Tale of a Pumpkin Coffee Cake

Last week, I made a pumpkin coffee cake.  I scribbled the ingredients on a scrap sheet of paper, took pictures of the cake and fed it to my munchkins.

The entire cake was gone in 24 hours.

I was so pleased with myself (and my cake) because I had a recipe tucked away to post on my blog.  I had somewhere to turn when I was short on blogging material.

A few minutes ago, I sat down to post about my coffee cake.

I edited the picture, and I prepared to share the recipe.  I looked around for that scrap piece of paper with the golden instructions.

The paper is no where to be found.

Due to my organizational irresponsibility, all I have left is this picture.

The End.

Mommyhood Footnote:  There is no cake mix.  There was flour, sugar, oats, milled flax seed, pumpkin puree, applesauce, egg, baking powder and crumb topping.  Good luck!

Last week, I made a pumpkin coffee cake.  I scribbled the ingredients on a scrap sheet of paper, took pictures of the cake and fed it to my munchkins.

The entire cake was gone in 24 hours.

I was so pleased with myself (and my cake) because I had a recipe tucked away to post on my blog.  I had somewhere to turn when I was short on blogging material.

A few minutes ago, I sat down to post about my coffee cake.

I edited the picture, and I prepared to share the recipe.  I looked around for that scrap piece of paper with the golden instructions.

The paper is no where to be found.

Due to my organizational irresponsibility, all I have left is this picture.

The End.

Mommyhood Footnote:  There is no cake mix.  There was flour, sugar, oats, milled flax seed, pumpkin puree, applesauce, egg, baking powder and crumb topping.  Good luck!

reade more... Résuméabuiyad

Spice Cookies with Pumpkin Dip

spice cookies with pumpkin dip

Want to make something extra special for the holidays?  

Well, let me suggest these!! 

I love gingersnaps, always have.  Pair it with pumpkin and I am SOLD.

I got this recipe a long time ago from my friend, Tonja,  

She made them and I was in LOVE.

This year I made them again, and my kid were in LOVE.

Trust me friends they are the best of both worlds!!

what a perfect fall treat, paired with a nice spiced chai

Spice Cookies with Pumpkin Dip

Cookie Ingredients

1 1/2 cups butter softened

2 cups sugar

1/2 cup molasses

4 cups flour

4 t. baking soda

2 t. cinnamon

1 t. ground ginger

1 t. cloves

1 t. salt

additional sugar

Pumpkin Dip Ingredients

1 package (8 oz) Cream Cheese

1 can (18 oz) Pumpkin

2 cups powdered sugar

1 t. cinnamon

1/2 t. ginger

Cream butter and sugar then add eggs one at a time, beating well after each one. Add molasses, mix well.

Combine dry ingredients and add to creamed mixture, mix well and chill overnight.

Shape into 1/2 inch balls and roll in sugar, place 2' apart on an ungreased baking sheet. 

aren't they pretty?? you will be able to fit 20 to a cookie sheet

Bake at 350 degrees for 6 minutes or until edges begin to brown. 

 Do Not over bake, or they won't be chewy.  Cool 2 minutes before removing to cooling rack.

For the dip, cream the cream cheese with a mixer until smooth. Add pumpkin and beat well.  Add dry ingredients and beat until smooth.

spice cookies with pumpkin dip

Want to make something extra special for the holidays?  

Well, let me suggest these!! 

I love gingersnaps, always have.  Pair it with pumpkin and I am SOLD.

I got this recipe a long time ago from my friend, Tonja,  

She made them and I was in LOVE.

This year I made them again, and my kid were in LOVE.

