Super Soft Sugar Cookies

I like sugar cookies.   

I mean, there's sugar, in a cookie.  What's not to like?

But in all honesty, if given a choice between sugar cookies and something with chocolate or peanut butter or caramel (or all of the above), the sugar cookies would lose every time.  

Until now. 

These are seriously my Favorite. Sugar. Cookies. Ever.  

Reminiscent of the super soft frosted sugar cookies you buy in plastic containers at the grocery store, (did you know that at Wal-Mart, they'll give a free cookie to each child at the bakery....and it's often one of those sugar cookies?  I may or may not sneak a bite of my youngest's cookie once in awhile.), these are so much better, it's ridiculous.

  

Buttery, flavorful, perfect texture, they're just dreamy.  

No artificial ingredients, no chemicals, no weird stuff you can't pronounce, and unbeatable deliciousness.  

Can you tell I'm a fan?

I didn't try to roll out the dough to cut shapes, so I can't say for sure that it wouldn't work, but the dough is pretty soft and spreads quite a bit, so I'm guessing it wouldn't be the best for shaped cookies.  

But when you taste these, you won't care that they're in a plain ole circle shape.  I promise.

Recipe: (adapted slightly from Annie's Eats)

1-1/2 cups (3 sticks) butter, room temperature (I used salted)

1-1/2 cups sugar

5 t. vanilla extract

3 large eggs

4-1/2 cups flour (I used half all-purpose, half white whole wheat)

4-1/2 t. baking powder

3/4 t. salt

Frosting:

5 cups powdered sugar

1/3 cup butter (5-1/3 T), melted

1 T. vanilla extract

6-8 T. milk

Food coloring (optional)

Sprinkles (optional)

In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  

In a separate bowl, combine the flour, baking powder and salt and whisk together to blend.  With the mixer on low speed, add the dry ingredients, mixing just until incorporated and evenly mixed.  Cover and chill the dough for at least an hour.

Preheat the oven to 350°.  Line baking sheets with parchment paper or silicone baking mats.  

Scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Alternatively, use a medium cookie scoop like this one (love that scoop!) to make balls and flatten them slightly.  Your cookies will be a bit smaller, but you'll get more of them, so it's okay.  

Space the cookies at least 2-3 inches apart.  Bake 10-12 minutes or just until set.  (10 minutes exactly for me.)  Do NOT overbake!  The edges should be no more than very lightly browned if at all.  Let cook on the baking sheet for several minutes.  Transfer to a wire rack to cool completely. 

To frost cookies, combine the powdered sugar, melted butter, vanilla, and 6 T. milk to a medium bowl and whisk until smooth.  Whisk in additional milk as necessary until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  Top with sprinkles if desired.  Store in an airtight container. 

Linked to 4 Moms Eat Dessert

I like sugar cookies.   

I mean, there's sugar, in a cookie.  What's not to like?

But in all honesty, if given a choice between sugar cookies and something with chocolate or peanut butter or caramel (or all of the above), the sugar cookies would lose every time.  

Until now. 

These are seriously my Favorite. Sugar. Cookies. Ever.  

Reminiscent of the super soft frosted sugar cookies you buy in plastic containers at the grocery store, (did you know that at Wal-Mart, they'll give a free cookie to each child at the bakery....and it's often one of those sugar cookies?  I may or may not sneak a bite of my youngest's cookie once in awhile.), these are so much better, it's ridiculous.

  

Buttery, flavorful, perfect texture, they're just dreamy.  

No artificial ingredients, no chemicals, no weird stuff you can't pronounce, and unbeatable deliciousness.  

Can you tell I'm a fan?

I didn't try to roll out the dough to cut shapes, so I can't say for sure that it wouldn't work, but the dough is pretty soft and spreads quite a bit, so I'm guessing it wouldn't be the best for shaped cookies.  

But when you taste these, you won't care that they're in a plain ole circle shape.  I promise.

Recipe: (adapted slightly from Annie's Eats)

1-1/2 cups (3 sticks) butter, room temperature (I used salted)

1-1/2 cups sugar

5 t. vanilla extract

3 large eggs

4-1/2 cups flour (I used half all-purpose, half white whole wheat)

4-1/2 t. baking powder

3/4 t. salt

Frosting:

5 cups powdered sugar

1/3 cup butter (5-1/3 T), melted

1 T. vanilla extract

6-8 T. milk

Food coloring (optional)

Sprinkles (optional)

In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  

In a separate bowl, combine the flour, baking powder and salt and whisk together to blend.  With the mixer on low speed, add the dry ingredients, mixing just until incorporated and evenly mixed.  Cover and chill the dough for at least an hour.

Preheat the oven to 350°.  Line baking sheets with parchment paper or silicone baking mats.  

Scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Alternatively, use a medium cookie scoop like this one (love that scoop!) to make balls and flatten them slightly.  Your cookies will be a bit smaller, but you'll get more of them, so it's okay.  

Space the cookies at least 2-3 inches apart.  Bake 10-12 minutes or just until set.  (10 minutes exactly for me.)  Do NOT overbake!  The edges should be no more than very lightly browned if at all.  Let cook on the baking sheet for several minutes.  Transfer to a wire rack to cool completely. 

To frost cookies, combine the powdered sugar, melted butter, vanilla, and 6 T. milk to a medium bowl and whisk until smooth.  Whisk in additional milk as necessary until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  Top with sprinkles if desired.  Store in an airtight container. 

Linked to 4 Moms Eat Dessert

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{Mostly} Whole Grain Blueberry Muffins

I love blueberries!  I think they may be my favorite fruit.  But, you know, I've never been a big fan of blueberry muffins - at least not of 'traditional' blueberry muffins.  Many, to me, are kind of like yellow cake with some blueberries tossed in.  Not that there's anything wrong with that - it's just not what I prefer.

Now these, these blueberry muffins - I love!  I was so excited to find this recipe.  These muffins have a wonderful flavor and a moist, dense texture.  Not at all like cake - more like a moist and flavorful bran muffin.  And that's what I love about them.  Oh, and you know what else?  They're actually pretty healthy!  Made with ground oats, whole wheat flour, and just a touch of white flour (2/3 of a cup), they're {mostly} whole grain.  To make them even more guilt-free, I replaced the small amount of canola oil (1/4 of a cup) in the original recipe with unsweetened applesauce.

I've been eating one of these muffins for my after-school snack every day this week.  Yum!  I find it kind of funny that the original source of this recipe is a cookbook about cooking for your baby.  I'm certainly not a baby, but I sure love these muffins!  Young or 'old,' I think you'll find these muffins to be a tasty treat.

Blueberry Oatmeal Muffins

Source:  Adapted from First Foods:  Baby Steps to a Lifetime of Healthy Eating, as published by Cooking Light magazine

Ingredients
1 2/3 c. quick-cooking oats
2/3 c. all-purpose flour
1/2 c. whole wheat flour
3/4 c. light brown sugar
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 c. buttermilk
1/4 c. unsweetened apple sauce (or canola oil)
2 eggs
2 c. blueberries + 2 T. all-purpose flour


Directions

1.  Place oats in a food processor; pulse a few times until they are like coarse cornmeal. Place in a large bowl. Add flours, brown sugar, cinnamon, baking powder, baking soda, and salt; stir well.

2.  In a separate bowl, combine buttermilk, eggs, and applesauce (or oil). Make a well in the center of the dry ingredient mixture; add wet ingredients and stir just until moist.

3.  Toss berries with the 2 T. of flour and gently fold into the batter.

4.  Spoon batter into 16 muffin cups coated with cooking spray, filling the cups pretty full.

5.  Bake at 400 degrees for 20 minutes, or until muffins spring back when lightly touched in the center. Remove from pans immediately. (NOTE: If desired, muffins tops may be sprinkled with a bit of granulated or turbinado sugar prior to baking.)

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Savvy Homemade Monday hosted by Home Savvy A-Z, Sweets This Week hosted by Sugar Bananas!, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, Crazy Sweet Tuesday hosted by Crazy for Crust, and Cast Party Wednesday hosted by Lady Behind the Curtain, Countdown to 2012 - Best Breakfast Recipes hosted by Finding Joy in My Kitchen, This Week's Cravings hosted by Mom's Crazy Cooking.

I love blueberries!  I think they may be my favorite fruit.  But, you know, I've never been a big fan of blueberry muffins - at least not of 'traditional' blueberry muffins.  Many, to me, are kind of like yellow cake with some blueberries tossed in.  Not that there's anything wrong with that - it's just not what I prefer.

Now these, these blueberry muffins - I love!  I was so excited to find this recipe.  These muffins have a wonderful flavor and a moist, dense texture.  Not at all like cake - more like a moist and flavorful bran muffin.  And that's what I love about them.  Oh, and you know what else?  They're actually pretty healthy!  Made with ground oats, whole wheat flour, and just a touch of white flour (2/3 of a cup), they're {mostly} whole grain.  To make them even more guilt-free, I replaced the small amount of canola oil (1/4 of a cup) in the original recipe with unsweetened applesauce.

