Brownie Cookies

½ cup butter
4 (1 ounce) squares unsweetened chocolate, chopped
3 cups (18 ounces) semisweet chocolate chips, divided
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1 ½ cups sugar
2 teaspoons vanilla extract

Combine butter, unsweetened chocolate, and 1 ½ cups chocolate chips in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; let cool.

Combine flour, baking powder, and salt in a small bowl, set aside.

Beat eggs, sugar and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to egg mixture, beating well. Then add the chocolate mixture and beat well. Stir in remaining 1 ½ cups chocolate chips.

Scoop dough onto baking sheets 1 inch appart. Bake at 350 degrees for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

Pink Lemonade Cupcakes

Source: Simply Sweet Bake Shop
Yield: 9 Cupcakes

Ingredients:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda

Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
Pink food coloring

Directions
1. Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
3. Add just enough food coloring to turn the batter a light shade of pink.
4. Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Lemonade Buttercream:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Pink food coloring

1. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
2. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Coconut Macaroons

7 oz flaked coconut 2 2/3 cups
2/3 cup sugar
1/3 cup all-purpose flour
4 egg whites
1/2 tsp almond extract
3/4 cup milk chocolate chips (Optional)
1 large Hershey's candy bar melted for drizzling.

Preheat oven to 325 F. and line cookie sheets with parchment paper.

In med. bowl combine coconut, sugar, flour, and 14 teaspoon salt. Stir in egg whites and almond extract and add milk chocolate chips

Drop by rounded teaspoons 2 inches apart onto prepared cookie sheet.
Bake in preheated oven for 20-25 minutes till lightly golden.

You can choose to add milk chocolate chips or drizzle with chocolate after they are baked and cool.

Chili with beans

1 1/2 pounds chili meat, hamburger, or like me...tiny cubes of beef
1 cup onions
4 tblsp tomato paste
6 tblsp chili powder
1 tblsp ground cumin
1/2 to 1 tsp cayenne pepper
1 1/2 tsp paprika....don't use the cheapest
3/4 tsp garlic powder
couple cups of your fav beans I use cannellini
1/2 cup water
in a large pot/Dutch oven whatever
saute the meat with the onions till the onions are transparent and the meat is browned.
Add the tomato paste and all the spices and water, stir well.
On Med/low heat simmer for about 15. Add the beans and put a lid on it and simmer for about 30 minutes more. Add more water if needed...
Great served over rice with some onion, cheese and sour cream...
Yummy

How to build a home made slab roller

http://www.youtube.com/watch?v=WOCoivzq_pg

Chocolaty Shortcake Wedding Cookies

1 cup butter softened
1/3 cup sugar
2 cups all purpose flour (not self rising)
1 cup very good milk chocolate chips (Guittard is a good one)
1/2 cup finely chopped pecans
Powdered sugar for dusting

Preheat oven to 350 degrees

Cream butter and sugar in a large bowl with electric mixer at low to medium speed until light in color.
Gradually add the flour and mix till well combined.  Stir in chips and chopped pecans by hand.

Shape into 1 inch balls and place on ungreased cookie sheets and bake 13-15 minutes.  Cookies will still be pale in color.   Let the cookies cool for about 2 minutes then remove from cookie sheet and roll in powdered sugar.
Enjoy

Hot water pastry

Ingredients for the Hot Water Pastry:
1 pound (500g or four cups) plain flour
6 ounces (175g or ¾ cup) lard
6 fluid ounces (225ml or ¾ cup) approximately of water
Pinch of salt
Milk for glazing

You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.

Method:
Create the filling of your choice, lamb mince is the traditional filling.
Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.
Fill the cases with the meat and add the gravy to make the meat moist.
Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).
Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

SCANDINAVIAN KRUMKAKE

Ingredients:
1/2 cup butter, softened to room temperature
1/2 cup white sugar
3 eggs
1 cup flour
1/2 tsp. vanilla
1/2 tsp. freshly ground cardamom
6 Tbsp. water
Preparation:
Cream together the butter and sugar. Stir in the eggs, one at a time. Add vanilla and ground cardamom. Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.

