tag:blogger.com,1999:blog-4631207075270624922024-03-13T14:44:50.054-05:00.bun & oven.kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-463120707527062492.post-33199254545400299742011-08-07T10:24:00.000-05:002011-08-07T13:28:09.126-05:00falling off the face of the earth (a birth story)<i>It's been a long time since I've visited "blog land". You may know that since I wrote last I birthed twin boys. Tiny babies have a way of taking over your world but nothing compares to tiny twin babies taking over your world. It's a mess but it's beautiful. And then there is the Little One. Who is no longer the Little One but the Big One. I guess she will go by E now. Luckily she is in love with her brothers...ahem "brudders". She doesn't seem to think that they can get too many kisses or hugs from her. Anyway I thought I would share my adventurous birth story. My husband wrote it and I am editing out places & names. Just to be safe. So here it is... </i><br />
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</span></b></div><div style="background-color: red; color: white; text-align: center;"><span style="font-size: x-small;"><b>if you do not want to read a story about childbirth then please stop here</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The Birth of Two</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ngft6rOByZo/Tj4EjxSZRtI/AAAAAAAAAQE/OjT85JxM58w/s1600/Declan+and+mama2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-Ngft6rOByZo/Tj4EjxSZRtI/AAAAAAAAAQE/OjT85JxM58w/s640/Declan+and+mama2.jpg" width="640" /></a></div><div style="text-align: center;"><br />
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</div>“Dada, wake up.” “Dada, Buzz Lightyear.” “Dada, hug you.” That’s pretty much my daily wake-up call. This morning was no different, except that shortly after E came in Kristen said, “Hon I just talked to Emily they think I am starting labor and we need to go in and try and stop it…”<br />
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<br />
…and that was how my morning started.<br />
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In August, Kristen had been feeling “off” and we thought she might be pregnant, 6 pregnancy tests later we found out we were right. It was exciting our second child was on the way. It was exciting but scary. I had just finished working for the Census Bureau and was now for all intents and purposes, out of work, I had also just enrolled at <i>Some</i> College to get my EMT certification, and so money was tight. So began the chaotic task of enrolling Kristen for health care and the search for a midwife.<br />
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<br />
When we had E the search for a midwife had been easy because our criteria had been she had to work out of a birthing center, and in the <i>Some Town</i> area this narrowed it down to one choice. This time we had a plethora of choices. We found at least 8 Birth centers in our general area, many of them with more than one Midwife. Our Financial situation eventually narrowed it down to three, and we began interviewing. We eventually settled on one in <i>Another Town in Another State</i>, which was about 50 minutes away from us.<br />
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And so began our pregnancy routine, once a month to <i>Another Town</i>. Everything seemed to be going fine. Kristen measured right, weighed right, and felt right. The baby’s heart beat was very good. Kristen began to feel it moving much earlier than she had with E but figured it was because she knew what to look for this time. Our first Sonogram was scheduled for December 2nd about 19 weeks into Kristen’s term. We arrived excited knowing the we might be about to find out if we were going to have another little girl, or our first boy. Kristen got on the bed, I moved to be able to see the screen, and the sonographer, got all his stuff ready. He put the gel on Kristen’s belly and started the sonogram…<br />
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<br />
...Something was Very wrong! I had seen a sonogram before a time or two; I had a general idea of what it should look like on the screen. I was looking at two circles, unconnected, and side by side. “That is not what a baby looks like.” I thought. “It’s almost like those are two heads.” I continued to silently think to myself. The Sonographer looked at my wife and said “Are you in a good mood?” And then I KNEW! It was not a baby it was babies. We were having twins.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oS0UIsLOV4E/Tj4HW0GzKsI/AAAAAAAAAQI/CqWLLdVdBgQ/s1600/20+weeks+preggo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="http://4.bp.blogspot.com/-oS0UIsLOV4E/Tj4HW0GzKsI/AAAAAAAAAQI/CqWLLdVdBgQ/s400/20+weeks+preggo.jpg" width="400" /></a></div><div style="text-align: center;"><br />
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I had always thought twins came from the female, meaning if the female has twins in her family it is possible for her to have twins. My dad is a twin, but all that means is I can pass on the twin gene to my daughters, Kristen had no twins in here family… Or so we thought. Turns out we were wrong. Needless to say that day we spent most of our time in shock, the car ride home was one of our quietest rides ever. The Mid-wife had told us we couldn’t deliver twins at her center as she was not authorized for that. We felt our birth-plan was shot.<br />
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After the shock wore off the excitement began to build. We picked names the one on the left and in position to be born first was to be named D T, and the one on the right, F O. D Means Full of Goodness or Man of Prayer. F means Fair Warrior or Small Brave One. Their Middle names we took from Family. O means Peace. T was a different matter we like the name, but didn’t really like the meaning, all the name books say T simply means twin, accurate but kind of boring, so I did a small hermeneutical study on the word Thomas <i>(oh well you might as well know his middle name..this would be too hard to edit)</i> in the bible. I knew Thomas was a Hebrew name and so I began looking at the Hebrew root words it came from, there seem to be two that it could be, most scholars assume it is the Hebrew word for twin as the only time we see the name is for the Apostle Thomas who was a twin; but looking into Hebrew names that didn’t make since to me. Most Hebrew names seem to be associated with an action or inheritance of some sort, not simply with a state of being. They didn’t name their babies’ the word for sleep simply because they slept. So I looked at the other word and found it meant Honesty, Integrity and innocence. This seemed to fit much better, both with what I knew of names and what I saw in the character of the Thomas of the Bible. All that to say Thomas means Honesty, integrity, and innocence.<br />
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We found a midwife, Molly, that would deliver twins, and so we went and interviewed her. There was an immediate connection, and everything felt right. She did not take Medicaid, but she did give a substantial discount to those who were on it, even more so if we would use her daughter Emily. We decided to use Emily. Kristen felt at home at their center, it was just a comfortable place to be. They were brilliant in their care of Kristen. Everything was going great, they had told Kristen to increase her protein intake and we had. Our first sonogram had shown that the boys where just a little bit small, by the time our second sonogram occurred under the care of Emily and Molly, they were exactly on target.<br />
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At 31 weeks Kristen’s body began getting ready for Labor, she was slightly dilated and had lost some mucus, she was told to stay off her feet whenever she could and do no more than small walks. By 32 everything seemed back to normal other than the fact Fin was now inline to come first. 33 weeks was the same. At 34 weeks she started losing more mucus in very small amount. Then March 21st came.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nHvKflj2ElA/Tj4LDXCs4sI/AAAAAAAAAQM/jPEzAXq48vw/s1600/2days.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="http://3.bp.blogspot.com/-nHvKflj2ElA/Tj4LDXCs4sI/AAAAAAAAAQM/jPEzAXq48vw/s320/2days.jpg" width="320" /></a></div><div style="text-align: center;"><br />
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The night before we had been going through the boy’s clothes setting aside the ones we wanted to bring to the birthing center with us, and talking about everything we wanted to have packed ahead of time, just so we would be ready in the coming weeks. When I woke up the next morning everything changed. E woke me like she usually does, but Kristen was already up. Kristen told me we needed to go and so we gathered everything up. Dropped E off with dad and headed out with every intention of being home that afternoon. We did bring some clothes, the boys clothes, and other stuff, ”Just in case”, but neither of us thought we would really need it. Kristen’s contractions began getting pretty regular in the car on the way to the Center. When we got there Emily and Molly took her and checked her out, she was dilated 5.5 cm, they were pretty sure they weren’t going to be able to stop her labor at the center. They were able to slow it and check the position of the first baby, F; he was in a frank breech position, meaning he was butt first. They thought it best we go to the Hospital, but only due to the fact that boys born before 36 weeks often have lung development issues. We left for the Hospital to go to the Doctor they had recommended, Dr. Cummings.<br />
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Kristen’s Contractions began to get longer, and I began to drive faster, I half hoped a cop would pull me over and then escort us around all the slow trucks. By the time we got to a <i>certain interstate </i>I was pretty sure we weren’t going to stop this labor, when we passed the Speedway, where NASCAR races I remember thing they might hire me if they saw me driving now. We made it safe and sound to the Hospital about 2:00pm. Kristen was admitted, and I had to fill out all the admission paperwork, running from Kristen’s bed to the front desk and back.<br />
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Both Emily and Molly had come with us to the hospital and they were a tremendous help to Kristen and I. Doctor Cummings got there and said that they were indeed coming today and it was time to go to the OR. We were in the OR as a precaution due to their age.<i> (Actually they only deliver twin babies in the OR just in case.)</i> Kristen was outstanding and at 3:02 she vaginally delivered without any drugs a breeched little boy. F Cried almost immediately and I cut the cord, however I was suddenly torn my boy was with strangers crying, and my wife was still in labor. At her last pregnancy we had both held E within seconds after she was born. This time I could see him, but hadn’t even touched him yet. Kristen could hear him crying and was worried about him as well but another baby was on its way.<br />
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D had a Prolapsed Cord, which with almost any other Doctor, and almost any other patient would usually result in a C-section. Doctor Cummings is an amazing Doctor, and Kristen is even more amazing. The Doctor had to move the cord out of the way and around D’s head before he came out… there is only one way to do that without creating a surgical opening, and Kristen did so well, and stayed as calm as possible under the circumstances. Then the water broke <i>(I'm pretty sure the water broke before he moved the cord...just sayin') </i>and D came out head first, it was 3:12, only nine minutes since F and it felt like seconds or hours. F had had a little trouble breathing and was given oxygen and so they took him to the NICU, I was able to hold D and show him to Kristen, then he too was taken to the NICU.<br />
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<br />
D never needed help breathing, and F was breathing on his own almost as soon as he got into the NICU, nether got breathing tubes. Kristen was soon relaxing in bed, and around 5:30 she got her first look at both our sons. Their blood sugar was low, and as they were unable to eat enough at this point they were still in the NICU. As of this writing they are still in the NICU, but the only thing we are waiting on for them to get out is to be able to eat.<br />
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And so our family of three has gone to a family of five, and I love those little boys who I have only know in the flesh for less than 48 hours, just as much as the rest of my family.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--rhGphcdhEM/Tj4DGqltPyI/AAAAAAAAAQA/nPe1GaqACtU/s1600/Kristen+and+Declan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="http://4.bp.blogspot.com/--rhGphcdhEM/Tj4DGqltPyI/AAAAAAAAAQA/nPe1GaqACtU/s640/Kristen+and+Declan.jpg" width="640" /></a></div><div style="text-align: center;"><br />
