Monthly Archives: September 2013

A Photo an Hour

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Happy Tuesday, folks! I got this idea from one of my favorite bloggers– check our her posts, I promise you’ll fall in love with that lady and her sweet family.

I’m off to my first MOPS meeting a little bit later today, we are SO excited over here! Gabs is going to love being a little MOPPET, I can tell.

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~M

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Dog Carnival & Blueb. Coconut Scones

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This is our happy pre-walk face. My little red riding hooded sweetheart! Poor thing has had a lingering cough for the past few weeks, and has been waking up really, really early. So, to get myself up and about in the mornings, I inhale this amazing coffee my sister in law got me from Texas, and head out the door for a relaxing walk/run with Gabsy pie.

This morning’s walk, however, was a disaster. DEE-saster. I took our pack of (3) dogs with us, and that might be the last time I take all three out while I have Gabs! It’s amazing I have any hair left- Gabs thought it was hilarious that I was yelling at our dogs every 3 1/2 minutes ¬† attempting to control such a crowd during school commute hours. I’ll spare you my not-so-happy post-walk face.

 

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Ay yi yi! Never again, I tell you! I got back and was glad I saved my devotions for after the walk. My heart was in need of some softening after dealing with the dog carnival. My heart was in need of patience, and my tummy was in need of these delicious little numbers! Linds has a day off of school today and I knew she’d want to sleep in, thus giving me time to make some bangin’ scones, which I know are her favorite. (She’s staying with us this week while my parents are gone!)

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These will make ANY hectic morning better, I tell you! With each bite, the crumbly, melt-in- your mouth texture just wins your taste buds over. These aren’t your typical cookie-like scones, they are made from coconut flour and brown rice flour, which gives the scone a little bit of a denser, more fine texture. I had both types of flour needed for this recipe in my house- I’m weird like that. I like variety, so if you look in my baking cupboard, I have about 7 different kinds of flour. You’ll realize why after you eat these! I’m like the weird flour-hoarder you’ll probably see on TLC someday.

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Just kidding, I hope ūüôā

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Gabs had to pass these up for rice cereal, but I don’t think she minded.

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Have a GREAT Friday!

~M

 

Blueberry Coconut Flour Scones

Adapted from The Hungry Hungry Hippie

Ingredients

1 c. coconut flour

1 c. brown rice flour

1 T. baking powder

¬Ĺ t. salt

1/3 c. + 2 T. coconut oil, melted

1/3 c. honey

1 T. vanilla extract

¬ĺ c. frozen blueberries

Juice of one lemon + the zest

1 c. hot water

Directions

Whisk the dry ingredients together. Then add the coconut oil, honey, and vanilla and mix until incorporated. Add the lemon juice and zest. Then add/mash the blueberries and the hot water. Stir until a moist dough forms.

Gather the dough into a ball and place on a parchment paper lined cookie sheet. Form the dough into a¬†wheel¬†(a flat round shape?), and cut into eight triangles by making four cuts across like a pizza. Brush with coconut oil and bake at 350 degrees for 20 ‚Äď 22 minutes, or until brown on the edges and firm to the touch.

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Filed under Baby, Baking, Coffee, Food Stuffs., Fridays

Twice Baked White Chocolate Brownies

 

While I was pregnant with this little chickadee, my sweet tooth all but disappeared.

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My first trimester, I had a few run-ins with Sprees candy (yikes), but after that, I just never wanted sweets. Now, my sweet tooth has returned with a vengeance.

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Which is why I made these white chocolate brownies- well, for my husband too. His favorite sweet is white chocolate!

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But then I took them out of the oven too early… ate a few bites to make sure they were good, you know how that goes. I realized that they were still way gooey (pretty much uncooked) on the inside, so I committed a big-time bakers’ sin by sticking them BACK in the oven after they had cooled down, hence the name ‘twice-baked’.

It took care of the ‘too gooey’ problem, but not the ‘too delicious to stop eating them’ problem. Six brownies and a tummy ache later, we are excited to eat more vegetables.

~M

White Chocolate Brownies

recipe adapted from The Cookies cookbook

makes 18

6 TBSP sweet butter

14 ounces white chocolate, chopped

3 eggs

1/2 cup golden superfine sugar (just process or blend regular sugar for a few seconds)

2 tsp vanilla extract

coarsely grinded rind of 1 lemon, plus 1 TBSP juice

1 3/4 cups AP flour ( I used half whole wheat flour)

Directions:

Preheat oven to 375. Grease and line an 8×11 shallow baking pan with baking parchment.

Put butter and 11 ounces of the chocolate into a double boiler and melt, stirring frequently.

Remove the bowl from the heat and beat in the eggs and sugar, then add the vanilla, lemon rind & juice, and the remaining chocolate.

Tip the mixture into the pan, and spread into the corners. Bake for about 20 minutes, until slightly risen, when the surface is only just turning golden. The center should still be slightly soft. Leave to cool into the pan.

Cut the brownies into small squares and then carefully remove from the pan.

 

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Filed under Baby, Cookies/Bars, Family

Black Bean Spinach Enchiladas

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Happy Labor Day! I hope that all you working people are enjoying a much-earned day off. Being a nurse and now mostly-stay-at-home-mom, Mondays have never had the ‘eh, its Monday’ feeling to me, because my schedule is pretty all over the place and I rarely work Mondays! Therefore, it’s a day that I usually enjoy because it’s a fresh new week and a catch up with the mountain of laundry recharge day after the weekend.

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Last night we took a stroll outside with our pack of dogs and got to enjoy an amazing sky show- I love that Gabby can sit facing forward in her stroller now and see this herself. What better way to learn her colors by looking at God’s own artwork?

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Confession time: We have this family tradition called Gourmet Burgers¬†with Joey’s family every Sunday. Thank goodness I said ‘mostly vegetarian month’. Joey and I may or may not have inhaled 3 burgers between the two of us. Beef never tasted so good! And now we are ready for another week of¬†mostly vegetarian. Which brings me to sharing this recipe¬†for Black Bean Spinach Enchiladas¬†from the Garden Grazer with you!

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This lady knows what she’s doing in the kitchen. I made this Saturday night for the Joester and I, after a sweet friend suggested this recipe for us to try. The green onions and cilantro add tons of flavor and the homemade enchilada sauce is a cinch to make and SO delicious! We subbed corn tortillas for the flour ones, and made homemade chips with the leftovers.

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My tummy= happy tummy. Vegetarian enchiladas for the win!

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~M

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Filed under Food Stuffs., God, Vegetables, vegetarian