I have finally posted

It has taken me a while, but I have blogged up to the middle of September :)

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Did Cook: Chocolate Hot Fudge Cake

Super yummy!

http://jamiecooksitup.blogspot.com/2011/05/chocolate-hot-fudge-cake-and-two-little.html#_

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check out my family's blog http://justlivingourdream.blogspot.com/

Did Cook: English Pasty

I love pasties!!!!!!! I ventured at making my own. I used this recipe from AllRecipes. I think I will use less butter. I was pleasently surprised when it turned out flaky. But because it had to cook so long (40 minutes at 375*) the left-over roast and potatoes from Friday night totally dried up.

Wondering what a pasty is? Head to this site to find out! They are basically meat/potato/onion filled turnovers. Yum, yum!

Here are pictures of pasties from my trip to England

Did Cook: Bunny Buns

These turned out great!

http://lds.org/friend/2011/04/bunny-buns?lang=eng&query=bunny+buns

Did Cook: Welsh Breakfast Cakes

These are pretty good - especially for me because I have a sweet tooth! I don't think I would make these again unless I'm willing to give up that much butter for just an 'ok' dish.

http://www.melskitchencafe.com/2010/03/welsh-breakfast-cakes.html

Did Cook: Buttery Cornmeal Crescent Rolls

Surprisingly enough, these were very tasty, light, fluffy and weren't gritty! (Because when I saw cornmeal, I thought for sure they were going to be gritty like cornbread.)

http://www.melskitchencafe.com/2011/04/buttery-cornmeal-crescent-rolls.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+melskitchencafe%2FNvNP+%28Mel%27s+Kitchen+Cafe%29

Did Cook: Baked Southwest Egg Rolls

These are definitely worth making again!

http://www.melskitchencafe.com/2010/10/baked-southwest-egg-rolls-with-creamy-chipotle-dipping-sauce.html

Did Cook: White Velvet Sugar Cookies

I've been on the hunt for the perfect sugar cookie. These cookies are good, but they weren't Zib's favorite although they were one of mine. The cookie is a cream cheese cookie so I think it was hard to match up a frosting for it because my regular sugar cookie frosting with this cookie was too sweet. I think maybe a raspberry flavored icing would be good.

I cooked my cookies on a stone at 365* for 12 minutes 33 seconds. They came out perfect!

http://www.melskitchencafe.com/2009/03/white-velvet-sugar-cookies.html

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March 16, 2011 http://justlivingourdream.blogspot.com/

Oatmeal Coconut Chewies (Cowboy Cookies)

I gave these a whirl with my own added flare of chocolate chips. They were pretty yummy! And, of course, I cooked mine on the stone on 365* for 12 minutes 33 seconds. They came out perfect!!!

http://www.melskitchencafe.com/2010/06/oatmeal-coconut-chewies.html

I've updated!

http://justlivingourdream.blogspot.com/

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Just a quick note on the cute things the kiddos say.

Did Cook: Sinful Fudge Cake

Sinful Fudge Cake from the Lion House Bakery compliments of Studio 5.

I didn't watch the video before I made my first attempt - big mistake. She really simplified it on the video. Also, I've been on the search for what makes a fudge dessert, "fudgy." I thought it was the type of chocolate, like if I used semi-sweet instead of milk chocolate, then my dessert would magically taste more fudgey. FALSE! The taste of semi-sweet is yucky! So, I'll attempt this recipe again with these substitutes:

1. Use milk chocolate chips - because I love milk chocolate chips - NESTLE to be precise (not Hersheys)
2. Microwave your chocolate chips and butter in the microwave.
3. Use the mixer - like bosch, not a hand mixer. My batter did not get that nice, light color and fluffy texture like on the video even though I used my hand mixer for 5 minutes (my hand wash shaky for a good hour afterwards!)
4. Try brown sugar, not white sugar, or maybe a mixture of both. This source says that when using molasses (or brown sugar) your chocolate confection will be more "fudgy."
5. Also, according to this source folding ingredients after adding egg (like instructions found on fudge brownies) will make your cake more brownie (condensed-like) and not fluffy, like cake.
6. Use a piece of parchment on the bottom of the pan - my cake totally stuck even though I had buttered and sugared it.
7. 1/4 cup cake flour = 1/2 Tablespoon cornstarch in a 1/4 cup measuring cup and then add flour until measures 1/4 cup. So, it's 1/4 cup minus 1/2 Tablespoon of all-purpose flour plus 1/2 Tablespoon cornstarch.

Did Cook: Tuscan Garlic Chicken from Mel's Kitchen Cafe

Looks yummy!

Tuscan Garlic Chicken from Mel's Kitchen Cafe

Notes: double the sauce because we like it creamy! I don't think it's necessary to use 3/4 cup flour for the crust on the chicken. If you want a crust, use breadcrumbs, if you want a seared seasoning, skip the flour and just season, fry, then bake.

Someday 2 Sew = Sweater/Cardigan

I am using this blog to also organize all of the things I want to do....someday. Like when I have time....or a sewing machine.

I ran across a blog - it is amazing that people are so willing to share their ideas, talents and tutorials for FREE!!!!  The blog is called Tea Rose Home and I want to try her Sweater turned into a cardigan.

No Bake Chocolate Oat Bars

I'm going to try my hand at keeping a recipe log on this blog. There are so many recipes online that I want to try but have no idea how to organize them. We'll see how it works.

No Bake Chocolate Oat Bars from AllRecipes.com

Use less butter - like 3 or 4 tablespoons less. Reserve only 1/3 of oatmeal mixture for topping.

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Just more stuff on Pants and Cakers!

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I posted a movie of Maci doing her latest trick!

I finished updating!

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I only got half way through the posting I wanted to. Hopefully I'll finish tomorrow - but for now, "Castle" is calling my name.

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Check my private blog to read the latest on Cakers.

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Check out my blog to read how my day went today. It might make you laugh. It might make you cry. It might make you really happy that you can get out of your house.

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Check out my private blog for our families latest: muffins, vacuums, heart reviews, and sand!