Light As Air, Raspberry poke cupcakes

So a couple of weeks ago I posted my 30 before 30 list...things I want to accomplish before turning 30.
So far none have been completed :-( (but there is always hope...)
But I do distinctly remember saying I wanted to regularly post something..so much for that...huh!
I do however have tons of recipes to post, I have taken pictures of all. just too lazy to edit them all and get them up on here! one day girl...one day I will be super organized and prompt (HA! the computer just laughed at me)

This recipe has become a favorite of mine, it's quite simple really and nothing too hoity-toity...
I learned how to make this cake at camp (while I was working there as the cooks help) I just love the camp atmosphere, I never did as a kid, but now all grown up I actually wish i could go back and redo it all! oh the joys of bunking in creaky metal bunks while scaring ourselves silly with made-up ghost stories. the insane games, the oh so predictable foods...pizza, nachos and hot dogs anyone???
This cake was a staple at our summer camps. I had to remind myself to cut a piece and save it before everyone tore into it and devoured it.

It's a really easy cake to make and not as filling as most cakes. it's a simple white cake baked acording to the recipe or package instructions. Then left to cool in the pan. when cooled you poke the cake with a fork to make holes, the jello-mix is then poured over the cake/cupcakes and left to set in the fridge. As I said easy-peasy.
I ADORE whipped cream frosting because it's so light and airy, I don't care to much for the thick sickly sweet icing most cakes wear. I also decided to make cupcakes instead of the sheet cake, but both work fine.

I used the raspberry jello and the Betty Crockers white cake mix. Please disregard the melting whipped cream in the pictures...it was one of those days...where I get my good camera ready and everything set up, only for my good camera to die right when i try to take the first pictures...figures!

Raspberry Poke Cupcakes

Ingredients

• 1 box Betty Crocker SuperMoist white cake mix 
• Water, vegetable oil and egg whites called for on cake mix box
• 1 box (4-serving size) raspberry-flavored gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 container (8 oz) frozen whipped topping, thawed (3 cups) (or make your own, get the recipe here)
• Fresh raspberries, if desired 

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). 
2. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour. 
3. Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Adapted from Betty Crocker, Whipped cream frosting courtesy of Annie's Eat's

Chocolate Peanut Butter No-Bake Cookies

Wow what a mouth full huh! As I sit here eating the last...num num...cookie I realize...yikes...I just ate a whole plate full! So much for new years resolutions!
But these are great! very peanut buttery (just like my hubby likes it). It's like dipping a huge spoon into the peanut butter jar and then turning around dipping it into the chocolate fountain and then stuffing it into your mouth.
I'm not a huge peanut butter fan, don't get me wrong...I like it within reason. These are slightly too peanut buttery for me, but as I said my hubby LOVES them this way so win win I guess.
It's late and I'm rambling...I blame the chocolate-peanut buttery goodness ;-)
These are really easy to make, but be sure to follow the directions. If you don't let it boil for 2min the cookies won't set!!! very important! But have fun making them!
Enjoy these little "mind-fumbling" goodies!

Chocolate Peanut butter No-Bake Cookies

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal

Directions

1. In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. 
2. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. 
3. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened. 

Amazing Waffles

I was a little leery about this recipe when reading the ingredients. But, this recipe is one of the best!...so far, when it comes to waffles!
Waffles are one of those things I thoroughly enjoy, but hate the process of making them. I found a waffle iron at a yard-sale for only...yes...only $2!!! and it's working great (well somewhat great for the price). So no my waffles are not the fancy round ones, but the traditional square (which btw if you go to Belgium, the majority of the waffles are square!).
Anyways these were wonderful! we had some great family time New Years morning eating these. The boys scarfed down an amazing amount of these ;-) (I doubled the recipe for our family of 4)
So without further adue here is the incredible edible waffle recipe (lol I crack meself up!) enjoy!

This is the day the Lord has made,Let’s rejoice and be glad today! 

 Psalm 118:24

Amazing Waffles

Ingredients

• 1/2 tsp  Salt 
• 1 Eggs 
• 3/4 Cup All purpose-Flour 
• 1 1/2 tsp  White Sugar
• 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/3 Cup Vegetable Oil
• 1/4 Cup Cornstarch
• 3/4 Tsp Vanilla Extract
• 1 Cup Milk - Whole

Directions

1. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. 
2. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
3. Preheat a waffle iron. 
4. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup. 

