I did my grocery shopping already, kept my spending to under what I had budgeted. That's always a bonus! I love getting those cash register coupons at the checkout, and for once there were actually two that I would use. They always give you ones for stuff you would never buy. I am still hoping that they will give out one for acne pills, one can hope.

I have a cooking class tomorrow to go to, so I had to get a few things for this, like round brie cheese and apricot jam.  I found the cheese alright, but the jam not so much.  The store I went to had lots of apricot preserves, but no jam.  I am hoping that the one I got will do just fine.  We are going to be making lots of appetizers, yum!

I actually ventured in the Christmas aisle (even tho I hate that they have them up before Thanksgiving), to look at the ornaments.  I have a few exchanges I am in this year, so I am scouting them out early to see what I to get.  Then over to the craft asile to look at yarns to go with some towels I am going to be making as well.

Productive morning, now I am killing time before I have to go pick up the kindergartener and then we will be meeting my friend and her boys for lunch.

4 tablespoons flour 4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips(if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you
want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

… is fast approaching. I need to go through my recipes to see what I want to bake this holiday season. I know my mother in law will want to have my sweet potato pie. I have my list of cookies that are a must! Peanut Blossoms, the sugar cut out cookies, candy cane cookies.  John is ready for a homemade apple pie, which I am hoping to make in the next few weeks, as I am planning a trip to the apple orchard with some friends.

I had my last cooking class this past weekend, and it was all about strawberries!  Mmmmm  We made strawberry freezer jam, a strawberry trifle, and strawberry shortcake.  I still can't believe how easy it was to make the jam!  I thought it was this long, drawn out process to make!

Starting to make the trifle

This was so yummy!!  We even made homemade angel food cake!  Which was really easy to make as well!

One of the 12 jars of jam I made, so yummy as well!

Later on this summer, we are going to get together and can some peaches and then tomatoes!!  And then in Sept, she will start the classes all over again and the first one will be co-ed, as we are going to prepare for the chili cook off at our church!  Can't wait! 

Here is the cake I decorated on Saturday at my cake decorating class.  I am quite pleased with how it turned out.  There is only one rose on it, as those are really, really hard to make!  

I can't wait for Saturday!  My last cooking class before our summer break will be all about cake decorating!  This out to be fun!  I can't wait to learn this new craft, so I can start to attempt to decorate cakes!! Who knows, this could branch out into a new business!

I totally "stole" this from Tina's blog and will be making these this weekend.

MINI ELEPHANT EARS
2 eggs
1 Cup milk
1Tsp. sugar
1/4 Tsp. Salt
1 Cup Flour
oil for deep frying
Confectioners sugar and or Cinnamon sugar mixture
Mix 1st 5 ingredients, drop spoonfuls in deep fryer, turn over as they brown. Scoop out and dab with paper towel, coat well in sugar. ENJOY!
*I personally added a bit of cinnamon in the batter and a bit more flour, these were a big hit!*

I think I am going to make these up today.  They are too cute!

RECIPE INGREDIENTS:
	A cupcake (baked from your favorite recipe)
	White icing
	Shredded coconut
	Pink decorators' sugar
	Jelly bean nose
	Chewable Sweet Tart eyes
	Large marshmallow
	Mini marshmallows

1. Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.

2. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.

3. Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.

I will post a pic later after I finish them. 

I have been taking a cooking class that is being offered by a lady at our church.  She is an awesome cook, an I have loved every minute with her.  Our first class was spent making breads, rolls and cinnamon rolls.  It was just her and I, so it was lots of fun!  The next class was all about pies.  The next was soup making, oh yum!  Then we did breakfast!  She taught us how to make omelets!  This is one I was excited about, as I couldn't make an omelet to save my life!

Brianna rolling out her dough for the noodles 

Diana stirring the soup (she doesn't cook)

 rolling out her dough for the noodles 

 Briana and I making our omelets

I am so going to make this soon!  This might be our dessert for Valentine's Day!  I absolutely *love* Paula Deen! 

Recipe courtesy Paula Deen

Deep-Fried Cheesecake

 2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1 (4-ounce) bar white chocolate, melted and cooled slightly
30 Oriental spring roll wrappers
Egg wash (whisk 1 egg with 1 cup milk)
1 (4-ounce) bar semisweet chocolate, chopped
Vegetable oil, as needed
Powdered sugar, as needed
8 ounces chocolate sauce, in squirt bottle
Whipped cream

Preheat oven to 350 degrees F.

Cheesecake:

In a medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and 1-inch up sides of a 9-inch spring form pan. Bake 8 minutes.

In a large bowl, combine cream cheese and sugar. Beat with an electric mixer until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Stir in melted chocolate.

Carefully pour batter into the prepared crust. Bake 45 minutes.

Let cool completely on wire rack. Chill 8 hours before serving to set.

Cut the cheesecake into approximately 3 by 1-inch uniform pieces.

Deep-Fried Cheesecake Rolls:
Heat oil n deep-fryer to 365 degrees F.

Lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towels. Place each piece of cheesecake in the middle of a wrapper. Sprinkle with the chopped chocolate. Fold top of wrapper down over the cheesecake, and both sides toward the middle. Roll each piece of cheesecake toward you until it is completely rolled up. Make sure the egg roll is tightly packed with its edges sealed.

Gently release "egg rolls" into the oil and cook until golden brown, roughly 2 minutes. Using tongs remove the golden-brown "egg rolls" from the oil. Place each "egg roll" in a bowl of powdered sugar and coat well. Place deep-fried rolls of cheesecake on paper towels to cool slightly before serving.

Drizzle with chocolate sauce and top with whipped cream.