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The NICU is it's own story but for tonight I will end here.kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com0tag:blogger.com,1999:blog-463120707527062492.post-12943795401802098502011-01-26T20:51:00.000-06:002011-01-26T20:51:58.960-06:00tally's kale salad<div style="text-align: center;">At Christmas time my lovely sister in law Tally came in town to visit and made us this delicious salad. It's actually based off of <a href="http://www.marthastewart.com/recipe/lemony-kale-salad">this</a> Martha Stewart recipe. This is one of the best salads I've had in a while. I had forgotten just how good it was until I made it the other day to take to a meeting at my birthing center.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">It's an amazingly flavorful salad especially considering how simple the ingredients are. </div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_YZDdN6QXrlA/TUDdV4uE0ZI/AAAAAAAAANE/8Js1t8cxB3E/s1600/kalesalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/_YZDdN6QXrlA/TUDdV4uE0ZI/AAAAAAAAANE/8Js1t8cxB3E/s640/kalesalad.jpg" width="640" /></a></div><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The Salad</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">the juice of 1 lemon</div><div style="text-align: center;">1tbs lemon zest</div><div style="text-align: center;">1/4 cup extra virgin olive oil</div><div style="text-align: center;">8 cups shredded kale (ribs removed)</div><div style="text-align: center;">1/2 cup Parmesan cheese</div><div style="text-align: center;">1/2 cup toasted sunflower seeds</div><div style="text-align: center;">coarse salt </div><div style="text-align: center;">freshly ground black pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix the lemon, zest, and olive oil to make a dressing.</div><div style="text-align: center;">Toss kale with dressing to coat.</div><div style="text-align: center;">Add 1/2 cup good Parmesan cheese and the sunflower seeds.</div><div style="text-align: center;">Season well with salt and pepper and toss well.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38">Kale</a> is high in antioxidants, fiber, calcium, vitamins a, b, c, & k, and has one of the highest protein content found in veggies. It's also a good source of iron. Anyone can benefit from the great nutritional content in kale but if you are pregnant then I highly recommend it.</div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com0tag:blogger.com,1999:blog-463120707527062492.post-41115417114222792282011-01-24T10:13:00.000-06:002011-01-24T10:13:31.603-06:00free art {and a winner!}<div style="text-align: center;">First of all I want to thank all of you who entered my first giveaway and welcome all of my new followers. </div><div style="text-align: center;"></div><div style="text-align: center;">Today is the only day that I have ever really wished that I could be Oprah. That you would all show up to see who won and I would say "surprise! everyone who entered gets a gift card! and now let's all hop on a plane and go to Australia!" Wouldn't that be nice?</div><div style="text-align: center;"></div><div style="text-align: center;">So I thought...what can I "give" to my readers </div><div style="text-align: center;">and then I remembered all of the beautiful free printable art on the web</div><div style="text-align: center;">(that I have been meaning to use myself).</div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://indiefixx.com/Feed_your_soul/downloads.html"><img border="0" src="http://1.bp.blogspot.com/_YZDdN6QXrlA/TToDgNO2oNI/AAAAAAAAAMQ/q1NXrvnp5-E/s1600/feedyrsoul.PNG" /></a></div>The first place that I would like to introduce you to is Indie Fixx... home of the free art project.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_YZDdN6QXrlA/TToDrSArdcI/AAAAAAAAAMU/ZDJMUqSF_FQ/s1600/nursery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="http://4.bp.blogspot.com/_YZDdN6QXrlA/TToDrSArdcI/AAAAAAAAAMU/ZDJMUqSF_FQ/s400/nursery.jpg" width="400" /></a></div>wouldn't these be lovely in a nursery?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_YZDdN6QXrlA/TToDt_RauII/AAAAAAAAAMY/ar_GA1IAIeo/s1600/baby+girl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_YZDdN6QXrlA/TToDt_RauII/AAAAAAAAAMY/ar_GA1IAIeo/s400/baby+girl.jpg" width="320" /></a></div>and these are the prints that I am thinking about using in the Little One's room.<br />
<a href="http://1.bp.blogspot.com/_YZDdN6QXrlA/TToDv60kW5I/AAAAAAAAAMc/d5r2JH3cAxU/s1600/adults.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="http://1.bp.blogspot.com/_YZDdN6QXrlA/TToDv60kW5I/AAAAAAAAAMc/d5r2JH3cAxU/s400/adults.jpg" width="400" /></a><br />
and they have lovely things for adults too.<br />
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all of these prints are on <a href="http://indiefixx.com/Feed_your_soul/downloads.html">this page</a> on indie fixx <br />
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</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://graphicsfairy.blogspot.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank" title="vintage images & crafty products"><img alt="The Graphics Fairy" border="0" height="150" src="http://1.bp.blogspot.com/_CarNcodpCMA/Su96jbqKftI/AAAAAAAAE8s/3e6j-o_6uD0/S1600-R/Graphics-Fairy-Buttonblacksmall.jpg" width="150" /></a><a ="" href="http://vintageprintable.com/wordpress/" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Printable - Bringing Public Domain to the Public" src="http://vintageprintable.com/wordpress/wp-content/uploads/2010/08/Vintage-Printable-Button-153x100.jpg" /></a></div>if you prefer something a little more vintage then the graphics fairy and vintage printable are for you<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_YZDdN6QXrlA/TToFKAkr_CI/AAAAAAAAAMg/BF6gjtscGkQ/s1600/kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://1.bp.blogspot.com/_YZDdN6QXrlA/TToFKAkr_CI/AAAAAAAAAMg/BF6gjtscGkQ/s400/kitchen.jpg" width="400" /></a></div>i really like these vintage <a href="http://graphicsfairy.blogspot.com/2010/08/antique-botanical-ephemera-coffee-plant.html">coffee</a> & <a href="http://graphicsfairy.blogspot.com/2010/09/instant-art-download-printable.html">tea</a> prints for a kitchen<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_YZDdN6QXrlA/TToFL3j_OqI/AAAAAAAAAMk/Gp8C3HfVqIs/s1600/botanical.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_YZDdN6QXrlA/TToFL3j_OqI/AAAAAAAAAMk/Gp8C3HfVqIs/s400/botanical.jpg" width="320" /></a></div>and how lovely are these botanic prints<br />
{<a href="http://vintageprintable.com/wordpress/wp-content/uploads/2010/08/Botanical-La-Flore-Des-Environs-De-Paris-32.jpg">pink flower</a>, <a href="http://graphicsfairy.blogspot.com/2010/10/instant-art-printable-download-bohemian.html">butterflies</a>, <a href="http://vintageprintable.com/wordpress/wp-content/uploads/2010/08/Botanical-Wild-hyacinth-Wayside-and-Woodland-1895-Plate-13.jpeg">hyacinth</a>, <a href="http://vintageprintable.com/wordpress/wp-content/uploads/2010/08/Botanical-La-Flore-Des-Environs-De-Paris-42.jpg">lilypads</a>} <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_YZDdN6QXrlA/TToF5X_UWNI/AAAAAAAAAMs/06BHLyjcejs/s1600/birds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://4.bp.blogspot.com/_YZDdN6QXrlA/TToF5X_UWNI/AAAAAAAAAMs/06BHLyjcejs/s400/birds.jpg" width="400" /></a></div>and there are <a href="http://graphicsfairy.blogspot.com/2011/01/instant-art-printable-download-gorgeous.html">eggs</a> and <a href="http://www.blogger.com/goog_1893327255">feather</a><a href="http://graphicsfairy.blogspot.com/2010/10/instant-art-printable-download-feathers.html">s</a> for all of the bird lovers out there<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_YZDdN6QXrlA/TToFPOP5t9I/AAAAAAAAAMo/uc1wU-7XrL0/s1600/word+art.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_YZDdN6QXrlA/TToFPOP5t9I/AAAAAAAAAMo/uc1wU-7XrL0/s400/word+art.jpg" width="320" /></a></div>and word art if that's your thing.<br />
{<a href="http://fussymonkeybiz.blogspot.com/2011/01/spiritual-subway-art.html">fruit of the spirit</a>, <a href="http://tonicoward.blogspot.com/2010/07/leannes-awesome-free-art-prints.html">eat dinner</a>, <a href="http://morethanahouse.blogspot.com/2010/07/bird-song.html">keep calm</a>, <a href="http://poppytalk.blogspot.com/2008/08/thank-you-readers-heres-lemony-treat.html">easy peasy</a>}<br />
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and most of these blogs have even more art to choose from. you could spend an afternoon picking out free art for your house!<br />
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and before i forget i had better announce the winner for the $25 csn stores giveaway....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_YZDdN6QXrlA/TTyYLd7aZFI/AAAAAAAAAM0/iZSFuatZ7AE/s1600/congratsdee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="http://2.bp.blogspot.com/_YZDdN6QXrlA/TTyYLd7aZFI/AAAAAAAAAM0/iZSFuatZ7AE/s320/congratsdee.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_YZDdN6QXrlA/TTyY0pnaSWI/AAAAAAAAAM4/6k9CRvOcKkw/s1600/winner1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_YZDdN6QXrlA/TTyY0pnaSWI/AAAAAAAAAM4/6k9CRvOcKkw/s1600/winner1.PNG" /></a></div>And A Great Big Thanks to Everyone who entered!</div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com1tag:blogger.com,1999:blog-463120707527062492.post-51705268436633820262011-01-17T10:23:00.001-06:002011-01-22T19:00:29.896-06:00brown paper packages tied up with string {a csn stores giveaway} NOW CLOSED<div style="font-family: inherit; text-align: center;"><div style="color: red;"><span style="font-size: large;"><b>Giveaway Closed</b></span></div><br />
Giveaways are some of my favorite things....</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_YZDdN6QXrlA/TTH5l40a9tI/AAAAAAAAAME/UBEQ1YNupXc/s1600/csn+stores.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_YZDdN6QXrlA/TTH5l40a9tI/AAAAAAAAAME/UBEQ1YNupXc/s1600/csn+stores.PNG" /></a></div>I was very excited to be contacted by CSN to host this giveaway.</div><div style="font-family: inherit;"><span style="font-size: small;">CSN is comprised of over 200 online stores, where you can find everything from <a href="http://www.allmodern.com/Duvets-C365954.html">modern duvet covers</a> to Le Creuset cookware! And they are giving one of my very lucky readers a $25 gift code that you can use in any of their <a href="http://www.csnstores.com/ourstores.asp">200+ stores!</a></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;">To give you an idea of the vast merchandise CSN stores carry I thought I would show you my favorite things under $25.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_YZDdN6QXrlA/TS_DPaU8CGI/AAAAAAAAAL4/lbcKkPMdnSk/s1600/practical2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_YZDdN6QXrlA/TS_DPaU8CGI/AAAAAAAAAL4/lbcKkPMdnSk/s400/practical2.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1)<a href="http://www.csnstores.com/Wade-Ceramics-MMP1-00-WCM1108.html"> mortar and pestle</a> 2) <a href="http://www.csnstores.com/BonJour-53223-BJR1268.html">tea pot</a> 3) <a href="http://www.csnstores.com/Cuisinox-BOTF-CNX1013.html">oil and vinegar bottle set and caddy</a><br />
4) <a href="http://www.csnstores.com/Wade-Ceramics-G31471-CR-MA-WCM1015.html">salt keeper</a> 5) <a href="http://www.csnstores.com/Le-Creuset-PG1005-17-LEC1758.html">small utensil crock</a> 6) <a href="http://www.csnstores.com/Le-Creuset-PG0600-1167-LEC1980.html">petite tart dish </a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_YZDdN6QXrlA/TS_DfwR5fLI/AAAAAAAAAL8/esCQuFem6uo/s1600/fun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_YZDdN6QXrlA/TS_DfwR5fLI/AAAAAAAAAL8/esCQuFem6uo/s400/fun.jpg" width="400" /></a></div><div style="text-align: center;">7) <a href="http://www.csnstores.com/DwellStudio-BB800-57-40-DWL1986.html">sparrow brag book</a> 8) <a href="http://www.csnstores.com/Lazy-Susan-374007-KTS1113.html">flower tea light candle holder</a> 9) <a href="http://www.csnstores.com/The-Modern-Baby-Co.-MAC-1-MBC1044.html">mini art card</a><br />
10) <a href="http://www.csnstores.com/Lazy-Susan-749009-KTS1687.html">ceramic bird</a> 11) <a href="http://www.csnstores.com/Lazy-Susan-749038-KTS1714.html">ceramic accent plate</a> 12) <a href="http://www.csnstores.com/Lazy-Susan-496004-KTS1196.html">mercury glass votive</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_YZDdN6QXrlA/TS_P4ueAQ6I/AAAAAAAAAMA/TkOJNb_ZaPQ/s1600/everyone2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_YZDdN6QXrlA/TS_P4ueAQ6I/AAAAAAAAAMA/TkOJNb_ZaPQ/s400/everyone2.jpg" width="400" /></a></div>13) <a href="http://www.allmodernpet.com/26-Bars-and-A-Band-METDG-X-BNB1002.html">dog collar</a> 14) <a href="http://www.toysandgamesonline.com/Eco-Lunchbox-ECL-R12-EZL1003.html">eco lunchbox</a> 15) <a href="http://www.toysandgamesonline.com/Plan-Toys-512400-PYS1052.html">preschool stacking ring</a><br />
16) <a href="http://www.toysandgamesonline.com/Melissa-and-Doug-2608-JW1172.html">sushi play set</a> 17) <a href="http://www.fitnessequipmentandmore.com/VTX-SD-005V-VTT1001.html">dumbbells</a> 18) <a href="http://www.tailgatingpartysupply.com/Mad-Catz-NFLTEN088241041-CTZ1038.html">nfl controller faceplate</a><br />
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And of course there are plenty of big things that you could put your gift card towards too. CSN has furniture, lighting, and even kitchen sinks!<br />
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<span style="font-size: x-small;">This giveaway is open to residents of U.S. and Canada however </span><br />
<span style="font-family: tahoma; font-size: x-small;">there may be international shipping charges in the case of Canadian addresses (CSN only ships to the US and Canada).</span><br />
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<span style="font-family: tahoma; font-size: x-small;"><span style="color: red; font-size: large;"><b>Giveaway Closed</b></span> </span></div><div style="text-align: center;"><span style="font-family: tahoma; font-size: small;"> </span><strike><b>Three easy ways to enter</b>:</strike><br />
<ol><li><strike><b>Click the Facebook "Like" button & comment telling me that you did</b></strike></li>
<li><strike><b>Click the "retweet" button & comment telling me that you did</b></strike></li>
<li><strike><b>Subscribe or follow my blog & comment telling me that you did</b></strike></li>
</ol><strike>You may enter all 3 different ways just make sure that you leave <b>a separate comment for each entry</b> .</strike><br />
<strike>Make sure to <b>leave your email address for each entry</b>.</strike><br />
Winner will be selected by a <a href="http://www.random.org/">random number generator</a>.<br />
The winner will have 72 hrs to respond before I draw a new winner.<br />
Giveaway will close on (Saturday) January 22 at 7pm central time.<br />
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Be sure to check back on Monday (Jan 24th) when I will be announcing a winner!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_YZDdN6QXrlA/TTH9Lw8asTI/AAAAAAAAAMM/_J-vSVjQ_h8/s1600/headeryellowscrolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="http://4.bp.blogspot.com/_YZDdN6QXrlA/TTH9Lw8asTI/AAAAAAAAAMM/_J-vSVjQ_h8/s320/headeryellowscrolls.jpg" width="320" /></a></div><br />