Serves 2-4 (I double the recipe to make enough for my family of 4)

Hope you enjoy!!!

HAPPY NEWYEAR!!! My 30 before 30 list!

Picture cutesy of andsoidontforget

 God has been good this past year! He has blessed us so much. My family and I have had a lot of changes happen this past year. Some good some bad but all done for God's glory! lessons were learned and spiritually growth ensued (although we have a long way to go! but excited to do so this next year).

New Year, usually has New Years resolutions, and sadly most of them don't even last one week (sigh, I speak out of personal experience).
This next year is the year before I turn  ...30...(eeeeeeeek) this is NOT a happy birthday...I'm an NOT excited about this one. But to make myself believe it will be OK...I have come up with a 30 before 30 list. Some things won't get done I'm sure, but I can dream right?
So if you can or want to help with any of these...puhleeeese let me know... :-)

My 30 Before 30 List:

1. Read the bible cover to cover

2. Plant an herb garden

3. Finnish painting/decorating the house

4. Lose 20 lbs

5. Read 10 books

6. Have my freezer stocked with homemade meals

7. Understand and use coupons (not necessarily become extreme)

8. Start a woman's bible study

9. Help someone find the Lord

10. Drive across the states

11. Have a date night at a fancy restaurant

12. Have a vacation with just my husband

13. Attend a Christian conference

14. Go to Ikea and actually buy something

15. Go to a theater production at the opera house

16. Learn how to make and decorate sugar cookies

17. Start a 365 project with pictures 

18. Take a photography class and somewhat understand photo-shop

19. Have a "top three" friends

20. Take a cake decorating class

21. Go on a marriage retreat

22. Save at least $2000

23. Have my room clean for an entire two weeks (they say that is how long it takes to break a habit!)

24. Pay off all debts early

25. Find a job I love and that works with our schedule

26. Learn to shoot

27. Make and Sell something I baked

28. Post regularly on my blog (once a week at least and keep up with the holidays)

29. Master the art of macrons and caramel

30a. Organize all my pictures on my laptop!
30b. Make it to my friends wedding in Belgium!!! (this one would make my year!!!)

I know...I know not the most exciting list! but for now it will do, I'm sure some things will change here and there as I remember some crucial things lol but for now this will suffice.
This year is going to be a busy one! but at least I have a goal!

What are some things you want to accomplish this year!???

Personalized Christmas Cookies such a cute gift idea!

Oh my word, oh so late but yet still worth it :-)
I'm the one who makes all these incredible lists...about %10 of all things on the lists get done. These cookies were one of the projects that got done before Christmas.
I got the idea from one of my favorite blogs "The sweet adventures of sugarbelle"
who had featured these lovely cookies on Glorious treats I love both these blogs, the ideas they come up with are amazing and the cookies just ooze with charm...
These were so cute I couldn't resist! the little faces with the Christmas hats were adorable!
they were fairly easy to make, just took a butt load of time. I didn't post the step by step pictures but Sugarbelle gives a step by step walk through on how to decorate these cuties. Click here for step by step tutorial.

I had mistaken the rum extract in my cupboard for the almond extract (don't worry I caught myself before adding it to the cookie dough lol) but the cookies are so much better with it. Also add some clear almond extract to the royal icing, it makes all the difference. I also found that the ideal thickness for the cookies was 1/4 inch thick. I used my regular rolling pin, but I know that the fondant roller works really great with the added rubber-bands. You can buy the rolling pin here  and the bands here or you can buy the set in walmart.
This time round I used sugar-belle's recipe for sugar cookies and her recipe for royal icing.

Royal Icing

 
Ingredients 

• 2lbs (1bag) confectioner's sugar 
• 1/3 c. plus 1Tbsp meringue powder 
• About 3/4 cup water

Instructions

1. Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder. 
2. Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like. 
3. Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.
4. This recipe makes enough icing to decorate at least 9-10 dozen cookies. Royal icing will keep at least a month. I prefer refrigerating it, but it can also be left at room temperature.

