Monday, December 13, 2010

Butterscotch Gingerbread Cookies

The other day Gabe and I had some fun time in the kitchen making cookies. Gabe LOVED USING the cookie cutters and the whole time we were making these he kept saying "This is so much fun to make cookies, thank you for letting me make cookies with you mama" He was on cloud nine.

I liked how this recipe differed from the traditional gingerbread cookie recipe with the addition of the butterscotch pudding. They were moist and chewy and just plain ol delicious. Next I think we will have to make and decorate sugar cookies. I can't even tell you how thrilled I am that my little guy loves to cook and bake with me. Who needs a girl?! =)

I actually halved the recipe with no problems at all.

Rolling the cookie dough

I don't even want to admit how much of the dough Gabe ate...all before lunch!

Getting messy in the kitchen with Mummy ROCKS!

Butterscotch Gingerbread Cookies

My Taste of Home website

1 cup butter, softened
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.

Sunday, December 12, 2010

Some more Christmas card ideas and a sneak peak

Here is your sneak peak Ruschell. Hope you like them. I had a blast "practicing" on your gorgeous kids! I had a hard time picking just a few...

Wednesday, December 8, 2010

The McBride Family- Some of my favorites...

I had so much fun taking these least I, was laughing the whole time. This is one awesome family.

Tuesday, December 7, 2010

Fun with photography

I recently finished taking a little photography class at the local high school. It was a blast. I made some neat friends and learned lots of neat things about photography and my camera. I have always had an interest in photography but it wasn't until Brad bought me a nice camera that my interest really peaked.

My neighbor Tara was kind enough to let me practice taking some family pics of her family this past week. Though the day we shot these it was cold and CARAZY foggy, we had lots of fun and got some really cute shots.

I love these kids! In a big way they are my Gabe's adopted siblings. They are kind, sweet, respectful and so well behaved. If I can do half a good a job as my friends Dustin and Tara with my own kids, I'll be pleased.

I have also been having (too) much fun making these Christmas cards. I could do it ALL day long. Hope you enjoy!

Tuesday, November 30, 2010

30 minute rolls

Ok so these weren't my fave. On Sunday night I didn't decide until too late, that some homemade french bread or rolls would be lovely with my homemade stew so I thought in an attempt to still get some fresh homemade bread on the table I'd try these on for size. They were moist and yummy but we found them to be rather dense and my husband and I decided they were almost more buscuit like than roll like.

So the verdict...still love the Buttermilk roll recipe I posted not too long ago, and they would definately be our top pick but at a pinch these are a possible substitute.

30 Minute Rolls

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 Tb yeast
1/4 cup sugar or honey
½ tsp. Salt
1 egg
3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, melt a little butter and brush the tops of the rolls and bake 10 minutes @400 degrees till golden brown.

Saturday, November 27, 2010


A couple of weeks ago I celebrated my 29th birthday. I wasn't much in the mood for celebrating this year but my sweet husband did a wonderful job of trying to lift my spirits and make my day special. Gabe was especially cute also and kept telling me all day that he would buy me some ice cream and some tractors for my birthday if I wanted him too. As is the case on any other day, being with Gabe was the greatest gift of all. On the other hand Brad did an awesome job of spoiling me and showering me with nice things. Oh how I love my sweet Brad!

It's hard to believe that next year I will be 30. This next year, among other things I'm going to work on being ok with the fact that I will no longer be in my 20's anymore. ***sigh*** One year older and uglier.

Wednesday, November 24, 2010

Caramel Apple Cheesecake Bars with Streusel Topping

I think the name and the pictures speak for themselves on this one.

Ever been in a room listening to a beautiful live musical performance piece and when the performer gets done no one dares even a whisper because they don't want to disturb or diflect from the feeling of awe and wonder. Meet...

Caramel Apple Cheesecake Bars with Streusel Topping

Serious? Oh yes I am...No you're not dreaming...come on...a little closer

A little closer now

Drooling yet? You should be! Try and only eat one serving. I double dare you!

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened

Cream Cheese Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

1 cup caramel sauce (homemade recipe below)

Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Caramel Sauce:
4 tablespoons butter
1 cup firmly packed light brown sugar
½ cups half-and-half or cream
Pinch of salt
1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

Monday, November 15, 2010

Roasted Garlic and Cauliflower Pasta

You know how when were a kid you hated some vegies, but now that you are an adult you are finding that some of those rotten old vegies are actually pretty tasty? Meet Cauliflower. If you had of tried to feed this to me before the age of...probably 25 I would have said..."um thanks...but no thanks". I used to be the same way about broccoli, but then...I discovered a wonderful thing called cheese sauce. Slowly but surely as long as it was covered with cheese sauce I would eat my broccoli and my cauliflower. This past September I went to a new restaurant called Zupas and had THE best cauliflower soup. That soup has sparked in me a desire to get to know cauliflower a little better.

