Tag Archives: baking

Cars and curbs

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A few weeks back sister and I went out for lunch. We hit up my favorite sandwich place, enjoyed some cookies, and headed back to the office. But we had the misfortune of hitting some midday Atlanta traffic. So I did what any annoyed driver would do…searched for an alternative route out. Seemed pretty safe.

As I’m looking for my escape, sister says, “curb!” Okay, so great, there’s a curb. But because I’m me, I drive right over it. We laugh and laugh and laugh…And then in a matter of minutes, I nail ANOTHER curb!

It’s true kids. Turns out I hit curbs.
A lot.
And because my sister has a pretty hysterical sense of humor, this is what I came home to today:
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My very own life in the form of a cake.
With a little red ambulance for good measure.

So this is your fair warning kids. If you see a black 4Runner in your path, just sit back and wait. I’ll bet you dollars to doughnuts if there’s a curb anywhere nearby, I’m going to hit it.

Thank you Sister.
This cake made my day.

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Halloween Bars

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Halloween is getting close and I’m doing all I can to get in the spirit. The 85 degree temperature isn’t helping much, so I’m forced to buy cheap decorations and treats to get me in the seasonal mood.

That’s okay because I really do love the cheap decorations and the throngs of candy bars sitting in a big plastic bowl on my kitchen counter. And sometimes I just enjoy baking those Halloween treats. So that’s exactly what I did. I found a recent Betty Crocker mini magazine and scooped a recipe straight from it. This one was for Halloween Goody Bars, but I’ll just call them Halloween Bars. Even if they were super good.

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Ingredients
1 1/2 cup quick cook oats
1 1/2 cup all purpose flour
1 cup packed brown sugar
3/4 tsp salt
1 cup butter, melted
1 cup chopped pecans
1, 14oz., can sweetened condense milk
1 cup semisweet chocolate chips
2 tbsp butter, softened
3/4 cup Reese’s Pieces (or if you have the patience, orange and brown M&M’s)

Directions
Preheat oven to 350 degrees. Spray a 13×9 in. pan with cooking spray
In a large bowl mix oats, flour, sugar, salt, and 1 cup butter with a spoon. Stir in pecans. Remove 1 cup, set aside to use later as the topping.
Press remaining mixture into pan.
In a saucepan, cook condensed milk, chocolate chips, and 2 tbsp butter over medium heat, stirring constantly, until the chocolate chips are melted and the mixture has turned into a smooth and creamy goodness.
Spread chocolate mix over crust.
Sprinkle with candies and reserved oat mixture, pressing oat mix into chocolate mixture.
Bake 23-25 minutes or until set.*
Cool completely- around 2+ hours. Cut into bars.

*Mine took over 35 minutes to cook completely, then again my oven is almost as old as I am.)

Ps. these bad boys are rich.  Enjoy with a giant glass of cold milk.
Pps. I have about 10 sitting downstairs. Feel free to stop by and take them away from me. Like I need a chocolate covered buttery oat and sugar bar. Yeap, just like I need a hole in my head.

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Reminder

I may have forgotten to mention that the White Trash poll voting ends on 10/22.

Weird, right?  Well, I gave the whole thing a month. Figured, by that time, I would be…

A) mentally prepared to make a corndog casserole (if ultimately that was decided)
and
B) most likely be back in town for a few consecutive weekends to be able to put said white trash dish together.

So. For those of you who have voted, thank you!
If you haven’t yet, not to worry, you still have time.

Have a great Friday everybody!
Is it 5 oclock yet?

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White Trash Puff Balls

With the help of a little search engine called Google, I have found yet another tasty white trash treat.
And this time, I actually made it.

That’s right. Hell froze over because I gutsied up and made a White Trash recipe.

What’s scarier…I actually enjoyed this one. No, really. I ate two of them. Two puff balls.
(Insert jokes here.)

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pballs

Puff Balls
Ingredients:
1 -8oz package sliced pepperoni
1- 8oz container cream cheese, softened
1- 10 package refrigerated Crescent Rolls

To make:
Dice pepperoni into smaller pieces.
Add pepperoni pieces to cream cheese, stirring until blended together well.
Roll out crescent rolls into triangles.
Slice each crescent roll into three smaller triangles.
Add a spoonful of cream cheese/pepperoni mixture to center of each triangle.
Pinch up each point of triangle around the filling.
Place dough balls onto cookie sheet. Bake at 350 for 11-13 minutes (following crescent roll directions).

