The date was Friday, April 9, 2010. Just a few days before going back to school after a much-needed and very relaxing spring break. My actual test date was not until Monday, but no way was I going to be able to wait that long! So, I peed on a stick as soon as I woke up.
At first, nothing.
And, being a freak, I disassembled the test. And holy shit. There was a very faint, almost invisible line. I spent several hours holding in my pee to go again and holding the test strip up to every available light on the off chance I would see the line clearer.
Then, I peed on the second stick.
This time? Well, this time the line showed up and there was no need to disassemble the test. It was there as clear as day. Wow. Pregnant.
I was going through all sorts of scenarios in my mind about when to tell C and how I would tell him. So how did I do it? Brace yourself, this is awesome.
On my way home from grocery shopping, I called to tell him I needed help unloading groceries. And then said, "What would you say if there was two lines on a test?" He responded with, "What? Really?"
I know. Slick. And clearly an awesome way to tell your husband you are knocked-up. Over the freaking phone. I got home and had bought a digital. And sure enough (as you witnessed), it said PREGNANT. So, C got home, we hugged and laughed and kind of freaked out and I showed him the digi. No denying that.
Sunday, April 25, 2010
Symon Sunday: Corn Crepes with BBQ Pork
For the first recipe in our second round of Sundays with Symon, Ashlee chose the Corn Crepes with Barbecue Duck Confit.
In my newly knocked-up state that seems to include a strong aversion to most meats, there was no way I was about to try to make duck. And I have no coffee in the house right now either, so I was unable to make the coffee bbq sauce that Chef Symon uses with the duck confit. So, here is what I swapped up in the recipe.
Instead of duck, I used a pork tenderloin, put it in the crock pot, and dumped in a bottle of Sweet Baby Ray's Barbecue Sauce. Normally I add a bag of cheddar cheese to the mix, but did not this time. I usually prep my bbq pork this way, but was missing the Lipton Soup Mix.
Crepes are a pain in the ass. I was getting frustrated and ridiculously pissed and kept tearing them. And I think they were too thick. Whatever.
The husbo said they were yummy and an interesting way to eat bbq pork. I, unfortunately, could not try any because of the newly acquired nausea and aversion to most meat. He really seemed to enjoy it!
For the full recipes, visit Natasha's or Joanne's blog and their take on the recipe!
In two weeks, we will be making Chef Symon's Mac and Cheese with Chicken, Goat Cheese, and Rosemary. I had this at Bar Symon and it is delicious; unfortunately, I will not be able to eat any because GOAT CHEESE is on the FORBIDDEN TO EAT WHILST PREGNANT list. AUGH!
In my newly knocked-up state that seems to include a strong aversion to most meats, there was no way I was about to try to make duck. And I have no coffee in the house right now either, so I was unable to make the coffee bbq sauce that Chef Symon uses with the duck confit. So, here is what I swapped up in the recipe.
Instead of duck, I used a pork tenderloin, put it in the crock pot, and dumped in a bottle of Sweet Baby Ray's Barbecue Sauce. Normally I add a bag of cheddar cheese to the mix, but did not this time. I usually prep my bbq pork this way, but was missing the Lipton Soup Mix.
Crepes are a pain in the ass. I was getting frustrated and ridiculously pissed and kept tearing them. And I think they were too thick. Whatever.The husbo said they were yummy and an interesting way to eat bbq pork. I, unfortunately, could not try any because of the newly acquired nausea and aversion to most meat. He really seemed to enjoy it!
For the full recipes, visit Natasha's or Joanne's blog and their take on the recipe!
In two weeks, we will be making Chef Symon's Mac and Cheese with Chicken, Goat Cheese, and Rosemary. I had this at Bar Symon and it is delicious; unfortunately, I will not be able to eat any because GOAT CHEESE is on the FORBIDDEN TO EAT WHILST PREGNANT list. AUGH!
After one year...
After one year of TTC, a diagnosis of PCOS, and on our first round of Clomid...
I am 7 weeks pregnant today!
Due December 12, 2010!
