Blackberry Lemonade + another GIVEAWAY for my 3 year Blog Anniversary!

    If I'm going to have a celebration for my 3 year blog anniversary I'm going to need a drink!  Normally I would make something alcoholic but this fresh blackberry lemonade is so good, and so perfect for summer, that I have to share it for this celebration!  In addition to the lemonade, I also have another big giveaway today!  Today's giveaway is from the wonderful people at Bob's Red Mill and the fabulous people at Tasty Bite.  To enter, go to the end of the post and fill out the Rafflecopter form.

     Now ever since I moved to Frostburg I've had wild berry bushes in the backyard.  At the first house we  lived it there were a few berry bushes on the edge of the woods on our property and I was able to harvest a few each year.  Now at this house we have another berry bush on the edge of the woods and I was able to fill a very small bowl with berries this time, but as I cut back the bush and work with it, I think next year we'll have a lot more.

     Last week I was lucky enough to get a large container of blackberries in our CSA share!  I was super excited this.  I really wasn't expecting much in the way of fruits and to have a huge container filled with juicy berries had me rubbing my hands in anticipation of what I could make.

      Initially I made cheesecakes in jars and topped them with the berries.  They were seriously awesome.  Then I had some on my yogurt in the morning which was another creamy, sweet, and tart combination.  For my final creation with the blackberries I've been dreaming of making a berry lemonade.  I have no idea why other then I've seen some beautiful photos lately showing glasses of lemonade and with the summer heat I've been craving them.

     I didn't have a recipe for the lemonade but the concept of making lemonade is simple.  Fresh squeezed lemon juice, sugar, and water.  That much I could handle.  Then I started thinking about the dreaded calories and having too much sugar and so I used part sugar and part sweetener.  I then pureed the blackberries and added them to the mixture.  I tossed in a few fresh blackberries and had a beautiful deep pink lemonade.  It was so pretty that I poured it into our crystal glassed for my husband and I to drink it.

     It wasn't overly sweet and the blackberries and lemons added a tartness.  It was extremely refreshing and I was lucky enough to be able to take a big glass into work with me for 3 days after I made it.  I can't wait to make it again with another type of berry!

Blackberry Lemonade  (a Hezzi-D original)
4 or 5 lemons
1/2 c. sugar
6 packets of Truvia
1 c. fresh blackberries
water

1.  In a small saucepan combine the sugar and Truvia with 1 cup of water.  Heat over medium heat until the sugar has dissolved.  Remove from heat and cool slightly.

2.  Cut the lemons in half and squeeze the juice from them.  I squeezed them over a small bowl so that I could pick out any seeds that fell into the juice.  

3.  Pour the fresh lemon juice along with the blackberries into a food processor.  Process until a puree has formed.

4.  Pour the puree into a 2 quart pitcher.  Add the water and sugar mixture.  Pour cold water into the pitcher until it is full.  Mix well with a wooden spoon.  

5.  Refrigerate until ready to drink.  When ready to drink fill a glass with ice and pour the lemonade over top.  Add a few lemon slices and fresh blackberries as a garnish if desired.  

     Now for the giveaway!  I'm giving away two wonderful prize packages to two different readers.  The first package is from Bob's Red Mill and they are giving one reader a package which includes my four favorite products from their company.  One winner will receive Graham Flour (search for it on my blog-this is my current favorite flour!), Gluten Free Vanilla Cake Mix, Quinoa, and Medium Grind Cornmeal.

      The second package is from Tasty Bite.  They graciously donated six packages of their all natural Indian and Pan Asian foods to give to one of my readers.  Included will be Channa Masala, Ginger Lentil Rice, Kung Pao Asian Noodles, Pad Thai Asian Noodles, Madras lentils, and Jaipur Vegetables. 

a Rafflecopter giveaway

**TastyBite and Bob's Red Mill provided the products for my giveaway but any opinions about either product are my own.** 

    If I'm going to have a celebration for my 3 year blog anniversary I'm going to need a drink!  Normally I would make something alcoholic but this fresh blackberry lemonade is so good, and so perfect for summer, that I have to share it for this celebration!  In addition to the lemonade, I also have another big giveaway today!  Today's giveaway is from the wonderful people at Bob's Red Mill and the fabulous people at Tasty Bite.  To enter, go to the end of the post and fill out the Rafflecopter form.

     Now ever since I moved to Frostburg I've had wild berry bushes in the backyard.  At the first house we  lived it there were a few berry bushes on the edge of the woods on our property and I was able to harvest a few each year.  Now at this house we have another berry bush on the edge of the woods and I was able to fill a very small bowl with berries this time, but as I cut back the bush and work with it, I think next year we'll have a lot more.

