Whole 7

We had this idea to attempt a Whole 30 between Halloween and Thanksgiving. Technically, it was just a Whole 27. But, we only made it a week.

 

Adam was really hungry without carbs. And we definitely don't want him losing weight! I found the extra food preparation too much to handle. On Friday, the girls both skipped naps, which was fine actually because it was a beautiful day, so we spent the afternoon at the park. By the time we got them to bed at 6:30, I was exhausted and the only easy Whole 30 options (scrambled eggs, tuna) we had already eaten that day. I had planned a shrimp dish that would have been pretty simple had the children cooperated, but would have involved more whining than I was willing to bear if I had carried through...

 

So, we caved and ordered take-out. While Adam was picking it up, I was on dessert duty. You know, just to make sure we really buried the hatchet on this whole healthy eating thing. Our oven isn't working, though, so I went with caramel corn.

 

 

No-Bake Caramel Corn

{From Bethany}

 

Ingredients:

2 tablespoons coconut oil

1/3 cup popcorn kernels

1 stick butter

1 cup brown sugar

1/2 cup white sugar

1/2 cup corn syrup

1 teaspoon salt

1/4 teaspoon baking soda

1 cup chopped pecans

 

Directions:

1. Line a baking sheet with greased aluminum foil.

2. Heat oil in a large stockpot. Place two kernels in the oil. When the kernels pop, add the rest of the popcorn and shake the covered pot on the burner until all the kernels have popped. Pour into a bowl.

3. Also in a large stockpot, melt butter. Add sugars and corn syrup. Stir over medium heat until boiling. Continue to boil, without stirring, until candy thermometer reaches 300F, about six to eight minutes.

4. Stir in salt and baking soda, making sure to scrape the sides of the pot. Quickly add popcorn and pecans, stirring well to coat.

5. Spread on baking sheet and let cool for about fifteen minutes. Break into pieces and dig in!

 

We watched Death Comes To Pemberley and enjoyed a thoroughly relaxing evening after a not-very-relaxing day. But, for real, we did learn a few things from even just a week of the Whole 30 plan. Namely...

 

We didn't miss orange juice. We figured out that we'd save $300 a year just from cutting that out. Not to mention all the unnecessary sugar.

 

We miss it, but we can live without dessert on weekdays. We're planning to make Monday through Thursday a dessert-free zone from now on, barring special occasions of course.

 

Claire likes scrambled eggs! We'd been unsuccessful getting her to eat eggs, other than quiche, in the past, so this was a big victory.

Summer Salad

 Let's say, theoretically, you just got back from vacation and really need to make a Costco run. But, meeting friends for a kids' concert at the lake sounds way better. So, you dance to some music and wade in the water. After nap time, you stop by the grocery store for a rotisserie chicken, a fresh baguette, and a watermelon (a small one - the big ones are much better deal but you'll never finish it in time.) Since you're already out, you pick up your husband from work. 

When y'all get home, he watches the kids while you throw the rest of the baby carrots in a pot with boiling water, a dab of butter, and a squeeze of honey. The carrots cook while you carve the chicken, slice the bread and watermelon, and throw some barbecue sauce and butter on the table. Dinner! 

The next day, you finally make that Costco run. When your toddler wakes up from her nap, you get her set up with a snack and an episode of Daniel Tiger. Meanwhile, you add some romaine, spinach, and leftover rotisserie chicken to a big serving bowl. You chop up some pecans and some Comte cheese (which they only have at Costco a few times a year, but when they do you stock up big time and freeze it.) In a separate little bowl, you whisk some salt and pepper into one tablespoon of vinegar. You add three tablespoons of olive oil, then one tablespoon of mayo, and finish with a half teaspoon of curry powder. Since your kids don't like salad (totally understandable at ages two and nine months, respectively) you assemble a deconstructed version on their plates, with pistachios instead of pecans. 

Then, your baby wakes up and you head to the park, texting your husband to meet you there when he gets off the bus. When y'all get home, you pop the rest of the baguette into the oven to warm up. You chop up a couple apples, adding most to the salad but saving a few slices for the kids' plates. Toss the salad with dressing and - dinner! Afterwards everyone enjoys popsicles in the backyard and you really probably should give the kids a bath but you decide it can wait until tomorrow. 

You save the rest of rotisserie chicken and put it in the freezer next to some brown rice leftover from the last time you made Korean Beef. Add a couple eggs, some frozen broccoli, baby carrots, and soy sauce and you've got easy dinner number three ready to go. (Oh, and don't forget to have the rest of that watermelon for dessert!)

