I have a new site called Chocolates and Crockpots! Way more fitting with all the great recipes I'm serving up! Come on over and check it out! http://chocolatesandcrockpots.blogspot.com/
See you there!
Monday, August 11, 2014
Peanut Butter Brownie Pizza
Hey Y'all and happy Monday to ya! Hope you had an amazing weekend! There's been some big changes around here! First, I changed the name of my blog!!! I was super nervous to do it, but seeing as my blog started off as a way to show people how to organize and is now solely devoted to all things food, I figured the change was necessary. So I am formally known as Organizer By Day, but now go by Chocolate and Crockpots. And I changed my layout. Feel like it's a little cleaner looking than before. I like it!
Well around here we've been having a wonderful summer and even though I'm sad to see it go I'm totally looking forward to Fall. Growing up I was obsessed with summer, but at my current age my new favorite is this coming time of year. That time when it's still warm enough outside at night where you only need a light jacket and comfy jeans and can get away with just a t shirt during the day. The leaves are about to turn their beautiful colors and I swear the air smells like bonfires and cinnamon. It's awesome.
But until then, I will keep enjoying my warm days and long nights. A couple nights ago we went to the Indiana State Fair and had a blast. They had a donut burger! Yes, you heard right. A donut burger. Picture a burger but instead of a bun...there's two donuts! I didn't try it, but one of the people we were with did. He didn't have too many great things to say :)
At a game night recently I wanted to make something new...even though I made it with chocolate and peanut butter. If you know me, you know I've had this crazy obsession of making all things with chocolate and peanut butter lately. I thought there's no way I have more combination possibilities, but oh was I wrong!
I pulled out some pans and got inspired looking at my 9inch round. I decided I would make a pizza-like brownie, and immediately followed that with wanting to put peanut butter on it. So I combined my brownie bites with my peanut butter frosting and voila!! Peanut Butter Brownie Pizza!
Caution: This pie is rich! I honestly didn't mean to make it as sweet as it was, but I really didn't mind. I'd say if you aren't the biggest fan of super sweet stuff, half the peanut butter frosting recipe.
Or make it all and just knock off what you don't want! This may be pretty far off from your ordinary pizza, but it is absolutely delicious! Sometimes it pays off to think outside the box...or in this case brownie pan. :)
Ingredients (this recipe cut in half):
1/2+1/3 Cup sugar
6 Tbsp butter, melted (3/4 stick)
1 Tbsp water
1 egg, room temperature
1 Tbsp vanilla
1/2 cup+2 Tbsp flour
1/4+1/8 Cup baking cocoa powder
1/4 tsp baking powder
1/4 tsp salt
Frosting:
1/4 Cup butter, softened
1/2 Cup peanut butter
1 Cup powdered sugar
1-2 Tbsp milk
Chocolate chips for topping
Directions:
Preheat the oven to 350 degrees. Grease a 9 inch round pan. Set aside.
In a large bowl, combine the sugar and butter. Stir in the water, then the egg until fully mixed together. Add the vanilla.
In a medium bowl combine the flour, cocoa, baking powder and salt. Stir this into the wet ingredients until there are hardly any clumps left.
Pour into the prepared pan and bake for 16-22 minutes or until a toothpick inserted near the middle comes out clean. Allow to cool a little on a cooling rack.
For the Frosting:
Beat together the butter and peanut butter in a mixer. Add in the sugar until completely mixed together.
Add in a tablespoon of milk one at a time until the frosting is nice and thick. You might not need all the milk, so make sure to stop as soon as it's all combined and easy to work with.
Crank the mixer up to high and beat for about three minutes. Spread the peanut butter mix on top of the slightly cooled brownies. Top with melted chocolate and chocolate chips.
Don't have a mixer? Amazon is a great place to find one!
Kitchenaid 5 quart mixer
Need a 9 inch round? Here's some great ones!
