Did she like my Banana Bread?

Was our trade successful?I know it was on my end with all the wonderful new PRODUCTS I got from Product Body.Did I poison JoAnna with my Coconut Banana Bread (minus blueberries) or will she be wanting to do another trade? Click HERE to find out!

Look what I got in the mail…

Joanna from Product Body and her 2 blogs, Product Body and The Soap Bar contacted me a while ago. She wanted to do a trade..her goodies for my goodies. She is in the soap making business and I am in the obsessive baking business(well its not really my business, just my obsession). Well after about […]

Sweet Potato Casserole

Have you ever tasted something that you thought was sooooo good that you cant stop thinking about it? Have you ever woken up first thing in the morning , run to the fridge and get the leftover container and dig in, even though it isn’t breakfast food? (No, cold pizza left over from the night […]

Lowel Ego Light….LOVE IT!

Last week I got my new Lowel Ego Light and I am in love with it! Two reasons I love it soooo. 1) No more going outside in the awful heat and humidity to get a good shot with the “natural light” 2)I love the light it gives of. Just about as close to Natural […]

Cake Pops!

I had to jump on the Bakerella bandwagon and make some Cake Pops! I see them all over the Food Web World. They really are simple to make just VERY time consuming. I guess I made them time consuming with all the different decorations. I do it to myself..cause myself extra work and all and […]

FAT JEANS!!!! OMG

Slowly LOOSING MY MIND!!!

WEIGHT WATCHER WEDNESDAY(well half of it)

I am not so much in the blogging mood tonight! I am just tired. I was at Adventure Island today with my son and his friend Averie. I got my ass kicked. I should just remind myself the I am 32 not 12! Oh well I will chalk up my trip to Adventure Island as […]

Chicken Pie Revisited and Revamped

Back when I first started my Blog I posted about Trisha Yearwood’s Chicken Pie. Like I said, when I made it the first time it was more like soup.All I did this time was added 12 oz of frozen mixed veggies and some more salt and pepper and it was MUCH better! The sauce was […]

Sunday Breakfast

I made my Banana Bread last night (minus the blueberries). Anytime I have those almost black bananas around I ALWAYS make Banana Bread. I really need to find something else to do with them. But my Banana Bread is sooooo good I cant help myself. This was the conversation in the house last night… Husband: […]

A winning Lemon Loaf

My lemons were starting to getting soft on me, so I had to make something quick. I am trying soooooo hard not to waist as much food around this crazy house of mine.While looking at my unnecessary large amount of cookbooks…I was drawn to Ina Garten’s Yogurt Lemon Loaf. But I noticed something strange about […]

Far from "Perfection" Pound Cake

I told you before in a video post that I made Dorie Greenspan’s “Perfection Pound Cake”Hmmmm..obviously there wasn’t too much “Perfection” going on in my kitchen that day!Everything went as planned..I read all the wonderful tips on making pound cake and followed the directions to a T. I decided to spice it up a bit […]

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Look what I got in the mail…

Joanna from Product Body and her 2 blogs, Product Body and The Soap Bar contacted me a while ago. She wanted to do a trade..her goodies for my goodies. She is in the soap making business and I am in the obsessive baking business(well its not really my business, just my obsession).

