tag:blogger.com,1999:blog-1130459324659050152024-03-04T22:03:24.845-08:00Team Behnke.Surrounded by boys and loving every minute of it (mostly).Unknownnoreply@blogger.comBlogger25125tag:blogger.com,1999:blog-113045932465905015.post-88468123138240642102010-12-30T17:44:00.000-08:002010-12-30T17:44:06.203-08:00Holiday Baking Part I<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5169/5308248224_8e50f3f251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5290/5307657707_81bb991cd3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://farm6.static.flickr.com/5290/5307657707_81bb991cd3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5208/5307658101_951ee12937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://farm6.static.flickr.com/5208/5307658101_951ee12937.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5167/5308248668_cb16697199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm6.static.flickr.com/5167/5308248668_cb16697199.jpg" width="213" /></a><a href="http://farm6.static.flickr.com/5169/5308248224_8e50f3f251.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm6.static.flickr.com/5169/5308248224_8e50f3f251.jpg" width="213" /></a></div>I had lots of fun with my holiday baking this year. There were a few bumps in the road, but for the most part, everything was a success. My first cookie was supposed to be a <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/chocolate-peppermint-crunch-cookies/">Chocolate Peppermint Crunch Cookie that I found on Tasty Kitchen.</a> Well I made a few, and in my opinion, they were just so-so. I thought to myself, how can I improve this cookie? So here is what I came up with. We will just call them....<br />
<br />
<span style="font-size: large;"><b>Happy Mistake Cookies</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5002/5308246556_64f53e8333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://farm6.static.flickr.com/5002/5308246556_64f53e8333.jpg" width="320" /></a></div><span style="font-size: large;"><b> </b></span><br />
<br />
<b>Ingredients:</b><br />
<br />
<b>2 cups Sifted All-Purpose Flour</b><br />
<b>2 teaspoons Baking Powder</b><br />
<b>½ teaspoons Salt</b><br />
<b>¼ cups Canola Oil</b><br />
<b>4 ounces, weight Unsweetened Chocolate (melted)</b><br />
<b>2 cups Granulated Sugar</b><br />
<b>4 whole Eggs</b><br />
<b>2 teaspoons Vanilla Extract</b><br />
<b><strike>5 whole Candy Canes, Crushed (the Large Ones)</strike></b><br />
<br />
<h1 class="img h1-preparation-instructions"><span style="font-size: large;">Preparation Instructions</span></h1>1. Combine the flour, baking powder and salt. Set aside.<br />
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, about 2 to 3 minutes. The dough will be sticky.<br />
3. Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.<br />
4. Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with Silpats or parchment paper.<br />
5. <strike>Pour the crushed candy canes onto a plate or into a shallow bowl. </strike> Roll the dough into 1/2-inch balls. <strike>and roll each ball into the candy cane pieces, so that all sides are covered.</strike> Place 2 inches apart on the prepared sheets.<br />
6. Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies do set up, so if you want them soft, take them out after 10 minutes. Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.<br />
<br />
<b><span style="font-size: small;">MMMM, so who doesn't like a <i style="color: orange;">peanut butter filling</i>?</span></b><br />
<br />
<b>Here's what you'll need:</b><br />
<br />
<br />
<b>8 TBSP unsalted butter at room temperature</b><br />
<b>1/2 c honey</b><br />
<b>1c peanut butter</b><br />
<b>1/2 c powdered sugar</b><br />
<br />
Cream the butter on a medium speed for several minutes. Add the honey and peanut butter and beat just until combined. Add the powdered sugar little by little until combined.<br />
<br />
Now we can make the cookie sandwich. Take a small amount of the pb mixture and put it between 2 cookies. Once you are done, it helps to chill them so they can set.<br />
<br />
<div style="color: #cc0000;">Time to melt some chocolate (well, and some butterscotch)!</div><br />
<b>You'll need:</b><br />
<br />
<b>1 bag butterscotch chips</b><br />
<b>2 -3 bags milk chocolate chips </b><br />
<br />
Grab a double boiler or whatever other contraption you have that works. Fill a pot eh, maybe halfway with water. Bring it to a boil. Meanwhile, if you are going to use chunk chocolate, chop it up pretty small. The easiest way to do this would be to grab a bag of butterscotch chips and 2 bags of milk chocolate chips. Once the water boils, turn it off and place your heat proof bowl inside the pot. <b>*Make sure that the bottom of the bowl is not touching the water*.</b> Melt it down until it is ready for dipping and then start dipping away. Lay each dipped cookie sandwich on wax paper to harden. Decorate them if you want.<br />
<br />
Voila! You're done!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-113045932465905015.post-5762560147853163092010-12-30T17:36:00.000-08:002010-12-30T17:36:39.972-08:00Pumpkin Roll<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5042/5307673791_c907619d62.jpg" imageanchor="1"><img border="0" height="266" src="http://farm6.static.flickr.com/5042/5307673791_c907619d62.jpg" width="400" /></a></div>You will probably see several pumpkin posts here. I made the mistake of cooking 3 baking pumpkins so I have a TON of it. My mom used to make this for us. Of course she would do a healthier version. She was known for that.<br />
<span style="font-size: medium;"><br />
</span><br />
<div class="ingredients clearfix contentBlock"><h4><span style="font-size: medium;">Pumpkin Roll</span></h4><h4 style="font-weight: bold;">Ingredients</h4><ul><li class="ingredient"><span class="value">1/4</span> cup powdered sugar (to sprinkle on towel)</li>
<li class="ingredient"><span class="value">3/4</span> cup all-purpose flour</li>
<li class="ingredient"><span class="value">1/2</span> teaspoon baking powder</li>
<li class="ingredient"><span class="value">1/2</span> teaspoon baking soda</li>
<li class="ingredient"><span class="value">1/2</span> teaspoon ground cinnamon</li>
<li class="ingredient"><span class="value">1/2</span> teaspoon ground cloves (I skipped this)<br />
</li>
<li class="ingredient"><span class="value">1/4</span> teaspoon salt</li>
<li class="ingredient"><span class="value">3</span> <span class="type">large</span> eggs</li>
<li class="ingredient"><span class="value">1</span> cup granulated sugar</li>