P.S. This salad recipe is from my absolute favorite cookbook in the whole world, The Bonne Femme Cookbook. If you want to know how real French woman feed their families fresh, healthy and quick meals, this is it. At least based on the five months we spent studying in Provence...

Salted Nutella Fudge

I can't remember the last time I've went so long without posting! (And I'm not sure if that's a good thing or a bad thing.) It's just been a whirlwind of Christmas activity around here. And a whirlwind of dirty diapers. But now the birth announcements and Christmas cards are in the mail. As of this evening, all the holiday goodies are boxed up and ready to be delivered to friends and neighbors. Whew. I definitely couldn't have done any of it without lots and lots of help from Grandma over the last two weeks! 

I usually make chocolate mint cookies, gingersnaps, shortbread and fudge each Christmas. Oh, and I also tried making caramels once! This year, I tried a new fudge recipe, recommended by my sister. 

Salted Nutella Fudge

{From Cookin' Canuck}

Ingredients:

1 can sweetened condensed milk

1 teaspoon vanilla extract

1 cup chocolate chips

1 cup nutella 

3 tablespoons butter

Sea salt 

Directions:

1. Grease the bottom of an 8x8 pan. Line with parchment paper, leaving a bit of overlap on the sides.

2. In a medium glass bowl, stir all of the ingredients except for the salt. 

3. Form a double-boiler by setting the bowl on a pot of simmering water. The water should not touch the bowl. Stir until the mixture is smooth, about five minutes. 

4. Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least two hours. 

5. Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into tiny squares. It's very, very rich, so the smaller the better. 

 So good, you guys! My sister flew in late this evening. My dad and brother will be here tomorrow. I'm really glad everything is crossed off my list so I can relax and enjoy some family time! Well, as much as the parent of two very small children can relax...

Peanut Butter Chocolate Chip Banana Bread

 The photo is pretty terrible, but the recipe most certainly isn't. I actually get really excited when we end up with over-ripe bananas, because it means I get to make this!

Peanut Butter Chocolate Chip Banana Bread

{From All Recipes}

Ingredients:

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 ripe bananas, mashed

1/3 cup peanut butter

3/4 cup brown sugar

1/4 cup yogurt

1 egg

1 tablespoon canola oil

3/4 cup chocolate chips

Directions:

1. Whisk flour, baking powder, baking soda, and salt in a large bowl.

2. Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and oil in a separate bowl.

3. Add the banana mixture to the flour mixture. Stir in chocolate chips.

4. Spoon batter into a greased 9x5 loaf pan. 

5. Bake at 350 for 45 minutes. 

This is what Claire was doing while I whipped up that banana bread. Going through the recycling bin and feeding her doll some {root} beer. Such a good little mommy. She also realized there was a milk carton at the top of the trash can that really should have been in the recycling, so she fixed that situation. A true Seattle girl...

Also, I am on the funeral ministry at church, which means I get an email to bring a dessert for the receptions every couple weeks. But sometimes it slips my mind until the night before {like yesterday} so I keep a big box of brownie mix from Costco for those situations. I like to melt Andes mints on top to make them a little fancier!

What are you guys making for dinner this week? We're having pulled pork tonight. I'm on a mission to use up everything in the freezer and pantry.  The freezer, so I can start filling it up with postpartum meals, and the pantry, because it's crazy how all the weird stuff that accumulates in there over a year. So, I'm thinking a white bean chicken chili is also on the agenda. Maybe this one?

Easy No-Bake Desserts

We don't have air conditioning here in Seattle. Honestly, we really don't need it. But, during the summer months, I still try to avoid using the oven when I can. 

I made this first recipe last week when we had a new co-worker of Adam's and his family over for dinner. Obviously, it's super rare to find another recent college hire who's married with kids! Claire had a blast playing with their three-year-old son.  That is, until both toddlers had meltdowns over a drum mallet and we had to call it a night...

Grasshopper Pie

{From Adam's Mom}

Ingredients:

Chocolate pie crust

22 marshmallows

3/4 cup milk

1/4 teaspoon mint extract

Green food coloring

1 cup whipping cream

Directions:

1. Whip the cream using an electric mixer. While that's going, melt the marshmallows and milk in a double boiler. 

2.  When the marshmallow mixture has cooled, add mint extract and a few drops of green food coloring. Let stand until syrupy and thickened. 

