Thursday, July 29, 2010

Color Dilemma

 Our house at the moment is painted in a lot of neutral fall colors. BORING!!!! Not to mention dark. But when it comes to picking colors I'm a serious chicken and I always resort to beige (try not to loose all respect for me). See here's my problem. Mr.O won't let me paint. I'm terrible at it. Just isn't something I'm good at. So I know that whatever colors I choose will stay on those walls until the paint starts to flake off. Which in all likelihood would be 20+ years. So the color I pick has to be perfect and it needs to be versatile so that I can change up the decor as the years go by. Can you feel the pressure yet? So considering that the new house we bought is a 5 minute walk to the lake I wanted to go with a more coastal feel. Does anyone have any suggestions on paint colors? If you click on the "Our House" tab at the top you can see pictures of our house before we moved in. That is not my furniture people!!

No offense intended to the previous home owners. Please don't egg our house. Thank you!

Images curtesy of "Coastal Living"

Wednesday, July 28, 2010

Thursday, July 8, 2010

Snickers Caramel Cheesecake Cookies

2 Cups chopped Snickers Bars
2 1/2 Cups graham cracker crumbs
5 Tablespoons melted butter
2 8oz packages softened cream cheese
1 Cup granulated sugar
2 eggs
1 Tablespoon pure vanilla
3 Tablespoons caramel sauce
1. Preheat oven to 350 degrees F. Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.
2. In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 Cup of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheescake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

12 individual cheesecakes

Note: I'm not sure where I got this recipe from so if anyone knows please do tell.