Yes is has been years since I have opened up this page at all. It has been wonderful to focus on the miracles in my life, and to become a person I didn't think even existed. It was amusing to say the least to read my final drafted post that wisely I never posted, but even better I have become even more of the person who wrote about not wanting unsolicited advice anymore.
Wow what a journey.
I am now a full blooded Texan. Yes, I love it here. Yes, I where cowboy boots. And yes, I am still looking for the perfect hat to go with them;).
But what I have found in the recent years is that over and over again I get asked where I go to figure out food proportions, menus, and ideas for feeding odd or large groups of people.
I do much less of this myself, yet I love researching, playing with ideas, trends, and entertaining more and more in our own home. The patio was meant to host friends, and framily-- we don't live close to relatives, so the people who come to visit tend to be people we would rely on in any circumstance. Being to admitted introverts this is a bit of a stretch at times, but it has been a welcome one.
So I will still put up little glimpses of life but will try and give room moms, teacher coordinators, church collaborators, and everyday moms a place to grab an idea, theme or maybe a quick recipe to help set up their next event.
WHAT HAS BEEN BIG:
This school year I have had the chance to be my little girl's room mom, and befriended the hospitality coordinator at school. What Have I done that went over well and was simple?
Yogurt bar, or classroom Yogurt snack
I really like this menu because it can fit into so many cultures and diets. My daughters class we found a great deal on the single cups of berry flavored greek yogurt, and found a cute gluten free cereal to act as granola then viola. Easy, healthy, valentines day snack. No sugar rush. The teacher doesn't hate me for putting her class on a roller coaster for the rest of the day.
The teacher appreciation portion was done with a serve yourself yogurt bar.
Things to provide:
Yogurt-singles or large pretty serving bowl
berries-even frozen can work here
fresh of dried fruit
chocolate chips if wanted
granola
Make sure to put the single yogurts on ice in a larger bowl or put the large bowl of yogurt in a large bowl filled with ice. This extra step allows this buffet to be mostly unattended by you, and lets the teachers come up as they have time in the morning. Set the toppings and mix-ins up with layers, buffet style on a table cloth and some holiday appropriate doodads and ta-dah. Teachers feel loved, and you have a few hours of time to get the rest of life attended to before clean up.
When setting up anything like this please:
1. Bring something to dispose of left-overs that have been out in the open for the serving time. Single serves can be kept and taken home.
2 Extra towels and dish rags. There will be spills. They happen. Be ready.
Towel are so you don't end up using a whole roll of paper towels to dry off serving platters.
3. Make sure to stop for ice, and have a cooler ready to keep anything that will crowd the buffet table. Keep cold things cold and hot things hot.
4.Serve ware. Tongs, large spoons/ forks, and what have you can be brought from home or even purchased at Walmart in the wedding aisle. As long as you have cups and spoons for eating you should be covered.
5. If you want to take into account a special dietary restriction please bring LABELS. This encourages others to leave those items alone. Furthermore, send a note, or message ahead of time letting the diners to know that accommodations have been made, so they don't avoid the occasion.
As always smile and savour.
Mrs. Brownie
Saturday, March 17, 2018
Tuesday, February 12, 2013
A Different kind of Queen
I am a woman. I found
someone who is willing to treat me like a Queen. I am not saying that a life on a coach
watching TV and eating truffles has been or will ever be in my future. I am thinking of one who was greatest among
us being willing to bow and serve instead of being exalted by his peers. Thus, I am a queen in that my efforts to care
fore house and home, are not forgotten by the Lord. That my husband respects the work I do inside
and out of the home, because I do it in the best way I know how—prayerfully
trying to help others become the best version of whomever the Lord would hope
they could be. I am a queen in my own
home as my sweetheart remembers that there are still two of us who can accomplish
great tasks. I am a queen because at
times I am forced to step back and allow someone else to help take care of me,
even if it is just in the grocery line, or at the entrance of a building. I am a queen because I realize that when I
bow it is to pray that I will be able to stand and serve a little better today.
