Wishing you a sweet Christmas!

10 things I love about Christmas:
-the time off work (aka: winter break)
-candlelight service
-gift-giving
-the celebration of joy/peace/love/the birth of Jesus
-big family meals
-Christmas lights
-Christmas music!!
-drinking tea while opening presents from "Santa"
-omelettes and cinnamon rolls on Christmas morning (every year, no matter what)
-did I mention the time off work?

This year, I claimed Christmas dinner's dessert as mine, and the hunt began for the perfect dessert...I think the hunt took me all of 5 minutes because I already knew what I wanted to make: Ollalieberry Roulade.

Okay, it is technically supposed to be Blackberry Roulade, but if you know my family, you know we loooove our ollalieberries, so naturally I ditched the blackberries and went to our trusty freezer for some home-grown ollalieberries! And it was divine.

Plates were licked, "mmm"s were heard for miles around (slight exaggeration), and the recipe was filed in the "definitely make again" file. It was time consuming...three hours...but SO worth it. The cake was light, the filling smooth, and the extra ollalieberry puree drizzled on top was the perfect "cherry on top". Fantastico!

December EXCITEMENT!

The past 48 hours have been intense, exciting, and memorable:

Great friends got engaged, we finally got a good rain storm, the Christmas season was rung in with a Christmas lights trolley ride...and I had a few spare hours to quickly bake a new cake!

The "Happy Engagement/Merry Christmas" Caramelized Banana Cake!

The cake takes time and a little patience (I have never been one to want to let my cakes cool...I get so antsy to see the finished product!) but it isn't too complicated and it is definitely worth the
hours in the kitchen!
Banana cake with a layer of caramelized bananas in the middle, covered in marscapone whipped cream frosting and drizzled with real dulce de leche...yum.

Congrats Tim and Kjersti!
Merry Christmas to all!

Fun Fact: I am ____ years old.

I never before realized how naive children are when it comes to the concept of age...and let me tell you, it is quite entertaining to hear them attempt age guesses!

As a substitute teacher, I am a small mystery. I am the "cool" person, the "new" teacher to get to know, and one of the first questions (other than "are you married" and "do you have kids") is "how old are you?"
When asked, I simply smile, shrug my shoulders, say "guess," and let the games begin.

Kindergarteners and 1st graders are the most entertaining because, with complete seriousness, they begin with "14" or "76". I try not to laugh out loud, but sometimes I can't control myself. They have no real concept of age...it's not their fault. When I tell them that isn't my age, some proceed to go even higher or lower! In their eyes, I have been seen as young as 11 and as old as 92. Awesome.

Third and fourth graders are a little more forgiving...but not completely on target, either. They peg me as in my 30s and occasionally in my 40s. I asked one class why they guessed so old (I mean, do I look that old??) and they said that they guessed those ages because that is the age of their parents. When they realized they guessed too old, they immediately dropped to 18. Gee, thanks.

Today, I actually had a sixth grade class that, despite the one guess of 18, got my age correct pretty quickly.
Lesson learned? If you need some "age therapy", talk to kids under the age of 10...chances are, they will make you feel young if you are old and old if you are young, which will probably make you feel pretty good about yourself.

Thanksgiving thankfulness.

I am thankful for...

Tasty treats (aka: food)

Health

Awesome friends

Nice family (I think I have the best...)

Kitchen Aid mixers

Siblings

God's love

Incredible parents

Vacations

Inventions (the lightbulb, the computer, the telephone)

Nice weather, all year round

God's forgiveness

...and a WHOLE lot more. I am blessed with blessings I don't deserve and it is kind of sad that we only have one day of the year dedicated to remembering to be thankful! Every day should be a day of thanksgiving...and I wouldn't mind the year-round pumpkin pie.

Persimmons!

Words (and sounds) that have been uttered in regards to these muffins:
"Oooh."
"Mmmm."
"Fabulous."
"Killer."
"These are MY muffins, right?"
"Awesome."

Seriously, they are THAT good.

