Wednesday, September 25, 2013
Somewhat Creepy
So I know that all of our information is out there floating around in space and such, but it really did freak me out a little bit when I logged onto Google tonight.
Saturday, September 21, 2013
Got Apples?
We do, thanks to a friend at work! Christopher has been nosing around the box since I brought them home, asking to make 'his favorite applesauce'. I think we have enough in there for applesauce and a few other things.
This morning we are on a quest for apple cider. The recipe I use calls for apple cider and I struck out at two different HyVee stores. I was informed you can only find apple cider 'at a real apple orchard Mommy,' so I think I know where we are headed this morning.
Wednesday, September 4, 2013
A schmoozer in training
For someone who routinely is up by 6 on the weekends, pulling him out of bed at 6:15 during the week is a true exercise in patience.
At the age of 4, he is responsible for getting dressed (clothes already put out), brushing his teeth and finding his shoes. Not all that taxing, but man is that kid ever pokey. He'll grow out if it by middle school ... right??
The other morning I catch him staring into space ... again.
"Hey bud, you need to get your schools on. What are you doing?"
"I am admiring your beauty mommy."
He's good, isn't he?
At the age of 4, he is responsible for getting dressed (clothes already put out), brushing his teeth and finding his shoes. Not all that taxing, but man is that kid ever pokey. He'll grow out if it by middle school ... right??
The other morning I catch him staring into space ... again.
"Hey bud, you need to get your schools on. What are you doing?"
"I am admiring your beauty mommy."
He's good, isn't he?
Tuesday, September 3, 2013
Chocolate Zucchini Cake
A whole lot of awesome in a 9x13 pan. Very chocolaty and very moist. Christopher claims it is the only way he'll ever eat zucchini again. I'll let him think that ... for a little while.
Someone at work has a garden that is producing a lot more zucchini then mine ever will this year (I actually dug the dead zucchini plants up this weekend) and my original plan was to make this cake to take to work to share. Well, I threw the chips on top and put it back in the oven and then pulled it out in 5 minutes. Unfortunately, it looks like my chocolate seized and I tore up the whole top of the cake trying to spread them out.
So ... knowing that an ugly cake would NEVER get eaten at the workplace, we kept it at home. I have enough shredded zucchini left to make another cake. Next time though, I'll use my favorite chocolate frosting recipe from the back of the Hershey cocoa container.
Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
Someone at work has a garden that is producing a lot more zucchini then mine ever will this year (I actually dug the dead zucchini plants up this weekend) and my original plan was to make this cake to take to work to share. Well, I threw the chips on top and put it back in the oven and then pulled it out in 5 minutes. Unfortunately, it looks like my chocolate seized and I tore up the whole top of the cake trying to spread them out.
So ... knowing that an ugly cake would NEVER get eaten at the workplace, we kept it at home. I have enough shredded zucchini left to make another cake. Next time though, I'll use my favorite chocolate frosting recipe from the back of the Hershey cocoa container.
www.kingarthurflour.com
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
2 1/2 cups flour
3/4 cup cocoa
2 teaspoons espresso powder (instant coffee makes a good sub)
3 cups shredded zucchini
1/2 cup chocolate chips
Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth. Beat in the eggs and stir in the buttermilk alternately with the flour.
Add the cocoa and espresso powder, mixing until smooth. Fold in the zucchini and chocolate chips. Spoon the batter into the prepared pan.
Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set. Cool on a rack.
Saturday, August 24, 2013
Pink Lemonade Cake
In our house, the Birthday Boy or Birthday Girl gets to choose their cake. This year, someone in our house is celebrating a birthday that ends in an '0' and they aren't all that happy about it. So, when said Birthday Boy didn't choose a cake, I let Madeleine pick. She chose a Pink Lemonade Cake from Cook's Country.
It was pretty easy to make and sugaring the lemon slices was not as messy as I had imagined (she actually did them). Probably not the cake the Birthday Boy was envisioning, but that's what you get when you don't make up your mind!
