I've got your dessert idea for tonight

And they are super easy too. Kind of an easy take on whoopie pies. My children have somehow gotten used to the idea of dessert after dinner. Every night, without fail, as soon as they drop their dinner dishes off at the sink, I hear them one right after another, "what's for dessert?" Most nights we wing it with ice cream or cookies...but last night was a little more special.

I was very lucky to have two helpers with me. In fact, I most often have their help in the kitchen. Sometimes my patience is really tried...especially when they fight over who gets to crack the eggs...but for the most part, I find it a joy to teach them what I have learned myself.

I first came across this easy box recipe on Darby's blog...and since then I have seen a few variations. Most of them are pretty similar and have the same basics.

Landon looks so tall because he is standing on one of his little school chairs...he almost doesn't need it anymore. I wish he would slow his growing just a little. 7 years old is coming way too soon. Looking at this photo, I can see how big his little hands are getting. Slow down boy, slow down.

Morgan has always loved to be my helper in the kitchen. I try an encourage her to be comfortable experimenting and she seems to really enjoy that. My first two children both started preschool and attended kindergarten in a Montessori school. I have to say that I really really loved the way the children were taught. Both Mikey and Morgan enjoyed the practical life part of their day the most. Children were able to learn the basics of exactly that, practical life. They were taught how to sew, clean, wash dishes, self care, food preparation, gardening and the like. I absolutely think that elementary schools should incorporate some sort of class hour like this today. And I think it should be mandatory again in High School as well as a Budgeting 101 class. But before I get too off track...let's finish baking first. Can you see the big curls in Morgan's hair? She just started curling it herself. I can tell you that when I was 10 years old...I was not operating a curling iron or hair dryer without the help of my mother. It wasn't until I was about 12 that I started to sleep in those uncomfortable pink spongy rollers that gave me the curl I longed for. Even then, my mom had to roll them for me every night. {Thanks, mom!}

My helpers were doing a great job until the phone rang....and Landon absolutely had to take the call. I'm serious folks. Mom and dessert got put on hold so he could carry on a conversation. He didn't like the fact that I was following him and the phone around, so he locked himself in the pantry to finish up his socializing.

After Landon's socializing was over, we started the best part. The mixing. I don't know about other kids, but mine are fascinated with the electric mixer. They fight over who gets to turn it on and then who gets to turn up the speed. So...Landon won and turned on the mixer and watched and waited.

And he was doing his very best to be patient while he waited.

And waited.

And waited. He tried to close me on letting him turn the mixer to high "just to see how fast it goes, mom." I declined. Did not have the energy it would take to clean the ceilings. So...here is where I put the camera down and forgot to photo the rest. I dropped our 'spoonfuls' a little to large and ended up with cakes that were too big. So I took my 1'' biscuit cutter and cut out the cakes to make them smaller.

Then we decorated the tops with powdered sugar and threw them in the fridge to cool some more. The result................yumm-o. I will say that they pair very well with morning coffee. They also pair very well with a big glass of milk.

The recipe is really easy and again was from Darby's blog {which is a favorite}

All you need is:

1 box of Devil's Cake Mix (make according to box directions except for add only 3/4 cup of water and add the instant pudding)

1 box of Instant Chocolate Pudding

Frosting {I cheated and used the already made...I can't help it nor do I feel bad...I love the taste of the vanilla and it's so easy}

Mix everything together while your oven is preheating to 350.

Line baking sheets with parchment paper.

Lay little spoonfuls about an inch apart onto parchment and bake in oven for 10-12 minutes. {I actually left them in almost 2 minutes longer than this to make sure they baked through}

Let them completely cool.

When they are cool...put frosting on one and then smoosh it with another.

Enjoy...and don't blame me if your pants are tight after making these. They're good.

resolute

i am anxious to begin on one of my 2010 resolutions...

cooking more and stepping outside of

my usual dishes and really

experimenting in the kitchen...

this week....i will begin pouring through these books in hopes to find

some new and fabulous recipes to try on my crew

barefoot contessa and martha cookbooks are of my favorites
just looking through the photos is enough
to make me feel as if i have gotten my moneys worth...
has anyone tried the pioneer womans cookbook?...
i think i might make an amazon order and try her out too..
been hearing good things about her recipes

so.......
hApPy weDneSday...
i'll be spending the rest of my day looking
through these beauties
and
making grocery lists
i know...
g l a m o r o u s!

the vinaigrette that changed my life...and my salad

My search has ended...temporarily at least.

I recently found this recipe for an easy peasy vinaigrette.

I have been looking for something like this that is simple to put together and would require ingredients most often already in my pantry or refrigerator.

I tried it the other night and it was like my taste buds had been awakened after a million years of slumber. I might be exaggerating a wee bit...but trust me...this is a wonderful and simple recipe.

Your salad will request it as well as your tasting buds.

So...jot this one down and file it under Taste Buds Favorites

Here it is:

BASIL PARMESAN VINAIGRETTE

1 garlic clove

1/2 tsp salt

2 tblsp balsamic vinegar (i tend to use a little more than this)

1 tsp fresh lemon juice

3 tblsp fresh basil

1/2 ounce parmesan cheese, finely grated

1/4 tsp black pepper

1/2 cup olive oil

.....

Mince garlic clove and then mash to a paste with 1/4 tsp salt.

Add to bowl.

Then, whisk together with garlic paste the vinegar, lemon, basil, parmesan, salt and pepper.

Add in olive oil in a slow stream all the while whisking the ingredients together.

