Crash Hot Sweet Potatoes

Crash Hot Sweet Potatoes

Serves 4.

One of the best sides I've had in a while.
Source: The Creekside Cook

Ingredients

• 1 & ½ tablespoons light brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon New Mexico chili powder
• ½ teaspoon smoked sweet paprika
• ¼ teaspoon onion powder
• ¼ teaspoon chipotle chili powder
• ⅛ teaspoon granulated garlic
• 10 coarse grinds of black pepper
• 2 medium to large sweet potatoes
• 2 tablespoons melted butter
• 2 tablespoons olive oil

1. Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
2. Oil a large baking sheet, or cover with parchment paper.
3. In a small bowl, mix together all of the dry spices, and set aside
4. Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
5. When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
6. Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important – they have to be dry on the outside or they won’t get crispy.
7. Start the oven preheating to 400º
8. Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice – you want them to flatten out and the edges should get kind of ruffly.
9. Mix the butter and oil together.
10. Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
11. Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
12. Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
13. Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
14. Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
15. Serve immediately.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Makes about 4 dozen.

Oh so fluffy, and perfectly pumpkiny.  Welcome, fall cookie.
Source: Sweet Pea's Kitchen

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.

To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.

Apple Oatmeal Muffins

Apple Oatmeal Muffins

Makes 12 muffins.

These are delicious for kids and adults alike!  Love the oatmeal in them... yum!
Slightly adapted from: Mom Foodie

Ingredients

• 1 egg
• ⅓ cup low fat buttermilk
• ¼ cup melted butter
• 1 tsp vanilla extract
• ¼ tsp Kosher salt
• 1 cup light brown sugar
• ½ cup all purpose flour
• ½ cup whole wheat flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 cup old fashioned oats
• 1 cup peeled and diced Granny Smith apple (roughly 1 large apple)

Instructions

1. Preheat oven to 350 degrees.
2. Whisk together the egg, buttermilk, melted butter, vanilla, salt and sugar.
3. Add the flours, baking powder, baking soda and cinnamon. Mix thoroughly.
4. Add the oats and apples, mix until evenly distributed. Allow to rest a couple minutes, then spoon into muffin cups. Fill almost full.
5. Place in oven to bake for 20 minutes. Remove and cool.

Gina's Salad

Gina's Salad

An extremely delicious salad.
Source: my friend, Gina

salad:
herb blend greens 
1 endive, quartered and sliced thinly
1 apple (matchsticks)
dates (small chop)
goat cheese

dressing:
2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1 Tbsp. honey or agave (I used agave)
2 tsp. dijon mustard
1/2 shallot, finely minced
1/3 cup olive oil

Top greens with endive, apple, dates, and goat cheese.  Mix together dressing and pour atop greens.  Toss and serve.

Cookies 'n Cream Cake Batter Cookies

Cookies 'n Cream Cake Batter Cookies

Makes about 3 dozen.

When you have a few great things, it just makes sense to combine them, right?
Inspired by these recipes: The Domestic Rebel and Chef in Training

1-1/2 sticks butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz.) package instant vanilla pudding mix
3/4 cup Funfetti cake mix
2 eggs
1 t. vanilla
1 t. baking soda
2-1/4 cups flour
1/2 t. salt
3/4 cup white chocolate chips
1/2 cup crushed Oreo cookies
Additional sprinkles, if desired

Preheat oven to 350 degrees.

Stir together flour, salt, and baking soda and set aside.

In a large bowl, cream butter and sugars together.  Add in pudding package and cake mix and beat until well blended.  Add eggs and vanilla and mix until smooth.

Slowly add flour mixture until fully incorporated.  Stir in white chocolate chips and crushed Oreos, and additional sprinkles (if using).

Bake for 8-10 minutes.  Cool on a wire rack.

Easy Crockpot Applesauce

Easy Crockpot Applesauce

An easy, delicious applesauce. 
Slightly adapted from: One Organic Mama

15 apples of your choice
2 cups water (approximately)
3 t. cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
***I added 1/4 cup brown sugar to sweeten it up a bit

Cut and core apples.  I cut them in half, in half again, and then cored them.  Go ahead and leave the skins on, because it is waaayyy easier, they add nutrition, and you won't be able to taste them in the end.

Cover the bottom of your crock pot with about 1/2-1" of water, add apples and spices (and sugar if using), and mix up.  Cook on high for about 4 hours.

Once your apples are soft, use your immersion blender to puree.  Let cool and serve, store, or can.

