"Make Your Own" {Almond Butter}

Recently I was doing some quick shopping while Jack was at CCD. On impulse, I bought the most expensive jar of Almond Butter imaginable.  But boy, it was worth every penny.  So proud of my find I sent my older sister a text and asked if she had ever tried it.  And to my dismay she said, "I make my own nut butters.  You're the little homemaker, make your own."  

I had been officially challenged.  I tried to talk my way out of it, stating I didn't have a fancy schmancy blender.  Too bad, my little duet blender/processor would do the trick.

Now my pricy butter is maple flavored, but all I had was pancake syrup and that would not do.  So my first batch of almond butter was sweetened with the best honey on earth.  Seriously, you need to check out Erica's shop, you will NOT be disappointed.

Honey Almond Butter

1    Cup Unsalted Roasted Almonds*
1    TBSP Honey (or to taste)
1/2  TSP Salt  (or to taste)

Place your almonds in the bowl of your food processor or fancy schmancy blender, if you have one, and set them spinning.  This is not a quick process.  In fact, I was pretty sure I was going to burn out the motor on my food processor.  But somewhere around the 12 minute mark, magic happened.  The almonds had gone from a powder, to a paste, and finally to a beautifully smooth and creamy butter.  At this point add in your honey and salt.  Store in an air tight container in the fridge.

My food processor is small and could only handle about a cup of nuts.  However, if you have a full size one, you could easily do 2 to 2.5 cups of nuts, no problem.

I used this in so many ways; on sliced apples, in my morning oats, and mixed into Greek yogurt.  It's pure almonds, nothing scary, and SO tasty.

*There is no need to buy raw almonds, because the mixing process takes awhile the processor/blender motor heats up quite a bit and will end up cooking your almonds anyway.

They Brought Dinner {Chicken Marsala}

Once upon a time there was a young couple living in New York City.  They had just welcomed a spirited baby boy into their lives and they were overwhelmed, tired, excited, and hungry.  A coworker of the husband, and his wife, provided a welcomed treat by bringing dinner to this famished couple.  This meal included salad, bread, Chicken Marsala, and decadent maple blondies.

I -  I mean - the new mom, didn't even know that she liked mushrooms until she devoured this fabulous meal.  When the young couple could function coherently the new mom learned the recipe came from Emeril Lagasse and she got cooking.

Now we all now everything is better with pork.  A little addition of pancetta and we have a dish worthy to share.

Chicken Marsala

1/2 Cup Flour
2 Tbsp. Emeril's Essence
2 (6 to 8-ounce) Boneless, skinless chicken breasts, cut in halves and pounded thin
1 Tbsp. Olive Oil
4 Tbsp. Butter
4 Oz. Pancetta, diced
3 Cups Sliced Mushrooms (I used Baby Bella, White Button, and Cremini)
3/4 Cup Marsala
1 Tbsp. Chicken Stock
1 Tsp. Corn Starch (if desired)
Salt & Pepper to Taste

In a shallow bowl or plate combine the flour and seasoning and stire to combine.  Quicky dredge the chicken in the flour, shaking to remove any extra.

Heat the oil in a large skillet (I use a dutch oven) over medium-high heat until very hot.  Add 1 tablesppon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.  Transfer to a place and set aside.  Add 1 tablesppon of teh remaining butter and add the pancetta.  Cook for 3-4 minutes until frangrant and a little crisp.  Add the mushrooms and cook, stirring frequently until the mushrooms are golden brown around the edges and have given off their liquid.  Add the Marsala wine and bring to a boil, scraping and brown goodness from the bottom.  When the liquid has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.*  Lower the heat to medium and return the chicken to the pan.  Continue to cook until sauce has thickened and chicken has been cooked through.  About 5 to 6 minutes.  Swirl in remaining butter, add salt and pepper, and serve with prepared pasta or rice.


*  I often make a slurry out of the chicken stock and corn starch.  Just mix in the corn starch into the stock before pouring it into the dish.  This will give you more of a gravy type sauce for your meal.

I'm Ready. Bring it on!