I love persimmons and I was a little afraid that I would waste 6 precious persimmons on a mediocre recipe...but this is well above mediocre. The cognac adds a great touch, the persimmon adds a subtle sweetness, and they are nice and moist like a muffin should be!
The recipe is for 2 loaves of bread, but I made 12 muffins and 1 loaf...we are a muffin family.


Persimmon Bread (or muffins)
3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
1-2 teaspoons cinnamon
2 to 2½ cups sugar
1 up melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup cognac
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped (optional...I didn't use nuts)
1 cup raisins (or other dried fruit, chopped)

Grease loaf pans or line muffin tins with paper.
Preheat oven to 350 degrees.
Sift the first 5 dry ingredients in a large mixing bowl. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. Bake the bread for 1 hour or until toothpick inserted into the center comes out clean. The muffins bake for about 25 minutes.

L.i.f.e.

Let me start with a somewhat funny story because it has been so long...
Context: I was teaching 1st graders.
"Miss Heinz, Lucas said that camels are like dwarves."
"Oh?" (me)
"Yes, and it hurt my feelings because I like camels."

So, it's not THAT funny, but come on...it's a little funny.
Camels are like dwarves?!?
And saying that camels are like dwarves offends someone enough to hurt their feelings?!?
I had to hold in my smile and laughter.

Today is an exciting day. I got a long-term job!
As I sit and reflect on my life in the past months, I know, without a doubt, that I am where I am supposed to be (for now, anyways).
Yes, I am working A LOT. Yes, I am tired and tend to complain about the occasional 13 hour workdays (teaching + WS = exhaustion), but deep down, I truly love it. I love being busy. I love teaching. I love working at WS. I love long shifts and being friendly. I love answering questions. I love being a light to my co-workers.
I am home for a reason. I am in other peoples' lives for a reason. I am in the schools and workplace that I am in for a reason. It is exciting to know that God has me in His hand and He is working His plan in my life...
...and God has a bigger, more amazing plan than I could ever dream up for myself.

As for baking, I just bought a new cookbook! I had to. They had me dusting and re-stocking the cookbooks at WS and I happened across a clearance book that just happened to have my name on it. It also spoke to me and said "open me," so I did...that was my first mistake.
Anyways, there are a bunch of recipes that I would LOVE to create. If only I had a little free time...

"What were they thinking...?", continued

I am not going to lie...now, when I walk into a new classroom I consciously search out a class list so that I can peruse the names. Secretly, I WANT to see something odd, abstract, or ridiculous. If the names are normal, I am slightly disappointed.
Luckily for me, parents obviously want to make my days a little more entertaining because I continue to come across the world's worst names. I have quite the list of names NOT to name my children.
The latest additions?

Safari (girl).
Precious (girl). Aw, isn't that precious? No.
America (girl).
Stoney (boy).
Sailor (girl).
Clear Water (boy). The worst part about this boy's name is the story behind his name. When his mother's water broke, the water was clear...so she named the baby boy Clear Water.
Moon Face Man (boy). He is Clear Water's brother and he got his name because his face was white and round like the moon when he was born. (Oh.my.goodness.)
Rain (girl). And yes, her middle name was Cloud. I'm totally serious.

I am still waiting for a Cruise? Telephone? Or possibly California? The options are endless.

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake is a staple dessert in my family. You need a dessert to bring to a potluck? Chocolate Chip Bundt Cake. You need a dessert for a dinner party? Bundt Cake. You need a quick and easy dessert (that hits the chocolate craving)? Chocolate Chip Bundt Cake. It will never let you down.



I ALWAYS, and I mean ALWAYS, have a box of yellow cake mix, a box of vanilla pudding, and some chocolate syrup in my house on reserve just in case I need to make this cake.

