Saturday, 21 May 2011
Beat of the Week May 16th to May 22nd
Ok gal pals and guy buds this weeks beat of the week is The Lonely by Christina Perri....This song is amazing and I choose it for several different reasons. First off this week marks the one year anniversary of my best friends death, since her death I find it hard to have normal friendships and relationships and thus I am left alone most of the time. For the most part when I am alone I do not feel lonely but this week I was feeling extremely empty, lonely, and emotionless. The lyrics "the silent sound of loneliness wants to fallow me to bed" describes what I was feeling very much this week. Another reason I choose this song is that it also describes the journey that I have been embarking on in the last few months and will continue on for a while, the journey that this blog fallows, the journey of becoming me again, picking up the pieces, and becoming a full version of myself. This song represents everything about this week and my life. "I'm a ghost of a girl that I want to be most, I'm the shell of a girl that I used to know well".
Sunday, 15 May 2011
How to be Alone
Alight so I have been meaning to post the link to this video for a long long time. This video is called How to be Alone, it is a poem complimented with a video and is 100% true. I urge you to check it out and try out some of what it says. http://www.youtube.com/watch?v=k7X7sZzSXYs
Saturday, 14 May 2011
Beat of the Week May 9- May 15th 2011
Alrighty so I am going to start doing what I am calling beats of the week. Basically these are songs I am either working on a dance for, really speak to me, really get me, oooorrrrrr the repeat button in my head is stuck on them. This week the Beat of the week is Hear You Me- Jimmy Eat World!!!! Yay!!!! Now it is no secret that I love J.E.W but this song is something special to me. For me this song is a perfect running song, dancing to blow off steam/stress song, and also the song that can if given the chance make me tear up fast. The words .... "and if you were with me tonight, I'd sing to you one last time, a song for a heart so big that god just wouldn't let live" are the words that I sing and wanna sing over and over again to my late best friend Chantelle. This song is perfect for this week the week before the one year anniversary of her death
Heavenly Cheesecake Brownies
Sooo one of my dearest best friends and I were one day like would it not be awesome if you combined together cheesecake and brownies!!!! Well guess what???!!!!! We totally did it!!!!! And here it is!!!!!
What you will need!!!!!:
1 (8 ounce) package cream cheese, softened (I use light cream cheese)
What you will need!!!!!:
1 (8 ounce) package cream cheese, softened (I use light cream cheese)
1/4 cup white sugar
1 egg
1 cup semisweet chocolate chips
1/4 cup butter
1 cup semisweet chocolate chips
1/2 cup white sugar
2 eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
How to do this:
1) Pre-heat your oven machine to 350 and take out a 9 inch baking sheet.
2) Combine in a medium bowl your sugar and softened cream cheese until it is smooth. When smooth add in your egg and add in one cup of chocolate chips.
3)Melt your chocolate chips by bring water to bowl in a large sauce pan and placing a heat proof large bowl in it with the chocolate chips. Add in your butter to the chocolate chips and stir until melted. Then add in your other two eggs, rest of sugar, baking soda, flour and salt.
4) Place half of the brownie mixture in the greased pan then place all other the cream cheese mixture over top of it. Place the remaining brownie mixture over top of both other layers and use a spoon to smooth over top.
5)Place in oven for about 25 to 30 minutes then take out let cool, cut into pieces and enjoy!!!!
PS.....These work best when kept cool, like in a refrigerator!!!
Thursday, 28 April 2011
Wednesday, 27 April 2011
Southren Prefection
This is a very very dangerously sinful recipe that I love to make when I need some serious comfort food. I learned the basic recipe from a friend that lived in Texas but then put my own little twists and touch to it. Every time I make these cookies they are pretty much gobbled up instantly!!! Be prepared to do some serious running afterwards though!!!!!
What Ya Need:
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 cup chopped walnuts or pecans (Depends what you like, I like walnuts but my mom loves pecans)
2 cups semisweet chocolate chips
2 cups uncooked rolled oats
1 teaspoon vanilla
How to do it:
1) First you want to preheat your oven to 350 and get together your ingredients!!!! duh!!!!
