Thursday, October 25, 2012

Forget Magic Mike....

I've got my own stripper living at the house!!

I CANNOT keep clothes (and diaper) on this child when he sleeps! I am cleaning up pee in the morning and after nap. I put short on him, he gets out of them. Greg put tight sleeping pants on him last night and THIS is what I wake up to this morning!! He doesn't even undo the tabs of his diaper, he just pulls it down, so putting the diaper on backwards wouldn't work.. Any other thoughts?!?!?!

**Side Note: isn't he totally cute!!!**

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Monday, October 15, 2012

Recipe: Pumpkin Cranberry Walnut White Chocolate Chip Cookies

Pumpkin Cranberry Walnut White Chocolate Chip Cookies

    1 1/2 tsp. Ground Nutmeg
    1 tsp. Cinnamon
    1 tsp. Ground Ginger
    3/4 cup Pumpkin Puree
    2 tsp. Vanilla Extract
    1/8 tsp. Ground Cloves
    1 tsp. Baking Soda
    1/2 tsp. Baking Powder
    1/2 tsp. Salt
    2 1/4 cup Flour
    3/4 cup Granulated Sugar
    3/4 cup Brown Sugar
    1 cup Walnut Pieces
    1 cup Dried Cranberries
    1 cup White Chocolate Chips
    1 egg
    3/4 cup Sprouts Unsalted Butter

Preheat oven to 350° F.
In a large bowl, beat butter, pumpkin purée, egg and vanilla until smooth. Add granulated sugar and brown sugar, beat until fluffy.
Add dry ingredients – flour, nutmeg, cinnamon, ginger, ground clove, salt, baking soda and baking powder. Mix well.
Coarsely chop walnut pieces. Fold in chopped walnuts and dried cranberries.
Drop tablespoonfuls of dough onto cookie sheets greased with unsalted butter, spacing about 1-inch apart. Bake for 15 minutes. Let cool and enjoy!
Makes 3 dozen cookies

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Recipe: Pumpkin Spiced Lattes

Pumpkin Spiced Lattes

-8 T of pumpkin puree
-8 T of vanilla
-2 t of cinnamon
-8 cinnamon sticks
-4 cups of strongly brewed coffee
-6 cups of milk
-8 T of sugar
-whipping cream
Combine the milk and coffee, and pour into the crockpot. Whip together the other ingredients [minus the cinnamon sticks and whipping cream] and pour into the crockpot. Mix together well.
Cover the crockpot, and cook on high for 2 hours. Serve in mugs. Generously put whipping cream on top of the lattes, and add a cinnamon stick for extra flavor.

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Recipe: Homemade Pumpkin Butter

Homemade Pumpkin Butter...


    1 (29 ounce) can pumpkin puree
    3/4 cup apple juice
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1 cup brown sugar
    1 tablespoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1 tsp fresh lemon juice


1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!

2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

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Rice Box Photography: Busy Busy Busy

So, like I said on my last post, it's been tooo long since I posted last and I know there is no excuse BUT.... I have been so busy with Rice Box Photography. I still do not have a studio, but that hasn't stopped the clients from coming for "on location" shoots.. I thought I would share a pic or 2 from each of my shoots since my last post... Enjoy...

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Recipe: Raspberry Dark Chocolate Banana Bread

I know, I know... it's been a looooooong time since I posted, but I PROMISE I'm going to get better at this.. I have so much to share with you, but first thing is first..

Last Wednesday (Oct 10), my mom came over and we had a "baking day." It was so fun and my house smelled heavenly with some fall scents. We made Pumpkin White Chocolate Cranberry Walnut cookies, Pumpkin Spiced Lattes, Pumpkin Butter, and Raspberry Dark Chocolate Banana Bread. The later of the 4 was my favorite and I'm feeling oh so generous, and guilty for not blogging in a while, so I thought I would share the recipe.. Beware, this could be addicting, just sayin!!

Raspberry Dark Chocolate Banana Bread... (enjoy!)


2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

 **Picture from another blog, I didn't get a picture of mine before it was eaten up!!**

You're Welcome!!

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