Evy's Tree GIVEAWAY

This is hands down one of my favorite giveaways here on Bouffe e Bambini!!! 
You are getting the chance to win ANY HOODIE you want from Evy's Tree!
I have been in love with everything at Evy's Tree for quiet some time now. I personally own 3 hoodies and 2 cardigans from this gorgeous shop and I love every single one.
They are really well made and just simply unique. I've never seen anything like the hoodies at Evy's Tree. There is something for men women, and children. They really are gorgeous. 
Here are a few photos of what you will have to choose from if you win.

all photo credit {Sam Hassas Photography}


All photo credit {Sam Hassas}




GIVEAWAY

THE PRIZE:  Winner's choice of any in stock hoodie at Evy's Tree. Open WORLDWIDE!!!

MANDATORY ENTRY
  Please visit Evy's Tree and tell me which gorgeous hoodie you would choose if you won
ADDITIONAL ENTRIES
1. Become a fan of Evy's tree on {FACEBOOK} 
2. Become a follower of the Evy's Tree {BLOG}
3. Follow Evy's Tree on {TWITTER}
 3.Become a public follower of my blog via Google Friend Connect
4. Become a follower of bouffe e bambini on {TWITTER} 
5. Become a fan of bouffe e bambini on {FACEBOOK}
6. Tweet, blog or facebook about this giveaway
7. Purchase something from Evy's Tree and comment back here afterwards. 
Giveaway ends Monday 5/30 @ midnight




Hanna

my heart

I just thought I'd share a couple quick photos with you since it's been a while since you've seen my babies. Little GG is 3 months and 3 weeks old and little Milton is 18 months old now. 
These are a couple photos of him holding her for the first time. He's finally starting to really enjoy her. He gives her little kisses and gets in her play gym with her and makes her laugh. He shows her his toys. I'm so happy he has finally taken to her. Seeing the two of them together just melts my heart. 



Hanna

Handmade Gift Guide

Here are a few things I would love to have on my wish list. 

This crazy gorgeous hoodie from Evy's Tree........AND..........I have some VERY exciting news for you coming on Monday about Evy's Tree and a little giveaway.....hint.....hint.........I'm too excited, I had to spill the beans:)

This gorgeous necklace from Annali's Jewelry

This adorable set from B:Mod Designs

This scrumptious Italian Rocky Road from Nicole's Homemade Treats

This adorable little bow from Caroline G

This gorgeous bib from lillybelle

This ring from DandLs DandLs

This gorgeous brooch from Mrs. Darcy

This personalized necklace from Beau & Stella

These adorable baby shoes from KathyDee

This gorgeous bag from beso handbags



Hanna

Cookie Pops

I just thought I'd share thois really easy and fast idea with you. I'm sorry I didn't take photos all along so this could be more of a tutuorial but I was in a rush this day and just needed to get them done but they are SUPER easy.
I made 2 batches of cookie pops for my little cousins 3 rd birthday. Her name is Violet hence the "V' on one side of the pop and the 3 on the other.  I made super fast and htey were so easy.

What you will need:
traditional oreo cookies or Cakester oreo cookies. (I ued both. The cakester oreos looked nicer once dipped but I thought the traditional oreos tasted better.)
Wooden skewers or long lolipop sticks
white chocolate discs or bakers chocolate for dipping
icing to decorate

1. carefully pull the oreos apart. The 2 halves must be intact, If they break, discard
2. dip the skewer or lolipop stick in the melted white chocolate and then place on the half of the oreo with the filling on it. Now top it with the other half. Once you have done all of hte cookies, place them in the freezer for about 15 minuets to set.
3. Now remove from freezer and dip eat cookie pop in white chocolate, place on wax paper or you can let them dry upright in a syrofaom block. Place in freezer or refrigerator for 15 minuets.
4. Now decorate as desired with icing and again let them chill in the refrigerator or freezer until ready to serve.






Hanna

Alexandra Rose GIVEAWAY

I have a fantastic little shop to introduce you to today!!! 
This adorable little handmade shop features all kinds of goodies like tote bags, wallets, check book covers and baby goodies. 
I met Alex a few weeks ago and was delighted when she wanted to sponsor a giveaway. 
Yes, the good news is you are getting the chance to win the gorgeous ruffle zippy pouch as featured below!!! 
Plus she has so generously offered to give my readers 15% off everything in her shop during the length of the giveaway using the code "15bambini" at checkout.

Hurry. Hurry............Enter to win!!!!!!!!!!!!!!