Lightly grease the two sides of a krumkake iron with cooking spray or melted butter (Alternative: if using an electric krumkake baker, follow the directions provided by the manufacturer). Heat iron over medium to medium-high burner just until a drop of water sizzles on the surface; to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting. Spoon a heaping tablespoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter (but not so tightly that the batter leaks down the sides of the iron. Note: Because of the batter's butter content, leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand to swiftly wipe up any leaks and to prevent baking krumkake flambé!). Bake for 30 seconds, flip iron over, and bake an additional 30 seconds. Flip iron back to initial position, open, and immediately roll cookie around a krumkake cone or the handle of a wood spoon. Slip off cone and allow to cool on rack.

Store in tightly sealed container in order to retain crispness.

Krumkake are equally delicious when served alone or when filled with whipped cream and/or fruit.

Yield: 24 krumkake.

Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbl spoons melted butter
1/2 tsp vanilla
oil spray for pan

In a blender or using a hand emulsifier combine all of the ingredients and pulse for 10 seconds till completely smooth. (if you get lumps, stain them out)
Heat an 8 inch non-stick skillet and spray lightly with oil. add about 1 ounce of batter into the center of the pan and swirl around to spread evenly over the entire pan bottom. Will be very thin. Cook for 30 seconds or till lightly brown, flip over and cook for another 10 seconds. Lay onto a flour sack towel or cutting board to cool slightly. Cook all the crepes then add the filling of your choice and roll up into little cigars....dust with powdered sugar if your making sweet crepes....
The crepes pictured above are raspberry crepes with chocolate raspberry sauce drizzled on top....so good.
enjoy.

Red Velvet Cake

½ cup shortening 1 ½ c. sugar
2 eggs 1 tsp. vanilla
1 tsp. butter flavor 1 oz. bottle red food color
3 level TBSP. Cocoa 2 ½ c, sifted flour
1 cup buttermilk 1 tsp. salt
1 Tbsp. vinegar 1 tsp. soda

Cream shortening, sugar, eggs, butter flavor.
Make a paste of cocoa and food coloring.
Add to first mixture.
Alternately add flour and buttermilk.
Mix soda and vinegar in small bowl.
Add to batter, Blend.
Bake in three (3) 9”-10” pans for 20-25 minutes on 350.
Let cool completely, cover with frosting/icing (recipe below).

Red Velvet Cake Icing
3 Tbsp flour
½ tsp salt
1 cup milk
1 cup shortening
1 cup sugar
2 tsp vanilla
½ tsp butter flavor

Cook milk, flour, salt until thick.
Stirring constantly
LET COOL
Cream shortening and sugar very well, add butter flavor.
Combine with the first mixture, beat well.

Empanadas

Empanadas
Things to get...
Pork butt or a nice flavorful piece of beef such as a chuck roast or something similar.
2 bunches of cilantro
2 poblano peppers
2 large Jalapeño’s
3 very large tomatoes
3 bunches green onions
2 med yellow onion
3 packages (couple of ozs. each) of GOYA Sazon con azafran seasoning
Salt
Pepper
Pepper flakes
Cumin
2 tomatillos (for dipping salsa only)
1 large head of garlic
P.A.N. precooked Corn meal

You might want to make the dipping salsa first the day before because it gets better with time.

Dipping Salsa
In a large food processor bowl add:
2 large cloves garlic
½ med onion
2 tomatillos
1 large tomato
1 poblano
1 jalapeño
All the leaves from one bunch of cilantro
Salt and pepper to taste
½ tsp cumin
Process till smooth
Taste for seasoning
Place in fridge

Put meat in oven
Place meat in a baking dish cover with 1 cup of water
Season with 1 package of the Goya Sazon Con Azafran ,
Salt, Pepper, and pepper flakes.
Coarsely chop 1 ½ med onions and place on top
Add 1 large clove of garlic minced
Let the meat cook till very tender and falling apart. Set aside to cool

****Put 3 med peeled potatoes on the stove and cook till tender

Hogao or Tomato sauce for filling

This is part of the filling for the pies
Put a couple tablespoons of olive oil in a fry pan
Put the following ingredients into the pan and fry till the water has all evaporated.

