Church Camp

Tuesday, August 21, 2012

Church Camp is always a blast. Stressful, but a blast. We were really bummed that we couldn't go last year; we had just bought the house and we were too busy and too broke. We almost didn't go this year, either, but I'm glad we did.

Here's our wonderful church family. I just love these people! Can't wait to spend an eternity laughing and making lots of racket with them. =)

More after the jump...

Vanilla Pudding Chocolate Chip Cookies

Monday, August 13, 2012

I've had baked goods that included pudding in their mixes before, such as Pillsbury's Moist Supreme Cake Mixes. The pudding makes the cake so soft and moist, so when I came across this recipe, I had to try it. I wasn't disappointed at all. These cookies are PERFECT!

- - -

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.


Wednesday, August 8, 2012

 Never too early to start thinking about the cooler days ahead! I can't wait for autumn!!!

I made this scarf specifically for my shop, so go check it out!

Sweet Eleanor Scarf, Sweet Eleanor by Quince Tart

This scarf, however, is mine. All mine. I used the lovely and soft Naturally Caron Spa bamboo blend yarn that I got on clearance at JoAnn Fabrics for only 97¢ a skein! I grabbed the last 6 they had and was thrilled. This stuff isn't cheap!

I'd love to put one up in my shop, but the pattern owner has requested that no items be sold from her pattern. Poo. =( So, go make one for yourself and be as tickled as I am!

Canned Biscuit Doughnuts

Wednesday, August 1, 2012

This is another one of those "dangerously easy" recipes that you could whip up, say...when you're stumped for breakfast ideas and your kids are nipping at your heels for food and you have NOTHING to give them. Or something like that.

They're no Krispy Kremes, but they do the trick if you're in need of a doughnut fix!

Canned Biscuit Doughnuts
Derived from Paula Deen's Recipe


- oil for frying
- canned biscuits (NOT FLAKY! I just used Walmart's brand of Buttermilk Biscuits and they were perfect.)
- icing, sugar and cinnamon, or whatever you wish to top or glaze with (I just use sugar and cinnamon. Still looking for a decent icing.)


1. Heat your oil in a deep fryer, an electric skillet, a deep pan (like a wok), OR a Dutch oven to 350ยบ. A candy thermometer is very handy in this instance. (It's important to get the right temperature, otherwise you'll either end up with soggy, oily dough or a chunk of burnt bread.)

2. Take your biscuits out of the can (or cans - make as many or as few as you want) and cut a hole in the middle using a small, round cookie cutter or (my method) an opening of a 20 liter plastic bottle.

3. Prepare your icing/glaze/topping. Place paper towels onto a plate (or use a wire rack) to dry your doughnuts off when they come out of the pan.

4. When your oil is ready, carefully place your doughnuts into the oil, making sure not to "crowd" them too much so they will cook properly and thoroughly. (I like to start with the holes. It tests to make sure the oil is the right temperature and I get something to snack on while I'm cooking.) Cook until golden brown on each side. Remove from oil and onto paper towel/wire rack to dry for a minute or two.

5. Top and/or decorate your doughnuts. Enjoy your deep-fried delights. Feel no shame.