<li class="ingredient"><span class="value">2/3</span> cup pumpkin</li>
<li class="ingredient"><span class="value">1</span> cup walnuts, chopped (optional)</li>
<li class="ingredient"><span class="value">1</span> pkg. <span class="type">(8 oz.)</span> cream cheese, at room temperature</li>
<li class="ingredient"><span class="value">1</span> cup powdered sugar, sifted</li>
<li class="ingredient"><span class="value">6</span> tablespoons butter or margarine, softened</li>
<li class="ingredient"><span class="value">1</span> teaspoon vanilla extract</li>
<li class="ingredient"> Powdered sugar (optional for decoration)</li>
</ul></div><h4>Directions</h4><b>FOR CAKE:<br />
PREHEAT</b> oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.<br />
<br />
<b>COMBINE</b> flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.<br />
<br />
<b>BAKE</b> for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.<br />
<br />
<b>FOR THE FILLING:<br />
BEAT</b> cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.<br />
<br />
<a href="http://www.verybestbaking.com/recipes/32372/LIBBYS-Pumpkin-Roll/detail.aspx?p=1&showphoto=true"><span style="color: #993399; font-style: italic;">printable version</span></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-113045932465905015.post-66125459784803662402010-11-09T15:01:00.000-08:002010-11-09T15:52:00.688-08:00A Few of My Favorite Things<span style="font-weight: bold;font-size:85%;" ><span style="color: rgb(255, 0, 0);font-size:130%;" ><br />***DISCLAIMER***</span><br /><br /><span style="color: rgb(255, 0, 0);font-size:100%;" >Yes, I am aware that Pioneer Woman just titled a blog post with this EXACT same title. It was pure coincidence. I am sure that you are probably thinking that we planned this, but I assure you, we did not.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVd1siXTDHGI-kK-nn0RukdVSPJ26IL6lXFoB_LKXPeP7Tc9d-bMVDgZo3qJ20zaSVlkQArZx7tUz4HH-tqCvztL5-JyvcuSZqimvOsokLmzZtR6T-S6u2R77-Nc2vR9cV480lmYJ9rRA/s1600/IMG_5128.jpg"><img style="cursor: pointer; width: 410px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVd1siXTDHGI-kK-nn0RukdVSPJ26IL6lXFoB_LKXPeP7Tc9d-bMVDgZo3qJ20zaSVlkQArZx7tUz4HH-tqCvztL5-JyvcuSZqimvOsokLmzZtR6T-S6u2R77-Nc2vR9cV480lmYJ9rRA/s320/IMG_5128.jpg" alt="" id="BLOGGER_PHOTO_ID_5537694658965484418" border="0" /></a><br /><br /><br /><span style="font-size:100%;"><span style="font-weight: bold;">Anyway, I was in my kitchen the other day and as I was grabbing for one of my cooking staples, I dreamed up this post. So here it is...</span></span><br /><br />1. <a href="http://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-square-cake-pan/?pkey=e%7Cgoldtouch%7C19%7Cbest%7C0%7C1%7C24%7C%7C2&cm_src=PRODUCTSEARCH%7C%7CNoFacet-_-NoFacet-_-NoMerchRules-_-">Williams-Sonoma Goldtouch baking pans</a>. These cook things unbelievably even. And when you wash them, they don't even need to soak and the grime literally melts right off!<br /><br />2. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscocoapowder.html">Penzey's Spices Cocoa Powder</a>. I have the regular and the dutch and I can't decide which one I love more!!! I use so many of their spices and love them! Warning: the website kind of sucks, so just join their mailing list or visit a store. You will become an instant fan, I promise.<br /><br />3. Bak-klene baking spray. Eliminates the need to grease and flour. Thanks to Veda for this one (although she always mistakenly calls it "silicone" spray). Sorry, I don't have a good link, but they sell it at Williams-Sonoma. It is awesome, and one can lasts forever.<br /><br />4. <a href="http://www.williams-sonoma.com/products/kuhn-rikon-multicolor-paring-knife-set/?pkey=e%7Ckuhn%2Brikon%7C11%7Cbest%7C0%7C1%7C24%7C%7C11&cm_src=PRODUCTSEARCH%7C%7CNoFacet-_-NoFacet-_-NoMerchRules-_-">Kuhn Rikon paring knives</a>. I originally bought these from Williams-Sonoma at the recommendation of my lovely cousin Emily, who also recently informed me that they (often) carry them at TJ Maxx for much less!<br /><br />5. <a href="http://www.cutleryandmore.com/pepper-mill-imports/atlas-pepper-mill-p114597">Atlas Pepper Mill</a>. This thing is so smooth and effortless. The pepper just falls from it. Yeah, it used to be shiny and copper....<br /><br />6. <a href="http://shop.savoryaccents.com/Hot-Pepper-Seasoning-Pepperseasoning-01.htm">Out of our Gourds Hot Pepper Seasoning</a>. I got this stuff as a gift from my dad's ("it's complicated") friend Jeri. I put this on almost EVERYTHING! It is so spicy and has a great flavor....YUM!!!<br /><br />7. Scrubbing microfiber dish cloths. I am trading in my W-S dish cloths for them. They work so much better! I got them at TJ Maxx. $2.99 for three! These babies would make a great stocking stuffer!<br /><br />I think that is all for now. Happy shopping :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-113045932465905015.post-75807379458220003592010-11-03T16:59:00.000-07:002010-11-09T08:36:11.450-08:00EmilyI am so behind on updating this blog! Anyway, we took these senior photos of my adorable cousin Emily. It was a beautiful (and a little bit chilly) day at the<a href="http://www.schlitzauduboncenter.com/index.htm"> Schlitz Audubon Nature Center</a>. Here are a "few" of my favorites...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4043/5143999403_824b4397b9.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://farm5.static.flickr.com/4043/5143999403_824b4397b9.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1350/5143998345_c1b69394a7.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="http://farm2.static.flickr.com/1350/5143998345_c1b69394a7.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1241/5143989735_aab07f5673.jpg"><img style="cursor: pointer; width: 401px; height: 267px;" src="http://farm2.static.flickr.com/1241/5143989735_aab07f5673.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1363/5144000841_202a8b4d0a.jpg"><img style="cursor: pointer; width: 401px; height: 268px;" src="http://farm2.static.flickr.com/1363/5144000841_202a8b4d0a.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4014/5144606778_9c99b54f11.jpg"><img style="cursor: pointer; width: 401px; height: 268px;" src="http://farm5.static.flickr.com/4014/5144606778_9c99b54f11.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4050/5144003167_c013d0ae00.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="http://farm5.static.flickr.com/4050/5144003167_c013d0ae00.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4016/5143986191_98b15441a1.jpg"><img style="cursor: pointer; width: 401px; height: 267px;" src="http://farm5.static.flickr.com/4016/5143986191_98b15441a1.