Monday, October 31, 2011

Our Weekend Update {9}

This weekend started off with me working the opening shift on Saturday morning from 4-11:30, it was an early morning.  Matt brought Brooklynne over to the store while I was on my lunch so that I could feed her, and we got to eat breakfast together which was wonderful!  I had a cake due on Sunday morning, so I started working on it when I got home from work, but luckily it wasn't a big cake.  

The client picked up the cake on Sunday morning and we went to church, after church we went to the New Members Lunch.  We've been going to our church for 3 years now, and Matt has gone there since high school, but we hadn't become members yet.  Sunday afternoon Brooklynne was standing in front of the tv console and stepped on a piece of newspaper which slipped out from under her and she fell and hit her head on the corner, which was her first major accident, but man it seems like her favorite thing is standing.

I made SO MUCH chili last night for the chili cook-off at the Halloween party at church tonight, so hopefully it's good.  
We had planned on carving pumpkins last night but never got around to it, so Matt's going to come home on his lunch today so we can carve them, which means that I should probably go and get them all cleaned out (ugh).

Thanks for the bow, Aunt Juli!

Thursday, October 27, 2011

Recipe: Petit Vanilla Bean Scones

Back in September I posted a recipe for Pumpkin Cream Cheese Muffins which was a knock off of a Starbucks bakery item, and today I'm posting another knock off...Petit Vanilla Bean Scones, and oh boy are they yummy!  They're a little labor intensive, but so worth it!  The texture of these is a little different than the Starbucks ones, these are a bit chewier, while the Starbucks ones tend to be more on the dryer/crumbly side.  
Let's get started so you can eat them!!


First you want to freeze the butter and then grate it on a boxed grater, I know this sounds weird, but it really does make for a yummy scone!  Once it's grated, put it back in the freezer to keep it cold.

I usually use whole milk but I was all out, so I mixed 1% with 2 Tablespoons of dry milk and whisked it together, add the sour cream and vanilla bean paste or extract and whisk to combine.  Refrigerate until ready to use.

This is the vanilla bean paste I use, and I got it from the local cake supply store.

Whisk together the dry ingredients, flour, sugar, baking soda, baking powder and salt until combined.

To the flour mixture add the grated butter and lightly mix it together with your hand just so the butter is all covered in the flour mixture.

 Add the milk mixture to the flour and butter and lightly fold together until just combined, but do not overmix.  Turn it out onto a well floured counter and knead with your hands 6-8 times adding more flour so it's not sticky.

Shape into a square and roll it out into a long rectangle, fold it in thirds and place on a floured plate and freeze it for 5 minutes, but do not over freeze.

Again, roll it into a rectangle and fold it into thirds.  Roll it one more time till it's 6x12".  Cut in half length wise to give you 2 "logs" and cut each one into 8-10 triangles.

Place the triangles onto a cookie sheet lined with parchment and brush each with melted butter.  Sprinkle with the sugar and bake for 10 minutes, or until golden. Allow to cool completely.

For the icing, pour the melted butter into a bowl with the powdered sugar.  Add the milk and vanilla bean paste/extract and whisk to combine.  I recommend whisking until all or almost all of the lumps are gone, otherwise you'll see them on the finished scones.

You can drizzle the icing on each scone or dunk them each into the icing (which is what I did).  Allow the icing to set up for at least an hour before you serve them, otherwise it will still be wet.  
Enjoy them as breakfast or a snack, or even dessert, any way you eat them, I doubt you'll be able to just eat one!!

Petit Vanilla Bean Scones
makes 16-20 scones

8 Tbsp butter, frozen
1/4 cup whole milk
1/4 cup sour cream or plain yogurt
1 tsp vanilla bean paste or vanilla extract 
1 cup all purpose flour
1/4 cup sugar, plus extra for sprinkling
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda

2 cups powdered sugar, sifted
2 Tbsp butter, melted
1/3 cup milk
1 Tbsp vanilla bean paste or vanilla extract 

1.  Preheat oven to 425 degrees and line a baking sheet with parchment paper. Freeze the stick of butter in it's wrapper for at least 20 minutes. Grate 6 Tablespoons on a box grater onto a plate, place in the freezer until ready to use.  Whisk together the milk and sour cream or yogurt and refrigerate.  

