The Bride

This is a french vanilla cake with a vanilla buttercream filling covered in Satin Ice fondant. 

The Groom

This is a chocolate cake with whipped gaunach filling and covered in whipped gaunach and dipped fresh strawberries. 

Welcome Little Mister

This is a french vanilla cake with a vanilla buttercream filling.  Cake is covered in Satin Ice fondant.  Decorations made of Satin Ice fondant.  Now just waiting on Micah to arrive!!!

The Big Catch!!!

This cake was made for a surprise birthday!!!!  Boy was he surprised to find out it was cake.  This is a french vanilla cake with vanilla buttercream filling covered in Satin Ice fondant.  All lures were made from fondant also.

Baby Bump

This is a strawberry cake with strawberries and cream filling.  Covered in Satin Ice fondant.  This cake is a very special because it is for my bestie's first grandbaby baby's shower. 

Flower Fairy Theme cake

This was such a fun cake to design.  The theme is from the Flower Fairy books from England.  This is a white cake with buttercream filling and covered and decorated in Satin Ice Fondant.  The smash cake is all buttercream.

Best Ever Blueberry Muffins

I have made these Blueberry muffins many times and I can say that everytime I feel the need to slap somones mom.....it's a southern saying no one every really gets slapped but these are the BEST EVER BLUEBERRY MUFFINS!!!!!

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Puppy theme Baby Shower cake

This was a little difficult to come up with a design for a baby shower and dog.  After much praying and circling the cake a time or two here it is.  The bottom layer is red velvet with a cream cheese filling and the top layer is chocolate with a cream cheese filling....all covered and decorated in Satin Ice fondant.

Surprise Birthday Cake

This was a surprise birthday cake for a little girl turning 11.  This is my one of my favorite cakes of all.

About to Pop!!!! Belly Cake

This is a Strawberry Cake with Cream Cheese filling and covered in Satin Ice Fondant.  The Cake pops are also strawberry, cream cheese flavor. 

He or She....what will it be?

This is a Gender reveal cake. No one knows what the baby will be until the cake is cut.....Well I know but that is it and I ain't telling until the big day!!!! :)

By the way......It was a BOY!!!!

Crash Hot Potatoes

Thank you Pioneer Woman..... I love you!!!!

These are the bestest potato's in the world.  My husband begs for these. I can use them to even brib him into doing anything I want him to do.  He will even go shopping if I promise to make these.  This is a recipe from www.pioneerwomancooks.com and this is just one of MANY great recipes from her website.  I am living right now for her next cook book that will be coming out in March.

Recipe: Crash Hot Potatoes

Prep Time: 30 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6

Print Recipe3"x5" Cards4"x6" CardsFull Page

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Sock Monkey cake for Daxton.

Love this little sock monkey cake.  The bottom layer is butter cake with a chocolate layer in between.  It has a vanilla butter cream filling.  The second layer is red velvet with cream cheese icing filling. and the top layer is chocolate with cream cheese filling.  The little hat is a smash cake for Daxton and it is chocolate and vanilla cake with butter cream filling.  All are covered in Satin Ice fondant.  I made the sock monkey out of Satin Ice fondant. 

Harlee Boo is turning 2

This is a French Vanilla cake with Vanilla buttercream filling.  Covered in Satin Ice fondant.  All parts are made from fondant.  The cupcakes are vanilla with vanilla buttercream icing.  Little lady bugs are made from fondant. 

Amaya is turning 5

This cake is for a little girl turning 5 years old.  It is a vanilla cake with chocolate buttercream filling and the cup cakes are chocolate with chocolate buttercream icing.  The cake is covered and decorated in Satin Ice fondant.  Happy Birthday Amaya

Marley is turning 4

This cake is for a little girl who is turning 4 years old.  She requested a Teddy Bear Cake with a pond.  I like a girl who knows what she wants!!!!  The cake is strawberry and vanilla cake with a raspberry filling.  Covered in Satin Ice Fondant and all parts are made from fondant.  The cookie's are party favors.  Almond sugar cookie's decorated with Fondant

I love these little faces

I love the little shroon's

What a cutie.....

The Joy of Herbs

I love, love, love cooking with fresh herbs. If you ever use fresh herbs you will never want anything else!!!. I also found out that my baby girl Darcee is a lover of herbs also. We go outside she heads to the oregano. She sticks her face into the pot and just stands there taking in the glory. Her eyes roll back into her head and she is in heaven......Oh wait that would be me that does that....never mind!!!
~She does enjoy the oregano~ I am attempting to grow Cilantro, Sweet Basil, Oregano, and Rosemary. Life is good! Life is grand! The only thing that would have made my herb loving heart skip a beat would have been if I could have found some Thyme to plant for fall!!  Oh well look out spring because I am gearing up for a herb fest.

