And it Begins

I am getting myself prepared and ready to start eating super healthy and to exercise everyday! I just went to the store and bought some healthy groceries, a scale and a work-out DVD. I ordered a TaeBo and Yoga DVD on Amazon but I'm too impatient and they're not getting here quick enough.  I have already lost 44 pounds since I had my daughter October 8th but since I gained a lot of weight during pregnancy I still have 12 pounds of baby weight to lose and on top of that I want to lose another 18 pounds. Can't wait to start the new exercise tomorrow! :]

Turquoise Necklaces//Charm Bracelets//Bead Bracelets

 These are all my new items I listed today on Etsy. I made a bunch of new jewelry to have a larger selection for the Flea Market but it didn't go so well. Most the other tables set up looked like people just picked through their basements and closets for old junk and for some reason that's what everyone who came wanted to buy. I guess the most the people in my town don't appreciate the quality of handmade items but that's okay I can still sell online and try other Flea Markets in the future :]

If you would like any of these items they are all in my Etsy shop:

www.a2themoonandback.etsy.com

I hope everyone had a lovely weekend and enjoys the rest of the week!

Last Day

I just wanted to remind everyone that first thing tomorrow morning I am putting my shop on Vacation Mode so you won't be able to order anything. I'm bring all of my items to a Flea Market on Saturday so if there is something you would like to buy I would encourage you to buy it today because who knows if it will be left after the flea market!

2theMoonandBack

Happy Thursday everyone!

And Happy 22nd Birthday to my bestie!!

Homemade Nutella Poptarts

source: http://crazyadventuresinparenting.com/2013/02/homemade-pop-tarts-heart-shaped.html

Homemade Nutella Poptarts!!

You can click on the link for the recipe but it just consists of nutella and pie crust! So simple. Can't wait to try this :]

Body Art

I LOVE tattoos. Over the past 5 years I have got 16 tattoos, including a diamond on my ring finger. My husband and I decided to get symbols tattooed to us instead of getting wedding rings. He got an anchor <3

I also have Alice in Wonderland theme tattoos on my arms, I'm hoping to one day expand them into half-sleeves. 

I have lyrics on both my forearms from Owl City's song "Vanilla Twilight", this song means a lot to me. 

The most random tattoo I got is my name tattooed below my belly. It was right after I ended a relationship with my ex,  he hated tattoos...it was my 20th birthday and no one got me a present so I decided to get my name tattooed to me. I don't regret it but since I had my daughter it had stretch marks on it which is sucky but I still have the picture of what it used to look like and I will always remember it that way. 

Each of my tattoos have a meaning behind them, I will never regret any of them and I hope to get more in the near future!

Flea Market

Next Saturday is the big day, my first Flea Market! I'm hoping for the best. I have a lot of great items I am bringing, I ordered cute little business cards and I have a PayPal card reader on it's way so I will be able to accept not only cash but credit and debit cards as well! If there is anyone that is a fan of my shop and likes something I have I would like to encourage you to order it before Thursday. I am putting my Etsy shop on vacation mode from Friday morning- Saturday night, I need Friday to prepare and Saturday is the actual flea market. I will be taking everything I have made, this is why i encourage you order it because I can't guarantee what items I will be left with after Saturday. If you haven't checked out my Shop, I have a large selection of wood print button earrings, Alice in Wonderland rings, crochet infinity scarves(free shipping for scarves), turquoise jewelry, hunger games necklaces, charm bracelets and unique one of a kind bracelets AND more! :]

www.a2themoonandback.etsy.com

Have an amazing weekend everyone!

Valentine's Day Desserts

In honor of Valentine's Day, I thought I would share a bunch of delicious recipes that I have found on pinterest over the past couple years. These would all be perfect for anyone to make tonight if they are having a romantic dinner at home! Enjoy!

S'mores Cups

Ingredients:

7  whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

Directions:

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.

Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Firmly press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

source: http://www.texascottageblog.com/2011/08/smore-cups.html

Red Velvet Cheesecake Brownies

Ingredients:

1/2 cup butter

2-oz dark chocolate, coarsely chopped

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/2 tsp red food coloring

2/3 cup all purpose flour

1/4 tsp salt

8-oz cream cheese, room temperature

1/3 cup sugar

1 large egg

1/2 tsp vanilla extract

Directions:

Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.

In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.

