Sunday, April 26, 2015

32

How can I possibly be 32!?
I am very enthusiastic about birthdays and I'm extremely grateful for my indulgent family and friends.  I have been really pampered.

I got this awesome new oven.
I love it.  I know it's an inanimate object.
I love it so much.

Lunch at Bread Basket


A birthday rainbow!

Tony and I made Swedish meatballs for dinner from Damn Delicious' recipe.  Super good.




 On Saturday, Mom and I went downtown to the 
Eastern Market and crossed a lot of places off my "I want to eat at..." list.
 I loved looking through the photographs and postcards at an antiques shop.  It always makes me sad that they're not with their descendants but, then again, I wouldn't be able to look at them then...so, never mind.


Eating tour of Detroit stop #1 was Supino's where Mom and I split a slice of pepperoni.
I lives up to the hype.  Go and eat.

After watching a lot of Rehab Addict and Salvage Dogs we were itching to go to a salvage yard.  
This place was pretty cool.

Eating tour stop #2 was Slow's BBQ.
Their Mac and Cheese is amazing.  Amazing.

Eating tour stop #3 was the newly opened Sister Pie.  Chocolate coconut.  Nom, nom, nom.

On Saturday, Jen made dinner and we celebrated with the Vos.
I loved my birthday signs...I forgot to take a picture though.  And the dessert...my favorite, rhubarb raspberry crunch...mmm...



32, so far it tastes pretty good. 


Wednesday, April 22, 2015

Easy Dark Chocolate Cream Pie

I love pie.
I love dark chocolate.
Dark chocolate pie seems like a natural progression.

This pie IS foolproof.


Ingredients:
1 ready made Graham cracker crust, or make your own, but I was really going for easy.
1, 8 oz package of cream cheese
1/2 C powdered sugar
1 C dark chocolate chips.  Not semi-sweet. Dark.
1/3 C cream
1, 8 oz tub of whipped topping



Instructions:
1. Melt the chocolate chips in the microwave on high, 30 seconds at a time until they are mostly melted.  Should only take two runs.  Do not overcook your chocolate. Swirl it around to make sure it's all melty and lump free.
2. In a medium bowl, mix the cream cheese and powdered sugar using a hand mixer, on low.  Mix until thoroughly combined.
3. Mix in the melted chocolate until combined, consistency will be thick.
4. Mix in cream.  It will look a little lumpy at first, keep going until is light brown and smooth.
5. Mix in the whipped topping.  It will get a bit harder to mix and your arm will get tired, but keep going until it's all mixed and lovely.  You'll want to scrape down the sides of the bowl with a spatula and then mix some more to make sure there aren't any pockets of chocolate or cream cheese.
6. Spread into the crust, make it nice and smooth and pretty...I'm still working on that...and refrigerate for an hour before serving.

It tastes rich, dark and dreamy and would be amazing with some raspberries.

Enjoy!





Thursday, April 16, 2015

Mmm...



I pin a lot.  I pin a lot of recipes.  Before I go grocery shopping I plan my menu and make a list.  I always check my "Recipes to try" board during this process to see if there is any lovely thing I want to make that week.  I have had the ingredients to make this Kung Pao Spaghetti for a few weeks and finally made it Tuesday night.  I love these flavors.  It's like a mildly spicy lo mein.

Super yummy, try it.

Tuesday, April 07, 2015

Egg Hunt 2015


We went to the Easter Egg Hunt sponsored by the Lions Club.  The last time we went was back in 2010.  Wow!  Take a look at those photos.  This time, Lucy was in the 6-8 year old bracket and Noah was in the 0-3.  He was an egg getting machine, Tony had a strategy for him to run to the middle of the field (the eggs were dispersed over a baseball diamond) and start there, since all the kids would be at the front. So he was the only kid out there in the middle and could grab 4 eggs at a time, two in each hand.  Tony finally cut him off...and his bag was full.






Pump up the birthday fun.

