Multitasking

So I have a litle girl taking a nap on my lap which makes it difficult for me to do much of anything. I have plenty to do but I can't exactly review my council minutes effectively with a somewhat wiggly baby near my keyboard and there is no point in updating the spreadsheet that is the guest list for the HT reception with little tiny feet in my way.

Instead, I hop from link to link, one blog to the next looking at fablous pictures and reading other people's meal plans for the week, hopelessly daydreaming about all things relatively irrelevant.

Lucky for you though, I stumbled across this blog thanks to a link on TasteSpotting. She has some pretty yummy looking stuff on here, some really great pictures and she can expain the science behind her cooking and baking. I am amazed.




I think I will definatly give the fudge a try. And I will let you how it turns out.

Food Network Magazine

I think we have decided that there is a large number of us that get the Food Network Magazine. Mom, Lauren, Adriane, Laura, DeAnn, me. I am missing anyone?

So if you will turn in your magazines to page 62 of the January issue...

We had the Peanut Cupcakes with Nougat Chocolate Frosting for Sandra's birthday yesterday. They were pretty good and went great with our Cupcake wine.

Thanks be to God

Last Sunday we got a new pastor. It was a happy day and a sad day all in one. We were all sad to see Pastor Burhop go. He was a wonderful vacancy pastor and we were very blessed to have him. On the other hand, everyone is so excited to have Pastor Nierman here along with his family. I know you are now wondering where this is all going because I am only capable of posting things that have to do with food, paper or proper ettiquite.
Well, since you asked...







We had a wonderful reception following the installation service. There were lots of people and plenty of food for all. And Pastor and his family were very grateful. Welcome Nierman family!





(Thanks for taking the pictures T!)

I Want to Blog

I want to blog, I really do but the babe has fallen asleep on my lap and I don't type so well one handed. And it is hard to get anything done with such a little cutie to stare at. So for now, just know that I have good intentions and I will have something fabulous to post, one of these days...



Or after a few more cups of coffee and another glass of wine. Which ever comes first.

Quick and Easy

Christmas cookies are probably my favorite thing to bake. I am pretty sure this stems from the fabulous holiday traditions we had as I was growing up. For a many many years, we would go to Gram's house for a huge Thanksgiving dinner and we would spend the night there as well. On Friday morning, after a breakfast of grape juice and powdered sugar donuts, we would start to bake. We made all the family favorites. Peppernuts, molasses cookies, thumbprints, something with dates in it, you name it, we made it.

I still make all the family favorites. I might even have to make peppernuts this year if Mom doesn't get around to it :) But every year I love to try something new. I am a sucker for all the magazines at the check stands that are covered with the prettiest cookies you have ever seen. The December issue of Better Homes and Gardens this year was no exception and if you turn to page 28, you will see my latest endeavor. Best of all, no baking required which looks like it is going to be my best bet this Christmas!



They are simply white chocolate covered Oreos that are decorated to look like ornaments!

Ready for Christmas?

Handmade personalized holiday gifts are fun to give.
Do you have room on your to do list to get them done?
Wouldn’t you rather enjoy the holidays and let us do all the work? Treat those on your gift list to one of these handmade goodies. They are perfect for neighbors, teachers, clients, or as thoughtful hostess gifts.

Give us your to do list, and let it be done!


Keep fresh bills crisp or stash a gift card from your loved one’s favorite store in these colorful paper wallets that double as gift box and card. Package of 3 for $4.




Cook up compliments with this wonderful Christmas aroma of lemon, orange, cinnamon and cloves all served up in a vintage enamelware pan. $12 each.



The perfect coffee break! Enjoy a cranberry and white chocolate chip cookie with a latte all bundled together for a holiday afternoon pick-me-up. $4 each.



Not your traditional snack mix! Surprise someone with a white chocolate popcorn blend or a sweet cinnamon crunch. Single serving 6oz bag. $2.50 per bag.




Chocolate dipped brownies on a stick. Fun to give and delicious to eat! Don’t be fooled. They’re not just a treat for kids! $1.25 each or $15 per dozen.



What is Christmas without cookies? Pick your favorite cookie and we will bake them and bag them up for you. $3 for ½ dozen.



Call or e-mail your order today. Please give three days notice.
Ask about personalized, large quantities,and special orders.

Kellee Zweifel 970.744.0913
Laura Burrill 970.481.2191

Photography by Jan Melius www.justimagineheaven.blogspot.com

Cupcakes and More

A few months ago, I purchased Martha Stewart's Cupcakes cookbook. It finally cried out to me and last week I made TWO kinds of cupcakes. I made the Pumpkin Brown-Butter cupcakes for Bible study on Thursday, (yes, I am a week behind again). These cupcakes didn't last a day! A few days later I made the Cookies and Cream Cheesecakes. We were invited to dinner and asked to bring dessert. I made only half a batch (15 cupcakes). These were easy and very, very good.

Pumpkin-Brown Butter Cupcakes-

¾ cup unsalted butter, room temperature, plus more for tins
1 2/3 cups all purpose flour, plus more for tins
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup packed light brown sugar
½ granulated sugar
2 large eggs

1. Preheat oven to 3250 . Brush 15 muffin tins with butter; dust with flour, tapping out excess. In a saucepan, melt butter over medium-low heat. Continue to cook, swirling occasionally until butter turns golden brown. Skim foam from top and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediments behind; let cool.
2. Whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs and brown-butter mixture. Add flour mixture and whisk until just combined.
3. Divide batter evenly among buttered/floured cups, filling each about ¾ full. Bake, rotating tins halfway through, until a cake tester comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, dip top of each cupcake in brown-butter icing, then turn over quickly and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Brown-Butter Icing

½ cup unsalted butter
2 cups sifted confectioners’ sugar
2 teaspoons pure vanilla extract
2 tablespoons milk, plus more if needed

1. Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes. Remove from heat, and pour butter into a bowl, leaving any burned sediment behind.

Cookies and Cream Cheesecakes

42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 2750. Line 30 standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowls as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among the cookie filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.