This Calls for a Treat

Beignets

2012-02-20T19:46:00.000-08:00

Over the weekend I thought I would make some of these since it's Mardi Gras time-a holiday that I happen to know next to nothing about, other than it involves: beads, naked people, jazz music, large quantities of alcohol, and delicious food. I happen to have some knowledge of the food due to the fact I have visited New Orleans twice in the past few years. (By "New Orleans" I am here referring to "Disneyland"-where I have eaten at the following restaurants: The Blue Bayou, Cafe Orleans, and my favorite: The Jazz Kitchen. Clearly, I am an expert.)
If you've never tasted a beignet, they are kind of a mix between a doughnut and fry bread (or scones, if you live in Utah). The kids LOVE them, and the first time I made them Dylan said, "Hey! These are what Princess Tiana makes!" Obviously, we are looking into the gifted and talented program at her school.
This here, friends, is the very recipe from The Jazz Kitchen restaurant in Downtown Disney. Enjoy!

Beignets
Makes 3 dozen

1 package active dry yeast (or 2 1/4 tsp.)
1 1/2 cups warm water
1/2 cup sugar
1 tsp. salt
2 eggs, beaten
1 cup evaporated milk
7 cups all purpose flour, divided
1/4 cup shortening
oil for frying
powdered sugar for sprinkling

In a large bowl, sprinkle yeast over water. Stir to dissolve. Add sugar, salt, eggs and milk. Pour into blender and blend until smooth (I used my food processor and it worked great). Add 4 cups flour, blend until smooth. Add shortening and blend in remaining cups of flour until dough forms.
Place dough in a greased bowl and cover with plastic wrap. Refrigerate overnight.
On a lightly floured surface, roll out the dough to 1/4 inch thick (you may want to do this in batches). Using a pizza roller, cut into 2 1/2 inch squares. Let dough rest 20 minutes.
Heat at least 2 inches of oil to 350 degrees. Fry the beignets in batches (I did 3 at a time in my big pot) until golden brown on each side-it only takes a couple minutes, so watch closely. Drain on paper towels and sprinkle generously with powdered sugar.

Red Velvet Cupcakes with Creamy Vanilla Frosting

2012-02-09T09:02:00.000-08:00

Yesterday, I decided to make my children a Valentine treat. And by "my children" I mean "myself". I've made a few different recipes for Red Velvet Cake, and this is by far my favorite-dense, but not too dense; super moist; and not too tart (many recipes call for vinegar).
The frosting is one of my very favorites from my More From Magnolia cookbook-and the same one I used for Dylan's 6th birthday cake. It's a great recipe for people who aren't big fans of frosting-it's creamy and fluffy without being too sweet.

Red Velvet Cupcakes
Makes 30 regular-sized
Source: http://www.carrottopmom.com (a copycat Sprinkles recipe)

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
2 1/4 cup sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk
1 oz. red food coloring (the liquid-not the gel)
1 Tbl. vanilla

Preheat oven to 350 degrees. Line your cupcake pan with paper liners.
Mix flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Beat butter and sugar in a large bowl with electric mixer until light and fluffy, 3-5 minutes. Beat in eggs, one at a time. Add sour cream, buttermilk, food coloring and vanilla. Gradually add flour mixture on low speed until combined. Spoon batter into cupcake liners, filling 2/3 full.
Bake 18-22 minutes, or until a cake tester comes out clean. Cool completely before frosting.

Creamy Vanilla Frosting

6 Tbl. flour
2 cups milk
2 cups (4 sticks) butter, softened
2 cups granulated sugar
2 tsp. vanilla

In a medium-sized saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until mixture becomes thick and begins to bubble. Remove from heat and cover with wax paper directly on the surface. Cool to room temp, about 30 minutes. (I've tried to speed up this process by refrigerating it-you have to be really careful with this, because mine got a little too cold, and left lumps in the frosting.)
In a large bowl, on the medium high speed of an electric mixer, beat the butter until smooth and creamy-about 3 minutes. Gradually add the sugar, beating until fluffy-another 3 minutes. Add the vanilla and beat well.
Add the milk mixture, and continue to beat on medium speed for 5 minutes. The frosting will become noticeably more white in color.

A Last Minute Semi-Crafty Valentine Idea:

I am a highly creative and crafty in person, in that I copy the ideas of highly creative and crafty people. In this case, my neighbors the Brewers.
The kids and I really like how they turned out, and it only took about an hour to cut out a few paper hearts, tape them to our back fence, take the pictures, add the words with photoshop, (if you didn't want to use photoshop, you could make a sign and use it in the background) and pick them up at Walmart.

Baked Banana Oatmeal

2012-02-06T15:10:00.000-08:00

I have recently taken up a weekly yoga class taught by one of my besties, Marci. It has been a highly beneficial activity to prepare my body once again for childbirth- and where I can, for 1 hour, focus with desperate concentration on not passing any gas (which I have in abundance at this time) in that oh so very, very quiet room. It has also been a special opportunity for Josh at home with the children to discover that it is, indeed, possible to happen upon a destroyed library book-and to then discover the guilty party with his entire body inside the guinea pig cage covered in shavings, EVEN THOUGH HE HAD TURNED A KID MOVIE ON.
Since I'm practically a health nut now (on Thursdays for several hours), I decided to try a baked oatmeal recipe. We all loved it- even Josh, who normally detests oatmeal. This is super hearty, and the little bit of streusel on top really makes it delish!

Baked Banana Oatmeal
Serves 6
source: adapted from http://thefrugalgirls.com

For the Oatmeal:
2 1/2 cups oats
2 1/2 cups water
3 Tbl. brown sugar
2 tsp. vanilla
1 Tbl. cinnamon
2-3 bananas

For the Topping:
2 Tbl. oats
2 Tbl. brown sugar
1 Tbl. flour
2 Tbl. butter, softened

Optional Serving Additions:
milk
whip cream
honey

Directions:
Preheat oven to 350 degrees
Combine first 5 ingredients for the oatmeal in a large mixing bowl. Slice the bananas, and fold into oatmeal. Pour the oatmeal into a casserole dish (I used an 11x7 baking pan).
Bake in the oven for 30 minutes.
Meanwhile, make your topping: mix the oats, brown sugar, and flour. Using your fingers, add the softened butter. Mix until crumbly.
Remove oatmeal from the oven, and sprinkle on the topping. Bake an additional 30 minutes, or until topping begins to brown.
Serve with desired serving additions.
*If you would like to bake this the night before, refrigerate overnight-then heat in the oven at 325 degrees for 20 minutes.

I can't tell you how much Guinea loves Carson....and that is because she doesn't.

Slime

2012-01-26T18:30:00.000-08:00

I've been trying to come up with activities for my boys that do not involve: The Freshbeat Band, dumping the garbage down the stairs, destroying furniture, or conducting toilet-water parties in the bathroom. I saw a recipe for this slime on pinterest, and thought we could give it a try as a special science experiment-and they LOVED it.
Here's what you need:

If you want opaque slime, use the white school glue. We happened to have the clear, and I thought it turned out cool. Borax is a laundry booster, and I found it with the laundry detergent at the grocery store for $5. You'll also need some water and some food coloring.

First, make two solutions:
Borax Solution: Mix 1 tsp. borax in 1 cup of hot water. Mix until borax stops dissolving. (The mixture will still be a little grainy at the bottom)
Glue solution: Mix 4 oz. container glue with 1 cup hot water. Add your food coloring (for our "radioactive" slime I mixed green and yellow food coloring)
Start adding the Borax Solution to the Glue Solution in small amounts. It will immediately start to gel. Mix with your hands as you add to get the desired texture. I used the entire Borax Solution, and our slime got quite thick.

Obviously, the slime is quite messy- but since it is made of washable glue and laundry detergent, it's an easy clean-up.

You can store the slime in a zip-lock bag, where it will stay nice and slimy for up to a week. I would not technically know this, since as soon as Josh came home from work he requested that it please be thrown directly into the garbage. (This may have due to the fact that I let Owen take the bag of slime to Dylan's room to "show her", and by the time Josh got home there were green particles in every room and surface of the house. Probably don't allow your children to do this.)

A pretty serious bath was required after our experiment, but a bubble bath is better than cleaning old soup off the basement stairs any day.

Cream Cheese Snickerdoodles

2012-01-16T16:47:00.000-08:00

We went to church yesterday. While it's important to us to go to church every week, I would say there are places more "fun" to take small children. Children such as Little Carson David, age 22 months. I have included an account of a matter regarding Carson and church below the recipe, for those who would like to feel better about their own children.

I made these for the church class I teach-a group of 8 11-year-olds, who are super fun because they are at an age when they appreciate treats. We get along very well, since I highly enjoy making treats for appreciative people.

The cream cheese made these super soft with a melt in your mouth texture that I just love in a snickerdoodle.

Cream Cheese Snickerdoodles

Makes 2 dozen cookies

1/4 cup butter, softened

1 8oz. package cream cheese, softened

1 egg yolk

1/4 tsp. vanilla

1 package yellow cake mix

3 Tablespoons sugar

1 1/2 tsp. cinnamon

Preheat oven to 375 degrees.

With electric mixer, cream the butter and cream cheese until smooth. Add the egg yolk and vanilla. Add the cake mix gradually.

In a small bowl, mix the sugar and cinnamon.

Form dough into 2 inch balls and roll in the cinnamon sugar to coat.

Place on an ungreased baking sheet, (I placed mine on the sheet as balls, and they stayed pretty round-if you want flatter cookies, press them down a little now) and bake 8-10 minutes.

An Account of the Joys of Bringing My Son Carson to Church:

Carson is different than my other children in that he does not hesitate to defend himself-even from children much larger than himself. If a child larger than Dylan or Owen were to snatch a toy from them, they would look hurt for a second or two, then find another toy. Carson will not only snatch the toy back, he will proceed to use the toy to beat the offender-thereby teaching them an important lesson about snatching toys.

Carson is also the type of person who, upon seeing a baby with cute chunky cheeks-like many of us, gets the urge to just pinch those cheeks! And they're just so cute you want to eat them! Unfortunately, Carson takes these urges literally-with his fingernails and teeth.

These three behaviors are not "ideal" behaviors for Carson's church class-a nursery of small children ages 18 months to 3 years. Since I teach a class of 11 year old's, Josh is thrilled to have the opportunity to police Carson in the nursery for 2 hours. Luckily, there was a big celebrity awards show-his FAVORITE thing- on TV last night, so he was able to relax and enjoy all the fashion and completely natural cleverly scripted celebrity banter with me.

Peanut Butter and Jelly Pie Bars

2012-01-11T18:35:00.000-08:00

I've been debating whether or not to post this recipe, because the number of steps are a little high-maintenance, and might be a deterrent for many of my busy friends and family. But I am here to tell you, friends and neighbors-it's completely worth it. I've made Ina Garten's peanut butter and jelly bars, and while they are quite delicious-these are a completely different level. And I can tell you that as an expert, because I have hidden them from my family and eaten the entire pan myself. The crust is a basic pie crust, pressed into the pan; you will be severely tempted to eat the peanut butter filling with a spoon; and the streusel on top has a perfect taste of cinnamon.

Peanut Butter and Jelly Pie Bars
Makes 12 large bars, or 1 very large bar eaten with a fork from the pan over 3 days.
Source: browneyedbaker.com, who got it from the second Baked Cookbook

For the Pastry Dough:
1½ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into ½-inch cubes
1 egg

For the Peanut Butter Filling:
1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup chunky peanut butter
1¾ cups powdered sugar
½ teaspoon vanilla extract

For the Crumb Topping:
¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1/3 cup dark brown sugar (I used light brown sugar and have so far not been struck down)
2/3 cup traditional rolled oats
6 tablespoons cold unsalted butter, cut into ½-inch pieces

For Assembly:
2 cups jelly or preserves

1. Make the Pastry Dough: Butter the sides and bottom of a glass or light-colored metal 9×13-inch pan. Put the flour, sugar and salt in a food processor and pulse until combined. Add the butter and pulse until sandy (about 6 to 10 quick pulses). In a small bowl, whisk the egg and pour into the food processor. Pulse just until the dough begins to hold together.