Skinny Pumpkin Spice Latte

Skinny Pumpkin Spice Latte

Makes 1 latte.

Save yourself loads of money and make this at home!
Slightly adapted from: Foods for the Soul

1 c skim milk

1 tbsp pumpkin butter

1 + ½ tbsp sugar-free vanilla syrup (OR 2 packets Splenda + 1 tsp vanilla extract)

tiny pinch ground cinnamon

tiny pinch ground nutmeg

tiny pinch ground ginger

2 shots hot espresso OR 6 oz hot strong coffee

In a small pot, combine the milk and pumpkin puree (and Splenda, if using).  Heat over medium-low heat, stirring occasionally, until the  milk begins to simmer.  Whisk vigorously until frothy.  Turn heat down to low, and add in the vanilla syrup (or vanilla extract), cinnamon, nutmeg, and ginger.  Whisk until fully incorporated.

Pour the espresso of coffee into a mug, and pour the milk mixture on top.  Sip and enjoy!

Caramel Apple Streusel Pie

Caramel Apple Streusel Pie

Makes 1 pie; Serves 8-10

Probably the best apple pie I've ever made.  Will make again and again.
Sources:
Pie crust: Mimo
Filling adapted from Nutmeg Nanny 
Streusel from Indulge
Caramel addition inspired by Chocolate Covered Everything

Mimo's Pie Crust:
1 stick butter
2 T. sugar
1 cup flour


Filling:
6 cups apple chunks (I used 6 granny smith apples here)
1/2 cup brown sugar
2 Tbsp flour
2 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla
1 Tbsp lemon juice


Caramel Sauce:
4 T. butter
3 T. brown sugar
2 T. heavy cream
2 t. vanilla
1/2 c. caramel ice cream topping


Streusel Topping:

1/3 cup plus 1 tablespoon unbleached all-purpose flour

1 tablespoon superfine sugar

1 tablespoon light brown sugar

1/8 teaspoon ground cinnamon

2 1/2 tablespoons unsalted butter, melted

1/8 teaspoon pure vanilla extract

For pie crust:
Heat butter in a saucepan until melted.  Add sugar and mix until sugar dissolves.  Remove from heat.
Stir in flour until fully combined.  Pat into pie pan.  

For filling:
Preheat oven to 425 degrees. Prepare dry ingredients in a large bowl, set aside. Core, peel, and slice apples. Transfer into large bowl with dry ingredients. Top off with vanilla and lemon juice. Toss to coat apples well. Set aside while you prepare caramel sauce.

For caramel sauce, start by melting your 4 Tbls of Butter in a large saucepan.  Then add in the 3 Tbls of brown Sugar, Heavy Cream, and Vanilla and cook for 3 minutes over medium low heat constantly stirring.  Add in 1/2 cup of Caramel ice cream topping or sauce into your homemade sauce and stir to combine. 

To this delicious caramel sauce, add in your apple mixture and stir to combine.  Pour apple filling into pie crust.

For streusel topping:
Combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps.

Top pie with streusel topping.  Cover loosely with foil.  Bake at 425 degrees for 20 minutes, then reduce heat to 375 and continue baking for an additional 35 minutes.  Cool and enjoy.

Seven Layer Bars with Pumpkin

Seven Layer Bars with Pumpkin

Serves 16-24, depending on how you cut them.

This recipe is as delicious as the original, but the pumpkin layer makes it perfectly autumnal.
Slightly adapted from: Vanilla Sugar

Pumpkin layer:

1 egg

8 ounces of plain pumpkin puree

½ ts pure vanilla extract

a few dashes of cinnamon

a few dashes of pumpkin pie spice

1 ½ - 2 cups crushed graham crackers (depending on how thick you like the crust)

12 tbsp. unsalted butter

¾ cup chopped pecans (or walnuts, I omitted the nuts entirely)

1 cup semisweet chocolate chips

½ cup white chocolate chips

½ cup butterscotch chips (I didn't have these, so I chopped up caramels to use instead)

¾ cup sweetened flaked coconut, toasted (optional to toast, I did not)

1 (14-oz.) can sweetened condensed milk

Preheat the oven to 350° F. 

Heavily spray with nonstick or line a 9 or 10-inch cake pan with parchment paper or aluminum foil.  If using parchment or aluminum make sure to spray that too with nonstick cooking spray. 

Melt the butter over medium heat; add in the graham crumbs, and mix well.

Using your fingers or a spatula spread crumbs into pan, making sure to get all the edges. If you want to prebake this for 10 minutes to help it get crisp then go ahead. 

