My First Official Cake ( I got paid for that is teehee :) )

Pasta Primavera Alfredo w/ Steamed Veggies (Pic coming soon)

Pasta Primavera Alfredo w/ Steamed Veggies

3/4 lb. spaghetti, uncooked

3 cups small broccoli florets

3 cups sliced baby carrots

1 Jar Four Cheese Alfredo

Parmesan Cheese to taste

Steam broccoli and carrots in a veggie steamer for about 10 min. I checked them periodically to be sure not to overcook. I have a rice cooker with a built in veggie steamer, you can use whatever means you have to steam the veggies though. Or you can boil them along with the pasta. Cook pasta according to box directions until al dente. Then toss together veggies, pasta and sauce. Add grated parmesan if desired.

Chicken Fajitas (Picture Coming Soon)

Chicken Fajitas

12 ounces chicken breast, boneless/skinless raw

1/4 cup lime juice

2 tablespoons sugar

2 teaspoons oregano, dried

 1/2 teaspoon cayenne pepper ground

 1 teaspoon cinnamon, ground

2 onions, yellow

2 bell peppers, green, medium

1 bell pepper, red, medium

3 tablespoons canola oil

12 small whole wheat tortillas

1 cup salsa

1 cup sour cream

Please note that this recipe requires 30 minutes of marinating time, which is not reflected in the prep time.Trim any visible fat from the chicken meat and cut it into 3/4-inch wide strips; place in a large bowl.Add the lime juice, sugar, oregano, cayenne and cinnamon. Mix thoroughly and set aside to marinate for at least 30 minutes.Meanwhile, wash onions and peppers; peel onion, cut in half and slice thinly; slice bell peppers into 1/2-inch wide strips.Heat oil in a large non-stick skillet over medium-high heat.Add the chicken to the skillet and stir-fry for 5 to 6 minutes, then add the onions and peppers and cook for 3 to 4 more minutes more, until chicken is cooked through and vegetables are tender, but still juicy.Spoon the chicken mixture into a serving bowl and serve with warmed tortillas , salsa and sour cream

Glazed Carrots and Pineapple

Glazed Carrots and Pineapple

1 package peeled baby carrots

1 cup veggie broth ( I just used the juice in the can of pineapple)

3 - 4 Tbsp pineapple juice concentrate

1 Tbsp minced peeled ginger

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp cumin seeds (I omitted )

4 Scallions thinly sliced ( I also omitted)

1 Can pineapple chunks

Place carrots, pineapple chunks, veggie broth, pineapple concentrate, ginger, cumin, cinnamon and cumin seeds in a saucepan over medium-low heat, and let come to a simmer. Cook the carrots unitl tender 8 - 10 minutes. Toss the carrots/pinapple with the scallions and serve warm or room temp. I also put mine on a bed of steamed brown rice.

Mother's Day Festivities/Update

Although it has been a few months since I've posted anything on this blog or even looked at it, I've still been very much in the kitchen. Just before this post I posted a new recipe and I will also post a few after this update. I discovered that asparagus isn't as gross as I had imagined, and I've fallen in love with cake decorating. I've always loved cooking and baking but I feel I've really found my purpose in life. To bring joy to others through food. On that note, I created a edible mother's day gift for my mom and my mother in law. I made them out of sugar cookies and chocolate suckers. All in a reusable watering can vase!

Asparagus Sugar Snap Pea Stir Fry

Asparagus/Sugar Snap Pea Stir Fry

1lb. Asparagus

1 Tbsp cooking oil

2 tsp grated fresh ginger (or 1/2 tsp ground ginger)

2 cloves garlic, minced ( or 1/4 tsp garlic powder)

1 medium red onion, cut into wedges( I had to use vidalia onion b/c that's all they had at the store)

1 meduim red bell pepper cut into 1 inch pieces

2 cups fresh or frozen sugar snap peas

1 Tbsp Sesame Seeds ( I omitted)

2 Tbsp soy sauce

2 Tbsp Rice Vinegar

1 Tbsp packed brown sugar

1 Tsp sesame oil

Snap off and discard woody bases from asparagus. If desired scrape off scales. Bias-slice asparagus into 2 inch pieces, you should have about 3 cups. In a wok or large skillet heat oil over medium-high heat. Add ginger and garlic; cook and stir for 15 seconds. Add asparagus, onion and pepper; cook and stir for 3 minutes. Add peas and sesame seeds; cook and stir for 3 min-4min. until veggies are crisp-tender. Add soy sauce, rice vinegar, brown sugar, and sesame oil to veggie mixture; toss to coat. If desired serve on a bed of rice.