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<span style="font-size: x-small;">listen on : <a href="http://www.online-sweepstakes.com/">online sweepstakes </a>& <a href="http://momgiveaways.com/">mom giveaways</a></span></div><div style="text-align: center;"></div><div style="text-align: center;"></div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com132tag:blogger.com,1999:blog-463120707527062492.post-12572794460292319622011-01-03T15:40:00.002-06:002011-01-03T15:51:44.278-06:00the candy cake {and a second birthday!}<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_YZDdN6QXrlA/TSI0_fe_R1I/AAAAAAAAALs/Iv7eH9Vvk6U/s1600/cc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_YZDdN6QXrlA/TSI0_fe_R1I/AAAAAAAAALs/Iv7eH9Vvk6U/s1600/cc.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> At the end of December the Little One turned 2. </div><div class="separator" style="clear: both; text-align: center;">I made her birthday cake last year with the decorating expertise of my sister-inlaw Mandy.</div><div class="separator" style="clear: both; text-align: center;">But this year Mandy didn't come up for Christmas so I was on my own.</div><div class="separator" style="clear: both; text-align: center;">Decorating cakes is not something that I excel at , but I still wanted it to look nice. I found this cake on a few different blogs and read about how incredibly easy it was.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Basically if you suck at icing then this cake is for you. The icing doesn't have to be smooth or look nice. It can even have crumbs in it (although I must be getting better because I didn't have that problem).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">All you do is whip up<b> a cake</b>. Your favorite recipe or even a box from the store. (I totally used a box!) I recommend a white or yellow cake (I used a fudge swirl)...just because there is already so much chocolate.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Then you get <b>some icing</b>. You <i>could</i> buy a tub of icing from the store, but making icing is so easy and will really make your cake taste a lot better. I thought about using the "<a href="http://thebunandoven.blogspot.com/2010/01/happy-birthday-little-one-chocolate.html">secret family icing recipe</a>" that I always use (because it's so amazingly good), but was concerned that since it is so light and fluffy it would not hold up the candy very well. And I wanted to use chocolate so if any icing showed through the candy it wouldn't be noticable. I then decided to use:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><a href="http://www.bakerella.com/fourteen-for-the-fourteenth/">Bakerella's Dark Chocolate Cream Cheese Butter Cream Frosting</a></b></div><div class="separator" style="clear: both; text-align: center;">(I knew I couldn't go wrong with one of her recipes and I was right!</div><div class="separator" style="clear: both; text-align: center;">Here is the doubled version...which should be more than enough )</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>1 cup butter, softened<br />
<div class="separator" style="clear: both; text-align: center;">16 oz cream cheese, softened</div><div class="separator" style="clear: both; text-align: center;">1 cup unsweeted cocoa powder</div><div class="separator" style="clear: both; text-align: center;">2 lb confectioner's sugar (yikes, i know!)</div><div class="separator" style="clear: both; text-align: center;">2 tsp vanilla</div><div class="separator" style="clear: both; text-align: center;">2-6 tbs milk (i did not use any milk)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cream the butter and cheese in your mixer. (Heaven help you if you don't have a mixer.)</div><div class="separator" style="clear: both; text-align: center;">Add the cocoa and vanilla and mix well.</div><div class="separator" style="clear: both; text-align: center;">Add the sugar in small batches and blend until well combined. Be sure to scrape down the sides as you go!</div><div class="separator" style="clear: both; text-align: center;">If the icing is too sticky (which it shouldn't be if you are making this cake) add 1 tbs milk at a time until it's the consistency that you want.</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_YZDdN6QXrlA/TSI4RVMzvGI/AAAAAAAAAL0/-ehA-rZ0dPs/s1600/bdaygirl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_YZDdN6QXrlA/TSI4RVMzvGI/AAAAAAAAAL0/-ehA-rZ0dPs/s1600/bdaygirl.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Then you frost your cooled cake while not worrying too much about how it looks.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Then you take <b>4 large packages of Kit Kats</b> (5 if you buy the king sized)</div><div class="separator" style="clear: both; text-align: center;">and break them into two bar sections. And stand them around the outside of your cake...Making sure that they are well stuck down to your icing.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Then you take <b>a bag of M&M's</b> and spread the desired amount over the top.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I actually mixed a bag of regular M&Ms and Valentine's M&Ms so there would be plenty of pink in the mix.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And then I took a piece of ribbon and wrapped it around the bottom of the kit kats' and glued it down on the ends with some left over icing.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> It absolutely could not have been easier and it was a big hit!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And the Little One had a fabulous second birthday. When her daddy prayed with her that night she thanked God for her birthday. And then said "again". Her daddy told her "next year", she said "ok", and went to sleep.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_YZDdN6QXrlA/TSI1vAq3ZoI/AAAAAAAAALw/B0De5IIzC4s/s1600/ccend.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_YZDdN6QXrlA/TSI1vAq3ZoI/AAAAAAAAALw/B0De5IIzC4s/s1600/ccend.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>I'm sure that you are thinking that it must be a blue moon or something because I haven't been posting many blogs lately. Between finding out that we are pregnant again, our computer dying twice, and then finding out that we are actually having twins... well I've been just a bit pre-occupied.<br />
But I'm still here and will get to posting when I can.<br />
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Hope that everyone is having a wonderful New Year!</div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com2tag:blogger.com,1999:blog-463120707527062492.post-91454917728106602522010-10-26T21:06:00.002-05:002010-10-26T21:18:11.743-05:00Vegetarian Meatloaf (really good! really!)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;">I've had great results with this recipe. Even meat eaters and kids that I have made this for have inhaled it. I like to serve it with gravy, mashed potatoes, and peas. It's also great with my <a href="http://thebunandoven.blogspot.com/2009/07/thyme-for-yorkshire-pudding.html">thyme yorkshire puddings</a>. I also think that it would be a perfect protein dish for thanksgiving if you are expecting vegetarians.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Vegetarian Meatloaf</div><div style="text-align: left;"> 2 cups water</div><div style="text-align: left;"> 1 tsp salt</div><div style="text-align: left;"> 1 cup brown lentils (wash and check for small rocks)</div><div style="text-align: left;"> 1 medium onion, diced</div><div style="text-align: left;"> 1 cup quick-cooking oats</div><div style="text-align: left;"> 3/4 cup grated cheese (use a flavorful cheese)</div><div style="text-align: left;"> 1 egg, beaten</div><div style="text-align: left;"> 4 1/2 oz tomato sauce or spagetti sauce</div><div style="text-align: left;"> 1 tsp garlic powder</div><div style="text-align: left;"> 1 tsp dried basil</div><div style="text-align: left;"> 1 tbs dried parsley</div><div style="text-align: left;"> 1/2 tsp seasoning salt</div><div style="text-align: left;"> 1/2 tsp black pepper</div><div style="text-align: left;"><br />
</div><div style="text-align: center;">Bring salted water to a boil. Add lentils and simmer, covered for 25-30 min (until lentils have absorbed most of the water). </div><div style="text-align: center;">Remove from pan, drain, and mash lentils in a mixing bowl. Set aside and let lentils cool a bit. </div><div style="text-align: center;">Stir in onions, oats, and cheese until well mixed.</div><div style="text-align: center;">Add egg, tomato sauce, and the remaining seasonings and mix well.</div><div style="text-align: center;">Spoon into a well greased loaf pan.</div><div style="text-align: center;">Smooth with back of spoon.</div><div style="text-align: center;">Bake at 350*F for 30 - 45 min or until top of loaf is firm, dry, and golden brown.</div><div style="text-align: center;">Cool in pan, on rack for 10 min.</div><div style="text-align: center;"></div><div style="text-align: center;"><span style="font-size: xx-small;">recipe source:</span> <span style="font-size: xx-small;"><a href="http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921">http://www.food.com</a></span></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Not only is this recipe a fabulous comfort food, it's also extremely nutritious. Lentils are made up fo 25% protein. They are cholesterol free, virtually fat free, and low in calories. Lentils are high in folate, iron (perfect if you do have a bun in the oven) and high in fiber.</div><div style="text-align: center;"><br />
</div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com2tag:blogger.com,1999:blog-463120707527062492.post-15836098058512424612010-08-28T11:43:00.001-05:002012-05-01T21:34:44.077-05:00cloth diapers, the care and keeping of<div style="text-align: center;">
<span style="background-color: #fff2cc;">Hi friends from Pinterest! Thanks for stopping by. I stopped writing on this blog once I had my twins. Feel free to come visit me over on my new blog </span><span style="background-color: #fff2cc; font-size: large;"><a href="http://crunchytwinmom.blogspot.com/">That Crunchy Twin Mom</a> </span><span style="background-color: #fff2cc;">and learn all of my teething & diaper rash secrets and more.</span><br />
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I decided to write this post because it took me over a year to get my cloth diapering system down. Mostly because I didn't know anyone nearby that actually cloth diapered. Yes, there are a lot of posts on the internet about it but for me it really took being around other cloth diapering mamas and seeing what they were doing. So this is my attempt to "show" you how I do it in hopes of helping someone else like me out there.....</div>
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As you may be able to tell I use the Bum Genius all in one style diapers. (These are great because they will grow with your child.) There are a lot of blogs out there that tell you the differences between diapers and help you decide which ones are best for you. My decision was easy. I had received quite a few Target Gift Cards from baby showers. You can buy Bum Genius Diapers through the Target website. I waited around until they shipped for free (Target's always having a promotion for something to ship for free) and I placed my order through ebates. I actually made money off of these diapers. <br />
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The first thing that you are going to need is a diaper sprayer. I went a whole year without a diaper sprayer. Trust me. You need one. So clean off your soiled diapers. I use a towel to transport them from the bathroom to the laundry room where I keep my diaper pail. I have a friend that keeps hers in their kid's bathroom closet. Some people use wet bags. Do what works for you.<br />
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<span style="font-size: xx-small;">(the first one was $12 at Target and the second one is from Ikea...sorry I don't remember how much)</span><br />
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You are definitely going to need is a diaper pail. Any small trash can with a lid will do. (I recommend not using a diaper genie.) You have two options. You can simply toss your soiled diapers into the empty can or you can fill your can about half way with water and 1 cup of vinegar. The first option works fine if you was the diapers every other day. If you want a little leeway I recommend using the water and vinegar method as it will keep your diapers from mildewing and stinking up the whole house as quickly.<br />
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When it's time to do laundry I dump the entire contents of my diaper pail into the washing machine. Then I use the spin cycle to get rid of the vinegar water that the diapers have been sitting in. I then run the machine on cold (if you use hot or warm it's smelly) with a cup of vinegar to neutralize the smell and to thoroughly rinse the diapers. Then I do the real wash in hot hot water. We use our own home made laundry detergent. It helps save even more money and keeps more chemicals away from out little one's bum... which is part of the reason I wanted to cloth diaper in the first place. (pampers chemical burns anyone?)<br />
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I do not use fabric softener. I do not use bleach*. I do not use stain remover.<br />
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I have read that all of those things can break down the waterproof lining. And well frankly cloth diapers are not cheap and being peed or pooped on is not fun. Enough said.</div>
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Then I take my fresh clean diapers and hang them outside on the clothes line. This has two purposes.</div>
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#1) The sun will bleach any stains you may have out of the diapers. Shockingly enough the insides of my diapers still look perfectly white and brand new. All it takes is hanging them outside.</div>
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#2) Washing machines take a huge toll on cloth diapers. Want them to wear out fast so you have a good excuse to go back to disposables? Just wash them in your dryer. Now obviously you will have to do this on occasion. If it's below freezing outside or has been raining for days. Every now and then is fine. And my sister in law has discovered that it can help to reactivate the velcro if its starting to not want to stick.</div>
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When they are dry and clean I re-stuff all of my diapers with the liners and put them in a basket. That way they are ready to go.<br />
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<span style="font-size: large;"><b>Notes</b></span><br />
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* About the bleach comment I made earlier. As soon as I wrote that I went and checked on my diapers that were in the wash. I had washed them twice and the inserts still weren't smelling fresh. The liners were fine so I did "strip" (by washing them again with 1/4C bleach.... (the inserts, not the liners). <br />
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* I know that a lot of people use cloth for night time and for outings. We don't. We chose to use disposables for sleeping because they are much more absorbent and are better at wicking the moisture away from the little one's skin. And for going out just because i didn't want to haul dirty diapers around with me. And sometimes when I don't feel like doing laundry today I'll throw them on her too.<br />
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* Because cloth diapers aren't going to wick the moisture away as well as disposables you are going to have to change them more often. Also because of that they are fabulous for potty training. My daughter even takes off her cloth diapers after she pees and puts them into the diaper pail. <br />
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* Another great thing about cloth for us is that the Little One has only had one real diaper rash. Of course it was when we were out of town, using disposables, and had left the diaper cream at home. She has gotten a little red down there a few times but we were always able to catch it before it turned into anything bad. I think that using cloth has really helped in that area. (Technically you are not supposed to use diaper cream with cloth diapers.)<br />
