Call Me Fudge

Pictures, FAQs and Tips for Building Your Own Teardrop Trailer

2015-05-14T12:14:00.000-06:00

A couple months before our wedding, my mom sent Austin a link to website that showed a homemade teardrop trailer. What she wanted was for him to make her one, but instead he asked if I'd want to build it with him and we could take our honeymoon in it when it was done.

Kind of a no-brainer for me.

So, we spent 3 months, working every Saturday and Sunday building the trailer from the ground up. The days were long too...I'm talking 12 -16 hour days.

We started with a trailer base (8x5') from Northern Tools, wired the car, then started the woodworking.

Neither of us are shy when it comes to power tools, but we're also not the most experienced, so we learned and I hope that we've gotten better with a lot of these things.

I didn't take enough pictures to really detail the entire process here, but we generally followed these instructions, then customized a lot from there. This forum will also answer any questions you can come up with along the way.

That being said, if you have any questions about a specific step or want to pick my brain about how to build one yourself, please email me. sarah[at]callmefudge[dot]com

Some tips:

Buy all of your materials for the week ahead of time so you're ready to start working on Saturday. You can waste hours wandering around Home Depot every weekend if you're not careful.
Design first. Especially the galley kitchen. Decide if you want lots of cabinets, a mini fridge or a cooler, a sink, built-in stove, etc.
Set a deadline (and give yourself more time than you think). There are a lot of half-finished teardrops out there. We had specific time off work to take our honeymoon so it just had to be done by then. No excuses. If we hadn't, it would have been really hard to resist those days when the weather was perfect for climbing.
Roll with it. You're going to have to adjust to make things work. Just take this as part of the process or else you'll get real frustrated, real quick.

FAQs

How much did it cost to build?

This is the biggest question I get. People have claimed to make their teardrop for as little as $3000. Ours came in around $7000. Granted, we didn't skimp on materials, but honestly screws and wood just cost a lot.

Some of the more expensive parts were the manufactured doors and skylight, but both of those were important to us. We wanted it to feel open and be able to get some fresh air (the windows on the doors have screens).

Do you need to have welding skills?

Yes and no. There may or may not be welding involved (depending on your design). We welded jacks onto the back corners of the trailer frame for stability. Also we had to change the fenders when we got bigger wheels so that required a bit of welding.

Do you need to have carpentry/woodworking skills?

Yes, but they don't need to be super advanced. I took one woodworking class in high school and Austin and I both worked on trail crews, so we were fairly comfortable with power tools, but we were not experts by any means. Lots of cutting and recutting, but hopefully we're better now than when we started.

What tools do you need?

These are all of the (power) tools that we used. You could probably get away with less and in some cases, additional tools would have been nice but we made do.

Router (essential - just go get one)
Table Saw
Miter Saw
Band Saw
Skill Saw
Jigsaw
Orbital Sander
Belt Sander
Drill
Impact Driver
Nail Gun
Grinder
Welder

How many hours did it take to build?

400-450

What's the hardest part?

For us, it was the detail work. We are not carpenters, so getting the drawers and hatch to fit perfectly was a challenge. Also, water proofing. After our first trip out, we had to fix a couple of leaks.

When are you going into production?

Never! We decided to build this for ourselves and we put a lot of time and work into it. Now, we just want to go play!

...but maybe we'll outfit a Sprinter van next :)

Is there anything that would have been nice to know from the beginning?

Umm, everything. But it was fun learning along the way. And it was great to be able to choose every detail ourselves.

Buy one or build one?

If you have the time and patience, build it! If you know that you're not the type of person to finish a project that takes hundreds of hours, go buy one. The price difference is substantial, but you should do whichever will actually let you go play. That's the ultimate goal, right?

To see the whole album and descriptions, click here.

Presently

2015-05-08T04:00:00.000-06:00

First trip in the teardrop was a major success!

I feel like this is how I spend most of my time "bouldering."

Pretty good view out the teardrop window at camp.

My favorite person, my favorite pup and my favorite place.

Quick hike above the clouds with the Dingo.

The scary, easy highball.

Someday I'll get strong enough to finish some boulder problems in Little Cottonwood Canyon.

