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Petite Pumpkin Spice Donuts

Petite Pumpkin Spice Donuts
Muffins, please accept our apologies in advance. We did something bad. You're going to hate us. You're going to rue the day you stumbled upon this little corner of the blogging universe. Rue the day cupcakes! So we're going to try to make this a little easier on you. First, go put on your comfy pants. The ones that your boyfriend/husband/girlfriend/wife/sister/brother/mailman hate, but you love because they allow you to eat cookies/cupcakes/scones/muffins/DONUTS without that terrible tightening waist band feeling. You've got them on? Second, make these pumpkin spice donuts. We know, we're sorry. And by bad we of course mean shut the front door good. Glad you have those pants on now huh? Petite Pumpkin Spice DonutsMakes 24 mini donuts Print Recipe For Coating: 1/2 cup butter, melted 2/3 cup sugar1-2 tablespoons cinnamon (more if you're a cinnamon lover) Preheat oven 350 F. In a bowl, mix flour, baking powder, salt and spices together and set aside.

Rose and Feather Hair Clip Tutorial I love this hair pin, so sweet. Fit for tea time, no? Or maybe stopping to smell the flowers… or the blue spruces…whatever suits your fancy. One things for sure, it will surely upgrade any ponytail. You have no doubt seen these everywhere, they are so easy to make. Supplies: fabric at least 25 inches long and 1½ inches wide for one flowerfeathershair clip,hot glue gun The bigger flowers I made were made with 32″ x 1½” pieces of silk, but for the smaller flower that my little one is using I used a 24 inch long piece. Start by folding the strip of fabric in half. Now run a thin strip of glue around one side. Working fast, twist the strip and pull around the hot glue. Now we have a rose. From a piece of scrap fabric cut a circle just smaller than the flower then drizzle hot glue on the back… And press the piece on. Depending on what hair clip you decide to use, you may need to add a little fabric. Using hot glue, open the clip and glue the fabric to the inside… It should look like this. And so cute!

CheapCooking.com: Cheap Quick Easy Recipes for your Family, Cheap Healthy Recipes, Grocery List on a Budget Mint Chocolate Chip Cake Chocolate cake and I have had a very interesting romance. I started off with quite an intense dislike of chocolate cake. I KNOW. But try not to judge me too harshly, I had many bad experiences with store-bought dry, dense mudcakes covered in grainy baking chocolate icing. So every year when I asked Regex Man what cake he would like for his birthday and every year he replied me with "Chocolate. So this year for Regex Man's birthday I offered to do a chocolate cake even though he said it didn't have to be chocolate this year. I used David Lebovitz's devil's food cake recipe again, my new favourite chocolate cake since making it for my raspberry cupcakes when I launched the new site. Originally I was going to arrange the scoops of icing around the edge of the cake, but I realised I didn't have quite enough icing to do that so I ended up just doing a few of them in the middle. Mint Chocolate Chip Cake Mix together the coffee and milk. Happy Birthday Regex Man!

tiny gingerbread houses, a few variations Earlier I made gingerbread houses meant to perch on the edge of a mug, but I wanted to work on a few more things. First, since these are meant to be eaten I wanted to cut down on the amount of royal icing. I still used it to assemble the houses, but to get sugar decorations to stick to the roofs I decided to use simple syrup. I heated one part water and one part sugar and let it bubble for a while on the stove just so it would thicken. After it was thoroughly cooled I put a dot on the roof and spread it around using a small brush I keep to use as a mini pastry brush. Second, I added a chimney. I think it turned out very cute, though I found that the taller chimneys looked incongruous, so I’ll stick to very short chimneys. Third I decided to see what whole happen if I moved the door shape, the part that fits over the mug, off to one side to allow more of the house to hang on the outside of the mug. Last I wanted to see if it would work out using sugar cookie dough.

Crepes of Wrath CREAMY ONE INGREDIENT ICE CREAM It’s raining hard. Really hard. Scary kind of hard . . . lightening . . . thunder . . . wind. It’s o.k. Healthy & good for you Ice Cream. See. Yes, that’s right. So . . . What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream? Can you guess? You can also make it a bit un-healthy if you’re so desired. I was so desired! Creamy & Smooth Banana Peanut Butter Marshmallow Chocolate Almond Ice Cream! Oh yes . . . It’s fun to sit on your front porch, eat ice cream and watch it rain. Some of you probably like frozen bananas that are dipped in Chocolate. It’s so simple, you’ll fall off your chair reading the recipe. You will need four speckled bananas . . . not black bananas . . . just ripe. Slice the bananas into a bowl and cover it with a lid or plastic wrap. Put that bowl in the freezer overnight or for a few hours, until they are froze. They should look like this . . . You will need at least an 11 cup Food Processor or one hefty blender. Never fear, keep blending.

