african desserts

Halloween Spider Web Cupcakes

Tis' the season for junk food. Last Thursday I made approximately 60 Halloween cupcakes. Half went to the school snack sale and the other half to my son's classroom for his 6th birthday.

In my efforts to make the birthday cupcakes exciting I made spider webs. I even added a spider ring.

Always the overachiever.

But I can say with confidence the munchkins loved them, and they looked pretty "Halloween fancy". They also made my spider ring impulse buy at Target extremely worthwhile.

These are fabulous for Halloween parties, for the classroom or just for fun at home.

I would even recommend bringing them into the office. You never outgrow cupcakes with plastic spider rings.

1 box cupcake mix
1 container vanilla frosting
1 container chocolate frosting
1 plastic sandwich bag
1 pack spider rings

Prepare and bake cupcakes as directed. Let cool.

Once cool, frost cupcakes with vanilla frosting. Fill plastic sandwich bag 1/2 full with chocolate frosting and with scissors snip off small corner.

Using the sandwich bag, make two large circles with the chocolate frosting on each cupcake. Make one circle inside the other.

With a knife, start at center of each cupcake and gently drag knife down to edge. Repeat four to six times, depending on how you want your "web" to look.

Add spider ring and admire.

Happy Monday!

With a knife, start at center of each cupcake and gently drag knife down to edge. Repeat four to six times, depending on how you want your "web" to look.

Add spider ring and admire.

Happy Monday!

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It's like a Mini Vacation in a Glass

Brazilian Lemonade a.k.a. The Mini Vacation

I just adore my friend Betsy. I know you have all heard me speak of her before.

Betsy is that friend that is pretty much good at anything. She can sew, she can paint, make jewelry,

cook ... you name it she can do it.

But one thing I know Betsy does well is VACATION.

Our family's have vacationed together at the lake in the summer, and the past two winters we have gone with our husbands somewhere warm in January.

This past weekend, when we stopped to borrow tables and chairs for our party, she said it was time to start thinking about "where to" for this winter.

That was when she poured us a drink and called it "the mini vacation."

Did you see my glass??

"Yoo Hoo...Cabana Boy!!"

Mini Vacation

Adapted from Our Best Bites Recipe for Brazilian Lemonade

4 limes, washed thoroughly, with ends cut off, and cut into 1/8s

1 cup sugar

6 cups water

6 Tablespoons sweetened condensed milk
Coconut Rum to taste

Mix water and sugar, pour half of the this into your blender, add half of the limes. (yes the whole thing, skin and all!) Blend completely.

Place a wire strainer (got to have small holes here!) over your pitcher that you will be serving the drinks in. Pour the mixture over strainer and catch all of the pulp.
Discard the pulp.
Repeat with other half of the limes and sugar water.

To the lime and sugar water mix, add the sweetened condensed milk and stir.

Add rum to your glass of ice, pour drink mixture over and stir.

Close your eyes and imagine yourself in one of those Corona beer commercials
on a beach...someplace beautiful.

*sigh*

Repeat as necessary.

betsy, me and rhonda (a.k.a. wanda) in Cancun 2010

Brazilian Lemonade a.k.a. The Mini Vacation

I just adore my friend Betsy. I know you have all heard me speak of her before.

Betsy is that friend that is pretty much good at anything. She can sew, she can paint, make jewelry,

cook ... you name it she can do it.

But one thing I know Betsy does well is VACATION.

Our family's have vacationed together at the lake in the summer, and the past two winters we have gone with our husbands somewhere warm in January.

This past weekend, when we stopped to borrow tables and chairs for our party, she said it was time to start thinking about "where to" for this winter.

That was when she poured us a drink and called it "the mini vacation."

Did you see my glass??

"Yoo Hoo...Cabana Boy!!"

Mini Vacation

Adapted from Our Best Bites Recipe for Brazilian Lemonade

4 limes, washed thoroughly, with ends cut off, and cut into 1/8s

1 cup sugar

6 cups water

betsy, me and rhonda (a.k.a. wanda) in Cancun 2010

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A 6th Birthday

Today "Little Lunatic Guy" turns six.

