2.29.2012

perfect homemade new york style bagels

Yep, I said Perfect New York Style Bagels...  and I do mean perfect!!


These were my second attempt at homemade bagels.  The first was a much simpler recipe, and turned out great bagels.

This recipe though, is a perfect copycat of my favorite new york style bagel shop bagels!

I'm sure I will be making both recipes, depending on time and ingredients on hand...  but when I'm really craving an authentic bagel, this recipe is the hands-down winner!

I can't even tell you how excited I was when I tasted the first one of these.  Besides the fact that I conquered something that has intimidated me for years...  I also just saved myself hundreds, if not thousands, of dollars!

(I can't give you exact specifics, but I know that when I go to the city and stock up on a dozen bagels it usually costs me over $13, and they are way cheaper to make at home!!)

I may have almost cried.  (Forgive me...  I'm pregnant.  We do weird things like that!)

And then I may have eaten 1 or 2...

Or 6.

If you don't live in New York, or in a city big enough to have a real New York style bagel shop (like Noah's in Seattle!)...  then please try these bagels!


Though they are a bit more involved than my other bagels, they are not difficult at all... and they are so worth the extra time and effort!

Although I will throw in this disclaimer for the nervous:  If you have never ever made homemade bread before, this might not be the first recipe to try out.  Or, better yet...  find a friend (or your mom or grandma!) that knows all about from scratch bread-making (meaning no bread machine!) and make sure you have them over or at least on speed-dial when you make these!  I had to resort to YouTube...  yes, yes I did.

Also, please go check out the recipe over on Annie's Eats for some great step-by-step photos of the process!  She did a great job!!

Authentic Homemade New York Style Bagels
adapted from The Bread Baker's Apprentice via Annie's Eats
makes 12 large bagels

Ingredients:
for the sponge:
1 teaspoon instant yeast (I used active dry yeast)
4 cups bread flour
2 1/2 cups water, room temperature
for the rest of the dough:
1/2 teaspoon instant yeast (again I used active dry yeast)
3 3/4 cup bread flour
3 teaspoons salt
1 tablespoon brown sugar
for boiling:
1 tablespoon baking soda
for toppings:
sesame seeds, shredded cheese, everything mix, etc.

Directions:
In a large bowl, stir the 1 teaspoon yeast into the 4 cups flour.  Add the water, mixing just until the dough resembles pancake batter.  Cover the bowl with plastic wrap and let sit at room temperature for about 2 hours, or until the sponge has doubled in size and is nice and foamy/bubbly.

Stir the remaining 1/2 teaspoon of yeast into the sponge.  Stir in 3 cups of the flour, the salt and the brown sugar and mix (using your dough hook if you are doing this in the mixer!) until the dough forms a ball...  adding up to 3/4 cup more flour a bit at a time until the dough has come together.

Knead for at least 10 minutes (or 6 minutes if you are using a mixer) until the dough is pliable but smooth.  You don't want the dough to be sticky, but don't add too much flour either.  (This is where you should go look at Annie's Eats to get a more detailed description of what you're looking for!)

Once the dough is ready, immediately divide it into 12 equal pieces and form them into rolls.  Cover the rolls with a damp towel and let them rest for about 20 minutes.

Line 2 baking sheets with parchment paper and spray lightly with cooking spray.  Shape the bagels by pressing your thumb through the middle of each roll and gently stretching the center out to about about a 2 inch hole.

Place the formed bagels about 2 inches apart on the baking sheets, lightly spray them with oil, and cover them loosely with plastic wrap.  Let them set at room temperature for about 20 minutes.

Now it's time to do a float-test:  Fill a bowl with cool or room temperature water.  Place a bagel in the bowl and it should float within 10 seconds.  If it doesn't, let them rest longer and try the float test again.

If the bagel floats right away, pat it dry and place it back on the baking sheet.  Cover the pans with plastic wrap and place in the fridge to set overnight, or up to 2 days (and yes, the bagels do need this set time.  So plan accordingly when you want to make these!).