Have you ever gone outside and realized that it no longer smells like fall, but there, in the crisp air, is the aroma of winter?

This week has started bringing frosty mornings that don't thaw before the sun sets and the smell of wood fires burning throughout the neighborhood.  We are actively losing about five minutes of sunlight a day.  It is still quite dark at 8:30 in the morning and the sun is setting earlier each night.

With the approaching winter comes the need to prepare the yard, the house, and the cars.  Since our van has front wheel drive we opted to get studded tires over snow tires.

  

Our girl has had quite a few exciting months, and she needed some TLC.  New brakes, new shoes, and fresh oil; she is ready for whatever Mother Nature has to dish out.

Now to get that emergency back pack stuffed and ready - just in case.

Bake, Rattle, and ROLL {Pumpkin Roll}

Pumpkin, Pumpkin, Pumpkin.  It is everywhere.  Your lattes, your M&Ms, your muffins, and your wax melt warmers.  My husband doesn't have much of a sweet tooth, but he has no control when there is a pumpkin roll in the house.  So of course, I indulge him (for his sake only).

I have only been making this for a couple of years, but I think the recipe is pretty much perfect.  Not nearly as intimidating as I thought to make and so worth the effort.  It is a show stopper, folks.

Pumpkin Roll

3 Eggs

1 Cup Sugar

1 Tsp. Cinnamon

2/3 Cup Pumpkin Puree

3/4 Cup Flour

1 Tsp. Baking Soda

Filling

2 Tbsp. Butter, Softened

8 Oz. Cream Cheese, Softened

1 Tsp. Pumpkin Pie Spice
1 Tsp. Vanilla
2 or more Cups Powdered Sugar

Preheat oven to 375 degrees.  Butter a 10x15 inch jelly roll pan.  I also line the bottom with a sheet of parchment paper, to help with no stick removal.

In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. Add the flour and baking soda and blend until smooth.  Evenly spread the mixture in the prepared jelly roll pan.  It'll be thin, don't panic.

Bake for 18 minutes in a preheated oven.  Remove from the oven and let it cool enough to handle.

Place a cotton tea towel (not terry) on the counter and flip the pan over onto the towel, peel the parchment off and roll the cake and the towel up and place seam side down on the counter to cool completely.

In the meantime mix together your filling.  Add the butter and cream cheese to the mixer and mix until creamy and light yellow in color (three to four minutes) scrapping sides of the bowl often.  Add the pumpkin pie spice, vanilla, and one cup of the sugar.  Mix well.  Contine adding sugar until it is at your desired consistency.  I will let it mix on medium for a good five minutes or more.  The flufflier, the better.  I typically use three (or four) cups of sugar per batch.  As a reference, if I double the recipe I use an entire bag of sugar.

When the cake is cool, unwrap from the towel.  It may feel slightly sticky, that's okay.  Spread the frosting over the cooled cake and roll up again without the towel.  I then wrap it tightly with plastic wrap and place in the fridge until I'm ready to serve it, or my husband finds it.

For a lovely presentation, trim the ends, place seam side down on a platter, and sprinkle with a dusting of powdered sugar.

These freeze very well.  Just wrap the plastic wrapped roll in foil before freezing.  I am pretty sure we enjoyed a forgotten half of pumpkin roll around Easter and it was marvelous!

So Fresh and So Clean {Homemade Laundry Detergent}

Homemade laundry soaps have been all the rage on Pinterest and Facebook pages, lately.  I know people that have been making their own soap for years.  In fact, when I visited my little sister (who is an awesome new mom by the way) she even had her own stash of homemade soap.  So I thought I would jump on the bandwagon too.

This recipe is a combination of different recipes I have seen online.  I decided to add OxiClean to mine because I have... ummm, boys and they stink, let's face it.

So here's what I used.

1 box of Arm & Hammer Washing Soda

1 box of Borax

1 box of Baking Soda (the super big one found in baking aisle)

1 box of OxiClean, 3 lbs

2 Bars of Homemade Soap from Natural History Bees

First, with my cheese grater I shred each bar of soap onto a plate.  Then into my decorative glass jar I dumped half of each box of powder and the shreds of one bar of soap.  I put the lid on and I shook that thing silly.  I then added the rest of the powders and the remaining soap and shook it again. 

