I don't know about you but I do not consider myself a very good baker. I don't know what it is...maybe just I'm bad at the timing but baking is not my first love in the kitchen. I would love to rectify that and I do try really hard to get better at it. My mother was a wonderful baker. She could make the best homemade breads you ever tasted. They would fight over her breads at church. I didn't get that gene somehow. My sister Donna did. Guess I couldn't get all the good genes. I did inherit her creativity and for that I am eternally grateful. My mom could do ANYTHING! Oh, how I miss her!
My mom could make the prettiest and tastiest cakes. She could decorate them like a professional. She even made wedding cakes in her home. My cakes are not what I'd call eye candy. I think that is why when I go to make a cake I want to make a sheet cake. A lot easier and I can make one of those look half way decent.
I made this chocolate peanut butter sheet cake back in the winter when I wanted something sweet but didn't want to go to the grocery store. I happened to have all the ingredients at home to make it. Boy was I pleasantly surprised...it is a very yummy cake! I hope you enjoy it!
Chocolate Peanut Butter Sheet Cake
2 c. all purpose flour
2 c. sugar
1 t. baking soda
½ t. salt
1 c. water
½ c. butter, cubed
½ c. creamy peanut butter
¼ c. baking cocoa
3 eggs
½ c. sour cream
2 t. vanilla extract
Frosting:
3 c. confectionery sugar
½ c. creamy peanut butter
½ c. milk
½ t. vanilla extract
½ c. chopped peanuts
Preheat oven to 350 degrees. Spray jelly roll pan with Pam. In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Prepare frosting while cake is baking. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth. Remove cake from oven; place on a wire rack. Immediately spread with frosting; sprinkle with peanuts. Cool completely. Yield: 15 servings.
Monday, June 29, 2015
Sunday, June 21, 2015
Patriotic Santa Coke Bottles
I decided to paint my two sisters, sister-in-law and my dad a patriotic santa Coke bottle to enjoy through the 4th of July. These are such fun to paint. They have the perfect indentions for stripes. These are the small bottles so I need to get out and find some larger ones. Fun, fun, fun! 
Saturday, June 13, 2015
Cheesy Enchilada Stack
Can ya tell that I LOVE Mexican food? I love trying new Mexican recipes and this one is a real keeper! I recently found a recipe similar to this one that is done in the crockpot. I am going to try that sometime this week so I will let ya know if it works out well. You will really enjoy this dinner! Cook up a box of Spanish rice and have with this...yummo!
Cheesy Enchilada Stack
1 lb. ground beef
(2) 10 oz. cans red enchilada sauce
(6) 8” flour tortillas
8 oz. shredded cheddar cheese or Mexican blend
16 oz. can refried beans
(2) 4 oz. cans green chilies
1 bunch green onions
Cook the beef in a skillet over medium high heat until well browned, drain. Stir ½ cup enchilada sauce in skillet with beef. Spray a baking sheet with Pam. Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and ¼ cup cheese. Top with 1 tortilla, half the refried beans, ½ cup enchilada sauce, 1 can drained green chilies and ¼ cup cheese. Repeat the layers one more time. Top with 1 tortilla, remaining beef mixture and ¼ cup cheese. Top with remaining tortilla. Cover the stack with aluminum foil. Bake at 400 for 40 minutes or the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion. Bake 5 more minutes or until cheese is melted. Cut the stack into 6 wedges.
1. Tortilla
2. 1/3 of beef and ¼ c. cheese
3. Tortilla
4. ½ refried beans and ½ c. enchilada sauce, 1 can (4 oz.) chilies and ¼ c. cheese
5. Tortilla
6. 1/3 of beef, 1-1/4 c. cheese
7. Tortilla
8. ½ refried beans and ½ c. enchilada sauce, 4 oz. can chilies and ¼ c. cheese
9. Tortilla
10. 1/3 beef and ¼ c. cheese
11. Tortilla
Cheesy Enchilada Stack
1 lb. ground beef
(2) 10 oz. cans red enchilada sauce
(6) 8” flour tortillas
8 oz. shredded cheddar cheese or Mexican blend
16 oz. can refried beans
(2) 4 oz. cans green chilies
1 bunch green onions
Cook the beef in a skillet over medium high heat until well browned, drain. Stir ½ cup enchilada sauce in skillet with beef. Spray a baking sheet with Pam. Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and ¼ cup cheese. Top with 1 tortilla, half the refried beans, ½ cup enchilada sauce, 1 can drained green chilies and ¼ cup cheese. Repeat the layers one more time. Top with 1 tortilla, remaining beef mixture and ¼ cup cheese. Top with remaining tortilla. Cover the stack with aluminum foil. Bake at 400 for 40 minutes or the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion. Bake 5 more minutes or until cheese is melted. Cut the stack into 6 wedges.
