Archive | February, 2013

Pinch me.

28 Feb

vscocam9                                                            Photo By Keila Belch

Dear Mr. Sandman,

We had some great times. Remember the good ‘ol days in college when we used to roll around in bed together until mid afternoon?! You hardly even visit me now. Was it me? Was it something I did? I fear it was the kids. Perhaps they were keeping you up at night too? But, for you to leave without having the common courtesy to give me some warning…well, that was what hurt the most. Perhaps someday we’ll meet again in an empty nest and we can rekindle our once passionate love affair. Until then, I’ll dream of you in my semi-conscious-non-REM state of mind.

Sincerely,
Yvette

 

 

 

Since my sister is still a college student, she is still able to sleep. She is actually nearly impossible to wake. Her superhuman ability to sleep through just about anything inspired me to make some dreamcatcher art.

I started with a plain canvas and some embellishments–crocheted pieces, yarn, beads, twine and feathers–everything I already had on hand. I glued everything down with my handy dandy hot glue gun and let it dry completely. Then I brushed some craft paint over everything.

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Once I felt like I had enough coverage with the craft paint I went over it with some spray paint  so that the coverage was even.

vscocam7                                                            Photo By Keila Belch

The result is modern and clean but three dimensional and interesting  too.  Sweet Dreams!

Birthday Bites

26 Feb

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My baby is 7.  SEVEN!  Where has the time gone?  He is pretty special–and not just because he’s my first-born.  Although in all fairness I too am the first-born and I think we’re all pretty special.

7thBirthday

He is funny, loving, incredibly empathetic, and a great big brother.  We’re lucky to be his parents.  Ugh…tears.

Okay, well the most important part of any birthday is the cake!  Since his birthday fell on a Saturday, I brought treats in to his class on Friday.  Life is more chaotic now so I wanted to make things on easy on myself. I went to Vons and purchased two boxes of Madeleine/Brownie Bites.  Whaaat?!  Yes.  They are half Madeleine and half Brownie, swirled together. Both light and rich and bite-sized, they are the little treat to hit the spot.

I added a personal touch by piping some white frosting on top, a dash of festive sprinkles, and a piece of Cake Batter Bark.  The kids thought they were amazing (one asked that I e-mail his mom the recipe–seriously).  Since I had extra, the teachers and office staff got to have some as well and they too thought they were just right and thanked me for bringing in kid-sized treats.

Riding the wave of Friday’s success, I planned Saturday’s birthday cake with the left over bark pieces in mind.  I made a basic chocolate layered cake with white frosting and added sprinkles and Cake Batter Bark as a decorative edging.

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It was fun and cute…and most importantly, tasty!  Also, I love a good dual-purpose anything and the pieces of bark can kind of be used as spacers for slicing the cake.

This particular birthday carried over into Sunday as well when we celebrated with his schoolmates at a local Pump It Up.  I cut myself some slack though and ordered a cake for that celebration.

Now that I have a 7-year-old, I have come to the following conclusions:

  1. My days of cool are numbered;
  2. His increasing age doesn’t seem to make me feel older.  I don’t quite feel young.  But, I don’t quite feel old [or mature] enough to have a 7-year-old; and
  3. Thank God for cake.  No matter what is going on and how stressful life (or party planning) can be, sitting down and having a piece of birthday cake is such a relief.

 

 

 

Sugar Cream Pie

24 Feb

sugarcreampie

I had a baby, went back to work and dropped out of the human race.  Seriously, side-lined. This was my third child so you’d think I would have been more prepared.  I’ve been absent from my favorite outlet, WhoopieCookie. I apologize for that…to you dear readers and to myself.  Truth is I need an outlet for the creative juices that bubble beneath my legal eagle surface.  Now more than ever!

While I haven’t blogged in…nearing forever, that doesn’t mean that I haven’t been baking, crafting, seeking all things interesting and cool.  But putting my thoughts out there is part of the fun.  So here I go, attempting to get back into the swing of things and hopefully stay there…

Tonight was Oscar Night!  Yay!  By the way, with all my free time I’ve seen all of one of the movies that were nominated for anything.  I saw Skyfall last weekend.  LAST WEEKEND!  So, at least I knew the words to Adele’s Oscar-winning song.  Some day I hope to see the other wonderful films nominated…on demand…in my jammies.

Tonight was all about the pies at our house.  My hub made homemade “chicken pot chicken pot chicken pot pie!”  So for dessert I made my own pie.  Clearly he’s a savory kinda guy and I’m bringing the sweet to the table.  I guess opposites do attract.  He loves the savory so much that he often does not love the sweets that I make.  Tonight, however, everyone adored the glints of gold on this sugar cream pie.

Super easy and pretty quick (if you don’t let it cool all the way like us).

Whatcha Need:

1 Refrigerated Pie Crust
2 Cups Heavy Whipping Cream
1 Cup Sugar
½ Cup All-Purpose Flour
½ Teaspoon Vanilla Extract
2 Tablespoons Unsalted Butter, Cut Into ½ inch Pieces
⅛ Teaspoon Nutmeg

Whatcha Do:

Preheat the oven and a cookie sheet to 425 degrees.  Bring the pie crust to room temperature, per the package instructions.  Place in your dish of preference.  Poke holes in the bottom with a fork and place in the fridge or freezer to cool and harden a bit while you get the filling ready.  Whip heavy whipping cream, sugar, flour, and vanilla.  Pour into the prepared dish and drop the butter pieces all over the top of the filling.  Sprinkle with nutmeg.

Bake the pie for 10 minutes at 425 degrees and then lower to 350 degrees and bake until the crust is golden brown the pie filling is bubbly and only a little jiggly in the center (think Pumpkin Pie consistency).  That was about 50 minutes in my oven.  Let it cool (for as long as you can).  It will continue to set as it cools. Serve at room temperature or cold.

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Mine kind of bubbled over and spilled onto the cookie sheet.  Everything still ended up looking and tasting great. This is the first time that I’ve made this pie and it was delish.  I’m already dreaming up an individual version with maybe a [cheater] Nilla wafer crust and a fresh berry on top.  Mmmmm….

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