Lucy went to a birthday party at Pump it Up last night.  I'm pretty sure she thought she'd died and gone to heaven, just look at that face.  Although, I doubt there are inflatable bounce houses in heaven, anyway.  She had such a blast.  I wasn't planning on staying, but when I got there, it turned out to be the kind of party where they expect the whole family.  That doesn't happen often, but there I was.  At this birthday party with a bunch of adults I'd never met before.  Lucy and I were the only white people there.  It was such an odd experience for me but I got out of my comfort zone and I even ate a samosa, it was delicious.  I wasn't brave enough for the mint chutney though, maybe next time.


They did face painting with the Sparkle Tattoo papers.  Have you seen those?  It was pretty cool, I think I could achieve something similar with the Silhouette but I'd have to find sticker paper that wouldn't irritate sensitive skin.

Sitting on the Birthday Throne.

Easter Eggs 2015

Saturday after General Conference, the kids and I, well really just Lucy and I colored Easter Eggs.
We used the color chart from McCormick to pick our favorite colors, we like a lot of greens and blues so I had to write on the side of the cups to remember which was which.  I used a dry erase marker.

While watching Conference, I had the idea to cut out stickers using the Silhouette machine.  I designed stickers for each of us, some worked better than others and eggs are smaller than you think, I had to resize them down a couple times.  It was so fun to peel them off and see the design.  We tried doing some two-tone, where we dyed the egg and then put the sticker on and dyed another color.  It didn't turn out as well as I had hoped, but oh well...the eggs we did turned out really cute.  
Lucy and I had a lot of fun picking the colors and designs.






Monday, April 06, 2015

Really great cinnamon rolls

While I was at Girls Camp last summer, we made cinnamon rolls for breakfast on the last day of camp.  We started them the day before and cut them and let them rise and all the things you have to do to make really delicious cinnamon rolls.   Tammy is a cinnamon roll making queen.  Now, the last day of cooking at camp is really Thursday because Friday is a lot of easy stuff like pizza and yogurt and cleaning out the fridge and washing everything in sight, except for these rolls.  So making them Thursday night, late, in my delirium, I was not so helpful.  I was a bit punchy and my rolls were all different sizes.  I was trying to overcome that memory and make these ones more symmetrical.  They were so so so good.

Oh yeah?
That's how I felt when I sunk my teeth into these.

Oooooh yeah!



Oooh yeah.

Making deviled eggs and cinnamon rolls on the same day, almost resulted in tragedy.

Here's Tammy's recipe:
Cinnamon Rolls

2 pkgs. Active dry yeast (or 2 scant TB)
1/2 cup warm water
2 cups milk
1/2 cup sugar
1/2 cup melted butter or vegetable oil
2 tsp. salt
2 eggs
7 cups flour
--------
softened butter
3/4 cup sugar
1 TB cinnamon

Scald milk and pour into mixing bowl to cool a bit. Soften yeast in lukewarm water (110°) with one teaspoon of the 1/2 cup of sugar. Add sugar, butter and salt to the mixing bowl and cool until lukewarm. Add eggs, 3 cups flour and the softened yeast. Mix well, then gradually add the remaining flour. Just as the dough pulls away from the sides of the mixer, stop adding the flour, but continue kneading in the mixer for a few more minutes. The dough will be sticky.

Prepare a large bowl with about 1/8 cup of vegetable oil covering the bottom and sides of the bowl. Scrape the dough out of the mixer adn turn once in the oil. Let dough rise for about 1 hour until it is double in size. Divide the dough into 4 equal portions. Let the dough rest for a couple of minutes then roll each portion into a rectangle that is approximately 9x15 inches.

Spread each rectangle with softened butter and sprinkle generously with cinnamon and sugar. Roll the rectangle tightly. Cut slices about 1 inch wide so you have about 9 rolls per portion. Place rolls on a greased cookie sheet about an inch apart. Cover and let rise 1-2 hours or until double in size.

Bake at 350° for 14-16 minutes or until lightly browned all over. Frost immediately with buttercream frosting.

Makes 3 dozen cinnamon rolls.