Friday, January 27, 2012

My BABY is turning 5!!!

I can't believe that my baby will be 5 in a few weeks!!!  Time just goes to darn fast and my babies aren't babies anymore.  My son can't wait for February 13th to arrive so he will officially be FIVE!!!  He is still my baby....even if he is five!!

I wanted to start documenting my kids on their birthday so in years to come we can go back and see how they have changed.  I don't know why I didn't start this 13 years ago when my oldest daughter was born.  Anyhow, on with it from here on out.

When I "interviewed" my son this morning I was surprised to learn his favorite color is brown.  Usually, it is green or yellow {something about tractors...} and a BULL RIDER...this mama doesn't think so!!!!  When I asked him who his role model was he responded "what is a role model?".  I explained what a role model is and he had the perfect answer to the perfect role model....his Daddy..awe!!!

Such a handsome lil' guy!!!


Thursday, January 19, 2012

Cappuccino Muffins

Three of the many food groups in my life in no particular order are coffee, chocolate, and cream cheese.  Some days it is chocolate, coffee, and cream cheese.  Other days it is cream cheese, coffee, and chocolate.  Oh, these are not a food group???  In my own little world they are food group...if that!!

Quick story first before I share the goodness of these muffins.  My mother in law is an awesome cook.  She and I are a lot alike when it comes to cooking.  We look at cooking as a way to relax and find it therapeutic if you will.  I was sooooo excited to give her one of her Christmas presents this year because it was something she didn't mention she wanted or needed, but I knew she would love.  I got her the butter lovin' lady from the south Miss Paula Deen's Southern Cooking Bible.  Maybe I was a little selfish in getting her this cookbook that I would thumb through while at her house, but I knew she would love it just as much as I would.  When she opened her gift she chuckled and told me she just bought the cookbook a few days prior.  WHAT!!! Great minds think alike!!!!!!  She got me the Taste of Home Baking Book for Christmas PLUS she gave me the "extra" Paula Deen cookbook.  SCORE!!!!

Needless to say, I have been rummaging through these cookbooks and found the recipe for the Cappuccino Muffins in the Taste of Home cookbook and couldn't wait to make them.  Moist coffee flavored muffins with chocolate chips and a delicious coffee flavored cream cheese spread just speaks to my deep down....I don't care it is 10:30 at night I must make these NOW kind of deep!!!

Preheat oven to 375 degrees

Espresso Spread:
4 ounces cream cheese, softened and cubed
1 tbsp sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
1/4 cup miniature chocolate chips

In a food processor or blender chop the chocolate chips up till fine.  Add remaining ingredients and process until well blended.  Transfer to a small bowl, cover and refrigerate until serving.

2 cups all purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 tbsp instant ground coffee granules
1/2 cup melted butter
1 egg
1 tsp vanilla extract
3/4 cup miniature chocolate chips

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.  In a small bowl, stir milk and coffee granules until granules are dissolved.  Add butter, egg and vanilla; mix well.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.

Fill greases or paper-lined muffin cups two-thirds full.  Bake for 17-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve with espresso spread.  Makes approx 14 muffins.



Monday, January 9, 2012

Chocolate Chip Scones

These scones are incredibly easy to make and you could easily substitute blueberries, cranberries, apples, or raisins for the chocolate chips.

Here's what you need to whoop these babies up:

1 cup all purpose flour
3 tbsp white sugar
1½ tsp baking powder
Pinch of salt
2 tbsp cold butter
1 egg
3 tbsp heavy whipping cream
3/4 cup chocolate chips

In a bowl, combine the flour, sugar, baking powder and salt.  Cut in butter until crumbly.  In a small bowl, combine egg and cream; stir into dry ingredients just until moistened.  Fold in chocolate chips.

Turn onto a floured surface; knead gently 6-8 times.  Pat into a 10 inch circle.  Cut dough into six wedges.  Separate wedges and place 1 inch apart on an ungreased baking sheet.  Bake at 350 degrees for 18-20 minutes or until golden brown.  Remove from pan to a wire rack.  Serve warm.

I like to add a little powdered sugar glaze to know just to add a few more calories that I desperately need.

For the glaze:
3/4 cup powdered sugar
1½ tbsp milk

Add milk to powdered sugar and whisk until smooth.  If you would like it thicker add more powdered sugar, if you would like it thinner add more milk.  

Now, go have a glass of milk and a chocolate chip scone!!