Easy Hummus and Pita Chips

Easy Hummus and Pita Chips

For hummus:
1 lemon
15 oz canned chickpeas, rinsed and drained
1/2 clove garlic, minced
1 teaspoon vegetable oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup water

Slice lemon in half and juice it. Measure 1/4 cup of the juice. Pour into food processor. Add chickpeas, garlic, vegetable oil, cumin, cayenne pepper, salt, pepper, and water. Process until smooth.

For pita chips:
4 pita breads
1/4 cup olive oil
garlic salt
pepper
2 Tablespoons dried basil

Heat oven to 400. Cut pita bread into wedges and separate the top from the bottom. Arrange the pita wedges on two baking sheets. Brush the tops with olive oil, then sprinkle them with garlic salt, pepper and dried basil. Bake 4 minutes and then rotate baking sheets. Bake another 3 minutes or until lightly browned. Let the chips cool on the pans on wire racks. Serve with the hummus.

Brent's Home Brewing - Batch #7 - Rothenbrau

Above is batch #7 - Rothenbrau

PJ bottom's for Bryce's 2nd Birthday

How do you make a 2.5 year old cry? Tell him he's just the model, that these pj's are for his cousin for his 2nd birthday. Guess I'll be heading to the fabric store to pick up more of this fabric to make Andrew his own pair :)

Andrew's first Easter Egg Hunt!!!!

The Gresham Stay at Home Mom's had a Easter Egg Hunt today at one of the mom's house. Andrew and I were so excited! He had a great time picking up the eggs and putting them in his basket. Can't wait for future egg hunts :)

Fruit Spring Rolls

Fruit Spring Rolls

For the rolls:
1 1/2 cups cooked Pad Thai noodles, cooked, cooled and drained
1/4 cup honey
1/4 cup fresh mint leaves, finely chopped
6 (8-inch) rice paper rounds
6 medium strawberries, sliced
1 mango, halved, peeled, seeded and sliced

Put the noodles in a medium bowl and add the honey and the mint, toss together until noodles are coated. Lay a damp paper towel on a work surface. Soak a rice paper round in warm water for 20-30 seconds until softened. Put the rice paper on the damp towel. Add 1/4 cup of the noodle mixture, 1/6 of the strawberry slices, and 1/6 of the mango slices in the center of the rice paper. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Wrap the finished spring rolls in damp paper towels and store in the refrigerator.

For the dipping sauce:
1/4 cup packed fresh mint leaves, finely chopped
1/4 cup honey
1/4 cup fresh lime juice (about 2 to 3 large limes)

In a small bowl, combine the mint, honey and lime juice.

Makes 6 rolls
Adapted from Food Network

Andrew and Maggie!

Andrew got to see his Godmother today!

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
1 1/2 c all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 c packed dark-brown sugar
1/2 c vegetable oil
1 1/2 c pumpkin puree, chilled
1 egg
1/2 teaspoon pure vanilla extract

1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
3. In another large bowl, whisk together brown sugar and oil until well combined. Add the chilled pumpkin puree and whisk until combined. Add egg and vanilla and whisk until well combined.
4. Add the flour mixture over pumpkin mixture and whisk until fully incorporated.
5. Using a small ice cream scoop with a release mechanism (about 1/8 cup if you don't have one), drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. (I got approx. 24 "cookies" to make 12 total pies.)
6. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Vanilla Bean Cinnamon Cream Cheese Filling
1 1/2 cup powdered sugar
1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon

1. Sift the powdered sugar into a medium bowl; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add the cream cheese and beat until well combined. Add powdered sugar, vanilla bean paste and cinnamon; beat until smooth.

When the cookies have cooled completely, place a large dollop of filling on the flat side of 6 of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to a container and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving.

Adapted from Martha Stewart

new sleeping situation

We converted Andrew's crib into a toddler bed. He has only fallen out of bed a few times...this particular time he didn't even try to climb back into bed...he just went back to sleep on the floor! :)

Winterhawks Game

We went to the Winterhawks Hockey Game tonight...we had a great time!

Brent's Home Brewing - Batch #6 - XXXV Espresso Stout

Above is batch #6 - This was a special batch for Brent's 35th Birthday.