Cookies With Kimmy!

I didn't start this blog until after we had made these cookies but I thought I would post pics of them. Me and Kimmy made these for valentines day.

Cookie Cutter Organization

Although I'm not completely finished, I'm going to post this anyway. It took me a while to find a way to organize my cookie cutter collection. And I know, I said the same about trying to figure out how to organize my recipes. But with certain things I guess you could say I'm a little OCD. Well in our kitchen/dining room we have a counter where you can put 2 barstools. However our kitchen table is relativley close so it would not comfortably seat both. So instead I decided to put shelves under the counter where you would normally put the stools and on the shelves I will place my organized mass of cookie cutters. I haven't purchased the shelves yet, but I do have the containers and I have labled the containers. Now it would vary from person to person how you would catagorize them, what I have done just suits me and my OCD best. I've seperated them into these catagories:

These are just written on a pre-cut business card, you can find them where the printer paper is at your local walmart. If you can't find those you can always use index cards. Now even though this makes it easier to find the cookie cutter you want, I took it a step further. I took an additional card (or two) and wrote exactly what was in the bin. Here's an example from the Animal 1 bin :

I realize now this was a bad example pic because I spelled Squirrel wrong, but hopefully you can excuse that, I worked on these early in the morning and I wasn't awake.

The containers I used are just the standard "shoe box" size. I think it's like a 6qt. container, I got them from Walmart for 94 cents each. Which is quite a deal I think. Here's what they look like stacked up, like I said, I don't have the shelves yet.

All I did was drop the cards in the front inside of the box and put the lid back on. That easy! I also have 2 other containers not shown in this pic, one being for my piping bags and decorating tips and the other for food coloring/sprinkles/flavoring.

Hopefully, this will help anyone looking to find storage for their cookie cutters!

Manicotti

*This pic is crazy, I had just taken it right after I pulled it out of the oven and plated it, you can see the steam coming off of the sides. *

Manicotti

This recipe makes around 14 manicotti noodles. Which is alot especially if its only for 2 people. But not worry; before you add sauce to them, seperate out the ones that you will not be eating in this sitting. Place on a cookie sheet lined with parchment paper and place in the freezer for about and 1 1/2. Then you can place them in a gallon sized ziploc bag and return them to the freezer. The next time you want to eat them, preheat your oven to 350 degrees, add them to your sauce and cook for about 30min, check them every 10 min. Add your mozzerella to the top right before they finish so it doesn't burn.

1 Pkg Manicotti Noodles

1 Jar Spagetti Sauce (We use "traditional", but it's your choice)

1 24oz tub Ricotta Cheese

1/4 Cup Parmesan Cheese

2 cups Mozzerella (split into 1/2 cup and 1 1/2 Cups)

1/8 tsp oregano

1/8 tsp parsley flakes

Preheat your oven to 375 degrees. Bring a pot of water to a boil and then add your noodles. Let them boil for about 7-10 min. You don't want them to be completely done, because you are going to be baking them as well. As your noodles are boiling, mix in a large bowl, the ricotta, parmesan 1/2 cup mozzerella, oregano and parsley.(I know most people add an egg in the mixture to make the cheese stay together during the baking process, but I don't care for the texture so I leave it out.)  Place in a gallon ziploc bag, twist the top so all the cheese goes into the lower corner (like a piping bag) and cut off the corner. This will make it easier to fill the manicotti. After the noodles are done, I like to rinse them in cold water to make them cooler to handle. Squeeze the cheese mixture into each noodle until full. I usually have to squeeze it into both ends of the noodle for it to fill properly. I skimp a  bit on each until they are all full and then go back through top them off. Pour a small layer of spagetti sauce into the bottom of your pan. Lay the manicotti on top and then top with the rest of your sauce. Bake in the oven for about 10-15 min, checking it every 5-6 min.  At the last 5-6 min. add the rest of your mozzerella on top and let it go until the cheese is melted. ENJOY!

