tag:blogger.com,1999:blog-51813092349407608312024-03-13T06:29:05.508-07:00The Maternal FoodieFusing together a love of food and familyBeckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-5181309234940760831.post-21326241714147058212013-01-29T09:09:00.003-08:002013-01-29T09:09:45.969-08:002013... We're only a month in and already I'm liking you better than 2012. It's not that 2012 was bad, it just couldn't quite live up to the expectations that I had for it, given how insanely awesome 2011 had been. <br />
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While I didn't make concrete resolutions this year, I do have a few things I'd like to improve on. And here they are:<br />
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<ol>
<li>Eat healthier! I need to somehow make up for the insane amount of cheese, cupcakes, and snickers bars that I consumed the following year. </li>
<li>Exercise more! (Or just exercise) Okay, so this one goes hand in hand with the healthy eating thing. Honestly, I don't know why exercise is such a <em>blah </em>thing for me. I love the outdoors, fresh air, and parks. Walking/jogging 30 minutes a day shouldn't be so bad.</li>
<li>Find time to finally print out and frame/make albums for the 1000+ pictures I've had stored in my computer for an eternity.</li>
<li>Take the dogs on more walks. This is a strong motivator for the whole exercise thing I've got to work on, plus, my doggies are getting chubby too.</li>
<li>And finally, potty train my two-year old! This is proving to be the hardest one of all time. Potty training a kid whose determined to hang onto those diapers is about as difficult as trying to train a chihuahua to hold it's small and inefficient bladder. </li>
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Now that you know some of my resolution type self-improvements, let's take a stroll down memory lane and recap some of the better moments of last year.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cute barnyard cupcakes for Lorelai's birthday (homemade)</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ikS-lOz1WZU/UQf-9eHsJtI/AAAAAAAABlo/8Fu-7u24rWI/s1600/IMAG4742.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" ea="true" height="300" src="http://4.bp.blogspot.com/-ikS-lOz1WZU/UQf-9eHsJtI/AAAAAAAABlo/8Fu-7u24rWI/s400/IMAG4742.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lorelai as Jessie from Toy Story 3</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MSTKsqDGqR8/UQf6SB6Rj6I/AAAAAAAABkk/hdugA4bQrpE/s1600/IMAG4326.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" ea="true" height="237" src="http://2.bp.blogspot.com/-MSTKsqDGqR8/UQf6SB6Rj6I/AAAAAAAABkk/hdugA4bQrpE/s400/IMAG4326.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fun on the slide!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My birthday cake, also homemade and yummy :)</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-CeKh-zAHQp4/UQf7nKbU7vI/AAAAAAAABlA/9bSFrk0s6xQ/s1600/IMAG4949.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" ea="true" height="300" src="http://3.bp.blogspot.com/-CeKh-zAHQp4/UQf7nKbU7vI/AAAAAAAABlA/9bSFrk0s6xQ/s400/IMAG4949.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanksgiving dinner with the family</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iQ7wsHf-UxQ/UQf8xRnnlWI/AAAAAAAABlQ/UmQ9RV8B36c/s1600/IMAG4779.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" ea="true" height="300" src="http://2.bp.blogspot.com/-iQ7wsHf-UxQ/UQf8xRnnlWI/AAAAAAAABlQ/UmQ9RV8B36c/s400/IMAG4779.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin banana bread...yum!!!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GwwlqYbGRK8/UQf8D_nebMI/AAAAAAAABlI/0kMkALAN-CU/s1600/IMAG5054.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" ea="true" height="300" src="http://1.bp.blogspot.com/-GwwlqYbGRK8/UQf8D_nebMI/AAAAAAAABlI/0kMkALAN-CU/s400/IMAG5054.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas 2012</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-U02mlccJzwI/UQf-gjhpSBI/AAAAAAAABlg/fcljw_hnscU/s1600/IMAG5183.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" ea="true" height="400" src="http://3.bp.blogspot.com/-U02mlccJzwI/UQf-gjhpSBI/AAAAAAAABlg/fcljw_hnscU/s400/IMAG5183.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flower girls dancing ( My flower girl is on the left)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fun family time building our gingerbread house!</td></tr>
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Enjoy your day, my friends. And hope 2013 is everything you want it to be :)<br />
Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-12844823539317751762012-11-28T12:52:00.000-08:002012-11-28T12:55:50.896-08:00It's the holiday season!Hello, blogging world! Oh how I've missed you. <br />
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It's been a few months since I've blogged anything new, which makes me absolutely, downright sad. Life gets a little crazy sometimes, so much so, that cooking and baking and blogging go on the back burner for a little while until things start becoming less chaotic. But guess what? Christmas is right around the corner! So why not throw caution to the wind and get a little blogging and baking thrown into the already hectic holiday season? Because let's face it, the holidays are the one time of year when crazy meets merry and jolly meets HOLY CRAP I'VE GOT 5 MILLION PEOPLE LEFT ON MY SHOPPING LIST AND NO MONEY LEFT TO BUY THEM ANYTHING!!! ( word to the wise: Get them gum, people love gum.) But at the end of the day, when all is said and done, the only thing that matters is the the time spent with those you love. Including you, bloggers. I truly love you 8 people that read this blog and anyone else who happens to stumble along it. It takes time out of your day to read this blog and I just want to say I love you for that. Thanks. :)<br />
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I hope everybody had a wonderful Thanksgiving by the way. I made two fancy pants pies. A chocolate chip pecan and a dutch apple.<br />
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We went Black Friday (Thursday?) shopping this year. But we ACTUALLY went on Friday, not Thursday. To those of you who braved the lines on Thanksgiving day for your coveted goodies, I would just like to say, you are crazy. But then again, maybe I'm the crazy one here for just going to nose around and see all the madness. Yep, that has to be it. I did however manage to score an amazing deal on two very plush dog beds at Home Depot. I now have some very well rested pups. <br />
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For those of you who've bought your Christmas tree, props to you! We got ours as well, and started decorating this past weekend. So much fun! And probably one of the reasons why I love the holidays so much, all the twinkly lights and festive decorations. <br />
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Well that's all for now, but I'll be back with some tasty holiday recipes very soon!<br />
Oh and one more thing: I was joking about the gum. Please don't buy anybody gum for the holidays. Unless it's some crazy collector's edition for a gum fanatic. Then, right on.<br />
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<strong><span style="font-size: large;">Tis the Season :)</span></strong></div>
<br />Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-53694060303663150412012-09-26T08:03:00.001-07:002012-09-26T08:03:27.611-07:00Frozen hot chocolate, Serendipity style<strong><u>Serendipity</u>- A fortunate accident or discovery.</strong><br />
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My friends, this frozen hot chocolate was <em>no accident </em>on my part, at least. I knew what I was doing the whole time. And that is, trying to replicate the greatest of all frozen drinks, the most phenomenally delicious frozen hot chocolate, made exclusively by Serendipity 3, that cute little restaurant in NYC.<br />
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Oh, and this is my kid, Lorelai waiting for me to finish taking pictures and find a straw...<br />
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And <em>this </em>is how she eats a frozen hot chocolate when mommy takes too long taking pictures. Yep. I should've see that one coming.<br />
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<strong><u>Serendipity frozen hot chocolate</u>:</strong><br />
<em>Recipe adapted from 24/7moms.com</em><br />
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<ul>
<li>1/3 cup of semisweet chocolate chips</li>
<li>3/4 Tbs hot chocolate mix</li>
<li>1 cup milk</li>
<li>1/2 cup half and half</li>
<li>1 1/2 Tbs sugar</li>
<li>3 cups of ice</li>
<li>whipped cream, chocolate chips, chocolate shavings for garnish</li>
</ul>
Microwave the 1/3 cup of chocolate chips with the half on half on 50% power, stirring every so often until chocolate is smooth,about 1 minute or so. Stir together the hot chocolate mix, melted chocolate, sugar, and 1/2 of the milk. Pour into a blender along with the ice and remaining milk. Puree until smooth. Serve in large glasses topped with whipped cream and chocolate chips/shavings. Enjoy!!<br />
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Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-72438785620423045502012-09-07T08:45:00.000-07:002012-09-07T08:45:45.614-07:00Here's to you, Summertime<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gswqKCn54vI/UEoKUV779tI/AAAAAAAABeQ/SMc2iCfHqI0/s1600/IMAG3649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="238" src="http://1.bp.blogspot.com/-gswqKCn54vI/UEoKUV779tI/AAAAAAAABeQ/SMc2iCfHqI0/s400/IMAG3649.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Summer has gone by in a whirlwind. In all of the back to school rush and excitement, I feel like I haven't gotten the chance to give the season it's proper farewell, which isn't fair considering how much happiness summer brings...With that in mind...Let's take a little journey to commemorate this summer, shall we? </div><br />
<div style="text-align: center;">Summer. It just wouldn't be the same without...</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MN7oJlJcfCg/UEoKjWFrKrI/AAAAAAAABeY/s9KU1sOecsM/s1600/IMAG3170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="238" src="http://2.bp.blogspot.com/-MN7oJlJcfCg/UEoKjWFrKrI/AAAAAAAABeY/s9KU1sOecsM/s400/IMAG3170.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Chocolate sprinkled cake pops</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gNTITFKeSXY/UEoK26VKoXI/AAAAAAAABeg/kI-QZ2oWgdw/s1600/IMAG3181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="238" src="http://2.bp.blogspot.com/-gNTITFKeSXY/UEoK26VKoXI/AAAAAAAABeg/kI-QZ2oWgdw/s400/IMAG3181.jpg" width="400" /></a></div><div style="text-align: center;">And farm animal cupcakes,</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QskYMUR9ADA/UEoK91vUZII/AAAAAAAABeo/ptBL3vps3gI/s1600/IMAG3065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="238" src="http://1.bp.blogspot.com/-QskYMUR9ADA/UEoK91vUZII/AAAAAAAABeo/ptBL3vps3gI/s400/IMAG3065.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Riding in cars with dogs</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FTuG7UwdfNE/UEoLG7zIymI/AAAAAAAABew/lWRWOM0b7fk/s1600/IMAG3965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="238" src="http://2.bp.blogspot.com/-FTuG7UwdfNE/UEoLG7zIymI/AAAAAAAABew/lWRWOM0b7fk/s400/IMAG3965.jpg" width="400" /></a></div><div style="text-align: center;"> Undressed turkey burgers...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-r3qyInSZpdI/UEoM0nAseZI/AAAAAAAABfk/db2533Q-ikE/s1600/IMAG3966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="238" src="http://2.bp.blogspot.com/-r3qyInSZpdI/UEoM0nAseZI/AAAAAAAABfk/db2533Q-ikE/s400/IMAG3966.jpg" width="400" /></a></div><div style="text-align: center;"> That just got a LOT more delicious!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YALiakmYzW0/UEoMl1yxp3I/AAAAAAAABfc/TUsinopVWMk/s1600/IMAG3875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="400" src="http://2.bp.blogspot.com/-YALiakmYzW0/UEoMl1yxp3I/AAAAAAAABfc/TUsinopVWMk/s400/IMAG3875.jpg" width="238" /></a></div><div style="text-align: center;"> Plastic sunglasses</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PtourlGPETE/UEoNuV1m_aI/AAAAAAAABgA/DTzf38YWu3s/s1600/IMAG4099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="238" src="http://2.bp.blogspot.com/-PtourlGPETE/UEoNuV1m_aI/AAAAAAAABgA/DTzf38YWu3s/s400/IMAG4099.jpg" width="400" /></a></div><div style="text-align: center;">And summer sunsets,</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RTi2QZws0NE/UEoMJSb-2AI/AAAAAAAABfU/ROwzg39BzFM/s1600/IMAG3506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="238" src="http://4.bp.blogspot.com/-RTi2QZws0NE/UEoMJSb-2AI/AAAAAAAABfU/ROwzg39BzFM/s400/IMAG3506.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Swings at the park</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PdA6Y2_uSAI/UEoNXcm2oRI/AAAAAAAABf4/UDWtmqpxr0s/s1600/IMAG4033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="320" src="http://1.bp.blogspot.com/-PdA6Y2_uSAI/UEoNXcm2oRI/AAAAAAAABf4/UDWtmqpxr0s/s320/IMAG4033.jpg" width="191" /></a></div><div style="text-align: center;"> And plastic ice cream cones,</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CVw_orFp0XM/UEoO5_54C_I/AAAAAAAABgQ/NptYozr631U/s1600/IMAG4227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="238" src="http://1.bp.blogspot.com/-CVw_orFp0XM/UEoO5_54C_I/AAAAAAAABgQ/NptYozr631U/s400/IMAG4227.jpg" width="400" /></a></div><div style="text-align: center;"> <em>Friends</em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-r7Jq_kN3Pr4/UEoPFl9tJ1I/AAAAAAAABgY/ySiBR2pkHF4/s1600/IMAG4226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="238" src="http://1.bp.blogspot.com/-r7Jq_kN3Pr4/UEoPFl9tJ1I/AAAAAAAABgY/ySiBR2pkHF4/s400/IMAG4226.jpg" width="400" /></a></div><div style="text-align: center;"> And acceptance,</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SUez9zuVrvI/UEoOexxnLaI/AAAAAAAABgI/oGL0_g_FfVI/s1600/IMAG4208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="400" src="http://4.bp.blogspot.com/-SUez9zuVrvI/UEoOexxnLaI/AAAAAAAABgI/oGL0_g_FfVI/s400/IMAG4208.jpg" width="238" /></a></div><div style="text-align: center;"> Now <em>that </em>sounds like music to my ears.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Summer, thanks again for making many great memories possible this year. I'll never forget them. Looking forward to making many more next year. Until then, I bid you, adieu...</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xM21-1nnT8o/UEoL5CGQmQI/AAAAAAAABfM/bKKsF392cUw/s1600/IMAG3637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="400" src="http://2.bp.blogspot.com/-xM21-1nnT8o/UEoL5CGQmQI/AAAAAAAABfM/bKKsF392cUw/s400/IMAG3637.jpg" width="238" /></a></div><div style="text-align: left;"><br />
</div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-19316315214259627702012-08-29T11:42:00.002-07:002012-08-29T11:44:49.792-07:00Birthdays and growing old, with a side of studying<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rLL7TE3pclk/UD5hx4lijmI/AAAAAAAABdM/szfcRNeLNhE/s1600/IMAG4047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fea="true" height="238" src="http://4.bp.blogspot.com/-rLL7TE3pclk/UD5hx4lijmI/AAAAAAAABdM/szfcRNeLNhE/s400/IMAG4047.jpg" width="400" /></a></div><br />
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Burt's birthday was Saturday...and I'm just <em>now </em>getting around to posting something. You can see how busy I've been.<br />
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School started last week bringing with it lots of studying, homework assignments, and all my hopes and dreams of getting through this program in one piece. Of course, you can't get through a program on hopes and dreams alone; this is where the studying comes into play. I'll admit to being the world's worst studier. My usual study habits are as follows:<br />
<br />
<ul><li><strong>Listen to the lecture and take extensive notes (even though my professor posts them all online)</strong></li>
<li><strong>Keep postponing printing out of the notes</strong></li>
<li><strong>Wait til the last minute to gather all of my notes together and sit in a quiet room for about 25 minutes</strong></li>
<li><strong>Get a snack</strong></li>
<li><strong>Finish studying another 25 minutes by reading over my notes one more time</strong></li>
<li><strong>Assume I have a good head on my shoulders so I'll figure it out come test day</strong></li>
<li><strong>Take test</strong></li>
<li><strong> Think to myself,"why didn't I make note cards or a legitimate study guide??"</strong></li>
<li><strong>Fail miserably</strong></li>
<li><strong>Cry and eat</strong></li>
<li><strong>Vow to study the right way next time</strong></li>
<li><strong>And repeat</strong></li>
</ul>Yeah. You can see how there might be a kink or two in my system. Thankfully, my test is next week, and I have a professor whose lectures are ridiculously interesting! So I may surprise myself this time around...<br />
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Anyways, back to Burt's birthday. He turned 23, so now he thinks he's getting super freaking old. This is how he said he felt when I brought him his cake:<br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Isn't it funny how when you're a kid you can't wait to grow up and once you're all grown up life refuses to slow down? Me and Burt talk about that all the time. Before we know it, our little Lorelai will be all grown up...I don't even want to think about it!
