thank
you VERY much for the Valentine's Day Gifts mommy just found today, on
Easter Sunday...that you entrusted with her to deliver in a timely
manner :O.
Epic FAIL!
Our family's adventures in homeschooling, vegetarian food, my Dragonfly Inspirations bling, and everyday joyfulness! Come join the fun!
Sunday, March 31, 2013
Dear Gramma,
Labels:
grandparents,
humorous moment,
Valentine's Day
hee heee ;)
Saturday, March 30, 2013
new perspectives of Piper
hangin' with my favorite fluffy dude
Friday, March 29, 2013
Thursday, March 28, 2013
flower power
island cowgirl....LOVE!
Pumpkin Chocolate Chip Squares
- 2 cup(s) all-purpose flour, spooned and leveled
- 1 tablespoon(s) pumpkin-pie spice
- 1 teaspoon(s) baking soda
- 3/4 teaspoon(s) salt
- 1 cup(s) (2 sticks) unsalted butter, at room temperature
- 1 1/4 cup(s) sugar
-
1
large
egg
-
2
teaspoon(s)
vanilla extract
- 1 cup(s) canned pumpkin puree
- 1 package(s) (12-ounce) semisweet chocolate chips
- Directions
- Preheat oven to 350 degrees F. Line bottom and sides of a 9- by 13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
- Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
- Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
- http://www.delish.com/recipefinder/pumpkin-chocolate-chip-squares-recipe-mslo0911
Labels:
bars,
recipe--baked goods
Wednesday, March 27, 2013
Tuesday, March 26, 2013
my fashionista
Monday, March 25, 2013
I *NEED* an Island Cowgirl fix again;)
even if it's just "window" shopping:)
beautiful thing earrings
before dawn earrings
color of love
blossom earrings
great things lie within
moonlit earrings (baby angel)
peace and petals
renewal to peace
blossom necklace
http://www.islandcowgirl.com/
beautiful thing earrings
before dawn earrings
color of love
blossom earrings
great things lie within
moonlit earrings (baby angel)
peace and petals
renewal to peace
blossom necklace
http://www.islandcowgirl.com/
Pumpkin Dog Biscuits
2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits
Labels:
dogs,
recipes--for dogs
Sunday, March 24, 2013
same beach, different day:D
and check out Fairy Girl's fortress!
Labels:
beach,
kid's creativity
from Old Moss Woman's Secret
my cousin suggested that I metal stamp messages on garden spoons...I LOVE the idea! I also LOVE the message on this spoon!
Labels:
crafts,
inspirational,
metal stamping
Saturday, March 23, 2013
"Daddy Always in my Heart" (custom request, sold)
Labels:
dragonfly inspirations
Friday, March 22, 2013
Fairy Girl's Cup Creations
Labels:
fairy girl,
kid's creativity
Fairy Girl's cup creations....
we now have rooms!
Labels:
fairy girl,
kid's creativity
my new dragonfly necklace from Island Cowgirl!
of course;) (photo presented at 11:44;)
Labels:
dragonfly,
island cowgirl
Thursday, March 21, 2013
Chocolate Peanutbutter Eggs
Chocolate Peanut Butter Easter Eggs
Ingredients:
1/2 - cup butter, softened
2 -1/3 cups confectioners' sugar
1 - cup graham cracker crumbs
1/2 - cup creamy peanut butter
1/2 - teaspoon vanilla extract
12 0z - milk chocolate almond bark, prefer Plymouth pantry
1 - egg tray or mold
Easter sprinkles
Directions:
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla.
Shape into 16 eggs; place on waxed paper-lined baking sheets. You can also use a plastic egg tray to shape eggs. Place in the freezer for 30 minutes or until firm.
In a microwave, melt chocolate bark on the defrost setting. Melt in 3 minutes intervals until the chocolate is smooth when stirred.
Using a fork dip eggs in chocolate; allow excess to drip off. Immediately decorate with sprinkles; return eggs to waxed paper. Chill until set.
Store in an airtight container in the refrigerator. Recipe Yields: 16 - 18 eggs.
Note: Since the peanut butter eggs are frozen before you dip them. The chocolate will set up pretty quick, so make sure to have the sprinkles close by. I used my thin flat metal spatula that I used to frost cakes to pop the peanut butter eggs out of the molds.
http://www.mommyskitchen.net/2012/04/chocolate-peanut-butter-easer-eggs.html
Labels:
chocolate,
Easter,
recipe--dessert
island cowgirl; again:)
Spring in South Carolina is
quite colorful!!!
piper got a new treat!
he was SO excited!!!!!
it was a very large $8 treat; theoretically, it *should* last for awhile; right?
what's your best guess?
t-15 minutes....man o' live; I could buy and $8 box of chocolates, and it would take this chocolate o holic, longer than that!
it was a very large $8 treat; theoretically, it *should* last for awhile; right?
what's your best guess?
t-15 minutes....man o' live; I could buy and $8 box of chocolates, and it would take this chocolate o holic, longer than that!
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