Pink Lemonade Cake
Cake: Adjust oven rack to lower-middle position and heat oven to 325
degrees. Using stand mixer fitted with whisk, whip egg whites and cream of
tartar on medium-low speed until foamy, about 1 minute. Increase speed to
medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually
add 2 tablespoons sugar and whip until glossy, stiff peaks form, 2 to 3
minutes.
Combine flour, remaining sugar, baking powder, and salt in large bowl. Whisk egg yolks, water, oil, lemon zest and juice, and 5 to 7 drops food coloring together in medium bowl until smooth. Whisk yolk mixture into flour mixture until smooth. Whisk one-third of whipped egg whites into batter, then gently fold in remaining whites in 2 additions until well combined. Pour mixture into ungreased 16-cup tube pan. Bake until skewer inserted in center comes out clean and cracks in cake appear dry, 55 to 65 minutes. Invert pan onto wire rack and let cake cool completely in pan, about 3 hours.
Frosting: Using stand mixer fitted with paddle, beat butter and confectioners' sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese one piece at a time until no lumps remain. Add lemon juice, vanilla, and 3 to 4 drops food coloring, and mix until incorporated.
Lemon Slices: Combine water and granulated sugar in small saucepan over medium heat. Whisk constantly until sugar dissolves. Add lemon slices and bring to simmer. Remove from heat and allow syrup and lemon slices to cool completely, about 1 hour. Transfer lemon slices to wire rack to drain, about 5 minutes. Sprinkle both sides of lemon slices with decorating sugar.
Unmold cake onto plate and frost top and sides in even layer. Decorate along bottom edge with sugared lemon slices and serve.
It was pretty easy to make and sugaring the lemon slices was not as messy as I had imagined (she actually did them). Probably not the cake the Birthday Boy was envisioning, but that's what you get when you don't make up your mind!
Pink Lemonade Cake
Cake:
5 large eggs, separated
1 teaspoon cream of tartar
1 1/2 cups sugar
1 1/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon zest plus 2 tablespoons juice (2 lemons)
1 1/2 cups sugar
1 1/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon zest plus 2 tablespoons juice (2 lemons)
Red food coloring
Frosting
8 tablespoons unsalted butter, softened but still cool
2 cups (8 ounces) confectioners' sugar
8 ounces cream cheese, softened, cut into 8 pieces
3 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
Red food coloring
8 tablespoons unsalted butter, softened but still cool
2 cups (8 ounces) confectioners' sugar
8 ounces cream cheese, softened, cut into 8 pieces
3 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
Red food coloring
Pink
Sugared Lemon Slices:
1 cup water
1 cup granulated sugar
1 large lemon, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
3 tablespoons pink decorating sugar
1 cup water
1 cup granulated sugar
1 large lemon, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
3 tablespoons pink decorating sugar
Combine flour, remaining sugar, baking powder, and salt in large bowl. Whisk egg yolks, water, oil, lemon zest and juice, and 5 to 7 drops food coloring together in medium bowl until smooth. Whisk yolk mixture into flour mixture until smooth. Whisk one-third of whipped egg whites into batter, then gently fold in remaining whites in 2 additions until well combined. Pour mixture into ungreased 16-cup tube pan. Bake until skewer inserted in center comes out clean and cracks in cake appear dry, 55 to 65 minutes. Invert pan onto wire rack and let cake cool completely in pan, about 3 hours.
Frosting: Using stand mixer fitted with paddle, beat butter and confectioners' sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese one piece at a time until no lumps remain. Add lemon juice, vanilla, and 3 to 4 drops food coloring, and mix until incorporated.
Lemon Slices: Combine water and granulated sugar in small saucepan over medium heat. Whisk constantly until sugar dissolves. Add lemon slices and bring to simmer. Remove from heat and allow syrup and lemon slices to cool completely, about 1 hour. Transfer lemon slices to wire rack to drain, about 5 minutes. Sprinkle both sides of lemon slices with decorating sugar.