Presently

2015-04-28T19:25:00.001-06:00

Sorry for the absence, guys. As you can see below, life's been a little hectic lately.

Spent 5 days in Vegas for work. That's too many days.

Also it was really windy and dusty.

Routering the doors in the outside aluminum skin of the teardrop.

Dingo learned that she can in fact fit through the Dachsund's dog door.

Outside walls skinned and trimmed!

Only time to get outside was really early in the morning so we got up in time to watch the sunrise over the Salt Lake Valley.

Interior complete (sorry OCD people for the compass pillow being rotated).

Interior cabinet, lit and decorated.

Done!

What if we just drove away in this and never came back?!

Presently

2015-04-12T04:00:00.000-06:00

Since I got to go climbing 'for work' last week, does that make me a professional climber?

Insulated the teardrop.

And attached the hatch!

Facetiming in the whole family for my sister's birthday.

Tiny Hank can crawl!

Nothin' wrong with these afterwork sessions.

Happy Hour: Blackcurrant Vodka Lemonade

2015-04-10T04:00:00.000-06:00

Normally, looking at my calendar for the week is oddly relaxing. I like to know exactly what I need to do and where I need to be - but these days, it's just too crowded.

The rest of the month isn't looking any better. Neither is May.

Actually, I don't have a free day or weekend until our honeymoon at the end May. At least it will make me appreciate that time off even more...right?

I don't really like to suggest that you need a drink to unwind or to take a break from your hectic, busy life, 'cause you don't. But a cold, fresh, blackcurrant lemonade with a splash of vodka...well, it can't hurt.

BLACKCURRANT VODKA LEMONADE
1 1/2 oz. citron vodka
1 oz. creme de cassis (blackcurrant liqueur)
2 oz. fresh squeezed lemon juice
lemon slices for garnish

1. In a rocks glass, combine vodka, creme de cassis and lemon juice. Add ice and garnish with lemon slices.

DIY Light Up Headboard

2015-04-09T04:00:00.000-06:00

I have never had a real, grownup bed. I went straight from my bunkbed (which was awesome) to a just a mattress on box springs. No headboard. No footboard.

I don't really know if a headboard and/or footboard is what makes a bed 'real' or 'grownup,' but it does seem like a big step on the path to adulthood.

So, this is my attempt at being 'all grown up.' Notice, that this is still pretty young and unsophisticated. But it's super fun!

DIY LIGHT UP HEADBOARD
Original DIY from A Beautiful Mess
Cut List:
3 - 6 foot 1x10" alder boards for front (the length will depend on the width of your bed - these measurements are for a standard king)
1 - 6 foot 1x4" alder boards for top (adjust length to width of your bed)
2 - 5 foot 1x4" alder boards for sides
2 - 29.25x1x6" alder boards for legs
6 - 1 foot 2x4" any type of wood
2" screws
polyurethane or stain
black paint
1 light switch/outlet and faceplate
3-5 strands white Christmas lights (this will vary depending on the length of your word(s) and the spacing of your lights)
1 extension cord
2 carriage bolts

Assembly:
1. First start by making the front of the headboard. Line up your 1x10" boards and brace the back with the 2x4's to hold them together. We placed these braces along the edges and up the middle so we would have something to screw the sides into. 4 on the edges (leave a space in the middle for your outlet) and 2 in the center straddling the boards, but not covering the area where your words will be.
Make sure your screws are not too long and won't protrude through the front of your headboard.

2. Screw the sides of the headboard onto the assembled front.
If you are going to be screwing into the faceplate, make sure you pre-drill your holes so the wood doesn't split when you insert the screws.

3. Screw the 6 foot 1x4" board onto the top of the frame.
Again, pre-drill the holes before you screw directly into the faceplate.

4. Attach the 29 1/4 inch 1x6" boards to the front of the legs.
These will cover any gaps between the side of your bed and outside of the legs.

5. Stain the headboard or seal it with polyurethane.

6. Using a projector, center and trace the word(s) you'd like on your headboard.

7. Drill evenly spaced holes around the outside edges of your word
Use a test piece of wood to see what size drill bit will hold your Christmas lights snugly.

8. Paint the word with black paint.

9. Once the paint is dry, press the Christmas lights through each hole. Tape down the cords if the lights are coming loose.
Read the package instructions to make sure you aren't plugging too many strands of lights together.

