Saturday, April 10, 2010

Precious Baby Hands

Oh, be careful little hands, what you do,
Oh, be careful little hands, what you do
For the Father up above,
Is looking down in love,
So be careful little hands
What you do
Cambrie Noelle & Keri Jill
How good and pleasant it is when brothers (sisters) live together in unity!
Psalm 133:1
Bright-eyed baby girl
Sugar and spice and everything nice
Precious sleeping baby

Jesus said, "Let the little children come to me, and do not hinder them,
for the kingdom of heaven belongs to such as these."

Matthew 19:4

Banana ~ Pecan Biscotti

Another way to use those extra bananas over ripening on the counter are these delicious biscotti cookies. At 72 calories each (without the chocolate drizzled on top), they are a delightful treat!
They are extra crunchy on the outside, probably because after slicing, they are baked on both of the cut sides.
Banana ~ Pecan Biscotti

From Cooking Light

Yield: 2 dozen (serving size: 1 biscotto)
Calories (without the chocolate on top): 72 (25% from fat)

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup mashed very ripe banana (about 1 banana)
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup chopped pecans, toasted
  • Cooking spray

Preparation

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky). Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness. Bake at 350° for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 250°; bake 15 minutes. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.

~*~

I drizzled melted chocolate on top of the biscotti but they are very good without this addition.

The glaze was made by combining in a microwaveable custard cup,
1/4 cup chocolate chips and 1 Tablespoon of shortening.
I heated it for 30 seconds on full power and stirred until all of the chocolate was melted.


Note: I did not use a sprayed baking sheet but rather baked on a silicone pad.

Thursday, April 8, 2010

Happy Birthday, Ryan!

This sweet little porcelain bootee is special to me.
It commemorates the day that Ryan Emery joined our family.
Seven years ago today!
I have booties for each of our four daughters
and all but the last three grandchildren.
The lady that made these beautiful booties sold the business
and the new owners are not currently operating.
I am very sad.
Through the years I have purchased many for special keepsake gifts
and really would like to have them for all of our grandchildren.
Happy Birthday, Ryan!
Look how much he's grown!

Joining Cindy @My Romantic Home for Show & Tell Friday
Joining DebbieDoos Fun Foto Friday
Joining Alicia @More Than Words for Friday Photo Flashback

Wednesday, April 7, 2010

Barefoot Bloggers ~ Raisin Pecan Oatmeal Cookies

Time for Barefoot Bloggers again and this time

Leslie of Lethally Delicious

has chosen Raisin Pecan Oatmeal Cookies!

A perfectly delicious ~ crunchy on the outside ~ chewy on the inside ~ chock full of raisins ~ full of flavor, kind of cookie!
Ina doesn't disappoint!

Raisin Pecan Oatmeal Cookies

Ingredients

  • 1 1/2 cups pecans
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 cup dark brown sugar, lightly packed
  • 1 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 cups old-fashioned oatmeal
  • 1 1/2 cups raisins

Directions

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Joining Foodie Friday hosted by Designs by Gollum!

Easter Day in Sepia Scenes

Sisters, Keri Jill & Cambrie Noelle
Silas deciding which jelly bean is the best.
I love the chocolate evidence on his chin!
Pop-Pop enticing Caleb to share his marshmallow bunny.
Notice his decision.
Noah learns to ride without training wheels!
Jamie and babyAn area hospital that specializes in heart care
Praying for a dear one here right now.
Thank you Mary for hosting Sepia Scenes!

Tuesday, April 6, 2010

Outdoor Wednesday ~ Nesting Doves

Look what I found just outside our side door on the arbor there...

A pair of Mourning Doves

Mourning Doves are light grey and brown and generally muted in color. Males and females are similar in appearance. The species is generally monogamous, with two squabs (young) per brood. Both parents incubate and care for the young. Mourning Doves eat almost exclusively seeds
source: Wikipedia



I heard a Stock-dove sing or say
His homely tale, this very day;
His voice was buried among trees,
Yet to be come at by the breeze:
He did not cease; but cooed--and cooed:
And somewhat pensively he wooed:
He sang of love, with quiet blending,
Slow to begin, and never ending;
Of serious faith, and inward glee;
That was the song,--the song for me!
- William Wordsworth,
O Nightingale! Thou Surely Art
Joining Susan @A Southern Daydreamer for Outdoor Wednesday!
Also joining Claudia@Dipity Road for the first time for her sweet Finding Beauty!
Claudia shares:
When you change the way you look at things– the THINGS you look at change!

Monday, April 5, 2010

TWD ~ Mocha~Walnut Marbled Bundt Cake

This bundt cake, from Dorie Greenspan's
Baking From My Home to Yours
was chosen by baker Erin @When in Doubt... Leave it at 350.


Half a cup of walnuts and a teaspoon of instant coffee or espresso, both finely ground as well as 1/4 cup coffee were added to flavor the batter.

Dorie recommended adding the melted chocolate to less than half of the batter.
As you can see, I had more chocolate and marbled it a bit too much.
No harm done... still a deliciously moist cake!

Mocha-Walnut Marbled Bundt Cake

Essentially a walnut cake this is part vanilla and part mocha (both good go-with-walnut flavors), this is a beautiful, particularly if you pour in all the white batter, cover it with the dark batter and marble it minimally, so that you end up with a chocolate gingko leaf pattern in the center.

2 1/4 cups all-purpose flour
1/2 cup finely ground walnuts
1 tsp baking powder
1 tsp salt
2 sticks plus 2 tbsp (9 oz) unsalted butter, at room temperature
3 oz bittersweet chocolate, coarsely chopped
1/4 cup coffee, hot or cold
1 tsp finely ground instant coffee or instant espresso powder
1 3/4 cups sugar
4 large eggs, preferably at room temperature
2 tsp pure vanilla extract
1 cup whole milk, at room temperature

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess.  (If you’ve got a silicone Bundt pan, there’s no need to butter or flour it.)  Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.

Whisk together the flour, ground walnuts, baking powder, and salt.
Set a heatproof bowl over a saucepan of gently simmering water.  Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee.  Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy – keep the heat low so that the butter and chocolate don’t separate.  Remove the bowl from the heat.

Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t be light and fluffy.  Beat in the eggs one by one, beating well after each addition.  The mixture should look smooth and satiny.  Beat in the vanilla extract.  Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).

Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.

If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate.  If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan.  When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them.

Bake for 65 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.  Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.

Sunday, April 4, 2010

Flowers Family and Fun

Jamie and her family drove up to NY to spend a couple of days with her
twin sister Jill her family.
Four adults and 8 children filled their little house with lots of crazy love!
Here are pictures of their time together.
All of our grandchildren except our oldest, Jared.




Jamie and family got home Saturday night and asked us to join them for Easter morning church service at the Haddonfield Campus. Afterward we headed to their house and shared a bucket of KFC and this bunny cake I made for dessert.
Directions on Elaine's blog At Home 'n About.

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