December 12, 2013 by gn0mel0ver

It’s The Little Things: All Wrapped Up

I am going to just come out and say it: I don’t like the typical holiday wrapping paper.

Oh no! I am beginning to sound like Scrooge! First the poor elf, now cute paper? What’s next? Santa’s suit?

Weeeeeellllllll…

Just kidding. His suit is perfection.

Anyway, back to the cutesy paper: That is not to say it does not end up in our house. Santa Claus has an affection for the stuff and he loves to give the kids their gifts covered in outlandish cartoon wrapping paper.

But for my presents under the tree, I like to keep it streamlined.

Usually this = a disaster.

Years and years ago, I wrapped all of my presents in brown kraft paper. It was so pretty under the tree. But then it happened… Presents started being exposed left and right as the tape popped off of the heavy paper.

I learned my lesson.

Or did I?

After that came the year of the all-white wrapping paper. Again, pretty, but very expensive.

Then there was the year of the fabric. Combine all of the problems I had with the brown kraft paper and the expense of the white paper and imagine this headache.

So, I caved. I bought the wrapping paper that I did not like. And I endured.

Heroic.

But this year I had an idea. I stole into my daughter’s room and I snatched her giant roll of white drawing paper from Ikea off of her desk (if you have not used something in our house within a year, it becomes fair game. Meaning: it reverts back to being Mommy’s. Seems fair, right? Oh, and this rule does not in any way apply to Mommy). I began to wrap presents in it.

It still needed something.

Every year I buy rolls of beautiful ribbon from Costco. They come in rolls of 50 yards for $7. This is an unbelievably fantastic price.

I wrapped my presents in different colored bows.

And I was happy.

For the larger presents (like the ice cream maker I purchased for ~~myself~~ my husband because I he always wanted one), I am using gold and silver wrapping paper.

It’s the little things: beautifully wrapped presents under the tree.

Now, if only I could get someone to wrap them for me.

Any takers?

I think I know of an elf who might be available.

P.S. I shared this on Savvy Southern Style.

And My Romantic Home

October 6, 2013 by gn0mel0ver

“It Tastes Like A Cinnamon Roll” Cake

This cake is actually called “Honey Bun Cake.” However, after eating a bite of this cake, my child exclaimed, “it tastes like a cinnamon roll.” And you know what? It kind of does.

But better.

This cake began when I was looking around for a recipe with honey in it to try. I was feeling guilty that my father is a beekeeper, and yet, I rarely cook with honey. I found this cake. After glancing at the recipe I realized that there is no honey in the ingredients. But it looked delicious. I HAD to make it. I found two versions of it that varied slightly. I figured I would just combine them to my liking. I used the cake portion from this Betty Crocker Recipe and the glaze is from Michelle’s Honeybun Cake on All Recipes. It worked out perfectly.

Yum!

This cake was incredibly easy to make. It smells like fall to me. Cinnamony and warm.

Ingredients

1 box yellow cake mix
4 eggs
2/3 cup vegetable oil
1 cup sour cream (8 oz.)
1 cup brown sugar
2 tsp. cinnamon
2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla extract

Grease a 9 X 13 pan. Set aside.

Preheat your oven to 350 degrees or 325 degrees convect bake (if you have a convection oven)

Pour cake mix, vegetable oil, and sour cream into a bowl. Mix in your mixer or with a hand mixer just until it is all incorporated. Now mix in each egg and combine until batter is smooth.

In a separate small bowl mix together brown sugar and cinnamon.

Pour half of the batter evenly in your greased 9 X 13 baking dish.

Sprinkle brown sugar mixture evenly over top.

Pour remaining batter over cinnamon mixture. This is the tricky part. Carefully spread the batter so that the cinnamon mixture is not getting incorporated in the batter. Do this until the top layer is even.

Put in the oven and bake 45 minutes.

Remove from oven.

Immediately mix powdered sugar, milk, and vanilla in a bowl with a fork.

When it is runny, prick numerous holes in your warm cake with a fork.

Pour glaze over cake evenly.

Allow cake to completely cool (about 45 minutes) and then indulge! I cut our cake after thirty minutes. That was as patient as we could be. It smelled so good. It was also an hour before dinner. Maybe not the right choice, but definitely the right loveliness for our mouths.

My husband said, “I might like this better than peach cake!” Being that peach cake is his very favorite, I will take it that this recipe is a keeper.

Enjoy! (We did with ice cold glasses of milk.)

September 10, 2013 by gn0mel0ver

Chicken Enchilada Pasta

This recipe was another recipe I got from Pinterest. I have made it four times. It is a family favorite. I love to share recipes I have tried with you guys that I think are delicious. This recipe originated from the blog, “Pearls, Handcuffs and Happy Hour.” What a cool name! The only thing I changed in her recipe, was I topped the adult bowls of pasta with chopped cilantro. Otherwise, simply click on the link above. You will not be disappointed. She came up with an amazing dish!

The best part, besides the incredible taste of this dish, is it only takes about thirty minutes start to finish to prepare. I use rotisserie chicken (so simple). That is my kind of dish!

Here are the following pictures of the quick process:

I used way too much olive oil! Use less than me!

Please let me know if you make this! Do you have any recipes from Pinterest that I must try out? Please share!

I shared this on Savvy Southern Style

And My Romantic Home

June 13, 2013 by gn0mel0ver

Pasta Alla Vodka

“Candy is dandy, but liquor is quicker.” – Willy Wonka said it best!

Pasta, check. Cream, check. Alcohol, check. Sounds great to me!

I used the following recipe from Pioneer Woman to make this dish.

My dear friend had given me a giant bottle of vodka for Fourth of July last year (thank you Jessica!). She knows the quickest way to my heart. I wanted to use some of it in an unconventional way, and came across this pasta recipe. It was fantastic. I just did the following things differently than the original recipe:

I sautéed my onions for 6 minutes instead of 2. I added the garlic during the final minute. I have to have my onions thoroughly cooked. I’m weird that way.

I used 1/2 teaspoon of salt instead of 1/4 teaspoon.

I added diced rotisserie chicken.

I used frozen diced onions and minced garlic from a jar. Why do things yourself when someone else can do it for you?

This took me less than 25 minutes to make, start to finish.

Oh my! Look at the vodka simmering. Isn’t she pretty?

Lovely fattening cream. I adore you. Why must you create ripples on my thighs like you do in this sauce? I won’t take it personally.

I only had this parmesan on hand. It worked just fine!

This was so easy and delicious. Everyone, but myself, had giant second helpings. Unfortunately, self restraint must be made when a recipe swims in cream and butter. Everything in moderation! Enjoy!

Total cost for dinner: $10.89

Pasta $1
Rotisserie chicken $5
Parmesan $1
Cream $1.42
Vodka $0 (thanks again! I owe you! : ) )
French bread $1
Butter .57
Tomato puree .90

Thank you Pioneer Woman for another wonderful recipe to add to my rotation!

Please let me know if you try this!

Gnome Lover

Stumbling through life while still having fun

easy

It’s The Little Things: All Wrapped Up

“It Tastes Like A Cinnamon Roll” Cake

Chicken Enchilada Pasta

Pasta Alla Vodka