Thursday, April 17, 2014

TMNT- Teenage Mutant Ninja Turtles- Cookies

Everything cool from my childhood is making a comeback....
TMNT...
Rainbow Brite
Strawberry Shortcake
My Little Pony...
They are like the originals, but with a twist...
Personally, I still like the originals best.
But, it is kinda cute when your nephew wants TMNT cookies.
I asked him what the TMNT say...
I was expecting "Cowabunga Dude"...
Only, I guess they don't say that anymore.
what?
I am kinda scared for this next phase of childhood- all characters.
And character cookies are hard.
I don't have any fancy equipment- no KopyKake..
No airbrush machines.
Just me and my trusty PME's.
So...
Tada...
My version of the TMNT
in cookie form!


Just like the toy...
right?


So, Doodles-
I hope you had the happiest of birthdays.


Love,
Aunt CiCi

Tuesday, April 1, 2014

Let's get Swiggy with it.....

Swig.  Swiggy. Swiggy Sugar Cookies...
I first saw this recipe on Pinterest... big surprise there...
And I was intrigued.
Claims were thrown about.....
Best Sugar Cookie Ever..
Frosting is to die for....
Swoon Swoon Swoon.
So, I felt a challenge was on..
I made these swiggy cookies.
With pink frosting of course.


The cookie is denser...
Crumblier than a regular sugar cookie.
Not as sweet- almost shortbread like, but not shortbread.
And the frosting.  Good.  Very Good.
But, not life changing.  
I personally would have preferred my butter-cream on top.
The recipe made a lot of cookies.
Which made for a lot of happy co-workers.  


I found the original recipe here.
Vintage Revivals made them and blogged beautifully about them.  
I did make my usual alterations and only put a 1/2 tsp salt in the frosting.  
1 teaspoon seemed like a lot....


In summary, good cookie.  
Fun cookie.
Swiggy Cookies.  
Go out there and get your swig on...

Have a great week everyone!
Marci

Sunday, March 16, 2014

There's correct and there is incorrect.....

How to correctly eat a peep......
Yes. There is a correct and incorrect way to eat a peep.
My scientific and well researched methods only apply to the bunny variety...
Don't get me started on the chick variety.
A sadist must have created them.
There is just not a good way to eat the chick peeps.
But the bunny ones... 
I have you covered.
Let's get started.


First bite the ears.
Chew and enjoy.
The slight sweet crackle from the sugar should be hitting your taste buds now. 


Next bite the body part of the bunny. 
Just think of him like a snow man with three parts.
Only a snowman never tasted this good.


Lastly, pop the last piece of bunny peep into your mouth.
Savor.
Enjoy.
And repeat 11 more times until you realize you consumed the entire package of peeps.
In one sitting.
In three minutes.


Hope you all are enjoying Spring.
Ohio is not. 
I am still waiting for it to come.  

Smiles, 
Marci

Sunday, March 9, 2014

A classic... Banana Bread

This banana bread....
Classic.
Simple.
Delicious.
I found the perfect recipe.  
On Pinterest.  
But, if someone can kindly point me to the original recipe- I would like to credit the creator.


Banana bread is truly one of my all time favorites...
I eat mine warm from the oven.
For breakfast the next day...
And my favorite way...
It is kinda sinful... 
but very delicious...
With cream cheese or butter on top.


I have a bunch of frozen over ripe bananas in my freezer right now.
In fact, I think I buy bananas just so they can go bad on me and I have an excuse to make more bread.
Smart huh?


Here it is..
My all time favorite recipe...
And the best part- no oil in the recipe.
The moistness comes from buttermilk.
All good things come from buttermilk- trust me....

Have a great week everyone!
Marci

Banana Bread
yield: 2 loaves

2 cups sugar
1 cup butter, softened
3 cups flour
1 tsp baking soda
1 tsp salt
4 eggs
1 tsp vanilla
1/2 cup buttermilk
8 ripe bananas, mashed

Preheat oven to 350 degrees and prepare two loaf pans.
Cream butter and sugar until light and fluffy.   In a separate bowl, whisk together your dry ingredients.  
Add eggs one at a time, beating well after each egg.  Add bananas, vanilla and buttermilk.  
Add flour to wet mixture until just combined.  
Divide among the two prepared pans and bake for approximately one hour.
Cool and enjoy!!

