White Chocolate Cranberry Granola Bars

Healthier version of store bought granola bars. These tastes better and have none of the icky preservatives. The only problem they are too good to have just one.

White Chocolate Cranberry Granola Bars

2 cups old-fashioned oats
1/2 cup packed dried sweetened cranberries
1/2 cup chopped pecans, toasted
6 tablespoons (3/4 stick) unsalted butter
1/3 cup packed dark brown sugar
3 tablespoons honey
¼ cup reduced fat peanut butter (you could substitute almond butter if you like)
½ cup white chocolate chip

Preheat oven to 350°F. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil or spray with non-stick cooking spray. Mix oats, raisins, and pecans in bowl. Combine butter, sugar, honey and peanut butter in medium saucepan. Stir over medium heat until butter melts and mixture is smooth and begins to boil. Pour butter mixture over oat mixture and stir until well coated. Mix in chocolate chips. Transfer to prepared pan. Using spatula, press mixture evenly into pan.
Bake oat mixture until top is golden brown, about 30 minutes. Transfer to rack and cool. Using foil as aid, lift out of pan; place on work surface. Using large sharp knife, cut into 18 bars.

Toffee!

I had the urge to cook but not the urge to go to the grocery store. This easy treat can be made simple with things already in your pantry! (Plus a Candy thermometer)

Toffee Butter Crunch
Better Homes and Gardens 75th Anniversary Cook Book

1 cup butter
1cup sugar
3 tablespoons light-colored corn syrup
1 cup semisweet chocolate pieces (I used chips and I worked fine)
½ cup finely chopped pecans or almonds, toasted

Line a 15x10x1-inch baking pan (standard cookie sheet) with foil extending foil over the edges of the pan and set aside.

Butter the sides of a 2-quart heavy saucepan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir on medium-high heat until mixture boils. Clip candy thermometer to side of pan. Reduce heat to medium; continue boiling at moderate steady rate, stirring frequently, until thermometer registers 290˚F, soft crack stage. Remove saucepan from heat; remove thermometer. Pour candy into prepared pan, spreading quickly.

Let candy stand about 2 minutes or until set. Sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm use foil to lift out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.

No candy thermometer not problem:
Using the cool water test you can see if you mixture has reached the right stage.

Thread stage:(230 to 233 F) when a spoon is dipped into the hot mixture, then removed, the candy falls off the spoon in a long, fine, thin thread.

Soft-ball Stage: (234 to 240 F) when the ball of candy is removed from the cold water, the candy instantly flattens and runs over your finger.

Firm-ball Stage: (244 to 248 F) when the ball of candy is removed from the cold water, it is firm enough to hold it's shape, but quickly flattens.

Hard-ball Stage: (250 to 266 F) when the ball of candy is removed from the cold water, it can be deformed by pressure, but it does not flatten until pressed.

Soft-crack Stage: (270 to 290 F) when dropped into cold water, the candy separates into hard but, pliable and elastic threads.

Hard-crack Stage: (295 to 310 F) when dropped into cold water, the candy separates into hard, brittle threads that snap easily.

High Stacked (Chocolate Chip Pancakes)

Since I am out of school for the summer, eating pancakes as a 12 o'clock breakfast is a common occurrence. These chocolate chip pancakes are fluffy and have just the right amount of sweetness.

Chocolate Chip Pancakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups milk
1/4 cup vegetable oil
2 large eggs, lightly beaten
1 rounded cup semisweet mini chocolate chips

Whisk together all ingredients except chips until just combined.
Heat a griddle over medium heat until hot and lightly brush with additional oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips. Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Pancake Destruction ;)

Angel Food Cake with Strawberries

Strawberry season is here and it's not hard to find wonderful recipes that include them. I love angel food cake and decided to take it on myself.

Angel Food Cake

Adapted from Gourmet

1 1/2 cups large egg whites (10 to 11)
1 tablespoon warm water
1 cup sifted cake flour (not self-rising; sift before measuring)
1 1/4 cups superfine granulated sugar
1 tablespoon ground ginger (optional)
2 teaspoons vanilla
1 teaspoon cream of tartar
1/2 teaspoon salt
Special equipment: a 10- by 4-inch tube pan with removable bottom

Preheat oven to 375°°F.
Put whites and water in a very clean large metal bowl and swirl over simmering water or a gas flame until barely warm. Sift together flour, 1/4 cup sugar, and ginger 4 times onto a sheet of wax paper.

