I suppose it's time for a post from me! I love reading my friends' blogs and I know I should reciprocate at least every now and then.
Spring is upon us with Summer right around the corner but you wouldn't know it from the weather we've been having! I can't do anything fun when it's pouring like this. Boo hoo hoo! I just hope it clears up by the weekend because I want to get dirty! In my new garden, that is!
If you know me at all, you are probably wondering if you read that right or you might be wondering who I convinced to plant and care for a garden for me. Well, you read right and I'm going to do it myself! (Aside from the heavy lifting anyway.. such as removing the sod..) The hubby wasn't so sure I'd stick to it, but I proved to him that I can play in the dirt and not get scared. I weeded our whole front flower bed, mixed in some soil conditioner, and planted an array of flowers. Luckily, I know someone who knows more than I do about this kind of thing and they made me a shopping list and a map of where to plant each type of flower. I can't wait for it all to grow and blossom!
So, before all this dreadful rain this week, we rented a sod cutter and started scraping away at a nice, generously-sized corner of my backyard. Next on my list is to till it up and mix in some fresh, plant-loving dirt, and get to planting! I'm really hoping the weather will cooperate because I want to get started this weekend. I want to plant tomatoes, bell peppers, spinach, brussel sprouts, corn, onions, garlic, cucumbers, watermelons, pumpkins, and more! I plan to let my big kid help with this some and maybe, HOPEFULLY, he'll be more interested in eating what we grow! (Every night at dinner time he asks what we're having and says he hopes there's no vegetables. No, no veggies, but there is 'dinner fruit'. Hee hee hee!) I've never had a garden before though and haven't had much luck with house plants, so I really hope I don't waste a bunch of money and kill everything by accident! Wish me luck!
Now, news from the inside of the house.. My baby started toddling! He's getting better and better every day and taking more and more steps on his own. When he falls though, instead of going back to crawling on hands and knees, the silly boys crawls on hands and FEET! He wants to walk so bad (probably so he can chase after his big brother)! I have a feeling that within a week, he'll be walking much more than crawling.
Also, he turns ONE in a few weeks! Wow! I can barely believe that it's been this long already! I still think of him as my itty bitty baby though. So what if he still gets up for a bottle in the night? He's just a baaaaaby so it's okay! :)
I signed up for a 10k run in July. I'm so excited! And this is yet another reason that I really want some nice weather so I can [comfortably] get out and run! Sadly, it's been probably 2 weeks since I've run, thanks to the weather and these darn colds I keep catching.
That's all for now! :)
Wednesday, May 18, 2011
Friday, March 25, 2011
Sweet tooth? Fudgy Cream-cheesey Cake
I stumbled across this recipe on Aunt Peg's Recipe Box. It's easy and delicious and great for a crowd. Since I had to do a test-run on this recipe before sharing it with others, I had a lot of leftovers! I just sliced it into squares though, wrapped it in plastic wrap, and tossed it in the freezer. When I need a chocolate fix - I just take a square out and let it sit on the counter for a half hour and it's ready for enjoying!
Fudge Lover's Cream Cheesey Cake
Cake:
1 (18.25 oz) box devils food cake mix
1 (3.4 oz) pkg instant chocolate pudding mix
1 c. hot water
3/4 c. vegetable oil
1 tsp. vanilla
4 eggs
Filling:
1 (8 oz) pkg cream cheese, softened
1/2 c. sugar
1 egg
1/2 c. semisweet chocolate chips
1/2 c. chopped pecans, optional
Frosting:
3 c. powdered sugar
1/4 c. butter, softened
1/4 c. powdered baking cocoa
4-5 Tbsp. milk
Preheat oven to 350 degrees.
Lightly coat a 9x13 baking pan with non-stick spray.
In a alarge bowl, beat the cake mix, pudding mix, hot water, oil, vanilla, and eggs with a hand mixer, for 2 minutes. Pour into the prepared pan.
In medium size mixing bowl beat the cream cheese, sugar, and 1 egg until smooth and creamy. Stir in the chocolate chips. Spoon the filling in large dollops over the top of the batter, and using a table knife swirl the filling through the batter. Sprinkle with nuts if desired.