Layered Pudding Dessert

Layered Pudding Dessert

1 Large Box Chocolate Pudding

1 Large Box Vanilla Pudding

6 Cups Milk (To Prepare Pudding Mixes)

1 Small Tub Cool Whip

1 Pkg Oreo Cookies

Prepare both boxes of pudding seperately according to the directions on the box. Place in the fridge to set up. Next place your oreos in a gallon ziploc container and crush them ( I used a rolling pin, you could use a hammer or whatever).  Once your pudding is set up, start layering the pudding and the oreos. It should go, 1st flavor of pudding,oreos, 2nd flavor pudding, oreos and so on until you get to the top of your bowl. Once you've made it to the top, pudding should be your last layer, place an even layer of cool whip on top. Garnish with any extra crumbled oreos and ENJOY!

Taco Pizza

Taco Pizza

1 lb - 1.5lb hamburger

1/8 cup sugar

1 pkg Taco Seasoning

1 Small Can Refried Beans

1 Jar Medium Salsa

1 Pkg Shredded Sharp Cheddar Cheese

1 Pkgs Shredded Lettuce

1 small can Black Olives

1 Tub Sour Cream

1 Tube Refrigerated Pizza Crust

Start by preheating your oven according to the directions on the crust package. Next brown your hamburger, drain the grease and add the taco seasoning/water according to the directions on the seasoning packet. Add the sugar at this time as well. I find adding sugar gives it a little something and it's really good.  Now, with any other pizza you would add your topping and then bake it all at once. But because there's a lot more to this pizza I want the crust a little thick so it's more sturdy. So I bake the crust by itself for about 5 minutes. After the five minutes pull out the crust and now we can apply our toppings.

Spread an even coat of the refried beans, it usually only takes about half of the can.

Next spread and even coating of salsa on top of the beans. Again it shouldn't take the whole jar maybe only 1/4 -1/2 of it. Next, spread your taco meat over top of the salsa. Sprinkle with a generous handful of cheddar cheese. Now put back into the oven and bake for another 8-14 minutes. Pay close attention to the crust, don't let it burn. Once everything is heated through and the crust is done pull it out of the oven. Now the next part is up to you. You can either place all the lettuce, more shredded cheese, sour cream and olives on the entire pizza or just do it slice by slice. I like to just add the toppings as I'm eating it, so that I'm able to reheat the pizza later without worrying about the lettuce getting soggy. But if you're making it for alot of people you'll probably be okay to assemble all of it because there wont be a need to reheat it. ENJOY!

Mushroom/Cheese Pizza

Mushroom Cheese Pizza

1 Tube Refrigerated Pizza Dough (You could do a homemade dough if you'd like, I used premade for time sake)

1/4 cup Olive Oil

1 pkg Fresh Mozzerella

2-3 Cups Sliced Fresh Mushrooms (your choice on what kind and how many )

1/8 Tsp Oregano

1/8 Tsp Parsley Flakes

Preheat your oven according to the instructions on pizza dough tube. Roll out your dough onto cookie sheet or pizza pan. Next slowly drizzle on a layer of olive oil and spread to coat evenly, you shouldn't have puddles of oil, just an even coating. Leave about an inch around the edges uncoated, this will be your crust. Next cut your mozzerella into thin slices and lay evenly over the pizza, they should not be overlapping. The cheese will melt and fill in any gaps. Next sprinkle on your mushrooms to your taste. And finally sprinkly the oregano and parsley flakes over the entire pizza. Bake for about 8-14 mins, depending on your oven and the amount of toppings you choose. ENJOY

Asiago Cheese Bagels

1 1/2 Cups Warm Water (110-115 degrees)
1 Tbsp Sugar
2 Tsp Salt
1 Pkg Active Dry Yeast
4 1/2 Cups Flour
2 Ounces Unsalted Butter, Metlted
Veggie Oil (to lube the pan)
10 Cups Water
2/3 Cup Baking Soda
1 Large Egg Yolk Beaten with 1 Tbsp water
2 Cups shaved asiago cheese (approx.)

