Epic Camping Post, Part 2

The first time that I had a tin foil dinner was when I went camping with Brett.  I followed his instructions on how to put it together - ground beef, potatoes, carrots - and then I added a bunch of seasoning.  It tasted horrible.  I asked Brett if that was what they usually tasted like, and he said, "Yeah.  Just put a bunch of ketchup on it."  Great.  So now I was eating textured ketchup.  Not my idea of a camping meal.  So this time, I took it upon myself to create a tin foil dinner that actually tasted good.  I'm not one to eat things just for tradition - it needs to taste good too.  They turned out absolutely perfectly.

If you want the recipe (and trust me, you do) you can get it by clicking here.  Of course, we topped the dinner off with some Reese's smore's.  Brett is the master marshmallow roaster, and they were sticky gooey deliciousness.

Kennedy learned how to roast marshmallows (with Brett's help of course) and also how to skip rocks while we were there.  I discovered that I'm about as good at skipping rocks as Kennedy is.  But even though my rocks sank to the bottom of the river, I had fun eating smores with Kennedy all the same.

And she enjoyed her crackers, Reese's and marshamallows separately.  Once they were cooked and all together, she wasn't so sure about how she felt about the hot gooey marshmallow.  She didn't like how it stuck to her fingers.

My least favorite part of camping has always been the sleeping part.  Ugh.  I'm almost always so uncomfortable and I can hear the wildlife which usually freaks me out.  This time was no different, but there were some additions to the misery.  Kennedy decided not to sleep in the bed we brought her in favor of sleeping on the air mattress with us.  Or more specifically, on me on the air mattress.  And I was essentially sleeping on Brett because Kennedy kept squishing us over.  We were all sleeping on one half of the bed.  And to make matters worse, the campers next to us (they were actually quite a ways away, but it sure didn't sound like it) decided to have a dance party right when we wanted to go to sleep.  In the middle of the night I woke up to the Backstreet Boys.  And it continued for the next hour or so.  All Backstreet Boys.  But, in the morning we had a delicious breakfast and two happy kids, so all in all, it was a successful trip.

Doing Fine

Thank you so much for all of the support that you have been giving me over the past few days! I know it may seem impersonal on the computer, but I really do appreciate your comments and feel your support when I have so much going on! We have been doing really well since Brett left, and although Kennedy is starting to notice his absence, it hasn't really affected her behavior. She has been her sweet self, which includes dressing up in tutus and fancy shoes.

She has also been finding new uses for the kitty house.

Some of you have asked who will be with me during the c-section. The answer is my mom and my sister. They will be there for the operation (as long as Christine can get out of school, if it ends up being in the morning) and there to help in the hospital. Kennedy will of course be staying with my dad while I am cooped up in the hospital for a few days. And I may seem strong on the computer, but I promise you I was bawling all the night before and the morning that Brett left. Thankfully I've been ok since, but we'll see how long that lasts. :) Also, check out my cooking blog for the most beautiful blueberry muffins you've ever seen!

Pumpkin Patch

I had some other cute pictures from before we got there, so hopefully they will upload later. But in any case, we went to the pumpkin patch in Santaquin last night to pick out our pumpkins to carve. We went last year too, and you can look at the post here. Kennedy had a blast. When we got there she just went crazy saying, "Pumpkin! Pumpkin! Pumpkin!" She couldn't decide which one she wanted. But this one finally won out.

We started taking some pictures, but she was so entranced by the pumpkins that she couldn't look at the camera.

Kennedy and daddy made some pretty cute ghosts.

And we became a family of pumpkins too. We had a great time on the hayride and running around the patch. But poor Kennedy did a face plant, and we didn't see the damage until we got back into the light.

Poor thing really got scraped up! This picture doesn't do it justice, she really got some good scrapes on her cute little face. We had a great time! We'll be carving them on Friday night, so look out for pictures then! And I will be updating the cooking blog today with Pumpkin Scones with Autumn Spice Glaze. So far, we're having a great fall!

A New High of Domesticity

This is my beautiful bread that I was finally able to make work.  I am so proud of it!  It's honey whole wheat bread and it's beautiful and delicious.  Yeast has always hated me, but I've finally learned a few tricks by research and through trial and error, so I think I'll be making a lot more breads.  Pita, sourdough, pizza dough, and anything else you can think of!  I'm so excited that it finally worked.

Bakerella's Cake Pops

This year for Easter I made an attempt to make Bakerella's cake pops.  She always comes up with the cutest ideas, and Easter was no exception.  She made Easter eggs, bunnies, Easter basket cupcakes, and these chicks that I tried to pattern mine after.  Mine aren't as cute as hers, but I think for a first attempt (and not having the right materials or enough of them) they turned out pretty well.

I think the next ones will turn out even better.

