Z Chips

Hey there! 

Interested in a SUPER easy and HEALTY snack? 

Ever tried Zucchini Chips? 

One of my favorite restaurants serves them and I love them!

They are such a great replacement for regular chips. 

Here's how I make them.

Slice your zucchini super thin. The thinner the better!

This is the perfect time to get out that mandalay (veggie slicer) that you never use.

Place them on a lightly sprayed piece of parchment paper.

Then lightly salt and pepper. I also sprinkled paprika on them.

Go light on the seasoning. They shrink .... A LOT! 

See what I mean?

Bake them for about an hour (or until crisp) in a 225 degree oven. 

This is about 4 zucchini. 

And, Yes! I ate the whole bowl. 

I didn't do this because I'm on a diet right now.... but these are fabulous 

dipped in ranch.

Your welcome!  :)

Yum! Pink Cupcakes

Hi Cupcake!

So, I got my latest Romantic Home Magazine and it had the cutest recipe for 

Enchanted Rose Cupcakes

I just had to try them. 

Here is my effort. I added my edits in purple parenthesis.

I hope you find it helpful.

1 box French vanilla cake mix, such as Duncan Hines

1 package (3.4 oz) French vanilla instant 

pudding and pie filling, dry such as Jell-o

1 cup Water

1 cup oil

4 eggs

1 batch buttercream frosting (pale pink)

*Preheat the oven to 350F.
Line the cupcake trays with paper liners and set aside.

*In a large bowl, beat the cake mix, pudding mix, water, oil and eggs
on medium speed for 2 to 3 minutes, or until all the ingredients are incorporated.

*Using a cookie scoop (for mini cupcakes) (or an ice cream scoop for reg. cupcakes) 
place one small scoop of cake batter into each paper liner, filling about 3/4 full, dividing
evenly between the cupcake trays to create a perfectly even batch of cupcakes.

*Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.

*Let cool in the trays for 5 minutes.  Then take the cupcakes out of the trays and
allow them to cool completely before decorating.

*Meanwhile, make the butter cream frosting. (the recipe in the magazine is a very basic butter cream and confectioner sugar recipe) Add pink food coloring until it reaches the
desired shade.
 (I added 3 drops of red and thought the color was to pink. Add one drop at a time
so that you don't ruin the color) 

*Prepare the pastry bag using a Wilton 1M tip and fill. 

(I don't have a pastry bag nor a tip, so I frosted them the old school way)

*Starting from the center of the cupcake top begin to squeeze the decorating bag, using consistent pressure, and in a clockwise motion, swirl around to create a rose. 

Here is my review... 

A.M.A.Z.I.N.G.

I took them to work and they were gone by 10:00am!! 

Perfect with coffee, these little cakes are moist with out being heavy. 

They were actually better the second day. 

I'll be joining Marty for Inspire Me Tuesday

Hello Blueberry... Meet Mr. Biscuit!

 

 Who doesn't love blueberries?

 

Who doesn't love biscuits?

 

 Blueberry Biscuits

Yield: 12 biscuits

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/4 cup shortening
• 1 cup milk
• 1 cup fresh blueberries
• 2 Tbsp sugar

Preparation:

1. Preheat oven at 450 degrees F. Grease baking sheet. In medium bowl, mix flour, baking powder, and salt. Cut in shortening with a fork. Stir in milk just until flour is wet. Fold in blueberries. Drop by large spoonful onto greased baking sheet. Sprinkle tops with sugar. Bake at 450 degrees F for 15 minutes or until done.

Strawberries and Cream Cookies

Hello Cookie!

I love you!

I'm going to change the name of these cookies to OMG cookies.

 Because everyone that tried them said "Oh My Gosh!"

 And because: Oh My Gosh! They are so easy!

Strawberries and Cream Cookies

The original post where I found this recipe is here.

Thank you Shelly of Cookies and Cups.

