So my classes have submitted their Final Grades for me. Here are the results...
Graphic Design: B+
Advanced Typography: A+
It may be a sad sad statement, but that "A+" is my FIRST in college AND especially in an Art Class! Let me just say, I am mighty proud of it. lol
Thursday, May 23, 2013
Wednesday, May 22, 2013
Beloved Recipes Made Easier
So I love cooking things, but sometimes it's just more hassle then it's worth. However my little brain thinks up some pretty amazing things! I wouldn't say they are the most original ideas, but no one told me an easy way to make the following recipes and I discovered these "Real Life Cheats" all by myself. Just for the sake of people I will put the FULL recipe on here. Just skip over it to the bold part and that is where I will put my tips.
Recipe #1:
Pierce's Cookies (I call them Jeanie's Cookies. Either way they are the peanut butter rice krispie cookies with chocolate in them)
3/4 C. Sugar
3/4 C. Corn Syrup
3/4 C. Peanut Butter (Super Chunky is so much tastier!)
4 1/2 C. Rice Krispies
1 pkg. Chocolate Chip MINIS
Put sugar and corn syrup into a sauce pan and heal until it barely comes to a boil then remove from heat. Add peanut butter. Pour over rice krispies and stir until evenly coated. Pat out on buttered cookie sheet. Spread unmelted bag of Chocolate Chip Minis over rice krispies. Roll it up. Can cut log in half. Refrigerate log 30 minutes ONLY! (Any longer and it will make them harder than a brick to slice) Slice the logs.
Start the recipe as normal. Instead of melting down the chocolate chips just wait til after you make your Krispies and you put them in the pan all piping hot. Use a bag of Chocolate Chip MINIS and dump them out on the Krispies. They are small enough that the heat from the Krispies melts them but gives you enough time to spread them out evenly and then roll the cookies up before they completely melt. A lot less loss of chocolate being squished out the holes when rolling. Perfect Spiral Cookies. Finish the Recipe like normal.
Recipe #2:
Alfajores (It takes a bit more time, but a lot less effort)
4 C. Flour
2 C. Shortening
3 Tbsp. Sugar
1/4 C. Milk
1 Egg
1 Can Condensed Milk (Ready to Use*) or just by the ready cans at the store :)
Powdered Sugar
Mix Flour and Shortening. Add sugar, milk and egg. Mix well to make a soft dough. Roll dough into logs of the same width and wrap in saran wrap and put them into the refrigerator. Once cooled and solid cut logs into 1/4" to 1/2" thick slices. Place on slightly greased cookie sheet and bake at 350 degrees until edges are golden brown. Wait for til the cookies are completely cooled before spreading condensed milk between two cookies. Roll edges in powered sugar.
*Boil one or more cans of condensed milk for 3 hrs in a pot of water. Make sure to keep the cans under water the entire time (they could explode if you don't). Let it cool before use.
Make the dough like normal. Instead of rolling out the dough on flour and cookie cutter out the pieces just roll the dough into a log. There is quite a bit of dough so you can make how many logs you need. Make the log the same width you want the cookies to be in the end. Next saran wrap them and put it in the fridge. Wait til they are hard and when they are just cut the cookies to the thickness you want them. No added flour or having to roll them out...as simple as cutting butter! lol Finish the cookies as normal. One step I did find not find in the recipe that I had to learn from mom was wait til the cookies are completely cooled. Not warm whatsoever. The warmer they are the more brittle they are and will probably crack on you trying to move them off the pan or when putting the caramel on them. The cookies are fragile to begin with, but when they are completely cooled it helps you not break them. Just telling you now if you didn't know because I didn't so I'm just passing the tip along.
Like I said they aren't the most unique solutions, but it is what I discovered and just passing along what I figured out in my cookie experiments!
Recipe #1:
Pierce's Cookies (I call them Jeanie's Cookies. Either way they are the peanut butter rice krispie cookies with chocolate in them)
3/4 C. Sugar
3/4 C. Corn Syrup
3/4 C. Peanut Butter (Super Chunky is so much tastier!)
4 1/2 C. Rice Krispies
1 pkg. Chocolate Chip MINIS
Put sugar and corn syrup into a sauce pan and heal until it barely comes to a boil then remove from heat. Add peanut butter. Pour over rice krispies and stir until evenly coated. Pat out on buttered cookie sheet. Spread unmelted bag of Chocolate Chip Minis over rice krispies. Roll it up. Can cut log in half. Refrigerate log 30 minutes ONLY! (Any longer and it will make them harder than a brick to slice) Slice the logs.
Start the recipe as normal. Instead of melting down the chocolate chips just wait til after you make your Krispies and you put them in the pan all piping hot. Use a bag of Chocolate Chip MINIS and dump them out on the Krispies. They are small enough that the heat from the Krispies melts them but gives you enough time to spread them out evenly and then roll the cookies up before they completely melt. A lot less loss of chocolate being squished out the holes when rolling. Perfect Spiral Cookies. Finish the Recipe like normal.
Recipe #2:
Alfajores (It takes a bit more time, but a lot less effort)
4 C. Flour
2 C. Shortening
3 Tbsp. Sugar
1/4 C. Milk
1 Egg
1 Can Condensed Milk (Ready to Use*) or just by the ready cans at the store :)
Powdered Sugar
Mix Flour and Shortening. Add sugar, milk and egg. Mix well to make a soft dough. Roll dough into logs of the same width and wrap in saran wrap and put them into the refrigerator. Once cooled and solid cut logs into 1/4" to 1/2" thick slices. Place on slightly greased cookie sheet and bake at 350 degrees until edges are golden brown. Wait for til the cookies are completely cooled before spreading condensed milk between two cookies. Roll edges in powered sugar.
*Boil one or more cans of condensed milk for 3 hrs in a pot of water. Make sure to keep the cans under water the entire time (they could explode if you don't). Let it cool before use.
Make the dough like normal. Instead of rolling out the dough on flour and cookie cutter out the pieces just roll the dough into a log. There is quite a bit of dough so you can make how many logs you need. Make the log the same width you want the cookies to be in the end. Next saran wrap them and put it in the fridge. Wait til they are hard and when they are just cut the cookies to the thickness you want them. No added flour or having to roll them out...as simple as cutting butter! lol Finish the cookies as normal. One step I did find not find in the recipe that I had to learn from mom was wait til the cookies are completely cooled. Not warm whatsoever. The warmer they are the more brittle they are and will probably crack on you trying to move them off the pan or when putting the caramel on them. The cookies are fragile to begin with, but when they are completely cooled it helps you not break them. Just telling you now if you didn't know because I didn't so I'm just passing the tip along.
Like I said they aren't the most unique solutions, but it is what I discovered and just passing along what I figured out in my cookie experiments!
Thursday, May 16, 2013
Extra Time...AND Socks
So since I've gained a lot more time on my hands since school is over I found myself trying to figure out what to do besides sleep in. I finished up my last project a lot sooner than expected. I woke up early Monday morning figuring it would take most of the day maybe even into Tuesday to finish. After finally running everywhere to get it printed and then constructed I sat back in happiness and then looked at the clock and realized it was still before noon. lol So come Tuesday I didn't know what to do so I went shopping. I found some pretty cool socks on clearance and since they were buy one get one for $1 I got 2 pairs! lol
Yes they are toe socks but I can live with that for some extremely cute socks! lol
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