My parents and sister Celeste came for a quick visit before taking her back up to BYU-Idaho. Brooks was beyond giddy to spend some time with "Gram-mom", "Gram-pa", and "Se-yest". It was a couple wonderful days filled with card games, trains, snuggles and hugs, delicious breakfasts at home and at our favorite Sill's Cafe, a dinner and sweet visit at my darling Grandma Smith's home, sledding, and we opened our Christmas present from my parents' (a tent and Jetboil, we can't wait to go camping this spring!)...and with all of that in two days they even helped around the house with fixing doors and doing dishes. They're the best. We miss them so much! And it boggles my mind to think the next time we see them Ava could be walking. Thank goodness for Skype and Facetime to make the distance between Utah and Washington a little shorter. We love you Mom & Dad!
Wednesday, January 9, 2013
Wednesday, September 5, 2012
What do you do when you're given ripe tomatoes, squash, cucumbers, and giant zucchinis from your sister in-law's and sweet neighbor's gardens?? Along with enjoying fresh salads and stir-fry, you make zucchini bread. :) And I thought to switch it up, I'd make muffins. There are few absolutes in this world, but I strongly believe that one is that when I'm baking, extra chocolate chips are always welcome in my kitchen. I found this delicious zucchini bread muffin recipe, changed a couple things and added some sweetness with the chocolate. Who says garden produce and chocolate can't be a match made in heaven?
Tuxedo Zucchini Bread Muffins
Yields: 24 muffins
3 cups finely grated fresh zucchini
2/3 cup + 2 tablespoons unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
1/2 teaspoon kosher salt
3 cups all-purpose flour
2 teaspoon cinnamon
1/2 teaspoon nutmeg
12 ounces white chocolate chips
6 ounces milk chocolate chips
(You don't need a mixer for this recipe, a spoon is just fine:)
Preheat your oven to 350 degrees. In a large bowl combine the sugar, eggs (beaten), and vanilla. Stir in the grated zucchini (I found my zucchini was very juicy, so I squeezed out a tablespoon or so of juice from each of the three cups I used) and then the melted butter. In a separate bowl, mix together the flour, baking soda, salt, nutmeg, and cinnamon. Stir these dry ingredients unto the zucchini mixture. Fold in the mixed chocolate chips. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray (Pam Baking Spray rocks, and smells good:). Spoon batter into the muffin tin, almost completely filling each cup. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 18-20 minutes (do not over bake!). Test with a long toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes, then remove the muffins from the tin. I took a butter knife and lightly circled the muffins to loosen them, and they popped right out. You can serve and enjoy them warm, or let them cool. Reheated muffins (5 seconds in the microwave) with a glass of cold milk are delicious too!
Thursday, June 7, 2012
Today one of my best friends from college was in town from Washington and came to spend the morning and afternoon with us! The kids both adore Kersie...Brooks gave her lots of snuggles (means a lot from my sweet boy with the big personal bubble) and she got smiles galore from Ava.
Having Kers over definitely called for a breakfast of belgium waffles, topped with strawberries and LOTS of whipped cream. :) Then after looking over proofs for her wedding invitations (she's getting married in August!!) and talking about wedding details, we changed the kids out of their PJs and headed on a walk to the park. It was a beautiful day! And followed by frozen yogurt (thanks for the sweet treat Kers!), it was practically perfect.
Can't wait to see her again, and finally meet her sweetheart Kyle :) in just a couple months!
Thursday, June 30, 2011
As soon as I arrived in Vancouver my sweet Mom & I threw on our aprons (okay I didn't actually put mine on, I need to more often though!) and got to baking!! I wanted to bring something unique, sweet and delicious to my friend Kersie's homecoming party. The recipe for To Die For Blueberry muffins in my Mom's church cookbook was calling to us :) We changed around a few things, but boy does it hold up to its name!! They were easy to make (whipped them up in less than 10 minutes, then let them bake), they had a perfect texture (not too light or too dense), just sweet enough, and the blueberries and cinnamon sugar crumb topping are a perfect combination. Oh, my mouth is watering...goodness I should not write about ridiculously delicious recipes so late at night, now I'm hungry :)
~ ~ TO DIE FOR BLUEBERRY MUFFINS ~ ~
1-1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup vegetable oil
1/3 cup milk
1-1/2 cups fresh or frozen blueberries
1/4 cup sugar
3 tablespoons flour
2 tablespoons butter softened
3/4 teaspoon cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups to top; sprinkle with crumb topping mixture. Bake 20-25 minutes or until done!
And wouldn't baking them in red muffin liners be perfect for the 4th of July?? :)
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I'm sharing this recipe over at Whipperberry...go see what else others have been creating!! :)
Wednesday, May 4, 2011
Today is Adam's day off this week...so we slept in 'til our alarm clock [Brooks] woke us up, and then went on a breezy, sunny walk to get some breakfast. Subway is just a few blocks away, so we decided to try out their morning menu...I got an egg whites on an English muffin and Adam got sausage, egg, & cheese on flat bread, both sandwiches loaded with tomatoes and spinach :)
I couldn't help but snap some pics of the beautiful signs of spring...tulips and blossoming trees.
Friday, March 11, 2011
Last night we had my sister & her friend stay with us...so I wanted to be sure to have an extra scrumdidiliumptious (yes, I did just write that) breakfast this morning. Stuffed French Toast popped into my head...I've never made any, but I thought I'd go ahead and try it! I didn't even use a recipe and they turned out fabulous. Yeessssss!...that does not happen very often folks.
Here's what I used to make 4 servings of DELICIOUS stuffed french toast:
- 8 bread slices -
- 8 oz. softened cream cheese -
- 1/3 to 1/2 C. powdered sugar -
- sliced strawberries (or bananas, blueberries, etc.) -
- jam (we used apricot) -
- 5 eggs -
- 3 T. cinnamon sugar -
- 2 t. vanilla -
Here's how I made them:
1 - Mix softened cream cheese with powdered sugar
4 - Spread cream cheese mixture over all 8 pieces of bread (Dave's Killer Bread is nutty, and hearty, and delicious...I get mine at Costco)
5 - Put sliced fruit and/or jam on 4 of the pieces of bread
6 - Using a spatula (with holes/slits) set a piece of bread in the egg mixture and let the one side soak for 5-10 seconds (longer the more dense your bread is).
7 - Place on warm griddle, and quickly soak another piece (for the other side) in egg mixture then place on top.
8 - Let cook until light golden brown on each side (being careful when flipping)
I loved mine just off the griddle, and Corrie & Nate enjoyed theirs with a little maple syrup.
Nate said, "This reminds me of the french toast over at Rays."
"Is that a restaurant??" I asked.
How cool is that!? Something I whipped up tastes like something others would pay for!
Big compliment in my book :)
I'm linking up to Whipperberry to share this fun breakfast :)
Go here and check out other fabulous recipes, decor ideas, crafts, and amazing event planning!