21 January 2011
Still NO Restriction :(
20 January 2011
Possiblities
19 January 2011
Control, Maybe?
TMI and Sore Muscles

16 January 2011
Lbs and NSV
14 January 2011
Oops

13 January 2011
Did Someone Say Vacation?

07 January 2011
All In My Head...Fill !!
29 December 2010
Happy Commings and Goings
28 December 2010
Food = Crack
15 December 2010
Baking Fool (with recipe)
Raspberry Cups:
Store bought cookie dough Raspberry Jelly Slivered Almonds Chocolate Chips - Semi Sweet Plain Gelatin Packets for baking not eating 2tblsp Sugar Spray with cooking spray a mini cupcake pan and put about 3/4 tblsp to 1 tblsp dough in each cup and bake according to time on package. When they are right out of the oven take a wooden spoon, dip it into the sugar and press down the center of the cookies to form a cup. Let cookies cool 30mins on cooling rack. Chop up the slivered almonds to desired size. Mix left over sugar into almonds. In microwave melt chocolate chips on 30 seconds blasts stirring between each time until you have a thick melt. The chocolate should not be hot to the touch when melted. When cooled dip just the tops of your cups into the chocolate and then the almonds. Let sit for 1 hour to harden. Filling: In a little pot put all your jar of raspberry jelly and 1 gelatin packet. Heat till mix just coats a spoon. Take off the heat and pour jelly mix into each cup until filling is level with the edges. The filling will soke a little into the cookies making them nice and moist. It's ok if they leak through a bit.