Trust me friends they are the best of both worlds!!

what a perfect fall treat, paired with a nice spiced chai

Spice Cookies with Pumpkin Dip

Cookie Ingredients

1 1/2 cups butter softened

2 cups sugar

1/2 cup molasses

4 cups flour

4 t. baking soda

2 t. cinnamon

1 t. ground ginger

1 t. cloves

1 t. salt

additional sugar

Pumpkin Dip Ingredients

1 package (8 oz) Cream Cheese

1 can (18 oz) Pumpkin

2 cups powdered sugar

1 t. cinnamon

1/2 t. ginger

Cream butter and sugar then add eggs one at a time, beating well after each one. Add molasses, mix well.

Combine dry ingredients and add to creamed mixture, mix well and chill overnight.

Shape into 1/2 inch balls and roll in sugar, place 2' apart on an ungreased baking sheet. 

aren't they pretty?? you will be able to fit 20 to a cookie sheet

Bake at 350 degrees for 6 minutes or until edges begin to brown. 

 Do Not over bake, or they won't be chewy.  Cool 2 minutes before removing to cooling rack.

For the dip, cream the cream cheese with a mixer until smooth. Add pumpkin and beat well.  Add dry ingredients and beat until smooth.

reade more... Résuméabuiyad

No Fear

The past few months, my Gymnastics Queen has been training hard for her current competition season.  The older she gets, the more difficult the skills become.

Some skills are downright frightening.

There are two skills in particular that she has struggled with: the back handspring and the side handstand dismount.

We had many nights she came home in tears and many Saturdays she fought me about going to practice.  Rather than keep working on these skills, she tried to avoid them.

I wouldn't let her. 

And every day she spent in that gym she got better.  Stronger.  More confident.

Before she knew it the back handspring was more natural and the fears began to subside.  The side handstand dismount was a different story.  Just last week at practice her fears were still getting the best of her.  She would get up in that handstand on the beam, and she was too afraid to twist it and dismount.

I can't say I blame her, but I'm also not a gymnast.

This past Saturday was our first meet of the season.  While wishing her good luck I looked her in the eyes and told her to face her fears.  Don't let them get the best of you.

Because fear will eat you alive if you let it.

Our last event was beam, and her beam warm ups were shaky.  The warm up routine was gorgeous, but never once did she dismount with the side handstand.  I looked at Hubby and told him she wasn't going to do it.  I could see the fear in her face.

And then she got on the beam.  Boy did that girl prove me wrong.  She kicked that dismount right in the arse.  Two second hold and all.

We didn't even need to see her score, because for me and Hubby, conquering her fear made her a winner. 

The 9.0 was the icing on the cake.

As one of the dad's from our team put it, "That girl is a showtimer".  She sure is.

The past few months, my Gymnastics Queen has been training hard for her current competition season.  The older she gets, the more difficult the skills become.

Some skills are downright frightening.

There are two skills in particular that she has struggled with: the back handspring and the side handstand dismount.

We had many nights she came home in tears and many Saturdays she fought me about going to practice.  Rather than keep working on these skills, she tried to avoid them.

I wouldn't let her. 

And every day she spent in that gym she got better.  Stronger.  More confident.

Before she knew it the back handspring was more natural and the fears began to subside.  The side handstand dismount was a different story.  Just last week at practice her fears were still getting the best of her.  She would get up in that handstand on the beam, and she was too afraid to twist it and dismount.

I can't say I blame her, but I'm also not a gymnast.

This past Saturday was our first meet of the season.  While wishing her good luck I looked her in the eyes and told her to face her fears.  Don't let them get the best of you.

Because fear will eat you alive if you let it.

Our last event was beam, and her beam warm ups were shaky.  The warm up routine was gorgeous, but never once did she dismount with the side handstand.  I looked at Hubby and told him she wasn't going to do it.  I could see the fear in her face.

And then she got on the beam.  Boy did that girl prove me wrong.  She kicked that dismount right in the arse.  Two second hold and all.

We didn't even need to see her score, because for me and Hubby, conquering her fear made her a winner. 

The 9.0 was the icing on the cake.

