Saturday, October 31, 2009

Another "favorite" post... My favorite little people!

Those of you who know me know that I am absolutely head-over-heels crazy for my niece and nephew. Trust me, if you knew them you'd feel the same way...
Carson chose this spot, and posed himself. It was really humid and it sort of messed with the coloring but still an adorable picture!
Brooke after a bath...

I love how this picture shows off her chubby cheeks!

Carson was so proud of his basketball trophy!

Sunday, October 25, 2009

In the mood for something sweet?

I needed to do a little something to thank a friend for a favor...

So I made this...

Into this...

So delicious!! They reminded me of blondies loaded with goodies. How can you go wrong when caramel, marshmallows, butterscotch chips, AND chocolate chunks are involved?!

Here's the recipe if you want to give them a try yourself (and let me know what you think):

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 1/2 cups packed dark-brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup miniature marshmallows
  • 1 cup semisweet chocolate, coarsely chopped
  • 1 cup white chocolate, coarsely chopped
  • 1 cup butterscotch chips
  • 18 soft caramel-candy cubes, coarsely chopped
1. Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang).
2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.
3. Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and caramels on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.
4. Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

** I didn't use parchment paper- I just buttered the pan instead.

Tuesday, October 20, 2009


Today I thought I'd share some of my favorites to really kick off this blog.

Favorite Color: Pink
Favorite Pizza: Pepperoni and green olive
Favorite Season: Fall
Favorite Ice Cream: Too many to name :)
Favorite Barn? See below

I pass this barn often and always point it out to whoever is in the car with me.
While I was stopped at a red light today, I was noticing how beautiful the leaves are now!
I pulled out my camera and snapped a quick photo.
The focus certainly isn't great, and I had to crop out the street, but the light turned green. And anyway, you get the idea...

My favorite photo:
I LOVE taking pictures, and always carry a camera. This is one of my favorites (with a little help from Photoshop).

This and That

I've always been creative at heart: scrapbooking, painting, photography, jewelry making, sewing, cooking... I think I've tried it all! Of course, some attempts have been more successful than others.
As I look to buy my first house, I have already let the projects begin.

I'm looking at this blog as a way to chronicle some of attempts at creativity... and maybe some failures too.
Enjoy :-)