Wednesday, March 5, 2014

Grocery Shopping "Wins" Without Going Crazy for Couponing



So, I will preface this post with this:  I don't do extreme coupon-ing.  I just don't.  I do realize that it could save me more money with my grocery bill, but that's just not something I'm willing to spend a lot of time on right now.  It's not that I don't use coupons when I have them; it's just that I don't go out of my way to collect them.  

So that being said, I have been working on saving a little money in my grocery shopping recently.  And I have some (non-coupon) tips that I'd like to share for anyone else out there who's trying to pinch a few pennies.

1.  The less you shop, the less you buy.  This one is pretty simple: If you go to the grocery store fewer times per month, you have less chances to succumb to the ever enticing impulse buy.  I have started trying to go to the grocery store once every two weeks (with the occasional extra trip for milk), and I have noticed a huge difference in the amount I spend at the store.  It's just so simple to think that if you're not walking around the store every three days, you won't see things you're tempted to buy but don't need.

2.  Meal Plan and Make a List.  This one is a definite must to save some cash.  If you know what meals you'll be eating for the month, you know exactly what you need to buy and when you need to buy it.  I have started planning out the entire month's worth of meals at the end of the previous month.  Though it's a chore, if you get the whole family involved in requesting their favorite meals and brainstorming, you can have it completed in no time.  After that, make a big list so that you can buy most of it in one big trip.  But also, don't fret too much when the schedule changes and you have to move one or two things around; life happens.

3.  Shop with a Buddy.  This one might or might not work for you.  I have noticed that when I shop with Thomas, I'm much less likely to buy things we don't need.  He's not critical or anything, but I think twice about putting something unnecessary in the cart in case he asks what we need it for and I don't have an answer.  I also like him there because I can send him down an aisle that tends to be extra temptation for me (the bakery area).  Then I get the one item I need without the temptation of everything else in the aisle.  However, if your buddy is an impulse buyer, this one might not work out so well for you.

4.  Watch for Deals on Items You Use a Lot.  Unless I cook something special for breakfast, Thomas has cereal almost every morning.  So I know that I always need to have cereal that he likes in the pantry.  That means that I walk down the cereal aisle every time I go to the store.  If things he likes are on sale, I stock up on them so that I don't have to buy them when they aren't on sale. This is the same with the frozen vegetables I buy.  (I'm a brand snob on those.)  We eat a lot of them, so I buy as much as I can when they're on sale because I know we'll use them before the go bad.

5.  Pay Attention to the 'Price Per Ounce'.  When buying items where you have a choice of size, look at the price per ounce on the price tag.  A lot of times, if you buy the bigger box of cereal, rice, etc. you get a better deal.  Sometimes, it can be a huge difference!  But make sure you only buy the bigger size if you know you'll use it before it goes bad.  The same thing goes for deciding between two different brands, etc.

So those are a few small tips for your grocery budget.  They won't make an enormous dent, but you will definitely find yourself with a little extra cash at the end of the month!

Monday, March 3, 2014

Vanilla Cake Donuts - Baked!

Well, I will tell you what... the best Little Lovely of the day today is that I spent my afternoon at the beach!  First official beach day of the year!  Woohoo!  And I have a bit of a tan to prove it.  It was the most perfect day for it.  I posted a pic via Instagram, so feel free to follow me in order to see more photos of my life.  There's a handy blue button to do that right over there. ------>

But another little lovely of any day of my life is a wonderful breakfast food.  Every morning I face a serious dilemma because I have to choose what to eat for breakfast.  If it were up to me, I would never have to choose.  It's so difficult because breakfast foods are my favorite.  (Right up there with ice cream)

So I usually eat a wide variety of breakfast foods.  Hence the large number of breakfast recipes I post.  Because really, there's no time of day when it's not appropriate to eat breakfast.  Ya know?!  There are a lot of dinner foods that I would never eat for breakfast but basically no breakfast foods that I wouldn't eat for dinner.  I hope you're with me on this, because if not, I'm pretty sure we can't be friends.  Just kidding.  ... But seriously...

So, since I got a donut pan for Christmas, I have tried out a few recipes with it, and I really liked this one.  I made these donuts with a special Valentine's Day twist (hence the pink and sprinkles) for our breakfast on Valentine's Day.  'Cause who wants to eat cereal when you could have pink sprinkled donuts?!  (Though I do love me some cereal too.)
 

