Holidays

St. Patrick’s Day Blondies AND and Update

Posted on March 17, 2010. Filed under: Cookies, Desserts, Holidays |


Growing up my favorite cookie was an M&M cookie. You know, the sugar cookies studded with M&M’s that you buy for $3.99 at Ralphs? Yep, those were the ones. We didn’t get them very often because they were expensive. Well, $3.99 isn’t a ton of money. But when you eat like my brother and I did, those things were lucky if they even made it in the front door.

I don’t make M&M cookies at home though. The only reason; I will eat them all. They are my weakness. My guilty pleasure. My comfort dessert. M&M’s and Peanut M&M’s are my favorite candy. I am just a sucker for anything with them in it. 2 years ago on Christmas my sister-in-law gave my bro-in-law a huge bag of peanut M&M’s in his stocking. Guess how long they lasted? Less then 2 days. Yep, I ate my brother-in-law’s Christmas present in less then 48 hours. Moral of the story: You can’t leave me alone with M&M products.

2/3 cup butter
1 1/4 cup brown sugar, packed
1 egg
1 tsp vanilla extract
2 cups flour
1/2 tsp baking soda
1 cup green m&m’s

Preheat the oven to 350 degrees. Spray non stick spray in a 13×9 inch glass dish.
In a small bowl combine the flour, egg, baking soda.
Mix the butter and sugar together with a hand mixer or stand mixer. Add in the egg, mix well. Then add in the vanilla extract.
Mix in the M&M’s into the batter. Pour the batter into the glass dish and bake for 30-35 minutes. Until the top is golden brown. Allow to cool to room temperature then cut into bars.

UPDATE

A little over 2 months ago we found out we had a miscarriage. The type of miscarriage we had is called a blighted ovum. I received so many responses that were so encouraging. I also received a few responses from women who were going through the same thing around the same time. I am so sorry for the pain you have gone through as well, it’s awful, I know!!! I am glad I shared about the miscarriage on here. But I think I need to update you, just in case you are wondering 🙂

I had the d&c (the surgery to remove the remaining tissue) on January 26th. Everything went really well. Some people have pain for weeks following the surgery. I only had pain for a day or 2. I decided to find some blogs about how to loose the weight after a d&c. I was pregnant, so I gained weight. And unfortunately I gained way too much because I felt so sick and the only thing that somewhat helped the nauseousness was carbs. Good old complex unhealthy carbs. I gained 10 pounds in 2 months, ridiculous, but oh well. 2 weeks after the d&c I got the stomach flu. Well, if that isn’t a weight loss plan, I don’t know what is. That helped me dropped 5 lbs, immediately. Since then I have started training for a half marathon which is getting me back in shape. In case you think training for something will help you loose weight, think again. You are ravenously hungry most of the time, FYI. Yes, your cardio and muscles are toned and healthy, you just might not loose those extra 3 lbs you were hoping too.

Within 2 weeks of the surgery my body started to feel normal again. The pregnancy symptoms started to go away and I was feeling like myself. I was so excited to have energy to exercise, cook, bake, get up in the morning. It was great. But of course I still had the little lingering thought that in August we won’t have our baby. As the weeks have progressed the hurt isn’t as strong. But there are random reminders of what we went through, and when those reminds come up, I am taken back for just a few moments. I take a minute to make sure I hold my composure and then I move on. I don’t want this to cripple us. And it hasn’t.

My body is 100% back to normal and hopefully in the next few months we will be able to get pregnant again. My doctor kept reminding me that we aren’t dealing with infertility (I guess I looked worried about it, but I wasn’t). We had a miscarriage, which sucks. But it doesn’t equal infertility. So we need to remember that and not get stressed that we won’t be able to get pregnant quickly again. As great as it would be to get pregnant immediately again, I understand the reality. We are hopeful it will happen quickly, but realistic that sometimes this takes time. And that is okay.

