Tuesday, August 5, 2014


I made this cute little 2x4 snowmen family last Christmas. They are super adorable but were a challenge to make. I call them the Frankenstein family. Since they look like they were going to end up as Halloween decorations for a while. I had to set them aside and revisit them after several days. All together I think it took me 10 hours to get them here. Glad I did because I love them.
I first saw them at todaysfabulousfinds.blgspot.com


Now I've got the crafting bug. Since we've made two moves in the last two years I'm finally feeling settled and wanted to get crafty and decorate my house (well get my decorations made) for the fall. This is one of my most favorite time of year.
I found this cute set of pumpkins at youcraftmeup.blogspot.com. I had to recreate them.
I love the way they turned out!

It's been a while…

It's been a couple years, a couple moves and a new baby since I've felt inspired to show my creative side again. For Jacob's 1st birthday I decided I'd do a big cake again. It gave me some trouble but I got eventually got it together. It came out better then I thought since I hadn't worked with fondant for since we moved 2 years ago.

Friday, July 18, 2014

Fall yard stake

I found this adorable yard stake at http://craftychicmommy.blogspot.com.
I thought how cute would this be on my front porch in a bail of hay surrounded by pumpkins and scarecrows.

Friday, May 17, 2013

Brown butter

So I've discovered a new favorite…brown butter. It's not a special butter that's brown like brown eggs. It's butter that's been cooked until its brown.
Today I made
Browned Butter Crinkle Cookies with Salted Carmel Frosting

Here is the recipe I found over at Cookie Classy

Browned Butter Crinkle Cookies with Salted Caramel Frosting
Yield: 2 dozen cookies
  • 1 cup salted butter, diced into cubes
  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/4 cup granulated sugar, for rolling cookies
  • Salted Caramel Frosting
  • 1/4 cup + 2 Tbsp caramel sauce or caramel ice cream topping (I used Hershey's)
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 3/4 tsp coarse sea salt, divided
  • Heat butter in a medium saucepan over medium heat. Cook just until butter has browned, swirling occasionally (butter will go through stages, it will melt, then splatter a bit, then foam and golden bubbles will begin to appear in the center on the surface with little brown specs - this is when you want to remove it, don't burn it). Pour butter (and scrape out all of the browned butter with a rubber spatula) into a heat proof bowl. Allow butter to cool until just warm to the touch, about 20 - 25 minutes.
  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. Add cooled butter, 1/2 cup granulated sugar and light-brown sugar to an electric stand mixer and mix until well blended. Add in egg, egg yolk and vanilla and mix until combine. Slowly add in dry ingredients and mix just until combine. Scoop dough out 1 1/2 Tbsp at a time and form into balls (dough will seem a bit dry, I think this is due to using warm butter it seems to slightly begin the cooking process before baking), then pour 1/4 cup granulated sugar into a small bowl and roll balls in sugar to evenly coat. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Using the bottom of a flat measuring cup or drinking glass gently flatten each ball to 1/2 inch, then bake in preheated oven 9-11 minutes.
  • Allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost each cookie with Salted Caramel Frosting and sprinkle each cookie evenly with a small pinch of sea salt immediately following (so the salt sticks before frosting sets). Store cookies in a single layer in an airtight container.
  • Salted Caramel Frosting
  • In a large mixing bowl, using and electric hand mixer on low speed, whip together caramel sauce, butter and vanilla until pale and smooth about 1 minute. Add in powdered sugar and mix until well blended and smooth. Use coarse sea salt to sprinkle over frosted cookies.
  • Recipe Source: Cooking Classy

Monday, March 5, 2012

Its cookie time

peanut butter sandwich cookie, like the girl scouts sell only better! 

German Chocolate Cake

This cake is a gourmet cake its a double cake (twice as high as it would typically be). 
Every year I make this cake for Bryan for his birthday. 
With my German Chocolate cakes I like to double the frosting and frost in between each layer, the top and sides. It just makes it so much better that way.