     Last week I was lucky enough to get a large container of blackberries in our CSA share!  I was super excited this.  I really wasn't expecting much in the way of fruits and to have a huge container filled with juicy berries had me rubbing my hands in anticipation of what I could make.

      Initially I made cheesecakes in jars and topped them with the berries.  They were seriously awesome.  Then I had some on my yogurt in the morning which was another creamy, sweet, and tart combination.  For my final creation with the blackberries I've been dreaming of making a berry lemonade.  I have no idea why other then I've seen some beautiful photos lately showing glasses of lemonade and with the summer heat I've been craving them.

     I didn't have a recipe for the lemonade but the concept of making lemonade is simple.  Fresh squeezed lemon juice, sugar, and water.  That much I could handle.  Then I started thinking about the dreaded calories and having too much sugar and so I used part sugar and part sweetener.  I then pureed the blackberries and added them to the mixture.  I tossed in a few fresh blackberries and had a beautiful deep pink lemonade.  It was so pretty that I poured it into our crystal glassed for my husband and I to drink it.

     It wasn't overly sweet and the blackberries and lemons added a tartness.  It was extremely refreshing and I was lucky enough to be able to take a big glass into work with me for 3 days after I made it.  I can't wait to make it again with another type of berry!

Blackberry Lemonade  (a Hezzi-D original)
4 or 5 lemons
1/2 c. sugar
6 packets of Truvia
1 c. fresh blackberries
water

1.  In a small saucepan combine the sugar and Truvia with 1 cup of water.  Heat over medium heat until the sugar has dissolved.  Remove from heat and cool slightly.

2.  Cut the lemons in half and squeeze the juice from them.  I squeezed them over a small bowl so that I could pick out any seeds that fell into the juice.  

3.  Pour the fresh lemon juice along with the blackberries into a food processor.  Process until a puree has formed.

4.  Pour the puree into a 2 quart pitcher.  Add the water and sugar mixture.  Pour cold water into the pitcher until it is full.  Mix well with a wooden spoon.  

5.  Refrigerate until ready to drink.  When ready to drink fill a glass with ice and pour the lemonade over top.  Add a few lemon slices and fresh blackberries as a garnish if desired.  

     Now for the giveaway!  I'm giving away two wonderful prize packages to two different readers.  The first package is from Bob's Red Mill and they are giving one reader a package which includes my four favorite products from their company.  One winner will receive Graham Flour (search for it on my blog-this is my current favorite flour!), Gluten Free Vanilla Cake Mix, Quinoa, and Medium Grind Cornmeal.

      The second package is from Tasty Bite.  They graciously donated six packages of their all natural Indian and Pan Asian foods to give to one of my readers.  Included will be Channa Masala, Ginger Lentil Rice, Kung Pao Asian Noodles, Pad Thai Asian Noodles, Madras lentils, and Jaipur Vegetables. 

a Rafflecopter giveaway

**TastyBite and Bob's Red Mill provided the products for my giveaway but any opinions about either product are my own.** 

reade more... Résuméabuiyad

The Best Oven Fried Chicken Nuggets

The Best Oven Fried Chicken Nuggets

We do not buy processed chicken nuggets or chicken strips at our house. I've never seen the point really. Making them from scratch only takes a few minutes and in this version they are in the oven for less than 15 minutes.

Making your own herb and spice coating mix and oven baking with very little canola oil ensures that they are low fat, preservative free and much healthier...plus this version tastes better than any fried version I've ever encountered. The trick to getting them crispy is to bake them very quickly at very high heat. My kids absolutely love them and enjoy them most with a little drizzle of honey or in Noah's case a little honey mustard.

This recipe makes about 3 1/2 cups of the coating mix, all of which you will not use. I store the leftover coating in the freezer until I use it a second time. DO NOT store it in the fridge, because it has come into contact with raw chicken it needs to be frozen to be safe to use next time.

Preheat oven to 450 degrees F. Preheat a cookie sheet in the oven as it heats up. This helps prevent the nuggets from sticking.

Serves4

• 4 large boneless skinless chicken breasts or chicken tenders
• salt and pepper to season
• 1 cup buttermilk

Cut the chicken breasts into nugget sized pieces or into strips. Season with salt and pepper. Soak the chicken pieces in buttermilk for 1/2 hour to an hour. You can substitute buttermilk with 1 cup milk plus 1 tbsp lemon juice.