I would lie if I said we weren’t nervous about a future pregnancy. We are nervous we will miscarry again and have to experience this all over again. And we might. But we have decided we won’t let that prevent us from trying. We will adopt one day too. Adoption has been put heavily on my heart and I can’t wait to do it one day. So if pregnancy doesn’t work for the first one, hopefully adoption will. In any case, we will have kids at some point and we are so excited for that day. We will be married 6 years in June, and hope that by our 7 year anniversary we will have a baby. In the meantime we are praying for our future family and looking forward to what God has in store for us…

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Hot Cross Buns- First Edition

Posted on March 14, 2010. Filed under: Breads, Holidays |

Hot Cross Buns are traditionally served on Good Friday. They are a spiced bun and each bun is marked with the shape of a cross (made from flour and water) to symbolize Christ’s suffering and crucifixion (this is just one of the many reasons I read about behind the ‘cross’ on the bun). In the United States we add candied citron, raisins and currants (and other varieties of dried fruit).

I have never eaten hot cross buns. I had never even heard of them. And no, I don’t even know the song (I was home schooled, and I guess we missed that day). So I could venture to say these are the best hot cross buns I have ever had. Which would not be a lie. But I have nothing to compare them to.
*In one week I made 2 batches of hot cross buns, both different recipes. This is the first batch. The second batch will be coming soon. So now I have something to compare these too. I decided if I ever open a restaurant or bakery, hot cross buns will be my signature roll. That is how much I love them.

The dough reminds me of a very flavorful cinnamon roll dough. The cinnamon, cardamom, cloves, and nutmeg flavor the dough perfectly. You bite into the roll and it is such a smooth combination of the flavors together. And the sweetness of the dried fruit compliments the spices. The glaze adds a very slight bit of extra sweetness to the roll that it just delicious.

Hot Cross Buns
makes 12 large buns
1 tablespoon active dry yeast (2 packets)
1/2 cup sugar
1 1/2 cups lukewarm milk (I used 1%)
3 cups plain flour
1 1/4 cup whole wheat flour
1/2 tsp cardamom
1/2 tsp cloves
1/2 tsp nutmeg
2 1/2 teaspoons ground cinnamon
3 1/2 tbsp butter, melted
1 egg
2 cups mixed dried fruit (I used 1 cup raisins and 1 cup dried apricots, chopped)

Crosses
¼ cup plain flour
3 tablespoons water

Glaze
¼ cup powdered sugar
1 tbsp water

Place the yeast, two teaspoons of the sugar and milk in a stand mixer bowl and let it sit for 5 minutes. The mixture will start to foam, indicating the yeast is active.

In a large bowl, combine the flour, spices and remaining sugar then add it to the yeast mixture. Add the butter and egg to the dough.

Knead the dough in the mixer for 5-7 minutes until dough is elastic. Place in an oiled bowl, cover with a towel and allow to stand in a warm place for 1 hour or until doubled in size.
*If you kitchen isn’t hot, turn on the oven to around 300 and place the bowl on top or right next to the oven.

Divide the dough into 12 pieces and roll into balls.

Grease a 9 inch square cake tin and line with spray with non stick spray. Place the dough balls in the pan, cover with a towel and set aside for 30 -60 minutes or until they rise and almost double in size.

Preheat the oven to 400°F.

For the crosses, combine the flour and water in a small bowl. Using a piping bag, pipe crosses on the buns.
*The cross mixture will be sticky.

Bake for 35 minutes or until well browned and springy to touch.

Prepare the glaze right before the buns are done baking by mixing the sugar and water in a bowl with a fork.
Brush the warm glaze over the buns while they are hot.

Enjoy while warm. Oh, and you WILL enjoy them. They are dense, flavorful and wonderful!

I recently read this, from an unknown author: “Hot Cross Buns, and other forms of Good Friday bread, were considered blessed, and were believed to provide powerful protection against disease and danger.”

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Chocolate Sugar Cookies

Posted on February 14, 2010. Filed under: Chocolate, Cookies, Desserts, Holidays |


Every holiday there are tons of really cute and sometimes really fancy decorated sugar cookies floating around the food blog world. I always get a little jealous of how well people can decorate their baked goods. Is it that they have the right tools, or a really steady hand, or a combination of both? I am really not a good cookie or cake decorator. I can make a mean cake and some mean frosting to go on it, but let’s face it, I will never win a contest for making a lovely layer cake with sparkly fondant or showcase my perfectly crafter sugar cookies.

