About Me

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I have recently gotten into baking more and trying more challenging recipes to bake. I have had a lot of successful recipes. I also love to craft and pick up on any new craft talent that sparks my interest. I love to be with my friends and family and if I am not doing that I usually am running or site seeing.

Tuesday, December 8, 2009

Thursday, October 15, 2009

Sunday, August 9, 2009

Banana Bread

3/4 sugar
1/3 cup shortening
2 eggs
1 cup mashed bananas (3 small or 2 medium bananas)
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnuts.

Cream together the shortening and sugar. Add eggs one at a time until well beaten after each additional egg has been added.

In an additional bowl, mix the dry ingredients together.

Add 1/3 cup of the dry ingredients to the creamed mixture. Then add 1/2 of the banana mixture. Continue to add another 1/3 cup of the dry ingredient mixture. Add the rest of the banana mixture. Take 1/3 cup of the dry mixture and mix together with the walnuts. Add the last part of the dry mixture, and and then the walnut mixture.

Grease a 9 x 5 inch loaf pan.

Pre-heat oven to 350 and bake for 45-50 minutes until the middle comes out clean. Enjoy!

Baby Card

Waterfall Card

Birthday Card

Monday, May 25, 2009

Chocolate Turtle Cookies

1 cup flour
1/3 cup cocoa powder
1/4 tsp. salt
8 tbsp. butter softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tbsp. milk
1 tsp. vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramels
3 tbsp. heavy cream

Adjust oven rack to upper-middle and lower middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg white in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1 inch balls, dig in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon, make indentation in center of each ball. Bake until set, 10 to 12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Tuesday, May 19, 2009

Thursday, May 14, 2009

Mango Upside-Down Cake


1/3 cup butter
2/3 cup packed light brown sugar
2 cups sliced mangoes, (fresh or frozen and thawed)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, softened1 teaspoon vanilla extract1/2 cup mango nectar



  1. PREHEAT oven to 350°F (175°C).

  2. FOR TOPPING: Grease 9-inch-round cake pan.

  3. MELT butter in small saucepan over medium-high heat.

  4. Add brown sugar; stir until incorporated.

  5. Pour mixture over bottom of prepared pan. Top evenly with mangoes.


  1. Combine flour, baking powder and salt in medium bowl.

  2. Separate yolks and whites from two of the eggs.

  3. Beat granulated sugar and butter in large mixer bowl until almost creamy. Beat in remaining whole egg, then beat in two eggs yolks.

  4. Beat in vanilla extract.

  5. Gradually stir in flour mixture alternately with nectar, ending with flour mixture. Stir just until combined.

  6. Beat egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon batter evenly over mangoes.

  7. BAKE for 60 minutes or until wooden pick inserted in center comes out clean.

Cool for 10 minutes on wire rack. Run knife around inside edge of pan to loosen, then invert onto serving plate. Cool completely.

Makes 10 servings.
Estimated Time: Preparation - 20 min Cooking - 1 hrs 5 min Cooling Time - 30 min cooling

Monday, May 11, 2009

Message Board

12 x 12 scrapbook paper

12 x 12 frame

12 x 12 clear sheet

1 vinyl rub on

Double Dark Chocolate Cookies

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking soda


1. Heat oven to 375°F.

2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.

3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set.

Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Home Made Vanilla Ice Cream

2 large eggs (Pasteurized)
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract


  • Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

  • Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

  • Pour in the cream, milk, and vanilla and whisk to blend.

  • Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Friday, April 17, 2009


  • 1 can (14.5 oz) Muir Glen® organic diced tomatoes (drained)
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 16 (1/2-inch-thick) slices baguette, toasted (about 6 oz)


  • Stir together tomatoes, basil, olive oil and garlic.
  • Spoon mixture onto toasted bread slices. Serve immediately.
  • Makes 16 appetizers.
    Substitution: For a flavor twist, use our fire roasted diced tomatoes instead of the plain diced tomatoes.