Combine the water, sugar and salt in a large bowl and sprinkle the yeast on top. Allow to sit for 5 minutes. The mixture should be foamy. Add the flour and butter (at this point you can mix with a dough hook, but if you don't have a stand mixer then just use clean hands). Mix until well combined. Then knead the dough until smooth and pulls away from the side of the bowl. Next place in a bowl that has been coated in veggie oil. Place the dough in the bowl and cover with saran wrap. Place in a warm area for approx. 50-55 min or until the dough has doubled in size. Preheat the oven to 450 degrees. Spray your pan with veggie oil. Bring 10 cups of water and the baking soda to a boil. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Form them into the desired shape. Place each bagel into boiling water 1 by 1 for 30 sec. each. Remove them from water using slotted spoon or spatula. Place on oil coated pan. Brush each top with egg yolk mixture. Let bake for about 5-6 minutes then sprinkle asiago cheese on top. Let bake again for another 5-7 minutes or until golden brown. Let cool for 5 min. before serving.

For Whipped Cream Cheese:
1 8oz pkg cream cheese (softened)
3 Tbsp. milk

Place both in a small mixing bowl and beat on low speed working toward high speed until the mixture is completely smooth and free of any lumps.

THE LONG AWAITED JUNGLE CUPCAKES!!!!!

I did these cupcakes for my little brothers jungle pals themed 1st birthday party. I seen the idea on bettycrocker.com and just had to try it out. They are the cutest things ever!!! I love them and had a lot of fun making them. They were a huge success.

Another Birthday Cake

I just wanted to post a pic of this birthday cake I did for one of my friends at work. It was a cherry chocolate cake and had royal icing drop flowers on it.

Peanut Butter Cookies

Peanut Butter Cookies

1 Cup Unsalted Butter

1 Cup Peanut Butter

1 Cup Granulated Sugar

1 Cup Brown Sugar

2 Large Eggs

2 1/2 Cups All Purpose Flour

1 Tsp. Baking Powder

1/2 Tsp Salt

1 1/2 Tsp. Baking Soda

Mix together the butter, peanut butter, sugar and brown sugar. After you've mixed those, beat in the eggs. In a seperate bowl, mix flour, baking powder, baking soda and salt. Mix into the wet batter. Let chill in the refrigerator for 1 hour. Roll into 1 inch balls and place on baking sheet. Flatten each ball with a fork, making criss/cross marks on them. Bake in a preheated oven at 375 degrees for about 10 minutes or until they begin to brown. Enjoy!

Baked Potato Soup (Thanks Danielle, for this awesome recipe!!)

I got this recipe from my friend, Danielle G.( See I told you I would make it :) ) It's one of the best soup recipes I've made here lately. Something different to try when you're stuck in the same old chicken and noodle/chili/tomato soup rut.


Baked Potato Soup




Ingredients:



8 Medium/Large Potatoes, peeled and cut medium dice

Water * about 1 Gal. / 4 Quarts *

2 T Chicken Base

1 Cup Onion *I used frozen*, Medium Chop/Dice

2 T Garlic Powder *more or less to your liking*

2 Cups shredded cheddar cheese *whichever kind you like, or Colby jack* Extra cheese to top soup

Bacon *cooked crispy, however much you like* to top soup with

1 ½ Cups Sour Cream to go into soup, extra to top with

2 Cups Milk

A slurry *mix 8 T of cornstarch with 8 T water*

Salt and Pepper To Taste





Directions:



1. Dice all 8 potatoes and place in a large pot *2 Gallon *. Cover the potatoes with cold water, about a gallon. The water should be about 3 inches above the diced potatoes. Place the water on the stove, turn the burner to high. Add your chicken base and onions now.



2. After your potatoes start to boil, let them cook for about 10 minutes *or until done to your liking* on medium high. While they are boiling, this is when you can cook your bacon.



3. After you cook the bacon and set it aside, grab a medium size/ 2 quart bowl. Pour all of the milk into this bowl, along with the sour cream. Whisk the milk and sour cream together. Gradually ladle in about 5 ladles of the chicken stock from the soup base mixture, enough so that the mixture is heated up slowly so it does not curdle up. Add the cheese to the milk/sour cream mixture.



4. After the potatoes have cooked for 10 minutes or to your liking, add the milk/sour cream/cheese mixture to the pot and stir in. Add the garlic powder now, salt and pepper, stirring everything together. Turn the burner back to high and bring the soup to a boil. When the soup comes to a boil, slowly add the slurry, mixing with a spoon each time you add it. Be sure the soup is boiling before adding the slurry and the whole time you add the slurry, this is how it thicken the soup J.