Ingredients

• 1/2 cup butter, room temperature
• 1 cup light brown sugar
• 1 egg, plus 1 yolk
• 2 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 1/4 cup flour
• 1 cup chopped dried strawberries
• 1 cup white chocolate chips

How to Make

1. Preheat oven to 350°
2. In bowl of stand mixer cream butter and sugar together until light and fluffy, about 2 minutes. scraping sides as needed.
3. Add in egg and yolk and beat until mixed well. Add vanilla.
4. With mixer on medium mix in your baking soda, baking powder and salt. Beat for 30 seconds until combined.
5. Turn mixer to low and mix in flour until evenly incorporated.
6. Stir in strawberries and white chocolate chips.
7. Place by heaping tablespoon or cookie scoop onto a parchment lined baking sheet and bake for 9-11 minutes until edges are lightly golden.
8. Allow to cool on a cookie sheet for 3 minutes before transferring to a wire rack to cool completely. 

Note to self:

store airtight for up to 3 days... but they won't last that long anyway! 



I'm Joining:

Share Your Daily Cup
Imparting Grace

Common Ground

The Charm of Home

French Country Cottage

A Delightsome Life

My Romantic Home

Perfect Christmas Shortbread

ummmmm... Butter! 

It makes everything taste better. 

Just at Christmas.  :) 

Here is a perfect recipe that I always use. 

• 2 cups butter, softened
• 1 cup white sugar
• 1/4 teaspoons salt
• 2teaspoons vanilla extract
• 4 cups all-purpose flour

Preheat oven to 350 degrees F. Cream butter and sugar until fluffy, stir in the vanilla.  Add flour and salt and mix well.  Roll out cookie dough and cut.  Bake in well heated oven for 10-12 minutes.

*  To prevent cookies from overspreading,  place cut cough on cookie sheets in the refrigerator for approx 30 minutes before baking. 

Makes apx. 12 cookies

Enjoy!

Happy Tuesday!

MORNING!

It's Tuesday and my last day of vacation.... BOOOOO! 

But it was a fabulous long weekend. 

 I started a new project. If you want the details you can find them by clicking on the Ravelry button on my side bar. 

I actually learned how to do this stitch 

by watching this You Tube Video. I love her voice. 

Anyway it is a very simple stitch. 

 I also made a coffee cake. 

You'll find the recipe here.... very complicated.

 Yummy!

Hubs and I had a date day. We went to breakfast here. 

Delicious Eggs Benedict.  

 Wonderful Coffee too!

We also went to the book store and to the movies. What made it even better?  ..... Most of the day was free. 

I love gift cards!  

So what will I be doing this last day off? 

Probably working some more on this. 

 

And have another cup of this.  

I hope you have wonderful week!

Don't forget this Friday is Fresh-Cut- Friday. 

I hope you'll join in.

Ok, bye now.

Ewey, Gooey, Wonderful, Chocolaty Brownies

I'm a pretty good baker of brownies. I'm not gonna lie. I would never use a mix! : )


But see, this is what I love about the blogging deal! I have found so many wonderful ideas and recipes. Two really great ones from the same Gal in Texas. The first recipe was The Boarding House Pound Cake. And it was so good that I thought I would try another one of Tina's recipes. This is her Brownie recipe. You can find it on her beautiful blog. Cherry Hill Cottage


As you can see this is not really for the faint of heart. I mean you really have to be jones'in for chocolate. But they are de-lish! Can you see that layer in the middle? I'm tell'in you what!
Awhh go on! You know you want one!
Make it a sweet day!
~~Liz~~

Tina's Boardinghouse Pound Cake

It's our turn to take treats to bible study this Sunday. So I am going to try Tina's Boarding House Pound Cake recipe. I was looking through the Cherry Hill Cottage Blog and saw this recipe. It looked so yummy that I knew I had to try it. So Perfect for Sunday morning!

Boarding House Pound Cake

1- 8oz. pkg. cream cheese

1 1/2 cup butter- softened

1 tablespoon vanilla

6 eggs

3 cups sugar

3 cups cake flour

Cream the cream cheese and butter together, add the vanilla. While beating add 2 of the eggs, one cup of sugar, and one cup of the flour. Repeat until all of the eggs, sugar and flour are used. Spray a bundt pan or a 16 x 4 1/2" loaf pan w/ cooking spray.

Pour batter into it, without pre-heating the oven bake at 300 for 2 hours.

We’re off to Church! I hope you have a blessed Sunday and an awesome week!

~~Liz~~