sweet anna's

festive no-bake cookies... for the holidays

noreply@blogger.com (annalise + andrew) — Mon, 13 Feb 2012 13:26:00 +0000

In case you are still looking for a last minute, simple treat to celebrate Valentine's Day tomorrow...

Here are some easy, delicious no-bake cookies... dressed up for the holiday!

This is my favorite version of No-Bakes. (I have quite a few versions that I love, but this is my favorite classic version!)

I love the festive touch of the m&ms... I have done eggs for easter, peanut butter m&ms in red & green for Christmas and orange & black, or candy corn for halloween! Fun!

This is a great treat for the kiddos to help with. Whether they are old enough to stir, or just to press the candies on top... there is a job for everyone!

Festive No Bake Cookies Recipe

Ingredients:
1/2 cup butter
1/2 cup dutch-processed cocoa powder
1 1/2 cups sugar
pinch of salt
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon pure vanilla extract
2 cups old fashioned rolled oats
1 cup sweetened flaked coconut
1 cup (or so) m&m candies

Directions:
In a medium saucepan, over medium heat, melt together the butter, cocoa, sugar, salt and milk. Stir and cook until the mixture comes to a boil and then let boil for 1 minute.

Remove from the heat and stir in the peanut butter and vanilla until smooth, and then stir in the oats and coconut.

Scoop onto parchment-lined baking sheets and immediately press 3 m&ms into the top (in whatever colors work for the holiday!).

Place in the fridge to set for a few hours and then transfer to a tupperware container if you are not going to serve them right away. Store in the fridge for up to a week!

thoughts on God and potty training

noreply@blogger.com (annalise + andrew) — Mon, 13 Feb 2012 02:36:00 +0000

I knew this would be hard.

But I had no idea it would be this hard.

I knew that there would be tears and frustration...

But I didn't know that I would be the one weeping and feeling like giving up.

Sometimes feeling like it's hopeless... like he will never get it.

And I can't help but wonder if this is how our God feels about us sometimes.

If he weeps and feels like giving up when we just can't seem to get it...

No matter how hard He tries.

But you know what?

He never does give up on us. Just like I won't give up on teaching my son to use the potty.

I know beyond a shadow of a doubt that he will get it some day. In his time, when he's ready.

And I will love him and teach him through this until that day.

We're not there yet. And sometimes I can't see through the fog of frustration and doubt...

But I know that the sun is still shining even when I can't see it.

And I know that this too shall pass...

Even though it doesn't feel like there will ever be an end in sight!

(image source - Walk With Me)

valentine's day treats...

noreply@blogger.com (annalise + andrew) — Sun, 12 Feb 2012 05:41:00 +0000

Whether you're looking to spoil your loves with some quick and easy dark chocolate nutella no-bake cookies, or a little more time-involved white chocolate raspberry cheesecake... I've got what you're looking for!

Since Valentine's Day and chocolate just seem to go together, all of these desserts have some level of chocolatey-ness to them!

(But please if you are not a chocolate fan, browse around on the blog... I've got some great lemon and other non-chocolate recipes!!)

-----

Here are some of my favorites for celebrating and spoiling the ones I love!

White Chocolate Raspberry Truffle Cheesecake

Salted Caramel Mocha Cream Pie

Lemon Chiffon Truffles

Homemade Peanut Butter Cups

Pink & Brownies (for my Love)

Fudgy York Peppermint Patty Brownies

Simple, From-Scratch Chocolate Pudding with Cinnamon Whipped Cream

Dark Chocolate Nutella No-Bake Cookies

Chocolate-Glazed Peanut Butter Fudge

Fudgy Chocolate Chip Cookie Dough Brownies

& Chocolate-Covered Cherry Cheesecake!

-----

Happy Valentine's-baking, my friends!!

chicken marsala pasta... with mushrooms & artichokes

noreply@blogger.com (annalise + andrew) — Thu, 09 Feb 2012 13:29:00 +0000

This creamy pasta was a culmination of specific cravings and ingredients that needed to be used.

I had a craving for artichokes, a bunch of mushrooms that needed to be used up, and then the husband mentioned wanting some chicken marsala... so here we are!

Creamy marsala pasta with chicken, mushrooms and artichoke hearts!

Yum!

(Thankfully, in the midst of the beef-aversions this baby seems to have, we are still loving chicken... otherwise we would be sadly lacking in the protein we need.)

I had no problem shoveling in a huge bowl-full of this and plan on having some more for lunch!

If you don't have - or don't love - artichoke hearts, chopped asparagus would be lovely in this dish too.

Oh great... and now I'm craving asparagus!

Chicken Marsala Pasta with Mushrooms & Artichokes Recipe
adapted from Giada DeLaurentiis
makes 4-6 servings

Ingredients:
1 lb short pasta
2-3 skinless, boneless chicken breasts, cut into strips
4 tablespoons olive oil
1/2 large onion, finely chopped
12oz, or so, mushrooms, sliced or chopped
1 clove garlic, finely chopped
salt & pepper, to taste
1/2 cup marsala (or other sweet wine)
1/2 cup chicken stock
1/2 lb frozen artichoke hearts, thawed
1 cup freshly grated parmesan cheese
1/2 cup heavy cream
1/4 cup chopped fresh italian parsley

Directions:
Cook the pasta according to the package directions; Set aside.

In a large skillet, heat the olive oil over medium-high heat until hot. Sauté the chicken strips, in one or two batches, depending on the size of your pan, until they are golden and cooked through. Remove them to a plate and set aside.