Ingredients:
1 box yellow cake mix
1 small package Instant vanilla pudding
4 eggs
3/4 cup oil
1 cup water
1/2 cup Hershey's chocolate syrup
1 cup chocolate chips

Directions -- Mix the cake mix, pudding mix, eggs, oil, and water until smooth. Grease bundt cake pan and pour 3/4 of the batter into pan. Add chocolate syrup and chocolate chips to the remaining batter and stir to combine; pour into pan (on top of the "vanilla" batter) and swirl lightly with a knife. Bake at 350 degrees for 60-65 minutes.


Once cooled, remove cake from pan and drizzle with chocolate frosting (I just warm up chocolate frosting from the can...yes, it is cheating, but it is great!).

Name-abusers to the max.

When teaching, I get to meet all kinds of children.
Some are awesome, some test my patience, some are funny, some aren't so funny, some are sweet, and others should have gotten an hour more of sleep.
It is a blast.
But my favorite part of all? Attendance.
Hands-down, one of the best parts of substituting (okay, I am exaggerating a little...) comes in the first 10 minutes of being in the class. I get to take attendance and hear the names of the students.
What were the parents of these children thinking?!?
I apologize in advance if you are reading this and have named your child one of the said names...but seriously?

You may need to take a few minutes to prepare yourself because some of these are absolutely ridiculous.

Love (boy). No joke, his name was Love...L-O-V-E.
October (girl).
July (boy). And, yes, he was born in the month of July.
Cupcake (girl). I kid you not. This poor girl was named CUPCAKE. Does she have a sister named Muffin? I will never know; I didn't have the heart to ask.

Dragon (boy). I can't even comment on this one.
Epic (boy). When he came out, his dad must have said "Dude, epic!" and the nurse mistook it as his name...?
Justice (girl). If you can't find justice in the world, just name your daughter Justice so at least you can find Justice in your house.

Peach Flaxseed Scones

Friends coming to town?!? Definitely an excuse to make more scones.

I used the same recipe as before (see Mixed Berry Scones), but instead of berries, I used a very generous cup of peaches, plus a sprinkling of flaxseed, and 1/4 tsp. almond extract instead of vanilla.

Delicious!

SCONES!

My wish was granted...a day off to make scones, go to the beach, and finish my book!

During summer school, there were mornings when we were all scatter-brained, tired, and anticipating the weekend. On such mornings, we needed a jolt of something, and more than once, Amanda saved us by walking in with warm scones. She would walk in with the scones, still in their warm pan, covered in a towel to keep them warm. They were as fresh from the oven as you could get without burning your mouth. Mmmm, mmm. They made our mornings, for sure.

Luckily, she passed along the recipe. Now, I can bring warm scones from my oven and, hopefully, brighten someone's day and maybe help them make it through "one of those mornings".

Scones

2 cups flour

1/4 cup sugar

2 1/2 tsp. baking powder

1/8 tsp. salt

1/3 cup cold butter, cut into small pieces

1 egg

1/2 cup whipping cream

1 1/2 tsp. vanilla

Berries (I used roughly 1 cup berries, mixing ollalieberries and blueberries)

In large bowl, mix flour, sugar, baking powder, and salt. Using a pastry cutter, cut in butter into the mixture is crumbly. Create a well in the flour mixture and set aside. In a small bowl, whisk the egg, whipping cream, and vanilla. Stir in berries. Pour creamed mixture into the well in the flour and, using a fork, stir until it forms a moist dough.

Place dough on floured surface and knead a few times, folding over each time. Pat dough into a circle and roughly divide into 8 sections. Place sections in greased scone pan...if you don't have a scone pan, get one! Just kidding. If you don't have a scone pan, simple place the dough circle on a greased cookie sheet, cut into sections and bake.

Bake at 400 degrees for 12-14 minutes, until light golden brown. Cool for a few minutes and enjoy!

The scones are best warm!