3. Fold in whipped cream and pour into pie shell. Chill in refrigerator overnight. 

Classic Tiramisu

{From Adam's Mom}

Ingredients:

5 egg yolks

1 cup and 1 tablespoon sugar

8 ounces mascarpone cheese

1 1/3 cups and 2 tablespoons whipping cream

36 ladyfingers

1/4 cup strong coffee

Cocoa powder, for dusting

Directions:

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for ten minutes, stirring constantly. 

2. Remove from heat and whip yolks until thick and lemon colored. Add mascarpone and whip until combined. 

3. In a separate bowl, whip cream into stiff peaks. Fold into yolk mixture and set aside. 

4. Split the ladyfingers in half and line the bottom of a 9x13 glass pan. Brush with coffee. Spoon half the cream filling over ladyfingers. Repeat ladyfingers, coffee, and filling layers. 

5. Garnish with cocoa powder. Chill in refrigerator overnight.

P.S. This is the lasagna recipe I used for Claire's feast day. Super easy and delicious!

Staple Recipes

I am slowly trying to do a better job of cooking from scratch. But, I also have a toddler and I don't like to spend all of nap time making dinner, so you probably won't see me making my own hamburger and hotdog buns anytime in the foreseeable future. Here a few of my favorite really easy from-scratch recipes, accompanied by truly terrible photos.

Pizza Dough

{From The Pioneer Woman}

Ingredients:

1 teaspoon active dry yeast

3/4 cup warm water

2 cups all-purpose flour

3/4 teaspoon salt

3 tablespoons olive oil

Directions:

1. Combine the yeast and warm water in a small bowl. Allow it to sit for ten minutes.

2. Add the flour to the bowl of an electric mixer, fitted with paddle attachment. Sprinkle in salt.

3. Turn the mixture on low, then slowly pour in the olive oil. 

4. Finally, pour in the yeast/water mixture.

5. Stop mixing when everything comes together. Transfer to a lightly oiled bowl and cover with a dishtowel for one hour before using. Makes one pizza. 

6. To make the pizza, roll out the dough on a lightly floured surface, top with all your favorite things, and bake at 500 degrees for ten minutes. 

Italian Vinaigrette

{From Family Feats for $75 a Week}

Ingredients:

1/2 cup vegetable oil 

1/4 cup water

1/4 cup cider vinegar

2 tablespoons grated Parmesan 

1 teaspoon minced garlic

1 teaspoon dried mustard

1 teaspoon dried parsley

1 teaspoon salt

1 teaspoon sugar

Directions:

Combine all ingredients in a pint-size container with a tight fighting lid. Shake well. Store, covered, in refrigerator for up to two months.  

Pie Crust

{From The Bonne Femme Cookbook}

Ingredients:

1 1/3 cups all-purpose flour

1/2 teaspoon salt

3 tablespoons cold unsalted butter

2 tablespoons vegetable shortening

3 to 4 tablespoons ice-cold water

Directions:

1. In a mixing bowl, stir together the flour and salt.

2. Using a pastry blender, cut in the butter and shortening until the mixture resembles coarse sand with small pebbles.

3. Add the water, one tablespoon at a time, tossing with a fork until the mixture holds together when you pinch a little with your fingers.

4. Form the dough into a ball and roll to desired size on a lightly floured surface. Makes one crust.

P.S. This is the salad dressing container pictured above. It's the best!

Better Cookies

So, I might have made chocolate chip cookies twice in one week...

Here's the first recipe I used:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks butter

3/4 cup white sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 eggs

2 cups chocolate chips

I baked them at 375 for 9-10 minutes and ended up with very thin, crunchy cookies. They weren't terrible or anything, but I knew I could do better. 

A few days later, I read this article and was inspired to try again. 

Here's the second recipe I tried:

2 3/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks butter

1/2 cup white sugar

1 1/2 cups brown sugar

 1 tablespoon vanilla

2 eggs

2 cups chocolate chips

I baked them at 350 for 10-11 minutes and they were so, so much better! What was the big difference?

- I used half a cup more flour and half a cup more sugar. 

- I used proportionately more brown sugar than white sugar.

- I let my butter and eggs warm to room temperature.

-  I used three times the amount of vanilla. 

- I let the dough chill for an hour in the fridge. 

- I baked them in a 25 degree cooler oven. 

I just found it so fascinating that all these little changes could result in a completely different cookie! They are certainly not the world's best and I'm still excited to try more of the tricks y'all generously shared, but I'm pretty happy so far. 