When you are ready to bake them, preheat the oven to 500ºF and bring a large pot of water to a boil.

Once the water is boiling, dump in the baking soda.  Then remove the bagels from the fridge and place 2 or 3 at a time (depending on the size of your pot - don't crowd them!) in the pot to boil.  Boil them for 1-2 minutes on each side (one minute is fine, but 2 minutes will give you a chewier bagel!) and then place them back onto the baking sheets.

If you are going to top the bagels with anything, do it right when you take the bagels out of the boiling water so that the moisture will help the toppings stick!

Once you have boiled/topped all the bagels, place both sheets into the oven on the two center racks.

Bake them for 5 minutes, then rotate the pans - top to bottom & 180º.  If you are only baking one pan at a time, still rotate it 180º.  Bake them for another 5 minutes.  If they need a few minutes more to be as golden as you want, rotate the pans again top to bottom (my oven runs low/slow, so I did 2 more minutes top and then rotated and did another 2 minutes bottom).

Let them cool completely and then slice and freeze whatever you don't eat right away for the freshest taste!



2.28.2012

how to make a toasted coconut baby

What did that title actually make you think you were coming here to read?

Some fancy new coconut dessert?

A dutch baby laced with toasted coconut maybe?

Nope!  This is actually nothing of the sort.

I recently discovered that Haakon, my youngest, has inherited the eczema that plagues my husband's family.

It has just shown up on his skin in the last week or so, but it is running rampant and getting worse every day.

The back of his knees, his torso, his arms and legs...  Pretty much his whole body is affected in some way or another.

I am not ready to start trying out strong creams on him yet though, so we are starting with the basics...

Keeping his skin as moisturized, protected and healthy as possible.

This is where the Toasted Coconut Baby part comes in.

Every night, after his bath and before his jammies, I slather Haakon from head to toe with virgin coconut oil...


and he smells amazing.

Seriously... amazing.

I thought I had a problem with wanting to 'eat my babies up' before, but now...

Now he smells exactly like a big pile of perfectly toasted coconut flakes, and he makes me drool.

And I may have licked his arm once or twice last night.  May have.  :o)

Here's hoping this helps!

At least we know it's not hurting, and it makes for the most delicious smelling baby you've ever met!!



2.27.2012

lemon fettuccine alfredo, from scratch... with Barilla® Whole Grain Pasta & a $100 amazon giftcard giveaway!


In my mind, there is nothing as simple, comforting and satisfying as a big plate of homemade Fettuccine Alfredo.

When we think of Alfredo sauce, most of us think of a restaurant or a little jar from the grocery store. But once you've tried making it yourself I promise you will never go back!

This easy dish has very few ingredients, very simple prep -- and in minutes you can have one of the most flavorful, delicious meals you have ever enjoyed!


Pair this delicious pasta with grilled steak, chicken or sauteed shrimp (spicy lemon-garlic shrimp! mmm) -- and of course some fresh garlic bread and a salad -- and you've got a feast!

I like to make this meal when I am running short on time or ideas or when I just want to spoil someone without a ton of prep or effort. Whether I make it lemon or just plain Alfredo (just leave out the lemon juice and zest!), I have never had someone walk away from my table disappointed!

Oh, and in case you're wondering, this meal could definitely win you a guy's heart, if that's what you're going for, that is (wink, wink).

Recently I was sent some Barilla® Whole Grain pasta to try out, and my family and I were so impressed with it! Besides the added ease of getting some more whole grains into our diets, Barilla® Whole Grain has three times the fiber of regular pasta!

(And for those of you with picky toddlers (like mine) who will eat just about nothing but pasta, this is a great thing!)

The flavor is also great, with a bit more heartiness than regular pasta and just a pleasant hint of healthfulness -- not enough to distract from the taste of the dish, which is very important to me!

Oh and if you're not sold yet, Barilla has a taste guarantee for you. If you don't like the Whole Grain version, they will send you a free box of your favorite Barilla pasta!

Visit TryBarillaWholeGrain.com and check out the Dinner Kit if you would like to see some more great recipes featuring this healthy, delicious pasta!


