While I’m madly trying to get back in the swing of things, I have a little giveaway for you. It’s one of my favorite products ever. They line every last one of my baking sheets. And keep my baked treats from burning and sticking. It’s a bird. It’s a plane. No even better, it’s a Silpat!
To enter to win a Sipat:
Leave a comment telling me the time you burnt your fill in the blank because you didn’t have a Silpat. Or if you’re story-less, tell me the first baked treat you’ll make using your Silpat. Read more
I’ve deleted and rewritten this first sentence at least thirty times. I’m forcing myself to reflect on the past year, but I can’t come up with any solid thoughts just yet. Maybe the process of writing it all out will help. I don’t care for New Year’s Day much minus my mom’s black eyed peas. Starting over is hard. As is saying goodbye to family and the anticipation of the holidays. Coming off that high leaves me dog paddling for awhile. Give me a week or two, though, and I’ll make my way to the shore. I’ll find my footing again. Life will take off at an alarming rate. And I’ll beg it to slow down at the start of each new week. But for now, I’m still holding on to 2012.
To that time my friends and I recreated Bitchin’ Sauce while my husband was interviewing all over the country for an internship position.
Fireside reading. Coffee sipping. Sound sleeping. Card playing. Cooking and baking. Banjo Singing. Belly laughing. And resting. Read more
The turkey’s in the oven filled with cranberry walnut stuffing. I snuck in some kale. Shhh, don’t tell. The green bean casserole is prepped. Cranberries are crackling on the stove. The rolls are rising. And my dad is smoking the other turkey outside in the Texas snow. You read that right. Texas snow! It’s a Christmas miracle no doubt. Read more
When you need only a small amount of whipped cream, but don’t want to pull out the mixer and make a big batch (and mess)…use your immersion blender! Pour your whipping cream (1 cup or less) into a 4 cup measuring cup, and use immersion blender to whip cream until thickened. Add sugar and vanilla extract if needed. Half the time, half the clean up and no wasted whipping cream!
—Alison, This Homemade Life
I’ve been toting around the tagline made from scratch for a couple years. But it didn’t feel right until now. Homemade marshmallows have been mastered. This wasn’t my first rodeo though. A couple summers ago I made them (different recipe) and forced them down my poor family’s throat. They were entirely ho-hum. As was my reputation and dream of roasting homemade marshmallows around the campfire.