2. Dump the dough mixture into the prepared pan. Using your fingers, press the mixture into the bottom of the pan and up the sides just a little (maybe a half inch). Place the pan in the freezer for 30 minutes.

3. Preheat the oven to 375 degrees F.

4. Remove the pan from the freezer, line it with aluminum foil, and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until the crust is lightly browned. Transfer the pan to a wire rack to cool.

5. Reduce the oven temperature to 325 degrees F.

6. Make the Peanut Butter Filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the peanut butter and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Scrape down the sides of the bowl and beat again. Turn the mixture out onto the cooled crust and, using an offset spatula, spread it into an even layer. Put the pan in the refrigerator to chill while you prepare the crumb topping.

7. Make the Crumb Topping: In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the brown sugar and use your hands to rub it in until the mixture is uniform in color. Stir in the oats.

8. Place the dry mix in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and beat on low speed until loose crumbs form. (I did this step with a pastry cutter since I didn't want to wash my mixing bowl due to extreme laziness; you could probably also use your fingers to rub and mix the butter in)

9. Assemble the Bars: Spread the jelly in an even layer over the peanut butter filling. Sprinkle on the crumb topping, covering the jelly.

10. Bake the bars for 20 to 25 minutes, rotating the pan halfway through, or until the top is brown.

11. Transfer the pan to a wire rack to cool completely, then cut the bars and serve.

A few things going on at our house:

Owen is, at long last, A Pet Owner

We have had a ton of fun with "Guinea" the guinea pig, and she has proved to be quite resilient by surviving more than a couple near-death encounters with Little Carson David.

Last night I had a for-real Dream Within a Dream where it was Incepted into my mind that if I did not renew my van registration (which may have been due in September), I was going to get a ticket for $500. I decided to go ahead and renew it today.

And here are a few of my favorite photos from my sister's wedding last month:

Coming out of the Draper, UT LDS Temple

My Baby Sister

My own Baby Girl...

Who will be The Bride before I know it...

And who will be getting her own Baby Sister
(Me in my hugeness at only halfway)

The Kidlets

Fluffs (Chocolate Covered Homemade Marshmallows)

2011-12-06T20:25:00.000-08:00

In the fall of 1999, I was employed for a short time at Mrs. Cavanaugh's Chocolates store before I was fired for insubordination (ironically, not for eating approximately 1.5 lbs. of chocolate a night along with my coworker). It was a highly destinal (this is a word I just invented-you are free to use it) employment, causing me to become severely addicted to gourmet chocolate-which happens to be quite costly, and not at all figure-flattering.
Of the highly delicious chocolates to be had, one of my favorites was the Chocolate Fluff, or a double-dipped version- a Flip. The marshmallow inside was nothing like the marshmallows from the grocery store-it was fluffy, creamy, and moist.
I've always wanted to try homemade marshmallows, but I once read a recipe review where the cook said mixing the marshmallow cream caused to mixer to burn out-so I've been a little nervous. Most recipes call for beating the mixture for 20+ minutes, but the cinchy recipe I found has you mix for only 5, and it turned out great. Since the recipe sounds complicated by just reading it, and some of you may not have worked with gelatin before, I thought I would post some photos along with the instructions. It really is easy and uncomplicated-and the marshmallows really are 100 times better!

Fluffs
Serves 20-40, depending on the size you cut
Source: adapted from Baked-New Frontiers in Baking

2 1/2 teaspoons powdered gelatin (a little less than 2 packets)
2 cups sugar
1 cup light corn syrup, divided
2 tsp. vanilla extract (I was worried the vanilla would discolor the marshmallows, but it doesn't.)
1/8 tsp. salt
1/2 cup powdered sugar, plus more for dusting

1 lb. chocolate-milk, semi-sweet, or dark (I don't think chocolate chips would work as well in this recipe as baking chocolate-the added wax would make a more crunchy bite)

Optional toppings: toasted coconut, crushed candy cane, chopped nuts, coarse salt

Directions:
Grease a 9x13 inch pan with vegetable shortening. In a small glass or metal bowl, pour 1/2 cup water, and sprinkle with the gelatin. Let the gelatin soften 10 minutes.

In a mixing bowl, pour in 1/2 cup of the corn syrup.

On your stovetop, set up two saucepans. In a small saucepan, fill half way with water, and heat over medium low heat. You want to get the water hot, but not boiling. In a medium saucepan, gently stir together the sugar, 1/2 cup of the corn syrup, and 1/2 cup of water. Put the the saucepan over medium-high heat and clip a candy thermometer to the side. You 'll heat this to soft-ball stage, 235-240 degrees. It will take a while-around 10 or 15 minutes. You don't need to stir it.

After your gelatin has softened for 10 minutes, place the bowl over/inside of the pan of hot water. Stir with a spatula as the gelatin melts to a smooth consistency.

When the gelatin is smooth, pour it into the mixing bowl with the corn syrup. Turn on the mixer to a low speed, and keep it going while you wait for your sugar mixture to reach soft ball stage.

When your sugar mixture reaches 235-240 degrees, remove from the heat and take out your candy thermometer. Turn the mixer up to to medium speed for one minute, then slowly pour the hot sugar into the bowl. When all of the sugar mixture has been added, turn the mixer up to medium-high and beat for about 5 minutes. (I started mine out at a 5 speed in my kitchenaid, and I probably should have set it on speed 7-mine took a couple minutes longer than 5) The marshmallow mixture will turn white and fluffy. Add the vanilla and salt and turn the mixer up to its highest setting for another minute.

The mixture will turn from this.....

To this.

Working quickly, pour the marshmallow into the prepared pan. Sprinkle with powdered sugar and let sit for 6 hours, or overnight.

After setting up overnight.

Another situation I discovered this morning: the kids had begged and begged to have a "camp out" in our extremely unpleasant basement-I had given it 2 hours, tops, but they slept the entire night like this.

Use a knife to loosen the marshmallow from the edges of the pan, and use your hands to pull the marshmallow (it will come out in one giant piece) out of the pan and onto a flat surface lightly dusted with powdered sugar.

Cut the marshmallows into desired sizes. If you just want some delicious plain marshmallows for hot chocolate or snacking, you'll want to roll the cut squares in some powdered sugar. They keep for a week in an air-tight container.

Owen made smaller squares, since he likes to cut things.

To coat in chocolate:
Prepare your toppings, if using.
Lay sheets of waxed paper over two baking sheets.
Chop the chocolate into chunks and heat on the stovetop over medium-low heat until melted and smooth. Remove from heat and let cool slightly.You will notice my fluffs are not a picture of beauty. They are a little lumpy, and this is due to the fact I don't know what I'm doing. But here's what I did: Drop the marshmallows one at a time into the pan; use a spatula to cover the marshmallow in chocolate; lift the marshmallow out with a couple of forks, and place on the baking sheet. Immediately sprinkle with toppings. They will take a few hours to set up, depending on the temperature of your room.

Toasted coconut topping

Sweet Potato Meringue Pie

2011-11-19T18:51:00.000-08:00

I made this pie for the first time last year, when I saw it posted on one of my very favorite food blogs abountifulkitchen.com. Josh and the children detest sweet potatoes, due to the fact they are abnormal people-and will not touch this pie. Therefore, I take it upon myself to eat it all-and luckily, sweet potatoes are extremely healthful. If you and your family happen to be normal people, you will really enjoy this mix of flavors-it's a great alternative to pumpkin pie if you're looking for something a little different.

Sweet Potato Meringue Pie

CRUST
1 cup (4 ounces) pecan halves
9 whole graham crackers, broken
4 teaspoons minced fresh ginger (I used only 2 tsp. because I'm not a huge fan of ginger)
2 tablespoons dark brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

FILLING AND TOPPING
Four 8-ounce sweet potatoes
1/2 cup dark brown sugar
3 large eggs
1/2 cup heavy cream
1 cup granulated sugar
1/3 cup water
3 large egg whites
Pinch of salt
1 teaspoon pure vanilla extract

MAKE THE CRUST

Preheat the oven to 325°. In a pie plate, toast the pecans for about 10 minutes, until fragrant and browned. Let the nuts cool completely.
In a food processor, combine the pecans, graham crackers, ginger, brown sugar, salt and cinnamon; pulse until crumbs form. Add the butter and process until incorporated. Press the crumbs evenly into a 9 or 10-inch pie plate. Bake the crust for about 25 minutes, until lightly browned and fragrant. Using a rubber spatula, press down the crust and let cool completely. Wipe out the processor.

FILLING AND TOPPING

Place potatoes in pot cover with water. Boil sweet potatoes until soft, about 30-40 minutes. Peel and let cool. You should have about 2 1/4 cups.
Transfer the sweet potato to the food processor and puree until smooth. Add the brown sugar and eggs; process until blended. Add the heavy cream and process again, just until incorporated. Pour the filling into the crust and bake for about 50 minutes, until set and the top looks dry; cover the crust edges with foil if they darken. Let the pie cool completely. Preheat the broiler.
In a small saucepan, combine the granulated sugar and water and bring to a boil. Cook over high heat without stirring until a candy thermometer inserted in the syrup registers 240°, about 5 minutes. Meanwhile, in the bowl of a standing mixer fitted with the whisk, beat the egg whites with the salt until soft peaks form. With the machine on, carefully drizzle in the hot syrup and beat at high speed until the whites are stiff, glossy and warm to the touch, about 5 minutes. Beat in the vanilla.
Mound the meringue over the sweet potato filling, swirling it decoratively. Broil the pie 4 to 6 inches from the heat for about 30 seconds, until the meringue is lightly browned. Cut the pie into wedges and serve.

If you're in need of some ideas for Thanksgiving dishes, here are some links to the recipes my family and I will be making this year (*all photos are from the original blog/website):

Kate's Turkey from Our Best Bites blog

Ina's Sausage and Herb Stuffing

Emeril's Boston Bibb Salad with Roasted Squash, Pecans, Bleu Cheese and Warm Bacon Vinaigrette

I will tell you- this photo is a little strange, and does no justice to the deliciousness of this salad-I crave it all year long!

Ruth's Chris Sweet Potato Casserole

The Pioneer Woman's Mashed Potatoes

Emeril's Chocolate Cream Pie

Honey-Pecan Pumpkin Pie from epicurious

The Pioneer Woman's Pecan Pie

Happy Thanksgiving to you, Friends-and in the wise words of Paula Deen, "Let's gain some WEIGHT this weekend!"

Some Recent Exciting Developments in the Hansen Household

2011-11-19T17:26:00.000-08:00

If you have known myself or my children (and by "children" I am here referring to Owen and Carson) for more than 5 minutes, you would assume we have had some "concerns" about the gender of our baby due in May. Strangely, Josh did not feel spending $75 on a visit to Fetal Fotos for an early elective gender scan was worthy of a household expense. So, with the help of my friend Jill (who took my payments, preventing me from spending the money at the gas station) I very painstakingly saved up $50 over several months for the slightly-ghetto Fetal Studio in the mall-where a Lithuanian obstetrician now serving as a Utah-mall-ultrasound tech gave us the news:

IT'S A GIRL!!!

I will tell you I have never been more happy to *not* see something in my life.

We celebrated that night with dinner out to the Olive Garden (which Owen likes, since "dey bwing you a wahwet (wallet) wif candy inside") and a pink balloon party for the kids-where they showed far more excitement for the balloons than they did over the fact they are having a baby sister.

You may find it strange that Dylan is wearing a tiny night shirt, while Owen is still wearing his coat. This is simply evidence of how quickly Dylan feels the need to change her clothes the moment upon entering the house.

And in other exciting news: My Hot Sister and her Hot Boyfriend are getting married next month!