With that being said, it doesn’t mean I don’t try. Conversation hearts are the Valentine’s Day candy that seem to be recognized by everyone. And sugar cookies are a cookie that everyone will admit to liking. So why not combine the 2? Oh, and add some chocolate for good measure.

A very flavorful cookie, but not overly rich. They are more like milk chocolate then dark chocolate. I will be baking these more often!

Adapted from Smitten Kitchen
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa

Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

I decorated them with the store bought writing icing. Using a royal icing would be perfect to make these really pretty!

Store in an airtight container for up to 4 days.

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Neopolitan Cake

Posted on February 10, 2010. Filed under: Cake, Holidays |

My brain has been thinking up a creative dessert for Valentine’s Day. This particular Valentine’s Dessert will be for my bible study. So I wanted something that was portable, could be made in advance and easily served. And some pink or red in it wouldn’t be a bad touch either.

I have been craving strawberry cake lately. I don’t even know if I have ever even had strawberry cake, but lately it has sounded amazing! So for V-Day I knew I wanted to make some sort of strawberry cake. But then I thought, well shoot, I need to also have some sort of chocolate in the dessert. And then somehow a light bulb went off and I decided to do Neapolitan cake, inspired by Neapolitan ice cream. It is the trifecta: strawberry, vanilla and chocolate. It doesn’t get much better then that. Well, I guess if it somehow had peanut butter in it that would make it the ultimate cake.

There are 3 mixes to the cake, so that makes it a little time consuming. But mainly it is dish consuming. They aren’t hard recipes though and each one can be made in 1 bowl. No stand mixer or double boiler required. Just a bowl and whisk.

Makes 1 bundt cake
Strawberry Cake
1 cup ap flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
2 egg
1/2 cup canola oil
1/2 cup strawberry puree (frozen or fresh strawberries pureed in a blender)
1/4 cup buttermilk
1 tsp strawberry extract
1 tsp red food coloring (I forgot to do this which is why you can’t see the strawberry cake in the pictures. It blends in)

Vanilla Cake

1/4 cup canola oil
2/3 cups of sugar
1 egg
1 tsp Vanilla
1/2 cup buttermilk
1 1/2 tsp baking powder
1 cup flour
1/2 tsp salt

Chocolate Cake
1/2 cup buttermilk
1/2 cup water
1/3 cup cooking oil
1 cups granulated sugar
1 large eggs
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups flour
1/3 cup unsweetened cocoa powder

Strawberry Glaze
2 cups powdered sugar
1/4 cup strawberry puree
1 tsp strawberry extract
milk

Preheat oven to 350 Degrees.

Spray nonstick spray into a large bundt pan.
*The directions on combining the 3 cake batters is at the end.

Strawberry Batter
Combine Flour, sugar, baking powder, and salt in a large bowl.
In a separate bowl combine the eggs, oil, buttermilk, strawberry puree, strawberry extract and food coloring. Add this mixture to the dry mixture and mix with a whisk just until incorporated.

Vanilla Batter
In a medium size bowl and shift together the flour, baking powder, and salt.

Combine oil and sugar, add the eggs one at a time and than the vanilla. Beat for 1 minute with a whisk and than add the milk.

Add the dry ingredients to the wet ingredients, 1/4 cup at a time. Whisk just until incorporated.

Chocolate Batter
In an large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt with a whisk. Add flour and cocoa powder; whisk vigorously until smooth.

Pour the batters into the cake pan starting with strawberry, then vanilla, then chocolate. You don’t need to swirl them or mix them. The baking process with give it the marbled effect. Just pour the batters into the pan and bake at 350 for about 40-45 minutes, or until a toothpick inserted comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely.

