Monday, July 30, 2007
Cade purchased this cook book at the school's book fair. He always is begging to make something from it. The book has basic recipes but is loaded with photos of characters from Nickelodeon- which make all the recipes wonderful. The boys made these chocolate chip cookies nearly all by themselves- I just supervised. They did turn out good and they were so very proud of their cookies. (The best they had ever eaten in fact)
CHOCOLATE CHIP ATTACK COOKIES- from the Wild Thornberry's
Beware of falling Chocolate Chips! These cookies have an avalanche of yummy chocolate flavor.
21/4 Cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 pkg (12 ounce) chocolate chips
1. Preheat your Commvee oven to 375 degrees
2. Mix the flour, baking soda, and salt together in a small bowl.
3. Mix the butter, white sugar, brown sugar, and vanilla together in a larger bowl. The mixture should be soft and creamy. (if you have one, use and electric mixer for this. But let an adult help you so it doesn't go flying!)
4. Add the eggs to the butter mixture, then slowly stir in the flour mixture.
5. Now it's time for the showstopper: mix in the chocolate chips.
6. Once everything is completely combined, scoop tablespoon-sized hunks of dough onto a baking sheet and bake for 8 to 10 minutes. Watch out for Donnie! He's been known to eat entire batches at a time.
serves 8 to 12
The boys are finally making progress in the pool.It really is amazing progress. Both have had a fear of the water and it has just taken lots of patience and trust and trying to get to this point. They have been enjoying the water this year. Cade likes to jump off the board and swim in the deep end. Quinn will now put his head under holding his breathe and counting how long, trying to beat his record of 40 seconds.
Monday, July 23, 2007
Friday, July 13, 2007
This is a great appetizer for Summer when there is plenty of Basil to Use.
Try it with pita chips and your favorite white wine (I like a Sterling's Sauvignon blanc)
Pesto CheesecakeFollow homemade pesto instructions or use purchased pesto in this appetizer cheesecake recipe.
- 1 package fresh basil, about 1/2 cup
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/3 cup olive oil
- 1/2 cup Parmesan cheese -- grated
- 1 tablespoon butter
- 1/4 cup dry bread crumbs
- 2 tablespoons Parmesan cheese -- grated
- 2 package,8oz cream cheese
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese -- grated
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 3 large eggs
- 1/4 cup pine nuts
For Pesto: Finely chop first three ingredients in processor. With motor still running pour olive oil slowly down feed tube, process until well incorporated. Add 1/2 cup grated Parmesan and blend well. (If desired use 1/2 cup commercial pesto sauce.)
For Cheesecake: Preheat oven to 325 degrees. Rub butter over bottom and sides of 9-inch spring form pan. Mix breadcrumbs with 2 tablespoons Parmesan and coat pan with the crumb mixture. Using an electric mixer, beat cream cheese, ricotta, Parmesan, salt and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of mixture to medium bowl. Mix pesto mixture into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; gently smooth top. Sprinkle with 1/4 cup pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes. Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.
Recipe From Diane's Kitchen
Wednesday, July 11, 2007
So I guess the saying is true. " one man's Trash is another man's Treasure"