Should You Text Him First? Flowchart:

30 Sep

Click link to enlarge:


Just in Time for Fall: Pumpkin Spice Doughnuts

27 Sep

Makes 24 mini donuts
For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
3 tablespoons cinnamon

Preheat oven 350 F.  Butter a mini donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes).  Tutn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

Homemade Caesar Dressing w/o Anchovies!! finally.

27 Sep

I am a Caesar Salad connoisseur and as soon as I found out about the whole Anchovy Paste thing…I said NOO THANK YOU. So here we are with a delightful, delicious, disgusting fish-free, homemade salad dressing. Let me know what you think!

Serves about 4:

  • 1 lemon
  • 3/4 teaspoon Dijon mustard
  • 3/4 teaspoon Worcestershire sauce
  • 1 garlic clove, pressed
  • 1/2 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1/2 cup vegetable oil or 1/2 cup olive oil
  • 1/4 cup fresh parmesan cheese, grated


  1. Juice lemon to make 2 Tablespoons of juice and place in a small bowl. Add mustard, worcestershire sauce, garlic and black pepper then whisk until blended and add mayonnaise; whisk until smooth.
  2. Keep whisking while adding oil to mayonnaise and stir in parmesan cheese. You can store the dressing covered in the refrigerator up to 2 weeks.

Worlds Largest Gummy Worm: A real product! YUM

21 Sep

Creative Fonts for Your Computer: FREE

19 Sep

Use to download zip files of your favorite fonts. Search through hundreds! Once you find which one you want to download, click the “Download” button to the right and save the zip file. Later open it up with WinZip or another “file unzipping” program. Once the file is unzipped copy it, go into your computer’s Control Panel and then into Fonts and here you paste the file. If you’ve done it correctly it should automatically be shown in your list of fonts when you open a program such as Microsoft Word and etc. For more detailed instructions and FAQ visit:

Here are some cool font examples featured:

Shower Prank by

18 Sep

5 Minute Chocolate Cake (in a mug!)

18 Sep

5 MINUTES? IN A MUG? , you might ask?
Please let me know how this turns out if anyone tries it!!

1. Gather what you need for this fabulous recipe:
Vegetable oil
Plain Flour
Baking Soda
Chocolate chips (optional)

Large Coffee Mug
TBL Spoon

2. Add to the mug:

2 tblsp coco
4 tblsp flour
4 tblsp sugar

Mix well with the fork

3. Add to the mug:

4 tblsp milk
3 tblsp oil
(3 tblsp chocolate chips)

4. Cook

Microwave on high for 3 minutes (based on 1000w oven) or until your cake fills/overflows mug.