Lemon Fettuccine Alfredo Recipe

Ingredients:
1 lb Barilla® Whole Grain fettuccine
1/2 cup butter
1 clove garlic, minced
zest from one large lemon
juice from one large lemon
1 cup heavy cream
salt & pepper to taste
2 cups freshly grated Parmesan cheese

Directions:
Cook the pasta according to package directions.  Meanwhile, in a large saucepan, melt the butter over medium heat.

Saute the garlic for about 30 seconds and then stir in the heavy cream and lemon zest, reduce the heat to medium low and stir occasionally until the cream is warm.  Turn off the heat and stir in the grated parmesan (leaving out a bit to sprinkle on top if you'd like!) until melted.

When the pasta is done, stir them into the warm cream sauce, toss to coat well, add the lemon juice to taste, along with salt and pepper, until the pasta is seasoned to your liking.

Serve immediately with lots of fresh garlic bread and a salad!

-----

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This giveaway is open to U.S. Residents age 18 or older.
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2.25.2012

good reads again...

I know I have no real rhyme or reason with these "good reads" posts, but I just love sharing the articles I read that touch me to my core.

If you're looking for some good reads to curl up with a cup of coffee and enjoy this weekend...  here you go!


It's Okay to Talk About Joan - from Stephen Ministries

A wonderful article reminding us how to love those who have lost someone.  Talk about them.  Remember them.  And never be afraid to give someone the freedom and comfort to cry with you!

---
Loving a Wild One - from (in)courage

A beautiful post with tips for those of us who love and parent 'Wild Ones'.

---
Ten Ways We Misunderstand Children - from The Natural Child Project

I needed this reminder.  I need to read this article every day, I think!

---
Why Women Shouldn't Fear Home Birth - from Mayim Balik (on Today MOMS)

A great article to help you understand the home-birthers.  Regardless of your personal thoughts, opinions, or decisions on the matter...  This one makes sense and maybe will make us seem a bit less crazy to you.

---
List of GMO foods

A detailed list of specific grocery store foods you probably have several of in your pantry.  This is not a fun list to read.  But be informed.  And try to make the best choices for your family, when you can!


2.24.2012

easy cashew chicken with coconut rice

Thai or Chinese food (let's just call it Homemade Takeout!) - like this spicy & sweet Cashew Chicken with Coconut Rice - is one of those things that usually just intimidates me too much to make at home.  

Homemade takeout seems so complicated, but really it's not.

Yes, the dishes usually have a lot of ingredients as far as the sauce/flavorings go, but once you've got a stocked pantry...  they are incredibly simple to throw together!


I think I get a bit more adventurous with my cooking and baking when I am pregnant.  Something about carrying a little life inside of me makes me feel very powerful and capable.

And so I do things that I normally wouldn't do...  like make homemade takeout, bagels and all sorts of homemade breads.

This cashew chicken was a spur of the moment craving-fix for me, and I am so glad I wasn't too intimidated to try!  It turned out so good, I know I will be making it often!!

(Oh, and yes, I am aware that there are no bell peppers in the picture above...  I was out of them!  But I promise you they will make the dish even better!  I doubt I would make this without them again!!)

Cashew Chicken with Coconut Rice Recipe
adapted from She Wears Many Hats
makes 4-5 large servings

Ingredients:
for the rice:
1 cup coconut milk
1 1/2 cups water
1 teaspoon salt
2 teaspoons sugar
1 cup jasmine rice
for the chicken:
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 teaspoons sesame oil
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 cup + 2 teaspoons soy sauce, divided (1/4 cup + 2 teaspoons)
4-5 tablespoons oil (I use vegetable oil)
4-5 large skinless, boneless chicken breasts, diced (about 2 lb)
1 large onion, chopped into good-sized bites
1 large bell pepper, chopped
3-4 cloves garlic, minced
1/2 cup cashews, coarsely chopped
1/4 cup fresh chopped basil

Directions:
For the rice: 
In a medium pot, bring the coconut milk, water, salt & sugar to a boil.  Add in the rice, stirring well, reduce the heat to low, cover and simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid.

