Is late in the night and just can sleep! to many things in my mind, I guess...This question is stock in my mind for days...What you can do ..when you cant do anything??? Pray and Pray ... cry out to the Lord and believe that as his word promise.. everything will be alright!
So tomorrow I will add the credits...But Basically same as the previous Layout Eco Park...is just a fabulous Summer Kit!!
June 11, 2011
Berry Cupcake
Here is one of my favorites Summer Cupcakes...I made this batch for last year backyard party and they were a total success!
Credits
Eco Park -Digital Kit Dots and Stripes Metropolitan... available at Jessica's Store June 12
June 10, 2011
Easy Summer Cookie- Lime Meltaways
The recipe for these delicious lime meltaways is from "Martha Stewart's Cookies." and you need to try it...they are so easy to made and so delicious that you will not be able to eat just one!This recipe makes about 3 dozen
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
June 09, 2011
Today was a Good Day!
If you are into the world of Digital Scrapbooking or Digital Photography, I strongly recommend these Classes series from Jessica, they are very easy and very very good!
You can find this class and many others at her Store JessicaSpragrue.com
Credits:
Jessica Sprague PhotoShop Friday Class 1
June 08, 2011
The Gifts of my Garden!
So this year I wanted to do something different with my garden..I wanted Flowers but I also wanted Herbs and maybe some veggies. So Since early February I started an Inside garden, where I planted Dill, Basil, Peppers, Cilantro, Rosemary, Oregano and some others" And after much care Im starting to see my little "urban" garden growing..It is so sine to see them blossom and happy!
Fabiola
Made with Eco Park new Digital kit - Splash (Papers + Elements) Available at Jessica Sprague Store
June 07, 2011
A Day to be Proud!
Luis Graduation day!
Is finely here! yeahhhh And we are so proud of all his achievements and all the things he accomplished this year! He made it into Varsity Wrestling..when he never ever wrest before and also made it to 400 meters in Track! he got great grades! And now is working his way o collage! Well Done! We love you and we very proud of you!
Credits:
Live-EZPZ08-Template - And Then
Eco Park -Splash Paper Pack and Elements
May 21, 2011
Sunday Baking
Sunday Baking
Sunday Backing
Sundays are my favorite day of the Week! as is the only day when I have enough time to mess-up my kitchen and bake until i drop! Here is m lemon pie!
LO was made with Cosmo Cricket new Kit Dutch Girl PP- available at the Store!!
March 06, 2011
Quiet Time With God
God has a message to write on your heart. When your hearth dances with the Lord, the dance tells a story to the world. It's the story of your life with Him...
Can you tell your story?? Do you have one??
If you're not sure or if you think you dont have a story to tell,
I invite to my upcoming series on "My Quite Time With God" in this short series we will learn how create that story and how to dance with the Lord...If you are interested
just leave a short comment and I will send the link and materials
See ya there...
Love ya!
Cheers,
Cheers,
Jackie :)
February 16, 2011
Vanilla Brioche Bread Pudding with Peach Suzette Sauce
This a recipe I just tried from the "Worst Cook in America" and is Super Simple...SUPER Delicious
Ingredients
Bread Pudding:
- 4 cups brioche, cut into 1-inch cubes
- 4 tablespoons unsalted butter, melted, plus more for greasing pan
- 1/3 cup golden raisins
- 2 cups sweetened condensed milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 teaspoon ground cinnamon
- 2 tablespoons pecans, chopped
Peach Sauce:
- 1 stick unsalted butter, cut into pieces
- 1/4 cup thinly sliced fresh peaches
- 2 tablespoons sugar
- 1/4 cup orange liqueur
- 3 tablespoons heavy cream
- 1 tablespoon cornstarch, plus 2 tablespoons water, to thicken, if needed
Rum Sauce:
- 2 tablespoons sugar
- 3 tablespoons orange liqueur
- 2 tablespoons dark rum
Garnish:
- Creme fraiche
- Fresh mint
Directions
For the bread pudding: Preheat the oven to 350 degrees F. Greasea baking dish with butter. Add the cubed bread.
In a small saucepan, melt 4 tablespoons butter.
In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together. Add the eggs and whisk again until thoroughly combined.
Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to help absorb.
Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to the knife, cook for a few minutes more until firm. Remove the bread pudding from the oven and allow to cool a bit.
For the peach sauce: In a large saucepan over medium-low heat, melt the butter. Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to thicken and darken, about 2 minutes. Stir while cooking to avoid burning. Add the heavy cream and stir to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce. Remove from the heat and keep warm.
For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and cook until the sugar is melted. Remove from the heat and add the orange liqueur and dark rum. Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.
To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl. Pour the peach sauce over top, and then the rum sauce. Garnish with a dollop of creme fraiche and a small sprig fresh mint
Try it...you will love it toooo!
Cheers,Jackie :)
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