It was an . . .

...itsy bitsy, teenie weenie, yellow polka dot bikini!

I thought we'd finish off Desserts for Dudes month by giving the guys a little eye candy cookie.

As Mr. E probably has guessed, this is as close to a bikini as I'm getting in this lifetime (or the next).  Enjoy, honey.

The bikini cookies are really simple  I outlined and filled in yellow royal icing; I used a combination of AmeriColor Lemon Yellow & Egg Yellow for this color.  The dots were dropped on while the yellow icing was still wet.  (A video of this technique is available here.)

To make the palm trees:

• Using #2 tips, outline the branches in green and the trunk in brown royal icing (AmeriColor Avocado and Leaf Green mixed, AmeriColor Chocolate Brown). 
• Thin the royal icing with water to the consistency of thick syrup.  Cover with a damp dish towel and let sit several minutes.
• Stir gently with a rubber spatula to break any air bubbles that have risen to the surface.  Transfer to squeeze bottles.

• Fill in the trunk of the tree in brown.
• Fill in the leaves in green.

• After 1 hour or so, add the details to the truck in piping consistency royal icing, using a #2 tip.
• Let dry overnight.

• Prepare a "sanding sugar station."  You'll need:

1. meringue powder mixed with an equal amount water
2. sanding sugar
3. small paint brush
4. coffee filter

• Paint the meringue powder/water mixture over the edge of the cookie.
• Holding the cookie over the coffee filter, sprinkle on the sanding sugar. Shake off excess onto the filter.  
• Use the filter as a funnel to refill container of sanding sugar.

So, what did you guys think of Desserts for Dudes month?  I'll tell you our favorites:

• beer and hot dog cookies
• mocha toffee-crunch terrine
• Darth Vader cookies
• zucchini spice cupcakes

Alrighty...Desserts for Dudes month is officially over.  Bring on the pink and sprinkles!

Winner for the Wags 'n Whiskers blog hop!!!

I was one of the lucky blogs that gets to choose a winner from the Wags 'n Whiskers blog hop this past weekend! The winner will receive two digital images of their choice from the brand new collection, Let's Party!! So without any further ado, here is the winner!!!

And lets go find out who #30 is......

A huge CONGRATS Cathy! Please contact Nikki at  nichola.fairbairn@googlemail.com  with your choice of two digital images from the new collection which you can see right HERE!

Thanks so much to everyone that played along! Have a fabulous week! Hugs!

Papertake Weekly - In stitches

It's time for a new challenge at Papertake Weekly, and this week we're sponosred by Simon Says Stamp!! Dawny is challenging us to use stitching on our project, and it can be any kind of stitching. Either actual stitching or faux with a pen or rubons. I used machine stitching on this one. I chose this adorable digi image from Whimsey Stamps. I knew as soon as I laid eyes on this image that it was going to be perfect for this wedding card.

The cardstock is Bazzill and papers are digital from Nitwits. Flowers are from Wild Orchid Crafts (of course). I used lots and lots of Kaiser flat backed pearls on this one. I didn't have any of the swirls, so I just made my own. I think they turned out ok, huh? What do you think? The bow is made from May Arts Silk Ribbon, and I hung a heart and key charms from it. Made a matching envelope box to go with it, and called this one done!

That's it's for today! Please be sure and pop over to Papertake Weekly to see the fabulous creations from the rest of the design team. Then grab you paper and glue, and maybe you'll stitch your way to a prize from Simon Says Stamp!! Thanks for stopping by to see me today, and hope to see you back again soon! Hugs!

Carob-Almond-Banana Smoothie

Almond milk smoothie with carob and banana.

It's the little things in life. So they say. And today I would agree- wholeheartedly, in fact, with every rebel piece of my dairy-free chocolate verboten heart. The heart that beats without the comfort of gluten, without the silky swirl of cream, without the sexy burn of Tapatio sauce and raw red onion. The heart that misses Penne Arrabiata and roasted tomato salsa. The pragmatic heart that now beats on a mission, to quell this monkey gut of mine long enough to heal a stubborn duodenal ulcer.

And that is why, Babycakes, no chocolate will grace my tongue. Or peppermint tea (which I drank by the gallon to calm said monkey gut). Apparently chocolate and mint exacerbate little things like hiatal hernias. And, oh yeah. Holes in your duodenum. 

The things you learn. Better late than never.

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Gluten-Free Blueberry Crumb Cake Recipe

Blueberry crumb cake- gluten-free summer goodness.

Blueberries are in season so I thought I'd reprise a favorite recipe of mine. A tender blueberry crumb cake. Perfect for sharing with a friend.

