Happy 3rd Birthday Noah!!

My baby is 3 years old! How did that happen? How did it happen so FAST! He already seems like a little man. It seems like yesterday that I was in the hospital! Time flies by WAY to fast when you have kids!! So his birthday was on Tuesday, July 29. He wanted a Backyardigans Party sooo bad. Everyday for several months he kept asking me about his party. So we threw one together and he got to invite 3 of his friends and then some family (my cousin Jennie was in town because she is MOVING here!!! Yeah!!). So here are the highlights of the party:The cake. Oh this cake took me ALL day to make. But I must say that I am rather pleased with the outcome. He got to pick out how he wanted his cake (he had 3 choices) and this is the one he chose. He kept bringing me the cake pan everyday until it was time. He was so excited. (I love that he gets so excited about these things!)
Noah blowing out his candles.
He didn't want his Pablo cake...he opted for the pink cupcake.
We had a little bounce house in the backyard for the kids to bounce on (we borowed it from a friend). This is the greatest bounce house. I think we are going to have to get us one.
Noah pinning the bowtie on Pablo.

Noah bouncing on the bounce house.

Pinata time! Everyone picked a string and pulled...it didn't break. Oh well!
Ben finally pried it open and all the candy came pouring out. I love that all the kids are on the grass getting it and Aliza has her bag open and letting the candy fall in her bag. Smart girl!

I think Caden was confused on whose party it really was. He was mad when we didn't do the game he wanted, he opened all of Noah's presants, he opened all the toysa up and played with them...like this fireman costume. He could not wait to give it to Noah so he could wear it. Funny kid!

Rainbow Cookie Pops

These were so fun to make! The boys loved being able to roll the dough into circles and then into snakes. It almost seems like it is play dough. It is a great little summer activity. These look really cute if you put a cookie cover over it and tie the end with a bow. The recipe came from mysisterscucina.blogspot.com. You need to check out their blog, great recipes.

Rainbow Cookie Pops

3/4 c. butter, softened
3 oz. cream cheese
1 c. white sugar
1 egg
1 tsp. vanilla
2 3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
assorted colors of food coloring
24 lollipop sticks

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.

In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. (This takes some time and fore-arm muscles, so get ready! The more the food coloring, the more vibrant the color.) Wrap each color in plastic wrap and chill for 2 hours.

Preheat oven to 350 degrees. Shape dough into 3/4 inch balls and for each cookie place one of each color and form into a ball. (Make sure they are all sticking together well.) Shape the big ball into a 12 inch long roll (like a snake), starting at one end, coil roll to make a cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.

Bake cookies for 8 minutes of until lightly browned. cool and store in an airtight container.

French Dip Sandwiches

I'm really not much of a cook. Not that I don't know how, I would just rather bake something. So, when I came across this recipe, and it was good, and the crock pot does all the work...I was in heaven! Since we only have a family of 4, this makes tons of meat...but let me tell you how good the leftovers are! (Now, just so you know I DO NOT eat second day meat...it tastes disgusting to me. That's how good this is.) So first day are the sandwiches, second day we used it for fajitas with all the fixings, third day we made some quesadillas. It all tasted great and I got 3 different meals out of it! I hope you will try it! (This recipe came from allrecipes.com).

French Dip Sandwiches

1 (4 lb.) boneless beef roast
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. garlic powder
20 slices French bread (or hoagies)

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover and cook on low heat for 10-12 hours, or until meat is very tender. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches (add a slice of Provolone cheese if you want). Used reserved broth for dipping.

Strawberry-Cream Angel Food Cake

I have had this recipe sitting a in pile for years! Glad I finally got to make it! It is from foodnetwork.com and is one of Emeril Lagasse's. Pretty good. I give it a ***1/2 rating. I would probably change the whipped cream on top. It wasn't as sweet as I would have liked. Also, you may want to double the whipped cream if you love the stuff, like myself! But still pretty good.

Strawberry-Cream Angel Food Cake

1 plain angel food cake, baked and cooled
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) can sweetened condensed milk
1/3 c. lemon juice
1/2 tsp. almond extract
2 1/2 c. sliced fresh strawberries
1 c. heavy cream
2 TBS powdered sugar
1/2 tsp. almond extract
Whole strawberries, stems removed, as garnish

Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.

In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 1/2 tsp. almond extract. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake (see following picture), and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.

When ready to serve the cake, whip the cream until it begins to form peaks. Add the powered sugar and remaining 1/2 tsp. almond extract. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to one hour, or serve immediately.