Murphy's Law

Murphy's Law says that it will rain if you wash your car...
and of course, Murphy's Law must say that if you proclaim any appreciation for job-less days, jobs will come pouring in. I mentioned the bliss of unemployment, and ever since that proclamation, I have been employed every single day! Figures. And yet, I cannot and will not complain because it is a job, a paying job.
I have a fabulous scone recipe waiting for me to test when I have a free day, but until that day comes (maybe tomorrow?) it will have to wait.
As for now, I am teaching...and learning. Two days of teaching special education has grown my patience, taught me to count my blessings, and shown me that there is a whole lot of joy in the world and you just need to open your eyes to see it. So, go and open your eyes. Smile. Laugh. Enjoy every moment (jobless or not) because tomorrow is a whole new day.

Unemployment is...bliss?

Okay, so I know that unemployment wreaks havoc on countless lives and families across the nation...but can I just say that there are times when being without a job can be fabulous?!
Ever since kindergarten, I have lived the life of a student. School nine months out of the year, summer for a few months, and then school for another nine months. Summer jobs and temporary jobs intermingled, but for the most part, my concern was school, homework, and exams. And then I graduated college. No school in the fall?!? What?
Right now, I am in a unique place in life...one that will probably never happen again...and I love it. I don't have school and I don't have a "real", demanding job. Weird.
Yes, I would love to be working full time, but I am not, which means that I can enjoy a few lazy days. I can paint (which I have never done before!). I can go to the beach (a beach devoid of children because they are at school!) and read a book. I can organize and re-organize. I can sleep in or get up early, my choice. I can roadtrip. I can actually relax. Wow, what a concept. No school looming ahead, no pressure of finals in the coming months, no real deadlines.
I have a job, yes, but as a substitute teacher, I may or may not get called in to work tomorrow. Of course, now that I have sat back and realized how much I enjoy this leisure, my phone will start ringing or a long-term position will open up and I will once again be swept up in life. But until then, I will be relishing in these days of unemployment.

Going Bananas for Banana...

Lake trip #2 called for camping, long days on the lake, sunshine, and guaranteed increases in appetites, which meant we needed good food (and dessert), duh.
I say, "go gourmet or go home," and boy, did we go gourmet!
Dinner #1 consisted of authentic Mexican food (thank you, Brad), dinner #2 was barbequed steak, and dinner #3 (had the boat not broken down) was going to be a spaghetti feast with grilled garlic bread. Fabuloso!
Of course, to accompany the good food, I brought the dessert. Home-made snickerdoodles and banana muffins. The snickerdoodles are a classic, but the banana muffins were a new recipe.
I "splenda"ed them for the sake of a pre-diabetic on the trip and was a little wary of how they would turn out, but they surprised us all. Super moist, a good dose of banana, and wonderful for breakfast or snack.

Banana Muffins
3 large bananas, mashed
3/4 cup Splenda
¼ cup white sugar
1 slightly beaten egg
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Dash of cinnamon

Mix the mashed banana, sugar, egg and margarine together. Set aside.
In a separate bowl, mix together baking soda, baking powder, salt and flour.
Mix wet and dry ingredients all together, being careful not to over-stir!
Pour into muffin tins lined with muffin papers, and bake at 350 degrees for 20-25 minutes.

*These are much more flavorful the next day, and they freeze very nicely too!

Dulce de Leche Brownies

I'm back. It's been a while, but a life of relaxation and vacation is time consuming!

I have been baking, but have had no time to post the recipes or blog...until now.

Tonight is college group, which means hungry college students who are missing their momma's home cookin' and treats. Enter Dulce de Leche Brownies.

Ingredients? One box brownie mix (plus oil, water, eggs per box's instructions), roughly 1 cup Dulce de Leche, and chocolate chips (optional).

Make the brownie batter following the directions on the box. Pour half of the batter in a greased 9x9 inch baking dish. Drop about 1/2 cup Dulce de Leche on top of the batter and swirl with a knife.

Add a handful of chocolate chips to the remaining brownie batter, stir, and pour remaining batter on top of the Dulce de Leche.

Drop 1/2 cup Dulce de Leche on top of brownie batter and swirl with a knife. Bake at 350 degrees for 40-45 minutes.

Enjoy!

Thank you to Jordan for the REAL Dulce de Leche from South America!!!

