Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Sunday, March 29, 2015

Every Child is an Artist

     My sweet baby girl is 6 years old now.  She turned 6 on Thursday, and we celebrated with family and friends yesterday.  She had a Rainbow/Art Party this year, although for a while there I thought we'd end up doing a Frozen shindig.  She changed her mind at the last second when she realized an Art Party would involve actual paint.  We had fun stocking up on goodies at Michael's for the event.  They had canvases on sale, so I grabbed a few packages.  I also bought a pair of easels, and the kids took turns using them to paint their masterpieces.




While a couple of kids were working on their paintings, I'd take another aside to paint his or her face.  I found this awesome face paint kit on Amazon (you can also find it at Michael's).  It comes with a book of instructions, but they're pretty ornate, so I just found some simple designs on Pinterest.  I did balloons for the boys and rainbows for the girls.  It was fun for me to have something to do other than play hostess.



     As far as decorating went this year, I really phoned it in a bit.  My sister made the adorable banner that hung over the gift table.


I printed a couple of pretty images and framed them to decorate the same table.



I threw up a few streamers in basic colors by the food table, and called it a day.


     The food was much more fun.  First I made sugar cookies using this recipe, and I cut them out to look like little painter's palettes (I used an Easter egg shape to cut out the main shape, and then a small circle to cut out the hole).


Next I used cookie icing to dab little blots of "paint" onto each palette.  After that, I made "paintbrushes" out of pretzels rods dipped into white chocolate that I had tinted different colors.  Then I popped popcorn and had Monkey help me assemble little cones out of construction paper and labeled them "Pop Art".



Then I put together a fruit tray, making sure to include every color of the rainbow.  I used red apples, oranges, pineapple, green apples, blueberries, and red/purple grapes.  I loved this because you could interchange so many fruit for the colors.  You could do green grapes or kiwi for green.  You could substitute strawberries or raspberries for red, and so on.


I kept it simple with "Van Gogh's Veggies" by simply purchasing a vegetable tray.



I meant to have "Paint Chips and Dip", but I forgot to put them out :-/  Oh well.  Finally, for the punch, I froze Koolaid into ice cubes in every color of the Rainbow.  I placed the ice cubes in my big drink dispenser, and I poured Sprite over the top of it.  It looked pretty cool, but I was worried as it melted it would make an ugly brown or blackish color, but I actually got more of a purple, which wasn't too bad.


I found these cute rainbow swirl lollipops at Walmart and used them as party favors.


Lastly, I went the easy route and bought a cake at Walmart.  Although there are some really cute ideas  on my Pinterest board.


    All in all this birthday felt a tad simpler, but it was very pleasant.  Monkey seemed to enjoy herself immensely!  She has been playing with all of her new toys and crafts.  In fact, as I'm typing she's making clay figures with a clay craft pack she received from one of our guests.  I can't believe she's six.  I know I go through this every year, but 6 is just older.  She's a little girl; she's in school.  She wants to play at the park with her friends more than hang out with me and her daddy.  She's got her own personality and opinions, and they're not always in line with mine.  She's so confident and vivacious.  She's her own person, and she's not ashamed to be herself.  I admire and love that about her.  I hope as the years pass she doesn't lose that ability to be herself, 100%!


Tuesday, November 4, 2014

Cookies and Cocoa

     Today I am enjoying my first official day off of school in about 3 months.  I just ended another trimester, so that makes 3 down, and 3 more to go.  Monday I start studying Labor and Delivery and Pediatrics, which are the two subjects I've been looking forward to since the beginning.  I'm not sure which field I want to go into, but I know it's going to be one of those two, and that excites me.  In the mean time, however, I've been catching up on a bit of housework.  Yesterday, Monkey brought home a 100 A on her big sight words test that covered all the words they've been learning since the beginning of the year, so we celebrated by turning some of her Halloween candy into yummy cookies.  So here's a recipe that is a classic:



M&M Cookies
1 cup packed brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups All-purpose flour
1 teaspoon baking soda
1 tsp salt
3/4 cups M&Ms, plus extra for topping

Preheat oven to 350.  Line baking sheets with parchment paper, or grease the baking sheets.

