PB&J Smoothie

I’m on a smoothie-for-a-snack kick right now.  It’s a good way to consume all that overly ripe fruit laying around the kitchen.

Here’s my favorite combo:

PB & J Smoothie

1 cup of lowfat milk

½ cup of vanilla or plain lowfat yogurt 

5-6 ripe strawberries

1 heaping tablespoon of pb (I use Archer Farms^® Peanut Butter with Flaxseed from Target for an added bit of texture and crunch and because flaxseed is all the rage right now)

Blend all together in a blender, pour and enjoy!  This will make one small smoothie, double the recipe if you want to make a larger smoothie or to have it as a meal.  For another tasty option, you can also sub the strawberries for a medium ripe banana for a PB&B Smoothie. 

Happy blending! 

Pink Makes Everything More Fun

It’s one thing to turn 30 years old. It’s another thing to be 30-plus-one. As of this week, hubby is officially “in his 30s” which seems a lot less exciting than being the BIG 3-0.  Although, armed with a new laptop and a new puppy sidekick, and gearing up for another adventure in a few months, I think this might be his best year yet.

Anyway, we celebrated with a nice dinner at home.  And most importantly, we ate some yummy (hubby-approved) pink cupcakes!   

Since I don't use store-bought frosting (the list of ingredients on those tubs scare me), I'm always looking for new ideas for frosting. I think I finally found a homemade “strawberry” frosting (I say strawberry in quotes because it doesn’t actually have strawberries in it) that we all like (and it wasn’t runny like my other attempt at strawberry frosting). Here's the recipe...

Marshmallow Frosting

Ingredients

4 sticks (1 pound) unsalted butter, at room temperature

2 cups confectioners’ sugar

½ teaspoon pure vanilla extract

One 16-ounce tub of marshmallow cream (I used Marshmallow Fluff brand in Strawberry Flavor)

Directions

1. In a large mixing blow, beat the butter until creamy.

2. Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.

3. Beat in the vanilla, then stir in the marshmallow cream until well blended.

I paired this frosting with confetti-type cupcakes and topped with sprinkles, of course.  

These cupcakes just scream "Happy Birthday!" 

Hubby blowing out his candles with some help from Grant

Here's to a happy year filled with good times! 

And Puppy Makes Five

It started out like any other Saturday.  We were running errands, I ran into Kohl’s and Hubby took the kids into PetCo to look at the animals (like we’ve done many times before).

Then we met Nico….

A Chili Pepper Scarf?  He's already set for Texas!

I guess I could say he’s our “pupmate” because we all fell in love with him immediately. When he climbed into Hubby’s lap, I knew it was a done deal.  Even Sienna, who’s been begging for a kitty for months and months, said she would rather have Nico. And as we were leaving PetCo, Grant gave the PAWS volunteer a big hug and told her, “thank you for taking care of my puppy.”  

He’s an awesome dog; he’d have to be to win me over.  He’s a 4-month old puppy, black with a white strip on his tummy (which makes him look like he’s wearing a tuxedo; that’ll come in handy for my Oscar parties), a Lab/Retriever mix, and has a very gentle soul.  I think he’ll be good for us.

We decided to keep the name Nico (given to him at the shelter), but when we got home, I looked it up and found out it means: Victorious People.  How appropriate!

Now, we just need to get to know each other…it’ll be a fun and interesting transition for all of us. 

Wow…I can’t believe I have a dog!!!  

Proud Mama and her pups

Flashback: Ireland, Spring 2007

Today, on St. Patrick’s Day, I’m thinking about and remembering our trip to Ireland.  It was right before Hubby’s deployment. I was pregnant with Grant. We were living in Italy.  It was crazy times, and the trip was a welcomed break from all the stress we were facing. There was something peaceful, friendly and casual about the trip and the vibe of the people we met. 

Green as far as the eye can see

Mostly, I was excited about the egg bagel sandwiches and Thai food! Oddly, I wasn’t interested in Irish stew, not the potatoes...but Thai food? All I can say is my pregnant body was craving odd comfort foods and I was grateful for the break from Italian cuisine and small breakfast bites at the local “Bar.”  At that point, I hadn’t enjoyed Thai food in almost a year. So during our short visit to Ireland, we ate at that Thai food place twice! 

