TV Necklace Collection

I have been working on a new collection of beaded necklaces. I spotted these beads and decided that large chunky beaded necklaces really add something amazing to an outfit.

 It is a challenge to make jewelry, photograph it, blog about it, put it up for sale, keep house, and work full time.  So many other bloggers must be in the same situation.  There are so many interesting blogs that I follow written by so many interesting people.  I definitely get inspiration from them and their dedication.

Pin It

Here is an example of one of the necklaces on air.  

I really like this collection they look great with so many different outfits and are great for work.  Please go to my shop and have a look. MyMichelleJewelry

Thanks for supporting my shop.  xo

Michelle

Bite-Sized Brownie Santa Hats

I know that Christmas is over but there will be another one next year.  I saw a photo of these somewhere on the web and I don't know where so I can't refer to it.  These are so fun to make and taste even better.

Bake a box brownie mix and when they are cooled cut out small, bite sized rounds. Slice the tops off of the strawberries so they will lay flat.  I put the strawberries on a paper towel to get some of the moisture out of them because when I didn't do that the strawberries slipped right off of the frosting. :)

Pipe a little frosting on the brownie and add the strawberry.  Top it off with a dab of frosting.

~Michelle

A Christmas Card, by accident

I had not done my Christmas cards as of December 11th.  And to be honest I didn't know if I was even going to do cards this year.  We attended a charity event and there was a Santa there so we had a family picture taken and when it printed I said, "Well, there is the Christmas card.". So I placed an order online, I don't know why I didn't just have them sent to Walgreens. The cards arrived on Thursday December 22nd and I had them in the mail on Friday December 23rd.  Maybe next year I will be more prepared. 

Merry Christmas

This picture card was one that I just made for fun. 

~Michelle

Candy Bar Cookies-on-a-Stick, Happy New Year

These cookies have a surprise center and a peanut butter cookie outside.  And it's all on a stick how cool is that.  If you wrap them in treat bags they are good to eat now or later. 

I made these super delicious for the kids to take to school for Christmas.  Both of my kids said they didn't like them.  The oldest doesn't really like baked goods, except chocolate chip cookies, and the little guy he loves all sweets, however, he said he didn't like the candy bar center.  Ugh sometimes you can't win.

I do like these cookies and I am baking them again for a New Years Eve party at my neighbors house.  I hope everyone has a Happy and Healthy New Year. xo

Pin It

They are fun and pretty easy to make I hope you give them a try and impress your friends. :)

Gently press the Popsicle sticks in to the mini candy bars.  These are Snickers.

Put the dough around the candy bar. Press into the sprinkles.

Ingredients:
1 cup peanut butter
1/2 cup butter
1/2 cup shortening
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons baking soda
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
40 wooden sticks
40 miniature (about 1-inch-square) chocolate-coated, caramel-topped nougat candy bars (with or without peanuts) or 20 fun-size candy bars (about 2x1-inch rectangles), halved crosswise.
Small multicolored decorative candies, chopped nuts, and/or colored sugar (optional)


Beat peanut butter, butter and shortening in a large mining bowl with an electric miner on medium to high speed for 30 seconds.  Add granulated sugar, brown sugar, and baking soda; beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can.  Stir in remaining flour with a wooden spoon.

Insert a wooden stick into each candy bar piece.  Form about 2 tablespoons of dough into a ball around each candy bar piece, making sure the candy is completely covered.  If desired, roll ball (or press one side)  in decorative candies, nuts, or colored sugar, gently pressing candies or nuts into dough.  lace the cookies 2 1/2 inches apart on an ungreased cookie sheet.


Bake in a 325F oven for 15 to 20 minutes or until set.  cool on cookie sheet for 5 minutes.  Transfer to wire racks; cool completely.

Makes about 40

Enjoy
~Michelle

recipe from Better Homes and Gardens special cookie issue.  1999

Chocolate Raspberry Bars

I searched high and low for my recipe for Chocolate Raspberry Pretzel bars and I just could not find it.  It was one of those situations where whenever I am looking through my cookbook cupboard I see this printed piece of paper and think, I should make these.  Well, I'm ready to make them and I have no idea where the paper with the recipe went.  So, I googled it to see if I could somehow find it.  No luck.  I did find this recipe and it turned out amazing. The original recipe called for strawberry jam, however, who can resist the combination of chocolate and raspberry, not me.

I made it for my friends at work who have been laid off. We went out for dinner to a local Italian restaurant, that my grandma happen to work at many, many years ago.  Then we came back to work and enjoyed some sweet snacks on their last day.  Sad to see things end this way but I know they will all find better jobs.

recipe from Very Best Baking

Pin It

INGREDIENTS:
1 cup butter, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 cups (12-oz pkg.) semi sweet chocolate chips, divided
1 jar raspberry jam 10 oz)
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter
1 cup sifted powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract

Preheat oven to 350F. Grease a 9x13-inch baking pan.