In a large bowl, or in the bowl of a KitchenAide mixer, blend both sugars, shortening, eggs, and vanilla until mixture is well blended and fluffy.  Add flour, baking soda, and salt.  Mix until well incorporated.  Add M&Ms, and gently stir.

Gently roll dough into small balls, and press onto the prepared baking sheets.  Add a few M&Ms to the tops of each pressed dough ball.

Bake at 350 9-11 minutes, or until edges are golden and middles are set.

     Now, what goes better with cookies on a chilly November evening than a nice warm mug of hot cocoa?


World's Best Hot Cocoa
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half

Combine cocoa, sugar, and salt in a medium saucepan.  Blend in the boiling water.  Bring the mixture to a boil, stirring continuously.  Once it begins to boil, simmer and stir for 2 minutes.  Don't let it burn.  Stir in milk and hear until hot throughout, but don't bring mixture to another boil.  Remove from heat and add vanilla.  Distribute evenly among 4 mugs.  Add 1/8 cup half-and-half to each mug.  Top with mini marshmallows if desired.  Enjoy!


Monday, February 10, 2014

Valentine in a Box

    I know it's a little early, but since J already got his package, I thought I'd share our Valentine's Day goodies we sent off.  I had a lot of fun putting this one together, and J seemed to enjoy digging into all the fun stuff inside.  First I got one of the large flat-rate boxes from the Post office, and then I decorated the inside by lining the box with some pretty scrapbook paper I found on sale at Walmart, like so:


  Next, along the flaps I wrote, "I have loved you 2,529 days".  I found a cool website that tells you the exact amount of days between one event and the next.  You can check that out here.  All I did was type in the day we started dating and the date I planned for him to see the box (Valentine's Day) and voila!

  Next I cut out little hearts and big hearts from construction paper, and I had Monkey decorate them with glitter glue.  On each one I wrote, "I love you like..." on the front and something super cheesy on the back.  Here's all the cheesiness laid out before I glued them front to back:


    Monkey and I had fun coming up with the different ways we love J.  Some examples were things like, "I love you like Sheldon Cooper loves his spot" or "I love you like Flash loves running", etc.  J's favorite was, "I love you like Gollum loves his precioussss", which reminds me of this awesomeness:


   Next, I began to add different treats with equally corny messages attached:




     Of course, I added the little message hearts that are a Valentine's Day staple.  And finally, what would a care package be without some homemade goodies?  I did a few pink cakes in jars, and I added some icing to the package.  I also found a recipe for plain biscotti, because they ship well, being a hard cookie, and J isn't one for super fancy, complicated recipes.  So I thought these biscotti would be the perfect fit.  Here's the recipe from Allrecipes.com:

Biscotti
1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 TBS baking powder
1 TBS anise extract

Preheat oven to 375 degrees.  Line baking sheets with parchment paper.

In a medium bowl, beat together oil, eggs, sugar, and anise extract until well blended.  Combine flour and baking powder.  Add to egg mixture, stirring to form a dough.  Divide dough in half.  Shape each piece into a roll until it's as long as your baking sheet (or close enough).  Place each onto a cookie sheet.  Press down to 1/2 inch thickness.

Bake 25-30 minutes, until golden brown.  Remove from baking sheet to cool on a wire rack.  Once cooled, slice each into 1/2 inch slices.  Place slices, cut side up back onto baking sheet.  Bake 6-10 minutes more on each side.  They should be slightly toasted.

Enjoy!

     I forgot to get a picture of the entire box once everything was in there all nice a cute, but J sent me one after he dug into it a little.



     I asked J to send a picture of himself with the box, so that Monkey could see he had gotten it.  He obliged with this:


 Monkey said he's guarding his box from anyone else who might want to eat his goodies.  I guess...

Sunday, February 2, 2014

Mama Said Be a Nurse

     It's February now!  That means one month closer to homecoming, and I can't wait to have my J back home.  I need someone to keep Monkey entertained ;-)  February means this semester is almost over, and if I survive it, by the end of this month I will be entering the Nursing program (like, for real, y'all)!  I just have to pass Dosage Calculations first.  When I say that people are all, "Oh, you've got that," but I don't think they quite get it unless they're in the class.  "Passing" Dosage Calculations does not mean I have to simply not make an F.  In order to pass we have to have a 90 average.  Even when I tell people that, they're still insistent, "Oh, you'll be fine, you make A's all the time."  Then I have to dig a little deeper and explain we only have 4 tests, and each test has had either 10 or 20 questions on it.  This means each question is worth 5 or ten points, so if you miss only one or two questions there's your 90.  If you miss more....well...