2 bunches of chopped green onions
2 minced large cloves of garlic
1 finely chopped Poblano
1 finely chopped Jalapeño
2 large tomatoes chopped
½ tsp cumin
1 package of the Goya Sazon Con Azafran
Salt and pepper and pepper flakes to taste

Mix the Hogao and the potatoes and slightly mash together leaving the potatoes very lumpy
Let the meat cool and drain the meat juices and set aside to use to make the masa dough later.
using a food processor or knife shred the meat with the onion and garlic that it cooked. Add the meat to the potato mixture and let cool completely. Set aside

Using P.A.N. precooked white corn meal (this is dry not a wet product and is normally on the flour isle of your grocery or in the Spanish section)

Using the directions on the back of the P.A.N. and using the meat juices that your reserved and enough water to so that you have the two cups of liquid needed for the recipe on the back of the package and 1 package of the Goya Sazon Con Azafran. Mix as directed so that you have a smooth masa dough.

The best Chili Con Queso Ever

I'm giving directions for using 1/2 each of the cheeses using the large boxes of the cheeses. But you can make a large batch if you have a large double boiler.

1/2 of a large box of Kraft american cheese
Velveeta cheese
1 large onion sliced into long strips
1 and 1/2 large bell peppers seeded and ribs removed and cut into thin strips.
1 fresh jalapeño seeded and ribs removed and cut into thin strips.
3 table spoons of a picante sauce.. this was not part of the recipe but I found it makes is delicious.


Purchase equal amounts of Velveeta cheese and Kraft american cheese... don't spare expense here buy these cheese the plain sort. Kraft american is in a blue box. it doesn't matter how much you use as long as it is equal amounts and if fits in the double boiler with enough room to add the veggies and whole milk.
I purchase the large ones and cut each in half for making the queso two times.
Prepare a double boiler by placing enough water in the bottom but not to touch the bottom of the pan make sure the pan is large enough for the amount of queso your making.
Cut both cheeses into 1 inch cubes and place into the double boiler, add the onions and the jalapeño and Bell pepper and SIMMER ON LOW for several hours until onions and bell pepper are very soft and making sure to stir often and add milk as necessary. NEVER let it boil or it will be grainy.
Once the peppers and onion are soft add the picante at this time. Do not let cook much longer after the picante addition as it will curdle the sauce if not careful.
If your sauce is starting to curdle add more milk to the cheese and water to the double boiler pan and turn down the heat.

Bourban Pecan Pumpkin Butter Pie

Ingredients:
4 eggs
2 cups (about 1 1/3 jars) pecan pumpkin butter (the recipe for this is on my blog or you can get this at Williams Sonoma)
1 3/4 cups plus 1 Tbs. evaporated milk
3 Tbs. bourbon
1 prebaked and cooled deep-dish piecrust (see related recipe at left)
Whipped cream for serving
Directions:
Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)

In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter, evaporated milk and bourbon and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil.

Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.

To serve, cut the pie into slices and serve with whipped cream. Serves 8 to 10.

Pumpkin butter just in time for the Holiday's

Pecan Pumpkin Butter

Zest (outer peel only, no white pith) of 1 orange, or zest of 1/2 orange and 1/2 lemon, removed in wide strips with a swivel peeler
1 large can (29 ounces) solid-pack pumpkin plus 1/2 cup water, or 3-1/2 to 4 cups pumpkin puree prepared from scratch (see the headnote)
2 cups (packed) light brown sugar or
1-1/2 cups (packed) light brown sugar plus 1/2 cup mild honey or light corn syrup
3 tablespoons strained fresh orange juice
3 tablespoons strained fresh lemon juice
1-1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
1/3 cup pecans or walnuts, lightly toasted and grated or very finely chopped
Makes about 5 cups
1. Simmer the orange zest in 2 cups water in a sauce pan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve.
2. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan the pumpkin (and water, if canned pumpkin is used), orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice ginger, and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any or all of the spices, if you like (remember, the flavors will blossom in storage). Add more sweetening if your tastebuds request it.
3. Stir in the nuts and continue to cook for another 2 or 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new 2-piece canning lids according to manufacturer's instructions. Process the jars for 10 minutes in a boiling-water bath. Cool, label, and store for up to a year a cool cupboard. [Note: Instead of canning refrigerate or freeze for long-term storage.]

