Pretty is

...My Life and Style

You are here: Home / Archives for Baking

¡Feliz 23 de Mayo!

because saying feliz veintitres de Mayo takes too much energy.

Happy 23rd of May!

With the Covid19 crisis, it has been a couple of months since we visited with other human beings.
LB and I missed out on Easter Sunday church and festivities, the annual Kentucky Derby party and even Cinco de Mayo.
Last week when LB and I met at Olive Garden with friends to celebrate Laurie’s birthday we all decided that we would have to get together for that missed annual Cinco de Mayo party.
The party happened on Saturday

~

~

Ray brought his homemade rubber-band gun

and no, Boo did NOT get shot.
We tried to follow CDC guidelines while catching up.
LB lit the torches and we sat out by the pool and talked into the night.
And we ATE a lot!
Steak fajitas and toppings, re-fried beans, queso dip, chips with salsa, and…

Cream of Coconut Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Ingredients

  • 1 box white cake mix
  • ingredients needed to make cake: egg whites, oil and water)
  • 1 (15 oz) can cream of coconut
  • 1 (8 oz) container COOL WHIP thawed
  • 1 (8 oz) package sweetened flaked coconut

Instructions

  • Prepare and bake white cake mix according to package directions for a 9 x 13 pan.
  • Remove cake from oven and, using a fork, poke holes all over the top of cake.
  • Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.
  • Let cake cool completely then ‘frost’ with COOL WHIP topping.
  • Top with flaked coconut (I did not use the whole package).

 

It was delicious, if I do say so myself!

Thank you Laurie for documenting this event with photos!

And thank you for taking time out of your day to stop by my blog.

Friday Favorites

It’s FRIDAY!

According to superstition, Friday the 13th is an unlucky day.

However, Friday is MY FAVORITE DAY, whether it is the 13th or not!

And my Friday Favorites will go on!

Favorite # ONE

The beginning of

Daylight Saving

It happened last Sunday! 

When Daylight Saving Time starts just before spring, we set our clocks forward by 1 hour.

Yes, an hour is “lost” [yawn] and on the clock, the day of the DST transition has only 23 hours.  For those of you who work a night shift, you will get away with working 1 hour less that ‘day’. 

Because I work a day shift, and do not appreciate the loss of an hour, I took the following day OFF.

Favorite # TWO

A Random Day Off

Where’s Kim?

Yes, that’s right.

I took Monday off and I’m not going to apologize.

~

Favorite # THREE

Another Keto Recipe

These are Low Carb Keto Biscuits and I found the recipe here.

I baked these in my muffin top pan.

The recipe yields 9 biscuits, but I was able to get 12 biscuits.  If I still have math skills, there are approximately 173 calories and 4 carbs in 1/12th of this recipe.

Low Carb Keto Cheese Biscuits

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

  •  1 ½ cups superfine almond flour
  •  ¼ tsp salt
  •  1 tbsp baking powder
  •  ½ tsp garlic powder
  •  ½ tsp onion powder
  •  2 large eggs
  •  1/2 cup sour cream
  •  4 tbsp unsalted butter, melted
  •  1/2 cup shredded cheddar cheese
  • No stick cooking spray

Directions

Preheat oven to 450°F. Lightly spray muffin tin with no stick cooking spray.

In a mixing bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.

In a separate bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into bowl with dry ingredients.

Mix together until batter is combined. Stir in cheese.  Batter will be thick and sticky.

Scoop batter into lightly sprayed muffin tin.

Bake biscuits about 8 minutes or until tops are golden and toothpick inserted comes out clean. Let cool slightly before serving.

Yummy!

~

Favorite # FOUR

New Outfits for spring

Wide Leg Crop Jeans & Ruffle Top // Peplum Top // Flare Crop Jeans

I really tried to NOT shop, but it’s no use.  I’m a hopeless shopaholic and a sucker for 50% off.

~

Favorite # FIVE

New Glasses

One of my weekend errands was a visit to the eye specialists at Target.  I’ve gotten away with NOT updating my glasses for a long time.

It has been 3 years but now my prescription has changed enough to justify new lenses.

I’m getting old y’all.

~

Thank you for taking time out of your day to stop by my blog.

Friday Favorites

The first full week of November began with a challenge from my November 1st  Birthday Girl

Stephanie

She sent me a pin on Pinterest which was a link to the current birthday cake of her dreams.

This qualifies as one of my Friday Favorites!

 🎂

Favorite # ONE

The Birthday Cake Challenge

I’m always up for a baking challenge and I’d likely be more successful if I’d follow the recipe.

The Frosted Animal Cookie Cake with four layers of cake, three layers of filling, and white chocolate buttercream frosting topped with pink ganache (pause to catch breath) took me three evenings to complete.

For the most part, I followed this recipe from lifeloveandsugar.com, however in order to finish quickly, I used a box white cake mix:I think she likes it!

Bonus information: 1,088 calories in 1 slice of a 14 serving cake

😱

Favorite # TWO

A

Birthday Dinner

with three of my favorite ladies

The family was scattered on Stephanie’s birthday and we weren’t able to gather together to celebrate.  In an attempt to make her day special, I had Mama, Stephanie, and Amanda come to my house for dinner.