     It's no wonder I ate half a pan of homemade brownies by myself over the past week.  I'm stressing out, but I'm determined to make it.  To fail this would mean waiting until the Fall to start the Nursing Program, and I'm so tired of waiting!  I just want to get started so I can finish.  I know there's more stress ahead, but I'm ready for it.  If I can just pass Dosage Cal...

    At any rate I found a rather funny Nursing video the other day, and I shared it with my mom because I blame her for telling me to go into this field.  Don't get me wrong, I want to be a nurse, but my mom has always pushed it too, so this goes out to my loving Mom.  It's all your fault, woman!





      I hope you got a laugh out of that video like I did.  Now let me share a recipe and send you on your way.  Here's another recipe Monkey and I made from her new Paula Deen's Kid's Cookbook Monkey received for Christmas:



Monkey Bread
1 cup white sugar
2 tsp cinnamon
3 cans refrigerator biscuits (10 biscuits each)
1 stick butter
1 cup brown sugar
Cooking spray

Preheat oven to 325 degrees.  In a shallow dish mix together white sugar and cinnamon.  Remove biscuits from the tubes, and cut into quarters.  Place each piece of biscuit into the cinnamon sugar and shake it around until it's coated.
At this point I had to help: Place butter and brown sugar into a small pot over low heat, and let butter melt, stirring to mix.  Once completely mixed, turn off the stove and remove from heat.
Spray a Bundt pan with cooking spray; place the biscuit pieces into the bundt pan evenly.  Pour the brown sugar mixture over biscuits.  Bake for 35 minutes.  Remove from oven, and let cool on a wire rack for 10 minutes.
To serve, turn Bundt pan upside-down on a large plate or a serving platter.  The Monkey bread should fall right out.  Let cool for a few more minutes before eating.

Enjoy!

Sunday, November 3, 2013

Halloween Leftovers

     You know what daylights savings time means to me?  It means I now wake up at 7 instead of 8.  I don't know where people get the idea that we gain another hour, because my internal clock is all, "Nope!  Get up, lazy bones, and be productive this morning."  Unfortunately, she didn't come with a snooze button. Yet somehow my husband manages to snore on next to me, and the sound of morning colors won't rouse Monkey for another 30 minutes.  I should be adding another 1667 words to my story for NaNoWriMo, but I don't wanna.  I made a mistake in my story yesterday, so I have to rewrite part of it, but I don't want to delete anything from my word count :-(  I'll tackle it after my run.  That'll give me time to rewrite it all in my head.

     It's November y'all; do you realize how crazy that is?  This year is almost gone.  I swear ever since I had Monkey time has been moving faster and faster, and this year feels like it's approaching warp speed.  Before I know it, it'll be next August, and Monkey will be starting Kindergarten.  Yikes!  I wouldn't mind skipping ahead to graduation, though.  Mine; not hers, of course.

     I'm rambling, aren't I?  You can thank J for that.  If he would wake up, I'd talk his ear off instead.  Oh well; I do have a recipe to share with y'all, though.  Because Monkey racked up on candy Halloween night, I've bee trying to find recipes to use some of it up.  This website, Something Swanky, has a list of 50 things you can do with leftover Halloween candy.  It's pretty awesome.  Last night I made these:



Brown Butter Milky Way Cookies

1/2 cup (1 stick) unsalted butter
1/4 cup sugar
3/4 cup dark brown sugar (can substitute light brown)
1 large egg
2 teaspoons vanilla
1 cup flour
1 cup + 2 TBS old-fashioned rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups Milky Ways, chopped and frozen (I used regular and dark chocolate)

Melt butter in a small saucepan over medium heat.  Stir constantly, remove from heat immediately when butter starts to turn brown (about 8 minutes).   Pour into a shallow dish, and chill until it becomes solid, but still soft.  (I popped mine into the freezer for about 15 minutes).