69 Years of Marriage and still in love.

I think we all aspire to having loved and being loved by someone till the end and if it lasts 69 years well then we can say that we truly were.  Here sit the Hunters, now in a retirement home together taking a cat nap after breakfast.  Do you see Mr. Hunters hand....even asleep he wants to make sure his wife is right next to him...this is a picture of what true love is...I couldn't help but snap the picture of this precious moment as I too aspire to having lifetime of lasting love such as this..

Remy's new wheel chair

Remy's new wheel chair.

He's doing great already using his new wheels, he seems to be happy to have them.  He's sure a cutie!

Chocolate Mouse Cake

The cake below was my attempt at a topsy turvey cake.  I made the bow and all the flowers...what fun this was.  I used the chocolate mouse cake recipe because it is everyone's favorite cake.

The cake:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 cup milk
1 cup express coffee or very strong coffee (hot)
3/4 cup vegetable oil (do not substitute for a low cal oil)
2 large eggs
Preheat oven to 350 degrees. Grease and flour 3- 9 inch round cakepans.
In large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt and mix well. Add milk, Oil, and eggs. Beat at med speed till
mixed well. Add hot coffee and starting on low beat till mixed in and then turn back to medium and mix till smooth.
Pour mixture evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Let
cakes cool completely on wire racks. Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a
cakeplate; spread with one-fifth of the Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour.
Spread chocolate Fudge Frosting evenly over top and sides of cake. You can garnish sides of cake with grated chocolate and top with chocolate
curls for a nice touch.

Chocolate Mousse Recipe:
1 envelope unflavored gelatin
3 tblsp cold water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
3 cups heavy whipping cream
In small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
In a small bowl, combine sugar and cocoa powder, mix to combine.
In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form.
Stir in gelatin mixture to combine. Cover and chill for 4 hours.

Chocolate Ganache frosting:
1 cup sugar
1 cup heavy whipping cream
5 (1-oz) squares unsweetened chocolate
10 tblsp butter
1 cup sifted confectioners sugar (do not at this to the first mixture, read the following carefully)
In a medium saucepan, combine sugar (not powdered sugar) and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for
6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in
SIFTED confectioners' sugar. Let mixture cool until it reaches a spreadable consistency

Remy(Happy Feet) our new addition to the family.

We found Remy on Petfinders.com
He is now a part of our family and is doing very well. Seems to have adjusted in a matter of minutes. Slept well like he's lived here his whole life.
Remi doesn't get around as well as other dogs but he manages quite well. He loves to be held and loved and wants to be where ever you are.
Here is the write up from petfinders.com
Remy is a male purebred Miniature Pinscher, about 7yo, black/rust, cropped ears, docked tail, dewclaws removed. Hes short and built like a little tank at about 11 lbs. Remy came to me through unusual circumstances. I was basically tricked. But upon meeting the women and seeing him I couldn't not help him. That was a while ago. I felt that I had finally found an appropriate home for the little man this past March. But it wasnt meant to be. Remy unexpectedly ruptured a disk and his back legs were paralyzed and he had neither bladder nor bowel control. I didnt want to jump into the traditional western medicine solution of a disk fenestration surgery. Despite the expense of the surgery, which is quite hefty, I carried the worry and doubt that lingered as a result of my own personal minpin never waking up alive from that very same procedure a few years prior.

If ever there was a skeptic to something im it as I need to be shown the proof. I had heard and witnessed many great things via the more traditional Chinese medicine path and decided Remy deserved the option to try it rather then jumping into a risky surgery. So I got Remy in asap to be evaluated by Dr. Robin Robinett, DVM of the Veterinary Chiropractic and Rehabilitation Clinic (VCRC). She started him on Chinese herbs and weekly acupuncture and chiropractic adjustments. After a few sessions he regained full control of his bladder and bowels. After a few more sessions we was able to bear more and more weight on his back legs and then started to regain feeling and use of his feet. We did cold laser treatments and utilized the ferno underwater treadmill. He loved going to his appointments and seeing Dr. Robin and Jerri and all the caring staff. After 6 months we decided that he had progressed to a good functioning state and Remy is doing great and is mobile and I feel is ready for a home of his own.

Remy is the most happy go lucky little man I know!!! He loves everyone and everything and always has a smile on his face and a bark hello. He is a healthy boy that is neutered, utd on age appropriate vaccinations, microchipped, heartworm negative and on monthly preventative.

