Thursday, January 24, 2013
Tuesday, January 15, 2013
The Woman And The Too Tight Skirt
A woman tried to board a bus but her skirt was so tight that she couldn't make the step up.
So she reached behind her, lowered her zip and tried again. Still the skirt was too tight. So again she reacher behind her, lowered her zip a little more and tried to negotiate the step. But still the skirt was too tight.
Determined to catch this bus, she once more reached behind her, lowered the zip a little and attempted to climb aboard. Then suddenly she felt two hands on her butt, helping her on to the bus.
She turned around angrily and told the man behind her: "Sir, I don't know you' well enough for you to behave in such a manner."
The man replied: "Lady, I don't know you well enough for you to unzip my fly three times either!"
So she reached behind her, lowered her zip and tried again. Still the skirt was too tight. So again she reacher behind her, lowered her zip a little more and tried to negotiate the step. But still the skirt was too tight.
Determined to catch this bus, she once more reached behind her, lowered the zip a little and attempted to climb aboard. Then suddenly she felt two hands on her butt, helping her on to the bus.
She turned around angrily and told the man behind her: "Sir, I don't know you' well enough for you to behave in such a manner."
The man replied: "Lady, I don't know you well enough for you to unzip my fly three times either!"
| Too Tight Skirts |
Cookie Mama's Raspberry Cookie Bars
Cookie Mama's Notes:
* Make your raspberry sauce first. This way it can cool while you make and bake the cookie base.
* Other than bananas, I recommend organic fresh fruit. I tend to get what I can find on sale, and I was in luck with the raspberries this week!
* You can use regular unsweetened cocoa powder if you don't have dutch-processed. I buy this
at Meijer's.
* Espresso powder is optional. Use Starbuck's Via, Italian Roast if you can't find espresso powder or omit it all together!
* I find wetting my hands is the easiest way to push dough evenly into your pan.
* I baked my cookie base for 18 minutes.
- 2 c. all purpose flour
- 3/4 c. dutch-processed cocoa
- 1/2 Tbsp. espresso powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 sticks unsalted butter, (3/4 cup)
- 1 c. sugar
- 1/2 c. light brown sugar, packed
- 2 large eggs
- 1 Tbsp. vanilla extract
*Before you start the bars, I recommend you scroll down and prepare your raspberry sauce for the buttercream first.
Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper. Spray with non-stick cooking spray.
Sift flour, cocoa, espresso powder, baking soda, and salt into a bowl.
In a bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars at medium speed until light and fluffy, approx. 6 min. Scrape down the bowl. Add eggs one at a time, combining well after each addition at medium speed. Add vanilla and combine well.
With mixer on low speed, slowly add dry ingredients. Stir until flour is incorporated, do not over mix.
Press cookie dough into pan. Bake for 15-20 minutes or until toothpick comes out clean.
Cool completely on wire rack before adding buttercream.
Raspberry Buttercream
adapted from A Farmgirl Dabbles
- 12 oz. raspberries, fresh or frozen
In a medium saucepan cook raspberries over medium heat, stirring and mashing constantly until the raspberries are broken down and all you have is seeds and some pulp. Strain sauce into a bowl to remove seeds and pulp, pour raspberry sauce back into pot.
Buttercream:
- 1/2 c. unsalted butter, softened
- 1/4 c. raspberry sauce
- 1/2 tsp. lemon juice, fresh squeezed
- 3 1/2 c. powdered sugar
- pinch salt
- 3 Tbsp. heavy cream or milk (use less or none depending on how you like the texture)
- sprinkles (optional)
In a bowl of a stand mixer, cream butter with paddle attachment on medium-high speed. Add 2 c. powdered sugar, and mix until fluffy. With mixer on low, add the 1/4 c. reduced raspberry sauce, lemon juice and salt. Increase speed and beat on high until smooth. Scrape down bowl, add remaining 1 1/2 c. powdered sugar, mix until smooth. Scrape down bowl, mix on low, add milk or cream if you want a creamier consistency, beat on high until creamy.
Using an offset spatula, spread raspberry buttercream evenly over cooled bars. Add sprinkles if desired.
ENJOY!
* Make your raspberry sauce first. This way it can cool while you make and bake the cookie base.
* Other than bananas, I recommend organic fresh fruit. I tend to get what I can find on sale, and I was in luck with the raspberries this week!
* You can use regular unsweetened cocoa powder if you don't have dutch-processed. I buy this
at Meijer's.
* Espresso powder is optional. Use Starbuck's Via, Italian Roast if you can't find espresso powder or omit it all together!
* I find wetting my hands is the easiest way to push dough evenly into your pan.
* I baked my cookie base for 18 minutes.
- 2 c. all purpose flour
- 3/4 c. dutch-processed cocoa
- 1/2 Tbsp. espresso powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 sticks unsalted butter, (3/4 cup)
- 1 c. sugar
- 1/2 c. light brown sugar, packed
- 2 large eggs
- 1 Tbsp. vanilla extract
*Before you start the bars, I recommend you scroll down and prepare your raspberry sauce for the buttercream first.
Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper. Spray with non-stick cooking spray.
Sift flour, cocoa, espresso powder, baking soda, and salt into a bowl.
In a bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars at medium speed until light and fluffy, approx. 6 min. Scrape down the bowl. Add eggs one at a time, combining well after each addition at medium speed. Add vanilla and combine well.
With mixer on low speed, slowly add dry ingredients. Stir until flour is incorporated, do not over mix.