I am 7 weeks pregnant today!Due December 12, 2010!
Monday, April 19, 2010
Menu Planning Monday
Another week! I have yet to go grocery shopping but I am trying to hold off as long as I can and use up what we have in our cupboards!
Sunday: Pizza day
Monday: Macaroni and cheese
Tuesday: Tacos
Wednesday: Kiebasa and pierogies
Thursday: Taco junk
Friday: Some sort of pasta dish
Saturday: Something on the grill
Pretty vague, huh? But, at least I have some sort of idea...right? Check out OrgJunkie's site for more menu ideas!
Sunday, April 18, 2010
Berries-N-Bits
I wanted a light, refreshing dessert to serve while my brothers and sister-in-law were over for a cookout. A good friend made this for our Superbowl party and I had to make it again. It is a delicious switch to spring and summer desserts from the more heavy desserts of the fall and winter. Plus, who doesn't love teeny chocolate chips!
Berries-n-Bits
Ingredients
1 can sweetened condensed milk (14 oz)
1 large packet instant vanilla pudding mix
1 1/2 C cold water
1 tub whipped topping
36 vanilla wafers
3 qts strawberries or assorted berries (I used strawberries, blueberries, and blackberries)
3/4 C mini chocolate chips
Directions
-In a bowl, combine condensed milk and water and mix well. Add pudding mix and beat until smooth. Chill for 5 minutes. Fold in whipped topping.
-In bottom of 3 quart glass bowl, layer two cups of pudding mix. Top with half of cookies, half of berry mixture, half of chocolate chips. Add another layer of pudding, cookies, berries and chocolate chips. Garnish as desired.
Berries-n-Bits
Ingredients
1 can sweetened condensed milk (14 oz)
1 large packet instant vanilla pudding mix
1 1/2 C cold water
1 tub whipped topping
36 vanilla wafers
3 qts strawberries or assorted berries (I used strawberries, blueberries, and blackberries)
3/4 C mini chocolate chips
Directions
-In a bowl, combine condensed milk and water and mix well. Add pudding mix and beat until smooth. Chill for 5 minutes. Fold in whipped topping.
-In bottom of 3 quart glass bowl, layer two cups of pudding mix. Top with half of cookies, half of berry mixture, half of chocolate chips. Add another layer of pudding, cookies, berries and chocolate chips. Garnish as desired.
Saturday, April 10, 2010
Pasta Primavera
I had quite a few veggies leftover from our crudite platter on Easter and I was looking for a way to use them up when I stumbled across this recipe in Family Circle magazine (yes, apparently I am a 50-year old woman) and it just sounded delicious! I added more cheese to the half-and-half mixture because I didn't feel it was thick enough and also added sauteed baby bella mushrooms to my dish (C loathes mushies). When it says six servings, they aren't lying; we had a TON of leftovers (seems I forgot I was only feeding two people as opposed to our usual four). This was fresh and the perfect spring pasta dish.
Pasta Primavera
adapted from Family Circle magazine
serves 6
Ingredients
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1/2 lb green beans, trimmed and cut into 1-inch pieces
2 sweet orange peppers, cored, seeded, and cut into 1/4 inch strips (I used red because i had it)
1 pound spaghetti
3/4 C half and half
3/4 C chicken broth
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
2 tbsp olive oil
5 cloves garlic, sliced
2 C grape tomatoes, halved
2/3 C grated Parmesan
1/4 C flat-leaf parsley, chopped
Shaved Parmesan, optional
Directions
-Bring a large pot of salted water to a boil. Add asparagus and green beans; cook for 4 minutes. Add peppers; cook for 1 more minute. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water.
-Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.
-While pasta is cooking, place half-and-half, chicken broth, salt, pepper, and nutmeg in a small saucepan, Bring to a simmer over medium heat.
-Heat a large nonstick skillet over med-high heat. Add olive oil and garlic and cook 30 seconds Add cooked vegetables and tomatoes. Cook, stirring a few times about 2 minutes. Spoon into pasta pot. Stir grated cheese into half-and-half mixture. Add to pasta and gently stir in parsely until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired.