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1133/5144592436_43630c861b.jpg"><img style="cursor: pointer; width: 402px; height: 268px;" src="http://farm2.static.flickr.com/1133/5144592436_43630c861b.jpg" alt="" border="0" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4054/5144596804_d974d181b1.jpg"><img style="cursor: pointer; width: 267px; height: 402px;" src="http://farm5.static.flickr.com/4054/5144596804_d974d181b1.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4064/5143995629_17e335d054.jpg"><img style="cursor: pointer; width: 266px; height: 401px;" src="http://farm5.static.flickr.com/4064/5143995629_17e335d054.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4022/5143996963_f45c9edda4.jpg"><img style="cursor: pointer; width: 268px; height: 401px;" src="http://farm5.static.flickr.com/4022/5143996963_f45c9edda4.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4008/5144602888_52005bd4d6.jpg"><img style="cursor: pointer; width: 268px; height: 402px;" src="http://farm5.static.flickr.com/4008/5144602888_52005bd4d6.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4059/5144005425_bf994a5c97.jpg"><img style="cursor: pointer; width: 401px; height: 267px;" src="http://farm5.static.flickr.com/4059/5144005425_bf994a5c97.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4108/5144611126_586a1ccb24.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="http://farm5.static.flickr.com/4108/5144611126_586a1ccb24.jpg" alt="" border="0" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-113045932465905015.post-88944294524880837842010-10-11T17:23:00.000-07:002010-10-11T17:32:56.514-07:00Chocolate Cake should be illegal.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4085/5073703336_0f93c72b0f.jpg"><img style="cursor: pointer; width: 330px; height: 495px;" src="http://farm5.static.flickr.com/4085/5073703336_0f93c72b0f.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;"><span style="font-size:130%;"><br />Beatty's Chocolate Cake</span><br /><br /></span><span style="font-size:85%;">Cook time: 35 minutes</span><span style="font-weight: bold;"><br /><br />Ingredients</span><br /><br /> * Butter, for greasing the pans<br /> * 1 3/4 cups all-purpose flour, plus more for pans<br /> * 2 cups sugar<br /> * 3/4 cups <span style="font-weight: bold;">good</span> cocoa powder (I use Penzey's Dutch Cocoa)<br /> * 2 teaspoons baking soda<br /> * 1 teaspoon baking powder<br /> * 1 teaspoon kosher salt<br /> * 1 cup buttermilk, shaken<br /> * 1/2 cup vegetable oil<br /> * 2 extra-large eggs, at room temperature<br /> * 1 teaspoon pure vanilla extract<br /> * 1 cup freshly brewed hot coffee<br /><span style="font-weight: bold;">Directions</span><br /><br />Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.<br /><br />Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.<br /><br />Source: <a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=125&S=0">Ina Garten aka Barefoot Contessa</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-113045932465905015.post-48015781710032874032010-09-02T19:39:00.000-07:002010-09-02T19:55:17.588-07:00I HATE mosquitos!I went over to take family photos for some good friends of mine. It was baby E's 1st birthday session as well. Unfortunately, we only lasted about 10 minutes because the mosquitos were SSSOOOOOOO bad! Oh well, we got a few good shots...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4077/4946638129_58325581ec.jpg"><img style="cursor: pointer; width: 277px; height: 416px;" src="http://farm5.static.flickr.com/4077/4946638129_58325581ec.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4085/4947220104_e65f0f2a20.jpg"><img style="cursor: pointer; width: 409px; height: 272px;" src="http://farm5.static.flickr.com/4085/4947220104_e65f0f2a20.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4139/4947254800_0b152f7e10.jpg"><img style="cursor: pointer; width: 408px; height: 272px;" src="http://farm5.static.flickr.com/4139/4947254800_0b152f7e10.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4132/4947236342_e6a78007fb.jpg"><img style="cursor: pointer; width: 408px; height: 272px;" src="http://farm5.static.flickr.com/4132/4947236342_e6a78007fb.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4115/4946649635_84b34aaa75.jpg"><img style="cursor: pointer; width: 280px; height: 421px;" src="http://farm5.static.flickr.com/4115/4946649635_84b34aaa75.jpg" alt="" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-113045932465905015.post-86046101898704192842010-08-11T17:35:00.000-07:002010-11-09T07:16:27.233-08:00One More Zucchini Post: cupcakes...mmmmmmm<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4118/4886567408_fc545e7f96_z.jpg"><img style="cursor: pointer; width: 422px; height: 281px;" src="http://farm5.static.flickr.com/4118/4886567408_fc545e7f96_z.jpg" alt="" border="0" /></a><br /><span style="font-size:100%;"><span style="font-size:85%;">These are AMAZING!!!</span></span><span style="font-size:85%;"> </span><span style="font-size:85%;"> I omitted the all spice because I didn't have any and replaced w/ 1/2 tsp of instant espresso powder just for funsies. I also find that a good quality cocoa powder really makes a difference. This time I used <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscocoapowder.html">Penzey's dutch cocoa powder</a> and they came out so much better than the regular grocery store stuff (even better than Ghirardelli). One last thing...I shortened the baking time quite a bit. My minis only took about 20 minutes and the regular sized cupcakes took about 25. Make them. You will not be disappointed. I promise.</span> <div id="recipe-print" style="color:black;"><h1><span style="font-size:100%;">Chocolate Zucchini Cupcakes</span><br /></h1> <blockquote> <p><span style="font-size:85%;">1 1/2 cups (360 mL) brown sugar<br />1/4 cup (60 mL) melted butter<br />3/4 cup (180 mL) vegetable oil<br />3 eggs<br />1 tsp (5 mL) vanilla<br />1/2 cup (120 mL) buttermilk<br />2 cups (480 mL) grated zucchini<br />1 cup (240 mL) chocolate chips<br />2 cups (480 mL) unbleached flour<br />1 cup (240 mL) cocoa, sifted<br />1/2 tsp (2.5 mL) salt<br />2 tsp (10 mL) baking soda<br />1 tsp (5 mL) allspice<br />1 1/2 tsp (7.5 mL) cinnamon</span></p> </blockquote> <p><span style="font-size:85%;">Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.</span></p> <p><span style="font-size:85%;">In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips. </span></p> <p><span style="font-size:85%;">In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans.<br /></span></p><p><span style="font-size:85%;">Bake in the center of the oven for about 35 minutes. </span><span style="font-size:85%;">Don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat). </span><span style="font-size:85%;">Cool on a wire rack. Icing is optional. I used <a href="http://thelocalcook.com/2010/04/04/carrot-cake-with-cream-cheese-frosting/">this recipe</a> for Cream cheese Frosting.<br /></span></p> <p><span style="font-size:85%;"><i>Yields 9 large cupcakes or 20 standard cupcakes.</i></span></p> <p><span style="font-size:85%;"><em>Adapted from: <a href="http://www.101cookbooks.com/archives/000281.html">101 Cookbooks<br /></a></em></span></p><p><span style="font-size:85%;"><em>And originally from <a href="http://www.amazon.com/exec/obidos/ASIN/0968862306/heidiswanson-20">Rebar: Modern Food Cookbook</a> by Audrey Alsterburg & Wanda Urbanowicz (Big Ideas Publishing, 2001) - reprinted with permission</em></span></p><p><span style="font-size:85%;"><em><span style="font-size:100%;"><a href="http://www.101cookbooks.com/archives/print/000281.html"><span style="color: rgb(0, 153, 0);">Print this recipe</span></a></span><br /></em></span></p></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-113045932465905015.post-80240584523802101312010-08-05T19:51:00.000-07:002010-08-05T20:15:03.702-07:00Congratulations and Thank YouCongratulations to the Miller's on the birth of their beautiful baby boy. And also, a big thanks for letting me practice my photography skilz on them! Here are a few of my favorites from the shoot. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4076/4863779980_ec1db91e48.jpg"><img style="cursor: pointer; width: 418px; height: 278px;" src="http://farm5.static.flickr.com/4076/4863779980_ec1db91e48.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4093/4864135310_6351be3e0d.jpg"><img style="cursor: pointer; width: 418px; height: 278px;" src="http://farm5.static.flickr.com/4093/4864135310_6351be3e0d.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4122/4863212539_fc13e25837.jpg"><img style="cursor: pointer; width: 418px; height: 278px;" src="http://farm5.static.flickr.com/4122/4863212539_fc13e25837.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4080/4863888288_18b1e4e8d2.jpg"><img style="cursor: pointer; width: 418px; height: 279px;" src="http://farm5.static.flickr.com/4080/4863888288_18b1e4e8d2.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4115/4863318765_33d660325c.jpg"><img style="cursor: pointer; width: 418px; height: 278px;" src="http://farm5.static.flickr.com/4115/4863318765_33d660325c.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4095/4863898610_442604de72.jpg"><img style="cursor: pointer; width: 418px; height: 279px;" src="http://farm5.static.flickr.com/4095/4863898610_442604de72.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4134/4863822088_d18aa30651.jpg"><img style="cursor: pointer; width: 418px; height: 279px;" src="http://farm5.static.flickr.com/4134/4863822088_d18aa30651.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4122/4863184799_43934a6b34.jpg"><img style="cursor: pointer; width: 418px; height: 278px;" src="http://farm5.static.flickr.com/4122/4863184799_43934a6b34.jpg" alt="" border="0" /></a><br /><br />And the beautiful big sister :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4114/4863306219_2184da1694.jpg"><img style="cursor: pointer; width: 278px; height: 418px;" src="http://farm5.static.flickr.com/4114/4863306219_2184da1694.jpg" alt="" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-113045932465905015.post-54112478243052749002010-07-28T14:03:00.000-07:002010-07-28T15:08:36.559-07:00Blueberry Zucchini Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4104/4839116390_2ff53f2414.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 410px; height: 273px;" src="http://farm5.static.flickr.com/4104/4839116390_2ff53f2414.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It's that time of year again! The gardens are producing lots of yummy veggies and there almost too much of it to go around. This was a great recipe. I added about 3/4 of a cup of mini chocolate chips. If that wasn't enough to make it nice and fattening, I also added a crumb topping. (recipe to follow).<br /><h3><br /></h3><h3>Blueberry Zucchini Bread<br /></h3>Ingredients<div class="ingredients" style="margin-top: 10px;"> <ul><li class="plaincharacterwrap"> 3 eggs, lightly beaten</li><li class="plaincharacterwrap"> 1 cup vegetable oil</li><li class="plaincharacterwrap"> 3 teaspoons vanilla extract</li><li class="plaincharacterwrap"> 2 1/4 cups white sugar</li><li class="plaincharacterwrap"> 2 cups shredded zucchini</li><li class="plaincharacterwrap"> 3 cups all-purpose flour</li><li class="plaincharacterwrap"> 1 teaspoon salt</li><li class="plaincharacterwrap"> 1 teaspoon baking powder</li><li class="plaincharacterwrap"> 1/4 teaspoon baking soda</li><li class="plaincharacterwrap"> 1 tablespoon ground cinnamon (I used less...maybe a teaspoon)<br /></li><li class="plaincharacterwrap"> 1 pint fresh blueberries</li><li class="plaincharacterwrap">optional chopped nuts and/or mini chocolate chips<br /></li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. </span></li><li><span class="plaincharacterwrap break"> In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. </span></li><li><span class="plaincharacterwrap break"> Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.</span></li></ol>Source: <a href="http://allrecipes.com/Recipe/Blueberry-Zucchini-Bread/Detail.aspx?prop31=1">adapted from Allrecipes.com</a><br /><br /><div class="ingredients" style="margin-top: 10px;"> <h3>Crumb Topping</h3>Ingredients <ul><li class="plaincharacterwrap"> 1 cup brown sugar</li><li class="plaincharacterwrap"> 1 cup all-purpose flour</li><li class="plaincharacterwrap"> 1/4 cup butter, diced</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3>Directions<br /> </h3> <ol><li><span class="plaincharacterwrap break"> In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking. </span></li></ol><strong>Source: </strong><a href="http://allrecipes.com/Recipe/Crumb-Topping-for-Pies/Detail.aspx"><span style="text-decoration: underline;">Allrecipes.com</span></a> </div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-113045932465905015.post-69019164366548738102010-06-30T10:37:00.000-07:002010-06-30T13:36:30.577-07:00Independence Day Tartlets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4093/4749128093_4c4b00e418.jpg"><img style="cursor: pointer; width: 403px; height: 270px;" src="http://farm5.static.flickr.com/4093/4749128093_4c4b00e418.jpg" alt="" border="0" /></a><br /><br />This recipe came from my aunt Susie and was titled <span style="font-weight: bold;">Fruit Pizza. </span><span>I thought it would be fun to make it into individual tartlets and do a red white and blue theme. Really, you can use any kind of fruit (pineapple, kiwi, blackberries, mandarin oranges, strawberries, etc.).