Friday Post!

First! Weekly Picture:

 

Second! Recipe:

Recipe and photo from here.

BLACKBERRY LIME CHEESECAKE POPSICLES. ♥

Ingredients:

For the Blackberry Layer:

  • 12 oz fresh blackberries
  • 1 1 /2 tablespoon water
  • Sugar, to taste if berries aren’t sweet enough

For the Cheesecake Layer:

  • 6 oz cream cheese
  • 4 tablespoons milk
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon lime zest, optional – if desired
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar

Directions:

  • Add the blackberries and water to a medium saucepan. Cook over medium heat, stirring periodically, for about 10 – 15 minutes, or until they are easily broken with a wooden spoon. Taste and add sugar to sweeten if needed. Stir sugar in and cook until dissolved.
  • Pour the berry mixture into a powerful blender, such as a Blendtec, and puree until very smooth. I ran the “whole juice” pre-programmed functioin on my blender. After blended, cover and refrigerate the blackberry puree until cool, at least 30 minutes.
  • While the blackberry mixture refrigerates, beat the cream cheese, milk, lime juice, zest (if using), vanilla, and sugar using a hand mixer or puree with a small food chopper until smooth. Set aside in the refrigerator until blackberry mixture has cooled.
  • To assemble popsicles, layer the blackberry puree and cream cheese mixture in popsicle molds. Place popsicle sticks in the center and freeze until solid.
  • If necessary, run hot water over the outside of the molds to assist in removing the pops before serving.

Notes:

A high powered blender will crush the seeds, but if you prefer a completely smooth fruit layer with no bits of seeds then strain the blackberry puree through a fine mesh strainer.

Layering Options: We experimented with a couple layering techniques. I preferred #1 with smaller amounts of each layered more frequently, while Eric preferred #3. 1. Cream Cheese, Blackberry, Cream Cheese, Blackberry 2. Blackberry, Cream Cheese, Blackberry 3. Combine the two mixtures and swirl together.

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Third! Personal Update:

My GrandpaGreat is in town this week and I haven’t seen him in four years, so lately I’ve been hanging out at my grandparent’s and spending time with them. It’s really nice to be with family so often, I sometimes forget that and I’m glad I’ve had the opportunity to realize it again. Yesterday we actually went on a real, authentic train and it was pretty cool. I was honestly bored for a little while, but it was an incredible experience at the same time.

I’ve been working a lot lately, and I’m starting school in 25 days.

Other than that, I don’t have much to update about! I am enjoying life and family right now, and that’s all I have to say this Friday!

See you Monday for Personal Post.

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Friday Post!

First! Weekly Picture:

Second! Recipe:

Recipe and photo from here.

Picture of 'Oreo' Cookies Recipe

Ingredients:

  • 1 1/3 cups Dutch-process cocoa powder
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Filling:

  • 1 stick unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract

Directions:

Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.

Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.

Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.

Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.

Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla.

Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

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Third! Personal Update:

I’m sorry again I haven’t been posting! I am trying! 🙂 I have a few things to cover! Hauls, work, Sims and music.

I am hoping to be doing a lot more hauls in the future.  Not too often, but maybe one or two a month.  I really want to fill up my nail collection.  I’ve been buying a couple and I’m getting quite addicted! I have also really been wanting a nail rack for my wall.  Like one from here. I have told myself I’m not allowed to get one until I get at least 25 polishes though. 🙂 Hopefully that will help me to get a better collection quicker and also have something substantial to put on a nail polish rack when I do purchase one. I’m also in need of some new makeup.  I love makeup and obsess over it, but don’t actually buy hardly anything for myself.  I bought a few lip products recently that I’m happy with, but I need more! Always more! I really need to repurchase my Laura Mercier Silk Creme Foundation and some liquid eyeliner very, very soon though.  I am desperately low on those two.  However the foundation will probably be for the start of next school year since I am thinking of not wearing any face makeup this summer.  I’ve already been doing that for a few weeks since my skin’s been nice to me, and it’s been working out lovely.  Anyhooooo! Hauls soon!

Work is great.  I officially work at Baskin-Robbins.  I love it!  I have amazing coworkers and though it is still work, it’s relatively enjoyable work.  Scooping ice cream and cleaning up ice cream from the entire store isn’t actually that hard when you’re laughing along with your coworkers and being surrounded by happy customers.  So I just had to say I am quite, quite, quite thankful for the job that I have.  I know it might get a bit less tolerable in the future when the newness of this job wears off, but I could be off so much worse.