10. Either use an extension cord to attach the headstand to the wall, or install a light switch.
We installed a light switch on each side of the headboard and also wired in an outlet so we could plug in our phone chargers. Here's a tutorial on this part.

11. Attach the headboard to the bed frame using carriage bolts.

Salted Caramel

2015-04-07T04:00:00.000-06:00

When I think about summer, the usual suspects come to mind. Campfires, swimming, barbecues, long days, riding bikes and ice cream.

The last one is important.

Actually, I eat ice cream all year and I love it whether it's 100˚ outside or if it's 30˚. Even though I'm not very discriminate when it comes to my ice cream consumption, I would say that I up my intake pretty significantly once the temps reach about 70˚.

Well, here in Utah, where we apparently don't have winter anymore, it's been 70˚ for over a month already. Time to make a permanent spot for my ice cream maker in the freezer and start whipping up another batch of this salted caramel for safe keeping.

SALTED CARAMEL
1 c. sugar
4 Tbsp. water
2 Tbsp. light corn syrup
1/2 c. whipping cream
2 Tbsp. lemon juice
1/2 tsp. salt

1. In a large saucepan, mix together sugar, water and corn syrup over medium heat until the sugar is dissolved.

2. Cover the saucepan and let the caramel cook for 3 minutes (do not touch or stir).

3. Remove the lid and turn the heat on medium-high. Bring to a boil. Rather than stirring, swirl the caramel around the pan until it turns an even amber color. Remove from heat and let sit for 30 seconds.

4. Stir in the cream (be careful! The caramel can bubble up a lot here.) Stir the butter, lemon juice and salt into the caramel then let sit until it has cooled significantly (the caramel will be warm to the touch).

Serve as a dip for apples or pour the warm caramel over ice cream!

Presently

2015-04-05T04:00:00.000-06:00

The Salt Lake Valley.

The teardrop has lights now!

I'm really liking these afterwork bouldering sessions.

The hatch!!

Who knew this was right above the dorms at the University of Utah? I definitely didn't when I was a student there.

On Friday, I got to go climbing for work, so I'm basically a professional climber. ;) (Then, Austin crashed the ladies sending party.)

Happy Hour: The Guilty O.J. Cocktail

2015-04-03T04:00:00.000-06:00

I don't really like the name of this drink. I don't feel guilty for putting a little Malibu in my OJ from time to time and I don't like the implication that I should feel guilty. But that's what it's called, so oh well.

Normally, I'm not much of a rum person, but Malibu falls more into the juice category than the liquor category in taste, so I can make an exception when it's mixed with more juice.

In less than 2 months, Austin and I will be heading off on our honeymoon and we'll hopefully be making our way to the beach at least once. This drink, warm sand, a floppy sun hat and the crashing waves? Yeah, that sounds perfect.

I guess we'll have to find some more room for Malibu in the teardrop!

GUILTY O.J.
1 1/2 oz. Malibu rum
4 oz. orange juice
grenadine
2 maraschino cherries

1. Fill a collins glass with ice. Pour Malibu and orange juice over the top and stir to combine.

2. Slowly pour in a little bit of grenadine (to your taste). It will sink to the bottom.

3. Top with 2 crushed cherries. Stir before drinking.

Lemon Meringue Pie

2015-04-02T04:00:00.000-06:00

There are some things in life that are worth taking your time with. Other things may be fine to rush through and 'just get it done,' but others require a little more care and thought put into them.

For me, it's the difference between dinner and dessert.

When I make dinner, it had better be fast and easy and taste good. It doesn't have to look perfect. It doesn't have to be photographed (usually) and posted on Instagram. It just has to give me energy to get through the rest of the night and into the morning.

Dessert, on the other hand, takes some more time. I like dessert to look good and taste good and have the love worked right into the crust. I like it to be presented in a pretty dish or on a nice plate and I like to look forward to it all day.

Dessert's not really practical. You don't technically need dessert - not like you need dinner. But dessert is what you look forward to. So maybe you do need it after all.

Making your own lemon meringue pie is exactly the type of exercise in indulgence, patience and meticulousness needed to lift your spirits. Waiting for the pie crust to cool, stirring the lemon custard until it's thick and glossy, watching the meringues brown through the oven window - it's what makes it special.