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PAdoPLl_XoE/UD5iFHUrpZI/AAAAAAAABdU/LfseISyjGrM/s1600/IMAG4041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fea="true" height="238" src="http://3.bp.blogspot.com/-PAdoPLl_XoE/UD5iFHUrpZI/AAAAAAAABdU/LfseISyjGrM/s400/IMAG4041.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>So I made a cake, a supposed "Mountain dew" cake but it tastes like a yellow butter cake with some buttery sweet icing. Hmmm...Butterdew cake perhaps? There's no recipe this time, because it's just a box cake mix with some mountain dew thrown in the mix. So....yeah. Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-55680410998190322622012-08-18T16:28:00.003-07:002012-08-18T16:53:00.232-07:00Pie Revelations<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RD0hDQXL52U/UC_ODBm0hrI/AAAAAAAABao/4YweIx_siDg/s1600/Peach+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" mda="true" src="http://1.bp.blogspot.com/-RD0hDQXL52U/UC_ODBm0hrI/AAAAAAAABao/4YweIx_siDg/s400/Peach+pie.jpg" width="400" /></a></div><br />
I made some pie the other day, and it got me thinking....About life, uncertainties, old memories, past and future ambitions...<em>That sort of thing. </em>If you would've told me 4 years ago that I'd be living in a house with my two-year old daughter and fiance, enrolled in a veterinary technology program, and blogging and baking on the side, I would've said you were crazy. Literally lost your mind, crazy. <br />
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Just a mere 4 years ago, I met my future husband at a bonfire in early October thrown by a high school friend of mine at the time. It was sort of an impromptu "back to school" social gathering. I didn't think much would come of it, other than hanging out with my best friend in a semi-awkward party setting thrown for and by a bunch of high schoolers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-n-RQ4bk31UE/UC_cqfQP-YI/AAAAAAAABb8/4DEFVjdfoks/s1600/IMAG3824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" mda="true" src="http://1.bp.blogspot.com/-n-RQ4bk31UE/UC_cqfQP-YI/AAAAAAAABb8/4DEFVjdfoks/s400/IMAG3824.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> Little did I know the unexpected turn my life would take when I sat down by the fire that night. You ever look at somebody and you just know you're going to be great friends? This doesn't usually happen to me.<br />
But with him, it was different. It was just like in the movies, where your eyes meet across the room and in that moment <em>you</em> <em>just know. </em>I know it's corny and cliche, but falling in love with Burt has been reminiscent of all my favorite romantic comedies. There's laughter, happiness, and sometimes tears; But through all of the tough times we always find a way back into each other's heart. And that's because we are each other's best friends first; Believe me when I tell you, what a difference that makes in the grand scheme of things.<br />
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<em>Why am I telling you all of this?</em><br />
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Because lately, I've been doubting myself and my capabilities. With school starting in just a few short days, everything around me seems to be changing. Burt's work hours, mine and Lorelai's routine, my <em>whole </em>life. (Not to be dramatic or anything.) I just don't feel like I'm cut out for all of this, sometimes. "All of this" being the inevitable juggling of school, motherhood, and mine and Burt's relationship. It definitely isn't easy.The worst part is how fast it's all going by. Right now, I like my routine, because it gives me balance in my life. But when everything 360's on me, it leaves me feeling vulnerable and uncertain. It's a scary feeling, that uncertainty. I know I brought much of it upon myself, but it still doesn't change the fact that all of this makes my head spin. Maybe I shouldn't be admitting all of this, that <em>change</em> scares the bejeezes out of me, but I'd rather not wander through life pretending that I'm impervious to everything. I'm only human, after all. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XWftuTa8nyo/UC_c2EiZ4cI/AAAAAAAABcI/Ob6arVBo7DA/s1600/pie+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" mda="true" src="http://1.bp.blogspot.com/-XWftuTa8nyo/UC_c2EiZ4cI/AAAAAAAABcI/Ob6arVBo7DA/s400/pie+3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <span style="background-color: white;">W</span>hat I'm getting at is through all my doubts and fears, I am fortunate enough to have Burt in my life. He's a huge support system for me, for anything and everything I do. He's motivating, inspiring, and a no holds barred kind of guy. Before him, I was wondering around aimlessly, with no regard for my actions and no plans for my future. My greatest ambition was to be a journalist and live in the city, but instead I dropped out of college the second things got too difficult. I severed ties and burned bridges with just about everyone I knew. I was a mess for a good, long while. I honestly don't know where I'd be today without him. Looking back now, I realize just how much I've grown. My whole perspective on life has changed. It's amazing what 4 years and a pregnancy will do to you. It blows my mind every time I think of how far I've come from the lost little girl I once was. Now when I have doubts, I have reassurance. I have comfort. I have compassion. But mostly, I have love.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mmDgowQD1-o/UC_aztpQvKI/AAAAAAAABbk/Ps9mYpN21dE/s1600/pie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" mda="true" src="http://1.bp.blogspot.com/-mmDgowQD1-o/UC_aztpQvKI/AAAAAAAABbk/Ps9mYpN21dE/s400/pie+1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AeIUHZvo0bQ/UC_a22bf0-I/AAAAAAAABbs/HZVULJrZxBs/s1600/pie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" mda="true" src="http://2.bp.blogspot.com/-AeIUHZvo0bQ/UC_a22bf0-I/AAAAAAAABbs/HZVULJrZxBs/s400/pie+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Back to pie. When you're making a pie, the warmth brings you in. You can feel it in the dough, even before the pie ever hits the oven. Something about working with my hands just makes me feel at ease. It's like I'm a sculptor of food. Of <em>pie.</em> It's something I've grown to love about baking, the way you can get lost in it. Like a good book. Like an artist's drawing. Like a painter's painting. Just Like Li<span style="background-color: white;">fe. Sometimes, you veer off the path, take the road less traveled, get a little lost and end up somewhere completely unexpected. The colorful twists and turns along the way are what make it a wonderful adventure worth living.</span></div><br />
<strong><u>Honey vanilla peach pie</u>:</strong><br />
Recipe slightly adapted from Joy the Baker's <a href="http://joythebaker.com/2011/08/peach-blueberry-pie/">Peach blueberry pie</a><br />
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<strong><u>For the crust</u>:</strong><br />
<ul><li>2 sticks of butter, <em>chilled and diced</em></li>
<li>3 cups of all-purpose flour</li>
<li>4 tsp sugar</li>
<li>1/2 tsp salt</li>
<li>3/4 -1 cup of ice water</li>
</ul>First things first: Dice your two sticks of butter and place them in a bowl in the freezer to chill while your getting your other ingredients together.In a large mixing bowl, whisk together the flour, sugar, and salt. Now, take your butter and using your fingers or a potato masher, mash the butter until it resembles lots of pea sized crumbs. Now, add in your ice water a Tbs at a time, until it begins to form a dough ball. (I used about 17 tablespoons.) On a lightly floured surface, gently knead the dough for a minute or so until it begins to hold together better and smooth out. Separate the dough into two separate dough balls and slightly flatten them out into discs. Refrigerate dough discs in plastic wrap or freezer bags for at least 30 minutes to 1 hour. Meanwhile, make your filling.<br />
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<strong><u>For the filling</u>:</strong><br />
<ul><li>4-6 large peaches, <em>pitted, peeled, and sliced</em></li>
<li>1/4 cup of brown sugar</li>
<li>1/3 cup granulated sugar</li>
<li>1 tsp cinnamon</li>
<li>1 tsp vanilla extract</li>
<li>1 Tbs honey</li>
<li>1 Tbs cornstarch</li>
<li>2 Tbs flour</li>
<li>1 Tbs milk</li>
<li>extra cinnamon/sugar for sprinkling on top</li>
</ul>Begin by boiling water in a 3 quart saucepan. Mark x's on the bottom of each peach and place them in the boiling water for about 1 minute; Scoop them into an ice bath immediately to prevent them from cooking. Once they have thoroughly cooled off, peel off the skins, pit the peaches, and slice them. Place the peaches in a large mixing bowl and toss them with brown sugar, granulated sugar, cinnamon, flour, honey, cornstarch, and vanilla extract. Set aside to let flavors meld together.<br />
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Meanwhile, preheat your oven to 400 degrees. Roll out one dough disc on a lightly floured surface until it is 1/4 inch thick and large enough to fit into your pie plate. Fold dough in half and carefully place in a 9 inch pie plate, then unfold the dough. (This is done to make moving the pie crust easier) Trim edges of the pie crust. Add your peach mixture along with the juices, evenly to your pie plate. Roll out your second dough disc on a lightly floured surface to fit over the top of your pie. Pinch top and bottom of pie crusts together and crimp if you desire. In the center of the pie, make 4-5 slits to allow steam to escape. Brush pie all over with the Tbs of milk, then sprinkle with cinnamon and sugar. Place pie in the oven to bake for 15 minutes, reduce heat to 375 degrees and continue baking an additional 35-45 minutes, until golden brown. Let pie cool completely before serving. <br />
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Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-10378274545098298532012-08-14T08:39:00.000-07:002012-08-14T08:39:30.044-07:00Cinnamon raisin swirl breadIt seems I'm getting the hang of this yeasty bread thing, <em>For now.</em> That is, until I come across a new recipe that seems simple enough until I screw up and forget to add half the ingredients until <em>after </em>I've already started kneading the dough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q2FXdz0a7ck/UCpnUuy7LVI/AAAAAAAABZc/UKKyjbC9wKg/s1600/IMAG3298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" mda="true" src="http://2.bp.blogspot.com/-q2FXdz0a7ck/UCpnUuy7LVI/AAAAAAAABZc/UKKyjbC9wKg/s400/IMAG3298.jpg" width="400" /></a></div><br />
Yep. I did that. I have a tendency to overexcite very easily when trying out new recipes. My enthusiasm turns me into a airhead, and I proceed to knead bread dough without some key ingredients. It's okay though, I persevered. If there's one thing that baking has taught me, it's to keep pushing forward until you're covered from head to toe in flour, banging your fist on the counter, trying to unstick the sticky dough by adding even <em>more flour, </em>until you're absolutely certain you've ruined your dough, in which case, <em>keep going;</em> It may not end in defeat.<br />
<div style="text-align: center;"><strong><span style="font-size: large;">See?</span></strong></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gTc6B58t0EQ/UCpkroCWjCI/AAAAAAAABZM/f-UY9rLo1rc/s1600/bread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mda="true" src="http://2.bp.blogspot.com/-gTc6B58t0EQ/UCpkroCWjCI/AAAAAAAABZM/f-UY9rLo1rc/s400/bread+1.jpg" width="400" /></a></div><br />
Not so bad, after all. (Ignore the gigantic hole in the middle of my bread. That's what happens when you're not a good seam pincher.) But enough about me and my less than graceful kitchen missteps. Let's talk about you. Have you ever had cinnamon raisin bread? What about cinnamon raisin bread fresh from the oven? No? Don't be intimidated, I promise you, it's not all that difficult. This is coming from the girl who had a massive kitchen meltdown making this dough, yet still <em>somehow</em> managed to make a downright tasty cinnamon raisin bread. If I can do it, you can do it. So go do it! Make this cinnamon raisin bread! Then, toast it, smear it with butter, or dip it in egg to make a fabulous french toast! It'll make your morning breakfast all the more worthwile.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5YQiGmoHTtc/UCpqTlG_zhI/AAAAAAAABZs/H4L-4l2n_7Y/s1600/cinnamon+raisin+bread++1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" mda="true" src="http://1.bp.blogspot.com/-5YQiGmoHTtc/UCpqTlG_zhI/AAAAAAAABZs/H4L-4l2n_7Y/s400/cinnamon+raisin+bread++1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><strong><u>Cinnamon raisin swirl bread</u>:</strong><br />
<em>Recipe adapted from <a href="http://www.food.com/recipe/worlds-best-cinnamon-raisin-bread-not-bread-machine-98867">Food.com</a></em><br />
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<strong><u>For the dough</u>:</strong><br />
<ul><li>3/4 cup of milk</li>
<li>1/4 cup of warm water</li>
<li>1 packet (.25 oz) active dry yeast</li>
<li>1 tsp of sugar (for yeast)</li>
<li>1 egg</li>
<li>1/4 cup granulated sugar</li>
<li>4 Tbs softened butter</li>
<li>1/2 cup of raisins</li>
<li>4 cups all-purpose flour</li>
</ul><strong><u>For the filling</u>:</strong><br />
<ul><li>1 Tbs milk</li>
<li>1/4 cup of brown sugar</li>
<li>1/4 cup of white sugar</li>
<li>1 1/2 Tbs ground cinnamon</li>
<li>1 Tbs melted butter</li>
<li>a dash of milk</li>
</ul>Warm milk in a saucepan over medium-low heat until slightly bubbling and set aside to cool. Dissolve your yeast by sprinkling it into 1/4 cup of warm water. Stir in a teaspoon of sugar and wait 10 minutes, until yeast has foamed and doubled in volume.<br />
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In a large bowl, mix together the egg, sugar, yeast, raisins, 4 Tbs of butter, and salt. Slowly, stir in the cooled milk (it should be lukewarm so as not to cook the eggs). Gradually, stir in the flour 1 cup at a time until a stiff dough is formed. Turn out dough onto a floured surface and knead about 8-10 minutes, until dough is a smooth ball. Place dough into a lightly greased bowl, cover with a damp cloth, and let rise in a warm area until doubled in size, about 1 1/2 to 2 hours. <br />