In a large bowl, cream together butter and both sugars.  Add egg and vanilla; mix until combined.  Slowly mix in flour, salt and baking powder.  Stir in oats manually.  Wrap dough in plastic wrap and chill for 30 minutes.

Preheat oven to 375.  Line baking sheets with parchment paper or spray with cooking spray.  Roll dough into 1 1/5 TBS balls.  Press 4 pieces of frozen Milky Way into each ball. Bake 9-10 minutes, until brown on the edges, but still soft in the middle.  Cool for 3 minutes on baking sheet before transferring to a baking rack to cool completely.

Enjoy!

Monday, September 16, 2013

Happy Fall Y'all

     You know what time of year is my absolute favorite?  Fall!  I know many of you will agree with me that there's something about Fall that just makes you feel more alive.  The air gets cooler; the leaves start changing.  People start gearing up for the holidays. We Southerners come out of our summer hibernation.  We may even get a couple of days where we can open the windows and let a breeze blow through.  Yeah, this is my favorite time of the year.  Too bad it's still hotter than Hades here in Gulfport, MS and every tree I've passed is still as green as it was in July!  That is, unless it's brown from being scorched in the sun.  Oh well, in order to compensate for the lack of Fall in the weather, I'm making up for it in my cooking with these:


Pumpkin Cheesecake Parfaits
from the September/October 2011 issue of Cooking With Paula Deen

Here's what you'll need:
3 TBS butter
1/2 (1 lb) package gingersnap cookies, coarsely crushed *I used Murray's brand*
2 (8 oz) packages cream cheese, softened
1 cup pumpkin puree
1/2 cup plus 2 TBS sugar, divided
2 tsp pumpkin pie spice
1 cup heavy whipping cream
Garnish with pumpkin pie spice and/or gingersnap cookies (optional)

In a medium skillet, melt butter over medium heat.  Add crushed gingersnaps, and cook, stirring constantly, for 2 minutes or until lightly toasted.  Remove from skillet immediately, and cool.  

In a medium bowl, beat cream cheese at medium speed with a mixer until smooth; add pumpkin puree, 1/2 cup sugar, pumpkin pie spice, and vanilla, beating just until combined.  In parfait glasses (or mason jars) layer crushed gingersnaps and cream cheese mixture as desired, starting with gingersnaps.  Cover and chill for at least 1 hour.  

In a small bowl, beat whipping cream and remaining sugar at medium-high speed with a mixer until soft peaks form.  Dollop whipped cream over parfaits.  Sprinkle with pumpkin pie spice, if desired.  Serve with gingersnap cookies.

Enjoy!
     In the spirit of Fall, I've begun working on Monkey's costume, and I'm super excited about it.  I just hope it comes out right, because I'm not following a pattern this time.  I'm nervous, but if all else fails, we'll just head over to Spirit Halloween and hope they have a Wolverine costume for a little girl.....  
I guess I can't fail.  :-/

    The imminent weather changes also mean my cooking will be getting a bit heartier.  I mean, who doesn't associate Fall and Winter with big bowls of chili or homemade stews with lots of warm bread for dipping?  Hmmm....sounds good.  And I think I've finally found the perfect bread recipe for my collection.  It's perfect for slicing to make sandwiches, or it's good to slather butter over and dunk in your favorite soup or stew.  Here it is:


Homemade Sandwich Bread

2 cups warm water
2 TBS sugar
1 TBS dry active yeast
1 tsp salt
5 1/2 cups all purpose flour
2 1/2 TBS butter, softened

In a bowl, pour water and sugar.  Mix until dissolved; add yeast.  Mix until dissolved.  Let sit 10 minutes.  Add flour and salt.  Slice butter into smaller pieces, and add it to your bowl.  Knead ingredient for 10 minutes by hand, or 5 minutes with mixer.  It's done when it feels elastic, smooth and isn't sticking to anything.  Knead into a ball and place in a clean bowl.  Cover with plastic wrap that you've sprayed with cooking spray or rubbed with oil.  Set in a warm place to rise for 1 hour.  After it's risen punch it down once or twice.  Knead again 1-2 minutes, forming a ball.  Cut ball into 2 equal pieces.  Knead once piece at a time, shaping each into an oval shape.  Place each in a lightly greased loaf dish.  Put both pans in a warm spot, uncovered, to rise for another hour.  Preheat oven to 350.  Bake for 35-40 minutes; they should be nicely golden on top.  Remove from oven, and let them cool in their pans for 5 minutes.  Next turn them out onto a cooling rack, and let them cool completely before slicing.  This prevents excess crumbling.  Store at room temperature in an air-tight container for up to 4 days.  (They won't last that long.)