For those of you who, like me are: a.) a voyeur and b.) a giant fan of all things "wedding", here are a few of my favorites of their engagement photos:

Apple Pie with Walnut Streusel

2011-11-02T19:11:00.000-07:00

It's officially The Holiday Season, friends. A time when I can publicly indulge and pretend I'm not that big of a pig all year round. It is also the season for pies, and this is my most favorite apple pie. I found the recipe during our first year of marriage-when I was a beginning foodie and would spend my time at work (a secretary for my dad's office) reading recipes on the internet, and have since made it every year.

Apple Pie with Walnut Streusel
Serves 8 generously

9 inch pie crust, storebought or this Martha Stewart recipe is what I use

For the topping:
4 Tbl. butter, softened
4 Tbl. firmly packed brown sugar
4 Tbl. all-purpose flour
1/2 cup chopped walnuts

For the filling:
3 pounds (about 6 medium) apples (I like Granny Smith)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 Tbl. flour
1 Tbl. lemon juice
3/4 tsp. cinnamon

Prepare the pie crust and lay it in your pie plate.
For the topping:
In a small bowl with your fingertips blend the butter, brown sugar, and flour until smooth and blend in the nuts. Chill topping in the refrigerator until ready to use.

For the filling:
Peel and core apples. Cut apples into 1/2 inch wedges and in a bowl toss with remaining ingredients to coat.

To assemble and bake:
Preheat oven to 350 degrees.
Spoon filling into shell (don't put the streusel on yet!) and bake for 1 hour and remove from oven. Crumble topping evenly over pie, and bake an additional 30 minutes. (Do not at this time leave your house to deliver children to playdates and gymnastics class. My pie is a little more browned than usual for this reason.)

Serve with whipped cream or ice cream.

As readers of my blog, I'm afraid you are obligated to view pictures of my children in their halloween costumes:

Dorothy

Dorothy after having a bit of a skip through the poppies

Batman

How 'bout like this, mom?

Robin the Sidekick

If you would like to criticize the quality of the mask-drawing, I invite you to come give it a try on this boy.

As hard as I tried to get a good "buddy" picture...

Unfortunately, there was a dead bird in the bush. And as all mothers of boy's know: there is no competing with a dead bird.

Navajo Tacos

2011-10-25T08:19:00.000-07:00

Football season is upon us, friends. And that means the children and I are subjected to Josh's sports radio morning and night. It also means: delicious food. The first time I had a Navajo taco was at a football game-shamefully, the Utes no longer have these available. I can attest they do have: philly cheesesteaks, hot chocolate, roasted cinnamon almonds, and brownies available. I am a rather high-maintenance football guest, but I am perfectly willing to participate in the rounds of high-fives, making me a super fun guest as well. (Even though I may have been thinking that doing rounds of high-fives is pretty much the equivalent of girls turning to each other and screaming and clapping. I'm pretty sure Josh would not be willing to participate in such an activity.)
I've been making this fry bread recipe for years, and it's super easy. And the leftovers can be served for dessert with powdered sugar and honey butter! (In which case I would like to note for my sister who becomes enraged over this topic: they would be called "scones")

Navajo Tacos
Makes 6

2 cups flour
1 Tablespoon baking powder
1/2 tsp. salt
1/4 cup evaporated milk
About 3/4 cup water

Mix the dry ingredients to combine. Stir in the evaporated milk, then add water until the dough comes together without being too dry. (I used the entire 3/4 cup)
Knead until elastic and divide into six parts. Pat into circles a 1/4 inch thick.
Fry in oil heated to 365 degrees, until golden brown on each side. It only takes a couple minutes.
Top fry bread with you choice of toppings such as:

refried beans (I used 1 can for all six tacos)
salsa
shredded cheese
avocado
lettuce
sour cream
chopped tomatoes
chopped white/green onions

It's Official!

2011-10-21T15:27:00.000-07:00

It's official, friends....
The person responsible for leaving these chewed globs of a mysterious substance on the bedroom floor:

Later found to be chocolate rice crispy candy-thankfully not poop as first assumed.

Who then removed one shoe and put himself to nap in his brother's bed:

Is going to be The Big Brother sometime around May 1st!

Chocolate Sugar Cookies

2011-10-19T12:29:00.000-07:00

I have had the goal now for the past few nights, to: put the kids to bed at 8, exercise, do some clean up around the house, and write the blog post for these yummy cookies. In reality, I: got the kids to bed at 9, and immediately proceeded to pass out on the couch.
The kids and I made these (and by "the kids and I" I mean: they were permitted to do the sprinkles) over the weekend to celebrate the fact that The Children's Sports are Over for the Fall Season.

There will be no more running around the house at 5 pm yelling about Dylan's missing soccer sock; no more worrying Owen will fall asleep in the van during the 15 minute drive to tee-ball, causing him to wake up as Satan Himself; no more attempting to watch (and by "watch" I mean: encourage Owen to not eat the grass) Owen's tee-ball game while at the same time keeping Carson from the parking lot, and monitoring the items Dylan is bringing to the playground nearby (such as "hot dog and marshmallow roasters").
You may be asking yourselves, "I wonder why she continues to sign up these children for sports, when clearly Dylan is the only one remotely enjoying herself?" And the reason is this:

I have a dream that someday Owen will listen to me when I tell him he actually loves tee-ball, and that my kids will have great friends like these through their awkward teenage years.

In regards to these cookies: I got the recipe from Our Best Bites, an AWESOME blog for family food, and the thing I really liked about them was the texture-I thought it was weird the recipe didn't include any leavening, but the cookies held their shape perfectly (check out the Darth Vader shapes from Best Bites!), and were super moist and soft.

Chocolate Sugar Cookies
Makes 2 dozen (mine were pretty large, so I got 15 cookies)

2 & 1/2 c. all-purpose flour
1/2 c. cocoa powder
1 cup (2 sticks) butter
1 c. sugar
1 egg
1 tsp. vanilla

Preheat oven to 350. Line baking sheets with parchment or a silicone baking mat if you have either of those.

Cream together the butter and sugar until light an fluffy (1-2 full minutes). Beat in the egg and vanilla until well combined.

Whisk flour and cocoa powder together and then slowly add to the butter mixture by spoonfuls with mixer at low speed. Scrape down sides and bottom of bowl as needed.

Lightly dust rolling surface with coco powder or flour or a mixture of both. (I use cocoa powder). Roll dough about 1/4 inch thick. It helps to roll soft dough in between sheets of plastic wrap or parchment and then place them in the fridge for about 15 minutes (or the freezer for 5-10) until firm.

Cut out shapes and place on baking sheets. Bake for 8-10 minutes, until set. Sometimes it’s hard to tell with chocolate cookies when they are done, so just watch for the dough to not look “wet” anymore and the edges should be holding their shape nicely.

Let cookies cool for 2-3 minutes and then use a spatula to place them on a cooling rack.

A few highlights of the season for Grandma:

Dylan is a very attentive goalie-unless, of course, she is busy playing in the net.

Hit!

Trying not to look too proud on 1st base

Butterscotch Apple Dip

2011-10-06T14:17:00.000-07:00

This recipe comes from one of my very besties, Marci. Marci is the perfect hostess, and one night after a fancy dinner out with the kids to the high-class restaurant Shivers,

she made this as a treat to snack on while we discussed topics such as: movies and cake.

Whenever Marci makes something in my presence, I pay very close attention, knowing I will want to have it again-like later on that night. This dip is best served warm (if it gets too cool, it gets a little stiff for dipping), and is the perfect flavor for fall.

A humorous incident involving Marci's daughter Gwen and apples:
While I was driving the carpool girls home from school the other day, we were discussing an apple activity they did at school where everybody brought either a red, yellow, or green apple from home.
Me: "Gweny, what is your favorite color of apple?"
Gwen: "Well, Gala's are always good-and so are Red Delicious. But I really like Braeburn too."
This child is 6. I don't think Dylan knew there was such a thing as "yellow apples" until this school activity.

Butterscotch Apple Dip
Serves 6

1 bag butterscotch chips
1 can sweetened condensed milk
1 tsp. apple cider vinegar
1 tsp. vanilla
1/2 tsp. cinnamon

Apple slices-around 6 apples (I used Gala, but I hear Braeburn's are really good too)

Combine the butterscotch chips and condensed milk in a medium saucepan. Heat over medium-low heat until melted. Add the vinegar, vanilla, and cinnamon. Serve with apple slices.

Jalapeno Popper Dip

2011-09-28T20:09:00.000-07:00

Last night was the highlight of my month-bookclub. A night me and my besties get together to discuss the following highly important subjects which come up every single month:

Cesarean Sections
Whether/When everyone is/will be getting pregnant
Crazy People of- or not- our Acquaintance
Our Naughty Children
Our Displeasure that our Children are Getting Older Despite the Fact We have Specifically Asked Them to Not.
A Few Minutes Delegated to the Book

It is a night we can get together and laugh until we cry over things such as: "The Lyrics to the Songs of the Saturday's Warrior Movie".

I should note it's a late night for mom's.

Since it was my turn to host, I brought myself to make a few goodies, one of which was this dip. And it was a hit-evident by fact that it was snarfed by women at 9 pm. I know women who won't eat an apple at 9 pm. This is worth the sacrifice.

Jalapeno Popper Dip

Serves 12

Source: browneyedbaker.com

16 ounces cream cheese, at room temperature
1 cup mayonnaise
8 pieces of bacon, cooked and chopped up
6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
2 cloves garlic, minced
½ teaspoon cumin
1½ cups shredded cheddar cheese

For the topping:

1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.

3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, pita chips, vegetables, etc.

If you happen to be in need of a new book to read, and would like something a little suspenseful, *and if you are not bothered by the occasional eff word, or a few remarks regarding wieners*, this is the book I chose for this month:

It's a goodie.

Pumpkin Cinnamon Rolls with Brown Butter Icing

2011-09-24T08:28:00.000-07:00

I did it, friends-I had a big bowl of instant potatoes and a glass of chocolate milk, and felt good enough to bake something and take a picture of it. And I even went as far as to have some, and I will tell you I had 3. But the good news is that these are from Cooking Light, therefore making 3 a natural serving size.
You may have the same concerns about their "lightness" that I did while making them-"2 Tablespoons of butter in the filling? Because I'm pretty sure The Pioneer Woman's calls for 2 sticks." But rest assured, friends-you totally can't tell they're light. And the icing is so rich and flavorful, you don't need a whole ton-it's the perfect amount.
These are best served warm, but Dylan can tell you from experience that 3 minutes in the microwave is a tad too long-and something you do not want to hear when coming out of the shower (obviously, completely unclothed) is, "mom-there's smoke everywhere!" I have never seen such a black cinnamon roll smoke so profusely.
After you get all the ingredients for the dough into the mixing bowl, be sure to take a big sniff of the yeast, pumpkin, warm butter and nutmeg. You'll be glad it's fall time. Even if you have developed a new hatred for the fall-since it is the time of year when the schools steal our babies away from us and teach them such annoying phrases as, "SERIOUSLY, Mom?!" Happy Fall Time friends and neighbors.

Pumpkin Cinnamon Rolls with Brown Butter Icing
Makes 12

Rolls:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3 cups all-purpose flour, plus 3/4 cup extra to use as needed.
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup melted butter
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray

Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Icing:
4 tablespoons unsalted butter
3/4 cup powdered sugar
2 ounces 1/3-less-fat cream cheese

1. Make the rolls: Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Add 3 cups flour, pumpkin, milk, sugar, salt, nutmeg and melted butter; beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.) NOTE: If you have a breadmaker you can just throw everything in and put it on the dough cycle. That will take care of steps 1 and 2.