P.S. I really like to bake. I also have a really big sweet tooth. So I joined the funeral ministry at church. When a funeral is held, our church offers to help with the reception and everyone in the ministry provides the goodies. It's a great way to help out from home and also not eat six dozen cookies!

Life Lately

It's a been a busy week! On Saturday, Adam and I went out for a pre-Lent/early Valentine's Day date. We are giving up meat and dessert for Lent, so our goals were to get steak and chocolate cake. Adam's company has this discount card that offers buy-one-get-one-free entrees at lots of restaurants in the Seattle area, so we picked off that list and ended up at a little steak place on Lake Union. We had dessert at Hot Cakes, a fun shop in Ballard that specializes in molten chocolate cakes. Seriously so delicious! Although we also tried the butter beer and that was a little weird.

On Fat Tuesday, we had Adam's new office mate and his wife over for dinner and board games. Who do you turn to for a guaranteed over-the-top Fat Tuesday meal? The Pioneer Woman of course! I made her fried chicken and "knock you naked" brownies. It was my first time frying chicken and, as to be expected, it was kind of burnt, though not every piece was as browned as the one below. I tried to be a good hostess and took the most crispy piece.

On Ash Wednesday, we broke our fast with lentil soup {get it?!} and soft pretzels.  Did you know pretzels are actually a Lenten tradition? The story goes that a monk was preparing the usual spartan Lenten bread of water, salt, and flour and decided to bake it into the shape of crossed arms, to remind everyone that Lent is a time of prayer. 

Soft Pretzels

{From Clover Lane}

Ingredients:
2 1/2 teaspoons active dry yeast
2 tablespoons brown sugar

1 1/8 teaspoon salt

1 1/2 cups warm water

4 cups all purpose flour

2 cups warm water

2 tablespoons baking soda

Directions:

1. In a large mixing bowl, dissolve yeast, brown sugar and salt in one and a half cups warm water.  

2. Stir in flour and knead dough  for about eight minutes.  Place in a greased bowl, and turn to coat the surface. Cover and let rise for one hour.

3. Combine two cups warm water and baking soda in an eight-inch square pan.

4. After dough has risen, cut into twelve pieces.  Roll each piece into a three-foot rope, pencil thin or thinner.  Twist into a pretzel shape and dip into the baking soda solution pan.  Place on parchment covered cookie sheets, and let rise for 20 minutes.

5. Bake at 450 for eight to ten minutes or until golden brown.  Brush with a little melted butter and top with a sprinkle of coarse salt, garlic salt, or cinnamon sugar. 

After dinner, we got our ashes and Claire was probably the most behaved at Mass since she was a newborn. I think it had something to do with the really, really long nap that lasted until 5:30 pm. You know, one of those ones were you start to wonder if they're still alive?  

For Valentine's Day, we continued our tradition of making cards for Claire's grandparents. They weren't my best work, but they'll do. 

Claire wore her cute Valentine's outfit from Grandma B. Her cousin, Estelle, had a matching one. If only we could have got them together!

The grown-ups found pistachios and some fancy chocolates {which are eagerly saving for Sunday} in our Valentine's goodie buckets {from the Target dollar spot.} Claire found something she's been anticipating for a while - her very own spoons to feed herself. She is thrilled with this new-found independence, but I am not feeling quite the same enthusiasm for the huge mess that it results in.

Well, we are off to the parish fish fry and stations of the cross! I hope your Lent is off to a good start!

Candlemas

When we studied abroad in Provence, the Catholic student center in our little town hosted a weekly dinner for the international students. One week in early February, everyone was really excited for "crepe day." The French really do eat crepes all the time, so I knew there must be something more to this holiday. It's not like we have a chocolate chip cookie day! After a little investigation, we figured out that the crepes were in celebration of Candlemas.

On February 2, forty days after Christmas, Mary and Joseph formally presented Jesus in the temple. As they were making the customary offering, they met two elderly prophets, Simeon and Anna, who proclaimed Jesus as a "light to lighten the gentiles." Candles are blessed at Mass on this day to celebrate the light of the world, which is how it became known as Candlemas.

Our newly-blessed candles. 

After morning Mass, we had to have crepes for lunch! I've heard two different reasons as to why crepes are eaten on Candlemas. Apparently the crepes can either represent the sun because of their round shape or swaddling clothes when they're rolled around your chosen filling.


Savory crepes {ours are filled with ham and cheese} are simply rolled like a taco. 