We had something I never imagined I would include in my blog

🍟

Favorite # THREE

Poutine

It sounds weird and it is weird, but it was Stephanie’s request.

The meaning of the word poutine is from a Québécois slang word meaning “mess”.

It is fries with gravy and cheese curds and MUST be eaten with a fork.

THIS RECIPE is a good one!

~

Favorite # FOUR

Face-Time

While we were together, Emily and the baby girls face timed Stephanie to wish her a happy birthday.

We all enjoyed a teeny little visit together.

It is essential to stay in touch with family!

Moments after I left for work today, LB received the news that his Dad passed away early this morning.

For the past few years LB has made regular visits with his Dad, typically on Friday afternoons.  Although this is a heartbreaking time for him, LB is happy for making time to visit and maintain a close relationship with his Dad.

We have attended church with him on Father’s Day a few times and it was on one of those occasions that I snapped this photo

Favorite # FIVE

A picture is worth a  thousand words but the memories are priceless!

~

Thank you for taking time out of your day to stop by my blog.

Low Carb Chocolate Cupcakes

Wendy has been sticking to her KETO diet lately, and I’m proud of her for being so disciplined.  Although she hasn’t cheated (as far as I know), she has talked so much about chocolate cake that it won’t be long before she does.  She has one specific cake on her mind.  The cake she is longing for is one that was brought into work several months ago by one of the managers at our office.

That cake had a special ingredient…

Zucchini

When Wendy admitted to not knowing that there was a difference between liquid and dry measurements, I knew I would need to step in to help.

I told her I would try to duplicate the recipe.

On Tuesday she handed over 5 small zucchini,a zip top bag filled with cocoa powder, and a bottle of Stevia concentrate.  Seeing that she was serious, I committed to create this cake for her.

My low carb chocolate cupcake recipe was adapted from Lisa’s Low Carb Yum Best Low Carb Chocolate Cake Recipe.

This recipe makes 24 cupcakes, contains 96 calories, and 2.5 net carbs.  It requires planning ahead because unless you bake low carb/sugar-free regularly, you probably won’t have all the necessary ingredients on hand.

Ingredients:

1 cup coconut flour

1 cup unsweetened cocoa powder

1 1/2 cup low carb sweetener (1:1 sugar replacement)

1/4 teaspoon Stevia concentrated powder

1 teaspoon cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup coconut oil (melted)

8 large eggs (beaten)

2 teaspoons vanilla extract

4 cups zucchini (shredded)

Using my food processor I shredded 4 small zucchini which is apparently the secret to making this low carb cake recipe so moist.

Instructions:

  1. Preheat oven to 350°F.  Line a 12-cup muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk coconut flour, sweetener, Stevia concentrate, cinnamon, baking soda, baking powder, and sea salt.
  3. In a separate container whisk eggs, coconut oil, and vanilla until smooth.
  4. Combine the wet and dry ingredients.
  5. Stir in the shredded zucchini.
  6. Spoon the batter into the cupcake liners, filling about halfway.
  7. Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  8. Cool on wire rack.
  9. Once cool, frost with chocolate buttercream frosting, if desired.

I highly recommend frosting with chocolate buttercream frosting.  The recipe is from Lisa’s Low Carb Yum, is unbelievably tasty, and completely worth the extra calories!

 

 

Low Carb Chocolate Cupcakes

  • Servings: 24
  • Difficulty: easy
  • Print

Ingredients

1 cup coconut flour

1 cup unsweetened cocoa powder

1 1/2 cup low carb sweetener (1:1 sugar replacement)

1/4 teaspoon Stevia concentrated powder

1 teaspoon cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup coconut oil (melted)

8 large eggs (beaten)

2 teaspoons vanilla extract

4 cups zucchini (shredded)

Directions

Preheat oven to 350°F.  Line a 12-cup muffin pan with cupcake liners.

In large mixing bowl, whisk coconut flour, sweetener, stevia concentrate cinnamon, baking soda, baking powder, and sea salt.

In a separate bowl whisk eggs, coconut oil, and vanilla until smooth.

Combine wet and dry ingredients.

Stir in zucchini

Spoon the batter into the cupcake liners, filling only halfway.

Bake for 15 18 20 or until toothpick inserted in center comes out clean.

Cool on wire rack. Once cool, frost with chocolate buttercream frosting, if desired.

prettyis.me

 

 

Wendy had a happy day!

Thank you for taking time out of your day to stop by my blog.

Friday Favorites

Although there has been no time for blogging this week

Alice In Wonderland Disney GIF

 there’s always time for

Friday Favorites

Favorite # ONE

Carrot Cake Trifle

I first posted this recipe here but thought it would be a good idea to post it again… with a photo this time.

Look at those luscious layers.

I made the Carrot Cake Trifle for Easter Sunday Dinner dessert.

Ingredients:

  • 1 box Carrot Cake Mix & required ingredients
  • 8 oz. softened cream cheese
  • 1 1/2 sticks of softened butter
  • 3 cups of powdered sugar
  • 1 Tbsp. vanilla
  • 16 oz. Cool Whip
  • Chopped walnuts

Easiest dessert recipe ever!

