Playing

Rented a couple lens for my good ole Nikon D50 from The Lens Depot yesterday and went to Busch Gardens after work to test them out.

Recipe:Sausage-Crescent Roll

I posted this recipe on Pinterest a few weeks ago and it's become my most frequently repinned pin. It's from one of those little Pillsbury recipe books you can purchase in the checkout line, and it's ALWAYS a hit. Unless you have some freaky overnight guest that don't like sausage or cheese, you'll probably do very well serving this for breakfast. I've posted a link to the original, but here is my variation - very yummy! My version is more suited to dinnertime, and is a great appetizer or game-time snack!

Original Recipe: Pillsbury Sausage and Crescent Square

Aimee's Version
Ingredients
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 lb spicy or mild bulk pork sausage
1 tub Philly Cooking Creme in roasted garlic OR 1 package (8 oz) cream cheese
2 cups shredded Monterey Jack cheese (8 oz)
8 oz package chopped spinach, remove as much excess water as possible

1. Heat oven to 375°F. 
2. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. 
3. In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add Philly Creme or cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Stir in drained spinach. Spoon evenly over crust in baking dish. Sprinkle with cheese. 
4. If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese. 
5. Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

I Made a Wedding Cake!

Aww check it out, I made a real wedding cake! And this was for a real live bride who is neither insane or completely lacking in taste. Lucky for her, I've taken just enough Wilton classes that the cake came out fairly successfully. It was white coconut cake with a lime curd filling. I baked cake layers for two weeks before I finally came up with a recipe that I liked. Luckily I have two refrigerators in my home.

I'm really happy with how the cake came out, and I'm glad I had taken all those classes. The roses are handmade of gumpaste, and the pearls are made of gumpaste and fondant and covered with different shades of pearl dust. The ribbon border was a last-minute addition as I was having trouble getting my fondant border to look nice.

Before the wedding I swore I'd never do it again but after seeing the finished cake at the wedding I found myself ready to do it again. I hope I get the chance to make another wedding cake soon!

Sometimes...

...it's ok just to jump for joy!

It's Here!

Blendtec arrived today and I immediately put it to use with a good green smoothie!