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* Because cloth diapers are a bit bulky the Little One pretty much lives in dresses (especially so during the summer). It makes it much easier to change and she doesn't look like she has a huge butt in them.<br />
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<b>If you have any questions about cloth diapering please feel free to leave them and I will answer them to the best of my ability.</b><br />
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<b>If you cloth diaper and have any comments, helpful hints, or suggestions please leave them here.</b><br />
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<b>And if you have blogged about cloth diapering please leave/ email me a link! I would love to have as much information on here as possible.</b><br />
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Thanks!<br />
<br /></div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com6tag:blogger.com,1999:blog-463120707527062492.post-21208844644246625762010-06-17T22:10:00.000-05:002010-06-17T22:10:45.062-05:00Garlic Broccoli (& friends)<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4047/4666533509_a758156e53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4047/4666533509_a758156e53.jpg" /></a></div><br />
<div style="text-align: center;">I don't know about you but my favorite thing to get at a Chinese restaurant is Garlic Broccoli. It's my favorite way to eat broccoli and it makes me crave it. I decided that I had to find a way to make it at home. This recipe is not only quick and easy, but tastes like it's fresh out of the take out carton of your favorite Chinese restaurant. YUM!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Garlic Broccoli</div><div style="text-align: center;">is ready in 30 min! </div><div style="text-align: center;">serves 4</div><div style="text-align: center;"><div style="text-align: left;"><br />
3 medium heads of broccoli, washed and chopped</div><div style="text-align: left;">1 head of garlic, minced</div><div style="text-align: left;">2 cups vegetable stock</div><div style="text-align: left;">1/4 cup soy sauce</div><div style="text-align: left;">1 tsp powdered ginger</div><div style="text-align: left;">1 tsp red pepper flakes</div><div style="text-align: left;">1/4 cup sweetener (i use unbleached sugar)</div><div style="text-align: left;">2 tbs corn starch </div><div style="text-align: left;">2 cups of cooked white rice to serve with broccoli</div><div style="text-align: left;"><br />
</div>Bring the vegetable stock to a boil and add the garlic, soy sauce, ginger, red pepper, and sweetener. Dissolve the cornstarch in 4 tbs of cold water. </div><div style="text-align: center;">Cook the broccoli over high heat, in a large skillet or wok. After 2 min add the garlic sauce and continue cooking for 7-10 min. Add the cornstarch mixture, stir to distribute, and cook for 1 -2 more min until it thickens.</div><div style="text-align: center;">Serve immediately over your already cooked rice.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Reccomendations:</div><div style="text-align: center;">* Use the broccoli stalk! Simply peel it (this makes it nice and tender) and slice it thinly. Try it at least once! It will change the way you eat broccoli.</div><div style="text-align: center;">* You don't have to use all broccoli. I also used carrots, bamboo shoots, and water chestnuts. I would love to use tofu in this dish. or snow peas. The combinations you can use are endless. Just make sure that you use approx the amount that 3 heads of broccoli would be. Maybe a little less because you want to have lots of sauce.</div><div style="text-align: center;">*If you use honey for your sweetener just remember that it's sweeter per volume than sugar. So go easy.</div><div style="text-align: center;">*Also you can omit the ginger and red pepper flakes if you want. Be especially careful with the ginger though. I used a "fresher" ginger one of the times I made this and it was so strong. I called it ginger broccoli that night. All I'm sayin' is...be careful with the ginger. It can easily over power this dish.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4051/4710215795_1776bd6b2b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4051/4710215795_1776bd6b2b.jpg" /></a></div><br />
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</div><div style="text-align: center;">And then you can feel good about feeding it to your little ones because broccoli is full of iron, fiber, potassium, and has a ton of vitamin C, and a ton of Calcium. My little one loves this dish.</div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com2tag:blogger.com,1999:blog-463120707527062492.post-27087866414444868372010-05-20T18:13:00.000-05:002010-05-20T18:13:12.094-05:00you capture: depth of fieldThis past week I had the pleasure of taking photos of my sister-in law B and her friends before going to prom. They thought I was a little crazy taking photos of things with them in the background. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3381/4624991240_a9c9dd1be7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm4.static.flickr.com/3381/4624991240_a9c9dd1be7.jpg" /></a></div><div style="text-align: center;"><br />
</div>B and her mask....it was a masquerade prom<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4054/4625173872_9233be1661.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4054/4625173872_9233be1661.jpg" /></a></div><div style="text-align: center;"><br />
</div>and B's bff and her date with her beautiful corsage.<br />
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And I feel a little crazy because I started a page on facebook just for my photography. Are regular people like me allowed to just start up little photography businesses because we feel like it? I don't know, but the voice in my head is telling me to be bold. If you want to see <strike>the sham that is</strike> my photography "business"<strike> (even though no one pays me)</strike> there is a link on the left hand side of my blog. And the rest of the prom pics are there too. I would love any feedback you guys can give me. I'm all for constructive criticism as long as it's tactful. :-) ooh and i like compliments too.kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com5tag:blogger.com,1999:blog-463120707527062492.post-65288583746993799642010-04-28T21:36:00.002-05:002010-04-28T21:54:29.270-05:00you capture: spring<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This week we took the Little One to the Japanese <b>Spring</b> Festival at the local botanic gardens. I thought it was a perfect opportunity to take some photos for the You Capture challenge this week. I meant to include some photos of the Little One herself but the internet <strike>that I mooch from my sister in law</strike> (thank you April!) is being super slow.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3552/4555403004_13ccafb8d0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm4.static.flickr.com/3552/4555403004_13ccafb8d0.jpg" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3008/4555451950_e246071e6a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm4.static.flickr.com/3008/4555451950_e246071e6a.jpg" /></a></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4056/4555519740_0ea32b6400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4056/4555519740_0ea32b6400.jpg" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3489/4554931223_db6fa61aa4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm4.static.flickr.com/3489/4554931223_db6fa61aa4.jpg" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">As you can tell I've been playing around with my little photography logo and name. I figure that I can do that since I'm not a professional <strike>and have no clue what I'm doing anyway</strike>. Just don't tell anyone that.<br />
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<a href="http://www.ishouldbefoldinglaundry.com/2009/02/you-capture.html" target="_blank"><img alt="Photobucket" border="0" src="http://i370.photobucket.com/albums/oo145/rubyandroja/youcapture4-1.jpg" /></a><br />
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Be sure to check out everyone else's <b>Spring</b> pictures out by visiting <a href="http://www.ishouldbefoldinglaundry.com/">I Should Be Folding Laundry</a> </div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com14tag:blogger.com,1999:blog-463120707527062492.post-30293704367862532982010-04-27T00:00:00.004-05:002010-04-27T00:00:05.131-05:00Traditional British Pudding<span style="font-family: inherit;">The April 2010 Daring Bakers’ challenge was hosted by Esther of </span><a href="http://lilackitchen.blogspot.com/" style="font-family: inherit;">The Lilac Kitchen</a><span style="font-family: inherit;">. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet. I did not use suet as it is an animal product. I used a steamed chocolate pudding recipe from<a href="http://www.puddingclub.com/"> www.puddingclub.com</a>. I made four baby puddings instead of one larger one. They weren't great plain but they were pretty great topped with some french vanilla ice cream and some chocolate sauce. The strawberries didn't hurt either. here is the converted recipe:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2698/4532551676_36c611644d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm3.static.flickr.com/2698/4532551676_36c611644d.jpg" /></a></div><div style="text-align: center;"><span style="font-family: inherit;"><br />
</span></div><div style="text-align: center;"><span style="font-family: inherit;">Steamed Chocolate Pudding</span></div><div style="text-align: center;"><span style="font-family: inherit;"><br />
</span></div><div style="text-align: center;"><span style="font-family: inherit;">1/2 C Butter</span></div><div style="text-align: center;"><span style="font-family: inherit;">1/2 C Castor (Powdered)Sugar</span></div><div style="text-align: center;"><span style="font-family: inherit;">1/2 Self Rising Flour</span></div><div style="text-align: center;"><span style="font-family: inherit;">2 Tbs Cocoa</span></div><div style="text-align: center;"><span style="font-family: inherit;">2 Eggs</span></div><div style="text-align: center;"><span style="font-family: inherit;">1/4 C Chocolate Chips</span></div><div style="text-align: center;"><span style="font-family: inherit;"><br />
</span></div><div style="text-align: center;"><span style="font-family: inherit;">Cream the butter & sugar together until light and fluffy. Sift the flour and sugar together and add a little at a time along with the egg. Stir in half the chocolate chips. Place the remaining chocolate chips on the base of your greased (1.1 litre) pudding bowl. Add the dough. Steam for 1 1/2 hours. Turn out and serve with chocolate sauce, custard, or extra thick (whatever that is!).</span></div><div style="text-align: center;"><span style="font-family: inherit;"><br />
</span></div><div style="text-align: center;"><span style="font-family: inherit;">See steaming method below...<br />
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</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2774/4532599896_1e8214aca9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm3.static.flickr.com/2774/4532599896_1e8214aca9.jpg" /></a></div><div style="text-align: center;"><span style="font-family: inherit;"><br />
</span></div><div style="text-align: center;"><span style="font-family: inherit;">Here are my ramekins wrapped in aluminum foil and secured with rubber bands. I steamed them in a large pot with a steamer basket but you could easily use a crock pot. I used tongs to remove them when they were done as they were very hot. I cooked them for the full hour and a half even though they were smaller.</span><br />
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<center></center>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com21tag:blogger.com,1999:blog-463120707527062492.post-27397579927722075602010-04-08T12:07:00.002-05:002010-04-19T13:39:27.293-05:00you capture: comfortThis week's challenge was ...well challenging. My daughter is my favorite subject (as you can probably tell) so I decided to go with something (other than myself) that she finds comfort in. Her kitty.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4055/4503288900_060e0db031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4055/4503288900_060e0db031.jpg" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2703/4502612461_56af56013f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm3.static.flickr.com/2703/4502612461_56af56013f.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Hope that you all are having a great week!</div><div style="text-align: center;"><br />
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<center><a href="http://www.ishouldbefoldinglaundry.com/2009/02/you-capture.html" target="_blank"><img alt="Photobucket" border="0" src="http://i370.photobucket.com/albums/oo145/rubyandroja/youcapture4-1.jpg" /></a></center>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com26tag:blogger.com,1999:blog-463120707527062492.post-31373087976360317522010-04-01T08:01:00.000-05:002010-04-01T08:01:00.311-05:00you capture: feet<div style="text-align: center;"> I don't know if you have noticed, but as much as I love baking...I actually have come to love photography more. I came across this "group" I suppose you could say. It's called You Capture and they give out photography assignments every week. I don't know if there is such thing as a "cooking & photography blog" but there is now. Like the <a href="http://www.thenester.com/">Nester</a> says... this is my blog and I can mess it up anyway I want to. So without further ado i present to you my first assignment...<i><b>feet</b></i></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4060/4466960511_b4393c9e6e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4060/4466960511_b4393c9e6e.jpg" /></a><a href="http://farm5.static.flickr.com/4001/4466985149_c334aa7eeb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4001/4466985149_c334aa7eeb.jpg" /></a></div><div style="text-align: center;"><br />
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For a long time there were only your footprints and laughter in our dreams and even from such small things, we knew we could not wait to love you forever.</div><div style="text-align: center;">–<a href="http://www.storypeople.com/">Brian Andreas</a></div><div style="text-align: center;"></div><div style="text-align: center;"> </div><br />