Pasta Primaveraadapted from Family Circle magazine
serves 6
Ingredients
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1/2 lb green beans, trimmed and cut into 1-inch pieces
2 sweet orange peppers, cored, seeded, and cut into 1/4 inch strips (I used red because i had it)
1 pound spaghetti
3/4 C half and half
3/4 C chicken broth
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
2 tbsp olive oil
5 cloves garlic, sliced
2 C grape tomatoes, halved
2/3 C grated Parmesan
1/4 C flat-leaf parsley, chopped
Shaved Parmesan, optional
Directions
-Bring a large pot of salted water to a boil. Add asparagus and green beans; cook for 4 minutes. Add peppers; cook for 1 more minute. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water.
-Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.
-While pasta is cooking, place half-and-half, chicken broth, salt, pepper, and nutmeg in a small saucepan, Bring to a simmer over medium heat.
-Heat a large nonstick skillet over med-high heat. Add olive oil and garlic and cook 30 seconds Add cooked vegetables and tomatoes. Cook, stirring a few times about 2 minutes. Spoon into pasta pot. Stir grated cheese into half-and-half mixture. Add to pasta and gently stir in parsely until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired.
Friday, April 9, 2010
Another Marinade!
This marinade has a slight Asian-flair to it than the last marinade I posted, with the orange marmalade. It would be great for either beef or chicken. I let my chicken marinate overnight and the chicken was absolutely delicious! It was moist and flavorful and perfect for an unusually warm spring evening!
Orange Marmalade Marinade
slight variation of this recipe
Ingredients
4 large cloves of garlic, chopped
1 heaping tbsp of dry mustard
1/2 large bottle soy sauce
1 16 oz. jar orange marmalade
1/2 C oil
1 heaping tbsp honey
1/2 tsp ginger
1/8 tsp cloves
Mix together and place meat in container. Cover with marinade and freeze or refrigerate overnight. If freezing, as you thaw the meat, it will marinate.
Orange Marmalade Marinadeslight variation of this recipe
Ingredients
4 large cloves of garlic, chopped
1 heaping tbsp of dry mustard
1/2 large bottle soy sauce
1 16 oz. jar orange marmalade
1/2 C oil
1 heaping tbsp honey
1/2 tsp ginger
1/8 tsp cloves
Mix together and place meat in container. Cover with marinade and freeze or refrigerate overnight. If freezing, as you thaw the meat, it will marinate.
Thursday, April 8, 2010
Glazed Carrots
This was a super-easy side dish to whip up right before the guests arrive. It was sweet and slightly tangy and a great vegetable side!
Glazed Carrots
Makes 12 servings
Adapted from BHG
Ingredients
3 lbs baby carrots
6 C water
4 tbsp butter
1/4 C honey
1 tsp lemon zest
2 tbsp brown sugar
1/2 tsp crushed red pepper
1/2 tsp salt
Directions
-In a large skillet, bring water to a boil. Add carrots. Return to boiling; reduce heat. Simmer, covered, for 8-10 minutes or until carrots are just tender. Drain carrots; pat dry.
-In same skillet, combine butter, honey, lemon zest, brown sugar, crushed red pepper, and salt. Cook and stir constantly over medium heat until butter is melted and mixture bubbles.
-Carefully add carrots; toss gently for 2-3 minutes or until carrots are thoroughly coated with glaze and heated through completely.
-To serve, transfer carrots to a shallow bowl or serving platter. Drizzle with remaining glaze from pan. Sprinkle with additional red pepper flakes and lemon zest.
Glazed Carrots
Makes 12 servings
Adapted from BHG
Ingredients
3 lbs baby carrots
6 C water
4 tbsp butter
1/4 C honey
1 tsp lemon zest
2 tbsp brown sugar
1/2 tsp crushed red pepper
1/2 tsp salt
Directions
-In a large skillet, bring water to a boil. Add carrots. Return to boiling; reduce heat. Simmer, covered, for 8-10 minutes or until carrots are just tender. Drain carrots; pat dry.
