Thursday, February 26, 2009
Tuesday, February 24, 2009
Monday, February 23, 2009
Friday, February 20, 2009
Tuesday, February 17, 2009
Sunday, February 15, 2009
Friday, February 13, 2009
The first valentine's after we were married we returned to the place where Ty proposed, Las Vegas. We were really poor so we spent the day wandering the strip and taking pictures. In the afternoon we snuck into one of the hotel pools!
Since then we have spent February 14th at fancy restaurants and enjoying quiet dinners at home. There are usually cheesy love letters and flowers involved. (I love that stuff!)
This year will be our 7th Valentine's Day together. I am very much in love with Ty. I think he is the best. He still makes me melt!
This year will be the first that I have gotten the kids involved. Max helped me make valentines and heart shaped cookies. I always loved Valentine's day in elementary school when we got to decorate our own little mail boxes. I just think Valentine's Day is a great thing!
Happy Valentine's Day!
Wednesday, February 11, 2009
Monday, February 9, 2009
Saturday, February 7, 2009
Thursday, February 5, 2009
Tuesday, February 3, 2009
Levain Giant Chocolate Chip Cookie Copycats
The Levain bakery chocolate chip cookies were part of the chocolate chip cookie throwdown with Bobby Flay. They looked amazing and I looked everywhere for a recipe. I finally found a copycat version at picky palate.com. I made these this morning and I think they are better than my recipe for chocolate chip cookies. They are way good!
8 ounces (two sticks) unsalted butter, room temp
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs, beaten
3 cups BREAD flour (13 1/2 oz)
3/4 teaspoon salt
1 teaspoon baking soda
1 1/3 cups semi-sweet chocolate chips
1 to 1 1/3 cups coarsely chopped, untoasted walnuts
Preheat oven to 350 degrees F.
Beat butter and both sugars just until they come together. Don’t overbeat. Add the egg and beat just until incorporated. Mix together the flour, salt and baking soda. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry.
Divide dough into mounds, but keep the mounds kind of raggedy. That is, don’t smash them into compact balls. Bake on ungreased insulated cookie sheet or an upside down rimmed cookie sheet for 20 minutes at 350.
Monday, February 2, 2009
Sunday, February 1, 2009
Sugar Dusted Brioche French Toast with Peanut Butter Maple Syrup
I got this recipe from a fab. foodie site called picky palate. It is so amazingly delicious. It is worth every caloric bite!
2 Tablespoons butter
½ Cup heavy cream
1 teaspoon pure vanilla extract
2 eggs, beaten
3 Tablespoons light brown sugar
6 slices Brioche bread, cut into rounds with donut cutter if desired
6 Tablespoons powdered sugar
½ Cup pure maple syrup (or normal pancake syrup if you don’t have the pure)
1 heaping Tablespoon peanut butter
1. Place butter into a large skillet over medium heat to melt. Place cream, vanilla, eggs and brown sugar into a mixing bowl. Whisk until well combined. Dip bread rounds into egg mixture until both sides are well coated and place into hot skillet. Cook for 1-2 minutes per side or until golden brown. Transfer to bowl of sugar and coat both sides in sugar. Place onto serving plate.
2. Warm maple syrup in microwave until warmed, about 30 seconds then stir in peanut butter until smooth. Pour over French toast and enjoy!