More Spring Break

I nabbed some more pictures from Chelsea of our fun week in Florida. 

Man, we had a good time.

Henry and Eve

 "Hey, look at that cute girl over there. Maybe I should go sit by her."

 "Yes, I did it."

 

"So, you come here often?"

 "That's the ocean over there. Cool, huh?"

"I'm going for it."

"Score."

Henry and Eve had a great time playing together on Spring Break. I was kind of surprised because the few times she has come over to play, they ignored each other. One long hallway to chase each other down and it was a match made in "play" heaven. He taught her all sorts of great tricks like bouncing on his bed and jumping off things. She taught him all about the ipad.

They shared a mutual love of fruit snacks and blueberries.

back to normal-kind of

I have had a hard time adjusting back to normal life after our trip. Combine that with potty training and it has been anything but normal here. I haven't made menus and I have been going to the grocery store as needed-very unlike me. I just feel unprepared.

But today I got us back into one of our regular routines. Library storytime and Sam's Club for lunch. All I can say is, it is good to be back in the swing o
f things.

Henry has been doing so well at potty training. I think it helps that he was very ready. I had bought a box of pull-ups but since we put him in underwear, we only use pull-ups or diapers for bedtime. After the first couple of days with more accidents than successes, he has really improved. And man is he proud of himself. Every time he poops in the toilet he exclaims "I did it! I didn't poop in my underwear!" His face lights up with his own achievement and I echo lots of encouragement. He was completely dry yesterday and even went #2 twice. So I am no longer stuck at home trying to keep us sane. Tomorrow we're going to try the gym. Crossing my fingers.

For potty training incentives we used Skittles/marshmallows (1 for trying, 2 for peeing) and chocolate (for #2). We also have a sticker chart and as he fills in the chart, he gets to pick a prize. He also gets to play games on our phones every time he poops. The ultimate incentive. It sure makes it easier that he is old enough to understand rewards.

And this week we are also anticipating a visit from Grandma and Grandpa who are coming for Easter and their spring break. I have never had a problem not living near family but it sure makes visits very exciting. 

Anyway, back to work. Lots of new pillows to photograph and lots of cleaning to do. Plus we are updating our pictures and putting up new art from Christmas. I made this instagram mash up and am having it printed so I can put up my favorites without the challenge of printing square pictures. We'll see how it turns out when it is printed.

eaten: spring break sweets

The great thing about sharing a house for spring break was also sharing in meals. Each family took one day and provided breakfast and dinner and of course dessert. We had Monday and made Oven Tacos and homemade salsa. I wanted the dessert to kind of go with with meal so when I spotted these Coconut Lime Bars on my dessert Pinterest board I had to try them.

They were delicious and so easy to put together. I used regular lime juice instead of key lime and I also made it in a 9x13" pan. It says to make them in an 8x8" and they would be really thick. Toasting the coconut for the topping really brings out the coconut in the crust and the lime. So good.

I also made a batch of Reese's PB Rice Krispie Treats and they were really good. A yummy middle ground between rice krispies treats and no bakes. You can never have too many snacks/treats when you're vacationing. Period. Seriously. We ate so well and so bad. Enjoy!

KEY LIME COCONUT BARS

Original source found here

Picture and recipe from a feathered nest.

Crust:

1 1/2 c. graham cracker crumbs (I just buy a container of crumbs so I don't have to bash crackers)

2 T. sugar

1/2 c. sweetened, flaked coconut

1/3 c. melted butter, melted

Filling:

3 cans sweetened, condensed milk

1/2 c. sour cream

3/4 c. key lime juice

1 Tbsp. grated lime zest

Topping:

Whipped cream and toasted coconut for garnish

Preheat oven to 350 degrees.  Line an 8 x 8 square baking pan with parchment paper, overlapping the paper over the sides to create handles for later.  Mix crumbs, sugar, coconut, and butter in a bowl and press into the pan; bake for 8-10 minutes.  Remove and cool slightly.

