My life.....

IS spastic! Or maybe it's just me:)

I got a call on Monday about a job I had sent my resume out for several weeks ago. Had an interview and may be having another next week. It's full time....which will be a crazy change! I'm very nervous and excited.....and maybe they won't even hire me.......I 'm kind of in the place where I wish God would just write on the wall in the living room, with a sharpie, but I'm not so sure he will! :)

I also am working on a few woodworking projects, which I'm still planning on doing on the side, unless we win the lottery soon (anyone want to buy me a ticket!)

So that's the randomness of my life currently! Since I know you were wondering if I was still alive:)

Hope everyone enjoys the great weather this weekend!

Pinterest is AWESOME!

I don't know who invented pinterest, but it.is.awesome! I needed something to make the kids for breakfast this morning and had a limit selection of ingredients. I possibly procrastinate about going grocery shopping. I searched pinterest and came up with 1,000,000,000,000 (maybe a slight exaggeration) different recipes. I settled on this one since I only had to substitute half a few items.
It looks delicious and the batter tastes wonderful! So we will see what the kids think when it comes out of the oven!

Picture from pinterest which linked to this blog.

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature (I only had shortening, and butter flavoring)
2 tsp.lemon zest or more—zest from 1 large lemon (I used a little lemon juice)
7/8 cup+1T.sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries (I only had a frozen mixed berry mixture, that the kids usually eat with yogurt)
½ cup buttermilk (I used 1 tbsp white wine vinegar and milk)

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

*******UPDATE!!!!! Even though it didn't look exactly like the picture (I missed the "fold berries in" and mixed them in with the beater) it got 8 thumbs up from my peeps (daddy wasn't home to vote)! They loved it and want it again for sure!*******

My baby is in preschool! I've done nothing since I took him....unless you count me counting down the minutes until I can go get him. So crazy how slow time moves when your watching it! But now I only have 28 minutes left!

It's that time of year......

Today I need a really quick easy dinner because we have 4 kids with 4 different schedules and it just feels like fall so I should totally be making yummy pumpkin treats! So we are eating chili for dinner and having these for dessert! The recipe came from this awesome lady!


Pumpkin Whoopie Pies

• 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup canned pure pumpkin puree (I a little apple butter, too...yum!)
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon plus 2 pinches salt
• 1-2/3 cups flour
• 4 ounces cream cheese, chilled
• 1 cup confectioners' sugar

1. 
   Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. 
   In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. 
   Using an ice cream scoop or tablespoon, drop generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. 
   Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. 
   Spread the flat side of cakes with the cream cheese frosting. Top each with another cake.