Thursday, October 28, 2010

Best Ever Zucchini Bread

I'm just going by what the recipe said here people! Since Gigi is one my most bestest friends in the universe and also a fantastic blogging diva herself I know she would not steer me wrong.

Now I was going to make the zucchini bread she already has on her blog because frankly I had some and it was bread-tastic! I sent her a question about the moisture of the zuch and she said she had another recipe to try and this is how she described it, " the first time I had it, I was like “omg, what is this?” the girls neighbor brought it over, and I begged and begged for the recipe. That was like over a year ago and I can still remember the taste. It was literally like eating a candy bar or like drinking melted chocolate. Honestly, one of the best things I have ever had in my entire life." - Gigi
You heard the lady she said its like drinking melted chocolate! So umm yea! I cannot even come up with anything better than that so here you go!
Enjoy & Keep On Making Stuff!
Best Even Chocolate Zucchini Bread
from The Gigi Show
4 squares unsweetened chocolate, melted (i ran out of baking chocolate so i used half a bar of regular dark chocolate)
3 cups flour
1 tsp flour
1 1/2 tsp baking powder
3 cups sugar (i only used 1.5 cups)
4 eggs
2 tsp vanilla
1 1/2 cups oil
3 cups grated zucchini (once you grated squeeze the heck out of it to get a majority of the moisture out)
preheat oven to 350
lightly grease 2 loaf
sift dry ingredients together and set aside
beat eggs until thick
slowly add sugar
add oil, vanilla and melted chocolate
beat on low until blended
slowly add dry ingredients
and slowly mix in zucchini
bake for 65-75 minutes - makes 2 loaves

add nuts if desired or we even thought adding a cup of semi sweet chocolate chips would be even more sinful

take some to work like I did and your co-workers will thank you, they won't have to get mystery breakfast from the cafe now!

Tuesday, October 26, 2010

It's Bananas! Banana Cake with Chocolate Frosting

No no it really is bananas! I love to bake with certain fruits. Lemons, most berries, and bananas!

OK I have to tell you the most incredible thing happened right before I decided to make this cake! Hold onto your pants! So here in MI we have a Hallmark holiday called Sweetest Day. Since I have quite possibly the sweetest boyfriend ever he got me the best gift!! I woke up on 10/16 and walked into my kitchen to find a gigantic red box on my kitchen table! WHAT THE! Oh and it had a little cute white bow on top!

I question the big red box and how it got there and I can hear my BF giggling in the other room. I tear open a small corner of the box and I yell WHAT THE HELICOPTER!!! OH MY GOD!! IT'S A KITCHEN AID MIXER!!! I did this oh my god dance and then ran into the other room to kiss my most awesome BF!!

So needless to say that mixer was put to good use right away with this most delish cake!!

I think if you like banana bread or anything banana chocolate you will just love this cake! Its a great Birthday cake or a dinner party type cake for sure. Or heck just make it and eat large pieces with big scoops of vanilla bean ice cream!

So enjoy & Keep On Making Stuff!

A Number 1 Banana Cake

Adapted from Bunny's Warm Oven & Adapted from

•2 1/2 cups all-purpose flour

•1 tablespoon baking soda

•1 pinch salt

•1/2 cup unsalted butter

•1 cup white sugar

•3/4 cup light brown sugar

•2 eggs

•4 ripe bananas, mashed (medium bananas)

•2/3 cup buttermilk(if you dont have buttermilk add 1 TBLSP of white vinegar to a cup of milk and let sit for about 5 mins and voila buttermilk. then just measure out as needed)

•1/2 cup chopped walnuts


1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.

2.In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.

3.Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.
1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

I love the way the chocolate frosting looks! I may or may not have done a little taste test at this point!

As I was cleaning up I looked outside and saw my handsome pup watching me so I snapped his pic! Isn't he so cute!

My happy BF eating the product of his awesome present!! Love Him!!

and for the sexy close up shot! ahaha! Yummer!! Make this cake, love this cake, share this cake, and thank me for sharing this cake recipe! ahahhaa!

Friday, October 22, 2010

Morrisey(that's me) not only Makes Stuff, she can also make you beautiful!!

I know can you believe it!! I was sort of shocked myself when I first thought about it.

I'm a simple type of gal when it comes to make-up and things like that but I like great products and I like to look good But who doesn't right!!

I know this isn't a foodie post or even a crafty post but it is informative so it goes with the theme of Morrisey(that's me) not only Makes Stuff, she can also make you beautiful!!!Morrisey(that's me) not only Makes Stuff, she can also make you beautiful!!

I've been selling Avon for a couple years now and I love it! It's a great part-time gig and it makes me a little extra money now and then to indulge in those things I normally wouldn't. I've also had the pleasure of making people feel great and what better reward.

The great thing about Avon is they sell a bit of everything. Make-up, facial products, lotions, kids fashion, household items, men's cologne, even things from Sharper Image, they have even sold little gold IPOD Shuffles(I bought 2) ahaha!

So all in all it's been a really rewarding choice selling Avon!!

And now.....

If you would like to purchase Avon products or would like to be included in my weekly sale email please go to and register. Once you register I will send you a free gift so make sure to include you mailing address.

