2010

Where did the end of 2009 go? And how can I be "meaning to make another post" for 6 months? Life has been busy in our little corner of the world but I can't help but stop for a moment and think about the events that are occurring right now.

Heartfelt prayers to all of the people in Haiti, and to all of the people all over the world, near and far, that have been affected by this horrible event.

Up North

I love "up north". I love the trees, cool breeze, ample lakes, and relaxed atmosphere. We were able to spend some time with AJ's sister Sam, her husband Jamie, and their two boys Jakob and Seth last weekend. Coincidentally, they live "up north".

This is the view from Sam & Jamie's deck. It was also the view from our bedroom. What a wonderful way to wake up each morning.

We took a trip to Madeline Island, part of the Apostle Islands, in northern WI. If you're ever in that part of the country I recommend you check it out.

Jakob, Seth, and Sidney

Miss Sidney

Tom's Burned Down Cafe. VERY cool, eclectic place!

Tom's has several of these signs hanging all over the place. This one was my favorite.

A beach on Madeline Island. Sidney is trying to put a feather in the water.

I found this little guy walking down to Sam & Jamie's dock.

Thanks for the wonderful weekend Shaw family! We had a great time.

Where's Missy

We know all about the Where's Waldo books. Here's a spin off of that....

I was taking some pictures of a bouquet of roses when I noticed something in the background. Let's see if you can see it.

Yep, that's a cat and apparently she likes roses too.

Ahhh, they smell so good.

And they're pretty too.

Tiny Bubbles....Big Fun

Wouldn't it be wonderful to be three years old again?

A jar of bubbles + a little wind = a lot of fun

It's moments like these that makes me love being a mom.

Great Chocolate Chip Cookies

I've been making chocolate chip cookies forever. I've tried dozens of recipes that have been good but I could never find that one special recipe that produced the perfect cookie. I like my cookies a little chewy, a little puffy, and chock full of oatmeal.

While I am a daring cook, I'm not very daring when it comes to baking. Baking is more science than art and sometimes over tweaking a recipe can yield unwanted results. That being said, I've tweaked and worked this cookie recipe until I found just the right combination of ingredients. It's really become my go to recipe for Oatmeal Chocolate Chip cookies. Bake a batch today you won't regret it.



Oatmeal Chocolate Chip Cookies

• 1 1/4 c. brown sugar
• 1 1/4 c. sugar
• 1 1/2 c. unsalted butter, softened (3 sticks)
  
• 1/4 c. peanut butter (smooth or chunky)
• 3 c. flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 3 eggs
• 1 1/2 tsp. hot water
• 1 1/2 tsp. vanilla
• 3 3/4 c. old fashioned oatmeal (yes, that 3 and 3/4 cups) (not instant or quick cooking oatmeal)
• 1 package semi-sweet chocolate chips
• 1/2 - 1 cup bittersweet/dark chocolate chips (alternately you could use white chocolate or peanut butter chips)

1. Stir together the flour, baking soda, and salt in a medium size bowl and set aside.
2. Cream together the sugars, butter, and peanut butter until light and fluffy. Add eggs, one at a time, mixing well after each addition.
3. With mixer running stir in vanilla, hot water, flour mixture and oatmeal and mix until combined.
4. Stir in chocolate chips.

Drop by spoonful on to an ungreased cookie sheet and bake in a preheated 350 degree oven for 8-10 minutes until the middle is set and the edges start to brown.

Let rest on the cookie sheet for a couple of minutes and then transfer to a wire rack to cool.

Store in an airtight container. These keep well for about 4 days and the freeze very well.

Makes 6-7 dozen.

Note: I like to pull these out just before they are completely baked, they finish baking on the pan while they are resting for a minute or two.

Another note: I use medium sized dough scoop instead of a spoon. If you have one, it works really nice because the cookies are roughly all the same size and there's no mess getting the dough off the spoon.

Banana Bread

There is something about Banana Bread that makes the world a better place. I don't know if it's the simplicity, the aroma of it baking, or the nostalgia of it but I love this bread.



I love because it's my Grandma's recipe and I loved her crazy. I love it because it reminds me of her. I love it because when I'm thinking of her and would give anything to have a moment with her all I have to do is make this bread and I feel like she's right there with me.

My Grandma was a great cook and she made amazing quick breads; banana, apple, strawberry, rhubarb, and many others. I miss her everyday but am so thankful that I have wonderful memories that I can reflect upon and great recipes that I can make that remind me of her.

Ingredients: Flour, Baking Soda, Salt, Butter, Sugar, Eggs, Vanilla, Bananas, and Nuts

Combine the dry ingredients.

Cream the butter, add the sugar, and cream the butter and sugar together.

Add the eggs and vanilla and combine. Mash the bananas.

Stir in the bananas. Fold in the dry ingredients and nuts. Pour in to a greased bread loaf pan.

Sprinkle with vanilla sugar and bake.
Let cool for about 15 minutes and then remove from pan to continue cooling.

That's it, really simple and VERY delicious! Make a loaf today.


Mary Ann Eng's Banana Bread (with a little bit of me thrown in)

2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla
3-4 large, VERY ripe, bananas; mashed
1 c. walnuts (optional)
Vanilla Sugar for sprinkling (optional)*

Mix flour, baking soda, and salt together in a bowl. Set aside dry ingredients. Cream butter. Add sugar. Cream butter and sugar together until light and fluffy. Add eggs and vanilla and combine until thoroughly mixed. Stir in mashed bananas. Fold in dry ingredients and nuts.

Pour in to a well greased (I used the butter wrapper) 9x5x3 loaf pan and sprinkle with vanilla sugar (if using).

Bake in a 340 degree oven for 55-60 minutes or until a toothpick comes out clean.

Cool in pan for about 15 - 20 minutes and then transfer to a wire rack to finish cooling.

*Here's my "spin" on this recipe. Once the batter in neatly in the pan I like to sprinkle the top with a little vanilla sugar. It gives the bread a wonderful, sweet crust. I'm sure there are several recipes on the Internet on how to make your own but I find it easiest to use already made. If your looking for some really good pre-made vanilla sugar check out Penzey's. They have LOTS of fun things!