lmstoehr

Wednesday, October 14, 2009

Pumped!

Only 37 days until the release of New Moon and I'm SO excited! The soundtrack comes out next Tuesday and the newest trailer is even better than the first! w00t!

Sunday, October 11, 2009

Do you hear what I hear?

It's officially ladies and gentlement: only 11 weeks to go until Christmas!

Saturday, October 10, 2009

I discovered this scrumptious and festive recipe in this month's edition of Southern Living and just had to share! These mini pumpkin cakes will add some flair to your holiday baking and is sure to be a favorite even Martha Stewart would love. :) If you try this wonderful recipe, let me know how it turns out - happy baking!

Hands-On Time: 30 min.; Total Time: 1 hr., 44 min. (including Caramel-Rum Glaze).

Yield
Makes 8 pumpkins

Ingredients
3/4 cup butter, softened
1 (8-oz.) package cream cheese, softened
2 cups sugar
2 large eggs
1 1/2 cups canned pumpkin
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Caramel-Rum Glaze* (or Vanilla Glaze)
Caramel Stems, Leaves, and Vines (optional, instructions below)

Preparation
1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

2. Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans, filling three-fourths full.

3. Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.

CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.

CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.

Friday, October 9, 2009

New! Improved! It's the College Snuggie!

My husband Brad sent me this link and I had to share it with everyone - it's the College Snuggie! Pick your favorite team and never be cold again!

As much as I want to laugh, I'll be asking Santa for a Gamecock one for Christmas. Oh yeah!

Wednesday, October 7, 2009

A BIG thank you goes out to my best friend and fellow blogger Amanda for this exciting award! She was part of my inspiration to start a blog and now, I can't get enough! Check her out - I think you'll find yourself following her, too. : )

Here are the rules of the "One Lovely Blog Award":

Accept the award, post it on your blog together with the name of the person who has granted the award, and his or her blog link. Pass the award to 15 other blogs that you’ve newly discovered. Remember to contact the bloggers to let them know they have been chosen for this award.

The Crafty Law Student

From My Kitchen to Yours

This Nut Stood her Ground