Sims! Sims! Yay! Sims! I grew up playing Sims.  I used to have it on my regular Play Station when I was quite younger and it progressed from there into owning Sims 2 and all of the stuff and expansion packs into now owning Sims 3 with 3 expansion packs and 2 stuff packs.  I need to get all of the newer expansion packs for Sims 3 still, but that’s not my current goal at all.  Anyways, I always get addicted to it all over again.  I stopped playing for a few months and recently I got back into it with the crave to do some interior design.  Besides it being the most awesome game ever, it actually is really incredible for those who dream of architecture and interior design.  If you use the cheat for money (ctrl+shft+c) (type in: motherlode) (Which gives $50,000 to the household funds and can be repeated endless times.  I usually go to about $300,000 before building an entire house and then if more is needed, I add it as I need it.) it is easy to build any house you can dream of, with the limit of furniture available depending on if you’ve purchased any from thesims3.com.

Anyways, I have a new goal!  I saw some YouTube videos on the 100 baby challenge.  What it is is in the Sims 3, you have to give birth to 100 babies using the same Sim as a mother for them all, and raise them each to young adults at the least.  A lot of people actually create blogs for their specific Sim used in this challenge, but I thought I could just update my challenge in the Personal Update section of each of my Friday Posts.  Popular rules for this 100 baby challenge are typically followed, but not required.  I will have my own specific rules because I am quite nervous for it!  Then, after I complete it, maybe one day I’ll try doing it the popular way.  Each Friday I will post photos of any Sims that have turned into the age of a Young Adult. (Because each child that does that is counted as 1 out of 100.  You can’t count them as they are born because they might not survive.)  Right now, my mother is Annie Fall and the father is Evan Anderson.  They haven’t gotten married yet. 😛  They will be married soon.  They just barely had twin boys named Calvin and Roland.  Anyways! I hope I can make it to 100! I will keep you posted! This will be a definite challenge.

Now, music. 🙂 I have been getting into so much music again.  I like literally every genre and don’t discriminate against any artists or genres.  Music is different to everyone, and I think since I’ve always believed that so deeply, it’s easy for me to appreciate every genre of music.  I prefer some artists over others, but I don’t actually hate any music.  None of it is unpleasing to my ears.  Lately I’ve been obsessed over Atmosphere and Selena Gomez.

Atmosphere is a hip hop group composed of a rapper named Slug and a DJ/Producer named Ant.  Their real names are not important. 😉 Anyways, I know quite a few people that base their entire lives around music discriminate against rap and hip hop because of the generalization that it’s all crap lyrics about sex and drugs.  That’s not true in Atmosphere.  Although some songs consist of such things, it’s not disgusting or displeasing.  Atmosphere is incredibly original with mind blowing lyrics and an elaborate story in each song.  If you just like music for a background or things like that, I wouldn’t recommend Atmosphere for your everyday listen.  I would still recommend you give a few songs by them a listen, though.  The key to atmosphere and thoroughly enjoying it is to actually listen to the lyrics, it’s seriously like hearing a greatly emotional story with a fresh perspective.  Atmosphere makes me feel more than any other artist (with one or two exceptional songs by others) and that’s why I love them.  I will show you two of my favorite songs by Atmosphere.  Although I also really recommend The Waitress, The Best Day, She’s Enough, Yesterday and every other song by Atmosphere. 😉

Selena Gomez is probably a name you’ve heard a few times.  When the good Disney shows were on a couple of years ago, I used to watch them.  Don’t hate.  Disney shows used to be like diluted Soap Operas, which we all know are addicting.  Anyways, after I got over my Hannah Montana phase, I fell in love with Selena Gomez.  3 or 4 years later, I’m still obsessed and I’m riding on adulthood.  I think she is a thoroughly good person.  She’s never been too much of a fame-addict (to put it appropriately), she just seems to enjoy it a healthy amount.  Obviously, someone as successful as her isn’t going to just be unappreciative about what she has and can do, she enjoys her success, but doesn’t take advantage of it either.  She’s also one of the most gorgeous people I’ve ever seen in the most unique way.  I love her music.  It’s pop, which also quite a few people dislike, but it can just cheer me up or make me sad.  When music makes you feel anything, that means it’s good.  That’s what music is meant to do.  I love her music videos as well.  I’ll show you three of my favorite songs by her explaining why they’re my favorite because there are specific reasons for each, not just loving the story line or lyrics.  It’s a combination of things.

