Oh hey welcome to my blog!! I haven’t posted in a bit so feel free to roam around and read some older posts!
You’re probably wondering who is The Typzee Gypzee well it’s me Holland or Holliebeth! I started this blog a few years ago because honestly I couldn’t find any info on Chris Young’s album “I’m Comin’ Over”. I also couldn’t find anything on smaller artists that I had a mild obsession with. So I started blogging about that for almost three years; but then because my mind is full of about a thousand different things I started to think about going more of the lifestyle route. I had been around the social meets and I decided that yes I love country music but it’s not my one and only love!
So while I’m getting my type on feel free to come and jump on my IG, Twitter and Pinterest to keep up with my daily happenings until I get back to blogging!!
IG Twitter Pinterest
Xoxo, Holland 💋
I am so guilty of pinning food pictures on Pinterest because they’re pretty.
So when I came across this Blueberry Oatmeal Smoothie I was in love!
Get the recipe here!!
There’s still tickets available for the 2nd Annual “Nashville Bourbon Durby” at the East Ivy Mansion on May 2nd, which is tomorrow!! It’s an amazing event that will have a food truck, auction and music!! It will be bnefitting the T.J. Martell Foundation’s FTL Sarcoma Fund, which raises money for sarcoma research in honor of Lindsay Walleman.
Tickets are only $50 which gives you 10 taste tickets for the different Bourbon’s. Each Bourbon takes a different amount of tickes. Additional taste tickets will be available for purchase during the event!!
Must be 21 and older!!
To purchase tickets and learn more just follow this link!!!
So Starbucks just launched their Unicorn Frappuccino and well Pinterest is now full of everything Unicorn.
Naturally I am a lover of Unicorns, because I have what some would call a “Glitter Addaction”. I don’t think it’s an issue, but my family says otherwise!
So since Unicorn’s are basically the glitter ambassadors of the world my love of them fits very nicely!
I was on Pinterest this fabulous Friday morning when I came across “Unicorn Ice Cream”. Yes Unicorn Ice Cream is a THING!
A huge shoutout to Julie over at breadboozebacon.com for creating this awesome treat!
📷: Bread Booze Bacon
Head over to Julie’s site to watch a how to video and to get the recipe+directions!!
📷: The Baker Chick
I may or may not have a little obbssession with Pumpkins! I mean I think they’re pretty, they turn into magical Horse drawn carriages that’ll take you to fall in love with a prince, I eat pumpkin pie instead of cake on my birthday (November 7th FYI), and I’m that typical white girl waiting in line at Starbucks for that Pumpkin Spice Latte (it’s coming❣❣).
So when I came across these Mini Pumpkin Cakes I just about freaked out!! It’s like a real life Alice In Wonderland moment (just these cakes won’t change your height!).
I found this recipe from the lovely The Baker Chick❣❣ Check her site out❣❣
I can’t wait to try them❣❣
mini pumpkin layer cakes
Yield: 6 mini cakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves3/8 cup light brown sugar
- 2 large eggs
- ⅜ cup vegetable oil
- One cup pumpkin puree
- ¼ cup whole milk
- 1 8oz pacakge of cream cheese, softened
- 4 tablespoons of butter, softened
- 1 teaspoon vanilla extract, (or vanilla bean paste if you have)
- 2-3 cups powdered sugar
- Preheat the oven to 350F. Grease or spray a half sheet pan and line the bottom with parchment, set aside.
- In a medium bowl combine the flour, baking powder, baking soda, salt, and spices. Whisk together and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and brown sugar for 2-3 minutes or until fluffy. Add the oil and pumpkin, beating until smooth.
- Gradually mix in the dry ingredients in 3 batches alternating with milk, starting and ending with the dry ingredients. Don’t over-mix!
- Pour the batter into the sheet pan and use an off-set spatula to evenly spread it throughout the pan. (This batter pretty much stays where you put it, so if it is spread unevenly it will likely bake that way.)
- Bake for about 15 minutes, or until baked through and just slightly golden. (This bakes up pretty quickly since it’s so thin, I would check it every minute or two after 10 minutes so it doesn’t over-bake.)
- Allow cake to cool and then place a sheet of parchment on your work-space and carefully flip the cake onto it. Peel off the parchment.
- When cool- use a 3-inch biscuit cutter to stamp rounds out of the cake. Freeze the rounds until ready to frost.
- Whip the cream cheese and butter until light and fluffy. Add the vanilla and the powdered sugar, a little at a time until the desired sweetness and consistency is reached.
- Place one cake round on a piece of parchment and spread 2 tablespoons of frosting on top. Repeat with 2 or 3 more layers, and either leave the sides of the cake exposed or give it a crumb coat and frost the whole thing.
- Top with cake crumbs and (in my case,) toffee bits!
Cake Recipe adapted from: Food & Wine
Nothing like a good old-fashioned apple fritter and a cup of coffee to start a day with….Yum❣ So I tried this recipe out this weekend❣❣ I needed to cook them a tad bit longer❣ I also added a little of the fresh lemon to the icing❣❣
Hope you enjoy❣❣
As Prepared By: JB at The Grateful Girl Cooks!