Beat whites in standing electric mixer on medium speed until frothy. Add vanilla, cream of tartar, and salt. Increase speed to medium-high and beat just until soft peaks begin to form. Gradually beat in remaining cup sugar, 2 tablespoons at a time, occasionally scraping down side of bowl. Increase speed to high and beat until stiff, glossy peaks form. (Do not overbeat.) Sift one third of flour mixture over whites. Beat on low speed just until blended. Sift and beat in remaining flour in 2 more batches.

Gently pour batter into ungreased tube pan and smooth top. Run a rubber spatula or long knife through batter to eliminate any large air bubbles.

Bake cake in lower third of oven until golden and a tester comes out clean, about 40 minutes. Remove cake from oven and immediately invert pan. (If pan has "legs," stand it on those. Otherwise, place pan over neck of a bottle.) Cool cake completely, upside down. Turn pan right side up. Run a long, thin knife around outer edge of pan with a smooth (not sawing) motion. Do the same around center tube. Remove outer rim of pan and run knife under bottom of cake to release. Invert to release cake from tube, and invert again onto a serving plate.

Serve cake with whipped cream and berries.

Chocolate Peanut Butter Cup Cookies

* I like to chill the Reese's cups in the Refrigerator while I make the dough so that they retain there shape after you press them into the cookie.

Reese's Cup Cookies

1 cup semi- sweet chocolate ships
2 squares (1 ounce each) unsweetened baking chocolate
1 cup sugar
½ cup Butter
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 ½ cups plus 2 tablespoons all porpoise flour
½ teaspoon baking soda
¾ cup finely chopped peanuts
36 miniature peanut butter cups, unwrapped
1 cup peanut butter chips

Heat oven to 350˚F. Place sheets of foil on counter top for cooling cookies.
For cookies combine chocolate chips and chocolate squares in microwave-safe measuring cup or bowl. Microwave for 1 minute increments until smooth (or melt on stove top on low heat)

Combine sugar and butter in large bowl. Beat on Medium speed until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and baking soda with spoon until well blended. Shape dough into 1 1/4-inch balls. Roll in nuts. Place 2 inches apart on ungreased baking sheet.

Bake at 350˚for 8 to 10 minutes or until set. Press (chilled) peanut butter cups into center of each cookie immediately. Press cookie cup. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely.

For drizzle place peanut butter chips in heavy resealable sandwich bag. Seal. Microwave for one minute knead and repeat until smooth. Cut tiny tip off of bag. Squeeze out and drizzle over cookies.

Double Chocolate Chip Cookies!

I was looking for a little pick me up today and cookies seem to always do the trick. This cookies are perfectly chocolaty! I used the same Chocolate cookie dough as the Chocolate Surprise cookies the and add some semi sweet chocolate chips. Yummy!

Double Chocolate Chip Cookies

2 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
1 cup (2 sticks0 butter
1 ½ cups packed brown sugar
½ cups plus 1 tablespoon granulated sugar, divided
2 eggs
1 teaspoon vanilla
½ cup pecans
1 cup semi sweet chocolate chips

Preheat oven to 375˚F. Combine flour, cocoa, baking powder, and baking soda in a medium bowl set aside.
Beat butter, brown sugar and ½ cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla. Gradually add flour mixture and ½ cup pecans; beat well. Stir in Chocolate Chips Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes. Transfer to wire rack; cool completely.

Chocolate Surprise Cookies

These may be my Favorite chocolate cookies ever! This chocolate dough is very versatile, it's sweet but not too sweet with the perfect amount of chocolate.

Chocolate Surprise Cookies

Recipes adapted from Best-Loved Cookies

2 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
1 cup (2 sticks0 butter
1 ½ cups packed brown sugar
½ cups plus 1 tablespoon granulated sugar, divided
2 eggs
1 teaspoon vanilla
1 cup chopped pecans, divided
1 package (9 ounces), caramels coated in milk chocolate (I used rolo candy)
3 squares (1 ounce each) white chocolate, coarsely chopped

Preheat oven to 375˚F. Combine flour, cocoa, baking powder, and baking soda in a medium bowl set aside.

Beat butter, brown sugar and ½ cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla. Gradually add flour mixture and ½ cup pecans; beat well. Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.

Place remaining ½ cup pecans and 1 tablespoon sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, cover completely; press one side into nut mixture. Place nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, place 3 inches apart.

Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes. Transfer to wire rack; cool completely.

Drizzle with chocolate. Let stand about 30 minutes or until chocolate is set.