Next time you're looking for a special dessert for a special occasion or a special person or a totally un-special weeknight, I think this might just be the thing you're looking for.

LEMON MERINGUE PIE
1 pre-baked pie crust
For the Lemon Custard:
6 egg yolks
1 1/2 c. sugar
1/3 c. cornstarch
1/2 tsp. salt
1 1/4 c. water
1/4 c. whole milk
1 Tbsp. freshly grated lemon zest
1/2 c. fresh lemon juice
3 Tbsp. butter
For the Meringue:
6 egg whites
1/2 tsp. cream of tartar
1/8 tsp. salt
1/2 c. sugar
1/4 c. powdered sugar

1. In a small bowl, whisk the egg yolks. Set aside.

2. In a medium saucepan, whisk together sugar, cornstarch and salt over medium heat. Add in water and milk. Continue whisking until the mixture boils. Continue whisking until thickened. Remove from heat.

3. Temper the egg yolks with the hot mixture (stir 1 c. of the hot milk mixture into the egg yolks, then mix the egg yolks into the saucepan with the hot milk, stirring constantly). Set over low heat.

4. Whisk in lemon zest and lemon juice and simmer until the custard is the thickness of pudding. Remove from the heat and stir in the butter. Pour lemon custard into prepared pie crust.

5. Prepare the Meringue: Beat the egg whites, cream of tartar and salt on medium speed until frothy. Slowly, add in granulated sugar and beat until soft peaks form.

6. Slowly, add in the powdered sugar and beat on medium speed until stiff peaks form.

7. Spread meringue over the top of the lemon custard. Bake at 375˚ for 8-10 minutes or until the meringue peaks are golden brown. Cool on a wire rack for at least 1 hour before serving.

Applesauce Cupcakes with Salted Caramel Buttercream

2015-03-31T04:00:00.000-06:00

Have you ever gotten those plastic tubs full of caramel that they sell in the grocery story by the apples? The "Caramel Apple Dip."

That's the type of thing that I would pick up and I would eat the entire container of caramel spread out over a single apple. Every teeny tiny bite of apple was literally dripping with caramel. In my mind, it was a pretty healthy little snack. It has an apple in it! What's healthier than an apple?

These cupcakes are basically that after school snack in an even less healthy form.

Plus, the caramel is salted so you won't get that itchy tooth thing from it being so sweet. (Oh, is that just something that happens to my family? Must be genetic.)

Caramel and apple and spices and sweet and salty. It's all good stuff.

APPLESAUCE CUPCAKES W/ SALTED CARAMEL BUTTERCREAM (makes 1 dozen)
For the Cupcakes:
1/3 c. butter, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 1/3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
3/4 applesauce
For the Salted Caramel Frosting:
1 c. sugar
4 Tbsp. water
2 Tbsp. light corn syrup
1/2 c. whipping cream
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 c. butter, softened
4 oz. cream cheese, softened
2-3 c. powdered sugar

1. Cream butter and sugar until light and fluffy. Add in eggs one at a time. Stir in vanilla.

2. Sift together dry ingredients then slowly add to butter mixture. Stir in applesauce until the cupcake batter reaches a smooth consistency.

3. Line a muffin pan with paper liners and fill two thirds full.

4. Bake at 350˚ for 22-25 minutes or until the centers are set. Cool in the pan for 10 minutes then move to a wire rack to cool the rest of the way.

5. While the cupcakes are cooling, prepare the salted caramel: In a large saucepan, mix together sugar, water and corn syrup over medium heat until the sugar is dissolved.

6. Cover the saucepan and let the caramel cook for 3 minutes (do not touch or stir).

7. Remove the lid and turn the heat on medium-high. Bring to a boil. Rather than stirring, swirl the caramel around the pan until it turns an even amber color. Remove from heat and let sit for 30 seconds.

8. Stir in the cream (be careful! The caramel can bubble up a lot here.) Stir the butter, lemon juice and salt into the caramel then let sit until it has cooled significantly (the caramel will be warm to the touch).

9. Remove about 1/2 c. of the salted caramel (store the rest in an airtight container in the refrigerator to serve on top of ice cream, as a dip for apples, etc.)

