Domestic

I've become so domestic.... I just love it! I've been doing all kinds of crafty and cooking things lately that I thought I would share some of them! The first little "craft" project I did was to make a "coffee Table" wedding album that summarized our wonderful wedding day. I got a coupon in the mail so I actually only had to pay for the shipping (This was super nice because it is normally like $40 for one of these books!) I did it on Shutterfly.... go here to check it out! Next, I made a yummy Chocolate Cake Cheesecake dessert complements of Better Homes and Garden Magazine. the recipe is actually for a Carrot Cake Cheesecake dessert, but since I LOVE chocolate.... I altered it slightly and made it work... here is the fun recipe:

Carrot Cake Cheesecake

Prep: 40min Bake: 1 1/2

Cool: 45min Chill: 4hr.

1 pkg 2-layer-size carrot cake mix

1 cups water

1/2 cup cooking oil

6 eggs

1/2 cup raisins

3 8-oz pkg. cream cheese, softened

1 1/2 cups granulated sugar

2 tsp. vanilla

2 Tbsp. powdered sugar

1 tsp. ground cinnamon

1/2 cup coarsely chopped walnuts

1 cup powdered sugar

3 to 4 tsp. milk

1. Preheat oven to 325 degrees. Grease and flour 10-inch spring-form pan; set aside. In large mixing bowl combine carrot cake mix, water, oil, and 3 of the eggs. Beat with an electric mixer on low speed for 30 sec, scrapping sides of bowl constantly. Beat on medium speed for 3 min. Fold in raisins. pour into pan.

2. In another large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and vanilla until smooth. Beat in remaining 3 eggs just until combined. Slowly pour over carrot cake layer. Place cheesecake on baking sheet.

3. Bake for 1 1/2 to 1 3/4 hours or until center is set (Top will be uneven and center may fall slightly as it cools). Cool in pan on wire rack for 15 min. Using small sharp knife, loosen the cake from the sides of the pan. Cool 30 min. Remove sides of pan; cool completely, and refrigerate at least 4 hours before serving.

4. preheat oven to 325 degrees. Line a small baking pan with foil; lightly coat foil with cooking spray. In bowl combine 2 tablespoons water and cinnamon. Stir in walnuts. Spread nuts in even layer in prepared baking pan. Bake 8 min or until nuts are lightly toasted, stirring once, cool.

5. In medium bowl combine 1 cup powdered sugar and enough milk to make of drizzling consistency. Cut cheesecake into wedges and place each wedge on a serving plate. Drizzle each serving with some powdered sugar icing. Break up walnuts and place atop cheesecake wedge.

For our Last little project of the week, Dev. I sanded and painted our little black mirror into a new creamy-white mirror to match our creamy-white country kitchen table. (Before and After Pics Below... Idk why the lighting is so weird in the pics, but you get the general idea).

Before (Black)

After (Creamy White)