2.  Whisk the flour, 1/4 cup sugar, baking powder, salt and baking soda together in a bowl.  Add the grated butter and toss with your fingers to coat each piece of butter.  Fold in the chilled milk with a rubber spatula until just combined, but do not overmix.

3.  Turn the dough out onto a well-floured counter, and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.

4.  Roll the dough into a long rectangle, fold in thirds and place on a floured plate, freeze for 5 minutes but do not over-freeze.  Again, roll it into a rectangle and fold it into thirds.  Roll it one more time till it's 6x12".  Cut in half length-wise to give you 2 "logs" and cut each one into 8-10 triangles.  Place the triangles onto a cookie sheet lined with parchment and brush each with melted butter.  Sprinkle with the sugar and bake for 10 minutes, or until golden. Allow to cool completely.

5.  Prepare the icing by combining all the icing ingredients in a bowl and whisk well to combine, making sure to get the lumps out.  Either pour the glaze over each scone, or dip each scone in the glaze (the way covers more evenly).  Place on a wire cooling rack on top of your parchment lined pan and allow to fully set for at least 1 hour.  

I'm linking up with:

Wednesday, October 26, 2011

36 Weeks!

Matt mentioned today that Brooklynne has been out of me almost as long as she was in me, and it kind of freaked me out.  So far I've been fine with her "growing up."  I'm not the type to wish she'd stop getting bigger, that may change once we have our last child, but it hit me when he said that...she is growing up.  
We are such a blessed family to have this little girl, to raise her, teach her, instruct her and love her as much as we can!!  
This past week has been very interesting.  Some days she refuses to take two naps and other days she's fine with two, but no matter what she has been super fussy when going down for her nap, sometimes crying for 20 or 30 minutes before falling asleep.  I just hope we can get her back to her normal two naps a day, but we'll see.  
She's crawling all over and on all fours instead of on her tummy now and she stood without holding onto anything for 2 seconds...I know it doesn't seem like much, but she's so cute! 

Tuesday, October 25, 2011

Tutorial Tuesday: Cheesecloth Ghosts

I love Halloween, but I'm not into scary Halloween I just like the fun cute stuff!  I wanted to put up some stuff for Halloween today though, so I made some ghosts out of cheesecloth.

You will need:
Clothing Starch
Black Felt
Glue Gun
Fishing Line (not pictured)

 Choose some containers and cut your cheese cloth to lay over you container and touch the surface on either side.

Completely submerge the cheesecloth into the liquid clothes starch and squeeze out the excess.

Unfold the cheesecloth and lay it over our containers and allow to dry completely.

Cut out one large oval and two small ovals from your felt and apply hot glue to the back, adhere the pieces to the dry cheesecloth in and eyes and mouth arrangement.
String fishing line to the top and hang wherever you desire!!

So much fun!!

The winner of the giveaway is chosen by is comment #5, Audrey!!  Congratulations Audrey, I will be in contact with you to get this mailed out before Halloween!!

I'm linking up with:

Now it's time for me to take a nap...I had my first graveyard shift last night and sleeping right now sounds good!!  Make sure to come back on Thursday for a super yummy recipe!!

