Homemade Easter Goodies!

Did you survive the weekend sugar craze?!  (Don't be ashamed if you called in sick to work today to cure that chocolate hangover.)  Let's face it, while the true meaning of Easter lies in the celebration of Jesus rising from the tomb after dying on the cross to save the world from its sins, all kids see is candy.  And since we buy so much of it, knowing that we want just a little taste, we parents end up suffering the consequences two-fold.  (Our sugar overdose, and the kids, who seem to just get more energy the more they eat!! When is this sugar crash supposed to kick in?!) 

While Rowen's little body isn't quite ready for a sugar rush, (nor is mom or dad) I did pick up some toys and books for his Easter basket that will keep him occupied for at least the next week.  And add on his Nana's annual egg hunt, he will have plenty to keep him busy!  We spent Easter with James and Ava too, and since they are able to eat the sweet stuff, I thought I'd make them a little basket that will help balance out the sugar. 

I found two recipes on Pinterest for play-dough and finger paints, and decided they would be the perfect match for some quiet and creative playtime.  These were super easy recipes and turned out awesome!  I didn't even have to buy the ingredients because they were all in my pantry!  (So it's all non-toxic for those play-dough/paint eaters out there.)  All I purchased were some glass containers to put the paints and play-dough in.  To stay on the Easter theme,  I cleverly (if I do say so myself) named the colors Poppy Pink, Easter Grass Green, Lent Purple, He Is Risen! Yellow, etc.  These were fun to make and even Kurt helped!  I think he liked playing with the play-dough.  The recipes are below.

Play-dough
1 cup water
1 cup flour
1/4 cup salt
2 tsp. cream of tartar
1 Tbsp. vegetable oil
food coloring

Dump all the ingredients into a pot and stir them until blended together.

Cook over medium heat, stirring constantly, until it forms a large ball.

As soon as it joins into one large ball, take it off the heat and dump it onto your counter or wax paper.  Wait 

for it to cool, then knead it a few times until it becomes nice and soft.

Finger Paint

3 Tbsp sugar

1/2 tsp salt

1/2 tsp corn starch

2 C water

food coloring

Combine all ingredients into a small saucepan and stir over stove until mixture thickens.  Cool and pour into containers.  Add desired coloring.

And since kids can't live on non-toxic play-dough and finger paints alone, I also put some of my favorite trail mix in their basket.  It's just:

1 can salted peanuts
1 can smoked almonds
1 bag dried mangoes
1 bag yogurt covered raisins
1 bag craisins
2 bags M&M's

  I used coconut and pretzel Easter M&M's but I like to switch things up from time to time.  And since it was Easter I called it Bunny Bait.  And yes, I realize that there is chocolate in this.  I just couldn't resist!  They would think me the worst aunt in the world if I didn't give them some form of candy!  In my defense there are almonds (protien!) and dried fruit (need I say more?) in it, so it's like 50% healthy.....(I'm so proud because this is the only "recipe" that I've come up with on my own!  It took me a few years to get it just right.  Hey!  I know what your thinking....Trail mix, real ambitious/original/difficult/insert your sarcastic adjective....but just try it and you can maybe appreciate what goes into making the perfect mix!)

The perfect Bunny Bait!

Hope you had a Happy Easter and try these out! (Once you pull yourself out of that sugar haze, of course!)

New Gear for Hiking!

So long story short, last week we purchased the Kelty FC 1.0 Frame Child Carrier from REI Oulet for only $47.00!  It normally is $150.00, but was on sale for $80.00, plus we had a 20% off coupon code, and we used our member refund so this was a steal! (and shipping was free!) Don't you just love when that happens?  (It's sadly very rare...)

Kurt and I like taking hiking trips and wanted to bring Rowen along but weren't sure just how much we would be able to go this year.  Even if we just go once, (like we did yesterday) this was well worth the money!  We took it out to one of the local state parks and Rowen just loved it!  He looked so proud perched up on dad's back!  Kurt and I both thought it was comfortable to carry, and its got plenty of added perks.  Here are a few as stated by the manufacturer:

• Auto-deploy kickstand extends and retracts smoothly thanks to an internal spring-loaded system; no-pinch hinges help keep little fingers safe
• 5-point, adjustable harness system is anchored directly to frame and features an easy-to-use central tensioning system similar to car seats
• Curved, molded-foam shoulder harness with sternum strap and padded hipbelt evenly distribute load
• Mesh back panel with sliding torso-length adjustment allows easy fitting changes between short and tall parents
• Padded, fixed cockpit offers a reclined position, allowing child to sit naturally and comfortably
• Carrier also features hipbelt storage pockets and toy loop attachment points
• Manufacturer recommends a maximum weight limit of 50 lbs. for child and gear
• Made from durable 600-denier? polyester and brushed nylon fabrics

Rowen's new ride!