To Wash:  I store the scoop that came with the OxiClean in the container and use that as my measurement for extra large loads.  The smaller the load, the less detergent.

I have been using the detergent for about a month now.  I feel that it washes just as good as commercially sold laundry soap.  I love that I get to customize the scent based on my favorite brand of soap.  Seriously, check out Natural History Bees, if you haven't yet, she makes AH-mazing things.

Now, who is going to come fold all of my clean laundry?

Trick or Treat in the Heat

In 2005 an Anchorage neighborhood came together to hold a block event for a terminally ill boy to experience one last Trick or Treat.  It was such a success that it has continued each year with exponential growth, expanding to five neighborhoods throughout the Anchorage area.  The proceeds all go to charities dealing with childhood illnesses and diseases.

We haven't experienced our first Trick or Treat in Alaska, yet.  However, we have been told that it is often snowy and quite cold.  So we jumped at the chance to participate in this great fundraiser and TOT before it got cold.

For those of you that know us, we have been making "Jack" themed costumes for our oldest son.  He is getting to the age where he is starting to protest not being able to pick out his own costume.  Well, this provided the perfect opportunity for Jack to pick his own costume.  Any ideas on what it was?

Don't worry.  Come October he will be flaunting a traditional homemade Jack costume.

Our sweet Nolan was a dinosaur.  And truth be told, he hasn't taken the costume off since.  This was the best purchase his Aunt Wendy ever made.

Miss Claire was a snowgirl.  However, she wasn't a fan of her top hat, we are pretty sure it was tossed from the wagon on the TOT route.

It was a gorgeous evening and we had a wonderful time Trick or Treating with the mountains surrounding us in the nearby town of Eagle River.

It's Five O'Clock Somewhere {Homemade Vanilla Extract}

Have you ever been to Costco at ten in the morning with a huge bottle of vodka in your cart? No? Oh, well, I had a good reason.  I needed that huge bottle to make vanilla extract; yeah, that's my story.

So, I hate to tell you, but the holidays are approaching.  School has started, Halloween candy is out in all of the stores, and here in Alaska the leaves are slowly beginning to change colors.  I love to make cookies for Christmas.  I give them to everyone; the mail delivery person, teachers, neighbors, my husband's co-workers, and I even think I will give some to that lady who walks her boxer every day when I pick Jack up at the bus stop.

There is something special about making my favorite cookies with homemade vanilla extract.  I think they taste better and I love the little flecks of vanilla speckled in the dough.  And it is SO easy.  Give yourself at least six weeks, maybe more, to let the vanilla fully develop a rich smooth flavor.  So plan ahead.  I ordered my Madagascar Vanilla Beans from the online store Beanilla, but you can get them at most major retailers.

Homemade Vanilla Extract

Jar or Bottle (Ball jars work beautifully)

Vanilla Beans

Vodka (You can also use rum, brandy, or bourbon if you want)

The general rule of thumb is five beans to one cup of alcohol.  Split your beans lengthwise to expose the beautiful black vanilla and slip them into your jar.  Pour your alcohol over top and tightly cap.  Give your bottle a good shake and place in a dark cupboard.  Once a week pull it out and give the jar a shake.  Your vanilla should be ready to go in about six to eight weeks.  It'll darken in color the longer it sits.  As you use it just top it off with more alcohol.

These bottles will be ready in time for my holiday baking.  Yum. I love Christmas cookies.  

Who am I kidding, I love all cookies.

Mother Son Adventure

Every year the ASYMCA (Armed Services YMCA) puts together a Mother/Son adventure.  When I read about this year's program, I jumped at the chance.  For a small fee Jack and I were able to ride the Alaska Railroad to the trail-head of the Spencer Glacier.  After arriving at the Whistle Stop for the glacier we were able to walk a little over a mile to the glacial lake and viewing area of this natural wonder.  