I am a queen because I realize who I am bowing before.
This is not something that I aspired to, or even hoped for
as a child. I was given a gift of a man
who knew that the only way I could reach my own potential was by allowing me to
be true to that eternal difference of gender that we have all been given. He
knew that fulfillment comes best through being what we are meant to be, not by
trying to be what everyone else was meant to be. It is our differences that make us strong
through complementary connections. The
strength of the sphere is not complete with both the yin and yang. No appliance operates without the outlet and
the plug. The plug can never be the
force by which things turn on, but the outlet would be of no use without a way
to apply that power, that goodness, and that love that makes the world a better
place. Yes I am a queen. That is my mission, to make one life, one
experience, one moment, better than it would have been through my hard work to
add God’s love into the equation. Shame on me if I ever take away from that
love, by my own selfish self serving desires and aspirations.
Saturday, February 26, 2011
A flying Leap on Carrot Cake
Mrs. Brownie’s Carrot Cake- Better than a Master Baker. This is a take off from the fabulous cute book By Gesine Bullock-Prado. If you need a quick read to make you smile, this is a great book with recipes that are absolutely fabulous. Every recipe of hers that I have used as a base has just been too good. Her writing style is light and fun with lots of vignettes that will make you feel more human. Plus if you need some inspiration on finding passion in your life, she might make you take action.
Just a note, if you don’t want anything but carrots in this one use a full 3 c. (If you read the book you will understand why.)I baked this in 4 floured and greased silicone pans for 25 min-perfection. Use a longer time if you just use 3 pans as the batter depth is greater.
I don’t claim to be a Master baker but hey if you get inspiration from one things can only get better. Smile, Smile, Smile, and savour every delectable soft mouthful.
For the cake
1 ½ cups vegetable oil, plus additional for the pans
2 cups sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ teaspoon nutmeg
½ t ginger
1 t vanilla
½ t cloves
½ c coconut
1 c crushed pineapple not totally drained
½ c chopped dates or raisins (plumped in boiling water for 10 min then drained.)
2 1/2 cups finely grated peeled carrots (about3/4 pound)
For the caramelly cream cheese frosting
4 cups of confectioners’ sugar
1 8-ounce packages cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 stick browned butter cooled slightly with 1 T molasses
For the cake
Preheat the oven to 325 °F. Lightly grease three 8-inch round cake pans with 1 ½-inch sides. Line the bottoms of the pans with wax paper and lightly grease the paper.
Place the sugar and oil in the bowl of an electric mixer and beat until combined. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger and clove into the sugar and oil mixture and beat on low until all ingredients are incorporated. Stir in the carrots, coconut, dates, and pineapple. Incorporate until all add ins are well dispersed.
Pour the batter into the prepared pans, dividing equally. Bake about 25-30 minutes, until a toothpick inserted into the center comes out clean, if you must. But you can also gently press the top; if it springs back and if the cake begins to pull away from the sides of the pan, it’s done. Set the cakes on racks and let them cool in the pans 15 minutes. Invert the cakes onto the racks and cool completely. (Cakes can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For the frosting
In an electric mixer, beat all the ingredients with the whisk attachment until smooth and creamy. I add the browned butter once everything else is creamed in a steady stream fro best incorporation of a light caramel flavor.
To assemble the cake
Place one completely cool cake layer on a lovely cake platter. Spread with ¾ cup frosting.
Top with another layer cake layer. Spread with ¾ cup frosting. Top with the remaining cake layer. Using and offset spatula spread the remaining frosting in decorative swirls over the sides and top of the cake.
This or Gesine’s Original recipe will know your socks off. From what I understand this is what was served at her sister’s wedding.
Just a note, if you don’t want anything but carrots in this one use a full 3 c. (If you read the book you will understand why.)I baked this in 4 floured and greased silicone pans for 25 min-perfection. Use a longer time if you just use 3 pans as the batter depth is greater.