Herb and Spice Dredge Mix

• 3 cups flour (you can use whole wheat flour if you like)
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp nutmeg
• 1/2 tsp cayenne pepper (optional)

Mix  all the dredge ingredients together very well. I use my food processor or stand mixer to do this to make sure all ingredients are well blended. Drain the buttermilk off of the chicken nuggets and toss them in the herb and spice dredge mix. I like to leave the chicken in the bowl for 5 minutes, pressing the nuggets down into the mix as they are surrounded by it to get really good contact. This helps the mix stick to the chicken.

Take the hot pan from the oven  and brush the bottom of the pan with a thin layer of canola or peanut oil. Remove the chicken nuggets from the coating mix and place them on the hot oiled pan. Using a spray bottle, spray a thin coat of oil all over the top of the chicken pieces as well. Bake for 13-15 minutes until fully cooked. You can turn them once, half way through the cooking time if you like.

Store any leftover herb and spice dredge mix in an airtight container or Ziploc bag IN THE FREEZER until the next time you use it. I generally discard any leftovers after the second use.

The Best Oven Fried Chicken Nuggets

We do not buy processed chicken nuggets or chicken strips at our house. I've never seen the point really. Making them from scratch only takes a few minutes and in this version they are in the oven for less than 15 minutes.

Making your own herb and spice coating mix and oven baking with very little canola oil ensures that they are low fat, preservative free and much healthier...plus this version tastes better than any fried version I've ever encountered. The trick to getting them crispy is to bake them very quickly at very high heat. My kids absolutely love them and enjoy them most with a little drizzle of honey or in Noah's case a little honey mustard.

This recipe makes about 3 1/2 cups of the coating mix, all of which you will not use. I store the leftover coating in the freezer until I use it a second time. DO NOT store it in the fridge, because it has come into contact with raw chicken it needs to be frozen to be safe to use next time.

Preheat oven to 450 degrees F. Preheat a cookie sheet in the oven as it heats up. This helps prevent the nuggets from sticking.

Serves4

• 4 large boneless skinless chicken breasts or chicken tenders
• salt and pepper to season
• 1 cup buttermilk

Cut the chicken breasts into nugget sized pieces or into strips. Season with salt and pepper. Soak the chicken pieces in buttermilk for 1/2 hour to an hour. You can substitute buttermilk with 1 cup milk plus 1 tbsp lemon juice.


Herb and Spice Dredge Mix

• 3 cups flour (you can use whole wheat flour if you like)
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp nutmeg
• 1/2 tsp cayenne pepper (optional)

Mix  all the dredge ingredients together very well. I use my food processor or stand mixer to do this to make sure all ingredients are well blended. Drain the buttermilk off of the chicken nuggets and toss them in the herb and spice dredge mix. I like to leave the chicken in the bowl for 5 minutes, pressing the nuggets down into the mix as they are surrounded by it to get really good contact. This helps the mix stick to the chicken.

Take the hot pan from the oven  and brush the bottom of the pan with a thin layer of canola or peanut oil. Remove the chicken nuggets from the coating mix and place them on the hot oiled pan. Using a spray bottle, spray a thin coat of oil all over the top of the chicken pieces as well. Bake for 13-15 minutes until fully cooked. You can turn them once, half way through the cooking time if you like.

Store any leftover herb and spice dredge mix in an airtight container or Ziploc bag IN THE FREEZER until the next time you use it. I generally discard any leftovers after the second use.

reade more... Résuméabuiyad

Peaches and Cream Bundt Cake #BundtAMonth

     Last month I was seriously sad when I had to sit out for #BundtAMonth.  I don't know what happened!   I was ready to make a delicious caramel Bundt and the next thing I knew it was posting day and I had nothing.  Funny how that seems to happen to me more in the summer then any other time of year.  It may be because I'm working this summer so I don't have as much time as I normally do or it could just be that it's hot and I don't feel like baking as much as I usually do.

     In any case I was determined to get this month's Bundt done way ahead of schedule.  I had a meeting at school and I wanted to take something it to share with the staff for breakfast.  The theme for this month is peaches.  Juicy, luscious peaches make wonderful cakes and baked goods.  I couldn't wait to get started.

     I went with a Peaches and Cream Bundt cake, heavy on the brown sugar which almost gave it a caramel flavor.  There are a lot of eggs and sour cream in this dish which make is a rich cake but the 9 Grain Flour and peaches really work to balance out what would otherwise be a heavy cake.  The original recipe called for the peaches to be peeled but I happen to like the skin of peaches and think they add a lovely color.

