Monthly Archives: June 2009

Baby question

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11

I have a question for the Mommas out there….oops, and Daddies!  We have like thirty baby-showers coming up in the next year (okay, maybe not thirty but the number is climbing by the day here!).  As such, I have been shopping different present options.

I came across this gadget called Itzbeen on a website somewhere and the reviews were all really good.

Photo courtesy of Itzbeen.com

Photo courtesy of Itzbeen.com

I think it looks really neat and handy–but, I am not yet a mother so what do I know!

According to the Itzbeen website:

ITZBEEN™ Baby Care Timer was developed by a new mom and dad who found themselves sleep-deprived and needing help to remember baby care details, such as when their baby last ate or napped. They tried charts and journals, but thought there had to be a better way. So, they created the ITZBEEN™: a multi-purpose nursery tool that helps new parents remember the basic details of baby care. The ITZBEEN™ has four timers that count up with the touch of a button, and a host of other helpful features, all designed with the needs of a new parent in mind

They say it can even remind a mom which side the baby nursed from last!

(another question:  is it that easy to forget?  I just figured you would be able to tell, if you know what I mean!  In that there may be a weight difference?)

So, maybe you moms out there can lend me your opinion on this….  would this make a good gift?  Is it something that even seems useful, or would it be one of those presents that gets shoved to the back of a closet?  lol…


Easy, cheap and good!

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8

You know that saying they have about this?  You can’t have all three–easy + cheap + good.  It goes like this:

easy + cheap = poor quality….   no good

easy + good = expensive

cheap + good = it won’t be easy!

Well, I found an exception to the rule!

Photo courtesy of Martha Stewart

Photo courtesy of Martha Stewart

My good friend is pregnant and I am helping to co-host a baby shower for her.  As such, I have been doing a little research on different ideas.  Martha (but of course) has this idea for handmade party favors on her website and I love it!

Wouldn’t you agree this defies the rule?

Baking cookies and wrapping in tissue paper = easy

Cookie ingredients and tissue paper = inexpensive

Yummy cookies beautifully wrapped in pretty tissue paper = good!

Here is how Stew-dog says to do it:

From:

Martha Stewart Show

Here’s one food packaging idea that’s truly a clever Good Thing. It’s sure to impress all of your guests at your next party or celebration.

Tools and Materials
Tissue paper
Ruler
Scissors
Cookie
Sticker

Cookie Envelope How-To
1. Cut an 8-by-8-inch square of tissue paper.

2. Fold all four corners around the cookie.

3. Seal with a sticker.

4. You can monogram your stickers using initials, numbers, or phrases.

Resources
These materials are from Martha Stewart Crafts and can be found at www.marthastewartcrafts.com.

SOURCE

Rhuby Daiquiri

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5

Ahhh…daiquiri.  Just saying that word can help relieve my stress :)   This drink sounds spectacular and the glass that it is in is so pretty!  I could use one of these babies right about now!  I found this amazing cocktail recipe from foodandwine.com.  It was created by a bartender in Philidelphia named Katie Loeb.   The rhubard syrup looks a little time consuming, but by the looks of it….I am sure it is worth the time!

Image courtesy of foodandwine.com

Now I am starting to feel a little sheltered…I have never had rhubard either! I think it is time to expand my palate :)   I definitely never would have thought to put in in a cocktail, but cheers to creative bartenders!

  • SERVINGS: Makes 1 drink

Ingredients

  1. Ice
  2. 2 ounces white rhum agricole (aromatic West Indian rum)
  3. 1/4 ounce maraschino liqueur
  4. 1 ounce fresh pink grapefruit juice
  5. 3/4 ounce Rhubarb Syrup
  6. 3/4 ounce fresh lime juice
  7. 1 lime wedge

Directions

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wedge and shake well. Strain into a chilled coupe and garnish with the lime wedge.

Macarooooons!

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4

I have a confession….I don’t think I have actually ever had a macaroon.  Is that weird?   I have seen them and heard so much about them, but I don’t ever remember tasting them.  (And, I think I would definitely remember tasting something that looks as delicious as this!)

Image courtesy of allrecipes.com

Image courtesy of allrecipes.com

This recipe came from allrecipes.com and I have a feeling I will be making them very soon!  How can you go wrong with coconut?  I love it!  They seem so light and airy.  I bet I could eat like 20 ;)

INGREDIENTS

  • 1 (14 ounce) package BAKER’S ANGEL FLAKE Coconut
  • 2/3 cup sugar
  • 6 tablespoons flour
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1 teaspoon almond extract

DIRECTIONS

  1. Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
  2. Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
  3. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

FOOTNOTES

  • Tip
  • Cherry-Topped Macaroons
  • Prepare as directed, pressing 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.
  • Chocolate-Dipped Macaroons
  • Prepare Coconut Macaroons as directed. Cool. Melt 1 pkg. (8 squares) BAKER’S Semi-Sweet Baking Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-covered tray 30 min. or until chocolate is firm.

Oh Mah Gah!

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7

Does this look amazing or what?  It is from realsimple.com and has count them—-four ingredients—-FOUR!  I don’t think it can get any easier!

Courtesy of Realsimple.com

Courtesy of Realsimple.com

And you guys, it has literally been topping 100 degrees these past couple days in Florida and I am about ready to D-I-E of heat exhaustion.  This would be the perfect recipe to cool me down.  Otherwise, I might have to just throw some ice packs in my shorts.

Ingredients
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 6 ice cream sandwiches (3.5 ounces each)
  • 2 1.5-ounce candy bars or 1/2 cup chocolate chips, chopped
Directions
1. Line an 8 1/2-by-4 1/2-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

2. In a large bowl, beat the cream and sugar until stiff peaks form.

3. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.

4. Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

5. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.

Nutritional Information Servings Per Recipe

* Amount Per Serving

* Calories   440
* Calories From Fat   53%
* Protein   6g
* Carbohydrate   47g
* Sugar   31g
* Fiber   2g
* Fat   26g
* Sat Fat   15g
* Sodium   155mg
* Cholesterol   64mg
SOURCE

Happy Birthday Stacey!!!!!!

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2

It’s ya birfday…let’s party like it’s ya birfday!  I just wanted to say Happy Birthday!  I hope you have a fabulous year to come.  Thanks for being the best sister and friend anyone could ask for :)

cs-wedding-090

Oh…and let me just tell you how excited I am about the present Stacey’s husband got for her.  Two tickets to see Britney Spears in concert, which I get to go with her to see!  Woo hooo!  (Good job Darren!)

Father’s Day!

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3

I was born on Father’s Day—-  I don’t think my dad could have received a better present!!  Every few years it falls on June 21 and my dad and I get to have a dual celebration.

Walking me down the wedding aisle

Walking me down the wedding aisle

This is one of those years…  we will all be celebrating at my parents house by drinking some Margies, eating some cake, and maybe playing some bocce ball!  Fun!

Me and my Dad

Me and my Dad

I was checking out RealSimple.com and came across these Father’s Day Quotes.  I really love some of them and thought I would post them here!

Me and Lexie with our Daddio!

Me and Lexie with our Daddio!

Your father, Jo. He never loses patience―never doubts or complains―but always hopes, and works and waits so cheerfully that one is ashamed to do otherwise before him.
Louisa May Alcott, Little Women

The older I get, the smarter my father seems to get.
Tim Russert, Big Russ and Me

To her, the name of father was another name for love.
Fanny Fern, Fresh Leaves

I cannot think of any need in childhood as strong as the need for a father’s protection.
Sigmund Freud, Civilization and Its Discontents

This one is my favorite of all:
It’s only when you grow up and step back from him―or leave him for your own home―it’s only then that you can measure his greatness and fully appreciate it.
Margaret Truman, in an address to a joint session of Congress (1984)
Our Dad!

Our Dad!

Happy Father’s Day!


Brownies with a kick….

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Nooooo, not those kind of brownies!  Although I’m sure some may have a couple recipes for those leftover from college.  Cough, coughLexiecough.  Not me though.  Like Whitney told Bobby– crack is whack, ya’ll!

These beauties are Cappuccino Brownies from Bon Appetit.  They look deeeeeelicious!

Courtesy of Bon Appetit

Courtesy of Bon Appetit

You may have noticed a recurring theme here–many brownie posts.  Yes, we sisters are huge brownie fans!

These brownies are topped with white chocolate ganache and Bon Appetit says this is supposed to mimic the steamed-mik foam found on top of of a well made cappucino.  Yum!

Ingredients

BROWNIES

  • Nonstick vegetable oil spray
  • 1/2 cup (1 stick) unsalted butter, diced
  • 3 oz unsweetened chocolate, chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 tablespoon instant espresso powder
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup all purpose flour

WHITE CHOCOLATE GANACHE

  • 6 oz high-quality white chocolate (such as Lindt or Perugina), chopped
  • 5 tablespoons heavy whipping cream
  • 1/4 teaspoon ground cinnamon

Preparation

FOR BROWNIES

  • Preheat oven to 325°F. Fold 16-inch-long piece of foil to 8×16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray.
  • Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well. Transfer batter to prepared pan.
  • Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack.

FOR GANACHE

  • Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl. Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely. Chill until ganache is thick but still slightly pourable, about 25 minutes.
  • Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper; peel off foil.
  • Pour ganache onto center of brownies; spread to edges (some may drip over). Sprinkle with cinnamon. Chill until ganache is set, at least 2 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
  • Cut brownies into 4 strips. Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles. Arrange brownies on platter and serve.
SOURCE

Hellooooo friends!

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1

I am back from the dead guys!  Whoo-hooo!

I had to take a little mini break from Dillin’ some Pickles here to do MAJOR studying.  And I mean major major maaaaaajor.  Like, this study schedule I maintained totalled over 40 hours.  UGH.  Gross.

Thankfully, I have reentered the real world which means I can talk about things other than:

Color Doppler physics principles.  The difference between a linear sequence transducer and linear phased array transducer.  Normal and abnormal measurements for the fetal nuchal fold, cerebellum, lateral ventricle, femur length, abdomen circumference, bioccipital diameter.  Ultrasound findings that correlate with hemangioma of the liver, adenocarcinoma, renal cell carcinoma, endometrioma.  Somebody stop me already!

See, if I had posted last week it would have been a huge bore for everyone!

p.s., We did try out the S’mores brownie recipe though, hopefully I can get around to posting the photos and our little review on how it turned out.  :)

Chocolate-Mint Icebox Cake

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5

My sister’s mother-in-law, Robin,  makes this amazing dessert and I keep telling Stacey to get the recipe from her.  Well, I think I have found something that comes pretty close….this Chocolate-Mint Icebox Cake from good ole’ Martha!  This dessert is amazing and looks so simple to make!  Easy + No Bake = perfect dessert :)

Image courtesy of Marthastewart.com

Image courtesy of Marthastewart.com

I don’t think Robin makes her’s with mint, but I think that sounds like a perfect addition…especially for the summer.  I can’t wait to try this out!

Ingredients

Serves 8

  • 1 3/4 cups heavy cream, chilled
  • 1/4 cup sugar
  • 3/4 teaspoon mint extract
  • 1 package (9 ounces) chocolate wafers
  • 1 cup miniature chocolate chips

Directions

  1. Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
  2. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
  3. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.