Meringue Drops

Making meringues on a whim turned out to be a great experience. Personally I had never tried meringues before today but I was pleasantly surprise at how much I like them. I’m looking forward to trying different extracts and experimenting with flavors. This recipe can be easily halved for fewer drops.

Meringue drops
Makes 16 dozen drops

4 large egg whites, room temperture
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract
food coloring
6 ounces semisweet or bittersweet chocolate, finely chopped
2 teaspoons canola oil or pure vegetable shortening

Preheat oven to 200 degrees with two racks centered. Line four baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.

In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.

Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.

Melt chocolate in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve

Cookies and Cream Ice cream! (no ice cream machine needed)

Yummy ice cream for a sunny day, no ice cream machine required!

3 egg yolks
1 14-ounce can condensed milk
4 teaspoon vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cup heavy cream, whipped

In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9x5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
To serve, scoop ice cream from pan or cut into slices.

Yield: 8 servings
Recipe courtesy Paula Deen

Peanut Butter Cup Cupcakes!

Coming home this weekend I was itching to bake some cupcakes. You can easily replace the cupcake recipe with a boxed devils food cake mix.

Makes 24 cupcakes
3 ounces unsweetened chocolate, chopped
1 teaspoon baking soda
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
3 cups all-purpose flour
3/4 cup buttermilk
1 teaspoon pure vanilla extract

1. Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
2. Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
3. Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
4. Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely.

Peanut Butter Frosting :
2 1/2 tablespoons softened unsalted butter
1/4 cup creamy peanut butter
1/3 cup plus 2 1/4 teaspoons powdered sugar
1 1/2 to 2 teaspoons whole milk

While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.)

Ice cream Series!

As the weather begins to warm I have decided to adventure out into the idea of making homemade ice cream. Ice cream to me has always been a true indulgence, hopefully others will agree. I decide to start my adventure with my all-time favorite flavor Strawberry!

Strawberry Ice cream

Recipe adapted from Bon appétit

1 1/2 cups chopped fresh strawberries
1/3 cup plus 1/4 cup sugar
2 tablespoons light corn syrup
1 cup heavy whipping cream
1/2 cup whole milk
4 large egg yolks
1/4 teaspoon vanilla extract

Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours

I'm still trying to find the best ice cream base. My first attempt at homemade ice cream went well! The ice cream had a good consistence (very creamy). Still some kinks to work out!

Anytime is a good time for brownies!

Brownie:
2 Family Size Fudge Brownie Mix (9 x 13″ size)
All Ingredients brownies as called for on box (fudge version, not cake)

Pre-heat oven to 350. Line a 13 x 9″ pan (I used this one) with foil and lightly spray with cooking spray. Prepare brownies as directed and pour into prepared pan. Let cool then ice.

Icing:
· 1 stick butter
· 4 Tbsp. Coca Powder
· 6 Tbsp. Buttermilk
· 1 box confectioner’s sugar
· 1 c. pecans, chopped
· 1 tsp. vanilla

Melt the stick of butter, then add coca and buttermilk. Bring to Boil. Add sugar nuts and vanilla. Stir until smooth and spread on cooled brownies. Let cool completely before cutting.

I scream for Ice cream!

Spring is here!

Warm weather means Ice cream!!!

Crank out the ice cream maker and be prepared for creamy yummy goodness!

Recipes soon to follow... ;)

Hot Chocolate

Hot Chocolate

Serves 4 to 6

6 ounces milk chocolate chocolate, chopped (or 1 cup milk chocolate chips)
1 cup heavy cream
4 cups half-and-half
1 teaspoon vanilla extract
whipped cream

Directions
Combine white chocolate and heavy cream on a saucepan over medium heat. Stir until chocolate melts.
Stir in half-and-half and vanilla extract. Heat gently until hot, stirring occasionally.
Pour into mugs. Then garnish with wipped cream and chocolate shavings, sprinkles, cinnimon, or anything you like!

Lemon cupcakes!

Lemon Cupcakes

Makes 24 cupcakes
Recipe adapted from Better Homes and Garden’s 75th anniversary cookbook

1 cup butter, softened
4 eggs
2 ½ cups all purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk
½ recipe Lemon Curd (Recipe follows) or 1 cup purchased lemon curd
1 recipe Lemon Frosting (Recipe follows)

Tip For buttermilk- if you don't have buttermilk you can substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar into a glass measuring cup. Add enough milk to make 1 cup of total liquid. stir and let stand for 5 minutes before using.

