Serious catch up! San Diego in May

I have absolutely been slacking with my blogging lately. So much has been going on. I'm going to see how far back my memory takes me and work forward from there.

San Diego! At the end of May right before Brad's 30th b'day he had to take a week long business trip to San Diego. We thought it would be fun to meet him in San Diego half way through the week and spend some time together, enjoy Brad's birthday and some lovely San Diego sunshine. We had such a fun time. We swam all day, enjoyed some tasty meals, went for some nice drives and spent a day at Sea World.

Sea World had a brand new whale show starting the day we went to Sea World and it was really neat to get to see it. We all enjoyed it.


It is so incredible to see such large and heavy animals jump out of the water like they do.


Gabe was fascinated by the "Nemo" fish

Watching the seals

The polar bears were also very cool


The Sea Lion show was our favorite. We laughed hysterically through the whole show. Sea World was worth it just to see this show.



There was a really neat shallow pool filled with star fish that the kids could touch, feel and pick up briefly. Gabe absolutely loved being able to touch the star fish



You looking at me?


Enjoying the rides

Miranda Lambert - The House That Built Me

I love this song, but it is impossible for me to listen to it without crying.

As we get ready to head to Australia and New Zealand, two places I consider home, I am overwhelmed with excitement and anxiety. I have patiently waited more than 8 LONG years to go home and it is FINALLY here, it is FINALLY my turn. I'll likely be a blubbering mess the whole time, but I'm ready to find some closure and make some fun new memories with my two favorite boys and the family and friends we will visit while there.

Peaches and Cream Cake

This was delicious. Just as Mel from Melskitchencafe said, it is like a cake, a cheesecake and a cobbler all rolled into one. It was easy to make and I loved that it was different to any kind of dessert I'd tried before. Sweet but light also. I have made this twice since I found the recipe on Mel's blog and I'm sure I will make it many more times, especially when peaches are in abundance.

Peaches and Cream Cake
www.melskitchencafe.com


*Serves 12

Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 eggs
1 cup milk
6 tablespoons butter, melted

Peaches and Topping:
29-ounce can sliced peaches or 1 quart home-bottled peaches
16 ounces (2 packages) cream cheese, light or regular, softened to room temperature
1 cup granulated sugar
6 tablespoons reserved peach juice
Cinnamon and sugar for sprinkling

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.

In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.

Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn’t have to be perfect, just try to spread it as evenly over the top as possible (it’s ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.

Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

Gabe's first day of pre pre-school

Yesterday Gabe started his first day of pre pre-school. In preparation for him starting regular pre-school (or kinda for the Aussies reading), in September, Brad and I thought this would be a good lead in to get him ready. Gabe calls it "school". He only goes once a week from 9-1 but it is enough that it gets him out of the house, into a structured learning environment and gives him some interaction with other kids, which he craves. He is SO ready for pre-school/kinda. He is excited to learn and is just so excited to be one of the big kids.

In preparation for the big day I took Gabe shopping and let him pick out a new outfit to wear. No shocker that he picked a Spider Man shirt as it is his latest obsession. When I put it on him he immediately ran out into the family room to see if it gave him good spidey sense and made him run fast. According to Gabe, and of course I agreed, the shirt was a success.

It always makes me laugh when I think about how much Gabe is like Brad. When we arrived at school, we went into his classroom and I followed him around taking some pictures and he kept looking at me like he was just so embarrassed. Just as Brad would have done at this age. After about 10 minutes of me following him around watching him play and get comfortable he turned to me and said "Bye Mum", I took that as my hint, kissed him and left. He was so brave, and I was just so proud.

I decided to make the whole day special. Later that afternoon after our nap, we went to McDonald's for dinner, to the dollar theatre to see Gnomeo and Juliet which he loved and shockingly I also enjoyed before heading home to read books in bed for a while. It was a fun filled day and a momentous occasion in our little house. Our little boy is growing up!

All ready for school! Such a handsome little guy.


In the morning, I told Gabe he needed to help me pack his bag for school. He decided rather than take his backpack he wanted to take his bag that Nana Sandy made him. He takes this bag everywhere!


Look at that face. I can't even tell you how much I love to kiss those cheeks every day.


Playing in the dirt INSIDE! He was in heaven.



One of his favorite things at school. Little toilets and little sinks. He thinks these are the greatest!


Gabe's teacher said he was "perfect" his first day. She couldn't believe how polite he was and said he interacted really well with the other kids. For lunch they had chili and while she said the other kids complained and refused to eat it, Gabe said "I love chili, look it has beans in it. I love beans." After eating his serving he even asked for seconds.

Easter Fun- Rice Krispie Birds Nest

I had been wanting to do some kind of fun Easter activity with Gabe this year but wasn't feeling brave enough OR energetic enough to venture into the world of coloring eggs. In my mind, I saw stained fingers, clothes, possibly rainbow splattered walls and floors etc and so decided to stay on the safer side of the line. I had seen these on a number of food blogs and thought they seemed fun and not too dangerous given my little guy is a feisty 3 year old.