The day was rainy and cold, but Jack and I had so much fun together.  While waiting for the hike to begin, Jack decided he was a little thirsty. There was plenty of the wet stuff to spare.


We boarded the train south of Girdwood, Alaska with about 100 other moms and sons.  It was fun to see the various ages and stages of the sons.  There were lots of boys Jack's age who still held hands with their moms but there were some teenagers who spent the entire hike with their ear buds plugged in.  My Jack will never be that embarrassed of me, right?

It was an easy hike.  We would categorize it more of a walk but the payoff at the end was spectacular.  According to Jack the water was icy cold which I would assume had something to do with the mammoth glacier resting in it.  Along with the glacier, the water was full of icebergs that had broken off.  No matter the age, the sons loved the fact that they could toss rocks onto an iceberg.

While hiking we passed more of Alaska's beauty, even in the rain.  The wildflowers are stunning and were so colorful on this drab day. 

This bridge was a favorite photo opportunity for all the moms on the hike.  It was just eerily beautiful in the fog and rain.  I'd love to see it on a sunny day, too!

Rainy Days Call for Soup {Chicken Fajita Soup}

The warm weather of summer is behind us.  The rainy season has rolled in and the blue skies are typically overcast and dreary.  However, the Alaskan beauty is still here and we are enjoying everything this state has to offer us.  

Hatcher Pass

But with this cooler weather comes the desire for a warm bowl of comforting soup.  This latest recipe is an adaptation of a recipe I found on Pinterest.  I switched it up to suit our taste and it has already been requested a second time.

Chicken Fajita Soup

Chicken Fajita Soup

1 Split Chicken

1 Red Bell Pepper, diced

1 Orange Bell Pepper, diced

1 Yellow Bell Pepper, diced

1 Green Bell Pepper, diced

1 Red Onion, diced

1 15oz. Can of Tomato Sauce (I used a sodium  free one)

1 Can Rotel Mexican Style Tomatoes (This had added lime juice and cilantro)

Juice of 1 Lime

Fajita Seasoning Packet (I used reduced sodium)

3 Cloves Fresh Garlic, finely diced (I used a press)

Salt & Pepper to Taste

I tend to make my own soup base, it's quite easy.  However, you can always use five cups of water and some bullion cubes or five cups of chicken broth.

Put your rinsed chicken pieces in a stock pot and cover with water.  For extra flavor you can add an onion or other veggies that need to be used up.  However, this soup has enough flavor that it isn't necessary.

Once the chicken is cooked through, typically about 45 minutes on a low simmer, pull the chicken out and let cool.  Don't throw out the water, you will use this as your soup base.

In a dutch oven or heavy bottomed pot saute the peppers and onions with salt and pepper for five minutes, stirring frequently.  Squeeze the lime juice over the sauteing  vegetables.  Add garlic and the entire fajita seasoning packet.  Saute for two or three more minutes.  When it becomes fragrant add the tomato sauce and canned tomatoes.  Measure out and add four to five cups of your chicken cooking water to the veggie mixture.  Add more or less water based on how much liquid you like in your soup.  I used five cups.  

As the soup begins to simmer de-bone your chicken.  Chop into bite sized pieces and add to the pot.  Bring soup to a boil and reduce to a simmer.  Let simmer for at least an hour to get all of those flavors incorporated.

Serve with your favorite fajita toppings; cilantro, diced avocado, shredded cheese, tortillas, and sour cream.  You get the idea.

I still couldn't get my boys to eat the soup.  Instead they ate a frozen cheese pizza with a can of sliced black olives on top... go figure.

Welcome To The Family

It only took one night without Adam home in our new place for me to realize just how isolated I feel.  Now don't misunderstand; we don't live in the bush, we live in an established neighborhood but our house is set back from the road and we are surrounded by mature trees.  And when someone knocked on my door at 9pm and I didn't hear them approaching I knew it was time.

Meet Cutter.

We are currently in the throws of puppy-hood.  This includes housebreaking, crate training, bite prevention, and constant playtime.  She has a sweet disposition and the kids love her (when she is not testing out her teeth!).  You can often find Claire giving kisses and trying to use her for a pillow.  She sleeps through the night (which I love) and exploring the yard is a favorite past-time.  I think she will fit right in!