Hope you enjoy!

More to Come!

I have had a few comments that I haven't posted anything in awhile...well there is a good reason. I was at YW girls camp from Wed morning until Saturday morning. (I had a great time and was so glad that I was able to go. We have some amazing girls in our ward. There were 20 girls that went. I think they all had some good experiences, which is always a plus!) I had to leave a few hours early so that I could get home and take Ben to the airport so he can go have a guys trip with my Dad and my two brothers: Eric and Curt. They all went to Palm Springs, California to go backpacking at the San Jacento Mountain. They are going to be roughing it and doing manly things (probably no showers, no shaving and other gross guy stuff. I can only imagine). I'm just glad he is having fun! The only bad part is he will be gone for a whole week! Ahhh!!!

So far the boys and I have just been playing catch up...doing laundry, putting away camping stuff (not a whole lot considering we were staying in double wides and had AC that was blasting at a wonderful 72 degrees, I was FREEZING!! But we do live in Texas and it was over 100 degrees. I can't complain too bad!) and cleaning the house. In the meantime Noah was up half the night throwing up and with a 103 degree temp. Poor guy. I hate it when he gets sick!

Now, we have been bored which means we have been baking lots. So, I have lots of fun treats to post for you all! Only problem??? Ben has my camera! So, I am going to wait and post the amazing treats and science projects until I get a picture! Just know that I will have stuff coming. In the mean time, I hope everyone has a wonderful week and don't give up on looking at my blog yet!

FHE Reunion

Back in the ole' Lewisville days, before we had children...we had an FHE group where every Monday night we would get together, have a lesson, play a game and of course have yummy treats. It was good times! Then the kids came along and we all know what happens after that! We all just did our own thing. But we still always saw each other. Then we moved to Fort Worth and we haven't been together since! Audrey and Jon were sweet enough to have everyone over for a little reunion. It was great seeing everyone again! Above are all our kiddos (Margaret, Noah, Steven, Hannah and Caden)
The gang: Ben, ME, Kelly and Alma, Jon and Audrey. Picture curtisey of Caden. Did he do good or what??
Hannah and Caden. Good buddies!

Let the Game Begin!!

Caden has started playing T-ball! This is his team, The Bats...It's quite fun watching a bunch of 5-6 year olds playing t-ball...the whole team runs after the same ball, they run in random places instead of 1st, 2nd, 3rd or Home, etc...they are doing much better though! It's kinda neat the way they play, the coach pitches 3 balls to them, if they hit it, great, if not then they bring out the T and they try hitting it from that. No one is ever out and you just run one base at a time.
Here is Caden hitting the ball. He was able to hit it from the Coach, way to go Caden!
Swing batter, batter SWING!

Peanut Butter Popcorn!

I have been in a Peanut Butter mood lately. For some reason I just can't get enough of it! Who can blame me though? Right? Anyway, my friend Gwen emailed me a recipe a long time ago for Peanut Butter Popcorn that she saw on target.com and just had to make it! Well, today my friend Sharla and I made (I later found out she thought that sounded so disgusting, glad to say I proved her wrong!!). This popcorn is very addicting! I made a few changes to the recipe, and it turned out delish! Hope you enjoy!

Peanut Butter Popcorn

2 (3.5 oz.) pkg. microwave popcorn, popped
1/2 c. margarine
3/4 c. brown sugar
1/2 c. peanut butter
20 large marshmallows

Pour popcorn into large bowl. In a saucepan, combine margarine, brown sugar, and marshmallows and cook until sugar is dissolved and marshmallows are melted. Stir in the peanut butter until well blended. Pour mixture over the popcorn, and stir quickly to coat the corn before it cools. (This mixture is very gooey, if you like that GREAT, if not I put mine on a cookie sheet and put it in the oven at 200 degrees for 10-20 minutes and stirring every 10 minutes.) After you can add Reeses Pieces, like I did, or peanuts, m&m's, drizzle with chocolate...the possibilities are endless! Hope you like it! At least it has given me a peanut butter fix...for now!

Nap Time!

This summer has been rough on all of us...the boys just seem to be fighting more than usual. So, in order to nip this little problem in the bud, when they fight they go to the "naughty corner" (Noah sits on the bench in the bathroom and Caden sits in the Laundry Room) for 25 minutes. Today they were just going at it, off they went to their rooms. Well, things were a little too quite and I thought, "Self...either they are destroying the room or they are just FINALLY starting to get it!" Well, this is why it was unusually quiet. Noah got a pillow and a blanket and decided to make the best of the situation! He fell asleep!