9 inch round pan
So do you have any advice on things I need to do that I might not know to do when changing the name of a blog? Do you like the new name?!
What's your favorite time of year? Do you fall in love with fall every year like me? Or are you more of a spring/summertime person? Hope you have had an amazing summer full of wonderful memories. I'll be doing a post soon to show you all the happenings around here from the past few months.
Thanks for stopping by!
Well around here we've been having a wonderful summer and even though I'm sad to see it go I'm totally looking forward to Fall. Growing up I was obsessed with summer, but at my current age my new favorite is this coming time of year. That time when it's still warm enough outside at night where you only need a light jacket and comfy jeans and can get away with just a t shirt during the day. The leaves are about to turn their beautiful colors and I swear the air smells like bonfires and cinnamon. It's awesome.
But until then, I will keep enjoying my warm days and long nights. A couple nights ago we went to the Indiana State Fair and had a blast. They had a donut burger! Yes, you heard right. A donut burger. Picture a burger but instead of a bun...there's two donuts! I didn't try it, but one of the people we were with did. He didn't have too many great things to say :)
(the proof...yuck)
I played some kind of BB gun shooting game, too. I'm not the biggest fan of fire arms, but this game was pretty harmless. To win you had to shoot out the entire red star. I almost won...almost! There was barely any of the star left, but that's how they get ya :)I pulled out some pans and got inspired looking at my 9inch round. I decided I would make a pizza-like brownie, and immediately followed that with wanting to put peanut butter on it. So I combined my brownie bites with my peanut butter frosting and voila!! Peanut Butter Brownie Pizza!
1/2+1/3 Cup sugar
6 Tbsp butter, melted (3/4 stick)
1 Tbsp water
1 egg, room temperature
1 Tbsp vanilla
1/2 cup+2 Tbsp flour
1/4+1/8 Cup baking cocoa powder
1/4 tsp baking powder
1/4 tsp salt
Frosting:
1/4 Cup butter, softened
1/2 Cup peanut butter
1 Cup powdered sugar
1-2 Tbsp milk
Chocolate chips for topping
Directions:
Preheat the oven to 350 degrees. Grease a 9 inch round pan. Set aside.
In a large bowl, combine the sugar and butter. Stir in the water, then the egg until fully mixed together. Add the vanilla.
In a medium bowl combine the flour, cocoa, baking powder and salt. Stir this into the wet ingredients until there are hardly any clumps left.
Pour into the prepared pan and bake for 16-22 minutes or until a toothpick inserted near the middle comes out clean. Allow to cool a little on a cooling rack.
For the Frosting:
Beat together the butter and peanut butter in a mixer. Add in the sugar until completely mixed together.
Add in a tablespoon of milk one at a time until the frosting is nice and thick. You might not need all the milk, so make sure to stop as soon as it's all combined and easy to work with.
Crank the mixer up to high and beat for about three minutes. Spread the peanut butter mix on top of the slightly cooled brownies. Top with melted chocolate and chocolate chips.
Don't have a mixer? Amazon is a great place to find one!
Kitchenaid 5 quart mixer
Need a 9 inch round? Here's some great ones!
9 inch round pan
So do you have any advice on things I need to do that I might not know to do when changing the name of a blog? Do you like the new name?!
What's your favorite time of year? Do you fall in love with fall every year like me? Or are you more of a spring/summertime person? Hope you have had an amazing summer full of wonderful memories. I'll be doing a post soon to show you all the happenings around here from the past few months.
Thanks for stopping by!
Monday, July 21, 2014
Lemon Blueberry Cupcakes
Hey All and Happy Monday to you! Hope the beginning of your week started off great. Coming up this weekend I have a huge family vacation planned in Kentucky! I am so so excited to be able to spend time with my whole family in the great outdoors. I'm sure I'll have plenty of crazy stories when I get back, too. Nothing is ordinary when we all are together, and that's how I like it!