In the still hot oil, cook the onions and mushrooms for 10 minutes, seasoning well with salt & pepper, until soft and starting to brown. Stir in the garlic and cook for a few seconds, until fragrant.

Stir in the wine and chicken stock and cook, simmering gently and scraping all the bits off the bottom of the pan with a wooden spoon, until reduced... about 5 minutes.

Stir in the cooked chicken strips, the artichoke hearts or asparagus pieces, the cream & the parmesan cheese and cook over medium heat until the artichoke hearts are heated through.

Stir in the cooked noodles, the parsley and more salt & pepper if needed.

Serve immediately with lots of fresh garlic bread!

flops and failures...

noreply@blogger.com (annalise + andrew) — Wed, 08 Feb 2012 13:16:00 +0000

I feel like I have been having more flops and failures than successes in the kitchen these days.

I just can't seem to focus long enough to do anything right the first time, and so I often find myself giving up... or falling back onto tried and true favorites that I can make in my sleep.

Because apparently that's pretty much what I'm doing these days... 'sleep-cooking'.

I know I've done this before, but I just can't believe sometimes how exhausting it is to be pregnant. In my experience, it really is much harder to be pregnant and have a toddler than it is to have a newborn and a toddler (or two)!

I miss my creative drive. I miss being able to take all these fascinating ideas that still flow through my thoughts and my dreams and have them turn out beautifully onto a plate before me that I can proudly share with people I love.

I miss being able to cook something and always know that at least I would enjoy it! (Right now my life is more consumed with "what will I be able to cook and actually eat without losing my appetite?")

I miss thriving in the one place that always felt like I was in control. I miss being proud of everything I create. I miss it all!

But... In my heart I know that this is just a season that I am in.

And I know that it will be oh so worth it in the end!

I will have a beautiful baby in my arms who will remind me every moment that the memory-loss, the exhaustion and the mood-swings were worth it.

That every forgotten ingredient and messed up dish was worth it. That the loss of food-love and the frustration of missing my passion was worth it.

I want you all to know that I am still here. There is still cooking going on (when I'm not napping!) and thoughts being swirled around... and I will keep things up here as much as possible!

Please forgive me if this blog gets a little quiet or somewhat consumed with pregnancy ramblings for awhile. It's just the place that I am in right now...

But I promise this season won't last forever and I will be back to my food-loving, constantly-creating-self soon enough!!

(image source)

In case you were wondering, this picture has absolutely nothing to do with this post, except that I don't like to post without pictures and I would love to be eating a bowl of these right now! :o)

NO beef?!

noreply@blogger.com (annalise + andrew) — Mon, 06 Feb 2012 21:59:00 +0000

Well, this baby is making him or herself known about one thing, that's for sure...

He or she is not a big fan of beef!

You have no idea how sad this makes me!

Yes, I can stomach a few bites of meat... but not if it's ground beef. Not at all!

What I'm really craving (and what my freezer is decidedly not full of, since we just bought half a cow!)... is fish.

Fish, fish, fish. (And chicken, but mostly fish).

Right now I am obsessively dreaming of a fish sandwich.

(image source)

So much so that I will probably find myself driving ridiculously out of my way to go get one when it's time to pick up Navy from school.

Ugh.

Anyone have a freezer full of fish they want to get rid of? :o)

saturday easy listening

noreply@blogger.com (annalise + andrew) — Sat, 04 Feb 2012 16:56:00 +0000

This is our sweet friend (and the girl who photographed our home birth last year!)...

Check out her beautiful voice... and the adorable video that goes with it!

Also... Happy Birthday Noelle!!

cardamom & brown sugar broiled grapefruit

noreply@blogger.com (annalise + andrew) — Fri, 03 Feb 2012 13:32:00 +0000

Have you ever tasted broiled grapefruit before?

If you haven't, please tell me you will soon?

Broiled grapefruit is absolutely amazing.

Beautiful, warm, sweet, sticky, juicy, tart... packed with more flavor than you ever believed possible in a simple piece of fruit!

I love grapefruit in any form. And so when I realized that I have never tried broiled grapefruit, I was somewhat appalled at myself!

(Thanks to my sweet friend Krysta for bringing this loss to my attention!)

So, I did what any sane pregnant girl would do (wait, is that an oxymoron?)...

I ran to the store, bought a bunch of grapefruits and had myself some broiled deliciousness.

And then I did it again the next day.

And the next.

It was that good. :o)

Cardamom & Brown Sugar Broiled Grapefruit Recipe

Ingredients:
1 grapefruit
1 tablespoon brown sugar
1/2 teaspoon ground cardamom
tiny pinch of salt
1 teaspoon butter

Directions:
Preheat the broiler on High.

Cut the grapefruit in half and place on a rimmed baking sheet.

Sprinkle each side equally with the brown sugar, cardamom & salt and then dot with a few little dabs of butter.

Broil for 4-8 minutes, until the top is bubbling and starting to brown in spots.

Serve warm or at room temperature!

chicken BLT sandwiches

noreply@blogger.com (annalise + andrew) — Thu, 02 Feb 2012 13:47:00 +0000

A Bacon, Lettuce & Tomato sandwich... with a perfectly cooked thin, tender chicken breast and a layer of cheddar cheese... on a toasted ciabatta bun. Heaven in sandwich form. Seriously!