1. Tortilla
2. 1/3 of beef and ¼ c. cheese
3. Tortilla
4. ½ refried beans and ½ c. enchilada sauce, 1 can (4 oz.) chilies and ¼ c. cheese
5. Tortilla
6. 1/3 of beef, 1-1/4 c. cheese
7. Tortilla
8. ½ refried beans and ½ c. enchilada sauce, 4 oz. can chilies and ¼ c. cheese
9. Tortilla
10. 1/3 beef and ¼ c. cheese
11. Tortilla
Friday, June 12, 2015
Santa and Friends Wine Bottle
Slowly but surely I am getting more wine bottles painted up. I have decided to paint my ornament patterns into wine bottles. I love seeing them this big. This santa is one that I recreated last year. This is perfect for any santa, gingerbread or snowman lover. Of course, I am crazy about all three so this suits me well. You can order this from my Etsy shop at cyndimacsnickknacks.etsy.com. Thank you! 
Friday, May 29, 2015
Breast Cancer Survivor Gingerbread Ornament
I just realized that I hadn't shared my gingerbread breast cancer survivor ornament I designed and painted. I do still need to paint some of these up for ovarian cancer as well since that is what I have been fighting and there just isn't much awareness about this cancer. This can be ordered at my Etsy shop cyndimacsnickknacks.etsy.com. Enjoy! 
Thursday, May 28, 2015
Hysterectomy...DONE!
Sorry I have been MIA. I had my hysterectomy on May 14th and am recovering from it right now. I had so dreaded it since I just had surgery in October for a colon obstruction. This surgery was a result of them finding ovarian cancer through the colon surgery. Still praising the Lord for blessing me in them finding it early. After the surgery my doctor said I had "no cancer" and he high fived me. That was music to our ears.
So far, this surgery doesn't seem to be near as bad as the colon one. It just took so many months for my system to start functioning right after the colon surgery. Not the case this time around. Just feeling very tired and I seem to sleep more than usual. I am not a napper usually. LOL I guess it is because I can't seem to get comfortable in the bed since I am not a back sleeper. I manage to sleep a little bit on my side but not for very long. Once I can do that I am sure I will feel more rested.
Was really bummed out when my pathology came back. I had microscopic cancer cells in my uterus, ovaries and omentum. So glad they took the omentum! Who knew we had one of those? Seems that cancer loves to go to the omentum. I guess because it serves as a shelter over the girl parts. Close proximity. My doctor wants me to have 6 more chemo treatments for precautionary measure since my cells were microscopic. Sort of scares me because if they can only been seen by a microscope and not a CT scan, then how will we really know if I am cancer free? I have 100% faith in my doctor and the man above, so I will do whatever I have to do. I have come too far to turn back now. Just dreading the hair loss, bad tastebuds and neuropathy that come with the chemo. Hoping 6 treatments won't make that much of a difference but who am I really kidding? Trying to keep the chin up and go through the motions...it isn't like I haven't done this before. You just hope that once the surgery is over with and all the cancer is cut out of you that you are ready to move on with your life. Guess this is just another little detour. Life interrupted for sure! This just may very well become my "new normal." I know I will certainly have to stay on top of my follow ups and scans.
I have managed to paint a little bit the last few days. I got a big Etsy order last night so that will perhaps motivate me a little more. I am still hoping to participate in a big craft show in October so I really do need to get a lot of inventory done. I just don't know what I'd do if I didn't have painting as a hobby. It makes me so happy and content. It keeps me moving on! Hope all of you are doing great! Hugs!
So far, this surgery doesn't seem to be near as bad as the colon one. It just took so many months for my system to start functioning right after the colon surgery. Not the case this time around. Just feeling very tired and I seem to sleep more than usual. I am not a napper usually. LOL I guess it is because I can't seem to get comfortable in the bed since I am not a back sleeper. I manage to sleep a little bit on my side but not for very long. Once I can do that I am sure I will feel more rested.