In a small bowl mix the pumpkin puree with the egg; add in the vanilla extract and as much spice as you want. I did about 4 shakes of cinnamon and 2 shakes of pumpkin spice.  Then place a layer of the pumpkin mixture on top of the graham.  Do not spread the pumpkin mixture to the edges —you don’t want it to seep out.

Then add the layer of pecans, chocolate chips, white chocolate chips, butterscotch chips, and toasted coconut.  Next pour the condensed milk evenly over the entire dish. 

Bake until the top is golden brown and mixture is set in the middle (no jiggly), about 25-28 minutes. 

Cool on a wire rack for a couple hours.  I then put mine in the fridge to help it firm up to make the slicing much easier. Remove the bars from the pan.  Then using a very sharp knife, cut into bars.  If the slicing is sticky, it helps to wet the knife with warm water.

It’s best to store this in the fridge. Keeps about 2 days then it gets soggy. 

Spinach Salad with Apples, Dates, & Goat Cheese

Spinach Salad with Apples, Dates, & Goat Cheese

Serves 6.

This salad is super easy to throw together and tastes amazing.  The only prep needed is some chopping.  The delicious store-bought dressing makes it a breeze.

Large box of fresh spinach
Container crumbled goat cheese.
2 Granny Smith apples, chopped
6 large dates, chopped
Marzetti Simply Dressed balsamic dressing

Fill salad bowls with spinach.  Top with crumbled goat cheese, apples, and dates.  Serve with balsamic dressing.

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 6.

A crunchy, yummy, fresh and tasty salad.
Source: Pinch of Yum

Salad:

• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups shredded)
• 1 large carrot (1½ cups shredded)
• 1 green papaya (1½ cups shredded)
• ½ cup fresh cilantro
• ½ cup green onions
• ½ cup chopped peanuts

Dressing:

• 2 cloves garlic
• 3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water

Directions:

1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

One Breath Away

One Breath Away by Heather Gudenkauf

This book captured my attention from page 1.  When it was all said and done, I thought the ending could've been a little better, but I would still recommend this book to a friend.

Book description from Amazon:

In her most emotionally charged novel to date, New York Times bestselling author Heather Gudenkauf explores the unspoken events that shape a community, the ties between parents and their children and how the fragile normalcy of our everyday life is so easily shattered.

In the midst of a sudden spring snowstorm, an unknown man armed with a gun walks into an elementary school classroom. Outside the school, the town of Broken Branch watches and waits.

Officer Meg Barrett holds the responsibility for the town's children in her hands. Will Thwaite, reluctantly entrusted with the care of his two grandchildren by the daughter who left home years earlier, stands by helplessly and wonders if he has failed his child again. Trapped in her classroom, Evelyn Oliver watches for an opportunity to rescue the children in her care. And thirteen-year-old Augie Baker, already struggling with the aftermath of a terrible accident that has brought her to Broken Branch, will risk her own safety to protect her little brother.

As tension mounts with each passing minute, the hidden fears and grudges of the small town are revealed as the people of Broken Branch race to uncover the identity of the stranger who holds their children hostage.

Melt in Your Mouth Lemon Bars

Melt in Your Mouth Lemon Bars

Serves 24.

I got lazy and didn't end up making the frosting that is supposed to lay overtop of these bars.  Instead, I just sprinkled them with a healthy dose of powdered sugar.  Please reference the link below for the frosting recipe, or keep them classic (and easy!) and just do what I did.
Slightly adapted from: Just a Pinch

Crust:
2 cups all-purpose flour
1 cup softened butter
1/2 cup powdered sugar

Filling:
4 eggs, whisked
2 cups sugar
4 T. flour
6 T. lemon juice

Preheat oven to 350 degrees.

Mix crust ingredients and pat into the bottom of a greased 13x9 baking dish.  Bake for 15 minutes.

As crust is baking, combine filling ingredients.  Mix well.  Pour filling over crust and bake for 25 additional minutes.

Let bars cool completely, then cut and serve.

Lime Sherbet Dessert

Lime Sherbet Dessert

Serves 20+.