10. Prepare the frosting: In a medium bowl, beat together butter and cream cheese until light and fluffy. Gradually and slowly, stir in powdered sugar until thick. Add in the 1/2 c. of reserved salted caramel. Add more powdered sugar if necessary to get the desired consistency.

11. Once the cupcakes are completely cooled, frost them and store leftovers in an airtight container.

Presently

2015-03-29T04:00:00.000-06:00

First and last day out snowboarding this season.

She's not technically allowed in the bed, but she gets away with front feet.

Future home?

Made the skeleton for the hatch on our teardrop.

Austin's cousin cut us these really nice doors for our interior cabinet.

Cool to hear Margaret Atwood speak at the University of Utah with my mom and sister.

Rainy, spring days.

Peanut Butter Bacon Cookies

2015-03-26T04:00:00.000-06:00

One night, Austin was making bacon for some reason (as if you need a reason) and I was eating an apple with peanut butter when I had the genius (if I do say so myself) idea of dipping a strip of bacon into the peanut butter.

It was as good as it sounds.

We tend to make our cookies with a little extra sea salt on top to balance out the sweetness, so adding the salty bacon to these peanut butter cookies made all the sense in the world.

If you're thinking that maybe it doesn't actually make sense to combine the two, first of all, you're wrong, and secondly just give it a shot. You may just be pleasantly surprised by how well the two flavors meld.

Because of the meat product, I would recommend storing them in the fridge and eating within about a week...if they last that long. Otherwise, freeze them for later.

PEANUT BUTTER BACON COOKIES
1 c. vegetable shortening
1 c. sugar
1 c. brown sugar
1 tsp. salt
2 tsp. baking soda
2 eggs
1 tsp. vanilla
1 c. peanut butter
3 c. flour
1/2 lb. bacon, cooked and chopped

1. Cream shortening and sugars.

2. Add in salt, baking soda and eggs. Beat until well combined.

3. Add in vanilla, and peanut butter, then gradually stir in flour.

4. By hand, stir in the bacon.

5. Drop balls by the tablespoonful onto an ungreased cookie sheet then press a fork into each ball to form a cross.

6. Bake at 400˚ for about 10 minutes.

Browned Butter and Lemon Popcorn

2015-03-24T04:00:00.000-06:00

There's a group in Park City that shows independent films almost every weekend at a local theater. They're usually a little bit old and a little bit weird, but they're fun nonetheless. And even if not, they're a lot cheaper than the regular theater. So, there's that.

The best part of it is the butter though.

They pop their own fresh popcorn right there in the lobby (of the library usually) and next to it, they have a crockpot full of real butter! It's about 1 trillion times better than the oil that you find at your regular old AMC or Cinemark (I know because I used to work at one of those).

I really can't ask for more.

Well, I could asked for browned butter, but that seems a little demanding on my part.

When I'm at home, I'll keep browning my butter and topping with fresh lemon zest, but when I go to the theater, I'm just going to be overjoyed with real butter made from real cream which came from real cows!

BROWNED BUTTER & LEMON POPCORN
6 c. popped popcorn
1/2 c. butter
zest of 1/2 lemon
salt

1. In a small saucepan, cook butter until it turns brown and there are small, brown flecks on the bottom of the pan. (Watch carefully because it will burn.)

2. Pour browned butter over prepared popcorn. Sprinkle with lemon zest and salt to taste and toss to evenly distribute.

Presently

2015-03-22T04:00:00.000-06:00

Love.

Need to start thinking up a name for this tiny beauty.

In case you were wondering what winter in Utah looks like.

Dingo had a houseguest for a few days this week.

Unbelievably stoked to get outside bouldering after work.

Did you celebrate pi day?

Getting to the point where we want to just work through the night and finish.

The Salt Lake Valley can be really pretty.

Happy Hour: Blended Mint Margaritas

2015-03-20T04:00:00.000-06:00

I don't know anyone who likes a margarita more than Austin. On the rocks, blended, salt-rimmed, salt-free, from a bottle, fresh squeezed - whatever form it takes, he will order it, drink it and love it.

I, on the other hand, am a little pickier.

I don't like the uber-sweet mixes from the bottles and I don't really like them too tequila-y. (But yes, I really do love tequila. And sweets for that matter.)