 
Sweet crepes {ours are topped with strawberries and nutella} are folded into quarters.

My Favorite Crepe Recipe
{from The Bonne Femme Cookbook}

Ingredients:

3/4 cup milk

1/2 cup water

2 eggs

1 cup flour

3 tablespoons melted butter

Pinch of salt 

Directions: 

1. Place the ingredients, in the above order,  in a blender. Pulse until blended, scarping down the sides of the blender once. Refrigerate for at least one and up to forty-eight hours. 

2. Crepes need to cool individually, so place four plates on your counter, ready to receive the crepes. Brush the bottom of an eight-inch skillet with melted butter to coat it lightly. Heat over medium heat. 3. Remove the pan from heat and pour 1/4 cup batter into the hot pan, quickly swirling the pan to coat the bottom with batter. 

4. Return the pan to heat and cook until the crepe is lightly browned on the bottom and loosened from the pan, about thirty seconds. Use a spatula to flip the crepe and cook for thirty seconds more. 

5. Slide the crepe out of the pan and onto one of the plates. Repeating with the remaining batter, which should make about twelve crepes. Fill or top with whatever your heart desires!

There's a French tradition that says if you hold a coin in your right hand while flipping the crepe in your left hand and it lands in the pan, you will be prosperous in the coming year. We made a little video testing it out:



Happy Crepe Day!

Christmas Recipes

 

Cheese Fondue

{from All Recipes}

Ingredients:

1 cup white wine

1 cup shredded Swiss cheese

1 cup shredded Gruyere cheese

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon nutmeg

Directions:

1. Simmer wine in fondue pot. Add cheese, half a cup at a time, stirring after each addition.

2. When cheese is melted, stir in flour, salt and nutmeg. 

3. Serve four as an appetizer or two as a meal. We like to use bread cubes, broccoli, carrots, and green apple slices as dippers.

Chocolate Fondue

{from All Recipes}

Ingredients:

1 cup chocolate chips

2 tablespoons butter

2 tablespoons water

1 can sweetened condensed milk

1 teaspoon vanilla

Directions: 

1. In a medium saucepan, melt chocolate chips, butter, water, and sweetened condensed milk. Stir constantly until thickened, about five minutes. 

2. Remove from heat, add vanilla, and transfer to fondue pot. Serves six. Enjoy with fruit, pound cake, marshmallows, pretzels and whatever else your heart desires!

Slow Cooker Pot Roast

{from Real Simple}

Ingredients:

1/4 cup tomato paste

2 tablespoons cornstarch

1 pound carrots, peeled and cut into two-inch pieces

1 pound baby potatoes

1 onion, cut into half-inch wedges

2 stalks celery, cut into one-inch pieces

2 bay leaves

3-pound beef chuck roast

Directions:

1. In a  slow cooker, whisk together the tomato paste, cornstarch, and one cup of water. 

2. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine. 

3. Season the beef with  salt and pepper and set on top of the vegetables. 

4. Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours. 

5. Let the meat rest for ten minutes before serving with veggies. Makes six servings.

{We had this with Brussels sprouts. For special occasions, they are so delicious sauteed with a little butter, lemon juice, and Parmesan.}

Roast Chicken

{from the Pioneer Woman}

Ingredients:

Whole chicken, rinsed and patted dry

1 1/2 sticks butter, softened

3 lemons

4 sprigs fresh rosemary

Directions:

1. Preheat oven to 425 degrees. Zest two lemons and finely chop one sprig of rosemary.

2. Combine softened butter, lemon zest and rosemary, adding salt and pepper to taste.

3. Line a 9x13 pan with aluminum foil and lay the chicken breast side up. 

4. Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. 

5. Place the six lemon halves, if they'll fit, and the remaining rosemary leaves into the cavity. 

6. Roast the chicken for about an hour and fifteen minutes. The skin should be deep golden brown and the juices should be sizzling.
7. Let rest for ten minutes before carving. Serves six.

Healthier Chocolate Fudge Pie

{from Lizzy Writes}

Ingredients:

1 1/3 cups chocolate chips

12 ounces medium-firm tofu

1 teaspoon cocoa powder

1 teaspoon vanilla

2 tablespoons milk

2-3 tablespoons honey

1/2 cup chopped pecans

Pie crust of your choosing

Directions:

1. Melt chocolate chips. Put all ingredients, except pecans, into a food processor or blender and blend until really, really smooth. 

2. Pour into a pie crust and chill until firm, about three hours. It's not quite as healthy, but extra delicious, with a little whipped cream!