<center><a href="http://www.ishouldbefoldinglaundry.com/2009/02/you-capture.html" target="_blank"><img alt="Photobucket" border="0" src="http://i370.photobucket.com/albums/oo145/rubyandroja/youcapture4-1.jpg" /></a></center>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com22tag:blogger.com,1999:blog-463120707527062492.post-48356452582822074122010-02-27T00:00:00.000-06:002010-04-09T22:30:46.403-05:00Tiramisu Cupcakes<div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #442200; line-height: 14px;"><i><b><span class="Apple-style-span" style="font-family: inherit;">The February 2010 Daring Bakers’ challenge was hosted by Aparna of </span></b></i><a href="http://mydiversekitchen.blogspot.com/"><i><b><span class="Apple-style-span" style="font-family: inherit;">My Diverse Kitchen</span></b></i></a><i><b><span class="Apple-style-span" style="font-family: inherit;"> and Deeba of </span></b></i><a href="http://www.passionateaboutbaking.com/"><i><b><span class="Apple-style-span" style="font-family: inherit;">Passionate About Baking</span></b></i></a><i><b><span class="Apple-style-span" style="font-family: inherit;">. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.</span></b></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2766/4377040650_094d374583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm3.static.flickr.com/2766/4377040650_094d374583.jpg" /></a></div><div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">It was mandatory to make the marscapone, savoiardi (lady finger) biscuits, zabaglione, and pastry cream using their given recipes. I hate to tell you but I failed.</span></div><div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">First of all this has been a busy month. My best friend (we have been friends since 3rd grade) had her first baby and I had to be there. Traveling was required which ment that I definitely did not have the 2-3 days required to complete this challenge. But time was not my only adversary. Secondly I did not have the funds available to even somewhat follow this recipe (or even the one i did make for that matter). </span></div><div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">I really look forward to our monthly challenges... as a full time mom it gives me something to do for me. And so I decided to make something inspired by this month's challenge. It doesn't count but it makes me happy.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;">Tiramisu Cupcakes</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">this makes 18 cupcakes</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 (18 1/4oz) package yellow cake mix (i know. i used a cake mix. hate me if you want.)</div><div style="text-align: center;">3 eggs</div><div style="text-align: center;">1/3 cup oil</div><div style="text-align: center;">water or strong coffee</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Make cupcakes according to directions except replace water with strong brewed coffee or espresso if you wish. Bake and cool. Prick cupcakes with a fork or toothpick. The more holes the more coffee they will soak up in the next step. But don't go too overboard.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1/3 cup strong coffee or espresso</div><div style="text-align: center;">1/4 cup sugar</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix these until the sugar dissolves and let cool. Brush over cooled cupcakes a little at a time until the cakes soak up all of the liquid.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 cup heavy cream (or 8 oz cool whip)</div><div style="text-align: center;">5 oz mascarpone (or substitute*)</div><div style="text-align: center;">1/2 cup confectioner's sugar (icing sugar)</div><div style="text-align: center;">3 tbs marsala wine or coffee liquor (optional)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Whip heavy cream. Combine mascarpone and sugar. Fold in to whipped cream. Add alcohol if desired... if you choose not to you may want to add some milk depending on the consistency of your filling / topping.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Now use your piping bag to fill the cupcakes. (Push tip of piping bag into center of cupcake. Squeeze icing into cupcake until the top of the cake cracks a bit or overflows with a bit of filling.)</div><div style="text-align: center;">Top cupcakes with left over filling. (If it's too thin you can add some cream cheese and icing sugar.)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This is the kind of cupcake that you will need to eat with a fork. You will also want to use a foil or silicone cupcake liner as a paper one will get soggy and fall apart.</div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4005/4380496062_68d823649a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4005/4380496062_68d823649a.jpg" /></a></div><div style="text-align: center;">This is my very talented and beautiful sister in law B helping develop this recipe and using her mad piping skills to make these cupcakes look like hydrangea blooms.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Faux Mascarpone </div><div style="text-align: center;">(for cheapskates and posers)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">8 oz cream cheese</div><div style="text-align: center;">1/4 cup whipping cream (i had to use half & half because it's all i had.)</div><div style="text-align: center;">2 1/2 tbs sour cream</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">combine all ingredients and mix well until smooth.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4023/4380977666_f950d35354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4023/4380977666_f950d35354.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">and then last but not least here is the beautiful little one. she really started walking all the time this month and is so busy. she wants to be outside 24/7. whew. it's been a busy month and i am exhausted. hope that all of you are doing well.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">To check out some real <a href="http://thedaringkitchen.com/">daring bakers</a> challenges just follow the link.</div><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><span style="color: black; font-family: monospace; font-size: 12px; line-height: 15px; white-space: pre-wrap;"><span style="font-family: monospace; font-size: 13px; white-space: pre-wrap;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/46/5658C1B4B2C01C5D04280BA7ADF36F24.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a></span> </span></span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><span style="color: black; font-family: monospace; font-size: 12px; line-height: 15px; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px; white-space: normal;"></span></span></span></span></div><br />
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</div><div>p.s. does anyone know if we are only allowed to miss 2 challenges a year or if it's 2 unexcused challenges?</div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com6tag:blogger.com,1999:blog-463120707527062492.post-72079511098481636962010-02-14T14:01:00.001-06:002010-04-09T22:31:04.740-05:00Chocolate Covered Strawberry (Cake Balls)<div style="text-align: center;"><img alt="cake balls" height="333" src="http://farm5.static.flickr.com/4029/4362503241_4cfc84125d.jpg" width="500" /><br />
</div><div style="text-align: center;">Have you tried <a href="http://www.bakerella.com/red-velvet-cake-balls/">Bakerella's Cake Balls</a> yet?<br />
(they are pretty great although i think they could use a better name)<br />
I did on accident.<br />
I made a strawberry cake from scratch for my sister-in law's birthday and when it didn't rise like I wanted it to I just couldn't bear to throw it out. So i made cake balls. Pretty perfect for Valentine's Day if I do say so myself.<br />
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Follow the link above for the recipe.<br />
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<img alt="vday" height="333" src="http://farm5.static.flickr.com/4062/4363281362_c8c311c102.jpg" width="500" /><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><span style="color: black; font-family: monospace; font-size: 12px; line-height: 15px; white-space: pre-wrap;"><span style="font-family: monospace; font-size: 13px; white-space: pre-wrap;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/46/5658C1B4B2C01C5D04280BA7ADF36F24.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a></span> </span></span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><span style="color: black; font-family: monospace; font-size: 12px; line-height: 15px; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px; white-space: normal;"></span></span></span></span></div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com3tag:blogger.com,1999:blog-463120707527062492.post-8001301391324065512010-01-27T23:51:00.007-06:002010-04-09T22:31:28.399-05:00Nanaimo Bars Eh?<span style="font-family: Arial; font-size: small;"></span><br />
<span style="font-family: Arial; font-size: small;"><div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">The January 2010 Daring Bakers’ challenge was hosted by Lauren of <a href="http://www.celiacteen.com/" style="color: #aa0012; text-decoration: none;">Celiac Teen</a>. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and <a href="http://www.nanaimo.ca/" style="color: #aa0012; text-decoration: none;" title="www.nanaimo.ca">www.nanaimo.ca</a>.</span></div></span><br />
<div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 11px; line-height: 14px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">Okay so I would have loved to make this gluten free but at this season of my life i have to use what i have on hand or i don't get to make the challenge at all. First off were the graham crackers...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: monospace; font-size: 13px; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/bunandoven/4310272137/" title="graham crackers by bun&oven, on Flickr"><img alt="graham crackers" height="333" src="http://farm5.static.flickr.com/4070/4310272137_1d65a83a1a.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><br />
</span></span></div><div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;">They were pretty great. I really enjoyed being able to share one of these challenges with the Little One. I think that she enjoyed it too.</span></span></div><div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><br />
</span></span></div><div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><span style="color: black; font-family: monospace; font-size: 13px; line-height: normal; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/bunandoven/4311019128/" title="the bun by bun&oven, on Flickr"><img alt="the bun" height="333" src="http://farm5.static.flickr.com/4017/4311019128_58e9142ce3.jpg" width="500" /></a></span></span></span></div><div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><br />
</span></span></div><div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;">And the finished Nanaimo Bars turned out great. They were super rich so I cut them into pretty tiny squares (they look big in the picture but they are on an espresso demitasse saucer.) and used some sprinkles to add some color. I considered different flavor combinations but since I had never had Nanaimo Bars before I wanted to try the traditional <a href="http://thedaringkitchen.com/sites/default/files/u11/39_Nanaimo_Bars_-_January_2010_DB.pdf">recipe</a>. Which by the way (surprisingly enough) is a super easy no-bake recipe. So we will for sure be making these again.</span></span></div><div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><br />
</span></span></div><div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><span style="color: black; font-family: monospace; font-size: 13px; line-height: normal; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/bunandoven/4310266159/" title="nanaimo bars by bun&oven, on Flickr"><img alt="nanaimo bars" height="333" src="http://farm5.static.flickr.com/4041/4310266159_cc387cedb5.jpg" width="500" /></a></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">Thanks for a great challenge Lauren! All of us enjoyed it!</span></div><div style="text-align: center;"><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><br />
</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><span style="color: black; font-family: monospace; font-size: 12px; line-height: 15px; white-space: pre-wrap;"><span style="font-family: monospace; font-size: 13px; white-space: pre-wrap;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/46/5658C1B4B2C01C5D04280BA7ADF36F24.png" style="background: transparent; border: 0 !important;" /></a></span> </span></span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span style="font-size: 11px; line-height: 14px;"><span style="color: black; font-family: monospace; font-size: 12px; line-height: 15px; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px; white-space: normal;">p.s. anyone have any suggestions for more traditional canadian foods?</span></span></span></span></div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com13tag:blogger.com,1999:blog-463120707527062492.post-89685060651686227302010-01-10T12:26:00.002-06:002010-04-09T22:31:04.741-05:00happy birthday little one! (chocolate zucchini cake)<center><a href="http://www.flickr.com/photos/bunandoven/4232531370/" title="zuke cake 4 real by bun&oven, on Flickr"><img alt="zuke cake 4 real" height="333" src="http://farm5.static.flickr.com/4068/4232531370_2a18009b9a.jpg" width="500" /></a></center><center><br />
</center><center>At the end of last year we celebrated the Little One's very first birthday (a.k.a. the marker of the fastest year of my life). I try really hard not to feed her a lot of sugar or highly processed foods. I didn't want her to miss out on cake for her birthday so I made her a zucchini cake to ease my conscious. All of my inlaws though I was a weirdo until they tasted it. That's because the only difference between a chocolate cake and a chocolate zucchini cake is that the zucchini one (other than adding a bit of vitamin a, vitamin c, calcium, magnesium, and potassium) is that it is incredibly moist. I may never make a regular chocolate cake again!</center><center><br />
</center><center>I came across this recipe watching <a href="http://www.foodnetwork.com/recipes/sandra-lee/super-moist-chocolate-cake-with-chocolate-cinnamon-topping-recipe/index.html">Sandra Lee</a>. (I've tweaked it a tiny bit.) I know that she can be quite despised in the food world but let's be real. I have a 1 year old, Christmas, and a million in laws going on. Besides this recipe <i><b>tastes</b></i> like it's from scratch. That's really what matters right? Right! So here we go...</center><center><br />
</center><center style="text-align: center;"><b>Chocolate (Zucchini) Cake</b></center><center><b><br />
</b> </center><br />
<b>2 cups of finely grated zucchini</b><br />
<b>1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (I used Duncan Hines Dark Chocolate Fudge)</b><br />