Anyway, you don't care what I like. You care what you like, and you'll like these margs made with all fresh ingredients, no added sugar or any other sweeteners, and the perfect blend of tequila and cointreau. Yes, I know exactly what you like.

BLENDED MINT MARGARITAS (makes a pitcher)
1 1/4 c. fresh lime juice
1 c. cointreau
1 c. tequila
3 Tbsp. fresh lemon juice
3 c. ice
15-20 mint leaves

1. Blend all ingredients until smooth.

2. Optional: Serve in a salt rimmed glass.

Ginger Carrot Soup

2015-03-18T04:00:00.000-06:00

I really hate getting sick. I know, so does everyone else, right? (To be honest, I'm not totally convinced of this. I actually think some people like the attention that comes from being sick, but maybe I'm just jaded and callous.)

I hate the physical symptoms obviously, but even more so, I hate that I can't go out and play. When I got the flu earlier this month, it was hard to get up the energy to go to the gym or even just walk Dingo around the block. And it was not a welcome change when I found myself getting winded walking upstairs.

Sure, it can be kind of nice to be forced to sit down, watch some tv, drink tea and slurp down some soup, but I can only take bedrest for so long.

For me, the time goes quicker when the soup is good.

Ginger and fresh vegetables are supposed to be good for your immune system - I don't really know if that's true or if it's just the placebo effect, but either way I'll take it. This soup made me feel better!

GINGER CARROT SOUP
12 carrots
2 Tbsp. olive oil
1 onion, diced
2 red bell peppers, diced
salt & pepper
32 oz. chicken broth
juice of 1/2 lemon
1 inch ginger root, grated
1-2 Tbsp. hot sauce
sour cream, optional

1. Peel and chop your carrots into 1" chunks. Set aside.

2. In a large stockpot, heat olive oil and sauté onions and peppers with salt and pepper until the onions are translucent.

3. Add in carrots and chicken broth. Bring to a simmer and cook over low heat until the carrots are soft.

4. Using an immersion blender (or transferring to a stand blender), blend until smooth.

5. Stir in lemon juice, ginger root and hot sauce. Return soup to a simmer.

6. Serve with a dollop of sour cream if you'd like a creamier soup, or serve as is.

St. Patrick's Day Food and Drinks (and More Drinks)

2015-03-17T04:00:00.000-06:00

My family is "Irish." The quotation marks are important. I think we actually have some sort of Irish heritage, but I've never visited the country, I definitely don't have a cool accent and I have no knowledge of any relatives that are actually from Ireland.

Still, my last name is Flinn and for that reason, I like to eat my corned beef and cabbage on New Year's Day and St. Patrick's Day. I also like green things and soda bread.

In the hopes that we share the same interest in Irish foods and green things, I've compiled this list of green drinks and of course threw in some corned beef and Irish soda bread for good measure.

Happy St. Patrick's Day!

Sweetened Mint Lime Rickey - Ok, this one isn't really green, but it's got mint and it's light and refreshing and pretty perfect for a springy, March day.

I like green drinks, but I don't like a bunch of food coloring. This Kiwi Grapefruit Cooler is showing only it's natural colors.

Going Green Smoothie - there's nothing that will make you feel quite so healthy in the morning as a bright green smoothie. (Pairs especially well with a yoga mat ;) )

In my opinion, Rosemary Gin & Tonic's are good anytime - you don't need a holiday for an excuse.

Kale Apple Smoothie. Remember what I said about green smoothies and yoga mats. Yep. That again.

If you like spicy drinks, this Jalapeño Lime Spritzer is the one for you.

Ok, Honey Beer Bread is not really Irish (well, maybe it is - I don't know), but I couldn't have a whole post about St. Patrick's Day and not include beer. Throw a Guinness in this super easy bread recipe for a festive side or snack.

And, if you've got a little more time and you do want something traditional, Irish Soda Bread is the baked good to go with.

Crockpot Corned Beef & Cabbage. 'Nuff said.

Presently

2015-03-15T04:00:00.000-06:00

Skipping rocks on the Great Salt Lake.

Pre moonlight hike on Antelope Island.

Dingo, the shop dog, eats a lot of scrap wood.