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Punch the dough to deflate it. On a well floured surface, roll out the dough into a large 1/2 inch thick rectangle. Moisten dough all over with the Tbs of milk. <br />
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In a separate bowl, mix together the cinnamon, brown sugar, and granulated sugar and sprinkle evenly on top of the dough. Roll up dough longways and tightly, tuck the ends under and pinch the seam tightly. Place in a greased 9x5 inch loaf pan. Lightly grease the top of loaf with 1/2 Tbs of butter. let rise uncovered in a warm place, for about 1 hour.<br />
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Preheat your oven to 350 degrees. Once heated, bake your bread for 35-40 minutes, until loaves are lightly browned and sound hollow when tapped. Rub melted butter atop of the loaf. After 20 minutes or so, lay loaf on the side and remove from loaf pan to cool. Cool completely before slicing. <em>Makes 1 bread loaf.</em><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-90294532986063941492012-08-13T08:53:00.001-07:002012-08-13T11:22:55.574-07:00Fudge Frosted Brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Bv_O443leBQ/UCkLhKLk91I/AAAAAAAABXc/65PTjHz2XR0/s1600/IMAG3526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" mda="true" src="http://1.bp.blogspot.com/-Bv_O443leBQ/UCkLhKLk91I/AAAAAAAABXc/65PTjHz2XR0/s400/IMAG3526.jpg" width="400" /></a></div><br />
I've gotta tell you something. It's no big deal, you've probably already caught on by now. Are you ready for it? Here goes nothing...<br />
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<strong><span style="font-size: large;">I love chocolate. And butter. And sugar.</span></strong><br />
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<strong><span style="font-size: large;"></span></strong> See, I told you it was <em>nothing. </em>It's more so a reassurance to those of you few readers out there that think aloud to yourselves, "<em>Gee this girl sure seems to like her chocolate with a heaping side of butter whipped into some powdered sugar." </em><br />
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Yes, yes I certainly do. But let me give myself some credit, here. I usually half my recipes so as not to eat an entire pan of brownies by my lonesome. As I always say, moderation is key if you want to have your cakes, pies, and brownies. And besides, I share. <em>Usually.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7pgXuLrFZrE/UCkMfwE0EEI/AAAAAAAABX4/4jK7ok5O8lM/s1600/IMAG3530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" mda="true" src="http://2.bp.blogspot.com/-7pgXuLrFZrE/UCkMfwE0EEI/AAAAAAAABX4/4jK7ok5O8lM/s400/IMAG3530.jpg" width="400" /></a></div><br />
As far as these brownies are concerned, I'm embarrassed to say, I ate my fair share of them. They are so good. So very chocolaty. I will go out on limb and tell you that these brownies have more of cake-like quality to them. I personally love them, even though, I do <em>prefer </em>a much fudgier brownie consistency. But the frosting on top makes everything better, and makes these brownies a worthwhile treat. And hey, we all know how cakes can be annoying and fall sometimes, right? Well, since these are "technically" brownies, they won't fall in the middle, but you still get to feel like you are eating a really good chocolate cake...oh yeah.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZlpTDCRvJsY/UCkLw4AtDkI/AAAAAAAABXk/u3Of-d_AYqQ/s1600/IMAG3529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" mda="true" src="http://3.bp.blogspot.com/-ZlpTDCRvJsY/UCkLw4AtDkI/AAAAAAAABXk/u3Of-d_AYqQ/s400/IMAG3529.jpg" width="400" /></a></div><br />
<div style="text-align: center;">These are my deep, dark, sultry and seductive chocolate pictures. You know, to lure you in. </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xEW0-mOnQOw/UCkL_FJnVCI/AAAAAAAABXs/2iTsGu70Ei8/s1600/IMAG3535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" mda="true" src="http://1.bp.blogspot.com/-xEW0-mOnQOw/UCkL_FJnVCI/AAAAAAAABXs/2iTsGu70Ei8/s400/IMAG3535.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Could these fudge frosted brownies <em>be </em>any more delicious? Hmmm, I think not unless you happen to like your brownie recipe exactly as is, in which case, go for it. Use it to your heart's content, but don't leave out this frosting to pair it with. <em>Pretty please? With frosting on top? </em><br />
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<strong><u>Fudge frosted brownies</u>:</strong><br />
<em>Brownie recipe adapted from <a href="http://www.browneyedbaker.com/2012/04/26/chocolate-fudge-brownies-with-chocolate-buttercream-frosting/">Brown Eyed Baker</a>, originally from Joy the Baker cookbook.</em><br />
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<strong><u>For the brownies</u>:</strong><br />
<ul><li>3/4 cup of all-purpose flour</li>
<li>1 tsp baking powder</li>
<li>1 stick of butter</li>
<li>1/4 cup of cocoa powder, unsweetened</li>
<li>1/3 cup of semisweet chocolate chips</li>
<li>1/2 cup of granulated sugar</li>
<li>1/4 cup of brown sugar</li>
<li>3 eggs</li>
<li>1 tsp vanilla extract</li>
</ul><strong><u>For the frosting</u>:</strong><br />
<ul><li>3 1/2 Tbs butter, <em>at room temperature</em></li>
<li>1 cup of powdered sugar</li>
<li>1/2 tsp of vanilla extract</li>
<li>2 1/2 Tbs cocoa powder</li>
<li>2 1/2 Tbs half and half</li>
</ul>Preheat oven to 350 degrees. Grease a 7x11 inch baking pan and set aside.<br />
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In a microwave safe bowl, melt together the butter (cut into thirds) chocolate chips, and cocoa powder on 50% power, stirring occasionally until completely melted and smooth. Set aside to cool.<br />
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In a large mixing bowl, combine the granulated and brown sugars, along with the eggs and vanilla extract. Pour in the lukewarm chocolate mixture and whisk to combine. In a separate bowl, whisk together the flour and baking powder. Fold the flour mixture into the chocolate mixture until just combined. Pour batter into the greased baking dish and bake uncovered for 25-30 minutes, or until a knife inserted in the center of brownies is clean. Set aside to cool.<br />
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For your frosting, combine the butter and powdered sugar and cream together using a mixer. Add in your cocoa powder, vanilla, and half and half a Tbs at a time until frosting has reached desired consistency. Once brownies are cooled, use a rubber spatula to begin spreading on your frosting. Use an angled spatula to smooth out the rest of your frosting. Cut brownies and serve. <em>Makes 10 brownies.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-I1Abe1e0mwY/UCkM0M8s8xI/AAAAAAAABYA/3dm2QqobRxw/s1600/IMAG3542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" mda="true" src="http://2.bp.blogspot.com/-I1Abe1e0mwY/UCkM0M8s8xI/AAAAAAAABYA/3dm2QqobRxw/s320/IMAG3542.jpg" width="320" /></a></div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com2tag:blogger.com,1999:blog-5181309234940760831.post-47659805934562877222012-08-08T09:58:00.001-07:002012-08-08T10:01:16.306-07:00Rainy Day Fun and Cinnamon buns<div style="text-align: justify;">Have you ever had one of those moments that you wish you could capture and keep hidden in a time capsule, ready to be pulled out and recreated at your disposal?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I experienced one of those such moments this past weekend with Lorelai and Burt. And although I don't own a time capsule of that nature, I did manage to snap some pretty great pictures with my camera.. :)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7o6AyHi8NPI/UCKHbe3KwQI/AAAAAAAABTo/chTokMINrSA/s1600/rain+collage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kda="true" src="http://4.bp.blogspot.com/-7o6AyHi8NPI/UCKHbe3KwQI/AAAAAAAABTo/chTokMINrSA/s400/rain+collage1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-K4ouI22L7H8/UCKIERf9K_I/AAAAAAAABTw/bsbmH-KymiM/s1600/rain+collage+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kda="true" src="http://3.bp.blogspot.com/-K4ouI22L7H8/UCKIERf9K_I/AAAAAAAABTw/bsbmH-KymiM/s400/rain+collage+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Summer rain, there's just something about it I cannot even begin to describe. And to a two-year old? There's nothing more magical in the world. Water falling from the sky? check. Puddles to splash in? check. Mommy and daddy actually <em>allowing</em> me to play outside in this wonderful water haven? Absolutely.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">With all of the rain we had this weekend, I was craving something seriously sweet and seriously delicious. <strong>That's where these come in.</strong></div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-R7YWKTwuYxk/UCKP-JpwJJI/AAAAAAAABUo/DiMS-XxWSxU/s1600/IMAG3753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" kda="true" src="http://4.bp.blogspot.com/-R7YWKTwuYxk/UCKP-JpwJJI/AAAAAAAABUo/DiMS-XxWSxU/s400/IMAG3753.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GVX0l4bdl3I/UCKQpcXlgUI/AAAAAAAABU4/VpM3y3Mn0mo/s1600/IMAG3749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" kda="true" src="http://3.bp.blogspot.com/-GVX0l4bdl3I/UCKQpcXlgUI/AAAAAAAABU4/VpM3y3Mn0mo/s400/IMAG3749.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vEm8sAgqlfI/UCKRgt3GnaI/AAAAAAAABVA/A_0jSbL6rjw/s1600/IMAG3743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" kda="true" src="http://4.bp.blogspot.com/-vEm8sAgqlfI/UCKRgt3GnaI/AAAAAAAABVA/A_0jSbL6rjw/s400/IMAG3743.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They're warm, wonderful cinnamon buns with an icing that's out of this world insanely good. So good in fact, that I've convinced myself they're what's for breakfast. ;)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><u>Cinnamon Buns</u>:</strong></div><div class="separator" style="clear: both; text-align: left;"><em>Recipe adapted from <a href="http://allrecipes.com/recipe/ninety-minute-cinnamon-rolls/detail.aspx?event8=1&prop24=SR_Title&e11=cinnamon%20rolls&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results">allrecipes</a></em></div><ul><li><div class="separator" style="clear: both; text-align: left;">3/4 cup of milk</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/4 cup of butter, <em>softened</em></div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 (.25) oz package of active dry yeast</div></li>
<li><div class="separator" style="clear: both; text-align: left;">3 1/4 cups all-purpose flour</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 tsp of sugar (for proofing yeast)</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/4 cup of warm water (for proofing yeast)</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/4 cup granulated sugar</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 egg</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 cup of brown sugar</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 Tbs ground cinnamon</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 cup of butter, <em>softened</em></div></li>
</ul><div class="separator" style="clear: both; text-align: left;"><strong><u>For the icing</u>:</strong></div><ul><li><div class="separator" style="clear: both; text-align: left;">2 Tbs melted butter</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 1/4 cups of powdered sugar</div></li>
<li><div class="separator" style="clear: both; text-align: left;">2 Tbs maple syrup</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/4 cup of milk</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 tsp of vanilla</div></li>
</ul><div class="separator" style="clear: both; text-align: justify;">First things first, proof your yeast by sprinkling your yeast packet into 1/4 cup of warm water. Mix in a tsp of sugar, stir, and wait for your yeast to foam and double in volume, about 10 minutes. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">In a large saucepan, heat your milk to a slight boil over medium heat and stir in 1/4 cup of softened butter until it is fully melted and combined. Set milk mixture aside to let cool to lukewarm. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">In a large mixing bowl, combine 2 1/2 cups of your flour, salt, sugar, and yeast. Stir in the slightly cooled milk mixture, egg, and additional flour 1/2 cup at a time. Mix together until dough holds together in a ball. Turn out dough on a lightly floured surface and begin kneading for about 5 minutes, or until it is smooth. Set dough on a lightly floured plate and cover with a damp cloth to rest for about 10 minutes. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Roll out dough out on a floured surface into a 12 x 9 inch rectangle. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-p670ozUzOx4/UCKWJGi05EI/AAAAAAAABV4/V6z6M5-Ipqg/s1600/IMAG3727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" kda="true" src="http://1.bp.blogspot.com/-p670ozUzOx4/UCKWJGi05EI/AAAAAAAABV4/V6z6M5-Ipqg/s320/IMAG3727.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Take your softened, almost melted stick of butter (1/2 a cup) and rub it all over the flattened sough evenly, using a spatula if necessary. Cover butter with 1 cup of brown sugar evenly, and sprinkle the Tbs of cinnamon over the sugar evenly. (You can combine the sugar and cinnamon beforehand to make this step even easier.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-c9OR1n4y_BM/UCKXBjx9kGI/AAAAAAAABWE/JhLozziQ7NU/s1600/IMAG3728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" kda="true" src="http://1.bp.blogspot.com/-c9OR1n4y_BM/UCKXBjx9kGI/AAAAAAAABWE/JhLozziQ7NU/s320/IMAG3728.jpg" width="320" /></a></div><br />