As one of the dad's from our team put it, "That girl is a showtimer".  She sure is.

reade more... Résuméabuiyad

Bake Along Challenge - Pecan Caramel Bark - (Turtle Bark)

pecan caramel bark - turtle bark

I decided it would be fun to join a bake along challenge!!

Danielle over at Hugs & Cookies XOXO hosts one of these a week!

I have been having so much fun in the kitchen, I figured if I did something  like this, I would most likely be baking something I wouldn't normally bake. 

Turns out, that happened on the first challenge!

First off, I have never been a big fan of pecans, and secondly, the thought of making homemade caramel always sort of intimidated me!

Well, Danielle, being the sweetheart she is, gave me a cheater version using melted caramels. 

I seriously considered it.... and then I tightened my apron straps, 

pulled up my big girl panties and tackled it!

I knew I had enough of the ingredients to have a few do-overs, and fully planned to.

Then... guess what?

I did it... on the FIRST TRY!

(takes a bow)

It was surprisingly easy.

So, I made this pecan turtle bark today with HOMEMADE caramel....

and it smells, looks and

TASTES amazing!

Thanks, Danielle for the fun "homework!"

Here is the recipe for those of you who want a yummy assignment!

* ~ *

Turtle Bark

• ½ cup pecans, toasted

• 16oz Ghirardelli DARK chocolate chips

Caramel Filling:

• ½ cup sugar

• 2 tablespoons water

• 1 tablespoon butter

• 5 tablespoon heavy cream

*Optional Topping:

2 tablespoon pecans, finely chopped

2oz caramel sauce

Instructions:

 

Toasting the pecans:

Place pecans on bake sheet pan and toast at 375 degrees for about 5-6 minutes then stir for even toasting and bake for about another 5-6 minutes or until nuts darken and become aromatic. Remove bake sheet from oven and set aside to cool. Once pecans are completely cooled; chop and set aside. Reserve 2 tablespoons of chopped pecans and chop it some for a finely chopped consistency; set aside for finishing.

To make the caramel filling:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly.

Whisk to combine (bubbles will subside upon cooling).

 Set aside to cool completely.

To melt the chocolate:

Place chocolate in a heat proof bowl over (not on) simmering water and stir until melted.

Preparation:

 Line 8×8 pan with parchment or wax paper

To assemble:

Pour half of melted chocolate into prepared 8×8 pan, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place pan in refrigerator for 5 minutes for chocolate to slightly harden. Remove from refrigerator and pour ¼ of caramel on top and sprinkle pecans on top of caramel and gently press pecans down into caramel. Place pan in refrigerator for 7 minutes for caramel to become slightly harden. Pour remaining chocolate on top and return to refrigerator for 20 minutes for fully assembled

 Turtle bark to set.

Finish top by sprinkling remaining 2 tablespoons of finely chopped pecans. Drizzle with caramel.

 

Makes one 8×8 pan

 

 

Guess who has a jump on her holiday baking?!!? 

I do! I do!!

.

pecan caramel bark - turtle bark

I decided it would be fun to join a bake along challenge!!

Danielle over at Hugs & Cookies XOXO hosts one of these a week!

I have been having so much fun in the kitchen, I figured if I did something  like this, I would most likely be baking something I wouldn't normally bake. 

Turns out, that happened on the first challenge!

First off, I have never been a big fan of pecans, and secondly, the thought of making homemade caramel always sort of intimidated me!

Well, Danielle, being the sweetheart she is, gave me a cheater version using melted caramels. 

I seriously considered it.... and then I tightened my apron straps, 

pulled up my big girl panties and tackled it!

I knew I had enough of the ingredients to have a few do-overs, and fully planned to.

Then... guess what?

I did it... on the FIRST TRY!

(takes a bow)

It was surprisingly easy.

So, I made this pecan turtle bark today with HOMEMADE caramel....

and it smells, looks and

TASTES amazing!

Thanks, Danielle for the fun "homework!"

Here is the recipe for those of you who want a yummy assignment!