LLG is a different bird. He truly is. He inherited all the "weird" our gene pool had to offer.

He is inquisitive and he speaks his mind. This isn't always a good thing.

I have found myself red faced with embarrassment more than once with his public "honesty".

Not only is LLG honest, he extremely animated.

Always.

He loves to play and has a clever imagination. The world is his playground. He incorporates all surrounding objects in his imaginary world. He utilizes rocks, drawers, pillows, shoes, underwear, socks, hats and anything else within reach.

He is incredibly patient because he has to be. He has an older sister who makes the rules and a younger sister who takes his things. His older brother has long been involved in sports. LLG has learned to wait at fields, in cars, at gymnastics studios and football games.

And true to LLG style he is an animated "waiter".

This year was a big year for my little guy. He now rides a two wheeler, goes to school all day and he learned to swim.

He is beginning to grow up and gain his independence.

LLG constantly amazes me with his quirky "one liners" and his personal style. He enjoys wearing "handsome clothes" and has long been a fan of head wear.

Then:

In preschool:

Now:

My "Little Lunatic Guy" is now embarking on another chapter in his always interesting, never routine existence. And I wish my baby boy all the happiness this world has to offer and many adventures in his year ahead.

He has brought us adventure since the day he was born in the front seat of our car. And I am eternally thankful for every thing he is and I can't wait to see who he will become.

Because I can bet the house it will be anything but ordinary.

Thank heavens for that. This world has enough ordinary.

Happy 6th Birthday to my "Little Lunatic"!

This year was a big year for my little guy. He now rides a two wheeler, goes to school all day and he learned to swim.

In preschool:

Now:

Thank heavens for that. This world has enough ordinary.

Happy 6th Birthday to my "Little Lunatic"!

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In Rememberance of a GREAT GAL - Decedent Flourless Chocolate Cake

flourless chocolate cake

On October 13, 2005, our family lost one of it's members to cancer.

Karen was a phenomenal woman, wife and Mother to three very special kids. She battled oral cancer, and heaven received a true angel at the very young age of 41.

The month of October is full of pink ribbons for breast cancer awareness, it would be hard not to associate Karen to the word cancer; but her cancer did not define her. Alas, when you lose someone close to this horrible disease, that word just sticks in your mind.

Not that I need "a word" to remind me of Karen. I think about her every day.

Her kids have so many characteristics of her. Their eyes, their sense of humors, even the way they walk and just carry themselves. Even her daughter's voice. Sometimes I have to do a double take.

I know her kids know what a terrific person she was, but it breaks my heart that they don't have her here with them.

So, in honor of my sister-in-law, Karen, I baked a flourless chocolate cake. Because if there was anything Karen loved, aside from her family, it was CHOCOLATE CAKE.

So, it didn't seem appropriate to make just any 'ol chocolate cake. This required something decedent.

And this cake is just that.

Karen and I always fought over the Special Dark candy bars in the Hershey's Miniature bag.

This bittersweet chocolate cake would have put a smile on her face.

And that is the way I remember Karen. A glass of wine in one hand, a bite of chocolate cake on the fork in her other, and her completely from-her-belly infectious laugh.

We all miss you Karen, more than you could ever know.

So, here's looking at you kid!

Flourless Chocolate Cake

8 ounces of Ghirardeli Bittersweet chocolate, chopped

1/2 cup butter

3/4 cup white sugar

3 eggs, beaten

1 teaspoon vanilla extract

cocoa powder

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, eggs, and vanilla. Pour into prepared pan.

(I melted my butter and chocolate in the microwave)

Bake in preheated oven for 35 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack or plate and cool completely. I recommend serving this cake warm.

I topped it with melted semi-sweet chocolate chips and served it with vanilla ice cream and my triple berry preserves.

