"Unicorn" nails you say?

I'm baaaaaaack! I decided that beauty falls under the realm of the domestic(ally) challenged diva.

So I see this post by XoVain about "unicorn nails." (By the way I highly recommend following XoVain, on Facebook or twitter, or both! Amazing stuff on there for challenged folks like me)

So, naturally, I head off to Sally.  I knew I could find the China Glaze they mention there. I also knew I could find Sally Hansen. I wasn't really sure about the third, but I knew improvising wouldn't be too hard. Then I decided to get something in place of the Sally Hansen (to avoid too many trips).

You start with a shimmery iridescent color and do two coats. 

China Glaze Rainbow

Next is a fine glitter coat.

Nina Ultra Pro Opal Elegance

Then top of with a light catching chunky glitter.

Finger Paints Colorful Collage

This was my first guesstimation of my colors, which ended up being pretty spot on. 

Photographing glitter nails is really hard.

This is the best picture I could get. This is what the post was going for.

FYI: China Glaze was on sale at Sally's buy 2 get one free, so I also bought two other polishes to make my buy two, get one quota.  In the end the China Glaze you are here is actually almost the same color as the polish next to it when painted on. 

These actually go on almost the same.

I bought this color as an afterthought for O and it may be my favorite one. 

Greatest afterthought ever.

So I decided to experiment with things. 

Glitter with a side of glitter please.

And got this!

Seriously, pictures do no justice to these disco ball fingernails.

wow, my thumb is wrinkly.

Managed this better picture in the car!

If you are low on cash, you can use the three China Glaze polishes shown in this order for a similar effect. 

Glitter away!

A "brookster" you say?

Ah, the land of Pinterest. The place that inspired this blog, because people like me really want to be crafty, we just suffer a little.  So, I am scrolling through Pinterest and I see this

And the pregnant lady I am rejoices! OMG om nom nom.  So I repin it for later.  This happens to be one of those pins that when I go back to see how to make it, it simply redirects me to Williams Sonoma to buy their special "brookster" mix.  So now I become more determined than ever.  My main concern was baking time and temperature. After some googling I found a site that gave some info, but of course she was making her cookie and brownie mixes from scratch.  I don't call myself domestically challenged for no reason, no way am I making anything from scratch.

 So, this is it for ingredients.  I chose to make my brownies with the fudgy instructions, as opposed to the cake like instructions. In hindsight, cake like might have worked better.

Anyway, this is simple enough.  Preheat the oven to 350.  Make your brownie batter of choice.  I used a 12 count cupcake tin, no papers, slightly greased.  I used a tablespoon to spoon the batter in.  Another one of my mistakes in hindsight was adding more batter than that.  It doesn't look like a lot, but it fluffs up and I ended up with brownie heavy "brooksters." 

 I used the break apart cookies. I flattened them out some.  Next time I'll likely get a tub where I can use a little more dough and flatten it much more. I pressed them into the batter slightly.

Pop them into the oven for about 20 minutes.

(See how it could have had much more chocolate chip cookie?)

The finished result.

Absolutely delicious.

Not so fried ravioli

So, I saw this on a commercial, to just dip some ravioli in eggs and bread crumbs and bake. It seemed like a good solution for my mushroom agnolotti because it's just not right in tomato sauce or pesto and when you just toss in oil it feels like it is missing something. So I dipped in eggs and progresso Italian breadcrumbs and baked for about 15 minutes on 350 and oh my it is delicious! Now I need some tangy marinara to dip them in! Super crunchy and just wonderful!

Leftovers...for breakfast?

I know I am not the first person to turn their previous nights dinner into a breakfast concoction. I made this once before on a whim (and likely with very little for breakfast, and I am not a cereal person). Today I document the weird, but delicious, taco scrambled eggs.

Basically I blend up some eggs (2-4) in a 4 cup measuring cup then throw everything I put in a taco, which for me was

2-3 teaspoons of seasoned taco meat
Generous dollop of sour cream
Teaspoon of taco sauce (or salsa)
Handful of Mexican cheese
And my favorite part-a generous portion of jalapeño infused black olives


Pour it in and scramble it up. It would probably be divine in a tortilla with a little more sauce.

This has been Sarah's random food of the day lol

pasta e fagoli

Has it seriously been 4 months? Between school and Mom not being up to dealing with me attempt to make things :p I haven't really been fumbling and posing as a domestic diva.  Now that school is out and I am home all day (not to mention hungry and dieting) I had to find SOMETHING to cook.  I wanted chili but it is so hot outside, so I am attempting my knockoff of Olive Garden's pasta e fagoli soup (plus, isn't it fun to say fagoli?).

