my obessesion

my  obessesion
To live a creative life ,we must lose our fear of being wrong
Joseph Chilton Pearce

Thursday, July 28, 2011

Art Journal Page and Creative Catalyst 133(Creative Thearpy)

                      Wow my hair was actually combed in this picture! All vanity aside I enlargged this so
you could see the detail. I used a metallic champagne colored paint  and peach and I really loved the effect of this together, the patterned paper was from Basic Grey  and the brads were from Sei.  This is actually a 2 page spread but the batteries I bought didn't work so when I get some more mulah I will defiinitely take a picture. Now over at Creative Therapy  Creative Catalyst 133 is do you have a favorite or imporant family
recipe and I thought how cool is that .  Well I am off on another mommy adventure until next time stay gold.

Tuesday, July 26, 2011

Birda Mae's Recipe Corner:Frosty Key Lime Pie

                                                      I got this image from here





   Ingredients:



Crunchy Pretzel Crust or1 package(6oz.) ready to use graham cracker pie crust
2 packages (8 oz. each) creamcheese at room temperature
1 teaspoon grated lime peel
1/2 cup Key Lime juice or regular lime juice
1 can(14 ounces) sweetened condensed milk
Few drops  of green food color, if desired.
1 cup  frozen (thawed ) whipped topping

Crunchy Pretzel Crust
3 cups small pretzel twists(about40)
1/2 cup(1 stick) margarine or butter,melted
1/4 cup granulated sugar

Instructions:

  1. Make Crunchy Preztzel Crust (below.) While crust is chilling, continue with the recipe.
  2. Beat the cream cheese,lime peel, lime juice, milk and food color in a large bowl with the electric mixer on medium speed about 1 minute or until smooth.
  3. Pour the lime mixture into the crust.  Cover and freeze about 6 hoursor until the filling is firm.
  4. Let the pie stand at room temperature about 5 minutes before cuttting into slices . Serve with frozen whipped topping freeze the remaining pie.
Tip: for a softer texture they suggest putting the pie in the refrigerator for 6 to 8 hours for a softer texture
but mine was too soft(I used low fat cream cheese) I used a concentrated form of the lime juice and I still
couldn't taste the lime. I mean mine doesn't have to be all twangy it's just that there has to be distinction
 between this and cheesecake!

Saturday, July 23, 2011

Birda Mae's Recipe Corner:English Toffee Bars

I                                               I got this image fromhere
     Ingredients:

  •   2 cups of flour
  • 1 1/2 cups of packed light brown sugar
  • 1/2 plus 2/3 cups of cold butter,divided
  • 1 cup pecan halves
  • 1 cup Hershey's Milk chocolate chips


    Directions:



  1. Heat oven to 350oF.
  2. Combine flour and 1 cup brown sugar in large bowl. With pastry blender or fork, cut in 1/2 cup butter until fine crumbs form(a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2 inch pan.  Sprinkle pecans over the crust Set aside.
  3. Combine remaining 1/3 cup brown sugar and 2/3 cup butter in a small saucepan over medium heat. Cook stirring constantly, until mixture comes to a boil.  Boil 30 seconds, stirring constantly, then immediately pour over pecans and crust.
  4. Bake 20 to 22 minutes or until topping is bubbly  and golden; remove from oven. Immediately sprinkle
  5. milk chocolate chips evenly over top; press gently onto surface.  Cool completely in pan on wire rack.  Cut into bars.
I    I didn't think using HEB brand chocolate chips would alter this but it did the thing that totally saved it is the
bbutter.  I used Land o lakes and it was the best part of the bar!

yum

yum

About This blog

My fondest memoreis in my life are the ones at my grandmother's table.I loved not only the warm,velvety ,slightly sweet 7-up cake, but the affirmation that I was loved. What started out as a creative outlet and a place to honor her loving,generous spirit has evolved into a food blog where I can blather on about recipes, food trends, and basically any food related topic that foodies would like, ....you get the idea. I am sure my family and anyone I've been friendly with for more than 2 minutes will breathe a collective sigh of relief, since I don't have to dump my food conversations on them all the time. Also to mix things up I will share scrapbook pages. I want the blog to refect who I am and what I like to do when apart from being a full time Mama and part time college student.Thank you for sharing this journey of exploration with me.