Mud Puddles...A Magnetical Attraction

I love my son dearly, but there are some things I can't understand.  One is his love of mud.  Most of the time he is content looking at his reflection in the puddle, or seeing how far his stick will disappear.  While I was outside picking up sticks, I kept pulling him away from the mud puddle in the very back of our yard.  I don't know why I tried, because he was determined he was going to play in the puddle!  I gave in to his muddy attraction and ran in to grab my camera.  Here is his puddle adventure captured in photos...

Getting brave...

Throwing something in...

I think we have water on our hand...

He can't stand his hands to be dirty!

Contemplating our next move...

One foot...

All the way in!

And he lost his balance...

That water is cold!  I don't think I will do it again.

Let me get a stick, and see if I can go in...

And here goes...the stick makes it!

so in I go!

Brave enough for both feet!

I thought she would get me now!

This is fun!

Enough of the cold!

For Aunt CeCe...he does get dirty!



And this is what happens when Mommy makes him go in!

 So thankful for days like this!  I am glad I put my work gloves down and grabbed my camera!  These days won't last long, and I am so thankful for each and every moment!

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

Fun with Appliqué

Yesterday, I dusted off my embroidery machine and played for a little while.  I had several projects to finish, and needed to get busy.  I am sure I have shared this before, but I love to appliqué.  It is amazing what you can make with a few scraps of fabric and an inexpensive t-shirt.  Pickles is sick and tired of all of her shirts having a design on them, and the Little Man, he is too young to care.  So, while he is still young, I will keep him in the cute little shirts.

This was one of yesterday's projects.  This is for a friend's little boy, but I think the Little Man will have one similar!

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

Student of the Week...Means Fun, Sweet Treats

This week, our little Pickle is student of the week for her class. Traditionally, parents will talk to the class and explain what their job is, and sometimes bring treats.  Pickles thinks that she needs to take treats every day of the week!  We skipped Monday, but today she took iced sugar cookies, and tomorrow, she is taking bird's nests.  She saw this cute idea in a magazine that came yesterday, so low and behold, we are making them. 

I don't think that I have made rice cereal treats in quite a while.  As a matter of fact, I don't know the last time I made them.  Anyway, we melted butter, marshmallows and stirred in rice cereal. These are so easy, and super cute.  The original recipe suggested green coconut for the grass.  We substituted green sprinkles since so many children are allergic to coconut.  Anyway, they still are cute.

Hope this is a little inspiration for an Easter part you are planning.

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

A Great Walk = A Great Pickle Nap!

What an enjoyable day today has turned out to be!  We enjoyed a fabulous service at church, and great fellowship afterward.  While we were eating, my friend Kelly and I decided we would go and walk the route of next weekend's 5K we are both committed to.  We have both signed up our little girls, so they went along for the walk as well.  I didn't realize how cold it was outside!  I think I am chilled to the bone!  Pickles was so tired, she is now snoozing away.  I guess I should go and wake her so she will sleep tonight.

I think the nap was so successful, we will go for this long of a walk every day!  I don't know if she will agree, but it is worth the try!

We were close to the end, but it took a few moments to get her going again!

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

A Joyful Day!

A rainy Saturday always dampens my spirit.  I am not sure why, but it seems that the dreariness outside seems to drift inside as well.  Before children, I would cherish these days and curl up with a good book, or catch up on sleep. After children, it seems like all these days are about is cleaning up messes!  When everyone is cooped up inside, it is amazing what a mess we can make!  I am not begrudging the mess, but it is a fact of life.

This morning, the children and I went on a mission to find Pickles a dress for her annual spring picture.  She has worn white or pale blue every year, but we were unsuccessful to find a dress we could both agree on that fit into the "little girl" category. Every dress she liked either was intended for a wedding or prom. I am shocked at some of the dresses we found. My girly girl would definitely need some lacy bloomers to wear half of them. Anyway, about half way through our mission, she informed me that if I liked it, she would automatically disapprove.  Great suggestion.  I hated most of the sweet dresses from that point on.  As for our color scheme this year, it is black and white and yellow all over!  I guess all things are subject to change, even the photo.

I perused through the little boy department hoping to grab The Little Man a shirt. I wanted a white oxford shirt that was long sleeved.  I am not sure why, but all of the shirts had a logo on the left chest that was a big as The Little Man.  I guess he will wear a classic outfit after all!

