cake

My Chippy Cakey Birthday Pie

January 17, 2014

I am soo sooo sooooo glad it’s Friday. This has been a really long week for me.

On Monday I had a dentist appointment. Not bad but my teeth always hurt for a few days afterwards.

I’ve been sick all week with a cold. Being sick stinks no matter what but with a baby it’s so much worse. I feel extra drained on top of being sick.

My mom’s group that I look forward to every Friday afternoon has been canceled with the sudden announcement of the company closing. I’m glad that our group was at least established since we can at least continue to meet on our own but it was nice to have the space and the leadership from the organization.

And then yesterday Autumn was fitted with a hip brace. She was Frank Breech for most of the pregnancy so this effected the positioning of her hips. Autumn had an ultrasound on her hips a few weeks back and it showed the issue but they wanted to see if time would help fix things, unfortunately it didn’t so she got fitted with a brace. She took it like a champ. I, on the other hand, definitely did not. I totally did more crying about it than her.

It’s not been a fantastic week for me. Nothing earth shattering but just things that added up to a week that has drained me. So pity party of one.

But it’s Friday so it means one day to the weekend. One more day ’till my birthday!

Okay, I don’t love my birthday but I am looking forward to having Price around for it and for the pizza we make to celebrate it. Here’s to a relaxing snowy pizza filled day.

So, for this week’s pie I decided to make something that would be perfect to serve on a birthday. It would need to have cake it in. And yet also be a pie. Well, after searching Pinterest I found this pie that had cookie dough AND cake in it. And of course was topped with frosting. And sprinkles. WIN!!!

This recipe uses all store brought ingredients, but you can easily use everything made from scratch. Just do what works for you. No matter what this will be a fun, yummy, unique pie to serve up.

Such a good combination of sweet indulgent things. Totally acceptable for a birthday!!

Chippy Cakey Birthday Pie

Makes a 9″ pie and approximately 8 cupcake sized mini pies

Ingredients

1 16.5 oz roll of refrigerated chocolate chip cookie dough, room temperature
1 16.5 oz box of Devil’s Food cake mix with ingredients to prepare it according to package directions
2 refrigerated pie crusts, brought to room temperature
1 can frosting
Sprinkles

Process

To make the 9″ pie

Preheat the oven to 350 degrees. Spray a 9″ pie plate and set upon a rimmed baking sheet.
Roll out 1 sheet of pie dough and line the greased pie plate with it.
Flatten the cookie dough into 1/2″ thick layer to fit the bottom of the pie crust. Set aside the extra dough for the mini pies.
Pour the prepared cake batter on top of the cookie dough layer filling the pie crust about 2/3 full to allow for room for the cake to rise. Set aside the remaining batter for the mini pies.
Using a pie shield or foil, gently cover the edges of the pie to prevent them from browning too quickly.
Bake the pie for 30 minutes then remove from the oven, discard the pie shield/foil, and return to the oven for another 15-25 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Begin checking the done-ness of your pie at the 30-minute mark, as different types of cake mix may alter the baking time.
Allow the pie to cool completely before frosting and decorating with sprinkles. Cut into wedges to serve and store leftovers airtight at room temperature, up to a day.

To make the mini pies

Spray 8 cavities of a muffin tin.
Roll out 1 sheet of pie dough. Using the rim of a glass or a cookie cutter, cut out 8 circles. Line the greased cavities with the circles.
Flatten the remaining cookie dough into 1/2″ thick layers to fit the bottom of the pie crust.
Pour the remaining prepared cake batter on top of the cookie dough layer filling the pie crusts about 2/3 full to allow for room for the cake to rise.
Bake for 15 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Begin checking the done-ness of your pie at the 11 minute mark, as different types of cake mix may alter the baking time.
Allow the mini pies to cool completely before frosting and decorating with sprinkles.

Sourced from The Domestic Rebel

Banana Crumb Cake with Pecans and Chocolate Chips

December 23, 2013

Will ya look at that?

Just take a minute and look at this crumb cake.

Did you do it?

I hope you really did take the time and soaked in the prettiness of this crumb cake.