<b>2 teaspoons ground cinnamon (this is totally optional. I used it because my little one loves flavor.)</b><br />
<b>2 large eggs</b><br />
<b>3/4 cup plain nonfat yogurt</b><br />
<b>3/4 cup applesauce</b><br />
<b><br />
</b><br />
<b>Preheat oven to 350 degrees F. Spray two 9" pans with baking spray (or use parchment... do whatever you usually do)</b><br />
<span style="font-weight: bold;">You are going to want to drain all of the extra moisture out of your zucchini. So get a mesh strainer and smush your zucchini in there. If you don't you will end up with chocolate soup instead of cake.</span><br />
<span style="font-weight: bold;">In a mixing bowl combine everything but the zucchini. Beat for 2 minutes on a low speed. Fold in the drained grated zucchini and pour your batter into the prepared cake pans.</span><br />
<span style="font-weight: bold;">Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Be sure to cool your cakes completely preferably on a wire cooling rack.</span><br />
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Now Sandra Lee makes a sort of tofu mousse that she serves with this and that is all well and good but 1) I wanted a nicely iced cake for LO's bday (which actually only happened because my sister in law decorated it for me...thanks mandy!) and 2) I have a "secret family recipe" up my sleeve.<br />
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<center><span style="font-family: monospace; font-size: 13px; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/bunandoven/4235933954/" title="cake by bun&oven, on Flickr"><img alt="cake" height="333" src="http://farm5.static.flickr.com/4045/4235933954_2d529f9fa7.jpg" width="500" /></a></span><br />
<br />
I will never forget my first Thanksgiving with my inlaws. My mother in law actually pulled out the wheat to grind to make the rolls. I believe that it was at that exact moment that I secretly vowed to<br />
a) Never cook in front of my mother in law<br />
<center> and<br />
b) to learn everything i could from the woman<br />
</center>This is her recipe and with it comes a promise that it will change the way you ice your cakes from now on. It's called Light Frosting because it's more the like whipped cream than that stuff you buy in a tub. Make it properly (a task in itself) and it will come of smooth and fluffy with no crunchy sugar. People who do not like icing will like it and you will get compliments like " I love how your icing isn't just full of sugar". But beware you must follow this recipe to the T.<br />
<span style="font-size: x-large; font-weight: bold;">Light Frosting</span><br />
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<div face="courier new" style="text-align: center;"><div style="text-align: left;"><b><span style="font-family: inherit;">1 stick unsalted butter (do not attempt margarine. just trust me on this one.)</span></b><br />
<b><span style="font-family: inherit;">1/2 cup shortening</span></b><br />
</div></div><div style="text-align: left;"><b><span style="font-family: inherit;">1 cup sugar</span></b><br />
</div><div style="text-align: left;"><b><span style="font-family: inherit;">3 Tbsp flour</span></b><br />
</div><div style="text-align: left;"><b><span style="font-family: inherit;">2/3 cup milk (</span></b><span style="color: #cc0000;"><b><span style="font-family: inherit;">must be at room temperature!</span></b></span><b><span style="font-family: inherit;">)</span></b><br />
</div><div style="text-align: left;"><b><span style="font-family: inherit;">1 tsp vanilla</span></b><br />
</div><b><span style="font-family: inherit;">Pull out your stand mixer....because honey you're going to need it. Cream together the butter, shortening, and sugar. Continue beating and add flour one tbsp at a time. Extremely slowly dribble the milk into the mixture. If you do this correctly then it will take a while. Add the vanilla. And continue mixing for 5 minutes until there is no crunchy sugar left.</span></b><br />
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I doubled the icing recipe so that i could fill it really nicely but you don't have to. One batch will be fine for cupcakes or it you don't want to use a lot. Then use it to frost your cooled zucchini cake.<br />
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<a href="http://www.flickr.com/photos/bunandoven/4231565497/" title="Emmer's Birthday 148 by bun&oven, on Flickr"><img alt="Emmer's Birthday 148" height="333" src="http://farm5.static.flickr.com/4068/4231565497_46905f9428.jpg" width="500" /></a><br />
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<span style="font-family: monospace; font-size: 12px; line-height: 15px; white-space: pre-wrap;"></span><br />
<br />
<center><a href="http://asoftplacetoland-kimba.blogspot.com/"><img alt="DIY Day @ ASPTL" border="0" src="http://i534.photobucket.com/albums/ee349/GDest07/Kimba/kimbaDIY125.png" title="DIY Day @ ASPTL" /></a></center> be sure to check out a soft place to land for some great diy projects!<br />
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<span class="Apple-style-span" style="font-family: monospace; font-size: 13px; white-space: pre-wrap;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/46/5658C1B4B2C01C5D04280BA7ADF36F24.png" style="background: transparent; border: 0 !important;" /></a></span><br />
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</center>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com5tag:blogger.com,1999:blog-463120707527062492.post-31043458341745042482009-12-27T12:58:00.004-06:002010-04-09T22:31:28.399-05:00(daring baker's) home for the holidaysThe December 2009 Daring Bakers’ challenge was brought to you by Anna of <a href="http://verysmallanna.com/">Very Small Anna</a> and Y of <a href="http://blog.lemonpi.net/">Lemonpi</a>. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.<br />
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<center><a href="http://www.flickr.com/photos/bunandoven/4219728876/" title="blogreadyhouse2 by bun&oven, on Flickr"><img alt="blogreadyhouse2" height="333" src="http://farm5.static.flickr.com/4003/4219728876_916619328c.jpg" width="500" /></a></center><br />
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This post is going to be short and sweet. This time of the year is from now on much, much busier. That's because this is the time last year that my little one was born. She's turning one day after tomorrow. So Christmas may be over but I still have a million things to do.<br />
<br />
I chose the Good Housekeeping recipe. I doubled it and the kids made gingerbread cookies with the rest. My <a href="http://images.marthastewart.com/images/content/web/pdfs/pdf2/gingerbreadinstructionskit.pdf">template</a> is one from Martha Stewart's webpage<strike> which I will link to when I get a chance</strike>. Oh and I used a Chocolate Buttercream to stick down all the candies as it was left over from making the Little One's Birthday cake. It was my first ever gingerbread house from scratch and it was a lot of fun. I kind of felt like a kid again making this. Thanks Anna & Y for choosing such a fun challenge!<br />
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<center><a href="http://www.flickr.com/photos/bunandoven/4219839264/" title="december2 1099 by bun&oven, on Flickr"><img alt="december2 1099" height="333" src="http://farm5.static.flickr.com/4068/4219839264_58850b0899.jpg" width="500" /></a> </center><center><br />
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</center><center><span class="Apple-style-span" style="font-family: monospace; font-size: 13px; white-space: pre-wrap;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/46/5658C1B4B2C01C5D04280BA7ADF36F24.png" style="background: transparent; border: 0 !important;" /></a></span></center>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com21tag:blogger.com,1999:blog-463120707527062492.post-15172720443177745402009-11-03T20:31:00.001-06:002010-04-09T22:31:04.742-05:00pumpkin chocolate chip cookies<center><a href="http://www.flickr.com/photos/bunandoven/4066892822/" title="pumpkin chip cookies by bun&oven, on Flickr"><img alt="pumpkin chip cookies" height="333" src="http://farm3.static.flickr.com/2442/4066892822_852193aeb1.jpg" width="500" /></a></center><br />
If you still have your jack o lantern sitting around and it's not molded or dried out why not cook it. There are about a million pumpkin recipes out there floating around all the blogs. <br />
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These are really soft and closer to muffin tops than cookies in my opinion. But that's perfect for us because i didn't feel bad giving my Little One one of these cookies. (we try to avoid sugar in general but every once in a while its nice to give her a treat.) This was the first time she had ever had a chocolate chip and of course she loved it.<br />
<br />
this recipe from <a href="http://www.joythebaker.com/">joythebaker.com</a> (if you haven't been to her site you should go. it's choc full of amazing looking recipes)<br />
<br />
2 cups flour<br />
1 1/2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp ground cinnamon<br />
1/4 tsp grated nutmeg<br />
1/4 tsp ground cloves<br />
2 eggs<br />
1 cup sugar<br />
1/2 cup canola oil<br />
1 cup canned (or fresh cooked & pureed) pumpkin<br />
1 tsp vanilla extract<br />
1 cup chocolate chips<br />
<br />
<br />
Preheat your oven to 325*F. <br />
Stir together the first 7 ingredients (thats the flour through the cloves) in a mixing bowl and set aside.<br />
Using an electric mixer on medium speed mix together the butter and sugar until it is smooth & light yellow in color... for about a minute.<br />
Slowly mix in the oil, pumpkin, and vanilla until blended. Stir in the flour and then the chips.<br />
On an oiled baking sheet scoop (about 1/4 cup batter per cookie) cookies spacing at least 2 <br />
1/2 inches apart. This is a very runny dough and it does spread a lot. <br />
Bake each sheet of cookies one at a time on the middle rack of your oven. They cook about 16 minutes each or until the top is firm and an inserted toothpick comes out dry. Cool them on the sheet for at least 5 min before transferring them to a cooling rack. <br />
<br />
You can dust them with powdered sugar if you like. <br />
<br />
Makes approx 18 cookies.<br />
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I have pretty much only been baking for Daring Baker's challenges lately so this was definitely a nice change of pace. It reminded me just how easy baking can be.<br />
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<center><a href="http://www.flickr.com/photos/bunandoven/4066877098/" title="ballerina by bun&oven, on Flickr"><img alt="ballerina" height="500" src="http://farm4.static.flickr.com/3489/4066877098_207fc6d2d0.jpg" width="357" /></a></center><br />
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<br />
<center><a href="http://asoftplacetoland-kimba.blogspot.com/"><img alt="DIY Day @ ASPTL" border="0" src="http://i534.photobucket.com/albums/ee349/GDest07/Kimba/kimbaDIY125.png" title="DIY Day @ ASPTL" /></a></center> be sure to check out a soft place to land for some great diy projects!<div><br />
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</div></div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com2tag:blogger.com,1999:blog-463120707527062492.post-49929244025387164262009-10-27T09:33:00.053-05:002010-04-09T22:31:04.742-05:00french macarons: a daring baker's fail<center><a href="http://www.flickr.com/photos/bunandoven/4047249283/" title="macaron by bun&oven, on Flickr"><img src="http://farm3.static.flickr.com/2520/4047249283_93a5f53853.jpg" width="500" height="333" alt="macaron" /></a></center><br />
<b>The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.Actual baking time: 12 minutes total, plus a few minutes to get your oven from 200°F to 375°F.</b><br />
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As you can tell my macarons didn't turn out. I've been making a list in my head of all the things that could be the culprit. <br />
1. I did age my eggs... 4 days in a sealed container in the refrigerator... but the eggs themselves were super fresh. As in my husband went outside and pulled them out from underneath the chickens fresh. <br />
2. I did let them sit until room temperature but it was a cold day. Maybe I should have nuked them for 5 - 10 sec to knock the chill off even more. <br />
3. It was also a rainy day. So maybe the humidity played a part. <br />
4. I did a terrible thing and omitted 1/4 cup of powdered sugar... i know that this was very wrong of me but i couldn't get past how sickeningly sweet to dobos torta was and i didn't want these to turn out the same way.<br />
5. I kinda wished that they had puffed up a bit more. Maybe I should have beaten my egg whites stiffer?<br />
6. The outsides were crispy but the insides were goop. I'm thinking that the oven i used cooks way too hot. (This is why I didn't fill them. They were inedible. Hopefully I still get credit for doing this challenge because I did work my a$$ off. And I don't have time to make more right now. I have a baby!)<br />
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Those are my best guesses. The sad thing is for a few minutes I actually thought that they were going to turn out. They developed feet and everything. I even danced around the kitchen when I noticed the feet. sigh. oh well. Such is life. <br />
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I will tell you that one thing I am learning from the Daring Bakers is that it's okay to try things you don't know how to do. And that it's okay to fail at those things. There is a lot of pressure in this world to be perfect even though no one is. I'm not perfect and I'm learning to be okay with that.<br />
<br />
Well had my macarons been edible the plan was to fill them with a faux Devonshire Cream. And Possibly a fresh strawberry slice. So here is the Devonshire Cream recipe:<br />
<br />
8 oz cream cheese<br />
1 cup whipping cream<br />
1/2 tsp vanilla extract<br />
powdered sugar to taste<br />
<br />
Whip cheese until softened. gradually add cream until mixture is smooth. Stir in vanilla extract. Add powdered sugar to taste.<br />
<br />
And here is the macaron recipe copied from the daring baker's website:<br />
<b>Equipment required:<br />
• Electric mixer, preferably a stand mixer with a whisk attachment<br />
• Rubber spatula<br />
• Baking sheets<br />
• Parchment paper or nonstick liners<br />
• Pastry bag (can be disposable)<br />
• Plain half-inch pastry bag tip<br />
• Sifter or sieve<br />
• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off<br />
• Oven<br />
• Cooling rack<br />
• Thin-bladed spatula for removing the macaroons from the baking sheets<br />
• Food processor or nut grinder, if grinding your own nuts (ouch!)<br />
<br />
Ingredients<br />
