One Smart Little Cookie is a collection of everything that brings inspiration, comfort and beauty into my life and home.
I love to create a beautiful home and enjoy it with my family.
It is sharing
what I love to do; baking and cooking in a healthier way without sacrificing flavor
, crafts,
party planning, activities, organization, and home decor.

Being a "Smart Little Cookie" is not about being perfect, it is about knowing how to enjoy life and family to it's fullest~to your fullest.
Due to my creative process, my home gets messy, my kids play in their jammies-all day sometimes (the terribly relaxed days tend to be my favorite),
and my hubby has become much more patient and supportive over the years with all of this.
In fact, he often has his own creative ideas and we both find ourselves anticipating our upcoming projects together~love him!
Don't get me wrong, I LOVE a clean house, but I've rejected denial, and with a toddler who is a budding creative type herself,
I feel accomplished when the dishes are in the dishwasher before naptime (not mine, hers).
I've accepted the fact that "spotless" cannot mean what I have always
envisioned in my mind, at least not with kids,
and I would rather enjoy my kids and beautiful home, than a spotless, sterile home.
I have learned to take each day, one day at a time, and everyday should leave us feeling inspired and more contented.
The day should leave us, whispering in our ear, "the day has been as well as it could have been done, and it has been done well."

Go ahead and take a bite, indulge yourself and try my recipes and crafty creations in your own home.
I hope to inspire you to feel like the "Smart Little Cookie" you are!

Thursday, April 1, 2010

Pumpkin Custard

Today is April Fools Day, one of my favorite holidays, and it has been snowing for two days where I live.  Apparently, Mother Nature has a very good sense of humor.  So, when Mother Nature gives you lemons on April make Pumpkin Custard!   I love pumpkin, and I for one, do not believe it's to be enjoyed only a few months out of the year.  Why not in April, and May, and June, and July?  
This is one of my family's favorite desserts.  It's Absolutely Delicious, 
and, Oh! My home smells so Heavenly, and yours will too! 
What better way to enjoy this fun day of trickery!
8 Servings

The Recipe

1 1/4 cups sugar                                                     2 large eggs
1 t salt                                                                   4 egg whites
2 t ground cinnamon                                               1 15 oz. can 100% pure
1 t ground ginger                                                         solid-pack pumpkin
1 t pumpkin pie spice                                              1 12 oz. can fat free
                                                                                      evaporated milk
Preheat oven to 425 degrees F.

In small bowl, lightly whisk eggs and egg whites, set aside.  In large mixing bowl, combine pumpkin, egg mixture, sugar, salt, cinnamon, ginger and pumpkin pie spice.  Mix well with a whisk, until completely combined.  Add evaporated milk slowly to pumpkin mixture while mixing until completely combined.

Using a ladle, pour pumpkin mixture into 8 individual ramekins.  Place ramekins on cookie sheet and place in oven, baking at 425 degrees F. for 15 minutes.  Turn oven to 350 degrees F. and bake for 30 minutes, or until toothpick or cake tester comes out clean.  Cool on a wire rack.  When cool, place in refrigerator until ready to serve.  Top with whip cream and place a pecan, walnut or a dusting of cinnamon on top.

Happy Indulgences!

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