Peach-Whiskey Barbecue Chicken

Okay I have found the best recipe book in the world.  Pioneer Women is my new hero.  I have cooked many of her recipes and have yet to find one that is not good.  This one my husband has asked me to cook again.  Please check out her website The Pioneer Woman Cooks | Ree Drummond  She is amazing and makes me laugh as I am reading her recipes.  She also now on the food network at 10:30 central time on Saturday mornings.  LOVE THIS WOMEN!!!!

Peach-Whiskey Barbecue Chicken Posted: 15 Aug 2011 02:43 AM PDT Boy, oh boy. This was one good Sunday dinner. In my next cookbook–the one I’ve been working on and am almost finished with and can no longer button my jeans because of–I have a delightful barbecue chicken recipe that’s chock full of fresh peaches. It’s divine. But it also takes a little longer to make. You have to halve the peaches. Remove the pits. Slice the peaches. Risk laceration injury. Who knew peaches could be so dangerous? This is a much, much easier version—just chop, brown, and pour. Oh, and stir. Add add. And cook in the oven. But other than that, it’s a cinch! And most importantly: you’ll absolutely love it. Start with a bunch of chicken thighs. They’re my life. They’re a goldarn miracle. Heat some olive oil and butter in a big ol’ pot. Then, four at a time, put the chicken thighs in the pot skin side down. Brown them until golden, then flip ‘em over and brown the other side. Remove them to a separate plate, then repeat with the rest of the chicken. After you pull out the last piece of chicken, pout off half the grease. I’m all about making healthy choices, as you know. Chop up a whole onion… And throw it into the pot. Stir the onions around and cook them for a couple of minutes. And when they’re golden brown and lovely, grab the Jack Daniels (or any other whiskey) from your bedside table. Pour in a bunch. Smells like booze! Stir this around and cook it for a couple of minutes, allowing it to bubble and reduce just a little bit. Next, pour in a bottle of your favorite barbecue sauce. Art. Pure art. Next, grab some peach preserves. And *glug-glug-PLOP* Throw in the whole jar. Then fill the jar about halfway full with water. Shake it up to loosen all the leftover bits stuck in the jar. And by the way, do you have any idea how difficult it is to hold a camera in your right hand and take a photo of yourself shaking something in your left hand? It’s actually next to impossible, from a brain synapse standpoint. You know that whole rub-your-tummy-scratch-your-head thing? Exactly like that, only more humiliating because you’re taking a photo of it happening. Then pour in the water. And really, it’s not necessary to shake the water in the jar. Just a little tip if you don’t like to waste. Next, throw in some Worcestershire… Oh! And throw in some garlic cloves. It just…it just feels right. Pruny fingers + missing diamond in the wedding band = Welcome to the forties. I’ve lived a long, hard life. Next up: the CHAAAAAANGE! Then whisk it all together. Give the sauce another stir, then put the chicken back into the pot. And pour in the juice from the plate where the chicken was resting. Not time to eat it yet, though. First you have to stick it in the oven for a good hour and a half. The chicken will finish cooking, the sauce will become magical, and the meat will eventually fall off the bone. And meat falling off the bone is good for your health. And your attitude. And your religion. Moving on… Cook the chicken in the oven for 1 1/2 to 2 hours, then remove it from the oven and keep it warm until you serve it. Look at this! It a little bite of chicken, sent from Heaven to fall off the bone during the cooking process so that when I lifted the lid off the pot, I would retrieve it with my fork and gobble it down without apology. Serve the chicken with a big plate of warm, creamy mashed potatoes and sprinkle the whole lovely mess with sliced green onions. But then do this. The sauce is just out of this world. So basically, here’s what happens: you stick your fork anywhere remotely close to the chicken and pieces of gorgeous meat just fall all over the place. So delicious and tender. But then when you take a bite of your smashed potatoes, you get some of that whiskey-and-peach-laden flavor, too. Divine, divine, divine. You’ll love this. Here’s the handy printable! Recipe: Peach-Whiskey Barbecue Chicken Prep Time: 5 Minutes | Cook Time: 2 Hours | Difficulty: Easy | Servings: 6 Print Recipe 3"x5" Cards 4"x6" Cards Full Page Ingredients 12 whole Chicken Thighs, Bone-in, Skin-on 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Yellow Onion, Diced 1-1/2 cup Whiskey 12 ounces, fluid Barbecue Sauce 1 jar Peach Preserves 1/2 cup Water 2 Tablespoons Worcestershire Sauce 4 cloves Garlic, Peeled 3 whole Green Onions, Sliced Thin Preparation Instructions Preheat oven to 300 degrees. Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned. Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you're using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven. Cook for 1 1/2 hours, then remove from oven. Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.