TBD on Ning

First Category: Things to do with the outdoors.

First person posts a word that begins with "A", next person posts a word that begins with "B" & so on.
The person who posts the "Z" word comes up with a new category & begins it with a "A" word.
TWIST THROWN IN ON 9/9/10: We're on a category that begins w/an "A" - how about we start choosing categories alphabetically? So the next person who posts the "Z" answer chooses a new category that begins w/"B". '-)

As of 9/12/10, we've covered:

> Things to do w/the OUTDOORS





> KITCHEN UTENSILS (I loved that one, Chez! '-)









Tags: Alphabet Games, Fun, Word Games

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S -salt shaker and sugar changed, salt in sugar thing, sugar in salt thing.
LOL ~ I think this is my favorite-

Too Short!

U -using some one elses cell phone to make crank calls.
V - Computer Virus

pretty vicious gag. :-(
W = Writing rowdy stuff with a Q-tip dipped in lemon juice, and holding it over a light bulb to brown up.
This one's for Beth & Tab...

that is a good LOL, D'sGirl!

Y- Yacht Club prank , going down to the Yacht Club and untie all the yachts and setting them free!
hahaha! Glad you enjoyed that one, Beth!

Zebra Stripes - painting a white horse w/alternating black stripes to look like a zebra!

OKAY! New category, beginning w/an "H" --

We've done "Holidays & Traditions," but how about...

"A" Apple Cider,
1 cup water
1 individual cinnamon apple tea bag
3/4 cup unsweetened apple cider
2 tablespoons sugar-free caramel topping or syrup
Cinnamon sticks ( optional)

1. measure the water into a small saucepan or large glass
microwave-safe measuring cup ( larger than 2 cups).
Bring the water to a boil; turn off heat and add the tea bag and
let steep for 3-5 minutes.

2. Remove tea bag. Add the apple juice.
Bring back to a simmer and stir in Caramel topping.
Whisk until caramel completely melts to cider.

3. Pour into 2 8-ounce mugs. If desired, add cinnamon stick to each mug and swirl.

calories-85, Carbs- 16g, fat-0, protien-0, fiber-0, cholesterol -0, sodium- 60mg.,
food exchange 1/2 fruit, 1/2 carb, weight watchers point comparison =2

from the cookbook EAT what you LOVE by Marlene Koch.
B = Birthday Cupcakes (for kids)

"The cup-cone":
make cupcakes according to your favorite recipe, and set each one inside a flat-bottomed ice cream cone. Frost with heavy whipping cream mixed w/one envbelope of your favorite flavor of instant pudding. Whip until thick enough to frost with. Cut a hole in the corner of a plastic bag (or use a regular frosting tool). Place small batches of frosting inside andexpel frosting, swirling over the tops of the cupcakes. Decorate with sprinkles and small candy bits.
C - Gluten Free Carrot Cake

Gluten Free Carrot Cake Recipe

Makes two 8-inch cake rounds.

3 cups gluten free flour mix (see below)
1-1/2 teaspoons xanthan gum
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups granulated sugar
1-1/2 cups vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups grated carrots – about two large carrots, peeled before you grate them (photo)
1 cup finely chopped walnuts
1 cup shredded coconut (I used unsweetened)

Preheat oven to 350ºF. Position rack in the center of oven. Spray two 8″ round cake pans with cooking spray and place a parchment round in the bottom of each.
Place flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg in a medium mixing bowl and whisk until thoroughly combined. Set aside.
Beat sugar, oil and eggs in a large bowl with an electric mixer until smooth, about one minute. Add vanilla and mix well.
Slowly pour flour mixer into the sugar and oil mixture and beat at medium-low speed for one minute. Fold in carrots, walnuts and coconut.

Pour batter into prepared pans and bake in the center of oven for 52 minutes or until an inserted toothpick comes out clean.

Cool cake layers in the pans on a rack for ten minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off paper and cool completely.

Decorate cake per directions below.
Cream Cheese Frosting

1/2 cup unsalted butter, room temperature
1/2 cup cream cheese, room temperature
3 cups powdered sugar, sifted if lumpy
1 teaspoon vanilla extract
1 lemon, zested and juiced (in same bowl is fine)
Beat butter and cream cheese in a large bowl with electric mixer until light and fluffy.
Add powdered sugar and beat at low speed until well blended.
Beat in vanilla, lemon zest and juice until smooth.

Basic Gluten Free Flour Mix Recipe

2 parts brown rice flour
2/3 part potato starch (not potato flour! Must be starch)
1/3 part tapioca starch
Whisk all ingredients together until well mixed.
Store in a sealed jar in a cool, dry place, or in the fridge.

Decorating the Cake

Level your two cakes by removing the rounded top where they rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it’s a lot easier to make straight layers by walking the leveler in a sawing motion.
Place your base layer of cake onto a lazy Susan or other decorating surface.
Scoop 1/2 cup of frosting onto top of base layer and smooth to edges with a spatula or pastry knife.

Place the second layer of cake on top of base layer, making sure it’s straight.

If you like, frost a quick crumb coat over the cake and set cake in the fridge for 20 minutes to set.
Frost the outside of the cake, leaving some frosting left over to decorate the top.
Using a pastry bag with a large star tip, pipe eight small rosettes of icing around the top of the cake.

If you like, sprinkle a little shaved carrot onto the top of each rosette.

Put in the fridge to tighten up the icing, which may droop and run in hot weather.
Serve chilled or at room temperature.

C Alternative...

"Turn Betty Crocker® Gluten Free yellow cake mix into a delicious homemade carrot cake."


1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons gluten-free vanilla
3 eggs
1 cup finely shredded carrots (2 medium)
1/4 cup finely chopped pecans or walnuts

Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.


4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter
1/2 teaspoon gluten-free vanilla
2 cups powdered sugar
1 to 3 teaspoons milk
1/4 cup coconut, if desired
In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.




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