But it’s prettiness is not the only nice part. Nope. It’s the bananas. It’s the chocolate chips. It’s the pecans. It’s a triple threat!!

The crumb cake will have you sneaking into your kitchen all day and night just so you can cut sliver after sliver hoping that no one notices just how much you’ve eaten.

It’s just such a good cake. I swear. It’s flavorful like banana bread but the texture is light and airy. Plus there are chocolate chips and pecans in it! Not to mention, the crumb topping is soft, with a nice crunch on top. Ah crumb cake bliss!!

Banana Crumb Cake with Pecans and Chocolate Chips_02

Banana Crumb Cake with Pecans and Chocolate Chips

Makes a 9″/10″ cake

Ingredients

Banana Cake

1 1/2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Greek yogurt (vanilla or plain)
1/2 cup oil
2 large eggs
1 Tablespoon vanilla extract
3-4 small banana’s mashed very well
1 cup chocolate chips
1 cup chopped pecan pieces

Crumb Topping

3/4 cup all purpose flour
3/4 cup sugar
1 teaspoon cinnamon
3 Tablespoon softened butter
1 Tablespoon water, if neccessary

Process

Preheat the oven to 375 degrees and spray a 9 or 10 inch springform pan with nonstick spray.
To make the crumb topping: in a small bowl, mix together the flour, sugar, and cinnamon. Incorporate the butter until the mixture is crumbly. If the texture is not right then add in a few drops of water at a time to get a crumbly mixture. Set aside.
Mix all the dry ingredients together in one bowl.
Lightly beat the eggs and add in the Greek yogurt, and oil and mix until well blended.
Mix the bananas into the wet ingredients.
Fold the dry ingredients into the wet banana mixture until just combined.
Fold in the pecans and chocolate chips until just combined as well.
Pour the cake batter into the prepared pan and then top with the crumb mixture.
Bake at for 30-40 minutes. Allow the cake to cool for 5 minutes prior to carefully removing the outside of the springform pan.

Sourced from Ask Chef Dennis

8.23-25: Weekend Recap

August 26, 2013

{Friday Night} leave work early | Price gets home late | get take out pizza | dinner | work on Project Life | relax & watch TV | bed

{Saturday} Kemper was up early | shower & get ready | pack up the car | left over pizza for breafast | leave around 7am | sleep in the car | Greenwich at 10.15am | hang at the boat waiting for family to come | boat ride to The Cove, lunch, newphews swimming around, ride around the islands in the Sound | last minute grocery shopping | dinner- hamburgers, sausage, salads, lobsters, ice cream cake | play around for hours | get towels and talk with my sister | back to the boat | bed

{Sunday} up early | lounge around | breakfast sandwiches from The Firehouse Deli | leave Greenwich at 10am | Sonic for drinks | get rabbit pellets at Sweet Meadow Farm | Price gets workboots | home & unpack the car | drop Price off at work | grocery shopping for the week | lounge/nap time | laundry | work on Project Life | make pumpkin roll | pick up Price from work | blogging | MTV VMA’s | redline drawings | bed

Mango Yogurt Cake

February 6, 2013

Every 4-6 weeks, I get on crazy food shopping trips where it takes me 2 hours since I bring all our coupons and go up and down each aisle looking for the best deals. We supplement our fridge and pantry between marathon shopping trips with weekly trips to Haymarket to get produce for us and the rabbits and occasional trips for eggs, milk, and bread. I like this system since I get the best deal and have a well-stocked pantry allowing me to make almost anything at any point. Only trick is to remember to defrost the meat before going work- which I’m awful at remembering… le sigh.

During one of my recent stock-ups I got a crazy amount of yogurt. My eyes were bigger than our stomachs situation. I knew we would go a bit bonkers just eating yogurt for B, L, D so I began to look around for some recipes to creatively use up all that cultured goodness. Well, since I know that plain Greek yogurt can be a great substitute for sour cream I decided to focus on using up some of the fruit flavored yogurts first. I grabbed a mango yogurt and dove on into the internets to find a recipe. While I enjoy Mango Lassi I quickly ruled that off as an option since I wanted to bake. My persistence paid off and I found a recipe for a Low Fat Mango Yogurt Cake.

