Happy Valentine's Day =)

{not my belly but isn't it soooo cute! I found it Valentine's day appropriate}

{there's our little peanut!! we think "he" looks like charlie brown ;)}

Sorry I've been away from the blog everybody!! But I'm back!!
Yes it is true.. I'm expecting! We're so excited for this little bundle of joy you have no idea. The morning/all day sickness is starting to fade, so I just might be stepping into the kitchen again soon to make some things a little more challenging than toast :) Also, now that I don't have this little secret always on my mind, I don't feel like I'm telling a fib when I give updates.

2011 updates for the Martin and Kristin Murray family:

We are both in the middle of winter quarter at Cal State East Bay and having a heck of a time getting all our homework done! If only we didn't like to spend so much time together ;)
We are currently 14 weeks along (woooowhoooo!) and anxiously awaiting this little one that will be arriving somewhere around August 14th.

I am doing a lot better this week, even though I still carry around saltines with me at all times.
Next quarter I will finish up my prereqs for nursing and I will be school free for the first year of our little one's life (I apply in the fall, if I get accepted I will be going the following fall... which is when Martin should just be graduating! We're planners over here in the Murray house)
We will most likely find out the sex of the babe.. not positive yet.
And we are having a fabulous year! We hit 1 year of being married in January and it's been a wonderful wonderful married life. I couldn't ask for more in a husband and from what I hear, he's pretty happy too :)

Thanks for hanging in there with me everybody.. this is gonna be a fun year!

with love,

Kristin Ann :)

{p.s. I am so madly in love with my husband Martin Murray. I could not be happier with where I am in life and where we are in our relationship!}

i am baker

So I know that I haven't been baking much, it's sad for me too. But, I still have some yummy things to share with you. This is a blog I found through foodgawker I believe, and I just love it! The site is called "i am baker" and it's fabulous. She makes the most amazing sugar cookie designs ever, and of course, amazing cakes as well! Check her out, book mark her, visit on holidays.. all that. Enjoy :)

Too cute, huh?? Well I hope everyone has a wonderful thursday! There's a 3 day weekend coming up!!

with love,
kristin ann

CandyCane Cheesecake

*the great thing about doing a cheesecake in a 9x13 or on a cookie sheet, is that it not only cooks faster and more even, but you don't have to do it 2 or 3 days ahead of time. My vote now goes to cheesecake bars, instead of your typical cheesecake.

chocolate shortbread cookie crust:

1 c. butter
1 c. powdered sugar
3/4 c. powdered cocoa
3/4 c. flour

Cream butter, sugar, and cocoa in a mixer until completely combined, make sure to scrap the bottom of the bowl. Add flour, and mix until combined. In a buttered 9 by 13 pan (or bigger if you have it) press dough evenly on the bottom of the pan.
Bake at 375 for 10-12 minutes. Because you cannot see a golden color, you just want to make sure that it looks as if it is cooked, and not a cough dough texture anymore.


Cheesecake filling:

24 ounces of cream cheese (3 boxes)
¾ c. sugar
3 eggs
1 T. vanilla
¼ t. salt
1 c. sour cream
a few drops of peppermint extract (to taste)
1/2 c. crushed peppermint candies (I like the ones that melt in your mouth, not the hard candycane ones)

Topping:
2 c. sour cream
1/2 c. sugar
crushed peppermint candies, and whole candies

Cream the sugar and cream cheese in a mixer or with beaters. Add one egg at a time, scraping the bottom of the bowl after every egg. When completely combined (it is very important that you have no lumps, so the first few steps are crucial) add vanilla salt and sour cream. Mix until smooth. Add peppermint extract and candies, if you want more flavor, add a few more drops. Pour filling into crust, smooth out top.

Bake for about 1 hour and 20 minutes at 330 degrees. It can be tricky to know when the cheesecake is done. The top should lose it's wet luster and have a dull look to it and it should be set. Check at the 1 hour mark first, if it is starting to crack or brown, turn the temp down to 300. Add the 2 cups of sour cream mixed with the sugar to the top of the cheesecake. Be careful to only add small spoonfulls at a time as to not break to the top. Smooth out and bake for another 10 minutes. Make sure you place on a rack for an hour or so before placing in the fridge. You should keep the cheesecake refrigerated for at least 24 hours before serving.