So, these donuts are just a simple vanilla cake donut.  They are classic and delicious.  And of course, a simple icing, in chocolate or vanilla, tops them off perfectly.  *For the pink icing, I wanted a hint of strawberry flavor and the pink color of course, so I just subbed some Hershey's Strawberry Syrup for some of the liquid in a simple glaze recipe.



Baked Vanilla Cake Donuts
Adapted from: Mom Advice
Makes: 6 donuts

Ingredients:
1 cup all purpose flour
6 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons milk
1 egg
3/4 teaspoon vanilla
1 tablespoon butter, melted

Directions:
  1. Preheat the oven to 325 degrees.  Grease a donut pan with cooking spray,
  2. In a mixing bowl, stir together the dry ingredients.
  3. Stir the wet ingredients into the dry.  Mix until well combined.
  4. Divide the batter equally between the donut depressions.  **I use a plastic baggie with a large corner cut off as an easy batter dispenser.
  5. Bake for 9-11 minutes until donuts are fluffed up and just start to brown.
  6. Allow to cool for a few minutes before removing them to a wire rack to glaze.
  7. Top with your favorite icing (I would really like to try chocolate) and of course some sprinkles, and enjoy!  *Note: Try making a thin icing so that the best way to top these donuts is by dipping them into it.  It's a lot easier than trying to pour it on.
These donuts are perfect for any morning, not just special occasions, so whip some up today!

Friday, February 28, 2014

Deep Dish Cinnamon Chip Cookie for One

I have a confession to make.  Recently I have fallen into a pit.  A "I can't wait until after dinner to have a dessert; I must have a dessert now" pit.  And I fall into this pit just about every day around 2pm.  It's terrible.  I really need to kick this middle-of-the-day super-unhealthy-snack thing.  But it's just so difficult.  I'm home... There's a well equipped kitchen right there... Heck, there's a pantry with canned icing and vanilla wafers right there for all I care!  I'll take anything!

But I have really, really fallen in love with this single serving chocolate chip cookie that I found on No. 2 Pencil via Pinterest.  It's super easy to make and ready in about 5 minutes.  And soooo soooooooo good!  Especially because I really don't mind eating raw egg every once in a while, so I don't cookie my cookie quite all the way through and half of it is basically really warm melty cookie dough.  Yum... I'm about to go make myself another one just talking about it.


But today, I decided to try something a little different.  We all know how much I love cinnamon, and while I was stirring up this cookie today, I ran across a mostly empty bag of cinnamon chips that has been sitting in my pantry for a while now.  And I thought... Ooh, maybe I could make a cinnamon chip cookie!


...So, I did!  I tweaked the chocolate chip cookie recipe a little bit to make it mesh better with the cinnamon chips, tossed it in the microwave.  And could barely make it through the whole 5 photos I took before chowing down on it.  And boy was it yummy!  There is nothing quite like a hot gooey chocolate chip cookie, but this one was close.  The extra sugar, cinnamon, and cinnamon chips were delicious!  I will definitely be making this puppy again.


Deep Dish Cinnamon Chip Cookie for One
Adapted from: No. 2 Pencil

Ingredients:
1 tablespoon butter, melted (butter, not margarine)
1 tablespoon granulated sugar
1 1/2 tablespoons brown sugar
Splash of vanilla
1 egg yolk
1/4 teaspoon cinnamon
Scant 1/4 cup flour
2 tablespoons cinnamon chips

Directions:
  1. Melt butter in a ramekin (or mug).
  2. Stir in the sugars and vanilla.
  3. Add the egg yolk; stir.
  4. Add the flour and cinnamon; mix until fully incorporated.
  5. Add the cinnamon chips and mix together.
  6. Microwave for 50 seconds to 1 minute.  (Adjust time for your microwave, but don't cook it too long or it will become tough.)
  7. Let cool for a few minutes before digging in.  This goes really well with a scoop of ice cream too!
Enjoy!