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)<br />
Almond flour: 2 cups (190 g, 6.7 oz.)<br />
Granulated sugar: 2 tablespoons (25 g , .88 oz.)<br />
Egg whites: 5 (Have at room temperature)<br />
<br />
Directions:<br />
<br />
1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.<br />
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.<br />
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.<br />
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.<br />
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).<br />
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.<br />
7. Cool on a rack before filling.<br />
<br />
Yield: 10 dozen. Ami's note: My yield was much smaller than this. I produced about two dozen filled macaroons.<br />
<br />
</b><br />
<br />
My batter was not going to make 10 dozen either. It was a lot closer to 1 1/2 to 2 dozen. <br />
I do think that I will try this challenge again... one day when I have some time. I would love to learn how to really make these cookies if for no other reason than to try one. (unless anyone knows where you can find them in Fort Worth?)<br />
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And last but not least I thought I would share a picture I took of the Little One at the pumpkin patch. She's almost 10 months old now. It's amazing how time flies once you have kids. <br />
<center><a href="http://www.flickr.com/photos/bunandoven/4040434427/" title="pumpkin by bun&oven, on Flickr"><img src="http://farm3.static.flickr.com/2494/4040434427_b265c91c16.jpg" width="500" height="333" alt="pumpkin" /></a></center>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com13tag:blogger.com,1999:blog-463120707527062492.post-35855920469954087892009-08-28T00:00:00.007-05:002010-04-09T22:31:28.400-05:00Dobos TortaThe August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful<br />of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos<br />Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite<br />Desserts from the Classic Caffés of Vienna, Budapest, and Prague.<br /><br /><center><a href="http://www.flickr.com/photos/bunandoven/3868667758/" title="IMG_1418 by bun&oven, on Flickr"><img src="http://farm3.static.flickr.com/2650/3868667758_5396d52a5b.jpg" width="500" height="333" alt="IMG_1418" /></a></center><br /><br />I'm not going to lie. This has been a rough month. We packed our bags and headed west. We moved from Tennessee to Texas as Husband is going back to school. We are supposed to be living in our own residence on the inlaws many acres (aka the vegetarians have moved onto a cow ranch in texas). But our a/c is not working and almost a month later the movers have yet to actually bring our stuff. Insane right? I'm dying here. I kept waiting and waiting to get my things to make this month's challenge. As you know they never came. I really didn't want to miss the challenge so I spent the entire day yesterday in the Inlaws kitchen while Husband watched the Little One. I finally had the kitchen clean around 10pm last night. I was exhausted. And guess what? I don't even like the Dobos Torta. It's way too sweet to me. And the caramel is too lemony. But here is the recipe anyway. (copied and pasted from the daring bakers website... of course)<br /><br /><br /><span style="font-weight:bold;"><span style="font-weight:bold;">Equipment<br /><br />2 baking sheets<br />9” (23cm) springform tin and 8” cake tin, for templates<br />mixing bowls (1 medium, 1 large)<br />a sieve<br />a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)<br />a small saucepan<br />a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)<br />metal offset spatula<br />sharp knife<br />a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.<br />piping bag and tip, optional<br />Prep times<br /><br />Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.<br />Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.<br />Caramel layer: 10-15 minutes.<br />Assembly of whole cake: 20 minutes<br />Sponge cake layers<br /><br />6 large eggs, separated, at room temperature<br />1 1/3 cups (162g) confectioner's (icing) sugar, divided<br />1 teaspoon (5ml) vanilla extract<br />1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)<br />pinch of salt<br />Chocolate Buttercream<br /><br />4 large eggs, at room temperature<br />1 cup (200g) caster (ultrafine or superfine white) sugar<br />4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped<br />2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.<br />Caramel topping<br /><br />1 cup (200g) caster (superfine or ultrafine white) sugar<br />12 tablespoons (180 ml) water<br />8 teaspoons (40 ml) lemon juice<br />1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)<br /></span><br />Caramel topping<br /><br />1 cup (200g) caster (superfine or ultrafine white) sugar<br />12 tablespoons (180 ml) water<br />8 teaspoons (40 ml) lemon juice<br />1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)<br />Finishing touches<br /><br />a 7” cardboard round<br />12 whole hazelnuts, peeled and toasted<br />½ cup (50g) peeled and finely chopped hazelnuts<br />Directions for the sponge layers:<br /><br />NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.<br /><br />1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).<br />2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)<br />3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)<br /><br />4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.<br />5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)<br /><br />Directions for the chocolate buttercream:<br /><br />NB. This can be prepared in advance and kept chilled until required.<br /><br />1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.<br />2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.<br />3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.<br />4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.<br />5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.<br /><br />Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!<br /><br />Directions for the caramel topping:<br /><br />1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.<br />2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.<br />3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.<br /><br />Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.<br /><br />Assembling the Dobos<br /><br />1.Divide the buttercream into six equal parts.<br />2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.<br />3.Optional: press the finely chopped hazelnuts onto the sides of the cake.<br />4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.</span><br /><br /><br />We were encouraged to make whatever kind of buttercream that our little hearts desired. I decided on a Mocha Buttercream (a nestle recipe) loosely basing the torta off of a popular latte at the coffee shop i spent the last 4 employed by. <br /><br /><span style="font-weight:bold;">MOCHA BUTTERCREAM FROSTING<br />4 ounces bittersweet chocolate, baking bar(s) broken into small pieces<br />2 teaspoons instant espresso powder or instant coffee granules<br />3 tablespoons milk<br />1 cup butter, softened<br />1/2 teaspoon vanilla extract<br />1/8 teaspoon salt<br />4 cups powdered sugar<br /><br />Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.<br />If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.<br />Cool to room temperature.<br />Dissolve instant coffee in milk in glass measure.<br />Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.<br />Beat in melted chocolate until blended, scraping occasionally.<br />Gradually beat in powdered sugar until light and fluffy.<br />Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.</span><br /><br /><center><a href="http://www.flickr.com/photos/bunandoven/3760887474/" title="group_w by bun&oven, on Flickr"><img src="http://farm3.static.flickr.com/2532/3760887474_221aa0ff5a_m.jpg" width="240" height="163" alt="group_w" /></a></center>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com4tag:blogger.com,1999:blog-463120707527062492.post-70372626140251317532009-07-27T00:00:00.002-05:002010-04-09T22:32:02.243-05:00mallows & first swims<center><a href="http://www.flickr.com/photos/bunandoven/3732034969/" title="mallows by bun&oven, on Flickr"><img src="http://farm3.static.flickr.com/2645/3732034969_608dfc1e39.jpg" width="500" height="333" alt="mallows" /></a></center><br />The July Daring Bakers' challenge was hosted by Nicole at <a href="http://sweetendingz.blogspot.com/">Sweet Tooth</a>. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the <a href="http://www.foodnetwork.com/">Food Network</a>.<br />We could make both kinds of cookies or just choose one. I started with the Mallows.<br />I actually made these in 3 acts over the course of 4 days. I know that sounds crazy but if I hadn't then these never would have happened.<br /><br />The first day I mixed together the cookie dough. <br /><br /><center>3 cups (375grams/13.23oz) all purpose flour<br />1/2 cup (112.5grams/3.97oz) white sugar<br />1/2 teaspoon salt<br />3/4 teaspoon baking powder<br />3/8 teaspoon baking soda<br />1/2 teaspoon ground cinnamon<br />12 tablespoons (170grams/ 6 oz) unsalted butter<br />3 eggs, whisked together</center><br /><br />1. In a mixer with the paddle attachment, blend the dry ingredients.<br />2. On low speed, add the butter and mix until sandy.<br />3. Add the eggs and mix until combine.<br />4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. <br /><br />This is the point where the dough sat in my fridge for all 3 of those days. I'm terrible I know. On the third day I started having flash backs of the time I attempted to make cheese straws and ruined the dough by leaving it the fridge over night. I figured that unless I wanted to make the dough again I had better get on with it.<br /><br /><br />5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.<br />6. Preheat the oven to 375 degrees F.<br />7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.<br />8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.<br /><br />And here is where the vegetarian in me had to veer from the recipe. By recommendation of <a href="http://tastytrifles.blogspot.com/">Tasty Trifles </a> (on the alternative baking forum) I found this recipe for vegetarian marshmallows on <a href="http://pieofthetiger.com/2009/04/homemade-vegetarian-marshmallow-peeps/">Pie of the Tiger</a>.<br /><br /><center><br />60 mL water<br />pinch of cream of tartar<br />255 g sugar, granulated<br />255 g light corn syrup<br />½ vanilla bean (or vanilla extract if you are me. i used 1/4 tsp because that's what the carnivore marshmallows call for. that was my logic anyway.)<br />85 g egg whites (about 3 egg whites)<br />5 g xanthan (0.76%)</center><br /><br />Grind xanthan with a tablespoon of sugar. Set aside. Heat water, cream of tartar, remaining sugar, corn syrup and vanilla to 248*F . Discard vanilla bean. Whisk egg whites for about 2 min until still soft. Continue whipping egg whites at slow speed while adding syrup slowly. Sprinkle xanthan mix while still whipping. Turn speed up and continue mixing for 2-3 min or until meringue pulls away from sides. Sprinkle a pan or baking sheet generously with cornstarch and spread out the meringue. Sprinkle top with cornstarch, cover with plastic and leave to set for 4 hours in a refrigerator. Cut marshmallows into desired shapes and dip cut surfaces in cornstarch.<br /><br />Let me just tell you that my marshmallows were so sticky. Maybe I didn't use enough cornstarch who knows. I did cut them out but I had to dip my cookie cutter in cold water in between each cut out. if there is ever a next time lets just say that i will go to town with the cornstarch.<br /><br />The 4th day: After cutting out the marshmallows with the same cookie cutter that i cut my cookies out with i attached (quite easily i might say.. since they were so sticky)the marshmallow to the cookie part. this was slightly awkward because my cookies shrunk up a bit when they baked so my marshmallows kind of hung off the edges. At this point though I really couldn't be bothered. I had been making these darn things for over half a week and I was ready to be finished. Besides... what could I have done anyway?<br /><br />The final (and most daunting) part of the mallow baking gauntlet was last. The chocolate glaze. Maybe I should mention here that chocolate and I have a past. When it comes to working with the stuff I have made every mistake in the book. I usually go over the stove with a double boiler and have ended up with all sorts of monstrosities the worst of which resulted in a massive glue like chocolate clump. <br /><br />Well not too long ago I saw Ina Garten melt chocolate in her microwave and I decided that if she does it then it can't be that bad. So that is the route that I decided to take.<br /><br /><center>12 ounces semisweet chocolate<br />2 ounces cocoa butter or vegetable oil (i used veggie oil)</center><br /><br />were thrown into a pyrex dish and heated in 10 second increments on medium power, stirring in between each heating . it worked like a charm. the only problem that i encountered using this method what that my chocolate coating ended up being "swirly" looking. that was fine by me because my chocolate hardened up just fine. <br /><br /><br />Then the day came that I had set aside to make the Milan cookies but I chose to take the little one swimming for the first time instead. We don't have a pool and we currently don't have access to one so I think that I made the right decision.<br /><center><a href="http://www.flickr.com/photos/bunandoven/3762891200/" title="the bun by bun&oven, on Flickr"><img src="http://farm3.static.flickr.com/2629/3762891200_7c2cca20b6.jpg" width="500" height="375" alt="the bun" /></a></center><br />p.s. she loved it. happy july everyone!<br /><br /><br /><center><a href="http://www.flickr.com/photos/bunandoven/3760887474/" title="group_w by bun&oven, on Flickr"><img src="http://farm3.static.flickr.com/2532/3760887474_221aa0ff5a_m.jpg" width="240" height="163" alt="group_w" /></a></center><br /><br />*parts of this post (the recipe itself) was copied from the daring bakers webpage.kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com11tag:blogger.com,1999:blog-463120707527062492.post-13050703661737632092009-07-19T20:53:00.006-05:002010-04-09T22:32:02.243-05:00Julia Child's Clafouti<center><a href="http://www.flickr.com/photos/bunandoven/3737055045/" title="clafouti by bun&oven, on Flickr"><img src="http://farm4.static.flickr.com/3523/3737055045_0ea60827df.jpg" width="500" height="333" alt="clafouti" /></a></center>
<br />Clafouti ( pronounced kla-foo-tee) is dessert (somewhere between a custard and a cake) popular in the French countryside. It is traditionally made with cherries but blueberries have been on sale at Aldi all week. <span style="font-size:78%;">(you can't beat $.99 / lb)</span> Besides blueberries are my favorite.
