Oh Mother!

I received a package from my mother this week.  She told me she sent me some antique stuff to me.  I mentioned to my mom last year when I went up to see her , that I had been looking for something like her shakers on the stove.

For those of you who don't already know, my kitchen is the most adorable turquoise color you have ever laid your eyes on, and I have a retro sparkly grey dinette set, a hutch full of milk glass and other retro stuff, a bunch of retro/antique stuff up on the shelves in my kitchen.  It's very 40's and retro and I LOVE IT!!!

So when I opened the box last night, I said "Oh! Mother!" She sent me those shakers and an adorable red poka-dot bowl.  My mom is the best!!!  Basically, all the milk glass and depression glass that I own is from her.  In these pictures basically everything is from her :) 

I love my stuff!!! And no, that is not all that I have.  My mom also supplied me with a lot and I mean a lot of blue and pink milk glass plates, cups, and bowls. And yes, I actually do use these things, and quite often.  If it looks like it could hold flowers (salt & pepper shakers, refrigerator jars, etc...), then it holds flowers! And if it's a dish, then something is often it in :) 

Birthday and Happy Birthday!

Last week at our community group I baked some treats in celebration of the birth of Brooks Tarcon and to celebrate Amy's birthday.  mmmmmm....who doesn't love funfetti cupcakes?!?!

Baby Brooks - She is so adorable!

Monkey Bread

I got this wonderful recipe from my sister-in-law Sally (who is the mother of my future nephew!) at my bridal shower in a Martha Stewart perfectly turquoise recipe box.  I tried it for the first time on Monday night when I made dessert for our Community Group.  Be jealous...it was a hit! Thanks Sally :)

Ingredients:
3 packages of Pillsbury biscuits
1 cup sugar
2 Tbsp. ground cinnamon
1/2 cup melted butter

Directions:
Heat oven to 350 degrees.  Mix sugar and cinnamon in a large zip-lock bag.  Cut biscuits into quarters.  Place them in the bag and shake with mixture until coated.  Place in a 9x13 pan (I used a bundt pan instead).  Melt the butter and add to the bag with the leftover cinnamon sugar mixture.  Pour buttery mixture over the top of the biscuits.  Bake for 30 minutes. Serve warm :)

Enjoy!

Oatmeal Craisin White Chocolate Chip Cookies

I recently bought a HUGE bag of Craisins at Sam's Club per my husbands request.  Needless to say, we have been enjoying them immensely! Hence, my wonderful creation this past Saturday night.  To my delight, after I made them, I saw a recipe for them on the back of the Craisins bag :) I thought I was being creative! (The Oatmeal cookie recipe is just from the Quaker Oats Box) Either way, I hope you make these and enjoy them because they are delicious!!!

Ingredients:
1/2 cup plus 6 Tbsp. Butter, softened
3/4 cup packed brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups Quaker Oats, uncooked
1 cup Craisins
1 cup White Chocolate Chips

Directions:
Heat oven to 350 degrees.  Beat butter and sugars together until creamy.  Add vanilla and eggs and beat well.  Add combined flour, baking soda, cinnamon, and salt.  Mix well.  Stir in oats, craisins, and white chocolate chips until well mixed.  Drop by rounded spoonful onto cookie sheet.  Bake for 5 minutes.  Rotate 180 degrees. Bake for an additional 5 minutes, or until they start to turn golden brown.  Don't over cook! They will still cook after you take them out.  Let cool for a minute or so before transferring to a wire rack.

Variation:
You could also make these into bar cookies by baking them for 30-35 minutes in an 13x9 baking dish.

Enjoy!

Sweet-Tooth

So it's been a while since I've posted. I've been on a "diet" since the week before Christmas, and I haven't really been in the mood to bake... that is until recently.

Feast your eyes on my new cookbook::

I appreciate that my boss' appreciate me in the song of my soul...baking!  I eagerly anticipate the day when my BFF comes over and we make these beauties on the cover.  Who doesn't love cotton candy?!