Bake 40-45 minutes until toothpick inserted in the center of the cake comes out clean. Cool completely (about 1 hour).
In a large mixing bowl, add all the frosting ingredients. Using a hand mixer on the lowest setting, slowly mix together the ingredients. When no longer powdery, turn the mixer to medium and beat until the frosting is smooth and creamy. Add additional milk by the single tablespoon if frosting is too stiff.
Store the cake in the fridge.
Fudge Lover's Cream Cheesey Cake
Cake:
1 (18.25 oz) box devils food cake mix
1 (3.4 oz) pkg instant chocolate pudding mix
1 c. hot water
3/4 c. vegetable oil
1 tsp. vanilla
4 eggs
Filling:
1 (8 oz) pkg cream cheese, softened
1/2 c. sugar
1 egg
1/2 c. semisweet chocolate chips
1/2 c. chopped pecans, optional
Frosting:
3 c. powdered sugar
1/4 c. butter, softened
1/4 c. powdered baking cocoa
4-5 Tbsp. milk
Preheat oven to 350 degrees.
Lightly coat a 9x13 baking pan with non-stick spray.
In a alarge bowl, beat the cake mix, pudding mix, hot water, oil, vanilla, and eggs with a hand mixer, for 2 minutes. Pour into the prepared pan.
In medium size mixing bowl beat the cream cheese, sugar, and 1 egg until smooth and creamy. Stir in the chocolate chips. Spoon the filling in large dollops over the top of the batter, and using a table knife swirl the filling through the batter. Sprinkle with nuts if desired.
Bake 40-45 minutes until toothpick inserted in the center of the cake comes out clean. Cool completely (about 1 hour).
In a large mixing bowl, add all the frosting ingredients. Using a hand mixer on the lowest setting, slowly mix together the ingredients. When no longer powdery, turn the mixer to medium and beat until the frosting is smooth and creamy. Add additional milk by the single tablespoon if frosting is too stiff.
Store the cake in the fridge.
Friday, February 11, 2011
Cranberry White Chocolate Cookies
These Cranberry White Chocolate Cookies are DELICIOUS and so easy to make since it's a cookie-in-a-jar recipe. You just toss it all in a bowl, stir it up, and bake! It makes about 3 dozen cookies so it seems a little small than a regular batch of cookies (which is good if you don't want to be tempted to eat a gazillion of them yourself!). They also make such pretty cookies-in-a-jar with all the colors and textures of the ingredients.
Cranberry White Chocolate Cookies
Ingredients
1/3 cup sugar
1/3 cup packed brown sugar
3/4 cup all-purpose flour (I like to mix with whole wheat flour)
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1 cup quick-cooking oats
1 cup dried cranberries
1 cup white chocolate chips
Additional Ingredients
1/2 cup butter, melted
1 egg
1 tsp vanilla extract
Directions
1. In a 1-qt glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries, and chips. Cover and store in a cool dry place for up to 6 months.
2. To prepare cookies: Pour cookie mix into a large mixing bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes (I skip this step). Drop by the tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 735 degrees F for 8-10 minutes or until browned. Remove to wire racks to cool.
Cranberry White Chocolate Cookies
Ingredients
1/3 cup sugar
1/3 cup packed brown sugar
3/4 cup all-purpose flour (I like to mix with whole wheat flour)
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1 cup quick-cooking oats
1 cup dried cranberries
1 cup white chocolate chips
Additional Ingredients
1/2 cup butter, melted
1 egg
1 tsp vanilla extract
Directions
1. In a 1-qt glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries, and chips. Cover and store in a cool dry place for up to 6 months.
2. To prepare cookies: Pour cookie mix into a large mixing bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes (I skip this step). Drop by the tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 735 degrees F for 8-10 minutes or until browned. Remove to wire racks to cool.
Thursday, October 28, 2010
Pumpkin Cream Cheese Streusel Muffins
Have you ever bought pumpkin pie mix thinking that you were getting pure pumpkin? Yep, that's me. But with a mish-mash of a couple of recipes, I found a way to use it. The would be perfect for breakfast since it's not too sweet.
