1.29.2012

Sunday Mornings

I love Sunday mornings for letting me sleep in. I don't have church until 1 so I feel like I have all the time in the world in the morning. This morning I was able to actually make breakfast! With having to leave for student teaching extremely early, way before the sun rises, I never get a chance to eat much for breakfast other then a piece of fruit and bread. I woke up this morning and had tons of time before church. So what did I do? I made crepes! I made a nutella filled crepe, pb and honey, and a cream cheese with peach and strawberry jam filled crepe. My favorite by far was the cream cheese with peach and strawberry jam. There isn't much you can do wrong with cream cheese. Hope everyone has a wonderful Sunday. 

1.21.2012

this week I am grateful for the snow.

Finally it snowed!!! This past week we got a ton of snow and Bogus Basin was able to open. My sister came home for the weekend and we decided to hit the slopes and go snowboarding. We had a blast! It was so much fun to finally have some fun in the snow. It was a bit cold, windy, foggy, and very snowy but we were still so happy to get some snowboarding in. 

1.20.2012

Road Trip {9 great things that happened last weekend}

1. Melissa and I arrived in Utah mid Saturday and were so happy and excited to see Dawna. We then went on a little adventure with Dawn to Smith and Edwards and then out to lunch to a great Chinese restaurant.  


2. We then stopped and got some energy drinks to get us crazy for our first night all together. 
3. We got ready for the evening and discovered we were all matching. So obviously we had to have a photoshoot. 

3. We headed down to Logan to meet up with some friends and also see a few sights of Logan. 
4. Sunday we relaxed, played some games and laughed a lot while taking funny pictures like the following. 
5. Dawna and her sister like to paint faces...So they painted our faces. 
6. We had a slumber party with our matching flannel pj's that we all got together last year. Mine have unicorns on them, Dawna's have owls, and Melissa's have dogs on them. We love them and think they are great.  

7. Monday morning we woke bright and early to get ready for a day of shopping and had to stop at Krispy Kreme to get us some delicious doughnuts. 

8. We then headed to the Salt Lake area to do some shopping. We first went to IKEA and wished we could live in apartments like these and be roommates once again. 
9. We said our goodbyes and wished that this weekend would continue on forever... Miss you so much already, Dawn and Melt. I can't wait until we can be reunited again!


Food Friday {Chocolate Chip Cookies}

My all time favorite dessert is chocolate chip cookies, as many of you may know. So if you ever want to make me happy bring me some chocolate chip cookies :) This week I have been craving chocolate so much so what better way to fix my craving then to make my favorite dessert. I have seen this recipe all over the place on blogs and on Pinterest so I decided to try it. This is the recipe from The New York Times. I made them and they really turned out to be wonderful cookies. They are soft and gooey in the inside and firm and crisp on the outside filled with chocolaty goodness. I would highly recommend this recipe. I know I will be adding this to my collection of favorite recipes. 

Chocolate Chip Cookies

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.


*I  used semisweet chocolate chips instead of bittersweet chocolate.

1.13.2012

Food Friday {Chocolate Chip Scones}


I saw these tasty looking chocolate chip scones over at Skinny Taste. I absolutely love anything with chocolate and I have been wanting to try some good scone recipes so I thought I might as well give it a try. I made these for breakfast yesterday morning and I thought they turned out scrumptious! I felt a little bit healthier eating them too since they had whole wheat flour in them. Try them out! 


Skinny Chocolate Chip Buttermilk Scones 


Ingredients:
  • 3/4 cup cold buttermilk
  • 1/4 cup sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 cup all purpose flour (Bob's Red Mill)
  • 1 cup white whole wheat flour (Bob's Red Mill)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chilled butter (must be cold) cut into small pieces
  • 3/4 cup chocolate chips
  • cooking spray
  • 1 large egg white, lightly beaten
  • 1 1/2 tbsp sugar

Directions:

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands.Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife,cut dough into 12 wedges all the way through.

Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.


Recipe brought to you by Skinnytaste.com 

1.07.2012

Babies 1st Birthday

Here are some cupcakes that I made today! These were for the birthday of my cousins little boy who is turning one.  I used fondant and a rubber stamp to create the "L" which stands for Liam. I then used yellow fondant to back the blue and I placed that on top of the buttercream frosting. 


Butter Cream Frosting 
1Cup Butter
4 Cups Powdered Sugar 
2 Tbsp Milk 

The butter should be at room temperature. Mix the butter with a stand up mixer or a hand mixer for about 30 seconds. Add one cup at a time of the powdered sugar. Add a Tbsp of milk in between the cups of powdered sugar. You can add more milk if the frosting is too stiff. Once it reaches the consistency that you like frost cupcakes or cake how  you would like. 

1.03.2012

Chocolate Cake

On Monday I made this delicious chocolate cake! We spent the day watching a bunch of bowl games so I decided I would make a cake for us to enjoy while we watched football. This is what I came up with. It was super delicious and I would highly recommend trying this recipe. 




HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake



Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. 
  2. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

    1/2 cup (1 stick) butter or margarine
    2/3 cup HERSHEY'S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
    Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
*Recipe brought to you by Hershey's. Can be found here at Hershey's website.