June 22, 2010
whaddaya think?
So I've always love Mia Michaels and her amazing hair (so you think you can dance). I've done a few modifications of her haircuts, but I think this one is the real deal.. My friend Sarah with all her amazingness cut, colored, styled and added the makeup to go along with it all.. now I just have to add the attitude.
June 20, 2010
kind of funny
So the title of this template that I got from shabbyblogs.com is called "Summer Romance". I guess one can dream :)
June 19, 2010
So far so good..
This has probably been one of my better weekends (again, so far).
Last night I got to go grocery shopping! haha. I have this sick obsession with it. I tend to follow after my dad and just go up and down each aisle, getting the things that I need, plus a few other things that look good.
After coming home and putting everything away I crawled into my bed and read a few chapters before falling asleep.
I was greeted this morning with blue skies, sunbeams, and the cutest text from my sister that had a video of my 10 month old nephew laughing as she tickled him. I believe that just the text could bring about world peace. seriously. I stayed in bed and finished my book. After that I decided it would probably be a good idea to get ready for the day. I wasn't rushed trying to make it anywhere, just took my time and enjoyed it. I even got to wear jeans.
I decided it was time to get a new bedspread. I've had this one for almost two years, and to be honest I was never a fan of it. What better place to get a new bedspread than Ikea. So I made my way down to the store of the Swedes and carefully picked out a duvet cover to fit my needs. I actually just got a plan white one, but opted for the soft, green sheets to add a little color punch. I was originally planning on doing a hot pink cover, but they didn't have it in stock. Now to just wash everything and trade the old for the new.. pictures pending.
On my way home I made a little detour to the closest in 'n out and enjoyed the animal style double double with fries and a shake. yum.
And then, to top it all off I headed over to the Salt Lake Temple and participated in an endowment session. I love the Temple. I love the immediate peace you feel just by crossing the threshold. I ran in to E & C outside and we caught up between the lights. Great seeing them again.
Now it's off to bake some cookies and then crawl into my new bed with another good book.
here's looking to tomorrow.
How was your weekend? Did you do anything super fun? What else do you think could bring about world peace.
Last night I got to go grocery shopping! haha. I have this sick obsession with it. I tend to follow after my dad and just go up and down each aisle, getting the things that I need, plus a few other things that look good.
After coming home and putting everything away I crawled into my bed and read a few chapters before falling asleep.
I was greeted this morning with blue skies, sunbeams, and the cutest text from my sister that had a video of my 10 month old nephew laughing as she tickled him. I believe that just the text could bring about world peace. seriously. I stayed in bed and finished my book. After that I decided it would probably be a good idea to get ready for the day. I wasn't rushed trying to make it anywhere, just took my time and enjoyed it. I even got to wear jeans.
I decided it was time to get a new bedspread. I've had this one for almost two years, and to be honest I was never a fan of it. What better place to get a new bedspread than Ikea. So I made my way down to the store of the Swedes and carefully picked out a duvet cover to fit my needs. I actually just got a plan white one, but opted for the soft, green sheets to add a little color punch. I was originally planning on doing a hot pink cover, but they didn't have it in stock. Now to just wash everything and trade the old for the new.. pictures pending.
On my way home I made a little detour to the closest in 'n out and enjoyed the animal style double double with fries and a shake. yum.
And then, to top it all off I headed over to the Salt Lake Temple and participated in an endowment session. I love the Temple. I love the immediate peace you feel just by crossing the threshold. I ran in to E & C outside and we caught up between the lights. Great seeing them again.
Now it's off to bake some cookies and then crawl into my new bed with another good book.
here's looking to tomorrow.
How was your weekend? Did you do anything super fun? What else do you think could bring about world peace.
June 6, 2010
requested recipes
So a few months ago Catherine asked me for the chocolate souffle and raspberry ganache cake. This is how great of a blogger I am..
Chocolate Souffle
Ingredients:
1 tablespoon butter, for ramekins
white sugar for dusting
2 teaspoons unsweetened cocoa powder
2 tablespoons cornstarch
1/4 cup white sugar, divided
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
4 egg yolks
4 egg whites
1/2 teaspoon vanilla extract
Directions:
1. Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup. (I put a dollop of peanut butter on the bottom as a trial and I think it was a hit)
2. Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3. Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4. Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5. About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6. Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25
Raspberry Ganache Cake
Ganache
Ingredients
* 1 cup semisweet chocolate chips
* 1 cup heavy cream
* 1 teaspoon vanilla extract
Directions
1. Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.
You'll want to make the ganche first so that it has time to set up as a spreadable topping as opposed to a liquid drizzle of sorts. I usually stick it in the freezer for 15 minutes or so - but that's just my impatient side.
The chocolate cake is just your regular chocolate cake mixture. If you want to go all out, make two, so you'd end up with 4 round cakes.
Raspberry middle (store bought raspberry filling) or you can be adventurous and make your own.. I haven't been adventurous to date.
Chocolate frosting
1 lb powdered sugar
1 cup butter (softened
1/4 cup milk
4 Tbsp. unsweetened cocoa powder
2 tsp. vanilla
You'll want to whip the butter until light and smooth, adding the powdered sugar a little at a time. Add the cocoa powder and vanilla. Once this is mixed you'll want to slowly add the milk until it reaches the desired consistency.
