a couple of my new favorite apps

In an effort to be more thankful for ALL of the MANY blessings I am so richly blessed with, I downloaded the free version of "Gratitude365". I started back in August and I think after you use it for a month or put in a certain # of gratitudes you are prompted to buy the full version for a couple dollars if you'd like to continue using the app.  I have really enjoyed using it!  You can add a picture to your gratitudes and the write about it, which I really like! This is what my gratitudes from Sept looks like.

Or here's the list view of it.  As of today, I've  documented 44 days and 64 gratitudes. Pretty cool way to keep track of ALL your thankful for!

I've uploaded this Blogger app (which I use to write my blog) on a couple different occasions. I'm finally getting onboard with it. The reason I haven't stuck with it in the past is that I can't "do it all" from this app on my phone. But I'm now realizing I can get pieces of it done here and that helps my blog progress.

So my new system for blogging is this: upload my pictures directly from my phone to my blogger app. Then I use my Blogger app on my iPad to edit the post! Then when I have time I log in on y computer and finalize my posts, along with adding any hyperlinks (sadly this feature is not available for the phone or iPad versions) then I publish my post!

It may see like a drawn out process but for a busy mom, it works for me.  I usually only have a few spare moments here and there so this works out well.

Anyway I just wanted to post these apps I really like using so I document it in my upcoming blog book. (Yay for volume 4!)

Christmas cookies with Grandma

{12.14.13} Grandma invited all her grand kids over to make Christmas cookies together again this year!

Here is Alivia, Grandma and Jackson rolling out and cutting the sand tart cookies.

An overhead shot of Jackson and Grandma hard at work.

Here are the 5 big cousins rolling the peppermint patty balls in sugar. Looks like they're having fun!

Levi did a good job rolling his cookie out too! And look at this sweet face he gave me when I said "cheese!" ;)

Our tally at the end of our hard work was about 12 dozen various cookies and 7-8 dozen peppermint patties, which we split 4 ways, thankfully. ;)

We made:
Grandma's Sand Tarts
Peppermint Pinwheels
Candy Cane Kiss Cookies
Chocolate Chipper (M&M) Champs, and
Easy Christmas Peppermint Patties

We had such a fun morning together (grownups and kids alike) and we played and visited well into the afternoon. It was just so nice being together, then the snow started and broke our party up. Good thing Christmas is coming soon so we can get together again!

candy cane kiss cookies

I only post new recipes if I like them and will be making them again. This new recipe made the cut!

Recipe & Photo from Our Best Bites

Candy Cane Kiss Cookies
Recipe by Our Best Bites

Ingredients:
1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract*
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Directions:

1. Preheat oven to 350.
2. Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.
3. To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.  Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack.  Top each cookie with an unwrapped Candy Cane Kiss.  Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies

*Note: peppermint extract is NOT the same as peppermint OIL, which is MUCH stronger. We learned that the hard way when we made our Peppermint Patties and used 1 t. of oil  when it called for 1 t. of extract. BIG difference! We probably only needed a few drops of oil for the amount of extract needed. Don't make that mistake! Too much mint!

Snapshots of mommy

We live in a very technologically-savvy world these days and we feel it's important for our kids to have an early start in it.  One of the ways we encourage these skills is with cool learning games on our phones and iPad. One such feature that I LOVE is the camera built-into my phone and iPad.

Levi was playing with my phone one day and took these pictures of me. I'm happy he did! I'm usually the photographer, and the curse of being the photographer is that YOU aren't in the pictures, even if you WERE there too!

I must say he did a pretty good job. Thanks for the pictures Levi!

I like this one. A candid "working" moment.

A silly mommy moment, too rarely seen, but I think I'm getting better about it. :?

Cute abstract angle and shot. Daddy says he LOVES it when I make this face. "It's classic (me)."

A silly grumpy face.

Graham cracker houses

{11.30.13} Our cousins invited us up for some afternoon fun making graham cracker houses and just being together, which is always a fun time!

Check out their delicious confections! From left to right: Jackson's longhouse, Isaac & Elisabeth's, Levi's, Andrew's and Alivia's on the end with the gummy bear walls. ;) Tasty!

Here's a close-up of Jackson's & Alivia's. (Levi promptly started eating the candy off of his house almost as soon as he'd put it on, so there wasn't much of a house to photograph.)

orange chicken

I love chinese/oriental food, and especially orange chicken.

One night I was needing a quick dinner so I grabbed my almost-ready orange chicken box and egg rolls from the freezer and I thought I was in business. Sadly, I found out I'd used the sauce packet on a previous batch of orange chicken, so I had no ORANGE flavoring to add to my chicken.

Thank heavens for technology, cooking websites, pictures, and people's reviews. I found this sauce recipe. It had great flavor and really hit the spot. I hope to try the FULL version of this recipe very soon! The sauce was wonderful!

Spicy Orange Chicken
Recipe adapted from allrecipes.com

Description

My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.

Ingredients

Sauce: 

• 1 cup orange juice
• 1/3 cup brown sugar
• 1/3 cup rice vinegar
• 2 tablespoons fish sauce didn't have any to use this time
  
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger root, grated (or 1/2 t. ground ginger)
• 1/2 teaspoon crushed red pepper flakes (modified from 1 t.)

Chicken & veggies:

• 2 pounds skinless, boneless chicken thighs, cut into chunks
• 1 bunch green onions, sliced, white parts and tops separated
• 1 fresh jalapeno pepper, sliced into rings
• 1 red bell pepper, cut into 2 inch pieces
• 1/2 cup sugar snap peas
• 4 cloves garlic, minced
• 2 tablespoons grated orange zest
• 1 bunch cilantro leaves, for garnish

Directions

1. Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
4. Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
5. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
6. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
7. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
8. Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
9. Stir in green portions of green onions; cook and stir 1 minute.
10. Remove from heat. Garnish with cilantro and serve.

{our best bites} everyday cinnamon rolls

I love cinnamon rolls, and I think I always have. My mom made orange rolls & cinnamon rolls for our Christmas morning breakfasts for as long as I can remember; I continue to carry this tradition on with my family. :) I remember getting a Cinnabon at the mall as a special treat on our way home from the mall. Sometimes we'd take a WHOLE box home and I loved seeing Dad's face light up as we showed them to him. Anyway, I love cinnamon rolls and the happiness they bring to everyone!

My sweet mother-in-law celebrated her birthday and we kids, and grandkids met up at her house for a birthday breakfast. I tested out this new cinnamon roll recipe and IT.WAS.A.HUGE.HIT! They were fantastic! The birthday girl even commented that she hadn't had a GOOD cinnamon roll in a LONG time and it tasted so good! I guess that means I should write this recipe down and USE it some more!

{our best bites} Everyday Cinnamon Rolls
Adapted by Our Best Bites from Allrecipes
Yield: 12 rolls- which means you at least need to double this recipe ;)

Ingredients:
Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg 

 

Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened 

 

Icing (or use this cream cheese frosting recipe for your heavenly icing)
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk 

 

Directions:

Dough: 

1.   Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. 
2. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. 
3. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand.  
4. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly:

1. Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. 
2. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. 
3. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.