Remove from the heat and let sit, without stirring, for 10 minutes.

For the chicken:
In a small bowl, combine the vinegar, brown sugar, sesame oil, cayenne, ginger and 1/4 cup soy sauce, whisking to blend and dissolve the brown sugar;  Set aside.

In a large pan or wok, heat the oil over medium-high heat until quite hot.  Brown the chicken (in 2 batches if necessary!) and then remove to a plate while you continue.

Toss the onions and peppers into the oil along with the remaining 2 teaspoons soy sauce and cook - stirring occasionally - until they start to brown and soften.  Toss in the garlic and sauté for a few seconds.

Return the chicken to the pan, along with the sauce and the cashews.  Reduce the heat to medium-low, stir and simmer for 10 minutes or so...  until the sauce has reduced a bit and everything is heated and cooked through.

To serve:
Fill a bowl with rice, top with a generous amount of the chicken & veggies and then top with a good sprinkle of basil.  Enjoy!



2.23.2012

homemade asiago, parmesan or cheddar cheese bagels

So, yesterday I showed you some delicious bagels...  the classic, plain style.  Today, I am showing you my favorite bagels...  cheese bagels!!


Asiago cheese bagels to be exact, but I have never turned down a parmesan or cheddar bagel either.  

The cheese really fancies up this treat and makes it extra special...  not that homemade bagels aren't pretty-darn special in themselves!

Homemade Asiago, Parmesan or Cheddar Cheese Bagels Recipe
adapted from An Epic Change
makes 12 bagels

Ingredients:
3 teaspoons active dry yeast
1 tablespoon sugar
1 1/3 cups warm water (about 105ºF), plus a bit more
1 tablespoon butter, melted and slightly cooled
1 1/2 teaspoons salt
4 cups all-purpose flour
2-3 cups shredded asiago, parmesan or cheddar cheese

Directions:
In the bowl of your stand mixer, dissolve the yeast with the sugar and warm water and let sit for 5 minutes, until the yeast is foamy.

Dump in the butter, salt & flour and mix with the dough hook attachment until the dough is smooth, elastic & tough...  At least 10 minutes.  (If the dough is not wanting to come together, or looks too dry, add water a tablespoon or so at a time, until the dough has come together).

Drizzle a bit of oil or melted butter on top of the ball of dough, turning once to coat, and then cover the mixer bowl with plastic wrap and place in a warm draft-free place.  (Unless it's the middle of summer, I usually wrap the bowl in a blanket and then place the whole bundle under the covers in my bed!  Works like a charm!).

Let the dough rise until double, 30-60 minutes, depending on how warm your house is.  Once the dough looks twice as big and you can gently press two fingers in the center of the dough and the indentation stays, it is ready.

Turn the dough out onto a floured surface and gently knead a few times.  Divide the dough into 12 equal portions and form each one into a ball.

Take the first ball and press a hole through the center with your thumb, turning in the edges and stretching it a bit to get a nice bagel-sized hole.  Repeat with all of the dough balls, placing them onto a floured board when they are done.

Cover the board loosely with plastic wrap and let the bagels rest for 30 minutes or so.

Meanwhile, preheat the oven to 425ºF and bring a large pot of water to a boil.  Once the bagels have rested, drop 2 or 3 at a time into the boiling water.  Let them boil for 1 minute or so and then flip them over and boil the other side for another minute or so.

Remove them to a parchment-lined and lightly greased baking sheet, and repeat with all the dough.

As soon as the bagels come out of the water, sprinkle them generously with the shredded cheese.  You can even sprinkle some cheese underneath them if you want extra-cheesiness!

Once you have 6 bagels on a baking sheet (you will have 12 bagels, so you need 2 baking sheets!), place the tray into the oven to bake for 18 minutes or so, until the bagels are nicely golden brown.

Let the bagels cool completely and then store them in an airtight container.  If you are not going to eat them all in the first day or two, slice them in half and freeze them for freshness!

