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..My hair has not been niceto me lately.
..It won'tstayed curl no matter how much hair spray or how less of hair spray I use.
..It feels dry.
..I have used deep conditioner after deep conditioner. It might look ok for a day or two, but I don't feel that it does much of a difference. Then I thought,
...I need to completely rinse my hair clean.
...I remember my cousins in C-Town saying they use a clarifying shampoo a few times a month and are amazed at what that does for their hair. Well I decided to try this anti-residue shampoo. I washed my hair, rinsed and repeated one more time.
.....When I dried my hair.... WOW! It instantly looked shiny!!! My tresses felt so soft and full of life again!! I am going to use this once a week to see what it continuesto do for my hair. I bought this at Wal-Mart for $5. If your hair is in a funk, I suggest you try this. It has done wonders in just 1 wash. I curled my hair this morning using no hair spray and 5 hours later it is still curled!!
(Man I feel like a winner today for sure.)
1. Preheat oven to 350°. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.
2. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.
3. Meanwhile, beat cream cheese at medium speed with a heavy-duty electric stand mixer 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill.
4. Remove cake from oven. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
5. Invert cake onto a cutting board. Cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces.
6. Arrange about one-third of cake pieces in a 3-qt. trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. . Cover and chill 1 hour before serving. Garnish, if desired.
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
Hello fellow Pink Nothings readers, you may have been wondering what happened to this blog? Well I got pregnant and needed a much needed break from the blogging world. I've entered my 2nd trimester this week and I'm starting to FINALLY get some energy back. Please look for the remaining ABC recipes, I'll be posting again starting next week!
Line a baking sheet with parchment paper.
Place the cookies in a food processor, and pulse into fine crumbs. (Or put cookies in a zip-top plastic bag and crush.)
Add the cream cheese, and pulse until just mixed.
Use a teaspoon to scoop the cookie mixture into small balls.
Place the cookie balls on the baking sheet, cover with plastic, and freeze until firm, about 1 hour.
Microwave the chocolate chips for 1 minute, and stir. Then nuke for 30 more seconds, and stir again.
Dip the cookie balls into the chocolate using a toothpick or fork, and place back on baking sheet.
Put the powdered sugar in a sieve, and lightly dust the truffles.
Cover with plastic wrap, and freeze until firm, about 1 hour.
2 1/2 pounds Yukon Gold potatoes, peeled and quartered
1 teaspoon salt, plus 2 teaspoons
1 8-ounce package of cream cheese, cut into chunks
1/2 cup milk
1/4 cup unsalted butter, melted
1/2 teaspoon freshly ground black pepper
Place the potatoes in a medium-size pot.
Cover the potatoes with cold water and add 1 teaspoon of salt.
Bring the water to a boil over medium-high heat.
Lower heat to a simmer and cook until potatoes are fork tender, about 20 minutes.
Return the potatoes to pot and add the cream cheese, milk, butter, 2 teaspoons salt, and pepper.
Using a handheld electric mixer, whip the potatoes until smooth and creamy with no lumps.
Adjust seasoning to taste.
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.
Pour mixture into the pie crust and freeze overnight.
I came across this new product recently on a website called mOmma. I had never heard of them or seen any other baby products that just looked plain awesome. They are getting ready to make their appearance in the USA! Innovation, technology, movement and colour. mOmma is a revolutionary line of baby products that encourages baby to discover his surroundings with products that are unique in shape, movement and colour, thus transforming each moment of your baby’s day into a moment of growth and pleasure, teaching baby to recognize esthetically pretty products and get his eyes trained to beautiful objects that surround him. Yes, beauty counts...(from their website)
I was sent the soft tip spoon. My toddler calls it a silly spoon. He loves that it can roll around on the table when he puts it down. I love that the tip of the spoon doesn't touch the dirty public table we are eating at. :) Yes, I am a germ a phoebe! The rolling motion keeps the spoon from touching the surface. It comes with a handy cover which makes it great to toss into diaper bags for a quick get away when you are ready to pack up and go.
They say it's good for 4months plus, however I think it is a bit big for my 7 months mouth. He does enjoy playing with it during meal time. I would like to think it would be perfect for a 1 yr old learning to feed himself because of the easy grasp it takes to hold the spoon.
The product I am most interested in testing next would be the Developmental drink set. It is one bottle with 3 tops. This truly grows with your baby. Check out mOmma today!
