for the temple + happy weekend

Earlier this year, our stake president challenged us to attend the temple often enough that it felt like a sacrifice. I had been trying to attend once a week, but his encouragement helped me to step it up a bit and be sure to not miss. I am lucky that I only live a few minutes from the Mesa Temple, and I am grateful for the time I spend there each week. This morning while I was there, I felt peace about something that has been troubling me, and inspiration on how to move forward in my assignment at church. I know inspiration and peace can come anywhere, but I think they come more easily in the temple. Through my regular attendance, I have learned more about our Savior and gained a greater appreciation for His role in our Heavenly Father's plan. Attending frequently has given me better perspective and an increased desire to be a better wife and mother. I am thankful for the counsel I received to attend more often.

Another plug for this month of gratitude: President Monson said in 2001, "Think to thank. In these three words you have the finest capsule course for a happy marriage, the formula for enduring friendships, and a pattern for personal happiness." We all want to be happier, I think. Gratitude is a sure way to find that happiness.

I took Mabel and Oliver to see Borns perform last night (on a school night even! but we couldn't pass up a free concert and Electric Love is my guilty pleasure), so I am hoping for a nap later today. And maybe a batch of healthy cookies. I'm looking at this recipe. And then maybe dinner out with Mike. Ok, lofty goals for a Friday afternoon, but I think it's doable!

I hope you have a good weekend!

the first pumpkin cookies of the season

I know I talk a big talk about not eating added sugar, but last Friday was the first day where the high was only in the 80s. That called for pumpkin cookies! It just did! I couldn't not make cookies for an after school snack. That's all there was to it. Usually I say that if you're going to eat a cookie, eat a real cookie, not a "healthy" cookie, but I think my palate has changed and really sweet regular cookies don't sound that appealing to me anymore. So I made a slightly less-sweetened version, which I thought was a big hit and needed to be shared.

Pumpkin Oat Cookies

Mix:
2 cups quick oats
1 1/2 cups whole wheat flour
3 teaspoons baking powder
4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt

In another bowl, mix:
4 Tablespoons coconut oil
1 1/2 cups pumpkin puree
2 teaspoons vanilla
1/2 cup brown sugar

Add the two together, then mix in about 1/3 cup chocolate chips. Scoop onto your baking sheet and using slightly moistened finger tips, flatten the tops a little (they don't spread while baking). Bake in a 325 degree oven for 11 minutes. This recipe should make about 28 cookies.

happy weekend

Happy weekend, indeed! My sister, Leslie, is in town! My parents leave today, but Leslie will be here all weekend. We don't have any plans (except attending Mabel's concert and a vintage boutique market in my neighborhood on Saturday - if you're local, check it out!), but I'm sure we'll have a good time.

Are your trees up? Your advent calendars begun? We baked our first batch of gingerbread men yesterday and then ate them for dinner. I make this recipe every year. They are my favorite. Be sure to smear them in cream cheese frosting and chocolate chips. It's the only way to go.

Have a merry weekend!

Banana Oat Chocolate Chip Cookies

We always seem to have browning bananas sitting on our kitchen counter. So, when we needed a treat for Family Home Evening this week, Mabel and Oliver tried a new recipe. We all thought it was a winner. They made Kelsey Nixon's Banana Chocolate Chip Cookies, but I had them swap the shortening for butter, halve the sugar, and use whole wheat flour because I'm like that. And they tasted great! Plenty sweet with only 1/2 cup of sugar. The bonus of making "healthy" cookies, is that I don't feel bad letting them eat them for breakfast.

Oh, and ours were done baking after about 18 minutes.

chocolate chip cookies

I've gotten almost completely out of the habit of baking treats. It was hard in the beginning, but I don't miss it so much anymore. Last Friday night, though, Mabel had a strong hankering for chocolate chip cookies, so we got out the kitchenaid and tried a new recipe. These salted chocolate chunk cookies from smitten kitchen hit the spot. I'd make this recipe again in a heartbeat. They were chewy, but still sort of fluffy, and chock full of chocolate. We only had chips on hand, but I think they'd be even better with the chunks called for in the recipe.

Chocolate Chip Caramel Crumb bars

I happened to have some leftover caramel nibs in my fridge. When I saw this recipe for Chocolate Chip Caramel Crumble Bars on Pinterest, I knew I'd saved them for a reason.