(Here's your bagel-freezing tip of the day again:  Whether they are from the store, or homemade, make sure you slice them before you freeze them.  That way you can grab one out, pop it in the toaster and voilá...  you have a fresh, perfect bagel!)



2.22.2012

homemade plain bagels

Ever since I moved to the country :o) about 5 years ago now, I have had serious bagel withdrawals.

Yes, I know I can buy bagels at any grocery store, but they are just not the same thing as real new york style bagels from a real-deal bagel shop (like Noah's!).


I stock up when I go to the city, even asking for par-baked bagels sometimes, but I knew there just had to be a better (and cheaper) way!

I finally decided to buck up and try to make my own, and man am I glad I did.

These gorgeous, easy bagels are chewy, dense, crispy and so satisfying!

I'm not saying I won't be visiting my favorite bagel shop when I am in the city, but I will definitely be making these at home often!

(Also, in case you were wondering...  bagels freeze wonderfully!  And here's your bagel-freezing tip of the day:  Whether they are from the store, or homemade, make sure you slice them before you freeze them.  That way you can grab one out, pop it in the toaster and voilá...  you have a fresh, perfect bagel!)

Homemade Plain Bagels Recipe
adapted from An Epic Change
makes 12 bagels

Ingredients:
3 teaspoons active dry yeast
1 tablespoon sugar
1 1/3 cups warm water (about 105ºF), plus a bit more
1 tablespoon butter, melted and slightly cooled
1 1/2 teaspoons salt
4 cups all-purpose flour

Directions:
In the bowl of your stand mixer, dissolve the yeast with the sugar and warm water and let sit for 5 minutes, until the yeast is foamy.

Dump in the butter, salt & flour and mix with the dough hook attachment until the dough is smooth, elastic & tough...  At least 10 minutes.  (If the dough is not wanting to come together, or looks too dry, add water a tablespoon or so at a time, until the dough has come together).

Drizzle a bit of oil or melted butter on top of the ball of dough, turning once to coat, and then cover the mixer bowl with plastic wrap and place in a warm draft-free place.  (Unless it's the middle of summer, I usually wrap the bowl in a blanket and then place the whole bundle under the covers in my bed!  Works like a charm!).

Let the dough rise until double, 30-60 minutes, depending on how warm your house is.  Once the dough looks twice as big and you can gently press two fingers in the center of the dough and the indentation stays, it is ready.

Turn the dough out onto a floured surface and gently knead a few times.  Divide the dough into 12 equal portions and form each one into a ball.

Take the first ball and press a hole through the center with your thumb, turning in the edges and stretching it a bit to get a nice bagel-sized hole.  Repeat with all of the dough balls, placing them onto a floured board when they are done.


Cover the board loosely with plastic wrap and let the bagels rest for 30 minutes or so.

Meanwhile, preheat the oven to 425ºF and bring a large pot of water to a boil.  Once the bagels have rested, drop 2 or 3 at a time into the boiling water.  Let them boil for 1 minute or so and then flip them over and boil the other side for another minute or so.

Remove them to a parchment-lined and lightly greased baking sheet, and repeat with all the dough.

If you are going to top your bagels with anything, now is the time to do it...  actually a few minutes ago...  as soon as they come out of the boiling water.

Once you have 6 bagels on a baking sheet (you will have 12 bagels, so you need 2 baking sheets!), place the tray into the oven to bake for 18 minutes or so, until the bagels are nicely golden brown.

Let the bagels cool completely and then store them in an airtight container.  If you are not going to eat them all in the first day or two, slice them in half and freeze them for freshness!



2.21.2012

one pot black beans & rice, Costa Rican style

This is a simple, comforting black beans & rice dish - a one pot meal full of flavors that remind me of a beautiful time in my life spent in a beautiful country!


Every bite reminds me of Costa Rica.  Of sunshine, and rain, buses and beaches... and memories of people I love.