Strawberry Glaze
Mix all the ingredients in a bowl.
Spoon onto the cake when the cake in completely cooled.
*The mixture should be thick. You don’t want it to easily drizzle down the sides. You want it to be thick enough to where it slowly, very slowly runs down the sides of the cake.


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Christmas Gift Boxes

Posted on December 22, 2009. Filed under: Holidays |


Every year around Thanksgiving and Christmas I bake up a storm. Literally a storm. It looks like a tornado went through my kitchen for a couple of days. No matter how much 409 antibacterial cleanser I spray or how often I wipe down the counter tops, they inevitably just get loaded down with flour, sugar, cooling racks, hot pads, and chocolate chips. It’s a never ending cycle. Well, never ending for those few days. And then I take a couple days off, and do it all over again.

This year I made some gift boxes of my baked goods. Have you ever seen someones face light up when they receive a gift of HOMEMADE baked goods? It is a much different excitement then receiving commercially baked goods. They know that not only has tons of time and effort gone into the treat, but it also doesn’t have any of the chemical preservatives to keep it fresh for months.

Have you thought about making baked goods as gifts? No matter what your skill level in the kitchen, just go for it. Try to make a homemade batch of cookies or peppermint bark. The recipients will love it! To give you an idea of what to make for the boxes, here is what I made and put in my gift boxes this year:

Gingerbread Loaf Cake
Mocha Loaf Cake
Cinnamon Cream Cheese Pound Cake
Peppermint Bark
Chocolate Chip Cookies
Eggnog Cranberry Bundt Cake

I wrapped each item and tied a festive ribbon around some of them. They were so cute! I bought the white boxes at Staples and the tissue paper and filling Target. Michael’s has a great selection for ribbon and baked goods gift boxes. I had to shop at a few different stores to get everything I needed, but it was worth it.

When you pack them in boxes like this is makes them easier to transport and they can even be shipped. So as much as gift baskets can be pretty with all the fancy ribbon, bows and wrapping, they aren’t as practical or cost effective. In case you don’t know, I am EXTREMELY practical. Almost to a fault. So of course I go for the route that saves time and money. Don’t we all look for that route though?

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Peppermint Bark

Posted on December 8, 2009. Filed under: Chocolate, Desserts, Holidays |

I think I was only introduced to peppermint bark a few years ago. I know I know, where have I been? It was probably offered to me before then, but it never had a huge appeal. I mean, isn’t it just chocolate with some crushed candy canes? And explain to me what’s so special about that? Okay, well I WILL explain to you what is so special about that.

It is the perfect combination between rich dark chocolate, creamy white chocolate and refreshing peppermint crunch. When you open a bag or box of the bark the aroma of peppermint explodes into your senses. So now that I understand what all the fuss is about with this stuff, why the heck do people buy it? Do you even know how easy it is? I mean seriously, this is not baking or cooking. This is microwaving at it’s finest. So do yourself a favor and whip some of this up for your next Christmas get together. Just put some on a dish for people to snack on. Or wrap some up and give it as a little gift for Christmas.

14 ounce bag melting dark chocolate
14 ounce bag melting white chocolate
4 tbsp vegetable oil
1 tsp peppermint extract
2 cups crushed candy canes

Put some parchment paper on a large cookie sheet. Spray the parchment paper with non stick spray(This just ensures easy removal of the chocolate).

Melt the dark chocolate and 2 tbsp oil in a microwave safe bowl. It will take about 4 minutes total. Every minute take it out and stir it. When it is all melted stir in the peppermint extract. Pour the chocolate over a the parchment paper.

Allow the chocolate too cool completely before you add the white chocolate layer.

Melt the white chocolate in a microwave safe bowl with 2 tbsp vegetable oil. Microwave for 4 minutes, stirring at each minute. Pour it over the chocolate mixture. You may have to smooth it over. Don’t smooth it too much or the white chocolate will melt the dark chocolate and you will get swirls.

Top with the crushed candy canes. Allow it to cool completely. To speed this process along, you can put the cookie sheet into the refrigerator for about 15 minutes.

Break into pieces to eat. Done.

