glitter and waffles

If you’ve ever even glanced at Pinterest you’ve probably seen the post that goes something like this:

“OMG, MIX GLUE AND GLITTER AND YOU CAN PAINT A GLITTER WALL!!!!!!!!!!!!!”

Oh, and the pin is of a glitter wall in a nursery.   Haven’t seen it?  Imagine a disco ball is a womb and there’s the visual.

I’ve tried the mixing glue and glitter experiment before and it sucked.   I wondered if I might have better results with glitter and modge podge:

Bingo!   My red solo cup isn’t for beer, it’s for crafting.   Working on a few things that hopefully won’t end in epic fails later this week.

Who else is excited for Thanksgiving!?   I missed out on the turkey last year when I was in the midst of my vegan experiment (which I need to jump back on soon) but this year I’m gearing up for turkey.   I have no shame, I’ll eat a drumstick.  If you’re the master chef for your Thanksgiving you’re probably not too thrilled to do tons of cooking this week.   Can I suggest easy?   Can I suggest waffles?

MMMMM, amazing belgian waffles.   I made those!  Recipe is here (egg separation is key.)  I suck at making waffles.   The secret?  A spinning waffle maker:

If you have one of those awful square waffle makers, throw it out and go get a spinning waffle maker today.   1)  You’ll be able to have BELGIAN waffles on demand.  2) You’ll stop having messes from your square waffle maker.    Don’t lie, you’ve had some hot messes from that square machine.   I would new ways to F up waffle making with mine, batter would go everywhere, or they would burn, it would take hours to scrape out.   This always happened (via runeatrepeat.com.)

Amazing waffles, easy dinner.   Go now and get it, or try to score one on sale on Black Friday.  Regardless Belgian Waffles should be in your life at some point this week.

fancy pants pizza

Pizza rules.   The end.

Just kidding, but pizza does rule.   I don’t get to eat it often but I dream about it a lot.   I was craving pizza on Friday, but not just any pizza, fancy pizza.   Like the champagne of pizza.   What’s a fancy pizza?   Well my fancy pizza involves fresh figs, goat cheese, caramelized onions and rosemary.   Win.

I followed this awesome recipe, but sans cranberries.

Ingredients

1 lb prepared pizza dough, room temperature (I used Pizza Dough Bread Machine for one pie)
1 tablespoon olive oil
1 small sweet onion, sliced
4 -6 fresh figs, cut in half
5 ounces goat cheese (if you can get goat cheese with cranberries it fabulous)
1 teaspoon chopped fresh rosemary
1/2 cup mozzarella cheese, shredded
olive oil
semolina

Directions:In a pan saute onions in oil till a caramel color, set aside to cool completely.

Preheat oven to 450 degrees.

Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.

Place on a pan that is dusted with semolina.

Spread a thin coat of olive oil on dough.

Arrange goat cheese, figs cut side up, cooled onions around on crust.

Top with mozzarella cheese and sprinkle with rosemary.

Place in oven and bake for 15-20 minutes.

I’m not a pizza making expert, so obviously I need to work on my topping to crust ratio.

Before:

After:

When I was thinking about the recipe I kept imagining making the pizza with arugula, so glad I didn’t.  The rosemary was perfection, arugula was a nice little side.    Awesome EASY recipe to try, just make sure you’re better at your topping to crust ratio!

peanut butter fluff cupcake

I seem to be on a bit of a cupcake kick.   Cray-Cray Saturday nights!   I was organizing my cupboards this morning and came across a jar of Fluff I’m pretty sure the kid tossed in the shopping cart a few weeks ago.   Peanut Butter Fluff sandwiches seemed meh, Peanut Butter Fluff cupcakes seemed genius.

Started out by making chocolate cupcakes (mix, egg, water, oil, bake, cool…or be fancy and make from scratch.)   Grab some Fluff and then get to work on your Peanut Butter frosting:

Ingredients

1/2 c butter, softened

1c creamy peanut butter

2c confectioner’s sugar

3tbsp milk

Directions

1.  Place the butter and peanut butter into a medium bowl, and beat with an electric mixer (or stir like crazy.)   Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.   Beat (or stir like crazy) for at least 3 minutes for it to become fluffy.

When the cupcakes have cooled cut a small circle, remove and set aside.   Place a spoonful of Fluff into the hole and then take the cupcake top and place back on.   Mine obviously had a crumbling issue, but whatevs, you’ll be shoving it into your mouth later:

When you’re done with your filling, frost, and voila!   Peanut Butter Fluff goodness:

 

cozy

It’s 27 degrees out right now.   Winter’s coming, there’s no avoiding it, all we can do is prepare for it with all things cozy.

Big Chunky Sweaters (Nordstrom’s)

Fluffy Boots (Uggs)

Mac & Cheese  (Bacon and Caramelized Onion edition)

via all-recipes

Ingredients

1 16oz. package elbow macaroni

1/4 cup butter

1/2 cup sour cream

1 egg, beaten

2 tbs cream cheese softened

4 cups grated Asiago Cheese

4 cups grated Vermont cheddar cheese

4 slices bacon

2 tbs butter

1 large onion, sliced thin

4 cloves garlic, minced

1/8 tsp brown sugar

1/4 c chopped parsley (fresh)

1/4 c panko bread crumbs

2tbs butter

5tbs all purpose flour

3 cups milk

1/2 tsp ground mustard

1/2 tsp paprika

1/4 tsp salt

1/2 tsp pepper

Directions

Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
Microwave the bacon as needed, cut into small pieces, set aside.
Stir 2 tablespoons butter, the onion, and garlic iand cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9×13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.

Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

It’s definitely a once a year (or once every 2 years) recipe, but it makes a ton and tastes even better reheated.

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