I've been eating one of these muffins for my after-school snack every day this week.  Yum!  I find it kind of funny that the original source of this recipe is a cookbook about cooking for your baby.  I'm certainly not a baby, but I sure love these muffins!  Young or 'old,' I think you'll find these muffins to be a tasty treat.

Blueberry Oatmeal Muffins

Source:  Adapted from First Foods:  Baby Steps to a Lifetime of Healthy Eating, as published by Cooking Light magazine

Ingredients
1 2/3 c. quick-cooking oats
2/3 c. all-purpose flour
1/2 c. whole wheat flour
3/4 c. light brown sugar
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 c. buttermilk
1/4 c. unsweetened apple sauce (or canola oil)
2 eggs
2 c. blueberries + 2 T. all-purpose flour


Directions

1.  Place oats in a food processor; pulse a few times until they are like coarse cornmeal. Place in a large bowl. Add flours, brown sugar, cinnamon, baking powder, baking soda, and salt; stir well.

2.  In a separate bowl, combine buttermilk, eggs, and applesauce (or oil). Make a well in the center of the dry ingredient mixture; add wet ingredients and stir just until moist.

3.  Toss berries with the 2 T. of flour and gently fold into the batter.

4.  Spoon batter into 16 muffin cups coated with cooking spray, filling the cups pretty full.

5.  Bake at 400 degrees for 20 minutes, or until muffins spring back when lightly touched in the center. Remove from pans immediately. (NOTE: If desired, muffins tops may be sprinkled with a bit of granulated or turbinado sugar prior to baking.)

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Savvy Homemade Monday hosted by Home Savvy A-Z, Sweets This Week hosted by Sugar Bananas!, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, Crazy Sweet Tuesday hosted by Crazy for Crust, and Cast Party Wednesday hosted by Lady Behind the Curtain, Countdown to 2012 - Best Breakfast Recipes hosted by Finding Joy in My Kitchen, This Week's Cravings hosted by Mom's Crazy Cooking.

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Almost there.....

Because I got a request for belly pictures, and because I figured I might regret it someday if I didn't have any end stage photos of my pregnancy with this little one, I recruited Corban to be my photographer this morning. 

And just in case you're wondering, I did not succeed in my goal to gain only 25 lbs.  My sweet tooth and aches and pains of pregnancy prohibiting me from exercising much combined to result in my gaining the usual 35 lbs or so.  Blech.  I really have my work cut out for me once she's born.  Weight loss is harder after every baby.  

Anyhow.

38-1/2 weeks along - she could come any day now. 

And like my last baby, I fully intend to live-blog this labor/delivery, so stay tuned.....you never know when it will happen! 

Because I got a request for belly pictures, and because I figured I might regret it someday if I didn't have any end stage photos of my pregnancy with this little one, I recruited Corban to be my photographer this morning. 

And just in case you're wondering, I did not succeed in my goal to gain only 25 lbs.  My sweet tooth and aches and pains of pregnancy prohibiting me from exercising much combined to result in my gaining the usual 35 lbs or so.  Blech.  I really have my work cut out for me once she's born.  Weight loss is harder after every baby.  

Anyhow.

38-1/2 weeks along - she could come any day now. 

And like my last baby, I fully intend to live-blog this labor/delivery, so stay tuned.....you never know when it will happen! 

reade more... Résuméabuiyad

The Things that People Say....

I have a really large belly.

It's true.  

I do look like I "swallowed a watermelon seed" or "shoved a basketball up my shirt".   

It's just how I carry.  Every time, no matter if it's a boy or a girl.  

I'm getting rather weary of the constant stream of comments from complete strangers, though. 

"Wow!  You look like you're about to POP!"

(to which I'm tempted to respond, "Thanks, so do you!")

 or

"You MUST be due ANY day now." 

("actually, I was due 2 months ago, I don't know why the baby won't come.")
or
"I can tell you're due anytime because your belly button has popped out."
(Oh really?  Because this is my 5th baby and my belly button popped out by the time I was 4 months along.")

I've been hearing such things for the past 8 weeks or so.  Yeah, when you still have 10 weeks till your due date, it makes you feel so wonderful to have people say things like that.  

The big kicker came last week.

I was shopping at Wal-Mart with my two youngest.  

Cute, aren't they?

As we strolled waddled down the aisle, an older woman came down from the opposite direction.

She had a scowl on her face and was unabashedly staring at my belly.

Gruffly, she demanded, "Is that a boy?"

"No," I smiled. "It's a girl!"

She grimaced and looked at my two little angels as if they were disgusting vermin before loudly exclaiming, 

"Oh NO, not another one."

I was completely shocked.
Stunned.
Dumbfounded.
I managed to continue smiling and replied, "Girls are wonderful!"
"Hmmph", she grunted as she pushed past and continued down the aisle. "There's nothing like a boy."

Wow.  

I have a really large belly.

It's true.  

I do look like I "swallowed a watermelon seed" or "shoved a basketball up my shirt".   

It's just how I carry.  Every time, no matter if it's a boy or a girl.  

I'm getting rather weary of the constant stream of comments from complete strangers, though. 

"Wow!  You look like you're about to POP!"

(to which I'm tempted to respond, "Thanks, so do you!")

 or

"You MUST be due ANY day now." 

("actually, I was due 2 months ago, I don't know why the baby won't come.")
or
"I can tell you're due anytime because your belly button has popped out."
(Oh really?  Because this is my 5th baby and my belly button popped out by the time I was 4 months along.")

I've been hearing such things for the past 8 weeks or so.  Yeah, when you still have 10 weeks till your due date, it makes you feel so wonderful to have people say things like that.  

The big kicker came last week.

I was shopping at Wal-Mart with my two youngest.  

Cute, aren't they?

As we strolled waddled down the aisle, an older woman came down from the opposite direction.

She had a scowl on her face and was unabashedly staring at my belly.

Gruffly, she demanded, "Is that a boy?"

"No," I smiled. "It's a girl!"

She grimaced and looked at my two little angels as if they were disgusting vermin before loudly exclaiming, 

"Oh NO, not another one."

I was completely shocked.
Stunned.
Dumbfounded.
I managed to continue smiling and replied, "Girls are wonderful!"
"Hmmph", she grunted as she pushed past and continued down the aisle. "There's nothing like a boy."

Wow.  

reade more... Résuméabuiyad

Nutella French Toast with Maple Syrup, Bananas & Strawberries

This creation was a total one-day-I-got-a-wild-hair experiment that sooooo worked!!  I had seen some postings out in blogland about peanut butter and jelly french toast and about chocolate french toast.  As usually happens with me, I started to wonder ... I'm always wondering ...

My wonder was (which you've probably already guessed), if you can make french toast with things like chocolate or peanut butter and jelly, I wondered if it would work with Nutella?  Well, it did!  Oh, it more than worked - it's delicious.

I love "wonderings."  In my 1st grade classroom I call them "I wonders."  I love to hear my little 1st graders wonder.  When we do our first science experiment of the year, I just start wondering aloud about things we could test and try.  They quickly catch on, start wondering themselves, and I start testing out their "I wonders."  It's so fun. 

Our first science experiment of the year is always dealing with force - the students are learning about pushing and pulling as the two types of force.  We take various objects and see if the force from a common, personal fan is strong enough to push them.  Who would think such a simple activity would be so much fun for the students?  But they love it!  One of the objects I always use is a balloon.  I take it straight out of the package, deflated, and see if the fan can move it.  No deal.  It never takes long for one of the students to say, "I wonder what would happen if you blew up the balloon?"  Ahhh, music to my teacher ears.  They're thinking.  They're wondering.  I love it.

And so it went with this Nutella French Toast.

I started out dipping some French bread slices in an egg-and-milk mixture, just like you would for traditional French toast.  Then on to testing out my first "I wonder" ... I slathered Nutella on each piece and stuck the pieces together in a stack ... tasted it ... and it was fabulous!

"I wonder" #1 - French Toast slathered with Nutella

Then the experiment continued with another "I wonder" --- I wondered if Nutella and maple syrup are good together?  I'm a Vermont girl, so French Toast without maple syrup just seems wrong.  I had to give it a go.  So, on went the maple syrup ...

"I wonder" #2 - Nutella French Toast with maple syrup

... and Oh.  My.  Word.  Nutella and maple syrup are indeed very good together.  Like truly indescribably good. 

And then the experiment continued with another "I wonder" --- I wondered how it would be with banana and strawberry slices?  On went some bananas and strawberries ...

"I wonder" #3 - adding sliced bananas and strawberries

... and it's even better!!  Of course, when I ate it, my plate was certainly not as neat looking as the plate in this picture.  I cut up the French Toast, bananas, and strawberries and made sure everything was all swirled in with the maple syrup.  Yum.

And that's how this treat came to be.  A Nutella-y, maple syrup-y, banana, and strawberry swirled-up concoction that is oh-so-yummy for my tummy!  This will become a staple in my breakfast-for-dinner line-up.  I foresee frequent appearances.  Very frequent appearances.

Ooey-gooey Nutella

Nutella French Toast with Maple Syrup, Bananas, & Strawberries
Source:  Tracey original (I'm sure someone out there has already come up with this!  But I didn't refer to any recipes when I tried this out.)