    The cake turned out awesome.  It wasn't too heavy, the peaches kept the cake moist, the brown sugar gave it a great flavor, and overall it was a wonderful snack cake or even a breakfast cake.  I served it at work and most people had 2 or 3 slices.  My husband and I certainly did!  I didn't end up putting any whipped cream or glaze on top because it was already sweet enough.  I simply mixed a little powdered sugar and cinnamon and sprinkled it over the top.  Beautiful and tasty too!

Peaches and Cream Bundt Cake (adapted from Cinnamon Spice & Everything Nice)
2 sticks butter, at room temperature
2 c. all-purpose flour
1 c. King Arthur 9 Grain Flour
1 t. baking soda
1 t. sea salt
3 c. peaches, pitted and diced
1 1/2 c. sugar
1/2 c. brown sugar
4 eggs
1 c. sour cream
2 t. vanilla
1/4 c. powdered sugar
2 t. cinnamon

1.  Preheat the oven to 350 degrees.  Butter and flour a Bundt pan and set aside.

2.  In a medium bowl combine the flours, baking soda, and sea salt.  Mix to combine then set aside.

3.  In a large bowl beat the butter and sugars together on medium speed until blended.  Beat in the eggs one at a time until fulling incorporated.


4.  With the mixer on low add in half the flour mixture, then half the sour cream, the remaining flour, then the remaining sour cream.  Beat until just combined.

5.  Fold the peaches and vanilla into the batter by hand.

6.  Pour the batter into the prepared pan.  The batter with be thick.  Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

7.  Remove the cake from the oven and place on a wire rack for 10 minutes.  Then run a butter knife around the edges of the pan and invert the cake onto a wire rack to finish cooling.

8.  Before serving mix the powdered sugar and cinnamon together.  Sprinkle on top of the cake.  Slice and enjoy.

Want to see more Peach Bundt cakes?  Make sure you check out all of this month's delicious Peach Bundt cakes!

Balsamic Peach Bundt Cake by Kate from Food Babbles

Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love

Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen

Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street

Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious

Frangipane Peach Bundt by Sandra from The Sweet Sensations

Momotaro Peach Boy Cake by Kim from Ninja Baking

Peaches and Cream Bundt Cake by Heather from Hezzi-D's Books and Cooks

Peach Bundt with Raspberry Jam Swirl by Holly from A Baker's House

Peachy Buttermilk Bundt by Anita from Hungry Couple

Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess

Peach Spice Bundt Cake by Renee from Magnolia Days

Peach Streusel Bundt Cake by Anne from From My Sweetheart

Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life

Here ís how you can be a part of Bundt-a-Month:

• Simple rule: Bake us a bundt using peach
• Post it before August 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Caramel Swirl Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Want even more Bundt fun? Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

     Last month I was seriously sad when I had to sit out for #BundtAMonth.  I don't know what happened!   I was ready to make a delicious caramel Bundt and the next thing I knew it was posting day and I had nothing.  Funny how that seems to happen to me more in the summer then any other time of year.  It may be because I'm working this summer so I don't have as much time as I normally do or it could just be that it's hot and I don't feel like baking as much as I usually do.

     In any case I was determined to get this month's Bundt done way ahead of schedule.  I had a meeting at school and I wanted to take something it to share with the staff for breakfast.  The theme for this month is peaches.  Juicy, luscious peaches make wonderful cakes and baked goods.  I couldn't wait to get started.

     I went with a Peaches and Cream Bundt cake, heavy on the brown sugar which almost gave it a caramel flavor.  There are a lot of eggs and sour cream in this dish which make is a rich cake but the 9 Grain Flour and peaches really work to balance out what would otherwise be a heavy cake.  The original recipe called for the peaches to be peeled but I happen to like the skin of peaches and think they add a lovely color.

    The cake turned out awesome.  It wasn't too heavy, the peaches kept the cake moist, the brown sugar gave it a great flavor, and overall it was a wonderful snack cake or even a breakfast cake.  I served it at work and most people had 2 or 3 slices.  My husband and I certainly did!  I didn't end up putting any whipped cream or glaze on top because it was already sweet enough.  I simply mixed a little powdered sugar and cinnamon and sprinkled it over the top.  Beautiful and tasty too!

