1st Christmas morning

To be expected, Molly liked the wrapping paper and the people more than any presents.  Off to Vancouver tomorrow.  Can't wait to see the Hui's!

Merry Christmas!

Gooey Butter Cake

Growing up, it was our tradition to have this gooey butter cake for breakfast on Christmas morning.  I still love this cake, but more recently I've thought I can't believe we used to eat this for breakfast.  I thought maybe it was just one of those fun luxuries my mom let us do, like eating birthday cake for breakfast the day after our birthday.  Until I saw this.  Apparantely it's perfectly acceptable to serve this as coffee cake for breakfast in St. Louis.  So, eat up...anytime!  And you know any cake that starts with a box mix has got to be good!

Gooey Butter Cake (recipe from my Grandma via my Mom...thanks!)
1 box yellow cake mix
½ cup butter
1 egg, slightly beaten
Mix above with fork until crumbly; pour in well greased 9x14 inch pan.

Sprinkle on chopped pecans.

Mix together and beat the following for 2 to 5 minutes:
1 - 8 oz. pkg. cream cheese
1 box powdered sugar
2 eggs
1 tsp. vanilla

Pour on top of batter and bake 40 to 50 minutes at 350 degrees. Sprinkle top with powdered sugar.

This is my friend, Jane.

Tummy time

Jer was on the floor the other day testing to see if he had the same flexibility as Molly.  I think Molly has him beat!

Much to celebrate

Laura turned 26, Benjamin was visiting from Montana, and Jen was accepted to a farming program at UC Santa Cruz...3 things well worth celebrating!  And celebrate we did, from bacon wrapped almond stuffed apricots to a tasty local red to filet with a mushroom cream sauce to a farm fresh salad and finished off with molten chocolate cakes.  These cakes have been a great go to the past few years - hot out of the oven, slightly cooked around the edges and oozing chocolate from the center.  Perhaps they should make an appearance on your holiday table.

Warm Chocolate Cakes with Berries (recipe from Giada)

Chocolate Cakes:
1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
8 ounces bittersweet chocolate, chopped
1/2 teaspoon instant espresso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 teaspoons all-purpose flour, plus more for dusting molds
3 tablespoons Frangelico or hazelnut liqueur
1 cup fresh raspberries
1 cup fresh strawberries
Fresh mint, for garnish

Directions
Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.

In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.

In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

 
 
 

Food!

Although it doesn't necesarily look like it from the pictures above, Molly is quickly on the road to becoming an epicurean.  She was a little iffy the first day of rice cereal but now eagerly opens her mouth for it.  Next up?  Avocados, bananas, and sweet potatoes...yum!

Visit from Grandpa and Grammie

We had a great visit with Grandpa and Grammie this weekend.  The rain was a bit of a bummer, but thank goodness for Legos!

Naughty or nice?

definitely nice!

Sticky Toffee Pudding

Molly got herself a new chair this weekend thanks to Craigslist.  She decided on the red cushioned Svan... going back to her Swedish roots I guess.  It's already been great to have her sit in the kitchen and play with her toys while I cook a bit.  Speaking of cooking, we're going to give Molly her first meal this week.  The time has come.  Milk is becoming such a bore.  We probably won't start her off with this Sticky Toffee Pudding but it is something that YOU should definitely try.  Another great recipe compliments of Laura.  Don't let the dates scare you off and don't think that just because there isn't any chocolate in it (Stacy!) that it's not worth eating.  It's a crowd pleaser!  It can easily be doubled and baked in a 9x13.  No need to double the sauce though.

6 oz dates, chopped (or 8 oz box)
1 cup water
1 tsp baking soda
1/4 cup unsalted butter
3/4 cup sugar
2 eggs
3/4 c self-rising flour
1 tsp vanilla

Boil dates in water until soft.  Stir in baking soda.  Set aside.

Cream butter and sugar until light and fluffy.  Add eggs and beat well.  Mix the flour, dates, and vanilla into the butter mixture.  Pour into 8 x 5 baking tin.  Bake at 350 for 30-40 minutes until firm to the touch.  Let cool slightly.  Cut into squares and serve with toffee sauce.

Toffee Sauce
1/2 cup butter
1/2 cup brown sugar
1 cup heavy whipping cream
1 tsp vanilla

Melt butter in saucepan.  Add heavy cream, brown sugar and vanilla.  Bring to boil stirring constantly.  Reduce to simmer.  Cook 3 minutes.

Happy Christmas!

Snow at Westmont?!

Earlier this week we headed up to Westmont for the annual lighting of the Christmas tree.  Molly sat on Santa's lap, Cade and Diddy made snowballs in Santa Barbara, and we all had a great time hanging out with the masses.  The start of a fun, new tradition, if I do say so myself!

Wednesday nights = couch time

It just so happens that the 3 shows I faithfully watch all land on Wednesday nights - Top Chef, So You Think You Can Dance, and Glee (what can i say...I'm a sucker for good cooking, fun dancing, and cheesy musicals).  Jer is usually off playing hockey and oftentimes Jen and Laura come over for some couch time.  There's usually some sort of yummy food, fun beverage, tasty treat and always lots of love for Molly.  We always plan on watching the shows but oftentimes end up chatting the night away with the TV on in the background.  This week, Laura brought over an amazing chicken dish that you should definitely make.  Marinate it early in the day and throw it in the oven when it's dinnertime.  Serve over rice and be sure to spoon on some extra sauce.

Apricot-Glazed Sriracha Ginger Chicken (from Sassy Radish)

Loosely adapted from Gourmet, June 2009

Ingredients:

3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
2 tbsp Sriracha
4 bone-in chicken legs (drumstick & thigh) – washed and patted dry

Preparation:
1. With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
2. Add preserves, soy sauce, water, and Sriracha and pulse until sauce is combined.
3. Place sauce and chicken in a plastic bag and let marinade for an hour.
4. Preheat oven to 400 degrees F.
5. Place the chicken and sauce in a baking pan.
6. Bake at 400F degrees for 30 minutes, at which point, you should check for doneness. If red or pink juices are running (upon cutting into the chicken) cook some more at 350F degrees. I usually check after 15 minutes and then at 5 minute intervals.

Serves 4

Happy birthday, Grandpa!

O Tannenbaum!

The Christmas Tree Patch

On our way home from Pleasanton, we stopped at the Christmas tree patch as Diddy calls it.  Yet another first for Molly.  It took everything in me to wait to get our tree until Jer got home.  Thankfully, I didn't have to wait  too long.  We stopped by Home Depot tonight and our tree is proudly standing in the family room. 

one fish, two fish, red fish, blue fish

It sure is fun having a first grader for a cousin!

Fun at Grandma's...

happy monday morning!

The Office

Molly and I just dropped Jer off at the airbus as he's headed to Hong Kong for another week.  We sure will miss him but glad that he can spend time with his dad during his first treatment.  We love you, Gong-Gong, and are praying for you!  (I just love this picture...notice the Molly wallpaper in his office?)

Working hard.

When Dad gives the bath...

melting goodness

We got to celebrate Karen's birthday this weekend with a trip to the Melting Pot for dessert.  None of us had been there before and I'd say we'd all agree it was a smashing success!  It began with long forks poised and ready to dig in and ended with 2 little boys laying down in the booth in a chocolate coma.  Cade never did buy into the fondue tradition Uncle Jer tried to enforce...if you drop a piece in the pot, kisses around the entire table!