{We used this coconut crust recipe, mistakenly assuming it would be healthier. It's actually about three times the calories of a regular store-bought crust, but if you are gluten-free or just coconut-obsessed, it might be a good option for you.}

P.S. A few other Christmas recipes for you - peppermint ice cream and blueberry muffins for Mary on New Year's Day!

Homemade Ice Cream

We brought back an ice cream maker after Christmas and just now finally got around to using it. It's the best! So easy and delicious. I don't think we'll be eating much store-bought ice cream anymore. Unless it's Blue Bell...



PopPop's Peppermint Ice Cream
{From Adam's grandfather}

Ingredients:

2 cups milk

4 cups half and half

2 cups whipping cream

1 1/2 cups sugar

1/4 teaspoon salt

5 tablespoons vanilla

1 cup peppermint pieces

Directions:

1. Scald milk and add sugar, stirring until dissolved. 

2. Add the remaining ingredients and follow the directions on your ice cream maker to freeze. 

Simple Chocolate Ice Cream

{From the Cuisinart Recipe Book}

Ingredients:

1 cup unsweetened cocoa powder

2/3 cup sugar

1/2 cup brown sugar

1 1/2 cups milk

3 1/4 cups heavy cream

1 tablespoon vanilla 

Directions:

1. Combine cocoa and sugars in a mixing bowl.

2. Add the whole milk and use an electric mixer on low speed to combine until the cocoa and sugars are dissolved, about two minutes.

3. Stir in the heavy cream and vanilla. Follow the directions on your ice cream maker to freeze.

Easter Recipes

Confetti Eggs
{From Oh Happy Day}

Ingredients:
Eggs
Dye {we use vinegar and food coloring}
Confetti {we use fruity pebbles cereal}
Tissue paper
Sewing needle
Toothpick
Scissors

Directions:
1. Using your sewing needle, poke a small hole at the top of an egg.
2. Open a larger hole at the larger part of the egg.
3. Use a toothpick to stir up the yolk and then let it drain out of the larger hole into a bowl.
4. Rinse the egg shell and allow to dry. Repeat with remaining eggs and use the yolks to make scrambled eggs.
5. Use dye to color the egg shells and allow to dry again.
6. Fill each egg about halfway with confetti.
7. Cut a piece of tissue paper to cover the larger hole and secure with glue.

Strawberry Cream Pie
{From Southern Living}

Ingredients:

1 package cream cheese, softened
1/3 cup sugar
1/4 teaspoon almond extract
1 cup whipping cream, whipped
1 pie crust
1 quart fresh strawberries, hulled
3 one-ounce squares semisweet chocolate
1 tablespoon butter

Directions:
1. Beat cream cheese until creamy. Gradually add sugar and almond extract, beating well.
2. Stir a fourth of the whipped cream into the cream cheese mixture. Fold in the remaining whipped cream.
3. Spoon mixture into pie crust. Arrange strawberries, stem side down over whipped cream mixture. Cover and chill for three hours.
4. Melt chocolate and butter in a small saucepan over low heat, stirring constantly. Remove from heat and allow to cool. Right before serving, pipe chocolate mixture into a decorative design over strawberries. Makes eight servings.

Pancakes

These are a weekend favorite around here, along with waffles and blueberry muffins.



Pancakes
{from meg's whatever blog}

Ingredients:
2 1/4 cups milk
3 eggs
3 tablespoons oil
2 1/4 cups flour
3 tablespoons sugar
4 1/2 teaspoons baking powder
Chocolate chips and/or blueberries

Directions:
1. Blend milk, eggs and oil in blender.
2. Add flour, sugar and baking powder. Blend again for thirty seconds to a minute.
3. Pour onto a hot griddle. Add chocolate chips and/or blueberries.

Mardi Gras Recipes

Citrus Punch
{From Adam's Mom}

Ingredients:
2 cups strong tea
1 1/3 cups sugar
3 cups lemon juice
3 cups pineapple juice
2 cups orange juice
3 liters ginger ale
Maraschino cherries

Directions:
1. Dissolve sugar in hot tea. Add juices of oranges, lemons and pineapple. Chill.
2. Add chilled ginger ale to juices when served. Add drained cherries and ice.

