Hope you're getting excited MimiJJ!! Andie and I are going to make sure it's the time of your life!
one month till bachelorette time!
Countdown is on for the bachelorette party of the year in Miami Beach! Invitations have been received, plans have been finalized, and the fun and details are all coming together. All that's left to do is shop for some new bikinis and dresses!
Hope you're getting excited MimiJJ!! Andie and I are going to make sure it's the time of your life!
Hope you're getting excited MimiJJ!! Andie and I are going to make sure it's the time of your life!
New favorite mascara
I would just like to bring your attention to my newly discovered favorite mascara - Too Faced Size Queen.
The brush is awesome - it builds the mascara up pretty quickly but without any clumps, and keeps your lashes long and curled all day long. No need for false lashes! This isn't my daily mascara, but perfect for parties, weddings, etc. I.E. whenever you want some extra glam in your lashes. LOVE LOVE LOVE!
buy here
The brush is awesome - it builds the mascara up pretty quickly but without any clumps, and keeps your lashes long and curled all day long. No need for false lashes! This isn't my daily mascara, but perfect for parties, weddings, etc. I.E. whenever you want some extra glam in your lashes. LOVE LOVE LOVE!
buy here
Chickpea Salad
I made this healthy little salad for a barbecue party a few weeks ago and it was a major hit. It's so light and with fresh, crisp vegetables it is a perfect summer salad.
What you need:
2 cups chickpeas
1 cucumber
1/4 cup feta (low fat)
1/4 cup red onion chopped
3/4 cup cherry tomatoes - halved
6 ounces greek yogurt or plain yogurt
1-2 tablespoons lemon juice
1 1/2 tablespoon basil finely chopped
Wash the vegetables and mix the cucumber, tomatoes, red onion and chickpeas in a medium bowl. Add in the feta and 1 tablespoon of the chopped basil.
Mix the yogurt, 1 tablespoon lemon juice, and 1/2 tablespoon of the basil in a separate bowl. Taste it to see if it needs a little more lemon juice, and if so, add in the remaining tablespoon.
Mix it all together and let sit for 20-30 minutes in the refrigerator to let the flavors soak in.
**I left out the red onion in this version because we had a non-red onion eater in the group, but I love the red onion bite, so definitely add it if you can!
What you need:
2 cups chickpeas
1 cucumber
1/4 cup feta (low fat)
1/4 cup red onion chopped
3/4 cup cherry tomatoes - halved
6 ounces greek yogurt or plain yogurt
1-2 tablespoons lemon juice
1 1/2 tablespoon basil finely chopped
Wash the vegetables and mix the cucumber, tomatoes, red onion and chickpeas in a medium bowl. Add in the feta and 1 tablespoon of the chopped basil.
Mix the yogurt, 1 tablespoon lemon juice, and 1/2 tablespoon of the basil in a separate bowl. Taste it to see if it needs a little more lemon juice, and if so, add in the remaining tablespoon.
Mix it all together and let sit for 20-30 minutes in the refrigerator to let the flavors soak in.
**I left out the red onion in this version because we had a non-red onion eater in the group, but I love the red onion bite, so definitely add it if you can!
Richest Chocolate Layer Cake Ever
Every birthday in our household, or in town if you call and ask nicely, calls for a special homemade cake of your choice by the one and only, best mom in the world, Miss Jane. My favorite is the sour cream pound cake, which I'll tell you about another day, but my dad and my sisters' favorite is infamous chocolate layer cake with chocolate ganache frosting. Since my mom was out of town for the big sister's birthday, I did the baking honors, and for your own tasting pleasure, I'm sharing the amazing-ness here for you.
Double Chocolate Layer Cake
The recipe below is for three 9-inch layers filled and coated in chocolate ganache.
Cake Layers:
3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee (or 1 1/2 tablespoons instant expresso powder)
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla
Preheat oven to 300°F, grease pans, line the bottoms with wax paper and grease the wax paper.
Combine the chocolate in a small bowl with hot coffee. Stir until chocolate is melted and mixture is smooth.'
Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
In a stand mixer, beat the eggs until thickened, about 3 minutes.
Slowly add in the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined well.
Slowly add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans, gently wiggle to get all the air bubbles out. Then bake on a center rack until a tester inserted in center comes out clean, about 1 hour.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Ganache frosting and filling
1 pound fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick unsalted butter
In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
Remove pan from heat and add chocolate (finely chopped) whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Allow to cool, stirring occasionally, until spreadable, if necessary, chill for a bit in the fridge, or stir over a bowl of ice until you get the right consistency.
Spread frosting between cake layers and over top and sides.
Don't be shy with your frosting. I like thick layers of frosting between each layer and it will make the perfect bite of moist cake with creamy rich frosting. And definitely add a scoop of vanilla ice cream. Your life will be changed.
Double Chocolate Layer Cake
The recipe below is for three 9-inch layers filled and coated in chocolate ganache.
Cake Layers:
3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee (or 1 1/2 tablespoons instant expresso powder)
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla
Preheat oven to 300°F, grease pans, line the bottoms with wax paper and grease the wax paper.
Combine the chocolate in a small bowl with hot coffee. Stir until chocolate is melted and mixture is smooth.'
Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
In a stand mixer, beat the eggs until thickened, about 3 minutes.
Slowly add in the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined well.
Slowly add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans, gently wiggle to get all the air bubbles out. Then bake on a center rack until a tester inserted in center comes out clean, about 1 hour.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Ganache frosting and filling
1 pound fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick unsalted butter
In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
Remove pan from heat and add chocolate (finely chopped) whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Allow to cool, stirring occasionally, until spreadable, if necessary, chill for a bit in the fridge, or stir over a bowl of ice until you get the right consistency.