Watermelon Lime Sorbet Slices A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. There’s nothing like a slice of watermelon on a warm summer day, especially when your slice happens to be sorbet. Truly, nothing. A few tips if you want to make slices: Use a small, personal size watermelon.Freeze only long enough for the sorbet to set, or if you freeze longer, give it a good amount of time on the counter to soften up.Dip your knife (I used a large chef’s knife) in warm water in between each cut, and try to cut 2″-3″-thick slices off the watermelon. How are you staying cool in the midst of this heat wave? Copyright © Food for My Family.

Broccoli and White Cheddar Mac & Cheese « The Craving Chronicles Mac & cheese. Oh how I love mac & cheese. It’s one of my favorite foods on the planet (besides chocolate). Can you believe that until maybe 3 or 4 years ago I’d never cooked anything other than the boxed kind? Let me be clear: This is stove-top mac & cheese. It’s perfectly delicious and satisfying comfort food that will solve all your problems and bring about world peace. OK maybe not that last part, but it’s definitely delicious. Printable Recipe Serves 2-4 as a main dish, 4-6 as a side Buy blocks of cheese and grate it yourself. Ingredients 3 cups frozen baby broccoli florets 1/2 pound elbow macaroni 1 1/2 tablespoons unsalted butter 2 tablespoons flour 1 1/3 cups milk 4 ounces sharp white cheddar cheese, grated 2 ounces pepper jack cheese, grated salt to taste Directions Microwave broccoli florets in a large, microwave safe bowl according to package instructions until tender (usually 4-5 minutes). Fill a large pot with water and bring to a boil. Add drained macaroni back to pot. Like this:

HOT CHOCOLATE ON A STICK recipe If you’re new here, welcome. I’m AmberLee, and since writing this post, I’ve opened up a little chocolate shop. I’d love to have you stop by, don’t forget to send me a hot chocolate flavor suggestion. Or say hello on facebook. I’d like that too. NOTE: If you blog this recipe, I’ll be thrilled and flattered. Oh how I love when the weather turns cold enough for hot chocolate. This idea is something I’ve been wanting to try for a couple winters now. me in Venezuela, I’m the pudgy one in booties Enough of my life story, and on to a recipe for real, amazing hot chocolate. I’m glad I finally took the time to puzzle this through and do a little taste testing, because the recipe turned out to be so simple, and the results so delightful. First things first: what chocolate to buy (see a whole post dedicated to this here) The trick to making the best hot chocolate on a stick is using good, serious chocolate that melts easily. Barry Callebaut, Dagoba, Michel Cluizel, El Rey, Valrhona, Guittard

Meyer Lemons — The Salty I owe a debt of gratitude to Moroccan cooking expert Kitty Morse. After all, she’s the one who taught me just how easy it is to make my own preserved lemons. How easy? So easy that you don’t even need a real recipe for it. I took a cooking class at Draeger’s years ago that Morse taught. It was there that she turned me on to the endless wonders of preserved lemons. They cost a tidy sum if you buy them already made in jars in fancy gourmet stores. I always use Meyer lemons just because I love the floral, complex, and less puckery taste that they have. Whatever lemon variety you choose, I guarantee you will have a fascinating time making preserved lemons. Indeed, the first time I wrote about making preserved lemons years ago in the San Jose Mercury News, I admitted I couldn’t stop looking at my lemons as they transformed themselves. So how do you make them? Make two cuts in each lemon so that the quarters created remain attached. Place the jar on a counter top, and then just watch and wait.

Broccoli Cheese Soup *Update (10/2011): We continue to love this soup (and eat it often)! I’ve edited the recipe just a bit to enhance with a bit of salt and flesh out some of the details. Enjoy! I could sum up this post by the following statement from my husband while devouring this meal: “This is the ultimate perfect dinner.” Of course it could have been atmosphere since it had snowed all day and was the perfect night for soup, but still, when we were fighting over the last scoops in the pot, I knew this had to be a winner. I received this recipe from a commenter, Liz, who has tried several recipes from here. Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. Ingredients Directions Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.

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