Weekend, What Weekend?

29 Jan

So, I am not sure where the heck the last two days went, but the weekend is over and I am off to DC tomorrow morning for the next few days.

This weekend was such a struggle to get our Pinterest Parties in…and today was pretty much a wash.

I have planned a few activities and recipes for Jerry to attempt while I am gone, so the next few days should be interesting! 🙂 

An update on the Pinterest activities for the last two days…

Yesterday, I made two recipes for a school fundraiser, an easy appetizer and a heavenly dessert!

Pizza Muffins (adapted from www.plainchicken.com


3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup) 
4 oz mini turkey pepperoni, (about 1 cup)
1/2 cup finely chopped green pepper

1/2 cup pizza sauce


Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, peppers and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

These are so delish and I completely forgot to take a pic of the finished product, but here is what the batter looked like…not such an appetizing shot, but I am sure we will make them again soon and I will post a pic.

Kennedy actually tried one before I left for the fundraiser, but the “green things” freaked her out!  I, however, sampled quite a few and they go mighty fine with a nice cold beer!

Butterfinger Blondies (from http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html)


1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)



Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Butterfinger Buttercream:


1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)


Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
Stir in your chopped Butterfinger. (I sprinkled mine on top and stirred them in!)
Spread on your cooled blondies.


(Note:  I put the butterfinger bars in a gallon plastic bag and beat them with an ice cream scoop, yes ice cream scoop, to crumble them.  I have in the past used a meat tenderizer, but, ummmmm, that created holes in the bad and didn’t work so well.  I have experimented with other kitchen utensils and found that the ice cream scoop works the best!)


These little treats are pure happiness!  And, if you are anything like me and a sucker for tasting (okay flat out eating) the batter, you will not be disappointed here!  The batter is soooooooo yummy!


Today, due to some unforeseen circumstances, it became a very lazy day around here.  We did not cook, nor did we craft.  However, I did use my Pinterest boards for dinner.  I found some greasy fries and Culvers pins, and thought we could test those out.  Test, yes that’s it, because we have never, ever had Culvers before 😉

Hopefully, Jer and the kids will have some good quality time together eating and crafting the next few days.  I am 105% positive that he will not blog about it, sooooo I will update everyone on Wednesday!

Off to sleep, my 6 am flight is going to be here way too soon.

I hope that none of you have a case of the Mondays tomorrow!


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