Archive for May, 2011

May 21, 2011

Happy Birthday Charley!

Charley turns 1 year old today! and what’s a birthday celebration without a cake??  I whipped up a yummy funfetti cake inspired by the dog dishes that Charley eats and drinks out of every day.  I haven’t worked with fondant for a year or so, so I was happy to find that my “skills” with fondant came back rather quickly.  Charley, on the other hand, was stumped by this word “birthday” and couldn’t figure out why we put a party hat on his head! 

May 16, 2011

Crossing the finish line

Today I walked my first marathon! We finished the Pittsburgh half-marathon (13.1 miles) in 3 hours and 4 minutes.  

Now our goal is to partake in a few running events around Pittsburgh this fall in preparation to run the half-marathon next year.  The Great Race is September 25th 2011.  Here is a list of other running events over the summer and into the fall.  The Mutt Strut  also looks like it could be a lot of fun! 
May 12, 2011

Font: Katy Berry

Fun font to download: Katy Berry
May 8, 2011

fun & yummy ways to eat fruit

dark & white chocolate stuffed raspberries
May 7, 2011

Freezer Smoothie Baggies

Lately I have been all about smoothies.  Strawberry-banana smoothies, blueberry smoothies, chocolate-banana smoothies, yogurt-strawberry smoothies.  I’ve been mixing up multiple flavors in the comfort of my own kitchen.  Although nutritious, smoothies aren’t exactly the quickest or cheapest to make yourself.  I got this great idea from “The Tidy Nest” to  make  my own Freezer Smoothie Baggies to save time and money. “The Tidy Nest” divides the fruit and yogurt into serving size baggies and stores them in the freezer.  

  • Wash and chop the fruit. 
  • Freeze the yogurt in ice cube trays to divide into appropriate serving size. 
  • For a smoothie that serves two: use 1 1/2 cups fruit and 3-4 yogurt cubes.  Add milk or juice into the blender until it reaches a smooth consistency.  
  • Throw all packets into a large freezer bag to prevent freezer burn.

May 3, 2011

Cheesecake filled strawberries

Get it
Whole strawberries 
Philadelphia ready-to-eat cheesecake filling 
Good quality dipping chocolate 

Get Bakin’
  • Wash strawberries and pat dry. Remove the stems from the berries. Using a small paring knife, core the center of each berry. 
  • Fill a plastic baggie with the cheesecake filling. Fill each berry with cheesecake. 
  • Line a small baking sheet with wax paper. 
  • In a microwave-safe bowl, melt dipping chocolate at 30-second intervals until chocolate is smooth and creamy.  Dip each strawberry into chocolate.  Lay on baking sheet. 
  • Fill a second plastic baggie with chocolate and drizzle over the berries in a pretty design.  
  • Chill. Bring to room temperature before serving. Store in a sealed plastic container in the refrigerator. 

Happy baking! 

May 2, 2011

Grilled Zucchini Pizza

Get it
– large zucchini slices, cut 3/4 inch thick 
– olive oil, for lightly brushing both sides of pizza and oiling grill grate 
– pizza sauce of your choice 
– grated cheese 
– pizza toppings (anything you like on your pizza can go on top of your zucchini pizza (get creative!)

Get Cookin’
  • Oil the grill grates (tip: use oil on a paper towel), then preheat grill to medium-high.
  • Cut the zucchini into thick slices about 3/4 inch think.
  • Grill the zucchini 7-8 minutes, or until there are some grill marks and it’s starting to be tender.  – Remove the zucchini from the grill, putting them grilled-side up on a cutting board you can use to take them to the kitchen.  
  • Add sauce, cheese and other topping as desired. 
  • Put loaded zucchini slices back on the grill and cook 7-8 minutes more with grill lid closed. (check them every few minutes to see when the cheese is melted and the toppings are lightly browned) 
  • Remove zucchini pizzas from grill and serve hot. 
  • Bon appetit! 

Recipe borrowed from Kalyn’s Kitchen 
May 2, 2011

"sunshine" in a jar

While I have yet to find sunshine in a jar, I came pretty close to discovering it when I stumbled upon these little recipes containing baked sweetness and yummy treats in mason jars. 

cupcake in a jar 
chili & cornbread in a jar

margaritas in a jar
rainbow cake in a jar
peach cobbler in a jar 
Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to 5 days. What a terrific idea! These personal-sized treats would make the perfect gift to ship to someone or to be used as party favors.  Afterall, who doesn’t love sunshine in a jar?