Pumpkin Granola

Oh, glorious Fall. I am thoroughly enjoying your presence and all the pumpkin related foods you bring!

I haven't had a lot of luck with granola in the past, mainly because I like it sweet...never want to add enough sugar in hopes of keeping it healthy. I also leave out a lot of the oil usually so it's not as fattening. (At least I can identify my issues...right?! hehe) This recipe is awesome though because it has a lot less sugar (though still a decent amount) and NO oil! Woot woot!! 

So far we've had this in milk, on yogurt, and just for general snacking! It's realllly good!  

Crunchy perfection <3

 Pumpkin Granola 

(Recipe adapted from Two Peas and Their Pod)


5 cups rolled oats
1.5 teaspoon pumpkin pie spice
1 teaspoon cinnamon
¾ tsp. salt
¾ cup brown sugar, not packed
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup (you can cut this amount down with agave, but I didn't have any on hand)
1 teaspoon vanilla extract
1/2 cup walnuts, chopped
3/4 cup dried cranberries
1/2 cup pepitas (I didn't have any of these, but they would have been yummy!)


1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, spices, and salt. Mix well.
3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.


Cookie Dough Cupcakes

If there was one treat I wish I could eat...all the time...for no calories...it would be raw chocolate chip cookie dough. mmm At my friend's college, they served partially baked cookie dough in little parchment wrappers...I was always jealous! Last year I found an awesome egg-less cookie dough recipes that I used in truffles and for snacking purposes, but I always wondered how it would taste on a cupcake. Now, if I'm being honest, this recipe is not as good as the eggless cookie dough, but it is really yummy and tastes super great on graham crackers...just saying! I want to try and thin out my other recipe and use that as frosting, but I haven't gotten a chance yet. Don't worry, it will happen.

Cross my heart.

For now, let me share: 

Chocolate Chip Cookie Dough Frosting 
*This makes a LOT of frosting, I halved it and it worked fine*

  • 3 sticks unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • 3½ cups confectioners’ sugar
  • 1 cup all-purpose flour
  • ¾ tsp. salt
  • 3 tbsp. milk
  • 2½ tsp. vanilla extract 

  1. Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.
  2. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
  3. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.


Oh yeah, I forgot to mention that I put a piece of cookie dough in the batter before I baked them. It was pretty awesome, but next time, I will fill the cupcake with raw cookie dough. It was lost a little by baking it.  

Don't hate me :)

Crayon Wreath

This is a project I have been waiting to make for a while now, but never had a good reason. Well, my friend Ms. Daly got a job as an elementary school teacher for this school year and I thought it would be perfect for her! She's an extremely bubbly, sweet, and cheerful person...what better to represent her than a happy rainbow wreath?! 

This project required about 64 crayons, two embroidery hoops, and a few embellishments...just for fun! I hope she likes it! I think it's adorable and so happy!

You can't see it in any of these pictures, but there is a little ribbon hook to hang the wreath. I added the ric rack at the last minute, and I'm so glad! I think it really pulls it all together, don't you? I'm super happy with the way it turned out, and that it is going to a good home!

SO this was not the quote I was looking for...I wanted something that was inspiring, happy, or even about teaching...but I stumbled upon this and couldn't stop laughing. Oh Dr. Seuss, I love you.

“In my world, everyone's a pony and they all eat rainbows and poop butterflies!”
                                                                                                                             ― Dr. Seuss


Sesame Chicken Fake-Out

If you love Sesame Chicken as much as I do, you NEED to try this take-out fake-out! Hubby and I love to get take-out on Friday nights, but since I quit my job to start substitute teaching, I've been trying to find recipes to mimic our favorite dishes on the cheap! So far, this is our favorite! It truly tastes like something you would order from a Chinese food restaurant, but it's sooooo much better for you! 

Sesame Chicken Fake-Out
(Adapted from Melissa d'Arabian)

  • 3 boneless, skinless chicken breast halves
  • 2 tablespoons soy sauce (I use low sodium)
  • 2 tablespoons apricot jelly or preserves
  • 1 tablespoon white wine
  • 1/2 cup flour
  • 2 tablespoons sesame seeds
  • 3 tablespoons light butter, melted 
  • 1-2 crowns of fresh broccoli or 1 bag frozen, steamed
  • Rice, for serving
  • 2-3 Tbsp soy sauce (I use low sodium) 
  • 3 Tbsp apricot jelly
  • 3 Tbsp white wine
  • ginger to taste
  • 1- 1.5 Tbsp flour
  • 1/4-1/2 cup water


Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil with nonstick spray.