And a glimpse back. Blogging is like a time machine. You get to thumb through not only recipes but bits of life and places you no longer inhabit. A year ago we were stuck in New Mexico, chained to Ojo Caliente by the unraveling real estate market, watching our nest egg crack and wither and blow in the dust to oblivion.  A year ago I wrote this post about coming to Santa Monica. ~Karina

Sometimes in life- when you least expect it- the stars are kind. Synchronicity smiles. And disparate pieces of your dreams bump up against one another and nestle snug into place. I'm referring, of course, to my dream of California. Summer by the Pacific, walking the beach, shopping the Farmers' Market, reuniting with my sons. Cooking. Writing. Haunting book stores and coffee shops.

I've been trying to get there for two years.

No, the house hasn't sold yet. But Plan B is under way. We found the elusive summer rental. Just when I thought it wasn't going to happen. A sublet in Santa Monica. In the nick of time. A lovely, light filled creative space. With a sweet kitchen. So I am back to making lists, mapping our drive south to Flagstaff, AZ, turning west to aim for the coast. I am lying in the dark alert, at 3 AM, pondering not the mysteries of the collective unconscious, not the properties of desire and effect, quantum attraction and Zen detachment, but favorite flavors of chocolate chip cookies. I am imagining herbed sandwich wraps (recipe soon!). Bags of salted popcorn. iTunes playlists. And this, a new blueberry cake recipe I felt inspired to bake. With a cinnamon crumb topping.

I think it's perfect to pack for a two-day road trip, don't you? Or even a two minute trip, scooting across the back yard barefoot to visit your best friend and neighbor. She'll make the coffee. Or iced chai. While you unrap the cake you get to eat, too.

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A sale at The Cutting Cafe and a pic of my Grandson that is visiting

Have you ever seen someone cheesein' it so big?? LOL!! This is my six year old grandson JJ that is visiting from KY right now, and he's the reason I've been absent from blogging all month. This isn't a great pic as the filtered sun light that is shining on his head makes him look like he's got a VERY bad hair cut! LOL! He's here until Saturday, and then he's headed back to KY with his mom. And of course we will miss him terribly.

I also wanted to let you know about a "Two for 1" sale that is going on right now over at The Cutting Cafe. From now until midnight on Monday night (Pacific time), for each set you purchase, you can get another set of the same or lesser value for FREE! So if you've been waiting to go shopping, now is the time!

Thanks so much for stopping by to see me today, and hope to see you back again soon! Hugs!

I Spy: At Santa Monica Farmers' Market

Fresh lavender at the Farmers' Market.

My favorite childhood book- hands down- was Harriet The Spy. Have you read it? Harriet- the anti-heroine- helped change my life back in the Dark Ages. It was 1964 and girls were expected to giggle and take ballet and dream of party dresses. We were encouraged to walk with books on our heads to cultivate a ladylike gait, and practice buttoning the baby teeth pearls on our slim white gloves with nimble, dainty fingers. 

But, as you may have guessed, I was neither dainty or particularly infatuated with the girly stuff of being a girl. I was bored to tears with feminine training. I didn't long to be an object that was admired. I wanted to actually do something. To create something. I wanted to be Harriet the Spy. I bought a notebook just like Harriet, scribbled down stories and drew pictures. I created a world. It was my book of secrets. 

Today I roam the streets of Santa Monica with an iPhone. I take pictures. I walk and look and catch snippets of conversation. I photograph street life and shop windows, found art and empty spaces. The iPhone is my notebook now. I am recording my observations. 

And today, here is what I saw. Hope you enjoy it.

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Kiddo in the Kitchen : Zucchini Spice Cupcakes

Desserts for Dudes

I don't know about you, but when kiddo and I go to the farmer's market, our minds turn to big, farm-fresh salads cupcakes.  I'm pretty sure he chose this recipe so that zucchini I bought wouldn't show up on his dinner plate.

{Don't worry...I'll torture him with the tomatoes.}

The cupcake and frosting recipes come from Martha Stewart's Cupcakes. We halved the recipe (I really don't need 24 cupcakes sitting around the house). 

Zucchini Spice Cupcakes
{modified from Martha Stewart's Cupcakes}

1 and 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. coarse salt
2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/2 c. vegetable oil
1 egg, room temp.
1 and 1/2 tsp. vanilla
1/2 tsp. grated lemon zest
1 c. light brown sugar, packed
1 and 1/2 c. grated zucchini
1/2 c. walnuts, toasted and chopped

Preheat oven to 350.

Line a muffin tin with 12 paper liners.

Whisk together the flour through cloves.  In another bowl, whisk together the oil, egg, vanilla and zest.  Whisk in the brown sugar until smooth.

Stir in the zucchini.  Add the flour mixture just until combined; stir in the walnuts.