So recently my bestie had a birthday and all she wanted was for me to make her some kind of lemon cake. She loves lemon. And she loves blueberries. So I thought "Why not put them together?"!
I haven't tried to master making a layered cake with pretty icing all over it just yet. It's on my list of things to try soon. But, I have mastered the heck out of making cupcakes! So I decided to take a lemon blueberry cake and turn it into cupcakes. That's why I made these Lemon Blueberry Cupcakes!
They are so moist and so delicious! The tartness of the lemon mixed with the sweetness of the blueberries made for an amazing flavor.
Then to add the cream cheese frosting on top was literally the icing on the cake ;) See what I did there? I'm hilarious!
(makes 12-15)
Ingredients:
1/2 Cup butter, softened
1/2+1/8 Cup sugar
1/4 Cup light brown sugar
2 Large eggs
1 Tbsp vanilla
1 1/2 Cups flour
1/2 Tbsp baking powder
1/2 tsp salt
1/2 Cup buttermilk*
Lemon zest and lemon juice from 2 lemons
1 Cup blueberries
1 Tbsp flour
Frosting:
4 ounces cream cheese, softened
1/4 Cup butter, softened
1 3/4 Cup powdered sugar
1 Tbsp milk
1 tsp vanilla
Directions:
Preheat oven to 350 degrees. Line cupcake pan with liners. Set aside.
In a mixer beat together the butter and sugars on medium high until creamy, about 3 minutes.
Add in the eggs and vanilla. Beat everything until combined. Scrape down the bowl as needed.
In a large bowl, combine the flour, baking powder and salt. Slowly mix the dry ingredients into the wet on a slow speed.
Add the milk, lemon zest and juice and stir with a spoon by hand until just mixed in.
In a small bowl, stir together the blueberries and flour. This will help the berries not sink down to the bottom of all the cupcakes and prevent them from breaking open. Fold the berries into the batter.
Spoon the batter into the cupcake holders and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
For Frosting:
In your mixer beat the cream cheese and butter until creamy and no lumps remain.
Add powdered sugar, milk and vanilla. Stir on low for about one minute, then up the speed for a few minutes until fully combined. Scrape down the bowl as you go if needed.
Scoop frosting into a piping bag and decorate the cupcakes. Place cupcakes in the fridge for about an hour before serving. Eat and enjoy! Delicious!
*If you don't have buttermilk, you can combine 1/2 Tbsp lemon juice (or 1/2 Tbsp of white vinegar) and about 1/2 a cup of milk (1% or higher). Pour the 1/2 Tbsp of lemon juice into a measuring cup. Add the milk until it reaches 1/2 a cup. Let it sit for at least 5 minutes before using.
Thanks for stopping by!
Recipe adapted from here.
So recently my bestie had a birthday and all she wanted was for me to make her some kind of lemon cake. She loves lemon. And she loves blueberries. So I thought "Why not put them together?"!
I haven't tried to master making a layered cake with pretty icing all over it just yet. It's on my list of things to try soon. But, I have mastered the heck out of making cupcakes! So I decided to take a lemon blueberry cake and turn it into cupcakes. That's why I made these Lemon Blueberry Cupcakes!
Ingredients:
1/2 Cup butter, softened
1/2+1/8 Cup sugar
1/4 Cup light brown sugar
2 Large eggs
1 Tbsp vanilla
1 1/2 Cups flour
1/2 Tbsp baking powder
1/2 tsp salt
1/2 Cup buttermilk*
Lemon zest and lemon juice from 2 lemons
1 Cup blueberries
1 Tbsp flour
Frosting:
4 ounces cream cheese, softened
1/4 Cup butter, softened
1 3/4 Cup powdered sugar
1 Tbsp milk
1 tsp vanilla
Directions:
Preheat oven to 350 degrees. Line cupcake pan with liners. Set aside.
In a mixer beat together the butter and sugars on medium high until creamy, about 3 minutes.