Seriously, that entire process takes about 10 minutes. 4 minutes to melt each chocolate, and a few seconds to pour, stir and sprinkle.

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Peppermint Marshmallows

Posted on November 26, 2009. Filed under: Desserts, Holidays |

I have had a desire to make marshmallows. I had no idea what flavor to make. I didn’t want to make just a normal vanilla marshmallow. And with Christmas just around the corner I wanted something with a ‘Christmas-y’ flavor. Peppermint, obviously!

I made these the night before Thanksgiving. So Thanksgiving morning I woke up to enjoy some wonderful homemade peppermint marshmallows in my coffee. What a treat. I have been putting a marshmallow in each cup of coffee each morning now. It is just so good! I don’t think I will ever be able to eat another air puffed cylinder packaged marshmallow again. These just blow them out of the water!

Adapted from Ina Garten
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon peppermint extract
red food coloring
Confectioners’ sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the peppermint and mix thoroughly. Fold in the red food coloring so you get the swirl.

In a 13×9 inch pan generously sift powdered sugar.

Pour in the marshmallow batter into the pan and smooth the top of the mixture with damp hands. Sift a generous amount of powdered sugar on top. Allow to dry uncovered at room temperature overnight.

Run a knife along the sides of the an. Invert the marshmallows onto a cutting board and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

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Pumpkin Roulade Cake

Posted on November 22, 2009. Filed under: Cake, Desserts, Fall Favorites, Holidays |


I have been wanting to make a ‘roll cake’ for years. But I have been so intimidated by them. They always look so perfect. They made me think that there was no room for error in the texture of the cake or consistency of the frosting. It had to be perfect or else it wouldn’t roll correctly. But Saturday morning I was feeling lucky.

I had a pumpkin I had just roasted and wanted to use the fresh pumpkin for some baked goods. I also realized I hadn’t made any pumpkin baked goods yet and Thanksgiving is only 5 days away. So right then I KNEW I HAD to make Ina’s pumpkin roulade. Her recipes have always turned out for me. Which gave me confidence that I could make her pumpkin roulade. Of course I modified her recipe slightly. I just have a habit of always adding some of my own ‘flair’ you can call it.

For the cake:
1/4 cup all-purpose flour
1/2 cup whole wheat
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup canned pumpkin (not pie filling)
1/4 cup confectioners’ sugar, plus extra for dusting

For the filling:
8 ounces cream cheese (I used low fat)
*as a side note: I have been using Philadelphia cream cheese. I used the generic cheap stuff forever, but recently discovered that Philly has such a better consistency.
1 1/4 cups sifted confectioners’ sugar
1 tablespoon heavy cream
1/4 cup fresh pumpkin puree
1/2 banana, mashed
Pinch kosher salt

Directions
Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and sugars in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel (I used a cheese cloth) on a flat surface and sift the entire 1/4 cup of confectioners’ sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
* I just dumped the cake onto the powdered sugar towel, and I watched a huge cloud of powdered sugar spread everywhere. So the term ‘with a light tough’ is key to making a little less mess.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, confectioners’ sugar, and cream together for about a minute, until light and fluffy. Stir in the pumpkin, banana, and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath.
Spread the cake evenly with the filling.


Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners’ sugar. serve sliced


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White Trash Wine Party- For my birthday

Posted on November 14, 2009. Filed under: Holidays |

My birthday comes every year (Duh. Why did I say that? Is that not the most obvious thing I have EVER said?). And every year I get all these great ideas of things to do. Whether it is just dinner with some close girlfriends or a huge poker night. My brain just spins with ideas. I hate surprises, so I think I subconsciously always try to plan my own party far enough in advance so no one gets the dumb idea to throw me a surprise party. So this year I wanted to do a wine and cheese party. But I didn’t want to just have a bunch of us sit around sipping wine and munching on the usual baked brie with water crackers. I mean I love doing that, but I wanted to do something very different. Ah ha…

I googled White Trash Wine Party and was shocked to find that a local wine store actually had one. They paired high end wines with foods like cheetos, Slim Jims, Tater Tots, Velveeta and Din Dongs. Which gave me a great idea. Why don’t I throw my own White Trash Wine Party? My rules will be a little different. No high end wine here. Each guest was asked to bring 1 bottle of wine under $6. With Trader Joe’s and the Bev Mo $.01 wine sale, you could easily pick up a decent bottle of wine for that much. When I say decent, I mean something that would go nicely with Velveeta mac and cheese. No hoity toityness here.