Divide the batter evenly between the cups.  Bake, rotating halfway through, about 20-24 minutes.  Cupcakes will spring back when lightly toughed in the center and a toothpick should come out clean.

Cool in the pan for 10 minutes.  Remove cupcake to a cooling rack and let cool completely.

{Aren't they pretty? I'm thinking we could stop here and call them muffins. But, we won't.}

Cream Cheese Frosting

1 stick unsalted butter, room temp.
6 oz. cream cheese, room temp.
2 c. powdered sugar
1/2 tsp. vanilla

Beat the butter and cream cheese on medium-high until fluffy, about 3 minutes.  Reduce speed to low, and1/2 c. sugar and vanilla.  Mix until smooth and combined.  Add the remaining sugar 1/2 cup at a time, beating after each addition until smooth.

Now it's time to frost the cupcakes...

Kiddo said he wanted to try piping instead of spreading the icing.

 

He did a really great job...and I couldn't get enough of watching him. 

These cupcakes are wonderful...moist and full of flavor.  And, you can never go wrong with cream cheese frosting!  We think you'll like them!

 The verdict?

Here...we saved one for you....

{OH! I almost forgot....there are a couple new videos over at University of Cookie.  Be sure to check how the method TidyMom uses to roll her cookie dough.  Genius!}

Welcome to the blog hop and brand new release of Party Time from Wags 'n Whiskers

It's Friday and it's time for the brand new release of the adorable collection from Wags 'n Whiskers called Party Time!!! This new collection is illustrated by a new artist to Wags 'n Whiskers, and her name is Emma Metcalf. So welcome to the blog hop to celebrate the release! If you have made your way here from the wonderful and amazingly talented Michele, then you're on the right track. If not, then please be sure and head back to the beginning at the Wags and Whiskers blog so you don't miss a thing! While you're hopping along, don't forget to leave comments on all the blogs for the best chance to win prizes! At the end of the hop, four blogs will be chosen at random, and those four blogs will pick a winner that will get to choose two digital images of their choice!  So four different winners of two images each!  Now just in case there are any broken links in the hop, you can always head back to the Wags 'n Whiskers blog to get back on track. Nikki and Lacey will have all the hoppers listed along with links to them.

For my card today, I chose to use Ellie and Squeak! Aren't they the absolute cutest???!!! I colored them with Copic markers.

I kept the embellishments very simple with this card cause I just wanted all the focus on Ellie and Squeak. I used some of the amazing silk May Arts ribbon that is avaialbe at Stamp and Create, along with some Kaiser flat backed pearls and some flowers from Wild Orchid Crafts.

This collection is being released in both rubber stamps and digital images, and they will be available for purchase at 7am Eastern, 12:00 GMT, 4am Pacific.  There is a limited amount available in rubber, so get them quickly before they're gone! Ok, so from here, your next stop will be to see the "oh so amazingly talented" Mina! I can assure you that you are in for a big treat!!!  Thanks so much for joining us on our celebration blog hop today! Good luck in the draws, and I can't wait to see all the fabulous works of art you'll be creating with these images! The blog hop will remain open until Monday at 4am Pacific, 7am Eastern, and 12:00 GMT.  HUGS!

The Fish Produced by Welch's

Further to the questions spawned by my Central American vacation; I had a look at a jellyfish, this got me thinking. I know that jellyfish are invertebrates and are completely see-through, but how do they know what to do to survive? So, today’s question is: do jellyfish have brains?

A:
Jellyfish do not have a brain or a central nervous system, yet they function on an elementary nerve net. They have limited control of movement and generally are pushed along with the ocean currents, however can propel themselves through contractions of their body. Jellyfish eat by collecting small fish, plankton and microbial organisms as they swim; they use their tentacles to sweep food into their mouths.

Sources:

How Stuff Works: Jellyfish

Wikipedia: Jellyfish

Wags 'n Whiskers Sneak Peeks Day 2!!

Hi everyone, and welcome to day two of sneak peeks for the new release of Wags 'n Whiskers stamps called "Let's Party"!  The stamps will be available for purchase tomorrow at 4am Eastern, 7am Pacific in both digital and rubber. But there is a limited amount of them available in rubber, so be sure to get them fast before they're gone!  Today's card features an adorable stamp called Toby's Big Day. I just love ALL the new images by Emma, and if you want a chance to win the entire release in digital, click HERE to get all the details! Toby is colored with Copic markers. The flowers are from Wild Orchid Crafts, and the bow is made from May Arts silk ribbon along with the Bow Easy, both of which are available at Stamp and Create.

Please be sure and visit the rest of the Divas to see their fabulous creations using this adorable release of images!