Assembly of cake:
Once the cakes have been cooled you'll want to level off the tops so that they stack nicely. Take your first layer and spread the cooled ganache leaving 1/2 inch border. Stack on another cake layer, spread the raspberry filling again leaving 1/2 inch border (this is to reduce the chance of it oozing out causing a big mess when trying to frost the cake (trust me). Then you'll add another cake, ganache, and another cake layer. Frost then entire cake. If you want to garnish the cake (aka hide mistakes) I've used slivered almonds or the chocolate sprinkles. You could also use chocolate shavings.
I think that's it. Let me know if you have any questions. Enjoy!
Chocolate Souffle
Ingredients:
1 tablespoon butter, for ramekins
white sugar for dusting
2 teaspoons unsweetened cocoa powder
2 tablespoons cornstarch
1/4 cup white sugar, divided
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
4 egg yolks
4 egg whites
1/2 teaspoon vanilla extract
Directions:
1. Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup. (I put a dollop of peanut butter on the bottom as a trial and I think it was a hit)
2. Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3. Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4. Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5. About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6. Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25
Raspberry Ganache Cake
Ganache
Ingredients
* 1 cup semisweet chocolate chips
* 1 cup heavy cream
* 1 teaspoon vanilla extract
Directions
1. Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.
You'll want to make the ganche first so that it has time to set up as a spreadable topping as opposed to a liquid drizzle of sorts. I usually stick it in the freezer for 15 minutes or so - but that's just my impatient side.
The chocolate cake is just your regular chocolate cake mixture. If you want to go all out, make two, so you'd end up with 4 round cakes.
Raspberry middle (store bought raspberry filling) or you can be adventurous and make your own.. I haven't been adventurous to date.
Chocolate frosting
1 lb powdered sugar
1 cup butter (softened
1/4 cup milk
4 Tbsp. unsweetened cocoa powder
2 tsp. vanilla
You'll want to whip the butter until light and smooth, adding the powdered sugar a little at a time. Add the cocoa powder and vanilla. Once this is mixed you'll want to slowly add the milk until it reaches the desired consistency.
Assembly of cake:
Once the cakes have been cooled you'll want to level off the tops so that they stack nicely. Take your first layer and spread the cooled ganache leaving 1/2 inch border. Stack on another cake layer, spread the raspberry filling again leaving 1/2 inch border (this is to reduce the chance of it oozing out causing a big mess when trying to frost the cake (trust me). Then you'll add another cake, ganache, and another cake layer. Frost then entire cake. If you want to garnish the cake (aka hide mistakes) I've used slivered almonds or the chocolate sprinkles. You could also use chocolate shavings.
I think that's it. Let me know if you have any questions. Enjoy!
June 5, 2010
Really Really Good Pancakes
I saw this recipe and I was a little skeptical. I decided to give it a try.
1/2 Cup Cottage cheese
1/2 cup oatmeal (not cooks, just the regular oats)
4 egg whites
1 tsp vanilla
Blend all ingredients in blender.
Spray skillet with cooking spray and cook just like “silver dollar” pancakes—a few small ones at a time.. (except I did 5 big ones) I substituted 2 whole eggs instead of the whites and added a dash of cinnamon. I sprinkled the tops with powdered sugar and ate 'em right up.
This recipe is one serving..
this is with the 4 egg whites and doesn't include any toppings..
Calories 344; Total Fat 7.5 grams; Cholesterol 15 milligrams; Sodium 646
milligrams; Carbohydrate 31.4 grams; Fiber 4 grams; Protein 34 grams
1/2 Cup Cottage cheese
1/2 cup oatmeal (not cooks, just the regular oats)
4 egg whites
1 tsp vanilla
Blend all ingredients in blender.
Spray skillet with cooking spray and cook just like “silver dollar” pancakes—a few small ones at a time.. (except I did 5 big ones) I substituted 2 whole eggs instead of the whites and added a dash of cinnamon. I sprinkled the tops with powdered sugar and ate 'em right up.
This recipe is one serving..
this is with the 4 egg whites and doesn't include any toppings..
Calories 344; Total Fat 7.5 grams; Cholesterol 15 milligrams; Sodium 646
milligrams; Carbohydrate 31.4 grams; Fiber 4 grams; Protein 34 grams
June 4, 2010
answer to Catherine's comment
Sorry.. it won't let me comment on my own post.. don't know why. Anyway, I haven't tried it with frozen spinach so I don't know if there would be any difference. I would use fresh just to be safe. But if you try frozen let me know how it turns out.
June 3, 2010
The Newest Drink Craze
Now you'll probably look at the ingredients and just say there's no way you would ever drink this.. plus the color changes things a bit too, but it is so refreshing. Trust.
1/2 cup white grape juice concentrate
1/2 orange, peeled
1/4 lime, including rind
1/2 cup pineapple
2 cups ice
4 cups spinach
Put it all in a blender and liquefy. I'm craving this right now, but don't have any spinach on had and it's bedtime. Seriously. Just try it. This makes a full blender so if you're a little on the cautious side you might want to half it. (you'll be making more later, trust). Enjoy! Let me know what you think ;)
1/2 cup white grape juice concentrate
1/2 orange, peeled
1/4 lime, including rind
1/2 cup pineapple
2 cups ice
4 cups spinach
Put it all in a blender and liquefy. I'm craving this right now, but don't have any spinach on had and it's bedtime. Seriously. Just try it. This makes a full blender so if you're a little on the cautious side you might want to half it. (you'll be making more later, trust). Enjoy! Let me know what you think ;)
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