Wednesday, December 29, 2010

rum glazed pecans...

These were a fun and scrumptious treat to
make and give away this holiday season...

and it's not late for you to make and enjoy, or share,
for your New Years celebrations.

They are super easy to make.
Here, let me show you...

Combine 1/2 cup white sugar,
1/2 cup brown sugar,
and 2 tablespoons butter in a sauce pan.

Add 1/4 cup Dark Rum.

Put your heat on medium-low.

Begin to stirring to combine.

You'll want to stir continuously until it boils.
Continue to stir for about 7 minutes until the syrup
begins to appear clean and non-granular.

Pour in the pecans.

Here's where you can give another splash or two of rum...
if you'd like, or not. Then stir to coat the pecans.

Remove from heat.

Spray your baking sheet w/ a non-stick spray.

Pour the pecans onto your baking sheet and spread the out evenly.

Give 'em a little sprinkling of Sea Salt.

Followed by a dashing of sugar... or not, if you prefer.
This is totally optional.

Bake for about 10 to 12 minutes in a 350 degree oven.

Remove from oven, cool completely, break apart and devour!

So good.

Happy Holiday's Friends!

Monday, December 13, 2010

an peace offering...

A Holiday treat...
I offer you for my non-bloggin' self.
Please forgive me for my lameness the past six months or so.

Now, with the majority of our casa
updating complete, I'm back in my kitchen.

And just in time for the holiday's no less.

I made these the other day to give away...
that was after I "tested" it. mmm... ;)

*Salted Caramel Pecan Bars*

1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 Tablespoon whipping cream
1 tsp. vanilla extract
1/4 tsp kosher salt

~ Preheat oven to 350 degrees. Bake pecans in a single
layer in a shallow pan 10 to 12 minutes or until toasted
and fragrant, stirring halfway through.
~ Line a 15- x 10-inch jelly-roll pan with foil;
lightly grease.
~ Arrange graham crackers in a single layer
in prepared pan, slightly overlapping edges.
~ Combine sugar, butter, and cream in a medium-size
heavy saucepan; bring to a boil over medium heat,
stirring occasionally. Remove from heat, and stir in
vanilla and pecans. Pour butter mixture over crackers,
spreading to coat.
~ Bake for 10 to 11 minutes or until lightly browned and bubbly.
~ Immediately sprinkle with salt, and slide foil from pan onto
a wire rack. Cool completely (about 30 minutes). Break into bars.


Peace, Love, Good Food and Warmth...

Wednesday, October 27, 2010

they grow up...

They grow up... they do.

This is my P Pie... my second born granddaughter.
She turned 1 yesterday.
Happy Birthday PJ!

A year ago my second born homegirl was
busy bringing her into the world.

I remember this exact moment... she, "Big D"
and the Doc had just made the decision to go with
a c-section. I told her give me thumbs up.
She was so brave.

A little while later we had this...

And this.

The next day I got to do this...

And take images of the beginning of her life.

So much love.

I know the feeling.
Even though I was a little younger when I had
my homegirl, (here she is turning 2), I can still
remember the exact moment of bringing her into the world...
and about a billion more moments of her life, and still feel the love.

I'll always feel the love.

Gosh, dang, they grow up too fast.
*sniff sniff*

Monday, October 25, 2010

pumpkin bread...

Oh. My. Word.
This pumpkin bread melts in your mouth.
It's deeelish!
You must make and snack on it immediately...
or freeze it for holiday gift giving. I did both today.

Here's what you need...

3 cups sugar
3-1/3 cups flour
2 teaspoons baking soda
1/2 Tablespoon baking powder
1-1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
4 whole eggs
1 can pumpkin (15 oz)
1/2 cup oil
1/2 cup vanilla yogurt... *secret ingredient
1 cup water

*Optional Streusel Topping*
1 stick butter, softened
1 cup brown sugar
1/2 cup chopped pecans

~Combine all dry ingredients in a large mixing bowl.
~Combine all wet ingredients in a medium mixing bowl.
~Pour wet ingredients into the dry and blend well.
~Grease 3 (9x4) loaf pans or 7 to 8 mini loaf pans.
~Divide batter equally into pans.
~Bake at 350 degrees for 40 minutes to 1 hour... Baking time will
depend on what size pan you are using. Be sure to watch closely
for cracking in the top of the bread... that means it's done. But
you'll want to double check with a toothpick or knife.

Streusel Topping*
~In a medium mixing bowl, combine the softened butter,
brown sugar and pecans with a fork until crumbly.
~Sprinkle over top of bread in the last 5 to 10 minutes of baking.

