Simplicity makes me smile!

Tuesday, November 12, 2013

My Wedding Dessert Buffet…All the Rage in Weddings these days!

The making of the last minute dessert WEDDING buffet!
Something I just threw together.

Chocolate Dipped Marshmallows on a Stick covered in toffee, sprinkles, graham cracker crumbs, toasted coconut on white chocolate and then drizzled with more chocolate. Oh My!

Shortbread Cookie Hearts drizzled in rich dark chocolate.
The Shortbread hearts were a perfect addition to the dessert bar with LOVE!
Delicious Strawberries dipped in milk chocolate….YUM

Cupcakes of Moist Rich Chocolate Cake and Fluffy White Vanilla Frosting.

How to Host a Christmas Cookie Swap

This year will be my 5th Annual Christmas Cookie Swap.
It's always the Thursday after Thanksgiving slightly before the busy holiday season.
It's a lot of fun. We usually try to have a theme. Not everyone joins in but it is fun for all even if a few participate. 
This is how it goes…

Everyone brings 7 dozen cookies of the same kind on a pretty platter to display on the table. Plus a large container with a lid to gather the cookies in during the swap.

We start with everyone going around the table once and taking 3-4 cookies from each platter. Then once everyone has gone around the table, we all go again. 
Everyone ends up with a beautiful assortment of cookies to take home.
Some eat them right away and some choose to divide them up in containers to freeze. These make great platters to serve during the holidays or when guests show up.
We also have finger foods to share while we are all together. 

My favorite part is the prize giving. I always have a gift bag with goodies to give the winners. We all take a vote for the most festive cookie and the best outfit. 
Here are some of the themes we have had….
Ugly Christmas Attire
Domestic Divas…Aprons & Pearls
Dazzling Divas…Gowns and Diamonds
80's Ladies

So Fun!!

Monday, October 28, 2013

The one and only wedding cake….one year later!

It's been a year since I made my first wedding cake.
It was for my sister's wedding on October 27th, 2012.
I wrapped it well and placed it in the freezer.
 She and her husband flew here last weekend to pick the cake
up so they could eat it on their one year anniversary. 
It traveled very well and was place in the freezer until this past weekend.
Here is a picture of their celebration of one year happily married.
They said it was DELICIOUS! Just like the day they were married. Yay!
Success Story #1.

Monday, October 21, 2013

Buttermilk Dough Knots: How to make these wonderful things!

This is one of my favorite recipes. First of all they are so delicious. Second, super easy! Third, did I say they are delicious??
Usually getting a yeast type doughnut is several steps of proofing. This on only has one proofing for 45 minutes. During that time you can get your oil ready and prepare your glaze. 
No time is wasted in waiting. 
Let's get started...

Recipe for Buttermilk Dough Knots

1 Tablespoon of Dry Yeast
1/2 cup warm water
1/2 cup buttermilk
3T melted Shortening/Lard
3T sugar
3cups All Purpose Flour
3 t baking powder
1 t salt
oil for frying

In a large mixing bowl dissolve yeast in warm water....approx. 5 minutes until foamy.
Add buttermilk, shortening, sugar, 1 1/2 cups flour, baking soda and salt to yeast mixture. Mix well by hand or with mixer. I used a kitchen aid. Add the rest of the flour and mix until the dough is combined and soft. 
Knead several times on the counter. 
At this time roll out dough into a rectangle shape about 9x13 in size and about 1/2 inch thick. With pizza cutter, cut into strips.
Prepare a floured cookie sheet. Tie each strip into a knot. Place on cookie sheet and cover with towel. Allow to rise for about 45 minutes. Prepare your oil and glaze while dough is rising.

 I use sunflower oil. You can use canola, vegetable or corn. I have a heavy cast iron dutch oven that I fill 3 inches deep with the oil. Using a candy thermometer I rise my temperature to 350-360 degrees. Make sure when frying to keep this temperature between batches. The temp will decrease as you fry. 