Saturday, February 15, 2014

The Day after Valentine's Day.....


So...
Happy Valentine's Day...
the day after...
Cause that is how I roll...
I planned cookies...
And then I procrastinated the cookies...


In fact, my nephews won't receive their Valentine's cookies and surprises until...


well after Valentine's....


Oh well....
welcome to my world.  


I truly hope every one of you had a day filled with love...
romantic love, furball love, family love or friends are my family love.

Love,
Marci

Sunday, February 2, 2014

Rueben Dip for the Win

So.... there is this football thing today....
I am not even sure who is playing....
Cause I am a college football girl...
But, I do like food and funny commercials and Bruno Mars...
So maybe.... I will pay attention a little to this football thing...
Want to try out a super healthy, leafy green, fat free, and calorie free appetizer?
Well- this is not that page.  
I am sure that there are all kind of bloggers out there who do healthy, fat free and calorie free...
But, not me....
I don't want to eat like a rabbit.  I want to eat like a tiger.....
Or how I think a tiger might eat....

In honor of the VXIIIVHIII Super Bowl I made Rueben Dip.
Super Creamy and Delicious.




Even Snickers came to check it out.  


If you do not like sauerkraut- be warned... this is not the dip for you.

Happy- can't wait for the Budweiser Clydesdale- Commercial Viewing Day!
Marci






Rueben Dip
  
3-2oz packages of corned beef, chipped and chopped into chunks (I only had two packages- trust me- you want three packages).
1 small- 14 oz can of sauerkraut, drained
1 cup sour cream
8 oz package cream cheese, chunked
12 oz swiss cheese, chunked

Combine in crock pot and look on low for a couple of hours.
Serve with assorted crackers or cocktail bread.   Pumpernickel or rye would be great here.
I only had french bread.
Enjoy warm.  

Tuesday, January 21, 2014

Nothing beats a brownie

Who doesn't crave an old fashioned brownie once in a while?
I am usually a cake or cookie girl, but sometimes I just want a brownie.
But, first, let me tell you a secret.
I love boxed brownies.
For some reason they taste soooo good to me. 
I might turn up my nose at store bought cookie dough- but not brownie mix.
The best kind- in the red box..
Dark chocolate fudge...
9x13 pan size.
And warm boxed brownies right from the oven with vanilla ice cream- swoon.
Total childhood throw back.
Between my dad and us three kids we could polish off a whole pan of brownies in one night.
My Dad did always have the biggest sweet tooth.  
There were no shortages of chocolate chip cookies and brownies in our house.


I have been trying to refine my brownie taste buds...
And trying to find a perfect brownie recipe.
One that is fudgey and dense....
And has the perfect crackle on top.


This recipe was shared with me by an IG friend.  
She loves to bake- I venture to say- even more than I do.
I wish we didn't live continents away- because I am dying to try her cinnamon rolls.
But, she did share her amazing brownie recipe with me...
And is allowing me to share it with you.  


These brownies are definitely fudgey and moist.  
And very rich.   Very Very rich.
I could only eat one. 
Next time- I plan on eating these right from the oven- with ice cream.  
In memory of my dad....
Give these lovelies a try and let me know if you like them.

Stay Warm- 
Marci

Selina's Brownies

Ingredients:
1 cup butter
2 1/4 cups sugar
1 1/4 cups Dutch-processed cocoa powder
1/2 teaspoon salt (1 tsp if using unsalted butter)
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
2 cups chocolate chips


Directions:

Preheat oven to 350F.

Lightly grease a 9x13 pan.
In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become shiny looking as you stir it. 
Transfer the mix to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla.
Add the eggs, beating till smooth; then add flour and chips. Beat until well combined.
Spoon the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
The brownies should feel set both around the edges and in the center.
Remove from the oven
Cool completely before cutting and serving.