Of course, between being pregnant (and constantly nauseated) and our rigid 20-month-old daughter’s schedule, we didn’t have a chance to partake in the Irish pubs. In fact, one of our favorite stories to tell is of me and Hubby huddled in the bathroom at 7 pm waiting for Sienna to fall asleep and then creeping into bed and laying in the silent room listening to all the cheers and yelling and bottles crashing at the pub near our hotel.  It sounded like a really good time.

Lastly, as I look back at these photos, I’m amazed by how much my little girl has grown.

Sienna, World Traveler

 

 

And to my friends and family:

May the road rise to meet you.

May the wind be always at your back.

May the sun shine warm upon your face.

And rains fall soft upon your fields.

And until we meet again,

May God hold you in the hollow of His hand.

-Irish blessing

All About Me (and a recipe!)

After having a less than ideal week, I was blessed with an amazing weekend that was exactly what I needed to rejuvenate and recharge. Aren’t good weekends one of life’s best blessings?!

I found my recharge button at the PWOC (Protestant Women of the Chapel) Retreat. The entire retreat focused on learning about our personality type and translating that into how God might use us. I love to learn about personality types!  Be warned, I’m always trying to categorize myself and those around me. I love to think about people and what makes them tick.  It’s so much fun! Once I found out that I’d be spending two days taking quizzes and analyzing myself, I signed right up!  Oh, and it was a 11 hours total WITHOUT kids!

Here’s what I knew:

I’m a Melancholy.

Here’s what I learned:

I’m an ESTJ (Extravert, Sensing, Thinking and Judging). 

I’m a Collaborator. Which means, when there is a conflict, I want to talk about it…a lot…and I really need everyone to be happy.  

I’m an Encourager.

And most excitingly (probably only to me) - according to StrengthsFinder^® - my five most dominant themes of talent are: Restorative, Harmony, Learner, Empathy and Input. I’ll admit, the Input category makes me sound a little dull – but it’s actually a “cool” trait and I’m no longer ashamed that I keep files filled with articles or ideas, cut-outs from magazines of places I want to see/things I want to do, books I want to read, letters from high school, memory boxes, journals, etc. Someday, I will use all that info!  As for the Restorative trait, “what is certain is that you enjoy bringing things back to life/to restore something to its true glory.” Wow! It’s almost mind-blowing to think how I might be able to use that in the future! 

And, apparently, I’m a dork.

As I drove home, I imagined what my house might look like, since Hubby was in-charge of the kids Friday night and all day Saturday.  Not that he isn’t completely capable (because he is!) but I was certain someone – either Hubby or the kiddos – would be tied-up in the closet! 

I held my breath, turned the key in the lock, opened the door and…SURPRISE!  Hubby and the kiddos had cooked dinner and dessert, decorated the house with balloons and drawings, and handed me stack of love letters!  It was a “JUST BECAUSE WE LOVE YOU” party…just for me!  I didn’t cry, it was a party after all, but I wanted to – in a good way.  It was exactly what my heart and soul needed. 

Here's what hubby made me for dessert: 

Mystery Mocha Cake

Ingredients

• 2-ounces unsweetened chocolate
• 4 tablespoons butter
• 1 1/2 cups sugar
• 2 cups sifted flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup brown sugar
• 1/4 cup cocoa powder
• 1 cup cold coffee

Directions   

Preheat oven to 350 degrees F. Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.  (We ate our cake with vanilla bean ice cream.)

Now, I’m ready to face another week of chaos! 

Random Acts of Kindness

Today, Monday, started like so many other Mondays…the kids don’t want to wake up, I don’t want to wake up, everyone is tired and cold.  Sienna is crying because she has to go to school, Grant is crying because he doesn’t have school today. We are out of juice. I have a long list of errands and chores that should get done today.

We’re finishing up breakfast and running late, as usual.  Then Grant poops all over himself and the bathroom floor.  I have no idea why?! I quickly do some damage control, give Grant a quick bath, and somehow get the kids out the door – while I’m juggling FOUR boxes (I also have to go to the Post Office today!) and TWO bags of trash, and trying not to scream at the kids out of my own frustration.

One thing about our trash system here, we have to drive our trash about a quarter of a mile away to the large main dumpster/compactor. I usually hook my trash on my side mirror and pray the trash bag doesn’t rip in-transit to the dumpster.  It’s not my favorite part of living in an apartment.