Decorate with the crushed candies, and chocolate sauce.. you know, if you like chocolate :)

I hope the directions make sense. I took most of the instructions from my basic cheesecake, and then made the adjustments for the chocolate crust and candycane filling. Normally I put the candycane crumbs on before serving, but I put it on a few hours earlier, and so it somewhat dissolved, hence the pink/red layer over the top. It turned out kind of pretty.

just a little fun!

I am almost done with the quarter! I just can't wait to not be bogged down by school work, and have time to cook and do fun things again. In the mean time, I thought I would share something. Glee isn't for everyone, but how can you not love the songs!! Usually I don't cry while watching t.v. or movies, but I teared up in this episode if you can believe. The ones getting married in the seen are parents of kids in the glee club, and they have both lost their spouses (so already emotional for me) and they've fallen in love and are getting married. Anywho, this song has been stuck in my head since last week, I just love it so much! And it's a recent song, which is the amazing thing, I thought for sure it was an newer rendition of an older song. Enjoy!

November :)

Well the votes are in , and yes, I win the award for the worst blogger of the month award :) I thought for sure once things kind of got rolling with school that I would get in a groove and find time, but didn't. And not really that I didn't find time to get to my computer and read your blogs, but to cook, and then take pictures (which has to be done in the afternoon) and then write up the recipe, and all that. I also thought I would have my "little shop" open the day after thanksgiving as a it's almost christmas suprise, but, it's not quite there. But with the christmas shopping spirit in full force (being the day after thanksgiving and all) I thought I would share my wish list. And here it is...

What's funny about this wishlist, is that I can't really have any of these things. Sad I know. The boots (nicole winchester riding boots) are a style from last year, and even though I technically purchased the only pair available anywhere, they got lost in the mail. Don't feel too bad for me, I found a similar pair and decided to just deal with only getting my second favorite. The jacket (dalilah from abercrombie and fitch) is also an older item of theres and not available anywhere. But I love it so much and tried my hardest to find it. Found it, and then things went awry. We were charged but the order was cancelled, and still not resolved. I'm probably not going to get it. The bag (from Fossil) is gorgeous right? Well I've been wanting a new purse for about a year and a half, ever since I grew out my last fossil bag, and it started having some strap issues, but I just can't seem to find one that I like. And everytime I say to myself, ok, I think I really like that one I was looking at, I find out it is sold out. What do you think of the one above, I think I like that, not sure if it's sold out so I better make up my mind :) And the lovely straight and LONG blonde hair, well that's just a silly wish I threw in because, OBVIOUSLY I can't have that right now :) I'm still working on getting the hair past shoulder length, it's been stuck there for a few years now, and most likely it won't ever be as pretty as the gorgeous miss witherspoon's.

Moral of the story.. My wish list isn't really very important :) I'm not into christmas shopping. I think I tried to go christmas shopping nuts one year, and realized, it's just not that important. I LOVE the holiday season, thanksgiving almost more so than christmas, and I think it's because its a relatively no stress holiday. Yes, I still by gifts for the loved ones, but it's not number one on the list during the season. So I just thought I'd show you a few pretty things, but remind you that the holidays should be about love, and family, and gratitude, and all those warm fuzzy things.

This is my first married holiday season, and we're both so lucky to have so much family close by, and so much love. What I'm looking forward to most is having a break from school, and getting to spend more time with my husband and family.

with love,
kristin ann :)

p.s. I can't wait to have some more time in the kitchen in a few weeks.. get excited :)

Baked Ziti.. and gluten free!

