Monday, October 31, 2011

Happy Halloween! [Special Brownies]

[Super Special Brownie/Cookies]
1 layer of chocolate chip cookie dough, 1 layer of double stuffed Oreo's, and 1 layer of brownie mix (I used dark chocolate fudge). Bake at 350 degrees Fahrenheit, for 45-55 minutes.
{My Halloween} 
Scariest of all...
Trying to get KiKi to wear her Halloween costume long enough to take a picture.

Saturday, October 29, 2011

Halloween Decor

So this has been a rather uneventful month on the blogging front. Again, school and life have kept me pretty busy. From this blog you'd never know that October is pretty much my favorite month ever. It's my birthday month as well as my dad, aunt, cousin, and little adorable nephew. Weather in Florida gets less disgustingly hot. And most important of all it's Halloween time! Here are some things I crafted just for this occasion:
Everything but the labeled jars were made this year. The labeled jars I made last year, but I didn't have a nifty blog last year so I figured I would include them now. The labeled jars were inspired by another blog but I don't have the link to it anymore. The labels are just regular printer paper, after you print your words out you rip around the edges to "cut" them out. Carefully burn the edges, then dip in tea, take em out & let dry.

Wednesday, October 12, 2011

Scallops in White Wine Sauce

So I haven't cooked in a while. Yesterday I attempted to cook cheese ravioli with pumpkin alfredo sauce. It was a hot mess. The sauce completely boiled over, and somehow parsley was all over the floor. The end product wasn't bad but it was just blah. Tonight I redeemed myself with these scallops. They are delish.
1 pack of sliced mushrooms
1/4 cup butter
1 tablespoon diced onion
3 cloves minced garic
2 tablespoons flour
3/4 cup cheap white whine
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 pounds frozen scallops
1 1/2 tablespoons lemon juice

1. Start by sautéing the mushrooms in a little oil. While mushrooms are cooking, melt the butter in another pan on med-high heat and add the onions, garlic and flour.

2. Add the browned mushrooms, wine, lemon juice, salt and pepper to the pan with butter, onions and flour. Reduce heat on the sauce to low. Add a little more wine if the sauce gets too thick.

3. Sauté the scallops on medium heat in the pan that previously held the mushrooms. If using bay scallops, cook 2-3 minutes on each side. For sea scallops, cook for 3-5 minutes on each side.

4. Drain any excess water from the scallops and then add them to the sauce.  It’s best to serve immediately, but you can let the dish simmer a couple of minutes until you’re ready to eat. But no too long or the scallops may over cook.

Serves 4
Recipe from: {}

Friday, October 7, 2011

Dark Floral

My new favorite top {Target $17.99}
It's kind of a big deal
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