He is totally mobile now. However, he will never be 100% as he was prior to the injury. He can not jump up or off of the bed or any furniture. He can not climb stairs and handle substantial level changes. I pick him up when its time to snuggle on the sofa and if im busy and he wants to nap on the futon then I put him there and hes content until I place him on the floor to go outside to potty. Obviously hes more of a companion snuggle dog then a take to the dog park kind of dog. He loves his person and he wants to be the center of attention. He will bark and make himself known until you pay attention to him. Hes fine with short walks and he loves car rides and going to new places. He doesnt really care about doggie daycare or the dog park though. Hes happy to be with his person. He would be perfectly at home being carried around everywhere in a doggie purse. Hes crate trained and sometimes sleeps there at night and other times he sleeps on the futon or his dog bed on the floor. He is fine left unattended in the house. I typically just crate him in my absence for his own safety since other dogs can sometimes pick on the older or weaker ones and I dont want to risk his getting hurt. Remy would be fine with a doggie brother or sister as long as they dont take away too much of the attention from him. Or even an older more mature child to love and spoil him. Remy has such a happy and vibrant spirit that he would make a wonderful addition to almost any responsible household. He would be most suited to one without very young children or rough children or active larger dogs that might knock him over. Also he would prefer a single story home without slick tile or hardwood floors as they are difficult for him to get traction on.

German Chocolate Cake Recipe

German Chocolate Cake w/frosting Recipe
Frosting Recipe:
Ingredients:
1 cup evaporated milk
1/2 cup sugar
1/2 cup dark brown sugar (packed)
3 beaten egg yolks (beat by hand before you add to other ingredients)
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (roasted)

Step one:
Roast Pecans:
The easiest way to roast pecans is to place them on a plate and microwave them for 1 minute, then take them out of microwave and toss to turn and put back into the microwave for another minute. If they are still not roasted enough put them back in for about 10 seconds and check again, repeat till roasted. Now chop them into small pieces (about 4 pieces per pecan half)

Step 2:
Mix the following ingredients on a stove set on medium heat for 12 minutes:
1 cup evaporated milk
1/2 cup sugar
1/2 cup dark brown sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla

Step 3:
Once you are done stirring in the above ingredients and have cooked the mixture for the 12 minutes  add the coconut and roasted pecans and cook another 5 minutes. Cool the frosting until it is firm and easy to spread.

Now for the Cake:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 cup milk
1 cup espresso coffee or very strong coffee (hot)
3/4 cup vegetable oil (do not substitute for a low cal oil)
2 large eggs

Preheat oven to 350 degrees. Grease and flour 3- 9 inch round cake pans.

In large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt and mix well. Add milk, Oil, and eggs. Beat at med speed till mixed well. Add hot coffee and starting on low beat till mixed in and then turn back to medium and mix till smooth.

Pour mixture evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Let cakes cool completely on wire racks.

To frost the cake divide the frosting into three separate, but equal parts. If you made a double batch make sure you divide your frosting in half before doing this. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered.
To add other layers carefully slide them onto the last frosted one.  Once all the layers are built then frost the top of the last layer and then place one glob at a time on the edge of the cake and work it down to the side covering one area at a time as you turn the cake and add globs to the top edge.  The frosting is rather chunky so be patient.  I frosted the cakes above so I know you can too :) .

Enjoy!

Strawberry Cream Jelly Roll

3 eggs                                                                1/4 teaspoon salt
1 cup white sugar                                               1/4 cup confectioners' sugar for dusting
1/3 cup hot water                                               1 cup fresh strawberries
1 teaspoon vanilla extract                                   1 cup heavy whipping cream
1 cup sifted all-purpose flour                              1 teaspoon unflavored gelatin
1 teaspoon baking powder                                1 tablespoon white sugar