A refreshingly cool dessert.  The salty crust pairs perfectly with the sweet, sour sherbet.  Make it one last time during your own local Indian Summer.
Source: Thyme for Wine

1 1/2 C. Ritz Crackers, crushed

4 Tbsp. Sugar

7 Tbsp. Butter, melted

1.75 quart Lime Sherbet

1.75 quart Vanilla Ice Cream or Frozen Yogurt

4 Tbsp. Lemon Juice

1 C. Sugar

2 Eggs, beaten

6 Tbsp. Butter

Mix crust ingredients together in a small food processor. Once crumbly, press into a 9x13'' pan. Next, soften the lime sherbet and vanilla ice cream. Stir together in a large bowl (or I'm sure a stand mixer with the paddle or bread hook attachment would work fine on the lowest speed). Once combined, pour over the crumbs and put into the freezer. Meanwhile, make the lemon curd topping by cooking the lemon juice, beaten eggs, and butter in a small saucepan. Stir, while cooking over medium-low heat, whisking continuously until a low boil (about 10 minutes). Whisk for another 5 minutes and remove from heat; let cool (important). Pour the lemon curd over the ice cream; cover and freeze (best if frozen overnight). Let stand a few minutes before serving squares of this icebox dessert.

Into the Darkest Corner

Into the Darkest Corner by Elizabeth Haynes

This was such a great read.  A true edge-of-your-seat thriller.  I honestly didn't like reading it if I was home alone.  But I always WANTED to read it, so sometimes I just HAD to be scared.  :)

Book description from Amazon:

When young, pretty Catherine Bailey meets Lee Bright man, she can't believe her luck. Gorgeous, charismatic, and a bit mysterious, Lee seems almost too perfect to be true.

But what begins as flattering attention and spontaneous, passionate sex transforms into raging jealousy, and Catherine soon discovers that Lee's dazzling blue eyes and blond good looks hide a dark, violent nature. Disturbed by his increasingly erratic, controlling behavior, she tries to break it off; turning to her friends for support, she's stunned to find they don't believe her. Increasingly isolated and driven into the darkest corner of her world, a desperate Catherine plans a meticulous escape.

Four years later, Lee is behind bars and Catherine—now Cathy—is trying to build a new life in a new city. Though her body has healed, the trauma of the past still haunts her. Then Stuart Richardson, her attractive new neighbor,moves in. Encouraging her to confront her fears, he sparks unexpected hope and the possibility of love and a normal life.

Until the day the phone rings . . .

Oriental BBQ Pork Tenderloin

Oriental BBQ Pork Tenderloin

Serves 4.

A tasty pork tenderloin recipe that we all loved!
Source: Easy Weekly Menus

12 oz. pork tenderloin
3 T. red wine vinegar
2 T. olive oil
2 T. soy sauce
2 T. ketchup
1/2 t. garlic powder
1/2 t. rosemary

Put all ingredients except pork into a bowl and mix well using a whisk.

Pour over pork and let marinate for at least 15 minutes. 

When ready, cook pork on barbecue for 25 - 30 minutes, depending on thickness.  Turn occasionally to brown on all sides and baste frequently with marinade.  Quit basting after 15 minutes.

Pork is done at 145 F.  It will be slightly pink in the center which is perfect.  If you don't have a thermometer (instant or remote read) check it after 20 minutes by slicing into middle for a peak.  When done let it rest for 3 - 4 minutes, then slice at an angle, into 1" thick slices and serve.

Note:  Could also be roasted about the same amount of time, turning and basting, 400F

Peanut Butter Cup Cookie Dough Crumble Bars

Peanut Butter Cup Cookie Dough Crumble Bars

Makes 16 bars.

These were absolutely, positively delicious.  From now on, I will make a double batch and bake them in a 13x9 because one 8x8 pan is not enough!
Source: Averie Cooks

• 1/2 cup unsalted butter, melted (1 stick)
• 1 large egg
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• pinch salt, optional and to taste
• 1 heaping cup mini Reese's Peanut Butter Cups (or diced full-size cups; or substitute with another type of diced candy bar such as Snickers, Milky Way, Butterfinger, Heath, Rolos)
• about 1/2 cup sweetened condensed milk (just slightly more than half of one standard 14-ounce can)

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool momentarily so you don't scramble the egg. Add the egg, sugars, vanilla, and stir or whisk vigorously to combine, for about 1 minute. Add the flour, baking soda, optional salt and stir until just incorporated. Batter will be quite thick and dense.
3. Reserve 1/2 cup batter; set aside. Turn remaining batter out into prepared pan, smoothing it lightly with a spatula. Evenly sprinkle the peanut butter cups over the batter. Pour sweetened condensed milk over the top (just eyeball slightly over half of the can as you're slowly pouring). Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.
4. Bake for about 30 minutes, or until a toothpick inserted into the center comes out without cookie dough batter clinging; it may not be clean because you're going through other layers and you may have to peck around to find a testing place). Edges will be firm, raised, and golden. The sweetened condensed milk should nearly be set in all places, and possibly only a little jiggly in the very center of the pan. Bars will firm up more in pan as they cool.
5. Allow bars to cool in pan for at least 3 hours before slicing and serving. Lift out using the foil overhang. I recommend cooling for 1 hour on the counter, and at least 2 hours in the refrigerator, or overnight. This ensures clean, pretty cut marks. If you don't care about that, bars may be consumed as soon as they are cool enough to eat; grab a spoon and dig in. Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