I have been craving BLTs like crazy since I am now able to eat tomatoes again (Haakon has pretty much weaned)... and for round two of "BLT-cravings-satisfied" of this week, that craving turned into this sandwich.

A fired-up BLT meal. Quite possibly the best sandwich I have ever had. Ever.

Of course this is more of a method than an exact recipe. Use as much of each ingredient as you like!

Don't like tomatoes? Leave them off! Want mustard instead of mayo? Go for it!

Whatever floats your boat... just make sure you don't forget the bacon!

Chicken BLT Sandwiches Recipe
makes 4 sandwiches

Ingredients:
4 ciabatta buns
1 pound bacon
4 chicken tenders
cheddar cheese, sliced
mayo
iceberg lettuce
tomatoes

Directions:
Fry the bacon until crisp. Set aside to drain on a paper towel. Use a paper towel to blot out most of the bacon grease (or pour it off to save it for another use) and keep the pan warm for the chicken.

Place the chicken tenders (or use chicken breasts, and cut them to fit the buns after you cook them!) in a freezer bag and gently pound until uniformly thin, about 1/4-1/2" thick.

Fry the chicken in the remaining bacon grease over medium heat, seasoning them with salt and pepper and cooking for a minute or two per side, until no longer pink in the middle.

Remove the chicken to a plate and then place the buns, face down, into the pan to toast a bit and warm up.

When they are warm, assemble each sandwich.

Spread mayo on both sides of the bread. Starting at the bottom, layer chicken, bacon, tomatoes, lettuce, cheese and then the top roll half.

Serve immediately with a salad (or french fries, if you're going all out!).

peanut butter cup chocolate chip cookies

noreply@blogger.com (annalise + andrew) — Wed, 01 Feb 2012 13:31:00 +0000

Peanut butter cups and chocolate chips in a thick, chewy cookie? What could be better??

Pretty much nothing.

Well, at least for this pregnant girl... pretty much nothing!

I needed to make cookies yesterday. Needed.

I broke my pinky toe in the morning, thanks to a stupid toe with nerve damage and a very mobile one-year-old who likes to move furniture into random spots all over the house.

I was grumpy. And my foot hurt. And I needed to snap out of it.

And these cookies were just the remedy!

Thick, chewy, rich, perfect chocolate cookies laced with beautiful little chunks of teeny-tiny miniature peanut butter cups....

mmmm...

Oh, and for conscience sake, I feel the need to tell you that I may or may not have stolen said peanut butter cups from the husband's Christmas candy stash...

I promise I will replace them honey. Or you can just help me eat all these cookies! Deal?

Peanut Butter Cup Chocolate Chip Cookies Recipe
adapted from Annie's Eats

Ingredients:
2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted and cooled slightly (still warm)
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
3/4 cup semi-sweet chocolate chips
3/4 cup mini peanut butter cups, or chopped peanut butter cups

Directions:
Preheat the oven to 325ºF. Line 3 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda & salt; Set aside.

In your mixer bowl, cream together the warm butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth

Beat in the flour mixture until just combined and then stir in the chocolate chips and mini peanut butter cups.

Take about 1/2 cup of the dough and form it into a ball in your hands. Hold the ball in both hands and gently break it apart (like you are cracking an egg!) and set the dough pieces craggly-side up on the baking sheet. (You now have 2 cookies from that 1/2 cup of dough).

Repeat until all the dough is gone, allowing plenty of space in between cookies on the sheets so that they have room to spread.

Bake for 12-18 minutes, depending on your oven and the size of your cookies - until the cookies are barely golden brown around the edges... being careful not to over-bake them.

Remove them from the oven, leaving the cookies on the baking sheets until they have firmed up enough to lift off the pans... around 5-10 minutes.

Enjoy as many as you want warm and freeze the leftovers!!

slow cooker lemon chicken & brown rice soup

noreply@blogger.com (annalise + andrew) — Mon, 30 Jan 2012 13:07:00 +0000

This version of chicken & rice soup is laced with a tangy hint of lemon and oregano... 2 flavors that pack a punch of brightness and freshness to an otherwise simple soup.

This soup is comfort food at it's finest!

Chicken soup in any form has been one of the only things I can (fairly) easily eat so far this pregnancy. I have no appetite for anything else, and have to force food down most of the time.

But chicken soup? I love it! Chicken Noodle Soup, this Chicken & Rice soup, even Perpetual Chicken Stock, are all things I can eat and enjoy.

So enjoy them I do!

I especially like that the brown rice adds another healthy element to this soup, but feel free to swap it out with white rice if you'd like, or even use half brown and half white if you're not so sure!

Also, if you don't like the idea of your rice being quite mushy (unavoidable cooking that long in a slow cooker, but doesn't bother us one bit!)... feel free to add it in for the last few hours instead of the whole cooking time!

Oh and if you have any leftover parmesan rinds in your freezer (and please tell me you keep those! They are gold!!)... throw one in! It makes a great soup, amazing!

As with all soups, this just tastes better and better the longer it sits... so start it in the morning, have some for dinner and reheat it all in the slow cooker again for leftovers the next day! Delicious!

Slow Cooker Lemon Chicken & Brown Rice Soup Recipe

Ingredients:
1 large onion, diced
2 large carrots, chopped
2 large celery stalks, chopped
1 clove garlic, minced
2 cups leftover cooked chicken (or raw boneless breast or thighs!)
1 cup uncooked brown rice
8 cups chicken stock
salt & pepper, to taste
1/2 teaspoon dried oregano
1/2-1 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
juice of two large lemons*
1 parmesan rind, optional

Directions:
Dump everything into the slow cooker. Add more water to top it off, if you'd like.

