A Rich Season

If you don't feel rich after Thanksgiving, maybe at least these bars will make you feel rich.  They are called Cookie Dough Billionaire Bars.  Let me tell you, they are SOOOO good!  They were actually adapted from a cookbook that I was given for our wedding, The Cookie Dough Lovers Cookbook.  I really MUST pull that cookbook off the shelf and use it more...and soon!  :-) 

I mean, I love anything with cookie dough in it but these were super good.  I actually made these for one of my co-workers.  She joked with David that I hadn't made her a treat for her birthday; so, of course, I felt like I had to make her something (even though I knew she was joking).  After David took these to her, she texted me that they were probably the best thing she had eaten and wanted the recipe.  These are definitely a little better chilled but will suffice any time. If you need a good Christmas party recipe, these fit the bill. 

Cookie Dough Billionaire Bars adapted from Bake or Break
For shortbread:
1/3 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

For caramel:
7 ounces soft caramel candies (I used the caramel bits, AWESOME product!)
2 tablespoons heavy cream or almond milk

For cookie dough:
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons almond milk
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup mini semisweet chocolate chips

For chocolate glaze:
4 ounces semisweet chocolate
1 tablespoon unsalted butter

To make shortbread:

Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, leaving about a 1-inch overhang on 2 sides. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add vanilla and salt, beating until combined. Add flour and mix until combined. (Dough may be crumbly.)

Press dough into bottom of prepared pan. Using a fork, poke shallow holes into the dough. Bake 18-22 minutes, or until edges are golden. Cool on wire rack.

To make caramel:

Place caramel and cream in a small saucepan over medium heat. Cook, stirring constantly, until melted. Pour over shortbread and spread evenly. Refrigerate about an hour, or until set.

To make cookie dough:

Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add cream and vanilla, and mix well. Reduce mixer speed to low and add flour and salt, mixing until combined. Stir in chocolate chips.Using a spatula, spread cookie dough evenly on top of caramel layer. Place in refrigerator while making the glaze.

To make chocolate glaze:

Place chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until chocolate melts when stirred. Spread evenly over cookie dough layer. Chill about 30 minutes, or until set.

Using the edges of the parchment paper, lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into squares.Keep bars refrigerated in an airtight container.  Enjoy!

Notes

Recipe adapted from The Cookie Dough Lover's Cookbook.

White Chocolate Maple Blondies

David is a chocolate fan.  I am a SWEET fan!  I could care less if a dessert had chocolate in it.  In fact, I'd prefer a dessert without chocolate usually.  Give me a good blondie.  YUM!  So, I was really excited when I found these Maple White Chocolate Blondies.  I even purchased some good maple syrup to make them.  This would be a really good recipe to use for a fancy dessert.  There is a sauce recipe along with the blondie.  I used this to take to the ER one day, so I didn't use the sauce.  Unfortunately, the blondie all by itself wasn't as maple-y as I wanted it to be.  I just can't help but think that it would be divine with the sauce and some really good vanilla ice cream!  Hmmm....

Maple White Chocolate Blondies adapted from Cookies and Cups

Ingredients

1 1/2 cups butter, room temperature

1 1/2 cups light brown sugar

2 eggs

2 tsp vanilla   

1 Tbsp Maple syrup

1 tsp baking powder

1 tsp salt

1 1/2 cups flour

1 1/2 cups white chocolate

 
Maple Butter Sauce (I didn't make this)
1 1/2 cups granulated sugar
1/2 cup pure Maple Syrup
3/4 cup butter
1/2 cup sour cream 
1tsp vanilla 
 
Preheat oven to 350°.  Line a 9x9 pan with aluminum foil and spray with cooking spray. Set aside.  Cream butter and sugar together with mixer until light and fluffy 2-3 minutes.  Add eggs, vanilla, maple syrup, baking powder and salt until incorporated.   Turn mixer to low and add in flour until combined. Stir in white chocolate chips.  Spread batter into pan and bake 25-30 minutes. Let cool before cutting into squares.  Enjoy!
 
(To make the sauce combine sugar, maple syrup and butter in a small saucepan over medium heat until melted. Simmer sauce for 4 minutes without stirring and remove from heat.  Whisk in the sour cream and vanilla and allow to cool.)

Thankfulness...