Unmold cake onto plate and frost top and sides in even layer. Decorate along bottom edge with sugared lemon slices and serve.
Wednesday, August 21, 2013
First Day of School
Oh my, second grade. Where does the time go? Next year the little guy gets to ride the bus with his sister. I wonder how many years I can get away with first day of school pictures at the front door ... I am aiming for all 12!
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| Getting so big |
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| Clown |
Sunday, August 18, 2013
Blueberry Bran Muffins
I have a kid who loves bran muffin. Weird? Perhaps, but I am not going to judge his food choices, particularly when they lean towards healthy.
At some point in time, I had picked up a box of All Bran in an effort to eat healthier. When I decided that chomping on a bowl of sticks in the morning really wasn't all that satisfying, I searched the web looking for recipes to use up the rest of the box.
I found this recipe over on allrecipes.com. and modified it slightly. The little guy loves blueberries, so I swapped out the originally called for raisins with blueberries, either fresh or frozen. I added a teaspoon of cinnamon to the batter, and at times have subbed in either pumpkin pie or apple pie spice. Instead of 12 muffins, I make 9, filling the cups up to the brim. Everyone knows muffin tops are the best part of the muffin!
Blueberry Bran Muffins
1 1/2 cups All-Bran® Cereal
1 cup buttermilk
1/3 cup vegetable oil
1 whole egg
2/3 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup flour
1 cup blueberries
Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in blueberries and spoon batter into prepared muffin tins.
Bake for 20 - 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
At some point in time, I had picked up a box of All Bran in an effort to eat healthier. When I decided that chomping on a bowl of sticks in the morning really wasn't all that satisfying, I searched the web looking for recipes to use up the rest of the box.
I found this recipe over on allrecipes.com. and modified it slightly. The little guy loves blueberries, so I swapped out the originally called for raisins with blueberries, either fresh or frozen. I added a teaspoon of cinnamon to the batter, and at times have subbed in either pumpkin pie or apple pie spice. Instead of 12 muffins, I make 9, filling the cups up to the brim. Everyone knows muffin tops are the best part of the muffin!
Blueberry Bran Muffins
1 1/2 cups All-Bran® Cereal
1 cup buttermilk
1/3 cup vegetable oil
1 whole egg
2/3 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup flour
1 cup blueberries
Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in blueberries and spoon batter into prepared muffin tins.
Bake for 20 - 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Tuesday, August 13, 2013
Taco Casserole
There are times when a recipe looks good on paper (or on the screen) but turns out to be a huge disappointment (disaster, failure, mistake, fiasco ... which ever you prefer). Sometimes unfortunately, one who goes on a new recipe spree may end up with 2 or even 3 of these mishaps in a row. You know your family is about to rebel when they look like this at the supper table:
So when we have had one too many dinner failures I turn to a surefire hit - Taco Casserole. It has all the elements of a taco dinner in a casserole dish.
Sometime I get fancy schmancy and mix up my own taco seasoning and make homemade refried beans. Other nights, like last night, opening cans and packages is the way to go. I originally spied this recipe in an old Taste of Home magazine and then found it again on food.com. I have found that you need to use thicker salsa (and I drain it) or else the dish can get watery. We initially tried the method of placing the chips on the bottom of the casserole dish only to find that we didn't much care for the soggy chips reheated. The kids like to use tortilla chips to scoop it up.
Preheat oven to 375. Spray a square casserole dish with cooking spray.
So when we have had one too many dinner failures I turn to a surefire hit - Taco Casserole. It has all the elements of a taco dinner in a casserole dish.
Sometime I get fancy schmancy and mix up my own taco seasoning and make homemade refried beans. Other nights, like last night, opening cans and packages is the way to go. I originally spied this recipe in an old Taste of Home magazine and then found it again on food.com. I have found that you need to use thicker salsa (and I drain it) or else the dish can get watery. We initially tried the method of placing the chips on the bottom of the casserole dish only to find that we didn't much care for the soggy chips reheated. The kids like to use tortilla chips to scoop it up.