Cut the chicken breasts into 1-inch cubes. In a medium bowl, mix together the soy sauce, apricot jelly, and wine. Toss in the chicken cubes and marinate for at least 10 minutes and up to 8 hours in the refrigerator.

In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken cubes and toss in the flour to coat lightly. Spread on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken is crispy but not dry, about 20 minutes, turning the cubes halfway through.

While chicken is in the oven, begin the sauce. In a small saucepan, combine soy sauce, jelly, wine, and ginger. Bring to a simmer over medium-low heat, stirring constantly. Add water as necessary to thin out the sauce. Once it's simmering, reduce the heat. Combine the flour with a tablespoon or so of water to make a thin paste. Slowly add to sauce to thicken into a gravy consistency. Keep warm.

When chicken is cooked through, toss with broccoli and sauce and sprinkle with toasted sesame seeds. Serve with rice.



Melted Crayon Wall Art

Today was the first day of school for many local kids...and it made me so sad! I wish I could still be in school. In any capacity, really...as a teacher or a student! I used to love the first day of school...new clothes that are waaayy to hot to be wearing in September but they were too cute to fold in a drawer and wait for the chill of Fall to set in. I loved getting a new backpack, notebooks, pens in all different colors. I loved school...in almost every grade (except 5th grade and my freshman year of college...those weren't great years in all honesty) I even miss the butterflies I used to get before I walked into the building...and for the entire night before. One day I will just have to live vicariously through my children on their first days. :) 

Well two of my lovely friends started their first years of teaching today, and I couldn't be more proud! I wanted to make them each something to decorate their walls since they are presumably rather bare this early in the year. Katie, a new Family and Consumer science teacher is going to be working with middle school students, so I needed an idea that wasn't too juvenile...or too much like an inspirational poster. :)

I decided on the melting crayon art that I saw it on Unsimple Living... I've seen it floating around other craft blogs, so I'm not sure where it originated. It seemed perfect for the age group, as well as clever and unique... just like Katie! Perfect!

Isn't it awesome?! I am super happy with the way it came out! Basically, I hot glued crayons to the top of a canvas and using an embossing heat gun I melted them slowly. As they melted, I tilted the canvas back and forth depending on how long I wanted the drips. When all the colors were done cooling, I decided it wasn't exactly like I was hoping...but the addition of "inspire" in that adorable typewriter font was the icing on the cake for me! LOVE.

Look at that texture! How cool is that? Ha, I am so happy I tried it! I hope Katie and her students love it as much as I do. 

“A good teacher can inspire hope, 
ignite the imagination, 
and instill a love of learning.” 
- Brad Henry


Hail! to the victors valiant..

Hail! to the conquering heroes!
Hail! Hail! to Michigan,
The leaders and best!


Michigan football.....my husband's first second love. Both of his parents went to The University of Michigan for their undergraduate studies....though his sister went to Penn State...we don't talk about that. (kidding KHo!) I knew going into this marriage that I would lose many Saturday afternoons to the Wolverines, but my wonderful hubs always makes up for it with a chick flick that night.

Opening day for Michigan football was this past Saturday. Ironically, I stumbled upon this "pin" that morning...

I laughed out loud, especially because my MIL and I were joking about how I would become a "Football Widow" soon. (Truthfully, baseball season is worse because there are more games.) I joke that I hate football season, but the honest truth is though I don't really enjoy watching the games, I do enjoy spending a lazy Sunday reading/crafting while he watches. If I am being completely honest...I have been known to do a little "pay attention to me" jig in front of the screen if the game goes on too long. 

Hey, no one's perfect :) 

Well as a supportive beginning-of-the-season wife, I decided to make a Maize and Blue breakfast for my Wolverine.

He was thrilled! Now I joked earlier that Michigan was his first love...but no, sadly Michigan falls to second place...behind me breakfast foods. 

If I ever find myself in a position where, say, I went a little crazy at the mall...breakfast foods would surely smooth the waters. Not that I've tried, you know. :)

So what better way to celebrate opening day than with some awesome french toast?! And with "maize" colored bananas and blueberries! I don't usually like french toast, but this was so yummy. Especially with the fruit!! 

Fluffy French Toast
(Recipe from allrecipes.com)
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 pinch salt
  • 3 eggs
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon white sugar
  • 12 thick slices bread
  • berries or fruit for serving
  • powdered sugar for serving
  • maple syrup for serving
  1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium heat.
  3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. 
  4. Serve hot with fruit, powdered sugar and/or maple syrup. 