I don’t claim to be a Master baker but hey if you get inspiration from one things can only get better. Smile, Smile, Smile, and savour every delectable soft mouthful.
For the cake
1 ½ cups vegetable oil, plus additional for the pans
2 cups sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ teaspoon nutmeg
½ t ginger
1 t vanilla
½ t cloves
½ c coconut
1 c crushed pineapple not totally drained
½ c chopped dates or raisins (plumped in boiling water for 10 min then drained.)
2 1/2 cups finely grated peeled carrots (about3/4 pound)
For the caramelly cream cheese frosting
4 cups of confectioners’ sugar
1 8-ounce packages cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 stick browned butter cooled slightly with 1 T molasses
For the cake
Preheat the oven to 325 °F. Lightly grease three 8-inch round cake pans with 1 ½-inch sides. Line the bottoms of the pans with wax paper and lightly grease the paper.
Place the sugar and oil in the bowl of an electric mixer and beat until combined. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger and clove into the sugar and oil mixture and beat on low until all ingredients are incorporated. Stir in the carrots, coconut, dates, and pineapple. Incorporate until all add ins are well dispersed.
Pour the batter into the prepared pans, dividing equally. Bake about 25-30 minutes, until a toothpick inserted into the center comes out clean, if you must. But you can also gently press the top; if it springs back and if the cake begins to pull away from the sides of the pan, it’s done. Set the cakes on racks and let them cool in the pans 15 minutes. Invert the cakes onto the racks and cool completely. (Cakes can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For the frosting
In an electric mixer, beat all the ingredients with the whisk attachment until smooth and creamy. I add the browned butter once everything else is creamed in a steady stream fro best incorporation of a light caramel flavor.
To assemble the cake
Place one completely cool cake layer on a lovely cake platter. Spread with ¾ cup frosting.
Top with another layer cake layer. Spread with ¾ cup frosting. Top with the remaining cake layer. Using and offset spatula spread the remaining frosting in decorative swirls over the sides and top of the cake.
This or Gesine’s Original recipe will know your socks off. From what I understand this is what was served at her sister’s wedding.
Thursday, February 17, 2011
Beef
No this is not about deliciously yummy dead cows- having said that the steaks on St Valentine's day were amazing- I really have an issue with people who apologize for using a mix. Know that if you bring something that you have created from a mix to eny event that I attend, you get FULL CREDIT. Thank you so much for what ever it is that you were so willing to take the time and make, when I know that you could have bought a box off a shelf. I love the fact that you brought something from your home to share. So next time you begin to make excuses for opening a box in the pursuit of making a contribution to the well being another individual, stop. Please recognize that it truly is the thought that counts, and if you didn't spike the item with fecal matter (The Help/) or put methyl blue in the item I know that it was out of love.
Nonetheless, I realize sometimes that the mix can be a bit lack luster. So turn up the Wow factor with this simple recipe from one of the greatest cooks I know. Or experiment with adding an extra extract, or substituting a different liquid. Add Jello to change the color and flavor. The possibilities are endless; thus, the cookbook franchise on the whole mix thing (one of my least favorite cookbooks ever). Hopefully, all the love and time you put into your creation comes across in the manner you were hoping for, and if not, at least you did something instead of being a spectator in your own story.
Grandma Talley's Kahlua Cake- Yes it uses real liquor. If you are uncomfortable replace the liquid with juice or water (milk will mute the chocolate flavor) and add 1 tsp coffee flavor or your own favorite undertone for chocolate-fruity, nutty, or deep. Having said that Grandma Talley served this to us when we were young and I don't recall any "hard" flavor as chemically it should bake off.
Preheat Oven to 350 great and dust 10 in bundt with cocoa powder for easier release.
1 chocolate cake mix-any variation but no pudding int he mix.
