Thursday, February 24, 2011

little things

Levi & Jen showed up on my doorstep yesterday, with this covered cake dish for me. Just because she knew I wanted it. These little things make me happy. Now every time I use it, I will think of her sweetness. I may have to bake something today. A corner of my kitchen. See my awesome restaurant style coffee pot? My hubby got it for free, and gave it to me for Christmas. I love it! It's fast like a Bunn, makes good coffee, pours like a dream, and is perfect for company. Much better then these !:)

Here is what I see out my window at this very moment. I'm ready for warm weather, cute toes, flipflops, swimming, BBQ's, and the likes. I think I have a while to wait, may as well enjoy the snow. It is pretty.

Wednesday, February 16, 2011

Scandinavian Kringler (Danish Puff)

I made this today. Delish! My kind of recipe, basic, and the ingredients are things I always have on that! (although I DID manage to get distracted, and my water&butter boiled over, onto my stove AND floor) I made mine without nuts. These are best when fresh. (pic. from Betty Crocker:) wanted to post my own pic. but Cambree's camera batteries died, and I still don't have one:(


1 cup flour

1/2 cup butter softened

2-3 tablespoons ice water


1 cup water

1/2 cup butter

1 cup flour

3 eggs

1/2 teaspoon almond extract


1 cup powdered sugar

1 tablespoon butter, softened

1/2 teaspoon almond extract

2 to 3 tablespoons milk

Sliced, toasted almonds or chopped nuts

Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on greased cookie sheet.

In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Add eggs one at a time, mixing well after each addition, till smooth. Spread half of the topping over each rectangle.

Bake 50-60 minutes or until golden brown; immediately remove from pan to cooling rack.(Topping will shrink and fall) Cool completely.

In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts. Cut into slices and serve. Makes 2 loaves, 10-12 slices each.
For all of you who have the Stenersen cookbook, this recipe is in there.

Tuesday, February 15, 2011

Wow, I haven't posted in like..

...8 months!! Here's a few things that have happened since I last posted~

- I moved 6 hours away from Cheney.

-Matt turned 32 on Sept. 1st.

-Duane turned 7 on Sept. 7th. (his Golden Bday:)

-Claire started her very first yr. of school. (and loves it!)

-Duane is now in 1st grd, Ariel in 3rd, and Cambree in 5th..which means middle school here..crazy..

-Ariel turned 9 on Oct. 16th.

-Ella turned 2 on Oct. 31st. (How did my baby get so old?!)

-Cambree turned 11 on Dec. 16th.

-I just turned 29 on the 2nd...yikes;)

Well, I'm going to try start blogging again..maybe..;) I started this post 2 months ago, so yea...

Don't mind my blog. It may change daily. I'm messin' with it...

Oh, and here's some pics. If you can see. I didn't feel like posting them all separate. Actually, if you dble click on my collage, I think you can see it bigger..