Blogger of the Month Program!

I am starting a new Blogger of the Month program.  Since I am just getting started with this program, I will be charging $10 a month until the end of the year! 

What you will be getting for your $10 introductory fee is:
1. an introductory post
2. 1 social media entry to all giveaways that start in your chosen month. 
3. 1 tweet per week to follow you on your chosen social media ID
4. 1 Facebook Status update per week to follow you on your chosen media

If you are interested in my current stats, and discussing this opportunity more, please email me!

For my first ever blogger of the month I am featuring my awesome friend GingerMommy from Tales of a Ranting Ginger!

If you have been around my blog for any length of time you will know that I work with Ginger a lot as she is awesome, and we have become blogging buddies! 

Ginger has a lot of awesome reviews, giveaways, and interesting stories and information to share on her blog.  She is also very active on twitter.  Be sure to check out her facebook page so you don't miss any of her great updates.

Be sure to look for her bonus entries in all the giveaways for the month of October!

Moving On Up Event Launch

We are currently in the process of moving, and since I didn't want my blog to be empty while I was gone, I decided to do a moving event!

Obviously the items here are scheduled ahead of time, and I will respond to any messages and comments when I can.

But I hope you enjoy the sponsors, giveaways, and taking this emotional journey with me, and also I appreciate your patience during this time. We will be back to our regularly scheduled blogging as of November 1st (if not before then).

Today is the day we are moving!! Check here tomorrow for a giveaway from Josh McSweeney Photography!

Tasty Tuesdays: Caramel Cheesecake Bars

Ingredients

CRUST

1 1/2 cup graham crumbs
1/2 cup chopped pecans
1/4 cup butter, melted


FILLING

4 pkg cream cheese, softened
1 cup sugar
1 cup sour cream
1 Tbsp vanilla
4 eggs


TOPPING

1/4 cup caramel topping
1/2 cup chopped pecans


Directions

Preheat the oven to 350 degrees F. Line 9x13 baking pan with foil creating handles; grease foil lining.

In a small bowl mix graham crumbs, 1/2 cup of the pecans and melted butter. Press firmly onto bottom of prepared pan.

In a large bowl, cream together the cream cheese and sugar until smooth. Add sour cream and vanilla; mix well. Beat in eggs one at a time until just blended. Pour over crust.

Bake 45 minutes or until centre is almost set. Refrigerate for 4 hours or overnight.

Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars and store leftovers in refrigerator.

Contributed by: Carolynn from Carolynns Recipe Box, and all recipes are used with permission.  

I've been spotted

I was given the opportunity to write a guest post over at The Reynold's Mom.  I gave her readers the best parenting advice I was ever given....I bet you want to know what it is now, don't you??

Check it out: http://thereynoldsmom.blogspot.com/2011/09/guest-post-best-advice-i-was-ever-given.html

Rafflecopter RoundUp

I joined up with the rafflecopter giveaway roundup!! Each giveaway will be for $25 or more, and must be on the rafflecopter forms! The round up starts now, and goes until midnight on the 24th.

I am sponsoring my own giveaway, and am giving away a $55 GC to edenfantasys.com!
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If viewing this giveaway on the homepage, click below to enter this giveaway!

#FDF Finally Diaper Free Event: Wordless Wednesday - iPotty

iPotty, and Proud of it!

Check out the rest of our event:

Schillerlocken (a.k.a. Cream Horns)

INGREDIENTS

Pastry:
3 cups flour
2 tsp baking powder
1 tsp salt
3/4 cup Crisco shortening
2 eggs
1 tsp vinegar
Milk

Filling:
1/2 cup sugar
2 1/2 Tbsp flour
3 cups milk
1 tsp vanilla
2 eggs
1/2 cup whipping cream

DIRECTIONS

Prepare the pastry:

Preheat oven to 350-375 degrees F.

Beat eggs in measuring cup. Add the vinegar and enough milk to make 1 cup.

In a large bowl mix dry ingredients, add shortening, make into crumbs, add the liquid and mix.

You will need cannoli or bavarian cream horn forms for this recipe.


Roll the dough out about ¼ inch thick and cut into 1½ inch strips. Wrap the strips around the forms, over lapping a little. Roll the form with dough in sugar and put on parchment lined cookie sheet.


Bake until golden in colour. Allow to cool before filling.



Make the filling:

Mix flour and sugar and slowly add the milk (stirring as you pour in the milk). Cook on medium heat until scalding.

Add some of the scalded milk to the beaten eggs (to temper the eggs). Add egg mixture into the rest of the scald milk and cook till it is thick.

Cool pudding. Fold in the whipped whipping cream.

Put filling in a piping bag and filled baked horns.

NOTE: Pastries can be frozen before or after filling

Contributed by: Carolynn from Carolynns Recipe Box, and all recipes are used with permission.