Shrimp Creole
{From Adam's Mom}

Ingredients:
1/3 cup oil
1/4 cup flour
1 pound shrimp
1 garlic bud, minced
1/2 cup minced onion
1/2 cup chopped green pepper
2 tablespoons minced parsley
1 cup water
2 bay leaves
1/2 teaspoon cayenne pepper
1 can (8 ounces) tomato sauce

Directions:
1. Heat oil slightly in heavy skillet over high fire. Add flour and stir until light brown.
2. Lower heat, add shrimp and cook about three minutes or until raw shrimp are pink. The oil/flour mixture will coat the shrimp.
3. Add garlic, onion, green pepper and parsley and cook two minutes longer.
4. Raise heat, gradually add water and remaining ingredients. Bring to a boil, then simmer for thirty minutes.

King Cake
{From Southern Living}

Ingredients:
2 tablespoons butter
1 cup sour cream
2 tablespoons + 2 teaspoons sugar
1/2 teaspoon salt
1/2 tablespoon active dry yeast
1/2 tablespoon sugar
1/4 cup warm water
1 egg
3 1/4 cups flour
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/3 cup butter, softened
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
1/4 teaspoon vanilla
Green, purple and yellow sprinkles

Directions:
1. Cook first four ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture slightly.
2. Dissolve yeast and half tablespoon sugar in a fourth of a cup warm water in a large bowl; let stand five minutes. Add butter mixture, eggs, and two cups flour; beat at medium speed with an electric mixer two minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
3. Turn dough onto a lightly floured surface; knead until smooth and elastic, about ten minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, one hour or until doubled in bulk.
4. Stir together sugars and cinnamon; set aside.
5. Punch dough down; divide in half. Turn out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal.
6. Cover and let rise in a warm place, free from drafts, twenty minutes or until doubled in size.
7. Bake at 375 degrees for fifteen minutes or until golden.
8. To make frosting, stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Spread on cooled cake and top with band of purple, green and yellow sprinkles.

I forgot to grab a picture of the shrimp creole, but it should look something like this. We also served red beans & rice and seven layer bars.

Pear Almond Tart

Adam's parents sent us some pears for Valentine's Day!

Pear Almond Tart
{From Southern Living}

Ingredients:
1 pie crust
3/4 cup slivered almonds
3/4 cup + 2 tablespoons sugar
1 egg
3 tablespoons melted butter
2 1/4 cups water
2 tablespoons lemon juice
3 large fresh pears
3 tablespoons sliced almonds
1/3 cup apricot or peach jam
1 tablespoon orange juice

Directions:
1. Fit pie crust into a standard tart pan. Process slivered almonds in food processor until finely ground. Add half cup sugar, egg, and one tablespoon melted butter. Process until blended and spread over pastry.
2. Combine two cups water and lemon juice, stirring well. Peel and core pears. Dip pears in lemon juice mixture and drain well.
3. Cut pears in half vertically and then cut into 1/8-inch-thick lengthwise slices, keeping slices in order as they are cut. Arrange slices over almond mixture in the shape of six pear halves, letting slices fan out slightly.
4. Top pears with a fourth cup sugar, sprinkle with sliced almond and drizzle with two tablespoons melted butter. Bake at 400 degrees for forty to fifty minutes.
5. Combine preserves, a fourth cup water, two tablespoons sugar, and orange juice. Cook over low heat, stirring constantly, until sugar dissolves. Carefully brush glaze over tart before servings.

Pineapple Upside Down Cake

Pineapple Upside Down Cake
{From Martha Stewart}

Ingredients:
20.5 ounce can pineapple rings
1 1/2 sticks butter
1 cup brown sugar
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 egg yolks
1 1/2 teaspoons vanilla
1 1/2 cups sugar

Directions:
1. Preheat oven to 325 degrees. Drain pineapple and place on a paper-towel-lined plate, turning once, for five minutes.
2. Melt six tablespoons butter and transfer to a nine-inch round cake pan. Sprinkle the bottom of the pan evenly with brown sugar and top with an even layer of pineapple rings.
3. In a large bowl, whisk together flour, baking powder and salt. In a small bowl, whisk together eggs, egg yolks and vanilla.
4. With an electric mixer, beat remaining butter and sugar until fluffy. Alternate adding flour mixture and egg mixture, beating until batter is just combined.
5. Pour batter into cake pan and bake for seventy minutes. Transfer to a wire rack and let cool for another ten minutes.
6. Run a sharp knife around the edge of the pan to release the cake. Plate a plate on top of the cake pan and invert the cake onto the plate. Serve with whipped cream!

