I am AlIvE!!

SO, I have kinda disappeared off the blogging for a while =]

(I was trying not to bake SOO much since I wanted to get figure friendly)

But i decided I need to pick it back up.

I love doing it, and it kept me busy!

And you can always PIG out! Just as long, as you do it right =]

And now that I am prego, I can bake and eat....and not feel TOO guilty!

So here is the latest...

Our families met at a special clinic so they could all see the baby is a 4D ultrasound! It was amazing and beautiful! There was about 12 us in the room, which made it super hot!! But it was an amazing experience to have all our friends and family there, so they could hear the heart beat and find out the gender. Here is the whole gang!

So funny story, when it came time to find out the gender of the baby and the little buggers legs were crossed, and we were trying SO hard to get ITS legs uncrossed, the nurse was even shaking my belly a little, but it wouldn't budge...I think I sense a little bit of stubbornness. So I decided to take some action. I RAN down the hall to the bathroom, did my biznaz, and RAN back...and guess what..LEGS...UN-CROSSED! SO..any predictions as to what our bundle of joy is?

ITS A GIRL =]

I knew it! I was buying girl clothes, because I was determined she was a well...she! I knew when she wouldn't uncross her legs, she was truly a princess!

Here is our first family photo =]

(P.S. I truly to love the Hubbster, I think we were just in a little shock, haha do we look shocked?)

Here I am at 16 weeks. The Brain is still developing, that is why it looks funny hehe!

Besides bakin' a bun in MY personal oven, I was excited when a family member asked me to make cupcakes for the kids at her wedding. The only thing, they had to be gluten, egg, and nut free!

Take a look! My camera is slightly broken. For some reason the camera is not focusing very well, and the colors turn out well, orangey.

I love to bake, I love to decorate. If I could, I would attend baking and pastry school! Maybe some day! I would also love to open my own bakery! I think I live in fantasy land haha!

**Baby it's cold outside**

That is right...

It is freezing!!

I mean I am Almost tempted to take of the flip flops, and sport the tennis =\

BUT im not THAT close =]

Ok so it may not be as cold as let's say ReXbuRg, Idaho (20 degrees) haha shout out to my peeps freezin' their booties off!

Anyways, this is as cold as it will probably get this Christmas season, and I couldn't be happier!

Because this is what Christmas feels like to me!

So I decided to make ONE(because there is many) of the hubbster's and I's fav christmas cookies =]

Chew Chocolate **Mint** Gingerbread Cookies

I know that basically has Christmas written all over it!

So normally these cookies are made with regular chocolate chips, BUT I found these tempting mint chips at Targe' (pronounced Tar-jay) and I had to try them out!

So these cookies are full of such seasonal flavor, some molasses, tons of ginger, cloves & cinnamon. Before baking they are normally rolled in sugar, BUT I like to roll them in this awesome RAW sugar. It taste the same, it is just bigger chucks.

I think that is about how many cookies I got out of the batch, because I ate all the dough =]...haha ok maybe not all of it, but pretty close =]

So this recipe comes from the one and only cookie queen herself, Martha Stewart. I did change a few things, for example I add a little more cinnamon, nutmeg, and cocoa powder. (I made them heaping tsp or TB). I also usually add dark chocolate chips, OR now the mint chips. AND I rolled them in the RAW sugar, compared to regular sugar. The baking time also suggest 10-12 minutes. I did about 7-8 and left them on the pan to harden. They can easily overcook.

RECIPE HERE

Bundle up! ENJOY!

Candy Bar Cookies

I am sure many of you have tons of left over Halloween Candy...

I know we do...

And well it is almost Christmas, and I figured it was time I did SoMeThInG with them..

So I chopped it all up...yes every single one!

Mixed it into some chocolate cookie dough...

Scooped it into lil' balls

And put em in the oven =]

When they came out....MMMM they were tasty looking =]

But You know me...I just had to add more chocolate

(Since we didn't have any chocolate chips, or mini M&M's)

So I melted some Hershey Bars

(also from Halloween)

And spread it on top of the cookies =]

Very dangerous of me

Here is the recipe:

Candy Bar Cookies

Ingredients:

1/2 stick butter

1/2 cup shortening

1 cup white sugar

3/4 cup brown sugar

1 1/4 cup powdered chocolate...I used sweetened Ghiradelli

1 1/2 cups FLour

1/4 tsp. salt

2 tsp. Baking soda

1 1/2 tsp. vanilla

2 eggs

24 mini candy bars chopped up...Any desired..I used Milky Way, Crunch, Kit Kat, Reeses, Butterfinger, and Snickers (4 of each)

**If you have chocolate chips (mini works best) or mini M&M's, add about 3/4 cup. If you don't then melt about 10-14 mini Hershey's Bars in microwave for 30-40 seconds and used for frosting.

