Thursday, March 31, 2011

i'm kind of a {soda} jerk, sometimes.

Hear-ye! Hear-ye!

Let it be known unto all of the land...

Sometimes, I indulge my hidden passion of:

But, who can resist? I sure can't. Sometimes:
My favorite thing about Jones soda, the fortunes under the cap! Even more of a treat!

Wednesday, March 30, 2011

use your noodle.

My Texas friends on Facebook like to remind me daily that it's sunny and hot over there. They've got pictures of themselves swimming at the lake already up and posted for the world to see. They are wearing shorts. They are eating popsicles outside.


Meanwhile, over here in Utah... it's cold and snowy. It pretty much snows daily. I am so in denial that it is still snowing that I wore my Chuck Taylors yesterday with no socks and my toes froze. I have not seen the sun is a week! So, I'm still cookin' like it's winter. Roll out the soups and stews. You know what? . I never want to ruin a perfectly good homemade soup with a packaged noodle. That's just not fair! Do you wanna learn how to make your own noodles... in 10 minutes flat. Seriously!
All it takes are a couple of eggs, a little oil, and some flour. You mix your dough and then just roll it out. Don't forget to flour your work surface!

You can boil directly in the soup, or in separate salted water.
They are sooooo delicious! You should try them! You've got 10 minutes, right?
Homemade Noodles

2 C flour

1/2 t salt

2 beaten egg yolks

1 beaten egg

1/3 C water

1 t oil

Stir together flour and salt. In a mixing bowl, combine wet ingredients. Add wet to dry mixture and mix well.


Sprinkle work surface with flour and knead dough until smooth.


Roll dough out to desired thickness. Use a pizza cutter to cut strips of dough. Lightly toss in flour while waiting to boil.


Boil for 2 to 3 minutes.



Tuesday, March 29, 2011

Monday, March 28, 2011

chocolate moustaches, and the people who love them

Everybody should have the need for a:

Such an easy disguise! With a few simple supplies, you too can have your own:

Melted chocolate, lollipop sticks, and a large Ziploc bag. Nothing could be easier!

Don't forget to:

Even better, break the moustache mold and do something out of the ordinary-- kind of like my new: Guaranteed to make you 100%
And, they are so tasty too!
Even better! Dual disguise! You can be a manly, macho, fashionista!
Surprise your friends, fool your enemies!

Make some!

Friday, March 25, 2011

craft nite: button earring edition.

My fabulous new crafty friend Colleen has officially introduced me to the:

She organized a whole evening dedicated to making these fabric covered button earrings that I had posted about on my blog last week.

Sweet Colleen, she did everything! Got the supplies, gathered fabric scraps, and even made coconut macaroons to munch on while we worked. I got to play teacher and give a little lesson and how to. It was so fun, and I am so excited about:

Besides, who doesn't like being the one that is allowed to make:

I know that I clean up plenty of messes every day. It is always relaxing when you can craft and not worry about a mess, just go with it!
My new favorite craft! I love how they are so sweet and look:
Next time, my place!
Thanks Colleen!

Thursday, March 24, 2011


Remember my love for anything miniature?
Well, it's hit a new level...
These diminutive sweets start out with a simple dough, shaped into:
It's simple, just take 2 teaspoons of dough and roll it into a rope.
Toss them in the oven!
But my favorite part is watching them come alive with the decorations! A simple almond bark (dipping chocolate) is melted down and used for frosting.
And, where would I be without my sprinkle brigade!
The melted almond bark does not take long to set. They are dry in a matter of minutes!
LOOK! So precious!
And, oh-so-much:
Fun to make and eat!
Would you like to try?
Just one note, these cookies are of the crunchy variety. They would pair great with hot cocoa or coffee to dip them in. They are delicious!
Doughnut Cookies
2 T vegetable oil
3 T butter, melted
2 eggs
2 t vanilla extract
1/2 t almond extract
3/4 t salt
2 t baking powder
1 C powdered sugar
2 and 1/2 C flour
to decorate:
2 or 3 squares of almond bark
Preheat oven to 350. Lightly spray cookie sheets with cooking spray. Beat the oil, butter, eggs, vanilla, and almond extract together. Sift the dry ingredients together, and then add to wet ingredients and mix well. Dough should have the consistency of play dough. If it's a little dry, add a little oil.
Take 2 teaspoons of dough and form into a 4 inch rope. Coil rope into a doughnut shape and place on cookie sheet.
To decorate, dip tops of cookies in melted almond bark and top with sprinkles!

Wednesday, March 23, 2011

I'm branching out!

Meet the newest contributing editor to this fabulous site!
I am so excited, and I have a lot of great ideas!! This is going to be so much fun.
Today, you can read about my piece on Bento Boxes here!
And, if you missed my post on Monday, you can find that here!
I've also decided to jump on the Twitter bandwagon. You can follow me @littlemommaco

Come and say hi!

Tuesday, March 22, 2011

weekend roundup: Ogden Treehouse Museum

We absolutely, positively, love-LOVE-love:

This weekend, we hightailed it over to the Ogden Tree house Museum! It's like stepping into a giant storybook. Each level of the tree house ends up in a different adventure.

The drums were fabulous!

And a dime store cowboy rodeo! We must be dreaming!

It's so much fun to play and:

My favorite were all of the little national villages. Reading a book about a Yurt-- in a Yurt is way out of the ordinary and very, very interesting!

But my favorite thing about museums, is the fun of learning.

Monday, March 21, 2011

petite pie.

I'm a little obsessed with miniatures.
Especially edible miniatures.
There is something so fascinating about a smaller version of something else. Why? Why? Who knows, but...
this is sparked the idea for:

I've done "Sky High Apple Pie" and "Pie baked in a mug", but never a pie in a muffin tin, but what could be more perfect?!
I felt like a little girl again, playing kitchen, and constructing my little pies.
The filling of choice, ruby red cherries:
And, I found the perfect excuse to use my vintage french pastry cutters, even better! I love their scalloped edges.
They look so yummy and they are not even baked yet!
After a quick pop in the oven, they are ready to serve.
Too bad I didn't have any vanilla ice cream laying around!
They are --get ready-- as easy as pie!