All opinions expressed are those of the contributors of Pink Nothings Blog and are not influenced by any other outside source. We write about our experience with the product; which may be different from your own.
Years ago when I worked for Main Street Bank in my hometown of Covington. I had a very sweet older client who would bring me baked goodies on occasion. She was really famous among her friends for her cakes, she would sell them to others for $16.00. Which at the time I thought was a REALLY good deal for a homemade cake, but NOW.... I think she could have and maybe should have sold them for more. She once brought me a Key Lime Cake, and at the time I had never heard of such, but now I smile each time I come across a Key Lime Cake recipe and think of my sweet friend from the bank.
Key Lime Cake
I decided to post Trisha Yearwood's Key Lime Cake recipe, because she is from the Georgia, and her hometown neighbors my hometown!
From the kitchen of: Trisha Yearwood
Cook Time: 30-60 min
"We had a big birthday party for my daddy when he turned seventy. He was a pretty humble guy and was embarrassed that so much attention was being focused on him, but he ultimately loved visiting with all of his friends, some he hadn't seen in a long time. Over two hundred friends and family signed the guest book that night; that's a testament to the man. I think of him when I make this cake because we served it that night. I miss my daddy, but there are always things to remind me of how much fun we had as a family."
1 3-ounce package lime-flavored gelatin
1¹/3 cups granulated sugar
2 cups sifted all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1½ cups vegetable oil
¾ cup orange juice
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
½ cup confectioners' sugar
CREAM CHEESE ICING
½ cup (1 stick) butter, room temperature
1 8-ounce package cream cheese, room temperature
1 1-pound box confectioners' sugar
Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well.
Add the eggs, oil, orange juice, lemon juice, and vanilla.
Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
Cool the layers in the pans for 5 minutes, then turn them out onto racks.
While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks.
You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.
Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.
The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.
Key limes can be hard to find. Substitute regular lime juice for key lime juice without sacrificing flavor.
This past Friday, me and some of my friends took our kids to pick strawberries at a local strawberry farm. We picked lots of strawberries and then cooled off with some strawberry ice cream at the farm. I decided I would try to make some freezer jam after hearing 2 of my girlfriends talk about how easy it is to make. I used the recipe from Ball. It was so easy!!! SUPER easy; I'm ready to pick more berries and make lots more jam.
1 1.59-ounce package Ball® Simple Creations® No Cook Freezer Jam Fruit Pectin
1-1/2 cups sugar or SPLENDA® No Calorie Sweetener, Granular
I've made this ice cream cake several different times. It is very, very yummy!
15 chocolate and cream sandwich cookies (such as Oreo)
1 tablespoon milk
8 to 9 ice cream sandwiches, depending on size
1 pint Vanilla Ice Cream
1 pint Cookies and Cream Ice Cream
1 pint Chocolate Ice Cream
1 container (8 ounces) frozen whipped topping, thawed
* You pick your favorite flavors and use them.
1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint vanilla ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with cookies & cream and chocolate. Remove pan from freezer. Spread vanilla ice cream on bottom, then top with cookies & cream then the chocolate, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.
5. To serve, remove side of pan, then waxed paper. Cut into wedges. From Family Circle Summer 2007
1 cup butter or margarine, softened
1 small onion, minced
1 tablespoon poppy seeds
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
5 (7 1/2-ounce) packages party rolls
2 pounds thinly sliced ham, chopped
12 ounces Swiss cheese slices
Beat butter and next 4 ingredients at medium speed with an electric mixer until blended.
Split rolls horizontally without separating; spread butter mixture evenly over bottom halves. Top with ham, cheese, and remaining halves of rolls.
Bake at 350° for 15 minutes.
Yields: 100 appetizers - perfect amount for a party, bridal shower, or baby shower
1 can cream of onion soup
1 stick of butter, melted
1 small jar sliced mushrooms
1 8 oz can sliced water chestnuts
1 cup uncooked rice
pinch of parsley flakes, Optional
Combine soup and butter, stir well. Drain mushrooms and water chestnuts, save the liquids from both cans. Add water to liquid to equal 1 1/2 cups. Add mushrooms, water chestnuts, liquid, rice, and parsley flakes to soup mixture. Pour into a greased baking dish 11x13 works well. Cover and bake at 350 degrees for 1 hour.