Tuesday, November 2, 2010

perfectly named

i have made my fair share of homemade waffles.
they have all left me wanting for more.

then i discovered this recipe on one of my favorite recipe blogs, annie's eats.
they are called waffles of insane greatness.
quite a name to live up to!
i whipped up a batch and poured them into my waffle maker.
i impatiently waited and pulled them out too soon.
it took me a couple of tries to perfect the cooking time...
i took them out right before i thought they were going to start getting too brown.
 
VoilĂ !
they were INSANE!!!!! AHHHH! ;-)
crispy, light golden brown homemade waffles.

i doubled the batch, ate 2 of them...ok maybe 4 of them and I froze the rest.
doubling the batch made about 18 waffles with my square waffle maker**.
hope this ends your search for the perfect homemade waffle!

Waffles of Insane Greatness

{print recipe}

¾ cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1½ tsp. sugar
½ cup whole milk
½ cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
1 tsp. vanilla extract

In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend.  In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. 
Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes.
Preheat a waffle iron.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Serve immediately.
**Yield: depends on the size/shape of your waffle iron

source: annie's eats

Wednesday, October 20, 2010

what?? i have a blog??!

hi...
i am so sorry for the long hiatus!
we have been busy bees for the last couple months.
hopefully i can remember how to post on this thing.
i have had parties coming out my ears,
but i LOVE it!
here are some fun pics from a birthday party
i helped a good friend with for her 5 year old son.
 6 inch cake with graham cracker crumb sand and a fun gecko ornament.
 bell pepper carrot palm trees
 i found these adorable aloha tags on bakerella's site.
i used the smallest hole punch i had and made to holes on either side of the tag,
place tooth picks in the holes to stand the tag up.
 hold up a sec....i can hit it on purpose??
 the munch has good form!
the handsome birthday boy!

have a great day.
hopefully i will be able to post more often in the near future.
we have some exciting news i will be able to share soon....
and NO i am not with child.
stand by for that awesome announcement!

Tuesday, September 14, 2010

oreo truffles

one of jere jae's favorites treats...and i never make them for us.
i made a huge batch for a friend to take to a bridal shower.
my drooling husband was my royal taste tester.
he had two...at least that's all i saw him eat.
i have a feeling he snatched a few more while i was out of the kitchen.

these are so simple to make.
everyone's eyes light up when they see them.
remember the old rice krispy treat commercial?
the one where the mom acted like she slaved all day to make them and presented them to her kids with flour all over her face?
in reality, the treats are so easy to whip up.
THESE are the new rice krispy treats.
have fun making them...kids can help roll out the truffles.

Oreo Truffles
yields:: 36 truffles

1 16 oz. pacakge of Oreo Sandwich Cookies
1 8 oz. pacakge cream cheese, softened to room temperature
1 tsp. vanilla extract (optional)
1 package white chocolate bark or candy melts
1 cup semi sweet chocolate chips for decoration

Crush cookies in a food processor until fine.
In a large bowl stir cookie crumbs, softened cream cheese and vanilla until completely combined. Use the back of a large wooden spoon to help mash the two together. I use my stand mixer to combine until there are no streaks.
Roll the mixture into 1″ inch balls and place on wax paper covered cookie sheet.
Melt white chocolate as directed on the package. Place a ball on a fork and dip balls into chocolate. Tap off the extra chocolate and set aside on wax paper covered cookie sheet to dry.
Melt the chocolate chips as directed and place into a squeeze bottle or Ziploc bag with the tip cut off.
Decorate the truffles as desired.
Once dry, refrigerate and enjoy

Some helpful tips:
You may get better results in you refrigerate the balls after you roll them and before you dip them.
Make sure the white chocolate is warm and not hot when you start to dip the balls.
Another cute decoration on the top of the truffle is half of a mini oreo cookie.

Tuesday, September 7, 2010

seven layers of satisfaction

this dip = happy, happy people.

you seriously can't go wrong when you bring this crowd pleasing fave to a get together!
i had one of our youth kids come up to me the other night and say,
"50% of the reason i came to youth group tonight was because i was hoping you would bring this dip. i love it so much. its seriously my favorite food."
i told him next time he better say he came for Jesus and there just happened to be dip.
bonus.
i sent him home with half of one of the two platters i made.
thank God he plays football!
i told him for his birthday i would make him a tray of the stuff and put a candle in it.
his eyes lit up and he said "that would be AWESOME!"

here is my version of this famous appetizer passed on to me from my mamacita.
you can easily make this a 8, 9 or 10 layer dip as well by adding other goodies like jalapenos, crumbled bacon or cilantro.
if you like to add more of one ingredient like more sour cream or olives, then go for it....make it your own.
enjoy!

7 Layer Dip
yields :: one 9'x13' pan
{print recipe}

1 16 oz. can refried beans
1 8 oz. container sour cream
1 tablespoon taco seasoning
1 8 oz. or 6 oz. container premade guacamole dip (found near the sour cream in the grocery store)
1 cup finely grated sharp cheddar cheese or Mexican blend cheese or what ever you have on hand
1 large tomato, chopped
1 4 oz. can sliced or chopped olives
1 bunch of green onions, finely chopped

Layer the ingredients in a 9x13 inch glass pan or onto a nice platter with roughly the same measurements. First layer is the refried beans. Spread them out to completely cover the bottom of the dish. Mix the taco seasoning into the sour cream and spread on top of the beans. Then evenly add the guacamole dip, cheese, tomatoes, olives and green onions.
Chill for a few hours or dig right in if you can't wait!
Best served with Frito scoops but just as delicious with tortilla chips.