Life

Ugh. I am such a planner and yet, somehow, I have found myself persuing a profession where planning is nearly impossible. Yes, during the school year, I can have a plan book, plan lessons, plan activities, live a routine and regimented life...but come June, July, August, planning is thrown out the window and it is definitely not my favorite thing!
I sit and wait. I wait for the state budget (lame), I wait for school districts to sort things out, I wait for interviews, I wait for responses...and I could be waiting up until the day before school starts! I could be contacted tomorrow or I could be called in two weeks...and school STARTS three weeks from yesterday.
I know I will be teaching next year, I just don't know where or when I will know. Hmmm, frustration? Yes, indeed.
Trust. Faith. Deep breaths.

An Apple a Day...

Apple Muffins
Ingredients:
1/2 cup milk

1/2 cup applesauce

1 large egg

1 tsp vanilla extract

1 stick butter, melted and cooled

1 3/4 cups flour

1/2 cup sugar

1 tablespoons baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 cup packed light brown sugar

3/4 cup old-fashioned oats

1 medium apple, peeled and grated (or finely chopped)

Preheat oven to 400 degrees F.

Whisk together milk, applesauce, egg, and vanilla.

Add sugars and blend; add flour, baking powder and soda, cinnamon, and salt to combine thoroughly.

Use a large rubber spatula to stir in the apples and oats (you can also add nuts and raisins); scrape the batter into prepared muffin pan.

Bake for 10-15 minutes for mini muffins and 20-25 for regular, or until the muffins are golden brown and pass the toothpick test.

Summer

I just returned from Lake San Antonio and I sit here with an aching back and neck, sore muscles, slightly sunburned skin, and a smile on my face. I love the lake.
As we drove through the campsites and headed for the dock, we rolled down the windows and took deep breaths. There is nothing like the smell of the lake: water, sunscreen, dirt, trees, and maybe just a hint of bathroom.
Growing up, I took it for granted that we could choose a day, escape the coast, join friends, and head inland for a change in scenery. It is one of the simplest, and sweetest, vacations!
Wakeboarding until your knees shake and you just can't pull your legs up to get anymore air, tubing until your elbows and knees are raw and you just can't hold on anymore, lounging in the boat until your skin is pink and tight and you know that "lobster red" is only minutes away.
And just like there is nothing like the smell of the lake, there is also nothing like the smell of the ocean. As we pulled off the freeway and drove the few blocks home, we once again rolled down the windows and inhaled...salty, damp, fresh. We are blessed to call Santa Barbara home.

Chocolate and Peanut Butter...

I love to bake and…I cannot say no; these are my two biggest weaknesses, but my inability to say no sometimes has negative repercussions. At least baking is somewhat safe.
My roommates used to claim sickness (probably feigned sickness) and would give me the puppy eyes as they asked for something chocolate-y. Of course, I would give in…and this is the result: Chocolate Peanut Squares.
They are a little rich, but who can resist chocolate and peanut butter combined! Plus, they are super easy to make and require no baking in the oven which brings down the wait time and increases the smiles on faces. Mission accomplished!

In a large bowl, combine 2 cups powdered sugar, 3/4 cup peanut butter, 2/3 cup crushed graham crackers, and 1/2 cup melted butter (1 stick). Spread into a 9-inch square pan that has been lined with foil and lightly buttered (easy clean-up).
In a microwave-safe bowl, combine 2/3 cup semi-sweet chocolate chips, 4 tsp. creamy peanut butter, 1/2 tsp. butter. Heat until melted. Spread over peanut butter layer…you can even create a design or write a word after you spread the chocolate! Refrigerate for about 30 minutes until cool. Using the foil, lift out of pan and cut into squares. Store leftovers (if there are any!) in the refrigerator.