Monday, October 24, 2011

Our Weekend Update {8}

Our weekend started with me working on Friday night, which ended up being an okay shift, I'm just struggling a bit to learn all the new things that they're doing when I'm still used to doing everything the old way.  Saturday, Brooklynne and I ran errands and then my parents came over which was very nice.  I made dinner (bruschetta, pot roast, baked potatoes, asparagus and chocolate mousse), and it was so great just to hang out with them!
Avocados were on sale so I bought some to give to Brooklynne because I've been told they are good food to give to babies.  She absolutely loved them!  Saturday night as Matt and I were about to go to bed (around 11:30) she started crying, and had my parents not been there I would have let her cry for a bit to see if she'd go back to sleep, but I didn't want her to wake them up.  Matt went in to check on her and reached in her crib for her paci and stuck his hand in a pile of vomit, she had thrown up all her dinner (avocados make me sick).  It was the saddest thing to see her crying and covered in throw up, she looked so scared and confused!  Matt took her into the bathroom to clean her up, but it was all in her hair and hurting her eye, so he gave her a bath while I cleaned up the mess.  I decided to let her sleep in our bed that night and I barely slept because I was afraid I was going to roll over her, and I kept waking up anytime she made a noise.  I'm so glad she doesn't sleep in our room or our bed, because I would get such bad sleep all the time, and I don't think she got very good sleep either.  All in all it made for a very interesting night, but I'm glad I wasn't at work!

We decided to play hooky from church and go to the Waffle Shop for breakfast instead, which was mega yummy!

I worked again Sunday night and it went better, I feel like I caught on a little bit better!!  We had a pretty good weekend, and it was great to see my parents!!

Don't forget to enter the giveaway, it ends tonight!!!

Saturday, October 22, 2011

Another Pumpkin Patch and A GIVEAWAY!!

Today I am guest posting over at Blissful and Domestic with a tutorial for a Halloween Sign, so if you're visiting from Danielle's Blog, welcome!!  
Make sure you scroll down to the bottom of this post to enter to win my very first giveaway!!

I am involved in MOPS at a local church, and on Wednesday we got to visit a pumpkin patch as a group, and it was so much fun!!
Brooklynne was a very good girl while Farmer Veronica explained how broccoli grows.

We even got to plant the broccoli, Brooklynne loved getting her toes in the dirt!

We got to visit the goats, and luckily B didn't get her little fingers chomped off!

We got to make bracelets and sing the "Water Cycle Boogie" while putting on the specific beads.

At the end of our tour everyone got to pick out a pumpkin, but Brooklynne seemed more interested in eating the hay rather than picking out the perfect pumpkin, so I picked one out for her.  

We had such a fun time, and we should only have one more pumpkin patch to go to for pumpkins before Halloween!!

Now for the giveaway!!  I'm giving away the Halloween sign that I made for the tutorial on Blissful and Domestic:
This giveaway has ended, congratulations to Audrey!

There are three ways to enter to win this giveaway:

1.  Follow my blog by clicking the "Join this Site" button on the right and leave a comment on this post saying that you did so.

2.  Tweet about this giveaway and leave a comment on this post saying that you did with the link.

3.  Post on Facebook about this giveaway and leave a comment on this post that you did.

Make sure you leave your email on your comment so I can contact you if you win!!

I will be drawing a random winner on Monday evening to insure that it will get shipped in time for Halloween, so make sure you enter on time and tell your friends!!
Good luck all!!

Thursday, October 20, 2011

Recipe: Apple Turnovers

My original plan for todays recipe was to post the pumpkin spice pancakes I made over the weekend, but I knew Matt was really craving some apple turnovers, and I had apples so I made some.  These are fairly simple, but result in such a yummy treat!  This is my own recipe, so please reference back to me if you use it.  I came up with this recipe while Matt and I were dating, almost our entire relationship was long distance and on one of my visits to Southern California I wanted to impress him, so I made turnovers.  I don't make them nearly as often as he'd like, but he does appreciate it when I do make them.  

Let's get started!

 First you'll want to peel your apples, I could have used my apple peeler corer slicer here, but that would have resulted in pieces that were too small.  Dice the apples into a small to medium dice, about 1/2 inch, you'll want about 3 cups of apple.

In the bottom of your saucepan, melt the butter and add the apples.  Cook, stirring for 30 seconds to a minute, just so the apples get covered in butter.  Add the flour, and sugars and stir to combine, it will make it a little thicker.  Add the cinnamon, nutmeg, ginger and cloves and stir completely.   Cook on medium heat for 10 minutes, or until the apples are tender and the juices have thickened, remove from the heat and cool.

I use store bought puff pastry, and this one has 2 sheets of dough which means I can big and small turnovers.