<div style="text-align: justify;">Now, roll the dough longways, tightly toward you and pinch the seams. Use a large fillet knife to cut the dough into 12-14 evenly size rolls. Place the rolls in a greased 13x 9 inch pan about an inch apart and let rise (covered) for 30 minutes. Preheat your oven to 375 degrees. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IMuvqiSVcEw/UCKX4IFggOI/AAAAAAAABWM/BvaeArg4Jyw/s1600/IMAG3730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" kda="true" src="http://3.bp.blogspot.com/-IMuvqiSVcEw/UCKX4IFggOI/AAAAAAAABWM/BvaeArg4Jyw/s320/IMAG3730.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iIE-FBWt44M/UCKYI1r94HI/AAAAAAAABWU/88fhF6GP4KE/s1600/IMAG3734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" kda="true" src="http://1.bp.blogspot.com/-iIE-FBWt44M/UCKYI1r94HI/AAAAAAAABWU/88fhF6GP4KE/s320/IMAG3734.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake in a preheated oven at 375 degrees for 20 minutes or until golden brown. While cooling, make the icing.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5vswbq7M528/UCKYwoXzifI/AAAAAAAABWc/yFWXo2ZD4kQ/s1600/IMAG3737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" kda="true" src="http://2.bp.blogspot.com/-5vswbq7M528/UCKYwoXzifI/AAAAAAAABWc/yFWXo2ZD4kQ/s320/IMAG3737.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Make your icing by combining together the powdered sugar, melted butter, maple syrup, milk, and vanilla extract until smooth. Adjust milk/powdered sugar to your desired consistency. Pour icing over warm cinnamon buns, then serve with a large glass of milk and eat, eat, EAT!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QPRQhLsKLkI/UCKai8qsVnI/AAAAAAAABWk/Gf6BMZHVc8Y/s1600/IMAG3745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" kda="true" src="http://1.bp.blogspot.com/-QPRQhLsKLkI/UCKai8qsVnI/AAAAAAAABWk/Gf6BMZHVc8Y/s400/IMAG3745.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com2tag:blogger.com,1999:blog-5181309234940760831.post-22927595190467746792012-08-01T13:21:00.000-07:002012-08-01T13:21:24.076-07:00Easy Lemonade<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SIQh9yQrm9w/UBmGn63P2KI/AAAAAAAABQ4/JEYaE2_pk_g/s1600/IMAG3208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="400" src="http://1.bp.blogspot.com/-SIQh9yQrm9w/UBmGn63P2KI/AAAAAAAABQ4/JEYaE2_pk_g/s400/IMAG3208.jpg" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">What is it about summertime that makes me want to sit outside on my back porch, feet propped up, while sipping a refreshing glass of lemonade? Could it be the blue skies? The warm breezes? Or perhaps, it's a little bit of both. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You know the old saying, "when life gives you lemons, make lemonade?" Well, it seems to have gone right over my head these past few months. Usually, when life gives <em>me </em>lemons, I make lemon curd. Or lemon pie. Or even lemon bars. But <em>NEVER </em>lemonade. Crazy right? So when I was left with just a handful of lemons the other day and had exhausted all the recipes I could possibly think to make, I gave in. I made lemonade.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">And it's a good thing, too. What other excuse would I have had to sit outside on my back porch lazily looking up at the brilliant blue sky?</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8R7N5qP7uXA/UBmPMVD3aDI/AAAAAAAABSo/3Uv0u9HitRQ/s1600/IMAG3213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="238" src="http://1.bp.blogspot.com/-8R7N5qP7uXA/UBmPMVD3aDI/AAAAAAAABSo/3Uv0u9HitRQ/s400/IMAG3213.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8ODex0eoWMo/UBmMd_4DFEI/AAAAAAAABRw/jQF8lspy_UY/s1600/IMAG3400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="238" src="http://1.bp.blogspot.com/-8ODex0eoWMo/UBmMd_4DFEI/AAAAAAAABRw/jQF8lspy_UY/s400/IMAG3400.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong><u>Easy Lemonade</u>:</strong><br />
<em>Recipe adapted from <a href="http://goodcheapeats.com/2011/02/lemonade-like-chick-fil-a-makes/">Good cheap eats</a></em><br />
<ul><li>1 cup of freshly squeezed lemon juice</li>
<li>1 cup granulated sugar</li>
<li>4 1/2 cups water</li>
<li>Ice</li>
</ul>In a large pitcher,combine the lemon juice and sugar. Stir until the sugar has dissolved. Stir in the water. Serve over ice or already chilled.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6Al0-KKMcsU/UBmPpc8hNXI/AAAAAAAABSw/LxDab2HBNIo/s1600/IMAG3210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="238" src="http://3.bp.blogspot.com/-6Al0-KKMcsU/UBmPpc8hNXI/AAAAAAAABSw/LxDab2HBNIo/s400/IMAG3210.jpg" width="400" /></a></div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-69376344188257792062012-07-31T11:34:00.001-07:002012-07-31T11:40:38.336-07:00Key Lime Pie ice cream<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sVw285Sa4ls/UBgdbS4aGII/AAAAAAAABOQ/djK7GeQ1B_I/s1600/IMG_20120725_193910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="400" src="http://4.bp.blogspot.com/-sVw285Sa4ls/UBgdbS4aGII/AAAAAAAABOQ/djK7GeQ1B_I/s400/IMG_20120725_193910.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Don't you just love recreating your favorite desserts into something quicker, easier, and just as tasty?<br />
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Me too.<br />
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I thought since today is the last day of National ice cream month and all, I'd share with you one of my favorite desserts, in ice cream form, of course.<br />
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How does Key lime pie ice cream sound to you? Because to me, it doesn't get any better than this.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-r_zlvXTEX9I/UBgeGSUA1KI/AAAAAAAABOY/X4pVyQs5Plk/s1600/IMAG3421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="400" src="http://3.bp.blogspot.com/-r_zlvXTEX9I/UBgeGSUA1KI/AAAAAAAABOY/X4pVyQs5Plk/s400/IMAG3421.jpg" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FLIbe9Td68g/UBgf7dWNr0I/AAAAAAAABOg/40vqhTaAGQ4/s1600/IMAG3425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="238" src="http://3.bp.blogspot.com/-FLIbe9Td68g/UBgf7dWNr0I/AAAAAAAABOg/40vqhTaAGQ4/s400/IMAG3425.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Words cannot even begin to describe how close this ice cream comes to the real thing. I mean, it really does taste like key lime pie! Really. No, really. I'm telling the truth. This ice cream uses sweetened condensed milk, lime juice, half and half, and even has graham cracker crumbs sprinkled throughout in order to achieve that just right key lime pie taste. It isn't a custard based ice cream either, meaning no eggs to worry about which makes it a much quicker ice cream to simply throw together. So, if you're just now getting around to churning out some homemade ice cream this year, give this recipe a go. For those of you key lime pie fans out there, you certainly won't regret it!<br />
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<strong><u>Key Lime Pie Ice Cream</u>:</strong><br />
<em>Recipe adapted from My Baking Addiction's <a href="http://www.mybakingaddiction.com/key-lime-pie-ice-cream/">Key lime pie ice cream</a></em><br />
<ul><li>2 cups half and half</li>
<li>1/2 cup whole milk</li>
<li>1 (14 oz) can sweetened condensed milk</li>
<li>1/2 cup of freshly squeezed lime juice (from about 4-6 limes)</li>
<li>zest of 2 limes</li>
<li>a dash of sea salt</li>
<li>4 graham crackers, <em>crushed</em></li>
</ul>In a large bowl, whisk together the half and half, lime juice, lime zest, sweetened condensed milk, whole milk, and salt. Freeze in your ice cream maker according to manufacturer's instructions. Ice cream will be fairly soft when it's finished, so when your scooping it into a freezer safe tub, mix in the graham crackers throughout. Freeze for at least 2 hours until ice cream is firm enough to scoop. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qdIAL-MPjVI/UBgmCb7Cf9I/AAAAAAAABPs/6Kz7W7khmV8/s1600/IMAG3416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="238" src="http://1.bp.blogspot.com/-qdIAL-MPjVI/UBgmCb7Cf9I/AAAAAAAABPs/6Kz7W7khmV8/s400/IMAG3416.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0Dq_t7oPFZk/UBgmQGsj_wI/AAAAAAAABP0/nQCsYLrf1kc/s1600/IMAG3403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="238" src="http://3.bp.blogspot.com/-0Dq_t7oPFZk/UBgmQGsj_wI/AAAAAAAABP0/nQCsYLrf1kc/s400/IMAG3403.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-41567764709605917052012-07-30T10:51:00.000-07:002012-07-30T10:51:31.753-07:00Garlic Knots<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kFJ4IGveoHg/UBbCiyO0xiI/AAAAAAAABMQ/G0Mi8OCMpso/s1600/IMAG3481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="238" src="http://1.bp.blogspot.com/-kFJ4IGveoHg/UBbCiyO0xiI/AAAAAAAABMQ/G0Mi8OCMpso/s400/IMAG3481.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>I don't know about you, but I've become the <em>Queen</em> <em>of</em> <em>leftovers </em>as of lately. Leftover cake, leftover spaghetti, leftover chili, leftover weird greenish tinged concoctions that have ever so gracefully been shoved towards the back of my refrigerator for about...well, let's just say a <em>lot longer</em> than any food should ever be stored for. <br />
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But in spite of all that, I had managed to find some leftover pizza dough defrosting in my fridge this weekend that I put to very good use (after I cleaned out my fridge, of course).<br />
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Garlic knots. Wonderfully, buttery, garlicky, bread knots made from leftover pizza dough. They are what I want to eat for breakfast, lunch, and dinner for the rest of my life. Seriously, folks. These babies rock!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VKGcq1hh-ns/UBbCKAsyG4I/AAAAAAAABMI/mzlXUS4oxoQ/s1600/IMAG3479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="238" src="http://1.bp.blogspot.com/-VKGcq1hh-ns/UBbCKAsyG4I/AAAAAAAABMI/mzlXUS4oxoQ/s400/IMAG3479.jpg" width="400" /></a></div><br />
<strong><u>Garlic knots</u>:</strong><br />
<em>Recipe adapted from Simply Recipes <a href="http://www.simplyrecipes.com/recipes/garlic_knots/">garlic knots</a></em><br />
<ul><li>pizza dough, ( At least enough to make a medium sized pizza) <a href="http://thematernalfoodie.blogspot.com/2012/04/homemade-pizza-with-homemade-dough.html">homemade</a> or store bought</li>
<li>olive oil</li>
<li>4 Tbs butter</li>
<li>1 Tbs minced garlic</li>
<li>sea salt (to taste)</li>
<li>1/2 Tbs Italian seasoning</li>
<li>Parmesan cheese (to taste)</li>
</ul>Spray a large baking sheet with nonstick cooking spray. Set aside.<br />
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Flour your cutting board or other clean work surface. Begin by cutting your dough directly in half. Set one half aside on a clean plate resting with a slightly damp towel covering it, until you are ready to roll it out.Working with one half at a time, use a lightly floured rolling pin to roll your dough out into a 8 x 5 inch rectangle with a 1/2 inch thickness. Use a pizza cutter or other sharp knife to cut 1/2 inch strips vertically. Now, take your strip, roll the ends and make sure the ends are floured so they won't stick to each to other, and very carefully, tie the strip into a knot. Tuck the sides underneath the strip. Repeat for remaining strips. Place garlic knots onto baking sheet.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-56QAql1DUtA/UBbHaKeIKII/AAAAAAAABNQ/IfZgScAs8Wo/s1600/garlic+knots+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="400" src="http://3.bp.blogspot.com/-56QAql1DUtA/UBbHaKeIKII/AAAAAAAABNQ/IfZgScAs8Wo/s400/garlic+knots+Collage.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Once all of your garlic knots have been made and placed onto a baking sheet, brush them each with olive oil. (I let my two-year old help, hence the tiny hand in the upper right hand picture. Not to mention, the insane amount of oil.) Let your garlic knots rest about 20 minutes. Meanwhile preheat your oven to 400 degrees. <br />
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Once the knots have rested, place them in the oven at 400 degrees for 15-20 minutes, or until golden brown. Let them rest for 5 minutes.<br />
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Meanwhile, melt the butter in a saucepan over medium heat. Stir in the garlic and let cook about a minute or so. Off the heat, add sea salt to taste and Italian seasoning. Liberally brush the garlic knots with the butter mixture (Or you can even roll them in the garlic butter). Sprinkle with Parmesan cheese and serve immediately. <strong>Note: I used the rest of the garlic butter to dip the knots into as I ate them. It was delicious!</strong>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-10067759120069428882012-07-27T18:24:00.002-07:002012-07-27T18:26:25.561-07:00Peanut butter dog bone treats<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WQMLgaPi-6I/UBM4msxXHkI/AAAAAAAABLA/g0zgO2I77zI/s1600/IMAG3245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" sda="true" src="http://1.bp.blogspot.com/-WQMLgaPi-6I/UBM4msxXHkI/AAAAAAAABLA/g0zgO2I77zI/s400/IMAG3245.jpg" width="400" /></a></div><br />
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I got some exciting news yesterday.<br />
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The day started like any other. I woke up, made some breakfast for Lorelai and myself, fed the dogs, and then logged onto my email. It feels like I've been waiting on a certain email from my school for the past 4 months now. The waiting period began in March, after I submitted my essay for the veterinary technology program along with completing my prerequisites. Then I'd wait. After that, I had to attend a mandatory meeting and take the Hobet test. Wait for another email. Next it was interview time and the <em>final email. </em>DunDunDunnn. This final email would seal my fate after an <em>extensive</em> process of essays, testing, interviewing, etc, I would find out whether or not I was in the program I'd been working so hard to become a part of.<br />
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Then I got the final email. And it said: "Welcome new veterinary technology student. You've been accepted into the veterinary technology program!"<br />
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<strong>Hallefreakinlujah! </strong><br />
