Christmas Cookie Time

Today, the baby and I had a craving for cookies.  All I had were stale raspberry filled ones that would not due.  With my car in another town, and not at home I decided to make some.

I found an awesome, delicious, easy recipe at the ever handy MarthaStewart.com, and proceded to make some yummy cookies for my boy and I to decorate after school today for the first Holiday task.

I ate 4 straight out of the oven, suited my craving just fine ;)

My boy was as excited to show me something when he got home as I was to tell him of our cookie adventure ahead of us.  He made me this lovely little man in art class. 

Seriously, could it be any cuter?

After I OOOHHHHEEEDDDD, and AWWWWEEEEEEDDDD

at our newest little Christmas decoration, I frosted, and Sam diligently sprinkled.

He did an awesome job~I love him so!

Ravenous, and another U/S, with a heart rate!

So excited, yesterday I had another U/S to check on the babies growth since I am still spotting, and have been for 3 weeks now.  

Here is the picture they gave me!

The head is in the lower right hand corner, and the rump is in the middle of the picture.  Measured 8 weeks 3 days.  I am 8 weeks 5 days as of yesterday.  MD says it is fine if the U/S measures 2 days + or - the actual gestational age.  Heart rate was a strong 167, and it was pure bliss to see that little babe! Poor thing was smooshed in my uterus because I am LITERALLY full of food.

I have been an EATING MACHINE!

Be prepared now...here I go!

Here is a tally of the food I ate yesterday.

3 glasses of juice

entire 32 ounce can of fruit cocktail (in one sitting)

1 peanut butter sandwich

1 chocolate icecream cup

2 biscottis

1 ham and cheese sandwich with mayo and mustard

1 large piece of chocolate cake

1 small diet pepsi

1 small diet gingerale

2 heaping scoops of REAL macaroni and cheese

WATER throughout the day

probably a grand total of 3000 calories, YIKES!

I NEED TO GET A GRIP!  There, I said it. Enough said.

That is all.

HEHEHEHE

Lala's Purple Pepper Pulled Pork

Came up with this recipe today, hope you like it!

Ingredients:

1 1/2-2 lbs Pork Roast

1 1/2 cups Barbeque Sauce

1 cup water

2 tbsp. Worcestershire Sauce

Salt/Pepper

Purple Bell Pepper

Directions:

Salt and pepper the pork, then sear the pork roast in a hot pan on all sides, then place directly in a crock pot on low setting.  Then pour in the barbeque sauce, wocestershire sauce, and the water.  Dice the pepper, and add to the pot.  Cover, and cook for 5-6 hours on low.  

Place pork alone in a shallow bowl, pull the pieces apart with a fork, or two.  

Pour the broth from the crock pot into a blender, and puree.

Pour the broth over the pork, stir, and cover for 30 minutes

Reheat, and your pulled pork is ready!

Lala's Carrot Zucchini Cake

Lala's Carrot Zucchini Cake

Ingredients:

3 c. flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 tsp. cinnamon

3 eggs

1 c. oil

2 1/4 c. sugar

3 tsp. vanilla

1 c. water (as needed)

1 c. grated zucchini

1 c. grated carrots

Directions:

Preheat oven to 350 F. Add all ingredients except the water, zucchini, and carrots to a large bowl.  Beat with a mixer, and add the water slowly until a loose batter forms.  Then add in the zucchini and carrots.  Fold them into the batter until well combined.  Grease a 9X11 pan, and place in the oven.  Bake for 30 at 350 F, then decrease temp to 325 F. for 25-30 more minutes (until a tester inserted in the middle of the cake comes clean. Cool, and glaze if desired. 

Amazing Ricotta Lemon Cheesecake Recipe

Made this today with a recipe from Sorrento Velvety Smooth Ricotta Cheese.  

Enjoy, this airy, light, fluffy, delicious cheesecake recipe!

Ingredients:

1 cup graham cracker crumbs
4 cups (2 lbs.) Sorrento Ricotta Cheese
1¾ cups sugar
5 large eggs, separated
6 tablespoons flour
1 tablespoon vanilla
½ cup heavy cream, whipped
Rind of lemon, grated
Rind of orange, grated

Directions:

Preheat oven to 400°F. Butter sides and bottom of 10" springform pan. Dust with graham cracker crumbs. Beat ricotta cheese, 1 cup sugar and egg yolks. Add flour, vanilla and orange and lemon rind. Beat egg whites with remaining sugar until stiff. Combine with whipped cream. Fold into ricotta mixture. Pour into prepared pan. Bake 10 minutes at 400°F, then 1 hour at 325°F. Crack open oven door after baking time and cool to room temperature (at least two hours).

Easy Mango Pear Plum Sorbet

Today I whipped up a super easy sorbet recipe, and thought it would be fun for Summer sharing

Ingredients:

1 Ripe mango

2 Ripe Bartlet Pears

2 Rips Plums

1 c. White Sugar

1 c. Water

Recipe:

Wash and cut the fruit into small pieces, add to blender, and add a splash of water (1/4 c.). Blend on high for a few minutes until their are no lumps present.  