Preheat oven to 375 degrees F. Butter a jelly roll pan.  Line it with buttered parchment paper.
Beat the eggs until thick and lemon colored, (5 minutes).  Gradually add 1 cup white sugar, beating constantly.  Stir in water and vanilla extract.  Mix flour, baking powder and salt and fold into batter until lumps are all gone.  Fold into prepared pan. Bake for 15 minutes.  It should be springy to the touch and begin to shrink away from the sides of the pan.  While baking prepare for the finished cake by laying out a tea towel and sprinkling it with confectioners' sugar.  Once the Jelly roll is done and still hot turn the jelly roll out onto the towel.  Take off the paper and cut away crusty edges.  Roll the cake up using the towel then move the cake to a long piece of wax paper.  Roll the jelly roll into the wax maker and let cool completely.
Meanwhile
Whip the cream.  Add unflavored gelatin and 1 tablespoon sugar.  Fold in cut up strawberries.
Now unroll the cake and spread with the strawberry cream mixture and roll up again.  Chill for at least and hour before cutting.  Add more whipped cream to each slice to serve.

Macaroon Cookie Bars

3/4 cup butter melted
12 ounces graham cracker crumbs
1/4 cup plus 2 tablespoons powdered sugar
12 ounces flaked coconut
1 1/2 cups sweetened condensed milk
2 ounces semi-sweet chocolate
1/2 teaspoon vegetable shortening

Spray 9x13 inch baking pan with non-stick spray and set aside.
In a small bowl, melt butter, set aside.  In another bowl combine graham crackers crumbs and sugar.  Add melted butter, mix together well.  Press mixture firmly on bottom of baking pan to form a crust. Sprinkle coconut over crust.   Slowly pour condensed milk evenly over coconut.  Bake at 350 degrees for 18 minutes or until set but not brown.  Cool.  Meanwhile in a small saucepan over low heat, melt chocolate with vegetable shortening.  Drizzle chocolate on top of cooled Macaroons and once chocolate is set cut into bars.
Makes 24 bars

Blond Brownies

This brownie is very decadent....so cut into small squares!
Crust:
1 box (3 cups) Pillsbury Plus Yellow cake mix
1/2 cup melted butter
1 egg

Filling:
3 1/3 cups powdered sugar, sifted well
2 eggs
2 teaspoons vanilla
9 ounces cream cheese (three 3 oz packages) softened
1 1/2 cups Powdered Sugar, sifted well

To prepare crust
Generously spray a 10x15 inch jelly roll pan with non-stick spray.  Using an electric mixer blend dry cake mix, melted butter and 1 egg on low speed until moist.  Pat onto bottom and sides of prepared pan.  Set aside

To prepare filling
Using an electric mixer on low speed, mix 3 1/3 cups sifted powdered sugar, 2 eggs, vanilla and cream cheese until ingredients are moistened.  Turn mixer to high speed and beat for 5 minutes.  Turn mixer to low speed and add remaining 1 1/2 cups sifted powdered sugar and mix until well blended, then turn mixer to high speed; beat for 5 minutes.  Pour mixture over prepared crust in pan and spread evenly.

Bake at 350 degrees for 40 minutes, or until golden brown.  When completely cooled, slice into squares.

Baby Bald Eagles living in a tree behind our home.

There are 3 baby bald eagles behind our house.  They are not nesting but are still being fed by mom and dad.  The nest is still in the tree but the birds sit in the surrounding trees and on top of the telephone poles.  Bald Eagles have white heads when they are adults and ready to bread.  Baby or juvenile Bald Eagles have brown heads.  These are pictures of one of the babies.  He/she screamed for an hour for his dinner, this is why we noticed him/her.  Sorry the pictures are not very clear, it's the best I could do with the camera I have.  :(

The Bald Eagle is a sacred bird in some North American cultures, and its feathers, like those of the Golden Eagle, are central to many religious and spiritual customs among Native Americans. Eagles are considered spiritual messengers between gods and humans by some cultures. Many pow wow dancers use the eagle claw as part of their regalia as well. Eagle feathers are often used in traditional ceremonies, particularly in the construction of regalia worn and as a part of fans, bustles and head dresses. The Lakota, for instance, give an eagle feather as a symbol of honor to person who achieves a task. In modern times, it may be given on an event such as a graduation from college. The Pawnee considered eagles as symbols of fertility because their nests are built high off the ground and because they fiercely protect their young. The Kwakwaka'wakw scattered eagle down to welcome important guests. The Choctaw explained that the Bald Eagle, who has direct contact with the upper world of the sun, is a symbol of peace.