Peaches and Cream Bundt Cake (adapted from Cinnamon Spice & Everything Nice)
2 sticks butter, at room temperature
2 c. all-purpose flour
1 c. King Arthur 9 Grain Flour
1 t. baking soda
1 t. sea salt
3 c. peaches, pitted and diced
1 1/2 c. sugar
1/2 c. brown sugar
4 eggs
1 c. sour cream
2 t. vanilla
1/4 c. powdered sugar
2 t. cinnamon

1.  Preheat the oven to 350 degrees.  Butter and flour a Bundt pan and set aside.

2.  In a medium bowl combine the flours, baking soda, and sea salt.  Mix to combine then set aside.

3.  In a large bowl beat the butter and sugars together on medium speed until blended.  Beat in the eggs one at a time until fulling incorporated.


4.  With the mixer on low add in half the flour mixture, then half the sour cream, the remaining flour, then the remaining sour cream.  Beat until just combined.

5.  Fold the peaches and vanilla into the batter by hand.

6.  Pour the batter into the prepared pan.  The batter with be thick.  Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

7.  Remove the cake from the oven and place on a wire rack for 10 minutes.  Then run a butter knife around the edges of the pan and invert the cake onto a wire rack to finish cooling.

8.  Before serving mix the powdered sugar and cinnamon together.  Sprinkle on top of the cake.  Slice and enjoy.

Want to see more Peach Bundt cakes?  Make sure you check out all of this month's delicious Peach Bundt cakes!

Balsamic Peach Bundt Cake by Kate from Food Babbles

Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love

Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen

Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street

Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious

Frangipane Peach Bundt by Sandra from The Sweet Sensations

Momotaro Peach Boy Cake by Kim from Ninja Baking

Peaches and Cream Bundt Cake by Heather from Hezzi-D's Books and Cooks

Peach Bundt with Raspberry Jam Swirl by Holly from A Baker's House

Peachy Buttermilk Bundt by Anita from Hungry Couple

Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess

Peach Spice Bundt Cake by Renee from Magnolia Days

Peach Streusel Bundt Cake by Anne from From My Sweetheart

Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life

Here ís how you can be a part of Bundt-a-Month:

• Simple rule: Bake us a bundt using peach
• Post it before August 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Caramel Swirl Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Want even more Bundt fun? Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

reade more... Résuméabuiyad

Fudgy Walnut Black Bean Brownies

Some days it seems a toddler could get a sugar high from just looking at a dessert too long! I realize we enjoy some pretty decadent foods, but we are always trying to find ways to balance that out. Desserts that are made without processed sugars are a great choice for us. Fudgy Walnut Black Bean Brownies are a perfect choice. Decadent and healthy!

Continue Reading »

Some days it seems a toddler could get a sugar high from just looking at a dessert too long! I realize we enjoy some pretty decadent foods, but we are always trying to find ways to balance that out. Desserts that are made without processed sugars are a great choice for us. Fudgy Walnut Black Bean Brownies are a perfect choice. Decadent and healthy!

Continue Reading »

reade more... Résuméabuiyad

Random Hints for Air Travel

We just returned from a little family trip to Washington DC.  I learned many things...such as, when the police tell everyone to clear out of the park across from the White House, they don't answer questions like, "Why? What's going on? Should we be worried?"  I learned that even though you KNOW you'll be walking miles (and miles), you'll still wear your wedges to The Capitol and resort to wearing 17 Band-Aids like a toddler.

And, I picked up a few tips I'd like to share about air travel.  You might know that a long, long, looooong time ago, I was a flight attendant with Delta.  Back in the days when airlines served food and stocked magazines and decks of cards.  Remember that?

These are not flight attendant tips, though.  These are tips gained as a passenger.

Hypothetically speaking, let's say your family of 3 is traveling from, oh...Houston to DC.  Hypothetically.  And let's say that you're assigned middle seats in different rows.  Let's say that you bake and decorate cookies for the gate agents in the hopes that they'll help you find 3 seats together.

MY TIP: if the gate agent will not even humor you and take a peek at your tickets AND will not even open the box of cookies and say thank you, TAKE THEM BACK!!!  Save the cookies for the flight attendants...they probably haven't eaten all day.

Middle seats: They're bad enough when you're sitting next to someone to whom you are related.  When sitting next to strangers, it's all kinds of awkward.

My TIPS: 

1. Claim the armrests ASAP.  The window seat has the wall, the aisle seat has room to breathe.  Those armrests are your only hope of personal space.
2. If window or aisle person leans into your space, a quick elbow jab will take care of the situation.  (Pretend it's a sleep reflex.)
3. Upon approach and landing, it's important that you can see out of the window.  If the person next to the window has their entire face covered in a blanket, it is perfectly acceptable to reach over and open the window shade.  If they reach over and close it, fist fight.