Press cookie dough into pan. Bake for 15-20 minutes or until toothpick comes out clean.
Cool completely on wire rack before adding buttercream.
Raspberry Buttercream
adapted from A Farmgirl Dabbles
- 12 oz. raspberries, fresh or frozen
In a medium saucepan cook raspberries over medium heat, stirring and mashing constantly until the raspberries are broken down and all you have is seeds and some pulp. Strain sauce into a bowl to remove seeds and pulp, pour raspberry sauce back into pot.
Simmer sauce until it reduces/thickens until you have a 1/4 c. Set aside and cool completely, otherwise your butter will melt or curdle.
Buttercream:
- 1/2 c. unsalted butter, softened
- 1/4 c. raspberry sauce
- 1/2 tsp. lemon juice, fresh squeezed
- 3 1/2 c. powdered sugar
- pinch salt
- 3 Tbsp. heavy cream or milk (use less or none depending on how you like the texture)
- sprinkles (optional)
In a bowl of a stand mixer, cream butter with paddle attachment on medium-high speed. Add 2 c. powdered sugar, and mix until fluffy. With mixer on low, add the 1/4 c. reduced raspberry sauce, lemon juice and salt. Increase speed and beat on high until smooth. Scrape down bowl, add remaining 1 1/2 c. powdered sugar, mix until smooth. Scrape down bowl, mix on low, add milk or cream if you want a creamier consistency, beat on high until creamy.
Using an offset spatula, spread raspberry buttercream evenly over cooled bars. Add sprinkles if desired.
ENJOY!
Monday, January 14, 2013
Valentines Treats
The cupcakes were a vanilla cake with pink buttercream frosting, topped with chocolate whipped cream and a fresh strawberry, drizzled with milk chocolate. (okay, not drizzled, but globbed with chocolate)
Pizza bread with heart shaped pepperoni 
The pudding cup rims are dipped in chocolate and rolled in sprinkles and topped with a raspberryThe Golden Globes! Yes and No.
 |
| The White Swan: This studded frock looks incredible on her. She spiced up her normal pretty routine with some studs and feathery material. |
 |
| The Just Peachy Dress: She looks gorgeous! I love the color and the fit. She couldn't look more fabulous. |
 |
| The Saggy Boob Dress: Possibly in the top 5 ugliest things I've ever seen. Why would her stylist do this to her? |
 |
| The Red Curtain Dress: A really great fit for her. Not sure about the fabric though, looks like they made it out of the drapes from her living room. |
 |
| Barely There Tuxedo: I love this. I could not be more impressed with her out of the box thinking and the great tailored fit. I think this was a perfect choice for her body and her personality. |
 |
| The I Can't Believe It's Not A Baby Bump Dress: Uhm hello! She could have has a way better fitting dress. Did none of her entourage notice that she looks a few months pregnant in this mess? |
The Perfect Valentine's Day Outfit:
Find more details at http://www.polyvore.com/valentines_day/set?id=68946311
Easy Things for V-day (Boys Edition)
Top: He changed his name in her phone to this and then called her! Cute!
Middle: Easy thing for either him or her.
Right: Cute easy thing for him to make that she'll swoon over!
Cute V-day Recipe!
You will need:
2 bags Hershey’s Kisses or Hugs (nut-free), or a combination of both
1 large bag M&M candies
1 bag pretzel rounds or squares
Cookie sheets
Parchment paper or foil
The most tedious part was unwrapping all of the Hershey’s Kisses & Hugs. But I did sneak a couple, which aided in the process and kept me going.
Place the pretzels on the foil or parchment lined cookie sheets, then place a Kiss or Hug in the center of each.
Place in a 350 degree oven for 2-1/2 to 3 minutes, just till candy begins to soften and melt. Remove and immediately press an M&M into the center of each kiss (a drinking straw helps keep your fingers mess-free). Cool slightly, then transfer sheets to the refrigerator for a few minutes to set.
These are addictive — I’ll warn you! But oh-so-good…and pretty cute, too. Enjoy!
2 bags Hershey’s Kisses or Hugs (nut-free), or a combination of both
1 large bag M&M candies
1 bag pretzel rounds or squares
Cookie sheets
Parchment paper or foil
The most tedious part was unwrapping all of the Hershey’s Kisses & Hugs. But I did sneak a couple, which aided in the process and kept me going.
Place the pretzels on the foil or parchment lined cookie sheets, then place a Kiss or Hug in the center of each.
Place in a 350 degree oven for 2-1/2 to 3 minutes, just till candy begins to soften and melt. Remove and immediately press an M&M into the center of each kiss (a drinking straw helps keep your fingers mess-free). Cool slightly, then transfer sheets to the refrigerator for a few minutes to set.
These are addictive — I’ll warn you! But oh-so-good…and pretty cute, too. Enjoy!
Follow me on Pinterest and Polyvore:
Pinterest: http://pinterest.com/mt515/
Polyvore: http://mt515.polyvore.com/
Pinterest: http://pinterest.com/mt515/
Polyvore: http://mt515.polyvore.com/
Reasons Why
I'm starting this blog for my Advanced Fashion Design class. The objective is to submerge myself into the blogging world and interest others while doing so.
To tell my viewers a little bit about myself:
To tell my viewers a little bit about myself:- I'm very sarcastic and sassy
- I love kids and child clothing
- Fashion/Clothes/Shoes make me happy
- I love my family
- I love school
- I'm in High School
- I have 32 pairs of shoes in my closet
- My favorite color is purple
- I love to cook/bake
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