Bakerella has the cutest ideas for every holiday.  I know that I promised to put up pictures of the dessert that I made for Brett's birthday, but due to the fact that they had to be eaten immediately (and that they weren't that pretty) I didn't take any pictures.  I made him Baked Alaska, and it turned out decently.  So these cake pops will have to do!  Next big event is, of course, Kennedy's birthday!  I will be posting lots of pictures.

Williams-Sonoma Vanilla Cheesecake

I had a couple of questions about the cheesecake I mentioned in my last post, and I would be happy to share the recipe with you!  It's just a plain old cheesecake but the recipe is from Williams-Sonoma.  Isn't it beautiful?  I think it could have used the extra ten minutes.  I've made this several times before and I think I undercooked it just a tad this time, but it still tastes wonderful.  And for Noelle, this one needs no water bath!  I can never seem to get my crust even, no matter what I do.  There's always too much in the corners of the pan, but oh well. Feel free to skim or skip if you aren't interested in making it, but if you ever want a good and easy cheesecake recipe, make sure to come back here and get it!  Believe me, no water bath equals easy.

Vanilla Cheesecake

from The Williams-Sonoma Cookbook and Williams-Sonoma Dessert

CRUST:

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted, plus extra for greasing (my springform pan is non-stick, so I didn't grease it and it came out perfect)

FILLING:

4 packages (8 oz each) cream cheese, at room temperature

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 1/4 cups sugar

1/2 cup sour cream

1 tablespoon vanilla extract (you can also use vanilla paste, which is fantastic)

3 large eggs, at room temperature

To make the crust, preheat the oven to 400.  Lightly grease a 9-inch springform pan.  In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.  Stir until the mixture is well blended and the crumbs are evenly moist.  Pour into the springform pan and press evenly onto the bottom and about 1 1/2 inches up the sides of the pan.  (They suggest using a flat-bottomed mug to do this.)  Bake until lightly golden and set, about 10 minutes.  Let cool on a rack.  Reduce the oven temperature to 300.

To make the filling, in a large bowl, combine the cream cheese, flour, and salt.  Using a mixer set on medium-high speed, beat until very smooth and fluffy, stopping and scraping down the sides frequently.  Add the sugar, sour cream, and vanilla.  Beat until well blended, again scraping down the sides frequently.  Add the eggs one at a time, beating well after each addition.  Pour into the crust.

Bake the cheesecake until the filling is set but the center still jiggles slightly when the pan is gently shaken and the edges are slightly puffed, 60-70 minutes.  The filling will firm as it cools.  Let cool on a rack to room temperature.  Cover and refrigerate until well chilled (overnight is best).  Enjoy!

Winning Holiday Recipes: Part 2

Here are the last 3 recipes from my holiday baking extravaganza.  I know that I only have 5 recipes over on the side, but I didn't include the recipe that is already a tradition.  I have eaten my Grandma Emigh's Coffee Cake every Christmas for breakfast since I can remember.  It is delicious and easy and just feels like Christmas.  So without further ado, here are the recipes.  I hope that you enjoy them!

Peppermint Snowballs

from Judith Scholovich via Taste of Home Best Loved Cookies and Bars

1 cup butter, softened

1/2 cup confectioner's sugar

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

FILLING:

2 tablespoons cream cheese, softened

1 tablespoon milk

1/2 cup confectioner's sugar

2 tablespoons finely crushed peppermint candy

1 drop red food coloring (optional)

TOPPING:

1/4 cup confectioner's sugar

6 tablespoons finely crushed peppermint candy

In a mixing bowl, cream butter and sugar; add vanilla.  Stir in flour; knead until mixed well.  reserve 1/2 cup of dough; shape remaining dough into 1-inch balls.  For filling, combine cream cheese and milk in a small bowl.  Stir in sugar, candy and food coloring, if using; mix well.  Make a deep well in the center of each ball; fill with 1/4 teaspoon filling.  Use reserved dough to cover filling.  Reshape if necessary into smooth balls.  Place on ungreased baking sheets.  Bake at 350 for 12-14 minutes.  Combine topping ingredients; roll cookies in mixture while still warm.  Cool on wire racks.

Potato Chip Crunchies

from Dorothy Buiter via Taste of Home Best Loved Cookies and Bars

2 cups butter, softened

1-1/2 cups sugar

1 egg

1 teaspoon vanilla extract

4 cups all-purpose flour

1 cup crushed potato chips

1 cup chopped pecans

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Gradually add flour and mix well.  Fold in the potato chips and pecans.  Drop by tablespoonfuls 1-1/2 inches apart onto ungreased baking sheets.  Flatten with a fork.  Bake at 350 for 12-14 minutes or until golden brown.  Remove to wire racks to cool.