If you can find Salsa Lizano, you will get the true taste of this dish.  If you can't, feel free to leave it out and you will enjoy more of a classic, simple latin dish.  Just add some more seasonings, whatever you'd like, to spice it up!

Any way you make it, it tastes great!

One Pot Black Beans & Rice, Costa Rican Style Recipe
adapted from Miss in the Kitchen

Ingredients:
2 tablespoons butter
1/2 of a small onion (about 1/4 cup) chopped
1 clove garlic, minced
1 cup white rice, uncooked
1 3/4 cups chicken stock
salt, to taste (1/2 - 1 tsp or so)
1/2 teaspoon ground cumin
1/4 teaspoon chipotle chili powder
1 (15oz) can black beans, drained and rinsed
1/4 cup chopped fresh cilantro
1/4 cup Salsa Lizano, optional*

Directions:
In a medium pot, melt the butter over medium-high heat.  Sauté the onions for 5 minutes or so, until they are soft and translucent.

Stir in the garlic and sauté for a few seconds.  Stir in the rice and and toast, stirring occasionally for a few minutes.

Pour in the chicken stock and the spices, and then bring to a boil.  Reduce the heat to low, stir in the beans, cover and simmer for 15-20 minutes, until the rice is tender and has absorbed all the liquid.

Stir in the cilantro and Salsa Lizano, and more seasonings, to taste, if desired.

This dish would also be great as a meal with a bunch of shredded chicken stirred in!

*Salsa Lizano is a traditional Costa Rican sauce...  that is in an amazing flavor-world of it's own.  Chock full of veggies, it is unlike anything I have found in the states.  But if you can find it, it is so worth keeping in your pantry!



2.18.2012

roasted chickpeas... or homemade corn nuts!

This delicious, healthy snack tastes like a cross between popcorn and corn nuts.  More like popcorn when it's warm and Corn Nuts when it cools off.  Either way, it's addicting!

But the best part ...  this roasted salty snack - that tastes sinful - is actually good for you!


Chickpeas (also known as Garbanzo Beans, they are one and the same!) are roasted in the oven with olive oil and then tossed with salt and seasonings.

And they turn out crunchy, flavorful and satisfying...  Even my 1 year old couldn't stay away from them!

Try these next time you are needing a salty-snack fix, but want to still eat healthy.  I know I will be making these often!

(Thanks for introducing these to me, Krysta!  They are definitely a new favorite!!)

Roasted Chickpeas (a.k.a. Homemade Corn Nuts!) Recipe
adapted from Steamy Kitchen

Ingredients:
2 cans (15oz each) chickpeas/garbanzo beans, drained and rinsed well
3-4 tablespoons olive oil
salt & pepper
Johnny's seasoning

Directions:
Preheat the oven to 400ºF.  Dump the chickpeas out onto a rimmed baking sheet and pat them mostly dry with a paper towel, discarding any loose skins that come off as you are patting.

Pour the olive oil over the beans and toss them well with your hands to coat.  Spread them out on the baking sheet so they are in a single layer and place in the oven to roast for 30-40 minutes, until they are nice and golden brown.  (You want a crunchy bean here!)

Immediately toss with seasonings, to taste.  You can use whatever you'd like...  I especially love the flavor of Johnny's and extra salt.  Change it up every time if you'd like!  Try something new!!





2.17.2012

these past 5 years...

have gone by so fast I feel like my head is spinning!

Sometimes I can't believe how much my life has changed in the past 5 years...  but I wouldn't change it for a thing!

3 beautiful boys (and a baby on the way!)...  a new family business...  friends, family & life...  it's all so different than it looked 5 years ago.

Some days it's hard to even remember life before I became Andrew's wife...  and other days, this feels like yesterday.











(And thanks again to our amazing photographer...  Matt, you made the day perfect!)

Thank you for loving me, Husband.  I love you more every day, and I can't wait to see where the next 50 years takes us!

Forever-ever!



2.15.2012

shopping on a budget... and breaking dawn

We're trying a new thing around here.

Yes, we may be a little late jumping on the bandwagon, but life has necessitated this change.