On this Thanksgiving Day, I hope that you are spending time with your family.  Thanksgiving is one of my favorite times of the year.  It is when my whole family gets together under one roof (and that can be a LOT of people!  I think this year it will be upwards for 35-40) and just enjoys each other. 

It is a time to reflect on God's care for us.  So many times we aren't thankful, but really we should be thankful in all things!  Even when things seem to be going badly, God is good- even when we aren't!  He never fails - even when we do!  He never changes - even when we do!  He provides at all times.  It is also the beginning of season when we celebrate God's biggest provision for us through Jesus.  In our sin, God still loved us; He so desired for us to be with Him!  So, He sent His Jesus to live among men, to face the temptations that man faces, to remain blameless.  So, that He could be the perfect, spotless sacrifice for us.  So that if we humble ourselves before Him and accept that sacrifice we can be with him forever!  And that is more than enough reason to be thankful! 

So, as you are enjoying your Thanksgiving meal - be thankful!  K has reminded me that it is important to be thankful for things we take for granted as she has been thanking God for our "warm house" in her bedtime prayers recently. 

So, this year - I am thankful for a job, thankful for David, thankful for my K-girl, thankful for family, thankful for health, thankful for food and shelter, thankful for friends.  But most of all I am thankful for my Savior, who loved me enough to give Himself for me even when I was dirty, thankful that He continues to love me and forgive me when I continue to fail.  May I live a life of grace and Thankfulness!

Candy Corn Cookies

Another pinterest find was the recipe for these CUTE cookies!  Now, I love candy corn.  David thinks I'm crazy but K likes it, too.  So, when I saw these cookies I knew I wanted to try them.

Well, I signed up to take cookies and cake to our Fall Harvest Carnival at church.  Unfortunately it was rained out.  The Kate stayed there for the Senior Adults' luncheon but I brought these cookies back to share with the residents at work.  I thought they were really good and SUPER cute!  Such fun for fall.  I could have probably eaten them ALL!

Candy Corn Sugar Cookies adapted from High Heels and Grills

Cookies:
1/2 cup salted butter, softened
1 cup white sugar
1 egg
 1 and 1/2 Tbsp. sour cream
1 tsp. vanilla extract
2 and 1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
Orange and yellow food coloring

Frosting:

4 cups confectioner's sugar
1/2 cup salted butter, softened
1/4 cup milk
A pinch of salt

FOR THE COOKIES: Preheat oven to 375°F and grease a 9x13 inch baking dish.  In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add egg and combine well. Add sour cream and vanilla and mix until completely blended. In a medium bowl, combine flour, baking powder, and salt.  Slowly add the flour mixture to the wet mixture and stir until well combined. 

Separate the dough into two equal parts and color one half of the parts orange and the other part yellow.  Press the yellow batter into the greased baking dish and spread out to the edges with your hands. {I use water on my hands to help with the stickiness. Also, it may seem like it's not going to cover the bottom of the pan, but don't worry, it will.}  Spread the orange batter over the yellow batter evenly.  After it's all spread out and ready to go, bake it for 17-20 minutes, or until edges become lightly golden. Set aside to cool completely.

FOR THE FROSTING: In a medium bowl, cream powdered sugar, butter and milk until light and fluffy.  Stir in vanilla and salt and combine well.  Frost your cooled cookie bars evenly. Cut into triangles and ENJOY!

Fall Baking

Pinterest has become a favorite "filing cabinet" of mine.  I started off just using it because of getting married but have branched out for all kinds of things.  It started off being just a "food" category.  Then I added a "sweets" category.  Later I added "fall" and "Christmas" as well.  In my "fall" category was a recipe for Peanut butter Pumpkin Bread.  I thought that sounded really yummy. 

So, one Sunday afternoon, K (as "Blue Cinderella") and I aproned-up and threw this together. I felt like the peanut butter flavor didn't really come through well; but I also think I overcooked it just a tad.  I'd like to try it again sometime.  David liked it well enough to take a piece to work almost every morning that week.  :-)  Guess it was a success.  Try for yourself!

