After a few days of hanging out with my niece I am heading back to Wisconsin today. I am bummed to be parting ways with my partner in crime, but I am super excited for next week and have a lot to get done before I hop on a plane to celebrate my cousin’s wedding!
Great Lake or Ocean? I thought I would be so good at this game because I’ve lived by two Great Lakes but I was not. Still a great “game” to play while sipping your coffee this morning.
I’m planning on making this Whole Wheat Blackberry Ricotta scone recipe for my early morning plane ride treat.
8 Signs You Are Actually A Cat. All eight apply to me.
Would you make or wear a craft apron?
Sue’s pizza blog post reminded me of when she made shaved asparagus pizza it was soooo good!
The Scientific 7-Minute Workout. This kicked my butt but it is hard to talk yourself out of spending 7 minutes on working out.
Next week, I’ll be sharing one sweet and one savory bread recipe.
If you are a Seth Godin fan, you’ll love this talk he did for CreativeMornings.
My niece and I have been jamming out to Jackson 5′s ABC, any song with clapping hands or cups.
p.s. i heart both these dudes.
image via a paper aeroplane
It happened again, I was just popping into Target to pick up a few thing and I spotted Rocky Mountain Chocolate Factory cereal! I couldn’t help myself, I picked up a box threw it in my basket and a few days later made some very tasty, chocolatey and gooey bars.
1 box Rocky Mountain Chocolate Factory Cereal
1 cup puffed rice cereal
5 cups of mini marshmallows
1 stick or 1/2 cup of unsalted butter
1.Coat a 13 x 9 x 2-inch pan with butter. In large pot melt butter over low heat. Add marshmallows and stir until completely melted. Turn off the stove top but keep the pot on the burner.
2. Add RMCF cereal and puffed rice cereal. Stir until well coated.
3. Using buttered spatula evenly press mixture into pan. Cool. Cut into 2-inch squares. Share with friends and keep in an air tight container. Enjoy!
Two weeks ago I was reading the blog post The Best (Buttermilk) Birthday Cake You’ll Ever Have and I realized that I had everything in the fridge that I needed to make the cake. In the freezer I had peanut butter buttercream frosting, chocolate frosting, and a Butterfinger candy bar that I bought from a fundraiser a few weeks ago. It was the perfect storm of refrigerator contents and a great excuse not to write a few emails.
The cake was easy to put together and you won’t need to keep an eye on it, just make sure to do the toothpick test about 10 minutes before the suggested end time. Also, keep in mind this is no light and fluffy cake. It is a dense cake, think of it as a scone of cakes and not a muffin like box cake mix. I would bet that this cake would not be enjoyed by kids.
Once the cake was cooled and the peanut butter frosting was at room temperature, I started to assemble the cake. Total time it took to assemble 10 minutes, no joke. First layer cake, second pb frosting, cake, milk chocolate frosting, and chopped up butterfinger bits on top.
If your wondering how I am always chopping up candy bars and cookies, I use the Food Chopper from Pampered Chef. If you’re looking for a special event or just for an every day cake this would be the one! Oh and if you think I get excited about cakes, check this gal out.
