Archive | February, 2012

Fighting one pound at a time

25 Feb

Hi, I am officially 19 pounds lighter and I feel great! I have been struggling along and I am so proud that I have gotten this far. Since I have a love for baking, it’s even harder. I am cutting back on my diet Pepsi, which I like to call my lifeline. I have only suffered extreme headaches. My husband hates those nights. I have an elliptical that I’m finally getting used to. At first, I thought my knees where going to snap off.

I have some sad news to go along with this excitement. I have pretty much cleaned out all my baking supplies. What does this mean? Well, that I need to get my slimming buns to the store to get some more!

I cannot wait to get in the kitchen. I just got a brand spanking new baking book. I love you, Taste of Home Baking.



For my Valentine!

17 Feb

Well, I know I am a few days late on posting for Valentine’s Day, but I am going to anyway! In all the chaos on Tuesday, I failed to take pictures of my delicious meal I had fixed. It was delicious top round steak that was soaked in a marinade that was to die for! It was sweet and salty goodness. We also had homemade potato wedges that were well seasoned and dinner rolls. The dinner rolls were incredible. My husband yelled at me every time I picked at the rolls after that dinner. He wanted all the leftovers to himself. So, I think that’s a compliment, sort of! I am undecided if I should post some of the recipes I used for the dinner because I was unable to get pictures before it got gobbled down.

I did, however, get pictures of the cake I made. It was just a red velvet cake mix from the box and the frosting was chocolate malt buttercream. That was not from a jar and it was so delicious! I adapted my recipe from she wears many hats. It’s so easy and delicious. It just doesn’t make enough, in my opinion!

Chocolate Malt Buttercream

1/2 c. unsalted butter, room temperature
1 t. vanilla extract
2 c. powdered sugar
1/2 c. unsweetened cocoa powder
1/2 c. malted milk powder
7 T. milk

In a large bowl, mix the butter and vanilla until smooth. Then add in the powdered sugar, cocoa powder, and malted milk powder and mix lightly. Add in a tablespoon of milk at a time until the buttercream is smooth and creamy.

*It only took me 5 tablespoons to meet the consistency and creaminess I like. I would double the recipe next time since it didn’t make nearly enough frosting for me.

I was going to attempt to make a design on top of the cake with some white buttercream and it wasn’t thick enough. It ended up looking messing so I just mixed it in the with the chocolate malt buttercream. It was a huge fail! This sometimes happens. It tasted wonderful anyway. My cake was in a shape of a heart. I didn’t show it because I didn’t want everyone to see my disaster with the designing.

Bread anyone?

11 Feb

I love warm, fresh bread. Spread a little butter on it and I’m in heaven. The aroma just fills the house. I love everything about baking bread.

This bread I made was just simple white bread. It’s literally named “Simple White Bread.” It’s very dense and not as sweet as I would like but it sure was great for a delicious grilled cheese. Let’s get to the recipe! It’s from the Taste of Home cookbook.

Simple White Bread

2 packages active dry yeast
2 1/2 c. warm water (110 to 115 degrees)
1/2 c. nonfat dry milk powder
1/2 c. vegetable oil
2 T. sugar
1 T. salt
8 1/2 to 9 c. all-purpose flour
1 T. butter, melted

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the milk powder, oil, sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 3 minutes or until smooth. Stir in enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half; shape into loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.

Bake at 375 degrees for 35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with Butter.

Now that I got the important stuff out of the way, I wanted to say I have lost two more pounds. That is a total of 12 pounds. It may help that every time I try to eat, my little muffin man decides he needs a bite and then another. Before I know it, my food is cold. Yuck!

Outback Steakhouse? Yes, please.

6 Feb

My husband took me out to dinner for our anniversary on Saturday while my parents watched Lucian, our son, for a few hours. Our big game plan was to go to the Texas Road House. I have only had their food once and it sure was delicious! When pulling into the plaza and seeing a very full parking lot, we thought we would take our chances. However, when we finally made it through the doors and to tell them we wanted a table for two, they informed us it was a two hour wait. My jaw dropped and I was not about to sit outside for two hours!

So, we said forget it and headed to the Outback Steakhouse. We’ve been here a lot of times and my husband always seems a little disappointed in their steak. Regardless, he insisted on going there. He resolved the dry steak by getting a ridiculously nice cut of meat. Anyway, back to my story, an hour and 15 minute wait. Really? We waited an eternity and finally got our table.

I recently posted I had lost 10 pounds and why is this important? Well, I loaded the hump as Suzy Q said. Yes, that’s my awesome sense of humor shining through. We had a bloomin’ onion which I love so much. I craved it all while I was pregnant with our son. I also got french onion soup, baked sweet potato with honey butter and brown sugar, and Alice Springs chicken. This is heaven, to say the least. I wanted to take a picture for this post, but all I had was my phone and I don’t even have a flash on it.

I got on the scales yesterday and I had lost another pound. How? I don’t know and I am personally amazed with my body. Thank you!

So, that’s my first story. I just needed to brag about it. Now to say, I wish I would have named my blog “Momma and the Muffin Man.” I call my son the muffin man and sing him the song all the time. That would absolutely be adorable. So, keep on the look out. There may be an addition to Momma’s Cookies.

Celebrating losing ten pounds with a Nutella Pound Cake

3 Feb

I have been hesitant about making anything real desirable lately. I am on this “must lose weight” kick! I even hesitated with my mom’s delicious lasagna and just talking about mom’s lasagna makes my mouth water. Nonetheless, I have lost ten and a half pounds to be exact and to be honest, I feel happier already. My husband has also been getting in better shape. He’s working on getting a deputy sheriff’s position in one of our surrounding counties.  I am so proud of him!

Enough with all this excitement. I do have a baking blog and baking I shall be doing. Today is my anniversary. Yes, the day after groundhog’s day. Last night, I made a Nutella Pound Cake for my husband and I to celebrate our whole two years. It’s absolutely delicious and a little gooey, which in this household, is a plus. I found this recipe at

Nutella Pound Cake

1 1/4 c. granulated sugar
2 sticks of unsalted butter, room temperature
4 large eggs, room temperature
2 t. vanilla extract
1 1/2 c. all-purpose flour
3/4 t. baking powder
1/4 t. salt
1 Jar (13 oz.) Nutella

Preheat your oven to 325 degrees. Grease and lightly flour your 9-by-5 inch pan. Make sure you tap the excess flour out. In a small bowl, lightly beat the eggs and vanilla together. In a medium bowl, whisk together the dry ingredients.

In a large bowl, combine butter and sugar with a mixer. Mix until light and fluffly. This is take approximately 3 minutes. Mix in the egg mixture until thoroughly combined. Then add in the flour mixture in batches until just incorporated. Mix an extra 30 seconds.

Spread one-third of the batter in the pan. Add half of the Nutella on top of the batter. Repeat another one-third of the batter and the rest of the Nutella. Top with the remaining batter. Lightly swirl the batter and Nutella together with a butter knife. Don’t over mix.

Bake in the oven for 1 hour and 15 minutes. Let the cake cool in its pan for 15-20 minutes. Turn onto a cooling rack and let cool for another 2 hours. Slice and serve.

It’s sad I had to rewrite this post. I never feel like the second one is as good as the first one.