Espresso Cupcakes in a Jar

Cupcake in a Jar. 

Doesn't that just sound like fun?! 

I have seen these all over the internet, but waited for an actual reason to make it...as opposed to a "I love sweets so I am going to try this" kind of a reason.   :)

My bestie was traveling the country this summer, working for an awesome organization called Youth Works and of course I knew she could use a little lovin' from the oven! The only problem was that she was traveling during the time I made this and it wouldn't be so yummy if it was a week old. So long story short, I'm a stinky friend with the intentions of a great one! That should count for something, right?! Ugh. Sorry Katie, I promise to make it up to you with pumpkin related items this Fall <3

Hubby, on the other hand, was pleased this didn't make it out of the house.

Here is the cake recipe I used, it was super yummy! I've tried this coffee buttercream before and it's awesome! However, it's not the one I used this time. Honestly, I haven't written out a recipe for the one I did use because I'm still tweeking it. I'm sure it will make an appearance soon. The one I posted is really, really good...just doesn't hold up well to heat which is why I didn't want to send it in a box across the country! hehe 

Chocolate Cupcakes
(From the The Cupcake Project)

1/2 cup (1 stick) butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
2/3 cup mini semi-sweet chocolate chips
Pre heat oven to 350 degrees.

Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. 

Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
Measure out the milk and vanilla and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Stir in chocolate chips.

Scoop batter into cupcake cups about 1/2 full and bake for 22-25 minute.
Espresso Buttercream Frosting
(Recipe from The Cupcakery)

1 cup (2 sticks) unsalted butter, room temperature
3 cups confectioner’s sugar
pinch salt
1 tsp. vanilla
1 Tbsp. instant coffee granules
1 tsp freshly brewed espresso (or strong, hot coffee)
1 tsp milk, cream, water or coffee liqueur

1. Beat together the butter, salt and sugar until well combined.
 2. Add vanilla and beat until frosting is smooth.

3. In a small bowl or cup mix together the coffee granules, hot coffee and milk (cream, water or coffee liqueur) until the granules are dissolved. Cool completely.

4. Add coffee mixture to butter mixture and beat until smooth.


Coconut Rum Cupcakes

I have more cupcakes I want to try than I have events to bake them for! This is a flavorful little guy, so if you don't like coconut...it's not the one for you. I have had my eye on this baby for a while, but never got around to making it. Then I saw that Kate, from A Healthy Passion, took this awesome recipe and and brought the calorie and fat count down a bit, which is awesome! I know that it's difficult to lighten a coconut recipe, it's just naturally high in fat...but so yummy! I just had to try them.

Coconut Rum Cupcakes-Lightened up!
adapted by A Healthy Passion, originally by How Sweet

3/4 cup raw cane sugar
1/2 cup salted butter
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup light coconut milk
1/3  cup shredded coconut
1/3 cup coconut rum

Preheat oven to 350.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and coconut extracts and mix until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Add coconut rum and fold in shredded coconut.

Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.

Malibu Frosting
1 cup butter, softened
2 cups powdered sugar
1/4 cup coconut rum
1 tablespoon vanilla

Cream butter until smooth. Gradually add powdered sugar, alternating with rum and vanilla, until desired consistency is reached. Feel free to add more or less sugar or liquid based on how thick you want your frosting.

Curious George Cupcakes

A friend asked me to make cupcakes for her son's 1st birthday party..it was a Curious George theme...super cute idea! I wanted to keep the cupcakes simple, she had a really cute cake planned. 

So I just went with some primary colors and a Curious George stand. I hadn't finished it in this picture, it ended up saying "Happy Birthday Cillian" down the three tiers with little pictures of bananas and other monkey business.   :-) 

I don't have a lot of practice with cookies yet, but I wanted to make some to decorate the cupcake stand a bit. So I did some with the baby's name, little number ones, and of course the yellow hat! You know, like the Man in the Yellow Hat's hat. 


Sweet and Sour Coleslaw

This is one of my two favorite summer salads. My mom started making this a couple years ago and I seriously couldn't get enough of her first batch. It's so fresh, so tangy, and just downright yummy! If you don't like cilantro as much as we do, cut back on the amount or go ahead and leave it out. There are enough flavors to carry this salad without it. But for me, the cilantro is the best part! I love this with some rotisserie chicken in a wrap! mmmm

Sweet and Sour Coleslaw
(Original recipe: Eat Smart Magazine)

4 cups cabbage, shredded (I used a bag mix)
1 medium red bell pepper, chopped
1 cup green onions, thinly sliced
1- 14 oz can sweet corn corn kernels, drained
1/2 cup rice vinegar
1/3 cup Splenda (you can use sugar, but the calorie count will not be the same)
Salt and pepper to taste
Combine all ingredients in a large bowl. Chill and serve. 