Dinner Aprons for the Elderly

Today I'm going to work on my dinner aprons.  I want to have about 20 woman's and 10 men's aprons ready for Christmas.  I'll work on the women's today because they need to be ready so we can embellish them.  Laura Love offered the suggestion of embellishing them with bead so they look like the ladies are wearing necklaces.  I've made a quick one yesterday for Mrs. Hunter because her apron came up missing last week.  I would post a picture of that one but I'm not too proud of how well I did so I'll wait till I have one that I am proud to say I made...<S>.  I'll post pictures as soon as I have them made and then after they are embellished....I'm hoping they will be so cute!

Mrs. Hunter is getting organized....

I finally finished Mrs. Hunters new wheel chair bag.  There really isn't a pattern out there that has all the pockets I required for all her "good stuff"  So I found a pattern I liked and altered it a bit.  Here is Mrs. Hunters new wheel chair bag....there is even a velcro strap to hold her blood presser checker....and the handles are on the sides so that they will not slip down and make the back of her wheel chair bend down making it so uncomfortable to sit in all day!  Update, She loved her bag!!!!

Christmas Project

I'm calling for the help of any and all kind hearted crafter's to help me with a Christmas Project.

I would like to give the residents at the Tomball Retirement Center a blessed Christmas this year. I know it's early but I think starting early will give us the best chance at making the holiday's a little brighter for them all this year.
I am looking for Crafter's that make jewelry and might have some extra necklaces to donate ( they should be long enough so they will fit over their head) about 100 needed
Also Adult Bibs for men and women 40 needed
Lap Blankets 20-30 needed
Large print Puzzle books 20 needed
Adult PJ's in all sizes  5 in small, 5 in med, 5 in large, 5 in xlarge
Walker Bags 10 needed
Wheel Chair Bags 10 needed
Sun Glasses 20 needed
If you are able to donate any of these items I would be so thrilled, and you can message me on Facebook, I will be happy to come by and pick up or even pay the postage.
Thank you and may God bless you.

Mrs Salgy loved her quilt

Brought Mrs. Salgy her quilt today.  She loved it.  I took this picture, she had just woke up...

Pictures of Mrs. Salgy's Quilt

Goodies for the Retirement Center

Today is Tuesday and I go to the Tomball Retirement Center on Wednesday to pass around some smiles.  Today I made a few tasty treats....  Lemon blueberry pound cake with lemon glaze, Oatmeal cookies with toffee bits, raisins, chocolate chips and of course walnuts.. peanut butter cookies, and of course one of my favorites Coconut Macaroons!

So you like Macaroons do you...well I have an absolute fantastic recipe for Chewy Macaroons that will blow your mind and here it is:

7 oz flaked coconut or about 2 2/3 cups
2/3 cup sugar
1/3 cup all-purpose flour
4 egg whites
1/2 tsp almond extract
1/4 tsp salt
2 ounces semisweet chocolate Melted (this is for the chocolate drizzle)

Preheat oven to 325 degrees .  Lightly grease and flour large cookie sheet or use parchment paper
In a medium bowl combine all ingredients except the egg whites and extract.  Stir in egg whites and extract till mixed well and no lumps are remaining.
Drop rounded teaspoon fulls of mixture onto prepared cookie sheet about 2 inches apart.
Bake in preheated oven for about 20 to 25 minutes or until edges are golden brown.  Transfer cookies to wire racks to cool and cool completely.
Drizzle each cookie with a little of the melted chocolate and place cookies in the fridge so the chocolate will set.
Store for up to three day room temperature or up to 3 months in the freezer.  Should make about 20 cookies.

These Hands....

These hands ain't the hands of a gentleman 
These hands are calloused and old 
These hands raised a family and these hands raised a home, Now these hands raised to praise the Lord. 

These hands won the heart of my loved one 
And with hers they were never never alone 
If these hands do their task then what more can one ask, For these fingers have worked to the bone. 

Now I'm tired and I'm old and I ain't got much gold 
Maybe things ain't been all that I planned 
But God above hear my plea when it's time to judge me 
Take a look at these hard working hands. 

Yes, I'm tired and I'm old and I ain't got much gold 
Maybe things ain't been all that I planned 
But God above hear my plea when it's time to judge me 
Take a look at these hard working hands. 

Jimmy Dean