Pour into prepared pan and spread into an even layer.

Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.

Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

Cool in the pan completely before slicing and serving, either at room temperature or chilled.

Brownies can be refrigerated, covered, for several days.

Makes 16 large brownies or 24 smaller brownies

source: http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/

Double Chocolate Espresso Peanut Butter Filled Sandwich Cookies

Ingredients:

1 cup flour

3/4 cup dutch processed cocoa powder

1 tsp baking soda

1/4 tsp salt

8 tbs. unsalted butter, softened

2/3 cup granulated sugar

¼ cup firmly packed brown sugar

1 large egg

1/2 tsp vanilla extract

¾ cup chocolate chips

1 tsp instant espresso powder

Directions:

Whisk together the flour, cocoa powder, baking soda, salt and espresso powder. Set aside.

In another bowl, cream together the butter and both sugars. Stir in the egg and vanilla. 

Gradually mix in the flour mixture to the wet mixture, until just incorporated. Stir in the chocolate chips.

Seperate the dough into two and roll them into 2 uniform logs about 12 inches long. Refrigerate it until firm enough to slice.

Preheat oven to 350 degrees.

Cut the logs into 1 inch and place 1 1/2 inches apart on the prepared sheets. Bake for 15 minutes, or until the dough looks just baked. The cookies should be tender, so do not over bake.

PEANUT BUTTER FILLING

2 cups powdered sugar

6 tbsp softened unsalted butter

1/2 cup creamy peanut butter

1 tbs milk

Cream all the ingredients together until well mixed. Use immediately.

source:  http://lovintheoven.com/2011/02/double-chocolate-espresso-sandwich-cookies-with-peanut-butter-frosting.html

Gluten Free Nutella Cheesecake

Ingredients:

Base:

150g Dry Gluten Free Cookies, such as graham crackers

50-60g butter, cubedCheesecake:

390g cream cheese, at room temperature

50g light brown sugar

90g Nutella

40g gluten free chocolate chips

In a food processor whiz the cookies and butter until crumbs are formed. Scoop spoonfuls into base of pots, press down lightly. You want the crumb lightly compressed, but not as much as a regular cheesecake.

Make sure you clean your food processor before making the cheesecake or you'll have crunchy cheesecake!

For the cheesecake whiz together the cream cheese, sugar and nutella until smooth. Stop procesor and check taste, you may add more nutella if you desire. Add the choc chips and whiz on high for a minute or two until the chocolate chips are chopped into fine pieces.

Divide cheesecake between the pots. Cover and refrigerate for 6hours, or until set.

Remove from fridge approx 20minutes before serving so that they aren't fridge cold. 

source: http://www.glutenfreescallywag.com/2010/07/gluten-free-recipe-nutella-cheesecake.html

1. 
   Cake Batter Chocolate Chips Cookies
   
   
   Ingredients
   • 1 and 1/4 cup all-purpose flour
   • 1 and 1/4 cup yellow or white boxed cake mix
   • 1/2 teaspoon baking soda
   • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
   • 1/2 cup granulated sugar
   • 1/2 cup light brown sugar
   • 1 egg, at room temperature
   • 1.5 teaspoons vanilla
   • 1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
   • 1/2 cup sprinkles
   Directions:
   In a large bowl, sift together flour, cake mix, and baking soda.  Set aside.  In a separate bowl, cream together the butter and sugars on medium speed.  Mix in the egg and vanilla until creamy.
   Add the flour mixture to the wet ingredients and mix until just combined.  Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.
   Cover and refrigerate dough for at least 1 hour, or up to 4 days.  This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.
   Preheat oven to 350 degrees.
   Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet.  Shape your cookie dough balls to be “taller” than they are wide, as pictured above.  Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned.  (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool.
   Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
   source: http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/
   
   
   
   
   
   Red Velvet Cookies N Cream Magic Bars
   Ingredients:
   
   

   1. 1 box red velvet cake mix

   1. 1/2 cup oil

   1. 2 eggs

   1. 1 splash vanilla extract

   1. About 15 Oreos, coarsely crushed

   1. About 20-25 cookies n cream Hershey’s Kisses, unwrapped

   1. 1 (14 oz) can sweetened condensed milk

   1. Wilton Cookies n Cream Sprinkles (available at Walmart and Michael’s), optional
   Directions:
   
   

   1. 1. Preheat your oven to 350 degrees F. Line a 13×9 inch baking pan with foil and mist lightly with cooking spray. Set aside.