3. Make the filling: Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

4. Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

5. Preheat oven to 375°. Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

6. To prepare the glaze, melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until butter is brown and aromatic, about 4-6 minutes total. Remove from heat. In a small mixing bowl, combine the powdered sugar, cream cheese and browned butter with an electric mixer. Mixture will be thicker than a glaze, more like frosting. When rolls are done, immediately top each with a dollop of the frosting and let melt, using a spoon to help spread all over rolls (as it melts it should ooze down the sides.)

A Recently Developed Affliction

2011-09-12T15:46:00.000-07:00

I have not posted in over a week. The reason for this is that I have recently become afflicted with a feeling of revulsion to practically all foods not in this list:

Baked potatoes
Cereal
Pretzels
Toast
Crackers

Typically, people are not in need of recipes for these foods. Interestingly, the food I have felt the strongest hatred for recently is >gag< the salsa I made for my last post.

It is a temporary, yet relatively long-term condition that also includes emotional breakdowns over such things as: "Old Navy Coupons".

The worst of my condition should pass by the middle of next month, at which time there will be more "official" information. But I will really attempt to not only bake something in the near future, but continue looking at the food long enough to take a picture of it. And perhaps even taste it.

To tide you over, here is a photo of a little trick Owen learned yesterday, much to the delight of his primary teachers:

Simple Fresh Salsa

2011-09-03T16:06:00.000-07:00

At the end of summer when we finally have tons of tomatoes in the garden, I don't mind living on this salsa. It is the perfect football food, and Josh makes it anytime the Utes are playing away. (Normally I detest everything about the sport except the food, but over the summer I have become a GIANT fan of football. And by "football" I am speaking of the TV series Friday Night Lights, which can be found on Netflix instant play-and is one of the best shows ever.) Josh and I each have our own ways of making the salsa-he likes it so spicy I have to take a drink after every bite, while I prefer super lime-y and salty (the technical measurement for the amount of salt I put in is: "buttload"), with perhaps one small pepper.
It's super versatile and super addicting (I made it today to take to my sister-in-law's. Perhaps I shouldn't be snarfing it while I post this.), and also: HEALTHFUL. For real.

Simple Fresh Salsa
Serves 1 (me) - 6

2 lbs. ripe tomatoes, diced
1 red onion, diced
1-3 jalapeno peppers, to taste
1-4 limes, to taste
1 Tbl.-1 buttload salt, to taste
Optional: handful of cilantro, chopped

tortilla chips, for serving

Mix ingredients in a large bowl, adjusting ingredients to taste.

German Chocolate Cake

2011-08-31T17:26:00.000-07:00

Last week one of Josh's friends at work asked me to make a German Chocolate cake for his mother-in-law's birthday party. While this cake is one of my most favorites, I had never actually made one myself. So obviously, the most responsible thing to do would be to use my profits to make my own personal cake. I couldn't be charging someone for something I hadn't even tasted! And some people have an issue with receiving a cake with a slice missing (the really high-maintenance kind of people). Josh, of course, completely agreed this was a wise choice. (This is not technically true.) I have had many a slices of German Chocolate cake from the grocery store bakery, and many a spoonfuls of frosting from the Betty Crocker tubs. But I am here to tell you, friends and neighbors: that stuff tastes like plastic with hair in it compared to the homemade version. If you're a fan of German Chocolate, you really haven't lived until you try it.

German Chocolate Cake
Serves 12
(The cake I have pictured above is the gigantic cake I made for the party that is double the amount listed here. It would probably serve more like 20.)

For the cake:
1 box german chocolate cake mix
1 cup sour cream
1 small box instant chocolate pudding
4 eggs
1/2 cup vegetable oil
1/2 cup water

For the filling:
1 cup heavy cream
1 cup sugar
3 egg yolks
6 Tblsp. butter, cut into small pieces
1/2 tsp. salt
1 cup pecans, toasted* and chopped
1 1/3 cups shredded coconut

*To toast the pecans: preheat oven to 350 degrees, spread pecans in a single layer on a baking sheet. Bake until fragrant, about 10 minutes.

For the chocolate ganache frosting:
1 cup semisweet chocolate chips
1 cup heavy whipping cream
1/4 tsp. corn syrup

Directions:

It's a good idea to make the chocolate ganache frosting first, because it cools in the refrigerator for a couple hours. In a saucepan, combine the chocolate, cream and corn syrup. Heat over medium low heat until melted and completely smooth. Pour into a metal bowl, cover, and put in the fridge. Cool 2 hours, or until chill-whisking periodically. When the ganache is completely chilled and you are ready to assemble the cake, thicken it to frosting texture by beating with an electric mixer until thick and creamy.

For the cake:
Preheat the oven to 350 degrees. Grease and flour (or spray with baking spray) two 9 inch cake rounds. Mix together all the ingredients for the cake and until completely combined. Divide batter between the rounds and bake 25-30 minutes, until a cake tester comes out clean.

While the cake is baking, make the filling:
In a medium saucepan, combine the sugar, cream and egg yolks. Cook, stirring, over medium heat until mixture thickens and coats the back of a spoon (170 degrees on a candy thermometer). Remove from heat, and add the butter, salt, pecans and coconut. Stir to combine and cool to room temp.

When the cake layers have cooled, get them ready to assemble by leveling off the tops, if needed and cutting them in half horizontally to create 4 layers. Layer them with the cooled filling, including the very top.

Frost the sides of the cake with the whipped chocolate ganache frosting, and pipe some dollops around the top, if desired.

*Frosting tip: this frosting is deliciously rich and creamy, but it melts SUPER easy. So if it's hot out, and you're not planning on serving it right away, store the cake in the fridge.

This slice is the regular-sized cake made with the recipe; plenty big for an after-dinner cake. Or small breakfast.

Fresh Peach Drop Cookies

2011-08-28T15:45:00.000-07:00

In one of the unfortunate side effects of a new school year, I woke up Saturday morning at 6:30 a.m., wide awake. Josh and I had plans to take the kids hiking that morning, so I decided to make something for breakfast that would give everyone plenty of energy for the brutal less-than-one-mile-round-trip hike we would be undertaking. Cookies were the obvious choice. And since these contain fresh peaches, I can attest to you they are very healthful-I had 3 before the hike, and I felt very energized the entire mile.

Fresh Peach Drop Cookies

Makes 2 dozen

2 cups all-purpose flour, plus 2 tablespoons

3/4 teaspoon salt

1/2 teaspoon baking soda

1 stick (8 tablespoons) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1/2 teaspoon pure vanilla extract

2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)

1/3 cup peach jam or preserves

2 tablespoons granulated sugar

1/8 teaspoon ground cinnamon

Preheat oven to 375. Whisk together flour, salt, and baking soda.
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes (with these cookies, it's important to make sure they're really done-I underbaked my first batch, and they were pretty gooey.) Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
Josh had the unpleasant task of carrying Carson, who happens to carry the title of The Individual with the Stinkiest Feet in the United States. (The Individual with the Second Stinkiest Feet happens to be his brother-just the other day I was having Owen try on some shoes at Old Navy, and I hadn't had his shoes off for 30 seconds before I could hear customers around the corner expressing concern over the smell)

Dylan, Owen, and Owen's bear he has named "TINA" at the top of Ensign Peak.

Me with my tiny head, and Carso.

Cookies and Cream Cupcakes and an account of The Cupcake Tragedy of 2011

2011-08-24T21:06:00.000-07:00

It's happened, friends. My precious baby girl is gone all the day long. I had a fairly major 36 hour breakdown, but I'm improving with each day. (Other than the times when I have such realizations that she will likely miss wedding dress shopping with my mom and sister and I, or if I happen to drive by the park. Or the library. Or McDonalds. Or if I walk by her empty bedroom.)

The first day of school I decided to make her (me) something special for an after-school snack. I had been thinking a great deal about some Cookies and Cream Cupcakes I had seen on a great food blog, annies-eats.com. Since Dylan and I are both quite fanatical about Oreos, I decided on those.
I spent the afternoon baking them up, and when she got home we tried them. The first bite was completely delicious...followed by a strange aftertaste. I wondered if maybe the Oreo didn't really go with cream cheese, until Dylan said, "Uh...these are gross. I think it's the frosting." I tried several tastes of the frosting alone, and realized it was indeed the source of the slight grossness. I couldn't come to terms with what I knew to be true, until Josh came home and sampled the frosting and declared, "Um, that's MOLD. IT'S MOLDY!" I have since come to the conclusion that the cream cheese I used was most likely leftover from a wedding cake I did several days ago, and I probably left it out too long while I was working. So I was left with 22 perfect-looking moldy frosting cupcakes. Perhaps the most sad part of the story is that I kept trying to eat them throughout the next day, hoping I might not notice the taste. I've never claimed to be normal.
I was desperate to make them again, but I kept telling myself I really had no business baking 2 dozen cupcakes in my state of pant size, but I was eventually able to compromise with myself on just 1 dozen-a half batch. After all, I've just lost my best girl to days full of school work and potentially mean children.

Cookies and Cream Cupcakes
Makes 24

For the cupcakes:
24 Oreo halves, with cream filling attached (use a knife instead of twisting them)
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
2 sticks butter, at room temperature
1 tsp. vanilla extract
6 cups powdered sugar

For garnish:

Oreo cookie crumbs
24 Oreo cookie halves (optional)

Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Whip frosting for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Bruschetta

2011-08-18T07:16:00.000-07:00

I first had bruschetta on a trip to Italy Josh and I took when we were in college. As an architecture major, Josh was totally into all the buildings and art, and as a beginning foodie, I was in heaven with the food-it was a great trip (and it's a good thing-because we used student loans to go, and are likely still paying for it).
We backpacked to several different cities-Rome, Florence, Siena, Pisa, Venice, Verona, and Cinque Terre-and I ate my way through all of them. In Rome, we stayed with an older woman named Rosanna who ran a bed and breakfast out of her apartment. She would serve bruschetta for breakfast along with the most unprecedentedly delish fresh pastries she would pick up every morning. I told Josh to take my picture at her breakfast table because it was my most favorite place in Italy. Although we had been married for a year, this was probably a turning point to him realizing just how abnormal his wife really is.

Ever since coming home from Italy, bruschetta has been one of our favorite foods, and we make it all summer long. But it wasn't until I saw the movie Julie and Julia, that I realized I had really been missing out. I went to see it in the theater with my sister-in-law, Michelle-and during the part when Julie is frying bread over the stove to make bruschetta, Michelle and I looked at each other with a, "WHAT THE....!" Here I had been, unexcitingly toasting my slices of bread under the broiler with a drizzle of olive oil, when obviously the flavor would be 100 times better fried. I got up at 6 am the next morning to try it (I should note that I was pregnant at the time), and I've never made them another way since.

Bruschetta

6 medium slices crusty bread
4 Tablespoons olive oil
4 Tablespoons butter
4 medium sized ripe tomatoes
6 basil leaves
Salt to taste

For the bread:
Heat 2 Tablespoons each of the olive oil and butter in a large frying pan over medium low heat. When the butter sizzles, it's ready for the bread. Fry slices 3 at a time until golden brown, 1-3 minutes per side. Repeat with the second batch.

For the topping:
Dice tomatoes into small pieces, and put into a small mixing bowl. To julienne the basil leaves, stack them together, then roll them up, and slice thinly down the roll. Add to the tomatoes, and mix together. Add salt to taste.

When ready to serve, top the bread slices with the tomato mixture.

Rainbow Birthday Cake

2011-08-12T19:39:00.000-07:00

My baby girl turned 6 yesterday. I had been planning a surprise party for her for months, and when she walked into the party room at the Pizza Factory and all her friends yelled "Surprise!", I cried. It should not come as a shock to anyone who knows me that I am not a normal person-but it was a very exciting moment. Although, not really for her-she was a little too shocked, and hid behind my mom.

We had a great time eating pizza, opening presents, having cake, and playing a few arcade games- but I didn't have a chance to take any spectacular photos of the cake, due to the fact I was constantly fielding such inquiries as:

"Do you know I have the loosest tooth in history?"
"Will you tell Owen to stop?"
"Did you know Belle stuck her hand in the cake?"