I used the recipe for the Mango Yogurt Cake as a jumping off point as the recipe called for yogurt and mango puree so I did some adjustments and used the fruit flavored yogurt instead of the 2 separate ingredients. Our house filled with such a lovely smell while it was baking. The resulting cake was light, sweet, and very fragrant.

It is so cold now that this would be a nice cake to make. It will warm up your house and the tropical smells will take you away, far away. Maybe your imagination will take you the beach so you can work on your imaginary tan. Wouldn’t it be fun to imagine a sunny, hot beach with turquoise waters while you enjoy a slice of this cake?

Mango Yogurt Cake

Serves 10-12

Ingredients

1-1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sugar
Zest of 1 small lemon
1” fresh ginger, grated
1/4 cup vegetable oil
1/4 cup unsalted butter, room temperature
4 egg whites
1 cup Mango Greek Yogurt, such as Chobani
1 tsp vanilla extract

Process

Preheat oven to 350 degrees. Grease a bundt pan and place on a baking sheet.
In a medium sized bowl, sift the flour with the baking powder, baking soda, and salt.
Mix together the zest and freshly grated ginger with sugar until the sugar is moist and fragrant.
Beat the egg whites and vanilla extract separately until frothy with small peaks.
Cream the butter, oil and sugar in a large bowl. Then gently mix the egg whites into the creamed butter mixture. In this mixture, slowly fold the yogurt and flour mixture in 3 batches each.
Pour the batter into the prepared bundt pan and bake for 50-60 minutes until the top is golden brown and the tester comes out clean.

Checkered Flag Cake

February 28, 2012

To celebrate ~~Sunday’s~~ ~~Monday afternoon’s~~ Monday night’s running of the 54th Annual Daytona 500, I made a checkerboard cake to match the checkered flag that is waved at the end of the race. There are 6 main flags (green, yellow, white, red, black, and checkered) that are used in NASCAR races so I wanted to feature the one that all the drivers are dying to see first as they cross the start/finish line on the last lap. We were so amped for this race. We are excited for any race but the Daytona 500 is the Super Bowl of NASCAR. It is the BIG race. It really kicks off the season and there is a whole week of races leading up to it that we follow diligently. I really hope to make it to Daytona one day but until then celebrating it at home will have to do.

We originally planned on watching Daytona on Sunday and enjoying a great dinner of Price’s amazing pulled pork and I figure we can end it with this fun checkerboard cake. I was tempted to just make this on my own but I figured the easiest way would be to get the Wilton Checkerboard Cake Pan Set. The set comes with three 9″ cake pans and a divider ring that creates the checkerboard pattern in the cake. The set was affordable at just $15 and really worth it. I think it is a great set but I would LOVE having 2 more rings so I didn’t have to remove it for each layer. I hate washing dishes and I think it would make filling the cakes a little less ‘stressful’ so I could really see that each layer was getting an even amount in each pan.

I filled the cake pans with large spoonfuls of batter and helped smooth it out with an offset spatula. From that experience I strongly suggest to fill large storage bags or cake decorating bags with the batter to fill the rings. I think that would provide more control to the filling the rings.

I used the cake recipe that was provided on the Wilton box because it was my first time making this checkerboard cake and I was not sure how much mix I would need for it. I had my go-to standard yellow cake mix recipe ready but I just was a little uneasy about using it since the flour content was so much less than the Wilton recipe so I was not sure it if was a quantity or texture difference. In the end I think it was a bit of both but mainly this was dense cake. I figure it was to make the chocolate portion and the vanilla portion not bleed into each other. I didn’t actually like this cake when we had some because it was so dense, dry but I am including (with a minor adjustment to the baking time) for reference. I know I will try this cake again with different flavor and color combinations so get ready so see more of this checkerboard cake in the future!

