busy bee

The last month has been busy as I continue to work and get things in order for my mission.  I did manage a trip north to see family and friends which was wonderful - and fall in New England is beautiful.  Other than work, I've done quite a lot of baking which I've posted pictures of on Instagram and Facebook.  My favorites are these two: 

Brownie cupcakes with cookie dough frosting:

http://sallysbakingaddiction.com/2012/05/29/fudge-brownie-cupcakes-with-cookie-dough-frosting/

Chocolate caramel turtle cookies:

http://www.thekitchenismyplayground.com/2012/09/insanely-delicious-turtle-cookies.html

If you make these, prepare yourself to eat them all! :)

*All photos and recipes from above websites*

donuts

homemade donuts equal a delicious breakfast!

[ recipe for cake donuts: http://www.joyofbaking.com/breakfast/CakeDoughnutsRecipe.html ]

raspberry lime sorbet

I made some raspberry lime sorbet this last weekend and it was delicious! Very limey so if you wanted to, cut out some of the lime juice so it's not so strong.  The amount of raspberries is perfect as is.  Be warned, this recipe takes some time to make as you have to let it sit several times throughout the process.

Raspberry Lime Sorbet

·   1 Cup Sugar

·   1 Cup Water

·   8 oz fresh, ripe raspberries

·   4 limes

Directions

1. Zest the 4 limes and add the zest to a pan with the cup of sugar

2. Boil water and add 1 cup of boiling water to the sugar and lime zest mixture. Stir until the sugar has dissolved and let sit for 30 minutes.

3. Strain the lime zest out and put the liquid back in the pan. Add the raspberries and bring to a boil.

4. Remove from heat and whisk until the raspberries are broken up. Put in the refrigerator to cool. Once cool add the lime juice.

[You can put it all through the sieve to get rid of the raspberry seeds and any tiny bits of the lime pulp.]

5. Toss it in your ice cream maker and let it do its job!  Put into a container and let harden further in the freezer.