This pasta was AWESOME! I loved this new take on your typical pasta covered in some kind of sauce. It was full of flavor and simply...well awesome. I did however add some seasoned grilled chicken to mine to make it more kid and husband friendly. I have been wanting it ever since the day I made it a few weeks ago. This will certainly be on our table again soon! YUMMO!

Roasted Garlic and Cauliflower Pasta

*Serves 4-6

2 heads garlic, papery skins removed, top quarter of heads cut off (on the pointy side of the garlic) and discarded
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 head cauliflower (about 1 1/2 pounds)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1 pound short pasta (such as fusilli, rotini or campanelle)
1/4 teaspoon red pepper flakes
2 – 3 tablespoons juice from 1 lemon
1 tablespoon fresh parsley leaves, chopped
2 ounces Parmesan cheese, grated or shredded (about 1 cup)
1/4 cup chopped walnuts, toasted (I'm not a fan of walnuts but I LOVE cashews so I substituted cashews here.)

Adjust an oven rack to the middle position, place a large rimmed baking sheet on the rack, and heat the oven to 450 degrees.

Cut one 12-inch sheet of foil and spread it flat on the counter. Place the garlic heads, cut-side up, in the center of the foil. Drizzle ½ teaspoon olive oil over each head and fold up the sides of the foil to seal well. Place the foil packet directly on the oven rack (not on the preheating baking sheet) and roast until the garlic is very tender, about 40 minutes. Remove the foil packet from the oven, open the foil and set it aside to cool.

While the garlic is roasting, trim the outer leaves of the cauliflower and cut the stem flush with the bottom. Cut the head from pole to pole into 8 equal wedges and then cut the cauliflower into large bite-sized pieces. Place the cauliflower in a large bowl; toss with 2 tablespoons oil, salt, pepper, and sugar.

Remove the hot baking sheet from the oven. Carefully transfer the cauliflower to the baking sheet and spread into an even layer. Return the baking sheet to the oven and roast until the cauliflower is well browned and tender, 15 to 20 minutes

While the cauliflower roasts, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze the cooled, roasted garlic cloves from their skins into a small bowl. Using a fork, mash the garlic to a smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.

Drain the pasta, reserving 1 cup cooking water, and return the pasta to the pot. Add the chopped cauliflower to the pasta; stir in the garlic sauce, ¼ cup cooking water, parsley, and ½ cup cheese. Adjust the consistency of the pasta with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted nuts.

Recipe Source: adapted slightly from Cook’s Illustrated

Wednesday, November 10, 2010

Pretty Darn Incredible

Today is my most favorite day of the year. Not Christmas, Thanksgiving, my birthday, a wedding anniversary or any of those...just today...November 10th.

On this day, three years ago, the stork literally showed up and dropped off our sweet angel Gabriel. Though we look nothing alike physcially, I seldom even think about the fact that we adopted Gabe. He is ours. He always has been and was always supposed to be our little boy. It is however, fun on this day to reflect back on the events of our first November 10th together and all that has since transpired. We always make it a point to celebrate this day by doing something special. Tonight we are going to take Gabe to his most favorite restaurant for dinner- Costa Vida and then go-carting at Boondocks.

Gabe is his daddy to a tee in a little tan body with awesome curly and crazy dark hair. But most importantly, he is the sweetest, smartest, spunkiest and most beautiful little boy in the world. Brad and I love this little guy more than we could ever express in words. I feel lucky every day (even if he is being rotten) that I get to be his Mummy. He thinks far beyond himself and his little 3 years and makes me laugh all day long with his crazy made up stories and the cute things he says. Just yesterday we were leaving the gym and he said:

Gabe- "Mamma I am so proud of you"
Me- "Oh Gabe, that is a nice thing to say...why are you proud of me?"
Gabe- "Because you workout at the gym so you can be healthy and strong"

I love that he wakes me up every morning by lying on-top of me, kissing me and rubbing my face. I love that he tells me that he will help Daddy protect me from the bad guys. I love how thoughtful he is and how he seems concerned about everyone in his life. I love how when he knows I'm sad he sits on my knee, gets right in my face less than an inch from me and says..."Mamma I'll draw you a pitchka" and then he hugs and kisses me till I promise him I'm ok.

Our Gabe is pretty darn incredible alright!

Look out bad guys...see how mean I am?!

Gabe was the brunette version of Dash from the Incredibles this year. This was his choice. I asked him what he wanted to be for Halloween and he said Dash. That was that. It is fun to have him put the costume on and then hear him say "Want to watch me run Mamma?" Then he proceeds to run around the room and of course I gush and tell him he can run faster than anyone I've ever seen.

We love you Gabe....everyone who knows you loves you!!

Monday, November 8, 2010

Tribute to the Triplets

Last Monday was a crazy day. From the second I woke up, I was flat out working on making 3 baby blankets and 6 personalized onsies for my sweet friend Erin's baby shower I was to attend later that evening. I had so much fun planning their gifts and making them, knowing that those handsome little boys would be warm and snugly in my blankets and styling in their onsies made me so happy.