Did you stay up for the crazy Daytona 500? From the 36 hr rain delay to Jimmie Johnson’s Lap 2 wreck (which brought tears to my eyes from his driver’s side hit) to Juan Pablo Montoya’s out of control crash into the jet dryer!!! Never a dull moment and we loved it. But still it got to be really late for a work night after the Montoya crash/red flag delay Pricer crashed and went to bed. I wanted to watch the ending with him so I went to bed shortly after midnight although I was dying to know who won. Plus I was afraid I would yell some profanities if there was another big crash. Which did happen but thankfully I was more composed at 6.30 this morning when we started to watch the end of the race again. I sat in angered disbelief when Kasey Kahne was hit during lap. Oh well! Congrats to Matt Kenseth for his 2nd Daytona 500 win! Can’t wait for next week’s race at Phoenix!

Checkered Flag Cake

*Serves 12*

Ingredients

2 sticks of unsalted butter, at room temperature
2 2/3 cups sugar
3 eggs
2 teaspoons of vanilla extract
4 cups of all-purpose flour
1 tablespoon of baking powder
1 teaspoon salt
2 cups milk
4- 1oz squares of semi-sweet chocolate, melted

Process

Preheat the oven to 350 and spray all 3 pans with non-stick cooking spray.
Cream together the butter and sugar until fluffy. Add the eggs one at a time and beat until smooth.
Combine the flour, baking powder, and salt in a large bowl.
Combine the milk and vanilla extract in a measuring cup.
Incorporate 1/3 of the dry ingredients to the butter mixture. Add 1/3 of the milk and beat. Continue to alternate the dry and wet ingredients until the cake is complete.
Divide the cake in half to remove the vanilla cake batter portion.
To the remaining batter in the mixer, add the melted chocolate.
Follow the steps below to fill the pans to create the checkerboard patter.
Bake for 25-30 minutes. Rotate half way through the cooking process and remove from oven when a tooth pick is inserted and is clean upon removal.
Once the 3 cakes have completely cooled, place one of the chocolate, vanilla, chocolate layers on a plate or a cake stand. Level off the top of the cake. Add some butter cream frosting to cover the bottom layer.
Add the vanilla, chocolate, vanilla later to the first frosted layer. Trim the cake top as needed to provide a level cake. Cover layer with frosting.
Add the final layer of the cake, trim as needed, and then complete frosting.

To create the checkerboard pattern

Place the batter divider in the first pan and alternate the chocolate batter and the vanilla batter in the rings. Start with the outside ring filling it with chocolate, then do the next ring vanilla, and the center with chocolate again. Carefully remove the divider ring from the cake pan by pulling it straight up. Wash the diver ring prior to using it again.
For the second pan, repeat the same process with a chocolate outer ring, vanilla ring, and then a chocolate center.
For the last pan, make the outer most ring vanilla, then chocolate, then a vanilla center.

Chocolate Buttercream Frosting

Ingredients

6 oz of semi sweet chocolate
2 sticks of unsalted butter, room temperature
2 cups of powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Process

In a small bowl over a double boiler, melt the chocolate. Once the chocolate is evenly melted, remove from the heat and let cool a bit prior to adding to the rest of the buttercream.
Cream together the butter and sugar until very fluffy.
Add the milk and vanilla and beat until completely incorporated.
Add the melted chocolate and mix until evenly incorporated and fluffy consistency is reached again.

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Key Lime Trifle

February 18, 2012

Price and I recently had a party at our place for my birthday. It was centered around a Mexican fiesta theme so I’ll be posting a few recipes from that that works well for a Taco Tuesday dinner, Cinco De Mayo party, or just any great gathering. Enjoy!

You can’t have a party and not make dessert!

But I didn’t want a typical birthday cake, because I like to change things up.

…

How To: Cheeseburger Cake

April 13, 2011

Use these Things:

1 8-inch brownie layer (burger)

1 8- inch yellow cake layer (base bun)

1 8-inch top yellow cake layer with sliced almonds laid on top prior to baking (top bun w/ sesame seeds)

1 16-oz tub of white frosting (do not use extra whipped) or use homemade

8-oz of white fondant

yellow, green, and red icing colors (do not use normal food coloring)

2 icing bags/sandwich bags for piping

Follow these Steps:

prepare cakes

divide frosting in 3 (40%/40%/30%)

put the 30% portion of frosting on base layer

stack brownies layer on top

divide fondant in 2 portions (60%/40%)

kneed fondant sections until playable, add yellow icing color to 60%, add green to rest

add more icing color, as needed

kneed fondant until color is incorporated

cut an 8″ square of the yellow fondant (slice of cheese)

cut long strips out of the green fondant (lettuce)

lay cheese on top of brownie

color 2 remaining sections of frosting with icing colors for ketchup/russian & mustard

Pipe ketchup on top of cheese

Layer the lettuce strips on top of ketchup

Pipe mustard on top of the lettuce

Top with the other layer of cake

enjoy with friends

dig in to your burger!