Well after about a month of talking about it, our planets finally aligned and we got down to business. She would send me some of her soaps and lotions and I would send her my Banana Bread! I was sooo very excited because this means I could bake for someone other then those in my circle. And it wouldn’t be sitting on my counter staring at me to eat it! SCORE
I have never been much of a potions and lotions kinda girl. God has blessed and cursed me with oily skin, so I have never really needed any type of lotion. And I dint like fragrance to interfere with my signature scent that I will ALWAYS wear Angle by Thierry Mugler.
So the only time I really lotion up is at night after the shower. But I was totally game for our little trade!
Here is what I got
Wow I got all of that and all she got was 2 loafs of banana bread!
The first item I opened was the Cream. I was at first hesitant, creams just sit on top of my skin making me a type of oil slick that my kids could play slip and slide on! However I scooped some if this cream, lightly scented in a wonderful fresh way, rubbed it in and BAM..it gracefully soaked into my skin, making me baby soft! Seriously..my skin was ultra hydrated and ZERO oil slick affect on me! Finally a cream that I could use.
Now lets talk about my shower or should I say my in home spa experience.
After doing my normal shower routine I reached for the Velvet Sugar Scrub. Ok you know those other sugar scrubs that you have to dig through a gallon of oil to get to the scrubby stuff?? Nope not with this. Her sugar scrub is actually EMULSIFIED. She mixes it up all nice and good for you that there is no mixing required and no oily residue left over. JoAnna was right on when she named this scrub “Velvet”. My skin was like VELVET with no oil puddle on the shower floor that I would cause me to fall and split my head open. And it smelled light like the freshest lemon available.
My mini Pedi started off with the Sugar Foot Scrub. Again the scrub is EMULSIFIED, so no nasty grime to search through! I sat on my bench in the shower and scrubbed away. It felt sooo nice to massage my feet with this wonderful cookie scented foot scrub. My heels were renewed with out having to get half of my heels shaved off at the salon by one of those scary razor
thing-a-ma-gigies.
I have not had a chance to use the Bubble Bar or the Grapefruit Bath Bomb yet. Come on Y’all I have 2 kids. That means I would have to get all the toys out of my bath tub..somehow they commandeered MY tub instead of using their own. I suppose because it is almost as big as a spa, they like the amount of water it holds. Not to mention the 2 rugrats would be in there every 5 seconds wanting to get in the tub with me. But I will update you when I get to indulge!
I am so very excited about my new favorite products and you should be too.
Go to www.productbody.com and order away. Order for yourself, your sister, your mom, your BFF, your grandma, you metro sexual man friend, your neighbor, well heck order something for everyone you know, they will thank you for it.
You will not be disappointed.
Thank you JoAnna..you renewed my faith in potions and lotions!!!

Sweet Potato Casserole

Have you ever tasted something that you thought was sooooo good that you cant stop thinking about it? Have you ever woken up first thing in the morning , run to the fridge and get the leftover container and dig in, even though it isn’t breakfast food? (No, cold pizza left over from the night before of binge drinking doesn’t count!) Seriously y’all, this dish IS that good! I know I am supposed to be watching what is entering my mouth…but good lord..I just couldn’t help myself!
Don’t think you like Sweet Potatoes??!! You will change your mind if you make this. Again, this dish IS that good!
However my pickiest eaters didn’t want to try it. But what else is new at the dinner table with a 5 and a 3 year old. The rules are in my home are that they HAVE to try everything, but they don’t have to eat anymore if they don’t like it. My 3 year old tasted it and said in her sweet voice, “It tastes like candy.” BINGO! I mean come on, the topping is brown sugar, butter, flour, pecans and marshmallows. What is not to love???
I cant say that this is the most healthy thing I have ever made, but you can always lighten it up a tiny bit by using Splenda instead of the cup of sugar.
I can pretty much guarantee that if you make this, you will have dreams about it!
SWEET POTATO CASSEROLE
1 cup Brown Sugar
1 cup chopped Pecans
1/2 cup self-rising flour
1/2 cup melted butter
3 cups mashed cooked sweet potatoes
1 cup white sugar or Splenda
1 cup coconut flakes
2 eggs, lightly beaten
1 1/2 teaspoon vanilla extract
1/4 cup heavy cream
1 cup marshmallows
Topping:
In a bowl combine brown sugar, nuts, flour and 1/4 cup melted butter, mix together and set to the side.
Inside:
In a large bowl, stir together the sweet potatoes, sugar or Splenda, coconut, eggs , vanilla and heavy cream. Scoop the mixture into a large greased casserole dish. Sprinkle the topping over the mixture, then top with the marshmallows. Bake at 350 for about 20-30 minutes until golden brown and bubbly!
DIG IN!!!
Inspired by Paula Deen

Lowel Ego Light….LOVE IT!

Last week I got my new Lowel Ego Light and I am in love with it! Two reasons I love it soooo.

1) No more going outside in the awful heat and humidity to get a good shot with the “natural light”
2)I love the light it gives of. Just about as close to Natural Light as I can get!