I am now doing all of our grocery shopping on a budget.

A very strict, this is how much cash you have for the month and when you're out you're out, budget.

And I must say...  as much as I didn't love the idea at first, it has definitely made me a more responsible shopper.

Responsible grocery shopping is not my forté....  I like to splurge.

I like to buy what I feel like buying, not just what I need to buy.

But we all know that kind of mindset is dangerous.  Very dangerous.  (Unless you're name happens to by Ina Garten or Giada DeLaurentiis, of course!)

Today was a real test of my budget shopping.

I needed to do a big Costco-run, and I had a very tight window of cash in which to get everything on my carefully calculated list.

And then I walked in the door...  and saw the display of Breaking Dawn DVDs.


Uh-oh.

That was definitely not on my list.  My very tight, we have no extra money and this has to last us until the end of the month, list.

So, I did what any responsible mom would do....

I sacrificed the boys' goldfish crackers, and the family's bacon and lemons.

We can survive without those until next month, right?

A happy mom = a happy family, or something like that?!  :o)

Do you shop on a tight (cash) budget?  How or when do you splurge??



2.13.2012

festive no-bake cookies... for the holidays

In case you are still looking for a last minute, simple treat to celebrate Valentine's Day tomorrow...

Here are some easy, delicious no-bake cookies...  dressed up for the holiday!


This is my favorite version of No-Bakes.  (I have quite a few versions that I love, but this is my favorite classic version!)

I love the festive touch of the m&ms...  I have done eggs for easter, peanut butter m&ms in red & green for Christmas and orange & black, or candy corn for halloween!  Fun!


This is a great treat for the kiddos to help with.  Whether they are old enough to stir, or just to press the candies on top...  there is a job for everyone!

Festive No Bake Cookies Recipe

Ingredients:
1/2 cup butter
1/2 cup dutch-processed cocoa powder
1 1/2 cups sugar
pinch of salt
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon pure vanilla extract
2 cups old fashioned rolled oats
1 cup sweetened flaked coconut
1 cup (or so) m&m candies

Directions:
In a medium saucepan, over medium heat, melt together the butter, cocoa, sugar, salt and milk. Stir and cook until the mixture comes to a boil and then let boil for 1 minute.

Remove from the heat and stir in the peanut butter and vanilla until smooth, and then stir in the oats and coconut.

Scoop onto parchment-lined baking sheets and immediately press 3 m&ms into the top (in whatever colors work for the holiday!).

Place in the fridge to set for a few hours and then transfer to a tupperware container if you are not going to serve them right away. Store in the fridge for up to a week!



2.12.2012

thoughts on God and potty training

I knew this would be hard.

But I had no idea it would be this hard.

I knew that there would be tears and frustration...

But I didn't know that I would be the one weeping and feeling like giving up.

Sometimes feeling like it's hopeless...  like he will never get it.

And I can't help but wonder if this is how our God feels about us sometimes.

If he weeps and feels like giving up when we just can't seem to get it...

No matter how hard He tries.


But you know what?

He never does give up on us.  Just like I won't give up on teaching my son to use the potty.

I know beyond a shadow of a doubt that he will get it some day.  In his time, when he's ready.

And I will love him and teach him through this until that day.

We're not there yet.  And sometimes I can't see through the fog of frustration and doubt...

But I know that the sun is still shining even when I can't see it.

And I know that this too shall pass...  

Even though it doesn't feel like there will ever be an end in sight!



2.11.2012

valentine's day treats...

Whether you're looking to spoil your loves with some quick and easy dark chocolate nutella no-bake cookies, or a little more time-involved white chocolate raspberry cheesecake...  I've got what you're looking for!

Since Valentine's Day and chocolate just seem to go together, all of these desserts have some level of chocolatey-ness to them!

(But please if you are not a chocolate fan, browse around on the blog...  I've got some great lemon and other non-chocolate recipes!!)

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Here are some of my favorites for celebrating and spoiling the ones I love!























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Happy Valentine's-baking, my friends!!



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