Teardrop camper drawers are in place!

Galley kitchen done!

Taste-testing at work.

The mint margarita sundowners were definitely a highlight of this week.

Time to start breaking these in.

Spring has sprung in Salt Lake City.

In Celebration of Pi Day

2015-03-13T04:00:00.000-06:00

Tomorrow is Pi Day, guys! Do you know what that means? Well, really it means nothing, but we can celebrate it anyway and if celebrating a holiday means eating a bunch of pie, then I'm in.

My mom and sister planned our Pi Day celebration this year so we'll be having chicken pot pie, banana cream pie and whatever I decide to bring to the shindig. I'm still waffling between pizza and poptarts (they're both pies too!).

Sometimes I think we just need an excuse to invite friends over, stuff our pieholes and have a good time. So here's your excuse. Actually here are 10 excuses:

You really can't go wrong with blueberry pie. Add in some rhubarb and you'll never go back! Blueberry Rhubarb Pie.

Lemon Pie Bars because your pie doesn't have to be round.

Summer's on its way!! Celebrate early with S'mores Pie.

Classic. Peach Pie.

Peanut Butter Pie with Pretzel Crust is the perfect combination of sweet and salt in each bite.

Salted Caramel Apple Pie. Remember that sweet and salty thing I was talking about.

Not everyone likes coconut, but if you do, this Coconut Cream Pie is going to be a new favorite.

Chocolate Cream Pie. Simple and sweet.

If you're a crazy person that still wishes it was November, there's always Apple Butter Pumpkin Pie.

A family favorite. Butterscotch Meringue Pie.

Mocha Trifle

2015-03-11T04:00:00.000-06:00

There's pretty much no food group I love more than cake. Yes, in my head, cake is a food group.

For good reason too. There are so many different flavors and really I think Michelle Obama and the FDA would agree with me on my recommendation of 1-2 servings a day.

I don't get all uppity about my cake either. I pretty much like every type and in every situation. I like it in cupcake, ice cream, cheese, sheet and layered form. I especially love cake in a bowl.

A cake where you can see all of the pretty layers stacked on one another from the side of the bowl. A cake where you scoop it out with a spoon and don't have to worry about pulling out the perfect slice. That type of cake is perfect.

If you've never made a cake in a bowl (aka a trifle), now's the time! No stress about having it come out perfect. No worrying about frosting it perfectly. Mmm, it's just...perfect. And if you have to start somewhere, you might as well start with a trifle that everyone will love and will definitely turn out well. This mocha trifle is the one you're looking for.

MOCHA TRIFLE

Recipe from The Cake Mix Doctor

For the cake:

1 plain devils food cake mix

1 c. buttermilk

1/2 c. oil

4 eggs

3 Tbsp. cocoa powder

1 Tbsp. instant coffee

For the filling:

2 c. whipping cream

1/3 to 1/2 c. powdered sugar
1 tsp. vanilla

For the frosting:

1 stick butter, at room temperature

3 c. powdered sugar

1/4 c. cocoa powder

1 tsp. vanilla

dash salt

1-3 Tbsp. cream

1. Preheat oven to 350˚. Grease 2 9" round cake pans with butter, cover with parchment paper and grease paper with butter. Set aside.

2. In a medium bowl, combine all ingredients for the cake and beat until smooth. Pour into prepared pans. Bake for 18-20 minutes.

3. While the cake is cooling, prepare the filling. In a medium bowl, beat whipping cream until soft peaks form. Slowly add powdered sugar and vanilla and continue beating just until soft peaks form. Cover with plastic wrap (pressed against the whipped cream) and place in the fridge until you are ready to use it.

4. Prepare Frosting. Beat together butter, powdered sugar, and cocoa powder. Add in vanilla and salt. Very gradually add cream, until frosting reaches the desired consistency.

5. Once the cake layers have cooled, cut them in half (hamburger way) using a serrated knife. (You'll now have 4 layers.)

6. Place the first layer of cake in the bottom of your trifle dish, generously top with whipped cream. Continue layering like this until you've used the last layer of cake (do not cover with whipped cream).

7. Spread the chocolate icing over the last layer of cake or use a piping bag to spread evenly and prevent the cake from cracking, then spread smooth.