I love this song and music video combined so, so much. It’s incredibly easy to relate to and also, she is just plain gorgeous in this one.  I know it’s quite girly and a little cheesy, but I just can’t help but watch this and drool over adoring Selena so much.  I love her look in this, and also she has such the grace of a dancer, you can tell in everything she does.

This song and music video combined make me cry.  I know there are a lot of songs similar to this one out there, but this one seems to have every single lyric down to a T.  It’s so incredibly special to me, because I have been through such insecure times and this song just has the ability to make me feel that something inside that says I’m beautiful, no matter what anyone says.  She is also very, very pretty in this one too.  She’s a great girl to look at, she herself just looks like a piece of art.  Which obviously with her personality, musical and theatrical talents, she is literally a definition of art.

This song doesn’t mean as much to me as the others, but I really like the unique looks in this music video too.  Plus the meaning of it does really cheer me up, putting me in that careless mood for a bit to just forget what hurts for a while.

Alright! Well! That was a long post! I hope you all enjoyed and I definitely feel better after purging all of my blogging ideas that have been stirring in my mind for the past few days.   🙂 See you Monday for Personal Post.

Friday Post!

First! Weekly Picture (I have two and they were taken this week by my best friend, not today):

Second! Recipe:

Recipe and photo from here.

Grasshopper Pudding Pie!

Ingredients:

  • 4 FAMOUS Chocolate Wafers, divided
  • 1 pkg. (1 oz.) JELL-O Pistachio Flavor Fat Free Sugar Free Instant Pudding
  • 1-1/2 cups cold fat-free milk
  • 1/4 tsp. peppermint extract
  • 2 cups thawed COOL WHIP Sugar Free Whipped Topping
  • 1 square BAKER’S Semi-Sweet Chocolate, chopped

Directions:

CRUSH 2 wafers; sprinkle onto bottom of 9-inch pie plate sprayed with cooking spray.

BEAT pudding mix, milk and extract with whisk 2 min.  Stir in COOL WHIP and chopped chocolate; spread onto bottom of pie plate.  Top with remaining wafers, cut into quarters.

FREEZE 6 hours or until firm.  Remove pie from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.

Third! Personal Update:

Not much is going on.  I’ve had a good week!  I am going to work tomorrow.  That’s going to be fun hopefully.  I will get my parking pass, ID card and uniform! Life is good.  That’s all I have to say this week!

Fourth! Favorite song of the week (makeup for not posting Wednesday):

Friday Post!

First! Weekly Picture:

No picture this week. ):

Second! Recipe:

Recipe and photo from Pinterest!

Protein Banana Smoothie

Pinned Image

Recipe: 1 frozen banana, 3 oz vanilla yogurt, 1/4 cup milk, little less than 1/4 cup of peanut butter.  Blend and drink!

Third! Personal Update:

Today I did a shoot with my model Logan!  If you want to see the complete album, go here! Here are a few of my favorites though: (click to enlarge and improve quality)

I’ve also gotten a job at an amusement park in my state! I start training on the 7th and I’m very excited.  I’m also improving a TON with guitar! That’s all I can think to say.  See you Monday for personal post!

Friday Post! (On a Saturday!)

I apologize for not posting yesterday, there was no time!  Tonight I’m staying up late to edit pictures though so I thought I might as well make up for it and blog while I edit. 🙂 So onto Friday Post!

First! Weekly Picture:

Second! Recipe:

Just click here for a recipe on Chocolate Chip Lava Cookies by kevinandamanda.com

Third! Personal Update:

This week was good! 🙂 I’m progressing with guitar. Yay!

I also did a photoshoot with Logan again today but this time it was just Valentine’s themed, not fashion or anything.  Here are a few of my favorites, but you can find the entire album here on Espoir Photography’s Facebook Page. Remember to click on the photos to enlarge them and improve quality!

ANNNND… MY FAVORITE….

The end for tonight.  I know it was a short post, but I’m so tired!  I’ll see you Monday!

Friday Post!

First! Weekly Picture:

Second! Recipe:

Picture and recipe from here.  I am actually drinking this right now.  I am also eating the other half of the avocado that was left over from the recipe with some salt.  I’m alternating, a drink of the smoothie, a bite of the avocado, and it’s so divine, I never thought an avocado could taste so rich and sweet!