* ~ *

Turtle Bark

• ½ cup pecans, toasted

• 16oz Ghirardelli DARK chocolate chips

Caramel Filling:

• ½ cup sugar

• 2 tablespoons water

• 1 tablespoon butter

• 5 tablespoon heavy cream

*Optional Topping:

2 tablespoon pecans, finely chopped

2oz caramel sauce

Instructions:

 

Toasting the pecans:

Place pecans on bake sheet pan and toast at 375 degrees for about 5-6 minutes then stir for even toasting and bake for about another 5-6 minutes or until nuts darken and become aromatic. Remove bake sheet from oven and set aside to cool. Once pecans are completely cooled; chop and set aside. Reserve 2 tablespoons of chopped pecans and chop it some for a finely chopped consistency; set aside for finishing.

To make the caramel filling:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly.

Whisk to combine (bubbles will subside upon cooling).

 Set aside to cool completely.

To melt the chocolate:

Place chocolate in a heat proof bowl over (not on) simmering water and stir until melted.

Preparation:

 Line 8×8 pan with parchment or wax paper

To assemble:

Pour half of melted chocolate into prepared 8×8 pan, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place pan in refrigerator for 5 minutes for chocolate to slightly harden. Remove from refrigerator and pour ¼ of caramel on top and sprinkle pecans on top of caramel and gently press pecans down into caramel. Place pan in refrigerator for 7 minutes for caramel to become slightly harden. Pour remaining chocolate on top and return to refrigerator for 20 minutes for fully assembled

 Turtle bark to set.

Finish top by sprinkling remaining 2 tablespoons of finely chopped pecans. Drizzle with caramel.

 

Makes one 8×8 pan

 

 

Guess who has a jump on her holiday baking?!!? 

I do! I do!!

.

reade more... Résuméabuiyad

Homemade Belgian Waffles

This may be the easiest, most convenient homemade waffle recipe of all time.

No buttermilk.  No "need to go to the store" ingredient.  Just the basic kitchen staples we all keep on hand.  These waffles are fluffy, delicious and devoured in minutes.
 
Guaranteed.

I put this recipe together from a few I found on www.allrecipes.com.  I needed to adjust amounts because I knew the standard 4-6 servings would barely feed the dog in my house.

This recipe makes 8-10 waffles. 

(can be prepared with a standard waffle iron)

3 cups flour
6 tsp baking powder
1/2 tsp salt
2 cups milk
1/2 cup oil
3 eggs, separated

Preheat waffle iron.

In medium sized bowl, combine flour, baking powder, salt.  Add milk, oil and egg yolks.  Stir until batter is only slightly lumpy. 

With hand or standing mixer, beat egg whites on high speed until stiff peaks form (about 2-3 minutes).

Gently fold egg whites into batter.

Using a ladle, scoop batter onto center of waffle iron.  Leave 2" around, allowing room for waffles to spread.

Serve with butter and dust with powdered sugar.  Whipped cream is optional, but highly recommended.

Happy Sunday!

This may be the easiest, most convenient homemade waffle recipe of all time.

No buttermilk.  No "need to go to the store" ingredient.  Just the basic kitchen staples we all keep on hand.  These waffles are fluffy, delicious and devoured in minutes.
 
Guaranteed.

I put this recipe together from a few I found on www.allrecipes.com.  I needed to adjust amounts because I knew the standard 4-6 servings would barely feed the dog in my house.

This recipe makes 8-10 waffles. 

(can be prepared with a standard waffle iron)

3 cups flour
6 tsp baking powder
1/2 tsp salt
2 cups milk
1/2 cup oil
3 eggs, separated

Preheat waffle iron.

In medium sized bowl, combine flour, baking powder, salt.  Add milk, oil and egg yolks.  Stir until batter is only slightly lumpy. 

With hand or standing mixer, beat egg whites on high speed until stiff peaks form (about 2-3 minutes).