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Now comes the fun part. Over the next two years, I will be working towards obtaining a veterinary technology degree, where I will be completing labs, clinicals, and all that other good stuff in order to become what is essentially, a nurse for animals. I'm so freaking excited, while another teeny part of me is really, really nervous. It's not gonna be a cakewalk, but if I can make it through this program in one piece, chances are, I can do just about anything. Except maybe dive into a tank full of sharks. <em>That</em>, I just don't think I can handle.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DOQ5tfM7rfM/UBM43ch0iGI/AAAAAAAABLI/vFIWF2K5psI/s1600/IMAG3243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" sda="true" src="http://3.bp.blogspot.com/-DOQ5tfM7rfM/UBM43ch0iGI/AAAAAAAABLI/vFIWF2K5psI/s400/IMAG3243.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>So in order to celebrate my love of animals and the fun I will have learning more about them, I bring you peanut butter dog bone treats. Sure to bring a smile to you and your pupper's face. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-03_rwZvnmEM/UBM5Bg31SnI/AAAAAAAABLQ/fzFp6n93P3M/s1600/IMAG3253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="http://3.bp.blogspot.com/-03_rwZvnmEM/UBM5Bg31SnI/AAAAAAAABLQ/fzFp6n93P3M/s400/IMAG3253.jpg" width="238" /></a></div><br />
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<strong><u>Peanut butter dog bone treats</u>:</strong><br />
<em>Recipe adapted from Brown eyed baker <a href="http://www.browneyedbaker.com/2007/11/03/gone-to-the-dogs/">dog treats</a></em><br />
<ul><li>2 cups white whole wheat flour</li>
<li>1 Tbs baking powder</li>
<li>1 cup creamy peanut butter</li>
<li>1 cup milk</li>
<li>a drizzle of honey (optional)</li>
</ul>Preheat oven to 375 degrees. In a large mixing bowl, combine the flour and baking powder. Set aside. In a separate bowl, combine the peanut butter, milk, and a drizzle of honey. Slowly stir the peanut butter mixture in with the flour mixture. Once fully combined, flour your work surface and knead dough ball for a few minutes until the dough becomes easy to work with and roll out. Roll dough out to 1/4 inch thickness and cut shapes with dog bone shaped cookie cutters (available at Walmart, Hobby Lobby, etc.) Bake bones on a lightly greased baking sheet for 20 minutes or until golden brown. Let cool on a wire rack completely before serving to your dogs. Store in an airtight container for at least a week.Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com2tag:blogger.com,1999:blog-5181309234940760831.post-13648419808413391222012-07-24T10:54:00.000-07:002012-07-24T10:54:18.791-07:00The 5 dollar milkshake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CHOPJc-hWKE/UA7aR8faWyI/AAAAAAAABJ8/Hh6O_9AnD_8/s1600/IMAG3311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" sda="true" src="http://2.bp.blogspot.com/-CHOPJc-hWKE/UA7aR8faWyI/AAAAAAAABJ8/Hh6O_9AnD_8/s400/IMAG3311.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We've had some gorgeous looking sunsets lately. I'm talking, <strong><em>magical</em></strong> looking sunsets. Followed by a breath of fresh night air, relatively cooler than the 100 degree day weather.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XzqQJ7sLW8s/UA7aalDRfEI/AAAAAAAABKE/scrlLdHdF1k/s1600/IMAG3283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" sda="true" src="http://3.bp.blogspot.com/-XzqQJ7sLW8s/UA7aalDRfEI/AAAAAAAABKE/scrlLdHdF1k/s400/IMAG3283.jpg" width="400" /></a></div><br />
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Oh, those summer nights. The kind of nights that make you want to swing outside in a hammock, citronella candles aglow (to keep the mosquitoes away, of course) and some kind of tasty summer beverage in hand. As you know, I have a teeny list of iconic movie/tv show foods I've been very slooooowly crossing stuff off of. I've been wanting to make more of the foods on the list, but have found myself sidetracked when I read about a new, delicious looking recipe on my blogroll. Damn those interesting bloggers and their amazing recipes. :) Anyways, because of my gnat-like attention span, I've almost completely <em>forgotten </em>about my list and I think I owe it an apology. Or at the very least, some time away from my other recipes to collect my thoughts and then make the classic 5 dollar milkshake from <em>Pulp Fiction,</em> which is on my list. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-W_bFV1Rxn5o/UA7cW1ihFlI/AAAAAAAABKo/rbD8SOOmx6Q/s1600/IMAG3294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" sda="true" src="http://3.bp.blogspot.com/-W_bFV1Rxn5o/UA7cW1ihFlI/AAAAAAAABKo/rbD8SOOmx6Q/s400/IMAG3294.jpg" width="400" /></a></div><br />
The milkshake in question is fictional of course. But the premise of a 5 dollar milkshake is <em>very </em>real. I think we've all experienced paying way too much for what is essentially just milk and ice cream, as Vince very blatantly points out. No matter, Mia Wallace orders her shake (Martin and Lewis) and Vince tries it, says it's a pretty bleeping good milkshake, and then, well, <em>you know the rest. </em>If you don't, watch the movie. It's pretty bleeping good. <br />
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So, back to the milkshake. Or milkshakes, rather. I made two, chocolate and vanilla. Both were unbelievably good! I loved both of them equally. And I love that I can make milkshakes at home that taste better than the expensive stuff. They taste like you spent 5 dollars, but the cost is really up to you. I would however, advise using a quality ice cream, like Mayfield. It makes all the difference, believe me. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><strong><u>5 dollar milkshake</u></strong></div><ul><div class="separator" style="clear: both; text-align: justify;"></div><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">5-6 large scoops good quality chocolate or vanilla ice cream</div></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">1 tsp vanilla extract</div></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">1/2 cup-3/4 cup whole milk</div></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">2 tsp sugar</div></li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">In a blender, combine all of the ingredients and blend until the milkshake is the consistency you want. Add more or less milk depending on your preference. Serve in a tall glass with a straw.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AZBYzaRh2NY/UA7hOaPlsJI/AAAAAAAABK0/PcGdzjuVww4/s1600/milkshake+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="http://3.bp.blogspot.com/-AZBYzaRh2NY/UA7hOaPlsJI/AAAAAAAABK0/PcGdzjuVww4/s400/milkshake+collage.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-56936650265131000352012-07-19T11:05:00.004-07:002012-07-20T16:03:04.433-07:00A Barnyard Themed Birthday Bash<div style="text-align: justify;">Lorelai turned two on Tuesday and I'm just <em>now </em>getting around to posting her birthday cake/cupcakes pictures. I know, I know, I'm <em>terrible.</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Her birthday bash was a lot of fun! We kind of went a little crazy. (Okay, <em>overboard </em>for a two-year old who probably won't remember any of this).We hired Cricket's mobile petting zoo for the party (who were great by the way) and things kind of fell into place from there with the whole "barnyard" theme. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;">There were goats and sheep.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IbhMIeRq2kQ/UAhFChn3USI/AAAAAAAABI4/dWOgIGC3Apo/s1600/Pictures%2520from%2520my%2520Iphone%25202012%2520197%5B1%5D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="http://4.bp.blogspot.com/-IbhMIeRq2kQ/UAhFChn3USI/AAAAAAAABI4/dWOgIGC3Apo/s400/Pictures%2520from%2520my%2520Iphone%25202012%2520197%5B1%5D" width="400" /></a></div><br />
<div style="text-align: center;"> Pigs.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0CVfkU1zjTc/UAhEhY_TSWI/AAAAAAAABIw/ih_rDu6m3EU/s1600/Pictures%252520from%252520my%252520Iphone%2525202012%252520184%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="http://4.bp.blogspot.com/-0CVfkU1zjTc/UAhEhY_TSWI/AAAAAAAABIw/ih_rDu6m3EU/s400/Pictures%252520from%252520my%252520Iphone%2525202012%252520184%255B1%255D" width="400" /></a></div><br />
<div style="text-align: center;"> Ducks.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-W-7_arztZi8/UAhCETAWd2I/AAAAAAAABIM/mi_akMbmC8I/s1600/Pictures%252520from%252520my%252520Iphone%2525202012%252520172%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="http://2.bp.blogspot.com/-W-7_arztZi8/UAhCETAWd2I/AAAAAAAABIM/mi_akMbmC8I/s400/Pictures%252520from%252520my%252520Iphone%2525202012%252520172%255B1%255D" width="400" /></a></div><br />
<div style="text-align: center;"><br />
And bunnies. Lots and lots of bunnies.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GPwNWiHMDj0/UAhHWAkdGjI/AAAAAAAABJc/k7i-AKKpnWw/s1600/Pictures%2520from%2520my%2520Iphone%25202012%2520181%5B1%5D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="http://3.bp.blogspot.com/-GPwNWiHMDj0/UAhHWAkdGjI/AAAAAAAABJc/k7i-AKKpnWw/s400/Pictures%2520from%2520my%2520Iphone%25202012%2520181%5B1%5D" width="400" /></a></div><div class="separator" style="border: currentColor; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Je0mjnG75hY/UAhImmDrYrI/AAAAAAAABJw/yVk3ns7rATU/s1600/Pictures%2520from%2520my%2520Iphone%25202012%2520191%5B1%5D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="http://3.bp.blogspot.com/-Je0mjnG75hY/UAhImmDrYrI/AAAAAAAABJw/yVk3ns7rATU/s400/Pictures%2520from%2520my%2520Iphone%25202012%2520191%5B1%5D" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lf0x_DDgLVI/UAhFQOz30BI/AAAAAAAABJE/rvqI-aSoMX4/s1600/Pictures%252520from%252520my%252520Iphone%2525202012%252520202%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="http://1.bp.blogspot.com/-lf0x_DDgLVI/UAhFQOz30BI/AAAAAAAABJE/rvqI-aSoMX4/s400/Pictures%252520from%252520my%252520Iphone%2525202012%252520202%255B1%255D" width="400" /></a></div><div style="border: currentColor;"><br />
</div><div style="border: currentColor; text-align: center;"> The birthday girl seemed to have a pretty good time.</div><div style="border: currentColor;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bqcgjzYWx6s/UAhDmrOZecI/AAAAAAAABIo/KVMHXJ9C5K0/s1600/Pictures%252520from%252520my%252520Iphone%2525202012%252520189%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="http://1.bp.blogspot.com/-bqcgjzYWx6s/UAhDmrOZecI/AAAAAAAABIo/KVMHXJ9C5K0/s400/Pictures%252520from%252520my%252520Iphone%2525202012%252520189%255B1%255D" width="400" /></a></div><br />
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Oh yeah, I haven't gotten to the best part. The barn shaped cake and barnyard animal cupcakes! Yippee!<br />
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<div class="separator" style="border: currentColor; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LUsaDi3JAXs/UAhGgWNHSkI/AAAAAAAABJU/Q4lmrEW9WIk/s1600/Pictures%252520from%252520my%252520Iphone%2525202012%252520232%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="480" src="http://4.bp.blogspot.com/-LUsaDi3JAXs/UAhGgWNHSkI/AAAAAAAABJU/Q4lmrEW9WIk/s640/Pictures%252520from%252520my%252520Iphone%2525202012%252520232%255B1%255D" width="640" /></a><a href="http://4.bp.blogspot.com/-sDpEHowvyCQ/UAhFnQVwBoI/AAAAAAAABJM/vu9PmZYwD6g/s1600/Pictures%252520from%252520my%252520Iphone%2525202012%252520231%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="480" src="http://4.bp.blogspot.com/-sDpEHowvyCQ/UAhFnQVwBoI/AAAAAAAABJM/vu9PmZYwD6g/s640/Pictures%252520from%252520my%252520Iphone%2525202012%252520231%255B1%255D" width="640" /></a></div> <br />
Can you say sheer awesomeness?? Bonus: The cake and cupcakes were super tasty and super easy to make!!! Although they took <em>forever</em> to make, all in all, the party was a huge hit and the cupcakes/cake turned out better than I could have hoped for. :)Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-20263511052830419542012-07-12T16:11:00.002-07:002012-07-12T16:15:03.984-07:00A Tale of Two Cupcakes<div style="text-align: center;"><strong><span style="font-size: large;">You didn't think I was going to forget, now did you?</span></strong></div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ze5l-2xal_s/T_9F4YyrSmI/AAAAAAAABHQ/f3D2KDA_4mM/s1600/cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="237" src="http://3.bp.blogspot.com/-Ze5l-2xal_s/T_9F4YyrSmI/AAAAAAAABHQ/f3D2KDA_4mM/s400/cupcakes.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">I'll admit, I've been a little slack on my posting lately, but there's a good reason behind that. </div><br />
You see, my sweet little baby girl turns two in a week.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vRpWdaq0XQY/T_9IPsf0UwI/AAAAAAAABHk/ZsaWRMqk-SE/s1600/IMG_20120614_163336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="320" src="http://1.bp.blogspot.com/-vRpWdaq0XQY/T_9IPsf0UwI/AAAAAAAABHk/ZsaWRMqk-SE/s320/IMG_20120614_163336.jpg" width="320" /></a></div><br />
Two years old. Can you believe time flies that fast? I certainly can't. To be honest, since the moment she was out of the womb, it has been a constant race against time. I turn my head for a <em>second----</em>She's walking, talking, singing, dancing, and performing random acts of insanity (think back flips out of her high chair) and time doesn't seem to be slowing down any. I just wish I could keep her this little forever, so that I can always hear her belt out renditions of her favorite Annie songs, while eating marshmallows, saying Ya'moo instead of Love you, and addressing me as "Hey beautiful." (she likes repeating every thing I say to her, it melts my heart!) Oh, what I would give to keep her this little. I can certainly wait for those lovely teenage years every mother has been telling me about.<br />
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Anyways, this week we've been preparing for a little birthday party we're throwing her, and I've been scouring the Internet finding ideas for barnyard theme party stuff (we're having a mobile petting zoo come by for the party, hence the barnyard theme). So needless to say, I've been pretty busy. And I'm about to get even busier once I start making cupcakes decorated to look like farm animals (what have I gotten myself into) and a flat barn shaped sheet cake. I'm probably even going to cheat with some of the cupcakes and use box cake mix, just to save myself some time, because this is going to take <em>time.</em> But it will be well worth it in the end. After all, my baby only turns two once, right?<br />