Classic Banana Bread

Classic Banana Bread

Makes 1 standard loaf and 1 mini loaf.

This will definitely be my go-to banana bread recipe for when I want the traditional, homestyle bread.  If you click here, you'll find another great recipe for banana bread, but it is definitely sweeter and tastes more like cake.  You won't go wrong with either, but they are definitely slightly different and both worth keeping in the regular rotation.
Source: The Dough Will Rise Again

1 stick butter, softened
1 cup sugar
2 eggs
3 very ripe bananas
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
1/2 cup milk

1.) Preheat your oven to 350°. Start by creaming the butter and sugar together for about 2 minutes. Add the eggs, and mix until well-incorporated.

2.) Peel the bananas, place them in a bowl, and smash them well with a fork. Add them to the wet ingredients, and mix until combined. 

3.) Whisk together the salt, baking soda, baking powder, and flour. Add 1/3 of the flour mixture to the wet ingredients, and mix until just combined; add half the milk, then another third of the flour mixture, then the rest of the milk, and finally the remainder of the flour mixture, mixing until just combined after each addition.

4.) Spray your loaf pans with non-stick cooking spray; scoop the batter evenly into the pans or tins, only filling them halfway. This bread rises quite a bit, and if you fill them more than halfway, the bread has a tendency to collapse on itself, and you end up with an overbaked bottom, and a raw top! Bake muffins for 12-16 minutes, mini loaves for 22-25 minutes, and standard loaves for 45-50 until the edges are golden brown, and a toothpick inserted into the center comes out clean.

Love Anthony

Love Anthony by Lisa Genova

An interesting read about that covers life, death, autism, infidelity, and friendship... among other things.  I enjoyed this one.

Book description from Amazon:

I’m always hearing about how my brain doesn’t work right…But it doesn’t feel broken to me.

Olivia Donatelli’s dream of a “normal” life shattered when her son, Anthony, was diagnosed with autism at age three. He didn’t speak. He hated to be touched. He almost never made eye contact. And just as Olivia was starting to realize that happiness and autism could coexist, Anthony was gone.

Now she’s alone on Nantucket, desperate to find meaning in her son’s short life, when a chance encounter with another woman brings Anthony alive again in a most unexpected way.

In a warm, deeply human story reminiscent of The Curious Incident of the Dog in the Night-time and Daniel Isn’t Talking,New York Times bestselling author Lisa Genova offers us two unforgettable women on the verge of change and the irrepressible young boy with autism whose unique wisdom helps them both find the courage to move on.

Cadbury Mini Egg Blondies

Cadbury Mini Egg Blondies

Makes one 8x8 pan.

Okay, these were amazing.  I will use this blondie recipe as my base for future blondies, changing up the mix-ins as desired.  Don't get me wrong, the mini eggs were wonderful, but I don't want to limit myself in the future.  :)
Source: Chef in Training

2 cups all-purpose flour

1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups milk chocolate mini eggs (I used one bag of Cadbury mini eggs and it seemed less than 2 cups, but it was plenty)

In a medium sizes mixing bowl sift flour, baking soda and salt together.

Cream together butter and sugars.  Add in vanilla and eggs mix until creamy.  Slowly add in flour mixture until it is incorporated.  Fold in Mini Eggs.

Spread batter into a greased 8×8, 9×9, or 11×7 baking dish.
Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean. 
***I baked mine in an 8x8 pan, at 350 for 30 minutes.

Let the bars cool for 30 minutes before slicing.

Sister

Sister by Rusamond Lipton

Love, LOVED this book.  A great read with an unexpected twist.  You will be sucked in!