I do have a BUNCH of things I have not posted yet that I didn’t use the Lowel Light on.
But here are a few that I used the light on.
The Chocolate cake montage is of a Chocolate Zucchini cake that I made and tossed right in the trash. I used all Whole wheat flour..and the Wheat flour flavor was soooo overpowering.
But the Chocolate glaze was another story, I could have taken a bath in it.
I mixed a bitter sweet chocolate glaze and a white chocolate glaze together. And Bingo it was heavenly. My husband and I just sat there and dipped pretzels in it for a snack!
Oh and I greased the bundt pan(my beloved Nordic Ware Bundt Pan) and then used Cocoa Powder to “flour” it. Brilliant!!!

Here we have a recipe I have made before..click here for the recipe and the unappetizing photo.

And the last one I promise! This is of my little girls eye. I would have NEVER gotten this photo with a flash!!!

Cake Pops!

I had to jump on the Bakerella bandwagon and make some Cake Pops! I see them all over the Food Web World. They really are simple to make just VERY time consuming. I guess I made them time consuming with all the different decorations. I do it to myself..cause myself extra work and all and extra dishes to wash, but I love the self induced torture!
And I must say, they did have a very lengthy photo shoot. Probably about 80 pictures! My husband thinks I have lost my mind. But I constantly remind him that I didn’t lose it, my children have sucked every bit of brain from my skull. Just like he constantly reminds me that his gray hair is caused by me! Again, I blame that on the kids too!

 

 

 


Here are the directions:
Here is what you need:
1 Box cake mix
1 can cream cheese frosting
50 lollipop sticks
Melting chocolates of your choice

Bake a cake per the box directions(I used Yellow Cake)

Let cool completely
Crumble cake or place in food processor and pulse until completely ground up.
Transfer crumbled cake to a large bowl.
Put a can of cream cheese frosting into the crumbled cake and mix until completely combined.
Roll cake mixture into balls the size of about a quarter and place on a cookie sheet lined with parchment or other non stick surface.
Melt your chocolate per package directions
Dip one end of your lollipop stick into the melted chocolate(works as a glue) and then place the chocolate end into the cake ball about half way.
Place them in the freezer to they get nice and firm.
One they are nice and hard you can dip them in the melted chocolate.
Place them in a block of Styrofoam and decorate them with whatever you have on hand like sprinkles.
Place them in the fride covered or you can keep them at room temp for a couple of days if covered!

WEIGHT WATCHER WEDNESDAY(well half of it)

I am not so much in the blogging mood tonight! I am just tired. I was at Adventure Island today with my son and his friend Averie. I got my ass kicked. I should just remind myself the I am 32 not 12! Oh well I will chalk up my trip to Adventure Island as my gym work out today!
P.S…Shy your eyes away from the peas if you are doing WW.
But they sure were good..Peas sauteed in BUTTER and olive oil with shallots and prosciutto!
Mustard-Dill Chicken
Servings: 4

Preparation Time: 8 min
Cooking Time: 25 min
Level of Difficulty: Easy
Points Value:3

Ingredients

1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Instructions

Preheat oven to 350°F. In a small bowl, combine mustard, yogurt, garlic salt and dill. Place chicken on a plate; thoroughly coat chicken with mustard sauce. Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal. Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more. Yields 1 piece of chicken per serving. Points value 3

Chicken Pie Revisited and Revamped

Back when I first started my Blog I posted about Trisha Yearwood’s Chicken Pie. Like I said, when I made it the first time it was more like soup.
All I did this time was added 12 oz of frozen mixed veggies and some more salt and pepper and it was MUCH better! The sauce was still a tiny bit too thin. I am going to try it one more time..I will make some roue’ to add the the sauce to thicken it up and add some sherry to give it some more richness! The hubby said it was much better this time. Much more hearty with the vegetables.
I am sure he will add his two cents next time..ya know because he is a professional chef and all!!!HA!