Note:  Recipe yields 4 slices (2 servings).  Adjust quantities as desired.

Ingredients
4 (1/2"-thick) slices French bread
2 eggs, beaten
1/4 c. milk
1 T. butter, to coat pan
Nutella (about 1/4 c.)
Maple syrup (preferably pure Vermont maple syrup!)
1 banana, sliced
4 strawberries, sliced


Directions
1.  Combine beaten eggs and milk in a wide shallow dish.  Dip a bread slice in the egg mixture; turn and dip the other side, coating well.  Repeat with remaining bread slices.

2.  Heat a large non-stick skillet over medium-high heat.  Add butter to the pan, and coat the skillet surface with the melted butter.  Place coated bread slices in the pan and cook each side until golden brown, about 3-5 minutes per side.

3.  Remove bread slices from the pan and place on a plate.  Spread two of the slices generously with Nutella; place the remaining two slices on top to form sandwiches.  Top with maple syrup, sliced bananas, and sliced strawberries.

Enjoy!

(NOTE:  I have also made this with regular sliced bread.  It's good that way, too.)

This post is linked with Recipe Sharing Monday hosted by Jam Hands, The Cure for the Common Monday hosted by Lines Across My Face, Savvy Homemade Monday hosted by Savvy Homemade A to Z, Tasty Tuesday hosted by For the Love of Blogs, Crazy Sweet Tuesday hosted by Crazy for Crust, Tea Party Tuesday hosted by Sweetology, Tuesday Talent Show hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies,  Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Mangia Mondays hosted by Shine Your Light, Must Try Monday hosted by My Favorite Finds, Sweets This Week hosted by Sugar Bananas!, This Week's Cravings hosted by Mom's Crazy Cooking, Countdown to 2012 - Best Breakfast Recipes hosted by Finding Joy in My Kitchen, This Week's Cravings hosted by Mom's Crazy Cooking.

This creation was a total one-day-I-got-a-wild-hair experiment that sooooo worked!!  I had seen some postings out in blogland about peanut butter and jelly french toast and about chocolate french toast.  As usually happens with me, I started to wonder ... I'm always wondering ...

My wonder was (which you've probably already guessed), if you can make french toast with things like chocolate or peanut butter and jelly, I wondered if it would work with Nutella?  Well, it did!  Oh, it more than worked - it's delicious.

I love "wonderings."  In my 1st grade classroom I call them "I wonders."  I love to hear my little 1st graders wonder.  When we do our first science experiment of the year, I just start wondering aloud about things we could test and try.  They quickly catch on, start wondering themselves, and I start testing out their "I wonders."  It's so fun. 

Our first science experiment of the year is always dealing with force - the students are learning about pushing and pulling as the two types of force.  We take various objects and see if the force from a common, personal fan is strong enough to push them.  Who would think such a simple activity would be so much fun for the students?  But they love it!  One of the objects I always use is a balloon.  I take it straight out of the package, deflated, and see if the fan can move it.  No deal.  It never takes long for one of the students to say, "I wonder what would happen if you blew up the balloon?"  Ahhh, music to my teacher ears.  They're thinking.  They're wondering.  I love it.

And so it went with this Nutella French Toast.

I started out dipping some French bread slices in an egg-and-milk mixture, just like you would for traditional French toast.  Then on to testing out my first "I wonder" ... I slathered Nutella on each piece and stuck the pieces together in a stack ... tasted it ... and it was fabulous!

"I wonder" #1 - French Toast slathered with Nutella

Then the experiment continued with another "I wonder" --- I wondered if Nutella and maple syrup are good together?  I'm a Vermont girl, so French Toast without maple syrup just seems wrong.  I had to give it a go.  So, on went the maple syrup ...

"I wonder" #2 - Nutella French Toast with maple syrup

... and Oh.  My.  Word.  Nutella and maple syrup are indeed very good together.  Like truly indescribably good. 

And then the experiment continued with another "I wonder" --- I wondered how it would be with banana and strawberry slices?  On went some bananas and strawberries ...

"I wonder" #3 - adding sliced bananas and strawberries

... and it's even better!!  Of course, when I ate it, my plate was certainly not as neat looking as the plate in this picture.  I cut up the French Toast, bananas, and strawberries and made sure everything was all swirled in with the maple syrup.  Yum.

And that's how this treat came to be.  A Nutella-y, maple syrup-y, banana, and strawberry swirled-up concoction that is oh-so-yummy for my tummy!  This will become a staple in my breakfast-for-dinner line-up.  I foresee frequent appearances.  Very frequent appearances.

Ooey-gooey Nutella

Nutella French Toast with Maple Syrup, Bananas, & Strawberries
Source:  Tracey original (I'm sure someone out there has already come up with this!  But I didn't refer to any recipes when I tried this out.)

Note:  Recipe yields 4 slices (2 servings).  Adjust quantities as desired.

Ingredients
4 (1/2"-thick) slices French bread
2 eggs, beaten
1/4 c. milk
1 T. butter, to coat pan
Nutella (about 1/4 c.)
Maple syrup (preferably pure Vermont maple syrup!)
1 banana, sliced
4 strawberries, sliced


Directions
1.  Combine beaten eggs and milk in a wide shallow dish.  Dip a bread slice in the egg mixture; turn and dip the other side, coating well.  Repeat with remaining bread slices.

2.  Heat a large non-stick skillet over medium-high heat.  Add butter to the pan, and coat the skillet surface with the melted butter.  Place coated bread slices in the pan and cook each side until golden brown, about 3-5 minutes per side.

3.  Remove bread slices from the pan and place on a plate.  Spread two of the slices generously with Nutella; place the remaining two slices on top to form sandwiches.  Top with maple syrup, sliced bananas, and sliced strawberries.

Enjoy!

(NOTE:  I have also made this with regular sliced bread.  It's good that way, too.)

This post is linked with Recipe Sharing Monday hosted by Jam Hands, The Cure for the Common Monday hosted by Lines Across My Face, Savvy Homemade Monday hosted by Savvy Homemade A to Z, Tasty Tuesday hosted by For the Love of Blogs, Crazy Sweet Tuesday hosted by Crazy for Crust, Tea Party Tuesday hosted by Sweetology, Tuesday Talent Show hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies,  Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Mangia Mondays hosted by Shine Your Light, Must Try Monday hosted by My Favorite Finds, Sweets This Week hosted by Sugar Bananas!, This Week's Cravings hosted by Mom's Crazy Cooking, Countdown to 2012 - Best Breakfast Recipes hosted by Finding Joy in My Kitchen, This Week's Cravings hosted by Mom's Crazy Cooking.

reade more... Résuméabuiyad

Coconut Milk Kanten (agar agar)

Kanten is one of those great desserts I often had in my childhood. Most people know it as agar agar: a red seaweed based powder that's full of fiber and really great for you. My grandmother would make it as a jello replacement and though I didn't like it back then, I love it now even more than jello. The texture is more firm and it does't wiggle and jiggle in those silly jello cubes. 


This one is a coconut milk kanten recipe I found. My grandmother never made the recipe this way (she normally made it with tea) but I think I like this coconut milk recipe best. It's rich, refreshing and only slightly sweet. It has just the right amounts of everything and a little will go quite a long way. You can color it with food coloring if desired or leave it white. Either way, it tastes fantastic and is a great way to introduce protein and fiber into your diet in the form of a gelatin dessert.

Coconut Milk Kanten

Ingredients

• 2 tbsp agar agar powder
• 400 ml coconut milk
• 800 ml water
• 200 g sugar
• pinch of salt

Directions

1. Simmer agar agar, water, sugar and salt in a pot until sugar and agar are dissolved
2. Remove half a cup and color it a desired color. Pain the inside of cute silicone ice cube trays the desired color. Let set slightly
3. Mix coconut milk with he remaining agar mixture and pour into molds.
4. Let set completely in the refrigerator before serving

Kanten is one of those great desserts I often had in my childhood. Most people know it as agar agar: a red seaweed based powder that's full of fiber and really great for you. My grandmother would make it as a jello replacement and though I didn't like it back then, I love it now even more than jello. The texture is more firm and it does't wiggle and jiggle in those silly jello cubes. 


This one is a coconut milk kanten recipe I found. My grandmother never made the recipe this way (she normally made it with tea) but I think I like this coconut milk recipe best. It's rich, refreshing and only slightly sweet. It has just the right amounts of everything and a little will go quite a long way. You can color it with food coloring if desired or leave it white. Either way, it tastes fantastic and is a great way to introduce protein and fiber into your diet in the form of a gelatin dessert.

Coconut Milk Kanten

Ingredients

• 2 tbsp agar agar powder
• 400 ml coconut milk
• 800 ml water
• 200 g sugar
• pinch of salt

Directions

1. Simmer agar agar, water, sugar and salt in a pot until sugar and agar are dissolved
2. Remove half a cup and color it a desired color. Pain the inside of cute silicone ice cube trays the desired color. Let set slightly
3. Mix coconut milk with he remaining agar mixture and pour into molds.
4. Let set completely in the refrigerator before serving

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Come See Me at 'Frosting for the Cause!'

