HaPpY FRiDAY EvERYoNE!
|This weekend's drink of choice is what I like to call 'The Shaken Oatmeal Cookie.' It is like a dessert in a glass...|
3 ounces of butterscotch schnapps
2 ounces of Bailey's Irish Creme
1 ounce coconut flavored rum
1/2 ounce Goldschlager Cinnamon Schnapps
Optional: oatmeal cookies or whipped cream
Shake vigorously in a shaker filled with ice. Serve over rocks and garnish with an oatmeal cookie or whipped cream. Yum. Yum. Yum.
Have a great weekend everyone!
*This recipe has been adapted from one I found in Rachel Ray's Magazine a few years ago...and is a glorified version of a shot we used to take in college...five million years ago...
|Karra's Carrot Cake with Cream Cheese Frosting|
Hands down, the best carrot cake recipe I have ever made. Even my son loves these, and I feel a little better letting him eat a cake filled with carrots as opposed to chocolate. My sister claims that she has a rival recipe, however I am still waiting to judge that challenge. Until then, try these on a cold winter's day.
First preheat the oven to 350 degrees, and pull out the cream cheese and butter to soften (see frosting recipe below for amounts).
The cake: 2 cups of sugar, 1 1/3 cup of vegetable oil, 1 tsp. of vanilla extract, 3 eggs.
Mix these ingredients together, adding the eggs one at a time.
2 cups of all purpose flour, 2 tsp. cinnamon, 2 tsp. baking soda, 1 1/2 tsp. of kosher salt.
Mix these dry ingredients together and slowly add them to the wet ingredients; add 3 cups of grated carrots, 1 cup of raisins and 1 cup of chopped walnuts. Mix well.
(The walnuts are optional, and if I am making them for a crowd, I usually eliminate them to avoid a possible allergic reaction. I don't want anyone dying on my time)
Add the batter to the cupcake pan, filling each cup 3/4 full...or 1/4 empty depending on your mood. Put the cakes in the oven and bake until you can poke them with a fork and it comes out smooth. I start checking after about 20 minutes.
The frosting: 1 lb. of cream cheese, 1/2 lb. of unsalted butter, 1 tsp. vanilla extract, 3/4 cup of confectionery sugar. Blend together until smooth.
*It is very important that you let the cream cheese and butter soften until blending, otherwise you will get major clumps. You can also adjust the confectionery sugar depending on how sweet you want your frosting.
Wait until the cakes are cool and frost. Decorate with miniature sugar carrots!
|Oil and Collage on Canvas, 2012|
|Detail; Text found in Meghan O'Rourke's memoir "The Long Goodbye." |
This is another piece from my newest series of paintings. Meghan O'Rourke's memoir kept me company during a difficult time, and I wanted to merge this quote she shared with a painting that I could hang in our home. I purposefully kept the font small so that the viewer is forced to get close to the canvas in order to read the text, and get more intimate with the details of the rising and falling of words and brush strokes.
|A simple and lovely way to show your guests you care. This was easy - breezy. I simply cut strips of the paper as an accent, and tied the ribbons to seal.|
|Moleskin Notebooks for our annual feast; These can be used to document recipes, photos and other memories from our annual potluck-style weekend of gluttony. Unfortunately for the curious, what happens at the feast, stays at the feast. |
(The wrapping paper I found at Target, and the tags, labels and ribbons were both purchased at Michaels...but I have seen them at Target, Walmart and many art/craft stores. The Moleskin notebooks were also purchased at Target).
|Chocolate Snacking Tray|
|VonBarta's Banana Leaf Tamales|
|Detrick's Cow Tongue Tacos|
|Pascall's Chocolate Banana Empenadas|
|Roger's Queso Fundito|
|Rivet's Braised Pork Mexican Salad|