Peanut Butter Pumpkin Bread adapted from Crazy for Crust
1/4 cup nonfat greek yogurt
3/4 cup pumpkin puree, from the can
2 eggs
1/2 cup peanut butter
1/4 cup granulated sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1 teaspoon baking soda
2 cups flour
1 cup chocolate chips, divided
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.  Whisk greek yogurt, pumpkin, eggs, and peanut butter in a large bowl until no lumps remain.  Stir in sugars, pumpkin pie spice, and baking soda. Stir in flour.  Stir about 3/4 cup chocolate chips into batter.  Pour into prepared pan. Sprinkle the remaining chocolate chips over the top.  Bake for about 30 minutes, until a toothpick comes out clean at the edge of the bread. The bread may fall in the middle slightly, that’s okay. At a 30 minute baking time, the top center portion may be underdone. If you prefer it to be more done, add about 5 minutes baking time.

Sayings from K

One of the things I am thankful for this year is Miss K.  Several years ago I was bemoaning the fact that I was already the age my mother was when she had me...and that was after being married for seven years already...and I wasn't even dating anyone.  I have always wanted to be a Mama, and would still love to have a new baby, but God knew this desire and was just telling me to wait.  Surprise of all surprises when I fell in love with a man who had a little girl in need of a Mama.  I got it all at once...my fantastic husband and a little family all at once, complete with my precious little girl!  It has been a big learning experience but I'm loving it.  God has shown me so much through being a Mama and through K-girl.  Choosing what is important to "battle" over, patience, showing grace, teaching manners, teaching about God and how important He is.  I still have a lot to learn, but K has been saying some really cute things recently and I have to share before I forget!

We were shopping the other day and she told me she was "hongry."  Of course, she always fusses about this, so I brought a Laughing Cow cheese snack with me.  When I pulled it out of my purse she just gasped, tasted it and said "Mom, you are SO good!"  HA!

On the way home from that same trip, David had turned off the radio, so it was quiet in the car.  After a few minutes this sweet quiet voice (and she is NEVER quiet!) says "Mama, will you sing to me and Daddy?"  Melt.My.Heart!

On the way to visit family, we were watching 101 Dalmatians and she starts laughing "He's going so fast and won't stop!" (when Pongo is trying to get his human to meet Perdita's human in the park)  Then we hear "This is the funniest movie EVER!" 

At church the other day I was singing in praise team along with another one of our friends who has red, curly hair (pictured above).  K was sitting with David (because she likes to watch when Mommy sings).  She said "Look, there's mommy!  And look, Daddy!  It's Strawberry Shortcake!"  I told Deann that she should definitely take that as a compliment!

Shopping for Christmas presents in a local store, K was looking at all the jewelry.  She found one that she really liked and yells "Ooo lah lah!"  Not sure WHERE she heard that but it has become a favorite phrase!

The other day after ballet, I put some new leg warmers on K because it was cold outside.  David then proceeded to start calling her warm legs.  She really latched on and then decided we needed new names.  So, David became Hubby and I became Wifey.  Now, K will randomly start talking to us and use those names.  If you talk to her as "K" if she has called you Wifey or Hubby she promptly corrects us: "No!  I am Warm Legs!"  I think this could be her Indian name next year at pow-wow at school.  Though "Babbling Brook" might be more appropriate!  :-)

The last thing for this installment is funny to me.  She is fascinated by buses!  Every morning on the way to school, if she sees a bus she just starts yelling "Mama, mama!  Look what I see! A bus!!!!"  And she does this for EVERY bus we see...totaling at least six every morning.  And if I didn't see if she says "Well, I'm glad you saw the first one.  I wish you saw that one.  I'm sorry you didn't see it!"  I think this child will want to ride the bus, though I'm not sure this Mama is too thrilled about how early elementary schools pick kids up.  What's up with that anyway?!

So thankful for my little K-girl and her Daddy! 

Fall Crockpot Pork

I love my Crock Pot!  Especially on Tuesdays!  K has ballet so we don't get home until 7:00.  Which means, we have an hour to eat, bath (which usually doesn't happen), read Bible story, say prayers, sing bedtimes songs, and get her to bed.  Obviously, there is not time for making supper in there.  So, I love my crock pot.  Soup is my absolute favorite thing to make with it, but pork loin is a good second.  It just stands up well to the prolonged cooking.  Chicken doesn't work quite as well unless you are making some sort of dish that needs to be shredded.  I have made a really good lime chicken which we used for enchiladas before, but I digress.  Back to pork. 

I found a recipe for a really yummy sounding fall pork recipe.  It was for apple pork loin.  You just cut up some onions and apples and throw it in with the pork loin and seasonings.  The pork loin had a really good flavor.  I thought the apples were good but the rest of my family wasn't thrilled about them.  Oh, well.  You can't win them all.  At least the pork was a hit! 