I'm guest-posting and sharing my personal cancer story over at Frosting for the Cause today.  Oh, and sharing these decadently rich and delicious Chocolate & Cheesecake Cupcakes with Cream Cheese Frosting.  Come on over and see me!

Frosting for the Cause is a year-long project dedicated to raising funds and awareness for research into women’s cancers.  Beginning January 1, 2011 a total of 365 sugar cookie & cupcake bakers/decorators and bloggers from across Canada and the United States are taking turns guest posting at Frosting for the Cause, treating readers to new recipes and goodies every day. Almost everyone, everywhere, has been touched by cancer in one form or another.  Frosting for the Cause guest bakers will also share, in a very personal manner, about a woman in their life who has had to face cancer head-on.  Come read my story.

Show your support for all women currently battling this terrible disease by visiting Frosting for the Cause today.

I'm guest-posting and sharing my personal cancer story over at Frosting for the Cause today.  Oh, and sharing these decadently rich and delicious Chocolate & Cheesecake Cupcakes with Cream Cheese Frosting.  Come on over and see me!

Frosting for the Cause is a year-long project dedicated to raising funds and awareness for research into women’s cancers.  Beginning January 1, 2011 a total of 365 sugar cookie & cupcake bakers/decorators and bloggers from across Canada and the United States are taking turns guest posting at Frosting for the Cause, treating readers to new recipes and goodies every day. Almost everyone, everywhere, has been touched by cancer in one form or another.  Frosting for the Cause guest bakers will also share, in a very personal manner, about a woman in their life who has had to face cancer head-on.  Come read my story.

Show your support for all women currently battling this terrible disease by visiting Frosting for the Cause today.

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Spicy Brown Beans

I used to only make a pot of brown beans when I had a leftover ham bone (with lots of meat still on it) to use up - brown beans and ham are wonderful together and that's the way my grandparents always made them.  

Now that I'm trying more meatless bean dishes, this one has been very popular with my family.  

You can make the beans as spicy as you want - just adjust it by adding less or more pepper and chili powder.  

The biggest thing with beans is to make sure they're salted well enough.  You can add some salt while they're cooking, but it's really best to wait until they're soft and ready, then add the salt to taste.  You can always add more if it's not enough - but if you over salt or season in the beginning, you can't take it away!  

We love these beans served with a big pan of cornbread - and sometimes some hashbrowns fried in a little coconut oil on the side.  

And don't forget the ketchup!  

Okay, maybe my family is weird, but we always ate ketchup on brown beans when I was a kid (and black-eyed peas too!) and I still love ketchup on beans.  

Recipe: (adapted slightly from the Pioneer Woman)

1 lb dry pinto beans

1 onion, diced

1 red pepper, diced

3-4 cloves garlic, minced

1-2 jalepenos, seeded and diced (or slice them if you prefer)

1-1/2 t. salt, more to taste

1 t. black pepper

1 t. chili powder

1 t. garlic powder

1 t. onion powder

If you're planning ahead, rinse the beans under cold water, sorting out any rocks/particles. Place in a large pot and cover with water.  Let sit overnight.  In the morning, drain and rinse the beans.  

If you did NOT plan ahead, after rinsing the beans, place in a large pot and cover with water.  Bring to a boil over medium-high heat for 2 minutes, then remove from heat, cover, and let sit for an hour.  Proceed with recipe.

Place beans in a slow cooker, cover with water by an inch, and cook on low for 4 hours.  Add onion, peppers, and spices, stir well, cover and continue to cook for another 4-5 hours, until beans are completely tender.  Add additional salt and seasonings to taste.  

Note:  If you want to add a ham hock to this, it would certainly be delicious.  Just throw the ham in with the beans in the beginning and let it simmer all day - before serving, remove the bone and any fat chunks, remove any leftover meat from the bone, and add it back to the beans. 

I used to only make a pot of brown beans when I had a leftover ham bone (with lots of meat still on it) to use up - brown beans and ham are wonderful together and that's the way my grandparents always made them.  

Now that I'm trying more meatless bean dishes, this one has been very popular with my family.  

You can make the beans as spicy as you want - just adjust it by adding less or more pepper and chili powder.  

The biggest thing with beans is to make sure they're salted well enough.  You can add some salt while they're cooking, but it's really best to wait until they're soft and ready, then add the salt to taste.  You can always add more if it's not enough - but if you over salt or season in the beginning, you can't take it away!  

We love these beans served with a big pan of cornbread - and sometimes some hashbrowns fried in a little coconut oil on the side.  

And don't forget the ketchup!  

Okay, maybe my family is weird, but we always ate ketchup on brown beans when I was a kid (and black-eyed peas too!) and I still love ketchup on beans.  

Recipe: (adapted slightly from the Pioneer Woman)

1 lb dry pinto beans

1 onion, diced

1 red pepper, diced

3-4 cloves garlic, minced

1-2 jalepenos, seeded and diced (or slice them if you prefer)

1-1/2 t. salt, more to taste

1 t. black pepper

1 t. chili powder

1 t. garlic powder

1 t. onion powder

If you're planning ahead, rinse the beans under cold water, sorting out any rocks/particles. Place in a large pot and cover with water.  Let sit overnight.  In the morning, drain and rinse the beans.  

If you did NOT plan ahead, after rinsing the beans, place in a large pot and cover with water.  Bring to a boil over medium-high heat for 2 minutes, then remove from heat, cover, and let sit for an hour.  Proceed with recipe.

Place beans in a slow cooker, cover with water by an inch, and cook on low for 4 hours.  Add onion, peppers, and spices, stir well, cover and continue to cook for another 4-5 hours, until beans are completely tender.  Add additional salt and seasonings to taste.  

Note:  If you want to add a ham hock to this, it would certainly be delicious.  Just throw the ham in with the beans in the beginning and let it simmer all day - before serving, remove the bone and any fat chunks, remove any leftover meat from the bone, and add it back to the beans. 

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Neapolitan Sheet Cake (a.k.a. ~ my birthday cake!!)

Today is my birthday!  Happy birthday to me!!  So, I made myself a cake.  Neapolitan Sheet Cake to be exact.  See, this has been my birthday cake ever since I can remember ... I can't recall ever having something different on my birthday.  With the classic Neapolitan combination of vanilla, chocolate, and strawberry, along with a light-and-fluffy vanilla mousse-y frosting, why would I ever have something else??

No matter where I've been in life ... college, graduate school, living in a different state from my parents, ... Mom has always made me my cake and gotten to me with it somehow.  She's sweet like that.  Well, one year she was at the beach 1,500 miles away on my birthday, so she arranged for my boyfriend at-the-time to make my cake.  I think that counts.

This year, Mom and Dad are at the beach again for my birthday, and we truly don't have any weekends where we're both free for us to get together until about mid November.  While Mom has promised to make my cake as soon as we can get together, I decided not to wait for her.  (Note to Mom - that doesn't mean you're off the hook!  I have no problem having two cakes this year!  That's totally fine with me.) 

This cake uses a chocolate-vanilla marble cake mix and the Jello "poke cake" method to create it's Neapolitan goodness.  Mix up your cake mix and put it in your baking pan, according to the package directions.

Then gently swirl a knife through the chocolate and vanilla batters to create a marbled effect.  You want to just swirl, not stir.  If you stir, you'll mix the two batters together instead of getting a nice marble-ing.

Bake up the cake, and then use a fork to poke holes all over it.  Be careful to stop your fork before you get to the bottom of the pan!  You want the Jello to go all in the cake, not create a layer at the bottom of the cake.  Slowly pour strawberry Jello over the cake into the holes.

Refrigerate over night, and then whip up a light-and-fluffy vanilla frosting from Dream Whip and vanilla pudding.  After chilling for just a bit more, you're reading to serve it up.  And mmmmm, mmmmmm, it's good!  I wish I could share a piece with each of you to celebrate my birthday!

Neapolitan Sheet Cake

Source:  My Mom (she adapted the recipe from a magazine a looooonnngggg time ago!)

Ingredients

Cake:

1 package marble cake mix + ingredients specified on cake mix package

1 large package strawberry Jello

1 1/2 c. boiling water

1/2 c. cold water

Frosting:

1 envelope Dream Whip

1 package vanilla instant pudding

1 1/2 c. cold milk

1 tsp. vanilla

Directions

For the cake:  

1.  Dissolve Jello in 1 1/2 cups boiling water.  Add 1/2 cup cold water.  Set aside at room temperature.

2.  Mix and bake cake, according to package directions.  Bake in a 13x9-inch pan.  After removing cake from the oven, cool for 25 minutes.  

3.  After cooling for the 25 minutes, use a fork to poke holes all over the cake (be careful not to go all the way through to the bottom of the cake).  Slowly pour Jello into the holes.  Refrigerate  over night.

(NOTE:  Marble cake mix can be a bit tricky to find.  In a pinch, as happened for me this time, try this method:  Buy a yellow cake mix.  After mixing up, reserve about 1/4 of the batter.  Melt a 1 ounce block of unsweetened baking chocolate; mix into reserved yellow cake batter to create the chocolate batter.)

