2016 Goals

Y'all, 2015 flew.  I'm going to go ahead and say that 2015 was the quickest year ever.  For me.

Where did it go?  What did I do in 2015?

It really went that fast for me.

I don't feel like rehashing the past year.  It wasn't bad by any means...lots and lots of wonderful things happened which I am excited and grateful for.

But I'm ready to head into 2016.

And by heading into 2016, I have a small list of things that I want to focus on for the new year.

No, these aren't resolutions per say.....I won't sweat if these things aren't accomplished...

But I like having goals, so I made a list of some for 2016 on a napkin today 

while eating lunch at Freebirds.  

because nothing makes me think more clearer than chips and salsa

Here are my 2016 goals:

in no particular order 

1. If we are seated as a family for a meal (whether it be a restaurant or our kitchen table), there will be no technology at all.  I don't want to see anyone's phone during a meal, not even mine.

(we do enforce this rule quite a bit, but not enough)

2. Make my car's cleanliness a priority.  I've always kept a clean home.  My mood completely depends on whether the house is clean. which isn't a bad thing Therefore, I make up my bed daily, vacuum often,  I make sure kitchen counters are free of any 'junk', etc...

But my car, folks, is a trash can on wheels.  Always has been.  I'm pretty sure I have this as a goal every year.  Maybe finally this year it'll click with me.

3. One word....Church.  

We have a church.  An amazing church. We attend. But not enough.

It's not about a number, I know that.  But we will attend regularly for 4-6 weeks, then bam...we don't attend for 2-3 months.  I can give you every excuse in the book.  Some are legit (we are gone for dance competitions) and some are not (Brent's on call, let's just not go)

This is a priority for me and the family.  And I'll admit that I'm embarrassed this had to be listed on my Freebirds napkin.

4.  Gather with friends around the table.  This has been discussed and January is booked. Brent and I want to share a meal around the table with friends at least once a month.  We want to cook the meal, pick the wine, sit around the table, and fellowship with friends. Friends we know, yet want to get to know better, old friends whom we love, yet rarely see anymore, work friends, neighborhood friends,  church friends, etc.   We love one on one time with other couples and we prefer that over larger group gatherings.  Our goal is to dig deep, develop stronger friendships, nourish those friendships that are already strong, learn new things, and share new things.  For us, this happens best over a meal around the table.  We already have two dates in January where we have invited another couple over for a home cooked meal.  So this goal is off to a great start.

5. Quit snacking.  I'm a chronic snacker.  I'll nibble on stuff all day long and when meal time comes, I'm not hungry.  Gotta work on this.

6. Bake and share.  It's no surprise I love to bake.  Baking is like therapy to me.  I used to be so good about baking and taking it straight to a friends front door as a sweet surprise.  Lately, I just want to bake it, keep it, and snack on it.  No bueno, folks.  My hips don't lie.  Time to get back to sharing the sweet treats with others, instead of keeping it for myself.

that counts as a random act of kindness, right

7. Brent and I both want to incorporate one-on-one dates with each girl.  Schedule it once a month and be consistent  Maybe in January, Brent will take Ashlan for an ice cream, and I'll take Kate for a coffee....then another day that month, I'll take Ashlan for a dinner and Brent will take Kate for a dinner.   Whatever it ends up being, we think each girl needs one-on-one time with Brent alone, and they each need a time with me alone.  Each month.

There you have it.  My short list of 7 goals we/I want to focus on in 2016.
All listed on my Freebirds napkin. All very important.
I'm excited about 2016.

Peanut Butter Surprise Cookies

If you want to make my husband very very happy, give him peanut butter and chocolate together.

So when I saw this recipe it made sense to make them.

I knew once they came out of the oven they wouldn't last long at all.

Photo and recipe courtesy of BakeOrBreak

Ingredients

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped  (I unwrapped and chilled mine for about 3 hours)

Instructions

Preheat oven to 350°.
Whisk together flour, baking powder, and salt.
Set aside.
Using an electric mixer, mix peanut butter and butter until smooth.
Add brown sugar and beat until combined.
Add eggs and vanilla, mixing until combined.
Gradually add flour mixture, mixing just until combined.
Scoop dough by tablespoons and roll into balls.
Roll balls in granulated sugar to coat completely.
Place 2 inches apart on baking sheets.
Bake about 7 minutes, or until cookies begin to puff slightly.
Remove from oven, and press one peanut butter cup in the center of each cookie.
Bake for about 6 minutes, or until golden brown and chocolate has begun to melt.
Cool 10 minutes on pans. Then, transfer to wire racks to cool completely.