While crust is cooling, make the filling.  (the FUN part!)  In a bowl, add the remaining ingredients: sweetened, condenced milk, sour cream, lime juice, and lime zest.  Whisk to combine until smooth and creamy.  Pour on top of crust; bake for 8-10 minutes until firm to the touch but not browned at all.   Cool at room temperature, then chill completely.

Top with some homemade whipped cream and toasted coconut.

(to toast the coconut, line a baking sheet with parchment paper; spread a thin layer of sweetened, shredded coconut on top, and bake at 350 degrees for 3-4 minutes until it's lightly golden brown)

Reeses Krispies
pictures and recipe from ohsweetbasil

Ingredients

• 1 Cup Sugar
• 1 Cup Corn Syrup
• 1 1/3 Cup Creamy Peanut Butter
• 4 1/4 Cup Rice Krispies
• 1 Pinch of Salt
• 4 Reese's Peanut Butter Cups, chopped
• 1 Handful Chocolate Chips (we use 1/2 cup)

Instructions

1. In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.
2. Remove from heat.
3. Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.
4. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool and devour!

Spring Break in Florida

 This year we went down to Florida again for Spring Break but we wised up and rented a beach house instead of camping. While I like camping, there were plenty of reasons all week to be grateful for our house. We stayed with two other families from our ward and their adorable daughters who provided Henry with hours of fun and entertainment. Our house wasn't right on the beach but it was a quick walk or even quicker drive. Henry loved the beach as always and luckily the water was way too cold to be a real temptation.

 Sticks, sand and rocks were enough to keep him occupied. The weather on our trip was on the chilly side so we didn't spend as much time on the beach as last year. We braved it as long as we could and then would happily return to our house and warm showers.

 Seriously, just give this kid a stick and he is all good.

 We weren't staying in the state park like last year but were able to snag a parking/day pass to drive in for free and enjoy the playground.

 One day we drove to Panama City Beach and got the warm beach weather we were hoping for. And by we, I mean Henry and I. It was still crazy windy but was at least pleasant. I found this awesome dinosaur sand mold in the $1 area of Target. Steve and Henry put it together.

 In the rocks of the jetty there was a family of raccoons who quickly came out after we set up our beach stuff. They were constantly trying to get close to food. Throwing sand in their faces got them to back off but it still freaked me out especially when Henry thought he could throw sand at them too.

 Henry enjoyed throwing sand into the water for at least an hour. So easy to entertain.

 This pretty much sums up both our beach mentalities. Steve: sweatshirt and "get me out of here" style. Beckie: big hat and ready for sun. P.S. the side braid is the perfect sun hat hair style. Buns and ponytails just get in the way and hair down is too hot.

 Big rocks! All his cargo pockets were full after every walk we took.

Even though it was mostly windy and cold, we managed to have a great time going for walks, eating ice cream, playing on the beach all bundled up and being together.

Eaten: Yogurt-Marinated Chicken & Creamy Greek Sauce

 I found this recipe on Apartment Therapy and the picture just made me drool. The chicken is super good and the sauce is super super good. As a girl who doesn't like mayo, I was skeptical but the sauce was delicious. And its been awhile since I had a pita-they are pretty tasteless-so the sauce saved the pita. For the leftovers, I just piled the chicken in a wrap and it was better. This would also be good over rice. This will be great in the summer too as a light yet flavorful dinner.

Recipe and Picture from Apartment Therapy

Yogurt-Marinated Chicken & Creamy Greek Sauce
Makes 3-4 pitas
For the marinade
1 large chicken breast (about 1/2 pound)
1/2 cup plain, whole milk yogurt
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
For the Greek sauce
4 tablespoons mayonnaise (regular or light)
1 tablespoons milk
1 tablespoon cider vinegar-I used regular vinegar
3/4 teaspoon sugar
1/8 garlic powder
Squeeze of lemon juice
Kosher salt and freshly ground black pepper
For the chicken
2 tablespoons olive oil
2 large garlic cloves, peeled and smashed
1/2 teaspoon dried oregano
1 tomato, diced
1/2 cucumber, diced
Pita bread, for serving, or something that tastes better like wraps or tortillas