-In same skillet, combine butter, honey, lemon zest, brown sugar, crushed red pepper, and salt. Cook and stir constantly over medium heat until butter is melted and mixture bubbles.
-Carefully add carrots; toss gently for 2-3 minutes or until carrots are thoroughly coated with glaze and heated through completely.
-To serve, transfer carrots to a shallow bowl or serving platter. Drizzle with remaining glaze from pan. Sprinkle with additional red pepper flakes and lemon zest.
Wednesday, April 7, 2010
Symon "Sundays": The Lola Burger with "Fried" Brussels Sprouts
Last week's edition of Sundays with Symon, hosted by Ashlee at A Year in the Kitchen, was my choice! Unfortunately, I was feeling under the weather on Sunday and was swamped the rest of the week so I was unable to make them. BUT, never fear, here I am with my recipes! I have had the pleasure of eating at Bar Symon and ordered the Lola Burger, so when I had to choose my recipes, that was my front runner!
My good friend is a huge fan of Lolita, one of Michael Symon's other restaurants, and RAVED about the other recipe I choose, Fried Brussels Sprouts with Walnuts and Capers. Instead of frying them, taking the suggestion from Joanne at Eats Well With Others, I baked my sprouts. Too much fried foods makes an unhappy tummy.
Brussels Sprouts with (Pecans) and Capers
Serves 4, adapted from Live To Cook
NOTE - I didn't actually fry the brussels sprouts. I just couldn't. Instead, I baked them. I also used pecans instead of walnuts because I still have half of a huge bag of pecans that I bought from BJ's. And no bags of walnuts. And because I am trying to be somewhat frugal. I also cut out a lot of the olive oil.
Baked Brussels Sprouts with Walnuts and Capers
as seen on Eats Well with Others, adapted from Live to Cook
Ingredients
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced (I omitted)
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 C olive oil (you could use HALF this and would be fine)
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper
Directions
-Heat the oven to 400. Put the brussels sprouts on a baking sheet, spray with oil, sprinkle with salt and bake for 40 minutes.
-Whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts.
-When the sprouts are done, mix them with the above ingredients, capers and parsley. Toss to coat. Add salt and pepper to taste.
The LOLA Burger
Makes 4, adapted from Live to Cook
*The star of the burger is not the burger itself; it is supposed to be the pickled red onions and spicy ketchup. Unfortunately, I did not have time to make either one. I am hoping to make these again and do a follow-up blog post with the recipes.
Ingredients
8 slices bacon
1 lb lean ground beef (I used 90/10)
Kosher salt and cracked black pepper
4 thin slices cheddar cheese
4 English muffins, split
4 large eggs
1 dill pickle, thinly sliced
1/2 cup pickled red onion
Directions:
-Build a medium-hot fire in your grill or preheat a stovetop grill pan.
-Cook the bacon in a sauté pan over medium-high heat, turning once until crisp, 5 minutes. Remove the bacon to paper towels to drain. Reserve the bacon fat in the pan.
-Form the ground beef into 4 patties, each about 3 ½ inches in diameter. Season the patties with kosher salt and cracked black pepper. Place the burgers on the grill or in the grill pan and cook for 3 minutes. Flip and top each burger with a slice of cheese. Grill for 3 minutes for medium rare. Remove to a plate.
-Add the English muffins to the grill or grill pan and toast for 1 minute. (I totally forgot to do this)
-Cook the eggs sunny-side up in the bacon fat while the burger rests (I drained half the fat. Sue me. I just can't handle that much grease).
-Build the burgers by sandwiching them between the muffin halves along with pickle slices, red onion, bacon, and egg.
My good friend is a huge fan of Lolita, one of Michael Symon's other restaurants, and RAVED about the other recipe I choose, Fried Brussels Sprouts with Walnuts and Capers. Instead of frying them, taking the suggestion from Joanne at Eats Well With Others, I baked my sprouts. Too much fried foods makes an unhappy tummy.