Oh yeah when you place your first order with me use code FSANY for free shipping!!

I can't wait to work with you. If you have any questions about products please feel free to contact me in a comment here or use

Keep On Making Stuff

Wednesday, October 13, 2010

What came first the bacon or the egg? ahhaa! Bacon Egg Cup

My normal Saturday or Sunday morning consists of a pot of coffee and deciding what to bake and of course what to make for breakfast.

I have seen so many great breakfast ideas on blogs and I honestly cannot tell you exactly what blog I actually got this recipe from since I made it just from what I remember reading.

So the morning I made this I also managed to bake an apple crisp, a loaf of beer bread AND start a stew in my crock pot. I'm not sure if it was the coffee I made or the great weather we had here in MI over the weekend. Either way I was motivated and everything I made turned out really good.

This is one of those recipes anyone who digs bacon and eggs will love. Take it from me, my BF's eyes light up like a xmas tree when he saw these come out of the oven. All he kept saying was "wow oh my gosh" over and over and laughing he was so excited.

I mean if I would have known making something this simple was going to make him this happy I would have made them a long time ago! ahaha!


Enjoy and Keep On Making Stuff!!

What you will need:
Eggs (as many as you want to serve. i used 6)
Bacon (same as above) I also used low sodium bacon
Cheese of choice(not necessary) I used sharp cheddar
Muffin pan

Preheat oven to 350F.
Cook the bacon in a large skillet to just about done. Don't let it get crispy, you'll need it easy bend.
give the cups of your muffin tin a quick spray with some cooking spray. I used olive oil.

Now for the fun part.
Take your bacon and wrap it around the inside of the muffin tin cup. just around the perimeter not the bottom.
Once you have this done as many as you are preparing crack an egg inside each cup.
put in the oven for approx. 15 min. This time worked out perfect in my oven.
Once ready put a little cheese on top if you like and take out a minute later when melted.

And voila! yummy bacon and egg cups!!

Trust me these were a huge huge success!!

And now for your fav part the photos! ahaha!
Please feel free to contact me via a comment if you have any questions.

and this is what the final product looked like. The eggs were soft and the bacon was crispy! Perfect!!


Sunday, October 10, 2010

Winner Winner Chicken Dinner (Chicken Romano with Lemon Butter)

 This may have been the best chicken I have made in a really long time thanks to this fab recipe on this super awesome blog I found! Jessica at How Sweet Eats is an inspiration, her blog is fa . If you take away anything from this blog entry let it be the link to her blog! Go learn something or get some inspiration.
I love chicken and as you know from my previous entry I also love lemon, so HELLO I really love this dish!

I could go on and on telling you how tender and juicy the chicken was and how I saw my BF smiling from ear to ear while he ate it, or how the next day the chicken somehow managed to get tastier! WOW!!

Really you just need to check out Jessica's blog and this recipe!

I actually tossed some pasta in the lemon butter sauce and it was phenomenal!!

Enjoy and Keep On Making Stuff!

Chicken Romano w/ Lemon Butter Sauce
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup flour
3 eggs
3/4 cups romano cheese
3/4 chicken stock
1/2 stick butter
1 whole lemon
1/3 cup white wine
1/2 tablespoon dried parsley

Preheat oven to 350. Add olive oil to skillet on medium heat.
Tenderize chicken, then dredge through flour, egg and cheese. Place in skillet and brown on both sides. Once brown, turn off heat.
Melt butter in a small sauce pan. Add lemon juice and chopped up lemons. Try to discard all seeds. Add white wine and parsley. Let come to a boil. then pour entire mix into chicken skillet. Add chicken stock to skillet.
Cover and bake for about 20 minutes at 350. Serve with pasta or rice.

And now for the sexy food pics ahahaha!

this smelled so good! I took the foil off and it was a big steamy lemony spicy cloud!! OH!

the end.....

Monday, October 4, 2010

When life gives me lemon(juice)...I make lemon squares

 So I really love lemon. Lemon anything. It's such a versatile fruit. I have pretty much used it for anything and everything. I mean what's not to love about something you can cook with, bake yummy bake goods, mix up a delish cocktail, even clean your house with! Perfection!

I know it's not lemon baking season anymore but sometimes you need a taste of sunshine!

Check out this great recipe I found on, its a great site!

Enjoy and Keep On Making Stuff!


20 Reduced Fat NILLA Wafers, finely crushed (I used 2 cups of graham cracker crumbs)

1/2 cup flour

1/4 cup firmly packed brown sugar

1/4 cup cold margarine

1 (8 ounce) package of fat free cream cheese

1/4 cup granulated sugar

2 eggs

2 tablespoons flour

3 tablespoons grated lemon peel, divided(I omitted this because all I had was lemon juice)

1/4 cup fresh lemon juice

1/4 teaspoon Baking Powder

2 teaspoons powdered sugar


1.PREHEAT oven to 350 degrees F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

2.MEANWHILE, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.

3.BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

i mushed the butter and crumbs with my hand because nothing else was doing the job the way I wanted

when they are cooled a tad you won't be able to resist putting a couple on a plate and enjoying them with an icey glass of milk! YUMM!!!