10 Random Things About Me

1. I L*O*V*E cheese. any kind. All kinds. I can eat it by the pound. I love the stuff. Whenever I am in Europe I try very hard to pretty much solely eat a healthy diet of cheese and baguette.
2. I used to move every 2 years. I've lived in Las Vegas, Santa Barbara, New Orleans, Albuquerque, New York,  Denver, and Santa Fe.
3. My unhealthy habits include diet pepsi and eating Nutella straight out of the jar
4. We are a one car family. We save A LOT of money in gas and insurance.
5. I was only a few credits shy of a bachelors degree in Anthropology when I switched to Nursing hence being a full time student for 7 years.  
6. I can't live without my Burt's Beeswax chap stick for more than a few hours. 
7. I'm a beauty School Drop out. I went to the Aveda Institute when I was 19 years old but it went bankrupt before I could graduate. I will still cut my family or friends hair on occasion.
8. I love to travel and explore new cultures. The next country on my must see list is Spain.
9. I have a very unhealthy obsession with designer jeans. I have about 30 pairs in my closet right now.
10. One of my life long goals is to run a marathon. I trained for one once but got a stress fracture after my 16 mile training run.

Have a wonderful day friends!!! 

Braised chicken and mushrooms in sherry demiglaze

2 bone in chicken breasts
2 tablespoons butter 
3 cloves of garlic, minced
1/2 onion, diced
4 cups chicken stock
1/2 cup cream
1/4 cup sherry
1/2 cup white wine
1/4 pound shitake mushrooms
2 tablespoons chopped fresh dill
salt and pepper

Melt butter in saucepan over medium high heat. Place chicken in pan and brown on both sides (about 10 min) Remove the chicken and set aside. Now add garlic, onion and mushroom and saute until fragrant Cook about 5 minuets and add the white wine to deglaze the pan. Add the chicken stock and sherry and reduce by half. Now put the browned chicken breasts back in the pan and saute until cooked through. Now remove the chicken again and set aside. Now add the cream and dill. Smother the chicken with the sauce and serve with mashed potatoes, polenta or rice.


A Little Gratitude Goes a Long Way

I just wanted to take a little time out to express my gratitude to the universe. Lately I have been realizing how extremely blessed I am and I want to make sure I recognise it. 
I think because I am getting older I have been really looking around at my friends and family and realizing that I really have it good. Sometimes I get really angry that I have to work and wish I could be the full, full, time stay at home mom that I want to be but then I look around at others close to me and realize I am so blessed to have a wonderful career where I can make a good living, get benefits for my family, pay my mortgage on the home that we will someday own and have a retirement plan for my husband and I. SO many of my close friends don't have any of those things and I want to make sure I don't take them for granted. 
I think the things are I am most grateful for are my beautiful , healthy children. 
I just wanted to send that out to the universe tonight. 

Here are the two little beings that fill me with joy everyday. Thank you Universe. I am SOOOOOOO grateful!


Homemade Donuts

I made these donuts last month.  These came out amazing. I can't wait to make them again!!! 

They are light, fluffy and pure sinful delight. I promise! I made these last Sunday morning and my husband has never been so happy. These do take a little time to make because you have to let the dough rise twice but otherwise they are not that difficult. Anyone can easily make homemade donuts and they are divine. Please give them a try! 


  • 2 (.25 ounce) envelopes active dry yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1 quart vegetable oil for frying
  • 1/3 cup butter
  • 2 cups confectioners' sugar
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons hot water or as needed


  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.


Lemon, Lavendar Custard and Linky Party

I L*O*V*E anything with Lavender in it! I think it's a wonderful flavor to incorporate into culinary dishes. This came out amazing! I found the original recipe {HERE} on Bakes bree.