Parent and child approved!

 
I love that there are lots of little hook on spots for toys!  I think Rowen will appreciate that too.  While we only took a short 2 mile loop on some pretty easy terrain (and found that justifiable to go out for ice cream afterwards.....we, well Kurt, was carrying extra weight!) but it was great to get out and give our new gear a test run.   Now we just need to plan a trip!

Let's go hiking again mommy!  (But next time can I get some toys on this thing?)

Sugar Rush!.....Sugar Crash.......

Sorry I haven't posted in awhile.  I've been in a sugar coma for the past week.  (I just came out of it this evening after much sleeping and slightly above average nutritional eating.)  This is how it happened.  As most sugar induced comas are caused, it all started with family vacation!! Early this week my sister's family, my parents, Kurt, Rowen and I all headed to Wisconsin Dells for a little R&R, or should I say lack thereof, as we spent most of the time chasing the kids around the indoor water parks that were as abundant as dandelions in springtime at our resort. 

In preparation for lots of swimming and indoor playground climbing, (which turned out to be my nephew, James's, absolute favorite thing to do all the time, much to the cringing of those who had to chase after him what with all those kid germs breeding in there.......shudder) I decided that I should bring along some sugary treats to keep the batteries charged with just enough energy to keep us going but allowing us (and more importantly the kids) to crash just in time for bed.  What better way than to start off the day with a nice healthy portion of Chocolate Coffee Cake?  Which by the way looks like a giant chocolate chip cookie (see pic below!)  It ended up not being as sweet as I thought, which was pleasantly surprising.  And what's a better mid-morning or afternoon snack than homemade Lofthouse Cookies?!  Yes, you know those irresistible pink or yellow frosted sugar cookies with sprinkles that sit in the bakery section of your local grocery store just daring you not to buy them.  And of course your not a sucker when it comes to dares so you buy them!  Well, these are homemade so I felt like I'd conquered something, but then I started making them and it was like "Yeah, even homemade and these have a whole lot of not so good things in them......but at least I made them!"   

Anywho, the recipes are below.  I strongly suggest you make these for your next family vacation.  While my little Rowen is too young to sample these tasty treats, and was ready to go to bed before he even ate dinner, James and his sister, Ava (3 yrs. and 1 yr respectively) were still bouncing off the walls at bedtime.  (Should've gone ahead and brought some raw sugar to be taken by the teaspoon full.....)

Chocolate Coffee Cake
Makes one 9x13 inch cake

For the Streusel:
2/3 C all-purpose flour
1/2 C firmly packed light brown sugar
1/2 tsp ground cinnamon
6 Tbsp cold unsalted butter, cut into small pieces
3/4 C chocolate chips

For the Cake:
1 1/2 C all-purpose flour
1/2 C cake flour
2/3 C unsweetened Dutch process cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 C unsalted butter
1 C granulated sugar
3 large eggs
1 1/4 C sour cream
1 1/2 tsp pure vanilla extract

Preheat the oven to 350 degrees F.  Grease and flour a 9x13 inch baking pan or dish.  If using a glass baking dish, set the oven temperature to 325 degrees F.

To make the streusel, in a small bowl, stir together the flour, brown sugar, and cinnamon.  Using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form.  Stir in the chocolate chips until evenly distributed.

To make the cake, in a bowl, stir together the all-furpose flour, cake flour, cocoa, baking soda, baking powder, and salt.

In another bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating thoroughly after each addition.  Add the flour mixture in 2 or 3 additions, alternating with the sour cream and vanilla.  Using the mixer on low speed, beat the batter until smooth and fluffy, about 2 minutes.

Pour the batter into the prepared pan and spread it evenly.  Sprinkle the streusel mixture evenly over the batter.

Bake until the topping is golden brown 40-45 minutes.  A toothpick inserted into the center of the cake should come out clean.  Transfer the pan to a wire rack and let cool completely.  Cut into squares and serve.

Note:  Semisweet or bittersweet chocolate chips can be used in this coffee cake recipe.  I used semisweet chocolate chunks because that was what I had in the cupboard.  I also thought maybe a tablespoon of espresso might add to the flavor of this cake, so maybe next time!  Also, this recipe is from my W-S Baking Book!