Makes 8 servings: 37 calories, 1g protein, 0g fat, 9g carbs, 2g fiber, 12mg sodium


Countdown Muffin Tin

The parents of the kids I watch went to Paris for a few days and I wanted to do a countdown project with them to help me them through the week. 

I didn't have much to work with and between camps, classes, and playdates we never seemed to find the time to go to a craft store...so we made due. It may not be the cutest thing ever made, but it certainly did the job and the kids had fun making/using it. They helped make the actual "calendar" then I sent them out of the room to fill it so they would have a surprise a day until their Mom and Dad came home. I loved watching them work together to pick out the papers, cut them to the size, and the older one did a great job with the numbering.


So in every cubby, I put a note for each child and a little treat. Before their parents left, I had them write a note a day for each boy, just telling them something about where they would be on the trip or giving suggestions to combat the "I'm Bored" summer phenomenon.

(Yes that is a Dora bracelet, the little guy LOVES Dora..and jewelry.)

The kids couldn't wait to take off a number each day and see what Mommy and Daddy had to say, as well as what little toy or candy they would find. Next time I will plan ahead and get cute papers, or magnetic paper even...though I don't think the boys will know the difference. :)


S'mores Bars

What is summer without S'mores? This little bar of awesome was created because I needed a dessert for an event, didn't have time to go to the store, and had to use what I had on hand. I was originally going to make Rice Crispy treats, but only had Special K and Golden Grahams on hand...what's the obvious choice there?! 

So S'mores bars were born!

S'mores Bars

6 cups Golden Grahams
4 tablespoons butter  
5 cups miniature marshmallows
1/2 cup chocolate chips

Grease a 9x13in pan and set aside.

In a large pot, melt butter over medium low heat. Add 4 cups mini marshmallows and stir until melted. Remove from heat and pour in Golden Grahams cereal. Stir until completely coated. Fold in remaining cup of marshmallows. Gently press into pan using waxed paper.

Melt chocolate chips in a microwave safe dish for 30 seconds. Stir and repeat until smooth. Transfer chocolate to a ziplock bag.

Remove the waxed paper and snip the tip of the bag, just a little so the chocolate can come out slowly. Drizzle over the cereal treats. Let cool until chocolate has hardened then cut into squares.



Raspberry Lemon Bars

Lemon bars are one of my favorite desserts. I can resist cakes, pies, and cookies, but lemon bars? Never. So when I saw this recipe for Raspberry Lemon Bars on Two Peas and Their Pod,  I had to try it! I love their blog, so many great recipes and their pictures rock! If you haven't stopped by, do it! You'll be happy you did.

My In-Laws were coming over to go see Harry Potter and I needed a quick dinner/dessert combo so we wouldn't be late. I decided on these and they were definitely worth it! Quick, easy, and delicious. I know it's a little strange that there isn't any flour or anything, but it works! Next time I'm going to try it with blueberries...mmm!

Lemon Raspberry Bars


For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted (I used light butter)
1/4 cup sugar
Zest of one lemon

For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries


Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.


Prom Dress scraps to Necktie

So to get to this craft, you need to get through all my big sisterly love! 

May and June were really crazy, but great months for my family. My little sister went to her senior prom,

Then my little brother had his 8th grade dance..

In June they both graduated. Sissy's off to college, 

And B-ry will be going to high school!
It's hard to believe the time has gone so fast...but it certainly has been fun so far! I can't wait to see all these two will accomplish in the coming years! We are very proud of both of them.

OK, now on to the crafting! So, Sissy got her dress hemmed..of course, because we're a family of shorties :)  (except for Daddy!)  and she asked if I could make her date a tie from the scraps. I said "Of course" before I thought about whether I knew how to do that or not...but I figured, it's a pretty simple shape...plus I had a month. I was using one of hubby's ties as a template when I noticed the inner lining...so I grabbed an old one, took off the silk and this is what I was left with...

Perfect, right?! A little fabric interfacing and I was on a roll. I got the fabric to stick to the lining, but then I ran into a problem. I couldn't sew it shut because you would see the stitching, so I ended up hand stitching it shut...verrrry carefully. The fabric her dress was made from was NOT forgiving at all. It showed every little pull, so I was careful not to make many!

 He said that everyone loved it! And look at how it matched his boutonniere...


And of course it made the Queen happy..