2 cups heavy cream or half and half
1/2 teaspoon vanilla
6 egg yolks
1 lemon peeled and juice reserved
2 Tablespoons lavender
1/2 cup sugar
1/8 teaspoon salt

In a saucepan gently bring the cream, lemon peel, and dried lavender to a simmer.
2.Take the cream off of the heat and let stand 10 minuets
3.Beat the egg yolks in a large bowl.  Beat until they are light and lemon colored.  Add in the sugar, salt, and vanilla.  Pour the cream through a strainer. Pour 1/4 cup of the warm cream mixture into the egg mixture. Slowly add the rest of the cream and whisk well. Pour the mixture into a large measuring cup, it makes it easier to pour into the ramekins.
4.Put 6 ramekins or souffle cups in a large roasting pan.  Pour the pots de creme mixture into the ramekins and pour boiling water halfway up the sides.  Cover the pan with tin foil and bake in 350 degree oven for 20 to 25 minutes.
5. Remove the ramekins from the pan and let cool for 30 minutes.  Cover them and chill in the refrigerator for at least 2 hours or overnight.

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!!!

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Broiled Lobster on the Half Shell

I made this for my hubby and I's anniversary a couple weeks ago. It was amazing! We were both really pleased with the way it turned out!!!


  • 1 medium (1 1/2 pound) cooked lobster
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 1 3/8 cups fresh fish stock
  • 1/4 cup white wine
  • 1/4 cup double cream
  • 1/2 teaspoon hot English mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • 1/4 cup freshly grated Parmesan cheese


  1. Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
  2. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
  3. Preheat your oven's broiler.
  4. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
  5. Broil for 3 to 4 minutes, turn lobster meat with a skewer or small fork and broil another 3-4 mineuts just until golden brown. Serve immediately.


Lemon Poppy Seed Stuffed Pancakes

I am totally obsessed with my new pan from WIlliams Sonoma that makes stuffed pancakes. Buy it {HERE}
I decided to make Lemon poppy seed pancakes stuffed with lemon curd and them were amazing!!! The possibilities are endless.

  • 1 cup unbleached all-purpose flour or whole wheat pastry flour

  • 1 tablespoon sugar or honey, or to taste

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup Silk Pure Almond Original or Vanilla

  • 2 tablespoons canola oil

  • 1 egg

  • the zest from 1 lemon

  • 1 tablespoon of poppy seeds

  • 5 tablespoons lemon curd

  • Directions

    1. Whisk together flour, sugar, poppy seeds, baking powder and salt in a small bowl. In a separate bowl, whisk together Pure Almond, oil, lemon zest,  and egg. Add flour mixture to egg mixture and stir just to moisten - a few lumps are fine. Cook pancakes in the stuffed pancake pan. top woth berries and fresh whip cream.


    Cinnamon, Sugar Pull Apart Bread

    I was browsing around Pinterest the other day and I saw this bread pop up! Ugh....I almost died, it looked so divine! I made it right away and it is a definite top ten favorite in this house!!! This is the perfect bread for a Sunday brunch or afternoon snack!!! I hope some of you will try this! You really will not be disappointed. I promise.
    I found the original recipe {HERE}

    Cinnamon Sugar Pull-Apart Bread
    Makes: one 9x5x3-inch loaf
    Recipe adapted from HungryGirlPorVida
    For the Dough:
    2 3/4 cups plus 2 tablespoons all-purpose flour
    1/4 cup granulated sugar
    2 1/4 teaspoons (1 envelope) active dry yeast
    1/2 teaspoon salt
    2 ounces unsalted butter
    1/3 cup whole milk
    1/4 cup water
    2 large eggs, at room temperature
    1 teaspoon pure vanilla extract
    For the Filling:
    1 cup granulated sugar
    2 teaspoons ground cinnamon
    1/2 teaspoon fresh ground nutmeg
    2 ounces unsalted butter, melted until browned
    In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.
    Whisk together eggs and set aside.
    In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
    Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.
    Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
    While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.
    Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.
    Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
    Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.
    Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.
    I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up 


    Smores Brownies and Linky Party

    It's smores madness!!! I have been seeing SMORES everywhere. Smores, cookies, smores cupcakes, smores cake so I decided I better get in on the action so I made smores brownies!! 