{Print it out here.}

Welcome to the white trash club.
Oh yeah, have a seat and enjoy.

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In the kitchen

Or what I should have titled, “What I’m coveting for my kitchen”…

It’s probably not much of a secret, but I spend my evenings sitting in front of my computer. Most nights I’m trying to catch up on all my friends’ blogs. (For the full list, please look to your right and then when you’re done with that, click on Link Love ♥.) That might explain why the flooring in my house is coated in dog fur. Thinking I should give up one night of internet reading for running the vacuum cleaner. But one of the other time sucks in my life is soaking in all of the food blogs out there.

Reading about photography tips from Helen from Tartelette.

Wondering if I’m brave enough to attempt some recipes.

Questioning if I’m silly for even thinking I belong in this food blogging world.

But more than anything, I spend the time drooling over food bloggers’ props.

So during my lunch break, I headed straight for Anthropologie because really and truly, there’s no better source for adorable kitchen props.

And these, my friends, are stinking adorable.
Kind of like this pie dish my friend, Christina, gave me. Just so happens that it, too, is from Anthropologie.
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{Smashing} Pumpkin(s) Bread

downtown nashville

The title of this blog post was originally going to be “It’s beginning to feel a lot like Fall”, but I was missing just one whole syllable so I opted for the more obvious title…”smashing pumpkins bread”.

It worked.
Okay, maybe not. But I like linking foods and songs/artists together. Makes me appear cheesily clever.
Or not.

So I spent the weekend visiting a sweet, sweet friend up in Nashville. And the weather was nothing short of perfect, thus the reason for the original post title. Highs ranging between the mid 70s- low 80s. In other words, I was in heaven. I was able to sit on her back patio and enjoy a slight crisp breeze without having to worry about whether or not my deodorant was strong enough.
(Don’t judge me. You know it happens.)

We spent the weekend taking walks with her incredibly awesome dog, Lady.
We ate at a little place called Germantown Cafe.
We wandered around the Parthenon.
Yes, the Parthenon.
parthenon nashville

And hung out with the arts and crafts kids down at TACA.

But the highlight of the weekend came in the form of Pumpkin Bread.
It screams fall, doesn’t it?
It’s baking, it’s pumpkin. It’s awesome.

And it should be known that I’ve already scarfed down two pieces today. It’s only 1020am.
It’s gonna be a good day.

pumpkin bread recipe 

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Pumpkin Bread
{printable recipe}
2 cups (all purpose) flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups sugar
1/2 cup oil
2 eggs
1 cup pumpkin
1/4 cup water

Sift dry ingredients together. Mix remaining ingredients and add all at once to flour mixture. Beat well until mixture is smooth. Pour into greased, floured loaf pan.

Bake at 350 for 50 minutes.

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Sugar cookies and icing.

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I started this week with full intentions of eating healthy. Alright fine, healthier. That never really happened though. I drank more water. I even used my elliptical machine a couple of times. But that whole eating healthier part eluded me.

So let’s just forget about that whole trying to be healthy nonsense and focus on cookies.
Sugar cookies.
With icing.

Because let’s be honest, no one really wants to talk about working out.
Or eating healthy crap like kale and spinach.
No offense, but ugh. I mean it’s fairly obvious that the whole elastic waistband club is undeniably in my future, but at least I’ll be happy eating sugar cookies with icing.
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And in case you wanted to make these little treats for your friends or family (or let’s be honest, for yourself), please do. Just remember to have a pair of pants with a drawstring or some elastic ready for future comfort.

Cracked Sugar Cookies
Ingredients
1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 tsp vanilla extract (clear)
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tspcream of tartar

Directions
Preheat oven to 350 degrees F (180 degrees C).
Cream together sugar and butter.
Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten.
Bake 10 to 11 minutes, until tops are cracked.

And if you want to go all out, top them with a little icing.
Sugar Cookie Icing.
Ingredients
1 cup confectioners’ sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond extract
food coloring (of your choice)

Directions
In a small bowl stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Paint cookies with a brush.

Enjoy.
And if I haven’t said it lately, thanks for continuing to read this here little blog.
And for making me want to make bad things to eat.
I owe you all for my gradual weight gain.
Love ya, mean it!
🙂

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