Pumpkin Cream Cheese Streusel Muffins
One 8-oz package cream cheese, at room temperature
1/2 cup powdered sugar
1 egg white
1/2 tsp vanilla
1/4 cup quick oats
1 Tbsp brown sugar, firmly packed
1 Tbsp butter, melted
1/8 tsp pumpkin pie spice
1 1/2 cup flour (I used half each of regular and whole wheat)
1 cup quick oats
3/4 cup brown sugar, firmly packed
1 Tbsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking soda
1 cup Libby's pumpkin pie mix
3/4 cup milk
1/3 cup canola oil
1 large egg, lightly beaten
Preheat oven to 400 degrees. Line twelve muffin cups with paper baking cups, or spray bottoms with cooking spray.
For Cream Cheese filling:
Using an electric mixer, beat the cream cheese and confectioners sugar for 3 minutes. Beat in 1 egg white and 1/2 tsp vanilla. Set aside.
For Streusel topping:
Sift together 1/4 cup oats, 1 Tbsp brown sugar, pumpkin pie spice. Add 1 Tbsp melted butter and mix gently with a fork.
For pumpkin mixture:
Sift together flour, oats, sugar, baking powder, spices, and baking soda in a large bowl. Combine pumpkin pie mix, milk, oil, and egg in a medium bowl; blend well. Add the dry ingredients all at once, stirring only until moistened; do not over-mix.
Fill muffin cup 1/3 full with pumpkin mixture, then a dollop of cream cheese filling, and another scoop of pumpkin on top. Sprinkle a small spoonfull of streusel topping; patting gently. Bake for about 20 minutes or until golden brown and toothpick comes out clean.
Pumpkin Cream Cheese Streusel Muffins
One 8-oz package cream cheese, at room temperature
1/2 cup powdered sugar
1 egg white
1/2 tsp vanilla
1/4 cup quick oats
1 Tbsp brown sugar, firmly packed
1 Tbsp butter, melted
1/8 tsp pumpkin pie spice
1 1/2 cup flour (I used half each of regular and whole wheat)
1 cup quick oats
3/4 cup brown sugar, firmly packed
1 Tbsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking soda
1 cup Libby's pumpkin pie mix
3/4 cup milk
1/3 cup canola oil
1 large egg, lightly beaten
Preheat oven to 400 degrees. Line twelve muffin cups with paper baking cups, or spray bottoms with cooking spray.
For Cream Cheese filling:
Using an electric mixer, beat the cream cheese and confectioners sugar for 3 minutes. Beat in 1 egg white and 1/2 tsp vanilla. Set aside.
For Streusel topping:
Sift together 1/4 cup oats, 1 Tbsp brown sugar, pumpkin pie spice. Add 1 Tbsp melted butter and mix gently with a fork.
For pumpkin mixture:
Sift together flour, oats, sugar, baking powder, spices, and baking soda in a large bowl. Combine pumpkin pie mix, milk, oil, and egg in a medium bowl; blend well. Add the dry ingredients all at once, stirring only until moistened; do not over-mix.
Fill muffin cup 1/3 full with pumpkin mixture, then a dollop of cream cheese filling, and another scoop of pumpkin on top. Sprinkle a small spoonfull of streusel topping; patting gently. Bake for about 20 minutes or until golden brown and toothpick comes out clean.
Sunday, October 24, 2010
I've gone B-A-N-A-N-A-S!
Well, I'm tired of banana bread. You can only make SO much of it, ya know? So, I found a new way to use up my browning 'nanas and, OH MAN, it is GOOD!
Here's the recipe I found at Week of Menus. I used Hershey's cocoa powder and a mix of both mini semi-sweet chocolate chips and regular white chocolate chips (which I measured by eye so I probably put more in than what the recipe calls for!). Enjoy this warm with a scoop of vanilla ice cream and it's heavenly!
Here's the recipe I found at Week of Menus. I used Hershey's cocoa powder and a mix of both mini semi-sweet chocolate chips and regular white chocolate chips (which I measured by eye so I probably put more in than what the recipe calls for!). Enjoy this warm with a scoop of vanilla ice cream and it's heavenly!