Those are my tips...here's the rolling bag tutorial.   You might have seen this cookie design as a part of the flight attendant cookies I made a while back, one of my favorite cookie sets ever.  I love them.

You'll need:

• rolling luggage cookies (I used a template for the rolling bag, see below.)
• royal icing, tinted with AmeriColor Royal Blue and some plain
• disposable icing bags
• couplers and tips (#2, #1)
• squeeze bottles
• toothpicks
• silver luster dust
• vodka
• small paintbrush 

Use a #2 tip to outline the cookies.  Reserve some of this piping consistency icing for adding details later. Use a #1 tip to pipe a wheel with the plain icing.

Thin the blue icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottle.

Flood the outline with the thinned icing.  Use a toothpick to guide to edges and pop large air bubbles.

Let the cookies dry for at least one hour.

Use a #2 tip to add the bag details with blue icing.  Use a #1 tip to add the zipper and remainder of handle with the plain icing.

{Since my table is usually full of decorating supplies, I move a cookie sheet to a chair to take the tutorial pictures.  My supervisor is sleeping on the job *again.*}

Let the cookies dry uncovered 6-8 hours or overnight.

{If you're making map cookies as well, follow the same process.  No, geography is not one of my gifts.  Yes, that is supposed to be Houston to DC.}

Once the cookies are dry, time for a little drink...

....I mean, time to apply the luster dust.

Mix a bit of the luster dust with vodka until smooth.  Use a small paintbrush to apply to the areas of white icing.  The alcohol will evaporate, leaving just the metallic finish.

And here's the template for cutting out the cookies:

{Just print and use the instructions here for templates.}

What travel tips do you have to share?

---

We just returned from a little family trip to Washington DC.  I learned many things...such as, when the police tell everyone to clear out of the park across from the White House, they don't answer questions like, "Why? What's going on? Should we be worried?"  I learned that even though you KNOW you'll be walking miles (and miles), you'll still wear your wedges to The Capitol and resort to wearing 17 Band-Aids like a toddler.

And, I picked up a few tips I'd like to share about air travel.  You might know that a long, long, looooong time ago, I was a flight attendant with Delta.  Back in the days when airlines served food and stocked magazines and decks of cards.  Remember that?

These are not flight attendant tips, though.  These are tips gained as a passenger.

Hypothetically speaking, let's say your family of 3 is traveling from, oh...Houston to DC.  Hypothetically.  And let's say that you're assigned middle seats in different rows.  Let's say that you bake and decorate cookies for the gate agents in the hopes that they'll help you find 3 seats together.

MY TIP: if the gate agent will not even humor you and take a peek at your tickets AND will not even open the box of cookies and say thank you, TAKE THEM BACK!!!  Save the cookies for the flight attendants...they probably haven't eaten all day.

Middle seats: They're bad enough when you're sitting next to someone to whom you are related.  When sitting next to strangers, it's all kinds of awkward.

My TIPS: 

1. Claim the armrests ASAP.  The window seat has the wall, the aisle seat has room to breathe.  Those armrests are your only hope of personal space.
2. If window or aisle person leans into your space, a quick elbow jab will take care of the situation.  (Pretend it's a sleep reflex.)
3. Upon approach and landing, it's important that you can see out of the window.  If the person next to the window has their entire face covered in a blanket, it is perfectly acceptable to reach over and open the window shade.  If they reach over and close it, fist fight.

Those are my tips...here's the rolling bag tutorial.   You might have seen this cookie design as a part of the flight attendant cookies I made a while back, one of my favorite cookie sets ever.  I love them.

You'll need:

• rolling luggage cookies (I used a template for the rolling bag, see below.)
• royal icing, tinted with AmeriColor Royal Blue and some plain
• disposable icing bags
• couplers and tips (#2, #1)
• squeeze bottles
• toothpicks
• silver luster dust
• vodka
• small paintbrush 

Use a #2 tip to outline the cookies.  Reserve some of this piping consistency icing for adding details later. Use a #1 tip to pipe a wheel with the plain icing.

Thin the blue icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottle.

Flood the outline with the thinned icing.  Use a toothpick to guide to edges and pop large air bubbles.

Let the cookies dry for at least one hour.

Use a #2 tip to add the bag details with blue icing.  Use a #1 tip to add the zipper and remainder of handle with the plain icing.

{Since my table is usually full of decorating supplies, I move a cookie sheet to a chair to take the tutorial pictures.  My supervisor is sleeping on the job *again.*}

Let the cookies dry uncovered 6-8 hours or overnight.

