Crocheted Owl Hat

I know I haven't crafted in  a while, but it's getting to be that chilly time of year, which means, crocheted hats and stuff! =o)

My friend Laura's son's birthday is coming up, and she asked me to make him a hat. I made im a bear hat when he was born, (TWO years ago.. omg..), and obviously he needs a new one.  Lexi has this Owl hat that my friend Janet bought for her for her 2nd birthday, and Lexi is absolutely in love with it! Since Lexi and Brody had matching bear hats, I figured they needed matching Owl hats as well. =o)

So I went online and searched for  a pattern to follow.
This is the one I found. Repeat Crafter Me

It is pretty good because it gives you the pattern for all different sizes. The only thing it that I think my yarn was a little thinner than the one she used, so I had to use a bigger size (child size) and I added more rows. I used Lexi's Owl hat as a guideline as to how big to make it. 

DCH= Double Crochet

Sl St= Slip Stich

Also for the ears, I just made the magic circle and DCH 9, then increased it each row, totaling 4 rows. 

The eyes, I started with a magic circle and DCH 9. Sl St, Changed colors, and crocheted two DCH in each DCH. (18 total DCH). Sl St, Changed colors again and 2 DCH in the first DCH, then 1 DCH in the next, repeat until you reach 27 DCH.

That's pretty much it. =o)

Let me know if you have any questions! =o)

Pumpkin chocolate chip cookies

Fall is well on its way and pumpkin is in the air! It is holiday season and baking cookies is what I do! =o) I know, you are all thinking, cookies???, she makes cupcakes! Well, cookies are so much easier to share and test recipes and so much easier to eat. (And I eat way too many on them..=o)). As much as I love cupcakes, cookies are my weakness. 

So I was planning this weeks dinner menu, and I stumbled upon this pumpkin chocolate chip cookie recipe. I was intrigued since I am always trying to find new ways to use pumpkin in my recipes. How could you go wrong with a spin off of chocolate chip cookies? =o) 

Well, I was pleasantly surprised .

The cookies were chocolatey with a hint of pumpkin pie, pure deliciousness.

Pumpkin Chocolate Chip Cookies
Recipe slightly adapted from Foodnetwork

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) semisweet chocolate chips

1/4 cup of Dark Nestle Chocolate Morsels
Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. 

 Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets. Then stick the pan in the freezer for 2-4 minutes until the dough becomes slightly stiff. (I found that the dough was too goopy, not like a typical cookie so I pooped them in the freezer to harden a little. Also this helps to keep them softer.)

Bake for 20 to 25 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

SERVES: 60 (PER COOKIE); Calories: 106; Total Fat 5 grams; Saturated Fat: 3 grams; Protein: 1 grams; Total carbohydrates: 14 grams; Sugar: 9 grams Fiber: 1 gram; Cholesterol: 16 milligrams; Sodium: 70 milligrams

Blue Moon cupcakes!

Blue Moon Cupcakes!

My sister, Gloria, was over for the weekend visiting and she really wanted me to make cupcakes for her birthday. She has such a crazy sweet tooth, I have no idea if any one can match it! I told her that I had been meaning to try this Blue Moon and Corona cupcake recipe that I saw a while ago. She was completely on board with it! We decided to make the Blue Moon cupcakes. Boy, did they turn out DELICIOUS!
I really enjoyed the orange flavor in these cupcakes. It didn't overpower the cupcakes, but you could still tell it was an orange flavor.
We didn't make the Corona ones, but I can't wait to make them. Maybe I will try to make a pumpkin beer cupcake instead, since it's the fall! Or maybe a Red's Apple Ale one... hmm...I guess you will just have to wait and see! =o)
In the meantime, enjoy this recipe! =o)

Recipe Adapted from Erica's Sweet Tooth

Ingredients:

for the beer cupcakes:
3/4 cups unsalted butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
1/4 cup milk (I used whole milk)
Orange/lime wedges and sanding sugar for garnish

for the citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange/lime juice
1 tsp orange/lime zest
4-6 cups powdered sugar

Directions:

for the beer cupcakes:
- Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, beating after each addition then add the vanilla and zest.
- Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.
- Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
- When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.

for the citrus cream cheese frosting:
- Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
- Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
Recipe yields 24 cupcakes.

Veggie pizza appetizer

So my father in-law has this golf tournament for the neighborhood men every year around this time. Of course, my husband is always invited as it is a rare time they get to golf together. My in-laws always have a big shin-dig after the golfing which all the women pitch in and cook. (Surprise, surprise... LOL). My mother in-law always insists that I just relax and come hang out and just worry about Lexi. Well, if you know me, I can't NOT bring something to a party!