*If you're not sure how much lemon flavor you would enjoy, start with the juice of one lemon and then add more at the end if you think it needs it!

Turn on LOW and cook for 6 hours or longer, until the chicken is cooked through (if you used raw). Season with more salt, pepper & lemon juice, if needed, and shred or chop the chicken if you used a whole breast!

chocolate-covered cherry cheesecake... a beautiful and easy Valentine's dessert!

noreply@blogger.com (annalise + andrew) — Fri, 27 Jan 2012 13:21:00 +0000

Valentine's Day is almost here! Can you believe how fast this year is going already? January is almost over... and I still can't seem to even remember that it's not 2011 anymore!

But, February is soon here and if you're cooking at home, it's soon time to start planning your Valentine's Day celebration!

If you've got kids, like us, or maybe you don't have a special someone this year (in which case you should absolutely make this to spoil your beautiful self!) and want to enjoy a quiet evening at home...

Make this gorgeous, easy, delicious cheesecake!

If cheesecake seems like a lot of work, I promise that it's not!

Mostly it's just chilling time, which also translates to... you can make this ahead of time and have it waiting in the fridge for you!

Perfection!

Chocolate-Covered Cherry Cheesecake Recipe
adapted from Betty Crocker
makes 8-12 servings

Ingredients:

for the crust:
25 regular Oreo cookies, finely crushed
4 tablespoons melted butter

for the filling:

4 (8oz) packages cream cheese, softened

3 large eggs

3/4 cup sugar

1 teaspoon pure vanilla extract (almond extract is great here too!)

1/2 cup heavy cream

1 (21oz) can Lucky Leaf cherry pie filling

for the glaze & design:

1/2 cup heavy cream

1 1/4 cup chocolate chips, divided (1 cup + 1/4 cup)

Directions:

Preheat the oven to 325ºF. In a medium bowl, stir together the crushed Oreos and the butter until well combined. Press this mixture evenly into the bottom, and an inch or so up the sides of an un-greased 10" round springform pan.

In your large mixer bowl, beat the cream cheese until smooth. Beat in the eggs, one at a time, until well blended.

Beat in the sugar and vanilla until smooth. Beat in the heavy cream until smooth again.

Pour about 3 1/2 cups of the cream cheese mixture onto the crust. Carefully spoon about 2 cups of the cherry pie filling evenly over the cream cheese mixture. Then carefully spoon the rest of the cream cheese mixture over the top of the cherries.

Bake for 1 hour to 1 hour 15 minutes, until the cheesecake is just set. Cool in the pan on a wire rack for 1 hour.

In a small microwaveable bowl, heat the cream on HIGH until simmering... about 1 minute or so. Stir in the 1 cup chocolate chips until melted and smooth.

Line a rimmed baking sheet with foil or parchment. Carefully remove the sides of the pan (running a knife around the inside edge first) and place the cheesecake on the lined baking sheet.

Smooth the glaze evenly over the top of the cheesecake, letting it run down the sides a bit. Refrigerate at least 3 hours or overnight.

Once the chocolate is set (after at least an hour in the fridge or the next day) you can do a design, as fancy or simple as you'd like... Place the remaining 1/4 cup chocolate chips in a small ziploc bag. Melt them in the microwave in 15 second intervals, squishing around each time until smooth.

Cut off a tiny corner of the bag and draw your design (practice first... you can't erase and start over!). Place the cheesecake back in the fridge to chill and set until you are ready to serve!

Serve with more cherry pie filling and freshly whipped cream, if you'd like!

*This post was sponsored by Lucky Leaf premium pie fillings. I love their products and the fact that they don't use high fructose corn syrup! I was given the pie filling to review, but as usual... my opinions are my own!

Go check out their website or their Facebook to see some other fun recipes like slow cooker apple pork roast and cherry chocolate parfaits!

12 weeks down... 28ish more to go! [baby #3... watch the bump as it grows!]

noreply@blogger.com (annalise + andrew) — Thu, 26 Jan 2012 13:53:00 +0000

I cannot believe that we are almost to the second trimester of this pregnancy!

I have seen this idea for pregnancy pictures in quite a few places on the web lately, and I just thought it looked like such a fun idea. I am hoping to make a cute little book of these for baby when I'm done!

(click on the picture to see it bigger, if the text is too small for you!)

This pregnancy has been so different from the others. In fact, they have all been so different from each other!

With Bjørn (baby #1), I was so sick for the first half-ish of the pregnancy. I couldn't even keep down water most days!

With Haakon (baby #2), I was not sick even one day! I didn't know I was pregnant until 10 weeks, because it was unexpected and there were no symptoms!

With this baby (baby #3), I have been sick and miserable for weeks, but no throwing up. Just nauseous and tired with absolutely no appetite. So, I guess just about half-way in between the other two pregnancies.

The biggest difference Hubs and I have both noticed with this pregnancy is that my brain is completely fried. And I do mean completely.

I can hardly remember my own name half the time, let alone my grocery list or what my husband just said on the phone.

And baking & cooking? My goodness. Everything has gotten 10 times harder than it used to be. I don't know how I even do it half the time!

Needless to say, I'm hoping this problem improves as the pregnancy progresses... I don't know where we'll end up if it gets worse! :o)

I will leave you now with a little glimpse of baby.