Slow Cooker
Ingredients
2-3 lbs. pork tenderloin
2 apples, cut into chunks
1 onion, cut into chunks

1/4 cup apple cider vinegar (I used regular)
3 Tbsp. gluten free soy sauce
3 Tbsp. Dales
1 tsp. powdered ginger
1 Tbsp. Dijon or yellow mustard
Onion Salt
Garlic powder
Thyme
Salt and Pepper

Directions:
Put apples and onions in bottom of slow cooker. Put tenderloins on top of the onions and apples. Sprinkle generously with salt, pepper, onion salt, garlic salt and thyme.  In a bowl mix together soy sauce, white wine, apple cider vinegar and dijon mustard and pour over tenderloin.  Cook on low all day.  Enjoy!

Don't Worry, I wouldn't Leave you Hanging...

Yesterday, I told you about the cookies that David really liked.  I guess I'll be nice and go ahead and tell you about them.  Not only are these cookies gluten free but they are FLOUR free. 

When I started to make the cookies for last week, I was going to do peanut butter cookies, but David said he wanted oatmeal.  So, I looked for both.  Turns out, this recipe was exactly the same as the one I was planning to do...except it had oatmeal.  I think this is similar to a recipe that Paula Deen has made, though it is NOT her recipe.  These are really great!  They were almost gone but mid-week.  I would totally make these again even if we don't stick with the gluten free thing.  They are somewhat similar to a no-bake cookie except without the chocolate.  So good!

Flourless Peanut Butter Oatmeal Cookies from Domestic Fits
1 cup peanut butter
1 cup brown sugar
1 tsp baking soda
1 cup whole oats
½ cup chocolate chips
1 egg

Preheat oven to 350. In a large bowl gently stir together all ingredients.  Using a cookie scoop, add golf ball size mounds to a cookie sheet  or stone.  Flatten to one-inch circles using your hand. Bake at 350 for 10-12 minutes or until the edges turn golden brown. Enjoy!

Would you Believe....

that these are gluten free?! 

We've been doing an experiment around here with gluten free eating.  Not sure if we'll continue but so far the hardest part has been lunches and eating out.  Most of the cereals David likes are rice based and gluten free.  Making supper gluten free is SUPER simple...no bread.  ;-)  I did get some gluten free spaghetti and it was a hit.  I have also made corn bread (with rice flour) and K's "J" recipe was an easily modified recipe.  However, what could I do for my baking?! 

Man, I have found several good gluten free cookie recipes.  I guess I'll just go in order that I made them.  This first cookie has a little bit of a different texture; but it's not due to being gluten free.  It's because there is quinoa in the cookies.  It just gives is a little bit of a crunch.  David made fun of them but still ate them all.  I'd call it a success.  Though he did eat them all, he liked the next week's cookies even better.  :-)

Quinoa Chocolate Chip Cookies from Simply Whole Kitchen
2 cups brown rice flour
1/2 tsp salt
1 tsp cinnamon
1/2 cup unsalted butter, at room temperature
2 eggs
1/2 cup brown sugar
1/3 cup vegetable oil
2 tsp vanilla extract
1 cup cooked (cooled) quinoa
2 cups old fashioned oats
1 cup chocolate chips

Preheat your oven to 375 degrees. In a large mixing bowl or stand mixer, combine the butter and brown sugar.  Add your eggs and mix to combine.  Add the vegetable oil and mix to combine.  Add the salt, cinnamon, and brown rice flour.  Add the cooked quinoa, oats and mix gently.  Then add the dark chocolate chips and stir to combine.  Using a tablespoon or medium cookie scoop, scoop the cookies onto a baking stone or cookie sheet.  Place in over and bake for 12-14 minutes or until slightly browned.  Enjoy!

Cooking the Alphabet: D and E

We have had such fun cooking through the alphabet as K learns new letters at school.  We started on letter "C" and have done most other letters so far.  I think the only ones we've skipped have been "F" (because K was gone), "I" (because it was Italian ice...not really great for October!), and "K" (this week...because it was kabobs and it just didn't fit our menu).  Way back on "E" week we did the recipes for "D" and "E."

 "D" was just "Delicious Deviled Eggs."  I let K stir the egg mixture (which I basically reverse the ratio of may to mustard) but really did most of this one (very quickly) myself.  In the process, K discovered that she likes deviled eggs. 