*Yes, that means she was Prom Princess last year, and both Homecoming and Prom Queen this year. 

Marsha, Marsha, Marsha!


And with those pretty purple flowers in the background...Perfect!

Strawberry Pecan Muffins

It's amazing how many things I can think of that "I've been meaning to do" when there is unpacking and cleaning to be done. hehe Well, here's another procrastination project...Strawberry Muffins! 

My first grade teacher sent me this recipe a few weeks ago and they looked so yummy, I decided to make them for Sunday brunch with the hubster. Now, these are low fat, but of course I had to add a streusel topping! But I was good about it...And doesn't it make it look just delicious?!


Strawberry Pecan Muffins
(Original recipe: Taste of Home)

• 1-3/4 cups all-purpose flour (or a wheat/white mix)
• 3/4 cup sugar (Can use Splenda Blend)
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg (I used cinnamon b/c I don't like nutmeg)
• 2 eggs, lightly beaten
• 1/2 cup fat-free plain yogurt
• 1/4 cup butter, melted and cooled (I used light butter)
• 1 teaspoon vanilla extract
• 1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries 

For the topping:
2 Tbsp packed brown sugar
1/4 tsp cinnamon
1/4-1/3 cup chopped pecans
Preheat oven to 375°. In a small bowl, combine the first four ingredients. 

In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries. 

Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Sprinkle on topping.

Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean. 

Cool for 5 minutes before removing from pan to a wire rack. Serve warm. 

Yield: 1 dozen. 


I {heart} power outages :)

I have always loved when the power goes out. When I was growing up, it seemed like it happened all the time. I can remember one time when it was out for a few days (not as much fun as a few hours) and I had a project due for school. Ironically, the assignment was to write a journal from the perspective of a pioneer headed west in a covered wagon...so my dad got me out the oil lamp and said "There, now it's authentic!" What fun! He sat next to me and read the paper while I worked at the coffee table. 

Well, as an adult, I haven't really experienced power outages of any great length, but it did go out for a few hours last night because of the storms. It was awesome! The lightning outside the window, the crashes of thunder...so fun! We lit some candles, which was easier said than done since we just moved and nothing is unpacked. Poured some iced coffee, and talked on the couch. It was wonderful. No tv. No phones. No internet. Just us.  After a while we found enough candles to play a game, so we got out our favorite backgammon set. (Pete crushed me in both rounds, as well as the game of Scrabble to follow) I'm not a good opponent...unless you want to win. haha

My honey. Iced coffee by candlelight. Board games.
The simple pleasures in life :-)
I still love when the power goes out.


Tiramisu Layer Cake

My Dad loves Tiramisu and since it's one of his favorite desserts, I decided to make him a tiramisu birthday cake! I've had this recipe in my "to make" folder for some time now and thought Daddy's birthday would be the perfect time to try it out! It was a hit, although I didn't have instant coffee powder, only espresso so the coffee flavor was not as strong as I would have liked. Still yummy though!


And it looked pretty good too! So chocolatey...mmm 
I even made a monogram out of dark chocolate. Though be careful if you put candles on the cake...the monogram will melt...quickly. Lesson learned. :-)

Tiramisu Layer Cake
  • CAKE:
  • 1 (18.25 ounce) package moist white cake mix
  • 1 teaspoon instant coffee powder
  • 1/4 cup (strong) coffee
  • 1 tablespoon coffee flavored liqueur
  • 1 (8 ounce) container mascarpone cheese
  • 1/2 cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur
  • 2 cups heavy cream
  • 1/4 cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur
  • 2 tablespoons unsweetened cocoa powder
  • 1 (1 ounce) square semisweet chocolate


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
  2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
  4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
  5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
  6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
  7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

I've got the blues..and I don't mean Mac and Cheese :)

I have been a crazy person these last few weeks, between moving and switching jobs, I haven't had any time for crafting. 

Boo :-(

Well, now that we're in our new place and I have a few jobs to choose from, I can begin again! Woohoo! I have already made my first peach pie, tried a few new recipes and done a couple crafts...yet I haven't unpacked all my boxes..whoops! hehe Priorities, right? 

Here's a necklace/earring set I made for a giveaway a few months ago, I am trying to catch up on past posts...bad blogger! This set went to a woman in my church, Linda, who correctly guessed where my lost keys were! (In the washer...not great, but they still worked!)
 She loves blue, so I went with a few shades of blue and then some clear glass beads to fill it out. I want to make one for myself now! It can be long or short depending on how you use the toggle...an idea I got from another necklace I have. I liked it because it could very easily be causal or dressy!