1 box instant chocolate pudding
1/2 c. oil
3 eggs
1/2 c. Kahlua
1 c. or 8 oz sour cream
1 tsp vanilla
1/2 package chocolate chips-we always use semi-sweet
Combine everything but the chocolate chips in a big bowl and mix until just combined no dry streaks, don't beat this one to death the thick crumb is more like a coffee cake. Pour into prepared bundt pan and bake for 45-55 min. until cake springs back when you press it or use the toothpick test don't open oven early. Cool for 10 min, then run a butter knife around it to loosen the edges.flip onto serving plate, and dust with lots of powdered sugar. If you prefer put a potted plant in the center and serve to hunger family members.
This is a favorite from my childhood. Smile with each bite and savour the chocolatey goodness of a freakin' mix.
Faithfully,
Mrs. Brownie
Nonetheless, I realize sometimes that the mix can be a bit lack luster. So turn up the Wow factor with this simple recipe from one of the greatest cooks I know. Or experiment with adding an extra extract, or substituting a different liquid. Add Jello to change the color and flavor. The possibilities are endless; thus, the cookbook franchise on the whole mix thing (one of my least favorite cookbooks ever). Hopefully, all the love and time you put into your creation comes across in the manner you were hoping for, and if not, at least you did something instead of being a spectator in your own story.
Grandma Talley's Kahlua Cake- Yes it uses real liquor. If you are uncomfortable replace the liquid with juice or water (milk will mute the chocolate flavor) and add 1 tsp coffee flavor or your own favorite undertone for chocolate-fruity, nutty, or deep. Having said that Grandma Talley served this to us when we were young and I don't recall any "hard" flavor as chemically it should bake off.
Preheat Oven to 350 great and dust 10 in bundt with cocoa powder for easier release.
1 chocolate cake mix-any variation but no pudding int he mix.
1 box instant chocolate pudding
1/2 c. oil
3 eggs
1/2 c. Kahlua
1 c. or 8 oz sour cream
1 tsp vanilla
1/2 package chocolate chips-we always use semi-sweet
Combine everything but the chocolate chips in a big bowl and mix until just combined no dry streaks, don't beat this one to death the thick crumb is more like a coffee cake. Pour into prepared bundt pan and bake for 45-55 min. until cake springs back when you press it or use the toothpick test don't open oven early. Cool for 10 min, then run a butter knife around it to loosen the edges.flip onto serving plate, and dust with lots of powdered sugar. If you prefer put a potted plant in the center and serve to hunger family members.
This is a favorite from my childhood. Smile with each bite and savour the chocolatey goodness of a freakin' mix.
Faithfully,
Mrs. Brownie
Friday, November 19, 2010
Blessed
We all have our own recipes for daily joy. For some it is a heartfelt prayer others a good long jog to put things in perspective. I personally don't believe that any one recipe for joy ever fits every need, person or situation. My personal recipe may not work for you. Heck, you may hate being in the kitchen, and just having a moment to sit puts you on the positive side of the balance sheet.
This may be a time of year that is incredibly busy, to the point of such distraction that the point of getting together to enjoy one another is totally lost. Please take this moment and realize that in the long run the people you love will only remember you came and spent some time with them. They will not remember if you brought fresh rolls or store bought.
We all understand that life sometimes trumps even the best intentions. Just be there. Laugh until it hurts, cry until you smile, listen when it counts, and work until its fun. That is life, not existing, not going through the motions, but actually working with the Lord to know what motion will actually make a difference.
I am going to make an effort to thank those this year who have taken the time to teach me what life is about. Those who have helped me learn for myself who I am, why we are here, and that the Lord isn't playing some kind of joke on us. Even the craziest of times make sense when looking back as to why it simply had to be that way and not the way I would have chosen at the moment.
To all you who fall in those categories-- Thank you -- from the bottom of my heart.
