LOOK who is SIX today!!!
Happy Birthday Daniel Dean.
Love you lots!!!
Thursday, September 23, 2010
Tuesday, September 21, 2010
September STARS!
School is in full swing
and we are busy attending cross country meets
and soccer games.
We celebrated 3 Birthdays-Emily, Daniel and Grandpa Kenny.
Monday, September 20, 2010
Yummy Cookies
Here are two recipes friends have been asking for. I wish I could take the credit, but I did not create these tasty treats-I found them on some fabulous blogs. The first is for Chewy Coconut Lime Sugar Cookies, which I found on an amazing blog called The Girl Who Ate Everything. The second YUM-O cookie is a Peanut Butter-Cup Cookie I found n Real Simple.
Chewy Coconut Lime Sugar Cookies
Source: My Baking Addiction
2 3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies
Directions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks (I sprinkled lime zest and toasted coconut on them as soon as they came out of the oven so they could set into the top as they cooled).
Peanut Butter-Cup Cookies
Makes 48 cookies Hands-On Time: 15m Total Time: 40m
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups, coarsely chopped
Directions
1.Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
2.Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
3.Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.
Chewy Coconut Lime Sugar Cookies
Source: My Baking Addiction
2 3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies
Directions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks (I sprinkled lime zest and toasted coconut on them as soon as they came out of the oven so they could set into the top as they cooled).
Peanut Butter-Cup Cookies
Makes 48 cookies Hands-On Time: 15m Total Time: 40m
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups, coarsely chopped
Directions
1.Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
2.Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
3.Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.
Tuesday, September 14, 2010
My "Baby" is 11!
Wow! I can't believe my little girl is not so "little" anymore. Today my Emily Mae turned 11. I am so proud of the beautiful young lady she is becoming. She is beautiful inside and out, talented, kind, loving and truly a blessing.
Happy Birthday Emily. I love you forever and ever and always :)
Happy Birthday Emily. I love you forever and ever and always :)
Sunday, September 5, 2010
Rrrrum Cake
O.K. Friends-here it is...my mom's super fabulous, moist and delicious RUM CAKE. Yum Yum!
CAKE:
1pkg Duncan Hines Yellow Butter Cake mix (D.H. only-this is important)
1 pkg Instant Vanilla Pudding (4 servings)
4 Eggs
1/2 C oil
1/2 C water
1/2 C light rum (although I use 3/4 C Malibu Rum)
3/4 C Pecans, chopped
Preheat oven to 325. Beat above six ingredients together for 3 minutes. Grease and flour bundt pan. Add chopped nuts to bottom of bundt pan then pour batter over nuts. bake for 40-45 minutes until knife comes out clean. Cool 10 minutes, then flip onto cake plate and galze with icing.
GLAZE:
1 C sugar
1/4 C Rum
1/4 C water
Boil ingredients for about 4 minutes over medium heat. Cool for a few minutes while poking holes in top of cake with back of wooden spoon. Then drizzle glaze over the top and in holes.
ENJOY!!!!
CAKE:
1pkg Duncan Hines Yellow Butter Cake mix (D.H. only-this is important)
1 pkg Instant Vanilla Pudding (4 servings)
4 Eggs
1/2 C oil
1/2 C water
1/2 C light rum (although I use 3/4 C Malibu Rum)
3/4 C Pecans, chopped
Preheat oven to 325. Beat above six ingredients together for 3 minutes. Grease and flour bundt pan. Add chopped nuts to bottom of bundt pan then pour batter over nuts. bake for 40-45 minutes until knife comes out clean. Cool 10 minutes, then flip onto cake plate and galze with icing.
GLAZE:
1 C sugar
1/4 C Rum
1/4 C water
Boil ingredients for about 4 minutes over medium heat. Cool for a few minutes while poking holes in top of cake with back of wooden spoon. Then drizzle glaze over the top and in holes.
ENJOY!!!!
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