I had a couple of our cute little neighbor girls come and do these with us tonight and they all had a blast. Emma, the younger sister is Gabe's first little crush. He absolutely loves her. If he had his way he would play with her all day and all night long. Anytime we bake something, he has to take a slice or a piece to Emma. He loves to shower her with food, flowers and anything else he can. He and Emma love to play "Mommy's and Daddy's in our backyard any chance they get. I get such a kick out of hearing their little grown up conversations and just love that Gabe has such a sweet little friend to play with. I absolutely love these girls. I can't wait for long summer days so they can play, play, play!

Gracie helping me mold the nests She is my sidekick!

Emma oh so carefully putting her nest together


The three Rugrats. Gracie, Emma and Gabe


Gracie working on her nest. We had rice Krispie bowls for the nests molded using dessert bowls, chocolate covered Chinese noodles (sticks), some coconut I tinted green and then toasted (grass), mini marshmallow's for extra padding so our birds were comfy, robins eggs and our peep birdies

You gotta eat as you play

My nest- Hey I was in the mood for a little fun too!


Cute little Emma


Sweet Gracie! Work it girl, work it!


We had lots of fun!


Gabe is so excited for Easter this year and I am having all sorts of fun getting excited with him. Happy Easter!!

Fresh Strawberry Cake

I love love love strawberries and so always find myself drawn to dessert recipes which feature them. I came across this recipe a while back and was excited to try it. I made this cake on conference weekend when we had Brad's parents over for dinner.

I enjoyed this cake. The problem, I've found with allot of "strawberry cakes" is that the strawberry flavor isn't as strong or as present as I'd like. Strawberries just seems to lose their punch when combined with flour and cooked. This cake, while delicious, was in the same boat for me. I found myself not only garnishing the cake with fresh strawberries to try and add more strawberry flavor to it, but I also served the cake with an generous spoonful of pureed strawberries.

A few things I did love about the cake was that is was pretty, moist and slightly dense, but not overly so, sweet or heavy. Don't get me wrong, this was a great cake, it just didn't pack enough strawberry punch for me. So if you are looking for a cake recipe with allot of strawberry flavor, like I was this may not be the one for you. The quest continues. I'm tempted to play with the recipe a little and see if adding some strawberry jam in place of some of the pureed strawberries helps amp up the strawberry flavor at all. Or perhaps using a strawberry jam filling atop of the cake and between the layers before adding the frosting.


Fresh Strawberry Cake
http://www.abountifulkitchen.com/


Cake:
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
1 3/4 cups pureed fresh strawberries

Preheat oven to 350 degrees.
Prepare 2- 9 inch pans by lining with parchment paper, greasing and flouring pans.
In a medium mixing bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl of an electric mixer, cream butter and sugar, Beat in eggs, one at a time until light and fluffy. Add vanilla. Mix the buttermilk into the pureed strawberries. Mix in the flour alternately with the strawberry/buttermilk mixture. Using a spatula, scrape down the sides and bottom of the bowl. Mix all of the ingredients until thoroughly blended.
Pour the batter evenly into two 9 inch prepared pans. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean.


Fresh Strawberry Frosting
Strawberry Cream frosting
3-4 oz. cream cheese, softened
1/4 cup butter, room temperature
1 teaspoon vanilla
1/4 to 1/2 cup pureed fresh strawberries (1/4 if you want a stiffer frosting)
2 teaspoons fresh lemon juice (optional)
4 1/2 -5 cups powdered sugar
dash of salt
fresh strawberries for garnish

In a medium bowl, combine cream cheese, butter and vanilla. Beat together until smooth. Stir in pureed strawberriesand lemon juice. Add 4-5 cups powdered sugar and salt, beat until frosting is smooth and creamy. Add additional powdered sugar until frosting is desired consistency.
Spread frosting between layers of cake. Frost top and sides of cake. Garnish top of cake with fresh strawberries and refrigerate until ready to serve.

Healthy AND Delicious Baked Ziti

This is a wonderful hearty meal that you can feel happy about feeding to your family and eating yourself. This is one of my favorite week night meals. I have found myself adding spinach to every meal I can lately. If I can add it without detection I do. Spinach is just so great for you, loaded with vitamins and minerals and if you use it in saucy recipes even your fussiest eater shouldn't complain.

The other nice thing about this recipe is you can adapt it to suit the needs and taste buds of your family. For example, I have made it and added sweet white corn also. You could add mushrooms, zucchini, peas etc. The more vegies the better!

Healthy AND Delicious Baked Ziti


1 lb lean ground turkey or extra lean ground beef
salt and pepper
2 cups shredded sweet carrots
2 cups fresh spinach chopped
1 small onion, diced finely
2 cloves garlic, passed through a press or grated
olive oil
26 oz can crushed tomatoes
1 1/2 cups low sodium fat free chicken or vegetable stock
8 oz brown rice or whole wheat penne pasta
2 tablespoons fresh basil leaves, chopped fine (or use dry if you don't have fresh)
1/2 to 1 cup of shredded low fat mozzarella cheese (optional)

1. In a large skillet, heat olive oil. Once olive oil is heated, add ground meat. Season with salt and pepper.
2. Once meat has browned, add onion and garlic. Cook for a couple of minutes or until the onion starts to soften. Add stock, tomatoes and spinach.
3. Once all the vegies are in the pot and combined, add the uncooked pasta. Reduce the heat, cover and cook for 25-30 minutes until the pasta is al dente.
4. Just before removing from the heat add the chopped basil.
5. Preheat the oven to 350. Prepare baking dish with a light coating of cooking spray. Place pasta mix into baking dish and sprinkle with cheese if using. Place in the oven and bake for 20 minutes.