2)Start by combining your sugars and shortening until it is a creamy mixture. Then add in your eggs and vanilla.
3) In a second bowl combine your flour, salt and baking soda. Add this second mixture to your first one and mix until completely combined.
4)Once the mixture is combined then add in your oats, chocolate chips and nuts and once again combine!!!! Then drop by spoonfuls onto baking sheet.
5)Place baking sheet in oven and cook for about 12 minutes....Then presto!!!! Yummy hip widening drops of goodness!!!!
Sunday, 3 April 2011
Peanut Butter Chocolate Banana Cupcakes
These are a delicious comfort treat that I came up with one week because all I wanted to eat was peanut butter, chocolate, and bananas! They are really moist and go great with a glass of milk!
Ingredients for Cupcake:
2 cups white sugar
1 3/4 cups of flour
1 1/2 teaspoon of baking powder
1 1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs
1 cup banana
3/4 cups cocoa
1 cup warm water
1/2 cup of skim milk
1/2 cup canola oil
1 1/2 teaspoon vanilla
Ingredients for Icing:
1/2 cup of high grade butter
1 cup smooth creamy unsalted peanut butter
4 cups of icing sugar
1/3 skim milk
Directions:
1) Preheat your oven to 350 degrees then start on your cupcakes.
2) Start by mixing together in a large bowl your flour, sugar, cocoa, baking powder, baking soda and salt until a smooth powder mixture with no lumps.
3)In a second smaller bowl mix together your eggs, mashed banana, water, milk, oil and vanilla. This mixture should be well combined before moving on.
4)Slowly pour the liquid mixture into the dry mixture bowl and combined the two until a smooth non lumpy mixture.
5)Once mixture is well mixed begin to pour into cupcake containers and fill 3/4 full. Place cupcakes into oven and bake for 20 minutes or until you can stick a tooth pick into the middle and it comes out clean.
6) While cupcakes are baking start on the icing! First place softened butter into bowl and stir until smooth, then combine with peanut butter. Begin to slowly add icing sugar in and every time the mixture starts to become tough add a bit of the milk until completely mixed.
7) After cupcakes are baked and cooled you can apply as much or as little icing as you would like to them and even sprinkles if you would like and enjoy!
Ingredients for Cupcake:
2 cups white sugar
1 3/4 cups of flour
1 1/2 teaspoon of baking powder
1 1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs
1 cup banana
3/4 cups cocoa
1 cup warm water
1/2 cup of skim milk
1/2 cup canola oil
1 1/2 teaspoon vanilla
Ingredients for Icing:
1/2 cup of high grade butter
1 cup smooth creamy unsalted peanut butter
4 cups of icing sugar
1/3 skim milk
Directions:
1) Preheat your oven to 350 degrees then start on your cupcakes.
2) Start by mixing together in a large bowl your flour, sugar, cocoa, baking powder, baking soda and salt until a smooth powder mixture with no lumps.
3)In a second smaller bowl mix together your eggs, mashed banana, water, milk, oil and vanilla. This mixture should be well combined before moving on.
4)Slowly pour the liquid mixture into the dry mixture bowl and combined the two until a smooth non lumpy mixture.
5)Once mixture is well mixed begin to pour into cupcake containers and fill 3/4 full. Place cupcakes into oven and bake for 20 minutes or until you can stick a tooth pick into the middle and it comes out clean.
6) While cupcakes are baking start on the icing! First place softened butter into bowl and stir until smooth, then combine with peanut butter. Begin to slowly add icing sugar in and every time the mixture starts to become tough add a bit of the milk until completely mixed.
7) After cupcakes are baked and cooled you can apply as much or as little icing as you would like to them and even sprinkles if you would like and enjoy!
Thursday, 31 March 2011
Apple Butter Pumpkin Pie
I just came up with this recipe almost a year ago for Thanksgiving and everyone that has tried it since has loved it. My grandma used to make some of the best pumpkin pie I have ever tasted so I decided that I was going to use her recipe but put a couple of twists into it to make it just jaw dropping amazing.