Wednesday, February 26, 2014

A Few Small Wins

I've been preoccupied the past few days with making sure Thomas' birthday was a success so I've racked up a few wins to mention today!
  1. Thomas' birthday was a big success.  Everything went well, and Thomas and I had a good time celebrating.
  2. We still have some of his birthday cheesecake in the fridge, and it is all I can do to not devour it while he's at work.  I figure since it's his birthday dessert, we should probably eat it together.
  3. We have been having some absolutely perfect weather here in Florida!  The days are just spectacular with the perfect temperature, sunshine, and a breeze coming off the ocean.  It's enough to make any thoughts of a bad day just float away!
  4. I went for a run today (first one in a little while; I've been lazy lately), and it felt pretty darn good.  I was surprised at how well it went.  I was expecting my little unplanned hiatus to really kill me, but it didn't!
  5. I've got {almost} all of our dinners planned for the month of March!  I'm trying to be really good about planning to see if I can lower our monthly grocery budget.
  6. My kitty is being really adorable sometimes!  On Saturday, Thomas had to work later than normal (usually he's home by lunch), I was bummed about having to eat lunch by myself.  But then... I didn't.  Apparently I had a lunch date with Lolo and just didn't know about it!  She sat across from my tv tray while I ate my lunch, mainly because she wanted me to share, but I like to think she knows that that stuff warms my heart!

Like I said, just a few small happinesses.  But that's what matters!

Tuesday, February 25, 2014

Layered Crème Brûlée Cheesecake

Before I get started on this new recipe, I am super excited to share that my Chocolate Covered Strawberry Cake Balls recipe was featured on Tasty Tuesdays!  Thank you Alecia for the nomination!  Tasty Tuesdays is a weekly link party that takes place on ten different blogs!  You should check it out sometime for some fabulous recipes!
Detours in Life

Thomas' birthday yesterday was quite a success!  Everything turned out really well.  Last night, Thomas opened his presents, then we enjoyed our Chicken Parmesan in front of some Top Gear UK.  And last we had some delicious birthday dessert while watching Percy Jackson: Sea of Monsters.  That's what Thomas chose to do with his birthday evening.  A nice relaxing night at home!


But, I'd like to tell you a little more about this fabulous birthday dessert!  Thomas absolutely loves cheesecake and crème brûlée, so this year, I found a recipe that incorporated both of those lovely items.


Layered Crème Brûlée Cheesecake:  A rich, elegant cheesecake surrounded by sweet and crunchy Nilla wafer crust and a thick and creamy layer of crème brûlée.  This dessert is amazing!  It's so rich and creamy, and the two layers go perfectly together!  Cheesecake and crème brûlée are delicious on their own, but this dessert takes them to a whole new level!


Layered Crème Brûlée Cheesecake
Adapted from: Will Cook for Smiles
Makes: one 9" cheesecake

Ingredients:
Crust
1 1/2 cups crushed Nilla wafers
6 tablespoons butter, melted
1 teaspoon vanilla
Cheesecake
2 8-ounce packages cream cheese, room temperature
1/4 cup heavy whipping cream
1 tsp vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream
1/2 cup granulated sugar
1 tablespoon corn starch
Crème Brûlée
2 cups of heavy whipping cream
1/4 cup granulated sugar
5 large egg yolks
1 tsp vanilla extract
Extra sugar for torching 

Instructions:

  1. Spray a 9" springform pan with cooking spray.  Cover the outside of the bottom with a layer of aluminum foil to prevent leaking, set aside. Preheat the oven to 300 degrees.
  2. For crust: Crush Nilla wafers and place into a bowl. Stir in the melted butter and vanilla; continue stirring until all of the Nilla wafers are moistened. Press the mixture into the bottom of the greased pan.
  3. Cheesecake: Beat the cream cheese with a mixer until smooth.
  4. Add the vanilla extract and the heavy cream; beat well.
  5. Add the eggs, one at the time, beating after each addition.
  6. Add the sour cream, sugar, corn starch, and vanilla extract; beat well again.
  7. Pour the cheesecake batter into the pan on top of the crust. Place in the preheated oven for about 20 minutes.  Meanwhile, make the crème brûlée.
  8. Crème Brûlée: In a saucepan, over medium high heat, combine heavy cream and ¼ cup of sugar. Cook, stirring frequently until just starting to boil. Set aside.
  9. Beat the egg yolks and vanilla until smooth and light.  I suggest using a mixer with the whisk attachment.  Pour in hot cream very slowly (if you do it too fast, you will cook the eggs), a little bit at a time.  Continually beat the mixture while adding the cream.
  10. Remove the cheesecake from the oven.  Using a large spoon or spatula, very slowly pour the crème brûlée over the spatula onto the cheesecake.  If you do this too quickly, the crème brûlée will break through the cheesecake layer.
  11. Bake for 60 minutes, or until the top layer jiggles like Jell-O.  My top layer was a little frothy and browned a bit in the oven, so I covered it loosely with foil to prevent burning.
  12. Remove from the oven and allow it to cool at room temperature for about 30 minutes.  Then chill in the refrigerator for at least 3 hours.
  13. Once it’s chilled, sprinkle some extra fine or granulated sugar on top, a very thin layer.  Using a cooking torch, move the flame continuously over the surface until the sugar is melted and golden brown.
  14. Enjoy!  Store in the refrigerator.
I hope you love this delicious recipe!  We certainly do!