Serve with a wedge of crusty wholewheat bread. ENJOY!

Olive Garden's Tuscan Garlic Chicken

I have made this twice in the past month, and I wouldn't be shocked if it appears on our dinner menu again some time soon. I first made this a couple of weeks ago when we had some new neighbors over for dinner and then I made it again this past Sunday when we had Brad's parents over for dinner. I love this meal. It is filling and flavorful and you really do feel like you are eating Olive Garden in your own home.

Now for some notes. Mel from Mel's kitchen Cafe where I found this recipe said the recipe didn't lend a heap of sauce. Being a sauce lover, I decided to double the sauce portion of the recipe and it was perfect. However, that being said, though I don't mind mild flavor of peppers or capsicums as I know them in my food, I don't LOVE it when the pepper flavor overpowers a meal. Therefore, in doubling the sauce, I didn't double the amount of red pepper. In fact I used half of one large red bell pepper. So...if pepper's are your thing add more, if you are sensitive to them like my family is, add less.

I'm also slightly irritated that the pic isn't very good. You will just have to trust me when I tell you this meal is wonderful! Cooking the chicken this way makes for a moist and flavorful cut of chicken and the sauce is decadent but not too heavy.


Tuscan Garlic Chicken


Melskitchencafe.com

*Note: if the chicken breasts you are using are overly thick, you can butterfly them, cutting all the way through so you end up with two thinner cuts of chicken breast.
*Serves 4-6 (depending on if you are serving adults or kids)

3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach- I just eyeballed this and ended up using about 2.5 cups spinach which I had sliced relatively thinly.
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine- I used wholewheat.

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Original Recipe Source: adapted from More of America’s Most Wanted Recipes

This syrup will rock your world!

I have always loved pancakes. I can pretty much eat them anytime, anywhere. Breakfast, lunch, dinner, snack...you name it. Brad is a french toast kinda guy and I am a pancake kinda girl, so every Sunday without fail, breakfast at our house consists of pancakes for me and french toast for my Brad.

Last summer when we went to Bear Lake with Brad's parents, my sister in law Elizabeth, brought along this syrup recipe. We made it to have on our pancakes one morning for breakfast and oh boy! I can honestly say that this syrup has not only increased my already devoted love for pancakes, but it has changed the way I will eat pancakes forever! This syrup truly is incredible. In fact I have re-named it in my house. It is now known as "liquid gold"

I have already posted my favorite recipe for buttermilk pancakes but have included it again below. The soft, tender, airy, light buttermilk pancakes topped with this heavenly syrup is a breakfast fit for any king or queen...I think.

Coconut Syrup


7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

BEST Buttermilk Pancakes
from Si at a Bountiful Kitchen.

2 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons melted butter
1/4 cup milk, to thin batter

Combine dry ingredients. Add buttermilk, eggs and butter. Add milk, a little at a time. Cook on hot, well greased griddle.

Fabulous Cheesecake Factory- Oreo Cheesecake

Just like a good wine (so I'm told, don't drink...sorry!), some cheesecakes just get better with age. It's true and this cheesecake, although wonderful on the first tasting, just seemed so much more delicious the second day. I don't have any significant theories or explanations as to why this is the case...it just is.

I recently made this for dessert when we had some new neighbors over and we all enjoyed it. Next time however, if I am planning on making this for entertaining purposes, I'll give it that extra day in the fridge so as to allow it to hit it's maximum taste potential.

This is supposedly the copycat version of The Cheesecake Factory Oreo Cheesecake Recipe. I myself have not had their version, but I did love this one. The cheesecake was dense and moist and delicious. It wasn't difficult to make either which was a bonus. I will certainly be making this again in the future. It's a keeper!

I served the cheesecake with a drizzle of chocolate syrup and

Confession....this cheesecake serves quite the crowd. We first ate it with our guests the night they came to dinner, I ate a piece with lunch and dinner the next day and then the day following resisted it all day. That night after I got home from the gym, I threw the rest out. I had to, for my hips sake. Swimsuit season is after all...right around the corner.








Cheesecake Factory- Oreo Cheesecake
Ingredients

Filling
1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping

Crust

1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)

1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.
2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4. Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9.After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Serves 6-8 easily

Haley Reinhart -- Benny and the Jets -- American Idol Top 11

I LOVE Elton John, I LOVE this song (in large part because it makes me think of my brother)...and I LOVE this version. Sexy, Rhaspy, HAWT HAWT HAWT!