For the frosting:  

4.  In a chilled deep bowl, whip Dream Whip, pudding, milk, and vanilla with an electric mixer until fluffy and stiff, about 5 minutes.  

5.  Immediately frost cake. 

6.  Store cake in the refrigerator and serve cold.  

Enjoy!

This post is linked with Crazy Sweet Tuesday hosted by Crazy for Crust, Recipe Sharing Monday hosted by Jam Hands, Tea Party Tuesday hosted by Sweetology, Delicious Dishes hosted by It's a Blog Party!, Tasty Tuesday hosted by For the Love of Blogs, Wow Me Wednesday hosted by Polka Dots on Parade, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Sweets This Week hosted by Sugar Bananas!, and It's a Keeper Thursday hosted by It's a Keeper!, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Friday Favorites hosted by Simply Sweet Home, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, and This Week's Cravings hosted by Mom's Crazy Cooking, Countdown to 2012: Best Desserts of 2011 hosted by Finding Joy in My Kitchen.

Today is my birthday!  Happy birthday to me!!  So, I made myself a cake.  Neapolitan Sheet Cake to be exact.  See, this has been my birthday cake ever since I can remember ... I can't recall ever having something different on my birthday.  With the classic Neapolitan combination of vanilla, chocolate, and strawberry, along with a light-and-fluffy vanilla mousse-y frosting, why would I ever have something else??

No matter where I've been in life ... college, graduate school, living in a different state from my parents, ... Mom has always made me my cake and gotten to me with it somehow.  She's sweet like that.  Well, one year she was at the beach 1,500 miles away on my birthday, so she arranged for my boyfriend at-the-time to make my cake.  I think that counts.

This year, Mom and Dad are at the beach again for my birthday, and we truly don't have any weekends where we're both free for us to get together until about mid November.  While Mom has promised to make my cake as soon as we can get together, I decided not to wait for her.  (Note to Mom - that doesn't mean you're off the hook!  I have no problem having two cakes this year!  That's totally fine with me.) 

This cake uses a chocolate-vanilla marble cake mix and the Jello "poke cake" method to create it's Neapolitan goodness.  Mix up your cake mix and put it in your baking pan, according to the package directions.

Then gently swirl a knife through the chocolate and vanilla batters to create a marbled effect.  You want to just swirl, not stir.  If you stir, you'll mix the two batters together instead of getting a nice marble-ing.

Bake up the cake, and then use a fork to poke holes all over it.  Be careful to stop your fork before you get to the bottom of the pan!  You want the Jello to go all in the cake, not create a layer at the bottom of the cake.  Slowly pour strawberry Jello over the cake into the holes.

Refrigerate over night, and then whip up a light-and-fluffy vanilla frosting from Dream Whip and vanilla pudding.  After chilling for just a bit more, you're reading to serve it up.  And mmmmm, mmmmmm, it's good!  I wish I could share a piece with each of you to celebrate my birthday!

Neapolitan Sheet Cake

Source:  My Mom (she adapted the recipe from a magazine a looooonnngggg time ago!)

Ingredients

Cake:

1 package marble cake mix + ingredients specified on cake mix package

1 large package strawberry Jello

1 1/2 c. boiling water

1/2 c. cold water

Frosting:

1 envelope Dream Whip

1 package vanilla instant pudding

1 1/2 c. cold milk

1 tsp. vanilla

Directions

For the cake:  

1.  Dissolve Jello in 1 1/2 cups boiling water.  Add 1/2 cup cold water.  Set aside at room temperature.

2.  Mix and bake cake, according to package directions.  Bake in a 13x9-inch pan.  After removing cake from the oven, cool for 25 minutes.  

3.  After cooling for the 25 minutes, use a fork to poke holes all over the cake (be careful not to go all the way through to the bottom of the cake).  Slowly pour Jello into the holes.  Refrigerate  over night.

(NOTE:  Marble cake mix can be a bit tricky to find.  In a pinch, as happened for me this time, try this method:  Buy a yellow cake mix.  After mixing up, reserve about 1/4 of the batter.  Melt a 1 ounce block of unsweetened baking chocolate; mix into reserved yellow cake batter to create the chocolate batter.)

For the frosting:  

4.  In a chilled deep bowl, whip Dream Whip, pudding, milk, and vanilla with an electric mixer until fluffy and stiff, about 5 minutes.  

5.  Immediately frost cake. 

6.  Store cake in the refrigerator and serve cold.  

Enjoy!

This post is linked with Crazy Sweet Tuesday hosted by Crazy for Crust, Recipe Sharing Monday hosted by Jam Hands, Tea Party Tuesday hosted by Sweetology, Delicious Dishes hosted by It's a Blog Party!, Tasty Tuesday hosted by For the Love of Blogs, Wow Me Wednesday hosted by Polka Dots on Parade, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Sweets This Week hosted by Sugar Bananas!, and It's a Keeper Thursday hosted by It's a Keeper!, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Friday Favorites hosted by Simply Sweet Home, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, and This Week's Cravings hosted by Mom's Crazy Cooking, Countdown to 2012: Best Desserts of 2011 hosted by Finding Joy in My Kitchen.

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Snap and Baked & Wired -- A Double Restaurant Review

Snap

1062 Thomas Jefferson Street NW
Washington DC 20007

http://snap-restaurant.com/

I found myself in Georgetown for lunch one afternoon and debated between a coffee shop I'd been to one before (described later) and a small hole in the wall restaurant next door. The line at the coffee house was much too long so I opted for the little green cafe next door. It had some rickety chairs in front and a sandwich board sign that proclaimed they had crepes, sandwiches, bubble tea and a back patio.

I tried the vegetarian Mediterranean plate as I did not feel like a crepe or a sandwich. The bubble tea seemed extremely overpriced for the quality (about $4 for a single drink). The service was very friendly and the food came out promptly, but the quality was mediocre at best. The pita was warm (the most enjoyable part) and the dolmas were good, but the parsley was not chopped fine enough in the tabouleh salad and the hummus was a little too salty. 

It was nice enough and I'm sure the crepes are great, but the entire establishment just felt a little dirty. The exterior patio was unkempt with uneven tables, and the interior was poorly lit. The entire establishment just felt run down and old. It was not a place I would go again.

Vegetarian plate from Snap

Baked & Wired

1052 Thomas Jefferson Street NW

Washington DC 20007

http://bakedandwired.com/

I'd gone to Baked and Wired before for lunch  the past. The first time I had a cappuccino and a mixed summer vegetable quiche. The cappuccino was strong and acidic with heavy fruit notes. The quiche was really rich, flakey and cooked just the right amount. There were a decent amount of vegetables but it could have used more. I was happy with Baked & Wired that day. I was happy with the food and happy with the ambiance that had this slightly unfinished appearance. It had an "under construction" feel to it with an ever changing music selection and a staff with a slightly "hipster-er than thou" attitude that fit my mood that day. No matter how much I liked it, however, I knew I would not be able to make a judgement about the place until I had tried their beautiful looking cupcakes.

Cappuccino and quiche from Baked and Wired

The second time I tried to go there, I ended up at Snap instead. Every table was full, the line was horrendously long and the service was not what I remembered it (or perhaps it was exactly how I remembered it, but I was not in the mood for it today). I ordered a cupcake called "Peachy Keen" which was a peach cupcake with peach almond frosting. They looked beautiful and I was excited by the prospect until I ate the cake.

The cake itself was dense. It had pieces of real peaches in it, but it was not a lightly, delicate genoise. It was a little chewy and a little spongy, but overall a cake I enjoyed. However, the frosting was terribly sweet and grainy. The flavor went with the cake, but would have been better with less frosting or a marzipan instead of an almond flavored buttercream.

In general, I liked most of the things at Baked & Wired, but I didn't love anything about it. And for this to be my ideal coffee shop in the future, it would have to be a place I loved, not just a place I liked.

Peachy Keen cupcake from Baked and Wired

Snap

1062 Thomas Jefferson Street NW
Washington DC 20007

http://snap-restaurant.com/

I found myself in Georgetown for lunch one afternoon and debated between a coffee shop I'd been to one before (described later) and a small hole in the wall restaurant next door. The line at the coffee house was much too long so I opted for the little green cafe next door. It had some rickety chairs in front and a sandwich board sign that proclaimed they had crepes, sandwiches, bubble tea and a back patio.

I tried the vegetarian Mediterranean plate as I did not feel like a crepe or a sandwich. The bubble tea seemed extremely overpriced for the quality (about $4 for a single drink). The service was very friendly and the food came out promptly, but the quality was mediocre at best. The pita was warm (the most enjoyable part) and the dolmas were good, but the parsley was not chopped fine enough in the tabouleh salad and the hummus was a little too salty. 

It was nice enough and I'm sure the crepes are great, but the entire establishment just felt a little dirty. The exterior patio was unkempt with uneven tables, and the interior was poorly lit. The entire establishment just felt run down and old. It was not a place I would go again.

