Thursday, July 30, 2009
Ty just got his vacation schedule for school. It looks like he has a break the week of September 21-25. My due date is the 28th, so we are hoping the baby decides to cooperate with our schedule and show up during Ty's break. Here's hoping! :)
Wednesday, July 29, 2009
"We cannot waste time entertaining ourselves when we have the chance to read or to listen to whatever will help us learn what is true and useful."
-Pres. Henry B. Eyring
Life can be a balancing act and those free moments that come along can be quite the temptation. This morning I decided to use my time before the kids got up to do some serious Book of Mormon study. I was able to read 5 chapters, which for me is Huge! I read out of Alma the story of Amalickiah conspiring to be king and Captain Moroni defending the liberty of the Nephites. I was able to get some great insights and thoughts that had not come to me before.
I am so glad for the opportunity that we have to learn and study truth. I am glad that I can stay at home with my children and continue my own education in so many different ways. I am going to try harder to use my time more wisely and focus on learning more than just entertainment.
Monday, July 27, 2009
I love gingerbread! It makes me all nostalgic. When I first started baking I used my grandma's old Betty Crocker cookbook. One of the first recipes I really got good at were these really delicious, big soft ginger cookies. They started my devotion to gingerbread. I found this recipe for gingerbread cupcakes and had to give them a test run in plenty of time before the real holidays roll around. They are really moist and delicious and I made a bunch of them, so if anyone else likes gingerbread....you can stop by and have a few! :)
For the Cupcakes:
2 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 tablespoon ginger
1 stick butter
1 cup boiling water
1 1/2 cups molasses
1. Preheat oven to 35o degrees.
2. Mix together the flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger.
3. Melt the butter in the boiling water and add to the dry ingredients.
4. Blend in the molasses and the eggs.
5. Pour into cupcake liners and bake for 17-18 minutes (these cooked up pretty quick for me) or you can pour all of the batter into an 8x8 inch pan and bake for 35 minutes.
For the Glaze:
1/2 stick butter
1/4 cup sugar
1/4 cup brown sugar
1/2 cup heavy cream
1. In a saucepan melt the butter with the sugars and the salt. Cook for about 2 minutes until thick.
2. Add the cream and boil 8 minutes.
3. Pour hot glaze over cool cakes and dig in!
Sunday, July 26, 2009
It is Sunday evening again! It is the very last week in July! It has been a great month and we have had a wonderful weekend. I am usually a very early riser. I like to get up before Ty and the kids to do my scripture study, prayers, exercise, etc... Saturday morning, however, I decided to sleep in. It was so much fun! The kids slept in late and we all woke up feeling so good. We had breakfast together, and then Ty went to play raquetball with some friends. The kids and I took a trip down to Whole Foods in Green Hills. It was a very fun place to visit and we ended up eating large amounts of the best cookies ever.
Saturday night we had a ward activity in honor of pioneer day. It was so much fun! The food was delicious and there were lots of fun games to play and watch. I think the highlight of the evening was the tug-of-war between the husbands and the wives (The wives won :) no thanks to me and my very pregnant self!)
Sunday came and we went to church. The speakers were amazing and the lessons were fab! I am recharged for the week and hoping for a good one!
Thursday, July 23, 2009
It is Thursday and Ty's last day of classes for the week. Tomorrow morning he has to take the SEE exam (whatever that is) but as soon as he is done he is free for the weekend!
This afternoon we are ,making chocolate chip cookies to celebrate!
Tuesday, July 21, 2009
hope everyone is having a great morning. I found this article titled,
"Two Minutes to Happiness"
Just some quick tips to boost those happy endorphins!
- Look through old photographs. According to researchers, this could boost your mood more than eating chocolate. (Which is saying alot) Bust out that photo book!
- Inhale a calming scent such as lavender or orange.
I love a good smelling house. This morning I woke up to the smell of pulled pork in the slow cooker for tonight's dinner. It was pretty yummy, but I was ready to put it in the fridge and turn on my scentsy!
- Take a walk around the block. If you’re feeling down, even a low-key walk can lift your mood.
- Clear the clutter. Piles of paper and clutter on your desk indicate that something isn’t getting done. Even if you can’t clear everything away, straighten into neat piles – your stress level will likely lessen.
- Talk to a cheerful person. You are the company you keep!
What makes you smile?
Monday, July 20, 2009
Mint-Chocolate Cookie Pudding Pops
1 small box instant chocolate pudding
1 3/4 C half and half
10 Oreo cookies, crushed (about 1 heaping cup)
1/4 t peppermint extract
Blend pudding mix, extract, and half and half in a blender until smooth. Stir in crushed cookies by hand. Place in molds and freeze.
PB Banana Pudding Pops
1 small box instant vanilla pudding
1 3/4 C milk
1 ripe banana*
1/4 C Peanut Butter
Blend all ingredients until smooth. Place in molds and freeze.
Friday, July 17, 2009
On another happy note: It's Friday!
I love the weekend. I am planning a trip to the downtown farmer's market tomorrow. Does anyone have any great plans or ideas for their weekend?
Thursday, July 16, 2009
Chunky Pecan Pie Bars
For the Crust:
1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1½ cups chopped pecans
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
Tuesday, July 14, 2009
Sunday, July 12, 2009
Saturday, July 11, 2009
Well, not really...Ty is off at a guy's night. He should get his fill of testosterone and hamburgers. So the kids and I are having an ice cream party! We have Blue Bell Rocky Road ice cream. Rocky road is my favorite and I do think Blue Bell is the best. It is one of the great things about living in the south. I hope everyone is having a fabulous evening!
Friday, July 10, 2009
Wednesday, July 8, 2009
I hope everyone is having a great summer!
Tuesday, July 7, 2009
1 large firm head of iceberg lettuce or 2 small
I pkg. Cream cheese at room temp.
2 tablespoons mayonnaise
1/8 tsp. grated orange peel
1/2 cup black olives pitted & chopped
1/4 cup chopped chives
(I also added some sun-dried tomatoes)
3-4 tomatoes seeded and sliced thin
1/4 cup Cilantro leaves (no stems)
S & P to taste
4 large flour tortillas
Slice lettuce heads in half and slice thin.
In a bowl combine the cream cheese, grated orange, chopped black olives, and chopped chives. Blend well. Now take the tortillas one at a time and place on a large piece of waxed or parchment paper. Spread the cream cheese mixture over all. Make a row of sliced tomatoes and a row of cilantro leaves. Now add a healthy amount of sliced lettuce (the secret to this dish is to really pack in the lettuce). Roll the filled tortilla firmly to create a big, fat ,crunchy lettuce filled Burrito. Now roll firmly in the paper and place in the refrigerator for an hour or more.
( I made these early in the day. It made dinner time super easy!)
Homeade Salsa Dip
1 or 2 dried chipotle peppers or dried 1/2 tsp. chipotle powder
1 teaspoon smokey paprika
S & P to taste
1 28 oz. can whole tomatoes with liquid.
1 14 oz. can cannilni beans
1 teaspoon orange juice
1/4 cup chopped cilantro