Monday, May 30, 2016

Lou Lou Girls Fabulous Party #113

Happy Monday! Thank you to everyone that shared their amazing projects last week! I’m always so impressed by the incredible masterpieces that are shared at our party! WE SERIOUSLY LOVE YOU!  We couldn’t have such a fabulous party without you. Please spread the word and if you have your own party, please let us know and we would love to party with you twice a week! Now on to this week’s Party!

  • Link up your furniture makeovers, DIY projects, home decor, crafts, recipes, thrifty finds and archive loves. 
  • We want to see whatever is inspiring you, but please make sure it’s your own creation, and not adult content.
  • We would love to have you follow along with us!
  • We will be back every Tuesday with our favorites and a brand new party!
  • We will PIN and TWEET each and every post who join the party!

Easy Lemon Bar Recipe

This week of desserts is brought to you by my 9-year-old son, Max. Max has always loved baking and cooking up dinner for his family, but I've just recently set him free to do the entire process completely on his own, including styling the plate! He got a little carried away with the powdered sugar on these, but what 9-year-old boy doesn't appreciate more sugar with his dessert?  I love that he added mint leaves and a thinly sliced lemon, along with more lemon zest to beautify his creation.

Proud mom moment!

We actually use this recipe all the time. It's just enough for our family of 6, everyone gets a bar, plus a few more for dad! It's a thin lemon bar with a lot of punch and the homemade simple crust is almost good enough to stand on its own.

Lemon Bars- By Max (makes 9 bars)

  • 1/2 cup of butter, softened
  • 1/4 cup powdered sugar, plus more for sprinkling on top after it's been baked. 
  • 1/1/2 cups flour
  • 2 eggs
  • 1 cup sugar
  • 2 T lemon juice
  • 1 T lemon rind, grated finely, plus a sprinkle for the top. 

  1. Preheat oven to 325 degrees. 
  2. In a large bowl, cream butter and powdered sugar. Mix in 1 cup of the flour.  Spread into an 8 x 8 inch baking dish and bake for 17-20 minutes.
  3. While crust is baking, combine eggs, sugar, lemon juice and lemon rind in a medium-sized bowl. 
  4. Pour over hot crust and bake for an additional 19-22 minutes. Test center to make sure it is set. 
  5. Remove from oven and dust with remaining powdered sugar and zest. 
  6. Cool slightly before serving. 
  • This recipe may be doubled and baked in a 9 x 13 pan. 

Max prefers to stack his at least 3 lemon bars high, and the mint leaves and lemon "add color to the plate!"

Thanks for reading!
Proud mom-Jessica 

Sunday, May 29, 2016

Boston Cream Cupcakes

My daughter in law, Shayna, loves Boston Cream pie and so we have been trying to find something close to what she loves, and I think you can never go wrong with a cupcake because it is the perfect size treat with tons of flavor! When I was making these little gems I couldn't keep myself from licking the spoon. The cupcake is so light and fluffy and the cream is to die for!


1 1/3 cups heavy cream
3 egg yolks
1/2 cup sugar
1 teaspoon salt
4 teaspoon cornstarch
2 Tablespoons butter, chilled and cut into 2 pieces
2 teaspoons vanilla 

1 3/4 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups butter, softened
3 eggs
3/4 cup milk
2 teaspoons vanilla

Chocolate Glaze:
3/4 cup heavy cream
1/4 cup corn syrup
8 ounces chocolate chips
1 teaspoon vanilla