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile in a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl beat butter on high speed for 30 seconds. Add sugar lemon peel, and lemon juice; beat until will combined. Add eggs 1 at a time, beat well after each addition. Alternately add flour mixture and buttermilk. Beat on low speed after each addition until just combined.
3. Bake in a 350˚ oven for 20 to 25 minutes or until wooden toothpick inserted near center comes out clean
4.Let cool completely. To assemble cupcakes remove center of cupcake using the cone method. Set cone aside. Trim the excess tip of the cone. Fill the lemon curd. Replace cone. Frost with lemon frosting and garnish with lemon peel.

Lemon Frosting
Finley shred 1 teaspoon lemon peel; set aside. Combine two 3-ounce packages cream cheese, softened; ½ cup butter, softened; and 1 teaspoon lemon juice. Beat on medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beat well. Gradually beat in 2 ½ to 2 ¾ additional sifted powdered sugar until frosting reaches spreading consistency. Stir in lemon peel.

Lemon curd (I halved this recipe for cupcakes)

1 cup sugar
2 tablespoons cornstarch
3 tablespoons finely shredded lemon peel
6 tablespoon lemon juice
6 tablespoons water
6 beaten egg yolks
½ cup butter cut in to pieces

1. In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into egg yolks. Return the egg yolk mixture to saucepan. Cook to gentle boil. Cook and stir for 2 minutes more. Remove from heat.
2. Add butter pieces, stirring until melted. Cover surface of curd with plastic wrap. Chill at least 1 hour for up to 48 hours. Store in refrigerator for up to a week or freeze for up to 2 months.
*Curd may need to be sieved for a smoother texture
* Use room temperature egg yolks

I'm still working on my photography skills...
this is defiantly better then the ones before :)

Puppy Chow

When do we give up our childhood dream?

At what age does life become all about money or lifestyle. Who is the winner in life the people that live their lives with blinders on, pursuing the only thing they know that makes the happy and feel worthwhile, or people who spend there life deciding what they want out of it and choose their job solely based on what it can buy them. When I grow up I want to be happy!


Blast from the past…

Any time i need to bring something for a class party my mom pulled out the puppy chow. It's Simple, easy, and delicious!

Puppy Chow

1 cup creamy peanut butter
1 cup butterscotch morsels
8 cups Crispix cereal
Powered sugar to coating

In a sauce pan, melt peanut butter and butterscotch together over low heat until smooth. Add to a bowl with lid with Crispix cereal, gentle coat. Add powered sugar, put on lid and shake until coated.

Chow Down!

Mac n' Cheese

After a hankering for something comforting and cheesy (which in my mind are one and the same), I decided to find a homemade baked macaroni and cheese recipe. This one is full of ewe gooey goodness! *even better as leftovers

Southern Style Baked Macaroni and Cheese

4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving

Bon appétit!

Cheesecake!

Two days into 2009 and the year has been so far uneventful. I dread the day I have to start classes. Back to textbooks, pulling all-nighters, and stressful assignments. I’m trying to make these last few days of break last as long as possible.

Regardless of the fact that I have been eating horribly over the holidays, I decided to bake a cheesecake today. I have a wonderful recipe from my mothers classic Women’s Club cookbook, full of all things southern and delicious.

Creamy vanilla

5 (8 oz) pkg. cream cheese, softened
1 ½ c. sugar
3 eggs
2 ½ tsp. vanilla extract
Cookie crust (recipe follows)

Cookie crust: crush 30 pecan shortbread cookies (any brand)with rolling pin and stir together with 3 tablespoons melted butter until well blended. Firmly press mixture evenly on bottom and 1 inch up sides of a 10 inch spring form pan. Bake at 350˚ for 5 minutes.

Vanilla Cheesecake: Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, beating well. Add Eggs, 1 at a time. Stir in vanilla. Bake at 350˚ for 40 minutes; turn oven off and partially open oven door. Leave cheesecake in oven for 30 minutes. Remove and cool on wire rack. Cover and chill 8 hours. Garnish with strawberry sauce if desired. Yield: 12 servings.

Strawberry sauce: Put a one pound bag of the frozen berries in a saucepan and mixed it with about 1/3 cup sugar and bring it to a boil. Then turned the heat off and let the berries sit to cool.

Enjoy!

2009

After waking up from my vodka induced coma this morning I decided to take this new year head on. I vow to live each day to the fullest and stop becoming a zombie just going through the motions. I want my life to become something remarkable and interesting. I want my memories of 2009 to be wonderful.

So I decided to start this blog. This is more for me then for the people reading it...