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So for the time being, here's two from scratch cupcake recipes, a fudgy chocolate, and my very first vanilla cupcake that I made a few weeks back. Hope you enjoy!<br />
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<strong><u>Best Chocolate Cupcakes</u>:</strong><br />
<ul><li>6 Tbs butter, <em>cut into 3 pieces</em></li>
<li>1/2 cup semisweet chocolate chips</li>
<li>1/2 cup cocoa powder</li>
<li>3/4 cup all purpose flour</li>
<li>1/2 tsp baking soda</li>
<li>3/4 tsp baking powder</li>
<li>1/2 tsp vanilla extract</li>
<li>1 package instant vanilla pudding mix (small one)</li>
<li>2 eggs</li>
<li>1/2 cup brown sugar</li>
<li>1/4 cup granulated sugar</li>
<li>1 cup freshly brewed coffee</li>
</ul>Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and set aside. <br />
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In a medium heat proof bowl, combine butter, cocoa powder, and chocolate chips. Set bowl over a saucepan of simmering water and whisk together until fully melted and smooth. <br />
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In a second medium sized bowl, whisk together flour, baking soda, and baking powder.<br />
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In another bowl, whisk together the eggs, both sugars, vanilla, pudding mix, and coffee until fully combined. Slowly, mix in the cooled chocolate mixture and whisk together. While whisking, add in the flour mixture 1/3 at a time until fully incorporated. Mix together until fully combined throughout. Evenly divide batter among muffin cups. Bake in the oven 15-20 minutes, or until toothpick inserted in center of cupcakes comes out clean. Let cool completely, preferably 3-4 hours before frosting. Frost with icing of your choice. I recommend this <a href="http://thematernalfoodie.blogspot.com/2012/06/tale-of-two-frostings.html">cream cheese icing or my favorite chocolate frosting</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bcjv8bpAoE4/T_9ZUVbeNYI/AAAAAAAABH4/Jjfk-qjV1zc/s1600/IMAG2871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="238" src="http://2.bp.blogspot.com/-bcjv8bpAoE4/T_9ZUVbeNYI/AAAAAAAABH4/Jjfk-qjV1zc/s400/IMAG2871.jpg" width="400" /></a></div><br />
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<strong><u>Vanilla Cupcakes</u>:</strong><br />
<ul><li>6 Tbs butter, <em>at room temperature</em></li>
<li>1 1/4 cups all purpose flour</li>
<li>3/4 cup sugar</li>
<li>1 1/4 tsp baking powder</li>
<li>1/2 tsp sea salt</li>
<li>1/2 cup sour cream</li>
<li>1/4 cup half and half</li>
<li>2 eggs</li>
<li>1 1/4 tsp vanilla extract</li>
</ul>Preheat the oven to 340 degrees. Line a muffin tin with cupcake liners and set aside.<br />
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In a large bowl, whisk together the flour, baking powder, sugar, and salt. Mix in the eggs, half and half, butter, sour cream, and vanilla. Divide cupcake batter evenly among the muffin tins. bake 20-24 minutes, until toothpick inserted in center of cupcakes comes out clean. Frost with icing of your choice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZS5xQCU4ROA/T_9Y_0KMLvI/AAAAAAAABHw/wxEc_1rYoWo/s1600/cupcake+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="400" src="http://3.bp.blogspot.com/-ZS5xQCU4ROA/T_9Y_0KMLvI/AAAAAAAABHw/wxEc_1rYoWo/s400/cupcake+Collage.jpg" width="400" /></a></div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-86475664695040287982012-07-05T18:49:00.001-07:002012-07-05T18:51:46.215-07:00Strawberry Cheesecake bars<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XwGeexJT3ys/T_Y0iib3c6I/AAAAAAAABGw/oqO6a4Y0TSw/s1600/IMAG3081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" sca="true" src="http://3.bp.blogspot.com/-XwGeexJT3ys/T_Y0iib3c6I/AAAAAAAABGw/oqO6a4Y0TSw/s400/IMAG3081.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">Have you ever heard of the word yumtastic? Well, that's what these babies are. Yumtastic. </div><br />
<div style="text-align: justify;">I'm super excited to have made these for 4th of July yesterday for three reasons. A) They were my first cheesecake bars. B) They are red and white! All I was missing was blue for the occasion. Darn. C.) They were the very definition of yumtastic. My mom even loved them and she is <em>very, very particular</em> about her desserts. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-75hco_n4-PU/T_Y2Rtn5hGI/AAAAAAAABG4/YEeDsU5Oywc/s1600/IMAG3078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" sca="true" src="http://1.bp.blogspot.com/-75hco_n4-PU/T_Y2Rtn5hGI/AAAAAAAABG4/YEeDsU5Oywc/s400/IMAG3078.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">So about these bars. They start with a crumbly graham cracker crust, topped with a creamy, light and sweet cream cheese filling, and are swirled with a sinful strawberry sauce. They're downright decadent, and easier to make than a regular cheesecake. What's not to love?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><u>Strawberry cheesecake bars</u>:</strong></div><div style="text-align: justify;"><em>Recipe adapted from Tyler Florence's <a href="http://www.foodnetwork.com/">lemon blueberry cheesecake bars</a></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><u>For the graham cracker crust</u>:</strong></div><ul><li><div style="text-align: justify;">13 graham cracker squares</div></li>
<li><div style="text-align: justify;">4 Tbs butter, <em>melted</em></div></li>
<li><div style="text-align: justify;">1/8 cup white sugar</div></li>
<li><div style="text-align: justify;">1/8 tsp cinnamon</div></li>
</ul><div style="text-align: justify;">Preheat your oven to 325 degrees. Grease a 7x11 inch baking dish. Line the greased baking dish with parchment paper, making sure to press down in the corners so it sticks. Set aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place your graham cracker squares in a large, sealed freezer bag. Use a rolling pin to crush up your graham crackers in the freezer bag into fine crumbs. Place your graham cracker crumbs in a large mixing bowl along with the sugar and cinnamon and mix together. Slowly, drizzle the melted butter all over the graham cracker mixture and combine well. Press mixture into your baking dish and bake in the oven 10-12 minutes or until golden brown. Let cool completely.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><u>For the strawberry sauce</u>:</strong></div><ul><li><div style="text-align: justify;">1 1/2 cups frozen strawberries, <em>thawed</em></div></li>
<li><div style="text-align: justify;">1/3 cup sugar</div></li>
<li><div style="text-align: justify;">3 Tbs water</div></li>
<li><div style="text-align: justify;">1 tsp cornstarch</div></li>
</ul><div style="text-align: justify;">In a saucepan over medium heat, combine the strawberries, sugar and water. Let mixture come to a boil, and let boil for 5 minutes or so, until most of the strawberry juice remains. Stir in the cornstarch and let cook another 5 minutes. Pour the strawberries with their juices into a blender carefully and blend until a strawberry sauce is formed. Pour into a heat-safe bowl and let cool. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><u>For the cheesecake filling</u>:</strong></div><ul><li><div style="text-align: justify;">8 oz cream cheese, <em>at room temperature</em></div></li>
<li><div style="text-align: justify;">1/3 cup of sugar</div></li>
<li><div style="text-align: justify;">1 egg</div></li>
<li><div style="text-align: justify;">1/2 tsp vanilla extract</div></li>
</ul><div style="text-align: justify;">Preheat your oven to 325 degrees. Beat together the cream cheese with the sugar, egg, and vanilla extract until fully combined and smooth. Use a spatula to spread your cream cheese mixture over the cooled graham cracker crust evenly. Spoon large dollops of the cooled strawberry sauce atop of the cream cheese mixture. Using a knife, make figure eight swirls with the strawberry sauce over the entire cream cheese mixture. Bake in the oven 25-30 minutes, until center only slightly jiggles. Set aside to cool completely before refrigerating. Refrigerate 3-4 hours before serving and cutting into squares. <em>Makes about 10 cheesecake squares. </em></div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xjqZ7HF1uv4/T_ZD-xsgQUI/AAAAAAAABHE/DC5qLETH2Gw/s1600/IMAG3061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" sca="true" src="http://2.bp.blogspot.com/-xjqZ7HF1uv4/T_ZD-xsgQUI/AAAAAAAABHE/DC5qLETH2Gw/s400/IMAG3061.jpg" width="400" /></a></div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-47474794275557794552012-07-03T07:00:00.007-07:002012-07-03T07:19:17.264-07:00Coconut Ice Cream<div style="text-align: center;">I made coconut ice cream yesterday. Creamy, dreamy coconut ice cream. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="238" sca="true" src="http://3.bp.blogspot.com/-p78L6EyJQN0/T_L3J-i8jKI/AAAAAAAABGU/WJQO6AQ4_Us/s400/IMAG3011.jpg" width="400" /></div><br />
<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-T-Uqz3i42MA/T_L4wqYXk-I/AAAAAAAABGc/tMYtnIY4hWE/s1600/IMAG3014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" sca="true" src="http://4.bp.blogspot.com/-T-Uqz3i42MA/T_L4wqYXk-I/AAAAAAAABGc/tMYtnIY4hWE/s400/IMAG3014.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It's like a vacation for your <em>taste buds. </em>A tropical vacation complete with sandcastles, hammocks, and endless hours of laying in the sun while a warm breeze lulls you to sleep by the ocean. Ah, coconut ice cream. How I love thee so. It tastes even better if you add a little chocolate syrup on top, too. :)<br />
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</div></div><div style="text-align: justify;"><strong><u>Coconut Ice Cream</u>:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="http://4.bp.blogspot.com/-Cte-gdQRhG0/T_L6vsu92mI/AAAAAAAABGk/emWXiKGufak/s1600/IMAG3017.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" sca="true" src="http://4.bp.blogspot.com/-Cte-gdQRhG0/T_L6vsu92mI/AAAAAAAABGk/emWXiKGufak/s320/IMAG3017.jpg" width="188" /></a><em>Recipe adapted from allrecipes.com <a href="http://allrecipes.com/recipe/coconut-ice-cream/">coconut ice cream</a></em></div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: justify;">1 (15 oz ) can of cream of coconut</div></li>
<li><div style="text-align: justify;">3 cups half and half</div></li>
<li><div style="text-align: justify;">1 cup sweetened, shredded coconut, <em>finely chopped</em></div></li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">In a large bowl, stir together the half and half and cream of coconut until well mixed. Slowly stir in the chopped coconut until combined throughout. Add to your ice cream maker and freeze according to manufacturer's instructions. Serve with chocolate sauce if desired. </div><div style="text-align: justify;"><br />
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</div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com1tag:blogger.com,1999:blog-5181309234940760831.post-3496912048642860252012-06-27T10:56:00.010-07:002012-06-28T17:21:49.828-07:00Key Lime Pie<div style="text-align: justify;">I have been dragging my behind when it comes to blogging lately...to those of you who don't use that expression, let's just say I have been laaaaaazier than a slug. I don't know what the deal is. But I'm blaming the heat.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZERrTAoj3gg/T-tDX9Zpl1I/AAAAAAAABF0/svtSb7IJ8KI/s1600/IMAG2959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-ZERrTAoj3gg/T-tDX9Zpl1I/AAAAAAAABF0/svtSb7IJ8KI/s320/IMAG2959.jpg" vca="true" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My goodness it's been hotter than all get out lately. I'm talking mid 90's and up, which is obviously no fun. Sometimes, I really wish I lived in a more arctic climate...Would it be so bad, really? I could go skiing and sledding whenever I wanted. But shoveling 10 feet of snow every winter would get old, v<em>ery quickly. </em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In the meantime, while I'm living through this massive southern heat wave, I'll have to make due with other things to cool me off, and I'm not talking ice cream. I'm talking pie. <em>Key lime Pie.</em> Yes, yes.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZNbDXlyH9ZE/T-s_Z1znneI/AAAAAAAABFI/0aV979jKm0s/s1600/IMAG2967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-ZNbDXlyH9ZE/T-s_Z1znneI/AAAAAAAABFI/0aV979jKm0s/s400/IMAG2967.jpg" vca="true" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This pie is the mother of all summer pies, in my opinion. I've been in love with it for several years, yet have convinced myself against making it because I didn't think it would ever taste as good as the <em>Edward's </em>brand of pie that I've grown accustomed to. Well, my friends it does taste as good. Every bit as good. Perhaps, <em>better, </em>even because it's fresher, fancier, and one of the easiest pie recipes to master, Period. </div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xz7UJa6VDk4/T-tCEo3GYBI/AAAAAAAABFo/VwS-hiVFunk/s1600/IMAG2955.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-xz7UJa6VDk4/T-tCEo3GYBI/AAAAAAAABFo/VwS-hiVFunk/s400/IMAG2955.jpg" vca="true" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Rp1VYqsww50/T-tBL9OZXjI/AAAAAAAABFY/ZxCDIIEtXGE/s1600/IMAG2963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-Rp1VYqsww50/T-tBL9OZXjI/AAAAAAAABFY/ZxCDIIEtXGE/s400/IMAG2963.jpg" vca="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">For those of you going through the same summer heat wave as me, try this pie, I beg you. It's the new ice cream. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><u>Key Lime pie</u>:</strong></div><div class="separator" style="clear: both; text-align: justify;"><em>Recipe adapted from the Brown eyed baker's <a href="http://www.browneyedbaker.com/2012/05/16/key-lime-pie-recipe/">key lime pie</a></em></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><u>For the crust</u>:</strong></div><ul><li><div class="separator" style="clear: both; text-align: justify;">1 stick butter, <em>melted and warm</em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;">14-16 graham crackers, <em>crushed</em></div></li>