                                            

Is This Blog Worthy? {Breakfast Crunch Wraps}

I tried the homemade Crunch Wrap Supreme recipe that has been making its rounds on Pinterest.  We all enjoyed it, even Nolan ate it without complaint.  However, we were left over with a half bag of tostados and Adam decided to get creative.

Enter: Breakfast Crunch Wraps.  As Adam was serving us this tasty breakfast he asked, "Will these make the blog?"  Yes dear, I think they will.

These are very customizable.  Don't like beans, don't add them.  Want jalapenos and sausage? Go for it.  I think you get the idea. Enjoy!

Breakfast Crunch Wraps

Large Burrito Tortillas

Toastada shell (or tortilla chips)

Scrambled Eggs

Salsa

Refried Beans

Shredded Cheese

Bacon

To Assemble:

Warm tortilla in the microwave and spread beans in the center, leaving a good two inches plain along the sides.  Top with with torn bacon and scrambled eggs.  Add a toastada and more scrambled eggs.  Add a bit of salsa and other toppings of your choice.  Too much salsa can make your wrap soggy... Finish with shredded cheese.  Begin to fold the tortilla up over the toppings.  It won't cover it completely.  We tore an extra tortilla and placed it under the folds to cover all of the cheese.  Carefully and quickly flip the crunch wrap face down into a warm pan.  Brown both sides to warm through and melt the cheese.  

A Cool August Day {Aunt Sissy's Split Pea Soup}

We have had an unusually warm summer in Alaska.  However, the past few days have alerted us to the fact that Fall is right around the corner.  The temperature has been hovering in the mid 60s and today there is a cool rain.  On Adam's request I made Split Pea Soup for dinner.

I have come to realize that there are two camps when it comes to this hearty soup: love it or hate it.  I always thought I hated it, too.  But not my husband, he loves it!  He spoke reminiscently on how his mom would make it for him as a child.  So last winter I caved and decided to give it a go for the first time.   A quick email later, his Aunt Sissy (his mom's sister) sent me her trusty recipe.

It takes a teeny bit of preparation the night before, but you'll be done in two minutes and can catch up on your DVR for the rest of the night.

Sissy's Split Pea Soup

Sissy's Split Pea Soup

One Ham Bone
2 Cups of Diced Ham
1 One Pound Bag of Split Peas
1 Onion, Diced
3 Carrots, Peeled and Sliced
4 Potatoes, Peeled and Diced

The evening before, rinse dried peas well.  There is dust from the splitting and drying process.  Soak the peas in water over night, have about three inches of water over the peas, no need to put in the refrigerator.

When you are ready the next day, drain the water off and rinse one more time.  It is kind of stinky.  You will be glad you rinsed them.

Place peas, ham bone, and enough water to cover them by an inch or two in a heavy bottom pot.  Bring to a simmer and stir occasionally for one hour.  The water may foam, don't let that scare you.

Add the carrots, onions, potatoes, and diced ham to the simmering pea mixture.  Let simmer for one more hour, the peas will start to break down and become pasty in this second simmer.   If the soup gets too thick add a tablespoon of water at a time until it reaches the desired consistency.  Salt and pepper to taste.   The peas and the potatoes required more salt than you would think.  You can also add Parsley, like Grandma Virginia did, or a little bill of dill gives it a special flavor.

Serve with a crusty loaf of bread.

Just a note, it may separate in the fridge, don't pour off the liquid, you will need this to thin it out when you are reheating it, otherwise you could use it to plaster your walls. This soup can be frozen.


And yes, my boys refuse to eat it.  They had grilled cheese for dinner.  However sweet Claire loved it! Maybe one day the boys will develop a taste for soup, I can hope!

Old Friends and New Memories! {Brownies with Chocolate Chip Cookie Dough Frosting}

When I moved to Alaska, I hoped that we would have visitors.  I know it is expensive and a lot of travel is involved in getting here, but it's a magical place that everyone needs to experience at least once.  And I recommend you do it in the next three to four years.