Yay for boiled eggs.  :-) 

The "E" recipe was SUPER fun and we shared it with K's class the next day.  It was "elephant ear cookies."  Not the same elephant ears that we get at the fair each year; those are more like really big beignets with cinnamon sugar instead of powdered sugar. 

No, these cookies are the sugar cookies that are rolled up with cinnamon sugar between the layers.  Really fun.  K loved them. But then again, she loves ANY food, especially treats. 

This was a bit difficult to roll.  If we made them again, I would probably refrigerate the dough for a little while before rolling. 

She didn't come home with any leftovers, so I guess all the kids (and teachers) liked them!  Thanks, again, Uncle Philip and Aunt Kenna for this awesome present!

*adult steps for both recipes
Delicious Deviled Eggs
6 eggs
1 T mayo
2 T mustard
1/2 teaspoon salt

1. Place eggs in large pot and cover with water.  Boil for 12 minutes.  Then remove the eggs and refrigerate until they are cold.*
2. Peel the eggs. (not listed as an adult step but depending on the age of the child...this could be difficult)
3. Cut eggs in half and remove the yolk.*  Put yolks in small bowl and lace the egg whites on a platter.
4. Add mayo, mustard, and salt to bowl with yolks and mix together with a fork.
5. Using a small spoon, fill the hollows of the egg whites with the yolk mixture.

Elegant Elephant Ears
2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/2 cup milk
1 T cinnamon

Preheat the oven to 425. 
1. In bowl, pour flour, 1/2 cup sugar, baking powder, and salt.  Mix with a fork.
2. Mix 1/4 cup of melted butter with milk and pour into flour.  Knead with your hands to form a ball of dough. (This could be started with a spoon to make less messy)
3. In a small bowl, mix together remaining 1/2 cup of sugar and cinnamon.
4. Sprinkle counter with flour, sprinkle rolling pin with flour.  Place dough on flour surface and roll into a rectangle 1/4 inch thick (good step for adult help)

 5. Brush dough with remaining 1/4 cup melted butter and sprinkle with half of cinnamon sugar.

 6. Roll up dought like a carpet, starting on one of the long sides
7. Cut the roll into 1/2 inch slices.*
8. Place each slice on baking stone or sheet.  Sprinkle with remaining cinnamon sugar.
9. Place sheet in oven and bake for 8-10 minutes. *
10. Remove and allow to cool. *

Sneaking in Veggies

We love black bean burgers around here!  It is actually one of our favorites.  I decided to try to make my own version last month.  We had some left over roasted veggies (squash, zucchini, and peppers), so I threw those into the food processor and processed away until they were pureed.  Then I added the black beans and panko.  I cooked these in a skillet though I often try to do them on my grill pan. 

David and K didn't know the difference.  Now, I don't really have to "trick" them as K is a great eater and once she tries most foods a few times will at least eat a few bites.  Oddly enough, she's not a huge fan of potatoes which is fine with me.  And David has been doing a lot better about eating veggies.  However, I do like having the option of getting a few more veggies in us without having to struggle to do it.  So, for those moms out there who struggle with picky eaters, try out black bean burgers.  It will likely be a hit!

Veggie Black Bean Burgers
1 cup roasted veggies, pureed
1 can black beans (you could add about 1/2 can further if you wanted but I usually do just one)
1 egg (or 1/4 cup egg whites)
1/4 cup Panko bread crumbs
1/4 cup (give or take a little) corn mean - I like adding this for a little crunch when it cooks, you could use all bread crumbs if you wanted to
Tony's cajun seasoning

Puree veggies.  Add the beans and pulse until blended.  If you want some whole beans, add an extra half can near the end.  Add egg and pulse until mixed well.  Add seasoning and bread crumbs and corn meal.  Add until it holds together well.  If using extra beans, stir in at this point.  Heat a skillet on the stove over medium heat.  Spray with cooking spray.  Cook until browned then flip (about 5-6 minutes per side).  Enjoy!

Brown Makes All the Difference

Caramel.  I love it!  Browned butter...there is just something about browned butter that makes a cookie 100% better.  Toffee.  Yes, please!  With those brief thoughts, when I saw this cookie I KNEW it would be good.

