Monday, June 27, 2016

Red Velvet Doughnuts and Nana's Cooking Camp

 Nana's Cooking Camp is in session and today, and four of my seven grandchildren came and we made Red Velvet Doughnuts.  Yes, they were a hit!  Didn't they decorate them beautifully?

 Even my oldest grandson came along.   Although he didn't participate in the the baking, it was so nice to have him over. The kids play games, have lunch, bake, and do other activities. 

 My son, Mike, gives the kids a water color lesson, too.  They earn "Uncle Bucks" from their uncle, by doing chores, competing, or participating, and then they can cash in their Uncle Buck and get prizes!

Ah yes,  I'm going to enjoy a doughnut out on the patio.  I've saved one for you, too!  The solar angel on my table was a Mother's Day gift from my daughter, and the wings glow at night.  

This pretty teacup was from Stephanie's teacup exchange, several years ago, and is called Lakeview, by Nasco.  It's so pretty for the 4th of July, don't you think?  I actually have it displayed on my mantle, with another teacup, that I shared last week. 

Maybe we can sit in my Adirondack chairs and beat the heat with some iced tea, instead!  The Kimberly fern tolerates the heat.  The angel wing begonia that's in my giant teacup, actually came back from being outside in the winter.  It started out very small, but just look how beautiful it is!  The oxalis also withstood the winter and came back.  I love free plants! 

Today would've been my 46th Wedding sad that my beloved is not here with me to celebrate our special day. 

The recipe for the donuts came from Family Circle magazine.  The kids all take turns in measuring, and doing the different steps in the recipe.  I am so proud of how they cooperate with each other!  Here's the recipe, if you'd like to try the doughnuts:

Red Velvet Doughnuts


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 3/4 cup plus 3 tbsp half-and-half
  • 2 tablespoons melted butter
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • Colored sprinkles


  1. Heat oven to 350 degrees . Coat 2 doughnut baking pans with nonstick cooking spray.
  2. In a bowl, combine first 6 ingredients. In a second bowl, whisk eggs, 3/4 cup half-and-half and next 3 ingredients. Beat egg mixture into flour mixture on low speed until all ingredients are moistened. Beat 1 minute on medium-high.
  3. Divide batter equally between pans. Bake 13 minutes or until a wood pick inserted in center of doughnut comes out clean. Turn out onto a wire rack and cool completely. Loosen edges with a small knife if necessary.
  4. Beat cream cheese, confectioners' sugar and 3 tbsp half-and-half until smooth. Dip top of doughnuts into cream cheese glaze and place on wire rack until set. Decorate with colored sprinkles.

I am sharing this with these lovely parties:

Thank you for your visit!  xo

Monday, June 20, 2016

Raspberry Whipped Sensation Pie

 My sweet, little bear is here to greet you on this hot Texas day!  Whew!  Let's get on with this party so we can get to that yummy frozen pie,  before it melts in the sultry heat.

I'm using this pretty candle that Celestina Marie gave me at the Fall teacup exchange, hosted by Stephanie, at The Enchanting Rose.  I turned the teacup, that my sister gave me,  upside down,  and used the pretty saucer as the base for the candle.  This little wagon is used on my kitchen table for my 4th of July decor.

 This retro style teacup was given to me by Deborah, at The Beautiful Matters, and looks so pretty on my Big Star Quilt topper that I made several years ago.

 One of my favorite summertime desserts is the Strawberry Whipped Sensation Pie, found here.  Since I LOVE raspberries so much, I decided to make this pie with them.  I'm thinking that mixed berries would be good, too.  I can't begin to tell you how cool and refreshing this pie is.  Here's the recipe, if you'd like a cool, easy treat for summer:


 Raspberry Whipped Sensation Pie:


2 cups  fresh raspberries,  plus some extra for garnishing
1 can  (14 oz.) sweetened condensed milk
1/4 cup  lemon juice
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 Oreo or chocolate cookie crust

MASH 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pie crust. 
FROST with additional COOL WHIP.  Cover and freeze for 6 hours. 
If desired, garnish with additional raspberries before serving.

My caladiums, begonias, oxalis and thyme or rebounding after our hailstorm, from back in April.  Yea!

I am sharing this with these lovely parties:

 Thank you for your visit!  xo

Monday, June 13, 2016

Purse from Recycled Jeans

 Here's my "Designer Purse" made from my late beloved's jeans.  He loved wearing cargo type shorts, and I thought they would make a cute purse, and  then have a reminder of him.   I also used some of the leftover jeans to make a lined cosmetic bag.  

Isn't this teacup a beauty?  A sweet blogging friend sent this to me, along with the Earl Grey Tea canister.  Don't you love the rim of the teacup?  I think I need a cup of Earl Grey to perk me up,  after all that sewing!

 I cut out the pockets of the shorts, leaving enough fabric around to make a rectangle to the  size that I wanted.  You can see that there is a paint splatter on one of the pockets, for he was always helping someone paint or do any project that someone needed.  I covered up the paint splatters with some flowers.  Of course, I had to add some lace trim, for some added embellishment.

 I lined the inside with some cheery polka dot fabric,  and made pockets for sunglasses, etc. 

Here's one of the sides, which I decorated with yo-yo flowers and used a zig zag stitch for the stems and leaves.  On the sides of the purse, there were more paint splatters, and I covered those up with a tree and a sun. My "designer purse" is a sweet reminder of my hubby and I can carry a little bit of him with me.

Of course,  it was pouring when I wanted to write my post, therefore, I'm sharing some fairy garden pictures that I took of the McKinney Home and Garden Show that I attended over the weekend.  Isn't this one darling, with the Ferris wheel at the base of a huge tree?

This cute one was done in a vintage hat box,  and as you can see it's a beach setting.  What fun!

I am sharing this with these lovely parties:

Thanks for your visit!  xo

Monday, June 6, 2016

Buffalo Chicken Pasta Salad

 Won't you join me for some Buffalo Chicken Pasta Salad today out by my waterfall?  It's finally sunny here in Texas, after so much rain, and it's nice to enjoy the sunshine.  I love the old fashioned look of peonies that I remember so well from my aunt's garden in Pennsylvania, with the rows of pretty peonies.  I also remember how much the crawling ants liked them, too!  My peonies had to be purchased from Trader Joe's, as I've never seen any grown here in Texas.

 I'm using the trio set that is one of six that my late Great Aunt Kitty painted for me.  The pretty flowers are the same color as my store-bought peonies.  

The inspiration for this dish came from, but my adapted version uses feta cheese and ranch dressing in place of the blue cheese dressing.   I also used more dressing because I don't like a dry pasta salad.   Here's my version, if you'd like to give it a try.  It makes for a great summer salad.

Buffalo Chicken Pasta Salad -inspired by Allrecipes

1 (16 ounce) package uncooked rotini pasta (I used penne)
1 packet of Ranch Dressing mix, mixed according to the back of the packet
1/2 cup buffalo wing sauce
1/2 teaspoon black pepper 
2-3 cups of leftover cooked chicken (I used rotisserie chicken)
1/2 cup red bell pepper, diced
2 stalks of celery, chopped
1/2 cup red onion, diced 
about 1/2 cup or more of feta cheese, plus extra for garnishing
parsley, dried or fresh, for garnish
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Stir together the ranch dressing,  buffalo wing sauce, and pepper in a large bowl. Add the chicken, bell pepper, red onion,  cooked pasta, and feta cheese,  and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving. I sprinkled a little parsley on top for color, and extra feta cheese.
I am sharing this with these lovely parties:
  Thank you for your visit!  xo

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