Add in the eggs and vanilla. Beat everything until combined. Scrape down the bowl as needed.
In a large bowl, combine the flour, baking powder and salt. Slowly mix the dry ingredients into the wet on a slow speed.
Add the milk, lemon zest and juice and stir with a spoon by hand until just mixed in.
In a small bowl, stir together the blueberries and flour. This will help the berries not sink down to the bottom of all the cupcakes and prevent them from breaking open. Fold the berries into the batter.
Spoon the batter into the cupcake holders and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
For Frosting:
In your mixer beat the cream cheese and butter until creamy and no lumps remain.
Add powdered sugar, milk and vanilla. Stir on low for about one minute, then up the speed for a few minutes until fully combined. Scrape down the bowl as you go if needed.
Scoop frosting into a piping bag and decorate the cupcakes. Place cupcakes in the fridge for about an hour before serving. Eat and enjoy! Delicious!
*If you don't have buttermilk, you can combine 1/2 Tbsp lemon juice (or 1/2 Tbsp of white vinegar) and about 1/2 a cup of milk (1% or higher). Pour the 1/2 Tbsp of lemon juice into a measuring cup. Add the milk until it reaches 1/2 a cup. Let it sit for at least 5 minutes before using.
Thanks for stopping by!
Recipe adapted from here.
Monday, July 7, 2014
Vanilla Cupcakes with Peanut Butter Frosting
Hey All!! Happy Monday! Throughout the summer my posts will be less often due to the fact that I am outside loving life and soaking up as much sunshine as I possibly can before the dreaded Indiana winter comes again. Please stay away as long as possible snow! I don't want any.
Recently my little sister turned 25. Yay!! The last birthday you have that's actually exciting until you hit 30...or so I've heard. For me, all my mid and late 20's have not been something I've looked forward to. But my sister graciously walked into 25 with her head held high and her face stuffed with these amazing Vanilla Cupcakes with Peanut Butter Frosting I made her for her birthday!
It just so happened her birthday was on game night (Wednesdays) and she got to decide the menu. This has always been a tradition in our big family that we've done our whole lives. She wanted hamburgers, hot dogs, pasta salad, and any kind of dessert that had chocolate and peanut butter.
Since Reese cups are her favorite I knew I had to fill these sweet little cakes with them. I decided to do big and mini ones. So for the big ones I made they had a whole cup and for the minis they had half a cup. Perfect!
She absolutely loved them!! They're super moist and packed with tons of flavor!
Ingredients:
Cupcakes
1 1/2 sticks butter, softened
1 1/2 Cups sugar
2 eggs
3 tsp vanilla
2 1/2 Cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/4 Cup milk
12 mini Reese cups
Chocolate chips
Frosting
1/2 Cup butter, softened
1 Cup peanut butter
2 Cup powdered sugar
3 Tbsp milk
Directions:
Preheat the oven to 375 degrees. Line a cupcake pan with cake liners.
Whip the butter on medium speed until almost smooth.
Pour in the sugar and beat well.
Add in the eggs and vanilla and stir until fully combined.
In a medium bowl mix together the flour, baking powder and salt.
Alternately stir in the milk and dry ingredients until everything is mixed. So stir in a little milk, then a little of the dry stuff, then milk, then dry, so on and so on until it's all mixed in.
Pour the batter into the cupcake liners until about 1/3 full. Place a Reese cup on the batter and top with more batter until completely covered.
Bake for about 20 minutes or until golden brown. A toothpick inserted in the middle should come out clean.
Let them cool on a baking sheet before you frost them.
For the frosting:
Beat together the butter and peanut butter. Add in the sugar until completely mixed together.
Add in a tablespoon of milk one at a time until the frosting is nice and thick. You might not need all the milk, so make sure to stop as soon as it's all combined and easy to work with.
Shove the frosting in a piping bag and swirl on top of the cooled cupcakes. Toss on some chocolate chips and serve!