Crushcakes

Today, I lost my "Crushcakes" virginity...wow, that sounds so awkward. My mom had a coupon (not a surprise to those who know my family!) for buy 3, get 1 free, so we finally gave in, drove the distance, picked flavors we thought would be tasty, and dove in. Of course, diving in means splitting each cupcake into fourths so that every family member gets a share so, needless to say, you make each bite last as long as possible!
We tried the Buttermilk Crumb Cake -- tastes like a cinnamon roll in a cupcake --, the Coconut Cloud, the Lemon Drop, and the Mud Pie (the special for the day). Moist, unique, flavorful, plenty of frosting, fantastic. If I had to choose a favorite, I would have to say that the best of those four was the Lemon Drop, but it was definitely a close race between that and the Mud Pie.
Expensive? Yes. Worth the $3 per cupcake? Yes.

My two feet...

Did you know that walking is a reflex?
I love walking. One foot in front of the other, talking to myself, talking to God, or talking to another person walking with me...it has become one of my favorite things to do.
I was definitely not a walker before my European adventures, that is for sure. I walked, yes, but not voluntarily! Now? I will gladly go for a walk. I look forward to them...just give me a minute to put on my socks and shoes!
Here is a little piece of my mind written on paper; an ode to walking, if you will:

Walking is the new pace.
It’s slowing down, being still, stopping and staring.
Walking allows me to observe;
making me notice the little things, the small beauties.
Walking clears my head;
making me slow my thoughts to my feets’ rhythm.
Walking is catching up with a friend;
making simple conversation last for miles.
Walking is cleansing.
It refreshes the physical, mental, and spiritual self.
Sidewalks, beach walks, walks in surprise rain.
Walking is the new pace.

#1 Chocolate Cookie

These cookies are amazing; dangerous if you have little to no control in the sweet department.

I was looking for a cookie to make for Bible Study and I found these at a baking blog (thehungryhousewife.com).

They caught my eye because the ingredients are simple (aka: didn’t need to buy much) and the idea of a hidden surprise inside is just delightful.




Chocolate Rolo Cookies
1 cup butter, softened (2 sticks)
3/4 cup cocoa powder
1 cup sugar
1 tsp. baking soda
1 cup brown sugar
2 tsp. vanilla
2 eggs
2 1/2 cups flour
1 bag Rolos candies

Cream butter and sugars; add eggs and blend. Add cocoa, baking soda, vanilla, and flour; mix well. For each cookie, roll dough around a Rolo to make small balls where the Rolo is hidden inside the dough ball. The balls will be about 1 to 1 1/2 inches around. Roll dough balls in sugar.
Bake at 350 degrees for 7-9 minutes.
The surface on each cookie will begin to crack a little. Once removed from oven, flatten the cookies by patting gently with a spatula. Great warm or cooled!

Oi vey.

How can something so little be such a burden, such a struggle, such a creator of frustration? It boggles my mind.

This summer marks a two year "anniversary", if you would call it such a thing, of a physical, mental, and spiritual battle between me and a ridiculous piece of daily life.

There are days, weeks, and even months when I feel like I have a handle on everything. I begin to feel hopeful, confident. I begin to think that perhaps the battle has been won and I can live my life to the fullest as God's daughter and servant...and then it comes back with a vengeance and I am left empty, devastated, wondering how I can let something so simple conquer me. You ask me if I am "okay" or you ask how I am doing. I respond "fine" (freaked out, insecure, neurotic, and emotional). But am I really fine? Probably not, but I don't wear my emotions on my sleeve and I am not one to admit to weakness, especially a weakness like this.

I know that God is bigger than my biggest issues. He is bigger than my biggest fears, my biggest failures, my biggest worries.

I trust that He will deliver me, restore me, renew my spirit, and make me whole again...forever. And yet, during times like these, times like this past week, I feel alone. I must remember that He will never place a temptation in my life that is too big. He will always provide a way out under it. It is this that I cling to, now more than ever.
I journal, pray, fall to my knees. I fail time and time again and find myself wondering why this journey has amounted to two years of my life...but I know that I will only leave stronger and closer to my Lord. My hope is in Christ.

The Shack

"Grace doesn't depend on suffering to exist, but where there is suffering, you will find grace in many facets and colors."