Vegetarian plate from Snap

Baked & Wired

1052 Thomas Jefferson Street NW

Washington DC 20007

http://bakedandwired.com/

I'd gone to Baked and Wired before for lunch  the past. The first time I had a cappuccino and a mixed summer vegetable quiche. The cappuccino was strong and acidic with heavy fruit notes. The quiche was really rich, flakey and cooked just the right amount. There were a decent amount of vegetables but it could have used more. I was happy with Baked & Wired that day. I was happy with the food and happy with the ambiance that had this slightly unfinished appearance. It had an "under construction" feel to it with an ever changing music selection and a staff with a slightly "hipster-er than thou" attitude that fit my mood that day. No matter how much I liked it, however, I knew I would not be able to make a judgement about the place until I had tried their beautiful looking cupcakes.

Cappuccino and quiche from Baked and Wired

The second time I tried to go there, I ended up at Snap instead. Every table was full, the line was horrendously long and the service was not what I remembered it (or perhaps it was exactly how I remembered it, but I was not in the mood for it today). I ordered a cupcake called "Peachy Keen" which was a peach cupcake with peach almond frosting. They looked beautiful and I was excited by the prospect until I ate the cake.

The cake itself was dense. It had pieces of real peaches in it, but it was not a lightly, delicate genoise. It was a little chewy and a little spongy, but overall a cake I enjoyed. However, the frosting was terribly sweet and grainy. The flavor went with the cake, but would have been better with less frosting or a marzipan instead of an almond flavored buttercream.

In general, I liked most of the things at Baked & Wired, but I didn't love anything about it. And for this to be my ideal coffee shop in the future, it would have to be a place I loved, not just a place I liked.

Peachy Keen cupcake from Baked and Wired

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The Day We Went to the Fair

I hadn't been to a county fair since my early teen years....as far as I can remember.  Around here, I didn't even know about any county fairs - just the state one.  And that one is too far away and costs too much for us to even consider it with young children.  But yesterday, we had a real treat.  Some friends invited us to join them at the Isle of Wight County Fair, which is about 45 minutes from our house.  We had planned on going today, but since there was rain forecast for the entire day (and so far, they were right), we made some last minute adjustments and went yesterday afternoon and evening.  

Here are some of the highlights.  

 Marissa is obsessed with horses right now, so one of the top two highlights of the day for her was getting a pony ride.  Her first ever.  She was just in heaven.

 Annika enjoyed it just as much.

Grant with his girls - we were watching a K9 acrobatics show - dogs doing jumping tricks and such.  The girls thought it was amazing.  

First ride on a Ferris Wheel for all the kids - here is Annika (far right) with her best buddy Lydia and Jenna (Lydia's aunt).

Natalee, Corban, and Marissa

Ellia got her first ride on a merry-go-round - she liked it pretty well.

Another favorite ride of the kids was the giant swings.  Natalee and Marissa here.

The older children insisted on going down this giant slide - fun but obviously not the longest ride out there.

We got to watch an alligator show - very cool.

The favorite event of the evening for both Grant and the kids was getting a ride on a monster truck.

Check out those laughs while they're rumbling and bouncing around a field!

Nothing like laughing with good friends!

Natalee and Lydia's grandparents own a specialty ice-cream and tropical treats trailer that was selling their goodies at the fair - so we got to hang out there some and the girls were peeking out of the trailer window.  

One of my favorite events of the evening - since being almost 37 weeks pregnant, I couldn't exactly go on the rides - was enjoying a chocolate dipped coconut cream pie on a stick from their business.  My goodness, that was awesome!  

There were more rides, a bull-riding competition, a cool magic show, and a great fireworks display that we also enjoyed throughout the evening.  We didn't get home until after 11:30 pm, so needless to say, we're a bit worn out today.  But it was well worth it, a night to remember for all of us. 

I hadn't been to a county fair since my early teen years....as far as I can remember.  Around here, I didn't even know about any county fairs - just the state one.  And that one is too far away and costs too much for us to even consider it with young children.  But yesterday, we had a real treat.  Some friends invited us to join them at the Isle of Wight County Fair, which is about 45 minutes from our house.  We had planned on going today, but since there was rain forecast for the entire day (and so far, they were right), we made some last minute adjustments and went yesterday afternoon and evening.  

Here are some of the highlights.  

 Marissa is obsessed with horses right now, so one of the top two highlights of the day for her was getting a pony ride.  Her first ever.  She was just in heaven.

 Annika enjoyed it just as much.

Grant with his girls - we were watching a K9 acrobatics show - dogs doing jumping tricks and such.  The girls thought it was amazing.  

First ride on a Ferris Wheel for all the kids - here is Annika (far right) with her best buddy Lydia and Jenna (Lydia's aunt).

Natalee, Corban, and Marissa

Ellia got her first ride on a merry-go-round - she liked it pretty well.

Another favorite ride of the kids was the giant swings.  Natalee and Marissa here.

The older children insisted on going down this giant slide - fun but obviously not the longest ride out there.

We got to watch an alligator show - very cool.

The favorite event of the evening for both Grant and the kids was getting a ride on a monster truck.

Check out those laughs while they're rumbling and bouncing around a field!

Nothing like laughing with good friends!

Natalee and Lydia's grandparents own a specialty ice-cream and tropical treats trailer that was selling their goodies at the fair - so we got to hang out there some and the girls were peeking out of the trailer window.  

One of my favorite events of the evening - since being almost 37 weeks pregnant, I couldn't exactly go on the rides - was enjoying a chocolate dipped coconut cream pie on a stick from their business.  My goodness, that was awesome!  

There were more rides, a bull-riding competition, a cool magic show, and a great fireworks display that we also enjoyed throughout the evening.  We didn't get home until after 11:30 pm, so needless to say, we're a bit worn out today.  But it was well worth it, a night to remember for all of us. 

reade more... Résuméabuiyad

Okra Creole ... because I'm hanging on to Summer!

Am I the only one not yet ready to succumb to fall?  I'm seeing a flood of apple and pumpkin 'fall-ish' recipes around the blogosphere, but I'm just not ready to go there yet!  Don't get me wrong, I absolutely love the fall flavors of juicy apples, rich pumpkin, cinnamon, gingerbread ... and all those other 'warm' tastes we associate with fabulous fall.  But I'm just not ready for them.

I'm still hanging on to cooking with the produce of late summer.  The last few tomatoes.  Not-quite-gone-by blueberries.  Yummy fresh figs.  And straggler okra. 

I'm told that the okra plants will continue to produce until the first frost.  I have no idea whether or not this is true, since I've never attempted to grow okra myself.  But since bags of this wonderful stuff continue to appear on my desk at school from our very generous custodian Clayvon (a.k.a. Mr. Clay), I'm going to take people's word for it!

Keep it comin' Mr. Clay, and I'll keep on a-cookin' it up.  Maybe when the okra's done, I'll finally be ready for fall.


Okra Creole
Source:  Adapted from Cooking Light magazine

Ingredients
3 slices bacon or turkey bacon
1 (16 oz.) package frozen okra or about 1 lb. fresh okra, sliced
1 c. chopped onion
1 (14.5 oz.) can diced tomatoes
1 c. frozen corn kernels
1/2 c. water
2 tsp. Old Bay seasoning
1/2 tsp. black pepper


Directions
1.  Cook bacon in a Dutch oven until crisp; remove from pan and drain on paper towels.  Crumble bacon and set aside.  (Note:  If you use turkey bacon, I recommend putting a small dab of olive oil in the pan.)

2.  Add remaining ingredients to bacon drippings in the pan.  Cook over medium-high heat, stirring occasionally, for 5 minutes.

3.  Reduce heat to low, cover, and simmer about 15 minutes or until vegetables are tender.  Top with crumbled bacon.

4.  Serve over hot cooked rice or cous-cous.

Enjoy!

This post is linked with Sweet Indulgences Sunday hosted by A Well-Seasoned Life and Friday Favorites hosted by Simply Sweet Home.

Am I the only one not yet ready to succumb to fall?  I'm seeing a flood of apple and pumpkin 'fall-ish' recipes around the blogosphere, but I'm just not ready to go there yet!  Don't get me wrong, I absolutely love the fall flavors of juicy apples, rich pumpkin, cinnamon, gingerbread ... and all those other 'warm' tastes we associate with fabulous fall.  But I'm just not ready for them.

I'm still hanging on to cooking with the produce of late summer.  The last few tomatoes.  Not-quite-gone-by blueberries.  Yummy fresh figs.  And straggler okra. 

I'm told that the okra plants will continue to produce until the first frost.  I have no idea whether or not this is true, since I've never attempted to grow okra myself.  But since bags of this wonderful stuff continue to appear on my desk at school from our very generous custodian Clayvon (a.k.a. Mr. Clay), I'm going to take people's word for it!

Keep it comin' Mr. Clay, and I'll keep on a-cookin' it up.  Maybe when the okra's done, I'll finally be ready for fall.