These are heaven in food form. ... Just ask my husband.

Cranberry and White Chocolate Chip Cookies

Cranberries and white chocolate together scream Christmas to me.

I already had all the ingredients for these cookies so I whipped them up.

Glad I did.  This cookie is a winner!

photo and recipe courtesy of AverieCooks

Ingredients:

1/2 cup unsalted butter, softened (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 tablespoons cream or milk
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended) I used all purpose flour here and it turned out fine
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
1 cup dried cranberries
1 cup (8 ounces) white chocolate chips

Directions:

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes.
Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
Notes regarding the flour - solely using all-purpose flour will work, the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise.
Add the cranberries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand.
Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.

Preheat oven to 350°F, line a baking sheet with parchment, or spray with cooking spray.
Form heaping mounds (or a fat tablespoon) and place them on the baking sheet, spaced at least 2 inches apart.
Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly under cooked in the center, as cookies will firm up as they cool
Allow cookies to cool on the baking sheet for 10 minutes before removing.

Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

 This recipe made 32 cookies for me.

They won't last long! So good!

Texas Sheet Cake Cookies

Are you familiar with Texas Sheet Cake?  I've had it a couple times before and really liked it.  So when I saw a recipe for the cookie version, I jumped on it.

photo and recipe courtesy of CookiesAndCups

Ingredients

Cookies
½ cup butter, room temperature
⅓ cup granulated sugar
1 egg
1 tsp vanilla
1 tsp baking powder
½ tsp salt
1⅓ cup flour
½ cup semi-sweet chocolate chips, melted

Icing
½ cup butter
2 Tbsp cocoa powder
3 Tbsp milk
2½ cups powdered sugar

Instructions
Cookies
Preheat oven to 350°
Line baking sheet with parchment or silicone mat, set aside.
In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
Add in egg and vanilla and continue mixing until incorporated.
Mix in baking powder and salt.
Turn mixer to low and slowly add in flour.
Dough will be thick.
In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
Mix melted chocolate directly into cookie dough until evenly mixed.
Drop dough by a measured tablespoon sized mounds onto baking sheet.
Bake for 6-7 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
Transfer to a wire rack to cool.

Icing
In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together.
Remove from heat and whisk in powdered sugar.
Pour icing over cookies and allow icing to set before serving.

I couldn't wait to devour one!  They smelled amazing!

The Best Oatmeal Chocolate Chip Cookie

In general, I don't like oatmeal.  But use oatmeal in a cookie, and I'm going to eat several.

I love a warm, tasty oatmeal cookie.....then add some chocolate chips to it and BAM!

Why did I pick this recipe to try?  Because it had the word BEST in the name.  I wanted to see if these cookies were as great as the name says they are.

Verdict - Yep, they are really really delicious!  I've eaten several already.

photo and recipe courtesy of AverieCooks

INGREDIENTS:

1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
3/4 cup all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup semi-sweet chocolate chips
1/2 cup raisins or nuts, optional and to taste  ( I didn't use either)

DIRECTIONS:

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer)
Combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly.
Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with parchment paper or spray with cooking spray.
Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set
Even if slightly under cooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and didn't use a rack.

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

 And here are mine....  Delicious!

Gone Fishin' Cookies

A friend of mine has a son on the high school fishing team.  When she texted me "Can you make some fish cookies for the fishing club party?"my immediate response was "never done a fish before."

But I'm glad I told her I would experiment and see what I could come up with. These were so much fun to make.  I made the fish, used my ornament cutter to make bobbers, and used my rectangle cutter to make 'gone fishin" signs.

Then I tossed in some fun fishing pole/fish cupcakes, just for kicks.

Definitely one of my favorites themes to make now!

Thanks for thinking of me, G!

Gaylord Texan and ICE Exhibit

This past weekend the competitive teams at Ashlan's dance studio performed at the Gaylord Texan.  It was such a fun experience that definitely got us in the holiday spirit.

My parents made the drive out to the Gaylord so they could watch Ashlan perform and spend the evening with us.  I was thrilled that they joined!!!!

I always refer to these girls as the 'Blonde Trio'

They performed a lyrical dance to 'We Wish You A Merry Christmas'

After the performance, we walked through the ICE exhibit.  We've been to see the exhibit multiple times, and the themes are always different each year.  This year the theme was Christmas Around the World, and we LOVED it!

No matter the theme, ICE always ends with an ice Nativity display...

Because that IS the reason for the season..

So beautiful!

We stayed at the Gaylord for dinner before heading home. 

