My Cookie Making Skills

So, do you guys remember when I said I was going to make cookies? I did make them yesterday and I was going to post up some pictures!  I still have some pictures that I told my friend that I would post up, but I haven't had any time. So back to the topic. I cannot, really sorry, post up pictures of my cookies because either somebody threw them away or somebody ate them all. I'll tell you how they look like. On the bottom of the cookies they are like a sandy color. It's a sugar cookie so I decided to do something funny with them. So, I put food coloring on sugar and mixed them together and it came out into a sea green color. It was pretty and then I sprinkled the sugar onto the sugar cookies before they baked to make them 'sugar' cookies. Get it?
'Cue the applause!' Just kidding. [ Or am I? ;) ] And when I baked them they bloated! Seriously! They did! They became bloated and huge! But the sad part of this is that I burned the cookies on the bottom rack! :'( And smoke was like coming out too! 'Gasp!' So that is my description/ story of my cookies! 


Toodles!
~Emily <3

Random

A cool, cool, cool, cool cute cooky!

Don't you just love it?!

I do! It's just so cute!

Such a cute cooky. :)
One day I am going to make a stuffed cooky

toy that looks just like that! 

[Seriously, I will make one!]

That picture even does look like it's been a stuffed cooky.

>.<

Wiggle, wiggle

Check out my story!

So when I was talking about writing my story, I was talking about :

My story that I made up in which copyrights go to Rick Riordan for his awesome, cool book, The Lost Hero!

^                        ^                             ^                         ^                       ^               ^                            ^
||                         ||                             ||                          ||                        ||                ||                            ||
||                          ||                             ||                         ||                         ||               ||                            ||

CLICK           THE                      LINK                  THAT                    IS            RIGHT                   THERE!

And also check out my profile or maybe not because I was forced to put up something scary cause it made me scared!                       ^
                                        ||


And this is Fanfiction.net!
                                      
So check them all out if you want to! Trust me, you will get addicted.  ;)

My Recipe of the Month

Sugar Cookie Drops!!!

:Omg So good! I am going to make them    

                                                       on Sunday! Hopefully they taste good!

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
1 Hr 25 Min

Ingredients

• 1 cup butter
• 1 cup vegetable oil
• 1 1/2 cups confectioners' sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 cup white sugar for decoration

Directions

1. Preheat oven 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, oil, confectioners' sugar, and 1 cup white sugar until light and fluffy. Beat in eggs one at a time, and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets, and flatten with a fork.
3. Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks.

What I got for Christmas!

What did you get for Christmas?

I got a camera! It's silver but I would've liked blue better.

I also got Raffaello coconut candy. It actually tastes good. Even the coconut.

Hehehheheheh

So what did you get?

Happy Holidays!

Merry Christmas.

Happy New Year.

The reason why I haven't posted for at least 2 months? Is because I have been busy with writing.

Writing on my book report. Writing in my story.

Sorry for this much belated note.

I have to say that I might not really post anything anymore.

Maybe like once a month or so.

So very sorry.

~Emily

RECIPE OF THE MONTH

Christmas Snowballs

BLEND:

1 c. margarine

1 c. shortening / 4 t. vanilla

2/3 c. sugar / 4 t. water

MIX IN:

4 c. flour and then...
1/4 c. chopped walnuts or pecans

(Nuts are supposedly optional)

Chill at least 2 to 3 hours. (If in a hurry, press the dough all around the bowl so that it's thin ~ and it chills even faster, like within an hour.) Shape into walnut-size balls. Bake at 325° for 15 min. Allow to cool thoroughly and then roll in powdered sugar to thoroughly coat.

When Emily came Over to MY house

Cuppy Cakes 2

Bad news, I can't get my cupcake to have a raspberry filling! Sorry. :( But I will try to melt some chocolate and put it on top and then either sprinkle with chocolate shavings or make a chocolate heart on top of the melted chocolate!! Pictures to come!!! :)

When I Grow Up

    When I grow up, I want to travel the world.                                
    When I grow up, I will road trip to the states surrounding California and of course I will have friends and a trusty travel gadget.
     When I grow up, I will have a VACATION MONEY jar on my desk in which I will put a third of my paycheck in.
     When I grow up, Every single summer vacation, winter break, spring break, or any break that is as long as a week that is when I am going on a vacation to visit different countries; cities; states;
     When I grown up, I will go to learn the techniques of baking, photographing, and many other things that is greatly appreciated in the region.
     When I grow up, I will record everything on my own travel blog.
     When I grow up, I will name it, Travel Far, Travel Near, Travel with Emily.
     When I grow up, I will be everyone's best friend.