5. After adding all the slurry and allowing the soup to thicken for about 3 minutes, turn down to low and let thicken more. Chop the bacon into little bits, you can top soup with it or stir all of it into the soup. As long as it is finely chopped it will not become soggy in the soup. After the soup thickens up the rest of the way, it is ready! Serve topped with bacon, sour cream, and if you want, more shredded cheese!



6. Enjoy!





*Note: If your soup isn’t thick enough, add a little more slurry. Equal parts/ 1:1 ration of cornstarch and water.

Hard Candy!

Old Fashioned Hard Candy (Hard Tack Candy)

2 Cups Granulated Sugar

2/3 Cup Light Corn Syrup

3/4 Cup Water

1 dram(1 tsp) LorAnn Gourmet Flavoring

Food Coloring

In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until the sugar dissolves. Bring mixture to a boil without stirring. When syrup temp. reaches 260 degrees, add color. Do not stir; boiling action will incorporate the color into the syrup. Remove from heat at 300 degrees or when drops of syrup from hard, brittle threads in cold water. After boiling action has ceased, add flavoring and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM! Pour syrup into lightly oiled candy molds or onto greased cookie sheet and score to mark squares. When cool, break into pieces and dust with powdered sugar to prevent sticking. Store in air tight container.

** You can find the flavoring at most grocery stores in the baking aisle, some places have a small display near the pharmacy of the store, which is weird but I've found them there before. If you can't find them or they dont carry the flavor you're looking for visit http://www.lorannoils.com/ for a complete selection of flavorings. **

Probably Should Have Done This A While Ago !!

So, normally around christmas time is when I make the majority of my candy, especially my hard tack candy (hard candy). Which everyone is so eager to get their hands on, however, I was a little late this year, and was bored today, so I decided to make a batch. I'm waiting for it to set up right now, but as soon as I can take some pics, I'll post the recipe. :)

Cream of Wild Mushroom Soup

You can find the original recipe at  http://www.foodnetwork.com/recipes/ina-garten/cream-of-wild-mushroom-soup-recipe/index.html   . However, I altered this recipe to suit my husbands taste. I feel that the way I altered it makes it closer to what we know as cream of mushroom soup.

Cream of Wild Mushroom Soup

1 pkg (2 caps) Portobella Mushrooms

1 pkg Cremini Mushrooms

1 Tblsp. Olive Oil

1 stick unsalted butter, 1 Tbsp unsalted butter

1 Cup chopped Onion

1 Cup chopped carrot

2 Tsp minced thyme, 1 tsp minced thyme

Salt

Black Pepper

1/4 Cup All Purpose Flour

1 Cup Dry White wine ( I did half wine half water b/c I was unsure of how much it would effect the taste)

1 Cup Half and Half

1 Cup Heavy Cream

Palm Full of dried Parsley Flakes

6 Cups Water

Clean the mushrooms with a dry paper towel. Coarsley chop all of the mushrooms into bite sized pieces.

To make the stock, heat the olive oil and 1 Tbsp. butter in large pot. Add about half of your chopped mushrooms, the onion, the carrot, 2 Tsp thyme, salt, and pepper. Cook over medium-low heat for 10-15 minutes, until the veggies are soft. Add 6 cups of water, bring to a boil, reduce heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock, if not add some water.

Meanwhile, in another large pot, heat the remaining stick of butter. Add the remaining mushrooms and cook for 10 minutes or until they are browned and tender. Add the flour and cook for a minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, the remaining thyme, 1 1/2 tsp salt and 1 tsp pepper, bring to a boil. Reduce the heat and simmer for 15  minutes. Add the half and half, cream, and parsley, season with salt and pepper again to taste, heat through but do not boil. Serve Hot! Enjoy!