Coffee Cake

from Glenda Emigh

1 box yellow cake mix

1 small package vanilla instant pudding

1 cup sour cream

1/2 cup vegetable oil

4 eggs

TOPPING:

1/2 cup sugar

2 teaspoons cinnamon

1/2 cup chopped pecans (optional)

Mix all ingredients for cake well.  Pour half the batter into a well greased angel food cake pan.  Spread evenly.  Cover with a little bit more than half the topping mixture.  Pour the rest of the batter on top and spread evenly.  Cover with the rest of the topping mixture.  Bake at 350 for 50-60 minutes.

Winning Holiday Recipes: Part 1

I promised people that I would put some recipes up from the wonderful things that I made this holiday season.  We tried 10 new recipes this year, and the top 5 are listed over on the side bar (in no particular order, my order and Brett's order are different).  I'm going to share the first three recipes with you today.  The first is for Chocolate Snowballs, which I don't have a picture for, but believe  me they are beautiful piled high on a plate.

Chocolate Snowballs

From Mary Lou Welsh via Taste of Home Best Loved Cookies and Bars

3/4 cup butter, softened

3/4 cup packed brown sugar

1 egg

1/4 cup milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

Confectioner's sugar

In a large mixing bowl, cream butter and brown sugar until light and fluffy.  Add the egg, milk, and vanilla; mix well.  Combine the flour, cocoa, baking powder, salt, and baking soda; gradually add to creamed mixture.  Cover and refrigerate overnight.  Shape into 1-inch balls; place 2 inches apart on ungreased baking sheets.  Bake at 350 for 7-8 minutes or until the tops are crackled.  Remove to wire racks to cool completely.  Roll cookies in the confectioner's sugar.

Frosted Cocoa Cookies

From Diane Moran via Taste of Home Best Loved Cookies and Bars

1 cup shortening

2 cups sugar

4 eggs

2 teaspoons vanilla extract

3-1/2 cups all-purpose flour

1 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

FROSTING:

1/3 cup butter, softened

3 cups confectioner's sugar

1/3 cup baking cocoa

1/4 teaspoon almond extract

3 to 4 tablespoons of milk

In a large mixing bowl, cream shortening and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, cocoa, baking soda, and salt; gradually add to creamed mixture and mix well.  Roll into 1-1/2 inch balls.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 for 13-16 minutes or until set.  Remove to wire racks to cool.  For frosting, in a small mixing bowl, combine the butter, confectioner's sugar, cocoa, and extract.  Add enough milk to achieve desired consistency.  Drizzle over cookies.

The last recipe is for Cranberry Bread, which I got off of The Pioneer Woman blog.  Click here for a link to that recipe.  She has a seriously addicting blog, so you should check out some of the other things she has on there.  Her recipe calls for blueberries, but I just substituted the cranberries to make it more festive.  I did use Rachel's Yogurt, although she says that you don't have to.  She also has a recipe for a dipping sauce to go with it which I didn't make because I only had 2 yogurts.  Anyway, I hope you enjoy the recipes!  Look for part 2 soon, but not too soon since we are leaving for Texas tomorrow for the New Year!

One Week 'Til Christmas

And the baking extravaganza is coming to a close.  I am going to make the Chocolate Oat Toffee Bars in the next couple of days, Cardamom Cookies early next week, and the Sugar Cookie Cutouts for Christmas Eve.  I'm going to round it all out with the only two recipes that actually taste like Christmas to me, Coffee Cake and Yorkshire Pudding.  But in the meantime, here are the Peppermint Snowballs.

Yes, they are pink.  The crushed up peppermint pieces mixed with white stuff like cream cheese and sugar made pink snowballs.  They are actually really pretty.  They aren't overwhelmingly minty, which is nice.

Other than baking, we have been having fun around here trying to keep our new crawler out of her Christmas presents.  She actually ripped off a big chunk of the wrapping paper on one of them today.  So Brett had to keep her entertained by reading her Pat the Bunny.

We are going to see the lights at Temple Square tonight, which I'm really excited about!  Brett and I went to see them on our first date.  We were at a Jazz game, and the arena isn't far from the temple.  Brett wasn't going to take me because he thought it was a little bit presumptuous for a first date, but since I'd never seen them I asked if we could walk over there.  We did, and then we got stuck right before getting on the highway for an hour because his truck broke down.  It was the best date I had ever been on, and Brett must have felt the same way since he kissed me when we got home.

Potato Chip Crunchies

Here are the dreaded Potato Chip Crunchies that everyone was too scared of to vote for.  I didn't have the stuff for the Peppermint Snowballs until yesterday, and they were a little bit too labor intensive to make last night, so I went with these.  I was just so curious to see what they would taste like.

Don't look too bad, do they?  They taste like little shortbreads with pecans.  Sometimes you can feel the texture of the potato chips, but they don't taste gross at all, and pretty much they just add a tiny bit of salt to the recipe.  If you didn't know there were potato chips in this cookie, you would never guess.