Karen and I having fun.... back in the day.

flourless chocolate cake

On October 13, 2005, our family lost one of it's members to cancer.

Karen was a phenomenal woman, wife and Mother to three very special kids. She battled oral cancer, and heaven received a true angel at the very young age of 41.

Not that I need "a word" to remind me of Karen. I think about her every day.

Her kids have so many characteristics of her. Their eyes, their sense of humors, even the way they walk and just carry themselves. Even her daughter's voice. Sometimes I have to do a double take.

I know her kids know what a terrific person she was, but it breaks my heart that they don't have her here with them.

So, in honor of my sister-in-law, Karen, I baked a flourless chocolate cake. Because if there was anything Karen loved, aside from her family, it was CHOCOLATE CAKE.

So, it didn't seem appropriate to make just any 'ol chocolate cake. This required something decedent.

And this cake is just that.

Karen and I always fought over the Special Dark candy bars in the Hershey's Miniature bag.

This bittersweet chocolate cake would have put a smile on her face.

And that is the way I remember Karen. A glass of wine in one hand, a bite of chocolate cake on the fork in her other, and her completely from-her-belly infectious laugh.

We all miss you Karen, more than you could ever know.

So, here's looking at you kid!

Flourless Chocolate Cake

8 ounces of Ghirardeli Bittersweet chocolate, chopped

1/2 cup butter

3/4 cup white sugar

3 eggs, beaten

1 teaspoon vanilla extract

cocoa powder

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, eggs, and vanilla. Pour into prepared pan.

(I melted my butter and chocolate in the microwave)

Bake in preheated oven for 35 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack or plate and cool completely. I recommend serving this cake warm.

I topped it with melted semi-sweet chocolate chips and served it with vanilla ice cream and my triple berry preserves.

Karen and I having fun.... back in the day.

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A Trip to the Dentist

On Monday, the munchkins had no school. I love to torture them and make necessary appointments on "no school" days.

Monday was Mommyhood's day at the dentist.

I make my life easy and book all their dental appointments one after the other. An assembly line of cleanings. We book a two hour time block and rotate the munchkins in and out of the hygienist chair.

Luckily we are close, personal friends with our dentist. And we have evolved since my oldest munchkin thrashed, screamed and sent the dentist tools flying as a Novocaine needle approached him a few years ago.

We have learned to be "good patients". An important, difficult lesson to learn.

The munchkins now entertain the office while I discuss palate expanders, cavities, flossing and braces.

Always good times.

I am happy to announce we were mostly cavity free. The only cavity detected was in a baby tooth. Thank heavens those stinkers fall out.

Happy Wednesday Everyone!

On Monday, the munchkins had no school. I love to torture them and make necessary appointments on "no school" days.

Monday was Mommyhood's day at the dentist.

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Crock Pot French Onion French Dip Sandwiches

This is one of those recipes that I got out of some old church cookbook a million years ago.

I am warning you though, you might not look at a french dip the same way again.

I know it looks like a basic 'ol sandwich, but it tastes A-MA-ZING

If you are like me, and love the flavor of french onion soup, you are going to LOVE this sandwich.

Of course, I have never been a sandwich girl.

I was one of those kids that took a thermos of soup to school in my Snoopy lunch box.

sadly, I don't have my lunchbox anymore, but this one I found on google is pretty darn close.

Yea, I was that kid.

I know you're jealous.

But when I met this sandwich, it changed my view of sandwiches.

Not to mention my crock pot.

So, fix this in the morning, or throw it together in your crock pot the night before, cook it all day long and ENJOY!

I wish I could give credit to the church lady that submitted this...

But church lady, where ever you are....

THANK YOU!

French Onion French Dip Sandwiches

4 LB Chuck Roast

1 package dry french onion soup mix

1/2 cup soy sauce

5 cups water

1 large onion, sliced in big slices (I usually just 1/8 the onion)

2 cloves garlic minced

mushrooms, canned or fresh (optional)

Hoagie Rolls

cheese (we use provolone or swiss)

Place everything in the crock pot (well not the ROLLS or the cheese, silly) and cook all day long.