Dylan and I saw this cake online (originally created by food blogger http://www.whisk-kid.com/, and featured on Martha Stewart). Dylan decided she just had to have it (mainly, because I thought it was the shiznit and I told her she just had to have it), and it turned out amazing (there was shrieking from every guest when I cut into it!), and it is really pretty simple to do when you have a plan.

Rainbow Birthday Cake

2 boxes vanilla cake mix
2 small boxes vanilla pudding
8 eggs
2 cups sour cream
1 cup vegetable oil
1 cup water
1/2 tsp. each of: red, orange, yellow, green, blue, and purple food coloring

Preheat oven to 350 degrees. Grease and flour 6 9-inch cake pans (If you don't have six, just bake however many at a time and keep the rest of the batter in the fridge.)
In a large mixing bowl, combine all ingredients but the food coloring. Mix until smooth. Measure out
1 1/3 cups of batter into 6 small bowls. Stir in one color of food coloring into each.
Pour the batter into the prepared pans, and bake 20 minutes, or until a cake tester comes out clean.

For the frosting I went with a less-rich recipe since there are six cake layers. I didn't want anyone going into a coma. This recipe is adapted from my Magnolia Bakery cookbook, and while the method is a little different, the frosting is super creamy and light. (Not to be confused in any way with "lite".)

Creamy Vanilla Frosting

1 cup plus 2 Tablespoons flour
3 cups milk
6 (It's true.) sticks butter, softened
3 cups granulated sugar
3 tsp. vanilla extract

In a medium sized saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick-like a custard. Cover with plastic wrap directly onto the surface and cool to room temperature, about 30 minutes. (I made the mistake of putting mine in the freezer, causing the mixture to get too cold-and I ended up with some lumpies. So make sure to bring it just to room temp.)
In a large bowl, on the medium high speed of an electric mixer, beat the butter until smooth and creamy, about 3 minutes. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes (longer if it hasn't come together-it will), until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes, and use immediately.

For the assembly:
I am going to recommend you go with the scientifical pattern of rainbows, which scientists remember by this simple rhyme: Rabbits (red) Often (orange) Yodel (yellow) in a Great (green) Big (blue) Voice (violet). Apparently I have retained something from the 4th grade.

A frosting tip: since you'll have some dark colored cake crumbs, it's a good idea to do a crumb-coat. First, frost between each layer, then do a thin coat of frosting on the entire outside. Refrigerate until firm. Then, frost the outside with a thicker layer. The crumbs will stay trapped in the cooled frosting, and you'll be able to get a pure white outside.

My offspring.

6 year olds + arcade games = plenty of yelling

I found these funny rainbow glasses along with rainbow slap bracelets and rings (and the favor boxes) on the website orientaltrading.com. I also ordered some little canvas coin purses from them for the girls to keep their arcade tokens in-that way they didn't lose them, and everybody knew how many they had. Their website has all kinds of great party favors for super cheap. (Oriental Trading has no idea who I am, but they will be receiving a bill for my mention.)

Homemade Oreo Cookies

2011-08-09T10:16:00.000-07:00

Last weekend we took our annual weekend trip to Bear Lake. Josh's Aunt and Uncle have a lakeside cabin, and every year are kind enough to invite everyone over for a family reunion the first weekend in August. And since I'm a freak for traditions, I take these cookies up every year.

A new tradition: Running into the lake fully clothed immediately upon arrival.

Dylan, Owen and their cousin Scarlett

This year I taught Josh's young cousin Lydia (who was an adorable flower girl at our wedding 8 years ago) how to make them, and she did a great job. Unfortunately, I did not get any photos of the ones she made due to the fact I was keeping Carson away from the garbage, toilet, road, fire pit, and the neighbor's garage. So I was obligated to make more at home yesterday. I was of course really annoyed.

Homemade Oreo Cookies
Makes 2 dozen sandwich cookies

For the cookies:
2 boxes chocolate cake mix-any kind
2 eggs
1/2 cup oil
1/2 cup water

Preheat oven to 350 degrees, and lightly grease a cookie sheet.
In a mixing bowl (you don't need a mixer for these-you can do them by hand), combine the cake mixes, eggs, oil, and water. Roll into uniform balls, and place on prepared cookie sheet. Bake 10-12 minutes.

For the filling:
6 oz. cream cheese
6 Tablespoons butter
4 cups powdered sugar
1 tsp. vanilla

In a mixing bowl with an electric mixer, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until smooth and creamy.

A few lake highlights for those interested:

My kids became expert frog catchers-Owen especially. I may or may not have pushed away a few children in order to catch some myself.

The two individuals responsible for causing a giant flood in the bathroom and the deaths of 4 amphibeans while "giving the frogs a bath".

Cousin Lydia's fish she caught right off shore after only one lesson from Uncle Dirk! I was unaware such creatures were lurking this close to shore, and it is knowledge I would not care to have.

Carson expressing his displeasure at his restricted fire-pit privileges.

My hot sister and her hot boyfriend came over to hang out for a couple hours. Dylan and Scarlett were quite pleased-in fact, Dylan just saw me posting this picture and commented, "I just LOVE that picture!" I have a feeling Brittany is not the reason.

My two future pyromaniacs watching the fire.

Till next year when we meet again, Frogs!

Lime Butter Cookies with Coconut Buttercream

2011-08-03T07:09:00.000-07:00

I'm guest posting (don't I sound professional?) this recipe at my friend Dee Dee's blog whateverdeedeewants.com. She writes a really fun blog about fashion finds, design, crafts, fun ideas for moms to do with kids, and her adorable son Brody Chopper (his middle name for reals-the coolest I have ever heard!)

I happen to have a remarkable memory for all things food. It is a blessing (and according to my pant size, also a curse). In 2006, I attended a church function where everybody brought a plate of treats to share. My neighbor (and fabulous cook) Stacy brought some little cookies topped with coconut frosting that I went NUTS over. It was difficult for me to show restraint after my 5th-but I had to consider the public setting. I tried googling the recipe, but couldn't find one with the unique moist and crumbly texture.
Last year, while teaching my children to read from the scriptures, it came to me how I should make them (what I may have actually been doing is: sitting at the computer reading food blogs by myself while my children were in time out-when one of my favorite food bloggers, Sayuri posted her recipe for these beauties.) I realized immediately due to my perfectly accurate treat memory these were the same cookies-with the addition of lime. Which, in my opinion only makes them yummier, and more perfect for summer.

Lime Butter Cookies with Coconut Buttercream
Makes 2 dozen

Butter Cookie Dough
2 1/2 cups unbleached all-purpose flour
1-2 teaspoon grated lime zest, plus extra for decorating
3/4 cup sugar
1/4 teaspoon salt
16 tablespoons unsalted butter (2 sticks), cut into
sixteen 1/2-inch pieces, room temperature
2 teaspoons vanilla extract
2 tablespoons cream cheese , room temperature

Coconut Buttercream
1 stick butter, softened
2 cups powdered sugar
1/2 tsp. coconut flavoring
1-2 Tablespoons milk, as needed
Shredded sweetened coconut and extra lime zest for decorating

For the cookies:

Preheat oven to 375 degrees.

In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
Roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2
inches apart. Bake until lightly browned, about 10-12 minutes. Cool.

For the buttercream:

Cream the butter, sugar, and coconut flavoring until smooth. Add milk as needed until desired consistency is reached.

After frosting the cooled cookies, top with shredded coconut and reserved lime zest.

Raspberry Cheesecake Brownies

2011-07-30T05:02:00.000-07:00

Last weekend Josh and I drove up to his Grandpa Child's "acre garden" to pick raspberries. It's a HUGE patch and we were there picking for 3 hours-but we had dropped the children off at my mom's and I had a giant Diet Coke, so it was pretty much a vacation.

We picked enough raspberries to fill 6 large boxes with the plans to make raspberry jam (which we happen to know nothing about).

And we did-12 jars full: none (zero. 0.) of which set up. So now we have 12 jars of raspberry syrup-for which I will not be posting the recipe. But I did make sure to save enough fresh berries for these Raspberry Cheesecake Brownies from my Hummingbird Bakery cookbook, and I was very deserving of the 5 that I ate.

Raspberry Cheesecake Brownies
Makes 15 medium-sized brownies

Brownie Dough:
6 1/2 oz. bittersweet chocolate, chopped (I used a cup of chocolate chips)
1 stick plus 5 Tablespoons butter
2 cups powdered sugar
3 eggs
1 cup all-purpose flour

Cheesecake Layer:
14 oz. cream cheese
1 1/4 cup powdered sugar
1/2 tsp. vanilla extract
2 eggs

Cream Topping:
1 1/4 cups whipping cream
3/4 cup powdered sugar
1 cup raspberries, plus extra to decorate

Preheat oven to 325 degrees. Grease a 9x13 inch baking pan.
For the brownie dough: Melt the chocolate in the microwave by heating for 30 seconds, stirring, and heating for 30 seconds until smooth. Cream the butter and sugar with an electric mixer until fluffy. Add the eggs one at a time, mixing well until smooth. Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared pan and smooth the dough.

For the Cheesecake: Cream the cream cheese, sugar, and vanilla with electric mixer until smooth and thick. Add one egg at a time, mixing well. The mixture should be very smooth and creamy. Spoon on top of the brownie base and smooth over.
Bake 30-40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The center will still be pale. Let cool completely, then cover and refrigerate for 2 hours, or overnight if possible.

For the Cream Topping: Combine the cream, sugar, and raspberries in a mixing bowl and whip with electric mixer until firm but not stiff. Spread the topping evenly over the brownies and cut into squares. Decorate with more raspberries.

My Mom's Potato Salad (with a SECRET INGREDIENT)

2011-07-27T07:16:00.000-07:00

"This is it!! THIS is the Secret Ingredient to EGGS-A-RONIUS!" My brothers Jeff and Trav-were they to read this-are very embarrassed for me right now. And that is because, other than myself, they are probably the only ones on the planet to recognize that movie quote as coming from the movie "Ernest Goes to Camp". We were big fans of this show when we were kids, (and by "kids" I am referring to the time in which I was in High School), and any time I hear the words "secret ingredient" I think of that show. Moving along:
My mom has been requested to make this potato salad for every extended family gathering for as long as I can remember. And that is because it is the best ever. It is the best ever because it contains her secret ingredient: pickle juice, Owen's favorite drink. Adding pickle juice to your potato salad will increase the creaminess and the flavor by a factor of 100, and that is a good thing. Know what I mean, Vern?

My Mom's Potato Salad
Serves 6

6 small, or 4 large potatoes, boiled and cooled
4 eggs, hardboiled and cooled
6 small or 3 large (but not giant) dill or sweet pickles
1/2 cup Mayo (Josh prefers Miracle Whip)
2 Tablespoons pickle juice
Salt and pepper, to taste
Lawry's Seasoning Salt

Peel and dice your potatoes into bite-sized pieces, and place them in a large mixing bowl. Peel and chop the eggs, and add them to the potatoes. Dice up the pickles and add. Plop on the mayo, sprinkle with pickle juice, salt and pepper. Mix all together until coated. When ready to serve, sprinkle top with the seasoning salt.

Salted Peanut Chews

2011-07-19T09:49:00.000-07:00

I have a bit of a problem with visiting the gas station. I bribe my children a few times a week with a highly over priced treat, and then conveniently help myself to a giant-sized diet coke fountain drink. I normally have enough baked treats waiting for me at home, that I don't usually choose a candy bar for myself. Plus, I tend to stay away from treats that list the nutritional information right on the package-thus causing the calories to actually count and ruining the experience. However, when I was pregnant with Carson and obligated to fulfill any and all cravings, I noticed The Salted Nut Roll candy bar. Sweet...Salty...Crunchy...Chewy. I attribute 10% of my not-insignificant pregnancy weight gain on these bars. So when one of my very favorite food bloggers browneyedbaker made these Salted Peanut Chews, I knew they were the nutritional-label-and-therefore-calorie-free version.