Oh and a fun comparison picture!

Here is the bump at 12 weeks in 3 different pregnancies. Crazy!

Thanks for putting up with my pregnancy-ramblings! I'm sure this won't be the end of them!!

coconut almond (or Almond Joy!) granola

noreply@blogger.com (annalise + andrew) — Wed, 25 Jan 2012 13:20:00 +0000

Coconut Almond if you're feeling healthy... Almond Joy if you're not! :o)

This granola is chockfull of good-for-you stuff. Raw coconut oil, raw honey, oats, almonds... and then a little hint of chocolate, if you'd like, for the Almond Joy lovers in the world!

I usually only add chocolate chips to part of the batch after it's cooled for snacking on by the handful. The rest I leave plain for eating with milk or yogurt and fruit!

Oh and if you are a close friend or family member... this granola (without the chocolate chips, of course!) tastes a whole lot like Grandpa Cookies! Ahhh... comfort food.

Coconut Almond (or Almond Joy) Granola Recipe
adapted from He Sows, She Sews
makes about 4 cups of granola... this recipe can be easily doubled!

Ingredients:
3 cups old-fashioned rolled oats
1/2 cup chopped or sliced almonds
1/2 cup flaked coconut, sweetened or unsweetened
1/4 cup melted virgin coconut oil
1/4 cup honey (preferably raw)
2 1/2 tablespoons water
1 teaspoon pure vanilla extract
1/2 teaspoon salt, to taste (I like a bit more added on after baking!)
1/2-1 cup mini chocolate chips, optional

Directions:
Preheat the oven to 350ºF.

In a large bowl, combine the oats, almonds & coconut... stirring to mix well.

In a small bowl, whisk together the remaining ingredients, except for the chocolate chips. Pour the wet ingredients over the dry ingredients, mixing well to coat.

Spread the granola onto a large rimmed baking sheet and bake for 20-30 minutes, stirring after 10 minutes and then every 5 minutes after that, until the granola is perfectly golden brown... watching it closely at the end and being careful not to let it burn!

Let cool completely before adding chocolate chips, if you are going to, and storing in an airtight container.

homemade powdered laundry detergent... with Dr. Bronner's!

noreply@blogger.com (annalise + andrew) — Tue, 24 Jan 2012 18:34:00 +0000

Yesterday I whipped up a batch of laundry detergent in less than 5 minutes.

Yep, it's true... and I can't even think about going to the store in less than 5 minutes, much less get there, buy laundry soap and get back home!

I have made homemade laundry detergent before (this whipped version!) and love how economical it is...

But I must say this method is my favorite so far, just because of the ease of prep.

I couldn't believe how fast it came together!!

I also started my big laundry day and the clothes are coming out great. I especially love the faint smell of peppermint... yum!

I used Dr. Bronner's soap (I used peppermint for this batch because I sent my husband to the store, but I would love to try the lavender next time!) because I am not a huge fan of the smell of Fels-Naptha bar soap.

You can find 20-Mule Team Borax and Arm & Hammer Washing Soda (not the same as baking soda!) in your store's laundry aisle. Baking soda will be in the baking aisle where baking soda is. Or in your cupboard. :o)

Dr. Bronner's soap will be with the organic natural stuff (not with the regular soaps probably!) or you can order it online here!

Try this next time you are about to run out of laundry soap. If you're like me, you may never go back to buying pre-made again!!

**This batch makes about 4 1/2 cups of Detergent, or 36 loads.**

Because it is so easy to whip up, I like to make a smaller batch for storage reasons. Feel free to double, triple or whatever this recipe to make as much as you'd like to make and store at one time!!

Homemade Powdered Dr. Bronner's Laundry Detergent Recipe
adapted from Heart Cries

Ingredients:
1 bar Dr. Bronner's soap (or Fels-Naptha, if you can't find Dr. Bronner's!)
1 1/2 cups Borax
1 cup baking soda
1 cup washing soda

Directions:
Grate the bar of soap using the large holes of your box grater, or a food processor shredding attachment like I did.

Then, if you have a food processor, dump the shredded soap in the processor with the regular blade attachment and pulse until you have small bits. If you don't have a food processor, and your shreds are fairly large, chop them up with a large knife until they are smaller.

In a large bowl, mix together the grated soap, borax, baking soda and washing soda until combined.

Dump this into a lidded container and use 2 tablespoons (1/8 cup) per full load of laundry!

mini pumpkin scones with cinnamon glaze

noreply@blogger.com (annalise + andrew) — Mon, 23 Jan 2012 13:33:00 +0000

I absolutely adore Starbucks pumpkin scones. They are so hard for me to resist when I see their perfectly glazed sweetness sitting in the case. So hard to resist.

But now... now I can make them at home, better and cheaper than the originals, and enjoy them whenever I want!

Every week I get to go spend the morning with a beautiful group of moms and enjoy some kid-free quality time doing book discussions, hearing from guest speakers, and just plain visiting.

Plus the kiddos absolutely adore their classes and look forward to Monday mornings like it's the best day ever!

We take turns bringing treats to share and this week is my turn. I didn't even have to think twice about what I would bring... These scones have been calling my name for weeks!

I like to make these scones small, so they serve more people and because... really... giant scones are just ridiculous! (Besides... everything tastes better when it's cute and little, right?)

These scones (all scones, really!) whip up so easily, and also freeze beautifully - baked or unbaked.