Beat butter and 1 cup granulated sugar in large mixer bowl until fluffy.  Beat in egg.  Beat in 2 cups flour.  Stir in 1 cup chips.  Spread mixture in prepared pan.  Spread jam evenly over mixture in pan, leaving 1/2-inch border.

Combine 1 cup flour and 1/4 cup granulated sugar in medium bowl.  Cut in 1/4 cup butter with pastry blender or two knives until mixture is crumbly.  Stir in remaining chips.  Sprinkle streusel evenly over preserves.

Bake for 40-45 minutes or until top is golden brown.  Cool completely in pan on wire rack.  Cut into bars.

Combine powdered sugar, milk and vanilla extract in small bowl.  Drizzle over bars; let stand until set.

YUMMY

~Michelle

Super Delicious Cherry Squares

I have owned this cookbook for many years and never tried this recipe.  I have certainly have been missing something. :) WOW!! This coffee cake is so amazingly delicious I really wanted to eat the whole pan.  I made it for my mother who is recovering from shoulder surgery.  I thought she would like a little piece with some tea.  Coffee cake is really a favorite of mine.  This one does contain yeast and requires some rising, but I know that you can handle it.  Enjoy

Pin It

























Coffee Cake

2 1/2 to 3 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
1/2 cup milk
1/2 cup water
1/2 cup butter
2 eggs
1 (21-oz) can cherry fruit pie filling

Glaze

1/2 cup powdered sugar
1/4 teaspoon almond extract
3 to 4 teaspoons milk

In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; blend well.  In small saucepan, heat 1/2 cup milk, water and butter until very warm (120 to 130F).  Add warm liquid and eggs to flour mixture.  Blend at low speed until moistened; beat 3 minutes at low speed.  By hand, stir in an additional 1 to 1 1/2 cups flour to make a stiff batter.  Cover loosely with plastic wrap and cloth towel.  Let rise in warm place (80 to 85F) until light and doubled in size, about 45 to 60 minutes.


Generously grease 13x9-inch pan.  Stir batter; spoon 2/3 of batter into greased pan.  Top with cherry filling.  Spoon remaining batter by tablespoons over filling.  Cover; let rise in warm place until light, about 20 to 30 minutes.

Heat oven to 350F.  Uncover dough.  Bake 35 to 40 minutes or until golden brown.  In small bowl, blend all glaze ingredients adding enough milk for desired consistency.  Drizzle over warm coffee cake.

recipe from Pillsbury The Complete Book of Baking


As I have said before I am a recipe follower and this cookbook is really one of my favorites.  It was a gift from one of my best friends many, many years ago.  I used to borrow her book all of the time and she decided to buy me one for my very own.  ♥ her.


~Michelle

Italian Cheese Bread Ring

I like to bake bread. This time I thought I would tackle a bread with yeast recipe.  It can be time consuming and a little tedious. The smell that it leaves in the house really makes it like home.  YUMMY.  This is a good recipe to start with because there is no kneading, just a little mixing and stirring.  I had some with my baked ziti and it was super delicious.  

The recipe does contain yeast and requires some rising but don't be afraid. It will all come together and make a truly gorgeous bread.  

Recipe from Pillsbury: The Complete Book of Baking

BREAD

4 1/2 to 5 1/2 cups all-purpose flour

1/4 cup sugar

1 1/2 teaspoons salt

2 pkg. active dry yeast

1 cup milk

1/2 cup butter

2 eggs

2 tablespoons sesame seeds

FILLING

4 oz. (1 cup) shredded mozzarella cheese

1/2 teaspoon dried Italian seasoning

1/4 teaspoon garlic powder

1/4 cup butter, softened

In large bowl, combine 2 1/2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat milk, water and 1/2 cup butter until very worm (120 to 130F) Add warm liquid and eggs to flour mixture.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in remaining 2 to 2 3/4 cups all-purpose flour to form a stiff batter.

Generously grease 12-cup Bundt or 10-inch tube pan; sprinkle with sesame seeds.  In small bowl, combine all filling ingredients; mix well.  Spoon half of batter into greased pan; spoon filling mixture evenly over batter to within 1/2 inch of sides of pan.  spoon remaining batter over filling.  cover loosely with plastic wrap and cloth towel.  Let rise in warm place (80 to 85F) until light and doubled in size, about 30 minutes.

Heat oven to 350F.  Uncover dough.  Bake 30 to 40 minutes or until golden brown and loaf sounds hollow when lightly taped.  Immediately remove from pan; cool on wire rack.  Serve warm or cool.

~Michelle