Tissue Paper Cherry Blossom Tree

water
brown or black paint
straw
thick paper
assorted pink tissue paper
glue
pencil or hands

Mix your paint with equal parts water. Put a glob on one side of your canvas. Using the straw, blow the paint/water mixture so it starts branching out. Allow paint to dry. Cut your pink tissue paper into small squares. Crumple up the small squares and glue onto branches or wrap tissue around eraser end of pencil, apply glue and place on branches.

Blueberry Squares

I will definitely be making these again and trying cherry or strawberry...whenever Andrew willing eats something it goes in the "keeper" folder :)

Blueberry Squares

baking spray
1/2 cup butter, softened
1 1/2 cups sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 cups flour
1/2 cup canned blueberry pie filling
confectioner's sugar for dusting http://www.blogger.com/img/blank.gif

1. Preheat oven to 350.
2. Spray baking spray in a 13 x 9 inch baking pan.
3. In a large bowl, with an electric mixer, cream the butter with the sugar until smooth. Add eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour and mix thoroughly.
4. Spread the dough evenly in the pan. With a sharp knife, score into 24 squares. Place a teaspoon of pie filling in the center of each square.
5. Bake for 30-35 minutes. Cool to room temperature, then sprinkle with confectioner's sugar before cutting and serving.

Serves 24
Adapted from My Kitchen Adventures

Vanilla Mallow Mousse

Vanilla Mallow Mousse
1 cup cold milk
1 package (4-serving size) vanilla instant pudding
1 cup thawed whipped topping
1 cup miniature marshmallows

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in the whipped topping and marshmallows. Spoon into serving bowls. Refrigerate at least 1 hour.

Adapted from: Kraft Foods

Andrew/Headphones/Treadmill

Pumpkin Spice Bundt Cake

Yep that's pumpkin you see...remember I made a TON of pumpkin puree a few months ago? Well, I need to use it up! :)


Pumpkin Spice Bundt Cake

2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
3 large eggs, at room temperature
3/4 cup sour cream, at room temperature
1 1/4 cup pumpkin puree
3/4 cup vegetable oil
1 teaspoon vanilla extract
powdered sugar

1. Preheat oven to 350. Butter and flour a Bundt pan.
2. In a medium bowl, whisk flour, sugar, baking powder, baking soda, salt, and spices; set aside.
3. In a large bowl combine eggs, sour cream, pumpkin, and oil. Beat well with a mixer until well blended. Add flour mixture a little at a time, beating well after each addition, until well combined. Scrape down sides, then blend in the vanilla extract.
4. Pour batter into prepared Bundt pan and bake for 45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar before serving.

Adapted from: Pinch My Salt

Andrew helping to make the Pumpkin Spice Bundt Cake

Oh how Andrew loves to help Momma cook/bake! He is a GREAT stirrer :)

Baseball Season has begun!!!

We were all SO excited be heading south to Corvallis for the OSU vs UCSB Baseball Game. Andrew, Brent and I had a GREAT time and the Beavers won...so even better. The only thing I need to remember for the next game....get two corn dogs. I got one for myself and Andrew ended up eating almost the entire corn dog by himself :(

Andrew & Paint!!!

Easy Peanut Butter Thumbprint Cookies

Easy Peanut Butter Thumbprint Cookies

1 package peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Raspberry jam

1. Preheat oven 375. Line cookie sheets with parchment paper or silicone baking mats.
2. In a medium bowl, stir together the cookie mix, oil, water and egg until dough forms.
3. Shape dough into 36 (1-inch) balls and place 2 inches apart on cookie sheets.
4. Bake 8 to 10 minutes or until light golden brown.
5. Remove from the oven and immediately press in center of each cookie with a tablespoon and fill with raspberry jam.
6. Transfer the cookies to wire racks to cool completely.

Makes 36 Cookies.