{If you're making map cookies as well, follow the same process.  No, geography is not one of my gifts.  Yes, that is supposed to be Houston to DC.}

Once the cookies are dry, time for a little drink...

....I mean, time to apply the luster dust.

Mix a bit of the luster dust with vodka until smooth.  Use a small paintbrush to apply to the areas of white icing.  The alcohol will evaporate, leaving just the metallic finish.

And here's the template for cutting out the cookies:

{Just print and use the instructions here for templates.}

What travel tips do you have to share?

---

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My 3 Year Blog Anniversary, Cinnamon Spiced Biscoff Banana Muffins, and a GIVEAWAY!

        It's my 3 year blog anniversary!  I can hardly believe that what started out as a tiny blog that I shared with my friends and co-workers 3 years ago has become the success that it is today!  I still love blogging.  In fact, I think I love it even more now then I did when I first started.  How am I celebrating?  I'm bringing you FOUR days of giveaways!  Make sure to come back tomorrow, Tuesday, and Wednesday to see all of the giveaways!

     One of the things I love most is the community.  I'm part of an online cooking board and I share everything with those wonderful ladies; my achievements, my problems, and just my life in general.  They've come to be a family to me.  Then I'm part of 6 food blogging communities where we share ideas, talk, give each other tips and pointers, and post at least once a month together.  It's such a wonderful feeling that people that share a love of food can come together for that reason but then end up being friends.

    This past year I had the opportunity to go to not one but two blog conferences as well as attending two online.  I learned a ton of great information, was able to meet some of my virtual friends in person, and I made a lot of good contacts.

Here we are at Mixed Con!

     Before I get to the recipe, and the giveaway, I want to give a shout out to all the wonderful sponsors who donated their products to my blog anniversary giveaway.  I've been lucky enough to work with most of these brands over the past year and hope to continue to work with their fabulous employees!

     Thank you to Dreamfields Pasta, Attune Foods, Bob's Red Mill, Tasty Bite, and Wholly Guacamole for sponsoring my giveaways!  If you don't know about any of these products make sure you check them out!  I have recipes for each of them on my blog and truly enjoy all of their products.  See the end of the post for my first giveaway which is solely sponsored by me!

   I'm back on my Biscoff kick.  This week I was going to make the Biscoff Banana Chocolate Chip muffins again but I wanted to take them to my parents and my brother can't eat chocolate because they trigger his severe migraines.  At first I thought I'd just make Banana Biscoff muffins but that's no fun.  So I searched my pantry until I found some cinnamon chips I had hidden in the back.

     I added the cinnamon chips along with some nutmeg and ended up with Cinnamon Spiced Biscoff Banana Muffins.  They were definitely drool worthy as the nutmeg and cinnamon chips only added to the Biscoff Spread.  These are more of a dessert then a breakfast, but since they do have bananas in them I may have had several for my breakfast.

Cinnamon Spiced Biscoff Banana Muffins (a Hezzi-D original)
6 T. butter, softened
1/3 c. sugar
1/3 c. brown sugar
2 eggs
1 t. vanilla
2 bananas
1 c. flour
1 T. baking powder
1/2 t. salt
1 t. nutmeg
1/3 c. Hershey's cinnamon chips
1/2 c. Biscoff Spread

1.  Preheat the oven to 375 degrees.  Line a muffin tin with 12 paper liners.

2.  In a large bowl cream the butter and sugar together. 

3.  Add in the eggs and mix well.  Stir in the vanilla.

4.  Mash the bananas and then add them to the sugar mixture.

5.  In a medium bowl combine the flour, baking powder, salt, and nutmeg.  Add the flour mixture to the sugar mixture and stir until well combined.


6.  Stir in the cinnamon chips.

7.  Pour the muffin mixture into the prepared muffin pans.  Place a small spoonful of the Biscoff Spread on top of each muffin and use a knife to swirl it into the mixture.

8.  Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack.

    The first of my blog anniversary giveaways is sponsored solely by me.  It contains several of my favorite products and I hope you like them as much as I do!  I'm also going to throw in a few extra surprises so you never know what else might be included!