Was really bummed out when my pathology came back. I had microscopic cancer cells in my uterus, ovaries and omentum. So glad they took the omentum! Who knew we had one of those? Seems that cancer loves to go to the omentum. I guess because it serves as a shelter over the girl parts. Close proximity. My doctor wants me to have 6 more chemo treatments for precautionary measure since my cells were microscopic. Sort of scares me because if they can only been seen by a microscope and not a CT scan, then how will we really know if I am cancer free? I have 100% faith in my doctor and the man above, so I will do whatever I have to do. I have come too far to turn back now. Just dreading the hair loss, bad tastebuds and neuropathy that come with the chemo. Hoping 6 treatments won't make that much of a difference but who am I really kidding? Trying to keep the chin up and go through the motions...it isn't like I haven't done this before. You just hope that once the surgery is over with and all the cancer is cut out of you that you are ready to move on with your life. Guess this is just another little detour. Life interrupted for sure! This just may very well become my "new normal." I know I will certainly have to stay on top of my follow ups and scans.
I have managed to paint a little bit the last few days. I got a big Etsy order last night so that will perhaps motivate me a little more. I am still hoping to participate in a big craft show in October so I really do need to get a lot of inventory done. I just don't know what I'd do if I didn't have painting as a hobby. It makes me so happy and content. It keeps me moving on! Hope all of you are doing great! Hugs!
Wednesday, April 22, 2015
Chocolate and Peanut Butter Cake - Happy Birthday to Me!
Today is my 59th birthday and I can't begin to tell you how grateful I am for that number! I will take every birthday that comes my way with open arms. After getting diagnosed with cancer you certainly have a different outlook on every single day you wake up. You appreciate the good days and you certainly appreciate your physical appearance after going through chemo. Every eyelash that is beginning to grow back makes me so happy and that is happening right now. I look forward to washing my face in the mornings to take a closer look at my eyes and eyebrows. Looks like the eyebrows are gonna be a bit slower. Thank goodness for brow liner. I did manage to keep a thin layer of hair on my head as I was never bold enough to just shave it all off. It looks and feels like cotton...it is just so fine and so white. I have colored my hair since I was 16 so I had no clue how gray or white I would be. As soon as I have enough to color, you can bet that will be one of the first things I do. LOL Oops...didn't mean for this post to be about the cancer but I guess having another birthday, it just took me there. Onto the delicious cake recipe. This is a new recipe for me that I found on the internet and it came from Taste of Home. It is quite delicious! I have forever loved the combo of chocolate and peanut butter and the beauty of this recipe is that you most probably have all the ingredients in your pantry or kitchen. I chose to make this into a sheet cake and it came out really nice. I hope you like it! Enjoy!
Chocolate Peanut Butter Sheet Cake
2 c. all purpose flour
2 c. sugar
1 t. baking soda
½ t. salt
1 c. water
½ c. butter, cubed
½ c. creamy peanut butter
¼ c. baking cocoa
3 eggs
½ c. sour cream
2 t. vanilla extract
Frosting:
3 c. confectionery sugar
½ c. creamy peanut butter
½ c. milk
½ t. vanilla extract
½ c. chopped peanuts
Preheat oven to 350 degrees. Spray jelly roll pan with Pam. In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Prepare frosting while cake is baking. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth. Remove cake from oven; place on a wire rack. Immediately spread with frosting; sprinkle with peanuts. Cool completely. Yield: 15 servings.
Chocolate Peanut Butter Sheet Cake
2 c. all purpose flour
2 c. sugar
1 t. baking soda
½ t. salt
1 c. water
½ c. butter, cubed
½ c. creamy peanut butter
¼ c. baking cocoa
3 eggs
½ c. sour cream
2 t. vanilla extract
Frosting:
3 c. confectionery sugar
½ c. creamy peanut butter
½ c. milk
½ t. vanilla extract
½ c. chopped peanuts
Preheat oven to 350 degrees. Spray jelly roll pan with Pam. In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Prepare frosting while cake is baking. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth. Remove cake from oven; place on a wire rack. Immediately spread with frosting; sprinkle with peanuts. Cool completely. Yield: 15 servings.
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