Directions:

1. Beat butter, shortening, and sugars until light and fluffy.

2. Add eggs and vanilla and beat until combined.

3. Add dry ingredients and beat until combined.

4. Mix in candy.

5. Scoop onto greased cookie sheet and bake at 350 for 10-13 minutes.

6. If using melted chocolate, spread on cookies when cool.

Enjoy!

Cinnamon Rolls

I just L-O-V-E the holidays =]

Especially when it is cold outside...

(Well as cold as California can get...)

I was SO excited to wake up this Thanksgiving weekend to some HaRd CoRe rain...and wind...and thunder..and SNOW on the mountain! YES!

Of coarse the cat was NOT very happy

(notice how unbelievable large she is)

Well along with the holidays comes visits from close friends and family.

So I decided to throw a huge breakfast together...

I think I tend to take on more than I can tackle.

So anyways I decided we needed something warm and comforting for breakfast. Why not cinnamon rolls?!?!

So the night before I made the dough and let it rise overnight (5-6 hours)

Note: It doesn't take THAT long to rise...you only need it to rise 2-3. But the more it rises, the lighter and fluffier it is =]

Then in the morning I rolled out the dough and loaded it with TONS of BUTTA', TONS OF BROWN SUGA', and TONS OF CINNAMON...just bliss**

Just look at that roll of goodness

Then when I rolled it all up and took some floss and cut the rolls, about 1/2 and inch to 1 inch thick.

Then spread on greased cookie sheet and let rise for two hours...or an hour and a half..or twenty minutes...depends on your patience =]

Ok...so there is kind of a problem. As soon as the loads of people started arriving, I popped those suckers into the oven for 10 to fifteen minutes. As soon as they were out and frosted up (with cream cheese frosting of coarse), they were GONE! I didn't even have time to snap a nice pic... =[

Although I did find this lonely guy a couple hours after we had all eaten...So I did what I could to make it look yummy...

I even ran out of frosting so I couldn't show you its overall greatness...

So I am sorry to say but your going to have to use your imagination for this one...

In the end it didn't really matter, because I had a great time with friends and family...all who I am truly grateful for =]

(Pay NO attention that we aren't wearing makeup)

Ok so here is the recipe:

(Found in my grandma's cookbook)

Cinnamon Rolls with Cream Cheese Frosting

Ingredients:

3 1/4 tsp. yeast

1/4 cup warm water (this is very crucial that the water is warm, but not too hot)

1/3 cup sugar

1/2 cup shortening

1 1/2 tsp. salt

1 cup milk

1 egg

4 1/2 cups flour

melted butter

brown sugar

cinnamon

Directions

1. Add yeast to warm water and let sit for ten minutes

2. Heat milk until scalded and then pour over shortening

3. Add sugar and salt, and let cool.

4. Add yeast and egg

5. Beat in flour, one cup at a time

6. Be careful not to beat to much, because you do not want to over work the dough, or else it won't rise as much.

7. Place in greased bowl and let rise for at least 2-3 hours.

8. Once risen, roll out dough. (I like to roll mine out thin so its not too bready)

9. Cover with melted butter, tons of brown sugar, and cinnamon.

10. Roll and cut into individual rolls.

11. Place on greased cookie sheet and let rise for another 2 hours.

12. Brush some melted butter on top of rolls, and place in 350 degree oven for 10-15 minutes.

13. Cover with Cream Cheese Frosting =]

Cream Cheese Frosting

Ingredients

1 8 oz brick cream cheese

1/2 stick of butter

1 tsp. vanilla

4-5 Tablespoons milk or whipping cream

about 5 cups powdered sugar

Directions:

Beat all ingredients together until frosting consistency. For a thicker frosting add more powdered sugar. For a more liquid frosting add more milk (by the Tablespoon)

Less than 100 Calorie Cookies FOR REAL!!

I am hoping that the title of this post catches your eye =] because it is pretty darn AMAAAAAZIN'!! So it all started when I was thinking about what I should bake next, when I realized I didn't have any eggs! (Even though it was really easy to get into my car, and drive to the grocery store LOL) BUT I was ready for a challenge. SO I thought long and hard and came up with this...

A chocolate chip pumpkin spice cookie!! And it goes PERFECT for the holiday season!

This cookie has whole wheat flour, which is ALOT better than using white flour. Instead of eggs I replaced it with Pumpkin Puree, which is naturally low in calories and fat. Both of these ingredients have tons of added health benefits.

