Archive for the ‘Uncategorized’ Category

Back in business!

Tuesday, May 14th, 2013

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Hi everyone!

If you were a previous reader of Jessie’s Kitchen Chronicles, thank you for sticking with me…I’m so glad you’re here. I took about a month and a half break from blogging, which is basically eternity in the blog world.

I started taking a class and wanted to make sure I could succeed. Things are going well in school, so I’m back and SO ready to be writing again!

In other news, I have completely re-branded this blog. I had a realization a couple months ago that I wouldn’t be able to keep up with baking posts a couple times a week. It takes several hours to plan a recipe, shop for ingredients, bake, edit photos, and write. I still love it and hope to have baking posts about once a week. I just didn’t want it to feel like a chore – I want to only write about content that inspires me.

Jessie Next Door is a lifestyle/baking blog. I will be writing about recipes, beauty products, photography, and anything else that catches my attention. There will be elements of my personal life and faith, and a video every now and then.

I hope you enjoy reading! If you have any feedback, or anything you would like to see more of, please let me know. Or if you feel like just saying hi, please feel free to send me an email (jessienextdoor (at) gmail (dot) com) or comment. I would love to get to know other bloggers/readers out there!

Until tomorrow! <3

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Stay Tuned!

Tuesday, April 23rd, 2013

Hello! I just wanted to write a quick post to say that I haven’t given up on this little blog of mine. I haven’t written a post since April 1, which was also the first day of chemistry class…sigh.

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I am thinking about going back to school full time to open up some career options, but it’s been a few years and I wanted to make sure I could keep my head above water. Especially in chemistry.

But now that I have a routine going I’m brimming with ideas. I’ve actually been thinking about making a big change in the content, and moving this blog from primarily a baking blog to more of a lifestyle blog, still including some recipes.

I would love feedback if you have any to give…

Are there any posts you enjoy more than others (baking, book reviews, makeup reviews, videos, monthly favorites, style posts, writing, diary etc)?

Is there anything you would like to see more of?

Thanks so much for reading – I will be back soon with some fresh content!

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Butterscotch Delight

Tuesday, March 12th, 2013

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It was not my intention to bake another bar so soon after the Lemon Lavender Gooey Bars, but as I was flipping through my Paula Deen cookbook looking for something easy to make, the word “butterscotch” caught my attention. After looking over the recipe, I knew there was no going back.

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These bars begin with a standard graham cracker crust. A cream cheese layer is added, then a butterscotch pudding layer is spread on top of that.

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This pudding layer is then topped with whipped cream, which is then topped with chopped Butterfingers.

The Butterfingers were my addition. The original recipe calls for chopped peanuts. The recipe as a whole is fairly rich (it reminds me of cheesecake) so if you want to cut the sweetness you could go for peanuts. If you are hopelessly addicted to chocolate and dessert (I understand….), then I would definitely go with the Butterfingers.

Actually, you really could experiment with different pudding flavors and candy toppings…the possibilities are endless!

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Butterscotch Delight

Serves about 15
Slightly adapted from Paula Deen’s Kitchen Classics

Ingredients
2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1/3 cup, plus 3/4 cup granulated sugar
One 8-ounce package cream cheese, at room temperature
1 cup confectioners’ sugar
3 cups heavy cream
Two 3.4-ounce packages butterscotch instant pudding mix
3 cups milk
Chopped Butterfingers (about 1 cup) or chopped peanuts

Directions
Preheat oven to 350 degrees F.

Combine the graham cracker crumbs, melted butter, and 1/3 cup granulated sugar. Press firmly into the bottom of a 13x9x2-inch pan. Bake for 10 minutes, and let cool.

Cook pudding according to package directions using the 3 cups milk – let cool completely.

While pudding is cooling, beat the confectioners’ sugar with the cream cheese.

In another bowl, beat heavy cream with remaining 3/4 cup granulated sugar until stiff peaks form.

Fold one cup of the whipped cream into the cream cheese mixture, and spread over the crust. Pour cooled pudding on top, and then spread remaining whipped cream on top. (You can choose not to use all of the whipped cream, depending on your preference.)

Sprinkle with crushed butterfingers. Enjoy right away, or chill for a firmer texture.

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How I won a contest and went on TV!

Thursday, March 7th, 2013

Hi everyone! I just wanted to let you know that I won the Girl Scout cookie contest. Thank you SO MUCH to every one of you who voted – I heard it was a very close race and came down to less than 10 votes.

I had the honor to present this recipe on New Day Northwest. I had never stepped inside a TV station before, and the whole experience was such a fun adventure, from beginning to end.

Here is the video of the segment, if you would like to watch. Thanks again for voting!!

 

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Jessie's Kitchen Chronicles