Aren't they beautiful?  Just goes to show that you should try new things sometimes, even if they sound a little weird.  Once in a while you find something really worth it, and you expand your horizons.  I will post the recipes for these, as well as some other favorites of ours from this month after Christmas.  They are certainly worth a try, and Brett says that they fall 3rd in his order of the things I've made this month.

PS - Vote in my new cookie poll!  I will be making Peppermint Snowballs today or tomorrow, but what should I make next?  You tell me!

BYA: Because You Asked

There was a high demand (ok, 2 people, but that's high demand in my book) for pictures of my cookies, so here they are!  These are the Frosted Cocoa Cookies that I made today.  They turned out really well.  Brett says that they tie in his book for first place with the Cranberry Bread.  They have almond extract in the frosting which gives it a nice little something extra.

They really turned out beautifully.  I was really excited about that since I have issues when baking with shortening.  I don't know what my problem is, but nothing I have ever made with shortening instead of butter has ever turned out.  Except these.

They are quite delicious, and I wish that I could send some to all of you!  And thank you so much for voting in my poll!  There was an overwhelming response to the Peppermint Snowballs, so that is what I will be making next.  I have noticed that the Potato Chip Crunchies haven't been very popular in the last two weeks, but they sound so interesting that I will be making them.  I'll let you know how they turn out.  And yes!  I will continue the baking mania all the way up until Christmas, so look for a new poll in the next couple of days and help me out again!  For your information, Brett's two favorites so far have been the Cranberry Bread and these cookies.  Mine have been these and the Chocolate Snowballs.  So we are well on our way to finding some traditions!

Knife Giveaway from Jaden's Steamy Kitchen

I often look at Jaden's Steamy Kitchen, a blog about food and cooking.  It is a beautiful site, and today she is giving away knives!  You can win any of the single knives in the Phoenix or Fusionwood lines from New West Knifeworks.

The Phoenix Santoku is beautiful and I hope that I win it!  By telling all of you about it, I get a bonus entry.  If anyone wants to enter the contest, just stop by Jaden's Steamy Kitchen by clicking the link above or on the sidebar, and leave a comment telling her which knife you'd like to win!!

Christmas Candies

Ok, I know it's a little preemptive, but there weren't any Thanksgiving molds.  I started thinking that I wanted to try making some candies on Friday.  Brett's mom makes candies and he loves them, so I thought I would try my hand at it.  Considering that this was my first time doing it, I'm pretty proud of how they turned out.

They were a little bit time consuming, but I had a great time with them!  That detail work is what I'm good at.  I really needed a more precise brush because the one that came with the pack was a cheap plastic one and the bristles wouldn't stay together.  Some more colors would have been nice, but I made do with what I had.

I got all of the equipment from Michael's, and on recommendation from Maria Manitoken I am going to take the cake decorating class there in December or January.  I'm really excited for that because then I'll be able to make Kennedy an awesome cake for her birthday!

PS - Go vote tomorrow!  I am going early tomorrow morning.  If you are in California or are registered there, vote YES on Proposition 8!

Wholesome Baby Food

My sister-in-law Lisa made a comment on an earlier post saying that she was looking into wholesomebabyfood.com to make Wyatt some food at home when he is old enough for solid food.  I got a cookbook from Williams-Sonoma not too long ago all about cooking for babies up to 12 months old.  I love to cook and naturally wanted to make something for Kennedy as well.  As I have been researching homemade baby food, I am really starting to believe in it.  I am all for the convenience of store-bought food, so please don't think you're a bad person if that is what you give (or gave) your children.  That is what Kennedy has been eating for the past week, and will continue to eat next week since there is no way for me to make un-stringy green beans at home.  But I am going to attempt to make her some pears later today and freeze them for next week.

What I have found out is wonderful though.  First of all, I know exactly what is going into her food.  Yes, yes, I eat processed stuff too, but I have been realizing lately that I don't really want that in our diets as much as it has been.  It is also so much cheaper to make your own baby food!  And it freezes for up to 3 months.  You can also re-freeze food, so it doesn't get wasted nearly as much.  When I saw the picture of the homemade green peas and compared the color to the stuff in the store, I was sold.

As great as all of the nutritional and financial benefits are, one of my favorite perks is the variety that I can introduce her to.  I don't want her to be a picky eater and I want her to be willing to try new things.  It's ok if she doesn't like them as long as she will try.  Canned baby food only offers a small amount of choices.  For example, did you know that avocados are one of the best foods you can give to your baby at first?  But they don't sell avocado puree at the store.  When she gets a little bit older I will be able to introduce her to spices and herbs and many other foods that are not available to her in a can.  So while I probably will continue to buy convenience foods from time to time and during travel, I think that homemade baby food will be a fantastic option for us.