The proof is in the...batter?

Alivia and I made one of our old standard recipes yesterday-

Double Chocolate Brownies

3/4 c. Baking Cocoa
1/2 t. Baking Soda
2/3 c. Butter, melted, divided
1/2 c. Water, boiling
2 c. Sugar
2 eggs
1 1/3 c. Flour
1 t. Vanilla
1/4 t. Salt
1/2 c. Pecans, optional
1 c. Semi-sweet chocolate chips- NOT optional :)

Combine cocoa & baking soda. Blend in 1/3 c. melted butter. Add boiling water, and stir mixture. Add sugar, eggs, and remaining butter.
Add flour, vanilla, and salt. Stir in pecans and chocolate chips.
Pour into a greased 9x13 pan. Bake at 350* for 35-40 minutes.

These will NOT fail to satisfy that "chocolate urge" you've been having.
**Note: due to DOUBLE chocolate content, it is recommended that they be consumed alongside a cold glass of milk, or a scoop of ice cream.

They are simply delectable, as you can tell. :)

Peaks and shadows

"Every life has peaks and shadows
and times when it seems that
the birds don't sing and bells don't ring.
Yet in spite of discouragement and adversity,
those who are happiest seem to have
a way of learning from difficult times,
becoming stronger, wiser, and happier as a result."
-Joseph B. Wirthlin

-another good quote from my Daily Gems emails :)
Hope you enjoy it too!

A fresh take on Salad

Our friend brought this YUMMY salad over when we all got together a while ago.

This past week, I was craving a salad, but am always so disappointed by salads I make at home, until I remembered this one. It is so fresh and I've enjoyed it each time. Hope you enjoy it too!

Winter Salad
Salad greens
1 apple, (gala) chopped
1 pear, (bosc or d'anjou) chopped
Grated Swiss cheese (I couldn't find any of this so I chopped up some of the sliced swiss cheese we had)
Cashews
Golden Raisins
Poppyseed dressing

The gift of greatest worth

Our Homes Should Exemplify a Legacy of Love

“Do we exemplify [a] legacy of love? Do our homes?

Bernadine Healy, in a commencement address, gave this counsel: ‘As a physician, who has been deeply privileged to share the most profound moments of people’s lives including their final moments, let me tell you a secret. People facing death don’t think about what degrees they have earned, what positions they have held, or how much wealth they have accumulated. At the end, what really matters is who you loved and who loved you. That circle of love is everything, and is a great measure of a past life. It is the gift of greatest worth’."- Thomas S. Monson

from LDS Gems

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Make your own Accordion card/book?

I've had some requests on "how'd you make that" about my sister's accordion book. I found this great website that shows you HOW! You can make this book/card as LONG as you want. Check it out and enjoy!

(FYI- They call it a SQUASH book)
http://www.splitcoaststampers.com/resources/tutorials/squash_book/

Once you make one, they're really simple. And, they can be made smaller or larger eg. I cut 12x12 papers down to 10x10 for my sister's book.

In hindsight, I'd recommend doing only 2-4 pages, then doing more pics on the back of those pages so the entire card laid out doesn't fall off your table. :)

Oh, and I used my handy-dandy GLUE gun from Christmas :) to glue the covers on to the book, as well as for gluing on all chipboard pieces.

Happy Crafting!

Sister project!

I made this accordion card for my BIG sister's birthday,

which happens to be today.

Happy Birthday, ChaRae!

It was SO fun getting this all together to make for you! I

hope you love it like I do!

FYI- the CHUB in the middle of the 2nd page was me about 27 years ago. :)

Good Eats

A few new recipes I've tried that turned out GREAT- thought I'd pass them along. We love GOOD EATS!

A Happy Belated 29th Birthday to my ever-young husband!
Here was his SCRUMPTIOUS cake! Honestly, SO good and moist!

Peanut Butter Double Marble CakeRecipe from Kraft Foods (I think)

Mix:
1 1/2 c. Sugar
1/2 c. PB
1 t. Vanilla
3 eggs
1 1/4 c. Milk

Then add:
3 1/2 t. Baking Powder
2 1/4 c. Flour
1 t. Salt

**Heat oven to 350* & grease 9x13 pan, or 2-9" cake pans, or 2- 8" cake pans.
**Pour 2/3 batter (about 3 c.) into pan. Stir 3 T. baking coca & 1/8 t. Baking Soda into remaining batter. Drop chocolate batter by generous tablespoons randomly onto PB batter. Pull knife through batters in curves for marbled design. Turn pan 1/4 turn & repeat marbling.
**Bake 40-45 minutes (for 9x13 pan), 30-35 min. (for 2- 9" cake pans), or 20-25 min. (for 2- 8" cake pans). Cool completely on rack.

**Frost with PB Buttercream Frosting:
Mix:
3 c. Pwd. Sugar
1/3 c. Butter, softened

Then add:
1 1/2 t. Vanilla
1/2 c. Milk
1/2 c. PB
(Add more milk & PB depending on desired PB taste and spreading consistency.)
**Drop 1/4 c. Hot Fudge Topping by teaspoonfuls randomly over PB frosting and marble as directed for the batter.

Baked Penne with Chicken & Sun-Dried Tomatoes

recipe from Everyday Food Magazine; this is NOT a light dish, but SO yummy!
6 T. butter, plus more for baking dishes.
Salt & pepper
1 lb. Penne
1 t. olive oil
2 boneless, skinless chicken breast halves (halved horizontally)
1/2 c. plus 2 T. Flour
4 garlic cloves, minced
6 c. whole milk
10 oz. white mushrooms, trimmed & thinly sliced
1/2 c. oil-packed sun-dried tomatoes, drained & thinly sliced **I couldn't find these oil-packed so I just used some in a plastic container I found near the produce- they worked great!
1 1/2 c. shredded provolone cheese (6 oz.) **I bought sliced provolone then chopped it up
1 c. grated Parmesan (4 oz.), separated in to 2- 1/2 c.

1. Preheat oven to 400*. Butter 2- 8x8 dishes, or 1-9x13. Cook pasta 3 minutes SHORT of al dente, drain and return to pot.
2.Heat 1 t. olive oil in skillet over medium-high. Season chicken with salt & pepper; cook until opaque, 3-5 minutes each side.
3. In a 5-qt Dutch oven or heavy pot, melt butter over medium. Add flour & garlic, cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 c. Parmesan.
4. Add chicken & pasta to pot; season with salt & pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 c. Parmesan.
5. Bake uncovered until top is golden and bubbling, about 25 minutes. Let stand 5 minutes, before serving.
TO FREEZE: Prepare through step 4; let cool. Cover tightly with foil and freeze up to 3 months.
TO BAKE FROM FROZEN: Preheat oven to 400*, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hrs. Remove foil; bake until golden, about 15 minutes.

**This tasted like it could have been straight from an Italian restaurant. YUMMY! And, it makes 2- 8x8 pans (or 1- 9x13) so you can freeze one for a quick dinner another night! Win win!