Enjoy!

Wednesday, May 29, 2013

From Toddler to Teenager

     I have finally come to terms with the fact that my baby girl is no longer a baby, but I didn't think she would skip straight from toddler to teenager.  That little Monkey has the wit and attitude to try a saint.  Last night for example, my little brother and I were watching a movie after Monkey had gone to bed, or that's where she was supposed to be at any rate.  Then I saw a little head poke out behind the staircase.  I told her to get back in her bed.  She giggled and obeyed.  Then she came back downstairs.  I told her to go to bed again.  She bargained and argued, and I finally told her if she came off those stairs again she'd be in trouble.  She listened.  Sort of.  After our movie was over we were headed upstairs to bed only to find Monkey camped out on the stairs with her blanket and pillow, fast asleep.  She listened to her mommy and didn't come off the stairs again, but that's not exactly what I had in mind.

     In addition to being pretty good at finding the loophole in just about anything, she's also got a pretty sharp tongue in her head.  The other day we were coming through the gate on base, and we stopped at the ID checkpoint.  When the guard stuck his head in the car to check the backseat, Monkey hollers, "Hey old man would you quit looking at me?"  Thank goodness he was old and hard of hearing.  That child is going to get me in trouble one of these days.

     Besides keeping the inevitable grey hairs at bay, I've also been enjoying my down time.  It will be ending all too soon, as school starts up again next week.  In the meantime, though, I did manage to squeeze in a visit to my hometown to see family.  I had a great trip, and it was long overdue.  I missed my kitchen, though.  Since we came home Sunday I've been cooking like crazy, and I have an excuse because my little brother is staying with us.  And of course, I have to share :-)

    First up is a new favorite pasta from Quick From Scratch Pasta Cookbook, which is quickly becoming my go-to for recipes.

Ziti with Honey Mustard Salmon
You'll need:
1 lb salmon fillet
1 TBS honey
1/2 tsp black pepper
1 TBS cooking oil
1 onion, chopped
1/3 cup dry white wine
1 tsp grainy or Dijon mustard
3/4 cup heavy cream
1 1/4 tsp salt
2 TBS fresh parsley, chopped
3/4 lb ziti

     Heat oven to 400 degrees.  Lightly oil a small roasting pan.  Put salmon in the pan, skin side down.  Spread honey over the salmon, and then sprinkle 1/4 tsp pepper over the salmon.  Roast until just barely done, about 12 minutes, depending on the thickness of the fillet.  Remove from oven.
     In a medium saucepan, heat the oil over moderately low heat.  Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  Add the wine and simmer until about 1 TBS remains, about 2 minutes.  Whisk in the mustard, cream, salt, and the remaining 1/4 tsp pepper.  Turn off heat.  Flake the salmon and stir it and the parsley into the sauce.
     Meanwhile, in a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes.  Drain the pasta and toss with the sauce.

Enjoy!

  Since I've been a slacker and have only blogged twice this month I'll share a few more things.  We've been hunting blackberries just about every night for the past couple of weeks.  They're everywhere on base!
      These are perfect for Monkey's afternoon snack and J's morning yogurt, plus I can freeze what we don't eat for later.  Not to mention they're free!  And I can use them as substitutes in a few baking recipes like this one:

Blackberry Yogurt Cake
 You'll need:
1 cup butter, softened
2 cups sugar
3 eggs
3 TBS lemon juice, divided
Zest of one lemon
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 oz Greek yogurt, plain
1 1/2 cups fresh or frozen blackberries
1 cup powdered sugar

     Preheat oven to 375.  Grease and flour a 10" Bundt pan, set aside.  Sift together 2 1/4 cups flour, baking soda and salt.  Mix in lemon zest, set aside.  Cream butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in 1 TBS lemon juice.  Alternate beating in the flour mixture and yogurt, mixing until just incorporated.  Toss the blackberries with remaining flour.  Mix them into the batter gently.  Pour batter into Bundt pan, and place in the oven.  Reduce temperature to 325.  Bake for 1 hour or until a toothpick inserted into the cake comes out clean.  Allow to cool 20 minutes in the pan.  Then turn out onto wire rack and cool completely.  Once cooled whisk together remaining lemon juice and powdered sugar and drizzle over the top.