Chris, Michele, Melanie, Lacey, Nikki, Karen, and Jeanette

Thanks for stopping by to see me today, and hope to see you back tomorrow for the blog hop to celebrate these gorgeou new images! Don't miss out on all the fun! Hugs!

Gluten-Free Baguettes with Greek Olive Tapenade Recipe

Rustic, easy gluten-free baguette baked from Pamela's Gluten-free Bread Mix.

Why do you always crave the things you can't have? Is it because desire dims upon acquisition? Is it the crusty chestnut that the chase is more interesting than the catch? Do we simply take for granted the things we hold, the things we use, the things we eat, day after day? Familiarity breeds perhaps not contempt but a subtle numbness. We slowly turn off to the everyday beauty, the generosity of the simple luxuries in our life. It seems to me a form of forgetting. A spiritual amnesia that coaxes us into believing we want what we don't have. And we neglect to appreciate what we do possess.

Which brings me, I'm sorry to say, not to any esoteric mystery, but. To bread.

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Wags 'n Whiskers Sneak Peeks Day 1

Hi and welcome to day one of sneak peeks to the brand new release from Wags 'n Whiskers called "Let's Party"!! This is an exciting day as we're introducing you to a new Wags 'n Whiskers artist, Emma Metcalf!! I think you're going to LOVE Emma's line of images which will be called "Millie and Friends"! I know I sure do! This line is being released as digital images, but there will also be a limited amount available in rubber. They will all be available to purchase at 4am Pacific (7am Eastern) time on Friday morning, June 25th.  I chose to use this cute image called Buddy's Balloon. I colored him twice and layered him up so he's 3d. I don't think you can tell it in the pics though. I used some yummy flowers from Wild Orchid Crafts and the ribbon is May Arts silk that is available at Stamp and Create. I added some Glossy Accents on the balloon and his cute little nose.

Please be sure and visit the rest of the Wags 'n Whiskers Divas to see other sneak peeks of the new release!  And there's still time to win the full release! Visit HERE to find out all about it!

Chris, Michele, Melanie, Lacey, Nikki, Karen, and Jeanette

Thanks for stopping by to see me today, and hope to see you back again tomorrow for another day of sneak peeks, and then on Friday for lots of fun and prizes with the blog hop!!! Hugs!

One of Mr. E's Favorites : Mocha Toffee-Crunch Terrine

Desserts for Dudes

{We just call this "layered ice cream dessert", because we're fancy like that.}

Mr. E can't decide on his very favorite dessert, but this is one of them.  Frozen and creamy...it's like a combination of cheesecake and ice cream. 

You know what I love about it?  It HAS TO be made ahead of time.  In my book, that makes it perfect for holidays and company! 

Mocha Toffee-Crunch Terrine {or Layered Ice Cream Dessert}
(modified from Everyday Food , issue #2)

19 chocolate wafer cookies
2 tsp. instant espresso powder
11 ounces cream cheese
1/2 c. sugar
1 TBSP vanilla bean paste (or vanilla extract)
1 & 1/4 c. heavy cream
1/2 c. toffee bits
1/3 c. chocolate chips, melted and cooled
1 TBSP dutch-process (or natural) cocoa powder

Line a 9x5" loaf pan with 2 sheets of plastic wrap, long sides overhanging by about 3". Arrange 3 wafers, flat side up in the bottom of the pan.

Dissolve the instant espresso powder in 1 tsp. water and set aside.

Beat the cream cheese with the sugar several minutes until light and fluffy.  Beat in the vanilla bean paste.  Set aside.

In another bowl, beat the cream until soft peaks form.  Fold the whipped cream into the cream cheese mixture in 3 additions until fully combined.

In one bowl, mix 1 and 1/3 cup of the vanilla cream mixture with the toffee bits.  In another bowl, add the cooled chocolate and cocoa with another 1 & 1/3 cup of vanilla cream.  Finally, add the coffee mixture into the remaining cream.

With a rubber spatula, spread the coffee mixture into the bottom of the pan.  Cover with 8 wafers, overlapping if necessary.  Add the chocolate mixture and spread evenly; cover with 8 more wafers.  Add the toffee mixture and spread.

Press the plastic wrap onto the top and freeze at least 4 hours.  Invert onto a serving platter; remove plastic.  Let sit 5 minutes and cut into slices.

 

---

Are you guys feeling lucky?  The dancing queens, Molly & Amanda, from idance ordered cookies, but not for themselves, for YOU!!! They are giving away a half dozen cookies baked by little ol' me!

{Have you been to idance?  It's so fun!  Be sure to read their "revolution" page...I think it's something a lot of us can relate to!}

So, GO!  Go enter!  What are you waiting for?!?