Surprisingly a dear old friend from high school got in touch with me and let me know that she and her family were coming to Anchorage for a family wedding and she wanted to get together.  I had not seen this girl in well over ten years and it amazed me that Alaska would be the place for our reunion.

Jack and Nolan, being silly and beautiful Jackie.

                                           

Let me give you some background.  Leslie, in a way, was a mentor for me.  She was two years older then me and she could drive.  We used to joke that my butt made an indentation in her car seat, because she drove me everywhere.  She offered me priceless advice: like how to keep your hands from sweating when holding hands with a guy you had a major crush on.  How would I know things like this?  If it wasn't for her?

So on their last night in Alaska they came over for dinner.  I was a nervous wreck before they arrived and was pacing.  However, as soon as she walked up the drive and gave me a hug, it was like we were back in Oak Harbor.  Her daughter is mini-version of her mama and the boys had so much fun with her. We had grilled chicken wings, pizza on the grill, and these babies: Brownies with Chocolate Chip Cookie Dough Frosting.

Recipe Adapted from the files of my Mom

Brownie Layer

Melt together in a heavy saucepan:

   1 Cup Semi-Sweet Chocolate Chips

   1 Square Unsweetened Baking Chocolate

   3/4 Cup Butter

   1 1/2 Cups Granulated Sugar

Stir together well.  Then remove pan from burner.  Let cool slightly.

Mix in:

   1/4 Cup Cocoa Powder

   4 Eggs, Beating in each well with your spoon

   1 Cup Flour

   1/4 Tsp Baking Soda

   1/4 Tsp Salt

   3/4 Cup Chopped Pecans

Spread into a greased 13x9 inch pan and bake for 25 minutes at 350 degrees, or until a tester comes out clean in several places.  Allow to cool on a wire rack.  TIP: After greasing the pan line with parchment paper with two ends that overextend the pan.  It makes for easy removal, spreading of frosting, and cutting.

Cookie Dough Layer

In a mixing bowl, cream together:

   3/4 Cup Softened Butter

   3/4 Cup Packed Brown Sugar

   Scant 1/2 Cup Granulated Sugar (about 2 tablespoons less)

Mix in:

   1/4 Cup Milk

   2 Tsp Vanilla

Gradually Add:

   1 1/4 Cups Flour

Stir in:

   1 Cup (or more) Semi-Sweet Chocolate Chips

Drop cookie dough on the cooled brownie layer and carefully spread evenly.  (Clean hands coated with cooking spray can help spread the dough without tearing the brownies.)  Cut into bars of any size you prefer.  Refrigeration is not needed.  

Serve with a cold glass of milk, trust me, you'll need it!

   

What's That Smell? {Homemade Carpet Refresher}

The owners of the house we are living in had dogs.  We were told they had the carpets cleaned before we moved in, but I can still smell that odor that buries itself deep in your carpets.  At night, when I lay in bed, I swear someone's stinky shoes have been hanging out near my pillow.  So after playing on the floor with my kids and taking a big old whiff of my carpet, I decided to do something about it.

My three year old is newly potty trained and because of this there were other smells around my home that needed my attention, so today was dedicated as a stay at home in your grubby clothes cleaning day; so running to the store to rent a steam cleaner was not going to happen.  I decided to make a carpet refresher on my own.  This recipe is SO simple and has no scary chemicals in it.

I dumped a container of Christmas sprinkles in a plastic food storage container, ran it through the dishwasher, and filled it up with my concoction.

½ Cup Baking Soda

20 – 40 Drops of Essential Oil (I used Sweet Orange)

Mix the oil with the baking soda.  If you can let it sit for a few hours before you use it the scent will permeate the baking soda even more. Transfer to a container with holes in the lid, a Parmesan cheese container would work well.

TO USE:  Sprinkle over offending carpet and let sit for a 10-15 minutes.  Have a dance party on top of it, to really smash it in.  Vacuum as usual.  (I wouldn't leave your refresher on longer than 15 minutes, some say it can be photosensitive and discolor things, although I have never had that trouble). 