As we continued our search, we found the neatest kit used to decorate cookies or cakes.  Instead of bags, it has small squeeze bottles that ave a tip attached.  I am a sucker and know that Pickles has a hard time using a pastry bag.  We purchased the kit, and all I heard for the remainder of the afternoon was how soon we could make cookies.

I have recently stocked up on cookie mix, so I stirred up a batch and we used a cookie scoop to drop the sugar cookies.  I usually would have rolled them and let her pick out her favorite shapes, but I was zapped of my energy.  We mixed up icing and she was so excited to use her new "tool!"

The outcome was delicious.  I have had great luck with cookie mix when they are made with real butter.  These tonight taste like the iced sugar cookies that are sold in the bakery section of the grocery store.  We even had to add sprinkles to make them "Picklicious!"

Even though the rain dampened our spirits, fun times making cookies that will be remembered for a lifetime. 

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

A Good Deed Never Goes Unpunished!

I think that we are given challenges to see what our reactions will be.  Today was one of those days in my life.  My Father-in-law came down today to look at our boat.  Not the new crappie boat, but the pontoon boat that we have had for a few years, and had now been replaced with the said new crappie boat.

I was able to get most of my to-do-list accomplished before he arrived, and was so confident that things would go great all day.  While we were out, we decided to go by the boat shop and pick up the new boat.  On it's maiden voyage to try and "troll for crappie," the live well quit working.  I found this quite comical, but Scott, not so much.  Anyway, we went and picked up the new boat and headed back home.  I know that I will have earned major brownie points when Scott sees that I took the time to go and pick up his boat while I am out! 

After turning on our street, the boat trailer hitch jumped off of the ball.  I know, I most likely didn't have it hooked up correctly, but I can promise you, I have hooked up many of trailers, and have never had this happen.  In my moment of panic, my father-in-law calmly says, slow down, but don't put on your brakes...What?  I have already come to a quick stop.  Anyway, we both jumped out to see what happened.  As you can imagine, the safety chains are securely attached to the frame of the truck, and the tongue of the trailer is merely inches from the ground.  The first words out of my mouth are, "I think everything is OK...Don't tell Scott!"  Bobby promised not to breath a word.  I thought all was going to be fine until my neighbor drives by. 

Praise the Lord we have a great relationship with our neighbors.  She saw that I was unloading a floor jack to try and raise the boat up and return it to it's place on the ball.  She just happened to be on the phone with her husband, and explained my predicament.  While we were waiting on Bill to arrive, another friend passed by, and I realized my secret will be out soon, and I might as well call and confess before I am in HUGE trouble.  Nothing like tearing up a man's new toy!

As I am dialing the phone, all I can think about is if only I could keep a secret.  I am the world's worst!  Scott answers at his desk, and I can tell there is a room full of people.  I instantly break out, "Everything is OK, and I am waiting on Mr. Bill, but your boat is fine, and it jumped off of the ball."  Scott replies, "Likely story, if everyone is OK, I will call you back."  Click. 

Nothing like a short story when you are in a panic. I am sure I could have said my leg is cut off, and the reply would have been the same!  Back to the story.  Mr. Bill arrived, and I used the jack to get the boat on the ball of his tractor.  He took the boat three houses down, and backed it into the backyard.  I promise you, it was hooked up properly!

So, I tell you this adventure today to let you know it is a miracle of God that this incident happened on our street. Not on the Interstate just a few miles before, where the outcome could have been much different.  The Lord made sure that I was so close to home, and no one was hurt.  The Little Man was a trooper through this entire ordeal, and Mr. Bill gave him a ride on his tractor just for good measure.  I am not sure who was more excited.




The Little Man and Mr. Bill.


I learned a very valuable lesson today, and that is I will never take it upon myself to go and pick up the crappie boat just to be a wonderful wife.  I will have to be asked next time, and have the reassurance that if something happens, it is not my fault! I also didn't know that they were going to install a new "trolling rig" on the front, and we ended up going to the boat shop again. 

All in all, it turned out to be a great day, and we were able to enjoy some quality family time riding 4-wheelers at the farm this afternoon.  Pickles had a great time, and came home with the mud to prove it!