So in honor of a sweet woman in my church growing up at a pioneer activity, woman who's face or name I might never recall, here is a recipe for something she called "Pioneer Candy". I used to come home from school and make a small cup of this even in 1st grade. It is nothing incredibly special but she took the time to teach a group of kids and teach us about people who craved just a bit of sweetness from life. So, take this indulgent moment of sweetness from me.
Live in the Moment,
Bask in its joy.
Reach for your dreams,
All doubt destroy.
Trust in yourself,
Head high, heart full.
Know you are treasured,
beyond any other wealth.
Pioneer Candy
1 part peanut butter
1 part dry milk
a little touch of honey to smooth and sweeten.
Mix and enjoy.
Crazy combination but will give you plenty of energy to discover all the magic around your own house.
Gratefully yours;
Mrs. Brownie
This may be a time of year that is incredibly busy, to the point of such distraction that the point of getting together to enjoy one another is totally lost. Please take this moment and realize that in the long run the people you love will only remember you came and spent some time with them. They will not remember if you brought fresh rolls or store bought.
We all understand that life sometimes trumps even the best intentions. Just be there. Laugh until it hurts, cry until you smile, listen when it counts, and work until its fun. That is life, not existing, not going through the motions, but actually working with the Lord to know what motion will actually make a difference.
I am going to make an effort to thank those this year who have taken the time to teach me what life is about. Those who have helped me learn for myself who I am, why we are here, and that the Lord isn't playing some kind of joke on us. Even the craziest of times make sense when looking back as to why it simply had to be that way and not the way I would have chosen at the moment.
To all you who fall in those categories-- Thank you -- from the bottom of my heart.
So in honor of a sweet woman in my church growing up at a pioneer activity, woman who's face or name I might never recall, here is a recipe for something she called "Pioneer Candy". I used to come home from school and make a small cup of this even in 1st grade. It is nothing incredibly special but she took the time to teach a group of kids and teach us about people who craved just a bit of sweetness from life. So, take this indulgent moment of sweetness from me.
Live in the Moment,
Bask in its joy.
Reach for your dreams,
All doubt destroy.
Trust in yourself,
Head high, heart full.
Know you are treasured,
beyond any other wealth.
Pioneer Candy
1 part peanut butter
1 part dry milk
a little touch of honey to smooth and sweeten.
Mix and enjoy.
Crazy combination but will give you plenty of energy to discover all the magic around your own house.
Gratefully yours;
Mrs. Brownie
Wednesday, October 27, 2010
The Puffs went Poof
Life is interesting. I tell myself those words so often it is amazing. The times I try and be true to a recipe letter and measurement, it falls flat. The best part is with cream puffs or pate choux when it goes south there is no resurrecting the offending product.
It all started with an innocent plea to catch up on a cooking lesson that had been canceled weeks back. Being confident that it was still possible to pull together a lesson in 50 minutes while preparing dinner at my own home was just a lapse in judgment. Despite my best efforts I am not an aspiring witch at Hogwarts who can turn back time and be in two places at once--I did apply to the school though and received a delightful rejection letter in return as I have no magical powers beyond that of the typical womanly wiles. In the end my girls and I whisked, stirred, piped and processed the dough to the exact specifications of the recipe to very meager results. they were the right color taste and shape but seriously lacking and height and airiness. Nonetheless, being a lesson we determined as a group what we had learned, and filled the flattened faux pas for our tasting delight.
So instead of setting forth the failed recipe I am giving you one that is tried and true. Hope you enjoy. Remember when cooking with kids it really is about he journey not the end product. We had a fabulous time making a tidy mess. Cheers to you my favorite girls. Thank you to my sweet angels for bringing my inflated ego back to earth.
In honor of the kids here is my favorite salt dough recipe. I recently used it to create the bases for flower arrangements at our last church party. Simple form the shape you want and stick the fake flower stems in an aesthetically pleasing fashion. The stems hold their shape beautifully for the evening,and the guests have something to play with while they are waiting to be called up to fill their plates. Who knew play dough was the answer to a center piece dilemma?