Salted Peanut Chews
Makes 16 large bars. (If these are not the only treat being served, definately cut them smaller-they're pretty rich.)

For the Base:
1½ cups all-purpose flour
2/3 cup light brown sugar
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 egg yolks
3 cups miniature marshmallows

For the Topping:
2/3 cup light corn syrup
¼ cup unsalted butter
2 teaspoons vanilla extract
1 bag (10 ounces) peanut butter chips (1-2/3 cups)
2 cups oats (browneyedbaker uses crisp rice cereal, but I didn't have any due to the incident pictured at right-just use whichever you have)
2 cups salted peanuts

Preheat the oven to 350 degrees F. In a large bowl, beat all the base ingredients except the marshmallows with an electric mixer on low speed until crumbly. Press the mixture firmly in the bottom of an ungreased 9×13-inch pan.
Bake for 12 to 15 minutes or until light golden brown. Immediately sprinkle marshmallows over the base. Base 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while preparing topping.
In a medium saucepan, mix all topping ingredients except oats and peanuts. Heat over low heat, stirring constantly, just until the chips are melted and mixture is smooth. Remove from heat. Stir in the oats and peanuts. Immediately spoon the warm topping over marshmallows; spread to cover. Refrigerate until firm, about 45 minutes. Cut into bars. Store in an airtight container at room temperature.

What I happened to find Carson doing while I was preparing this post. It's an issue.

Butterbeer- 2 Ways

2011-07-14T14:12:00.000-07:00

Yesterday I realized a dream. A dream I have had ever since first reading the word "Butterbeer" in the Harry Potter books. If you are not a Harry Potter fan due to the rock under which you live, Butterbeer is a special drink Harry and his friends are always getting when they visit the wizard village Hogsmeade. In the books it is described as a warm butterscotch drink, and I have been fantasizing about it since 1999. Since the last Harry Potter movie is coming out this weekend, I felt it was my duty as a reader, mother and food blogger to make it. And I have further taken it upon myself to try two of the best-looking versions. It was a sacrifice I was willing to make.
I was attracted to the first version because it contains sweetened condensed milk. I am compelled to make anything containing this stuff, and it has recently crossed my mind that perhaps I should sneak a can with a spoon into the movie theater as my treat. (I opted not, after having visions of operating a can opener in the dark while spilling sticky liquid all over myself) While this version is delicious, easy, and completely acceptable-I found I preferred the taste of the second version. While a little more involved, it had a deeper and more complex flavor that was how I imagined butterbeer taste. The second version also included a cream topping that made the perfect foam-but you could easily add this to the easier version. And I'm telling you that you should.
Either of these versions can be served warm or cold-in the books, the drink is warm; at the Wizarding World of Harry Potter amusement park they serve it iced.

Version 1 on the left

Butterbeer #1-Quick and Easy
Makes 4 servings in 8-10 oz. mugs, or 2 servings in the giant mugs I used

1/2 cup sweetened condensed milk
1/2 cup + 2 Tablespoons butterscotch ice cream topping
4 Tablespoons butter
3 cups cream soda
1/2 cup whipping cream

Combine the condensed milk, 1/2 cup butterscotch topping and butter in a heat proof bowl. Microwave 1 minute. Stir until butter melts into mixture. Divide the mixture between the mugs, and fill with the cream soda. Stir to combine.
For the creamy foam topping, beat the whipping cream with the 2 Tablespoons butterscotch topping until thickened, but not completely whipped. Top each mug with the cream, and stir to create a smooth foam.

Version 2 on the right

Butterbeer #2-More authentic in my personal opinion
4 8-10 oz. mugs, or 2 giant

1 cup brown sugar
2 Tablespoons water
6 Tablespoons butter
1/2 tsp. salt
1/2 tsp. cider vinegar
3/4 cup cream, divided
1/2 tsp. rum extract
5 cups cream soda

In a small saucepan over medium low heat, combine the brown sugar and water. Cook, stirring constantly, until mixture reaches 240 F on a candy thermometer.
Stir in butter, salt, vinegar and 1/4 cup of the cream. Set aside to cool to room temp.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 Tablespoons of the brown sugar mixture and the remaining 1/2 cup whipping cream. Using an electric mixer, beat until cream has thickened, but not completely whipped-about 2-3 minutes.
To serve, divide the brown sugar among the glasses-about 1/4 cup in each. Pour in a 1/4 cup cream soda and stir to combine. Fill the rest of the glass with more cream soda. Top with the cream, and stir again. The cream will stay on top and create a foam.

Coconut Cream Pie

2011-07-12T18:32:00.000-07:00

It seems to me people fall in two categories regarding coconut: fanatics and despisers. I, of course, am a fanatic-while Josh finds anything to do with coconut repulsive. Somehow, we are still married.
Recently my friend and cousin-in-law Mari asked me for a recipe for coconut cream pie. While I absolutely love the pie, I had never been able to get it to work-the last time I made it was a couple Thanksgivings ago, and everyone (except Josh, of course) was eating coconut soup out of a bowl. So I went on a personal quest to find a the perfect recipe, and I will tell you friends and neighbors-I HAVE SUCCEEDED. This pie sets up perfectly, and with the addition of coconut cream has TONS of coconut flavor. Josh wouldn't touch this pie with a 10 foot pole-and that is my kind of coconut dessert!

Coconut Cream Pie

9 inch pie shell, baked (store bought is fine, or I always use this recipe from Martha Stewart)

1 can cream of coconut (I use Coco Lopez)
1 1/2 cups half and half
3 egg yolks
3/4 cup sugar
1/2 cup corn starch
1/4 tsp. salt
1 cup shredded sweetened coconut
1 tsp vanilla extract

2 cups whipping cream
1/2 cup powdered sugar
1 cup shredded sweetened coconut, toasted*

In a medium saucepan, combine the cream of coconut, half and half, eggs yolks, sugar, cornstarch and salt. Heat over medium low heat, while whisking constantly, until mixture comes to a low boil-about 10 minutes.
Remove from heat and fold in the shredded coconut and the vanilla extract.
Pour into the cooled pie crust and refrigerate several hours, until firm (I let mine set up overnight).
For the topping, whip the cream with the powdered sugar and spread or pipe onto pie.
Sprinkle with toasted coconut.

*To toast coconut: preheat oven to 350 degrees. Spread coconut evenly on a baking sheet, and bake 8-10 minutes, until golden brown.

Soft and Chewy Peanut Butter Cookies

2011-07-07T08:15:00.000-07:00

When I was my daughter Dylan's age (going into 1st grade), I loved reading so much I would spend hours trying to read through books on my own. When my grandma babysat us, I would pull out her books and see how many I could read before my parents came back to get us. Later in elementary school I would hide a book inside my desk where I could see to read, but the teacher couldn't see what I was doing (I will tell you privately that I still to this day do not know my upper 7, 8, 9, or 12 times tables). While Dylan enjoys being read to, she gets burned out easily reading herself, and doesn't really love it. As a parent, it is my duty to force her to love the things I love-and so I have introduced: The Read-a-Thon. My most favorite thing ever from elementary school: an hour to silently read; with a pillow; and with TREATS.
I started making these peanut butter cookies last year after seeing them on one of my most favorite food blogs, abountifulkitchen.com. I thought they would be a great cookie to eat out on the hammock for our read-a-thon. They're not thin and crunchy like most peanut butter cookies-they are thick, soft, chewy and rich. And I think I shall go have one for breakfast, now that I think about it.

Peanut Butter Cookies
Makes 2 dozen

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar, plus more for rolling and sprinkling-about a 1/2 cup
1/2 cup brown sugar
1 egg
1 3/4 cup all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

Preheat oven to 325 degrees. In your mixing bowl, beat the butter and peanut butter until smooth. Add the sugars and mix until light and fluffy. Beat in the egg. Stop the mixer and add the flour, baking powder and baking soda. Mix just until combined.
Scoop the dough by rounded tablespoonfulls and roll into a ball with your hands. Roll in the granulated sugar and place on the baking sheet 2 inches apart. Slightly flatten with your fingers or a fork.
Bake 9-10 minutes. When done, sprinkle with more sugar.

Blueberry-Raspberry Pancakes with Buttermilk Syrup

2011-07-02T09:11:00.000-07:00

I first had this life-changing buttermilk syrup when my friend Summer posted the recipe (served with pumpkin waffles) on facebook a couple years ago. I have since incorporated it into any and all special occasions with which breakfast could be in any way associated. LDS Conference Weekend. Birthdays. Presidents Day. The-Third-Night-in-a-Row-Owen-Did-Not-Pee-the-Bed-Morning. We have a lot of special occasions at our house.
I thought for the 4th of July Blueberry-Raspberry pancakes would be the perfect opportunity to serve this creamy and decadent syrup. And I was correct. Since our tradition for the actual morning of the 4th is to have doughnuts and soda from the gas station for breakfast while we watch our town parade, I made these this morning. Which happens to be a special occasion day for Owen, because after carrying around an ad for fireworks for weeks-it is finally the day Josh is taking him to the magical white tent in the grocery store parking lot to pick some out.

For the Blueberry-Raspberry Pancakes:
Adapted from The Complete Southern Cookbook by Tammy Algood

Makes 8 normal-person pancakes; 4 Tiffanie Hansen-sized

1 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tablespoon sugar
1 egg
1 Tablespoon plus 2 tsp. vegetable oil
1 1/2 cup buttermilk
1/2 cup blueberries
1/2 cup raspberries

Lightly grease a griddle or skillet and place over medium heat.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the egg, oil and buttermilk and whisk well to combine. Fold in the berries.
Using a 1/4 cup measuring cup, (or 1 cup for giant pancakes) pour the batter onto the griddle. Cook until the tops are covered with bubbles and the edges look dry, about 2 minutes. Flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter.

For the Buttermilk Syrup:

1 stick butter
1 cup sugar
1/2 cup buttermilk (I have been told this is equally delish with whipping cream!)
1 tsp. corn syrup
1 tsp. vanilla
1 tsp. baking soda

In a large saucepan, combine the butter, sugar, buttermilk and corn syrup. Cook and stir over medium heat until it reaches a boil. Remove from heat and stir in the vanilla and baking soda. The baking soda will react with the buttermilk and foam up- you'll want to be using a large saucepan so it doesn't foam over. Serve warm.

Cannoli Cupcakes

2011-06-29T13:15:00.000-07:00

I don't want to brag, but I recently came into a large sum of money. Namely, $40. I had been eagerly contemplating what to do with this small fortune (cookbooks? a vacation? a boat?), Josh having decided to spend his share by splurging on extra gas for his truck. (GAS, people. I tried not to fall of my chair in excitement.) I was considering my options when I came upon this recipe from the blog beantownbaker.com. I will tell you I am a GIANT fan of cannoli. The last time I had some was in March at an italian restaurant near Disneyland (Mama Cozza's) that was featured on Diners Drive-In's and Dives on the Food Network, and it was the best I'd ever had. I have since thought about cannoli on a semi-weekly basis, and as soon as I saw the recipe I knew it was fate. Even though I had already spent the grocery budget, I was out the door within 10 minutes of viewing the blog. And after buying the ingredients I didn't have on hand, I still have enough money left over for a night on the town for me and Josh. A ride in the truck to In & Out, perhaps?
This recipe is a little more involved than a traditional cupcake, but if you're a fan of cannoli it's completely worth it!

