...for capturing afternoon cuteness. And just the hint of a smile...
Wednesday, April 11, 2012
A whole lotta Easter.
Nate and I hosted Easter brunch for his family after church this year. I love hosting. Love having family and friends crowd my tiny house. Love baking yummy things for everyone to enjoy, and sending people home with happy, full bellies. And I love setting my table pretty and having an excuse to get out my china (and glue gun).
I'm especially partial to my little place cards — I cut small styrofoam balls in half, stuck them into small terra cotta flower pots, and then covered them in reindeer moss. The cute little cards were sold as a set (Martha Stewart, my hero) and I just glued a toothpick between the pink card and its corresponding envelope. Took me all of 45 minutes to complete, and made a huge impact. The centerpiece is jelly beans around a candle. (Did you know they sell just red and pink Starburst jelly beans? Thank goodness, too, otherwise I would have been picking them out of the regular multi-flavor pack.)
My coffee cake was delicious. And so was the quiche Nate made. Since I like you, I'm going to include the recipes below. Make them.
The Easter Bunny came after church, for fear we'd never it make it to church if he came beforehand. He's thoughtful like that.
Also, newsflash: Calvin enjoys candy.
Still no smiles from Miss Audra, but didn't she look CUTE? The closeup of her shoes is for my mom. They totally made the outfit. I wish I had them in every size.
The Easter bunny had to do a mad dash in order to get all of the eggs hidden after church without being noticed. I'd say he's pretty skilled, especially given the fact that he was doing it in a dress and heels.
Love my sweet family. Now, onto the food!
The Best Quiche Ever (unofficial title)
Courtesy of: All Recipes
Serves: 8-10 (makes two)
Prep and cook time: 1.5 hours
1/2 lb thick sliced bacon
1 10 oz package frozen chopped spinach, thawed
1 8 oz container sour cream
2 9 inch unbaked pie crusts
2 T olive oil
1 onion, finely diced
1/2 lb fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 oz Monterrey Jack cheese, shredded
8 oz Cheddar cheese, shredded
4 oz Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half cream
1 T dried parsley
Salt and pepper to taste
Preheat oven to 375. Place bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent, then stir in mushrooms, and cook for 2 minutes or until soft. Stir in ham and bacon. Remove from heat. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together cheeses, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies. Place pie plates on baking sheet, and bake on middle rack for 40 minutes or until the top is puffed and golden brown. Let stand 5-10 minutes before serving.
Note: If you aren't a fan of mushrooms, those are easily omitted. We make one with and one without. The one without is not for us, though, as we are mushroom enthusiasts.
Sour Cream Coffee Cake
Courtesy of: Barefoot Contessa Parties! Cookbook
Serves: 8-10
Prep and cook time: 2 hours
Cake:
12 T (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 tsp pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon kosher salt
Streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/4 tsp kosher salt
3 T cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
Glaze:
1/2 cup confectioners' sugar
2 T real maple syrup
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle over the cake with a fork or spoon.
Note: I used an angel food cake pan. I wouldn't recommend a bundt pan since you serve it bottom-side-up.
I'm especially partial to my little place cards — I cut small styrofoam balls in half, stuck them into small terra cotta flower pots, and then covered them in reindeer moss. The cute little cards were sold as a set (Martha Stewart, my hero) and I just glued a toothpick between the pink card and its corresponding envelope. Took me all of 45 minutes to complete, and made a huge impact. The centerpiece is jelly beans around a candle. (Did you know they sell just red and pink Starburst jelly beans? Thank goodness, too, otherwise I would have been picking them out of the regular multi-flavor pack.)
My coffee cake was delicious. And so was the quiche Nate made. Since I like you, I'm going to include the recipes below. Make them.
The Easter Bunny came after church, for fear we'd never it make it to church if he came beforehand. He's thoughtful like that.
Also, newsflash: Calvin enjoys candy.
Still no smiles from Miss Audra, but didn't she look CUTE? The closeup of her shoes is for my mom. They totally made the outfit. I wish I had them in every size.
The Easter bunny had to do a mad dash in order to get all of the eggs hidden after church without being noticed. I'd say he's pretty skilled, especially given the fact that he was doing it in a dress and heels.
Love my sweet family. Now, onto the food!
The Best Quiche Ever (unofficial title)
Courtesy of: All Recipes
Serves: 8-10 (makes two)
Prep and cook time: 1.5 hours
1/2 lb thick sliced bacon
1 10 oz package frozen chopped spinach, thawed
1 8 oz container sour cream
2 9 inch unbaked pie crusts
2 T olive oil
1 onion, finely diced
1/2 lb fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 oz Monterrey Jack cheese, shredded
8 oz Cheddar cheese, shredded
4 oz Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half cream
1 T dried parsley
Salt and pepper to taste
Preheat oven to 375. Place bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent, then stir in mushrooms, and cook for 2 minutes or until soft. Stir in ham and bacon. Remove from heat. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together cheeses, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies. Place pie plates on baking sheet, and bake on middle rack for 40 minutes or until the top is puffed and golden brown. Let stand 5-10 minutes before serving.
Note: If you aren't a fan of mushrooms, those are easily omitted. We make one with and one without. The one without is not for us, though, as we are mushroom enthusiasts.