Sugar cookies

Ingredients

• 1 c. {two sticks} of REAL unsalted BUTTER, softened
• 1 1/2 c. confectioner’s sugar
• 1 egg
• 1 scrapped vanilla bean
• 2-3 tsp flavoring {pick what you like, I prefer almond}
• 2 1/2-2 3/4 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt

Instructions
Cream together softened butter and confectioner’s sugar.  Crack the egg into a separate bowl, and add the flavoring and the vanilla bean.  I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture.
I can tell the dough is ready when most of it sticks to the paddle.When I touch it, it has a little give, but does not stick to my fingers.
Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary.  Then, cut and bake at 400 degrees for 7-8 minutes.  This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.
When they are cool, they are ready to decorate.

A few notes about sugarbelle's recipe…

• The dough DOES not need to be refrigerated.  That’s why I liked it she is truly a genius  
• The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two
• The recipe doubles well
• Baking times are approximate.  You must KNOW your oven.  Watch them the first few times you bake them. Get a thermometer, and do not over bake.  If the cookies are browning you have gone too far.
• This dough can be flavored any way you like.
• The cookies freeze well
• There is a lot of leavener in these cookies.  This is not a typo.  The general rule is less leavener so they don’t spead, but I’ve never been one to follow the rules.
• This recipe does spread a little.  If you don’t like that add a little flour.
• Speaking of flour, start with 2 1/2 cups.  Add another 1/4 of a cup if the dough seems to sticky.
• If you don’t like salt, leave it out altogether.
• If you only have salted butter, use that and reduce the salt.
• I prefer decorating day-old cookies.  They are less likely to leach oil back into your icing if they have had a day or two to “dry out”.  They are still soft, however.

Again these recipes were adapted from "The sweet adventures of sugarbelle"


 

Merry Christmas!, vrolijke kerstfeest!, Joyeux noel!,

The Evans family wish you the fairest, happiest and most blessed Christmas ever! God has blessed us with extraordinary families. And we don't intend to let that go to waste :-) we are enjoying this precious time with both our families! A lot of Christmas carols, sugar cookie nibbling and tons of giggles from young to old! What a blessed time!
Take a moment of silence to just thank God for at least one thing in your life (even if that might seem hard) and remember the reason for this season...God have His son to die for us, so that if we choose we can spend an eternity with Him! That is the best gift EVER! Thank you father!

Layered Peppermint Bark

 Peppermint bark is one my favorite holiday treat! I love the creamy chocolate and crunch the candy canes produce. These make great gifts and the ingredients are really easy to come by.
You can find all sorts of packaged peppermint bark in the stores but if you, like I have noticed the price. it's far from fair. It's a pretty easy recipe to make and seems simple enough. The only problem I had was with the white chocolate; specifically while pouring the white chocolate onto the cooled dark chocolate. The dark chocolate melted slightly and started to swirl in with the white chocolate . I'm not sure what I did wrong, if anyone has some idea on how to fix this please let me know ;-) all in all the recipe was a success.
This recipe uses a peppermint ganache in the middle it really is good (In the pictures I omitted the ganache)
But you should really try it! also make sure you use good chocolate like ghirardelli.

These can be made as gifts...make a couple batches and wrap them up pretty in some cute boxes (Target has some pretty Chinese take-out boxes in the dollar section), add a little encouraging note and pack up your courage and go knock on your neighbors doors. You will be surprised how easy it is to get to know your neighbors and I'm sure they will appreciate the gesture...and who knows you might find some awesome gifts at your door step ;-)

 ‘You shall love your neighbor as yourself.’ There is no other commandment greater than these.” 

 Mark 12:31

Layered Peppermint Bark

Ingredients

• 20 ounces white chocolate, coarsely chopped, divided
• 30 peppermint candies, crushed, divided (don't use the food processor, make sure you use a zip-lock bag and your rolling pin)
• 10 ounces dark chocolate, coarsely chopped
• 6 tablespoons heavy cream
• 1 teaspoon peppermint extract

Directions

1. Line a 9x13 inch baking pan with aluminum foil or parchment paper.
2. Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15-30 minutes.
3. Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 30 minutes.
4. Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 30 minutes. Cut or break into small pieces to serve.

Courtesy of allrecipes

Enjoy!