Directions:

  • Prepare the carrot cake according to package directions, allow to cool.
  • Cut cake into cubes.
  • Mix filling by beating together cream cheese and butter.  Add powdered sugar and vanilla.
  • Fold frosting mixture together with Cool Whip.
  • Layer in trifle dish with carrot cake and walnuts.

OMG delicious!

~

Rory was not the least bit interested in dinner and seemed to need a nap.  I was rocking her and noticed that her little legs were cold, so I asked Levi if he would bring her a blanket.  Not only did he bring a blanket, he brought a story book because, before any baby takes a nap, a story is in order.

Favorite # TWO

Everyone enjoys

Story Time

There was no nap.

~

Favorite # THREE

Easter Baskets

for everyoneAs long as I’m able, I’ll make sure these babies have goodies in their Easter baskets!

~

Favorite # FOUR

Family Time

It is good for the extended family to get together for special occasions.

On this occasion we enjoyed Easter Sunday dinner, an Easter egg hunt family photos then two sweet girls got to come home with Glammy to play.

~

Later that evening, LB and I watched the Jacksonville Passion Play presented by First Baptist Church which featured the talents of

Favorite # FIVE

Several special members of my family Thanks for the Jesus selfie, Dillon.  Who else has one of these???

My nephew Dillon played the part of Judas Iscariot (that’s him in the back with the money bag), my brother-in-law Stuart was an angry Pharisee, My Mama, Aunt Linda, niece Sydney, and cousin Sarah all had parts in this program.  I was impressed with the talent that was displayed from my family!

I hope you had a

Flowers GIF by dasherzallerliebste

Special Thanks to LB my personal Photographer

Thank you for taking time out of your day to stop by my blog.

Friday Favorites Valentines Day Edition

Today has been a GREAT day.  Not only because it is Friday, but because it is a day away from the office!

This week my Friday Favorites are all about

Valentine’s Day

 

Favorite # ONE

Conversation Hearts

While conversation hearts candies are cuteAnd Conversation Hearts donuts are a real treat

A Conversation Hearts Cake is a work of art!

Last Saturday, I made one!

Favorite # TWO

A Work of Art

Found on Pinterest and commissioned by my daughter-in-law for her Valentine’s Day baby’s first birthday.

It is a heart shaped chocolate cake [Duncan Hines] covered in the best homemade buttercream frosting ever and “decorated” with red sprinkles!

Favorite # THREE

Flowers and Chocolate

Who wouldn’t want flowers and chocolate on Valentine’s Day?

LB always makes sure to let me know that He is My Valentine and I am His!On Valentine’s Day LB sent me a beautiful arrangement of daisies and roses!

Don’t you think daisies are the friendliest flowers?

In addition to the flowers, LB surprised me with a box of Pecan Delights.

I’ll be hiding these in my closet.

 

Favorite # FOUR

This

Red Blouse

that I FOUND in the back of my closet.

Although I look like a toy soldier in this photo, I was happy to find something red to wear on Valentine’s Day.

Favorite # FIVE

This Valentine’s Day Baby

Rory was born on February 14, 2018.  We celebrated her birthday on Saturday.

Hey Girl!

This is a photo of her enjoying her very own pink cake…

with a special photo bomb [under the highchair] by Levi.  Not sure what that was about, or if anyone else noticed, but I thought it was too cute and worth sharing!

Thank you for the cake Glammy!

Here’s some for your face!

Thank you for taking time out of your day to stop by my blog.

LB’s Birthday Weekend

LB’s birthday is on January 26th.
January 26th happened on a Saturday this year, so I was able to be home with him and start his special day with  a special BREAKFAST.
Pineapple Upside Down Pancakes were on the menu.  Courtesy of Mrs. Butterworth’s and a can of Dole Sliced Pineapple!He loved his pancakes!
And he loved opening Birthday Gifts!He looks SMASHING in his new jacket…
And is very excited about his new GOOGLE Home Mini!The Birthday Boy spent his day playing with ‘Hey Google’.
I assumed we would go out for dinner and live music later that evening, but he didn’t want to venture out in the cold.  He requested homemade pizza for dinner.
And he chose the German Chocolate Tres Leches Cake from a list of cakes that “you MUST TRY”.
It is delicious!

I’ve included the recipe courtesy of Taste of Home so we can make it again:

German Chocolate Tres Leches Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Ingredients

  • 1 package chocolate cake mix
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups heavy whipping cream, divided
  • 1/4 cup rum
  • 3 tablespoons confectioners’ sugar
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/2 cup chopped pecans, toasted

Directions

  • Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13×9-in. baking pan. Cool on a wire rack.
  • Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 in. apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
  • In a small bowl, beat remaining cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans.

 

The LB Birthday Weekend theme song was When I’m 64.

It was completely appropriate for the occasion.

 

https://youtu.be/PbTXtWxsDjk

 

Thank you for taking time out of your day to stop by my blog.

 

Connect