Salt Dough
2 cups flour
1 c salt- regular table salt
2 cup cold water mixed with food color of choice
1t cream of tartar
1 T vegetable oil.
Mix in sauce pan over medium heat until it leaves the sides of the pan. Remove from pan place on parchment or wax paper. Let cool until you are able to handle it, then knead it for 4 min. Store in air tight container or bag.
PS Don't eat this one.
It all started with an innocent plea to catch up on a cooking lesson that had been canceled weeks back. Being confident that it was still possible to pull together a lesson in 50 minutes while preparing dinner at my own home was just a lapse in judgment. Despite my best efforts I am not an aspiring witch at Hogwarts who can turn back time and be in two places at once--I did apply to the school though and received a delightful rejection letter in return as I have no magical powers beyond that of the typical womanly wiles. In the end my girls and I whisked, stirred, piped and processed the dough to the exact specifications of the recipe to very meager results. they were the right color taste and shape but seriously lacking and height and airiness. Nonetheless, being a lesson we determined as a group what we had learned, and filled the flattened faux pas for our tasting delight.
So instead of setting forth the failed recipe I am giving you one that is tried and true. Hope you enjoy. Remember when cooking with kids it really is about he journey not the end product. We had a fabulous time making a tidy mess. Cheers to you my favorite girls. Thank you to my sweet angels for bringing my inflated ego back to earth.
In honor of the kids here is my favorite salt dough recipe. I recently used it to create the bases for flower arrangements at our last church party. Simple form the shape you want and stick the fake flower stems in an aesthetically pleasing fashion. The stems hold their shape beautifully for the evening,and the guests have something to play with while they are waiting to be called up to fill their plates. Who knew play dough was the answer to a center piece dilemma?
Salt Dough
2 cups flour
1 c salt- regular table salt
2 cup cold water mixed with food color of choice
1t cream of tartar
1 T vegetable oil.
Mix in sauce pan over medium heat until it leaves the sides of the pan. Remove from pan place on parchment or wax paper. Let cool until you are able to handle it, then knead it for 4 min. Store in air tight container or bag.
PS Don't eat this one.
Monday, October 25, 2010
YUCK
I have never liked sugar cookies. But the love of my husband has driven me to more insane pursuits than finding the perfect sugar cookie. He is a total Loft House cookie man, but me being me and hating to buy anything in the bakery section that I can make at home have finally found and developed the perfect sugar cookie according to Brian. Pay attention cause I even like this one after having sworn off my least favorite bakery good due to the plethora of poppycock on the market. SO without further adieu here you are. Bake this one 6 min. turn the sheet and then another 2 min for tablespoon size cookies. 8 min with 2 min after the turn for golf ball size cookies and make sure to push them down if you don't roll them out or they won't flatten out. Have Fun!
Reformed Sugar Cookies
• 1 cup margarine
• 1 cups white sugar
• ½ cup brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon orange or almond extract banana extract makes them taste like loft house
• Orange or lemon peel fresh or dried
• 3 to 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
Directions
1. Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
2. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
3. Preheat oven to 350 degrees F . Line baking sheets with parchment paper.
4. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.Or just cookie scoop them and press them down with your fingers a potato masher or a flat clean surface.
5. Bake at 350 degrees F for 6 to 8 minutes or until cookie has a golden appearance.
Smile and Savour
Reformed Sugar Cookies
• 1 cup margarine
• 1 cups white sugar
• ½ cup brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon orange or almond extract banana extract makes them taste like loft house
• Orange or lemon peel fresh or dried
• 3 to 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
Directions
1. Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
2. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
3. Preheat oven to 350 degrees F . Line baking sheets with parchment paper.
4. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.Or just cookie scoop them and press them down with your fingers a potato masher or a flat clean surface.
5. Bake at 350 degrees F for 6 to 8 minutes or until cookie has a golden appearance.
Smile and Savour
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