July 31, 2011

Weekend Recap {in cell phone pics}

Road trip, water slides, In-n-Out, exploration museum
+ hubby, sweet baby boy & friends
=such a fun weekend!

Enjoy an overload of pictures from our weekend adventure












 

 












So.Much.Fun

I will say, the one thing I did NOT enjoy about California...
...the calorie count on every menu.

I mean, I'm eating at In-n-Out and Cold Stone...
I already realize it's not the healthiest choice,
but I don't need to feel that bad.

Mission accomplished, California.
Mission accomplished.

I'm linking up here:




July 29, 2011

Fabulous Find Friday: Envelope Journal

I got the most unique gift in the mail the other day...
{have I mentioned I LOVE getting mail?!}


An Envelope Journal!

Such a different and beautiful way to display your special treasures, or give as a gift!
Aimey, from The Vintage Mitten,
was nice enough to send me one!

I plan to use it as a keepsake for our special family notes and doodles,
but there are a zillion things you could use one of these journals for!

  • a letter to your child each year
  • special moments, awards, or pictures from a child's life
  • letters from friends and family for a graduate
  • advice for a new bride from her shower
  • recipe exchange
  • love letters
Adorable ideas, huh?
and soooo personal and thoughtful!

Here's a closer peek at mine:






I can't wait to start filling it with special treasures!
to get your own, visit The Vintage Mitten here
and become a fan on facebook for special news and discounts!




July 28, 2011

Awkward & Awesome

Yet again, the time has come for me to share more embarrassing moments from the past week...
it's ok...at least the awkward ones make up for it...
{sorta?!}

Let's get right to it!

Awkward:

This eclectic, multi-colored, wind chime hanging, light stringing {with a flamingo on the the hood} bus,
 that was selling:
fish?! Really?
clearly, the bus is awesome, but fish...
{oh, and random side note...my childhood house - that I lived in for 17 years - is down that road...hummm}

Having my son throw his worst tantrum yet because I threw away his poopy diaper. He cried, kicked and screamed poo-poo, poo-poo for an entire 30 minutes. That's a long time, people.
{please tell me I'm not a bad mom for actually throwing it away...}

Having a son with the loudest, um, toots? I can't tell you how many places we've been this week where Isaiah decided it would be a good time to let one out and they are LOOOOUUUUD! And I'm just sure that when I said, oh, Isaiah, say excuse me, people were like, right lady...that was totally you.

How the majority of my awkwardness this week can be attributed to my son...ahhh, true mommyhood.

Awesome:

Baby boo boo's swim class...

even if he wouldn't smile for me.

Pacific Northwest {Hey! That's me!} blogger's meet up!


Hells yes for something going on in this part of the country :)

Waterparks.
More specifically, the fact that we're leaving tomorrow and taking a weekend trip to a waterpark!
Bring on the sunshine and family time.


What about you, how was your week?!
What was awkward, and what was awesome??


July 27, 2011

Wordless {ish} Wednesday

I cherish being home with my sweet boy for the summer.
Especially on days where we get to head to the river,
bask in the sun,
eat squished pb&j's
and throw rocks






I'm linking up with these wordless wednesday's: the paper mama, a little king and i, baby baby lemon






July 26, 2011

Key Lime Cheesecake With Pecan Crust

I have one word
Delish.
You must make this,
and eat the entire thing,
and then immediately go find your elastic waist sweats and put them on.
{well, I guess you could switch the order of the last two}

Let's just get right into cooking so you can stop drooling
First, we'll start with the crust.

My Florida family sent us home with a gigantic bag of pecans that my mom was so gracious to share
{probably because she knew she'd get a piece of this baby}
so I decided to make the crust out of pecans instead of traditional graham crackers.

Also, let's just get one other thing straight,
if this cake hadn't been for hubby,
you can bet your booty I would have put coconut in the crust.

But, since this was for hubby, and it was his birthday,
I was a nice wifey and decided to leave it out.
If you're crazy and don't like coconut either, you should leave it out too.


 Gather your ingredients

 Place pecans in processor and pulse until they look like small crumbles


Add in melted butter and sugar

and pulse until mixture is moist

press into a 9 inch springform pan and bake at 350 for 12-15 minutes

Easy, huh?
Let's get to the filling.


Gather ingredients
{I use 2 packs of reduced fat cream cheese and 2 packs of regular and you can't taste a difference}

Place the softened cream cheese, lime zest, cornstarch and sugar in a mixer

and beat until nice and fluffy

Next, add the eggs one at a time, and then the lime juice.

Pour mixture into prepared crust
{that should have coconut in it}
no, I'm not bitter

and bake at 325 for about an hour.

Garnish with more lime zest and a few lime slices!

{I also made home made whipped cream to go over the top...it goes great with the tangy-ness of the cake}

Super easy, right?
Now, I know cheesecakes can be intimidating,
and everyone seems to think that you can't make a cheesecake without cracking,
so I'll let you in on my 3 tips for preventing cracks

first - do not overmix. Simple as that. As soon as each ingredient is combined, turn the mixer off.
second - I set a pyrex {or other oven-safe dish} on the bottom rack of the oven and fill it with water. The steam from the water helps cook the cheesecake gently and you don't have to deal with a traditional water bath.
third - After the cheesecake is done baking, turn the oven off and crack the door, but leave the cheesecake in the oven for at least 3 hours. This helps the cheesecake cool slowly instead of super fast, which can result in cracks.

Ok...those are my tips!
So go whip up a crack-free cheesecake now!
Your whole family will thank you.
{that is, if you decide to tell them about it and not hog the entire thing for yourself}
  

Pecan Crust Recipe:
  • 2 cups pecans
  • 4 tablespoons butter
  • 1/3 cup sugar
  • 1/2 cup coconut {optional}
Place pecans in food processor and pulse until they resemble course crumbles. Add in melted and butter and sugar and continue to pulse until the mixture is moistened.

Press mixture into a 9 inch springform pan 

Bake at 350 for 12-15 minutes 


Cheesecake Recipe: 

  • 32 {4 8oz packs} ounces cream cheese, softened

  • 1 cup white sugar

  • 1 tablespoon cornstarch

  • 3 eggs

  • 1 tablespoon grated lime zest

  • 1/2 cup key lime juice


  • In a large bowl, beat with an electric mixer the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat. Pour batter into prepared crust.

    Bake at 325 degrees for about an hour, or until set. To reduce cracking, place a shallow pyrex dish half full of hot water on lower rack during baking.

    Turn oven off, and crack the door, but leave the cheesecake in the oven for 3 hours.Remove from oven. Refrigerate cake overnight.

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