Friday, July 30, 2010
Monday, July 26, 2010
For the cake, which I forgot the night of the Santa Cruz day, I had a little surprise party planned for Martin at my parents house just so I could have the opportunity to make him a cake, which was a Reese's peanut butter cake! I haven't done too much with peanut butter so this was an experiment for me. I found a similar cake to the one I made so I visually based the cake on that, and then I looked around for a peanut butter buttercream, and decided to whip up my own. It was delicious! I recommend it!
Peanut Butter Buttercream
(this is for one basic cake mix)
3/4 c. peanut butter
1/2 c. butter (1 cube)
3 c. powdered sugar
1/4 c. milk
1 T. vanilla
1/2 c. cream
Cream the peanut butter and butter until light and fluffy. Add powdered sugar and beat until the powdered sugar is completely combined and there are no lumps. Add the milk 1 tablespoon at a time while mixing until all milk is in. Mix in vanilla. You can just add milk until the desired texture is reached if you prefer to not use cream, or if you don't have any on hand. But the cream gives it more rich and cohesive consistency. Mix for 1 to 2 minutes. Add sifted powdered sugar to thicken the frosting or add more milk to thin.
1 bag of semi sweet or milk chocolate chips
1 1/2 cups of cream
You can mix the two ingredients of a double boiler, until chocolate is completely combined and then for about 2 more minutes over the heat with a whisk, or use a microwave. In a glass bowl add both ingredients. Heat for about 1 minute, and whisk. Heat for another 30 seconds and mix. Keep heating and mixing until chocolate has melted completely. Make sure to whisk thoroughly at every break.
If the ganache is for a filling, which I did use for one layer, you will want to refrigerate it before use. If the ganache is to pour over the top, you will want it at about room temperature.
Sunday, July 18, 2010
some of us love rollercoasters :)
My suggestions to have fun with your family this summer...
- Buy a fire pit, they sell them at walmart and target, and I think they are fabulous! It allows you to have a small contained fire in your own backyard. Make S'mores! Have a campout!
- Go to your neighborhood pool! Make friends with a family that has a pool!
- Go to the beach! If you have a beach. (California is just so wonderful, Santa Cruz is our favorite place).
- BBQ more often. Everyone has one, so get outside and make some hot dogs and hamburgers.
- Have movie nights! Make popcorn!
- Go to the drive ins!
- Have picnics, eat outside!
All in all, I just hope you're having such a great summer.
Kristin Ann :)
Friday, July 9, 2010
1 large onion minced (very fine)
2 packages of cream cheese (16 ounces)
1 lb. container of sour cream
3 cups grated cheese
1 can of olives
10 flour tortillas (medium, about 8 inches)
4 cups of chicken cooked and chopped
3 T. milk
Cilantro Green Chili Sauce:
2 cans of green chilies
1 bunch of cilantro
½ c. olive oil
The chicken can be chicken breasts of chicken off the bone whichever you prefer. Sometimes I use leftover baked chicken or you can grill, boil, or bake chicken breasts.
In a large sauce pan heat up a little bit of olive oil, or butter, to sauté the minced onion; cook for about 5 minutes or until translucent. Take off heat and add cream cheese. Add sour cream and whisk until there are no more lumps, or close to none. Add salt and pepper to taste and remove about 1/3 of the mixture and set aside (it will be poured on top later). To the large amount of the cream mixture add the olives, chopped, the cut up chicken, and 1 ½ cups of the shredded cheese.
In a 9x13 pan start to assemble the enchiladas. I use a 1 cup measuring cup to spoon the chicken mixture into each tortilla (each tortillas will need about 1 cup of the mixture). Spread it lengthwise on the tortilla and roll up, place fold side down in the pan. If on your last 2 it looks as though you’ll have less or more than 1 cup of the filling for each just try to split it evenly among the two.
Add a few tablespoons of milk to the 1/3 of the cream mixture that you set aside. Pour that mixture over the top of the enchiladas and spread evenly. Bake at 375 for about 40 minutes. The edges should all begin to bubble when it is done. When this happens, add the other 1 ½ cups of shredded cheese to the top of the enchiladas and bake another 5 minutes. Let sit for a few minutes before serving.
While the enchiladas are baking puree the chilies, cilantro, olive oil, and juice from 1 lime, in a blender or food processor until completely smooth. This will be the sauce to go over the enchiladas, just a small amount. I usually save some cilantro to sprinkle on each serving as well.
Wednesday, July 7, 2010
3 T. milk
salt and pepper
2 T. butter (or olive oil)
5 large arugula leaves
a handful of cherry tomatoes or diced tomatoes
crumbled feta (however much you would like)
Whisk the eggs, milk, dash of salt and pepper in a bowl till slightly fluffy. Place 1 tablespoon of butter in a medium saute pan on medium heat. Once butter has melted and you have covered the bottom of the pan add the egg mixture. Keep on heat for 3-5 minutes. If the bottom begins to brown too much, turn down heat. When the eggs are close to cooked I like to flip it over (if you can keep it in tact) so that it is cooked all the way through. After a minute take omelet of pan and place on serving place brown side down. Sprinkle feta on half of the omelet. In the same saute pan add the last tablespoon of butter and add tomatoes. Cook for about 2 minutes and add arugula. You can lightly salt and pepper the vegetables. After a minute (you don't want the arugula to completely loose shape) take off heat and add to the half of the omelet with the feta and fold the top half over. A 4 egg omelet is usually shared between martin and I; if you're making it for 1, use a smaller pan and cut back to 3 eggs. Enjoy!
Monday, July 5, 2010
As little party favors we bottled our homegrown honey. Cute Heidi had some great ideas :) And isn't Lizzie the cutest birthday girl ever!
Thursday, July 1, 2010
Everyone's favorite 3 year old had a birthday this week, and was lucky enough to get to celebrate with her! I love my family and I love that we're all so close.
The adorable cake is a yellow cake with chocolate ganache frosting, delish. This Friday Liz is having a for reals birthday party that we're all excited for!