<br /><span style="font-size:100%;"> <span style="font-weight: bold;"><br /><br />Independence Day Tartlets</span></span><br /><br /><span style="font-style: italic;">Ingredients:</span><br /><br />1/2 c sugar<br />1 pkg cream cheese at room temperature<br />1 batch of sugar cookie dough (store bought is fine)<br />raspberries<br />blueberries<br /><br /></span><span><br />Preheat oven to 350. Grease tartlet pans well. Divide dough into 24 balls (depending on the size of your pans. Mine are 2 1/2 inches wide on top and 1 1/2 inches at the base). Squish dough into mini pans.</span><br /><span><br /></span>Bake for approx. 10 minutes or until cookie dough is lightly golden at edges. Allow to cool and then remove cookie shells from pans.<br /><br />Puree cream cheese and sugar. Put in piping bag. Pipe into cooled shells. Add fruit. Chill.<span><br /></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-113045932465905015.post-36396950994813754592010-06-29T17:50:00.000-07:002010-06-30T07:43:50.548-07:00Happy Birthday Baby Part IThis little guy belongs to my friend Teather. He is such a beautiful baby. I remember walking in to Teather's family's children's store (apostrophes are probably all wrong) to tell her that I was pg w/ little N. She bounced back with the same news! Baby E ended up being born at the same hospital as my little guy, and not even a whole day apart! Here are a few snapshots from his birthday party...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4081/4739801238_9a404b07d9.jpg"><img style="cursor: pointer; width: 330px; height: 221px;" src="http://farm5.static.flickr.com/4081/4739801238_9a404b07d9.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4080/4739801692_088862e71c.jpg"><img style="cursor: pointer; width: 330px; height: 220px;" src="http://farm5.static.flickr.com/4080/4739801692_088862e71c.jpg" alt="" border="0" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/eBPX4yhYB-oBWW9YIEKjo1V1jy4Ja13yZRpfowRtFjY?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCKzHzpwkUeoz4lTgfXXjpDrigjHaV5uwVFPxGsiaBYayRNpelZTUf2V9DU5rAedAh1TVxnBGiX9TV2hSrvP1_KIvEx3SR-U-E4ohi19Shnfw5eqTpgZ9RUCaRn08u5vGmpb25tgosu-L/s400/4739808070_a55127bb18_b.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/C4XnPaoUcWwE5rI9DgF0sFV1jy4Ja13yZRpfowRtFjY?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIWWgmQFDqEnE7v_PZJ4w-ziBAzrxMbhDxDQeUHr2DE8voa80OSgABDX2nobue_vuaBJLjorCXIDTUQuEtDRdHp3N9Uen5gOu3IYiyNnX42iyUDlUogjaDsYdHUBXu_fvthmE1XbCrEDs/s400/4739805160_740481cb4b_b.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/Sy7JLEriFUZM-NgVDzzFzVV1jy4Ja13yZRpfowRtFjY?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzT1NXwGhTFmVLiQtqpq7Ym7-mYLka8C5jzqwoH-9P6tZwuIw8Gd4t1Fynp5n8iHcJu4vkenqg9KnZNhF4R6JlRgGBHXyqYZhBTO-d8OOhIlqG3PObJ8TDH3NsRuZafyAioXm6P5amvQe/s400/4739170551_7648c3dc66_b.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/gnNUu3lAXm9KbkuIuZg0SlV1jy4Ja13yZRpfowRtFjY?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIf8GKuhWQPlQHQFAEzbExohxcEPl00-PVM4DDr4cPJeBIE_GxlGLog2GHhji2cHAjs_LaHlWdt2pY4EjfdVpeh9BpwSmuwvHc_Nh7E-WMVeOJ7qGbILXhv3aaHqwpbFkljQ_tmzb2z3wW/s400/4739820488_16488924ef_b.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/Lo6H4ljynrNWC02_qKR5rFV1jy4Ja13yZRpfowRtFjY?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLRZSjH_WRV8BVsdKWI5j-3Qi0RjDQR8OsFBkmE8iBAI_j8xK7l3aEkfci6VJs-sK3MWLTqEkA6VIfxxW1VeDoWTEBBA1mmaYi7CHSKCyP92t1A48qfswqIAQiKYr_HG0ZMn0SlPFnGN8/s400/4739187229_0066462891_b.jpg" /></a><br /><br /><br /><a href="http://picasaweb.google.com/lh/photo/HNVX2tfsGSoczZojis7siFV1jy4Ja13yZRpfowRtFjY?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XDFb18YwOfZJW770oAipaRYmKDsyZb61bUCr5iQgpCEGAotHhhZakKhzrrZntT9aOQ9NxY8N9H7_u2XslslnJns2TrTjmM2XexwUDPjxz4JSCb066wqAj7_MGVMoyYzzWvTIZNzaMoYD/s400/4739175247_5673b6b4fa_b.jpg" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-113045932465905015.post-57709135408167600152010-05-21T14:21:00.000-07:002010-05-29T21:29:33.381-07:00Pizza Bites<a href="http://www.flickr.com/photos/44327879@N02/4651919940/" title="IMG_0129-2 by Sahara6971, on Flickr"><img style="width: 422px; height: 283px;" src="http://farm5.static.flickr.com/4052/4651919940_9888b4ef49.jpg" alt="IMG_0129-2" /></a><br />For this batch I did some with wheat dough too.<br /><a href="http://www.flickr.com/photos/44327879@N02/4651302673/" title="IMG_0132-2 by Sahara6971, on Flickr"><img style="width: 422px; height: 282px;" src="http://farm5.static.flickr.com/4012/4651302673_af123cee88.jpg" alt="IMG_0132-2" /></a><br /><p>These little things are amazing! I wish I had gotten this recipe long, long ago. I love that I can stuff them with just about anything and they taste wonderful! Tonight, I made a mixture similar to the one in my <a href="http://teambehnke.blogspot.com/2010/04/thank-you-angela.html">spinach enchiladas</a> for one batch. The second batch I did with peperoni and jalapeno mozzarella cheese curds. YUM!<br /></p><p><strong><span style="text-decoration: underline;">Pizza Bites</span></strong><em><a title="Printer-Friendly Version: Pizza Bites" href="http://docs.google.com/View?id=ddw22jkz_145gc7r7wdt" target="_blank"><br /></a></em></p> <p><em>Ingredients:</em><br />1 batch pizza dough (I like Trader Joe's ready made dough)<br /></p><p>For filling (any pizza toppings will work):<br />mozzarella cheese, cubed or shredded<br />Italian seasoning<br />Grated Parmesan cheese<br />Sliced pepperoni<br />Spinach & ricotta<br />Ham & pineapple<br /></p> <p>For topping:<br />Olive oil<br />Italian seasoning<br />Grated Parmesan cheese</p> <p><em>Directions:</em><br />Preheat the oven to 400˚ F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into 16-20 roughly equal sized pieces. Take one of the dough pieces, flatten and top with a 1" ball of filling. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.</p> <p>Lightly brush the tops of the dough balls with olive oil (I just use my Misto sprayer). Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired.</p> <p><strong>Source: </strong>adapted from <a href="http://annies-eats.com/2010/02/01/pizza-bites/">Annie's Eats</a><br /></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-113045932465905015.post-41367304670768383462010-05-09T19:48:00.000-07:002010-05-09T20:04:05.122-07:00Another Motherless Mother's DayToday I woke up wondering what we'd be doing if my mom were still here. We would probably have a bbq over at my parents house and she would chase the boys around, read to them and sing them songs. It is so hard not having her here to know them and to watch them grow. Susie (my aunt) pointed out that little N is now saying ball. Woohoo, his first word! What a coincidence, H's first word was also ball. The little guy loves to play with any ball he can get his hands on. Oh, and also shoes and socks. Hard to believe he is going to one next month!<br /><br />So Mother's Day is just sort of blaa for me and always will be.<br /><br />Anyway, I'll end this with a picture of my mom (she was pretty sick here) the day H was born.<br /><br />I love you Mom. I miss you. Happy Mother's Day...<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://im1.shutterfly.com/media/47b5cc26b3127ccecc9a1aada55900000010O09EZMm7lo2B7efAg/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/"><img style="cursor: pointer; width: 530px; height: 386px;" src="http://im1.shutterfly.com/media/47b5cc26b3127ccecc9a1aada55900000010O09EZMm7lo2B7efAg/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/" alt="" border="0" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-113045932465905015.post-21437253264256744752010-05-09T19:32:00.000-07:002010-05-10T17:28:48.548-07:00Heaven in a Cookie - Nuff Said.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3395/4597032076_d64b8bef98.jpg"><img style="cursor: pointer; width: 423px; height: 282px;" src="http://farm4.static.flickr.com/3395/4597032076_d64b8bef98.jpg" alt="" border="0" /></a><br /><blockquote><p><strong>Peanut Butter-Oatmeal Chocolate Chip Peanut Butter Cup Cookies</strong></p> <p><strong></strong><em>Adapted from: <a href="http://www.browneyedbaker.com/2010/02/24/peanut-butter-oatmeal-chocolate-chip-cookies/">Brown Eyed Baker</a></em></p><p><em>Makes about 16 cookies</em></p> <p>1 cup all-purpose flour<br />1 teaspoon baking soda<br />¼ teaspoon salt<br />1 stick (½ cup) unsalted butter, at room temperature<br />½ cup creamy peanut butter<br />½ cup granulated sugar<br />1/3 cup light brown sugar<br />½ teaspoon vanilla extract<br />1 egg<br />½ cup rolled oats<br />½ cup chocolate chips (I used semi sweet and white)<br />½ cup broken up Reeces peanut butter cups<br /></p> <p>1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.</p> <p>2. Whisk together the flour, baking soda and salt; set aside.</p> <p>3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips and peanut butter cups.</p> <p>4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.</p></blockquote>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-113045932465905015.post-47340194881101648092010-05-06T16:08:00.000-07:002016-05-12T19:08:00.547-07:00Carrot Pudding - a Grammy Classic<a href="http://farm5.static.flickr.com/4027/4584789845_97391c96c3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm5.static.flickr.com/4027/4584789845_97391c96c3.jpg" style="cursor: pointer; height: 280px; width: 421px;" /></a><br />
<br />
I am a creature of habit and believe it or not, I eat a piece of this stuff every single day for breakfast. It is probably my favorite dish Grammy served at Friday night dinners. I know, I know, the name leaves you wondering what to expect. But, if you like carrot cake and a really moist, sweet thanksgiving stuffing, you will love this!<br />
<br />
<h3>
Carrot Pudding - A Grammy Classic</h3>
<br />
3 14.5 oz. cans carrots (drained and pureed)<br />
2 1/2 c flour<br />
1 c packed brown sugar<br />
2 tsp baking powder<br />
1 tsp cinnamon <br />
1 tsp baking soda<br />
1/3 cup oj<br />
1/2 tsp salt<br />
1/2 c apple sauce<br />
1/2 c vegetable oil<br />
3/4 c raisins<br />
cinnimon & sugar<br />
<br />
Preheat oven to 350. Mix carrots, brown sugar, oil & apple sauce. In a separate bowl combine/sift baking powder, flour, cinnamon and salt. Add to puree a little bit at a time. Combine baking soda & oj. Add to mixture. Add raisins. Pour into a 9x13 greased pyrex dish and sprinkle liberally with cinnamon and sugar. Bake 1 hour or until center is set. serve warm.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-113045932465905015.post-63551158016040107052010-04-30T21:16:00.000-07:002010-04-30T21:24:01.470-07:00The Fear of GodLast night Uncle Jordan put this video on for H thinking he would get a kick out of it. I have never seen him so freaked out by ANYTHING in his life! It took nearly an hour to calm him down.<br /><br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/y8Kyi0WNg40&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/y8Kyi0WNg40&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-113045932465905015.post-78241781144922592892010-04-30T08:29:00.000-07:002010-04-30T14:11:03.550-07:00Thank you Angela!I have titled this entry "Thank you Angela" because my dear friend Angela is responsible for getting both of these awesome recipes to me. First, the spinach enchiladas, which came from, of all places, the back of a tortilla package! (Wow, that was a lot of commas). Anyway, I make them quite often, and they are always a hit!<br /><br />Second, if you know me, you know I like to make salsa. This tomatillo-avocado green salsa is probably my favorite. This one is an Angela original. You will probably see me post my recipe for roasted vegetable salsa some time in the not so distant future because that happens to be Mark's favorite :)<br /><br />Here they are!<br /><br /><a href="http://www.flickr.com/photos/44327879@N02/4566468928/" title="013-2 by Sahara6971, on Flickr"><img style="width: 422px; height: 283px;" src="http://farm4.static.flickr.com/3466/4566468928_271ff1d128.jpg" alt="013-2" /></a><br /><div class="ingredients" style="margin-top: 10px;"> <h3> Creamy Spinach Enchiladas<br /></h3> <ul><li class="plaincharacterwrap"> 1 tablespoon butter</li><li class="plaincharacterwrap"> 1/3 cup sliced green onions</li><li class="plaincharacterwrap"> 2 cloves garlic, minced</li><li class="plaincharacterwrap"> 1 (10 ounce) package frozen chopped spinach , thawed and drained well<br /></li><li class="plaincharacterwrap"> 1 cup whole milk ricotta cheese</li><li class="plaincharacterwrap"> 1/2 cup sour cream</li><li class="plaincharacterwrap"> 2 cups shredded Monterey Jack cheese</li><li class="plaincharacterwrap"> 10 (6 inch) corn or flour tortillas</li><li class="plaincharacterwrap"> 1 can enchilada sauce (I like it saucy so I do 2 cans)<br /></li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <span class="plaincharacterwrap break">Preheat the oven to 375 degrees F.