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

Another Cupcake Creation...Banana Pudding Cupcakes

While cleaning my kitchen today, I noticed we had an entire bunch of bananas that were starting to develop sweet spots.  Around my house, once the spots appear, bananas are officially ruined.  I know they are supposed to be sweeter, but I can't stand the texture once the green leaves the ends.  I guess it is because my Mom used to buy bags of "ripe" bananas on sale at the grocery and that was all we had to eat.  Pickles just learned to like bananas in the last few years, and she prefers the firmer texture.  The Little Man loves them, but likes the taste of the slightly starchy ones that are still a little green.  So, what do you do with the entire bunch that you bought yesterday and already started to turn.  I am a little bored with banana bread, but thought I would give in to my impulse and make a batch of cupcakes.

After scouring the Internet for a recipe inspiration, I needed to create something that used common household ingredients and didn't require vanilla wafers.  I have made vanilla wafers from scratch in the past, but my energy was dwindling and I needed something I could stir together and enjoy.

The creation I came up with is a banana cupcake filled with banana pudding and topped with cream cheese frosting.  I know, yummy!  How can this be bad?  These tender, delicate gems turned out better than I expected, and the frosting was definitely, "The icing on the cake!"

So here goes...



Beat bananas, sugar, butter, vanilla, sour cream and eggs...




Add four mixture and mix until combined.




Spray muffin tin with baking spray or insert paper liners.




Fill cups and place in oven...



While the cupcakes are baking...Make the filling. 




When cupcakes are cooled, cut 1/4 inch from edge at a 45 degree angle.




Remove core...




Cut core 1/4 inch from top and replace top on cupcake.







Place about 1 tablespoon of filling in the cupcake and replace the top.







Place Cream Cheese Frosting in a zip-top bag.







Pipe the frosting on the cupcakes.









The final product...Delicious!





And the recipe:

Cupcakes:

3/4 cup sugar

1/2 cup mashed ripe banana, about 1 medium

1/4 cup butter, softened

1/4 cup sour cream

1 teaspoon vanilla

2 large eggs

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Mash banana in a small bowl and add 1/4 cup of sugar. Allow to set and macerate.  Place remainder of sugar, butter and sour cream into a large bowl. Mix together with an electric mixer until well blended.  Add eggs and vanilla and mix well.  Add banana and sugar mixture and mix well.  In another small bowl, stir together flour, soda and salt.  Add flour mixture to banana mixture and mix until well combined.

Spray a 12 cup muffin tin with baking spray.  Using an ice cream scoop, spoon batter into prepared pan.  Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.  Cool in pan for 5 minutes and remove to a wire rack.  Cool completely

Filling:

1/4 cup sugar

1 tablespoon corn starch

1 cup milk

1 egg yolk, beaten

1 teaspoon vanilla

1 teaspoon butter

1 banana finely chopped

Whisk together sugar and corn starch in a small saucepan.  Add milk and cook over medium heat until mixture boils.  Whisk about 1/3 of the mixture into the egg yolk.  Return egg mixture to the pan and stir to combine.  Bring mixture back to a boil and allow to boil for 2 minutes, stirring constantly.  Remove from heat and stir in vanilla and butter.  Chill in refrigerator until room temperature, about 30 minutes.  Stir in banana.

Cream Cheese Frosting

3 ounces cream cheese

3 tablespoons butter

1 teaspoon vanilla

3 cups powdered sugar

Cream together cream cheese and butter.  Add vanilla and stir until smooth.  Add powdered sugar and continue mixing until smooth. This should be a spreadable consistency.  If it is too runny, add a little more powdered sugar, if this is too stiff, add a small amount of milk...(1 teaspoon at a time)  Cream cheese moisture varies by brand, but don't be scared...it will be great!

Tree Trimming...What a Mess!!!

Preparing for our garden, has turned into a backyard spruce up.  Looking at the garden spot, we realized that the massive pecan trees in our back yard have grown so majestic that they are blocking all of the sun.  We decided to call a tree service and have this problem taken care of.  Our backyard needed some work, but now...we need a few weeks worth of work. Hopefully the neighbor will come and take the "fire wood" soon!!!  The pictures below show our peaceful yard...and the aftermath.  I know it will be worth it in the long run, but this makes me tired!