These bars are hearty and rich. The layer of cream cheese in the middle cuts the sweetness a bit. I like that. They are crumbly and chewy and creamy all at the same time. A new favorite recipe, for sure.

Oatmeal Chocolate Cookie Bars

I always wanted to be the sort of mother who had freshly baked cookies waiting for her children when they got home from school. It just seemed so cozy and sweet and old-fashioned. I don't do it as often as I used to (trying not to eat sugar and all that), but when the kids had an extra early release day last week, Elliot and I thought it'd be fun to have these oatmeal chocolate cookie bars waiting for them.

They were thick and rich and oat-y. Unless you have lots of people to share them with, I'd suggest cutting the recipe in half. That's what I did, and I still managed to spoil my dinner and have some left over to deliver to a friend.

Granola Bars

Stella keeps asking to bring a granola bar to kindergarten for snack time, but I just can't bring myself to buy granola bars at the store. Most of them seem so full of junk. I don't know why I hadn't thought to make my own sooner. I did a quick google search for "homemade granola bars" and there were so many recipes to choose from.

I decided to try this one. I like that it has just a few ingredients, it doesn't call for tree nuts (Mabel is allergic), and it uses coconut oil. I bought a big tub of coconut oil at Costco a while ago and I have been trying to better incorporate it into my life. Plus, they don't have sugar. Actually, they remind me a lot of these "cookies".

So I gave them a go, with a few minor adjustments. They were chewy and delicious and I recognized every ingredient that was in them. It was a win-win.

Homemade Granola Bars, adapted from this recipe from Heavenly Homemakers

1/2 cup peanut butter (try the natural kind)
1/3 cup honey
1/4 cup coconut oil
1 1/2 cups rolled oats (not quick)
1/4 cup flax seed
1/4 cup or more Rice Crispies (or crisp brown rice - I found some in the bulk bins at Sprouts)
1/4 cup flake coconut (go for unsweetened, but sweetened works, too)
1/2 cup chocolate chips (mini work well)

Melt the peanut butter, honey, and coconut oil in a medium pan over medium heat. It only takes a few minutes to get it nice and smooth. While still on the heat, add the oats. Cook for a few minutes, stirring frequently. Remove from the heat and add the flax, coconut, and Rice Crispies. Mix well. The first time I made these, they ended up a little wet. Just keep adding more seeds or cereal or nuts until they are the consistency you want. You want them to stick together and hold their shape, but not be too squishy or soft. Let cool for about 10 minutes or so, still stirring occasionally. Add 2/3 of the chocolate chips. Mix well. Some of the chocolate chips might melt, and that's ok. Pour onto a baking sheet lined with parchment paper, and press into as rectangular a shape as possible, about 1/2 inch thick. Then sprinkle the remaining chocolate chips on top. Press them in gently. Chill for two hours, then cut into bars. If you keep them wrapped tightly and they should last for a quite a few days.

I wish I'd added sesame seeds. I think 1/4 cup of those would have been a nice addition. You can really add whatever you want: chia seeds, dried fruit, sunflower seeds, etc.

"cookies"

I've always been skeptical of health foods masquerading as treats. Usually, if a recipe claims to be healthy, I skip it. If I want to eat a treat, I want the real deal, butter and sugar and all, you know? But I am trying hard to eat less white flour and sugar these days. (Which is as beneficial as it is difficult; meaning, very.) So on a whim, I tried these "cookies". They don't have any sugar or flour in them, if you can believe it. And they satisfied my sweet tooth without a doubt. My kids loved them, too. I'd make them again in a heartbeat!

A note: I only had sweetened coconut on hand, as well as semi-sweet chocolate chips, both of which added sugar, I know. I am interested to try them again with the non-sweetened versions and see if it makes a terribly large difference.

I've had great luck with Sheena's recipes. Her whole wheat waffles are in heavy rotation at our house right now. I've tried lots of her other recipes also, and I have loved them all. I love her entire approach to food and exercise, actually. And her hair. I love that, too. You can find all of her recipes here.

Caramel Layer Cocoa Squares

When I was little, and my parents wanted to go on vacation without dragging their six children along, they would leave us in the care of the Masters. Greg and Melinda Masters were the most fun.

My sister and I would beg Melinda to make her famous Caramel Layer Cocoa Squares, and she would always give in. They are still one of my most favorite treats. I make them once a year, always at Christmas. They are super rich, chewy and chocolatey, and just so delicious. You should make a batch, and then give them out to your neighbors immediately. Otherwise you will eat the whole pan. And trust me, one small square is all you need.