For the marinade, cut the chicken breasts into bite-sized cubes. In a medium-sized bowl, whisk the yogurt, olive oil, oregano, salt, and pepper until combined. Add the chicken and marinate for at least two hours, but overnight if possible.
For the Greek sauce, mix together all of the ingredients and refrigerate. Adjust seasoning according to taste before serving. (Note: I used 1/4 teaspoon salt and a very generous amount of black pepper. You can't have too much in my opinion.)
For the chicken, wipe off the excess marinade. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and oregano, and cook until fragrant and golden, about 2 minutes. Remove the garlic. Add the chicken and cook for 3 minutes without stirring. Give a quick toss and continue cooking for another 3 minutes, or until the chicken is cooked through.
To assemble, combine the chicken with desired amount of Greek Sauce, tomatoes, and cucumbers. Add salt and pepper to taste. Pile onto a piece of pita bread, fold like a taco, and devour.

beckie rating: 8

bexcaliber: New Prints

New prints in the shop! 

I am really excited about the Striped Love Print. I have been wanting to mix up the Love Pillow Cover and I thought this was the perfect way.  Available in yellow and blue and emerald and mint.

Red was a color missing from my shop and surprisingly it has been hard to find a red that actually prints out as a vivid cherry red. Well I finally found one and I love it paired with this Monaco Blue. The print is modern and the color scheme is Americana, perfect for summer.

And I have revamped one of my first designs. Its crazy how far I have come in one year. The new Garden Walk Print now features overlapping flowers in lots of different sizes and colors. The print has lots of energy and is on trend with Spring's Must Have Color: Emerald. 

Striped Love Print in Sun & Surf
Striped Love Print in Emerald & Mint
Geo Modern Floral in Americana
Garden Walk in Emerald

Happy St Patrick's Day!

Happy St. Patrick's Day! Since we just got back from Spring Break, I didn't have time or energy to do anything for today. Good thing Henry has no idea it is a holiday and probably thought we were crazy to insist on bright green shorts for church and family pictures. We all wore green, that is how into it we got.

Getting back from a trip is a lot of work. Not only is it kind of sad for the fun to be over but many loads of laundry are ahead and an empty fridge. We are recovering and refreshed and I should have pictures up soon.

Looking forward we have potty training and a visit from Grandma and Grandpa. Fun, fun, fun.

eaten: Vanilla Pudding Cinnamon Rolls

Things have been hectic here lately hence the ZERO blog posts in a week. I am doing fine though and busily prepping new merchandise for the shop, pumping iron and getting ready for Spring Break.

So here is a recipe we tried for Valentine's Day. When I set out on this new recipe a week goal I didn't want to do any desserts as that in no way helps my menu making or our healthiness. But for Valentine's Day, why not indulge in a little (lot of) cinnamon-y goodness?

These were delish. Steve didn't love the frosting because he isn't always a fan of cream cheese but I devoured more than my fair share. Maybe next time I will just glaze instead of frost? And the dough is so easy to put together and the vanilla pudding is a miracle moist-maker.

YUM!
Recipe and picture from Mels Kitchen Cafe.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Note: to use instant yeast instead of active dry yeast, decrease the yeast amount to 1 1/2 tablespoons instant yeast. Still mix it with the water and sugar but you don’t need to wait for it to proof – just continue with the recipe, adding in the yeast/water mixture where indicated. Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

Ingredients

Rolls:
• ½ cup warm water
• 2 tablespoons active dry yeast
• 2 tablespoons sugar
• 3 ½ ounce package instant vanilla pudding
• ½ cup butter, melted
• 2 eggs
• 1 teaspoon salt
• 6+ cups flour
Filling:
• 1 cup butter, softened to room temperature
• 2 cups brown sugar
• 4 teaspoons cinnamon
Frosting:
• 8 ounces cream cheese
• ½ cup butter, softened to room temperature
• 1 teaspoon vanilla
• 3 cups confectioner’s sugar
• 2-3 tablespoons milk

Directions

1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.
2. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Notes

Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).

Steve rating: 5

Beckie rating: 9