Chocolate Banana Cake
(from The Cake Book by Tish Boyle)
Makes one 9 X 5 inch loaf or a 9 inch round (serves 8-10)
1 1/4 cups all-purpose flour
1/4 cup Dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/3 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
1/2 cup sour cream
4 oz bittersweet chocolate, finely chopped
Position a rack in the center of the oven and preheat oven to 350. Grease bottom and sides of 9 X 5 inch loaf pan or 9 inch round pan.
Sift together flour, coca powder, baking soda, and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using paddle attachment beat butter at medium speed until creamy, about 1 minutes. Gradually beat in the sugar and beat at high until well blended, about 2 minutes. At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the mashed bananas and vanilla extract and mix at low speed until blended. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Remove bowl from the mixer stand and stir in the chopped chocolate. Scrap batter into the prepared pan and smooth top with spatula.
Bake cake for 55 to 65 minutes (loaf pan) or 45 to 50 minutes (round pan), until a cake tester into the center comes out clean (except for any melted chocolate.)
Cool the cake in the pan on a wire rack for 15 minutes.
Unmold cake onto the rack, turn right side up and cool completely.
Makes one 9 X 5 inch loaf or a 9 inch round (serves 8-10)
1 1/4 cups all-purpose flour
1/4 cup Dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/3 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
1/2 cup sour cream
Position a rack in the center of the oven and preheat oven to 350. Grease bottom and sides of 9 X 5 inch loaf pan or 9 inch round pan.
Sift together flour, coca powder, baking soda, and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using paddle attachment beat butter at medium speed until creamy, about 1 minutes. Gradually beat in the sugar and beat at high until well blended, about 2 minutes. At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the mashed bananas and vanilla extract and mix at low speed until blended. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Remove bowl from the mixer stand and stir in the chopped chocolate. Scrap batter into the prepared pan and smooth top with spatula.
Bake cake for 55 to 65 minutes (loaf pan) or 45 to 50 minutes (round pan), until a cake tester into the center comes out clean (except for any melted chocolate.)
Cool the cake in the pan on a wire rack for 15 minutes.
Unmold cake onto the rack, turn right side up and cool completely.
Monday, October 11, 2010
Blueberry Bread
As you may (or may not) know, I really enjoy baking. I mean, seriously. In fact, I think I like the baking part more than the actual eating part. Unless it's chocolatey.... Then I'll be licking the bowl before I wash it! (Lindsay, yes, I did what you think I did with the leftover frosting from the cake I made you this weekend!)
Anyways, I love trying new recipes too. Here's a new one for Blueberry Bread that I found on Buns In My Oven. I used the blueberries I had frozen over the summer. It's not too sweet so it would make a really good breakfast bread.
If you want it to look pretty with the oats on the top, sprinkle it on before you bake it. Most of it will stick, and you can just gently shake off what doesn't.
Anyways, I love trying new recipes too. Here's a new one for Blueberry Bread that I found on Buns In My Oven. I used the blueberries I had frozen over the summer. It's not too sweet so it would make a really good breakfast bread.
- 2/3 cup packed brown sugar
- 3/4 cup milk
- 1/4 cup applesauce
- 1/4 cup canola oil
- 2 large eggs
- 2 1/4 cups whole wheat flour
- 1 cup rolled oats
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup fresh blueberries
- 1 cup chopped walnuts (optional)
Heat oven to 350 degrees and grease the bottom of two 8 or 9 inch loaf pans.
In the bowl of your mixer, add sugar, milk, applesauce, oil, and eggs. Mix well. Mix in the remaining ingredients except for the blueberries and mix until combined. Fold in the blueberries.
Pour in the loaf pans and bake for 45-55 minutes or until a tester comes out clean. Cool in pan for 10 minutes and then remove from the pan and cool on a wire rack.
If you want it to look pretty with the oats on the top, sprinkle it on before you bake it. Most of it will stick, and you can just gently shake off what doesn't.
Wednesday, September 29, 2010
Long time, no see!
It's been quite some time since I've updated! Since then..