Banana Cream Pie Milkshake

2015-03-09T04:00:00.000-06:00

Back in November, we headed South after work one Friday night. We drove for 6 hours through the flat, empty, sagebrush-filled land of central Utah and made it to the desert in time to set up our tent under the moonlight, then promptly fall asleep.

We climbed some rocks, we slept on the ground and then there was also that one moment where I had a panic attack at the top of a climb because suddenly it was just too hot.

Sometimes this happens to me and usually it's because it's hot and I'm tired and thirsty and mostly I think it's because I don't have enough calories.

It's embarrassing.

If I was smart, I would figure out how to always have a milkshake on hand. That would solve the hot, thirsty and calorie-depletion problems. Still working on it though.

End of that particular panic attack did end in a milkshake though. One of the best milkshakes I've ever had. It was at this little 'diner' in a strip mall and we were the youngest people in there by over 40 years, but when they said they'd put Nilla Wafers, bananas and whipped cream in my milkshake, I was sold.

Since it's a 6 hour drive through that sage brush, I figured I'd need to just make my own at home though.

BANANA CREAM PIE MILKSHAKE
4 scoops vanilla ice cream
1/4-1/2 c. milk
1 banana
5 Nilla Wafers
whipped cream

1. In a blender or milkshake machine, blend ice cream, milk, banana and Nilla Wafers until it reaches the desired consistency. Adjust the amount of milk you use depending on how thick you like your milkshakes.

2. Top with whipped cream, banana slices and a Nilla Wafer.

Presently

2015-03-08T04:00:00.000-06:00

She seems to be making this a regular thing.

Applesauce Spice Cupcakes with Salted Caramel Frosting. Yep.

I just love when plants grow through the pavement. Never had one in our own house though.

Sundowner.

Kitchen layout.

The teardrop is really taking shape now.

Happy Hour: Sweetened Mint Lime Rickey

2015-03-06T04:00:00.000-07:00

A few years ago, my family and I went on a safari in Kenya and besides it being the best time of my life. Besides all of the animals. Besides the perfectly clear, starry nights. Besides the insane amount of quality, family time with very minimal bickering. Besides the sheer bliss of being totally removed from everything.

Besides all of that, there were also 'Sundowners.'

Sitting around a campfire, looking out over the wide open, African sunset with a drink in hand was just the best. It was the absolute best way to end the day.

What do you say we all adopt the habit of a nightly sundowner? I know, I'm in.

SWEETENED MINT LIME RICKEY
1/2 oz. Rose's sweetened lime juice
4 leaves mint
2 oz. gin
tonic water

1. In a martini shaker, muddle mint with the Rose's lime juice.

2. Add gin to shaker and shake with ice.

3. Pour into a rocks glass filled with ice and top off with tonic water. Garnish with fresh mint.

Peanut Butter Ice Cream Topping

2015-03-04T04:00:00.000-07:00

For the past 2 and a half years, I've had a helper with these recipes on the blog. Sometimes she's really good. She stays out of the way and does what I ask her to do. Other times, not so much.

Her favorite ingredient is peanut butter so when it makes an appearance in a recipe, she gets pretty pumped about it and then her helpfulness really goes downhill.

After rereading the description, I'm starting to think I should get a new assistant. But since she's my four-legged, furry friend I think I'll keep her. Sometimes it's nice to have someone else helping out even if she does sometimes get in the way. It's also nice to know that I'll always have someone that will like what I make. :)

I have a hunch your dog won't be the only one that likes this peanut butter ice cream topping though.*

Since I'm pretty much in an exclusive relationship with vanilla ice cream, I only tried it on that, but I'd imagine that pouring some of this warm, sweet, peanut buttery sauce over some chocolate ice cream would be divine. I mean, chocolate and peanut butter. That's a thing for a reason.

PEANUT BUTTER ICE CREAM TOPPING
Recipe from Joy the Baker
2 Tbsp. butter, melted
1/2 c. creamy peanut butter
1/4 c. powdered sugar
pinch of salt
1/2 tsp. vanilla
1 Tbsp. milk

1. Stir everything together in a small saucepan over medium-low heat until combined. Pour it over ice cream to serve or store in the refrigerator (reheat in microwave to serve).