Sour Cream Coffee Cake
Courtesy of: Barefoot Contessa Parties! Cookbook
Serves: 8-10
Prep and cook time: 2 hours
Cake:
12 T (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 tsp pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon kosher salt
Streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/4 tsp kosher salt
3 T cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
Glaze:
1/2 cup confectioners' sugar
2 T real maple syrup
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle over the cake with a fork or spoon.
Note: I used an angel food cake pan. I wouldn't recommend a bundt pan since you serve it bottom-side-up.
Tuesday, April 3, 2012
Seriously.
At three months old, I can say this with certainty: Audra is a Serious Baby.
Calvin was, too, for a while. But once he started smiling, he smiled all the time. By three months I had numerous pictures of my little man grinning from ear to ear.
I think I have one of Audra. (See last post.) And it's not even a good picture.
It's not for lack of trying, either. That girl lights up like a Christmas tree...once she's looked you over and deemed you and your smile-inducing efforts worthy, that is. But as soon as I whip out the camera, or my phone, she's back to being stone-faced.
She's not a performer, our little Audra. She's an observer. A thinker. She emerged from the womb with a look of skepticism on her face. When Calvin nursed, he latched on with the enthusiasm of a guy about to inhale a giant hamburger. Audra latches tentatively, gently, her dark eyes darting back and forth watchfully as she eats.
Already I can tell she's going to be easier on us than Calvin has been. She's more deliberate, more cautious, more thoughtful. I love the way she watches us, the way her eyes follow Calvin as he races around her. She is content to lie on the floor and look at a book, or bat at things on her activity mat for lengthy periods of time. She loves sucking on her pacifier, and is instantly soothed by its rhythm. I can count on one hand the number of times I've had to do more than pick her up to calm her down. And she's slept through the night pretty consistently since she was eight weeks old — a miracle in my mind. Her needs are simple: a clean diaper, a full belly, and someone or something interesting to watch.
It's amazing how quickly the differences between my children have become evident. Calvin hurtles through life at the speed of light, with smiles and charm to spare. But Audra, well, I think she's going to be the kind of girl who looks before she leaps. The kind of girl who values authenticity. The kind of girl who has much to offer, but only offers it to those who are deserving.
I already love this about her.
She may make us work a little harder for those smiles than her brother did, but oh, is she ever worth it.
Calvin was, too, for a while. But once he started smiling, he smiled all the time. By three months I had numerous pictures of my little man grinning from ear to ear.
I think I have one of Audra. (See last post.) And it's not even a good picture.
It's not for lack of trying, either. That girl lights up like a Christmas tree...once she's looked you over and deemed you and your smile-inducing efforts worthy, that is. But as soon as I whip out the camera, or my phone, she's back to being stone-faced.
She's not a performer, our little Audra. She's an observer. A thinker. She emerged from the womb with a look of skepticism on her face. When Calvin nursed, he latched on with the enthusiasm of a guy about to inhale a giant hamburger. Audra latches tentatively, gently, her dark eyes darting back and forth watchfully as she eats.
Already I can tell she's going to be easier on us than Calvin has been. She's more deliberate, more cautious, more thoughtful. I love the way she watches us, the way her eyes follow Calvin as he races around her. She is content to lie on the floor and look at a book, or bat at things on her activity mat for lengthy periods of time. She loves sucking on her pacifier, and is instantly soothed by its rhythm. I can count on one hand the number of times I've had to do more than pick her up to calm her down. And she's slept through the night pretty consistently since she was eight weeks old — a miracle in my mind. Her needs are simple: a clean diaper, a full belly, and someone or something interesting to watch.
It's amazing how quickly the differences between my children have become evident. Calvin hurtles through life at the speed of light, with smiles and charm to spare. But Audra, well, I think she's going to be the kind of girl who looks before she leaps. The kind of girl who values authenticity. The kind of girl who has much to offer, but only offers it to those who are deserving.
I already love this about her.
She may make us work a little harder for those smiles than her brother did, but oh, is she ever worth it.
Friday, March 23, 2012
Happy faces.
Well, my maternity leave is over and I'm wrapping up my first week back at work. The transition has been far more difficult for me this time around and I have so much to say about it...but I just can't find the words right now. Honestly, I think I'm too sad to talk about it yet.
So instead of writing I'm going to post a bazillion photos from my last few weeks of leave. We really made the most of our time at home together, and while these pictures aren't of us doing anything special, they will always be special to me. I just adore my kids. They try my patience and keep me up all night, but they are so beautiful, so happy, and so full of life. And my husband, well — he's just amazing.
So thankful that even on the toughest days at work, I have the ability to look at the sweet, happy faces of my precious family. You can bet I'll be revisiting this post a few times a day for the foreseeable future...
So instead of writing I'm going to post a bazillion photos from my last few weeks of leave. We really made the most of our time at home together, and while these pictures aren't of us doing anything special, they will always be special to me. I just adore my kids. They try my patience and keep me up all night, but they are so beautiful, so happy, and so full of life. And my husband, well — he's just amazing.
So thankful that even on the toughest days at work, I have the ability to look at the sweet, happy faces of my precious family. You can bet I'll be revisiting this post a few times a day for the foreseeable future...
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