Recipe Organization

For the past few years I've been avidly collecting recipes. Anything that had a recipe on it  I'd keep, because you never know when you'll just want something different or someone will be looking for a certain recipe. I love reading recipes and making them. Sometimes it turns out awesome, other times not so much. Anyway, I had accumulated a decent sized box, filled to the top, with recipes. I had been racking my brain about how I wanted to go about organizing them. I had thought about recopying all of them onto recipe cards and then filing them into several recipe boxes. But that seemed to tedious, besides I'm so OCD that I'd probably waste more cards just trying to get my handwriting exactly how I wanted it. That idea, out the window. So now what do I do. I had thought about retyping them all and submitting them to my recipe box on kraftfoods.com and then making a cookbook out of them. It too would take so much time and I'd have to pay for the cookbook. Another idea out the window. I started researching some organization techniques and ran across one that just seemed to simple. I don't know why this wasn't the first idea. It was just a 3 ring binder with tab seperators. This was one I was willing to tackle. I already had an extra binder lying around and instead of the actual tab pages. I just bought the post-it flags, that you can write on and attached them to cardstock. It was much cheaper that way. And now I don't know why I waited so long to do this. I seperated my notebook into 12 categories Drinks, Tea Time, Mexican/Chinese Food, Appetizers & Snacks, Rice Dishes, Pasta Dishes, Canning Recipes, Soups, Misc., Dough Recipes and Desserts. Unfortunatly, I ran out of room so the desserts tab had to be left out and it will get it's own notebook. I was done organizing 4 years worth of recipes in about 3 days. I will be posting pics of the notebook, so maybe you can get some ideas. You may not even have the same "tabs" as me, that's just worked best for my recipe book.

Pineapple Yummy Cake

This recipe comes from a friend of mine, Carmen, thank you!

Pineapple Yummy Cake:

1 Tub Cool Whip

1 8oz Pkg Cream Cheese

1 can crushed pineapple (save the juice, you may need to get a second can if there's not enough juice for the recipe)

1 Pkg Yellow or White Cake Mix

Coconut (Shredded and Sweetened)

Nuts (Your Choice, I used Cashews, another good one would be Macadamia's)

Prepare your cake mix according to the directions, only replace the water that is called for in the directions with pineapple juice. Bake and allow to cool. Meanwhile, mix together the cool whip, cream cheese and crushed pineapple. Chill until the cake is done cooling, this will help firm the icing up a bit. Spread the icing evenly over the entire cake. Next sprinkle the coconut over the top of the cake, making sure to press it along the sides as well. Take about a handful of nuts(you can use as many or as few as you'd like, or not at all) and pulse a few times in the food processor, or you may just roughly chop them. Next sprinkle the nuts over your cake. You can also put chunks of pineapple on top for garnish, but it's optional. ENJOY!

Chocolate Peanut Butter Cup Cake

This is a very very simple cake. Doesn't cost much to make but is still delicious.

Chocolate Peanut Butter Cup Cake

1 Pkg Chocolate Devil's Food Cake Mix ( And of course the eggs, veggie oil and water)

1 container vanilla icing

1/4 cup Peanut Butter

6 miniture Reese's Cups

Bake the cake according to the directions on the box. After it's done allow to cool for at least an hour so that you'll be able to easily apply the icing. Meanwhile, you'll can mix your icing. Add the 1/4 cup of Peanut Butter to the containter of vanilla icing. Mix well. Once your cake is cooled (which mine is two cakes baked in the  9" round pan, you can use whatever shape or size pan you want, you can even do cupcakes), place one cake on desired dish and spread an even coating of icing, this will be the cake "filling". Take your other cake and place directly on top of the first cake. Dollup a large amount of icing on top of the cake and begin spreading on top and then down the sides of the cake. Remember it's easier to take icing away than it is to hide the crumbs from not using enough icing. Once, completely iced to your liking, take the reese's cups and roughly chop them up. Now just sprinkle them on top and you're good to go! If you're making cupcakes rather than a cake, then you can just slice the reese's in half and place a half on each cupcake or this way will be fine too. Hope you enjoy!

Cakes!

Although I've baked many a cake for myself and my husband, yesterday was the first time I got to bake one for someone else. Recently, I've been getting into cake decorating and I wanted to try my hand out and doing a birthday cake for someone. I wasn't able to do anything elaborate, mostly because I only had storebought icing and it wasn't thick enough to do some of the piping I wanted to do. It wasn't anything fantastic but the person I did it for seemed to like it alot. I really enjoy being able to create something edible and people really get excited about it and really enjoy it. I truly think that this may be my calling. I know that this is not the best I can do, but it's one of my first and it will all come with practice.

Welcome!

Welcome to my blog!! If you love cooking, baking, trying new recipes or just like reading recipes, then you will find something on here to sink your teeth into. :) I like to cook everything from the very simple to the more lengthy recipes. I really enjoy baking and have been having lots of fun making and decorating cookies and cakes more recently.