On a positive note, our neighbors children have had a blast playing "Army" in all of the limbs.  I guess we will see what happens when Pickles joins them later today!

Unitl next time, keep adventuring and looking for joy in the small details of life!

Sarah

I think I'm addicted...to cupcakes!

I think my love of cupcakes has gone too far!  I made the chocolate cream ones the other day, and yesterday I came up with a creative concoction all my own!  I had some strawberries that were needing to be used, and thought a strawberry cream filled cupcake would be delicious!  Let's just say my first attempt at a filling was a disaster.  I thought I would use strawberry Jello as a base, and add cream cheese and cream. I tried that, and ended up with congealed putty!  So back to the kitchen I went and dreamed up my next try.

I love vanilla pudding, and it would be a great consistency and not turn to putty.  Strawberries would blend with the vanilla for a delicious filling. Ding, Ding, Ding...we have a winner!  Pickles asked for the leftover filling to eat for her dessert!  This was delicious on it's own, but even better when filled in a tender, moist, delicate cupcake.  So, I will call this a Strawberry Shortcake Cupcake!

Don't be intimidated by the fact that everything is made from scratch.  This recipe went together easily and would make a great introduction to scratch baking. I didn't have all the sour cream the original recipe called for, and substituted half of the sour cream with real mayonnaise.  I know, weird.  This turned out to be a fabulous surprise ingredient that yielded a wonderfully tender and moist cupcake! 

If you try this cupcake, please let me know how it turns out!

Strawberry Shortcake Cupcakes

Cake:
1 1/2 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick of butter, softened
1/4 cup sour cream
1/4 cup mayonnaise
2 large eggs
1 1/2 teaspoons vanilla

1.  Adjust oven rack to the middle position and heat the oven to 350 degrees.  Line a 12 cup muffin tin with cupcake liners.

2. In a large bowl, combine the flour, sugar, baking powder and salt.  Mix well.  Beat in the butter, sour cream, mayonnaise, eggs and vanilla with an electric mixer on medium speed until sooth and satiny, about 30 seconds.  Scrape bowl with a rubber spatula to make sure batter is well combined.

3.  Using an ice cream scoop, portion the batter into each muffin cup.  Bake  until the tops are pale golden yellow and a toothpick inserted in the center comes out clean.  Let cool thoroughly before filling.  While the cupcake are baking, make the filling.

4.  When the cupcakes are cool, remove a core from the cupcakes. See illustration below.  Add 1 tablespoon of filling and replace the top.  Frost the cupcake with buttercream frosting and garnish with strawberry pieces.

Filling:
1/4 cup sugar
1 tablespoon corn starch
1/4 teaspoon salt
1 cup milk
1 egg yolk
1 teaspoon butter
1 teaspoon vanilla
1 cup strawberries finely chopped

1.  In a small saucepan whisk together sugar, corn starch and salt.  Add milk and cook over medium heat until mixture thickens.  Whisk egg yolk, and add a small amount of hot milk mixture, whisking constantly.  Return egg mixture to the remainder of milk mixture in the pan and return to a boil.  Boil over medium heat for 2 minutes.  Remove from heat and add butter and vanilla.  Stir well, and refrigerate to cool to room temperature.  Stir in strawberries and return to refrigerator until ready to use.

Buttercream Frosting:

1/4 cup butter, softened

3 cups powdered sugar

1/2 teaspoon vanilla

2 to 3 tablespoons milk

Cream together butter and powdered sugar with an electric mixer on medium speed.  Add vanilla and milk.  Continue mixing until creamy and smooth.  You might want to adjust the milk if necessary to reach a spreadable consistency.

How to fill the cupcakes:1. Insert the tip of a paring knife at a 45-degree angle about 1/4 inch from the edge of the cupcake. Cut out and remove the cake cone.

2. Cut off all but the top 1/4 inch of the cone, leaving a circular disc of cake. Discard—better yet, eat!—the bottom of the cone.

3. Using a spoon, fill each cupcake with the marshmallow mixture and then top with the reserved cake "plug."

4. Spread the cooled glaze over the cupcake, concealing the cut-out top. Once the glaze has set, pipe on a curlicue using the reserved marshmallow filling.

　

　

　

The Garden...Officially started!