Cuppy Cakes!!

Imma try to make cupcakes on Thursday. They are called Double Chocolate Raspberry Cupcakes <----- Link!

How to make them. They look kinda good and I wanted to make a cupcake with raspberry filling because I had a cupcake that had raspberry filling and it tasted good. So..I wanted to make some like it! :D I will post pictures of my creation!

Crustless Cranberry Pie

Ingredients

• 1 cup all-purpose flour
• 1 cup white sugar
• 1/4 teaspoon salt
• 2 cups cranberries
• 1/2 cup chopped walnuts
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

`````````````````````````````````````````````````````````````````````````````````````````````````

YUM!!!!!!!!!!!!!!!!!!!!!

BFF

We Are BFFS TOO yayhoo

Halloween!

Did I do a recipe yet? i dont think so.. SO Recipe!!! This is a recipe i just found it looks nice! :)




Prep Time: 5 Min
Ready In:   5 Min

Ingredients

1 cup frozen blueberries
1 cup frozen strawberries
1 cup pineapple and orange juice blend
1 cup vanilla yogurt
2 teaspoons sugar
6 ice cubes
Directions

Place the blueberries, strawberries, juice, yogurt and
sugar into the container of a blender. Process until
smooth. Add the ice cubes, and process until small
enough to fit through a straw, but large enough to
crunch on. Pour into glasses, and drink through straws.

HAVE FUN! :D

Ouchies!!1

My tummy HURTS!!!!!!!!!!!!!!!!!!! >.< OWWWWWWWSS!!!!!!!!!!!!!!!!!!  nahnahnah!! MEAN......

Busy

Everyone has been BUSY BUSY BUSY cause of school and projects

oopsies..

SORRY SORRY I HAVE BEEN BUSY....BUT I GOT THE LOST HERO!!!!! ITS SO GOOD BUT LEO'S PART IS SCARY! :O 

~Emily ;)

Me eye!!! :O

My eye hurts hecka bad!!! Nya!!NYA!! It's so itchy!!!!        :(((

Caillou!!!!!!!!!!!!!!!!!!

My brother is lyk, soo addicted to caillou now! hmmmm............
~Emily, the blog owner




copyrighted this picture belongs to the people who made caillou not mines can't draw that good lol

B-O-R-E-D!!!

What does that spell??? BORED! I am so bored!!!! Are you? Haven't finished homework yet either. : | AHHHHHH!!!!! Tell meh what to do!!!!!!!

New Background!!

Do ya like? It's really pretty. At least to me. TIME : 10:15  hmm..... Everytime I post something I will post a picture. Sometimes it will match what i'm saying, sometimes my thoughts or just anything. This one is just a picture. :) NVM the computer won't let me upload!!! nya nya nya!! > : [

~Luv yooh!
   Emily ;D

http://www.lillybeth-cindy.blogspot.com

Visit mah besties new blog! Her new one is http://www.lillybeth-cindy.blogspot.com go there now!

Visit my blog!

it is http://www.lillybeth-cindy.blogspot.com

HACKED!

HA ha you've just been hacked by yooh bestie Cindy!!! So....anyways hacked hacked hacked hacked!! I'm gonna make mez ur author 2! Bbye for now! :)

October Recipe

Drum roll please! NEW recipe of the month! October is time for Spookiness or comforting food

MINI PUMPKIN TARTS

60 min.prep time 1:45total time

Topping

1/4 cup all-purpose flour

1/4 cup firmly packed brown sugar

1/4 cup finely chopped pecans

2 tablespoons Land O Lakes® Butter, softened

Crust

3/4 cup Land O Lakes® Butter, softened

2 (3-ounce) packages cream cheese, softened

1 1/2 cups all-purpose flour

Filling

1 (14-ounce) can sweetened condensed milk

1 1/4 cups canned pumpkin

1 Land O Lakes® All-Natural Egg

1 teaspoon pumpkin pie spice*

Garnish

Whipped cream, if desired

Directions

Heat oven to 375°F. Combine all topping ingredients in small bowl; mix with fork until mixture resembles coarse crumbs. Set aside.

Combine 3/4 cup butter and cream cheese in medium bowl; beat at medium speed until well mixed. Add flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.

Combine all filling ingredients in large bowl; beat with wire whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.

Bake for 25 to 28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to wire cooling rack.

Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Recipe Tip Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking. Spooky Bakings!

You??

On facebook, playing a game, chatting up with my friends. You?

Repost this on your wall and see what comments your friends give you.

Told ya So

See I told you so!! i am so going on again!!! I am soo going on again. Ha! ha! you probably thought i wasn't! Ha! Ha! you probably thought I wasn't!!!!!!!!

~ Emily

Pon and Zi

for hope that they will get

back together again! For now, Sally and John! hopefully later

Anjelika and John! Special talk time! :)

OMG SO SORRY!

OMG I LIKE TOTALLY FORGOT I HAD A BLOG!!! :O *gasp!* LIKE SO SORRY!! BEEN SOOO BUSY WITH SCHOOL AND SUCH STUFF!!! IT'S BEEN LIKE WHAT? 2-3 MONTHS?? BUT DON'T WORRY. I WILL BE A DAILY BLOGGER. PINKY PROMISE!! WITH STUFF LIKE PICTURES AND RECIPES THAT ARE BETTER LIKE SUSHI!!! MY FAV FOOD!! CAN'T BELIEVE IT'S BEEN SOOO LONG! ANYWAYS GOTTA DO HOMEWORK. CIAO! MWAUAH!!! :* ;)

Summer Vacation!!!!!

HEY HEY HEY!IT'S SUMMER!!!!!!!!!!!!!! I KNOW I HAVEN'T POSTED SINCE JANUARY. IT'S BECAUSE I'VE BEEN BUSY WITH SCHOOL AND YAH. SO......HI HI HI HI HI HI!!!!!!! BYE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Recipe of the Month

Since it is almost Chinese New Year, I am posting a Chinese recipe and because it is on Valentines day , i will post a valentine recipe.

Pot Stickers (Chinese Dumplings)

Prep Time:
50 MinCook Time:
12 MinReady In:
1 Hr 2 Min

Ingredients
1 pound raw shrimp, peeled and deveined
4 pounds ground beef
1 tablespoon minced fresh ginger root
1 shallot, minced
1 bunch green onions, chopped
3 leaves napa cabbage, chopped
2 tablespoons soy sauce
1 teaspoon Asian (toasted) sesame oil
salt and white pepper to taste
1 pinch white sugar
1 (10 ounce) package round gyoza/potsticker wrappers
vegetable oil
1/4 cup water
Directions
1.Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
2.To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
3.Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
Footnotes

This recipe makes a large batch of filling, enough for several packages of dumpling wrappers. You can freeze filled, uncooked pot stickers by placing them on parchment-lined baking sheets without touching, letting them freeze solid, then placing the individually-frozen pot stickers into plastic bags for storage.

-------------------------------------------------------------------------------------

Ultimate Valentine's Day Chocolate Truffle

2 servings

Ingredients
4 1/2 ounces semisweet chocolate, chopped
2 1/2 ounces unsalted butter, softened
1 egg yolk
4 ounces sifted confectioners' sugar
3 ounces heavy cream
1 tablespoon coffee-flavored liqueur
4 ounces semisweet chocolate, chopped
powdered gold leaf

Directions
1.Melt 4.5 ounces of the semi-sweet chocolate in a double boiler until just fluid. Using a whisk, incorporate softened butter, then egg yolk, sifted sugar and cream into the melted chocolate. Whisk until smooth.
2.Pour chocolate mixture in heart molds or any other molds (an egg poacher works well as a mold), and refrigerate until set, about 3 hours.
3.Melt remaining 4 ounces of chocolate in a double boiler until just fluid.
4.Unmold chocolate truffles and dip them in the melted chocolate, shake off excess chocolate and leave to set on parchment paper. Trim excess chocolate.
5.In a small bowl, combine liqueur and gold dust to achieve a paint-like consistency. Using brushes, decorate hearts with gold "paint" A simple "I love You" is quite effective, or better still use an original romantic quote. If you are very artistic, birds, or a floral motif along the edges complete the effect.

2010

WOOHOO!! IT is a new year now! 2010!!! Do you guys believe that the world will end in 2010? I don't cause the jonas brothers have been to the year 3000! post your comments!