Cannoli Cupcakes
Makes 24

1 box yellow cake mix
4 eggs
1 small box instant vanilla pudding
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water

For the ganache:
6 oz. semi-sweet chocolate, chopped (or 1 cup chocolate chips)
2 tsp. butter
1/2 cup cream

For the Cannoli Filling/Frosting:
32 oz. ricotta cheese (I used low fat, since I'm on a diet)
2 cups powdered sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
Grated zest of 1 orange

Mini chocolate chips for decorating

Several hours before you are ready to bake the cake, prepare this contraption for the ricotta to drain the excess liquid:

Wrap the cheese in cheesecloth (it can be found in the kitchen gadgets area of the grocery store), then place the bundle in a strainer that has been set over a bowl. Place something heavy, such as a can, on top of the cheese. Let sit several hours (or overnight) in the fridge.

To make the cake, preheat oven to 350 degrees, and prepare cupcake wrappers in pan. Mix together the cake ingredients and divide batter among cups. Bake 20 minutes, and cool completely.

To make the filling/frosting plop the ricotta in a large bowl, and beat with mixer until smooth and creamy. Add the rest of the ingredients and mix. Place in the refrigerator until cool and firm (I only left mine in the fridge for 15 minutes, and it was a little soft for piping. But I had an important appointment and didn't have time to wait. An appointment to eat these cupcakes immediately.)

For the ganache, heat the cream and butter in a saucepan until boiling. Remove from the heat and stir in the chocolate chips. Mix until smooth, and let rest 5 minutes.

When the cupcakes are cool, cut a cone shape out of the top of each to allow for extra filling.

Dip the tops of the cupcakes in the ganache.

Pipe the filling on top of the ganache.

Decorate with mini chocolate chips.

Sugar Cookie Bars

2011-06-26T18:34:00.000-07:00

These bars were making the rounds on food blogs a little over a year ago when I discovered there was such a thing as food blogs. It was a highly productive discovery-one that occurred when I was a new mom-to-three with 50 pounds of "baby" weight to lose. Of which I have only lost half to date, despite the fact that after my other children I had lost all the weight by the time they were 6 months old. Mysterious. No matter-moving right along with these bars: if you love sugar cookies (me), but don't have the patience for the rolling, the baking, and the decorating (also me-I can spend 24 hours on a wedding cake, but I get burned out by the decorating of cookies)-you'll really like these. They're super quick and easy, and make a ton (I cut out pretty big squares to get 20 servings, but you could easily get twice as many).

Sugar Cookie Bars

1 cup butter
2 cups sugar
4 eggs
1 tsp. almond extract (optional-but they will taste like they came from the bakery!)
1 tsp. vanilla
5 cups flour
1 tsp. salt
1/2 tsp. baking soda

Preheat oven to 375 degrees and grease a 13 x 18 jelly roll pan.
Cream the butter and sugar until fluffy. Add the eggs one at a time until combined. Mix in the almond and vanilla. Add the flour, salt and baking soda, and mix those in.
Drop the dough into the pan by placing large spoonfuls all over the pan. Press and spread the dough with your fingers to edges.
Bake 10-15 minutes, or until barely golden brown.

Buttercream Frosting (Cream Cheese Frosting would also be great)

3 sticks butter, softened
6 cups powdered sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
Milk as needed

Cream the butter and powdered sugar on low speed until combined and smooth. Add the almond and vanilla and mix. If needed, add the milk by tablespoons until desired consistency is reached.

The Concerning Eating Habits of Little Carson David

2011-06-23T06:56:00.000-07:00

A few of the things Carson consistently refuses to eat:

Strawberries
Quesadillas (tragically including those of Cafe Rio)
Cheeseburgers
Sandwiches
Anything I make for dinner

A few of the things Carson will gladly eat, if the opportunity happens to arise:

Toilet Paper
Firecrackers
Crayons
Dirt/Rocks/Leaves
Chalk
Dog/Cat/Bird food by the handful
Moldy chili from the garbage
Really-anything from the garbage (unless of course, it is listed above)

Please do not inform the Child Protective Services.

Panna Cotta

2011-06-20T20:37:00.000-07:00

Last year for my 24th birthday (I should note that I am 25 in my own mind. Technically, this took place 7 years ago), Josh surprised me with a cooking class at the Sur La Table kitchen store. A class regarding Italian Desserts. It was a life-changing evening. We were served 6 desserts and it was perfectly acceptable (and pretty much required) to eat them all. And a smart move on Josh's part, because I learned to make a dessert that has become his favorite.

Panna Cotta is italian for "cooked cream", and you would never guess something so simple would taste so good.

Panna Cotta

Serves 8

4 cups whipping cream

1 cup sugar

1 vanilla bean, or 2 tsp. vanilla extract (I bought some vanilla beans from the website olivenation.com for a reasonable price-7 beans for $10 and they shipped really quick)

2 packets gelatin

6 Tablespoons cold water

Fruit of your choice, for serving (I really like berries with this)

In a large saucepan, pour the whipping cream. Add the vanilla (if using a bean, scrape out the seeds and add them with the pod into the pot) and the sugar. Heat and stir until the sugar is dissolved.

Meanwhile, pour the water into a small saucepan. Sprinkle the gelatin over the water in a thin layer, and let sit 5-10 minutes to soften. When the cream is ready (hot and sugar is dissolved), remove from the heat, and start heating the small saucepan with the gelatin on very low heat. Stir with a spoon as gelatin melts into a smooth consistency. Don't let it boil-as soon as you have a smooth mixture, pour the gelatin into the cream. (If you have any lumps, just pour it over a strainer)

Pour the cream into your serving dishes (the smaller your dish, the quicker it sets up-if you pour the entire batch into one big serving dish, it might take as long as overnight to fully set up)

Cover the dishes with plastic wrap, and refrigerate 3-4 hours. *When we had this at the class, there wasn't time to allow them to fully set up-they were a soft pudding consistency, and tasted just as good.

Toasted Coconut Cashew Ice Cream

2011-06-15T21:29:00.000-07:00

My three children and I recently paid a visit to the Williams Sonoma store. I was due for a new cookbook, and ended up looking them over for an hour (I have to be very careful about my selection now that I am only allowing myself one once in a great while) while repeatedly whisper yelling to my children to, "stop touching", "get down from there", and "for heaven's sake put the knives back". But it was all worth it because I found a great ice cream cookbook, "Sweet Scoops" by Shelly Kaldunski. I immediately wanted to make half of the recipes, but I knew I had to try the Coconut Cashew first. Lovers of coconut will rejoice. Lovers of coconut and sweet/salty treats should sit down before tasting.

Toasted Coconut Cashew Ice Cream

3/4 cup sweetened shredded coconut
1 can (14 oz.) unsweetened coconut milk
3/4 cup cream of coconut (if you have never bought this, it is near the alcoholic drink mixes at the grocery store-I like Coco Lopez)
3/4 cup heavy cream
1/4 cup sugar
1/8 teaspoon salt
3/4 cup salted roasted cashews, coarsely chopped
*The original recipe calls for 1 Tablespoon dark rum, but since I'm mormon and do not partake, I didn't include it. If you are of the Gentile variety, then by all means add. I won't judge. I will instead pray for you. And request your address so I can send the missionaries to your house.

In a bowl, whisk together the coconut milk, cream of coconut, heavy cream, sugar, rum (if using), and salt. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.

Meanwhile, position a rack in the middle of the oven and preheat to 350 degrees. Spread the shredded coconut on a baking sheet and bake until lightly browned, about 8 minutes, rotating the sheet and stirring the coconut halfway through the baking time. Let the coconut cool completely before using.

Pour the cold coconut-cream mixture into an ice cream maker and churn according to the manufacturer's instructions. Add the cashews and toasted shredded coconut during the last minute of churning.

Spoon the ice cream into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.

Blackberry White Chocolate Streusel Bars

2011-06-12T18:45:00.000-07:00

Did you know that blackberries are one of the top ten best antioxidant containing fruits? They help to prevent cancer and heart disease, and are rich in fiber. To fully benefit from these highly nutritious gems with a full serving, you will be needing to eat 6 of these bars. It's a win-win situation, friends.

I had some blackberries in my fridge, and was envisioning using them in a bar treat with some white chocolate. Since I'm not very good at completely inventing recipes, I adapted the one I found on this blog:
http://unegaminedanslacuisine.com/ to include a white chocolate drizzle.

Blackberry White Chocolate Streusel Bars

For the bars:
1 cup granulated sugar
1 Tablespoon of fresh lemon zest (about 1 medium-sized lemon)
1 teaspoon baking Powder
3 cups all-purpose flour
1 cup (2 sticks) of butter, Cold and cut into pieces
1 egg
1/2 teaspoon salt

For the filling:
2 cups fresh blackberries
1 cup of blackberry jam
2 Tablespoons granulated sugar
3 teaspoons cornstarch

For the drizzle:
2 oz. white chocolate, broken into pieces (or 1/3 cup chips)
2 Tablespoons cream

Preheat the oven to 375 F. Line a 9x13 inch pan with foil and butter/spray the foil.

In a large bowl, combine the lemon zest and 1 cup sugar. Using your fingertips, rub the zest into the sugar until it becomes moist and fragrant.

Add the flour, baking powder, and salt. Use a fork or pastry cutter to blend in the butter. *You can use your fingers for this part, just be sure to work quickly to not melt the butter.

Stir in the egg. Dough will be crumbly and coarse, like thick wet sand. Pat half of dough into the prepared pan.

In a separate, large bowl, stir together the 2 Tablespoons of sugar and cornstarch. Gently mix in the blackberries and jam. Carefully sprinkle/spread the blackberry mixture evenly over the crust (leave about a 1/4-inch border around the edges of the pan so the berries won't burn.) Crumble remaining dough over the berry layer.

Bake in preheated oven for 30-35 minutes, or until top is slightly brown. *I cooked mine for 30, and they ended up being on the messy side-I will probably leave them in a little longer next time.

Cool completely, then prepare the glaze:
Combine the cream and chocolate in a bowl and microwave 30 seconds. Stir until smooth. Use the spoon to drizzle over the bars. *If your glaze is thinner than you like, put the bowl in the freezer for 15 minutes and it will thicken up.

Hootenanny Pancakes

2011-06-07T19:47:00.000-07:00

Have you ever eaten a 1/2 stick of butter in one sitting? I have. This recipe is from one of my besties who is an excellent cook, Jill. The first time she made them for me I ate half the pan, while she shared the other half with the children.

You may have heard of this recipe more commonly being called German Pancakes. But since Jill's family calls them Hootenanny, and I wish to be cool, we are going with Hootenanny. (This also happens to be the word Josh's Grandpa Child uses for an ATV 4-wheeler. Also cool.)

If you are not the type of family to regularly eat a stick of butter for breakfast, perhaps you should save it for a special occasion. Such as: Saturdays. The occasion on the particular day I first tried this was that I had recently acquired some Bear Lake raspberry syrup. I have since decided that this will be our traditional breakfast for the 1st day of summer vacation. This year, a day that began the countdown (73 days now) to my impending breakdown when this person:

leaves me to spend more waking hours with her teacher than with me.

Hootenanny Pancakes

Makes 2-6 servings, depending on your pig level (Mine: very high. And as I have with this recipe discovered with my Dylan: also very high)

1 stick butter (salted butter is really good in this)
1 cup flour
1 cup milk
6 eggs

Ideas for serving:
Syrup (I used berry syrup, but Jill usually uses maple)
Powdered sugar
Fresh fruit
*Not recommended: more butter

Preheat oven to 425 degrees. Place the butter in the pan and let it melt in the oven while it preheats (you do want to be careful with this-if you don't take it out as soon as the oven is preheated, you risk browning the butter too much). Combine remaining ingredients in a mixing bowl. When the oven is preheated and the butter is melted, pour the batter into the pan. Bake 12-15 minutes, or until set. The pancake will be HUGELY poofy, but will deflate as it cools.

What I discovered my children doing while I was preparing this post:

Just hangin out. On the roof of the garage.

Quick and Easy BBQ Chicken Sandwiches with Coleslaw

2011-06-05T12:38:00.000-07:00

During the dark and disgusting month of February, I thought it would be a fabulous idea to sign up my two older kids for 3 sports. I pictured four of us happily watching and cheering in pleasant spring weather as our child had a great time developing a skill they would benefit from for the rest of their school days and beyond. This was very delusional thinking.