-The Shack (William P. Young)

Summer fruit.

Mid-July means fruit for breakfast, fruit for lunch, fruit for snack, fruit for dessert...we swim in fresh fruit. I cannot complain. I love fruit and it is such a blessing to have trees laden with apricots, peaches, plums, pluots, etc. but it becomes quite the chore figuring out what to do with all the fruit!

Once we have vacuum sealed and frozen bags for future pies, cobblers, and muffins, and once our tummies are full and we cannot bear to eat one more during the day, we begin to get creative. This is the fun part! Yesterday, as we stared at boxes of peaches and a tree full of Anna apples, I "invented" the newest pie: Papple-Berry Pie. It is simple, really, with 3 cups apple, 2 cups peaches, 1 cup ollalieberries, 2 Tbsp. tapioca, and 3/4 cup sugar. Pour the filling into a homemade double crust, sprinkle with cinnamon sugar, bake, and you've got yourself a sweet, tangy dessert! Amazing.

We made the pie this afternoon...and this is all that is left.

Kahlua Cake

Every year during college, I would allow my roommates to choose a dessert that I would make for their birthday. I lived with creatures of habit: Stacie would always choose Kahlua Cake and Kendall would choose Buttermilk Brownies. I can’t say that I am surprised by Stacie's loyalty because this dessert is outstanding and one of my favorites! Layers of Devil’s Food, pudding, whipped cream, and Heath bars, drizzled with some trusty Kahlua = mmm mmm good.
It may look like a big bowl, but it sure doesn’t last long…

Kahlua Cake
1 package Devils Food cake mix

¼ to ½ cup Kahlua, depending on preference

2 packages instant chocolate pudding

3 cups milk

2 8 oz. cartons Cool Whip

4 Heath bars, crushed

Bake cake in 9x13 inch pan according to package directions. Allow cake to cool, then cut cake into 1-inch cubes.

Prepare chocolate pudding with the 3 cups of milk.

Place half of the cake cubes in the bottom of a large bowl or trifle dish and drizzle cake with half of the Kahlua. Layer half of the pudding on top of the cake cubes, then layer 1 carton of Cool Whip on top of pudding. Sprinkle two crushed Heath bars on top of Cool Whip. Repeat with remaining layers: cake, Kahlua, pudding, Cool Whip. Sprinkle with remaining two crushed Heath bars.

Chill torte and serve!

This recipe is a full recipe…but it serves A LOT. Unless you are feeding 12+ people, make 1/2 recipe…just cut everything in half! For the cake, I make the entire cake, cut it in half, use half, and wrap up the other half tightly to freeze for another time.

$1,000,000 Cookies

The following recipe boggles my mind; a woman won $1,000,000 for a simple peanut butter cookie. That is a load of dough, literally and figuratively. Why didn’t I think of this cookie first?
They are fabulous, but take a little time and the process can be quite messy...no worries, it is all worth it in the end when the oven timer goes off and warm cookies emerge.

Double-Delight Peanut Butter Cookies

1/4 cup dry roasted peanuts, finely chopped

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1/2 cup Jif Creamy Peanut Butter

1/2 cup confectioners’ powdered sugar

1 roll Pillsbury Create ‘n Bake refrigerated peanut butter cookies, well chilled.

Preheat oven to 375°F.

In small bowl, mix chopped peanuts, granulated sugar, and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart and flatten slightly with a spatula.
Bake 7 to 12 minutes or until edges are golden brown. Store tightly covered.

Chocolate Chip Cookie Dough Cheesecake Bites

For all who have tasted these little bites of deliciousness…words cannot quite describe them, but they are a combo of two of the best things in the world of baking.

Crust
1 1/2 cups graham cracker crumbs
5 Tablespoons butter, melted
2/3 cup miniature chocolate chips

Cookie Dough
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

Cheesecake Filling
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Preheat oven to 325°.

