Continue beating oh high add remaining sugar 1 Tbsp at a time until the whites form stiff peaks.
spoon 1/4 cup onto each cupcake and swirl with a spatula into high peaks.
If you want to go all out lightly brown with a small kitchen torch (aim at just the tops so liners won't burn) a few seconds in your broiler might work too.
Serve or store in a container in refrigerator up to 2 days, bring to room temp before serving