Simmer the water and sugar on the stove until the sugar is all dissolved.  Allow to cool, and then add to the blender of fruit.  Blend on low until well incorporated. 

Pour into a 9X12 glass pan.

 Allow a discerning taste tester to partake

  Cover with cling wrap, and tin foil, and place in the freezer on a flat surface for 4-6 hours.

  Once fully frozen, remove from the freezer 20 minutes before ready to serve, and allow to thaw a bit.  Scoop into individual serving bowls and enjoy.

Enjoy

Italian Cornmeal Cake

Today I whipped up this awesome recipe that I featured over on the Rhythm of the Home Blog.  It is so delicious!   Sam wanted sprinkles in it.  It is sweet enough that you don't even need frosting!

Italian Cornmeal Cake

Visit the blog for the recipe by Joy!

Rhythm of the Home Blog

Bus Driver Gifts!

We have the best bus drivers on the planet for Sam.  "Mr. Dave in the morning, and George in the afternoon.  Get this...George used to be Julia's and my bus driver in our school years, how cool is that~full circle huh?

At any rate, I decided to make some thank you Peanut Butter cookies for them

Easy Peanut Butter Cookies

2 sticks butter, softened
1 c. sugar
1 egg
2 c. flour
1 tsp. baking powder
1 c. chunky peanut butter (the chunkier the better!)

Preheat oven to 350 Degrees F

Cream butter and sugar and eggs together, add in the flour and baking soda, then mix in the peanut butter

Roll into 1 in. sized balls, and place on a parchment lined cookie sheet

Crisscross with fork tines

 

Bake for 15 minutes, or until barely golden (I prefer them this way, but you can go darker if preferred)

Attach a thank you note, and pass along the love!

Lala's Glazed Banana Nut Cake Recipe

This cake is warm, delicious, easy, and filling...who could ask for anything more?

Lala's Glazed Banana Nut Cake Recipe

Ingredients

2 sticks unsalted butter (room temp)

1 c. sugar

4 eggs

5 ripe medium bananas

3 c. flour

2 tsp baking soda

1 pinch salt

1 tsp cinnamon

3/4 c. chopped walnuts

Directions

Preheat oven to 350 Degrees F.  Cream the butter, sugar, and eggs together in a large bowl.  Break the bananas into small pieces into the same bowl.  Set aside, and in a smaller bowl mix the flour, salt, baking soda, salt, and cinnamon together.  Add the dry ingredients to the wet, and then mix with an electric mixer at a low speed till well incorporated.  YOU WANT SOME VISIBLE PIECES of bananas. Now fold in the walnuts. Pour into a greased 9X11 glass pan, and put in the oven.  Bake for 40-45 minutes (or until a knife inserted into the center comes out clean).  

 

Allow to cool and when finished cooling apply the glaze (recipe below)

Glaze 

In a sandwich baggie, fill half way with powdered sugar, add a tsp of vanilla extract, add milk to the sugar and mix until it forms a nectar thick glaze. 

Cut a small triangle out of the baggie corner

 

Drizzle over the cake (thanks Sam!)

Enjoy!

Lala's Easy ULTIMATE Sticky Bun Cinnamon Roll Recipe

Ahhh, ladies, I have found heaven.  Please pass it along. It is called Schnecken.  I once had Schnecken at a baby shower, and FELL IN LOVE!  Today I made my own recipe for it, and thought I would share.  It is almost as fun to make as it is to say...SCHNECKEN!

Here is my own recipe for Lala's Schnecken, also known as a cinnamon roll on CRACK!  LOL

Lala's Schnecken

Ingredients:

-2 frozen bread loaves (thawed and allowed to TRIPLE RISE in size)

-1 stick unsalted butter melted

-1 3/4 c. chopped walnuts

-1/2 c. pecans

-1 lb...you heard me right...of dark brown sugar

-cinnamon

Directions:

1.Preheat the oven to 365 degrees F. WHEN THE SCHNECKEN HAS ATTAINED ITS SECOND RISE SIZE

2.Roll out your dough (approx size 2 ft X 1 ft), and allow to rest

3.Grease a 9X11 pan with the butter, and then sprinkle generously with the brown sugar, and the nuts (this will be the top of the Schnecken!), now dust with some cinnamon

4.Spread the remaining butter over the rolled out dough, sprinkle with the remaining brown sugar, nuts, and then dust with cinnamon (make sure you go all the way to every edge so you can make the most Schneckens!)

5.Begin rolling the dough into a snake like roll, beginning on the long edge and rolling towards the other long edge.

6.Cut the roll into 1 inch wide pieces.  Cut as many as your roll will accommodate.  Place with the spiral side up into the pan.  Don't worry about over crowding...the Schneckens make great friends with eachother!

7. Cover with a damp paper towel, and allow to rise in a warm place for 45 minutes. (Double Rise)

8. Place in the oven for about 30-35 minutes (or until it sounds hollow when tapped on)

9. Remove from oven, and IMMEDIATELY INVERT OVER YOUR SERVING PLATE! (I used a cookie sheet lined with tin foil)

 10...DROOL AND WAIT FOR THE COMPLIMENTS AND RECIPE REQUESTS!