Such a fun evening with Ashlan's studio, and my family!

Kate was not with us for this evening because she was trying out again for her 

high school's dance team.....  which she made!  Congrats Kate!

Pesto Alfredo Chicken Casserole

Wow, this was fantastic!  Three different times in the middle of eating, he said, "This is so good!"

If you are craving an Italian meal at home, make this!  

It makes a full 9x13 casserole dish,

so we will be eating this dish for a couple dinners.

recipe and photo courtesy of RecipeCritic

Ingredients

1 package (16 ounces) penne pasta
2 cups cubed chicken, cooked
2 cups (8 ounces) shredded Italian cheese blend, divided
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (8.1 ounces) prepared pesto

Alfredo Sauce:
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Topping:
¼ cup seasoned bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon olive oil


Instructions
Preheat oven to 350 degrees.
Lightly spray a 9x13 inch pan with cooking spray and set aside.
Cook the pasta in a large pot according to package directions.
In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.

To make the alfredo sauce:
In a medium saucepan add butter, heavy whipping cream, and cream cheese.
 Cook over medium heat and whisk until melted.
Add the jar of pesto.
Add the minced garlic, garlic powder, italian seasoning, salt and pepper.
Continue to whisk until smooth.
Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.

Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat.
Pour into the prepared 9x13 inch pan.
Add remaining cheese to the top of the casserole.
In a small bowl, combine the bread crumbs, Parmesan cheese and oil.
Sprinkle over casserole.
Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.

* If you are freezing, Cover and freeze one casserole for up to 3 months. Take out the night before to thaw before baking.

I served this with caesar salad and garlic bread

Casual Photo Shoot

 If you live in the area and you haven't been to the Adriatica community in McKinney, you should go.  It's where I take 90% of the girls pictures.  There are so many nooks and crannies around the community that it's always easy to find a place to snap a picture.  

This weekend we were near Adriatica, so I told the girls to toss on some shirts that complimented each other because I wanted to walk around and take some pictures of them together.

It was a beautiful day.  We took around 100 pictures.

I can't share all of them with you, but I'll share a few of my favorites.

 Ashlan - age 11

 

 The best Dad in the world.  This picture was his idea.

 Kate - age 15 (will be 16 in less than a month)

She's a natural blonde and just recently darkened her hair.  It's definitely a change!

 

 Sisters

Have a great week!

Fudge Filled Vanilla Bundt Cake

It's been a while since I baked a cake.  Or should I say bundt cake.  

I truly enjoy baking bundt cakes..

This recipe is delicious!  Vanilla cake with a fudge filling.  Oh.Yes.

photo and recipe courtesy of CookiesAndCups

Ingredients
 
Cake
1 cup butter, room temperature
1 cup granulated sugar
2 eggs
1 tablespoon vanilla
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1½ cups flour

Filling
5 ounces cream cheese, room temperature
6 ounces semi- sweet chocolate chips, melted
1 egg

Glaze
1 cup powdered sugar
1- 2 Tbsp milk
mini chocolate chips to garnish

Instructions
 
-Preheat oven to 325°
-Heavily grease a bundt pan with butter or shortening and dust with flour, set aside.
-In the bowl of your stand mixer beat the butter and the sugar together for 2 minutes on medium speed until light and fluffy, scraping the sides of the bowl as necessary.
-Add in the eggs and vanilla and continue mixing until smooth and combined.
-Mix the baking powder and salt into the mix and combine.
-Turn mixer to low and add in flour and milk in alternating amounts, beginning and ending with the flour.
-Mix until smooth.
-Transfer batter into a medium sized bowl, because you will need a clean mixing bowl for the next step.
-In the clean bowl of your mixer beat the cream cheese until smooth.
-Next mix the melted chocolate into the cream cheese, until it's smooth.
-Finally beat in the egg into the mixture until creamy.
-To assemble the cake spread half of the cake batter into the bottom of the prepared bundt pan.
-Next spoon the chocolate filling into the center of the batter, keeping the chocolate in the center of the batter so it doesn't touch the edges.
-Finally spread the remainder of the batter on top of the chocolate, covering completely.
-Bake for 50- 55 minutes or until the cake is set.
-Allow the cake to cool in the bundt pan for 10 minutes and then invert pan onto a serving platter or cake stand.
-Whisk together the glaze ingredients and drizzle this onto the warm cake.
-Sprinkle with mini chocolate chips, if desired.
-Serve warm or at room temperature.

I served this to the family within 15 minutes of it being out of the oven.  

Delicious!