Spread frosting between cake layers and over top and sides.
Don't be shy with your frosting. I like thick layers of frosting between each layer and it will make the perfect bite of moist cake with creamy rich frosting. And definitely add a scoop of vanilla ice cream. Your life will be changed.
SYTYCD Premiere!
I am a very happy girl! Last night was the season premiere of So You Think You Can Dance - only one of my favorite shows on television. Cat Deeley is the most adorable host on tv, and every week I'm obsessed with her hair and dresses. But even more importantly, every week I am blown away by the amazing dancers.
I have this weekly viewing ritual with one of my best friends, who is a very good dancer, and we both look forward to our viewing night all week. I usually have to consult with her to see if she agrees with me on who is the best, since I know absolutely nada about dancing, but I just love seeing all of their amazing talents and body contortions, and imagining that I might be able to do that.
I'm also very happy that Mary Murphy is back. Her screaming can be annoying at times, yes, but as it turns out, she was out last season due to throat cancer, and at least right now, she cannot scream. I don't mind her scream so much now that I know what she has been through, and I am so happy she is cancer free, and back to offer her amazing technical expertise to the judging table.
YAY for SYTYCD Season 8!
I have this weekly viewing ritual with one of my best friends, who is a very good dancer, and we both look forward to our viewing night all week. I usually have to consult with her to see if she agrees with me on who is the best, since I know absolutely nada about dancing, but I just love seeing all of their amazing talents and body contortions, and imagining that I might be able to do that.
I'm also very happy that Mary Murphy is back. Her screaming can be annoying at times, yes, but as it turns out, she was out last season due to throat cancer, and at least right now, she cannot scream. I don't mind her scream so much now that I know what she has been through, and I am so happy she is cancer free, and back to offer her amazing technical expertise to the judging table.
YAY for SYTYCD Season 8!
Borrowed quote
Self-care is never a selfish act, it is simply good stewardship of the only gift we have, the gift we were put on earth to offer to others. Anytime we can listen to our true self, and give it the care it requires, we do so not only for ourselves, but for the many others whose lives we touch.
author unknown
author unknown
Almond Sugar cookies
Our local french bakery makes the best glazed almond sugar cookies in the world. I literally have dreams about the deliciousness and served platters of them on our dessert table at our wedding, at my graduation party, and really on any occasion I get the chance.
After a few experiments, I have found the identical recipe...HEAVEN!!! I actually don't know if the recipe is identical, but the taste is, and what's even better is I can make them in any shape and color I want, and I can make as many as I want without spending a fortune! ($1.50 a cookie at uppercrust) I made a big easter batch and yah, they lasted approximately 1 day.
Cookies
1/2 cup butter
1 cup sugar
1 large egg
2 - 2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp almond flavoring
Cream the butter and sugar together and then blend in the egg and almond flavoring. Sift together the flour, baking powder and salt and gradually add to the mixture until completely mixed in.
Separate the dough into 3 parts, wrap in saran wrap and let chill in the refrigerator for 1-2 hours. Remove the dough and allow to soften until just soft enough that you can roll it out.
Roll out to 1/8 inch thickness and cut with cookie cutter.
Transfer to ungreased cookie sheet, or ideally a silpat, and bake at 375 for exactly 8 minutes. Remove from the oven and allow to cool completely to room temperature on wire racks.
When they are completely cool, you can ice them.
Icing
2 cups Confectioner's Sugar
2-3 tablespoons Water
1 1/2 tsp almond flavoring
Mix the confectioners sugar with just enough water to smooth easily onto the cookies using a butter knife, leaving about 1/8 inch of the cookie edge.
Let the icing dry overnight in airtight container before adding decorative icing or sprinkles etc.
After a few experiments, I have found the identical recipe...HEAVEN!!! I actually don't know if the recipe is identical, but the taste is, and what's even better is I can make them in any shape and color I want, and I can make as many as I want without spending a fortune! ($1.50 a cookie at uppercrust) I made a big easter batch and yah, they lasted approximately 1 day.
Cookies
1/2 cup butter
1 cup sugar
1 large egg
2 - 2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp almond flavoring
Cream the butter and sugar together and then blend in the egg and almond flavoring. Sift together the flour, baking powder and salt and gradually add to the mixture until completely mixed in.
Separate the dough into 3 parts, wrap in saran wrap and let chill in the refrigerator for 1-2 hours. Remove the dough and allow to soften until just soft enough that you can roll it out.
Roll out to 1/8 inch thickness and cut with cookie cutter.
Transfer to ungreased cookie sheet, or ideally a silpat, and bake at 375 for exactly 8 minutes. Remove from the oven and allow to cool completely to room temperature on wire racks.
When they are completely cool, you can ice them.
Icing
2 cups Confectioner's Sugar
2-3 tablespoons Water
1 1/2 tsp almond flavoring
Mix the confectioners sugar with just enough water to smooth easily onto the cookies using a butter knife, leaving about 1/8 inch of the cookie edge.
Let the icing dry overnight in airtight container before adding decorative icing or sprinkles etc.
May 1, 2011
"Rejoice not when your enemy falls, and when he stumbles, let not your heart exult." Proverbs 24:17
It is a big day in our country's history and hopefully a day that brings closure to those who lost love ones in the September 11th attacks. The war on terror unfortunately will not end with this victory, but hopefully it marks the beginning of the end.
It is a big day in our country's history and hopefully a day that brings closure to those who lost love ones in the September 11th attacks. The war on terror unfortunately will not end with this victory, but hopefully it marks the beginning of the end.
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