Taste of Home magazine
1 pound ground beef
1 package taco seasoning
1 (15 ounce) can refried beans
2 cups shredded cheddar cheese
1 1/2 cups salsa
2 green onions, chopped
1 small can sliced black olives
1 tomato, chopped
Tortilla chips or corn chips
1 package taco seasoning
1 (15 ounce) can refried beans
2 cups shredded cheddar cheese
1 1/2 cups salsa
2 green onions, chopped
1 small can sliced black olives
1 tomato, chopped
Tortilla chips or corn chips
Preheat oven to 375. Spray a square casserole dish with cooking spray.
Brown ground beef and
drain.
Add taco seasoning and cook
according to package directions, adding proper amount of water (I use the juice from the salsa I drained).
Warm the refried beans on stove until hot, pull off the heat and add 1 cup cheese and the drained salsa salsa. Stir until combined. Spread beans in a square casserole dish
Warm the refried beans on stove until hot, pull off the heat and add 1 cup cheese and the drained salsa salsa. Stir until combined. Spread beans in a square casserole dish
Sprinkle the beef over the beans. Top with the remaining cheese, green onions and black olives. Bake about 15 minutes,
until the cheese is sufficiently melted and the casserole starts to bubble. Add the tomatoes on the top and let sit for 5 minutes to set.
Friday, July 19, 2013
Weighing in at 43 pounds and some change ...
What do you get when you mix trouble ...
with an everyday object, such as this?
You get a 3 hour visit to the ER and a picture that looks something like this:
Have to say it is a different kind of souvenir to have from a vacation. I should see if his doctor will give me a copy of his actual image so I can stick it in his scrapbook (OK, dresser drawer where I have all his mementos I am planning on putting in a scrapbook one day).
Why he did this, I have no idea. We were in the car, David and Madeleine went back into the hotel room to get her sunglasses. Trouble was in his car seat and I was in the driver's seat, keying in our destination in the GPS. Madeleine gets back in the car:
M: Hey, where did my penny go?
C: (giggles)
M: Give it back to me
C: I can't
M: Mommy, he won't give it back!
C: I can't give it back, it's in my BELLY
Sure enough, it is!
with an everyday object, such as this?
You get a 3 hour visit to the ER and a picture that looks something like this:
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| **Not his actual x-ray |
Why he did this, I have no idea. We were in the car, David and Madeleine went back into the hotel room to get her sunglasses. Trouble was in his car seat and I was in the driver's seat, keying in our destination in the GPS. Madeleine gets back in the car:
M: Hey, where did my penny go?
C: (giggles)
M: Give it back to me
C: I can't
M: Mommy, he won't give it back!
C: I can't give it back, it's in my BELLY
Sure enough, it is!
Thursday, July 18, 2013
Butterfly Conservatory
One of our stops in Niagara was the Butterfly Conservatory. Considering I have one who hates all bugs (and has been know to let out an ear piercing shriek when one is spotted) I thought this was a pretty adventurous undertaking. There are supposed to be over 45 different types of butterflies flying around, but I swear I kept seeing the same 8 all so. They were quite beautiful though.
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| They liked each other today |
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| Not going to even pretend I know what kind this is |
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| Hungry butterflies |
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| Prettiest one there; finally got a picture with open wings |
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| All she wants is to capture a butterfly |
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| All he wants are for the bugs to go away |
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| 45 minutes later |
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| Happy face |
Wednesday, July 17, 2013
Niagara Falls Fun
Our summer vacation this year included a hop over the border to Niagara Falls. Absolutely beautiful, albeit expensive.
View from our room:
Up close and personal:
We spent 3 days roaming around Canada and on our way out of town stopped at the falls on the American side (after a stop at the Duty Free shop, of course). There was a noticeable difference in the cleanliness and there was just so much more to do on the Canadian side.