Recipe type: Breakfast
- 2 Tablespoons granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. salt
- ¼ cup milk
- 2 tsp. fresh lemon juice
- 2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
- Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)
- 1¼ cups powdered sugar
- ¼ tsp. vanilla
- 3-4 tsp. warm water (thin enough to make the glaze “paintable”)
- In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
- To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
- In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
- Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
- Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get ’em!) and carefully and gently slide the fritter into the hot oil.
- When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
- When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
- Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
- To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice “paintable” glaze.
Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and “paint” the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.
If you do not like glaze on your fritters, the author of this recipe also suggests sprinkling the hot “right out of the fryer” fritters with powdered sugar and cinnamon. For mine, I used the glaze option and they were perfect.
Tip #1: These apple fritters are at their very best the first day you make them!
Tip #2: If using self-rising flour as substitute for all purpose flour, omit baking powder and salt from the recipe.
Tip #3: Once oil cools, strain it, store it in a container in refrigerator to use on another batch!
Host a Wimbledon brunch party to watch the big match with friends. These tennis party ideas include decorating tips, a playful brunch menu with recipes, and lots of inspiration❣
I was on Pinterest (surprise) and I came across the best party idea from Chris at CelebrationsAtHome.com hosting a Wimbledon party❣❣ I think this would be so amazing❣❣
For all the tips and super cute decorations check it out here❣❣
Follow Celebrations At Home on Pinterest, Instagram, Facebook and Twitter❣❣
Apparently this pie is made for royalty, no really this is Queen Elizabeth’s birthday pie!!!!
Chocolate Perfection Pie
For the pastry:
1 3/4 cups all-purpose flour
1/4 cup vanilla sugar
1 stick unsalted butter (cut into small pieces)
1 egg yolk
2 tablespoons heavy cream
For the filling:
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 teaspoon white-wine vinegar
1/4 teaspoon salt
6 ounces Ghirardelli semi-sweet chocolate (1 1/2 bars)
1/2 cup water
2 egg yolks
1 cup heavy cream
1/2 teaspoon cinnamon
2 ounces Ghirardelli white chocolate , grated (1/2 bar)
1) Preheat the oven to 350 degrees and then prepare the pastry case/shell. In a large bowl add the flour and sugar and rub in the butter to resemble fine crumbs. Add the egg yolk and cream and form the paste into a ball.
2) Roll out the paste and line a 9-inch flan ring, then partly bake the flan.
3) Prepare the filling. Place a mixing bowl over a pan of boiling water (like preparing hollandaise) and add 2 eggs, 1/2 teaspoon cinnamon, 1/2 cup sugar, 1/2 teaspoon vinegar and the salt. Whisk until the mixture starts to foam and then remove the bowl from the top of the pan to a cool surface. Continue whisking until the mixture reaches the ribbon stage. Pour onto the base of the flan and return to the oven until the filling has risen and is firm to the touch, about 15 minutes. Remove from the oven to a cooling rack and allow the filling to sink back into the shell. This is the first layer of the flan.
4) Melt the 6 ounces of chocolate and add the water and egg yolks. Whisk until combined. Spoon half of the chocolate mix over the top of the sunken filling and return the flan to the oven for a further 5 minutes. Remove from the oven and allow the flan to cool completely. This is the second layer of the flan.
5) Beat the cream and cinnamon until stiff and carefully spread half of the mix into the flan. This is the third layer.
6) Fold the remaining cream and cinnamon mix into the remaining chocolate mix and spread into the flan. This is the fourth layer. Sprinkle on the grated white chocolate and refrigerate until set, about 1 hour.
Any time I see funfetti cake I get happy!! Why, because it’s delicious and it looks like a party in the pan!!!
So today I was on Facebook wasting my time and then the best looking cake popped up!!
It’s a homemade Funfetti cake!!!
I’ve been on a health kick because I’m not a huge fan of nasty preservatives, so I’ve been making everything (almost everything)!!
Now thanks to this awesome blog I found Sallys Baking Addiction you too can make this cake!!
I’m going to make it this week and tell y’all how it goes!!!
So it’s February 1st and it’s freezing here in Cali!! So I decided on soup and whole wheat sourdough cheese bread!!
It’s super yummy and the whole thing is only about 410 calories!! And it only cost about $6.00!!! Not to bad compared to Olive Garden!!
Here’s how to make it!!
What you need:
One can of progresso soup any flavor
Today I had Tomato Basil!!
Two slices of Cracked Whole Wheat Sourdough or normal sourdough
On slice of Provolone cheese
One tsp of butter
Tin foil or Parchment paper
How to make it?
Preheat over to 350°
Line cookie sheet with tin foil
Butter one side of bread, season with garlic powder
Cut cheese in half, place on each piece of bread
Place bread on cookie sheet cook for about ten minutes or until cheese is melted
Place soup in sauce pan heat until hot or bubbling along the sides of the pan
Remove from heat, place in bowl and enjoy with water or iced tea!
It’s literally that simple! Plus its a great source of veggies!!