Sunday was my husband’s birthday. Last year I made him a homemade ice cream cake. While I enjoyed making it, the cake ended up being more work than I had originally planned (more expensive too). This year I had planned on making another ice cream cake, but with brownies rather than cake. When Vance saw what I was planning, he requested a chocolate chip cookie ice cream cake instead. So . . . I gave him what he wanted.
This ended up being the easiest cake I have ever made!
It has been nearly a month since my last blog post, but I have been working hard on planning for upcoming blog posts. It has always been my desire to be more active on my blog, but life has made that difficult. I fully intend to change that here shortly. I have so many wonderful ideas for Makeup n’ Munchies — I’ve even been working on writing a cookbook! — which I’m very excited about. I’ve always loved writing and have dreamt of writing a book, so why not combine two things I love?
While I’ve been busily planning for Makeup n’ Munchies, working on both of our businesses and taking care of my family, Influenster surprised me with a new product to try! For the past month I have been actively testing the NEW Country Crock spreads! I have always been a Country Crock fan, but when I made the choice to better my health in 2014, I cut out all butter, margarin, etc. and switched to coconut oil. I was a bit skeptical when I read that the new spreads were healthier. Healthier butter?
Country Crocks new recipe includes:
Palm kernel and palm oil
Vitamin A palmitate
Beta carotene (color)
These new spreads are so soft and creamy! The new Country Crock spreads are perfect for those recipes that call for softened butter or margarine. There’s no need to leave the spreads sitting on the counter to soften. Just measure what you need and you’re good to go!
I am completely obsessed with making homemade bagels. I have been experimenting with a basic boiled bagel recipe I found on Pinterest and I have been having so much fun adding my own touches and making it my own. So far I have attempted plain bagels, cheddar jalapeno bagels, and onion bagels.
I think I am almost ready to start sharing a few of my bagel recipes with you all. How fabulous do these cheddar jalapeno bagels look? I made these especially for my husband and they turned out amazing! Soft and chewy with the perfect blend of jalapenos and cheddar on top.
One of my favorite spices is thyme. It’s great for seasoning pasta sauces, soups, stews, and roasted meats and poultry. Use your imagination! I was very excited when I opened my Frosty VoxBox from Influenster and saw that I received a full-size bottle of McCormick’s All Natural Thyme.
I had no idea that McCormick was coming out with a line of all natural spices. The new packaging for McCormick Gourmet allows for easier dispensing of spices. I can’t wait to start picking up other spices in their all natural line!
Something I really enjoy using thyme in is pasta/pizza sauce. I used to make huge batches of spaghetti sauce, but my husband doesn’t like pasta — or Italian food for that matter (I know, crazy right?) — so I stick to very small batches. All you need is 1 can of diced tomatoes and some spices. I use garlic powder, onion powder, thyme, oregano, sage, rosemary, and salt and pepper to taste.
I’m really bad at measuring ingredients when I cook. The only time I measure anything is if I’m using a recipe that isn’t my own.
I’m fairly new to making homemade bread. In the beginning, I was extremely intimidated. Many of the recipes I found required stand mixers (which I didn’t own) and a lot of time and patience. It’s hard to find time and patience when you have a toddler running around. But I ended up finding a french bread recipe that looked fool proof. It didn’t require a stand mixer and a big chunk of time like others. My daughter loves helping me make this bread! 🙂
For Christmas, my husband surprised me with a KitchenAid stand mixer — something I’ve been wanting for years. Since I received the mixer, I’ve moved up to sourdough. This was even more intimidating. Starter? What on earth is THAT? (If you don’t know what starter is, click here.) Now that I’ve establish a nice, healthy starter, I’ve been baking sourdough with ease.
Sorry it’s been a while! I’ve been insanely busy since my husband returned from deployment and school started back up. I promise I’m going to keep up with this blog as often as I can.
My hubby is at work and I just got our daughter to bed, so I decided to whip up a quick batch of (almost) vegan banana oatmeal cookies to snack on while I study, except I threw in some semi sweet chocolate chips this time.
2 c organic rolled oats
3 ripe bananas, mashed
1 tsp cinnamon
1 tsp vanilla
1 tbs raw honey
1/2 c mini semi sweet chocolate chips