WIN IT

THE PRIZE:  The gorgeous ruffle pouch as pictured above. Open USA only
MANDATORY ENTRY
  Please visit Alexandra Rose and tell me which item is your favorite
ADDITIONAL ENTRIES
1. Become a fan of Alexandra Rose on {FACEBOOK} 
2. Become a follower of Alexandra's {BLOG}
 3.Become a public follower of my blog via Google Friend Connect
4. Become a follower of bouffe e bambini on {TWITTER} 
5. Become a fan of bouffe e bambini on {FACEBOOK}
6. Tweet, blog or facebook about this giveaway
7. Purchase something from Alexandra Rose and comment back here afterwarDS. Plus take advantage of 15% off your order during the length of the giveaway using the code "15bambini" at checkout
Giveaway end Friday May 27th @ midnight


The Handmade Hog and Flourless Fallen Chocolate Cake with Pistachio Crust and Drunken Cherry Compote


Please join me and link up ANYTHING handmade or homemade. I would love to see recipes, DIY projects, party planning, and craft projects of all kinds!!!
And if you didn't make anything this week, no worries, link up an old favorite!!!
There are no rules! Feel free to grab the Handmade Hog button and place it in your post or on your sidebar but it is absolutely NOT required!! EVERYONE is welcome to participate!!! This is just supposed to be a fun way to share your ideas and pick up some new ones !! 
So, please join me! LINK UP!!! I can't wait to see what you have in store!!!




Fallen Chocolate Cake with Drunken Cherry Compote:
I found this AMAZING recipe on the blog {More Than Burnt Toast}and knew I had to make it ASAP! 
I may never make another chocolate cake as long as I live. It was incredibly moist and the texture is amazing! I wasn't crazy about the compote. I preferred mine plain but my husband loved it. Great either way!

Sauce:

2/3 cup sugar
1/2 cup kosher red wine
1 pound frozen pitted unsweetened cherries

Cake:

1/2 cup shelled pistachios (you could also use sliced almonds)
Cooking spray
1 1/4 cups sugar, divided
1/4 cup water
4 ounces bittersweet chocolate, coarsely chopped ( I preferred to use semi-sweet or milk chocolate for a less bitter flavour)
Dash of salt
1/2 cup unsweetened cocoa
3 large eggs, lightly beaten
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
4 large egg whites

****************
To prepare sauce, combine the first 3 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 30 minutes). Chill.

Preheat oven to 350°.

To prepare cake, place pistachios in a food processor; process until finely ground. Sprinkle ground pistachios over bottom of a 9-inch spring form pan coated with cooking spray.

Combine 1 cup sugar and water in a medium saucepan; bring to a boil. Remove from heat; stir in chocolate and salt, stirring until chocolate melts. Add cocoa, stirring with a whisk until well blended. Add eggs, 1 at a time, stirring well after each addition. Stir in extracts.

Beat egg whites with a mixer at high speed until foamy. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared pan. Bake at 350° for 25 minutes or until wooden pick inserted in center comes out nearly clean. Cool to room temperature; run a knife around outside edge. Serve with sauce.








Hummingbird Cake

Lately I have been seeing Hummingbird cake everywhere and I have been dying to make it.
It was amazing!
It's kind of like a banana bread or a carrot cake but with a more complex flavor profile.
it was moist, moist, moist!!! SO DELICIOUS. I did not put icing on it because the cake itself is very sweet and very rich. I thought the icing might be a bit overwhelming but it is included here in the recipe in case you want to try it.  I thought the cake was perfect by itself.

Ingredients

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 eggs, beaten
  • 1 1/2 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup chopped pecans
  • 2 cups diced bananas
  • 1/2 cup chopped pecans
  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan.
  2. Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans.
  3. Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
  4. Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.
Adorable antique knife found {HERE}


Hanna

Crawfish Monica

As you all know my hubby is from New Orleans and we lived there together for a couple years so I am always cooking up something to remind of us of our time there. 
Jazz fest started this past weekend in New Orleans and was one of our favorite festivals. The food they serve at Jazz Fest is amazing. It's one of the things we would always look forward to. So one of the dished that I really love that they always serve is a dish called Crawfish Monica. So in honor of Jazz Fest this year I decided to make a batch myself. It turned out great. Little Milton even ate a huge bowl of it. I found the original recipe {HERE}

This is a very simple and elegant dish, and will impress your guests in a big way. It's also one of the most popular dishes served at the New Orleans Jazz and Heritage Festival; the line at the Crawfish Monica booth is one of longest on the Fairgrounds. If you don't have crawfish available in your area, it works well with shrimp, oysters or crabmeat. 


1 lb. crawfish tails, boiled and peeled; OR
1 lb. shrimp, peeled; OR
1 lb. lump crabmeat; OR
1 lb. oysters, drained and quartered.
1 stick butter (Do not use margarine.)
1 pint half-and-half or heavy cream
1 good-sized bunch green onions, chopped (tops, too) 
3 - 10 cloves garlic, chopped (to your taste, I used 7)
1-2 tbs Creole Seasoning (I used half a tablespoon of tony's and half a tablespoon old Bay)
1 lb. cooked fresh pasta (Rotelli is preferred, use your favorite shape.)
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and sauté onions and garlic for 3 minutes. Add the seafood and sauté for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately.






Hanna

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