Wednesday, December 31, 2008
Whats for dinner on this last day of 2008?
At our house we are having...
Spaghetti with meat balls
Peanut Butter Balls(-:
I hope everyone has a safe and fun New Years Eve!!!!
Please, Remember to call a sober friend to come pick you up from your party!!!!!!
Tuesday, December 30, 2008
Friday, December 26, 2008
Due to having a cold and getting ready for Christmas I didn't have time to finish up my snowgirl doll. I just finished her up today. Here she is...
She has a Paper Mache face and charcoal for eyes/mouth. She also has a muslin needle sculpted and painted carrot nose. The hat matches the gloves with the same warm and natural material with fleece trim. I added a glittery Christmas tree pin on the hat.
I hope you all had a fabulous Christmas and are looking forward to a exciting New Year!!!
Wednesday, December 24, 2008
Saturday, December 20, 2008
I gathered eggs yesterday and this was in with the others. I thought it looked extra interesting so I thought I would share it with you. I wonder what happens inside the hen that causes such trauma to the egg shell? Looks painful to me...(-: I will say that in the 18 years I have raised chickens I have never had an egg look like this one. So I guess it doesn't happen to often. I have had eggs with no shell before. Another rare occurrence though. I will blame it on the weather. Its been in the high 20's here so the girls are probably cold. I guess I need to make little jackets for them to wear during this colder weather(-: Seriously though I think I will run to the feed store this morning and get them some straw to sleep in. They liked that last winter. My girls would rather sit on the floor then roost. They are strange birds. Some of them will roost but the others prefer sitting on the floor. Maybe the straw will help warm them up a bit. It is suppose to rain in the next few days. Winter has finally arrived I guess.
Is everyone done with their Christmas shopping yet? I still have a bit more to do. Hopefully that gets finished up today.
Sunday, December 14, 2008
Nothing new going on but just wanted to share Jacks latest picture. Of course he hates it but doesn't he just look adorable(-: My daughter bought him the t-shirt and it combined with his Christmas blanket is just perfect...lol(-: I posted this picture on Gardenweb too for my "junkin" friends(-:
Friday, December 12, 2008
I found the perfect Friday cheer up for everyone in the Holiday downers...
Click Here to Watch
Monday, December 8, 2008
I am working on a tinsel garland wreath. I saw this done on another blog. Click here to see how Nicole made hers! I still need more garland to finish it. Oh..and some vintage Christmas balls! (I am still looking for)It is pretty fun to do. I thought I would share some of my beginning pictures.
Thursday, December 4, 2008
Tuesday, December 2, 2008
Rick your request has been granted...Bon Appetit!
Extreme Vanilla Cheesecake
3 Tahitian vanilla beans. Open the pods and carefully scrape the vanilla seed pulp out. Trying to avoid scraping to hard to avoid getting a lot of the pod lining as it is fibrous. (A little bit is o.k. and unavoidable) put the empty pod of each vanilla bean back into its original bottle and fill up with sugar. Screw on the lids tightly. Next time you make this cheesecake you will have vanilla sugar to use!
32 oz cream cheese, thoroughly softened.
1 ¼ cups granulated sugar (if possible use Vanilla Sugar)
4 eggs (at room temperature)
1 ½ cups of Sour Cream
2 ½ tablespoons vanilla extract (Tahitian vanilla extract if possible)
Line the bottom of a 9 ½ inch spring form pan with foil. Butter the foil and the sides of the pan. Wrap the bottom of the pan in 2 layers of heavy-duty foil.
Pre heat the oven to 325 degrees F.
Add the softened cream cheese to the vanilla seed pulp in the large bowl. Beat with an electric hand mixer at low speed until the cream cheese is creamy and the vanilla is thoroughly distributed. Add the sugar and beat at medium low speed until everything is thoroughly creamy, scraping down the sides once or twice. If you like your cheesecake especially fluffy, you could beat at medium speed for a couple of minutes at this step, until the mixture just begins to stiffen a little.
Add the eggs, one at a time, beating well at low speed and scraping down the sides after each addition. Beat in the sour cream and vanilla extract, scraping again and beating well until uniform. Scrape the batter into the prepared pan. Place the pan in a large roasting pan and pour very, very hot water into the pan around it. (Baking the cheesecake in a water bath helps to keep the edges from drying out a d the top from cracking)
Bake the cheesecake for about one hour. To check it, tap gently on the top at the center; it should jiggle considerably, but not seem liquid.
When this stage is reached, turn off the oven, leave the door just slightly ajar, and leave the cheesecake in the oven for another 45 mins.
Remove the cheesecake from the oven, remove it from the water bath, remove the outer layers of foil, and cool on a wire rack until tepid. About one hour. Then refrigerate over night.
The next day remove cheesecake from the pan…
Run a thin knife around the outside edge of the cheesecake. Remove the side of the spring form pan, and put a layer of plastic wrap and a cookie sheet (or something similar that is flat on top of the cheesecake.) Invert the cheesecake. Remove the bottom of the pan and peel off the foil. Place your serving plate on the bottom of the cheesecake and invert again. Wrap well in plastic wrap and refrigerate. For best flavor and texture, you may set the cheesecake out for one hour prior to serving.
If you would like a chocolate top on your cheesecake you may add this next step after it has been refrigerated over night…
Chocolate Cheesecake Ganache
1 cup of heavy cream
2 tbsps butter
4 oz unsweetened baking chocolate
2/3 cup of sugar
Place cream, chocolate and butter in a small saucepan; heat till almost boiling.
Stir as it cooks,with a wire whisk to combine the chocolate into the cream.
Remove from heat, stir in vanilla and sugar, mix well.
Cool for 10 mins then beat lightly with a whisk until it starts to thicken, but is still pourable.
Pour the Ganache over the cheesecake smoothing as you go so you cover the entire cheesecake evenly.
Refrigerate until ready to serve.