Gardening with the kids...

Emily goes back to school tomorrow after a wonderful spring break. Her backpack is hanging downstairs, her pencil box is filled with new sharpened pencils and a fresh new eraser. Lunch is packed, and the dress she chose to wear tomorrow is folded on her dresser. As think about our spring break, I can't help but smile. Although, we didn't get to go on a family vacation, as I hoped we would, we still managed to have a nice spring break, filled with memories. We went to the zoo, the tulip farm, family bike rides, parks, multiple frozen yogurt runs and so on.  We spent the rest of the time we had in our back yard, the kids came up with new games daily, they were pirates one day and pioneers the next. As I watch them play, I can't help but think back to my childhood. I was blessed to grow up in a large family, we didn't have a TV, so most of our time was spent in pretend play. I remember hauling tons of toys outside and setting out our "houses" or "stores".  

Since we have been spending so much time outside, it was time to spruce up the yard. I loaded the kids into the SUV this morning and headed not to one, but two home and garden stores in order to get everything on my list. While the kids and I planted our garden, hubby built shelves in the shed and organized it. We brought out all our patio things and set everything up. The yard looks so great now, and we are looking forward to spending a lot of time out here. 

 Thanks for visiting, 

Visit to the tulip farm...

We went to the Wooden Shoe Tulip Festival today. The last time we went, I was pregnant with Nicholas, which was over 5 years ago. Every year we have wanted to go, or should I say "I" have wanted to go, but something always came up, anything from no free Sundays, or non stop rain. Plus, this is not something my husband likes to do. He considers it "boring",  but I told him that we haven't been in years, we can take some pretty pictures and well your wife wants to go. LOL, I don't know which did it, but he finally agreed. We beat the crowd by leaving right after breakfast, and after about an hour, we were there. It was such a beautiful day, sunny and 75 degrees. There were 40 acres of tulips, absolutely stunning.

-We met a couple at the farm with 2 young kids, they offered to take our family picture and we returned the favor. We joked  about how we have to 100 pictures in order to get 10 good ones. Very true. Most of our pictures turn out something like these two pictures-

-But, I always keep a few "out takes", because life isn't "perfect" and I want to remember everything. Even the struggle of having a two year to stand still for 5 seconds. -

-Our family- love this picture because everyone is looking in the "direction" of the camera :) -

-My darling girl-

-Can you believe this pose?? I can't stop smiling. This is my boy who hates taking pictures, I can't believe I got a smile and a head tilt :) -

-Nico worked really hard on getting this rusty tractor started, however he had no luck-

-Always running away and looking back to me to make sure I chase him, If I am not, he comes back and tries again :) -

-These tulips are huge! Almost as tall as William-

-Pink John Deere!!! I want one on my "imaginary farm"-

-Tractor ride-

-Cute dutch kids :) -

Thanks for visiting, 

Cabbage Beet Salad

I saw this salad on my instagram's friend @venera_cher, and I just had to ask her for the recipe. She said that the recipe has been in her family for 80 years, from her great grandmother in Belarus.
I made it right away, and we love it.  It is delicious, crisp and fresh. I love that it keeps in the fridge for days.

Click HERE to Print

Ingredients:

2 small heads of cabbage or 1 large one
2 large beets
8-10 cloves of garlic

4 cups of water
1/2 cup of vinegar
1/3 cup of sugar
3 TB salt
10 TB veg oil
10-15 black peppercorns
2-3 bay leaves

Directions:

-Cut the cabbage into small chunks. Peel, half and slice beets. Slice all of the garlic cloves.
-In a medium sized pot, bring water, vinegar, sugar, salt, veg oil, peppercorns and bay leaves to a boil.
-In a large bowl, layer 1/3 of the cut cabbage, followed with 1/3 of the beets and 1/3 of the garlic. repeat again until all of the vegetables are used.
-Pour boiled  marinade over the cabbage. Weigh the cabbage down into the liquid with a heavy plate in the bowl. Refrigerate for at least 24 hours before eating.
-The longer you refrigerate it, the pinker the cabbage will turn. I think it is perfect 48 hours after making.
-You can serve as a side dish, I use a slotted spoon to scoop up all of the cabbage/beets.
-Transfer the cabbage into a large glass jar filled with the liquid. Refridergate up to 2 weeks

Lemon Cupcakes with Strawberry Frosting

These cupcakes are incredible. Biting into one, you get the tangy lemon cake,  along with a burst of fresh strawberries. I can't help but think of summer with each bite. They take me back to sipping fresh strawberry lemonade out on the patio. Boy, am I looking forward to those days again. Especially right now, when it is raining outside.

Print recipe here

Ingredients:

Lemon Cake-

1 box of white cake mix

1/3 cup veg oil

3 eggs

zest of 2 lemons

fresh squeezed juice of 2 lemons

1 cup sour cream

Strawberry Frosting-

1 cup fresh strawberries

1 cup butter (softened)

2 1/2 cups confectioners sugar

Directions:

Preheat oven to 350 degrees and line cupcake pan with liners.