Recipe for Glaze Buttermilk Glaze
3 cups powdered sugar
1/2 cup buttermilk
2 tsp vanilla
Mix in bowl with wire whisk until smooth.
Set aside.

Your temperature is set.
Dough is nice and puffy.
Place some paper towels on a wire rack or cookie sheet for placing the hot dough knots after frying. This should be close to your oil frying area.
You will also need a slotted spoon for removal. I use a wooden skewer to flip the dough knots in the oil. 

Gently lift your puffy dough knots and place them in the oil. They will sink and then rise quickly to the top. 
Cook for 40 seconds on each side. 
I do three at a time.
When golden, remove with slotted spoon to your paper towel prepared area. 

Allow to cool a bit before glazing. If you glaze while piping hot the glaze will soak right in the dough knot. 
After glazing allow to dry. These can be tossed in sugar or cinnamon sugar while warm. These need a topping because the dough is not sweet. We only used 3T of sugar. 

I'm telling you these are easy and delicious. Love them!!

Sunday, September 29, 2013

Girl, I've been making Doughnuts!

These are Buttermilk DoughKnots

old fashioned raised

chocolate dipped cake doughnut

my sweet helper

pumpkin spice with maple cinnamon glaze

old fashioned cake

maple glaze

chocolate cake with glaze

old fashioned sour cream cake doughnut


raised glaze

Sugared old fashioned cake
I love these beautiful creations. They are all good. My favorite is cake doughnut with glaze!! Yummers

She's sooo Fifties

This girl is so beautiful! She can pull anything off. Even my new sunglasses. I might have to give them to her. I'm such a mom!

What these boys love to do!

Fishing on the first cool Saturday night in September. I love taking all these great pictures. The light was perfect for reflections in the pond.

Visiting the College boy!

I miss him so!!

Doughnuts for the Dorm

Austin's dorm mates are so good to him! Mama brought doughnuts for them all!

Saturday, August 17, 2013

Easy & De-Lish Fresh Tomato Omelet

Fresh Tomato Omelet
Right from the garden!
Organic eggs beaten
Fresh Chopped Tomato
Chopped Arugula, Swiss Chard & Spinach mix
Salt and Pepper
Add Meat of Choice and a Fresh Berry
Easy and De-Lish!!
I ♥ easy and delicious ideas like this!

Christmas Minis

Mini Christmas Cupcakes
These are so cute and fun to make for the holidays.
 And you don't feel overstuffed eating one.
Bite size mouth full of goodness.
I buy these little cups at Michaels.
Wilton makes them. I make a little
snip with scissors
on the side of the cup prior to filling.
It makes the cake easier to get out of the wrapper.
 I have seen people just squeezing the bottom
 of the cup to get them out as well.
Place on baking sheet. Spray with non-stick spray and
 fill 2/3 full. Bake approx. 15 minutes in a 350 degree oven.
Make sure they are done in the middle.
Be creative for the season.
They really are a lot of fun.
Here I topped with Andes crushed white chocolate/peppermint
 candy with chocolate cupcakes!

Thursday, August 8, 2013

Paleo Spinach & Arugula Meatballs

 I made these today for a quick lunch and it turns out
 everyone in the family loved them. We just snacked
 on them all afternoon. It was a recipe I got from Stupid Easy Paleo. I follow on
 Facebook and Instagram.
 I suggest
you follow because
I really think her
stuff is easy and really great.
This is
 a modified version of her meatballs.
The recipe calls for these ingredients:
 2 pounds of ground meat ( I used pork and beef)
2 medium onions chopped
1 cup of  fresh spinach and arugula chopped
2 tablespoons of minced garlic
2 tsp. salt
pepper to taste
coconut oil

Cook onion in coconut oil until tender.
Add all ingredients to meat.
Blend well with your hands...it's the only way.
Make 2 inch meatballs. Place on foil lined baking sheet.
 Place in 400 degree oven for 20 minutes. Done!