Shaved Bumblebees September 30, 2008

Here is a pretty funny picture tell me what you think about. I think that the naked one is kinda cute in a sick twisted way.

Gold vs. Diamonds September 29, 2008

Old-Fashioned Strawberry Shortcake September 28, 2008

INGREDIENTS

• 1 quart fresh strawberries, sliced
• 1 cup sugar
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg
• 1/2 cup cream
• Butter
• Whipped cream

DIRECTIONS

1. Combine strawberries and sugar; set aside. In a large bowl, sift together dry ingredients. Cut in butter until crumbly. In another bowl, beat egg; add cream. Add to crumb mixture, stirring only until moist. Pat into a greased 8-in. square or round baking pan. Bake at 450 degrees F for 15-20 minutes or until golden. Remove from pan; cool on wire rack. Just before serving, split cake in two. butter bottom layer; spoon half of the berries over butter. Replace second layer and spoon remaining berries on top. Cut into individual servings; top each with whipped cream.

Table September 26, 2008

Rubik’s Cube Table September 25, 2008

Here is another really cool table. Have you ever played the Rubik’s Cube? Well this table was inspired by it. It has all of the colors from the cube. It’s just like some one made the Rubik Cube super sized! Who wouldn’t want to buy one of these!

Bento Lunch Box September 24, 2008

This is such a great lunch box. If you want to add more nutrition into your lunch, this lunch will surly help. This lunch box has a couple smaller containers range in sizes. They are great for something like yogurt and applesauce because some of the containers have covers on them that are designed to keep liquid food in. All of they other containers have a fold-down lid designed for solid food. It also comes with a spoon a fork and a nutritious eating guide!

Double Layer Pumpkin Cheesecake September 23, 2008

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

This recipe is brought to you by:

http://allrecipes.com

/Recipe/Double-Layer-Pumpkin-Cheesecake-2/Detail.aspx

Dooney vs. Coach September 22, 2008