</span><span class="plaincharacterwrap break"><br />Melt butter in a saucepan over medium heat.<br />Add garlic and onion; cook for a few minutes until the onions soften.<br /><br /><a href="http://www.flickr.com/photos/44327879@N02/4566462632/" title="001-2 by Sahara6971, on Flickr"><img style="width: 422px; height: 282px;" src="http://farm4.static.flickr.com/3459/4566462632_c2c92135c3.jpg" alt="001-2" /></a><br /><br />Stir in spinach, and cook until hot.<br /><br /><a href="http://www.flickr.com/photos/44327879@N02/4566463278/" title="002-2 by Sahara6971, on Flickr"><img style="width: 424px; height: 283px;" src="http://farm4.static.flickr.com/3416/4566463278_e9faf60a72.jpg" alt="002-2" /></a><br /><br />Remove from heat.<br />Mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.<br /><br /><a href="http://www.flickr.com/photos/44327879@N02/4565834749/" title="003-2 by Sahara6971, on Flickr"><img style="width: 421px; height: 283px;" src="http://farm5.static.flickr.com/4013/4565834749_1ba9339958_b.jpg" alt="003-2" /></a><br /><br /></span><span class="plaincharacterwrap break">In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.<br />Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla.<br />Spray or lightly oil a 9x13 inch baking dish.<br />Spread a thin layer of enchilada sauce on the bottom of the dish.<br />Roll up, and place enchiladas seam side down.<br />Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.</span><span class="plaincharacterwrap break"><br />Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.<br /><br />Enjoy!<br /></span> </div><br /><p><br /><a href="http://www.flickr.com/photos/44327879@N02/4565835237/" title="007-2 by Sahara6971, on Flickr"><img style="width: 422px; height: 282px;" src="http://farm4.static.flickr.com/3320/4565835237_59b1a28a45.jpg" alt="007-2" /></a> </p><h3> Tomatillo-Avocado Salsa<br /></h3><ul><li>10-12 tomatillos simmered until soft</li><li>1 small onion</li><li>2 -3 cloves garlic </li><li>peppers (Angela uses 1 jalapeno, 1 serrano & 1 habanero which is hot. I use about 20-30 thai ornamental peppers because we like things REALLY hot).</li><li>1 bunch cilantro stems removed<br /></li><li>1 ripe avacado</li><li>salt (to taste)<br /></li><li>cumin</li><li>3-4 T lime juice<br /></li></ul><br />Puree tomatillos, onion and garlic. Chill. Add other ingredients and puree again.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-113045932465905015.post-88461947040291659292010-04-28T15:30:00.000-07:002010-04-28T19:26:00.359-07:00Buttery Soft Pretzels. OMG...YUM!!!<span style="text-decoration: underline;"><a href="http://www.flickr.com/photos/44327879@N02/4561609823/" title="Buttery Soft Pretzels by Sahara6971, on Flickr"><img style="width: 398px; height: 267px;" src="http://farm4.static.flickr.com/3194/4561609823_7c55ca00d2.jpg" alt="Buttery Soft Pretzels" /></a></span><br />The other day I went to the mall with a friend and just I was getting closes to home, H called and asked me to bring him a pretzel. We sure as heck weren't going to turn around so I promised him we'd make our own during the week. Yesterday, I roasted up a few habanero & jalapeno peppers to add to them like they do at the mall. Today I made the pretzels. OH.MY.GOD. were they good!!!<br /><br />Source: <a href="http://allrecipes.com/Recipe/Buttery-Soft-Pretzels/Detail.aspx?src=etaf">Allrecipes.com</a><br /><br /><h3>Buttery Soft Pretzels<br /></h3><div class="ingredients" style="margin-top: 10px;"><ul><li class="plaincharacterwrap"> 4 teaspoons active dry yeast</li><li class="plaincharacterwrap"> 1 teaspoon white sugar</li><li class="plaincharacterwrap"> 1 1/4 cups warm water (110 degrees F/45 degrees C)</li><li class="plaincharacterwrap"> 5 cups all-purpose flour</li><li class="plaincharacterwrap"> 1/2 cup white sugar</li><li class="plaincharacterwrap"> 1 1/2 teaspoons salt</li><li class="plaincharacterwrap"> 1 tablespoon vegetable oil<br /></li><li class="plaincharacterwrap"> 1/2 cup baking soda</li><li class="plaincharacterwrap"> 4 cups hot water</li><li class="plaincharacterwrap"> 1/4 cup coarse salt, for topping (I used Penzeys french grey sea salt)</li><li class="plaincharacterwrap">1/2 stick of butter</li><li class="plaincharacterwrap">6 Roasted jalapeno and/or habanero peppers chopped<br /></li></ul> Directions<div class="directions" style="margin-top: 10px;"> <ol><li><span class="plaincharacterwrap break"> In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. </span></li><li><span class="plaincharacterwrap break"> In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. </span></li><li><span class="plaincharacterwrap break"> Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. </span></li><li><span class="plaincharacterwrap break"> When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a baking sheet lined w/ parchment paper and sprayed with the best <a href="http://www.parwaytryson.com/prodspec2.asp?ProdID=3">cooking spray</a> EVAH (thanks Veda) which you can buy at Williams-Sonoma . Sprinkle with coarse salt and top w/ roasted peppers . </span></li><li><span class="plaincharacterwrap break"> Bake in preheated oven for 8 minutes, until browned. </span></li><li><span class="plaincharacterwrap break">Remove from oven and brush w/ melted butter. Add more coarse salt if desired.<br /></span></li></ol> </div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-113045932465905015.post-31590629121845506972010-04-27T19:57:00.000-07:002010-04-28T19:27:05.658-07:00Cinco de Mayo???... It may as well be!<span style="text-decoration: underline;"><a href="http://www.flickr.com/photos/44327879@N02/4561610013/" title="Salsa de Arbol by Sahara6971, on Flickr"><img style="width: 415px; height: 277px;" src="http://farm4.static.flickr.com/3664/4561610013_6be50241bc.jpg" alt="Salsa de Arbol" /></a></span><br />I can't believe that I waited this long to attempt at making Mark's favorite Mexican sauce. We have been eating at Jalisco since I can remember. Regardless of what we ordered, it would always come smothered in "salsa de arbol". Holy spicy goodness! One fine day while headed over to the produce department at our local Sendik's, I spotted them. Giant bags of dried arbol peppers. They were all of about $2, so I thought to myself, eh, why not give it a try. What did I have to lose? I found this recipe on <a href="http://www.pepperfool.com/recipes/salsa/salsa_arbol.html">Pepperfool.com.