Monday, September 6, 2010

she's two.

 
 
 holding the dress up with her chin while she dances.
her new dress from our friend's the garcia's...daddy is holding their baby aka: super squirm.
where is the "stop time" button??
if i could keep her in my pocket forever i would.
she is growing so fast.
each day with her is more magical than the day before.
when you look up the word joy in the dictionary,
there should be just a picture of her.
the end.
she is sweetness personified and
better to watch than the office.
she dances at a moment's notice
and she loves to praise the Lord.
she clasps her little hands together to pray
before eating and going nigh-nigh.
elmo is her favorite and she can spot
a picture of him a mile away.
she loves shoes because putting them on means
we get to go "OUTSIGH!! OUTSIGH!!!"
she squeals with glee at the sight of bubbles and balloons.
thank you is her favorite thing to say.
she chants "DADA, DADA!" at the end of the day.
you can hear her giggling and laughing from
our open windows as you walk up to
our apartment in the alley outside.
she is happy all the time.
she is the cutest thing we have ever seen.
we are truly blessed to be her mommy and daddy.
thank you Lord for the gift of our darling baby girl!
we love you munchie!

Tuesday, August 10, 2010

rod & jane

at last!
rod and jane are husband and wife.
it was a beautiful wedding with beautiful people.
we had so much fun executing this one.

here are some pictures i took.
i can't wait to see the pro pics from mollie jane!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
this photo taken by megan knight

i love it when a special occasion like a wedding reception is held in a home.
the bride and groom's home no less!

congratulations to the happy couple.
may the Lord bless you and your family.

Wednesday, August 4, 2010

go big (crumb) or go home.


my quest for a fabulous big crumb coffee cake recipe is FINALLY over!

yummmmmmmers.
i am a coffee cake fiend. no secret about that.
any time i get something at our local coffee shop its usually a passion iced tea and a piece of coffee cake.
my search for the perfect home made coffee cake has gone on for countless years.
i wanted something that was bakery quality with a crumb topping that made you say "oh yeah!!"
this recipe literally takes the cake.

the amount of ingredients for the crumb topping alone kinda freaked me out....but it produced the results i have long been looking for.
the munch and i went on an EXTRA long walk today.
i boxed up over half of the pan for jere jae to take to the office with him.
no way am i gonna be left in a kitchen with a whole pan of this delicious goodness.

hope you enjoy it as much as i did!

Old Fashioned Crumb Coffee Cake
{print recipe}

Crumb Topping
2 1/2 cups unbleached all-purpose flour (10 1/2 ounces)
1 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
3/4 teaspoon almond extract

Cake
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups unbleached all-purpose flour (8 1/2 ounces)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder

Adjust oven rack to center position and preheat oven to 350 degrees F. Grease a 9-by-13-inch pan and set aside.
Make the Crumb Topping:
In a medium-sized mixing bowl, wisk together the flour, sugar, salt and cinnamon.
Make a well in the center of the mixture and set aside.
Melt the butter in the microwave on 50% power until just melted. Stir in the vanilla and almond extracts. Pour the melted butter mixture into the well in the center of the flour mixture.  With a fork, gradually pull the flour mixture in to the butter. Continue to toss/combine until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4 to 1/2 inch in size.
If the crumb mixture forms a solid dough, simply use your fingers tor a fork to break-up the solid crumb mixture into big crumbs, about 1/4 to 1/2 inch in size. Crumbs don't have to be uniform, just try to get most about this size. Set aside while you make the cake batter.
Make the Batter:
In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Set aside.
In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. Add flour mixture to the sour cream mixture and beat on low until just combined, do not over mix.
Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake or 30-35 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are light golden brown and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan set on a wire rack. Dust with confectioners' sugar, if desired.

adapted from :: big oven

Saturday, July 31, 2010

weekly dose!!

hahahahahahahaha.....
i think the title of this post should be called:
a random blog entry with pictures from over a month ago.

we are alive and well....just barely ;-)
our lil munch is doing well after a bout with viral pneumonia last week.
we had 2 trips to the er and an overnight stay at the children's hospital of orange county.
praise the Lord for His healing touch on our sweet girl.
the doctor's and nurses were amazing....truly hand picked by God to spend those 3 days with us.
it was a serious blessing.
as a mother i felt we were right where we were supposed to be.
the munch handled everything like a champ...until we were admitted to the hospital.
we got to our room she saw a bed and a crib and just went nuts.
i think at that point she knew we were staying the night.
she just wanted to go home.
she was grabbing everyone's hand saying "let's go!!! let's go!!"
ahhhhh....broke my heart and i cried a bit.
we made it through the night with the help of a 24 hour baby einstein tv station the hospital has.
pure genius!
we love being back home and things are finally getting back to normal.
thank you for your prayers for our family...it means the world to us.

here are some month old pictures of munchies cute butt butt at kaimana beach.
then some pics of ONE of our THREE visit's to leonard's bakery in kapahulu.
we were on o'ahu for my cousin's wedding.
i will post more pictures soon.

it was awesome to watch the munch take a gander at the WALL of mally doll's.
her eye's lit up and she pointed furiously.
we picked up a back up mally doll while we were there.
enjoy!
 

 
 
 
 
 
 
 
 ridiculously happy
 
 

 
 
 it was a very good day.
 

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