That is one giant chocolate chip cookie! It's the breakfast of champs! Yum!

Homemade Lofthouse Cookies

 I found this recipe on Pinterest.  It's from sweetpeaskitchen.com  Here is the link: http://sweetpeaskitchen.com/2011/05/30/soft-lofthouse-style-frosted-cookies/  I've seen other Lofthouse recipes out there but this is the one I settled on.  The cookies turned out great and were so soft!  The frosting was pretty great too.....I couldn't stop licking it from the bowl! (and I hadn't even frosted the cookies yet!)  I made the frosting green for St. Patty's but let it be your canvas!

Lots of sugar for already sweet kids!

Sad Day.......

So yesterday my immersion blender died.  I know.  Tragic.  I used that thing for everything!  From making smooth and silky soups to deliciously blended smoothies.....ahhhhh!  I can't believe this has happened!  I'm in denial.  Kurt said he would try to fix it this afternoon.  He will figure it out, he's good like that.  Oh who am I kidding?!  It's gone!  And it's all my fault!  I'd been asking too much of it in the past few weeks.  If I hadn't been on this damn smoothie kick!  I know you are thinking I just should have used my blender.  Well, that died too.  It happened on Tuesday.  And I know Rowen was just as happy as a clam because he hates that blender.  I did too.  It's time was up.  (I think Ro clapped when I chucked it in the garbage.)  So alas, now I'm on a search for a new immersion blender/blender (unless Kurt can bring it back to life).  Maybe a Vitamix?!  So long immersion blender, you've done so much and are yet so little.

 

My old Cuisinart Smartstick Immersion Blender.....and it was really smart!  Look at all those attachments!!!

The Vitamix 500 Professional Blender...my dream.

The Cuisinart Compact-Smoothie Blender....This could satisfy my smoothie cravings.

If anyone has any recommendations on a great immersion blender/blender I'm all ears.  I'm just too distraught right now to think clearly on the matter!

It's Greek To Me!

And I'm strictly speaking in food terms here people.  Hummus and pita bread to be exact.  Homemade to be even more exact.  Have I tantalized your taste buds?  Piqued your curiosity?  Captured your attention?  Whet your whistle?   What am I even saying?  I'm going a little crazy lately.  My son has refused to take a nap for the past two days (and is finally sleeping!  Hallelujah!  Thus allowing me to divulge such great recipes to you from the Greeks.)

So a few weeks ago I was doing my weekly scan of recipes from a few of my favorite cookbooks for meals for that week.  I came across a tried and true hummus recipe from a Barefoot Contessa cookbook (How Easy Is That?) which I instantly decided I needed to make.  I thought some fresh veggies and hummus would more than make up for all the pretzel and french onion dip I'd been, shall I say "vegging out on."  (Can I call that a pun?)  I also flipped through my W-S Baking Book and found the pita bread recipe I'd been wanting to try,  which looked easy enough and didn't require me to buy any new ingredients for it!  (I love when that happens...)  All I needed was some Fage and you could call me Athena!  (Like I said, one cute,but determined son who doesn't nap makes for one stable otherwise, but on the verge of a nervous breakdown right now mommy.) 

Anywho below are the recipes.  Nothing could be easier here!  Or healthier!  The hummus is packed with protein and as far as the pita bread goes, you need carbs to sustain energy!  I just ate the hummus with vegetables since I was feeling guilty about my binge on pretzels and dip, but be adventurous with your dippers!  I ate the pita bread plain since I feel that I can't really appreciate the flavor that only comes with homemade bread if I slather it with spreads, but eat it how you like it!  I thought about making some gyros with it, but that was just too ambitious a task for me at the time.  The pita bread makes 10 so if you feel like you won't eat it up within a few days, just pop the rest in a ziploc and into the freezer they go!  Apolafsete!  (That's "Enjoy!" in Greek!)

Hummus
Makes 2 cups (I doubled the recipe since I love it so much!)

2 C canned chickpeas, drained, liquid reserved
1/3 C tahini or sesame paste
4 cloves minced garlic
6 Tbsp freshly squeezed lemon juice
8 dashes Tabasco sauce
2 tsp kosher salt

Place the chickpeas,  2 Tbsp of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor (or a blender) fitted with the steel blade and process until coarsely pureed.  The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.  Cover and refrigerate for several hours for the flavors to blend.  Taste for seasonings.

This is a basic hummus recipe, but you could add roasted red peppers, or any other array of ingredients to make it unique!

All the ingredients pre processer

 Press of a button and your done!