Preheat your oven to 400 degrees.  Cut the puff pastry in 4 equal squares, I like to use a pizza cutter for this because it cuts it so smoothly and evenly.  Whisk together the egg and water in a cup.
If you want to make small turnovers, cut the puff pastry into 9 equal squares (3x3), and continue with the directions below.
 Place parchment paper or foil on your cookie sheet.  They can leak a bit and covering your cookie sheet will make clean up a breeze!

In the center of one of the squares of puff pastry put a mound (about 1/4-1/3 cup, just a small spoonful if making mini's) of the apple mixture.  Brush the two sides closest to you with the egg mixture (use plain water if there's an egg allergy).  Fold over the opposite corner of the pastry and press it into the dough, use a fork to crimp the edges and give it a nice seal.  Transfer to the cookie sheet.

Using your fork, poke the turnover at least three times so that it has a vent for the steam.  Brush the top with the egg mixture and sprinkle with raw sugar, granulated sugar or cinnamon sugar.  Bake for 15-18 minutes or until golden, allow to cool on the cookie sheet.  Serve warm or completely cooled.
These are perfect for breakfast, snacks or dessert, Matt ate 6 of the mini ones almost as soon as they came out of the oven. 


Apple Turnovers
Makes 8 large, or 18 small

2 Tbsp butter
3 cups peeled and diced apples
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 package puff pastry
1 egg
1 tsp water
raw sugar, granulated sugar or cinnamon sugar

1.  Allow the puff pastry to defrost in the refrigerator for 45 minutes.

2.  Wash and peel the apples, dice them into a small to medium dice, at about 1/2 an inch.  Melt the butter in a medium saucepan and add the apples.  Cook, stirring for 30 seconds to a minute, just so the apples get covered in butter.  Add the flour, and sugars and stir to combine, it will make it a little thicker.  Add the cinnamon, nutmeg, ginger and cloves and stir completely.   Cook on medium heat for 10 minutes, or until the apples are tender and the juices have thickened, remove from the heat and cool.

3.  Preheat the oven to 400 degrees.  Unroll the puff pastry and cut into 4 equal squares, or 9 squares for mini's.  Take one square and put 1/4 to 1/3 cup of the apple mixture in the center of the puff pastry.  Whisk together the egg and water, brush a small amount of this mixture on the two edges that are closest to you.  Fold over the opposite corner down and lightly press the edges together, use a fork, and crimp the edge.  Take the fork and poke the turnover at least 3 times to properly vent.  Brush the tops with the egg mixture and sprinkle the top with your choice of sugar.  

4.  Bake at 400 degrees for 15 to 18 minutes, or until golden.  Allow to cool on the pan, and serve warm or cold.

I'm linking up with:

Wednesday, October 19, 2011

35 Weeks!

We had a hard day yesterday...since I didn't get paperwork done at work on Monday I went in yesterday for 45 minutes to finish the paperwork, so Brooklynne ended up missing her afternoon nap.  We ran some errands after Starbucks and of course she didn't fall asleep then either.  She took a 45 minute nap later that afternoon but that was it.  She was fussy the entire afternoon which made for a very long one, but luckily it's not a normal occurrence.  We have been very blessed with having an easy going little girl!

That last picture with the pacifier is her "I'm sick and tired of taking pictures, Mom" face!!

Tuesday, October 18, 2011

Tutorial Tuesday: 2x4 Pumpkins

Again today I am using items from around my house which means I didn't have to buy anything (yay)!  I went over to Matt's wood pile and found a few pieces of mismatched wood and decided to make some 2x4 "pumpkins" (Matt said the yellow and red ones are squash, I think they're heirloom pumpkins).

You will need

Sandpaper Block
Glue Gun
Various Sizes of 2x4
Acrylic Paint

Use the sand paper and sand each piece, getting the edges and corners smooth and splinter free.

Using the acrylic paint, paint each block and allow to dry.

Using either a saw or garden shears cut a two to three inch length of branch. Using the sandpaper, smooth the edges and flatten them.

Place a dab of glue on the top of block and press the end of the branch into the glue.

Tie rafia around the base of the branch and you're done!!

I'm linking up with: