Carrot Cupcakes

I loved these!  I made them for a meeting at my house last night, and they were a hit.  I had none left.  I didn't even get to have a second one.  That's a good thing though, right?!  Jason didn't even get to try one, but like i've said before he's not big on sweets, so he didn't feel bad at all.  He should have felt bad because he missed out...BIG TIME!

I don't know what it is, about carrot cake, but it always takes me back to being a kid.  The first time I tried it, thinking it was gonna be disgusting because it had carrots in it.  But, of course being oh so wrong.  And nothing goes better with it than cream cheese frosting.  So glad there are none left, or I would be having one or two for breakfast.  :o) 

Carrot Cupcakes

2½ cups all-purpose flour

1¼ tsp baking powder
1 tsp baking soda
1¼ tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 teaspoon salt

1 lb. (6-7 medium) carrots, peeled
1½ cups sugar
1/2 cup packed light brown sugar
4 large eggs
1½ cups vegetable oil

Preheat your oven to 350 degrees.  Line 2 muffin pans with liners, set aside. 

In a medium bowl stir together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.  Set aside. 

With a food processor, or just with a grater, shred all your carrots, and just place them on top of the flour mixture. 

Rinse your food processor out and add sugars, and eggs and mix with a blade until well combined.  Slowly pour in your oil and mix until light in color.  If you don't have a food processor, i'm sure you could just do this with a beater, or your kitchenaid mixer with the whisk attachment.  Just make sure everything is mixed up good.  Pour your mix into your mixing bowl and pour in your carrots, and flour mixture.  Mix until no flour streaks are seen.

Scoop out evenly into your liners about 3/4 full.  Bake for 20-24 minutes or until toothpick comes out clean.  Let them cool on a cooling rack for 5 minutes in the pans and then remove.  Cool completely before icing. 

For the icing I used Monica's favorite, which is now my favorite, Cream Cheese frosting.  It is seriously BODACIOUS!  ;o)  Go HERE for the recipe. 

Source-Sweet Peas Kitchen

*sigh*  So beautiful!

I hope you all have a wonderful weekend!  I'm starting mine off by going to see The Hunger Games tonight with a couple of friends.  I'm so excited!  Can't wait to stuff my face full of theater popcorn.  YUM!

Tah Tah! 

Love, Erica*

Digi Day and an Update

Hello! I have a few things to tell/show you today. First up, I needed to make a treat and made THESE.


Sugar Cookie Bars

Erica posted these back in February and I'll tell you... YUM! If you like sugar cookies then these are a must in your arsenal of sugar cookie weapons! They give you the taste of sugar cookies without all the work. Try them! Soon. :) Recipe HERE.

Also, I need to give you an update. One of my New Year's Resolutions was to complete 3 big scrapbooking projects. Just so you know, I finished my 2009 Project 365! It's awesome. The kids love looking at it and I love that it's done. :)

Done! :)

Also, my half marathon is in less than one month! Ack! Scary! I've been training hard. Last Saturday I ran 9 miles and didn't hate it. That's a very good thing. I've discovered the magic of Gu. Gu is awesome. :)

It just gave me that little extra umph to finish my run. Thanks Megan!!!

I've done well with the no candy deal, although I really should have given up sugar all together (See above at Sugar Cookie Bars). *sigh* I have lost weight although not as quickly as I'd like. I'll keep working on it.

Okay, and lastly I have a scrappy page to show you.

Love this little girl of mine. This is a mini kit by Echo Park called Hello Spring. Cute stuff. Full Credits Here!

Hope you are having an awesome week! :)



7-Up Biscuits

I gave in to temptation last night.  I've always been bad at that!  :o)  I have no self control.  It's getting a little better, but when something is yummy, I can't help myself!  I've made this a few times, and they are just delish!  They are now my husbands favorite biscuit.  I've been trying to master it since we first got married, and I have finally found the recipe for the fluffiest, yummiest biscuit.  They go perfect with my sausage gravy, or a pat of butter and some homemade jam.  *drool*  Plus, it's the easiest recipe EVER!

7-Up Biscuits
2 c. Bisquick
1/2 c. sour cream
1/2 c. 7-Up
1/4 c. butter

Preheat oven to 450 degrees.  While it's heating, place your butter in an 8x8 pan and put it in your oven, so the butter can get good and melty.

In a medium sized bowl measure out your bisquick and cut in the sour cream until nice and mealy.  Pour in the 7-Up and mix well.  This dough is sticky.  Pour it onto a floured surface (I just used bisquick) and flip it around to coat it in bisquick so it's easier to work with. Pat it out until it's about 1/2" thick.  Place in your hot buttered pan and bake 12-15 minutes or until nice and golden brown.

The bottoms are so buttery and crispy yummy!  Oh man!  THEE best!

Source-Plain Chicken

Have a Happy Wednesday!!

Love, Erica

Menu Monday

Hello! Last week we got some much appreciated feedback, asking for links to the recipes we use. We will try to be better at this. For the most part I use recipes we've already posted and we do use a lot of recipes from various websites. We will link when we can. There are some recipes that I get from cookbooks (remember those?) and a few that I just throw together. So thank you for the feedback. :) If there is a specific recipe you want, please comment, we'll cook it up and post it on the blog!

Erica is out and about taking care of appointments today, so you just have mine. I actually have a couple of repeats from last week. I had forgotten about the Cub Scout Blue and Gold Banquet and also Dad and Maggs had a daddy daughter date on Friday. Ben and I had grilled cheese. :)

Monica's Menu

Monday
Sloppy Joes

Tuesday
Chickpeas Stuffed Shells (recipe book)

Wednesday
Taco Casserole (This one is a big hit)

Thursday
Spaghetti Squash Chicken

Friday
Date Night!

Saturday
Ham Fried Rice (throw together)

Sunday
Roast and Potatoes

Have a wonderful week!!!

Love, Moni

Digi Day

Last week someone asked how I go about doing my layouts, I thought I would answer that in case anyone else was wondering. I use Adobe Photoshop Elements to do all my photo editing and scrapbooking. I love Elements and use it often. When I was first interested in digital scrapbooking, I just googled it and was led to JessicaSprague.com. It has been my home since. I took classes and have become proficient at using PS Elements. I am privileged to have been chosen for her Creative Team and now showcase my work not only on this blog, but also on her website. I love that place.

If you're interested in learning. You can start by downloading a trial version of PS Elements Here. It is a 30 day trial. I would sign up for Jessica's first class and see if you like it. You can do that Here.

Anyway, here are two layouts I did for this week.

This month I'm assigned to Splendid Fiins. I've always loved her style. Full Credits Here.

I've been wanting to get into Project Life. I actually bought the paper version (What was I thinking!! Does anyone want to buy it from me?) I just can't get the logistics down of printing my photos and such, it just seems like too much for me. So I finally started my digi version of Project Life. It's only March, right? Full Credits Here.

If you have no idea what I'm talking about, that's okay too. :) Project Life is a scrapbooking system developed by Becky Higgins. It's meant to be an easy way to get your Life, you photos in a book. I love scrapbooking my featured one photo layouts. It's my way of expressing myself, but I've always felt bad for ignoring our mundane everyday life and our big events too! Project Life just takes those photos and moments and gets them off your hard drive and into a book. Becky really explains it best. Here is more information and a video you can watch.

I have a feeling I'm going to like Project Life. :)

Have a Happy Thursday

Love, Moni

Baby Chick Oreo Truffles

Tweet!  Love how these turned out.  The kids thought they were cute and tasty too.  I wanted an easy yummy treat to try for Easter.  It is coming right up, you know?  Crazy that it's Spring time.  Exciting too!  I'm hoping to throw in a few more Easter treats and crafts before the big day in a couple weeks.  I love this time of the year.

With these truffles, use your imagination with what you want to use for they eyes, and the beaks.  I seriously just looked in my cupboard to see what would work and I happened to have mini chocolate chips and starbursts.  Perfect!

TWEET!  I think they saw me.  :o)

Oreo Truffles

1 pkg of regular Oreos

1-8 oz pkg of cream cheese, softened

14 oz bag of Wilton Candy Melts

Mini chocolate chips

Orange Starburst

Crush cookies in a food processor or a ziploc bag and a rolling pin until they reach a fine consistency.  Add softened cream cheese and smoosh the two together until well combined.  I actually got tired of using a spoon, so I used my tools that God gave me...my hands. Roll into 1 inch balls and place on a parchment paper lined cookie sheet.  When you've got them all rolled into balls, place them in the freezer for about 15 minutes. 

Melt your candy melts in the microwave according to package instructions.  Using a fork dip each ball into the yummy goodness.  Try to shake off excess candy and place back on your parchment paper.  You want to put the eyes and beak on them before they dry.  They harden up pretty fast.  Let them cool completely and then ENJOY!

So soft...they melt in your mouth. *PEEP* 

I don't think they were too pleased when I cut their brother in half.  :o)

Anyhoo...there you have it.  Cute lil' things!  

HAPPY Hump Day!  ;o)  

Love, Erica*

Menu Monday...MENU MONDAY!

Sorry, whenever I say "Menu Monday", I want to use an infomercial man's voice to say it. Happy Monday! We just finished two weeks of Spring break. First the kiddos, then the Hubbies. We visited Nauvoo last weekend and then St. Louis for some fun. We had a great time and had so much fun having Aaron back. He headed off to school again this morning and he announced that we won't see him for a couple of months. *sniffles* He is in his last quarter of his second year in med school then he has boards in June. Blah! This will be a super tough time for us. Not to mention that I have to sell, and pack a house all by myself.

Okay, enough of my wallowing. ;) Menu, anyone?

Moni's Menu

Monday
Chicken Taquitos

Tuesday
Italian Sausage Marinara with Penne

Wednesday
Sweet and Sour Meatballs

Thursday
White Chicken Chili

Friday
Chickpea Stuffed Shells

Saturday
Sloppy Joes and Tater Tots

Sunday
Roast and Potatoes (My fave!)



Erica's Menu

Monday
Haystacks

Tuesday
Sloppy Joes

Wednesday
Grilled Ham and Cheese

Thursday
Crockpot Creamy Cube Steaks

Friday
Lemon Butter Chicken

Saturday
Biscuits and Gravy

Sunday
Chicken Taco Pasta

Happy Monday!

Peanut Butter Banana Oatmeal Chocolate Chip Muffins...Phew.

Now that's quite the name. I made these for a brunch and loved how they turned out. Put a little chocolate in anything healthy and kids will eat them up. I love a muffin. They are so easy to whip up and most always so yum. Bookmark this one, you'll take care of that need to bake, get rid of some ripe bananas, and kill that chocolate + peanut butter craving. Oh my. :)

Peanut Butter Banana Oatmeal Chocolate Chip Muffins
1½ cups all-purpose flour

1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk
1-2 cups chocolate chips

Directions:
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Oh baby. Enjoy!!

Source: Annie's Eats

Menu Monday

Spring is in the air!  What a gorgeous weekend!  It makes me so excited for Spring time.  The only thing I hate is the time change.  Those of you that don't have it are so so lucky.  I have my first 5k this weekend and I am so excited.  Hoping the weather is gorgeous for it. 

Here's my menu for the week.

Erica's Menu
Monday
Haystacks

Tuesday
Grilled Ham and Cheese

Wednesday
Tacos

Thursday
Chicken Noodle Soup and Rolls

Friday
Hamburgers and Fries

Saturday
St. Patrick's Day!  Gonna make Corned Beef and Cabbage

Sunday
Pork Chops and Funeral Potatoes

Have a great week!

Crockpot Beef Stroganoff

I'm not usually a big fan of stroganoff, but this recipe called for cream cheese so it had to be good...and it was!  As my 3 year old would say, it was Delcious, Delectable, DELIGHTFUL!  :o)  A big hit with everyone in the family.

Crockpot Beef Stroganoff
2 lbs. stew meat
2 cans golden mushroom soup
1 large yellow onion, diced
1/2 c. water
1 container of whole mushrooms, sliced
3-4 Tbsp worchesteshire sauce (I like a lot of this stuff)
couple dashes of garlic salt
couple dashes of paprika
8 oz. cream cheese

In your crockpot add the soup, onion, mushrooms, water, worchestershire sauce, garlic salt, and paprika.  Stir until well combined and then add your stew meat.  Stir to coat it.  Turn on low and let it cook for 6-8 hours.  A half hour before serving cut your cream cheese into cubes and add it to the crockpot.  Stir until all melted.  Serve over your favorite noodles, or rice.  Yum!

Source-The Crock Star

Sorry we were both slackers this week.  The weather has been absolutley GORGEOUS here, and we've been outside cleaning up the yard, and just enjoying some good ole' vitamin d!  I know it really raises my spirit to feel that warm sun on my face.

And!!!...we are finally up to 300 followers!  How exciting is that?!  Thank you to all of our followers. 

Happy Friday! 

Digi Day

Wow this week flew by. I don't think we meant to take a week off, it just happened. Anyway, I have a few layouts for you this week.

I love getting old photos off of my hard drive. Full Credits Here. Linda Roos of In the Making Designs has a new template pack which is oh so helpful. It is called It's a Start templates which has the basic design done for you then you get to change it up and embellish as you want. I also used Samantha Walker's Day by Day Kit.

Find it Here.

I love this poem by Maryann Cusimano. I've always wanted to include it on a layout of Ben. It describes our relationship to a T. He is definitely my wild. I adore him for it. Full Credits Here.

Thanks for looking. Hope you are having a great week!!

Good Ole' Energy Balls

Try to eat just one.  TRY!  I told myself before I got these out to try that I would only have one.  Tuh!  Yeah right!  These are just yummy, and some what healthy.  I didn't mind my kids having a few either.  They loved them.  They were gone pretty quick.  I will be making them often for snacks.

Energy Balls

1 c. old fashioned oatmeal

1/2 c. peanut butter

1/3 c. honey

1 c. shredded coconut

1/2 c. ground flax seed

1/2 c. mini chocolate chips

1 tsp vanilla

Mix everything in a bowl, and then refrigerate for 20-30 minutes.  Roll into little balls.  Should make about 18-20.  Put them in a baggy in the fridge to store up to 1 week.

You can probably make these healthier by omitting the chocolate chips, using a fat free peanut butter or a different kind of nut butter, sugar free coconut, or adding cranberries or raisins.  Yum!  I bet they would make great granola bars too.  Use your imagination.  

Source-Smashed Peas and Carrots

Have a happy Happy Thursday!