Okra Creole
Source:  Adapted from Cooking Light magazine

Ingredients
3 slices bacon or turkey bacon
1 (16 oz.) package frozen okra or about 1 lb. fresh okra, sliced
1 c. chopped onion
1 (14.5 oz.) can diced tomatoes
1 c. frozen corn kernels
1/2 c. water
2 tsp. Old Bay seasoning
1/2 tsp. black pepper


Directions
1.  Cook bacon in a Dutch oven until crisp; remove from pan and drain on paper towels.  Crumble bacon and set aside.  (Note:  If you use turkey bacon, I recommend putting a small dab of olive oil in the pan.)

2.  Add remaining ingredients to bacon drippings in the pan.  Cook over medium-high heat, stirring occasionally, for 5 minutes.

3.  Reduce heat to low, cover, and simmer about 15 minutes or until vegetables are tender.  Top with crumbled bacon.

4.  Serve over hot cooked rice or cous-cous.

Enjoy!

This post is linked with Sweet Indulgences Sunday hosted by A Well-Seasoned Life and Friday Favorites hosted by Simply Sweet Home.

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Strawberry Ice Cream

Homemade ice cream is so much fun! 

Regular vanilla?  Awesome.

Vanilla with added Andes mints chips?  Delicious.

After I made the Very Chocolate Ice Cream, Grant and I were convinced it was really unbeatable.

And then Annika asked for strawberry ice cream for her birthday and I combined a couple of simple recipes and made this.  

Chocolate lovers that we are, I couldn't have been more surprised than when Grant declared that this strawberry ice cream was better than the chocolate.  And he should know, he had just cleaned out the container with the remaining chocolate ice cream in it to make room in the freezer for the strawberry.  

It is amazing.  

Fruity.

Creamy.

Smooth and perfect. 

I made it with fresh berries, but since strawberry season is really over, I am sure I'll be trying it out with frozen (thawed) berries at some point.  I'll be sure to update this post with the results when I do. 

Note:  This nearly overflowed my 2 quart ice cream maker, so if your maker is smaller, please reduce the quantity of ingredients to what seems appropriate or make it in 2 batches. 

Recipe: (inspired by the Cuisinart Recipe book)

1 lb. fresh strawberries, washed and hulled

1 cup milk (I use whole milk)

1-1/4 cups sugar, divided

3 cups heavy cream

1-1/2 t. vanilla extract

pinch of salt

Place berries in blender with 1/4 cup of sugar and puree until smooth.  If you prefer your ice cream to have chunks of berries, feel free to just mash them instead - but I don't know what that would do to the overall texture of the ice cream.  

In a separate bowl, combine milk and remaining 1 cup sugar.  With a hand mixer, beat on medium speed for a few minutes, until the sugar is completely dissolved.  Don't stop too early!  It will make your ice cream grainy if the sugar isn't dissolved.  Add cream, vanilla, salt, and strawberry puree.  Stir to combine.  

Pour into prepared ice cream maker and freeze as directed in your manual.  

Serve immediately as soft serve, or put in a freezer-safe container and freeze until hardened, a couple of hours at least.  

No, it's obviously not low calorie.  

Or low fat.

But it is worth every bite.  I promise!  

Homemade ice cream is so much fun! 

Regular vanilla?  Awesome.

Vanilla with added Andes mints chips?  Delicious.

After I made the Very Chocolate Ice Cream, Grant and I were convinced it was really unbeatable.

And then Annika asked for strawberry ice cream for her birthday and I combined a couple of simple recipes and made this.  

Chocolate lovers that we are, I couldn't have been more surprised than when Grant declared that this strawberry ice cream was better than the chocolate.  And he should know, he had just cleaned out the container with the remaining chocolate ice cream in it to make room in the freezer for the strawberry.  

It is amazing.  

Fruity.

Creamy.

Smooth and perfect. 

I made it with fresh berries, but since strawberry season is really over, I am sure I'll be trying it out with frozen (thawed) berries at some point.  I'll be sure to update this post with the results when I do. 

Note:  This nearly overflowed my 2 quart ice cream maker, so if your maker is smaller, please reduce the quantity of ingredients to what seems appropriate or make it in 2 batches. 

Recipe: (inspired by the Cuisinart Recipe book)

1 lb. fresh strawberries, washed and hulled

1 cup milk (I use whole milk)

1-1/4 cups sugar, divided

3 cups heavy cream

1-1/2 t. vanilla extract

pinch of salt

Place berries in blender with 1/4 cup of sugar and puree until smooth.  If you prefer your ice cream to have chunks of berries, feel free to just mash them instead - but I don't know what that would do to the overall texture of the ice cream.  

In a separate bowl, combine milk and remaining 1 cup sugar.  With a hand mixer, beat on medium speed for a few minutes, until the sugar is completely dissolved.  Don't stop too early!  It will make your ice cream grainy if the sugar isn't dissolved.  Add cream, vanilla, salt, and strawberry puree.  Stir to combine.  

Pour into prepared ice cream maker and freeze as directed in your manual.  

Serve immediately as soft serve, or put in a freezer-safe container and freeze until hardened, a couple of hours at least.  

No, it's obviously not low calorie.  

Or low fat.

But it is worth every bite.  I promise!  

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Cilantro Scallion Rolls

I love cilantro. Some people may find it offensive, because of its pungent flavor and aroma, but I find it good in salads, soups, and just about everything.

I had a bunch of leftover cilantro after thai food night and found this recipe on First Look Then Cook. The recipe itself was easy, buttery and fatty. The texture of the bread was less like bread and more like Pillsbury crescent rolls. It's not a bad thing, but I was hoping for something more distinctly bread like out of this texture.

If you're looking for a more interesting, nutty, vaguely onion flavored replacement to those traditional Grands biscuits, then this is a perfect recipe (even good for those not skilled a bread making). However, if you wanted a bread, I suggest you look elsewhere. At least now I know what to expect out of this recipe in the future.

This post has been submitted to Yeastspotting


Cilantro Scallion Buns

Ingredients

• 2 tsp active dry yeast
• 2 tsp kosher salt
• 2 tsp sugar
• ½ cup warm water
• 2 cup all purpose flour
• 4 tbsp butter
• 1 egg + 1 egg yolk
• 1 ¼ cup coarsely chopped scallions
• ½ cup chopped cilantro
• ⅓ cup sesame seeds
• 3 Tbsp olive oil plus more for brushing

Directions

1. Combine yeast, 1 tsp salt, 1 tsp sugar and ½ cup warm water in small bowl to proof for 10 minutes
2. Combine remaining salt, sugar, butter and flour. 
3. Cut butter into the flour until it is crumbly.
4. Mix in eggs and yeast mixture.
5. Knead dough until light soft and smooth. 
6. Let rise in oiled bowl for 1 hour or until doubled in size
7. While dough is rising, chop cilantro, scallions and oil in food processor until it forms a past.
8. Add sesame seeds and set aside. Preheat oven to 350 degrees
9. Pat dough out into a 16x9 inch rectangle.
10. Spread scallion paste across the entire dough and roll, dough into a log
11. Slice dough into 1 inch rounds, placing them on a baking sheet.
12.  Brush with a little extra olive oil and bake for half an hour until golden brown

I love cilantro. Some people may find it offensive, because of its pungent flavor and aroma, but I find it good in salads, soups, and just about everything.

I had a bunch of leftover cilantro after thai food night and found this recipe on First Look Then Cook. The recipe itself was easy, buttery and fatty. The texture of the bread was less like bread and more like Pillsbury crescent rolls. It's not a bad thing, but I was hoping for something more distinctly bread like out of this texture.

If you're looking for a more interesting, nutty, vaguely onion flavored replacement to those traditional Grands biscuits, then this is a perfect recipe (even good for those not skilled a bread making). However, if you wanted a bread, I suggest you look elsewhere. At least now I know what to expect out of this recipe in the future.

This post has been submitted to Yeastspotting


Cilantro Scallion Buns

Ingredients

• 2 tsp active dry yeast
• 2 tsp kosher salt
• 2 tsp sugar
• ½ cup warm water
• 2 cup all purpose flour
• 4 tbsp butter
• 1 egg + 1 egg yolk
• 1 ¼ cup coarsely chopped scallions
• ½ cup chopped cilantro
• ⅓ cup sesame seeds
• 3 Tbsp olive oil plus more for brushing

Directions

1. Combine yeast, 1 tsp salt, 1 tsp sugar and ½ cup warm water in small bowl to proof for 10 minutes
2. Combine remaining salt, sugar, butter and flour. 
3. Cut butter into the flour until it is crumbly.
4. Mix in eggs and yeast mixture.
5. Knead dough until light soft and smooth. 
6. Let rise in oiled bowl for 1 hour or until doubled in size
7. While dough is rising, chop cilantro, scallions and oil in food processor until it forms a past.
8. Add sesame seeds and set aside. Preheat oven to 350 degrees
9. Pat dough out into a 16x9 inch rectangle.
10. Spread scallion paste across the entire dough and roll, dough into a log
11. Slice dough into 1 inch rounds, placing them on a baking sheet.
12.  Brush with a little extra olive oil and bake for half an hour until golden brown

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Cinnamon Roll Cookies

You know what my Mom used to do with leftover pie crust dough when she'd make a pie?  She'd sprinkle it with cinnamon and sugar, roll it up jelly-roll style, slice it, and bake it up.  And I loved it.  Absolutely loved it.  I think I might have even liked these little 'cinnamon snails' better than I liked the pie itself.  (Well, unless it was blueberry pie.  Blueberry pie's my favorite.)