Sunday Breakfast

I made my Banana Bread last night (minus the blueberries). Anytime I have those almost black bananas around I ALWAYS make Banana Bread. I really need to find something else to do with them. But my Banana Bread is sooooo good I cant help myself.
This was the conversation in the house last night…
Husband: ” You know what I want for breakfast?”
Me: ” oh God, give me a break, what do you want for breakfast now?”
Hubby: “Banana Bread French Toast.”
Me: “Are you kidding me?”
Hubby: “um, no”
Me: “Where in the Hell do you come up with this stuff.”
Hubby: “It just makes sense, Banana Bread French Toast…yep, that’s what I want”
Me: “Cook it yourself”
Hubby: Sad puppy dog eyes..with a half smerk smile
Me: “Fine”
(we are very sarcastic with each other in a VERY loving way..LOL)
Let me just say..my husband doesn’t even Grill…I know I know..a man that doesn’t grill?? Strange but true! I do 100% of the cooking in the house. Unless you count putting a waffle in the toaster oven for the kids??!! He always comes up with the craziest things in the food department. It will be so easy for me to take care of him when he is old with no teeth..he mixes all of his food up in the first place. So it wont be a big deal for me to puree all his food together!
Wahoo for me!
THE VERDICT………
GONE!!!!!

It was pretty darn good!

If you wish to try this crazy dish..just make your french toast like you normally do, but substitute banana bread for your normal bread! And there you have it!

A winning Lemon Loaf

My lemons were starting to getting soft on me, so I had to make something quick. I am trying soooooo hard not to waist as much food around this crazy house of mine.
While looking at my unnecessary large amount of cookbooks…I was drawn to Ina Garten’s Yogurt Lemon Loaf. But I noticed something strange about this recipe. NO BUTTER???!!!.Oh, there must be a misprint..a cake with no butter??? It isn’t humanly possible for me to cook without butter! My Grandma cooked with only real butter, my mom cooked with only real butter and I cook with only real butter..lets just say buddah runs through my veins..or maybe my veins are sooo clogged nothing is running through them!!LOL
Despite my hesitation..I decided to make this loaf.
This was just about the easiest cake I ever whipped up. The flavor of this cake was delightful. It was all about the Lemons. The lemon simple sugar that you pour into the holes makes it SOOOO moist. And the Lemon glaze on top is just perfect! I did find the texture of this cake a bit odd. It was like a really wet dense sponge. I have never had a cake before with this texture..but it still didn’t take away from the superb summery lemon flavor!

LEMON YOGURT LOAF

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners’ sugar 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F.

Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, poke a bunch of holes in the cake and pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Far from "Perfection" Pound Cake

I told you before in a video post that I made Dorie Greenspan’s “Perfection Pound Cake”
Hmmmm..obviously there wasn’t too much “Perfection” going on in my kitchen that day!
Everything went as planned..I read all the wonderful tips on making pound cake and followed the directions to a T. I decided to spice it up a bit and do the Marbled Pound Cake. (I mainly wanted to practice my “marbling”). I took the loaf out of the oven just as the toothpick came out w/ only a few crumbs on it. When I cut into it, I immediately knew something was terribly OFF. I know pound cake has a dense texture. But this seemed extra dry.
Picture this..I know it has happened to most of us…….You take a bite of a Saltine Cracker and someone makes you laugh, and you spray everyone at the table with dried cracker bits. Happened to you before right??!!LOL!!
Well, that is what happened when I took the bite out of this little piece of “Perfection”.
As soon as I took my bite, my son asked me a question, I went to answer him and the dry sand like cake went spewing across the kitchen and I felt like I was sucking on a cotton plant. I know what you are saying mom..”you shouldn’t have been talking with your mouth full in the first place!” Yes..this I know…but I just had to give y’all the visual!
Oh and another thing..you could literally flick the chocolate portion and it would separate from the regular part of the cake! Hmmmmm???
Well with all of that said..it sure does take a pretty picture!
Here is the recipe if you want to give it a go!!!

Perfection( cough) Pound Cake

Ingredients:
2 cups all-purpose flour (or 2-1/4 cups cake flour)
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract

Getting Ready:Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.
Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.
Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.
Storing:Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.

Marbled Loaf:
After the batter is fully mixed, transfer 1/2 the batter to another bowl and mix in 4 oz bittersweet chocolate, melted and cooled. Alternate large spoonfulls of the light and dark batter in the prepared pan, then run a knife in a zigzag pattern for the marbled pattern.