So make a batch, even if you don't want to eat them all right now... enjoy one (or 3!) with your morning coffee and freeze the rest for another day!

Mini Pumpkin Scones with Cinnamon Glaze Recipe
adapted from Noshings
makes 16 small scones

Ingredients:
for the scones:
2 cups flour
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup butter, frozen & then grated
1/2 cup pumpkin purée
1/2 cup heavy cream
for the glaze:
1/4 cup milk
1 teaspoon cinnamon
pinch of salt
1 1/2-2 cups powdered sugar

Directions:
In a large bowl, whisk together the first 5 ingredients. Mix in the frozen, grated butter with a pastry blender, or your fingers, until the mixture resembles coarse crumbs.

In a small bowl, stir together the pumpkin and heavy cream. Gently and quickly stir it into the flour mixture until just moistened, and then gently knead the dough a few times until it all comes together.

Divide the dough in half, pat each half into a round about 1" thick, and then cut each half into 8 small wedges. Place the wedges on a parchment-lined baking sheet and then place in the freezer to chill for about 30 minutes.

While they are chilling, preheat the oven to 400ºF. Bake the scones for 18-20 minutes, until light golden brown and set. Let cool completely on a wire rack before glazing. (This is also a good time to freeze them, and then when you want to use them again, let them thaw for a bit and then glaze them!)

In a medium bowl, whisk together the glaze ingredients, except for the powdered sugar. Whisk in the powdered sugar, a little at a time, until the glaze is the consistency you'd like.

You can spoon the glaze on top of the scones, or - like me - dip each scone in the glaze to completely coat and then set on parchment or a cooling rack to set completely. (I usually take the leftover glaze and drizzle it over the glazed & set scones for decoration!)

(Why do I like to dip my scones? Well, besides loving the glaze, if you dip the whole scone - the glaze acts as somewhat of a sealant, keeping the scones fresh, moist and delicious longer!)

coffee cake for one

noreply@blogger.com (annalise + andrew) — Fri, 20 Jan 2012 13:31:00 +0000

I couldn't resist trying this when I saw the idea online.

I love coffee cake... it's one of my favorite foods!

But I don't always love making a big pan when I'm just craving something sweet with my morning coffee, and then proceeding to eat that whole pan over the course of the day.

This recipe keeps my self-control in check.

One mug. One serving. One coffee cake all for me!

(Of course, if you make 2 of these mug-fulls at once, then you don't have to waste the other half of that egg!)

Coffee Cake for One Recipe
adapted from Prudent Baby

Ingredients:
for the cake:
1 tablespoon butter, softened
2 tablespoons sugar
1/2 of a large egg*
2 tablespoons sour cream
1/8 teaspoon pure vanilla extract
1/4 cup flour
1/8 teaspoon baking powder
for the topping:
1 tablespoon butter, softened
2 tablespoons flour
2 tablespoons brown sugar
1 teaspoon cinnamon

Directions:
Preheat the oven to 350ºF.

In a smallish mug, stir together the butter and the sugar until fluffy, about 30 seconds. Stir in the 1/2 egg and blend well.

(*To measure 1/2 an egg, break an egg into a small bowl or glass and whip gently with a fork. Then use 1/2 that amount.)

Stir in the sour cream and vanilla until smooth. Stir in the flour, baking powder and salt until just combined.

In a separate small bowl, mix together the butter, flour, brown sugar and cinnamon... rubbing it all together with your fingers until moistened and crumbly.

Dump this mixture on top of the batter in the mug and bake for 30-45 minutes (depending on the size of your mug!) until puffed and a toothpick inserted in the center comes out clean!

vanilla snow ice cream

noreply@blogger.com (annalise + andrew) — Thu, 19 Jan 2012 13:22:00 +0000

We have snow! We have snow!!

Finally we have enough snow to make snow ice cream!

I have been waiting for this day all winter long...

See, you need a good several inches of snow dumping down in order to make this stuff. And we rarely get even one day of that out here in the northwest... but it's finally here!

Please don't scrape off enough out of the tiny dusting on your porch if you aren't in the midst of "Snowmaggedon" like we are. That would be kind of gross.

And please stay away from yellow snow. Thank you!

Vanilla Snow Ice Cream Recipe
adapted from Paula Deen

Ingredients:
8 cups fresh snow
1 1/2 cups sweetened condensed milk (most of one can)
1 1/2 teaspoons pure vanilla extract

Directions:
Fill a large bowl with the fresh snow (lightly, don't pack it down!). Pour the sweetened condensed milk and vanilla over and stir quickly and lightly to combine.

Serve immediately... with chocolate sauce, of course!

slow cooker rich & creamy hot chocolate

noreply@blogger.com (annalise + andrew) — Wed, 18 Jan 2012 13:14:00 +0000

In honor of our first real snow of the season (and it's a good one... 8" on the ground so far!) here's an easy homemade hot chocolate recipe that will cook itself while you play outside with the kids!

This hot chocolate is everything we love. Thick, creamy, rich, chocolate-y... it is just plain delicious!

This is definitely not your open-a-packet-and-add-some-water hot cocoa. It actually reminds me more of that sipping chocolate that Starbucks had a few years ago.

Oh and the best part? You throw it all in the slow cooker and you've got perfect hot chocolate without the work!

We like to enjoy ours with Peppermint Schnapps (for the non-pregnant grownups!) or peppermint syrup (for the rest of us!) and lots of marshmallows or whipped cream!