Six Flags! More Flags! More Fun!

I know, lame title...but I didn't come up with it, that is the 6 Flags "saying". They need a new one! Anyway, on Saturday our little family and Ben's mom and Logan (Ben's brother), went to Six Flags! This was Caden's and Noah's first time to go, so the excitement was almost too much for them! They have a little kiddie corner with lots of rides they could get on.
The boys with some SuperHeros!!
Noah is checking out the rides...I think trying to figure out if he was going to go on or not. It was sweet the way he would get so excited!
Logan and Caden on the Roller Coaster. We had to ride this one over and over and over again! They loved it!
The tea cups. I couldn't even watch them on this, they make me sick!
Once again, the roller coaster! Noah is all ready with his hands up!

The monster cars train. Good times!
At the end of the day Logan was able to win 2 HUGE basketballs! He had to make one basket and he won one, then he took another chance and won one for Caden! I think we were all quite impressed with his Basketball abilities! Most adults couldn't get it and Logan got it twice! WAY TO GO!!

After lunch Grandma was sweet enough to take Noah back to their hotel so he could take a nap. Caden was able to go on most of the rides...and I must say, he is one brave little guy! We went on 2 BIG roller coasters and after the second one he said, "Mom, that made my heart hurt and my brain hurt...and maybe I'm a little nausious..." That is a great way of putting it! I must say, I felt the same way. He told us he loved going on them though!

Daring Baker's Danish Braid

This is my very first month being a Daring Baker! I have been so excited to start baking some fun, challenging things. This was a great challenge to start off with.

This month Kelly of Sass & Veracity, and Ben of What's Cookin'? hosted the challenge. They picked this beautiful Danish Braid from Sherry Yard's, "The Secrets of Baking". I thought that this was going to be quite difficult when I was reading over the recipe, but it turned out to be quite fun to make!


My filling was a berry filing with a cream cheese filing on top. And I must say that it was to die for! I don't know what was wrong with me, but I started out by doing the braid in the wrong direction at first, I couldn't fix it because the dough was all gooey from the fillings. Oh well...it just kinda turned out looking like a mummy. The bottom part was perfect though!
Since there was enough to make 2 braids, I made one braid and with the other dough, I just experimented with designs. They turned out really nice!
I put an orange glaze on top of the them which gave it a little more sweetness to them...which I loved!

Berry Filling Recipe:
2 c. crushed berries
1 c. sugar
Microwave fro 18 minutes
Add 1 TBS lemon juice

Cream Cheese Filling:
8 oz. cream cheese, softened
1/2 c. sugar
1 egg
1/2 tsp. vanilla
Beat together and put on top of Berry Filling

If you want a challenge, feel free to click on either Kelly's or Ben's link and they will have it posted. It is quite the long, detailed recipe, so I won't be typing it out...

Until next month, thanks for a great Challenge! And feel free to look at some of the other Daring Bakers and how they made theirs at the Daring Bakers Blogroll.

Lots To Read!

Since I have been out of town and then played the catch up game, it has been a LOOONNNGGG time since I have posted anything! Sorry to all 3 readers (including myself) that I have let down. So, I have posted like 5 posts tonight...Happy reading! Oh, and PLEASE leave me a comment...anything, whether it be how lame I am or how amazing I am. Just so I know my 3 readers are back reading my life story. I would hate to think I have lost you forever!!!

Raspberry Almond Shortbread Thumbprints

So I am really cursing my sister-in-law, Wendy, for introducing me to these cookies. She made them over Father's Day and I could not stop shoving them in my mouth. They are YUM-O! I had to make them for myself because I couldn't stop thinking about them! Thanks Wendy!

Raspberry Almond Shortbread Thumbprints

from allrecipes with a little tweaking:

1 cup butter
2/3 cup white sugar
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup seedless raspberry jam

Frosting:

1/2 cup confectioners' sugar
1/2 teaspoon almond extract
1 teaspoon milk or more

DIRECTIONS

Preheat oven to 340 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball (a chapstick lid works great). Fill the hole with jam. Great tip: Put some jam in a zip-lock baggie, cut a small corner off and it pipes in very easily.

Stick in the fridge for 20 min or the freezer for about 10 to help the cookies firm up and keep their shape while baking.

Bake for 13 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

In a medium bowl, mix together the confectioners' sugar, 1/2 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies using the ziplock baggie method.