Ok so here is the recipe:

Ingredients:

1 1/2 cups whole wheat flour

3/4 cup white flour

1 tsp baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 cup butter (softened)

3/4 pumpkin puree

1 cup brown sugar

3/4 cup white sugar

2 tsp. vanilla

3/4-1 cup mini chocolate chips

Cinnamon sugar mixture:

1/2 cup white sugar

1 tsp. cinnamon

Directions:

1. Preheat oven to 350 degrees. Combine dry ingredients (first 7 ingredients) in a small bowl and whisk together.
2. Combine butters and sugars and beat until light and fluffy. Add in pumpkin and vanilla and combine. Gradually add in dry ingredients.
3. Mix in chocolate chips
4. In a separate bowl mix together ingredients for cinnamon sugar and set aside.
5. Using a mini ice cream scooper, scoop out dough and roll into a ball. Then roll in cinnamon sugar and place on greased cookie sheet.
6. Bake for 11-13 minutes

Here are the cookies pre-oven...all cute and pretty rolled in cinnamon sugar =]

These cookies are roughly around 80-90 calories! I KNOW! ENJOY!

Whole Wheat Buttermilk Pancakes with Caramelized Banaynay's =]

Breakfast for Dinner??!!? It is pretty common in our household for the hubby and I to enjoy a breakfast food for dinner, in fact at least once a week my hubby request we have pancakes or french toast for din din! I always give in...he is just too cute! Ok so let's take a look at these bad boys!

Whole wheat deliciousness...But wait! Let's make it better...

How about some buttery-caramely banaynay's? (Is that a word?)

But WAIT there's more! Do NOT forget the syrup!!

Oh my baby baby!

Wait I think you just need to see it one more time...=]

Ok so here is the recipe:

Whole Wheat Buttermilk Pancakes

Ingredients: Serves 15-18 Pancakes

2 Cups Whole wheat flour

2 1/2 tsp. Baking powder

1 tsp. Baking soda

1/2 tsp. Salt

ONE HEAPING 1/4 cup brown sugar...

2 Eggs

2 Cups Buttermilk

1/4 Vegetable Oil

Directions:

1. Mix dry ingredients together and then add wet ingredients
2. Using 1/4 measuring cup, pour batter onto heated greased griddle
3. Cook until top of pancake bubbles and edges are a little brown. Flip to other side and continue to cook until golden brown.
4. Batter can be stored in an air tight refrigerator for about a week

Buttery Caramelized Banaynay's:

Ingredients: One serving

One Banana (Chopped)

1-2 Tablespoons melted butter

1-2 Heaping Tablespoons brown sugar

Directions:

1. Place chopped banaynay, butter, and brown sugar in sauce pan on low heat. Stir occasionally until it slightly simmers. Turn heat down to low and heat mixture for 3 minutes. Pour over pancakes.

Now grab a cold glass of milk...or in the hubby's case some Ovaltine =]...and enjoy your breakfast for din din!!

Pretty Pretty Princess =] & yellow cake!

So.... I haven't posted in a while!! Things have been just so CRAAAAZY! Between working and the hubby not feeling to good, I haven't been able to make a trip to the oven and put on my baking gear =] LUCKILY for you I was able to bake this weekend for a PrInCeSs ThEmEd party =] so precious! I couldn't have been more excited to have an excuse to bake-especially when it involved the color PINK! You see I have done tons of BOY-ish themed parties, and have not had a chance to show my true girly side, so I was WAY more than willing to get cookin'!

So I did three different styles of cupcakes, two of which are pictured below:

Pink Carnations: I really wanted to sprinkle edible glitter on tope, but I couldn't find any =[ So I am still on the hunt!

I just LOVE these! I have never really done flowers before with frosting, but it is definitely important to consider the type of frosting you use and it's consistency.

Maybe I am just proud of my self, but I think they look like real flowers =]

Princess Crowns: You will NeVeR guess what these crowns really are? Mini crowns that can be worn in the hair! Interesting...What is even better is that they were 4 for $1 =]

The flavors I used were really simple, just a yellow cake with a vanilla butter cream frosting. I am still on the look out for a really moist, non dry, non crumbly, delicious yellow cupcake recipe...Although the one I used this weekend was pretty darn yummy! As for the butter cream you can't really go wrong. Here is my go to recipe:

Basic Buttercream

2 sticks butter* (softened)

4-41/2 cups powdered sugar

2-3 T heavy whipping cream/milk

1-2 teaspoons Vanilla**

*You can use one stick of butter (1/2 cup) and a 1/2 of shortening for a more stiff frosting for piping and what not. I am personally not a fan of shortening in my frosting, but it depends on the person.

**Sometimes I will used 1 teaspoon vanilla, and 1 teaspoon of almond extract. LOVE IT! Soo yummy!

Directions:

1. Combine ingredients together and beat until frosting consistency is reached.
2. You can add more or less milk/whipping cream for a thinner consistency. Also, adding more powdered sugar can make it thicker. Careful of the amount of powdered sugar you add, you don't want it TOO sweet. If you do need a thicker consistency I have heard of adding corn starch by the Tablespoon to the frosting. I have NEVER done this, so don't quote me on that! =] Has anyone ever tried this?

Hope you enjoy! I am getting excited walking through the stores seeing all the christmas decorations and peppermint flavored candies and what not! Now only if I lived somewhere where it wasn't 90 degrees christmas morning! Have a great week!