Austin's head has really been rounding out nicely! We're still seeing the physical therapist every two weeks, and she measures his head to see how symmetrical it is. She takes two measurements and figures the difference between then. When we first started seeing her, there was an 8mm difference. At our last appointment two weeks ago, it went down to a 7mm, so this is good!
On this cute little round head of his, he's got an adorable smile. This boy will smile and GIGGLE with hardly any encouragement at all! It melts my heart! His favorite time ever is bathtime. I'm still bathing him in the little baby tub on the kitchen counter, but once he can sit up, I'll be moving him to the big tub because he makes a MESS! He kicks and splashes and laughs up a storm!
My Ethan... Somehow Grandpa W. got him on the subject about who made him. He said he came from God, who lives way up high in heaven. Further questioning him, he then said he came from rescue heroes, because that's what he is - a rescue hero. He is such an imaginative character!
He started preschool and is really liking it. We walk across the street twice a week to his 'school', which is a lady's house. There are 5 other boys in the class between 3 and 4 years old, and let me tell you... They can get WILD!
My new work schedule has been working out amazingly well. For me, anyway. :) I work in the office 3 days a week, and then from home 2 days on the preschool days. I don't know how I would survive if I was in the office 5 days a week.. This week will be a 4 day in-office week, and let me tell you, I am exhausted! I start my day after getting up the 2nd or 3rd time since going to bed, get everybody ready, pile out of the house, loaded down with everyone's stuff to the point where I barely fit through the door. Hit the daycare, then off to work! After work, I pile home with everything, package milk, wash bottles, make dinner, eat dinner, clean up, bath time for each boy, bedtime for each boy, bedtime stuff for me, and CRASH! And it all starts over again the next day, with barely enough time to sit and breath between tasks! My work-at-home Tuesday's and Thursday's save my sanity! And also give me an opportunity to spend some real time with my boys and Bill without all the other stuff in the way.
Also, some exciting news... We're planning a trip to Kansas in July or August 2011! What's in Kansas, do you ask? A long awaited wedding!!! Yes, FINALLY, Adam and Andrea are getting married!!! I'm so happy for them!
Austin's head has really been rounding out nicely! We're still seeing the physical therapist every two weeks, and she measures his head to see how symmetrical it is. She takes two measurements and figures the difference between then. When we first started seeing her, there was an 8mm difference. At our last appointment two weeks ago, it went down to a 7mm, so this is good!
On this cute little round head of his, he's got an adorable smile. This boy will smile and GIGGLE with hardly any encouragement at all! It melts my heart! His favorite time ever is bathtime. I'm still bathing him in the little baby tub on the kitchen counter, but once he can sit up, I'll be moving him to the big tub because he makes a MESS! He kicks and splashes and laughs up a storm!
My Ethan... Somehow Grandpa W. got him on the subject about who made him. He said he came from God, who lives way up high in heaven. Further questioning him, he then said he came from rescue heroes, because that's what he is - a rescue hero. He is such an imaginative character!
He started preschool and is really liking it. We walk across the street twice a week to his 'school', which is a lady's house. There are 5 other boys in the class between 3 and 4 years old, and let me tell you... They can get WILD!
My new work schedule has been working out amazingly well. For me, anyway. :) I work in the office 3 days a week, and then from home 2 days on the preschool days. I don't know how I would survive if I was in the office 5 days a week.. This week will be a 4 day in-office week, and let me tell you, I am exhausted! I start my day after getting up the 2nd or 3rd time since going to bed, get everybody ready, pile out of the house, loaded down with everyone's stuff to the point where I barely fit through the door. Hit the daycare, then off to work! After work, I pile home with everything, package milk, wash bottles, make dinner, eat dinner, clean up, bath time for each boy, bedtime for each boy, bedtime stuff for me, and CRASH! And it all starts over again the next day, with barely enough time to sit and breath between tasks! My work-at-home Tuesday's and Thursday's save my sanity! And also give me an opportunity to spend some real time with my boys and Bill without all the other stuff in the way.
Also, some exciting news... We're planning a trip to Kansas in July or August 2011! What's in Kansas, do you ask? A long awaited wedding!!! Yes, FINALLY, Adam and Andrea are getting married!!! I'm so happy for them!
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