Baking soda is natural order absorber and the oils will leave a lovely scent in your home.  Many larger markets like Whole Foods carry oils but there are many online stores where you can order from, as well.  Mountain Rose Herbs, is one of my favorites.

HAPPY CLEANING

Cream Cheese Sugar Cookies

This is your lucky day, I am going to share my favorite sugar cookie recipe.  This sweet treat is one of Jack and Adam's favorites and I have to agree, it is pretty darn tasty.  I think it is the addition of the cream cheese that makes them so soft and chewy.  Go ahead, make them.  You deserve a treat!

Recipe Adapted from Cooks Illustrated 

2 ¼ C. All-purpose Flour 
1 Tsp Baking Powder
½  Tsp Baking Soda 
½ Tsp Salt 
1 ½  C. Sugar, Plus Extra for Rolling
2 oz Cream Cheese, Cut into Small Pieces 
6 Tbsp Unsalted Butter, Melted and Still Warm
¹/₃ C Oil (Vegetable or Canola) 
1 Egg
1 Tbsp. Milk 
2 Tsp Vanilla
1 C. M&M's or More

Preheat oven to 350 F. Line  baking sheets with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combine sugar and cream cheese in a large bowl (no need to stir them together yet).  Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add about three quarters of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.) 

Portion the dough onto the prepared baking sheets, about the size of a large walnut.  Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the extra sugar. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs.  Gently press 2 or 3 more M&M's into the top of each cookie (this is a great job for your “helpers.”)

Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.

ZIP LINE!

It took two Sundays, a little ingenuity, and a some heavy duty supplies but we now have every Ninja-In-Training's dream in our front yard.  A ZIP LINE!

 When we moved into this house we knew the boys would be in heaven with the space they would have in our yard.  And for some reason Adam thought they would need a zip line to add to the fun.  Well once that promise was made to Jack, he wouldn't rest until it was fulfilled.  So one Saturday night, Adam told Jack when he got up the next morning to come wake him up and they would go out and build the zip line.  Little did Adam suspect that Jack would come tapping on his forehead at 4:30 in the morning.  "Hey Dad, let's go out and build the zip line."  Adam was able to sneak in a couple more hours by giving Jack free reign of the Kindle down on the couch.

Adam's first attempt at the zip line included a heavy duty line.  However, the line just couldn't be tied tight enough to withstand the weight of our Ninja-In-Training (N.I.T.).  I learned a new word, Adam called this curvature of the rope catenary, did you know that?

So a quick run to Spenard Builders Supply and Adam had the necessary supplies to build a sturdy and safe zip line.

Zip line supplies

 Nolan was quite the assistant in the process, using his trusty sword to clear the brush in the pathway.   However, he did have to test out his ability to walk on the steal cable without losing his balance.  Well done, Nolan! 

Once the steel cable was installed and tightened our N.I.T. gave it a test run.  We were pretty impressed with his arm strength.  He loved it, but for safety's sake a swing seat was next on the agenda.

With the swing installed and a ladder attached to the tree, Jack was ready for take off.  Notice the helmet?  Our boy will play in the sandbox wearing his helmet.  Safety first.

 Nolan doesn't need zip lines.  Just his sword, long grass, and an imagination.  I'm pretty sure he was looking for snakes in this picture.  Thankfully there are NO snakes in Alaska.  Bears on the other hand...

 I'd say the zip line is a success.  He can get on himself, pull the seat back up to the start himself, and have hours of Ninja Training.

However, we did have to set a few rules in regards to playing on the zip line.  The most important one, you ask?  Don't stand in the way of the person on the zip line or you may end up on your back.

JUST ASK NOLAN!

Company's Coming - Grilled Chicken with Three Tomato Bruschetta

When my husband informed me that we were going to have company for dinner this week, I was so excited.  Not only was it another adult for me to converse with, he was from Ohio!  So, I began thinking about what I would serve our guest.  One of our favorite go-to-meals is grilled chicken with bruschetta.  Garlicky with basil and just a little kick - I may go for a second helping while I write this up.