Shred meat and place into *toasted hoagie rolls, top with cheese and serve with the au jus it made all by itself, just for you.

french onion french dip

*If you are lucky enough to live where you can by Rotella Hoagie rolls, toast them in the oven for about 3 minutes on 375 degrees. It makes them perfectly crusty! Mmmmm.

This is one of those recipes that I got out of some old church cookbook a million years ago.

I am warning you though, you might not look at a french dip the same way again.

I know it looks like a basic 'ol sandwich, but it tastes A-MA-ZING

If you are like me, and love the flavor of french onion soup, you are going to LOVE this sandwich.

Of course, I have never been a sandwich girl.

I was one of those kids that took a thermos of soup to school in my Snoopy lunch box.

sadly, I don't have my lunchbox anymore, but this one I found on google is pretty darn close.

Yea, I was that kid.

I know you're jealous.

But when I met this sandwich, it changed my view of sandwiches.

Not to mention my crock pot.

So, fix this in the morning, or throw it together in your crock pot the night before, cook it all day long and ENJOY!

I wish I could give credit to the church lady that submitted this...

But church lady, where ever you are....

THANK YOU!

French Onion French Dip Sandwiches

4 LB Chuck Roast

1 package dry french onion soup mix

1/2 cup soy sauce

5 cups water

1 large onion, sliced in big slices (I usually just 1/8 the onion)

2 cloves garlic minced

mushrooms, canned or fresh (optional)

Hoagie Rolls

cheese (we use provolone or swiss)

Place everything in the crock pot (well not the ROLLS or the cheese, silly) and cook all day long.

Shred meat and place into *toasted hoagie rolls, top with cheese and serve with the au jus it made all by itself, just for you.

french onion french dip

*If you are lucky enough to live where you can by Rotella Hoagie rolls, toast them in the oven for about 3 minutes on 375 degrees. It makes them perfectly crusty! Mmmmm.

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M&M Pretzel Cookies

Last week, while wasting more time on Pinterest, I saw a "pin" of a cookie with pretzel pieces baked in. The cookie looked plump, chewy and succulent.

Naturally I decided a similar cookie was worth making. Since I am fairly loyal to my current chocolate chip cookie recipe, I decided to work with mine rather than try a new one. Change is frightening when it involves cookie making.

And sticks of butter are not cheap.

The end result of my pretzel cookie experiment was exactly as I hoped it would be.

The cookies were a roaring success.

M&M Pretzel Cookies

(recipe can be halved)

Blend until creamy (minimum 2-3 minutes on medium high speed):
2 sticks butter, very soft
1 stick margarine, very soft
1 cup sugar
2 cups dark brown sugar

Add (one egg at a time) and mix well:
2 tablespoons vanilla
3 eggs

Turn mixer to LOW (the slowest speed you have available), and slowly add until JUST combined:
2 cups bread flour
2 cups all purpose flour (OR whole wheat)
1 teaspoon baking soda

Measure 1 cup bite sized pretzels and break into pieces. Repeat with M&M's.

Stir broken pieces by hand into cookie dough mixture.

Chill while you preheat oven to 350.

Once oven is ready, scoop generous amounts of dough onto cookie sheet. Dough should be thick. I prefer to make large cookies, because bigger cookies are better if you are limiting yourself to one.

Once cookies are ready for the oven, selectively push M&M's and pretzel pieces into each cookie. No one wants the cookie with one M&M.

Bake 10-12 minutes, check cookies. Remove from oven when centers are slightly raw, but edges are beginning to brown. Let cookies sit on tray 2-3 minutes, allowing centers to set.

Cool completely on cooling rack. Try to resist them.

I failed to resist, grabbed the largest one, and cracked open an ice cold Diet Coke.

And I enjoyed every last bite.

M&M Pretzel Cookies

(recipe can be halved)

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