So I have been busy the last few days helping my sister plan her wedding, shopping the Gymboree sale for miss Rori and taking a trip to Meeker Days in the rain! But I still have been cooking, mind you I did miss a few days meaning Tuesday and Friday due to shopping and planning but.... here are my delicious recipies!

Wednesday I made the most fantastic dessert. They were called raspberry-lemon whoopie pies, it was a recipe I got from one of my Martha Stewart catelogs. Now... if anyone knows me they know I love raspberry and lemon and also Martha Stewart so all three things aside I just had to make these. I couldn't get a good picture as the glare was too bright but here is the recipe anyways. Definetly would recommend making this recipe but only when you are going to eat them right away, they did not store so well I am thinking because of the whip cream.

Raspberry-Lemon Whoopie Pies
Makes 15 pies
1/2 cup (1 stick) butter, room temperature
1 cup plus 3 tablespoons light-brown sugar, divided
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh raspberries (4 ounces)

1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
2. Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, about 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
3. In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes. Serve.

This morning my mom, sister, and I made my dad brunch for Father's day. My mom made these delicious pancakes that were called "cloud cakes"... definetly will be making those one day and will post the recipe when I do because they were so good and I normally am not even a fan of pancakes. I decided to make this recipe called Scrambled Egg Nests because they just sounded so cute and so delicious. I did change the recipe a little bit though because my mom is not a big fan of peppers and I wanted everyone to like them so I substituted mushrooms for the peppers, if you really like musrooms and peppers I'm sure you could put both in there! Here's the recipe!


Ingredients
1 (3 1/2-cup) bag frozen shredded potatoes, defrosted
1/3 cup vegetable oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup diced cooked breakfast sausage Shredded Cheddar
Chopped parsley for garnish (optional)

Instructions
Heat the oven to 400°. In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool.
Meanwhile, whisk together the eggs and milk. Heat a large nonstick saute pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes. If you like, garnish each nest with a little parsley. Serve warm.

Again I did not have a picture because I forgot to take my camera to my mom and dad's house this morning. When I got home I felt a little adventurous still and wanted to try a recipe that I had been eyeballing since I wrote it down, it was called pecan crusted chicken. I definetly will not be posting that one as it was not good at all, I couldn't even finish it that's how bad it was. So if you come across a recipe called this and think it is going to be good, be leary because it just was horrible!

That's about it for now... I shall let you know as I keep cooking and definetly will try to get some more pictures up as well! I was also a slacker and forgot to take my camera to Meeker Days but Rori, my mom, my dad and I had fun anyways! And Rori caught her first fish in the trout pond!