Joe and Adam worked together while Adam was stationed in Marblehead, Ohio.  He is very charismatic and a great story teller, I enjoyed hearing stories about Adam from before I knew him. Joe, is a captain for an outfitter in the bush near Holy Cross, Alaska.  He has been coming to Alaska to hunt since 1997 and has been working as a guide for the past five years.  He comes in July and stays through October.  He seemed quite happy with dinner and mentioned he'd be back in a few months to do it again.  It didn't take too much arm twisting to get him to take a bag of sugar cookies for the road. I look forward to seeing him again.

Grilled Chicken with Three Tomato Bruschetta

For the Chicken

6 Boneless Chicken Breasts
¾  Cup Balsamic Vinegar
½ Cup Olive Oil
3 TBSP Steak Seasoning (I used Montreal Steak Seasoning)
¹/₃ Cup Dijon Mustard
1 TBSP Sriracha
4 Garlic Cloves, Minced
1 Tsp Salt
1 Tsp Ground Black Pepper

For the Bruschetta
1 Pint Yellow Cherry Tomatoes, Halved

½ Pint Cherry Tomatoes, Halved

4 Roma Tomatoes, Seeded and Chopped

15-20 Basil Leaves, Roughly Chopped (I used the basil found in the squeeze tube)
6 Cloves Garlic, Minced
1 TSP Dried Parsley
1 Lemon, Juiced
1 TBSP Crushed Red Pepper Flakes (I used Adam’s homemade blend)
½  Tsp Salt
½  Tsp pepper

Directions
In a bowl, whisk together all ingredients in chicken breast marinade (from balsamic vinegar to ground black pepper) and place in large re-sealable bag with chicken to marinate in the refrigerator overnight. I always place mine inside of a bowl, just in case it decides to leak.

In a separate bowl, combine all ingredients in the tomato topping and marinate in the refrigerator overnight.

The next day, preheat grill to medium high heat. Cook chicken breasts for 8 to 10 minutes or until cooked through (165 F). 

Serve with Bruschetta on top of chicken or on the side.  Make your meal complete with crusty bread and a fresh green salad.

White Beans & Ham (Slowcooker Recipe)

I can't get over how good this made my house smell.  I know that you are not supposed to take the lid off of the crock while it is cooking, but I could not resist.

Now this recipe would be an awesome rib sticking meal after Easter or any holiday when you have a left over ham bone.  We just moved, our freezer is empty, and their is no ham bone in sight.  So I made due with chopped, pre-packaged ham from the deli section.  

This recipe is so easy and I owe thanks to Plain Chicken for its creation.  I did modify it slightly to suite our tastes.  We love Cumin and probably could have added more.  And if we had hot sauce in our fridge, I know Adam would have doused his.

Slow Cooker White Beans & Ham

1 Pound Bag Dried Great Northern Beans

1 Pound Chopped Ham

6 Cups Water

2 TBS Onion Powder

1 Tsp. Cumin

1 Tsp. Garlic Powder

Salt & Pepper to Taste

Hot Sauce (for serving)

Rinse and peek through beans for any funky looking ones and remove.  Add the beans, ham, water, onion powder, cumin, and garlic powder to the crock.  I use a crock pot liner, which makes clean up SOOO much easier.  Cook on low for 8 hours, or until the beans are tender.  Serve with fresh corn bread.

Look Who's One

We finally had our household goods delivered on July 3.  We were thrilled to be able to have our things back and be in our house for the Fourth of July and a very special first birthday.

Claire joined our family and filled our hearts on July 5, 2012.  She came very quickly and has been a joyful addition every day since.  She is easy going, happy, and loves to watch the antics of her two big brothers.

Claire's First Year

Before we left Michigan our families got together at my brother Tony and sister-in-law Wendy's home for a send off party.  They included a celebration of Claire's first birthday, as well.  I was able to bake my girl her own smash cake and share this milestone with those we love.

Turns out our then ten month old girl wasn't too thrilled with the attention or the cake.

However, spending time with her cousins - that she could handle!

We attempted another smash cake on her actual birthday.  

This time it was a success. 

I am pretty sure she gets her love of cake and frosting from her mom!