I found this recipe on food.com but holey moley look at the amount of ingredients!
http://www.food.com/recipe/olive-garden-pasta-e-fagioli-481  (there is also the crock pot version on there, but it is the same except add the pasta 1 hour before it is done, 7-8 hours on low, 4-5 hours on high).  I tore this recipe apart and here is MY (easier) version.

Sarah's Pasta e Fagoli

1 lb ground turkey (or whatever meat you'd like to use)
1 15 oz can of diced tomatoes
3 14.5 oz cans of beef broth
1 jar of spaghetti sauce (my usual Classico Spicy Red Pepper works really well for this)
6 oz diced onion
7 oz diced celery
6 oz shredded carrots (or however much you'd like)
1 1/2 tsp black pepper
1 1/2 tsp Tabasco
2 cans of beans (now I am faithful to my Kroger Private selection Organic tri beans, also I always put tons of    beans when they are called for.)
4 oz of dry elbow macaroni (I actually threw in a little more because it didn't look like enough)

Simple to make.  Brown ground meat.  Add in diced tomatoes, onions, carrots, and celery and simmer together for a few minutes.  Add in spaghetti sauce, pepper, Tabasco, pasta, beans and spaghetti sauce.  I stirred it all and blended it well then added in the broth (2 cans to start with, my pot is only so big! But I ended up using the third).

Bring to a boil then simmer for about 45 minutes.

In my opinion...delicious.  I think the amount of diced tomatoes and the type of spaghetti sauce you use will make a big difference in taste. I like spicy.  Only problem was my celery was still a little crunchy when I would have considered it done.
(after eating: next time, more beans, but this coming from the person who usually puts three times the beans in her chili *shrugs* and pasta-next time I'll add more elbow macaroni)

ANNNND! I put my exact ingredients into my calorie app and it is only 260 calories a serving!

Mardi Gras Checkerboard cake

*So, here is my disclaimer stating that Mom did almost all the work here (I helped tint cake and icing, and acted as "supervisor" lol) But she said I had to include it on my blog lol*

So, Mom finds a checkerboard cake pan set, and immediately buys it. Then tells me we've got to make it. So of course I say why not?  Then I start to read the directions, and a sense of dread sets in, because there's NO WAY we can screw this up! *evil laugh*

Now, Wilton tells us we need 3 cake mixes. Mom and I know better, so we only used two. I mean, think about it. This is a three tier cake. You can make two nine inch cakes from one cake mix. (FYI: two was JUST enough. Going with three would give a certain freedom, and certainly make tinting your cake easier. We had to divide our 2 boxes of mixed cake batter into three containers).

I think we used every measuring and spooning apparatus in Mom's kitchen (and she has a ton!).

Mom also decided to label the colors 1, 2, and 3. In the long run that made it more complicated. If all else fails to look at what you've already done to make sure  you don't repeat the same color in the same spot.  So you fill each ring with a designated color. This is seriously a pain.

THEN when you are all proud of yourself for managing to pour the batter in, it tells you to lift the divider out. I seriously squealed in fright the whole time while Mom laughed at me.

But it worked! Mom did mention you lose quite a bit of batter on the divider (yet another reason we probably should have used three...lesson learned). After arguing, confusion, can careful study we got all three poured properly!

I had to turn off the oven light and run Mom out of the kitchen because she kept staring at the cakes lol but they baked fine. Look how pretty the first layer is! (This is after she leveled it off)

And now to ice the cake. We used 3 containers of icing for this bad boy. If you use 3 cake mixes you will need 4 for sure (she went thin on her icing between layers). This is how fancy pants people who take cake decorating classes ice a cake. (definitely not the DC method lol)

She can even ice with help lol

Finished product!!!

I noticed the slight slant to some of the checkerboards. It isn't super noticeable, but there must be a trick to the removal of the divider.  All in all Mom did a great job!

Ch-ch-ch-ch-ch-cherry coke cupcakes!

(yeah, I have BEEN singing that to cherry bomb for days lol)
So, today I finally revisited the Cherry coke cupcakes I found on Pinterest here
Once again, I find the recipe to be ridiculously complicated for a DC like me. Cake made from scratch, special coke float icing. Not happening here.

I used a Pillsbury Devil's Food cake. I replaced 3/4 cup of water from the recipe with coke, and about 1/4 of the water with cherry juice.  So I just added enough water to get the amount of water required (about a 1/2 cup, making 1 1/2 cups of liquid total). For the icing I used Betty Crocker whipped fluffy white.  The recipe says to put about 5 cherries into each cupcake. The first time I tried this I put 3 halves and it was just too much.  I would say if you still wanted to try and add cherries to the batter, make sure you chop them finely. Otherwise you follow the rest of the baking instructions for your cake mix. I topped them off with stemmed cherries. FYI: adding stemmed cherries necessitates refrigeration, but I am quite fond of the icing when refrigerated. It is your choice.