Brussels Sprouts with (Pecans) and CapersServes 4, adapted from Live To Cook
NOTE - I didn't actually fry the brussels sprouts. I just couldn't. Instead, I baked them. I also used pecans instead of walnuts because I still have half of a huge bag of pecans that I bought from BJ's. And no bags of walnuts. And because I am trying to be somewhat frugal. I also cut out a lot of the olive oil.
Baked Brussels Sprouts with Walnuts and Capers
as seen on Eats Well with Others, adapted from Live to Cook
Ingredients
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced (I omitted)
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 C olive oil (you could use HALF this and would be fine)
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper
Directions
-Heat the oven to 400. Put the brussels sprouts on a baking sheet, spray with oil, sprinkle with salt and bake for 40 minutes.
-Whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts.
-When the sprouts are done, mix them with the above ingredients, capers and parsley. Toss to coat. Add salt and pepper to taste.
The LOLA Burger
Makes 4, adapted from Live to Cook
*The star of the burger is not the burger itself; it is supposed to be the pickled red onions and spicy ketchup. Unfortunately, I did not have time to make either one. I am hoping to make these again and do a follow-up blog post with the recipes.
Ingredients
8 slices bacon
1 lb lean ground beef (I used 90/10)
Kosher salt and cracked black pepper
4 thin slices cheddar cheese
4 English muffins, split
4 large eggs
1 dill pickle, thinly sliced
1/2 cup pickled red onion
Directions:
-Build a medium-hot fire in your grill or preheat a stovetop grill pan.
-Cook the bacon in a sauté pan over medium-high heat, turning once until crisp, 5 minutes. Remove the bacon to paper towels to drain. Reserve the bacon fat in the pan.
-Form the ground beef into 4 patties, each about 3 ½ inches in diameter. Season the patties with kosher salt and cracked black pepper. Place the burgers on the grill or in the grill pan and cook for 3 minutes. Flip and top each burger with a slice of cheese. Grill for 3 minutes for medium rare. Remove to a plate.
-Add the English muffins to the grill or grill pan and toast for 1 minute. (I totally forgot to do this)
-Cook the eggs sunny-side up in the bacon fat while the burger rests (I drained half the fat. Sue me. I just can't handle that much grease).
-Build the burgers by sandwiching them between the muffin halves along with pickle slices, red onion, bacon, and egg.
Tuesday, April 6, 2010
PW's Carrot Cake
Oh my goodness gracious. I am so glad I stumbled across this recipe on Ree's blog! It was moist and delicious and the frosting was just sinful. It was a huge hit at our Easter dinner and several people asked for the recipe before leaving! But bake at your own risk: this icing is deadly. I decided to go for a bunt cake because I just did not have the time nor the patience to frost a layer cake and come up with a cute way to decorate it; I would not do it any other way now!
Sigrid's Carrot Cake
from The Pioneer Woman
Ingredients
For the cake:
2 C sugar
1 C vegetable oil
4 whole eggs
2 C all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
2 C shredded carrots (peeled)
For the icing:
(if making a layer cake, double the frosting recipe, but I had MORE than enough for a bundt cake)
1 stick regular butter, softened
1 package (8 oz) cream cheese, softened
1 pound powdered sugar
2 tsp vanilla
1 C pecans, finely chopped
Directions:
-Mix together sugar, oil and eggs in a large bowl. In another bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Add to first mixture and combine. Stir in carrots.
-Pour into a greased/floured pan of your choice. Bake at 350 degrees until finished (25-50 minutes, depending on what pan you use. For a bundt, I baked mine for 50. A sheet cake will need WAY less).
-Cool cake completely before frosting.
-While cake is cooling, combine cream cheese and butter. Add sugar and vanilla and beat until combine. Frost cake. YUM!
Sigrid's Carrot Cakefrom The Pioneer Woman
Ingredients
For the cake:
2 C sugar
1 C vegetable oil
4 whole eggs
2 C all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
2 C shredded carrots (peeled)
For the icing:
(if making a layer cake, double the frosting recipe, but I had MORE than enough for a bundt cake)
1 stick regular butter, softened
1 package (8 oz) cream cheese, softened
1 pound powdered sugar
2 tsp vanilla
1 C pecans, finely chopped
Directions:
-Mix together sugar, oil and eggs in a large bowl. In another bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Add to first mixture and combine. Stir in carrots.