These cinnamon roll cookies remind me of my Mom's 'cinnamon snails.'  Only better.  Because they've got  glaze on the top.  And because they're oh-so-soft and cinnamon-y.  Yup, I know cinnamon-y isn't a word.  But it's still perfect to describe these cookies.

When I found the recipe for these cookies at one of my favorite blogs, Heat Oven to 350, I knew immediately that I had to make them.  When I made them, I knew immediately that I loved them ... cinnamon-rolled shortbread with powdered sugar glaze.  What's not to love?

 But if you're a frequent reader of my blog, you know that I can rarely leave a recipe alone.  I've always got some idea I want to try!  As fabulous as the original was, I wondered what would happen if I tried these cookies with a different dough.  The dough I had in mind is Barefoot Contessa's rugelach dough, which is a cream cheese-based pastry dough.  So off I went to the kitchen to whip up another batch!

I was thrilled with the result.  The cream cheese-based dough baked up so soft, and with a little bit different look than the original.  Both are fabulous ... it's just a matter of preference as to which one someone likes better.

Original shortbread dough on the left ... 'experimental' cream cheese-based dough on the right

Regardless of your preferred version, these are simple to whip up.  Just mix up your base dough, chill it for a while, roll it out into a rectangle, and then cover it in a big ol' sprinkling of cinnamon and sugar.

Rolled out & sprinkled

Roll it up jelly-roll style, slice the roll into pieces, ...

Rolling up

... and bake 'em up.

Baking up

After the cookies have cooled, drizzle them with a powdered sugar glaze.  Don't they look just like miniature cinnamon rolls??  So cute!  And so yummy.

Drizzle!

So whether you prefer crisper shortbread-y cookies like the original recipe, or softer chewier cookies like this altered version, you really can't go wrong.  Hey, actually, why choose?  Just go right on ahead and give them both a try!

Cinnamon Roll Cookies
Source: Concept adapted from Heat Oven to 350, dough from Barefoot Contessa Parties! Rugelach

Ingredients
Dough:
1 (8 oz.) package cream cheese
1/2 lb. unsalted butter
1/4 c. granulated sugar
1/4 tsp. kosher salt
1 tsp. vanilla
2 c. flour

Filling:
1/4 c. granulated sugar
1 1/2 tsp. ground cinnamon
1 egg white
1 T. water

Glaze:
1 c. confectioners' sugar
1 1/2 T. hot water


Directions
For the Dough: 
1.  Bring cream cheese and butter to room temperature; cream together until fluffy.  Add 1/4 c. granulated sugar, salt, and vanilla.  With mixer on low, add the flour, mixing until just combined. 

2.  Dump dough onto a well-floured board; roll it into a ball.  Cut dough ball in half and wrap each half in plastic wrap.  Refrigerate 1 hour.

3.  After chilling, roll each dough half into a 9x6-inch rectangle.

For the Filling: 
4.  Whisk together the egg white and water until foamy. 

5.  In a separate bowl, whisk together the cinnamon and 1/4 c. granulated sugar. 

6.  Brush egg white mixture onto the surface of the rolled out dough; sprinkle evenly with the cinnamon-sugar mixture.

7.  Starting with the 6-inch side of the dough rectangle, roll each into a log, pressing gently to seal the edge.  Wrap each roll in plastic wrap and chill in the refrigerator for about 20 minutes.

8.  Preheat oven to 350.  Remove dough logs from the refrigerator and unwrap.  Using a serrated knife, gently cut dough logs into 1/2-inch thick slices.  Transfer to a baking sheet. 

9.  Bake at 350 for 15-18 minutes.  Cool.

For the Glaze: 
10.  Combine confectioners' sugar and hot water until smooth.  Drizzle over the top of cooled cookies.  Let glaze set to dry.

Enjoy!

This post is linked with Tuesday Tutorials hosted by The Kurtz Corner, Recipe Sharing Monday hosted by Jam Hands, Savvy Homemade Monday hosted by Savvy HomeMade A to Z, Tasty Tuesday hosted by For the Love of Blogs, Tea Party Tuesday hosted by Sweetology, Crazy Sweet Tuesday hosted by Crazy for Crust, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Freshmen Friday hosted by Home Savvy A to Z, and Sweet Indulgences Sunday hosted by A Well-Seasoned Life.

You know what my Mom used to do with leftover pie crust dough when she'd make a pie?  She'd sprinkle it with cinnamon and sugar, roll it up jelly-roll style, slice it, and bake it up.  And I loved it.  Absolutely loved it.  I think I might have even liked these little 'cinnamon snails' better than I liked the pie itself.  (Well, unless it was blueberry pie.  Blueberry pie's my favorite.)

These cinnamon roll cookies remind me of my Mom's 'cinnamon snails.'  Only better.  Because they've got  glaze on the top.  And because they're oh-so-soft and cinnamon-y.  Yup, I know cinnamon-y isn't a word.  But it's still perfect to describe these cookies.

When I found the recipe for these cookies at one of my favorite blogs, Heat Oven to 350, I knew immediately that I had to make them.  When I made them, I knew immediately that I loved them ... cinnamon-rolled shortbread with powdered sugar glaze.  What's not to love?

 But if you're a frequent reader of my blog, you know that I can rarely leave a recipe alone.  I've always got some idea I want to try!  As fabulous as the original was, I wondered what would happen if I tried these cookies with a different dough.  The dough I had in mind is Barefoot Contessa's rugelach dough, which is a cream cheese-based pastry dough.  So off I went to the kitchen to whip up another batch!

I was thrilled with the result.  The cream cheese-based dough baked up so soft, and with a little bit different look than the original.  Both are fabulous ... it's just a matter of preference as to which one someone likes better.

Original shortbread dough on the left ... 'experimental' cream cheese-based dough on the right

Regardless of your preferred version, these are simple to whip up.  Just mix up your base dough, chill it for a while, roll it out into a rectangle, and then cover it in a big ol' sprinkling of cinnamon and sugar.

Rolled out & sprinkled

Roll it up jelly-roll style, slice the roll into pieces, ...

Rolling up

... and bake 'em up.

Baking up

After the cookies have cooled, drizzle them with a powdered sugar glaze.  Don't they look just like miniature cinnamon rolls??  So cute!  And so yummy.

Drizzle!

So whether you prefer crisper shortbread-y cookies like the original recipe, or softer chewier cookies like this altered version, you really can't go wrong.  Hey, actually, why choose?  Just go right on ahead and give them both a try!

Cinnamon Roll Cookies
Source: Concept adapted from Heat Oven to 350, dough from Barefoot Contessa Parties! Rugelach

Ingredients
Dough:
1 (8 oz.) package cream cheese
1/2 lb. unsalted butter
1/4 c. granulated sugar
1/4 tsp. kosher salt
1 tsp. vanilla
2 c. flour

Filling:
1/4 c. granulated sugar
1 1/2 tsp. ground cinnamon
1 egg white
1 T. water

Glaze:
1 c. confectioners' sugar
1 1/2 T. hot water


Directions
For the Dough: 
1.  Bring cream cheese and butter to room temperature; cream together until fluffy.  Add 1/4 c. granulated sugar, salt, and vanilla.  With mixer on low, add the flour, mixing until just combined. 

2.  Dump dough onto a well-floured board; roll it into a ball.  Cut dough ball in half and wrap each half in plastic wrap.  Refrigerate 1 hour.

3.  After chilling, roll each dough half into a 9x6-inch rectangle.

For the Filling: 
4.  Whisk together the egg white and water until foamy. 

5.  In a separate bowl, whisk together the cinnamon and 1/4 c. granulated sugar. 

6.  Brush egg white mixture onto the surface of the rolled out dough; sprinkle evenly with the cinnamon-sugar mixture.

7.  Starting with the 6-inch side of the dough rectangle, roll each into a log, pressing gently to seal the edge.  Wrap each roll in plastic wrap and chill in the refrigerator for about 20 minutes.

8.  Preheat oven to 350.  Remove dough logs from the refrigerator and unwrap.  Using a serrated knife, gently cut dough logs into 1/2-inch thick slices.  Transfer to a baking sheet. 

9.  Bake at 350 for 15-18 minutes.  Cool.

For the Glaze: 
10.  Combine confectioners' sugar and hot water until smooth.  Drizzle over the top of cooled cookies.  Let glaze set to dry.

Enjoy!

This post is linked with Tuesday Tutorials hosted by The Kurtz Corner, Recipe Sharing Monday hosted by Jam Hands, Savvy Homemade Monday hosted by Savvy HomeMade A to Z, Tasty Tuesday hosted by For the Love of Blogs, Tea Party Tuesday hosted by Sweetology, Crazy Sweet Tuesday hosted by Crazy for Crust, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Freshmen Friday hosted by Home Savvy A to Z, and Sweet Indulgences Sunday hosted by A Well-Seasoned Life.

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