To make the filling you will need:
I cup of pumpkin puree ( fresh or canned does not matter, although fresh is usually tastier)
1 cup of apple butter
1/4 cup of dark brown sugar (you can use light brown but it definitely tastes better with dark brown!)
1/2 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
3 eggs beaten
1 cup of evaporated milk
To make the strusel on top you will need:
3 tablespoons of butter
1/2 cup of flour
1/3 cup dark brown sugar
1/2 cup chopped pecans
To make the pie crust:
3 cups of flour
1 teaspoon salt
1 1/2 cups of vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon of distilled white vinger
Throwing it all together:
1) First you want to make sure you oven is preheated to 350 degrees.
2)We want to get started by making your pie crust. Mix your flour and salt together in a large mixing bowl then add your shortening by cutting it in with a pastry cutter. If you do not have a pastry cutter just use a fork, that's what I used before I got mine, takes a little longer but works the same.
3)When the mixture starts to look like little pebbles then throw in your eggs, water, and vinger. Then just combine together.
4)After you have combined it all remove half of the dough and begin to roll it. After you have finished one half do the other. *To save time, mess and hassle I stick mine into a large freezer bag and roll it, it is so much easier, plus then that way if you need to you can stick it in the freezer and use it later :)*
5) Next you want to work on your filling. Start by combining in a medium bowl your apple butter, pumpkin, sugar, nutmeg, cinnamon, and salt. After the previous 6 ingredients have been combined add in your eggs and evaporated milk. When mixture looks to be combined you may pour it in to the pie shells.
6) Bake this portion of the pie for about 50 to 60 minutes in the oven or until the filling is not "jiggly".
7) While the first part of the pie is baking in the oven it is now time to start the second part of the pie. In a small bowl combine the flour, butter, sugar until smooth. Once mixture is smooth you can add in your pecans and continue mixing. For cinnamon lovers, like myself, you can try adding a 1/2 teaspoon of cinnamon to this mixture for extra mouth watering.
8) Once the first part of the pie is done baking you can take it out of the oven sprinkle the pecan mixture over top and bake for another 15 minutes. Then bon apetite!
To make the filling you will need:
I cup of pumpkin puree ( fresh or canned does not matter, although fresh is usually tastier)
1 cup of apple butter
1/4 cup of dark brown sugar (you can use light brown but it definitely tastes better with dark brown!)
1/2 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
3 eggs beaten
1 cup of evaporated milk
To make the strusel on top you will need:
3 tablespoons of butter
1/2 cup of flour
1/3 cup dark brown sugar
1/2 cup chopped pecans
To make the pie crust:
3 cups of flour
1 teaspoon salt
1 1/2 cups of vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon of distilled white vinger
Throwing it all together:
1) First you want to make sure you oven is preheated to 350 degrees.
2)We want to get started by making your pie crust. Mix your flour and salt together in a large mixing bowl then add your shortening by cutting it in with a pastry cutter. If you do not have a pastry cutter just use a fork, that's what I used before I got mine, takes a little longer but works the same.
3)When the mixture starts to look like little pebbles then throw in your eggs, water, and vinger. Then just combine together.
4)After you have combined it all remove half of the dough and begin to roll it. After you have finished one half do the other. *To save time, mess and hassle I stick mine into a large freezer bag and roll it, it is so much easier, plus then that way if you need to you can stick it in the freezer and use it later :)*
5) Next you want to work on your filling. Start by combining in a medium bowl your apple butter, pumpkin, sugar, nutmeg, cinnamon, and salt. After the previous 6 ingredients have been combined add in your eggs and evaporated milk. When mixture looks to be combined you may pour it in to the pie shells.
6) Bake this portion of the pie for about 50 to 60 minutes in the oven or until the filling is not "jiggly".
7) While the first part of the pie is baking in the oven it is now time to start the second part of the pie. In a small bowl combine the flour, butter, sugar until smooth. Once mixture is smooth you can add in your pecans and continue mixing. For cinnamon lovers, like myself, you can try adding a 1/2 teaspoon of cinnamon to this mixture for extra mouth watering.
8) Once the first part of the pie is done baking you can take it out of the oven sprinkle the pecan mixture over top and bake for another 15 minutes. Then bon apetite!
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