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User Image alex_adoption_journey Posted: Feb 19, 2018 3:32 PM (UTC)

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Yesterday's #ShareItSunday which never got shared 😜
Cookies and Cream Bundt Cake
User Image alex_adoption_journey Posted: Feb 11, 2018 5:18 PM (UTC)

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Easy Peasy Delicious Dessert from @bakeorbreak #ShareItSunday #peanutbutterandchocolate #whodoesntlovepie
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INGREDIENTS:

FOR THE CRUST:

1 & 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
FOR THE FILLING:

8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 & 1/2 cups heavy cream
3/4 cup miniature chocolate chips

DIRECTIONS:
TO MAKE THE CRUST:

Preheat oven to 350°F.
Combine all the crust ingredients in a medium bowl, stirring until moistened. Press the mixture evenly on the bottom and up the sides of a 9-inch pie pan.
Bake for 10 minutes. Set aside to cool.
TO MAKE THE FILLING

Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.
In a separate bowl, use an electric mixer with a whisk attachment to whip cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Fold in the chocolate chips.
Pour the filling into the baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.
User Image alex_adoption_journey Posted: Feb 10, 2018 8:23 PM (UTC)

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Plans for the day! No one better to spend a Saturday with than @janellevaradahair
User Image alex_adoption_journey Posted: Feb 6, 2018 5:00 PM (UTC)

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When someone special surprises you with something special
#randomactofkindness
User Image alex_adoption_journey Posted: Feb 4, 2018 3:32 PM (UTC)

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Thanks to @cookingclassy for this yummy recipe. Fancy bread shape thanks to my brother and SIL fun and generous Christmas gifts. ....................
Ingredients

1 2/3 cups all-purpose flour
2 Tbsp poppy seeds
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
2 Tbsp lemon zest (from about 3 lemons)
1/2 cup unsalted butter , at room temperature
3 large eggs , at room temperature
1/2 tsp vanilla extract
1/4 cup + 2 Tbsp sour cream
1/4 cup milk
2 Tbsp fresh lemon juice
Lemon Glaze
1/4 cup granulated sugar
3 Tbsp fresh lemon juice

Instructions

Preheat oven to 350 degrees. Butter and flour an 8 by 4-inch baking dish, set aside.
In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 20 seconds, set aside. Add sugar and lemon zest to the the bowl of an electric stand mixer fitted with the paddle attachment. Rub lemon zest with sugar using your fingertips, until the mixture becomes moist and pale yellow. Add butter to sugar mixture and whip on medium speed until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl while mixing, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in eggs one at a time, adding in vanilla with last egg.
In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold (you basically want room temp here, without having to leave this dairy out to reach room temp).
Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/sugar mixture) alternating with 1/2 of the milk mixture and 1 Tbsp lemon juice (each time), and mixing just until combined after each addition. Bake in preheated oven 45 - 55 minutes, tenting with foil at 40 minutes (don't let foil touch loaf), until toothpick inserted into center comes out clean (or with a few small crumbs). Remove from oven and allow to cool 5 minutes in loaf pan (and no longer than 8 minutes or it won't be as porous and absorb the lemon glaze as well), then invert loaf onto a wire rack and brush top with
User Image alex_adoption_journey Posted: Jan 28, 2018 7:30 PM (UTC)

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One of my favorite combinations is chocolate and peanut butter so anytime I see a new recipe...I'M GOING TO TRY IT!!! Thank you to @sallysbakingaddiction for another bomb recipe.
#recipe #ShareItSunday #chocolateandpeanutbutter
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Ingredients:

1 cup (16 Tbsp; 2 sticks; 230g) unsalted butter, divided
One 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped
2 cups (400g) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract, divided
1 cup (95g) unsweetened natural or dutch-process cocoa powder
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon salt
1 and 1/2 cups chopped peanut butter cups
1 cup (250g) creamy peanut butter
1/2 cup (60g) confectioners' sugar
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Directions:

Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
Brownie batter: In a microwave-safe bowl, combine 3/4 cup butter (12 Tbsp; 1 and 1/2 sticks) and chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the granulated sugar until completely combined, then whisk in the eggs and 1 teaspoon vanilla. The batter will be light brown and a little dull looking.
Add the cocoa powder, flour, and salt. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Stir in chopped peanut butter cups, reserving a small handful to sprinkle on top. Set aside.
Peanut butter swirl: Melt the remaining butter. Using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the melted butter, remaining 1 teaspoon of vanilla, the peanut butter, and confectioners' sugar until smooth. Drop big spoonfuls of most of the chocolate batter randomly into the prepared pan-- see photo above for a visual. Top with random spoonfuls of all of the peanut butter batter. Drop random spoonfuls of remaining chocolate batter over any bare spots or heavy peanut butter spots. Using a knife, swirl the batters together. The brownie batter is pretty thick, so do your best. Sprinkle with any leftover peanut butter cups.
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User Image alex_adoption_journey Posted: Jan 25, 2018 2:16 AM (UTC)

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I’m always thinking about setting up the nursery which is hard not knowing the gender or when the little will join the family. I do know this quote will somehow be incorporated. #nurserydecor #nurseryinspiration
User Image alex_adoption_journey Posted: Jan 24, 2018 3:06 PM (UTC)

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User Image alex_adoption_journey Posted: Jan 22, 2018 1:47 AM (UTC)

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User Image alex_adoption_journey Posted: Jan 21, 2018 5:52 PM (UTC)

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How can I not pay homage to the Barefoot Contessa herself! You just have to try these. Delish and so easy #inagarten #barefootcontessa #sundaybaking
....................... 2 sticks butter, softened
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt
6 extra-large eggs
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup lemon juice
1 cup flour
Powdered Sugar, for dusting
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Preheat oven to 350ºF.
Line a 9x13 pan with foil or parchment, and lightly spray with non-stick cooking spray.
Cream together the butter and sugar. Mix in the flour and salt until dough forms.
Press the dough into the pan, building up 1/2 inch crust on all sides.
Bake the crust for 15-20 minutes or until lightly golden brown. Chill.
Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight.
Dust with powdered sugar before cutting and serving.
User Image alex_adoption_journey Posted: Jan 21, 2018 2:47 AM (UTC)

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User Image alex_adoption_journey Posted: Jan 20, 2018 4:19 AM (UTC)

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At the end of last year I made a decision to change course on this journey to begin working with an adoption organization based in Florida. I spent most of last weekend putting together my profile book which arrived in today’s mail and I am so happy with the end result. I think it represents me and will give an expectant mother a genuine sense of me and my life. Keep my journey in your prayers over the next several weeks as I am presented to the brave women choosing adoption for their children.