Gently fold egg whites into batter.

Using a ladle, scoop batter onto center of waffle iron.  Leave 2" around, allowing room for waffles to spread.

Serve with butter and dust with powdered sugar.  Whipped cream is optional, but highly recommended.

Happy Sunday!

reade more... Résuméabuiyad

Monday Night Football in Kansas City

My son is a die hard Chargers fan.  Philip Rivers is on his wall, a Chargers backpack carries his gear and just about every day he sports some form of Chargers attire.

Since we live on the east coast, I can't say where his Chargers loyalty began.  But ever since he decided the Chargers were his team he has never looked back.

A few weeks ago, over Halloween, my son had the opportunity of a lifetime.  Through very generous friends who have "connections" with the Kansas City Chiefs, my son was able to go the Monday Night Football game at Arrowhead Stadium.

The story begins with us wanting to get my Sports Fanatic to his first ever pro football game this year.  He lives and breathes football, and going to a Chargers game would be the experience of a lifetime.  Due to our schedules and the cost of tickets, we set our sights on flying him to Kansas City.

Monday Night Football was our best option.

Hubby spoke to our friends to see if we could have help getting decent seats to the game.  Hubby was prepared to take our son himself and I was prepared to hold down the trick-or-treat scene at home.  What we never expected was our friends to arrange the trip and to be blessed with such amazing opportunities.

Instead of Hubby taking our Sports Fanatic himself, my son's friend and his dad went along as well.  

Early Halloween morning, I sent Hubby with the camera and our son packed his carry on full of Chargers attire.  They arrived in Kansas City with just enough time to check in at the hotel and grab a bite to eat before the game.

That evening they were down on the sidelines before the game and they watched the game go into overtime from excellent seats.  A few rude hecklers aside, my son was in his glory.

And as for me, I may have been more excited for my Sports Fanatic than he was for himself.  My son has mailed two letters to Philip Rivers this year, and he still checks the mail weekly to see if anything has come in return.

He had never even been inside a football stadium, and there he was watching his hero warm up for the game from the sidelines.

The thought still brings tears to my eyes.

Oh, and Phil, if you're reading this, could you please check your fan mail?  Thanks.

Mommyhood Footnote:  This is the kind of picture one can expect when Hubby is on camera duty.

My son is a die hard Chargers fan.  Philip Rivers is on his wall, a Chargers backpack carries his gear and just about every day he sports some form of Chargers attire.

Since we live on the east coast, I can't say where his Chargers loyalty began.  But ever since he decided the Chargers were his team he has never looked back.

A few weeks ago, over Halloween, my son had the opportunity of a lifetime.  Through very generous friends who have "connections" with the Kansas City Chiefs, my son was able to go the Monday Night Football game at Arrowhead Stadium.

The story begins with us wanting to get my Sports Fanatic to his first ever pro football game this year.  He lives and breathes football, and going to a Chargers game would be the experience of a lifetime.  Due to our schedules and the cost of tickets, we set our sights on flying him to Kansas City.

Monday Night Football was our best option.

Hubby spoke to our friends to see if we could have help getting decent seats to the game.  Hubby was prepared to take our son himself and I was prepared to hold down the trick-or-treat scene at home.  What we never expected was our friends to arrange the trip and to be blessed with such amazing opportunities.

Instead of Hubby taking our Sports Fanatic himself, my son's friend and his dad went along as well.  

Early Halloween morning, I sent Hubby with the camera and our son packed his carry on full of Chargers attire.  They arrived in Kansas City with just enough time to check in at the hotel and grab a bite to eat before the game.

That evening they were down on the sidelines before the game and they watched the game go into overtime from excellent seats.  A few rude hecklers aside, my son was in his glory.

And as for me, I may have been more excited for my Sports Fanatic than he was for himself.  My son has mailed two letters to Philip Rivers this year, and he still checks the mail weekly to see if anything has come in return.