Cherry Garcia Ice Cream


  • 1/4 cup shaved plain chocolate (Hershey's Special Dark Chocolate candy bars preferred)

  • 1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)

  • 2 large eggs (pasteurized)

  • 3/4 cup sugar

  • 2 cups heavy or whipping cream

  • 1 cup milk

  • 1 tsp. vanilla

  • 1 tsp. almond extract


Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add vanilla and almond extract and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready. Yield: 1 quart

Friday, April 3, 2009

Libby's Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Friday, March 13, 2009

Craft Room Idea (for hanging items on)

Kitchen Decor

I was walking around a craft store and totally fell in love with this concept.... and I immediately thought this would be a perfect idea for hanging aprons on and no better place than the kitchen. So I went and bought all of the items that I needed to and went home and made it myself. Nothing better than a homemade gift. I really liked how it turned out.

Monday, March 9, 2009

Friday, March 6, 2009

Diaper Cake

I always have wanted to make a diaper cake since my sister started making them for her friends for their baby showers. Well that time has come and I finally got the chance to make one for my dear and close friend that is expecting in June. I hope she likes it when it is all done and presented to her. I was pretty proud of how it turned out and will post directions later.

Baby Shower Favors (Diapers)

I was asked by my friend to create the party favor for the guest for a babyshower that she is hosting for our mutual friend since she thinks I have a great talent for crafty things. I started to ponder and worry at first and then I hunted around and found this cute diaper tutorial on splitcoast stampers. I really like how they turned out. I hope she does too.

Wedding Idea using a vinyl rubon

My sister had asked me to create something for her friends wedding present. So I sat and pondered and started looking for quotes that they could put in their house. I found this quote, and I thought it was perfect for someone that is getting married. I then thought I could adhere the rubon to this glass piece that I had with a black frame around it. I hope she likes it.

Tuesday, March 3, 2009

Wednesday, February 25, 2009

Magnetic Tic Tac Toe Game

I thought it would be fun to make my niece and nephew a magnetic version of tic tac toe that they can play while traveling in the car. I seen this cool vinyl rub-on that had a pre-made kit to make your own tic tac toe.

Materials Needed:

(1) 4 x 4 piece of metal

(1) 4 x 4 piece of decorative scrapbook paper

(1) tic tac toe rub on kit

(10) flat stones

(10) 3/4" round magnet

(10) 1 3/8" circles

E600 glue for the magnets

Special craft glue that dries clear for adhering the paper to the flat stones


Take your 4 x 4 piece of metal and cut out your 4 x4 piece of scrapbook paper and cover with a strong glue.

Then adhere the background to the tic tac toe board.

Place the X's and the O's on all ten flat stones.

Glue the 1 3/8" circles to the bottom of the flat stones. Once dry, go ahead and adhere the 3/4" circle magnet to the bottom and let dry.

Once everything is done, place in a little baggy for the kids so they don't loose it. Best of all it is magnet and have fun.

Saturday, February 21, 2009

Baby Onesie

I have a handful of friends that are pregnant right now. So I thought it would be cool to make these baby onesies that I had seen on splitcoast stampers. So I went ahead and made one, and I liked how it turned out. Enjoy!!

Vinyl on Tile

1 tile piece

1 vinyl rub on
Rub the back of the rub on so it transfers to the front piece, and then slowly peel away. Once the backing has been peeled away, then place carefully on your tile.

Sunday, February 1, 2009

Oreos 'n' Cream Cake

1-3/4 cups all-purpose flour
2/3 cup Dutch-process cocoa powder
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1-1/4 cups buttermilk
4 oucnes cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 box (16 ounces) confectioner's sugar
3 to 4 tablespoons milk
1-1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups crushed Oreos
1. Heat oven to 350°F. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.
2. Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.
3. In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350°F for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.
5. Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners' sugar, then milk. Beat for 2 minutes or until light and fluffy.
6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.
7. Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.


Framed Calendar and Magnet Board


Clear Calendar Overlay

12 x 12 Printed Transparency Sheet

12 x 12 Tin Sheet

12 x 12 Frame (Black or white)

Bistro Markers

How To:

  1. Remove glass from frame.

  2. Add tin sheet. Lay a piece of pattern paper of choice over tin sheet.

  3. Lay decorative overlay over paper.

  4. Lay a clear calendar over other layers.

  5. Close tabs on back of frame.

Friday, January 16, 2009

Vinyl Lettering on Wood Sign

3D Art Work

One of my friends is into guitars. So I thought of this cool art idea and went with it. My brother helped me out, and I really like the way it turned out.

Supplies Needed

(1) 14 x 14 canvas

(4) 5 x 5 canvas

Acrylic paint


Rub Ons