Vanilla Infused Rice Pudding

My little indulgence since I've been in college is rice pudding. I would buy the big containers at the store, and then when I needed something sweet I would just enjoy a spoonful topped with cinnamon. I don't really know where it came from, my mother never had it at the house, must be my japanese genes craving rice? Just kidding, anyways... this recipe is perfection!

You have GOT to try it, it's so simple & most likely you have all the ingredients just sitting in your kitchen... WAITING.

+ dessert.raviolis

to go along side with those crab wontons we had, we enjoyed these chocolatey- ooey-gooey

treats today. maybe it's super sweet and super unhealthy, but hey these are super tasty.

so tasty that while i took these photos i snuck a ravioli and some ice cream in every couple

shots, and then just realized it's not worth it to loose out on the hot melted chocolate + cold

ice cream, so i gave up on the photos. sorry!

so there was this italian restaurant back at home who served dessert raviolis like these.

my mother and i always enjoyed having lil dates there sharing a salad + these tasty treats.

we realized we could easily make these and walah we did!

i also like to call these

Snicker Raviolis

1. Just cut up a Snickers bar

2. Put it in the wonton wrapper,

3. Seal with water, and fry.

4. Serve with ice-cream & enjoy!

Also you can put nutella + hazelnuts/peanuts,

i've honestly thought a million little sweet things to put in there.

so if you have left over wonton wrappers from dinner, whip up some of these quick desserts!

ps. the bowl in the photos is just a sneaky peeky of what husband has been finishing up in his

ceramics class. his pieces keep coming out fancier and just keep shocking me every time he

brings them home! i'm excited to show you all his most recent work here in a few days.

+ carrots+ginger

so i just woke up.

my eyes feel swollen, my eyes don't stop watering, and my hair is in knots from head to toe.

i thought my allergies were getting bad in boise with the dogs,

but it's looks like i'm just getting sick- again.

boo hoo.

anyways,

i honestly don't feel like moving so i thought i'd post up a new recipe!

i made these last week and they are so delicious!

CARROT GINGER CUPCAKES

with

ORANGE GINGER CREAM CHEESE FROSTING.

so i remember making these a long long time ago for my family.

i was probably 12 years old and i distinctly remember how labor intensive these cupcakes were.... but i didn't remember why?

as i was grating my 3rd carrot by hand everything quickly rushed back

to me and i remembered why they were such a pain to make.

- but i'm known for being a 'grating hater' -

so maybe by me telling you this you aren't going to want to make these now,

which is understandable.

but if you have an electric grater or grate carrots on a daily basis for fun,

this recipe isn't so bad.

plus, it tastes so SO good and it's one of my favorites so you've gotta try it!

thought the washed out carrot look was fun.

it allows you to see the texture more!

THE CUPCAKE

Carrot Ginger Cupcakes

[from Martha Stewart kitchen]

2/3 c. pecan halves

6 carrots, peeled

2 large eggs, room temperature

1/4 c. buttermilk, room temp.

1 tsp. vanilla

1 1/3 c. sugar

1 c. vegetable oil

2 tsp. freshly grated ginger

2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1. Heat the oven to 350°. Toast pecans in oven for 7-8 minutes.

Remove & finely chop pecans.

2. Using the smallest holes (1/4") grate carrots. Grate carrots to

1 3/4 cups (about 6 carrots).

3. Put carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger

in large bowl- whisk together.

4. In a small bowl combine all dry ingredients. Using rubber spatula,

fold in dry ingredients to wet mixture.

5. Fold in pecans.

6. Put cupcakes in the oven at 350° for 20-25 minutes,

rotating the pan halfway through.

Orange Ginger Cream Cheese Frosting

4 tbsp. unsalted butter - room temp.

8 oz. cream cheese - room temp.

1 c. confectioners sugar

2 tsp. freshly grated orange zest

2 tsp. grated ginger

pinch of salt

1. On medium-high beat butter until fluffy- about 2 minutes.

2. Add cream cheese + conf. sugar and beat until fluffly- about 2 more minutes

3. Add orange zest+ginger+salt- beat 5 minutes.

+ valentine's.day!

the house smelled of chocolate goodness & i was all full of love from landon,

the definition of valentine's day. for me at least ;)

yesterday was perfect and here's just a little of what went on:

i made landon's favorite cupcakes yesterday, my sister-in-law, katie,

made these last time in california and they were so amazing!

i was planning on making a vanilla bean frosting, but ran out of ingredients & time, oops.

milk is a DEFINITE when eating these cupcakes

oh wait!

there's a surprise in there! a cookie inside of a cupcake?! does it get any better than that?

when i went onto the computer yesterday landon had

left this cute note on illustrator...

i also baked up some heart shaped cookies with the left over dough.

i then strung little pieces of my heart all over. starting from the front door back to our bedroom where the dinner was awaiting...

we then enjoyed some delicious Thai food that gave us happy hearts & full bellies.

sorry no photos of the food... once landon came i put away my camera

and just left the night for him+me.

also, a great big thanks to my mother! she send us all the heart plates,

red kitchen towels, heart soap, and valentine's treats!