Pita Bread
Makes 10- 6 inch flatbreads

1 Tbsp active dry yeast
Pinch of sugar
1 1/2 C warm water
2 Tbsp olive oil, plus extra for greasing
1 1/2 tsp salt
3 1/2-4 C all-purpose flour, plus extra as needed

In a bowl, sprinkle the yeast and sugar over 1/2 C of the water.  Stir gently to dissolve and let stand at room temperature until foamy, about 10 minutes. 

In a stand mixer fitted with the paddle attachment, combine the remaining water, the oil, salt, and 1 C of the flour.  Beat on medium speed until creamy, about 1 minute.  Stir in the yeast mixture.  Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl sides.  Switch to the dough hook.  Knead on low speed, adding flour 1 Tbsp at a time if the dough sticks, until stiff and sticky, about 3 minutes.

Transfer the dough to an oiled deep bowl and turn once to coat it with oil.  Cover loosely with plastic wrap and let the dough rise at room temperature until doubled in bulk, 1-1 1/2 hours.

Place a baking stone on the bottom oven rack and preheat to 450 degrees F.  Turn the dough out onto a lightly floured work surface and divide it in half.  Cover half with plastic wrap.  Divide the remaining half into 5 equal pieces and form each piece into a ball.  Let rest for 10 minutes whilde dividing the other dough half.  Roll out the balls into rounds about 6 inches in diameter and 1/4 inch thick.  If the dough does not roll out easily, let it rest, covered, for 10 minutes.  Drape each round over a flour-dusted rolling pin and transfer to a floured kitchen towel.*  Cover with another towel and let rest until puffy, about 15 minutes.

*  I was confused by this step, as I only have one rolling pin.  How am I supposed to put 10 pitas on one rolling pin?!  If you are so blessed to have multiple rolling pins, kudos, and this step should be no problem.  I ended up stacking my pitas on top of each other which was really dumb of me since it didn't allow my pitas to get puffy, plus they stuck together, but in the end I thought they still turned out great! 

Preheat a baking sheet in the oven for 6 minutes.  Quickly brush the sheet with oil.  Transfer 3 or 4 dough rounds to the hot sheet and place it on the baking stone.  Do not open the oven door for 3 minutes.  Bake until puffed and light brown, 6-7 minutes.  Stack the pitas on a plate and cover with a kitchen towel.  Bake the remaining pitas, then serve warm.

Puffy pitas!

My Leaning Tower of Pitas! (oh wait, that's Italy...)

My Addiction to TOMS

Hi my name is Amber and I'm addicted to TOMS shoes.  I own 6 pairs.  Is that sick?  Probably, but I just can't get enough of these cute and comfy shoes!  My favorite are the classics, but I'm venturing into the cordones territory.  I love these shoes so much that I've dedicated a board on Pinterest to them!  I justify purchasing TOMS because with every pair I buy, I'm also buying a child in Africa a pair of shoes.  (It's Toms One for One campaign.)  Aren't I so generous?!  The pricing isn't too bad either, with most classic pairs running around $54 while the new ballets and cordones are a bit more pricey around $79.  What's even better is that they have Tiny TOMS (adorable!) so I can get my son his own pair (or 6....) when he can walk!  Do I smell mother/son matching shoes in the works?!  Now THAT really would be sick........Here are just a few that I'm hooked on:

Pink Primrose Vegan Classics -so springy!

Valentine Classics- Oh, I'm in love!

Pink Glitters Classics- I own these and they brighten up any dull winter day.

Bloom Cordones- my next pair......

Alessandra Black Canvas- these could go with anything!  I'm thinking with me....

Bimini Stichouts- I need green for St. Patrick's Day......Ok I'll buy them!

Animal Tiny TOMS Classics- for my little animal!

Chambray Bimini Tiny TOMS Classics- summer casual, and would kinda match those green ones for mommy.......Ok, you've convinced me, I just bought them!!

The Ultimate Baking Challenge

So a few weeks ago during a monotonous February day, I decided to spice things up by going a little sour.....dough.  There's just something about sourdough that is so..............epicurean, I don't know, maybe that's not the right word but it sounded good.  I got all my ingredients and was ready to dive in.  By the end of the day I would be enjoying a nice thick slice of sourdough!  I started with the sourdough starter (which is a dreaded recipe in a recipe, but all good things come to those who wait.)  Come to find it takes 48 hours to sit and bubble and do its thing.  Damn.  Fine.  In two days I will be enjoying an even thicker slice of bread for all of my patience!

