This delicious butterscotch sauce, best when served warm, is quick and easy to make!
Warm and fuzzy yarn ball bookmarks are a great way to use up bits of yarn and makes a bookmark that will be hard to misplace and easy to love!
Colored sugar crystals will make your Jell-O cookies a bit of not-so-hidden treasure!
I think I have died and gone to sprinkle and sugar heaven! Do you ever have moments when you want smack yourself in the head and say, “Why didn’t I think of that?” That’s me, right now! I have found the source, I have seen the light and I am forever changed! I have bought the basics and opened up a whole new world of possibility! I have learned how to color plain, large crystal and sanding white sugar…and sprinkles! A few months ago I had a reader ask me if I colored my own sugar for my Jell-O cookies…my answer was “no”. If only that had sparked a deeper fire for investigating the process, I could have saved myself a small fortune! I don’t know why I didn’t pursue this sooner. Maybe it was because I didn’t know what to look for or the right questions to ask. At one point, I found a bakery supply warehouse where I could buy sprinkles of all colors in bulk. When I went there, and it was quite a drive, I found out that all the items I wanted had to be ordered in advance…nothing was in stock. Discouraged, I put that the whole idea on the back shelf. Then I found myself needing specific colors of sprinkles again and I remembered seeing something on Pinterest (love my boards!) about coloring sprinkles and
Cute and easy to make, heart corner bookmarks are perfect for anyone that "loves to read"!
Chunky hand-made Valentine's Day cards are a fun way to share your talents with those you love!
A new take on favorite recipe - put a little "heart" into your Jell-O cookies!
Making heart-shaped carrot slices takes just a few extra minutes, but makes such a cute addition to your home-cooked vegetables!
I love to bake, but I am basically a lazy baker. It has been a really long time since I baked a cake from scratch. I am not a very discriminating cake-eater. I was thrilled when I discovered that adding melted butter instead of oil to a cake mix seriously changes the texture and taste of the finished product. I can, however, recognize when I’ve eaten something good. This is a really good recipe! Thanks Amy and Pam for letting me share! Banana Cake Cake 1 1/2 cups ripe banana, mashed (about 4 – 6 medium-large) 2 tablespoons fresh lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, room temperature 2 1/8 cups white sugar 3 large eggs 2 teaspoons vanilla extract 1 1/2 cups buttermilk Cream Cheese Frosting 3/4 cup butter, softened 12 oz. cream cheese, softened 6 to 7 cups powdered sugar 2 teaspoons vanilla extract 1. Pre-heat oven to 275°…yes, it is 275° – this is not a typo! Grease or spray 2 – 8″ round cake pans with baking spray and set aside; for cupcakes, put paper liners in a cupcake pan and set aside. 2. In a small bowl, mix mashed bananas and lemon juice; set aside. In a medium size bowl, sift the flour, baking soda and salt; set aside. 3. In a large bowl (or mixer bowl),
Along with the changing color of autumn leaves comes the anticipation of cooler weather…and my favorite seasons for baking! Those days haven’t quite arrived here in San Diego, but I anxiously await a good excuse to heat up the house. For those of you blessed with something other than our “horrid” San Diego climate, the time is now and this is a great recipe to add to your “fresh-out-of-the-oven” arsenal! Time again for a guest post over at the Rhodes Bake-N-Serv Blog with this fun recipe for Chopped Pizza. No red sauce, which is great for some kids, but what I really liked about it was that it makes a no-mess pizza bread that is delicious served fresh, easy to re-warm and yummy served cold! Go check out the step-by-steps and make some tonight for dinner…and extra for lunch tomorrow!