Is this thing on?

Oh my goodness, I sure fell off the blogging wagon.  Hard.  I have had so many changes since my last visit to this corner of the bloggasphere.  I have been doing a ton of research and experimenting with the Paleo way of eating.  I know this might sound somewhat crazy to some, but I feel healed (for lack of a better term).  Something about clean eating does something (great) not just for your body, but for your mind.  I am thinking of resurrecting this little blog and post some of the experiences and meals I've come across.  Only time will tell.  Sometimes life gets busy, I get busy, you get busy.  I also really struggle with blogging at times because in a sense, I feel selfish.  I certainly don't want everything to be all about me.  I don't want to be so consumed that it takes too much of my time, and mind.  So hopefully I'll be able to balance it all out.  If not, I'm outta here.  Well, I'm off to try out a boxing class and if I don't forget, I just might return. 

I've been a bad girl...

I've been super bad about updating.  Life has been so busy lately.  I've been baking (tons) and I've been dying to show what I've been cranking out of my little kitchen.  Everything from Black Bottom Cupcakes to Cheesecakes to practice runs for my sister's upcoming wedding.  She'll be getting hitched at the end of April...eeep!


Right now I'm in the process of finding the perfect White Cake recipe for my sister Sam's wedding cake/cupcakes.  I am just so stinking blessed to be able to do this for my sister.  She means the world to me, so I HAVE to make this PERFECT!  Wish me luck!

My handsome son Elijah just turned 18 a few days ago.  Seriously where has the time gone?!  Seriously.  This day was so bittersweet.  This is what he ordered for his day.  Turtle Cheesecake, and just in case there wasn't enough for everyone I created some Turtle Cheesecake Cupcakes.  (Chocolate cupcakes filled with chocolate ganache 'hearts', topped with cream cheese butter cream with homemade chocolate & caramel sauce & roasted pecans.)  My hips prove how delicious these suckers turned out.

I hope heaven is made out of cream cheese anything.

Gluten Free Chocolate Meringue Cookies

What's not to love about meringue cookies?  Seriously...what?

Seriously.

They are airy, chewy, crispy.  Need I go on?  Okay, these ones are super chocolatey too.  Score!  Yes, you'll need to whip these babies up to stiff peaks, but it's worth the effort and nerves.  Just be sure to use a glass bowl, room temperature eggs and a little patience.  Once you come to adding your cocoa powder, do not sift it.  I love all the little specks that appear.  Sift if you want, change up the flavors, add food coloring/sprinkles.  It's your cookies.  Go!


Preheat oven to 300° F and line 2 cookie sheets with parchment

4 egg whites (room temp)
1/2 tsp vanilla extract
1/4 tsp cream of tartar

Whip/beat until soft peaks

Slowly add 1 cup of sugar (add 1/4 cup at a time)

Whip/beat until stiff peaks then fold in 1/4 cup cocoa

Drop by spoonfuls or get fancy and pipe it onto cookies sheets

Bake for 30 minutes and turn sheets 1/2 way through baking.  When the 30 minutes are up, turn the oven off (don't open the door) and let them sit in there for 2 hours.  Then EAT!

What the french, toast!

More to come on these little gems....[Cinnamon french toast with coffee buttercream topped with chocolate covered bacon]

Ruffles'N Roses

Last Saturday after my youngest son's "Raingutter Regatta" with the boy scouts, I had the opportunity to spend some time in my kitchen.  I find it super fun and relaxing (until I break something or bust a piping bag..haha!).  I decided to make a 'box mix' cake so I could play around with a different type of frosting than my usual buttercream.  I found one that uses shortening, which is supposed to hold up better.  There's nothing better than real butter and something about shortening kind of freaks me out.  I decided to give it a try and it totally held up, and it gives it that 'commercial bakery' taste.  I'm still a buttercream kind of girl when it comes to taste though.

This cake turned out super cute, even though by the time I actually got to decorate it I had started to get short on time.  I can't wait to do this again and not be so sloppy.  However, I was still happy with the end result.  The inside layer is a raspberry jam my husband bought from a cute Amish market that's not too far from where we live.  I think next time I'll do an inside layer of chocolate ganache and strawberries.  I know, right?  NOM!

I'd love to hear some other ideas/tips/tricks.