One Year

It has been one year since the loss of our second baby. It all seems unreal and some how I wish it wasn't. I knew right off the bat thought that I didn't want to ever forget them no matter how awful the circumstances. So every year on the day the left us we lift balloons in memory and in hope that they will reach our little babies. I want to thank all the blogs and books that were created that give women the strength to do things like this and to have the strength to move on.

Flower gift card holder

I'm always trying to find unique ways to hold gifts or gift cards. For my mom's birthday I wanted to place her gift card in a flower but I couldn't figure out how with out making it all complex. I had these origami tulips places on my table and it gave me an idea. Since it was big enough and there was slot are between the petals it would make it very easy to place a gift card there. To make the origami tulip here is the link http://craftycrunchyspicy.blogspot.com.br/2012/04/tiptoe-through-tulips.html.

Something for breakfast and dinner

                                                        

2

I ran across a recipe for strawberry lemon jam the other day in my Paula Deen magazine and I just knew I had to try it. It made me think of a strawberry lemonade combination. It's so simple and in fact I basically just used the instructions on the inside of my pectin container to make the amount smaller because her recipe called for way more then I needed.

1

• 1 tbsp. lemon zest
• 1 lbs. strawberries
• 2 tbsp. lemon juice
• 1 2/3 cup sugar
• 1 1/2 tsp. pectin

3

First wash and hull the strawberries. Place the strawberries in a medium sized bowl and use a potato masher to mash the strawberries.

4

Next place them in a medium sized pan with juice, zest and pectin. Bring to a rolling boil that cannot be stirred down.

5

Now you can add all of the sugar to the mixture and bring it back to a rolling boil for about one minute.

6

7

8

After all of that is complete remove pan and let cool for a bit. Use this time if you haven't done this already to clean your jar. It will make about 8 to 10 ounces. Once it is cooled you can place in your jar and enjoy! :)

Later in the day for dinner I made a Opened Faced Eggplant Sandwiches, which was another recipe I found in my Paula Deen magazine. Its really easy and didn't take much time at all. To me this recipe reminds me of a healthier version of pizza because when I pulled it out of my oven I was like"Oooooo, pizza" and then I was "Oh eggplant sandwich" which was really delicious! If you would like the recipe you can still get her magazine until 6/18. Here are some pictures to get you started!

Giant cookie for Mom's birthday!

I've officially become the dessert queen in my family. So as it rolled closer to my Mom's birthday I asked her what she would like. Her response was oatmeal raisin cookies with chocolate chips. So I came up with the idea to make one big giant cookie just like Mrs. Fields. So it would be like a birthday cookie cake! It was a total hit!

I used Quaker Oats Vanishing Oatmeal Cookies recipe http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeid=474 .Just like the title says they do vanish quickly. Then I just made a basic frosting to write "Happy Birthday" on it. 

Vanilla Frosting

• 4 cups of confectionery sugar
• 1/2 butter
• tbsp. vanilla

2012 Ice Cream Cupcake Contest

Celtic Pride Cupcake
Green Velvet Cupcake with Mint Chocolate Chip Ice Cream and  Chipotle Vanilla Frosting

      I decided to be adventurous and enter in the 2012 Ice Cream Cupcake Contest that is being held by cupcakeproject.com and http://www.scoopalicious.blogspot.com/. Once I heard about it a million ideas ran through my head and I wasn't sure which one would be the right one, but then it hit me.... I'm going to make a Boston Celtic Pride Cupcakes and why not? Isn't right now the perfect time to have such a cupcake for the ultimate Celtic fan! So here we go. I hope your ready to feel like your right there at the one of their games fan or not! :) 

Green Velvet Cupcakes

Green Velvet Cupcake

• 2 1/2 cups of all purpose flour
• 2 cups of sugar
• 1 tbsp. of cocoa
• 1 tsp. of salt
• 1 tsp. baking soda
• 2 eggs
• 1 cup of oil
• 1 cup of milk
• 1 tbsp. vinegar
• 1 teaspoon vanilla
• .5 oz green food coloring

   First grease or place cupcake wrappers in your pan(s). As well as preheat your oven to 350 degrees. 

   To make things easier I placed all my ingredients in prep bowls so all I had to was add and be done with it. The only one I didn't have prepped was the sugar because I failed to realize I was missing this and had my hubby make a run. How nice of him, huh? 

  After doing that you can start with the eggs in a small bowl that will be big enough to add all of your liquids eventually. Whisk the eggs. Now gradually add all of the other liquids except the food coloring, which we will be saving til the end. 

  Add all your dry ingredients into your mixing bowl and stir together well. 

 Now you can add half of your green food coloring bottle to the wet ingredients.  

 Mix the wet ingredients into the dry gradually and turn the mixer onto medium high. Mix for about 2 minutes.

Pour the batter using 1/4 cup into each cup. Place into the oven for 15 mins. You should be able to make about 24 cupcakes. While your waiting for them to finish you can maybe lick the spoon... or get started on the next task to come. :) 

Chipotle Vanilla Frosting

Chipotle Vanilla Frosting

• 4 cups of confectionery sugar
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 1 tbsp. vanilla
• 1 whole chopped chipotle chile 
• 2 tbsp. adobo sauce

 Start out by mixing the butter and shortening until fluffy. Now you can gradually add the rest of the ingredients. That is basically is all there is to it. Easy right? 

 Now comes the fun part. After the cupcakes have fully cooled start to cut holes about 1/4 the way down. I had a nifty cookie cutter that did the job just fine. Any circular object that will cut will do.

Now get the yummy mint chocolate chip ice cream out of the freezer and scoop a little in. Be very careful that you don't push too hard or you will break the cupcake in half. Next put the cupcake in the freezer so that it will hold it shape better when you frost later.

When I took mine out I placed mine one at a time as I frosted them in my already frozen ice cream maker bowl. If you don't have one don't fret just put a bowl that will be ok in the freezer for a little bit in the freezer.

Now I am not a pro froster. In fact I had to switch my method in between because one was just not working for me. You can pipe with a gallon bag and your choice of piping tip or you can do it like how I did. I used a Wilton cupcake froster. I showed both methods below.

With setting up your piping bag grab a cup and place your back inside, placing the sides of the bag over the cup. Now you can easily scoop in the frosting. Then rubber band the top so that it makes it harder for it to keep seeping out. Finally attach the piping tip of your choice. I had the tips from the Chef Duff collection. This method was a major fail for me. :)  I cut open the bag and scooped it all into my Wilton cupcake froster. The tips were way bigger and honestly I think dealt better with the frosting.

Finally now it is time to place the final touches to the cupcake. Pipe the frosting and if you felt need be like I did add a fondant Celtic logo. Go Celtics!