As well as a bottle of wine, each guest was asked to dress white trash. You see, I grew up in the 909 (Norco to be exact). We lived in a nice house, but in a real, um, how to put it nicely, pit city. It smelled like horse poop. A huge local dairy farm was just miles down the road. So when you drive down the 15 freeway, you KNOW when you are in Norco. You can smell your arrival. Dressing up for this almost hit too close to home. When I was 8, I’m pretty sure I dreamt about the skirt I wore last night: stretch white wash denim mini skirt. Ya, WT for sure. It was comfortable though. So I was down for it.

Anyway, back to the food. I put a lot of thought into what we would eat. I wanted to make sure each item would be a true WT dish. Or that at least some component of it reminded people of WT. But it also needed to be edible and not clog all of our arteries by the time the night was over. Here is what I decided on:

Chili Velveeta Dip with tater tots for dipping

Pigs in a Blanket

Jon’s Sushi (Bacon, tortilla, marshmallow fluff and chocolate chips)

Ritz Crackers and Easy Cheese

Jell-o Mold

Ramen Noodle Salad

Mac and Cheese with hot dogs (I didn’t get a picture, we inhaled it too quickly)
Veggies with Ranch
Fruit with Marshmallow Fluff Dip

Hostess Cake

And box wine of course

We thought of lots of the details besides the food. In case you want to throw your own WT party, here are a few ideas to consider (I found so many suggestions through my google searches):

A sheet as a table cloth
Lawn Chairs in the living room
Flowers in beer bottles
Miss matched paper plates and napkins
Red cups are a must
Spare tire in the front porch
Nascar signs

The party was a huge success. Almost everyone dressed up. It was so fun to see what people considered WT. Sorry to whoever that might have offended, but this was all for fun. By all the ways people dressed, we are a pretty motley crew ourselves. Since the attire wasn’t too far from what we normally wear 🙂

I have great friends who made me feel so loved on my birthday. Mainly b/c they all participated and had a great time. You guys are the best!!!!

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2008 Annual Cookie Party

Posted on November 11, 2009. Filed under: Cookies, Holidays |

So this posting is coming about, oh, I would say almost a year late. Good job Julia. Wait to be on top of it.

The cookie party was more then just stuffing our face with cookies. In fact, we don’t really eat many of the cookies while we are here. Last year we had so much fun ooohhing and ahhhhing over all the scrumptious creations. Instead of stuffing our face with cookies, we stuffed our face with other Christmas treats. Like cranberry baked brie, and spinach artichoke dip, and other cheese and cracker delights. A complimentary wheel barrel was waiting outside the front door to chauffeur people home.

Because of the quantity of cookies brought, I was eating cookies for weeks after. I did not complain one bit.

We had over 10 varieties of cookies. And even a cookie flavored martini, what? Fantastic! Just to ensure that there aren’t any repeats from last year, here is what we had last year:

1. Peanut Butter Chocolate Chip
2. Chocolate Cherry
3. Chocolate White Chocolate Chip
4. Chocolate Cranberry Oatmeal
5. Chocolate Chip
6. Rum Balls
7. Coconut Christmas Trees- no bake cookie in the shape of little Christmas trees
8. Oatmeal Cookie Martini- out of respect for the contributor, I won’t give away her ( her husband’s) secret recipe. Just know, it is delicious!
9. Irish Shortbread Bars
10. Chocolate Mint

Try making any/all of them, just not for the 2009 cookie party.

If you have never had a cookie party, I encourage you to throw one. You don’t need a big fancy house or even fancy Christmas decorations (Shoot, we didn’t even put up a Christmas tree last year). You just need some friends who are willing to bake a few dozen cookies and share them.

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