Caramel Layer Cocoa Squares

1 14 oz. package of caramels, unwrapped (or one bag of the caramel nibs)

1 german chocolate cake mix

1/3 cup + a couple tablespoons evaporated milk, divided

1 cup chocolate chips

3/4 cup butter, melted

Combine the caramels and 1/3 cup of the evaporated milk in a heavy saucepan. Cook over low heat, stirring constantly until the caramels are melted. Set aside.

Grease and flour a 9x13 inch pan. Or line the pan with greased foil to lift out later for easier cutting.

In a large bowl, combine the dry cake mix, melted butter, and a couple tablespoons of evaporated milk until the dough holds together. It should be like a thick cookie dough consistency. Press half (or a tiny bit more than half) of the dough into the pan. You might feel like there is not enough to cover the bottom of the pan, but keep pressing. It will get there, I promise. Reserve the rest for the topping.

Bake the crust at 350 degrees for 8 minutes. Once out of the oven, sprinkle with the chocolate chips, drizzle with the melted caramel, and crumble the reserved cake mix over the top. Bake for 15-18 more minutes. Cool slightly, then refrigerate for 30 minutes to set. 

Enjoy!

Christmas house

We've been scaling things back here at home this year. We are trying hard to have less. (I think I need to write more about this another time.) When I got the Christmas decorations out a couple of weeks ago, I put up our favorites and immediately donated the rest. I'm not sure why I had been hanging onto some of those things, anyway. Getting rid of them felt so good. Keeping just our favorites makes for a simple, cozy Christmas, and that is my favorite kind.

I've been thinking about this virtual world we live in, and all of the blogging and pinning and comparing that comes with it. Here's what I think: No one really cares what you wear, or what you do, or how you decorate your house. So just be yourself. And wear what you like best. And do what feels right for you. And decorate your home so that you want to be there. Post pictures of it all somewhere if you want to. Or not.

Right?

Anyway, here is a cheery wreath, complete with mistletoe and our homey tree full of sentimental ornaments. Plus some presents! The kids have been so good about the presents. They rearrange them every once in a while, but so far no peeking. They are much more mature about it than I ever was at their age.

Some Christmas-related notes: 

Mike still does all of the Christmas shopping around here and it is probably the best gift he could ever give me. He is thoughtful and generous, all while staying within the confines of our budget. I'm not sure how he does it, but I am ever so grateful. I would be a total stress case if I was in charge. 

Every year I let my children pick out a new ornament. We label it with their name and the date, so someday when they leave our home for their own, they will have a box of ornaments to take with them. I always put up the lights and the red and gold strings that I inherited from my grandmother, but I let the kids do the rest. Uneven placement only lends the tree character, I think.

You can see my felt nativity advent there in the stairway. It is still my kids' favorite decoration, and opening each little box and putting up a new piece is the first thing that happens every morning. A nice reader, Jessica, made a template of my nativity a few years ago. You can find it and make your own here. 

I am gathering recipes for the treat plates we give to our neighbors, and I think these peppermint chocolate crackles just made the cut. I'm also thinking about including pumpkin bread (because, duh) and caramel layer cocoa squares. (I don't believe I've ever shared this recipe and that needs to be remedied asap.) Maybe gingerbread men, too? Sure!

December, so far

Sometimes after blogging every day in November, I need to take a break. But the itch to document my life here on my blog always comes back eventually. I hope you are having a happy December. Ours has been wonderful - busy, but really great. Here are the highlights:

We decorated the house and my parents came to town.

We made our first batch of freshly squeezed orange juice and Mabel performed with the East Valley Millennial Choir and Orchestra. It was a fantastic experience and a wonderful show.

(We highly recommend joining if you live in the East Valley, or Dallas, Texas or Orange County, California or Utah.)

Elliot accompanied me to my hair appointment and was thrilled about it (obviously)

and he spent lots of quality time with my dad on their various electronic devices.

(They read lots of books together and hugged on the couch plenty, too.)

We said so long to the Grand Wagoneer. She is off to her new life as a display model at a Jeep parts manufacturer in Georgia. 

Not pictured:

the school spelling bee, a new coop for the chickens, freezing temperatures,

and lots of delicious gingerbread men. 

How has your December been so far?