    This is a recipe I've adapted from A Spicy Perspective, and it was delicious!  This cake seriously lasted one day in our house.  I kept having to swat J away from the kitchen.  Enjoy!


Monday, April 1, 2013

Happy Birthday, Monkey!

     Okay so I'm a slacker.  I was supposed to post this on Monkey's birthday, but then my computer died.  Thankfully my awesome brother-in-law is a computer genius, and he revived my sweet Mac.  He also changed my hard drive icon to a zombie in honor of it's reanimation.  Last Monday was my daughter's 4th birthday, and I am amazed at how quickly the time is flying by.  She will be starting school in a little over a year, and I don't know what I'm going to do with myself.  I get teary eyed at the thought of her in a cute little school uniform with her backpack on her back.  I'm probably going to be one of those moms who cries the first day of school.  Scratch that "probably", I cried just this weekend at the sight of her wearing a bit of eyeshadow for the first time.  My husband thinks it's funny to bring up all the ways she'll grow in the coming years, just to see if he can get me to go all weepy again.  Jerk!

     Thankfully, she's not too big for themed parties yet, because I get a kick out of planning them for her.  Last Saturday we celebrated her birthday with a Princess Party, and she had a blast.  Of course I want to share some of the goodies.  First, the invites.  I had my awesome sister take a few shots of Monkey at the local park back home, and then I used Shutterfly to upload them and turn them into cute invitations. I can't figure out how to load the link to the finished project, but here's the picture she took.

Getting ready for the party

     I also had fun thinking of princess-themed snacks this year, and of course Pinterest helped a ton.  First and foremost, there's the cake:



     It may not be professional-looking, but I'm proud of it.  I found a cool tutorial on how to use a coloring sheet to create a chocolate mold of whatever image you want, and I used it to make each of the princesses you see on the top of the cake.  Monkey enjoyed eating the rejects.



Next I made Snow White's Caramel Apples, and although they tasted great they were not photogenic.  They were simple and yummy, though, so here's what you'll need:

1 (14 oz) package caramel
2 TBS milk
Granny Smith apples, sliced in half and cored

Pour caramel and milk into a medium sized bowl, melt in the microwave for 1 minute.  Stir.  Microwave for another minute.  Stir and pour into cored apples.  Let set, then slice and serve.

     Next, representing my favorite princess, I made Belle's Roses:



You'll need:
strawberries
White chocolate
pink food coloring
red icing
kabob or lollipop sticks

Wash strawberries, and skewer them onto the kabob/lollipop sticks.  Melt the white chocolate in the microwave according to package directions, add a few drops of pink food coloring.  Dip strawberries into chocolate, covering up to the white portion, and let set.  Once the chocolate is set, using the red icing, draw outlines of the roses onto the layer of chocolate.  Let set then serve.

   Representing Cinderella, we had Fairy Godmother's Magic Wands:
You'll need:
White chocolate
Pretzel rods
Sprinkles

Melt white chocolate in microwave according to package directions.  Dip pretzels in chocolate.  Decorate with sprinkles and let dry.

   We even had an assortment of sugar cookies shaped into Enchanted Castles, Tiaras, and Cinderella's Glass Slippers.  These were topped with an almond powdered sugar icing dyed the various pastel colors.



For drink, we enjoyed refreshing Princess Punch and my homemade sweet tea:



For the punch you'll need:
2 qrts pink lemonade
2 qrts rasberry sherbet
2 L lemon-lime soda

Add all ingredients to bowl and serve.

For the Sweet Tea:
   Clip 3 large Community tea bags (or 6 small bags) to the side of a gallon-sized pitcher.  Boil water and add to the pitcher until the pitcher is nearly full.  Let it steep for about an hour.  Remove and discard bags.  Add 3 cups of sugar.  Stir and enjoy :-)

Even our chips and dip and various trays had a nod to a certain princess movie.
"Chip"s and Dip

"Tiana's Tempting Trays"

Ariel's "Dinglehoppers"

     All-in-all it was a very good party, and of course Monkey racked up on gifts.


