I knew I wasn’t going to have time before my birthday to do the big cool ballet cake I want to do so I just didn’t think about doing anything this year. I kind of decided last minute that I wanted something and dug around in my cabinets to see what I could come up with, which wasn’t much as I really needed to get to the store. I saw my box of orange Jello and decided that was perfect, but I didn’t have a cake mix. I had pretty much everything else, but not that. The recipe I was modifying used a box mix and I wasn’t sure what would happen if I tried to do the whole thing from scratch, so I begged Hubby to make a quick run to get my mix.
Between working on my edits and dealing with both myself and MC being sick, the last several days have been… fun. The whole not feeling great thing had me taking meds that wouldn’t let me sleep. As is so typical for me, my brain simply would NOT shut up in that situation. So, sitting there at 3 or 4 am wanting desperately to sleep, my crazy Muse pops her head up and points out that BG’s point costume this year (a romantic length for the first time ever instead of a stiff, flat tutu design) would make a stunning cake.
As has been the pattern since I started my book project, everything is hitting all at once again. I got my final round of edits back from my editor the night before a family outing to celebrate MC’s birthday (not on the actual day). I still have the actual day to work on, which means making a batch of Death By Chocolate, again, along with fixing a massive pile of chicken fried chicken with mashed potatoes and gravy. That pretty much wipes out any time I’d have to work on edits that day. I also have MC’s appointment to get stitches out and his post-surgery check up later in the week along with a couple of other appointments.
So, I’m over the moon excited about getting my edits back, but beyond frustrated that I’m going to have very little time to actually sit down and work on them this week. I WILL make time to work on them though because this pushes me really close to being ready to work on the cover design and being done. I’m so close!
I’m trying really hard to stay focused on those things and not the fact that this is birthday #17 for MC. When the hell did that happen?! Or the fact that I’ll be adding another year to my age only a week later. But hey! Great birthday present, though!
My baking for this year finished up on a batch of Sugar Cookies, which I rarely ever attempt because I have just never gotten them right. Either the cookie is wrong because I’ve rolled them too thin or over baked them, or the icing turns out like crap. This year, I wanted to play and decided to try again. I think I did them right this time.
I. AM. DONE!! So tired and feeling crappy, but done!
18 boxes Caramel Cream Cheese Pumpkin Cupcakes (4 per box)
12 boxes Chocolate Cream Cheese Cupcakes (4 per box)
16 bags Peanut Butter Chip Cookies (2 per bag)
12 bags Double Chocolate Chip Cookies (semi-sweet & white chips) (2 per bag)
12 bags Candied Pecans (3oz per bag)
11 mini Chocolate Dipped Smores
Everything is all nicely packaged and ready for Hubby to take with him to work. I made enough that we have a decent handful of each for everyone to have a couple, so snack choices will not be an issue for the next several days.
I have also decided that I need a new paper cutter. The one I have gave me fits today and now I have a lovely bruise on the palm of my hand. Joy.
For anyone familiar with TGI Fridays, yes. This is THAT Jack Daniel’s sauce. It used to be a favorite restaurant for us, but we lost all the locations in our area a few years back so this became a must have in our house. Continue reading “Jack Daniel’s Sauce (Chicken)”
I had planned on doing my usual with this and taking pictures along the way, but… me being a crazy, stressed out, busy me over the last several days managed to forget that was the plan until the cake was baked, iced and served out onto plates.
I’ve only done this one a few times, but we all really love it. It is very similar to banana bread, but just a little lighter in texture and just a touch sweeter, because… cake.
So, apparently I’m as bad as my kids as I chose to do a non-cake for my birthday. I went with a Bailey’s Irish Cream Creme Brulee instead. YUM! Continue reading “Creme Brulee*”
I’m reposting this as this is, again, what MC has asked for and what I spent my evening working on putting together. No real creativity required, but it is still, and probably always will be, a family favorite. I did not take the time to make the individuals and just did this in a large 9 x 13 pan because I’m serving Hubby’s sister and dad this time and the individuals are just a ton of work that I didn’t have time for today.
Here is the last recipe for the season. This is another super simple recipe and one that is incredibly addictive. Continue reading “Candied Pecans”
I say this is a universal pie crust because it really does work amazingly well in any application you need pie crust. Continue reading “Universal Pie Crust”
8 batches of pie crust (recipe coming soon) that got turned into 16 mini pot pies and one big pot pie for our dinner and I’m done with my baking for my FIL. Continue reading “One Part Done”
This fudge recipe is super easy. I always make up 2 different kinds, peanut butter and chocolate espresso. It used to be full batches, but it makes so much, I finally figured out how to do a half batch. Continue reading “Easy Fudge”
I didn’t get the recipe up the last time I made these, so I made sure to get pics this time around.
I’ve already got the Chex mix made up. Or at least the first batch as that goes really quickly and I usually end up making a second. I plan on starting the rest probably tomorrow. Continue reading “Up Next… Baking!”