Tuesday, July 19, 2011

Loaded Blondies/Loaded Post

Well, the time has come. I had a good run, I guess.

There will be no more baking, or shopping, or trips to the park with my daughter,  or going out with my man.
After a trip to the emergency room this weekend due to constant, painful contractions, the doctor has ordered complete bedrest. I am not surprised. This is about the same time I went into labor with our daughter too.
I think it's a little funny when a doctor puts a woman on bedrest when she has a two year old to take care of. Do they know how active and needy toddlers are?? Not to mention we are in the midst of potty training, which involves running to the bathroom every 20 minutes.
Oh, and did I mention our house is on the market and needs to stay spic and span in case we get a showing.
And we are house hunting.
And I have custom jewelry orders that I cannot fulfill because I can't go out an get the supplies I need.
Oh, and did I mention we have nothing ready for the babies?
Bedrest is stressful.
I can't just put my feet up and watch movies and read books all day like people think. I am only two days in and I already feel stressed out. There's way too much to do and I can't do anything.
Now that I got that off my chest, let me also say this: I am extremely grateful to be pregnant with these babies. It has been a long hard road to get to this point, and we have endured much just to get this far. But I would do it again and again because I know it's worth it. Our sweet Isabella is a result of the same struggles, and she has brought immeasurable joy to us. I know it will be worth it. I know it's the best thing for our boys.
So I will suck it up, and just be thankful to be in this situation. Thankful that I made it to the third trimester. Thankful that our sons are still safe inside. Thank you Jesus!!

Now, I can't bake these days, but I have a few goodies saved up to share with you. How about these Loaded Blondies??

I love bar recipes because they are fast and easy to make, and sooo yummy!
You may think you're not a fan of blondies. You may think they're boring.
These are not boring. Make them. Trust me.
Stephanie's Loaded Blondies
3/4 c butter
1 1/2 cups brown sugar
3 eggs
1 1/2 cps flour
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
3/4 cup chocolate chips
3/4 cup milk chocolate chunks
3/4 cup white chocolate chips
3/4 cup dark chocolate covered cranberries

Bake in a greased 9x13" pan at 350 for 20-25 min. I like mine slightly under baked so they are gooey and delish! You may never go back to brownies again. :)
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Friday, July 8, 2011

Cupcakes That Take The Cake

Everyone has a favorite kind of cake, right? What's yours? Mine has always been Chocolate, but recently I have converted to Red Velvet. 

Maybe it's the moist, light, fluffy texture with just a hint of chocolate flavor. Or maybe it's the cream cheese frosting. 

The awesome, makeadoublebatchjusttoeatalone frosting. 

Yeah, I think that's it. I have made cream cheese frosting before, but this variation I came up with takes the cake. :)

It is super creamy, delightfully rich, very cream cheesy, and not too sweet. It's perfection. Just try it, you'll see.


  • 2 1/4 cups all-purpose flour 
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1 1/4 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 3 large eggs
  • 2 Tbs red food coloring
  • 1 tsp vanilla 

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 1 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups sifted confectioners' sugar 

  • Directions
  • Mix together the flour, sugar, baking soda, salt, and cocoa powder in a bowl and set aside. In a mixer gently beat together the oil, buttermilk, eggs, food coloring, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth.
Divide the batter evenly among 2 lined cupcake tins. Bake in oven at 350 for about 22ish minutes. Test the cupcakes with a toothpick, be sure not to over bake. Cool completely.
Cream Cheese Frosting:
Beat the cream cheese, butter and vanilla together until smooth. Add the sugar (use more or less according to your taste - I don't like overly sweet frosting) and mix until light and creamy.

Of course, as delicious as these would be as is, I couldn't stop there! I did say they were Red Velvet with a Twist after all! I made 2 variations, both of which were fantastic! 

Make these for your next party. Or make them because it's the weekend! Red Velvet just might become your new favorite too!

And just in case you're wondering how huge I am at 6 1/2 months pregnant with these 2 boys, here I am!!

Happy weekend all!

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