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Pineapple Upside Down Cupcakes

April 20, 2010

I made mini pineapple upside down cakes in a cupcake pan. I like turning full cakes into cupcakes, since they are fun to give out, it’s a perfect portion, and really cute. Well making a pineapple upside down cake into cupcake pan is really easy. So make them and you will happily enjoy some cake, as well as easily share with a friend.

I have this thing for pineapple. Love it. I put pineapple on my pizza. Love pineapple in fried rice. I always cook pineapple chunks with baby carrots. ( I learned it from my aunt and have done it like that since). Sliced pineapple is pure tart, sugary joy. Pineapple juice is great to start a mixed drink. My only beef with pineapple is how if I consume too much I quickly get canker sores. Damn you! Well, one of the standards is pineapple upside down cake; which I have never had before. How you ask? No idea but I decided I would need to have it before National Pineapple Upside Down Cake (today-April 20th) to understand the fuss. I now get it. Pineapple upside down cake is moist, sweet, sugary, and delightfully sticky. Sure you can avoid the stickiness of eating the cupcake by using a fork but then you don’t get to lick the carmely brown sugar from your fingers.

Now the standard is making this in 1 pan so you might be wondering about getting these cupcakes out. Well, don’t freight about getting them out of their cups- not really different than the standard cake. Instead of putting a plate on top of your pan and then flipping it, you use a cutting board and in 1 swift move flip it over. Ta-da, done. Don’t wimp out now. Give it a try and you will be happy you did.

I used the pineapple upside down cake recipe from Ree Dummond’s cookbook The Pioneer Woman Cooks. Since getting this cookbook there have been quite a few nights sitting on the sofa while I flip through it and think how great it would be to make buttermilk biscuits, sunriser eggs, meatloaf, etc but I have finally made the jump and made her pineapple upside down cake. I divided the recipe in half to make the cupcakes, which perfectly equaled 12 cupcake, plus a tiny bit of extra batter to lick off the spoon. The only reason I made half the recipe is because I only had 1 egg in the house and I did not feel like going out for more eggs- ha! So feel free to make 24 cupcakes by doubling the recipe below. Ree has such a great book full of mouth-watering recipes. Can’t wait to try another thing in there.

Pineapple Upside Down Cupcakes

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

6 tablespoons of butter, divided into 2 and 4 tablespoon pieces

2 tablespoons shortening

3/4 cup milk

1 large egg

1 teaspoon vanilla extract

10 oz of chunked pineapple* (half of a 20 oz can), reserve 2 tablespoons juice (drink the rest)

12 heaping tablespoons of brown sugar

6 Marcschino cherries, halved (optional)

To make the batter, cream the 2 tablespoon portion of butter and shortening with the granulated sugar. Once they have been combined add the eggs and vanilla. Alternate the addition of the flour with the milk. Mix until all are gently combined.

In a small pan melt the remaining 4 tablespoons of butter. Once the butter has melted divided it into the 12 nonstick cupcake cups. Add a heaping tablespoon of brown sugar to each cupcake cup. Add 2 pieces of pineapple* and cheery half (optional) to each cup. Divide the batter evenly, fill each cup just under the top of the edge. These don’t rise much but don’t do over the edge since they will rise a bit and make removal difficult.

Bake for 25 minutes, or until your toothpick is inserted and is removed clean. Run a knife around each cupcake to allow for easy removal. Take a cutting board and place over the cupcake pan. In one swift motion flip the pan over to invert the pan for cupcake release. The cupcake generally invert easily, if you have any problems gently tap the tin for release. It is best to serve these warm, but don’t rush it and burn your mouth!!

