Monday, May 28, 2012

Field in Bloom

Same picture as below, just a different process to get a different look.
I love Paint The Moon's Actions and textures!

We finally had a day where we could get on the motorcycle and not get blown off the thing while riding.  It has been crazy windy here for the past few days.  We took a ride to Indian Cave State Park and there was  one nice spot that had wild flowers blooming.  

Diet took a Dive!

My sweet tooth got the better of me this weekend.  Doesn't this look to die for!!  It tastes so yummy and is so easy to make. Here is the recipe if you'd like to try them yourself.

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!