 One modification I made was to use caramel bits instead of Rolo candy.  That made it SO much easier to make.  I mean, who likes unwrapped and cutting lots of little Rolo candies?  Not I!  Unfortunately, it's hard to find these caramel bits.  I totally should have bought several bags. 

Brown Butter Rolo Toffee Chocolate Chip Cookies
Yields 30 cookies
INGREDIENTS:

• 12 tablespoons unsalted butter
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup toffee bits
• 1/4 cup miniature chocolate chips
• 1/2 cup caramel bits (16 rolos per original recipe)

DIRECTIONS:
Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat.

In the bowl of an electric mixer fitted with the paddle attachment, beat browned butter and sugars on medium-high until well combined, about 1-2 minutes. Beat in vanilla and eggs, one at a time, until well combined. Gradually add dry ingredients to sugar mixture at low speed, beating just until incorporated.
Gently fold in toffee bits, chocolate chips and Rolos.  Drop tablespoons of batter onto prepared baking sheet. Place into oven and bake until edges are golden brown but center is still moist, about 7-8 minutes.
Remove from oven and cool on a wire rack.  Enjoy!

Back Where It All Began

Two years!  That's how long it's been since David and I started dating.  Oddly enough, our first "date" really wasn't...at least that's what I was telling myself. 

Around the beginning of October every year our state has the state fair.  Well, David and I had worked together in the ER in August and he very stealthily asked for my phone number ("just in case something happens and I'm going to be late to work").  I was clueless!  Sure, no problem.  He also shared some of his birthday cookie cake with me...that came at the perfect time.  The next month he started texting me since I was on nights and he "knew I'd be up." 

Well, we started talking about the fair.  I told him several times that he had to go and had to go on the big yellow slide, watch the circus, and get an elephant ear.  And, oh BTW, "I haven't been in 10 years!"  So, after about four rounds of this conversation he finally suggested I go with him and K.  Sure!  The day we went it was raining.  Secretly, we were both scared we wouldn't get to go to the fair...but we kept on and went.  Walking in, my foot got stuck in the mud...David offered his hand and held it until we got to paved road. 

Later he told me he would have carried me.  He then proceeded to pay for my arm band (I kept thinking, "This is not a date!").  We had a blast.  Enjoyed rides, almost got sick on those awful bears (he gets to take K on those now),

had an awkward ride on the hot air balloons (it's very small, not for 2 adults, and our knees touched the whole time), had chicken on a stick, and I got my elephant ear (which I paid for...NOT a date!).  We had a great time!  About two weeks later we decided we should officially start dating.  David said he wanted to propose on the ferris wheel year but the ring wasn't in yet.  So, now the fair is a MUST for our family!  This year, as we were walking in K reached her hand out to me and said "Let's all hold hands like a family." 

We finally got to ride the big yellow slide (it was wet that first year)

and K got to ride the caterpillar roller coaster. 

She was about 1/2 inch too short that first year.  But this year, we were tall enough.  SCORE! 

David was able to fulfill his dream of riding a bull (the mechanical one but still!).  And K and I found a new favorite ride...the kiddie version of the drop ride/Tower of Terror.  I was so giddy! 

We have such a great time and I can't wait for October 2014!  Oddly enough, yes, I am thankful for our state fair!

Muffins but Not for Him

Remember when David made the shrimp for me?  Well, I thought about him when I did baking that weekend.  I made banana butterscotch muffins since I knew he didn't really like banana that much and would prefer chocolate over butterscotch...so I went in search of a recipe to fit the bill. 

I found this recipe from the Baldpate Inn.  Now, I have no clue what the Baldpate Inn is other than it gave me this recipe.  The muffins ended up really good and my co-workers loved them.  I think they ate them for the rest of the week!  Definitely a good muffin.

Banana Butterscotch Muffins from the Baldpate Inn
1 Cup Oatmeal, uncooked quick variety
1/2 cup white sugar
2 bananas
1 cup all-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Butterscotch chips
1 Egg
1/4 C milk
1/4 C Vegetable Oil
1 tsp Vanilla extract

Preheat over to 400.  Puree peeled bananas.  Add bananas with liquids to dry ingredients, stirring by hand just to blend.  To bake, fill greased muffin tins 2/3 full.  Bake in preheated oven at 400 degrees for 13-15 minutes, until top springs back when lightly touched.  this makes 1 dozen muffins.
Butterscotch Banana Muffins from the Baldpate Inn