-Pour into a greased/floured pan of your choice. Bake at 350 degrees until finished (25-50 minutes, depending on what pan you use. For a bundt, I baked mine for 50. A sheet cake will need WAY less).
-Cool cake completely before frosting.
-While cake is cooling, combine cream cheese and butter. Add sugar and vanilla and beat until combine. Frost cake. YUM!
Late Menu Planning Monday
A little late, but whatever. Today was spent being very productive (which is code for not moving off of my couch and doing nothing). I was exhausted after hosting Easter and needed to spend the day vegetating. The girls are with their mother until Thursday, and I am refusing to grocery shop until Saturday before my brother and sister-in-law come over. So here is our "plan" this week. We are having lots of ham because we have a ton leftover from Sunday.Monday: Leftovers from Easter (ham and potato salad) served with roasted asparagus
Tuesday: Pasta Primavera
Wednesday: Ham and English Muffin Strata
Thursday: Chicken pot pie
Friday: Macaroni and cheese
Saturday: Cook-out with my brother and sister-in-law; menu to come!
Sunday: Sausage and peppers
Monday, April 5, 2010
Spring Cleaning
I am lucky to be able to have a spring break (one of the few perks of being a teacher) and have big plans to get my house decluttered, cleaned, and organized by the time I go back to school on Monday. The vast majority of our house is kept clean, but a few areas (extra bedroom, Master bedroom, closests) are not in the best of shape. I also want to get done all of the things that don't get done during the winter (hello, dirty windows) and get started on our landscape cleanup! So, here is our gameplan for the rest of the week:
Monday: Master bedroom. Closet, bag up clothes to donate, windows, dust and vacuum
Tuesday: 3rd bedroom (take bins of decor to garage, closet, gather paperwork to be shredded and shred, scrapbooking/desk area)
Wednesday: Kitchen (cabinets, pantry, drawers, scrub cupboards, sweep and mop floors)
Thursday: Windows
Friday: Outside (powerwash glider, clean out and prep herb pots, rake out and weed flower beds, make list of plants that are needed)
I am sure I will add to this as the week continues. Have you done your spring cleaning yet? What am I missing? Any tips or tricks you would like to share??
Monday: Master bedroom. Closet, bag up clothes to donate, windows, dust and vacuum
Tuesday: 3rd bedroom (take bins of decor to garage, closet, gather paperwork to be shredded and shred, scrapbooking/desk area)
Wednesday: Kitchen (cabinets, pantry, drawers, scrub cupboards, sweep and mop floors)
Thursday: Windows
Friday: Outside (powerwash glider, clean out and prep herb pots, rake out and weed flower beds, make list of plants that are needed)
I am sure I will add to this as the week continues. Have you done your spring cleaning yet? What am I missing? Any tips or tricks you would like to share??
Mini Cheesecakes
I love cheesecake. Like, REALLY love cheesecake. And when I was looking for an additional dessert to serve on Easter, I found these bookmarked and decided to give them a whirl.
What a huge pain in the ass they were, too. Katie warns about the Nilla wafers being too large. And sure enough, they were. If I was going to make these again I would make two adjustments. The first would be make a crumb crust of the Nilla wafers and the second would be MORE LEMON!
Mini Cheescakes
Courtesy of Good Things Catered, originally from Gourmet
Ingredients:
About 30 Nilla wafers
1 8 oz package cream cheese, softened
1/3 C sugar
2 tbsp sour cream
1 egg
1 tbsp fresh lemon juice
1 tsp vanilla extract
Directions:
-Preheat oven to 375
-Line mini cupcake tin with liners and place one Nilla wafer in the bottom of each (warning: the stupid Nilla wafers will be too big; be prepared to shave some off)
-In bowl of stand mixer, combine cream cheese and sugar and beat until light and fluffy, about 2 minutes.