<li><div class="separator" style="clear: both; text-align: justify;">3 Tbs granulated sugar</div></li>
</ul><div class="separator" style="clear: both; text-align: justify;">Preheat the oven to 325 degrees. Place 14-16 graham crackers in a large freezer bag. Use a rolling pin to crush the crackers in the bag until only crumbs remain. In a large bowl, mix together the crushed graham crackers and sugar. Pour the melted butter over the graham cracker mixture until the mixture resembles wet sand. Mix together until all of the graham crackers are evenly coated with butter. Press the mixture into a 9 inch pie plate evenly. Bake uncovered at 325 degrees for 15-18 minutes, or until crust is golden brown. Set aside to cool.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><u>For the lime filling</u>:</strong></div><ul><li><div class="separator" style="clear: both; text-align: justify;">4 egg yolks</div></li>
<li><div class="separator" style="clear: both; text-align: justify;">1 (14 oz) can of sweetened condensed milk</div></li>
<li><div class="separator" style="clear: both; text-align: justify;">the zest from 2 limes</div></li>
<li><div class="separator" style="clear: both; text-align: justify;">1/2 cup of lime juice</div></li>
</ul><div class="separator" style="clear: both; text-align: justify;">Leave the oven preheated to 325 degrees. In a large bowl, beat together the egg yolks. Stir in the heavy cream, zest, and lime juice. Let the mixture sit to thicken, about 10 minutes. Pour into cooled pie crust and bake uncovered for 15-18 minutes, until filling has set but is still jiggly. Let come to room temperature, then refrigerate 3-4 hours before garnishing. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><u>For the garnish</u>:</strong></div><ul><li><div class="separator" style="clear: both; text-align: justify;">1 can of whipped cream</div></li>
<li><div class="separator" style="clear: both; text-align: justify;">1-2 limes, <em>sliced thin</em></div></li>
</ul><div class="separator" style="clear: both; text-align: justify;">Once the pie has been refrigerated for at least 3 hours, use the whipped cream to decorate it. For my pie, I went around the edges and sprayed whipped cream, then sprayed a dollop in the center. After, I added the lime slices around the pie and put 1 in the center. Very simple! You can also choose to cut the limes into quarters, add more or less whipped cream, etc. etc. Be creative and enjoy!</div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com1tag:blogger.com,1999:blog-5181309234940760831.post-26151503702913186252012-06-20T12:16:00.007-07:002012-06-20T20:47:35.425-07:00A Tale of Two Frostings<span style="font-size: large;"><strong>O</strong></span><span style="font-size: small;">nce upon a time....</span><br />
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<div style="text-align: justify;">There lived a girl named Becky. She loved to cook and bake all sorts of homemade goodies, but could never quite make the perfect frosting. It was either too buttery, too chalky, or too sweet. Then one weekend, she decided to bake cupcakes galore for Father's Day. One dozen for her dad, one dozen for her fiance's dad. She set out to make two types of frosting to pair with her favorite cupcake recipe, a magnificent chocolate cupcake. For her dad, she set out to make a cream cheese frosting. For her fiance's dad, a fudgy chocolate frosting. She worked through the night making batches of chocolate cupcakes, all the while searching around for the perfect frosting recipes that would be worthy enough to accompany these very delicious chocolate cupcakes. After extensive research (and lots and lots of butter and sugar spilt on the kitchen floor during the mixing process) she had her frostings! The chocolate, rich and fudgy with a perfect texture. The cream cheese, sweet but not too sweet with a perfect consistency for cupcake topping. She spent the next morning frosting and taste testing the cupcakes, just to make sure they were as delicious as she remembered. They were. She happily delivered them to the dads on Father's Day and vowed to make these frostings time and time again. <span style="font-size: large;"><strong>T</strong></span><span style="font-size: small;">he <strong><span style="font-size: large;">E</span></strong>nd.</span></div><br />
<div style="text-align: center;">Stay tuned for <em>A Tale of Two Cupcakes.</em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0cL7M_kUh_Y/T-IRg0dvO6I/AAAAAAAABEM/MO32gClJJM0/s1600/cupcake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" rca="true" src="http://4.bp.blogspot.com/-0cL7M_kUh_Y/T-IRg0dvO6I/AAAAAAAABEM/MO32gClJJM0/s400/cupcake+1.jpg" width="400" /></a></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-T2ADHc00O6o/T-IUCp20djI/AAAAAAAABEY/u8Ew-SdBBmU/s1600/IMAG2877.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rca="true" src="http://3.bp.blogspot.com/-T2ADHc00O6o/T-IUCp20djI/AAAAAAAABEY/u8Ew-SdBBmU/s320/IMAG2877.jpg" style="cursor: move;" unselectable="on" width="191" /></a><strong><u>Best chocolate frosting</u>:</strong></div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7 Tbs butter, <em>at room temperature</em></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups powdered sugar</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5 Tbs half and half</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5 Tbs cocoa powder</li>
<li>1 tsp vanilla extract</li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">In a large mixing bowl, cream together the butter and sugar with a hand mixer. Mix in the cocoa powder, vanilla extract, and half and half until the frosting is smooth and reaches the desired consistency. Enjoy with your favorite cakes or cupcakes. </div><div style="text-align: justify;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KrnmZmDpYtE/T-IVdKCvGyI/AAAAAAAABEg/0bHbeI5eDBE/s1600/cupcake+pic+2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" rca="true" src="http://1.bp.blogspot.com/-KrnmZmDpYtE/T-IVdKCvGyI/AAAAAAAABEg/0bHbeI5eDBE/s640/cupcake+pic+2.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3OWlk-3jcoY/T-Idf2bUZ5I/AAAAAAAABEs/c99bZAAorqE/s1600/cupcake+3.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rca="true" src="http://4.bp.blogspot.com/-3OWlk-3jcoY/T-Idf2bUZ5I/AAAAAAAABEs/c99bZAAorqE/s320/cupcake+3.jpg" width="273" /></a></div><strong><u>Cream Cheese Frosting</u>:</strong><br />
<ul><li>1 8 oz package of cream cheese</li>
<li>5 Tbs butter, <em>at room temperature</em></li>
<li>2 3/4 cup powdered sugar</li>
<li>1 tsp vanilla extract</li>
</ul><div style="text-align: justify;">In a large mixing bowl, use a hand mixer to beat together the cream cheese and butter and half of the sugar. Mix in the rest of the sugar and vanilla extract until you get your desired consistency. Serve on top of your favorite cupcakes and cakes. Enjoy!</div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><a href="http://1.bp.blogspot.com/-YS_PvEiWZTI/T-IhKVw2fuI/AAAAAAAABE8/brbhA0wB2A0/s1600/cupcake+pic+4.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" rca="true" src="http://1.bp.blogspot.com/-YS_PvEiWZTI/T-IhKVw2fuI/AAAAAAAABE8/brbhA0wB2A0/s640/cupcake+pic+4.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com1tag:blogger.com,1999:blog-5181309234940760831.post-71455700572210075102012-06-18T19:22:00.001-07:002012-06-18T19:23:31.912-07:00Pesto Pizza<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ccnj99VPNhc/T9_dAcKMoVI/AAAAAAAABDc/rF9IsUTzDYE/s1600/IMAG2927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" rca="true" src="http://3.bp.blogspot.com/-ccnj99VPNhc/T9_dAcKMoVI/AAAAAAAABDc/rF9IsUTzDYE/s400/IMAG2927.jpg" width="400" /></a></div><div style="text-align: justify;">Where do I even begin? It started with a pesto sauce, which culminated into one of the most delicious pizzas ever eaten by mankind. Seriously, yummy goodness. Once upon a time, there was a bushel of basil leaves that I picked up at the store on Saturday that I just had to have, convinced that I was going to find <em>sooo </em>many uses for it. I began brainstorming lots of recipe ideas (oh soooo very many, note the sarcasm) and came up with just one: <strong>Pesto</strong>.The next day, I went into the kitchen to prepare cupcakes for Father's day, got home late as can be and noticed my sad, droopy little basil bushel desperately seeking some water. The water seemed to revive my basil back to it's jubilant state. I decided right then and there that I would become an herb gardener and forever adhere to basil and parsley and dill alike! </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rKlgxA0i6vM/T9_eRqh2HKI/AAAAAAAABDs/TwdkWB7XCs0/s1600/IMAG2908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" rca="true" src="http://1.bp.blogspot.com/-rKlgxA0i6vM/T9_eRqh2HKI/AAAAAAAABDs/TwdkWB7XCs0/s320/IMAG2908.jpg" width="320" /></a></div><br />
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</div><div style="text-align: justify;"><strong>Just kidding. :) Can you imagine that though? I can barely keep houseplants alive, think of the sorry little gardener I would be...</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So today I made pizza, three pizzas to be exact. Two were cheese, and one was pesto heaven. It made the blackbirds sing. Although, I don't know why exactly. Perhaps they like Italian food, too??</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NKd-YsQq5Qw/T9_ebH8cPGI/AAAAAAAABD0/hh-DFBExfK4/s1600/IMAG2912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rca="true" src="http://2.bp.blogspot.com/-NKd-YsQq5Qw/T9_ebH8cPGI/AAAAAAAABD0/hh-DFBExfK4/s400/IMAG2912.jpg" width="238" /></a></div><br />
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</div><div style="text-align: justify;">Enough of the silliness, here is the recipe, Take it, make it, and baby don't break it ;)</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://3.bp.blogspot.com/-x3eywszEQYI/T9_eHcMF5vI/AAAAAAAABDk/-O24PkxerK8/s1600/IMAG2926.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rca="true" src="http://3.bp.blogspot.com/-x3eywszEQYI/T9_eHcMF5vI/AAAAAAAABDk/-O24PkxerK8/s320/IMAG2926.jpg" width="191" /></a></div><div style="text-align: justify;"><strong><u>Pesto Pizza:</u></strong></div><ul><li><div style="text-align: justify;">1 recipe basic <a href="http://thematernalfoodie.blogspot.com/2012/04/homemade-pizza-with-homemade-dough.html">pizza dough</a></div></li>
<li><div style="text-align: justify;">1 large handful of basil leaves, <em>washed and stems removed</em></div></li>
<li><div style="text-align: justify;">2 Tbs minced garlic</div></li>
<li><div style="text-align: justify;">1/3 cup of olive oil</div></li>
<li><div style="text-align: justify;">1/3 cup of parmesan cheese</div></li>
<li><div style="text-align: justify;">1 cup shredded mozzarella cheese</div></li>
<li><div style="text-align: justify;">salt and pepper to taste</div></li>
</ul><div style="text-align: justify;">Preheat your oven to 500 degrees with your pizza stone or baking pan still in the oven. (Note: If you do not have a pizza peel or something that you can easily use to slide your pizza into the oven on the stone or rack, then just bake it and shape it on a pizza pan and put the pizza pan in the oven with the pizza at the same time.)In a blender or food processor, add your basil, garlic, olive oil, salt and pepper and pulse a few minutes. Add the parmesan and pulse a few minutes more. It should have a slight pulpy consistency, but not too thick. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Form your pizza dough into a flat, circular shape by rolling, and lightly pulling at the edges. Go around the edges of the entire pizza until is as large as you want it. Add your pesto to the dough starting from the center and leaving 1 1/2 inches at the edges. Add your cheese on top evenly. Place in the oven on a pizza stone, baking pan, (or if you don't have a pizza peel, in the pizza pan) and bake for 10-11 minutes or until the crust is lightly golden and the cheese is fully melted. Serve hot!</div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-28979501411433052002012-06-15T10:19:00.000-07:002012-06-15T10:19:48.383-07:00Salted caramel chocolate chip cookie pie<div style="text-align: justify;">You ever have one of those days where everything you bake goes horribly, horribly awry? I have, <em>several </em>times. In fact, those are the type of baking days I've encountered the most in the last two weeks. I follow recipes, tweak them to my liking and then end up with flat as pancake cupcakes, chunky caramel sauces, disastrous key lime pies, and flour less cookie catastrophes. And all this in the name of baking. Good grief, what gives?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Then there are those times, when you piece together bits of all sorts of different recipes to create something new and unusual, <em>in a good way</em>. A very, very good way. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Which is how this pie came to be.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-f5-yDtG9mbk/T9tosTT68iI/AAAAAAAABCo/v36vxitIQ5M/s1600/IMG_20120611_192735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" pca="true" src="http://4.bp.blogspot.com/-f5-yDtG9mbk/T9tosTT68iI/AAAAAAAABCo/v36vxitIQ5M/s400/IMG_20120611_192735.jpg" width="400" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">This pie was a complete accident, gone surprisingly good. It started with me making salted caramel sauce to be used in a cupcake recipe. And ended with me throwing away a dozen cupcakes and making nestle toll house recipe cookies instead. The pie just sort of happened. It was supposed to be a bar recipe, but I thought a cookie pie would be more fun, and <em>I was right.</em> A cookie pie drowned in salted caramel sauce. Oh, man. It was a good time. :)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CLklZsVg_-c/T9trU6Ot5AI/AAAAAAAABC4/Eb0uowH1DNA/s1600/IMAG2858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" pca="true" src="http://3.bp.blogspot.com/-CLklZsVg_-c/T9trU6Ot5AI/AAAAAAAABC4/Eb0uowH1DNA/s400/IMAG2858.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-x8lyAZhxsyE/T9trfB1FoCI/AAAAAAAABDA/Y_n16SI0e_g/s1600/IMAG2859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" pca="true" src="http://4.bp.blogspot.com/-x8lyAZhxsyE/T9trfB1FoCI/AAAAAAAABDA/Y_n16SI0e_g/s400/IMAG2859.jpg" width="400" /></a></div><br />