He had never even been inside a football stadium, and there he was watching his hero warm up for the game from the sidelines.

The thought still brings tears to my eyes.

Oh, and Phil, if you're reading this, could you please check your fan mail?  Thanks.

Mommyhood Footnote:  This is the kind of picture one can expect when Hubby is on camera duty.

reade more... Résuméabuiyad

Easy Cheesy Beef Enchiladas

Today is 11/11/11

The number 11 has been my favorite number for as long as I can remember.

So, today, I thought I would pair two of my favorites, my favorite number, 11,
and my favorite food, MEXICAN!

cheesy beef enchiladas, displayed on the"birthday plate"

My son, Spencer, and I have this in common.  We could eat Mexican ALL the TIME!

This year for his birthday he requested my enchiladas.

They are super easy to make, and to be quite honest, I have never really followed a recipe?

So, this time, I wrote one as made them, so that I could share them with you!

paired with chips and guacamole, yum.

Easy Cheesy Beef and Cheese Enchiladas 

2 pounds ground beef

1 small onion, chopped

8 flour tortillas, burrito size

19 ounce can of Old El Paso Enchilada Sauce

2 1/2 cups shredded Cheddar Cheese

Brown ground beef with onion until done, drain off excess fat. Spread 2 T. of enchilada sauce down the center of a tortilla, spoon beef over the sauce. (evenly divide meat between 8 tortillas)

Sprinkle with cheddar cheese.

a good healthy pinch will do it!

 Roll, Repeat, lining them seam side down in a 9x13 prepared pan.  

(you will have to squoosh them in to get them all to fit)

hard to believe something so simple with turn into bubbly cheese goodness!

Top with remaining sauce and cheese. 

Bake at 350 degrees covered for 30 minutes.

(spray your foil with non-stick spray, or your cheese will end up on that, and not the enchiladas!)

Uncover and bake an additional 10 minutes or until cheese is bubbly.

piping hot out of the oven!



This is an easy recipe that is quick to make and always tastes great!


After dinner we enjoyed "Spencer's Cake" -- a cookies and cream ice cream cake.

Recipe for "Spencer's Cake" Here

Today is 11/11/11

The number 11 has been my favorite number for as long as I can remember.

So, today, I thought I would pair two of my favorites, my favorite number, 11,
and my favorite food, MEXICAN!

cheesy beef enchiladas, displayed on the"birthday plate"

My son, Spencer, and I have this in common.  We could eat Mexican ALL the TIME!

This year for his birthday he requested my enchiladas.

They are super easy to make, and to be quite honest, I have never really followed a recipe?

So, this time, I wrote one as made them, so that I could share them with you!

paired with chips and guacamole, yum.

Easy Cheesy Beef and Cheese Enchiladas 

2 pounds ground beef

1 small onion, chopped

8 flour tortillas, burrito size

19 ounce can of Old El Paso Enchilada Sauce

2 1/2 cups shredded Cheddar Cheese

Brown ground beef with onion until done, drain off excess fat. Spread 2 T. of enchilada sauce down the center of a tortilla, spoon beef over the sauce. (evenly divide meat between 8 tortillas)

Sprinkle with cheddar cheese.

a good healthy pinch will do it!

 Roll, Repeat, lining them seam side down in a 9x13 prepared pan.  

(you will have to squoosh them in to get them all to fit)

hard to believe something so simple with turn into bubbly cheese goodness!

Top with remaining sauce and cheese. 

Bake at 350 degrees covered for 30 minutes.

(spray your foil with non-stick spray, or your cheese will end up on that, and not the enchiladas!)

Uncover and bake an additional 10 minutes or until cheese is bubbly.

piping hot out of the oven!



This is an easy recipe that is quick to make and always tastes great!


After dinner we enjoyed "Spencer's Cake" -- a cookies and cream ice cream cake.

Recipe for "Spencer's Cake" Here

reade more... Résuméabuiyad