So what have you been up to this summer?! I'd love to hear your fun ideas.
Thanks for stopping by!
Recently my little sister turned 25. Yay!! The last birthday you have that's actually exciting until you hit 30...or so I've heard. For me, all my mid and late 20's have not been something I've looked forward to. But my sister graciously walked into 25 with her head held high and her face stuffed with these amazing Vanilla Cupcakes with Peanut Butter Frosting I made her for her birthday!
Ingredients:
Cupcakes
1 1/2 sticks butter, softened
1 1/2 Cups sugar
2 eggs
3 tsp vanilla
2 1/2 Cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/4 Cup milk
12 mini Reese cups
Chocolate chips
Frosting
1/2 Cup butter, softened
1 Cup peanut butter
2 Cup powdered sugar
3 Tbsp milk
Directions:
Preheat the oven to 375 degrees. Line a cupcake pan with cake liners.
Whip the butter on medium speed until almost smooth.
Pour in the sugar and beat well.
Add in the eggs and vanilla and stir until fully combined.
In a medium bowl mix together the flour, baking powder and salt.
Alternately stir in the milk and dry ingredients until everything is mixed. So stir in a little milk, then a little of the dry stuff, then milk, then dry, so on and so on until it's all mixed in.
Pour the batter into the cupcake liners until about 1/3 full. Place a Reese cup on the batter and top with more batter until completely covered.
Bake for about 20 minutes or until golden brown. A toothpick inserted in the middle should come out clean.
Let them cool on a baking sheet before you frost them.
For the frosting:
Beat together the butter and peanut butter. Add in the sugar until completely mixed together.
Add in a tablespoon of milk one at a time until the frosting is nice and thick. You might not need all the milk, so make sure to stop as soon as it's all combined and easy to work with.
Shove the frosting in a piping bag and swirl on top of the cooled cupcakes. Toss on some chocolate chips and serve!
So what have you been up to this summer?! I'd love to hear your fun ideas.
Thanks for stopping by!
Tuesday, June 24, 2014
A Wonderful Wednesday Blog Hop
Hey Y'all!! Welcome to another Wonderful Wednesday Blog Hop! I have nothing new today because our air conditioner recently went out and well let's just say it got up to 89 degrees in here! Seriously, who likes to cook in all that heat?! More on all that later though. On to the party!!!
Hi there and welcome to our party!
Hi there and welcome to our party!
Our blog hop reached another all-time high last week: 359 links!!! So many great shares: recipes, DIY projects, crafts, blogging tips, kids activities, decorating reveals, crochet and MORE! And you viewed them A LOT! The more views, the greater success for everybody. We LOVE it!!!
Our most viewed post truly was the MOST viewed of any post on any party we've hosted!!! Ocean Exploration Finger Puppets got 22 views! Now, that may not sound like a lot but her post was number 355 at the party. She was a "late-comer" and still got the most views! WOW!!! This is a blogging land of opportunity. (Now remember, getting viewed is just the beginning. Views lead to pins, likes, follows, comments, shares. And, it gets a feature on the next party that will lead to more of the same!)
Most Viewed
Very Popular
Editor's Pick
♥
Love this party?
So let's party! Simple Guidelines:
- Please follow our host and co-hosts in as many ways possible (social media links below)
- PLEASE TWEET THIS PARTY !!!! We want everyone to know about it!
- Add as many of your family-friendly posts as you would like, no giveaways please.
- Visit three or more others. Let them know you've been there!
- When you are PINNING, remember to do it from the original post. ♥
- If you are new, be sure to let us know in the comments so that we can follow you back. ♥
- Thanks for joining us!
