Tuesday, April 29, 2014
Thursday, April 24, 2014
Wednesday, April 23, 2014
Monday, April 21, 2014
Tasty Tuesday: Freezer Breakfast sandwich
Freezer Breakfast Sandwiches
5 English muffins (English muffin recipe)
5 large eggs
5 slices Cheddar cheese
10 thin slices deli ham
salt and pepper
Preheat oven to 350 degrees. Spray 5 ramekins (or a jumbo muffin tin) with cooking spray and place on a cookie sheet. Crack one egg into each ramekin. Pierce each egg yolk with a fork and very slightly beat. Season with salt and pepper (I like lots of pepper). Bake eggs for 12-15 minutes or until set. Remove from oven and cool slightly. Run a knife around the edge of ramekin and flip over to remove eggs. Allow to cool while you prepare the remaining ingredients.
Slice English muffins in half. Layer each with one slice of cheese and two slices of ham and one cooked egg. Top with other English muffin half. Wrap tightly in plastic wrap and place in the freezer.
To reheat: Remove plastic wrap from the frozen sandwich and wrap in a paper towel. Microwave at 50% power for 1 minute, flip over and microwave for 1 more minute on regular power.
Photos and Recipe from: www.eatcakefordinner.net/
XO Omziin
Thursday, April 17, 2014
DIY: Love sign
Supplies:
- cardboard
- gold discs – we used 40 mm sequins
- gold thumb tacks
- gold Krylon paint
Steps:
1. Sand and prime your wooden letters. Then spray them, making sure to cover sides as well.
2. Starting at bottom, cover letters with discs and thumb tacks. Push thumb tacks 1/2 way the top hole only in so discs can move freely side to side (movement gives it a 3-dimensional quality that makes it more interesting).
3. Add a new row directly above the bottom row, covering the thumbtacks. Where possible, keep the columns and rows straight.
Can you believe – that’s it! The only tedious part is that it takes some time to push the thumb tacks in (my thumbs actually got a little sore, so I used a thimble). Other than that, this is a very simple project. Consider it a weekend undertaking and catch up on some movies, football, or a tv series. I have a few I can recommend – any you are liking lately?
Monday, April 14, 2014
Thursday, April 10, 2014
Get Organized: Clean sparkly home
Home cleaning can be sometimes time consuming and mostly this is because of unorganized home. To get organized and to keep up with all the home chores i made this cleaning checklist that can give you some daily, weekly, monthly and seasonal cleaning guidance. You don't need to be neat freak to have your home clean and organized.
FREE PRINTABLE
Just click on the image, on the plus sign to get right size and print.
XO Omziin
Tuesday, April 8, 2014
Tasty Tuesday: Carrot Cake
The BEST Carrot Cake
Ingredients
- 1 1/2 cups + 2 Tbsp. vegetable or canola oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 6 eggs
- 1 Tbsp. vanilla extract
- 3 1/4 cups flour
- 1 Tbsp. ground cinnamon
- 2 tsp. baking soda
- 2 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. ground nutmeg
- pinch of ground cloves
- 1 lb. finely-grated fresh carrots
- (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)
- 3 (8 oz.) bricks cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 Tbsp. vanilla extract
- 1/2 tsp. salt
- 6 cups powdered sugar (or more if needed to thicken)
Carrot Cake Ingredients:
Cream Cheese Frosting Ingredients:
Method
How To Make The Carrot Cake:
Preheat oven to 350 degrees F. Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)
In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.
In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.
I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even. Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.
How To Make The Cream Cheese Frosting:
Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined. If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.
XO Omziin
Friday, April 4, 2014
Spring Beauty Trends 2014
This Spring we have lots of beautiful beauty trends.
I love all these clean and fresh looking trends.
XO Omziin
Wednesday, April 2, 2014
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