Life is BORING When You're Sick

The title says it all. Life is hard, boring, pretty much worthless, and lame when you're sick. That is how I felt for the past 2 days. It all started with an exciting boating trip with one of my friends for her birthday. We were on tubes that held 4 people and we were plain crazy. (I flipped off twice and we tipped the tube once) Anyway, during the whole 7 hours of boating and having fun, I didn't drink ANY water. Yep, silly 'ole me. No water. I wasn't thirsty, was my excuse, but the story is just beginning.

We visited the This is the Place monument in SLC and I was exhausted from boating the day before. I had an upset stomach too. It turns out that I was suffering from heat exhaustion. It is where you don't stay hydrated when you are in the sun for long periods of time. I eventually threw up in one of the bathrooms at the park. We came home, and I was on the couch for two days watching T.V. Boring, I know.

Well, I hope to make something as soon as I am back to normal. :)

Sacred Sunday: {GIRLS CAMP} 2011

Well, let me summarize the week for you. If I give you the week full-on, it will take FOREVER.

hair braids


rock monuments

Snow Patches


Flooding tents

high dives


testimony meeting



ice cream



flat-out FUN

That has been my past week. While some times were, let's just say difficult, it was worth it. I love the young women in my ward. They are the best :)

Sacred Sunday: Personal Progress & Special Cookies (& Blogs)

I have been surfing the blog world ever since I joined (and even before) and follow lots of food and baking blogs. They, I feel, are the most fun to follow since they tell you how to make something really yummy! Who wouldn't want to know how to do that?

While I am on the subject, I'll bring up my new favorite baking blog....i am baker. I was just searching the inter-webs and found this one! It has wonderful recipes and tutorials. I was extra excited for this. I was desperately trying to find an excuse to make these today. I really was.

Another baking blog that I like is Bake at 350. It has lots of cool cookies. You should hit it up for some awesome holiday cookie decorating ideas. I wanted to make some firework cookies today...

Now for the more spiritual side of things, today the Young Women's lesson was on our associations with others. It was very interesting to hear different experiences of leaders who moved into new wards and never put themselves out there (made the first move to get to know people) and such and how their perspective changed. I saw how when we moved into our new ward about 6 months ago, people didn't automatically start talking to us. But when they realized that we were here to stay (and we didn't bite) we got to have good friends in the ward.

After Young Women's today, I passed off Faith #1, Choice and Accountability #2, and Divine Nature #7 to my leader. It was fun to pass them off. I am closer to getting my medallion!

Well, I may or may not make cookies. Since it is fast Sunday, I am waiting to make anything for tomorrow's 4th of July party since I HAVE to try them out. :)

Have a happy 4th!

Create Saturday: Peanut Butter Balls!

 I made these in preparation for the 4th of July to see if I liked the recipe. I love it! It tastes yummy!



  • 18 ounces peanut butter
  • 1 (16-ounce) box confectioners' sugar
  • 1 1/3 cups graham cracker crumbs
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 12 ounces milk chocolate, melted


In a large bowl combine peanut butter, sugar, graham cracker crumbs, and butter
Mash together until completely combined
Form the mixture into balls.

Put in the fridge for about 30 minutes to harden.
Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.

mmmm. This recipe's a keeper :)


We have been having family over like maniacs for the past weeks because of my brother's Priest Ordination. On Wednesday, I got to have some bonding time with my aunt on my mom's side. She is super nice and knows how to cook authentic Mexican food. We have been searching for some good Mexican recipes lately. 

On Wednesday, we went to the Macey's at about 11:30 to purchase all the ingredients needing the the food we were making. I didn't even realize that we were making so much food.

We started off with Flan, then moved to some Peanut Butter Truffles, and finished it with some Fish Tacos, yummy Spanish Rice, and Guacamole. 

Anyway, lets start with some Flan today.


adapted from Food Network


  • 1 1/2 cups sugar
  • 1/2 cup water
  • 8 large eggs
  • 4 large egg yolks
  • 1 cup plus 2 tablespoons sugar
  • 1 vanilla bean
  • 1 pint half and half 
  • 1 pint cream


Preheat the oven to 325 degrees. 

To make caramel: combine the sugar and the water in a medium saucepan. Be sure all the sugar granules are washed down from the sides of the pan.
Cook over moderate heat, swirling the pan occasionally, until the color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes.
Pour the caramel into 8-10 ramekins and, holding the pan with an oven glove, swirl it around to generously coat the bottom and sides. It is okay if it is kind of lumpy. The carmel will melt once in the oven. Set aside.

In a large mixing bowl, gently whisk together the eggs, egg yolks, sugar, vanilla, and the 1 pint of half and half, without whisking in any air.

Bring the 1 pint cream to a simmer in a small saucepan and begin whisking this into the egg mixture a little at a time, whisking constantly until it is all incorporated.

Pour through a strainer into the prepared ramekins.

Place the pan inside a large roasting pan and pour very hot tap water into the pan so that it comes halfway up the sides of the pan.

Bake for about 1 to 1 1/4 hours, or until the center is slightly jiggly but not wavy. Cool to room temperature and then cover with plastic wrap with the plastic gently touching the top of the flan. Refrigerate for at least 3 hours and up to 4 days.

To unmold the custard, run a small sharp knife around the inside edges of the dish several times to loosen it. Dip the bottom briefly in a basin of very hot tap water. Invert a round platter over the dish and turn them both over together, shaking the two a little to help release the custard (or rap the bottom of the platter gently on the work surface). The caramel sauce will run out around the edges of the platter.