Umi Shoes at The Bragging Mommy

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Have you ever heard of Umi shoes? They are one of the few companies I trust for my daughter’s footwear because (even though you pay a pretty penny for them) they last more than one child! Not only that, but finding durable shoes for girls that are still cute is nearly impossible. 

Okay, okay, I know. You want to know what this all means for you! Well, one of my favorite blogs The Bragging Mommy is hosting an awesome “Back to School” giveaway sponsored by Umi shoes! This ends on August 29th at 10am MST so you have to go enter now!! 

While you’re there, check out her other giveaways and awesome posts. Don’t forget to tell her who sent you! 

Click here for the Umi giveaway!! 

 

Mother’s Day Dessert! Raspberry Lemon Cake

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Until I moved away from my grandmother, I would make it a point to surprise her with not only a complete dinner, but also a nice dessert. Every year, I would come up with a new dessert to treat the woman who raised me and it had to be good =) This was one of her favorites and she asked for it this year as well. One great thing about this dessert is how light it is!

Ingredients:

  • 1 package (18-1/4 ounces) lemon cake mix
  • 2 eggs
  • 1 egg white
  • 1-1/4 cups water
  • 1/4 cup unsweetened applesauce

FROSTING:

  • 2 cups confectioners’ sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 to 3 tablespoons fat-free milk
  • 1/2 cup 100% raspberry spreadable fruit

 

  • Combine the cake mix, eggs, egg white, water and applesauce then beat on low speed for around 30 seconds. Turn the mixer on medium and beat for 2 minutes. Pour into two 9 inch round baking pans coated with cooking spray and lined with a parchment round of the same size.
  •    Bake at 350 degrees for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes then remove from pans to cool completely.
  •    For frosting, beat first four frosting ingredients until smooth. Then beat in enough milk to reach a thick, but spreadable consistency.
  •    Place one cake layer on a serving plate and spread with the spreadable fruit. Put the second layer on top of the first, making sure to line it up and frost top of cake.
  • **For a nice garnish, candy some lemon peel, sugar some raspberries and pile on the top of the frosting.**

**Photo is the property  of Taste of Home I don’t own the rights to this photo** 

Sticky Buns that will knock your socks off!

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Since becoming pregnant, I had been CRAVING sticky buns. Not just any sticky buns, but really sticky, really sweet, and a little nutty sticky buns. I searched and searched and dreamt and searched some more for a good sticky buns recipe that looked as good as it sounded and this is what I found.

 

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Cinnamon Sticky Buns

Dough:

  • 1/4 cup warm water (105° to 115°)
  • 1 (1/4-ounce) package active dry yeast
  • 1/3 cup sugar
  • 3/4 cup milk
  • 4 Tbsp. unsalted butter, plus more for greasing
  • 3 large egg yolks
  • 1 Tbsp. finely grated orange zest
  • 1 1/4 teaspoon. salt
  • 4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

  • 1/2 cup firmly packed light brown sugar
  • 1 Tbsp. ground cinnamon
  • 4 Tbsp. unsalted butter

Topping:

  • 3/4 cup firmly packed light brown sugar
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. honey
  • 1 Tbsp. light corn syrup
  • 1 1/2 cups (6 ounces) coarsely chopped pecans

 

Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Roll dough out into a 12″ x 18″ rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

Remove the rolls from the refrigerator and let stand at room temperature while the oven preheats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

 

 

Recipe and photos belong to Elise from Simply Recipes.

Sweetheart Cupcakes

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My 4 year old step daughter came to me the other day and asked if we could make ‘little cakes’. In big-girl terms, she wanted to make cupcakes! Since Valentine’s Day is coming up, I scoured the internet for some inspiration for a yummy treat my 4 year old could help me make. I ran across this recipe on All Recipes. It was posted by a woman named Celeste. And let me tell you… KUDOS TO HER!

The cupcakes are so easy to make… and INCREDIBLY beautiful =) I hope you enjoy making them too!

 

Ingredients:

  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 8 drops red food coloring
  • 2 drops raspberry candy oil

Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

 

Here is what you get!

No copyright intended. All information and photos are the property of their owners.

SUPER easy late night snack

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Have you ever heard of beignets?

Beignets are a kind of French donut that are very popular in New Orleans. It’s pretty much a deep fried dough dredged in powered sugar. Only problem is that they can take a while to make.

 

Now, do you ever have left over biscuits? You know, like those kind that are refrigerated in cans? Well, a simple way to make beignets is by cutting up your left over biscuits into chunks, deep frying them in hot oil and dredging them in powered sugar. Takes less than 3 minutes! AND you aren’t wasting those left over biscuits. =)

 

A change of pace…

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Normally, I simply put up my favorite recipes with a snippet of why it’s my favorite.. Today, I am gonna do something differently!

I am deep in the trenches of Christmas time with my baking. If you were to see my kitchen right now, there isn’t a counter/table with any space open for more cookies, breads or candy. And to top it off, I am only half way finished!

Today, I stepped back and gazed at my creations, the same ones my grandma taught me that her grandma taught her and it made me happy that I was continuing with our family tradition. We don’t have much money, but every year since I was born, and years before that, my family would make up small trays of goodies to give to our neighbors, firefighters and teachers as a way of saying thanks. Some years, the trays weren’t as full as others, but there was always a little of everything.

My grandma doesn’t bake much anymore because of the arthritis in her hands, but man could she whip up some delicious treats when I was younger. Now-a-days, I have the honor of baking for her and my papa as well as others and it makes me feel good to see the smile on her face when I come home for Christmas with a basket of her favorite cookies.

What are some family traditions in your family during the holidays? If you haven’t started a family yet (or JUST did), do you plan on doing the things you did with your parents growing up??

 

 

Good ‘ol Fashioned Rice Krispy Treats

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Who doesn’t love a crunchy, sweet rice krispy treat? These were a weekly necessity in my house when I was young. They were the perfect snack to have for lunch or after school. They slipped easily in my papa’s lunch bag too! I don’t know of a single person who doesn’t like these old time favorites. =)

Here is the ‘original’ recipe. It’s the one my family has used since I can remember!

Ingredients:

3 tablespoons   butter or margarine
1 package (10 oz., about 40)   regular marshmallows
-or- 4 cups   miniature marshmallow
6 cups rice cereal

Grease a 13×9 pan with butter. Melt the butter and marshmallows in a BIG pot on medium to low heat (so you don’t scald/burn your mashmallows!). Once there are NO lumps, take off the stove and add your cereal. Mix until all the bits of cereal are coated in marshmallows. THIS WILL TAKE SOME ELBOW GREASE AND TIME!!! Pour mixture into prepared pan and quickly butter your hands (I spray mine with nonstick spray). Press the treats into the pan until evenly distributed. Cool, cut, and enjoy!