  1. Cream: In a saucepan, heat the heavy cream on a medium heat until it comes to a simmer, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a bowl. Add the cornstarch and whisk into the yellow mixture.
  2. When the cream reaches a simmer, slowly whisk the cream into the egg mixture, and then return it back to the pan and cook, while whisking constantly, until it's a thick pudding consistency. It will take about 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla until the butter is melted. Pour cream into a bowl, and cover with plastic. Place in the fridge for at least 2 hours so it can set up.
  3. Cupcakes: Preheat oven to 350 degrees. Place cupcake liners in muffin tin, and set aside. In a bowl, combine flour, sugar, baking powder, and salt. 
  4. In a different bowl, Cream together the butter and sugar. Add the eggs until well blended. Add the milk and vanilla. Slowly add the dry ingredients and mix well.
  5. Fill the cupcake liners 3/4 full and bake for 18 to 20 minutes. Remove cupcakes from pan and let them completely cool.
  6. Glaze: In a saucepan, combine heavy cream, corn syrup, chocolate chips and vanilla. Heat over a medium heat, stirring constantly, until the chocolate has melted. Let cool to room temperature.
  7. Assemble cupcakes: Taking your butter knife make a tunnel in the middle of the cupcake, don't cut it to the bottom. Keep the top of the cupcake.
  8. Fill the inside of each cupcake with the cream and top with the disk of the cake. Now dip the cupcake into the chocolate. I let mine sit after I dipped them and then I dipped them once more for extra chocolate!

Saturday, May 28, 2016

Chicken Fajita Salad

Isn't Summer the perfect time for salads??? I don't what it is but as soon as it gets closer to warm weather, I start having a craving for something fresh!!! This is so fresh and full of flavor and will make your taste buds dance! Let's get this Summer started!!!!

6 Tablespoons olive oil
2/3 cup fresh lime juice
4 cloves garlic, minced
2 teaspoon brown sugar
2 teaspoon red chili flakes
1 teaspoon ground Cumin
2 teaspoons salt
4 chicken thighs- no bones
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, sliced
5 cups lettuce
2 cups cherry tomatoes, sliced in half
1 cup Mexican blend cheese

  • In a bowl, whisk all the marinade ingredients together. Pour half of the marinade into a shallow dish and then add the chicken thighs. Make sure the chicken has been covered well by the marinade and then place in the fridge for an hour. Cover remaining marinade and place in the fridge too.
  • In a skillet, add 2 Tablespoons of olive oil and turn the cook top onto a medium heat. Add the veggies and cook them to your liking. We cooked our chicken on the grill but you can use a skillet.
  • Slice chicken into strips and prepare your salad with the lettuce, veggies, chicken, cheese, and tomatoes. Drizzle the remaining marinade/dressing and add a dollop of sour cream to complete the masterpiece. Enjoy!

Friday, May 27, 2016

Moving???? Tips To Make It Easy!

This is a sponsored post written by me on behalf of CORT for IZEA. All opinions are 100% mine.

A few years ago, it was apparent that my husband was going to move to Iowa for his job. After his job had been outsourced to India, the only choice we had was for him to take a new position that took him several states away from us. Why wasn't the rest of  the family going? Well, I had two daughters in elementary school and a son on a LDS mission and my husband wasn't convinced that he would want to stay with this job, so we wanted to make sure it was a perfect fit before we bit the bullet. I know there is several people in the same position as we found our family in. Military families, college students, starting a new job or just starting over! So here are a few tips to make the move easier and make life go a little easier.

1. Hire a mover: Sometimes you can do it on your own but if you are moving a long distance away this can be very helpful. Ask friends and coworkers for recommendations and get quotes from licensed companies. Make sure to find out if your quote is binding or nonbinding, what charge could arise, and what insurance is included.

2. Furniture Rental: If you are in a position like my husband and need furniture, you can always rent some that will make your place a home away from home. Then it's there when you need it, gone when you no longer need it. Less hassle! Your home will be move-in ready when you arrive. CORT Furniture Rental is more than a furniture rental company. CORT provides services and solutions for your move.

3. Stay Organized: Get a folder that is dedicated to mover related paperwork, such as receipts, checklist and phone numbers you might need.

4.Clean it out: Go room to room and determine what you want to keep, sell, or donate to a local charity.

5. Document: Take photographs or videotape anything of value, and upload the images to your computer.

6. Materials: Start stocking up on moving supplies, including boxes, box cutter, tape, wrapping material, and labels. If you have everything there ready to go it will make your move so much easier.