-Add sour cream and egg and mix well to combine.
-Scrape sides of bowl, add lemon and vanilla, and mix well to combine
-Remove bowl from mixer, scrape sides, and beat by hand to ensure ingredients are well mixed.
-Using a mini cookie scoop or teaspoon, fill cups almost to the top.
-Bake for 15 minutes
-Refridgerate at least 4 hours before serving
What a huge pain in the ass they were, too. Katie warns about the Nilla wafers being too large. And sure enough, they were. If I was going to make these again I would make two adjustments. The first would be make a crumb crust of the Nilla wafers and the second would be MORE LEMON!
Mini Cheescakes
Courtesy of Good Things Catered, originally from Gourmet
Ingredients:
About 30 Nilla wafers
1 8 oz package cream cheese, softened
1/3 C sugar
2 tbsp sour cream
1 egg
1 tbsp fresh lemon juice
1 tsp vanilla extract
Directions:
-Preheat oven to 375
-Line mini cupcake tin with liners and place one Nilla wafer in the bottom of each (warning: the stupid Nilla wafers will be too big; be prepared to shave some off)
-In bowl of stand mixer, combine cream cheese and sugar and beat until light and fluffy, about 2 minutes.
-Add sour cream and egg and mix well to combine.
-Scrape sides of bowl, add lemon and vanilla, and mix well to combine
-Remove bowl from mixer, scrape sides, and beat by hand to ensure ingredients are well mixed.
-Using a mini cookie scoop or teaspoon, fill cups almost to the top.
-Bake for 15 minutes
-Refridgerate at least 4 hours before serving
Sunday, April 4, 2010
Easter Dinner Recap
I am pleased to say our Easter dinner was a huge success! The one negative aspect about the day is that the girls were with their mother, although their colored Easter eggs represented them at our dinner table:
We were able to seat 16 people at our table and an 8-foot folding table,wth folding chairs borrowed from my parents. This is definitely something we need to invest in in the near future.
I went with a yellow and white color scheme, because I picked up some beautiful daffodils at the florist on Saturday. I alternated white and pale yellow napkins at each place setting (which was C's idea when I realized six of my white napkins had gone missing!) The color scheme made everything feel fresh and light for the beautiful spring day (notice the couch in the background?)
And here is a picture from our living room looking into the dining room.
We served dinner buffet style, which allowed more room at the table. This was definitely the right way to go! I forgot to snap pictures of the appetizer/drink station in our family room, served on the wet bar, and I also forgot to snap a picture of our food buffet, which was set up in the kitchen. I did set up the dessert buffet in the dining room, which I did remember to take a picture of (although there are no actual desserts set out yet):
I was able tp prepare all the food ahead of time, with the exception of the glazed carrots and only had to bake the pans of ziti. Preparing the pasta ahead of time and being able to just pop them in the oven was a great decision. I also baked the ham before I went to church (C did not go with me) and he was able to slice it up for me and we just kept it warm in the crockpot. The carrots (recipe to come!) were super easy and quickly done on the stovetop right before eating.
I was really pleased with the day and how smoothly everything ran! C was a huge help and did not hesitate to do anything I asked. It was a really nice afternoon, with both sides of our family coming together for the first time since our wedding two years ago!
The best part about the day? The sun was shining! Easter in Cleveland can have weather all over the spectrum, even with snow! But we were blessed today to be able to sit outside on the patio after dinner!
How was your Easter? Did you entertain? Whip up a marvelous feast? Bake something scrumptious? Share with us!
We were able to seat 16 people at our table and an 8-foot folding table,wth folding chairs borrowed from my parents. This is definitely something we need to invest in in the near future. 
I went with a yellow and white color scheme, because I picked up some beautiful daffodils at the florist on Saturday. I alternated white and pale yellow napkins at each place setting (which was C's idea when I realized six of my white napkins had gone missing!) The color scheme made everything feel fresh and light for the beautiful spring day (notice the couch in the background?)
And here is a picture from our living room looking into the dining room. 