<br />
<br />Julia's recipe serves 6-8 as a simple & wonderful dessert or 4 as an indulgent breakfast (one that would make Paula Deen proud).
<br /><div style="text-align: center;"><ul><li>1 1/4 C. milk</li><li>2/3 C. sugar (divided)</li><li>3 eggs</li><li>1 tbs vanilla</li><li>1/8 tsp salt</li><li>1/2 cup flour</li><li>3 C. fruit</li><li>powdered sugar (for garnish)</li></ul><div style="text-align: center;">Preheat your oven to 350*. Blend the milk, eggs, vanilla, flour, salt, & 1/3 C. sugar in a blender. (You can mix all of this by hand or with a mixer if you do not have a blender.)
<br />Lightly butter an 8 cup baking dish. Pour in a 1/4 inch layer or batter and pop into the oven just until a thin layer of film has set up. Then add your fruit and sprinkle on the other 1/3 C. of sugar. Top all of that with the remaining batter and put back into the oven for 45 min to an hour. The clafouti is done when it is puffed, browned, and a knife poked into the center comes out clean.
<br />Sprinkle with powdered sugar and serve warm. (and a little vanilla ice cream never hurts either)
<br />
<br />kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com0tag:blogger.com,1999:blog-463120707527062492.post-37563883018518255342009-07-10T16:26:00.006-05:002010-04-19T13:28:14.484-05:00thyme for yorkshire pudding<div><br />
<center><span class="Apple-style-span" style="font-family: -webkit-monospace; white-space: pre-wrap;"><a href="http://www.flickr.com/photos/bunandoven/3707911184/" title="yorkshire pudding by bun&oven, on Flickr"><img alt="yorkshire pudding" height="333" src="http://farm3.static.flickr.com/2496/3707911184_09fdaed2b7.jpg" width="500" /></a><span class="Apple-style-span" style="font-family: Georgia; white-space: normal;"></span></span></center></div>Recently I made Claire Robinson's "<a href="http://www.foodnetwork.com/recipes/claire-robinson/thyme-for-yorkshire-pudding-recipe/index.html">Thyme for Yorkshire Pudding</a>" recipe. I had never had a yorkshire pudding before so I wasn't quite sure how it was going to turn out but these actually turned out quite tasty. I served them with a vegetarian meatloaf and brown gravy. delicious. Here is my vegetarianized version:<br />
<div><br />
</div><div style="text-align: center;">1 tsp salt</div><div style="text-align: center;">1 c flour</div><div style="text-align: center;">1 1/4 c milk</div><div style="text-align: center;">3 eggs (beaten)</div><div style="text-align: center;">2 tbs fresh thyme</div><div style="text-align: center;">1/4 c olive oil </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Sift the salt and flour into your bowl. Stir in the eggs and half of the milk, whisking until smooth. Add the rest of the milk and the thyme. Let the batter sit in a covered bowl for 30 - 45 min.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Heat your oven to 400*. Divide your oil into a 12 cup muffin pan. Heat the oil in the muffin pan until it is almost smoking hot. (Be sure to place a cookie sheet under your pan to prevent the hot oil from dripping into your oven.) Remove your pan from the oven.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Quickly whisk the batter one last time and pour into each cup 3/4 of the way full. Bake in the oven for approx. 20 minutes or until risen and golden brown. Leave them in the oven for at least 5 minutes to let them set. (Try not to open the oven while they are cooking!)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve while hot and puffed.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">(this was a great recipe to vegetarianize. i used roasted garlic olive oil for extra flavor since the flavor usually comes from the meat drippings. i even used dried thyme although i am sure that it would be better with fresh.)</div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com0tag:blogger.com,1999:blog-463120707527062492.post-5244362820144467752009-06-26T13:38:00.015-05:002010-04-09T22:32:02.244-05:00bakewell tart ...er... pudding<div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px;font-family:Tahoma;font-size:11;" ><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: normal; white-space: pre-wrap;font-family:-webkit-monospace;font-size:13;" ><center><img src="http://farm4.static.flickr.com/3579/3663532382_5b24e2fabc.jpg" alt="tart" height="333" width="500" /></center></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0);font-family:-webkit-monospace;font-size:100%;" ><span class="Apple-style-span" style="line-height: normal; white-space: pre-wrap;font-size:13;" ><br /></span></span></div>The June <a href="http://thedaringkitchen.com/">Daring Bakers</a>' challenge was hosted by Jasmine of <a href="http://cardamomaddict.blogspot.com/">Confessions of a Cardamom Addict</a> and Annemarie of <a href="http://divineambrosia.blogspot.com/">Ambrosia and Nectar</a>. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England. </span><div><span class="Apple-style-span" style="color: rgb(68, 34, 0);font-family:Tahoma;font-size:100%;" ><span class="Apple-style-span" style="line-height: 14px;font-size:11;" ><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0);font-family:Tahoma;font-size:100%;" ><span class="Apple-style-span" style="line-height: 14px;font-size:11;" >This was my first challenge as a daring baker and I had a lot of fun. As you can tell from my photo it didn't turn out perfect but I just tried hard to remember what I have learned from <a href="http://nestingplacenc.blogspot.com/">the Nester</a> " It doesn't have to be perfect to be beautiful" or in this case delicious.</span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0);font-family:Tahoma;font-size:100%;" ><span class="Apple-style-span" style="line-height: 14px;font-size:11;" ><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0);font-family:Tahoma;font-size:100%;" ><span class="Apple-style-span" style="line-height: 14px;font-size:11;" >The first component was making a "sweet shortcrust pastry" . It sounds daunting but is really like making a pie crust that just happens to also taste like shortbread. It calls for almond extract. While I do like almonds I personally do not like almond extract so I used vanilla. </span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0);font-family:Tahoma;font-size:100%;" ><span class="Apple-style-span" style="line-height: 14px;font-size:11;" ><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0);font-family:Tahoma;font-size:100%;" ><span class="Apple-style-span" style="line-height: 14px;font-size:11;" ><h2 style="line-height: 1.3em; margin-top: 0.667em; margin-bottom: 0.667em;font-family:'Arial Narrow',Helvetica,'Bitstream Vera Sans',sans-serif;font-size:1.5em;"><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Sweet shortcrust pastry</span></h2><p style="margin: 1em 10px 1em 0px;"><strong><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Prep time: </span></strong><span class="Apple-style-span" style="color: rgb(0, 153, 0);">15-20 minutes<br /></span><strong><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Resting time:</span></strong><span class="Apple-style-span" style="color: rgb(0, 153, 0);"> 30 minutes (minimum)<br /></span><strong><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Equipment needed: </span></strong><span class="Apple-style-span" style="color: rgb(0, 153, 0);">bowls, box grater, cling film</span></p><p style="margin: 1em 10px 1em 0px;"><span class="Apple-style-span" style="color: rgb(0, 153, 0);">225g (8oz) all purpose flour<br />30g (1oz) sugar<br />2.5ml (½ tsp) salt<br />110g (4oz) unsalted butter, cold (frozen is better)<br />2 (2) egg yolks<br />2.5ml (½ tsp) almond extract (optional)<br />15-30ml (1-2 Tbsp) cold water</span></p><p style="margin: 1em 10px 1em 0px;"><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.</span></p><p style="margin: 1em 10px 1em 0px;"><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.</span></p><p style="margin: 1em 10px 1em 0px;"><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes</span></p><p style="margin: 1em 10px 1em 0px;"><br /></p><p style="margin: 1em 10px 1em 0px;">Once your crust is chilled roll out your dough and place into a 9in tart tin. (Do not do what I did and put your crust into a 12 in tin thinking that it is a 9 in tin and wondering how anyone had any left over crust.) Then pop your crust into the freezer for 15 min. This is a good time to make your frangipane.</p><p style="margin: 1em 10px 1em 0px;">For the frangipane i once again subbed vanilla extract for the almond. I also do not have kitchen scales so I just did the best i could with conversions. It turned out fine and always has for me(... see my hot cross buns & vegemite scrolls recipes i do this every time). </p><p style="margin: 1em 10px 1em 0px;">4 oz is about 1/2 cup and 1/2 oz is about 2 tbs</p><p style="margin: 1em 10px 1em 0px;">I used my trusty blender to grind the almonds, yes mine curdled, and I commited the wost sin possible in the baking world... I used salted butter. It turned out fine. really, better than fine. It turned out good. By the way, primrose is a yellowish color.</p><p style="margin: 1em 10px 1em 0px;"></p><h2 style="line-height: 1.3em; margin-top: 0.667em; margin-bottom: 0.667em;font-family:'Arial Narrow',Helvetica,'Bitstream Vera Sans',sans-serif;font-size:1.5em;"><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Frangipane</span></h2><p style="margin: 1em 10px 1em 0px;"><strong><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Prep time:</span></strong><span class="Apple-style-span" style="color: rgb(0, 153, 0);"> 10-15 minutes<br /></span><strong><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Equipment needed:</span></strong><span class="Apple-style-span" style="color: rgb(0, 153, 0);"> bowls, hand mixer, rubber spatula</span></p><p style="margin: 1em 10px 1em 0px;"><span class="Apple-style-span" style="color: rgb(0, 153, 0);">125g (4.5oz) unsalted butter, softened<br />125g (4.5oz) icing sugar<br />3 (3) eggs<br />2.5ml (½ tsp) almond extract<br />125g (4.5oz) ground almonds<br />30g (1oz) all purpose flour</span></p><p style="margin: 1em 10px 1em 0px;"><span class="Apple-style-span" style="color: rgb(0, 153, 0);">Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. Don't panic. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.</span></p><p style="margin: 1em 10px 1em 0px;">Preheat your oven to 400*F and prepare yourself for the assembly of the tart..er..pudding. </p><p style="margin: 1em 10px 1em 0px;">Now is when you would remove your crust from the freezer and spread warmed jam over it. Many people made their own jam which I am sure made this dessert even more fabulous. With a 6 month old I don't really have that kind of time. I used store bought blueberry jam. Once my jam was evenly spread I popped it back into the freezer for a few minutes to keep the warmed jam from bleeding into my frangipane. Once it was set I evenly spread my frangipane and popped the whole thing into the oven. It cooks for 30 minutes total but 5 minutes before it's done you should take it out and toss a handful of slivered almonds over the top. I ment to do that , really I did. Unfortunately during the cooking time I got distracted and didn't check on it until the timer went off. This is when I realized that I had used too big of a pie tin. My little tart could take no more baking and the crust was a bit more well done than i would have prefered. </p><p style="margin: 1em 10px 1em 0px;"><br /></p><p style="margin: 1em 10px 1em 0px;"><br /></p><p style="margin: 1em 10px 1em 0px;"><br /></p><p></p></span></span><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(68, 34, 0);font-family:Tahoma;font-size:7;" ><span class="Apple-style-span" style="line-height: 14px;font-size:48;" ><br /><span class="Apple-style-span" style="color: rgb(0, 0, 0);font-family:Georgia;font-size:130%;" ><span class="Apple-style-span" style="line-height: normal;font-size:16;" ><br /></span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0);font-family:Tahoma;font-size:100%;" ><span class="Apple-style-span" style="line-height: 14px;font-size:11;" ><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0);font-family:Tahoma;font-size:100%;" ><span class="Apple-style-span" style="line-height: 14px;font-size:11;" ><br /></span></span></div></div></div>kristenlyhttp://www.blogger.com/profile/15684309642317260771noreply@blogger.com15