Since I've really wanted to make a point to cook gluten free I thought I might as well check out some pasta alternatives. I wasn't expecting much because I have not enjoyed most other gluten replacements, up until now. In my cooking I have never liked making substitutes. If you can't eat something, just don't eat it: this has been my philosophy until now at least. And usually it's because the alternatives aren't necessarily good for you, they're just alternatives. I bought some gluten free cookies the other day, and I eat them all the time, but they're just not as good as the original. And when you read the ingredients, it has I think 5 flour substitutes, and if I were baking it's just not worth the hassle.

Back to my dinner. I wanted to at least try another form of pasta, because I love pasta, and it makes for an easy and cheap dinner usually. On a few food sites I check out I have seen quinoapasta, and I thought, I'll try it. So I went to our local health food store (fremont natural foods, I think) and I wasn't impressed. I was hoping to see isles of glorious healthy food, and it is really more of a health supplement store, but they had a few food items. I found a bag of brown rice pasta, and decided to try it out. I love brown rice, it's always been one of my favorites, and so healthy! Anyways.. here's what I made :)

{top and bottom photos are the pre baked shots}

A Gluten-Free Healthy Baked Ziti

package of penne pasta (1 lb/16 ounces)

I used Tinkyada brown rice pasta

1/2 an onion, chopped

1 lb ground turkey

1 T. fennel seed

1 tsp. dry thyme or sage

salt and ground pepper to taste

1 1/2 c. sliced mushrooms

3 cloves of garlic minced

1 jar of marinara (any flavor or brand) they're usually 26 ounces

16 ounce container of low fat ricotta cheese

1 bunch of fresh basil leaves chopped

2 cups grated low fat mozzarella cheese

Cook pasta according to package instructions; rinse with cold water, drain, and set aside. In a large pan, saute the onion with a little olive oil, add ground turkey. Keep on medium heat, and continue to separate the meat into smaller pieces. Add fennel, and seasonings to taste. Cook until all meat looks seared and cooked through, about 10 minutes. Place the meat on a plate and set aside. In the same pan, over medium heat, add garlic and mushrooms with a drizzle of olive oil. Cook until golden brown, and add the marinara. Over low heat, stir the ricotta cheese into the mixture. Turn off the heat, but make sure that the cheese is completely mixed in, with no chunks. Add the basil to the marinara sauce, as well as the cooked turkey, and mix.

In a large baking dish (or a 9x13 pan) drizzle some olive oil to grease the pan. Add about half of your cooked pasta to the pan. Spoon or pour about half of the sauce over the pasta. Lightly toss the pasta and sauce. Continue to add the pasta and sauce until the pan is just about full. (I usually have a cup or two of pasta left over, which I refrigerate and use as a quick meal in the next few days). Make sure to add all remaining sauce. Add salt and fresh ground pepper to the top of the mix. Cover the pan with foil and bake at 350 for about 45 minutes or until the edges all begin to bubble. Remove foil and top with grated cheese, and bake for another 10 minutes.

And enjoy!

Why I used some of the ingredients..

brown rice pasta - gluten-free, full of fiber and nutrients

ground turkey - much healthier than your Italian sausage, but tastes great

fennel - it gives you a similar taste to the Italian sausage

low fat ricotta - tastes and feels almost identical to the original, and less saturated fat

low fat mozzarella - tastes and feels almost identical to the original, and less saturated fat

Feel free to use your everyday pasta, Italian sausage, and any cheese you would like. I just wanted to give you a healthy alternative to a classic Italian dish!

(Jonna I absolutely love the dishes you gave me!!)

We've been feeling under the weather...

Martin and I had a not so fun case of the flu this weekend :( Luckily it was only one horrible day. Anyways, this really kept us from a lot of halloweeny things. Which is really just too bad, because I have all these cute cookie cutters that I wanted to use, and last year I bought a bunch of clearance halloween sprinkles, and.. you know, it's ok though. We have another couple of amazing holidays coming up :) But, I did have something that I wanted to try, and didn't get to, but I posted it down below, and I linked my ideas from last year. I'll do better for thanksgiving (one of my favorite holidays of course). And we did make it to the ghost house and carve pumpkins before the sickness hit, which was good, because originally we planned to do that all today.

Hope you all are having a great weekend!

Lots of love

xoxo