Tammy of Creative K Kids
and…The Ultimate Linky
Nicole & Susan from Flavors by Four
Blog / Bloglovin’ / Facebook / Pinterest [Recipes] / Pinterest / RSS
Diane Recipes for Our Daily Bread
Carrie of A Mother’s Shadow
Shari of Pure Grace Farms
Elie of Organizer by Day
Tuesday, June 17, 2014
A Wonderful Wednesday Blog Hop
Hey All and thanks for stopping by another Wonderful Wednesday Blog Hop! Last week had some amazing link ups and I can't wait to see what you've got in store today!
In case you missed it, here's what I've been up to!
It's super moist and crazy delicious. That's enough about me! Let's see what you got!
Welcome to Wonderful Wednesday Blog Hop.
Last week we had 343 wonderful posts and we're lovin' it! Can hardly wait to see what you have for us THIS week. Take a look at what you LOVED at our previous party.
Most Viewed
Very Popular
Editor's Pick
Our co-hosts have been having a blast with this party. They are promoting your posts and sending you lots of love.
Remember to do the same for them --visit their blogs, follow them, let them know you care!
♥
Love this party?
So let's party! Simple Guidelines:
- Please follow our host and co-hosts in as many ways possible (social media links below)
- PLEASE TWEET THIS PARTY !!!! We want everyone to know about it!
- Add as many of your family-friendly posts as you would like, no giveaways please.
- Visit three or more others. Let them know you've been there!
- When you are PINNING, remember to do it from the original post. ♥
- If you are new, be sure to let us know in the comments so that we can follow you back. ♥
- Thanks for joining us!
Carrie of A Mother’s Shadow
Shari of Pure Grace Farms
Tammy of Creative K Kids
and…The Ultimate Linky
Elie of Organizer by Day
Nicole & Susan from Flavors by Four
Blog / Bloglovin’ / Facebook / Pinterest [Recipes] / Pinterest / RSS
Diane Recipes for Our Daily Bread
Saturday, June 14, 2014
Not Your Typical Strawberry Shortcake
Hey All and Happy Saturday to ya! Yesterday my sister and I went up north to see my grandparents and had an amazing time! It seems time is just flying by so I made sure to embrace every minute I was with them. They are wonderful people and I'm so lucky to be 29 and still have both of them.
So like I mentioned the other day, my sister and I recently went strawberry picking at a local farm. It's an annual event and my nephews at that age where he really gets into it and loves finding the biggest berry! It's adorable and melts my heart watching his face light up.
One thing we usually make with our berries is homemade jam, which I will share that recipe soon I'm sure. Another recipe I love to make is Strawberry Shortcake!
But this isn't your typical Strawberry Shortcake. It's not super crumbly and like a scone. It's more like a cupcake texture but with all the shortcake taste. I personally like mine this way, and that's why I love these little shortcakes!
And the fact that I was using fresh picked strawberries put these over the top! I'm just in love with how vibrant the colors are!
These cakes are already pretty moist, but to top them with juicy sugary strawberries makes these little babies ah.ma.zing!
But I LOOOVE the whipped cream!!
Ingredients:
1/3 Cup butter, softened
1 Cup sugar
1 egg
1 tsp vanilla
2 Cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1 Cup milk
1 1/2-2 Cups strawberries, hulled and sliced up
1/2 Cup sugar
Directions:
Stir together the cut up strawberries and sugar in a bowl and place in the refrigerator.
Preheat the oven to 350 degrees. Grease your muffin pan or a 9 inch round pan.
Combine butter and sugar in a mixer.
Add in the egg and vanilla until combined.
In a medium bowl mix together the flour, baking powder and salt.
Alternately add in the dry ingredients and milk until both are completely added. Don't over mix though. As soon as the ingredients are all added in, stop mixing.
Bake for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Allow to cool on the baking rack. Before you remove the cakes, run a knife along the edge to make for easier removal.
Top the cakes with the strawberry-sugar mix and dive in. Feel free to add a huge amount of whipped cream and/or vanilla ice cream to your plate!
So are you a crumbly scone type person, or more of a cakey shortcake lover? Hope your summer is going great!