     I'm thinking I'll be going through her toy box and purging next time she's not looking.  Now it's time to go clean out my Birthday Party board on Pinterest until Monkey picks the theme for next year.

*Thank you to my awesome sister for taking the pictures and helping set everything up for the party!*

Thursday, February 7, 2013

The Most Memorable Man

     Today we had to deliver a commemorative speech on a person who influenced our lives.  I chose to speak about my grandfather, who had a huge impact on my life, and I thought I'd share it.


The most memorable man I have ever known couldn’t even remember my name.  The man who taught me the most unforgettable life lessons, couldn’t even recall his own past.  This man showed me what it meant to live, even when he was forgetting his own life.  Marvin G. Chidester Sr, or “Honey”, as we grandkids called him, taught me that life is a challenge that can only be met with hard work, new perspectives, and a sense of humor.

Hardworking from the start, Honey joined the Navy in an attempt to forge a better life for himself.  He became an electrician’s mate, and began working diligently to obtain his place in the world.  A smart man and dedicated to his work, he quickly came up with a design for a motor that would supply power while also charging itself so that it would never have to be restarted.  Even when the government put the lid on that project, Honey never wavered.  He set his keen mind to other projects, such as building a better hog trap for hunting season.  After his Navy career he became a husband and father.  He joined an electrician’s union and travelled the country for work.  As his family grew, he put his smarts towards opening his own electric company in his home town to be on hand should his family need him.  Even on his off days, he’d be seen feeding the chickens, turning out horses, or tending to his beehives.  Honey taught me that idleness and success are like oil and water.  They don't mix.  Through his example, I see what a good day’s work can bring.  For him, it brought a substantial amount of land on which his 6 children and 19 grandchildren could grow and play.  It brought the financial security to care for and provide an inheritance for those children, but more than anything it brought a sense of pride that seemed to hang around Honey’s shoulders like a cape.  He had a presence, a quiet dignity that he earned by getting down in the muck and getting his hands dirty.

Honey was extremely intelligent.  He loved puzzles.  So much so that he took to creating his own.  There was one puzzle he made that had me stumped for weeks.  It was made of metal that Honey had molded into two horseshoes with a chain link connecting them.  On the link, there was a circle made of iron.  The object of the puzzle was to remove the iron circle from the chain.  You couldn’t pull it over the horseshoes on the end; it was too small.  You couldn’t pull the chain apart; it was too strong.  I worked at that puzzle for weeks, becoming more and more frustrated.  One day, I lost my patience with it, and threw the thing down and had myself a good cry.  Honey came in, and seeing the puzzle on the floor, simply nudged me and said, “Come on kid, let’s get some scoops.”  After we had finished our ice cream, and I had time to calm down, Honey brought the puzzle back to me, and, handing it over said, “Try looking at it another way.”  At first, I was frustrated that he didn’t just tell me the answer, but then I saw what he meant.  If you twisted the links in the middle, the iron circle would simply slip down over the horseshoes, then slip off the chain.  I’ll never forget what Honey taught me that day.  He not only showed me how to look at things in a new light, but he also taught me that some of the greatest lessons in life are the ones we have to learn the hard way.

Honey also taught me that life should be met with a great sense of humor.  Growing up, he always had a quick retort to any comment.  These weren’t the dry, sarcastic or biting remarks most people reply with.  They weren’t even cheesy.  They were simply witty.  If I’d tell him “I’ll see you tomorrow Honey” the response was, “Is that a threat or a promise?”  If I told him, “I’ll see you there”  it was “Not if I see you first”.  And if we made plans for another date, it was always, “God willing, and the creek don’t rise”.  Even when he was diagnosed with Alzheimer’s, he got a twinkle in his eye as he told me he had “Old Timer’s”.  He taught me that some of life’s scariest moments can be faced head on, if you only learn to laugh at them.  Laughter in the face of fear is true courage, and that’s something my grandfather embodied.  From firing guns on the Navy ships, to venturing into a risky business market, to succumbing to a degenerating disease, Honey did so with a smirk and a shrug.  He taught me that if you don’t like something, change it.  If you can’t change it, laugh at it.  If you can’t laugh at it, what’s the point? 