Book description from Amazon:

"Lupton enters the highly charged ring where the best psychological detective writers spar... Like Kate Atkinson, Patricia Highsmith and Ruth Rendell… Both tear-jerking and spine-tingling, Sister provides an adrenaline rush that could cause a chill on the sunniest afternoon." –The New York Times Book Review

When her mom calls to tell her that Tess, her younger sister, is missing, Bee returns home to London on the first flight. She expects to find Tess and give her the usual lecture, the bossy big sister scolding her flighty baby sister for taking off without letting anyone know her plans. Tess has always been a free spirit, an artist who takes risks, while conservative Bee couldn’t be more different. Bee is used to watching out for her wayward sibling and is fiercely protective of Tess (and has always been a little stern about her antics). But then Tess is found dead, apparently by her own hand.

Bee is certain that Tess didn’t commit suicide. Their family and the police accept the sad reality, but Bee feels sure that Tess has been murdered.  Single-minded in her search for a killer, Bee moves into Tess's apartment and throws herself headlong into her sister's life--and all its secrets. 

Though her family and the police see a grieving sister in denial, unwilling to accept the facts, Bee uncovers the affair Tess was having with a married man and the pregnancy that resulted, and her difficultly with a stalker who may have crossed the line when Tess refused his advances. Tess was also participating in an experimental medical trial that might have gone very wrong.  As a determined Bee gives her statement to the lead investigator, her story reveals a predator who got away with murder--and an obsession that may cost Bee her own life.

A thrilling story of fierce love between siblings, Sister is a suspenseful and accomplished debut with a stunning twist.

Peanut Butter Toffee Cheesecake Brownies

Peanut Butter Toffee Cheesecake Brownies

Makes a 13x9 pan of brownies.

Sinfully delicious.
Source: Tina

1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix 1/2 cup Pure Vegetable Oil 1/4 cup water 2 Eggs 1 package (8 oz) cream cheese, softened 1 can (14 oz) Sweetened Condensed Milk 1/2 cup Creamy Peanut Butter 1 bag (8 oz) Heath® milk chocolate toffee bits 1 cup milk chocolate baking chips 3 tablespoons whipping cream 

Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.

In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.

In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. Store covered in refrigerator.

Paper Hyacinth

Paper Hyacinth

How cute are these little paper creations?
Source: Aunt Peaches

Click on the link above... she gives you far better instructions and photos than I'd ever be able to accomplish.  :)

Barefoot Baby Bloom Booties

Barefoot Baby Bloom Booties

Makes 1 pair.

The blogger linked below has great instructions, great pictures, and overall a very easy technique to make these adorable booties.  I made two pairs in an evening!  The only things I changed were my technique (I used all needle and thread instead of hot glue), the number of petals, and the size (made for an 8- and 12-month old vs. the bloggers 2.5 month old)
Slightly adapted from: I Can Dabble

T-shirt (I used one purchased from Michael’s, on sale for $2)

Coordinating Needle & thread
Coordinating felt (you only need a little for each shoe, so go digging through your scrap pile!)
Glue Gun, if preferred over needle & thread

I Can Dabble's writer took a great shortcut, using the finished hem of the t-shirt for the straps.  Eliminates a big sewing step.  Always a good thing.  So be sure to cut as close to the hem line as possible, and make sure each shoe has two-3" straps  (For an older child (over 1), you may need to increase the strap length to 3-1/2"-4").

Cut out a coordinating felt circle (approx 2.5 inches) and sew on both straps to be an under-the-sole strap and behind-the-heel strap. 

Next, create a 5 petal flower template on a piece of paper. The flower should end up being approximately 2.5 inches in diameter. Pin the template on your t-shirt and cut out 18 flowers (9 for each shoe).  ***I increased this number to 26; 13 for each shoe which gives the flower one extra layer of petals and an overall fuller look.

Take one petal and fold it in half. Then fold it in half again. Do this with 4 petals. Arrange each petal onto your felt circle so that the corners meet in the middle (you're essentially using each folded flower to be one petal). Now hot glue or sew them on. If you use hot glue, you’ll want to also hot glue each petal fold to itself.  Check out the original blogger's photos if you're confused.

Now take your next 4 petals and fold them the same way. This time when gluing them on, rotate your felt circle so that the new petals are lying across ½ of 2 bottom petals (check her blog for pics!).  Then, repeat again for a 3rd layer... again rotating slightly.  Basically, you don't want the petals stacked exactly on top of one another.

Take your last petal piece and fold it in half. Roll one corner into the other, kind of creating a cone shape. This will create the bud of the flower. Hot glue, or sew, the bud to the middle. Take the top layer of petals and add a dab of glue to the center and adhere it to the bud. This will give your flower more fluff and body.

Repeat with the other shoe, and then... you're done!