Slow Cooker Rich & Creamy Hot Chocolate Recipe
adapted from Mrs Happy Homemaker
makes 10-12 servings

Ingredients:
1 1/2 cups heavy cream
1 (14oz) can sweetened condensed milk
6 cups milk (or 2 cups milk & 4 cups water for a lighter version!)
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 teaspoon pure vanilla extract

Directions:
Dump all ingredients into the slow cooker, stir and cook on low for at least 2 hours, stirring occasionally if you think of it.

Serve hot with fresh whipped cream or lots of marshmallows (and a shot of peppermint schnapps for the grown-ups!).

fresh lemon pudding

noreply@blogger.com (annalise + andrew) — Tue, 17 Jan 2012 19:30:00 +0000

You know that moment when you are standing at the stove whisking and whisking and whisking... for what feels like forever... and then all of sudden the sugar and eggs and milk that you are stirring become perfectly thick and luscious on your spoon?

That moment is why I love to cook.

I love the feeling of taking simple ingredients that may even seem boring on their own, combining them and ending up with something utterly different and amazing.

Like this fresh creamy lemon pudding.

Sugar, milk, eggs, lemon... simple, yet beautiful ingredients... that together become a luxurious thick, creamy, tart and sweet lemon pudding. Perfect for a refreshing treat after a rich winter's meal!

(Now, if you're like me... the words lemon & pudding together just don't seem to bring up a mental image of anything amazing.

But please, please ignore those thoughts and make this pudding. If you like lemon... you will love this pudding! I promise!! It's like perfect lemon curd, lightened with cream, perfectly sweet and tart at the same time!)

I can't wait to make this lemon pudding in the summer and eat it with a big bowl of fresh, ripe strawberries. I'm drooling just thinking about it!

Fresh Lemon Pudding Recipe
adapted from Luscious Lemon Desserts
this recipes makes 4 servings and uses 2 large lemons

Ingredients:
3/4 cup sugar
1/4 cup cornstarch
2 cups lowfat milk
1/2 cup heavy cream
2 tablespoons lemon zest (from two large lemons)
3 large egg yolks, lightly stirred
1/2 cup fresh squeezed lemon juice
2 tablespoons butter, softened

Directions:
In a medium, heavy saucepan, whisk together the sugar and cornstarch. Whisk in the milk, cream, lemon zest and egg yolks until combined.

Turn the heat on to medium and cook, stirring frequently at first and constantly at the end, until the mixture thickens. (Thick enough... if you dip a spoon in the mixture, hold it upright and then draw your finger across the back of it, the mixture should not drip back down the spoon covering the line you drew!).

Remove the pot from the heat and stir in the lemon juice and butter until smooth.

Pour the mixture through a fine-mesh sieve and then pour into a large bowl or individual serving dishes.

Let cool to room temperature and then place in the fridge to chill and set for at least 2 hours or up to a day (covered with plastic wrap if you are chilling for longer than a few hours!).

Serve with fresh raspberries, smashed raspberries or raspberry freezer jam. Or a bit of freshly whipped cream if you'd like!

caramel peanut butter snickers brownies

noreply@blogger.com (annalise + andrew) — Mon, 16 Jan 2012 13:14:00 +0000

Another brownie recipe?!

Yep! Fudgy dark chocolate brownies with a swirl of luscious caramel sauce and rich gooey chunks of peanut butter snickers throughout...

Mmmmm...

It just hit me how many brownie recipes I have on here...

It might be something of an obsession, I think.

Wanna check out the rest?

Here are most of them, I think:

Fudgy Dark Chocolate Brownies

Fudgy Andes Mint Chocolate Brownies

Candy Bar Brownies

Chocolate Chip Cookie Dough Brownies

Mocha Fudge Brownies

& Fudgy York Peppermint Patty Brownies!

Uffda. Do you think I need a brownie intervention?

In my defense... I really do think these caramel snickers ones may be the best brownies I have ever made. Snickers are never a bad thing, but I really, really love the swirl of caramel throughout.

I don't know if I will ever be able to make brownies without that again!

(Oh and for those of you who were wondering... yes, my camera is still broken. No, I have not gotten a new one yet. My husband found his old point and shoot, and it's working just fine for now. I'm really hoping it holds out long enough for me to save up for the camera I really want, instead of just having to buy what we can afford right now!)

Caramel Peanut Butter Snickers Brownies Recipe

Ingredients:
3/4 cup dutch-processed unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
1/2 cup boiling water
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt

1 1/3 cups flour
1 cup chocolate chips

1/4 cup caramel sauce*
10 snack-sized Peanut Butter Snickers squares

Directions:
Preheat your oven to 350ºF and butter a 9x13" glass baking dish.

In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the boiling water until the mixture is smooth and thick. Stir in the sugar and eggs with the remaining 1/3 cup melted butter, vanilla & salt.

Place the chocolate chips in a small bowl and sprinkle with 1 teaspoon of the flour, tossing to coat.

Into the chocolate mixture, stir in the remaining flour until just smooth. Stir in the flour-coated chocolate chips and spread the mixture into your prepared baking dish.

Drizzle the caramel sauce all over the top of the batter (*I use my homemade caramel sauce, but any good caramel sauce would work!). Cut the Peanut Butter Snickers into quarters and press them all evenly over the batter, pressing them down gently.

Bake for 35-40 minutes, or until the edges start to pull away from the pan. (It's always better to under-bake than to over-bake brownies!)