.....

I serve this on a green salad with red onion, sunflower seeds, dried cranberries, parmesan cheese and homemade croutons.

If you try it...let me know what you think.

I bet you get hooked on it too!

Enjoy!

(...just re-discovered the source for the vinaigrette from sarahs fab day and I do beleive she found it on Domestic Reflections site...)

the best garlic bread.....ever

confession.....we make this garlic bread sometimes 3 times a week. clearly, we are not a family that watches our carb intake. what fun would that be, right? this is a request by mr c and the kids more often than not and who am i to stand in the way of happiness derived from garlic bread? it's easy peasy so grab a pen...or hit print and enjoy!

1 loaf of your favorite bread

(we usually just use a french loaf or a whole wheat loaf)

1 stick of butter

1 head of garlic

salt and pepper

parsley

pre-heat your oven to 400 degrees

place your stick of butter on counter to soften

cut the top off of the head of garlic, leaving it in tact

place head of garlic (sliced side up) on a square of foil

drizzle olive oil over garlic and sprinkle a little salt on the top

scrunch the foil together to close, leaving a little opening at the top

place in your oven and bake for 50 minutes

(your house will smell yummy)

(neighbors will ask for dinner invitation)

(don't do it...then you'll have to share)

(be stingy)

moving on......

when you remove garlic from the oven just let it sit on your counter to cool

place softened butter in a bowl,

sprinkle with salt and pepper

squeeze roasted garlic from the skin into the butter

mix in chopped parsley

(makes it pretty)

mix that goodness up

wipe chin...you're drooling now

wipe keyboard...you drooled on that too

toast bread in preheated oven for a couple of minutes and when you pull out your loaf...

smear and smother that butter mixture all over that baby

enjoy.

if you try it...let me know what you think.

garlic bread knocks my socks off...

every time.

the cookie jar

Found a fabulous cookie jar at Target the other day.

Target is like my second home.

I was on a special 'cookie jar' mission yesterday because the children and I have been baking cookies often around here.

I wanted something that could be left on the counter and this was much more attractive than a Ziploc baggie or a Tupperware container.

(i don't do either one of those...martha taught me otherwise)

So here you have the new house for our cookies.

She has the greatest seal so the goodies stay fresh and the mouth on this jar is generous...plenty of room for two little hands at one time...in case there are doublefisted cookie snatchers in our home.

(landon)

All that for under $16.

In our cookie jar this week...

.....

Classic Chocolate Chip

I have tried probably 15 different chocolate chip recipes and this is by far the best.

Mr C can't be trusted around these.

Honestly, he has no self discipline when cookies are involved.

He should be ashamed of himself.

(maybe i'm being a little too hard on the guy)

Alright...enough of running my Mr C under the bus...jot this recipe down for the next time you decide to bake...it's easy peasy:

Ingredients

.....

1 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1 1/4 teaspoon baking soda dissolved in 3 tablespoons water

3 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

12 ounce package chocolate chips

::::::::

Preheat oven to 350

Cream together shortening, sugars, eggs and vanilla.

Add soda dissolved in water.

Blend in flour, baking powder and salt.

Add chocolate chips.

Drop by spoonfuls onto cookie sheet and bake for 10 minutes.

(i swear by using a Silpat Baking Mat on your cookie sheet...it keeps the cookies from burning or sticking to the cookie sheet)

::::::::

All that is left to do is pour a big glass of milk and start dunkin' these guys.

Oh...you might want to head to Target first and pick up a fab cookie jar too!

They go great with your morning cup of coffee as well.

Trust me.

I also like them crumbled on top of vanilla ice cream...or vanilla ice cream smooshed in between two cookies is nice.

(maybe it's me that has no self discipline around the cookie jar)

No matter...homemade cookies make everything okay.

::::::::

See you next time my friends!!

Anyone out there have any to die for cookie recipes that I should try?

since you asked

I had a few comments and emails asking about the recipe for the broccoli we had at Sunday Dinner last week. The recipe was introduced to me by my sister and is from Ina Garten...my absolute favorite cookbook author and #1 on my list of who I would love to cook with someday. I am certain that once you try this recipe...you will not go back to your former way of preparing broccoli. This preparation is perfect for summer when broccoli is so easy to come by. In fact, I am heading to the fruit market as soon as I finish this post to pick up some more for dinner tonight.

So grab a pen or hit print.....here it comes:

::::::::

Parmesan-Roasted Broccoli

(2008, Barefoot Contessa Back to Basics Cookbook)

Ingredients

.....

4 to 5 pounds of broccoli

4 garlic cloves, peeled an thinly sliced

good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

........

Directions

Preheat the oven to 425 degrees

Cut the broccoli florets from the thick end of the stalks, leaving an inch or two of stalk attached to the florets. Discard rest of stalks. Cut the larger pieces through the base of the head and pull the florets apart. Place the florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons of olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some florets are browned.

Remove the broccoli from the oven and immediately toss with the 1/2 tablespoons of olive oil, the lemon zest, lemon juice, pine nuts, parmesan and basil. Serve hot!

:::::

If you make this...let me know what you think. I could be partial to it because I am a sucker for anything with lemon as an ingredient...and you can really taste it on the broccoli. It's lovely.

I'm off now to drag...errr...I mean take my children to the market!!

(clearly not one of their favorite errands to run)

Just a note...this side dish goes really well with a loaf of crusty french bread smothered in butter and a summer pasta.

Don't forget the lemonade!!