Monday, February 24, 2014

Thomas' 26th

Today is an especially lovely day... It's my husband's birthday!  So the most wonderful thing about today is that I get to celebrate with him the fact that he exists!  

Very quickly, because I know you probably don't care to read pages and pages about how awesome he is, I am just so thankful for him!  I am truly glad that he exists and that he picked me to be his wife.  He has such a great personality and a wonderful heart, and he never fails to make me laugh.  I love the time we have had together so far and I am so glad that I get to spend the rest of my life with such an amazing person!

There, I'm done with the sappiness!  Moving on, here's a little peek at our birthday activities.

I made one of Thomas' favorites for breakfast this morning: banana bread!  For my Banana Bread recipe, click here.
He had to work today (boo), but we got to meet at our local hotdog stand for lunch.  And though I did take a photo of him at lunch (with his hot dog), I will attempt to preserve his manly dignity and not post it all over the internet.

Back at home, his presents are all assembled.  And he'll have to come home quick if he wants to be able to unwrap them himself.  Lolo was all over these things.  I took literally ten pictures of them and only one did not feature Lolo climbing and sniffing around.  She just loves presents (mostly because she wants to chew on the ribbons and play in the boxes).
His birthday dessert is all baked.  We even sampled it last night, and I was pretty pleased with the result.  Thomas' favorite two desserts in the whole world are cheesecake and crème brûlée , so I scoured the internet (a.k.a. Pinterest) for a crème brûlée cheesecake to make for him.  And I finally found a recipe that met my criteria, and here it is:  Layered Crème Brûlée Cheesecake! 
It features a sweet Nilla wafer crust on the bottom, a rich, airy cheesecake layer in the middle and a creamy crème brûlée layer with some broiled sugar!  It is super rich; a small piece goes a long way.  And that's saying a lot coming from a girl who has a "special compartment" in her stomach that makes her magically always have room for dessert!  (A long-running family joke)  It is absolutely delicious, and it will definitely be a dessert I will repeat, but I may make a few changes next time.  The recipe will be posted later on this week (hopefully Tuesday), so watch out for that!  **Update: You can view the recipe here.

So this evening, I'm cooking Thomas' favorite meal: Chicken Parmesan.  Then we'll just hang out and watch a movie or some Top Gear (UK, of course) and eat some birthday dessert!

Happy Birthday Thomas!

Friday, February 21, 2014

Road Blocks

There are always roadblocks on the way to contentment.  And as soon as you think you've made it past the last, toughest one, you hit another.

Right now, I have two big roadblocks.  And one of them happens to be the big nasty monster called selfishness.  

I think we all struggle with selfishness to some degree.  But, recently, I've realized how selfish I have become.  Somewhere along the way, I decided that I deserve to get what I want.  And it is ok for me to be angry or pout-y or sad when I don't get my way.  And, of course, I know that's 100% not right.  That is a sinful area in my life that needs work.

But I sort of wonder how I got this way.  My parents certainly didn't stand for that sort of thing when I was growing up.  But, I've been out of their "control" for almost six years now.  And most days, there's no one there telling me to check my attitude or to keep me in line.  Thomas does a pretty great job of treating me like a princess, but that doesn't mean that it's ok for me to act like everyone else's interests are beneath mine.

The main area I see this in my life is with my husband.  He would bend over backwards or fly to the moon to make me happy.  And I've started to take advantage of that.  But I want to change.  I want to be better.

I feel like my main purpose right now is to be a godly, submissive, and supportive wife to my husband.  And I can't do that if I'm busy ordering him around to obey my every whim.  I truly want to be the wife and the home he just can't wait to come back to each evening.  And the one he can barely stand leaving in the morning.

So the verse I read this week to remind me that it's not about me is a very well known one, but it certainly needed repeating for me.  It's Philippians 2:3 (NIV).