I think this smoothie would be amazing along side of the other half of the avocado every morning for breakfast or a healthy (and filling) snack.  It’s very yummy.

avocadosmoothie-4

Ingredients

  • 1/2 of a hass avocado
  • 1 cup of ice
  • 1/2-1 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon condensed milk
Directions
  1. Blend all ingredients in a blender until smooth. Add more sugar or milk until you get the desired consistency/taste.

I, Kate, left out the condensed milk because I didn’t have any and it still turned out wonderful!

Third! Personal Update!

First of all- Happy birthday to my Nana!!! She’s the best Nana in the world. ♥

Not much has happened this week.  School was great as usual.  There’s a kid, Kris who is in literally half of my classes (we have two classes together every day and lunch together every day) and he’s becoming my best friend, pretty much.  He’s way awesome.  It’s nice to have a good friend already.  🙂

I’m also (hopefully) going to have a fashion photoshoot with my friend Logan this Sunday!  I’m not sure if I posted about it Monday, but it was originally planned for Thursday (yesterday) and got rescheduled.  I really hope it goes well on Sunday!  I have to say this is the most excited I’ve been for a shoot before!

If the shoot happens, I’ll probably upload a few pictures on Monday on here and give a link to the complete album on my Facebook page.

That’s all for now.  🙂 I’ll see you Sunday!

Friday Post!

First! Weekly Picture:

Second! Recipe:

Pictures and recipe from here.  I would love to try these!  French dip sandwiches when made correctly are awesome.

French Dip Sandwiches
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil

salt and pepper

2 1-ounce packages dry onion soup mix

2 c. water

2 cans beef broth

6-8 large buns (or more…6 would be VERY generous servings!)

Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.
Ladle juices into small cups for dipping and enjoy!

Third! Personal Update:

This week was absolutely wonderful.  It feels good to have a life again.

Guitar and photography have been going the best.

In guitar, we’ve learned Am, Em, C and G7.  The chords for the song that goes “The ants go marching one by one, hoorah, hoorah…” Etc.  Haven’t actually learned the song yet, but we’ve learned the chords.  I’m pretty sure Em is my favorite sound ever.  It reminds me of a Mexican Fiesta guitar song.  It’s lovely!  I am able to now go from Am to Em without looking, but I still struggle with C to G7.  I can do both on their own (even though G7 kills me, it’s so difficult to stretch my hand that far!) but I’m not too good at going from one to the other yet.  It usually still takes me a few seconds with those two to transition.  Hey, I’m learning something, though!  I’m so in love with guitar right now, even though my hands are very un-coordinated, I’m doing pretty well so far. Also, I had to rent a guitar from class so that I can play it in class everyday and not have to haul my guitar from home back and forth from school.  That would be a pain.  The one I rented from class is a Spanish guitar, closer to a classic than a steel, but kind of in between I guess.  It’s really nice, it’s also pretty small which is good since I’m very petite.  The guitar I own at home is pretty big.

In photography we haven’t learned much yet, but my teacher talks forever.  Most students would look at this as a great way to get out of doing work, but I really enjoy his stories, not just the fact he forgets about giving us work.  We actually don’t have any work yet, technically and I think we’re going to start our first project next week.  I’m very excited for that.  Anyways, he’s a really cool person and every day at lunch I sit in his classroom and eat talking to him.  He’s becoming like my best friend!  Is that appropriate for students and teachers to be friends?  I hope so.  It’s awesome though because we always talk about photography and cameras of course, so it’s like I’m getting an extra photography class every day.

Well, that’s all for now.  I don’t really have much news for other classes, as they’ve been a bit slow starting on the work just as photography has.

Oh!  I do have a bit more to talk about.

Tomorrow I don’t have much to do… probably just jam to guitar with my baby sister.  On Sunday though, it’s my daddy’s birthday!!!  I’m making his cake this year (yay) and I’m going to try to make it fancy!  No fondant… but just nicely and neatly decorated.  I won’t tell you how old he’s turning because he’d probably personally kill me, but I’m very excited.  We’re going over to his friend Jimmy and Jenna’s house, (they’re like our family’s best friend besides Justin) and having a gaming party.  We’re going to eat pizza, eat cake and play Arkham Horror all night I think.  (I pray to God that I spelled the game right.)  It’s hopefully going to be a blast.

Other than that, nothing much is going on.  I’m quite sick with a rough cold at the moment, I have just a tiny bit of sniffles, burning eyes and a very sore throat.  I don’t have a cough, though… That’s weird.  Well, I kind of do… Anyways… Yeah, I’ll hopefully see you Sunday for a movie review on “Dandelion.” 🙂  Have a great day/night/morning, everyone.