Thanks for stopping by!
**I linked up to amaze me monday, much ado about monday, frugal crafty home, the scoop, titus 2 tuesday, simple supper tuesday, create link inspire, creative buster, whats cookin wednesday, wicked awesome wednesday, full plate thursday
So like I mentioned the other day, my sister and I recently went strawberry picking at a local farm. It's an annual event and my nephews at that age where he really gets into it and loves finding the biggest berry! It's adorable and melts my heart watching his face light up.
One thing we usually make with our berries is homemade jam, which I will share that recipe soon I'm sure. Another recipe I love to make is Strawberry Shortcake!
1/3 Cup butter, softened
1 Cup sugar
1 egg
1 tsp vanilla
2 Cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1 Cup milk
1 1/2-2 Cups strawberries, hulled and sliced up
1/2 Cup sugar
Directions:
Stir together the cut up strawberries and sugar in a bowl and place in the refrigerator.
Preheat the oven to 350 degrees. Grease your muffin pan or a 9 inch round pan.
Combine butter and sugar in a mixer.
Add in the egg and vanilla until combined.
In a medium bowl mix together the flour, baking powder and salt.
Alternately add in the dry ingredients and milk until both are completely added. Don't over mix though. As soon as the ingredients are all added in, stop mixing.
Bake for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Allow to cool on the baking rack. Before you remove the cakes, run a knife along the edge to make for easier removal.
Top the cakes with the strawberry-sugar mix and dive in. Feel free to add a huge amount of whipped cream and/or vanilla ice cream to your plate!
So are you a crumbly scone type person, or more of a cakey shortcake lover? Hope your summer is going great!
Thanks for stopping by!
**I linked up to amaze me monday, much ado about monday, frugal crafty home, the scoop, titus 2 tuesday, simple supper tuesday, create link inspire, creative buster, whats cookin wednesday, wicked awesome wednesday, full plate thursday
Tuesday, June 10, 2014
A Wonderful Wednesday Blog Hop
Hey All and welcome to another Wonderful Wednesday Blog Hop. I can't wait to see what you all have been up to! In case you missed it, here's what's been going on at Organizer By Day:
Hey there, welcome to our party! Last week's Wonderful Wednesday Blog Hop exceeded 300* posts once more. This is getting to be a habit (yipee!) Goal this summer? To get more than 400 posts each time. With all the shares, tweets ... I know we can do it. :)
Enough about me, now on to the ParTay!
Hey there, welcome to our party! Last week's Wonderful Wednesday Blog Hop exceeded 300* posts once more. This is getting to be a habit (yipee!) Goal this summer? To get more than 400 posts each time. With all the shares, tweets ... I know we can do it. :)
*For the statisticians in the group: 2275 views, 335 posts, 506 clicks!!!
Let's take a look at what YOU liked the most from last week's party:
MOST VIEWED
Extra Popular
We can hardly wait to see what you have to share with us this week! Let's visit each other's blogs and give them LOTS of love. Tweet this party, too? Your tweets do help!
Love this party?
So let's party! Simple Guidelines:
- Please follow our host and co-hosts in as many ways possible (social media links below)
- PLEASE TWEET THIS PARTY !!!! We want everyone to know about it!
- Add as many of your family-friendly posts as you would like, no giveaways please.
- Visit three or more others. Let them know you've been there!
- When you are PINNING, remember to do it from the original post. ♥
- If you are new, be sure to let us know in the comments so that we can follow you back. ♥
- Thanks for joining us!
Sinea from Ducks ‘n a Row
Carrie of A Mother’s Shadow
Shari of Pure Grace Farms
Tammy of Creative K Kids
and…The Ultimate Linky
Elie of Organizer by Day
Nicole & Susan from Flavors by Four
Blog / Bloglovin’ / Facebook / Pinterest [Recipes] / Pinterest / RSS
Diane Recipes for Our Daily Bread
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