Sift cake mix into a large mixing bowl. Add the veg oil, eggs, lemon zest and juice. 

Using the paddle attachment on your stand mixer, mix until combined and smooth. 

Fill cupcake liners 3/4 full and bake for 20-25 minutes, until a toothpick inserted comes out clean. 

Let cool completely. 

FROSTING-

Place the fresh strawberries into a food processor or blender. Blend until pureed.

Transfer the puree to a small saucepan over low-medium heat. Bring to a boil (stirring often), until the puree is reduced to about half (15 minutes) Remove from heat and cool completely. 

Beat the softened butter in a stand mixer with a paddle attachment, until light and fluffy. 

Add 1 cup of confectioners sugar into the butter, and beat until blended. 

Add 2 TB of strawberry puree, and mix until blended (don't forget to scrape the sides)

Add 1 cup of  the confectioners sugar and mix. Add 2 more TB of the puree and continue mixing. 

Add the last 1/2 cup of the confectioners sugar and mix until all is combine (scrape the sides).

 Fill into a pastry bag and ice the cupcakes. 

Enjoy!

Apple Pecan Pull Apart Rolls

I remember these rolls from my childhood, all seven of us kids, loved them. We always used to fight for the top parts, you know, the ones covered in glaze. 

I now make them for my family, It is a breeze with my bread machine, but even if you don't have a bread machine, you can still make them, it just takes a little time and effort with the dough. 

They are great for breakfast or just a snack with a glass of milk. Each piece is filled with pecans and cinnamon covered apples. Definitely a mouth watering treat. 

Print Recipe Here

Ingredients:

dough-

1 cup of warm water

1 egg

1/4 cup of butter (melted)

1 tsp salt

1/3 cup sugar

3 1/2 cups of flour

1 1/2 tsp quick active yeast

Filling-

3 apples (peeled and chopped)

1 cup pecans (chopped)

1 tsp cinnamon

1/4 cup sugar

------

1/4 cup of butter (melted)

Glaze-

2 TB melted butter

1 cup of confectioners sugar

1-2 tb milk 

Directions-

I make the dough in the bread machine- Carefully place all of the dough ingredients into the bread machine pan, and select the dough cycle. Do  not use delay cycle.

If you do not have a bread machine, use your stand mixer.  In you stand mixer bowl, dissolve yeast in warm water. Add the butter, egg, sugar, salt, and flour. Beat until smooth. Add more flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6/-8 minutes. Place into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-2 hours.

While the dough is rising, combine the chopped apples, pecans, cinnamon and sugar in a medium bowl and mix well. 

Once the dough has risen, punch it down and divide it into 20-25 pieces. 

On a floured surface, pat and roll each piece of dough into a small circle. Fill with 1 tsp of filling and pinch the sides together to form a ball. 

Melt 1/4 cup of butter, dip each ball into the butter before placing them seam down in a spring form pan. Layer the balls and then sprinkle the remaining apple filling. 

Cover and let rise for at least 1 hour, until doubled. 

Bake at 350 for 45-50 minutes, until golden brown. Cool for at least 15 minutes and remove the sides from the pan. 

Combine the glaze ingredients and drizzle over the warm bread. 

Chocolate Cream Pie

 I love cream pies, especially a good chocolate cream pie. It satisfies the sweet tooth, without being to heavy or filling, This chocolate cream pie is easy to make and we never have any leftovers because it is so amazing. To make the large chocolate shavings, I use this technique. 

Print recipe here 

Ingredients

crust:

30 nabisco wafers (I buy these at wincos)

1/3 cup of sugar

6 TB butter - softened

filling :

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces bittersweet chocolate
• 2 ounces unsweetened chocolate
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

topping:

• 1 cup chilled heavy whipping cream
• 2 tablespoons sugar
• shaved chocolate

Directions:

1. Preheat the oven to 375 degrees.
2. Make the filling: place the sugar, cornstarch and salt in a heavy medium saucepan, on medium/low heat. In a  measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook, whisking constantly until thick. (to prevent eggs from scrambling)    
3. Turn off the heat, add the chocolate and whisk. Add the butter and vanilla extract. Transfer the filling to a bowl. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; refrigerate until cool, 1-2 hours.
4. Make the crust: Combine the chocolate wafers, sugar and butter in a food processor and pulse until the cookies are finely crushed. Press the mixture firmly into a pie pan. Bake for 10 minutes until crisp. Cool completely.
5. Once the filling and crust are cooled, spoon the filling into the crust and spread evenly and chill for at least 6 hours or up to one day.
6. Up to 3 hours before serving, make the topping: Place the heavy cream and sugar in a stand mixer. Whip on medium speed until the whisk leaves  tracks in the cream. Add the whipped cream over the filling and sprinkle with the grated chocolate and refrigerate until ready to serve.

Thanks for visiting,