I owe a lot to Honey.  He taught me to work hard, to look at things in a new light, and to always keep my sense of humor.  To paraphrase one of Loretta Lynn’s songs, “They don’t make ‘em like my Honey anymore, guess they’ve thrown away the pattern through the years.  In a great big world of freedom, in a time we really need ‘em, they don’t make ‘em like my Honey anymore”.

   At the end of the speech, I knew I had done Honey justice when my Public Speaking teacher told me she would loved to have met Honey.  She said she wished I could bring him to class.  

   In honor of Honey, I'd like to share a recipe for a chocolate cake.  Like Honey, chocolate cake is a simple concoction, but it's a favorite of many.




Moist Chocolate Cake with Chocolate Cream Cheese Icing
For the cake:
1 3/4 cup flour
2 cups sugar
3/4 cups unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
1 cup buttermilk*
1/2 cup butter, melted
1 TBS vanilla extract
1 cup freshly brewed coffee**

Preheat oven 350.  Grease and flour 2 round 8" baking dishes; set aside.  In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt.  Add eggs, buttermilk, butter, and vanilla.  Beat until smooth, about 3 minutes.  Stir in hot coffee with a rubber spatula.  Divide batter evenly between the two pans and bake for 35 minutes, until a toothpick inserted into the middle comes away clean with only a few crumbs.  Cool for 15 minutes in pans, then transfer to wire racks to cool completely before frosting.

*If you don't have buttermilk, you can substitute it by pouring 1 TBS white vinegar into a 1 cup measuring cup and filling it the rest of the way with milk.  Let it sit for 5 minutes to thicken.
**Coffee brings out the flavor of chocolate.  Decaf can be substituted for regular.

For the frosting:
1-8oz block cream cheese
1 stick butter 
1/2 cup unsweetened cocoa powder
1 TBS vanilla extract
1 lb powdered sugar (varies slightly based on the consistency you want)
1 TBS milk

Allow cream cheese and butter to soften on the counter for 30 minutes.  Cream together butter and cream cheese with an electric mixer.  Add in cocoa powder and vanilla.  Beat until well combined.  Add powdered sugar.  Add milk.  Mix, then use to frost your cake.

This really was the most delicious chocolate cake I've had in a long while, and I'm seriously considering it being Monkey's birthday cake this year.  Hope you enjoy it as much as we did. :-)

Friday, August 17, 2012

Happy Anniversary, Baby!

   Four years ago today I married the man I loved.  Although my love for him then was as fierce as I could manage, it's a mere shadow of what I feel for him today.  After four years of marriage, not only is he the man I love above all others; he's the man I share a life with, a home with, a child with, and a story with.  He's the first one I want to call when I have some funny story to tell.  He's the first one I run to when there's a crisis.  He's the one that can make me smile, make me laugh, and bring me to tears with just a look.  Even when he's far away, he's still the voice in my head encouraging me to be a better me, to go after that goal, and to believe in myself.  I am so grateful for these past four years, and I can't wait to see what the next 50-60 hold.

    In addition to our anniversary today, Monday is J's birthday, so I wanted to make sure I sent off a care package with enough goodies to spoil him for both occasions.  That's why I was so excited when I found Cake in a Jar!


All you need is 4 Pint-sized jars and the cake mix of your choice.  Prepare your cake batter.  Spray the inside of your jars with cooking spray.  Then fill the jars up about 3/4 of the way with the batter.  Place them on a cookie sheet and bake for the time required in your recipe, or until a toothpick inserted into the middle of the cake comes away clean.  (You may have to adjust the time slightly.)  When it's cooked, remove from oven and carefully screw the tops on tightly.  You'll hear them pop as they seal.  Voila!  Cake in a Jar lasts up to 6 months!  I sent 4 jars of red velvet cake to my hubby with a can of store-bought cream cheese icing.  He can either share or hoard them for later :-)

   In his care package I also included a little photo collage Monkey put together:




And I packed a bag of my Homemade Granola in there along with a few essentials such as razors, vitamins, etc.  I haven't heard whether or not he's received it, but considering I sent it at the end of July, here's hoping.