If you happen to prefer, or have it and don’t feel like going to the store for anything else, crushed pineapple over chunks then use a bit of that. Just do what makes you happy.

Polenta Almond Lemon Cake

February 22, 2010

Polenta Almond Lemon Cake- A rich, delicious cake that has light refreshing lemon flavor. The almond and polenta give it an interesting flavor and texture.

Post Originally from 2/22/10, Pictures updated 3/6/19

Post Contains Affiliate Links. Read my full disclosure HERE

I love when I make a cake for a special occasion.

Of course, making a cake on a random Tuesday is enjoyable, but making a cake for something special doubles my excitement. Do you ever feel the same way?

…

Got Milk? Tres Leches Cake

February 4, 2010

Another staff meeting, another cake. I really love that I make cake for work things. It’s a good way to try new cakes, I try to make a new cake every meeting. A way to keep things fresh and new.

I have wanted to make Tres Leches Cake for a while. I’m not a dessert person but this really makes me have a sweet tooth. The custardy consistency and the frosting really get me hooked. I was always interested in the frosting because its taste reminded me of a marshmallow. Well I learned that it is just heavy cream vanilla extract, and A LOT of sugar, which explains the sugary sweet marshmallow taste.

I search for the perfect recipe had my blog hoping and diving into cook books. In the end I decided to go with the one on Foodnetwork.com by Alton Brown. I picked this one because the frosting had the most sugar in its frosting recipe (how dare someone else tell me that 2 tablespoons is enough?) and I met him!! I was using a bigger pan than the recipe called for. I decided to multiply the recipe by 1.5 for my 11x 14.5″ pan. There were a few things that I played around with like the quantities for the glaze, like I just used 1 can of evaporated milk, 2 cans of condensed milk, and 2 cups of heavy cream (instead of the half and half).

I think it turned out pretty well. Next time I would poke a few more holes and add the milk mixture in 2 batches so it would soak in it bit at a time. I think pouring all the mixture in at once prevents it from soaking in properly. The mixture did not soak in consistently, it settled in the bottom and soaked up about 4/5 of the way up- which kinda defies gravity. Either the mixture was tasty and the frosting was addicting.

Tres Leches Cake

Vegetable oil

6 3/4 ounces cake flour, plus extra for pan

1 teaspoon baking powder

1/2 teaspoon kosher salt

4 ounces unsalted butter, room temperature

8 ounces sugar

5 whole eggs

1 1/2 teaspoons vanilla extract

For the glaze:

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 cup half-and-half (or heavy cream)

For the topping:

2 cups heavy cream

8 ounces sugar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half (or heavy cream). Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Holy Glitter Batman!

February 3, 2010

I have been feeling a little off lately. Just not myself which has translated into a scrapbooking slump for a few days. I also think that this contributed to the muffin mishap on Sunday (see earlier post), clearly I was not thinking properly, ha.

Well I finally told myself to shake it off and get back to being crafty. I have been thinking about this layout for a few days but have just been putting it off. It’s kinda simple but that was sorta all I could handle last night. I have had these Stickycut Letters from Stampin’ Up! for a long time. I decided that I would used them for this layout and use glitter to make a bold title.

I made a horrible mess on the floor, table, and my face. Price said he could see glitter all over my face… great, I hope I got every speck off in the shower this morning. Either way I love glitter and I have a feeling I’ll be using these Stickycut Letter a lot since they are made for glitter and beads, and I imagine sand would work too!

Oh happy day

January 19, 2010

I celebrated my 25th birthday with

a beautiful flower (gifted in a flour sifter) at my desk from Helen

maple layer cake with maple buttercream frosting from Julie, plus she gave me the cutest bunny earrings from Figs and Ginger

pizza with price

This has become a tradition for my birthday. It’s the fifth year making pizza together on my birthday. We make pizza at other times during the year but we have to do it on my birthday… it just would not be my birthday without it. I have the same toppings on my pizza every time, pineapple and jalapenos, but this time pricer also got some ham to make it a real hawaiian pizza. I think this was our best pizza yet.

and

flan cake from kellie that we ate before I remembered to take a picture! Damn!!!

Thank you to everyone who wished me happy birthday and for making it so great.