Here is Lexi helping put some cheese on. YUM!

Everyone expected me to bring cupcakes, but they tend to take a little bit more work and people usually don't have enough room for dessert. I wanted my food to be something people would actually get a chance to eat!
I thought for a while, then I remembered that my friend Stephanie, who blogs too, brought this DELICIOUS veggie pizza appetizer to my Labor Day party. She said it was simple to make and boy was is easy!
It's a cold appetizer and it mimics a pizza, so it's not really a pizza as you would think.
Everyone LOVED it! A neighborhood wife, who hasn't been able to really eat much, requested that I give her daughter the recipe, she loved it so much! =o) I love hearing that!
I only wish Lexi would have tried it, that would have made my day even more. But I guess I can't ask for THAT much. LOL. =o)
Anyway, without further ado, here is the recipe that I used.

Recipe adapted from Stephanie Cooks

Ingredients:
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 packet Hidden Valley Ranch dip mix
1/2 cup of assorted colored peppers, diced small
1/2 tbsp butter (or olive oil)
1 bag of baby spinach
1 garlic clove diced
1/4 cup Cherry tomatoes, diced
1/4 cup shredded carrot (I did not add this on)
1 small purple onion diced
1/2 cup shredded cheddar cheese

Directions:

1. Heat oven to 375°F.
2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. Melt the butter (oil) in a saute pan. Add 1/2 the onions, saute for 2 minutes. Add the garlic, saute for 30 seconds. Add in the spinach and saute until wilted. (I torn the spinach up instead of chopping it). Set aside to cool.
5. In small bowl, mix cream cheese, sour cream, and ranch powder until smooth. Spread over crust. Top with the spinach mixture FIRST, then add the vegetables, remaining onions, and cheese. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Braids and Bun

Here is another version of the braid and bun.
Instead of starting the braid from the bottom up, I started it where my "bangs" start and curved the french braid around my head until I got to the other side of my head. I sectioned off some hair into a ponytail so that I wouldn't get it mixed into the french braid. Then finished the french braid by
braiding it and wrapping it around the bun.

Futurama shoes!!

Here is a picture of my vans shoes that I painted with characters from my favorite show!!! Futurama!!!!

Mini Peach Cobbler Ice Cream Bites

Okay, as you can see, I am a LITTLE obsessed with peaches right now! =o)

As I mentioned yesterday, it all started with the food network magazine Peach recipes and also my newfound non-allergy to them! Yay!

I love small individual portions, so again, I decided to size this recipe down to bite sized portions.

Mini Peach Cobbler Ice Cream Bites
Adapted from: Food Network

Ingredients

1 cup granulated sugar
Juice of 1/2 lemon 

2 large peaches, peeled and cut into 1/8-inch slices. (I cut them into small quartered slivers)

1 tbsp corn starch mixed with water
1/2 sleeve graham crackers (5 whole crackers)
1/3 cup chopped pecans
2 tablespoons unsalted butter, melted
1/2 gallon vanilla ice cream
Cooking spray
1 10-to-12-ounce pound cakes

(Optional, you can just use canned whipped cream or Cool Whip if you'd like)
3/4 cups cold heavy cream
1 1/2 tablespoons confectioners' sugar
1 teaspoons vanilla extract

Directions

Stir 3/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes. Add in the cornstarch/water mixture and mix until slightly gelatinous. (I added a little bit at at time so I could monitor the viscosity. You want it not to be watery, but not too thick. Something that resembles jello that has just barely started to get firm.) Transfer to a bowl and freeze until very thick, about 1 hour, or refrigerate overnight. 

Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer. Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes. Let cool and harden, then crumble and set aside.

Assemble the cake: Let the ice cream soften at room temperature until spreadable, about 10 minutes. Line a muffin tin with cupcake liners.
Cut the pound cake into 1/2 inch slices, then use a medium sized biscuit cutter to cut circles. (Make sure the circles can fit at the bottom of each muffin well. Place cut pound cake in the muffin well. Spread a THIN layer of the softened ice cream in each well and then sprinkle with 1 tsp of the pecan mixture and press it into the ice cream. (Use more if you think you need it) Spread a layer of the softened ice cream, about 1/2 in thick then top with the peach puree. Freeze until the puree is firm, about 15 minutes.
Place the remaining ice cream back in the freezer and pull out after 10 minutes.
Let the remaining ice cream soften, 10 minutes, then spread over the peach puree.  Freeze until firm, at least 6 hours or overnight.

(Optional when serving) Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then place onto a plate. Place a dollop of the whipped cream mixture on top of cake. Top with the leftover peaches and sprinkle with remaining pecan mixture.