Saturday, November 14, 2009
Friday, November 13, 2009
ME
Thursday, November 12, 2009
Busy Busy Busy....
The Hubbs has taken on the task of being my personal trainer. I have had bouts of gym attendance in the past but never really stuck with it. Which is not a surprise to those who know me and those who don't- I am kinda flighty in my ideas... which is a whole nother post in itself. Anyhows, this gym gig sucks. I am sore, can't bend over, can't lift my arms up, my back hurts, and seriously me belly is not getting any smaller. Why can't there be this magical place that you can go in and walk out 20 pounds lighter with no muffin top (oh wait... is that lypo). Anyways- I have been commited to exercising more. I have been having a wee little problem getting pregnant (another post in itself) and think I need to be just a little healthier and maybe my body will allow me to carry a child- and just for the record... my last friend that was my crutch of infertility is now pregnant. I am so happy for her but still have this inner being telling me to be angry, sad, disappointed, bitter, and all of those other feelings. I put on some Joshua Radin- "Brand New Day"... its a great song that gets you up and going on the days that inner being is overpowering.
Thursday, October 29, 2009
Sumptin Pumpkin....
Old-Fashioned Soft Pumpkin Chocolate Chip Cookies
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter (1 stick) softened
1 cup 100% pumpkin (you can find cans of this in the pie-filling section of the grocery store)
1 egg
1 tsp vanillaGlaze (see below)
Optional: 1/2 cup chocolate chips or nuts.
Preheat oven to 350. Grease baking sheets.Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt and set aside. Beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.
For Glaze:Combine 2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 tsp vanilla in small bowl until smooth.
***HINT FROM THE BAKER BROOKE*** These cookies taste soooo much better after being completely cooled off. They "get happy" when they sit overnight and are completely cooled down.
Sidenote: I am pretty excited about moving onto other food sources then pumpkin- you'd think I would have learned how to make a pumpkin pie yet but I haven't.... maybe next week
Sunday, October 25, 2009
One Year....
I can hardly believe that its been a year since The Hubbs and I got married. This has been such an awesome anniversary. Friday I took off work to go buy a cute little dress... its hard to buy cute dresses when everything in the store is not very modest. I did find a cute black dress that I was able to wear a little sweater with. I bought some SEXY black high heels that made my legs look super hot... (well I thought so) and then I spoiled myself with some new jewelry and a manicure and pedicure. Can't have super sexy high heals with a poor manicure. Bri took me to a fancy restaurant and we ate the MOST EXPENSIVE MEAL I have ever eaten but it was SOOOOOO yummy. Bri said it was a special occasion so we can splurge on a fancy meal. Today is our actual anniversary and we have skipped out on church (forgive me) and spent the whole day hangin out in our backyard playing boche ball, chess, enjoying yummy beverages and food, and just enjoying each other as we speak we have food on the grill and have hooked up the TV outside so we can enjoy this wonderful weather and watch the Cardinals play Sunday Night Football. I LOVE MY HUSBAND SO MUCH... I am so grateful for him and and feel SO BLESSED TO HAVE HIM. This year was amazing and I look so forward to so many more.Friday, October 16, 2009
Talking in Church
Thursday, October 15, 2009
Gardening... sorta
Wednesday, October 14, 2009
My Hubbys Birthday
1 box of Betty Crocker SuperMoist Devils Food Cake Mix
1 1/3 cups of water
1/2 cup of Veg Oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup of chopped pecans
1 bg. (6 oz) semisweet chocolate chips (1 cup)
-- heat oven at 350 degrees F. Grease or spray bottom of 13x9 inch pan. In large bowl, beat cake mix, water, oil, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes. Refridgerate remaining batter.
--meanwhile, in 1-qt saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with caramel topping and sprinkle with pecans.
YUMMY YUMMY... Enjoy
Thursday, October 8, 2009
COOKIES...
1 1/2 Cups of all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cups (2 sticks) butter or margarine softened
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 cups of quick oats
1 cup of white chocolate chips
1 1/2 cups of dried cranberries
Preheat oven to 350 degrees. Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, sugar, brown sugar, eggs, vanilla in large bowl. Gradually add the flour mixture to the creamed mixture. Stir in oats, cranberries, and white chocolate chips. Drop by rounded tablespoon onto the ungreased baking sheets.