     One reader will win OXO Goodgrips Adjustable Measuring Cup,  Entenmann's Jumbo Donut Cake Pan,  22oz. Yankee Candle:  Farmer's Market scent (it smells divine!), an item of your choice from my Etsy Store, a cute tote bag, and a $10 Amazon gift card!

  a Rafflecopter giveaway

        It's my 3 year blog anniversary!  I can hardly believe that what started out as a tiny blog that I shared with my friends and co-workers 3 years ago has become the success that it is today!  I still love blogging.  In fact, I think I love it even more now then I did when I first started.  How am I celebrating?  I'm bringing you FOUR days of giveaways!  Make sure to come back tomorrow, Tuesday, and Wednesday to see all of the giveaways!

     One of the things I love most is the community.  I'm part of an online cooking board and I share everything with those wonderful ladies; my achievements, my problems, and just my life in general.  They've come to be a family to me.  Then I'm part of 6 food blogging communities where we share ideas, talk, give each other tips and pointers, and post at least once a month together.  It's such a wonderful feeling that people that share a love of food can come together for that reason but then end up being friends.

    This past year I had the opportunity to go to not one but two blog conferences as well as attending two online.  I learned a ton of great information, was able to meet some of my virtual friends in person, and I made a lot of good contacts.

Here we are at Mixed Con!

     Before I get to the recipe, and the giveaway, I want to give a shout out to all the wonderful sponsors who donated their products to my blog anniversary giveaway.  I've been lucky enough to work with most of these brands over the past year and hope to continue to work with their fabulous employees!

     Thank you to Dreamfields Pasta, Attune Foods, Bob's Red Mill, Tasty Bite, and Wholly Guacamole for sponsoring my giveaways!  If you don't know about any of these products make sure you check them out!  I have recipes for each of them on my blog and truly enjoy all of their products.  See the end of the post for my first giveaway which is solely sponsored by me!

   I'm back on my Biscoff kick.  This week I was going to make the Biscoff Banana Chocolate Chip muffins again but I wanted to take them to my parents and my brother can't eat chocolate because they trigger his severe migraines.  At first I thought I'd just make Banana Biscoff muffins but that's no fun.  So I searched my pantry until I found some cinnamon chips I had hidden in the back.

     I added the cinnamon chips along with some nutmeg and ended up with Cinnamon Spiced Biscoff Banana Muffins.  They were definitely drool worthy as the nutmeg and cinnamon chips only added to the Biscoff Spread.  These are more of a dessert then a breakfast, but since they do have bananas in them I may have had several for my breakfast.

Cinnamon Spiced Biscoff Banana Muffins (a Hezzi-D original)
6 T. butter, softened
1/3 c. sugar
1/3 c. brown sugar
2 eggs
1 t. vanilla
2 bananas
1 c. flour
1 T. baking powder
1/2 t. salt
1 t. nutmeg
1/3 c. Hershey's cinnamon chips
1/2 c. Biscoff Spread

1.  Preheat the oven to 375 degrees.  Line a muffin tin with 12 paper liners.

2.  In a large bowl cream the butter and sugar together. 

3.  Add in the eggs and mix well.  Stir in the vanilla.

4.  Mash the bananas and then add them to the sugar mixture.

5.  In a medium bowl combine the flour, baking powder, salt, and nutmeg.  Add the flour mixture to the sugar mixture and stir until well combined.


6.  Stir in the cinnamon chips.

7.  Pour the muffin mixture into the prepared muffin pans.  Place a small spoonful of the Biscoff Spread on top of each muffin and use a knife to swirl it into the mixture.

8.  Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack.

    The first of my blog anniversary giveaways is sponsored solely by me.  It contains several of my favorite products and I hope you like them as much as I do!  I'm also going to throw in a few extra surprises so you never know what else might be included!

     One reader will win OXO Goodgrips Adjustable Measuring Cup,  Entenmann's Jumbo Donut Cake Pan,  22oz. Yankee Candle:  Farmer's Market scent (it smells divine!), an item of your choice from my Etsy Store, a cute tote bag, and a $10 Amazon gift card!

  a Rafflecopter giveaway

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Sex on the Beach - The Classic Beach Cocktail

The Sex on the Beach cocktail makes me think of spring break in Florida. Sunshine, sandy beaches, sun tanning, being young and having fun. I never did make it over to Fort Lauderdale for spring break (where this cocktail was originally created in the late 80's) , but I did make great memories on Fort Myers, Sanibel and Boca Grande beaches, that's for sure!

Continue Reading »

The Sex on the Beach cocktail makes me think of spring break in Florida. Sunshine, sandy beaches, sun tanning, being young and having fun. I never did make it over to Fort Lauderdale for spring break (where this cocktail was originally created in the late 80's) , but I did make great memories on Fort Myers, Sanibel and Boca Grande beaches, that's for sure!

Continue Reading »

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