Also, given our situation, the workers on the Canadian side were much more helpful. We were personally escorted around a lot of sites we choose to go to. The workers ensured that David had a clear path to travel on and the workers at the hotel made sure we had everything we needed, including the wheelchair accessible room I booked (which, believe it or not is often ignored even when you reserve rooms over the phone). All in all we had a great time and would like to get back there someday to explore more of the area.
View from our room:
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| Horseshoe Falls |
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| American Falls |
 | |||||||
| American Falls at night |
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| American Falls |
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| Horseshoe Falls |
Also, given our situation, the workers on the Canadian side were much more helpful. We were personally escorted around a lot of sites we choose to go to. The workers ensured that David had a clear path to travel on and the workers at the hotel made sure we had everything we needed, including the wheelchair accessible room I booked (which, believe it or not is often ignored even when you reserve rooms over the phone). All in all we had a great time and would like to get back there someday to explore more of the area.
Sunday, July 7, 2013
Fourth of July Fun!!!
Fun on the Fourth of July in the wading pool ...
and swinging on the swing (note the bling required) ...
Well maybe it wasn't all fun:
and swinging on the swing (note the bling required) ...
Well maybe it wasn't all fun:
Tuesday, June 25, 2013
Sunday, June 23, 2013
With 4 comes wisdom
We were driving home the other day and we passed Christopher's 'old parents' house.
"Mommy, remember when I was 3 and I was a baby and I told you I had old parents?"
"That was 3 weeks ago bud."
"Yeah ... well ... I am 4 now and a big boy. I wanted to tell you I never had old parents. I made them up. I needed to tell you so you didn't think I was crazy."
Ah yes, with age comes wisdom. Who wants to be labeled as crazy? Madeleine was about 4 when we learned her imaginary sister Tracy was actually a 50 year old male friend of David's (so not so imaginary).
Truth be told, I'd rather be rid of the irrational fear of bugs (even ants) or the fear of being in a room by himself, than to be rid of the old parents. At least they provided some entertainment.
"Mommy, remember when I was 3 and I was a baby and I told you I had old parents?"
"That was 3 weeks ago bud."
"Yeah ... well ... I am 4 now and a big boy. I wanted to tell you I never had old parents. I made them up. I needed to tell you so you didn't think I was crazy."
Ah yes, with age comes wisdom. Who wants to be labeled as crazy? Madeleine was about 4 when we learned her imaginary sister Tracy was actually a 50 year old male friend of David's (so not so imaginary).
Truth be told, I'd rather be rid of the irrational fear of bugs (even ants) or the fear of being in a room by himself, than to be rid of the old parents. At least they provided some entertainment.
Saturday, April 6, 2013
Chirp, Chirp, Chirp
Anyone else hear the crickets? Almost 5 months since a post - never gone that long without a post! No excuses.
Christopher is still talking about his old parents. We have discovered, however, that they are not the nice, sweet people we were led to believe they were:
"My old parents got rid of me because they don't like babies."
"My old parents sent me to bed without eating supper - can you believe that?!?"
"My old parents are not as nice as you, Mommy."
"My old parents would never let me eat candy for breakfast!" (neither will your *new* parents)
Life has been busy but good. I am a Daisy troop co-leader this year and we are looking forward to being Brownies next year. I also may have just volunteered to help coach my daughter's soccer team. I haven't played soccer since I was 15 ... what was I thinking? Oh yeah, not enough coaches = no teams. Ay yi yi.
Christopher is still talking about his old parents. We have discovered, however, that they are not the nice, sweet people we were led to believe they were:
"My old parents got rid of me because they don't like babies."
"My old parents sent me to bed without eating supper - can you believe that?!?"
"My old parents are not as nice as you, Mommy."
"My old parents would never let me eat candy for breakfast!" (neither will your *new* parents)
Life has been busy but good. I am a Daisy troop co-leader this year and we are looking forward to being Brownies next year. I also may have just volunteered to help coach my daughter's soccer team. I haven't played soccer since I was 15 ... what was I thinking? Oh yeah, not enough coaches = no teams. Ay yi yi.
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