After years of trying unsuccessfully to get pregnant, months trying fertility drugs and a number of failed attempts with artificial insemination my friend was FINALLY Pregnant thanks to IVF with identical triplet boys due some time late December early January. These boys were the answer to many many prayers and all who know and love Erin and Wade were thrilled for them.

The baby shower was lovely. Lovely home, cute decorations, delicious food, lots of friends and lots of gifts. I was excited and proud to present my gifts to Erin.

This afternoon, however, I received word that Erin had lost her sweet boys. They came too soon and left too quickly. They were here but a moment but will be loved forever. My heart is full of sadness for my sweet friend and her family. As is always the case, it doesn't seem fair, it isn't fair and it happens to the neatest people who have already endured so much. Though my anguish feels at the forefront, I know that Erin and her husband will see and raise those baby boys someday. Until then, they have three very special little guardian angels watching over them and waiting for the day when they will be reunited. I am so grateful for the knowledge I have of eternal families and so grateful for the comforter who guides us through these difficult times.

Peach Crumble Pie

This past Saturday night our ward had their annual pie night. We didn't go this year because Brad was literally knee deep in dirt in our laundry room working on putting in a new laundry room floor. On Halloween Eve after working a 10 hour day I came home to this...uh oh!

YUP!...that is the outside view of my laundry room which has been completed gutted and we are in the process of re-building. YIKES!

Notice how dark it is and we STILL don't have a wall in...I was getting nervous

Thankfully our awesome neighbor Shane came over later that night to help Brad get the new wall put in.

Brad working on the floor...We still have a ways to go but thankfully I now have a make-shift plywood floor and can use my washer and dryer. I hate it while it's being done, but can't wait to see the finished result. It will be so nice! I am also extremely grateful to have such a hard working and talented husband who can and is willing to do all the work on our little old house. With Brad there is no such thing as my leg hurts, I'm tired, it's too hot, cold or wet, it's too heavy etc. He is a mans man and I am so grateful. No wimps in this house!

Back to the pie...Brad loves pie. We really could care less that we missed out on socialising with people in our ward, but Brad did miss the pie. On Sunday he turned to me with puppy dog eyes and said..."I want pie." So once we were home from church, everyone was fed lunch and Gabe was down for a nap...I got busy. With not much pie making fruit in the house, I decided to use the last two quarts of peaches I canned this summer (sniff sniff). The result...Nat's Peach Crumble Pie= one happy Nat AND one very happy and satisfied husband. Love you babe!!

I made two pies so if you are wanting to make just one you will need to half the amounts of crumb topping and peach filling. But since you are going to the effort of making one...go on and make another and take it to a friend or neighbor!

Peach Crumble Pie

Easy Pat-in-the-Pan Pie Dough
America's Test Kitchen
Makes one 9-inch pie shell

1 1/4 c unbleached all-purpose flour
2 T sugar
1/4 t salt
8 T (1 stick) unsalted butter, softened but still cool
2 oz. cream cheese, softened but still cool

Lightly coat a 9-inch pie plate with vegetable oil spray.
Whisk flour, sugar, and salt in a medium bowl.

Beat butter and cream cheese with an electric mixer on medium speed until combined, about 2 minutes, scraping down sides of bowl as needed. Add flour mixture and beat on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl and increase speed to medium-high until dough begins to form large clumps, about 30 seconds. Reserve 3 T of the dough and set aside.

Turn remaining dough out onto a lightly floured counter, gather into a ball, and flatten into a 6-inch disk. Transfer to pie plate and press the dough evenly over the bottom of the plate towards the sides, using the heel of your hand. With fingertips, work dough up the sides until evenly distributed.

Roll reserved 3 tablespoons into ropes, press onto edges of crust and form a fluted edge. Wrap in plastic wrap and refrigerate for at least one hour. (I put mine in the freezer for 30 minutes)

Peach Filling

6 cups of roughly chopped canned peaches (reserve about 1/3 cup of the juice)
1 cup brown sugar
1/4 to 1/3 cup of the reserved peach juice depending on how juicy your peaches are
4 tbls spoons of lemon juice
1/4 cup cornstarch
1/4 tsp salt
2 tsps vanilla extract

Combine all ingrediants in a bowl and once combined pour into the prepared pie dish.

Crumb Topping
2 cups all purpose flour
1/2 cup sugar
8 tsp cup packed dark brown sugar
3/4 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons cold, unsalted butter cut into chunks
1 large egg

In the bowl of a stand mixer with a paddle attachment stir together the flour, sugar, brown sugar, baking powder, and salt. On low speed, add the butter chunks and beat until the mixture is very crumbly and the butter is cut in. You can do all this by hand if you prefer using your fingertips or a pastry blender to run the butter into the flour until the mixture is crumbly with the largest chunks about pea-sized. Add the egg on low speed (or use a fork) until the mixture is crumbly and combined and when squeezed just holds together.

Using your hands sprinkle the crumb topping on top of the pie mix squeezing some of the mixture to make larger crumbs.

Bake at 375 for 40-45 minutes or until the pie is starting to look golden on top. ENJOY!