Enjoy with a big hot cup of coffee, or a cold glass of milk!

perpetual slow cooker chicken stock

noreply@blogger.com (annalise + andrew) — Fri, 13 Jan 2012 13:17:00 +0000

When I first saw this recipe from Nourished Kitchen for perpetual chicken bone broth, I was instantly intrigued and had to try it for myself.

If for no other reason than simplicity and anytime access to chicken stock (which I love to use!)... although I must admit the easy nutrients sounded pretty good to me too!

I had some leftover turkey legs and bones from Thanksgiving, so I threw those into my slow cooker with half an onion, a few cloves of garlic and some peppercorns... covered everything with water and turned the slow cooker on for the week!

A week? The slow cooker is on for a week?! All the time?! Yep!

And besides the bit of warmth it adds to our house (so nice during these cold winter months!), it also keeps our house smelling deliciously like homemade chicken soup. Yum!

According to Jenny, this broth tastes lightest on day 1 (24 hours after starting), richest on day 5, and then lighter again on day 7.

I am on day 4, and it has been amazing each day... I can't wait to taste how good it is on day 5 if it's only going to get better!

As you dish up some broth to sip, or use in your soup or cooking, simply replace with fresh cold water and there you have it... perpetual chicken stock!

At the end of the week, you should be able to easily crush the end of a bone with your finger tips. That is how you can tell that all of the nutrients have been given. If they haven't, feel free to continue to use another day or so!

Perpetual Slow Cooker Chicken Stock Recipe
adapted from Nourished Kitchen

Ingredients:
1 chicken carcass, or bones - raw or previously cooked*
an onion, peeled and quartered
a few cloves of garlic, smashed and peeled
a tablespoon or so of whole peppercorns
some parsley leaves and stems, if you have them

Directions:
Place all the ingredients in the slow cooker. Fill to the top with cold, filtered water, cover and cook on low for at least 24 hours or up to 7 days!

As you dish up a serving, pour through a fine mesh strainer or a reusable coffee filter. Season to taste with salt and replace that amount of water into the slow cooker to keep the broth going.

*You could also place a whole chicken in the slow cooker and then remove it and take off the meat for another use when it's cooked through. Return the carcass to the pot and continue with your stock!

apple cinnamon slow cooker steel-cut oatmeal

noreply@blogger.com (annalise + andrew) — Thu, 12 Jan 2012 13:25:00 +0000

Steel-cut oats, cooked all night in the slow cooker with apples and lots of cinnamon... breakfast has never been so easy and the house smells amazing when you wake up!

We all know I love my oatmeal. Especially when it's steel-cut and slow-cooked.

This version is a kicked-up version of my original... I must say, I am a classic girl and the original version is still my favorite, but the kids loved this one and I'm sure I will be making it often!

Oh! ... this oatmeal reheats wonderfully, so even if you are making this just for you... portion it out when it's done and store in the fridge. After a quick microwaving with a little milk or water, you've got instant breakfast all week!

Apple Cinnamon Slow Cooker Steel-Cut Oatmeal Recipe
makes 4-6 servings

Ingredients:
1 cup steel cut oats
4 cups water
1/2 cup milk
1 large apple, cored and finely chopped
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup, or so, brown sugar (your preference!)
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 tablespoon butter

Directions:
Dump all ingredients into your slow cooker. Stir, turn on low and cook overnight while you sleep.

In the morning, stir again (as it will still look watery and seperated) and it will come right together and be ready to serve!

pretty pink peppermint chip rice krispies treats

noreply@blogger.com (annalise + andrew) — Wed, 11 Jan 2012 13:29:00 +0000

Yep. That's a mouthful, isn't it? But it's the truth!

These rice krispies treats are pretty, they are pink, they are pepperminty and they are full of chocolate chips!

I made these yesterday because I miss my husband. And he loves rice krispies treats.

But I clearly wasn't thinking (am I ever these days?!) because I am not a huge fan of sweets right now (unless it is in the form of ice cream!) and he is not home to eat them!

Oh well. They are wrapped up well and I hope they will still taste good when he gets home!

Now, you do need to find these cute little pink and white peppermint-swirled marshmallows. I found them at WalMart recently. (They are amazing in hot cocoa, by the way!)

You do not, however, need to have your own personal photographer... although I do find that mine makes everything more fun!

If you can find these marshmallows, try this soon! If you can't, feel free to use regular marshmallows, just add a bit of peppermint extract and some red food coloring to the marshmallows as they are melting!

Enjoy!

Pink Peppermint Chocolate Chip Rice Krispies Treats Recipe

Ingredients:
1/4 cup butter
1 (10.5oz) bag mini peppermint marshmallows
8 cups Rice Krispies cereal
1 cup mini chocolate chips, divided (1/2 cup + 1/2 cup)

Directions:
Butter a 9x13" dish and set aside.

In a large pot, melt the butter over medium-high heat. Stir in the marshmallows, stirring constantly until melted and smooth.

Remove the pot from the heat and stir in the Rice Krispies until well mixed. Gently, and quickly, stir in 1/2 cup of the chocolate chips. They will melt a bit, so act quickly to keep from getting a brownish pink blob!

Press the mixture into the buttered pan and pat down with wet fingertips (dip them into a glass of cold water). Sprinkle the remaining 1/2 cup chocolate chips on top and press them gently down with your palms.

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Bjørn loves to play "camera" with mommy. Today he thought it would be a good idea for him and I to trade cameras.

Nice try, bud... nice try. :o)