I was so tired last night, but couldn’t fall asleep. My mind was doing laps in an Olympic sized pool.
If you didn’t already know, I don’t handle stress well. I learned we’re having visitors in two weeks. While I LOVE having guests, I start to think about how I need to get my house together, make plans for meals, clean, arrange work off, etc. It becomes a lot for my pea brain. I go through this same panic each and every time. You’d think I’d have it down by now. But I don’t. So I just accept that I’m going to freak out and panic and complain while trying to clean 1,600 things at once. Then our guests will arrive and it will be fine and we’ll have fun and I’ll think, “Why did I have a melt down?”. Then I’ll remember it’s because I’m deranged.
Martha, get over to my house and make it acceptable. #Thankyouverymuch.
Hop Aboard the Crazy Train
19 JanCake Coming Out of My Ears
18 MarSaturday my niece with knotty hair turns 3! She’s having a Little Mermaid themed birthday party. I’m making her cake and dozens (6 dozen to be exact) of cupcakes. My sister, AKA Sophia’s mom, called me Monday morning to tell me that Sophia has been dreaming of her birthday cake. It is to have pink frosting and stripes. I will accommodate the pink frosting, but there won’t be stripes unforunately. Hopefully the Ariel figurine on top will be sufficient.
After this 3 year old party, we’re off to another party. We have a friend, grandparents, a brother in law/brother, and a sister/sister in law coming to town this weekend all for different events all from different parts of the country. Needless to say, it’s going to be a very, very busy weekend starting tonight when I begin to clean the guest bathroom and the rest of the house.
Wish me luck!
Rizzle
8 Jan
Tonight we made some pizza. Well not we, I made some pizzas. I made them even though the crust was already made. Thanks, Boboli!
Mmmmmmm, let’s call this one Meaty Goodness. Pepperoni, Salami and Sausage. 
Okay, hold your hats for this one, folks. BBQ Chicken Pizza!
Smoky gouda mixed with mozzarella cheeses over a layer of BBQ sauce. Then topped with plenty of grilled chicken, red onions and cilantro. YUM!!!!!!!!
Now I’m going to make some hot chocolate for dessert.
xoxo,
Rizzle
Pecan Pie Take Two
1 DecLast year, I tried to make a couple of pecan pies to try and impress my in-laws for Thanksgiving. They weren’t impressed – not impressed at all. Because I cheated. I stopped on the way to Thanksgiving and bought a very pricey pecan pie from a restaurant that was open for truck drivers passing by.
This year is a new year. I saw a cute lady, Marjorie, on Martha Stewart last week. Did you see that episode too? She won Martha’s pie contest. I watched Marjorie and Martha intently as they whipped up an English Toffee Pecan Pie. The lesson worked. It worked! I created a pecan pie that isn’t runny like diarrhea!
What did you make this year for Thanksgiving?
Happy Thanksgiving!
Rizzle
P.S. You can find this recipe here.
Super Yummy Pumpkin Cookies
21 NovA few weeks ago I pulled out a favorite cook book of mine, Martha Stewart’s Cookie Book. If you like to bake or just love cookies, you must buy this book. I’ve made about 4 recipes from the book so far and all of them have been divine. Katdaddy ate approximately 36 of Martha’s peanut butter cookies that I recently made. They were that good! These pumpkin cookies would make a great addition to Thanksgiving dessert or maybe even a nice treat to take to work or share with your friends before the holiday.
Ingredients
Makes about 6 dozen
FOR THE COOKIES
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
FOR THE ICING
4 cups confectioners’ sugar, sifted
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tablespoon evaporated milk
2 teaspoons pure vanilla extract
Directions
1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. 2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined. 3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
Make icing: Put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.
Recipe from Martha Stewart’s Cookie Book or online at www.marthastewart.com
Enjoy!
Rizzle
BOO!
5 OctOctober is a fun month. Fall makes is presence with cooler temps and shorter days. My birthday occurs and I get older. OK so maybe the getting older part is no longer fun. Then there’s halloween! What’s not to love about pumpkin patches, carmel apples, ghosts, ghouls and trick or treating!?
I found some cute items that are sure to make any person feel festive.
Credits: Halloween Cookies, All Pumkins, Train and Cowgirl Costumes, Witches Brew Water Bottles
Cupcakealicious
30 JulI think I made up a new word. ANNNNNDDDDD Great news! My cupcakes from this post turned out a-okay!
First I mixed the ingredients.
Then I liked the beaters clean (see next picture).
I wasn’t 100% thrilled with what the cupcake papers looked like once they were baked. Oh well! At least their contents tasted good.
And most importantly, the birthday girl was happy with her birthday treat.
Happy Birthday, Brooke!
X
OX
O
Rizzle
Autumn Goodness: Apple Pear Crisp
8 Nov
Here is a recipe that will have you tasting autumn in every bite. It is especially delicious if you eat it in your comfy pajamas, wearing slippers listening to a roaring fire, crack in the near distance. Be sure to also top with ice cream. Vanilla or butter pecan pair very well.
Ingredients
2 pounds ripe Bartlett pears (4 pears)
2 pounds Granny Smith apples (4 apples)
2 tablespoons lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the lemon juice, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
*Recipe modified from Ina Garten.
Feeling Creative
6 NovAs we all gear up for the Holidays, now is an excellent opportunity to think about ways to make gifts to perhaps save money and share something made by you. Listed below are ideas that sprung into my mind. I also recommend visiting Martha Stewart’s website for ideas or even perusing your local fabric or craft store for ideas.
Baked goods are often a good one since most enjoy sweets. Cookies are an excellent choice along with candy or how about a gingerbread house.
Homemade canned jelly or jam
Candles
Monogrammed stationary
Ornaments
Offering your time clean or babysit for a friend or family member
Embellished frame with a picture of you or your kids
What ideas to you have to share?
Wave Your Flag
2 JulAnyone headed to or hosting a Fourth of July BBQ or party? If so, whip up this waist enhancing recipe. Those who consume this cake will not be dissatisfied.
Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 20 servings
Ingredients you’ll need:
1 qt. strawberries, divided 1-1/2 cups
boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided 2 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Here’s how to make:
SLICE 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13×9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.
Oh yes, and be prepared to hand out the recipe.
Enjoy!!
Rizzle