<strong><u>Salted caramel chocolate chip cookie pie</u>:</strong><br />
<em>cookie recipe adapted from Nestle Toll house; Concept adapted from Two Peas and their Pod.</em><br />
<ul><li>1 1/8 cups of all-purpose flour</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1 stick of butter, <em>at room temperature</em></li>
<li>1/2 tsp vanilla extract</li>
<li>1 egg</li>
<li>1 cup of semisweet chocolate chips</li>
<li>1/4 cup of granulated sugar</li>
<li>1/2 cup of light brown sugar</li>
<li>1 cup of salted caramel sauce<em>, store bought or <a href="http://thematernalfoodie.blogspot.com/2012/05/salted-caramel-sauce-take-ii.html">homemade</a></em></li>
</ul><div style="text-align: justify;">Preheat the oven to 350 degrees.Grease a 9 inch pie plate and set aside. In a large mixing bowl, cream together the sugars and butter. Mix in the egg and vanilla extract. Whisk together the flour, salt, and baking soda in a separate bowl. Slowly, mix in the flour mixture with the sugar/butter mixture until fully combined. Stir in the chocolate chips so they are evenly distributed. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Now, press half of the cookie dough into the bottom of the pie plate. Pour the caramel on top of the cookie dough, then spread the other half of the cookie dough on top evenly. The caramel may not be covered up fully, but that's okay. Bake in the oven for 25-30 minutes or until golden brown, and a toothpick inserted in the center of the pie comes out clean. <em>Makes 8-10 servings. </em></div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-50797841773465794682012-06-14T11:12:00.000-07:002012-06-14T11:12:30.428-07:00Old-fashioned biscuits<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-E-aNmxEXFKo/T9oeobYjywI/AAAAAAAABCI/kCdAGWvpEwU/s1600/IMG_20120613_095433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" pca="true" src="http://4.bp.blogspot.com/-E-aNmxEXFKo/T9oeobYjywI/AAAAAAAABCI/kCdAGWvpEwU/s400/IMG_20120613_095433.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: justify;">One of Burt's favorite breakfast items in the whole world is biscuits. Buttermilk, chicken, the ones from <em>The Red Barn,</em> the ones from the gas station, etc., etc. Any biscuit from any place, he doesn't discriminate. I, on the other hand, have <em>always </em>been a bagel girl in terms of bread-type breakfast foods. And I've always been very stubborn about that fact. I've even managed to convert Burt into a muenster bagel fanatic. </div><br />
<div style="text-align: justify;">It's only been recently during my little southern food kick that I've come around to the idea of a nice, flaky buttered biscuit. Or one slathered with raspberry preserves. Oh, yum.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iNTiVN1aeEo/T9oexTS4AEI/AAAAAAAABCY/g35mBaMmkyE/s1600/IMG_20120613_100957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" pca="true" src="http://4.bp.blogspot.com/-iNTiVN1aeEo/T9oexTS4AEI/AAAAAAAABCY/g35mBaMmkyE/s400/IMG_20120613_100957.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">Sometime, I fall in love with the idea of a certain food, as opposed to the actual food itself. And then once I make the food I've been pining for, I change my mind about it. I decide it tasted better imagined then in reality. As for these biscuits? I'm happy to say I've fallen madly in love.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EhX0HjPL_eQ/T9oes7B5FdI/AAAAAAAABCQ/tiitd2rMifQ/s1600/IMG_20120613_095618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" pca="true" src="http://4.bp.blogspot.com/-EhX0HjPL_eQ/T9oes7B5FdI/AAAAAAAABCQ/tiitd2rMifQ/s400/IMG_20120613_095618.jpg" width="400" /></a></div><br />
<strong><u>Old-fashioned biscuits</u>:</strong><br />
<em>Recipe adapted from Clabber Girl</em><br />
<ul><li>2 cups all-purpose flour</li>
<li>2 1/2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1/3 cup butter, <em>diced and chilled</em></li>
<li>3/4 cup of whole milk</li>
</ul><div style="text-align: justify;">Preheat the oven to 475 degrees. Grease a baking sheet and set aside. In a large bowl, whisk together the flour, salt, and baking powder. Stir in the chilled butter and mash down until it resembles coarse crumbs. Make a well and add the milk. Stir together until everything is moistened and sticky. Turn out dough onto a lightly floured surface and knead about 30 seconds, or just until it holds together and is smooth. Roll dough into a 3/4 inch thick rectangle. Cut out biscuits with a biscuit cutter or the rim of a glass. Reroll the leftover dough if necessary. Place biscuits close together on baking sheet. Brush tops of biscuits with melted butter. Bake in the oven for 11-15 minutes or until golden brown. Serve hot with melted butter, jam, or preserves. Enjoy! <em>Makes 8 biscuits. </em></div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-28300790694169614762012-06-12T10:25:00.001-07:002012-06-12T10:30:40.120-07:00Chocolate chip cookie dough truffles<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CWDAstUnxnI/T9dkMiqaApI/AAAAAAAABBQ/2_YFUy029R8/s1600/IMAG2809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-CWDAstUnxnI/T9dkMiqaApI/AAAAAAAABBQ/2_YFUy029R8/s400/IMAG2809.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Hello, world. It's been awhile, <em>almost</em> <em>a week</em> to be exact. I've been taking a little break from blogging due to the various baking blunders I've encountered the past week or so. I figured I needed to regroup a little.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">But I can never stay away for long because I really and truly enjoy doing this. "This" meaning cooking, baking, and writing about it. You could even say that I've found my niche. Or at the very least, my new favorite hobby. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Among the many failed recipes I tried out last week, came one shiny beacon of hope in the kitchen.</div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-size: large;">These:</span></strong> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-U3HCYcQsPBA/T9dm5a1ZnDI/AAAAAAAABBg/Cxsjzg4BLPE/s1600/cookie+dough+truffle+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-U3HCYcQsPBA/T9dm5a1ZnDI/AAAAAAAABBg/Cxsjzg4BLPE/s400/cookie+dough+truffle+collage.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong><span style="font-size: large;">Chocolate chip cookie dough truffles </span></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">You must know how much I love cookie dough by now. If not, I'll tell you again. I LOVE cookie dough, so much so, that when I discovered how to easily make it egg-free,( for the cookie dough topped brownies) I started making it all the time just to have on hand in case I wanted some. And as much fun as it's been to eat cookie dough straight from the bowl and on a spoon, I've found a more effective and tasty way to enjoy the stuff. Cookie dough dipped in chocolate to make truffles. Enough said.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong><u>Chocolate chip cookie dough truffles</u>:</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><em>Recipe slightly adapted from Annie's Eats, <a href="http://annies-eats.com/2010/02/09/cookie-dough-truffles/">cookie dough truffles</a></em></div><ul><li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">6 Tbs butter, <em>softened</em></div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">3/4 cup light brown sugar</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">1 1/2 Tbs whole milk</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">3/4 tsp vanilla extract</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">3/4 cup all-purpose flour</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"> 1 & 3/4 cup of semisweet chocolate chips</div></li>
</ul><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">In a large mixing bowl, beat together the sugar and butter until creamed. Add in the flour and mix until a dough begins to form, then add in the vanilla and milk and mix well. Stir in 3/4 cup of the chocolate chips with a wooden spoon. Refrigerate dough for about 1 hr before forming truffles.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Line a 13x9 inch pan with parchment paper. Use a spoon to scoop out 1 inch round cookie dough balls and place them on the baking pan. Cover with plastic wrap and place the baking pan in the freezer for about 30 minutes. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Melt 1 cup of the semisweet chocolate chips in a medium sized microwave-safe bowl in the microwave on medium-power until it is all fully melted and smooth. Use two spoons to dip the cookie dough balls in the chocolate until fully coated, then let the excess chocolate drip back into the bowl. Repeat until all the cookie dough balls have been dipped. <strong>Note: If melted chocolate begins to harden in the dipping bowl, microwave again on medium until it is melted and smooth. </strong>Refrigerate until ready to eat, and to let the chocolate harden. <em>Makes about 22 truffles.</em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com0tag:blogger.com,1999:blog-5181309234940760831.post-41875246994653903102012-06-06T18:19:00.003-07:002012-06-06T18:24:03.230-07:00S'mores and Scary Kitchen Stuff<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dqF1sjQm5uc/T8__-Q4v49I/AAAAAAAABA8/FCdQo1Mytfw/s1600/Smores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="400" src="http://3.bp.blogspot.com/-dqF1sjQm5uc/T8__-Q4v49I/AAAAAAAABA8/FCdQo1Mytfw/s400/Smores.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">I had a bit of a kitchen catastrophe today, one based on a combination of excitement, determination, and just a smidge of stupidity. Ok, maybe <em>more </em>than a smidge. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Earlier today I was having some serious cookie cravings. And not for any ordinary cookie, either. I really wanted to make those chewy cocoa cookies, the ones that taste more like brownies than cookies. What I didn't know was <em>how </em>to go about making them. So I did my research and stumbled across a few versions of this shiny, crackled, flourless cocoa cookie, one that looked so amazingly good and easy. The only problem was the recipe called for a few egg whites, and since I had no intention of leaving yolks sitting around in my fridge for a week, I decided to use those somehow too. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And what better dessert to use them for than key lime pie? Omg, I cannot explain the goodness that is key lime pie, especially the <em>Edwards</em> brand they sell in single slices at the supermarket. (I went through a phase where I bought two of those every week, along with Stouffer's mac & cheese, my other guilty pleasure.) I've been meaning to make one this week anyway, so I figured today was as good a day as any, right?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">WRONG. VERY WRONG. Note to self: Do not attempt to operate heavy machinery when your in a state of dessert delirium, with chocolate and pie and cinnamon rolls dancing around in your head. You will hurt yourself, very, very badly.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ok, so I wasn't operating a forklift or anything. I was opening a can of sweetened condensed milk, the ones with the pull tab that are <em>supposed to </em>make your life easier. What happened next was out of a horror movie. For me, at least. Apparently, I pulled the pull tab too hard because it got stuck and somehow ended up slicing open my right index finger knuckle nearly to the bone. I screamed bloody murder and threw the can of milk in the sink, then wrapped a kitchen towel around my finger to stop the blood bath. I'm not gonna lie, I got a bit woozy for a moment because I thought I needed stitches, it was bleeding so badly, and I almost cried. This was in a span of 30 seconds. It was awful, terrifying, and above all, simply stupid. If I was paying more attention, I would have noticed that the lid was really stuck, and then would have used a can opener, no problem. But I didn't do that, I instead wound up injuring myself all for the sake of a stupid key lime pie which, guess what? Turned out tasting like crap thanks to the fact that there wasn't nearly enough lime juice in it, and I ended up mixing the whole concoction in a glass bowl that had cheese stuck to it thanks to our lovely dishwasher. I guess my blood loss caused me not to notice that.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">As for my flourless cocoa cookies??? Let's just say I'd rather not talk about it...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So for now, I will leave you with this bit of advice...Pay attention in the kitchen, <em>always. </em>Use a can opener when necessary. And when all else fails, make s'mores. Just wait until the fiance gets home to roast the marshmallows.</div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AsW1VPdqVj4/T9ABa2cvbmI/AAAAAAAABBE/T9sMYoAWAN0/s1600/Smores+2.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="400" src="http://3.bp.blogspot.com/-AsW1VPdqVj4/T9ABa2cvbmI/AAAAAAAABBE/T9sMYoAWAN0/s400/Smores+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><strong><u>S'mores</u>:</strong></div><ul><li><div style="text-align: justify;">4 graham cracker squares</div></li>
<li><div style="text-align: justify;">1 Hershey bar, broken in two squares</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">2 marshmallows</div></li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Place a chocolate square on the graham cracker square. Roast the marshmallow over a flame. Once it is charred to your liking, blow out the flame. Place the marshmallow on top of the chocolate, then cover it with the other graham cracker and smush down. Repeat process. Enjoy!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Beckyhttp://www.blogger.com/profile/12415245898862522179noreply@blogger.com1