Dylan has played soccer since she was 3 and is improving with every season. She finds it very enjoyable, although she is just now seeing it as a game and not just as a social outing where I keep nagging her to run around.

We signed Owen up for Soccer and T-ball, both of which he absolutely detests. A typical game (of either sport) for Owen would involve: laying down on the field; wandering away from the game; chasing other players to throw grass at them; running around with his face in his shirt while the players run him down because he can't see anything; and speaking to his coach in a highly disrespectful manner. Owen is not technically taking Soccer or T-ball. He is taking "Listen to and Obey Authority Lessons".

He actually kicked the ball quite a ways down the field with his face in his shirt. I was entertained.

So, 4 nights a week (plus 2 games on Saturdays) we could be found at some field or other during dinner time. And after yelling at my child in a public setting (much of the time this season, in the rain) for an hour, I'm not in the mood to cook dinner at 7 o'clock in the evening. With this recipe, I can pick up a rotisserie chicken while I'm out during the day, quickly mix up the coleslaw in the afternoon before heading out (it doesn't get soggy-I've had it as leftovers the next day, and it's just as good), and it takes 5 minutes to assemble the sandwiches when we get home. Also, I am typically a Coleslaw Hater because I've always thought the dressing tasted like glue. Not that I have eaten glue, but what I'm 90% sure glue tastes like. (I am not willing to confirm the other 10%) The yogurt in this recipe really makes it tangy and delish, and the creamy and crunchy coleslaw goes perfectly with the tender barbecue chicken.

BBQ Chicken Sandwiches

Makes 5-8 sandwiches, depending on the size of your buns. In more ways than one.

1 rotisserie chicken

1 cup your favorite bbq sauce

5 large, or 8 small buns

Pull the meat off the chicken, mix with bbq sauce in a medium bowl.

Tangy Coleslaw

1/2 green cabbage, chopped into shreds

1/3 cup mayonnaise

1/3 cup plain yogurt

2 green onions, white and green parts, sliced

3 Tablespoons vinegar

1 Tablespoon sugar

salt and pepper to taste

In a large bowl, whisk the mayonnaise, yogurt, vinegar, sugar, salt and pepper until creamy and smooth. Fold in the cabbage and green onions. Top the chicken on the sandwiches.

Mud Party 2011 or A Model of Responsible Parenting

2011-06-02T16:15:00.000-07:00

Don't worry-it's only a rock.

We have a medium-sized permanent puddle at the beginning of our driveway that we occasionally allow the children to play in. This has caused, on occasion, strangers to pull over in their car, park, bring the child to the door and inform me they were playing IN MUD. IN THE STREET. (In reality, a car would have to veer completely off the road and into our driveway to hit anybody.) When this happened, I replied to the stranger, "Oh, he's okay-Owen! Don't forget your lighter!" (Not really the second part. That was said in my own mind.)

I happen to be a firm believer in Mud Party memories.

Tiff and Jeff-Mud Party 1985

Even if it takes you an hour to clean up, causing you to push back your trip to the grocery store, causing you to run into a boy from high school who has witnessed you fail your driving test in a number of humiliating ways, only to then witness you drop a glass jar of marinara sauce over your sandaled feet. Even then it's worth it. Practically.

Smore's Brownies

2011-05-31T23:02:00.000-07:00

I am a smore's pig. When we drive up the canyon with family and friends to roast hot dogs and smore's, it is not unusual for me to embarrass myself. I say: a candy bar is a serving, so as many smore's as you need to make to use up the candy bar-is also a serving. The only problem with smore's is the highly inconvenient fact that it requires a fire pit, which we do not have in our backyard due to the hazard that is our son Owen. (Can you even imagine? Let's not.)
These brownies are an excellent alternative when you need something portable, or when your Memorial Day is rained/snowed out because it is the worst spring EVER in Utah, yet you still want a summery treat.

Smore's Brownies

Makes 6 Tiffanie Hansen servings, or 12 for those who show restraint.

For the crust:
1 1/2 sleeves graham crackers, crushed
1 1/2 sticks butter, melted
1/4 cup sugar
pinch of salt

For the brownie layer:
Favorite brownie mix, (I use a family-size mix) made according to directions
1 cup chocolate chips

Topping:
1 bag large marshmallows-each marshmallow cut in half horizontally

Preheat oven to 325 degrees. Grease the sides of a 9 x 13 pan. Mix ingredients for crust, and press firmly (make sure it's evenly firm) into the pan. Bake 10 minutes, and remove from oven.
Meanwhile, mix up your brownie mix, adding the chocolate chips. Pour the batter over the crust, and return to oven for 30-35 minutes, or until a toothpick poked in the center comes out clean. Let the brownies cool to room temp.
When ready to serve, preheat the broiler. Cover the brownies with the marshmallows, and place under broiler for 1-3 minutes, until the tops are golden brown. Watch carefully-they brown quickly. When cutting these, I found it helpful to grease the knife with a little butter, since the marshmallows are sticky.

Key Lime Grilled Chicken

2011-05-26T23:18:00.000-07:00

This is my favorite grilled chicken recipe of all time for two reasons: it includes butter; and it includes lime. Also, it includes butter. Do I need to say more? No. I do not. But I'm going to. There is no marinating required here, it calls for 4 ingredients (one of which is butter) and it's ready in the time it takes to grill your chicken. Plus, the recipe includes butter.

For the key lime sauce:

1/2 cup (1 stick) of butter
1/4 cup lime juice (about 4 limes)
1/4 cup chili sauce (if you've never bought this before, it's at the grocery store by the ketchup)
1/2 tsp. seasoning salt

For the chicken:

4 lbs. chicken pieces
1 Tbl. seasoning salt

Prepare your grill. Rub chicken with seasoning salt, and place on the grill. While chicken is cooking, prepare the sauce.
In a small saucepan, melt the butter. Add the lime juice, chili sauce, and seasoning salt, and cook for 1 minute.
Take the sauce out to the grill and baste the chicken a few times until chicken is cooked through. (I used breasts that were on the small side, and they only took around 6 minutes a side. For large thick pieces, plan on 18-22 minutes per side.)

Oatmeal Sandwich Cookies with Cinnamon Cream Filling

2011-05-23T12:41:00.000-07:00

I've enjoyed a lot of those Little Debbie Oatmeal Cream Pies in my day. Such as: two Wednesdays ago. Also: in High School by the boxful. Unfortunately, they are made of corn syrup, partially hydrogenated soybean oil, and a few other ingredients that may not technically be food. I am pretty much the last person to get preachy about organic eating (I frequent the McDonalds Playplace weekly), but I figure-if I can make a better version at home, with real food-perhaps I'll feel better about serving it to my children for breakfast.

For the Oatmeal Cookies:

Makes 16 sandwiches

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

1 cup (2 sticks) butter, softened

1 1/2 cup brown sugar

1 egg

1 1/2 teaspoons vanilla

2 cups old-fashioned oats

Preheat oven to 350 degrees.

In a medium bowl, whisk the flour, baking soda, salt and cinnamon to blend. Set aside.

In the bowl of an electric mixer set on medium speed, cream the butter and sugar together for 3 minutes, or until light and fluffy. Add the egg and vanilla and continue beating until well combined, scraping down the sides as necessary.

With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Mix in the oats at low speed.

Drop the batter in rounded tablespoons, 2 inches apart, onto baking sheets. Bake 9-10 minutes. (I always slightly underbake my cookies to make sure they stay soft and chewy.)

*I wouldn't use this recipe for regular Oatmeal Cookies, since they are so thin. But when used for sandwich cookies, thick ones are harder to eat.

For the filling:

4 oz. cream cheese (1/2 a block)

4 Tablespoons butter

2 cups powdered sugar

1/4 tsp. cinnamon

Cream butter and cream cheese until combined and smooth. Beat in powdered sugar and cinnamon.

Strawberry Tea Biscuits

2011-05-17T15:08:00.000-07:00

My Best Girl and Daughter, Dylan and I decided to have a tea party this morning due to the following: She doesn't have school all week for kindergarten end-of-year assessments; Owen was going to preschool, and we could therefore have a pleasant tea party without requesting anyone to step off of the table; and it was another ~~depressing~~ cozy rainy morning.

A little introduction to Dyllie, for those who don't know her:

At age 5 (6 this August), she is my oldest. Interests include: playing with friends; bossing Owen; taking gymnastics (we are trying to convince Dad that the many thousands of dollars and hours training would be completely reasonable for her to qualify for the Utah Ute's gymnastics team someday); playing with friends; discovering ever higher decibels using her "whining voice"; playing soccer; maintaining an excitement for entering the 1st grade, even though this means she will no longer eat lunch with her mother and I will miss her desperately; changing her clothes 5 times a day; playing with friends; making giant messes in her bedroom that typically consist of clothes and tiny cut-up pieces of paper ("they're my special CRAFTS, mom!"); inventing songs whose title and sole lyrics are everyday sentences, such as: "We Need a Pink Hair Tie for My Hair", or the classic: "Two Special Band-aids on a Hill"; and playing with friends.

I thought about how I would make these all the way home from Owen's preschool, and I thought they turned out super yummy. Dyllie agreed. And then she asked if she could call a friend.

Strawberry Tea Biscuits

Makes 6 large biscuits

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1 stick butter, cold, cut into small pieces
1 cup buttermilk, plus more for brushing
1 cup strawberries, chopped

Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Using a pastry blender, cut in the butter until texture resembles coarse crumbs with a few larger clumps remaining (if you don't have a pastry blender, just use your fingers to rub in the butter).
Pour in buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. Fold in strawberries. The dough will be slightly sticky.
Turn the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Using a biscuit cutter (or cookie cutter, or the top of a drinking glass), cut out biscuits as close together as possible.
Place biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops with buttermilk. Bake until biscuits are golden and flecked with brown spots, 18-20 minutes.

For the Glaze:
1 cup powdered sugar
milk as needed

Add milk 1 Tablespoon at a time, stirring, until you reach desired consistency. Drizzle with spoon over the hot biscuits.

A special treat for those who scrolled down through the whole recipe:

Cowboy Caviar

2011-05-13T14:36:00.000-07:00

Have you ever eaten real caviar? I tasted it at my cousin's house, and it caused me to gag in a very violent and unattractive manner in front of my extended family. Fortunately, this Cowboy Caviar has nothing to do with the eggs of fish.

I got this recipe while on a road trip to Southern Utah a couple weekends ago. It was a road trip that included: an average of 42 miles per hour for 300 miles; a pee accident in a carseat; the beautiful wedding of one of my best and oldest friends; the throwing of my cell phone into the hotel toilet;

since we were pretty used to the kids' whining by then, we did a few small hikes in Zion's National Park; the eating of a delicious bbq chicken pizza at Wild Cat Willie's in Springdale (where the entrance to Zion's Park is), where they

happened to have a cookbook for sale sitting on our table.

You should know that I am a hoarder of cookbooks. Unfortunately, my husband does not appreciate stacks of cookbooks in our kitchen and living room, and has decided to no longer support my collection. He did, however, support the picture-taking with his iphone of the best-looking recipes.

This is the first recipe I tried, and I thought it was fab. Perfect for a potluck-bbq, or, as we did today, sharing-with-a-neighbor-as-an-afternoon-snack-while-watching-the-kids-ride-bikes- since the-sun-is-finally-shining-event.

Cowboy Caviar

1 can black-eyed peas, rinsed and drained

2 tomatoes, diced

2 cloves garlic, minced

1 jalapeno, minced

1 can corn, drained (or fresh or frozen)

1 large avacado, diced

1 Tablespoon olive oil

1 Tablespoon red wine vinegar

juice of ½ a lemon

salt and pepper to tast

1 bag tortilla chips

Dump everything into a bowl; mix; snarf with the chips.