Archive for April 30th, 2012
April 30, 2012
Have you all been wondering what the excessive amount of hash tagging (#) has been about on my uploaded Facebook photos?
Lingo Help: Originally created by Twitter, hashtags are used for words or phrases in order to label a keyword or topic in a Tweet. Simply label a keyword in your message with # before the word or phrase – without spaces – and it instantly connects you to conversations revolving around the topic.
Example: Next week’s finale looks good! I’m guessing Team Big Brother are the two trying to bypass the detour. #AmazingRace
Today ended my 30 photo-a-day challenge on Instagram.
For those of you who are still wondering what the heck I’m talking about, Instagr.am is a photography sharing app for the iPhone and Android smart phones.
I’ve seen photos with the hashtag #photoadayfeb and #photoadaymarch pop up on my feed, so I did some research on what the challenge is all about. Towards the end of March, Jill tweeted “Who’s in?” with the following photo:
Throughout the last 30 days, I have enjoyed completing a daily photo challenge and following others who do the same. It’s easy to see what other people come up with by searching for #photoadayapril on either Istagram or Twitter.
Some words allowed me to get artistic.
Day 15: sunset
Day 19: orange
Day 29: circle
Day 21: bottle
Day 7: shadow
Some of the words took me back to very fond memories.
Day 1: reflection
Day 9: young
Day 27: somewhere you went
Some allowed me to showcase my favorite fur balls.
Day 28: 1pm (playtime)
Day 26: black and white
Day 18: hair (love these little hair balls)
Day 22: the last thing you bought (dog shampoo)
Want to see more? Here’s my full #photoadayapril album.
I’m probably going to take the month of May off, and enjoy doing the challenge every other month or so. I’ll keep you updated on when I’m participating and hope to get some of you hooked as well.
Until then, enjoy the Instagram feed on my right side bar and search for me under hwglamour.
I would love to see your daily photo creations too!
Do you have Instagram?
I know there’s a ton out there: do you participate in monthly photo-a-day challenges?
April 30, 2012
On the way to the grocery store last weekend, Scott got an out-of-the-blue urge to make some kind of pumpkin oatmeal raisin treat.
I’m usually the one with the pumpkin sweet tooth around here. Has anyone noticed the only baking and desserts featured on the blog so far are Pumpkin Spice Muffins, Pumpkin Roll and Pumpkin Frozen Yogurt? It’s a slight addiction of mine, especially in the midst of Fall.
When we got back to the house, I realized the can of “pumpkin” I remember seeing earlier in the pantry was actually a can of sweet potato puree. Oops.
I was saving the sweet potato puree to try out muffin recipe, but figured we could substitute it give it a go anyways. Give it a go we did, and within less than five days the 3-4 dozen of cookies laying around were nowhere to be found.
*Disclaimer: I try to feature healthy versions of baking on the blog, but I gave Scott full control over this one. Please note there is more sugar and butter in this recipe than I normally prefer to cook with.
Sweet Potato Oatmeal Raisin Cookies
2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 can sweet potato puree
1 large egg
1 teaspoon vanilla extract
1 cup raisins
yields: 48 cookies
option to add:
1 cup white chocolate chips
1 cup dried cherries; roughly chopped
Preheat oven to 350 degrees F. Line your baking sheet with parchment paper.
Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl.
Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
Add sweet potato puree, egg and vanilla extract; mix well.
Add flour mixture; combine until all ingredients are incorporated.
Fold in raisins (and/or white chocolate chips and cherries).
Drop by rounded tablespoons onto prepared baking sheets.
Pictured above is the first batch we made, where the cookies are a little larger. A little less dough in each spoonful worked better.
Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.