    <a href="http://www.bouffeebambini.blogspot.com/"><img src="http://3.bp.blogspot.com/_n0iddNFH3dQ/TOvTMNeXGGI/AAAAAAAADig/5Nth6ulYQSM/s1600/hog_button.png"/></a>

    For The Crust:
    1 package of graham crackers crushed into crumbs (6-8 crackers) 
    1/2 stick of butter (melted)

    Ingredient's for Brownies:
    3 ounces unsweetened chocolate
    • 8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan
    • 1 cup sugar
    • 2 eggs
    • 1/2 cup all-purpose flour
    • Pinch salt if you use unsalted butter
    • 1/2 teaspoon vanilla extract, optional

    • Recipe: 
    • 1.Place crushed graham cracker crumbs and melted butter in a bowl and mix. Then press the crumbs into the 8X8 baking dish. 
    • 2. Next, Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
    • 3. Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
    • 4. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Once cooled, place in the refrigerator to chill before cutting. Once chilled, cut into squares and top with fluff or homemade marshmallow topping. Place on a cookie sheet and and broil until the tops are toasted! Enjoy immediately. 
    For The Topping:
    1 jar of fluff 
    or make your own marshmallow like I did

    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!!!

    <a href="http://www.bouffeebambini.blogspot.com/"><img src="http://3.bp.blogspot.com/_n0iddNFH3dQ/TOvTMNeXGGI/AAAAAAAADig/5Nth6ulYQSM/s1600/hog_button.png"/></a>


    Oreo Truffle Pops

    Hi Everybody!!! I hope you had fun with the giveaway week but I missed you!! I'm glad to to be back sharing a recipe. If you missed last week, I posted 16 gorgeous handmade giveaways. Please click {HERE}to check out the goods. All the giveaways are still open.

    I made oreo pops last week and they were SUPER easy!!! In fact, I will probably forgo cake pops all together from now on because these were so easy and so delicious! These are perfect for a party or special occasion. I love that I didn't have to cook anything! My husband was a little sceptical at first but ended up eating the whole batch:)

     What you'll need:
    1 package of Oreo cookies 
    1/2 package of cream cheese (softened)
    5 tablespoons Nutella
    1 bag of semi sweet chocolate chips
    3 ounces white chocolate for decorating
    sprinkles, nuts, cocoa powder or powdered sugar for decorating
    wooden skewers with the tip cut off or lollipop sticks

    Either put the entire bag of oreos in the food processor if you have a big one and make crumbs out of the cookies or place them in a large zip lock bag and smash them with a hammer on a hard surface until fine crumbs. 
    Next put your cookie crumbs in a bowl with your Nutella and Cream Cheese. Now mix together with your hands. They should be just moist enough to stick together. Next roll them into balls and place on a cookie sheet coated in wax paper. Tip: if you are having trouble rolling them because your hands are so coated in cookie crumbs that they won't stick together simply run your hands under water every few balls that you roll. The few drops of moisture does wonders. You won't have any more trouble forming your balls.
    Now, take a small amount of the chocolate chips (about 1/8 of the bag) and melt in the microwave. Now dip your stick into the chocolate then stick it into the oreo truffle. Once you have completed them all put them in the refrigerator or freezer to cool and set. After they are cook you can melt the rest of the chocolate in the microwave and dip the pops and decorate!! Place them on a clean piece of wax paper to set. Store them in the fridge until ready to eat. 


    Delirium Kredens G*I*V*E*A*W*A*Y # 16

    My friend Anna, owner and creator of Delirium Kredens, is giving away one of her gorgeous scarves today!!!! 
    I own a pair of leg warmers that I am in love with!! Seriously, they are the nicest ones I've seen, they are handmade and a great price. 
    Anna lives in Poland and creates all her gorgeous knits on an antique knitting machine. It's quiet fascinating. If you would like to read more about Anna and her shop please see {THIS}post.
    For now, feast your eyes on your prize. One lucky winner is getting the choice of one of the scarves pictured below.

     *If you would like to participate in the giveaway please tell me which scarf you would choose, the blue or lavender?

    For addition entries please:
     *Become a fan of Delirium Kredens on {FACEBOOK} 
    *Purchase something from Delirium Kredens 
    *follow bouffe e bambini
    *Lastly grab my giveaway button and help me promote this giveaway event by posting this on your blog or post the image with my blog's address on your facebook page. Thanks!

    <a href="http://www.bouffeebambini.blogspot.com/"><img src="http://1.bp.blogspot.com/-SncsA0ghG1M/TZKLGEkjzFI/AAAAAAAAE_s/isaWl4J63LI/s1600/bb_button.png"/></a>

    Giveaway closes Sunday July 31st @ midnight. Open USA and Canada. 


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