Be ready... you're gonna want to eat this straight out of the oven.


Saturday, October 16, 2010

edit addiction...

This is for my fellow photography enthusiasts...
you will be able to appreciate the natural occurrence
that overcomes you to edit-baby-edit, when you view your
images straight out of the camera. It happens to me always.
I can no longer look at a photo without the thought of
how to make it better, cooler, funkier, softer, textured, or pretty.

Don't get me wrong... I love, love, love capturing the images,
but it's the editing that is the most fun. To me, it's like a "blank
canvas", per se, each time.

Here let me show you how fun it can be...

This is a photo of me and my baby taken a couple
of weeks ago at the Arboretum by my homegirl.
We were out there getting some Fall/pumpkin/family
shots of P Pie, because she's turning one very soon,
and of her Uncle (that's my baby boy... ha ha, confused yet?)
because he's turning two next month.

Oh so sorry, we were talking about photography
and editing, not my family tree. I do that sometimes...
get off track.

Now where was I?

Oh yes... This is the SOOC (Straight Out Of Camera) image.
My homegirl did good with centering us in front of the waterfall.
Although, my camera has a tendency to shoot a little on the dark side.

And what the heck? What was that white fuzzy
thing in my hair? Geez... so typical for me.

First thing was first...
I cropped the image, then removed the white fuzzy thing.

Next, I ran "Lighten Brighten" from Flora Bella's Action Sets...
There, that brightened things up a bit.

Then it was time for "Soft Color Pop from the Flora Bella collections...
This is one of my favorites from the collections but it made
this image a little too yellow. But I know how to fix it...

Pioneer Woman's "Cooler" action from Set 2
does wonders for red and yellow tones...
I use this one a lot. Especially on my food photos
when shooting in unnatural light while cooking after dark.

And lastly, I did a little airbrushing...
just to smooth things out and give a softness to us.

All that took only a couple of minutes.

But I couldn't stop there...

It's an addiction I tell ya.

My name is Rolo and I'm a Photoshop addict.

Tuesday, October 5, 2010

it's time...

It's that time of year when I start getting requests...

So, today's the day.

Cake Balls coming right up!

Hope you're enjoying your day wherever you are.

Monday, October 4, 2010

some of my favorite things from the weekend...

My baby homegirl's Homecoming shoe with her date's...

Being silly in formal wear...

Finally getting to wear my new vintage boots...

A sign at the Dallas Zoo... Love this! Love the "details"! ha ha ha...

And finally getting to see Jenny (she's the one on the left
with her trunk up) in her new, well deserved
and long over due, new habitat.
It made my heart happy for her. *sniff*

I'll have more fun details about each one later...
Hey, did you happen to catch which dress my homegirl chose?

Be back tomorrow...

Friday, October 1, 2010

pecan pie mini-muffins...

Hello all you pecan pie lovers.
Today is October 1st!
I love the month of October.
"Not a pecan pie lover", you say?
Well, this one is certain to change your mind.
Give 'em a try.
They're tasty little bites of sweet goodness.
For real.

And believe it or not, this is all you need to make 'em.
~ 1 cup packed light brown sugar
~ 1/2 cup all purpose flour
~ 1 cup chopped pecans
~ 2 whole eggs, beaten
~ 2/3 cup butter, softened

For real.

However, next time I make 'em I'll double
the ingredients and make bigger muffins.

First things first... preheat your oven to 350 degrees.

Line your muffin pan with paper cups...
or spray well with a non-stick spray.

In a large mixing bowl, stir together the brown sugar, flour and pecans.

Take your beaten eggs...

and pour into a small to medium size mixing bowl with the butter.

Then, grab this bad boy and mix together until blended.
And yes, I'm aware my mixer only has one beater...
all I can say is, never hand your mixer to a computer guy.

It will look like this... little chunks of butter.
It's a good thing.

Pour you egg and butter mixture over the dry sugar, flour mixture.

Stir/blend well.
See those chunks of brown sugar and butter?
That's a really good thing.

Fill your muffin cups about 2/3 full.

Then, grab this...

and do this...

sprinkle a little on the top of each muffin.

Pop in the oven for 15 to 20 minutes.

Now, here's the best part...
spread a little butter on top of one straight out of the oven.


Make 'em this weekend...
Remember to double the recipe
because you're family will want some too.

I'll see you soon with Homecoming updates...
can't wait to see my baby freshman in her dress!