Sweet and Smoky Oven Spareribs

Sweet and Smoky Oven Spareribs

1 cup brown sugar
2 Tablespoons paprika
2 1/2 teaspoons salt
2 teaspoons garlic powder
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
5 pounds spareribs, cut into 4 slabs, rinsed and patted dry
2 teaspoons paprika
1 Tablespoon cider vinegar

1. Heat oven to 200.
2. In a mixing bowl, combine the brown sugar, paprika, salt, garlic powder, cloves and cinnamon. Place each slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, patting it in generously on all sides. Turn the ribs meat side down and tightly fold the foil to make sealed packets. Put a cooling rack on a baking sheet, place the foil packet on cooling rack/baking sheet and place in oven.
3. Bake 4 hours at 200, then reduce the temperature to 175 for another two hours or until a fork easily penetrates the meat.
4. Open each packet carefully and pour the accumulated juices into a saucepan. Boil the juices and reduce them by half. Stir in paprika and vinegar.
5. Remove the ribs from the foil and coat them with the sauce.

Serves 4
Source: smittenkitten.com

Andrew needs glasses?

Nope he just likes wearing Mr. Potato Head's glasses :)

Cheese Crackers

Cheese Crackers

2 cups coarsely grated medium cheddar
5 Tablespoons butter
3/8 cup whole wheat flour
1/2 cup all-purpose flour
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon salt

1. Preheat oven to 350.
2. Combine all ingredients in a food processor, running the machine dough forms. Put dough in fridge for 30 minutes to chill.
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Transfer crackers to an ungreased or parchment-lined cookie sheet with a 1/2 inch between them.
4. Bake the crackers on the middle rack for about 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.

Adapted from: smittenkitchen.com

Brent's Home Brewing - Batch #5 - Tailspin IPA

Above is our fifth batch, Tailspin IPA.

Spaghetti with Lemon and Olive Oil

Spaghetti with Lemon and Olive Oil

1 pound spaghetti
Salt
3 lemons
1/4 cup extra virgin olive oil, plus additional for serving
1/4 cup heavy cream
1/2 cup finely grated Parmesan cheese, plus additional for serving
Ground black pepper
Small handful fresh basil leaves, shredded

1. Cook spaghetti in well-salted water to al dente in a large, wide-bottomed pot.
2. While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
3. Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese, lemon juice, and the remaining pasta water and toss everything together. Stir in basil and season generously with salt and pepper. Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan cheese.

Serves 4 to 6
Source: smittenkitchen.com

Grandma and Grandpa Roth come to visit!

St. Patrick's Day Pajama Bottoms

Made these pj bottom's for Andrew for St. Patrick's Day. I made them a little long...opps...oh well, he'll grow right? :)

St. Patrick's Day Bow Tie & Neck Tie

Making this matching neck tie for Brent was harder then I thought it would be. At least I got it done in time for St. Patrick's Day :)

Happy St. Patrick's Day

St. Patrick's Day Bow Tie

Just finished making Andrew's bow tie for St. Patrick's Day. I love it.

I think he likes it too :)

I was inspired by Larissa. Check her out. The directions were pretty clear but I think for the next bow tie I will do a few things a little different but not much different. I'm going to try to make a tie for Brent with the same material but time is running out, we'll see if I can get it done.

Strawberry Shortcakes

Is it so wrong to want this for breakfast?

Strawberry Shortcake
1 pint strawberries, sliced
1/4 cup sugar
1 cup Bisquick Heart Smart mix
2 Tablespoons sugar
1/3 cup milk
whipped topping

1. In medium bowl, toss strawberries and 1/4 cup sugar until coated. Let sit .
2. Heat oven to 425. In medium bowl, stir Bisquick mix, 2 Tablespoons sugar, and milk until soft dough forms. On ungreased cookie sheet, drop dough by 4 spoonfuls. Bake 10 to 12 minutes or until golden brown. Let cool 15 minutes.
3. Using knife, split warm shortcakes. Fill and top with strawberries and whipped topping.

Adapted from: Bisquick

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

For cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick (8 Tablespoons) unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
1/2 cup walnuts (optional), toasted, cooled, and chopped

For frosting
5 ounces cream cheese, softened
3 Tablespoons unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup confectioners sugar
1/2 teaspoon cinnamon

1) Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.
2) In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3) In a separate bowl, beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).
4) Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.
5) Meanwhile, beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

Source: Gourmet.com
Note: Your frosting should look white. Mine looks brownish because I put in 1/2 Tablespoon cinnamon in the frosting instead of 1/2 teaspoon. Opps! It was still super yummy!

that's what she said.

could he be any cuter?