Butter a 9″-square baking pan. Line pan with foil; butter the foil.
To prepare the crust, combine graham cracker crumbs and butter until crumbs are moistened. Stir in the mini-chocolate chips (You can use chopped up regular chocolate chips if you don’t want to buy minis!). Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.

Next, prepare the cookie dough. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
To prepare the filling, beat cream cheese and sugar just until smooth. Add egg and vanilla extract and mix just until blended.
Pour cheeescake filling into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Transfer to wire rack. Drizzle with chocolate when slightly cooled.

Guilt-less Cookies

Sometimes, the mood to bake springs on me with little to no warning. Luckily, I always try to have the baking essentials handy for spontaneous moments like today.
A cookie is a wonderful thing; small, sweet, easily changeable (in terms of ingredients), and delicious raw (cookie dough) or baked, hot or cold. Unfortunately, I probably eat WAY too many sweets so today I opted for the “healthy” baking experience. May I present a low fat cookie that is slightly guilt-free?

“Healthy” desserts often get a bad rap due to bad taste, lack of taste, odd texture, etc. This cookie, however, is a shining star in the world of healthified cookies…and I am not just saying that because I baked it in my kitchen.

Low Fat Oatmeal Chocolate Chip Cookies
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup plain, unsweetened apple sauce
1/2 tsp vanilla extract
2 cups quick cooking oats
1 cup chocolate chips

Preheat oven to 350F.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Stir in the flour mixture and the oats until just combined; stir in the chocolate chips.

Drop spoonfuls of dough onto a baking sheet, flattening each cookie slightly.
Bake for about 10-12 min. Cookies will be light brown at the edges when done.
Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Recipe courtesy of Baking Bites.

As many of you know, I am a food junkie, a bake-aholic.
Lately, I have been finding myself perusing baking blogs. Facebook and Myspace are so last year. Baking blogs are my new favorite form of procrastination. I read witty comments, watch as others experiment with ingredients, follow successes and failures, and then I gather up those successes and bake them in my own kitchen. It is wonderful.

This blog is my own center stage; the center stage of my thoughts and the center stage of my baking. I will share recipes and pictures, both the good, the bad, and the ugly. My dream camera is in the works so please excuse my amateur photos. Blame it on the 3 year old camera (poor thing, it has been left in the dust of technology).
I hope that what you find here will incite your tastebuds, make your mouth water, and stir in you the passion to bake.

Animal, Vegetable, Miracle

Life doesn’t always leave much room for relaxation which means one of my favorite pasttimes gets the back burner: reading. However, this past weekend brought sunshine and two days of fairly empty schedules which meant that I could FINALLY finish a book that I have been reading ever since it was given to me for my birthday (in January).
A passion for food? Check. A love for gardening? Yes. An interest in where food comes from? For sure.
Barbara Kingsolver and her family decide to eat locally for one year, which means no bananas shipped from South America, no fruit during the winter, no avocados shipped from California, no processed food created from who knows what…and it is fascinating. She talks about organics, the truth behind what we think is true organic food; she discusses facts about world hunger and family farms; she sheds light on heirlooms, the real seasons for various produce, and what varieties to grow; and she even gives tips on what to do with all that extra zucchini (perfect for my family). It is a great read and I highly recommend it…plus, it comes with recipes!

Seattle

I traded a sunny spring break for a slightly more gloomy, rainy, cold week in Seattle…but it was worth it! Seattle is an amazing city. It is ecclectic, to say the least, and there is no city like it. It is a big city with tall buildings, but you can walk a block and find a park, lake, or bike path full of people running, walking, biking, or even rollerblading with hiking poles! There are artsy little finds, every kind of ethnic food possible, hundreds of bookstores, and even more bakeries…if it weren’t for the cold and the big city feel, it might just be a future home for me. But alas, the lack of sun and the low temperatures just aren’t my cup of tea.
Nonetheless, I loved Seattle, walking/wandering/getting lost, enjoying great company with friends, meeting new people, and tasting some great food and baked goods! The warm bakeries, creaking wood floors, and smells of fresh bread only served as a reminder of my passion and desire to one day own a bakery…