7. Start Packing: I know, I know, when you are moving, you think you have plenty of time to pack but if you do a little at a time to will go so much smoother.

8. Color code rooms: Assign a color to each room, and mark boxes and furniture with coordinating stickers to ensure movers or friends helping know at a glance where everything should go.

9. Notify utility services: Let the utilities, phone and Internet companies know that you would like your services disconnected the day after you leave and have your new services installed in your new home the day before you arrive.

10. Last-out, first-in box: Have a box ready with your day-to-day necessities so everything will be in the same place. You don't want to search for the toilet paper when you arrive in your new home!
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Oreo Cheesecake

If you have been following our adventures for awhile, it's no secret that we are a big fan of cheesecake! If I have a choice, I will choose cheesecake over most cakes or pies. So this recipe was a no brainer. I can always tell when I have a hit on my hands by how many pieces everyone eats. This was a 2 piece success!  With BBQ season just getting started this is a recipe that will knock the socks off of everyone around!

22 to 25 Oreo cookies- the whole thing
2 Tablespoons butter, melted
12 ounces whipped cream cheese
6 Tablespoons sugar
7 Tablespoons sour cream
2 teaspoons vanilla
1 teaspoon salt
1 egg plus 1 egg yolk
15 Oreo cookies, chopped


  1. Preheat oven to 325 degrees and spray 8 inch spring form pan with cooking spray.
  2. Crust: Put the Oreos in your food processor or blender and pulse them until they are finely chopped. Add the melted butter and mix until blended.
  3. Transfer the ground Oreos into the prepared pan and press the crumbs down firmly. Bake crust for 10 minutes then set aside. Leave the oven on.
  4. In a bowl, cream together the cream cheese, sugar and then add the sour cream, vanilla, and salt. Slowly add the egg and the egg yolk until mixed well.
  5. Gently stir in the chopped Oreos.
  6. Pour cheesecake batter over the prepared crust and smooth the batter out with an spatula. Bake for 40 minutes. The cheesecake should be set around the edges and still a little soft in the middle. Let cheesecake cool for about an hour before serving.

Thursday, May 26, 2016

BBQ Hacks To Make Your Party Rock!

This weekend, is the start of BBQ season! I love it because so many memories go with food, family, and friends. There are times when I'm so prepared and organized that I even surprise myself! Those moments I deserve a gold star but there are times that preparation is done with a hope and pray that things will fall into place and be fabulous.
I have become a true fan of hacks! I love finding new ways to do things that are easy and will take your party to a different level a amazing! Here are a few that me and my family tried the other day. Happy BBQ-ing!

1. Ripen Avocados Quickly

  • Take dark green avocado's and wrap them in foil. Make sure your avocados haven't been in the fridge.
  • Heat oven to 200 degrees and bake for 10 minutes.
  • Take them out and they will be ready for guacamole

I saw this one on the Today Show. My avocado's weren't as soft as I wanted them to be but I think it's because they had been in the fridge. I never know how to pick a ripe avocado, so I will try this one again. 

2. Gourmet BBQ Sauce:

  • In a small pan, take any kind of BBQ sauce and stir in some jam and hot sauce. Heat over a medium heat. Your BBQ sauce will go from ordinary to gourmet in minutes!


3. Perfect Corn:

  • Instead of husking your corn before you cook it, place the whole thing into the boiling water, and cook it as long as you would normally would.
  • When done, husk it! You will have the cleanest corn in town and the corn silk comes off so easy. This is my favorite hack!

4. Juicy Burgers:

  •  When making your hamburger patties, make a thumb print in the middle. This will keep your patty a perfect shape.
  • Then, place crushed ice in the middle. Cook on the grill and don't flip the burger until the ice has melted. Your hamburger will be so juicy that you will be dancing in the streets!!! So good!

5. Grease you grill

This will help your food cook, but it will also stop residue from sticking to the grill. You can use garlic-machinated oil to give the food extra flavor!