   1. 2. In a large bowl, combine the cake mix, oil, eggs and vanilla with a rubber spatula until blended. Press the dough evenly into the prepared pan. Bake for approx. 10 minutes.

   1. 3. Remove the pan from the oven and immediately top with the crushed Oreos, unwrapped Kisses, and sprinkles in an even layer. Drizzle evenly with the scmilk. Return the pan to the oven and continue to bake, until golden and bubbly, approx. 10-15 minutes.

   1. 4. Allow the bars to come to room temperature before cutting into squares. Store leftovers airtight, at room temperature, for several days.
   source: http://thedomesticrebel.com/2013/01/31/red-velvet-cookies-n-cream-magic-bars/

   
   
   
   
   
   
   
   Triple Layer Fudgy Mint Oreo Brownies
   Ingredients:
   one 7-ounce jar Marshmallow Fluff
   1/8 teaspoon mint extract*
   8 drops+ green food coloring, or until desired shade of green is reached
   1 batch of brownies – see ingredients below in step 2 (or use 1 box of brownie mix – make according to directions on the box by adding the water, oil, eggs)
   12 Cool Mint Oreo Cookies + 18 Cool Mint Oreo Cookies (almost an entire 17-ounce package), hand-crumbled
   3/4 cup white chocolate chips, melted
   1 cup vanilla frosting – see ingredients below in step 4 (or use 1 cup storebought vanilla frosting; use the entire plastic container if you want a thicker final green layer)
   Directions:
   1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray. In medium bowl, stir together marshmallow fluff, mint extract* (be very careful and do not use more than this unless you love mint; a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved (known now as ‘green minty marshmallow mixture’)
   2. In a large bowl, prepare the brownie mix as directed on box, using water, oil, eggs, and fold in 12 hand-crumbled Oreos at the end.
   or make brownies from scratch (based on my Fudgy Nutella Brownies):
   4 ounces baking chocolate (I used 9 squares of TJ’s 72% chocolate bar or use 4 squares Baker’s Chocolate, semi-sweet)
   3/4 cup butter or margarine, melted (1 1/2 sticks)
   2 cups sugar
   3 eggs
   1 teaspoon vanilla extract
   2 tablespoons espresso or brewed coffee, optional
   1 cup all-purpose flour
   12 Cool Mint Oreo Cookies, crumbled
   Microwave chocolate and butter in large microwave-safe bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar (it will seem very granular, this is okay). Stir in eggs and vanilla. If adding espresso or coffee, add it now. Stir in flour until just combined, do not overmix. Hand-crumble Oreos over the bowl and fold them in.
   3. Spread brownie batter in prepared pan. Drop about 1/2 cup of green minty marshmallow mixture onto brownie batter and reserve the remainder. Gently pull a table knife through the batter in S-shaped curves for a swirled design. Bake 23 to 25 minutes or until brownies are set, taking care not to overbake. (Some people’s ovens and taste preferences may require 25-30 minutes, bake until brownies are done and to your liking) Cool completely, about 1 hour, or put the pan into the freezer for 10 minutes if you’re rushed.
   4. While brownies are cooling, make vanilla frosting by combining the following and beating until fluffy (or use 1 cup storebought vanilla frosting – or use entire can if you want a thicker final green layer) and set finished frosting aside.
   1/2 cup butter or margarine, softened
   3 to 4 cups powdered sugar
   1 teaspoon vanilla extract
   splash of milk, if necessary for consistency
   5. In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer; stir until smooth, taking care not to scorch it as white chocolate scorches easily). Add the melted white chocolate chips and the vanilla frosting to the reserved green minty marshmallow mixture. Stir in 4 drops+ food coloring, or until light green color is reached, and spread over cooled brownies. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture. Allow top layer to set fully before slicing and serving. I prefer these bars chilled and I store them in the refrigerator in an airtight container or store in the freezer for up to 3 months.Note: Use regular Oreos if you can’t find Mint Oreos and possibly add a touch more mint extract to the ‘green minty marshmallow mixture’ in Step 1 if desired.
   source: http://www.loveveggiesandyoga.com/2012/02/triple-layer-fudgy-mint-oreo-brownies.html
   
   
   Happy Valentines Day Everyone!
   I hope you all have a very lovely day!