Two days  and I'm just watching the starter sit there.  Being lazy.  Staring at me.  Mocking me.  Playing me for a fool.  Finally the wait is over.  I open up my baking book to the ACTUAL recipe.  Reading through it all looks standard procedure for bread.  Waiting first and second rise, yada yada.  Then, there it is, another glitch in my plans.  Apparently after the loaves have been formed they have to sit in the fridge overnight!  You can imagine my frustration.  I have to admit, after I found out this information, it took me about a week to get up enough courage to make the actual dough.  This was supposed to be a four day baker's run of the mill procedure.  In my reality, from the point of inception in my brain to the moment I pulled those painstakingly kneaded loaves out of the oven,  the whole thing took me about 2 weeks.  I'm ashamed.  But I'm not a seasoned baker, so how was I to know?  Regardless, after all was said and done, sourdough and I have made our peace.  (You can imagine how big my slice was after waiting a lifetime to make it!)  While this recipe requires the foresight to know how long it will take, more patience than you can fathom, and a bit of rearranging your fridge to make room for three loaves of bread, it was all worth it in the end.....I think.  Here's the recipe.  It's once again from my Williams-Sonoma Baking Book, and while I love just about everything about that book, this particular recipe left a slightly sour taste in my mouth......

Easy Sourdough Starter
1 pkg commercial dry sourdough starter (1/2 oz) -I found mine at a whole foods store
1 C bread flour
3/4 C lukewarm water
2 Tbsp plain yogurt

In a bowl, combine the dry starter and the flour.  Whisk in the water and yogurt until smooth.  Transfer the mixture to a 1 qt glass jar, ceramic crock or plastic container.  Cover loosely with plastic wrap or a double thickness of cheesecloth and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day.  It will be bubbly, with a sour smell.  If not using right away, store the starter in the refrigerator, loosely covered until ready to use.  

Sourdough Bread
Makes 3 small round loaves

1 1/2 C lukewarm water
4 tsp active dry yeast
1 C Easy Sourdough Starter
1 Tbsp honey
6 C bread flour
1 Tbsp unsalted butter, melted, plus extra for brushing
2 large eggs
2 1/2 tsp salt
2 Tbsp cornmeal mixed with 2 Tbsp bread flour

In a stand mixer fitted with the whisk attachment, combine the water, yeast, sourdough starter, and honey.  Beat on low speed just until smooth, about 1 minute.  Cover the bowl with plastic wrap and let the starter mixture stand at room temperature until doubled in bulk, about 1 hour. 

This part of the process is cool because you can really hear the mixture bubbling away.  It's like Rice Krispies!

Switch to the paddle attachment and stir the mixture together on low speed.  Add 3 cups of the flour, the butter, eggs and salt.  Beat on medium-low speed until smooth, about 1 minute.  Add 2 more cups of the flourand beat for 2 minutes.  Switch to the dough hook.  Beating on low speed, add the remaining bread flour, 1/2 cup at a time, until a very soft dough forms that pulls away from the bowl sides.  Knead on low speed, adding flour 1 Tbsp at a time if the dough sticks, until smooth, springy, and moist, about 6 minutes.  Scrape down the sides of the bowl.

Brush the bowl with a thin film of melted butter and turn the dough to coat it with butter.  Cover loosely with plastic wrap and let rise at room temperature until slightly more than doubled in bulk,
1 1/2-2 hours.

That's a lot of  dough.  It almost spilled over the sides of my bowl!

Line a baking sheet with parchment paper and sprinkle with the cornmeal mixture.  Turn the dough out onto a lightly floured work surface.  Divide the dough into 3 equal portions and shpae each into a tight, round loaf.  Place the loaves, seam side down and at least 4 inches apart, on the prepared sheet.  Sprinkle the tops with flour and rub in.  Cover loosely with a double layer of plastic wrap and let rise in the refrigerator for 8-12 hours. 

Place a baking stone on the bottom oven rack and preheat to 450 degrees F.  Usin a thin, sharp knife, make 3 gentle slashes across the top of each loaf.  Place the pan on the stone and bake for about 10 minutes, then reduce the heat to 400 degrees F and bake until the loaves are golden brown, 20-25 minutes longer.  Let cool completely on racks before slicing and serving.

Finally!  The finished product, three happy golden loaves mine for the taking!

I choose this one.

I used one of the loaves right away and gave the other two to family, but you can freeze them as well.  While it is delicious by itself, it's also great for sandwiches (I made some awesome grilled cheeses with it last night for Kurt and myself) or I had the thought of using it as a bread bowl for dips, soups, salads, etc!  The sky is the limit!