Sunday, May 31, 2009
Friday, May 29, 2009
Thursday, May 28, 2009
Mock apple pie
1 medium apple
about 2 tsp of Splenda, or to taste
dash of salt
dash of cinnamon (I love cinnamon so I always add a very big dash)
about 1/2 tsp of flour
1/4 tsp of vanilla extract
2 to 3 tsp of apple juice or whatever juice you have on hand
2 tbsp of Lite or Free cool whip (optional)
- Mangle the apple on the peeler/corer/slicer and cut the apple slices into quarters
- Mix the apple and the next 6 ingredients (through juice) in a small to medium tupperware container with a lid. Snap on the lid but leave one corner unclosed to let steam escape.
- Microwave on high for about 2 to 2 1/2 minutes.
- Top with the frozen cool whip and imagine that you're eatting apple pie!
I don't have any pictures or anything and, as you can tell, this is not at all an exact recipe. I don't really like those recipes that say "about" or "to taste", but what can you do.
Wednesday, May 27, 2009
Ok, so the hardest thing about this pendant was taking the flipping picture. Who knew that taking a picture of jewelry was so hard?! I know that the picture is not that great, but you should have seen the (seriously) fifty or so pictures before and after this. This post should really be titled "My first jewelry photograph". Well, anyway, I made some earrings last night for Isabelle's teachers for teacher's appreciation day or something like that, and it made me want to try something a little more intricate. I tried to take pictures of the earrings last night, but I gave up pretty early in the process. I have made sooo many earrings over the years and I have always meant to try something that involves a little more wire wrapping. This was my first try and I have to say that I'm actually quite pleased with the end result. All I have to say is, if I can do it so can you! I think I use way to many commas!
Tuesday, May 26, 2009
1 cup water, plus 1 tablespoon water
1 large egg
4 1/2 teaspoons vegetable oil
3 1/4 cups bread flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast
2 tablespoons shortening (for shaping the rolls)
2 tablespoons melted butter
I have written this so many times now that I think I will probably dream about it tonight.
- Combine flour, sugar, salt, and instant yeast in the bowl of a stand mixer.
- Add warm water (118-125 degrees F) to flour mixture while the mixer is on low speed.
- Combine oil and egg and add it to the flour/yeast mixture. If dough is still sticky add flour 1 Tbsp at a time until the dough leaves the sides of the bowl.
- Put the dough hook attachment on your mixer and let it kneed the dough on low speed for about 10 minutes, or until dough is smooth and elastic.
- Place dough in a well-greased bowl, spray it with cooking spray/olive oil or coat with oil, place plastic wrap directly onto the surface, and place it in a warm, draft-free place until it is doubled in bulk. I like to put it in the oven (turned off) over a pan of HOT water.
- Either shape the bread into a loaf and put it in a greased 9 x 5" loaf pan or shape it into 16 golf ball sized rolls and place them in a greased 9 x 13" baking pan. If you decide to make the rolls, coat your hands with Crisco to make the shaping process go easier. Spray and cover as directed above.
- Place back into that warm place that we already talked about and let rise until, once again, doubled in bulk.
- Bake in a preheated oven at 350 degrees. For rolls bake for 12 - 15 minutes and for loaf bake for about 25 minutes or until it sounds hollow when tapped on the top of the loaf.
- Brush the loaf or rolls with melted butter and try not to eat it all by yourself.
I have used this bread for toast, sandwiches, and a diet buster. It has been great for all three so far!
Sunday, May 24, 2009
I am also somewhat crazy, diabetic (hence the craziness), obsessive, and a bit odd. But who isn't? So, if you want to follow the daily, mundane chores of a mad woman, be my guest! I plan on posting pictures of my family and friends, my crafty successes and failures, and whatever else I want to post. If you are one of the people that knows me, right about now you are thinking "What is going on? Is this really Charity writing this, or is Isabelle a WHOLE LOT smarter than I thought? Well, the answers are "yes" and "yes".