We served dinner buffet style, which allowed more room at the table. This was definitely the right way to go! I forgot to snap pictures of the appetizer/drink station in our family room, served on the wet bar, and I also forgot to snap a picture of our food buffet, which was set up in the kitchen. I did set up the dessert buffet in the dining room, which I did remember to take a picture of (although there are no actual desserts set out yet):
I was able tp prepare all the food ahead of time, with the exception of the glazed carrots and only had to bake the pans of ziti. Preparing the pasta ahead of time and being able to just pop them in the oven was a great decision. I also baked the ham before I went to church (C did not go with me) and he was able to slice it up for me and we just kept it warm in the crockpot. The carrots (recipe to come!) were super easy and quickly done on the stovetop right before eating. I was really pleased with the day and how smoothly everything ran! C was a huge help and did not hesitate to do anything I asked. It was a really nice afternoon, with both sides of our family coming together for the first time since our wedding two years ago!
The best part about the day? The sun was shining! Easter in Cleveland can have weather all over the spectrum, even with snow! But we were blessed today to be able to sit outside on the patio after dinner!
How was your Easter? Did you entertain? Whip up a marvelous feast? Bake something scrumptious? Share with us!
Friday, April 2, 2010
Easter Dinner/Weekend Planning
Holy crap. How is it FRIDAY?? Thank goodness for my bonus day off (a perk of being a teacher) because I am going to need it to get ready for Easter on Sunday! I am going to make use of my girls tomorrow before they go to their mom's house and they will be able to make sure their room is sparkling clean before they get to die Easter eggs. So, here is our gameplan:Thursday: Finalize menu and make grocery list
Friday:
-Grocery store bright and early
-Make sugar cookie dough
-Dye eggs with girls
-Clean master bedroom and third bedroom
-Take patio furniture out of shed and wash down
-Dump dead plants out of patio pots
-Clean off wet bar and take all tools/paint supplies to garage
-Make lemon cake
-Declutter living room
-Make Partylite deliveries
-Dust and vacuum family room
Saturday:
-Make mini-cheesecakes
-Cut and prep veggies for glazed carrots, asparagus, and crudite tray
-Set up bar in family room for drinks and appetizers
-Clean both bathrooms
-Dust and vacuum living room and dining room
-Vacuum steps
-Sweep and mop kitchen
-Make and frost cake
-Set table
-Fundraiser for little brother!
I will be bake on Friday with our plan for Sunday!
Thursday, April 1, 2010
Easter Menu
I have been hemming and hawing over what to cook for Easter. At my cookie exchange party, I volunteered to host Easter for BOTH sides of our family. Our final count is 16 (instead of the over 20 that I originally thought) and I have been at a loss as to what to make. I find Easter to be a "random" holiday in the way of food, with the traditional heavy side dishes being given to the winter holidays. If we were having a brunch, I would find this a much easier event to handle. But, we must overcome our obstacles, even if that is planning a stupid menu.
So, here is our menu:
Appetizers:
Assorted beverages
Deviled eggs
Cheese, cracker and fruit plate
2 PM Early Easter Dinner:
Ham served with honey rolls
Baked ziti
Potato salad (brought by Mom)
Salad with spring greens and spicy pecans (brought by C's mom)
Corn casserole (I have no idea what this is...my aunt is bringing it)
Honey glazed carrots
Roasted asparagus
Dessert:
Strawberry angel food cake dessert (brought by my aunt)
Carrot cake with cream cheese frosting
Lemon tartlets
Iced sugar cookies
Coffee and tea
So, here is our menu:
Appetizers:
Assorted beverages
Deviled eggs
Cheese, cracker and fruit plate
2 PM Early Easter Dinner:
Ham served with honey rolls
Baked ziti
Potato salad (brought by Mom)
Salad with spring greens and spicy pecans (brought by C's mom)
Corn casserole (I have no idea what this is...my aunt is bringing it)
Honey glazed carrots
Roasted asparagus
Dessert:
Strawberry angel food cake dessert (brought by my aunt)
Carrot cake with cream cheese frosting
Lemon tartlets
Iced sugar cookies
Coffee and tea
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