</a> Could it really be this easy? After about an hour of coughing, and burning fingers, we had it, salsa de arbol. It looked like the real thing, now for the taste test. One bite and I new it was a hit, Mark's baby blues lit up like the grand finale at the ole Fun Before the Fourth light show. Of course I switched it up like I do pretty much any recipe. Here it is...<br /><br /><span style="font-weight: bold;"><br />Salsa De Arbol</span><br /><br />* 50ish dried chiles de arbol<br />* 1/4 medium onion<br />* 3-4 cloves garlic, peeled<br />* 1 pinch mexican oregano<br />* 1/4 cup vinegar<br />* salt to taste<br /><br />Chop the onions and garlic. Remove the stems from the chiles. Place them in a saucepan with the onion and garlic. Add a cup or two of water and bring to a boil. Remove from heat and cover. Let stand 20 to 30 minutes. Place everything in a blender or food processor. Blend until smooth, adding some of the soaking water to thin out the mixture. It should be somewhere between water and tomato sauce in thickness. Serve warm.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-113045932465905015.post-66635771446181967822010-04-26T14:56:00.000-07:002010-04-26T15:53:49.103-07:00Bittersweet.Many of you know of the blog <a href="http://www.embracingelijah.com/">Embracing Elijah</a> by LauraLovesJon. WOW, what an amazing woman! She is a young mother with more strength and courage than I can even imagine. Yesterday Elijah went to heaven. The story of his short life touched so many. <br /><br />I spent the weekend raising money for this amazing family. I am so grateful to all of those that contributed. Hopefully, we can help to at least relieve a bit of the financial burden they will have to face in the coming weeks and months.<br /><br />So to Laura - thank you for being such an amazing inspiration.<br /><br />And to Elijah - rest in peace sweet Angel.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-113045932465905015.post-51640423195312960522010-04-22T08:12:00.000-07:002010-04-22T08:34:00.505-07:00Half man, half gorilla.So we recently noticed that little N has a very unique way of getting around. Pay attention to his left leg. It's always the left leg...<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dytY7FBO8Lj5qVdMPLaY83elSTgMEAcIPL2pBCCJ8io4Nf5vuL9yOd5nDX_Yids28Yv4UZo3qbEQKIOH-pRXw' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-113045932465905015.post-14412545181883648592010-04-21T08:51:00.000-07:002010-04-21T09:00:36.153-07:00More Spring Blooms...I tried a few conversions w/ the magnolia pictures. Mark wants to cut down this beautiful tree!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2733/4540407241_cb482cdc47.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2733/4540407241_cb482cdc47.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4051/4541041942_600dc3d929_b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 402px; height: 267px;" src="http://farm5.static.flickr.com/4051/4541041942_600dc3d929_b.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4020/4541041608_2afdbefe94.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://farm5.static.flickr.com/4020/4541041608_2afdbefe94.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2789/4541042244_fe41596c7c.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2789/4541042244_fe41596c7c.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2744/4541042462_1654099b1e.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 401px; height: 267px;" src="http://farm3.static.flickr.com/2744/4541042462_1654099b1e.jpg" alt="" border="0" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-113045932465905015.post-21176990662463322402010-04-21T08:38:00.000-07:002010-04-21T08:51:02.578-07:00Spring Has Sprung<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4030/4540408821_7a783a6862.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 395px; height: 263px;" src="http://farm5.static.flickr.com/4030/4540408821_7a783a6862.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2688/4540409497_d76b05b7fc.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 395px; height: 263px;" src="http://farm3.static.flickr.com/2688/4540409497_d76b05b7fc.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2702/4541043020_2044a5efd9.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 399px; height: 266px;" src="http://farm3.static.flickr.com/2702/4541043020_2044a5efd9.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2712/4447013244_e22417f0a5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 398px; height: 265px;" src="http://farm3.static.flickr.com/2712/4447013244_e22417f0a5.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4034/4540409845_d6c8b36d1f.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 398px; height: 265px;" src="http://farm5.static.flickr.com/4034/4540409845_d6c8b36d1f.jpg" alt="" border="0" /></a><br />I went outside and took a few shots of what we currently have in bloom. The old crappy macro lens worked surprisingly well! Some of them are a bit soft because it was windy that day.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-113045932465905015.post-15995716439463791302010-04-20T12:29:00.000-07:002010-04-20T12:41:42.858-07:00Introducing...my new babies.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fivqdx6LxSwcpINwxvxHRv1oqCA6h-SinTO4eGXGhP_aLhop9sdDholbPrL1pbGrMiyv4sJsNEFwZg3Xh-N43cjgy0LT2f9DslAYlD9f6su0Q1z1SEhmO1wqG1miYGioQ1hqHe_WoqpD/s1600/IMG_9416-2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fivqdx6LxSwcpINwxvxHRv1oqCA6h-SinTO4eGXGhP_aLhop9sdDholbPrL1pbGrMiyv4sJsNEFwZg3Xh-N43cjgy0LT2f9DslAYlD9f6su0Q1z1SEhmO1wqG1miYGioQ1hqHe_WoqpD/s320/IMG_9416-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5462307119453053506" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNq-xZ7L6KiEYtvI8h81e9Fi7BVIxyWEcfes3JEu9NB8FfnYA4WYjuCKMELt52zkICdMtps30vHw69ZqnFEIsei2YoQrR46ODyNWfpx4OzgSqjNArT9mooJT0DQXcNHR8raZ_aQ6nLXaz/s1600/IMG_9341-2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNq-xZ7L6KiEYtvI8h81e9Fi7BVIxyWEcfes3JEu9NB8FfnYA4WYjuCKMELt52zkICdMtps30vHw69ZqnFEIsei2YoQrR46ODyNWfpx4OzgSqjNArT9mooJT0DQXcNHR8raZ_aQ6nLXaz/s320/IMG_9341-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5462307115262758834" /></a><br />Oh how I love them!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-113045932465905015.post-16135796184134952582010-04-20T12:13:00.000-07:002010-04-20T12:14:52.655-07:00Welcome!I think it is finally time to start a blog. We'll see if I can keep up with it!Unknownnoreply@blogger.com1