I have – no joke – 3 minutes to dump the trash and get Sienna to school. 

When I pull up to the dumpster, there is a young guy dumping his trash (and blasting his “young guy” music) and I wait impatiently. I’m pretty mad at the universe right now and thinking rather unkind thoughts about this punk kid in front of me.  And then – cue the angels singing – he walks over to my car and offers to take my trash. 

What? Um, yes sir, you can take my trash and dump it for me.  Thank you. 

It was the smallest possible gesture and yet it changed my mood, attitude and gave me an ounce of hope for humanity.  Hallelujah! And most importantly, it saved me a couple of minutes, Sienna made it to class as the last bell was ringing, and my morning felt saved.

The whole thing made me think about the song “The Generous Mr. Lovewell” by MercyMe.  It’s about how small acts of kindness CAN make a big difference in someone’s day and maybe even their life. In particular, I love the line “ ‘Cause they will know us by our love.” The idea of “pay it forward” has felt a little cliché to me in the past, but especially now, I’m starting to believe in the power of it.

Which made me wonder, whose trash should I dump tomorrow?

I'm Kooky For Cookies

Remember I said I was taking a break from baking?  Um, yeah, well…

I’ll blame it on the kids. 

Yes, I tried TWO new cookie recipes this week and had to share them with you!

The first one is from the lady at Picky Palate. If you haven’t browsed her site, you should, immediately!  Anyone who thought to put a brownie inside a chocolate chip cookie is pretty much my hero. 

I made these ones for my Oscar Party.  And good thing, too, because the show was long and ran late here so I needed the pre-show and mid-show sugar boost!

Chocolate Peanut Butter and Marshmallow Pudding Cookies

Ingredients

2 sticks softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 tablespoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt  (sea salt)

4 oz box instant chocolate pudding mix

10 oz bag peanut butter chips

1 1/2 cups mini marshmallows

1.  Preheat oven to 350 degrees F.  and line a large baking sheet with parchment paper or line with a silpat liner.

2.  In a stand or electric mixer, beat butter and sugars until light and fluffy.  Beat in egg and vanilla until well combined.

3.  Place flour, baking soda, and salt into a large bowl, mixing to combine.  Slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows.  Mix until just combined.  With a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through.  Let cool for 10 minutes on baking sheet before transferring.

Eat one, then take picture.

These cookies were a hit with everyone, especially Sienna.  She loves marshmallows.  They were gooey and, surprisingly, not too sweet.  

The second recipe, I found and tried on an impulse. I was looking for something to quickly put together for Bible Study and noticed an interesting recipe on the back of my Duncan Hines^® Dark Chocolate brownie box.  And, oohh la la, these cookies are delicious – very rich chocolate flavor and the cinnamon adds an unexpected kick.  If a brownie and a café mocha had a baby, it would be this cookie. Therefore, I love these cookies!  And the best part, they are super easy to make!

Dark Chocolate Espresso Cookies

Ingredients

3 tablespoons water

2 tablespoon instant espresso coffee powder  (I used instant coffee granules)

1 box Duncan Hines^® Dark Chocolate Premium Brownie Mix

1 egg

3 tablespoons vegetable oil

1/4 teaspoon of cinnamon

1 1/2 cups dark chocolate pieces (I used – and always use – Ghirardelli^® 60% Cacao Bittersweet Chocolate baking chips.  They are the best ones on the market, I think, and truly make all the difference in your recipes.  They are more expensive, so stock up when they go on sale.)

1. Preheat oven to 350°F. Lightly grease a baking sheet or line a baking sheet with parchment paper; set aside.

2. In a small bowl combine water and espresso powder, stir until dissolved; set aside.

3. In a large mixing bowl combine brownie mix, egg, oil, cinnamon, and the espresso mixture. Beat with an electric mixer on low speed until combined, scraping sides.

4. Stir in chocolate pieces by hand, using a spatula or wooden spoon. Drop dough by rounded teaspoons onto prepared cookie sheet.

5. Bake about 6-8 minutes or until edges are just set. (Centers may appear doughy). Do not overbake. Cool on cookie sheet for 2 minutes.  

Happy Baking, friends!  Enjoy!