Pumpkin Chocolate Chip Cookies

I'll try just about any pumpkin chocolate cookie recipe. I think I've established that fact here on this blog. I saw this one on Hey Natalie Jean, and loved that it called for molasses. I think that's what sets these apart from the rest. The molasses gives them a richer flavor. They only change I made was to switch the oil to butter. They were light and cake-y and I immediately parceled them out to the neighbors (the recipe makes a ton!) so that Elliot and I wouldn't eat them all for lunch.

Have a happy weekend!

Soft Frosted Pumpkin Cookies

While I was visiting with my friend, Marcie, in Nashville, she mentioned some soft pumpkin cookies she had recently made. I guess that stuck with me because I found myself making a batch almost as soon as we were home. These cookies are thick and soft, with a chewy outer layer and a rich, cinnamon cream cheese frosting. I'd make them again in a heartbeat.

Ginger Snaps

Apparently, I'm still on a quest for fall because I found myself baking ginger snaps yesterday afternoon. The air conditioning was blowing full blast. The sun was blazing outside. And I was surrounded by the scent of cinnamon and ginger and cloves. It was wonderful.

The original recipe calls for vegetable oil, but I just can't bring myself to use vegetable oil these days. So here is my adapted recipe, using butter instead:

Ginger Snaps

In a medium bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cloves, 1 teaspoon cinnamon, and 1 teaspoon ground ginger. Set aside.

In the bowl of your mixer, cream together 3/4 cup softened butter, 1/4 cup molasses, and 1 cup packed brown sugar until light and fluffy. Add 1 egg and mix well.

Slowly add the dry ingredients to the butter mixture until just combined. Roll dough into 1 1/4 inch balls and then roll into a bowl of white sugar (about 1/3 cup's worth) to coat. Bake at 375 degrees for about 10 minutes, or until the edges are set. Let them sit on the pan for a minute or two before you put them on a rack to cool. Once cool, store in an air-tight container.

These cookies spread out quite a bit, so don't crowd your pan. They end up being nice and chewy with a good little snap around the edges. And the best part: they taste just like fall.

dreaming of fall

It never fails. School starts and I get tricked into thinking it's fall. But it's so not fall. It's still blazing hot, and it will be until October. (I just want to wear jeans darn it!) But that didn't stop me and Elliot from blasting Simon & Garfunkel and making pumpkin cookies this morning.

Baby steps til October. . .

Pumpkin Chocolate Chip Cookies

It's not too early to be baking pumpkin treats, is it? I didn't think so, either.

Fluffy, cakey, pumpkin chocolate chip cookies will always be one of my favorite things to eat, even when it's technically still summer. I tried this recipe yesterday, and it was just what I was looking for. Soft, and spicy and so good. I could have eaten a dozen.

Brookies

I'm sure you've seen these around - brownies with a layer of cookie baked on top. They are just as intense and delicious as you'd think they'd be. Lately I've been using this brownie recipe. I love that it calls for melted chocolate instead of cocoa. And of course, my new favorite chocolate chip cookie recipe. Just drop pieces of cookie dough on top of your brownie batter before putting them in the oven. You might need to adjust your baking time a bit, but that's about it. Enjoy!

some unsolicited advice

Mix up a batch of this. Put two cookies worth into individual ramekins. Bake at 350 degrees for 14-16 minutes, or until the sides are just starting to barely brown and the center is still squishy. The cookies will continue to bake a bit even after you take them out of the oven, so make sure not to over cook them. You want them a tad underdone. Then try your best to be patient while you wait for the piping hot ramekins cool enough to handle. When you can't stand it for one minute longer, or you are willing to burn your fingers for the sake of a treat, top with a scoop of vanilla ice cream. What you will have is a gooey-chocolatey-ice-cream-y mess. And that's the best kind of mess, I think.

Chewy Chocolate Sugar Cookies

I get to bake cookies each week for the women in our ward who are celebrating their birthday. This time, I made Chewy Chocolate Sugar Cookies. When I saw "dark chocolate cream cheese" on the ingredient list, I was sold. I didn't know such a thing existed, but there it was at my local grocery store, plain as day, next to the regular cream cheese. It is delicious by the spoonful, or smeared on a strawberry. But, oh! It's even better baked into these cookies. They are rich and chewy, with a crunchy, sugary exterior. And so chocolatey, my goodness.

They get a big thumbs up from our house (even from Mike, and that is really saying something).