I think I have had the worst case of cabin fever this year!  I can't remember the last time I wanted so badly to play in the dirt. I am sure this happens every year, but this year, spring can't arrive soon enough.  Since today is absolutely beautiful, Pickles, the Little Man and I started our day with a quick trip to Lowe's.  On the list...flower seeds, English peas, blueberries and blackberries.  We got all of our goodies, and hurried back home. 

Not sure if it is a good or bad thing, but as I was out trying to break the ground of the garden, our neighbors offered their tiller.  We have a front tined tiller and it was beating me up.  They felt sorry for me, and offered for me to use theirs, which is rear tined.  I sucked it up, and decided to conquer the tiller.  I only had a small part to till, and was nearly finished.  My neighbors youngest son LOVES to till the ground.  I think I will hire him next week to finish the remainder of the garden. 

Anyway, I have English peas and lettuce planted in our garden. I am hoping the English peas make it, as there is nothing better than fresh peas.  I can't wait for the lettuce either.  It brings back memories of my Grammy and Pa Pa, and fresh wilted lettuce.  I will post a recipe when the lettuce comes in. I warn you, it is not for those on a diet!

So now it is out to plant the blueberries and blackberries.  I just have to decide where I want them.  I think I have the perfect spot, and hope the deer wont' beat me to the fruit.

As you guessed it, Scott is out enjoying our new crappie boat at the lake.  Nothing like an anniversary present that is totally one sided. I am hoping he brings home dinner, but I won't hold my breath...

Until next time, keep adventuring and looking for joy in the small details of life!

Sarah

Chocolate Cream Cupcakes...Hostess inspired

As we all know, I love to cook, and have a fascination with cookbooks.  This morning, a cookbook came in the mail for my "preview."  The cookbook is "Cook's Country Blue Ribbon Desserts." Upon opening the book, I found a recipe for Chocolate Cream Cupcakes.  They even had the swirls like a Hostess.  Scott was as excited as I was, and so I baked a batch of cupcakes.  I love that a cupcake is the perfect portion size.  This recipe is also the perfect portion...1 dozen cupcakes. No more, no less.  I can't wait to share this with you! 

So, this chocolaty, moist, creamy cupcake was a great blend of chocolate and sweet.  Since the glaze is made of chocolate chips, it is not overly sweet. I didn't have instant expresso, but did have some Starbucks VIA.  I substituted 1 packet of VIA for the expresso granuals. I was not successful making the loops like the Hostess folks, but you get the idea.  This recipe is much more involved than I orignally thought, but the extra effort paid off in the long run. It was very simple, however it took some time to chill inbetween steps.  I tend to become impatient, and will make the filling while the cupcakes are in the oven next time.  They were a great treat on this St. Patrick's Day.

CUPCAKES
1 cup
1/2 teaspoon baking soda
1/4 teaspoon
1/2 cup boiling water
1/3 cup
1/3 cup semisweet chocolate chips
1 tablespoon instant espresso
3/4 cup sugar
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

FILLING 3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoon (1/2 stick) unsalted butter , softened
Pinch
1 teaspoon vanilla extract
1 1/4 cups marshmallow créme (see note)  

GLAZE
1/2 cup semisweet chocolate chips
3 tablespoons unsalted butter

1. Make Batter: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool -cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely.

2. Prepare Filling: Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.

3. Assemble Cupakes: Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temper-ature, about 10 minutes. Following photos 1 to 3 at left, cut cone from top of each cupcake and fill cupcakes with 1 tablespoon filling each. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag, pipe curlicues across glazed cupcakes. Serve. (Cupcakes can be stored in airtight container at room temperature for 2 days.)

How to fill the cupcakes:

1. Insert the tip of a paring knife at a 45-degree angle about 1/4 inch from the edge of the cupcake. Cut out and remove the cake cone.

　2. Cut off all but the top 1/4 inch of the cone, leaving a circular disc of cake. Discard—better yet, eat!—the bottom of the cone.

　3. Using a spoon, fill each cupcake with the marshmallow mixture and then top with the reserved cake "plug."

　4. Spread the cooled glaze over the cupcake, concealing the cut-out top. Once the glaze has set, pipe on a curlicue using the reserved marshmallow filling.

all-purpose flour Salt cocoa powder salt