Some notes: I baked this cake in an 8x8 glass pan instead, because I was feeling lazy and could put it in the dishwasher. Also, pineapple upside down cake is often served with little maraschino cherry halves in the center of each pineapple ring, but I left them out because Adam isn't a big fan. Lastly, I was really nervous to bake this because I thought it would be hard to get out of the pan all in one piece, but it slid right out with no problems. Must have something to do with the stick of melted butter coating the pan...

Pasta Bake

Lately, I have been a little obsessed with the idea of preparing freezer meals for Baby's arrival. So obsessed that I may have emptied our freezer to figure out exactly how many casserole dishes I could stuff in there.

Anyway, here is a new {to me at least} recipe that I'm adding to the freezer meal list. Sorry about the not-so-appetizing picture. I actually served this when we had friends over for dinner. I always feel weird taking pictures of our meal when people are over, so I had to snap one of the leftovers.



Pasta Bake
{From Adam's Mom}

Ingredients:
1 pound gemelli pasta
1 pound ground beef
1 onion, chopped
1 can diced tomatoes, drained
1/2 cup pesto
2 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:
1. Preheat oven to 400 degrees. Grease a 9x13 casserole dish.
2. In a large frying pan over medium heat, heat one tablespoon olive oil. Add the onion and cook until it starts to soften, about three minutes. Add the ground beef and cook until no longer pink.
3. Drain off any excess fat. Add the tomatoes and one teaspoon salt. Bring to a simmer and cook until most of the liquid evaporates, about ten minutes. Remove from heat and stir in the pesto.
4. Meanwhile, cook pasta according to package directions. Toss with sauce.
5. Pour half the pasta into the baking dish and top with half the cheese. Repeat with remaining pasta and cheese. Bake for fifteen minutes. Serves six to eight.

Brownies

I once read of a lady who, looking back on her life, felt that her biggest regret was spending too much time baking bread. Now, I am of the opinion that most baked goods are worth the extra effort of making them from scratch. But there are a few things that just aren't worth it to me - pie crust, bread for everyday sandwiches, cinnamon rolls for a regular weekend breakfast. I previously included brownies on that list. They are pretty darn good straight from the box.

This past weekend, we had to bring a dessert to a party. It was twenty degrees outside, so I was not about to leave the house just to buy a brownie mix. I made them from scratch for the first time and, judging by how fast they disappeared at the party, they were so worth it.



Brownies
{From Buns in my Oven}

Ingredients:
2 sticks butter
2 1/4 cups sugar
4 eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla
1 1/2 cups flour
2 cups chocolate chips

Directions:
1. Preheat the oven to 350 degrees. Grease a 9x13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3. Pour butter mixture into a large mixing bowl. Beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips until well combined.
5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

I had a package of Andes mints leftover from these Christmas cookies, so I made my brownies minty by melting them on top.

Caramels and Christmas Gifts

Last week, we had Steve and Elizabeth {Adam's brother and sister-in-law} over for a pre-Christmas dinner, since we won't get to see them on Christmas Day this year. We served pork roast, green beans, garlic mashed potatoes and, of course, Christmas cookies for dessert.



We boxed up {most of} the rest of the cookies for Adam's old roommates and the priests at the Newman Center. I even decided to be nice and give some to our often-rowdy upstairs neighbors. Just all the same goodies as last year, with the addition of caramels. They were surprisingly easy!

Caramels
{From Southern Living}

Ingredients:
1 stick of butter
1 cup sugar
1 cup corn syrup
1 cup whipping cream
1 teaspoon vanilla

Directions:
1. Combine butter, sugar, corn syrup, and half of the whipping cream in a large saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium heat for two minutes to wash sugar crystals from the sides of the pan.
2. Uncover, and still at medium heat, cook until candy thermometer registers 224 degrees. Keep stirring occasionally.
3. Add remaining whipping cream and continue to cook on medium until the thermometer reaches 248 degrees. Remove from heat and stir in vanilla.
4. Pour into a greased 8x8 pan. Cool at room temperature. Cut into small squares. {If the caramel is too hard to cut, microwave on defrost for a minute or so to soften it up.}

After Steve and Elizabeth left that night, Adam and I exchanged Christmas presents. I wanted Adam to have his gift {a computer game he'd been anxiously awaiting the release of} early because he was mostly done with exams and had plenty of time to put it to use.



I actually got my gift even earlier. On Black Friday, Anthropologie offered an additional 50% off their sale items, so Adam took me on a little shopping spree. He still insisted on wrapping everything up and putting the packages under the tree though, which was fine by me!