Yep! I was right!

See- I found proof. It is Karl's side of the family.....

Grandpa Wayne

Grandma Idon



See? I'm just sayin....

It's Not My Fault!

I've decided It's not my fault.... My kids came with their own personalities and there is only so much I can do about it, (besides blame my family tree! or better yet- Karl's).

Sunday Baking

I love to bake on Sundays. Karl always makes the Sunday dinner which Leaves me the opportunity to try out new desert recipes. The morning first started out looking like this....
















So for a yummy pick-me-up I made the family some
Creme Brulee French Toast.....

The recipe came from http://www.cheekykitchen.com/
Yes! It is a definite keeper. We will have this many more times. Here is the Recipe...
6 egg yolks
2/3 c. light brown sugar
2/3 c. heavy whipping cream
6 fat slices of day-old french bread
Preheat oven to 375 degrees. Place the egg yolks, sugar, and cream into a blender. Blend until well mixed. Prepare a deep baking dish with a thin layer of non-stick cooking spray. Place french toast pieces into the bottom of the baking dish. Pour egg mixture over the top of each slice of toast, making sure to cover them all very well with the the egg mixture. Place baking dish in oven, and bake uncovered for 40-45 minutes, or until the caramel is bubbling and the edges of the bread are slightly browned.
I love Brooke McLay's Blog as you can see I often try her recipes and they never fail to satisfy.
I ended the day with these...
Chocolate Flourless Cupcakes!

Adapted from a recipe I got from food network
Directions

Vegetable spray, for greasing liners

8 ounces bittersweet chocolate, preferably Scharffen Berger

1 stick unsalted butter

1 cup heavy cream

4 large eggs, room temperature

1 1/3 cups sugar

1/2 cup mayonnaise

1/2 cup cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon gray salt



Preheat the oven to 300 degrees F.



Line the cupcake pan with paper liners and spray the liners with vegetable spray.



Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.



Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.



In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.

Then I cut out a small center section of the cupcake and spooned caramel into it. Then topped with Whipped Cream Cheese Frosting.


Ingredients

* 1 (8 ounce) package cream cheese
* 1 cup white sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 1 1/2 cups heavy whipping cream

Directions

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

This recipe is from allrecipe.com

We ended the day by running around the park trying to burn off all the calories we ate today! :)

Cousin Fun!

Lashay was so good to come out from California to be with us for Ava's baby blessing. She stayed a couple of weeks and we sure enjoyed having them. Ashley temporarily lives here in Farmington, so we all got together one Sunday afternoon for a walk down Lagoon trail.

Lashay and Karl

All the Cousins

Kaden and Porter

Yes, the sign in the background is referring to my children!

Up a tree their favorite place to be.

Ashley and Caleb

Karl, Ava and Kendal (Lashay's girl).
I've always loved Lagoon Trail, It's beautiful and fun to see all the animals and within walking distance of our house.

Seeing Jared Off......

So Jared (my nephew)was called to serve a mission in Bolivia. All he knows about the country is that it has a temple and is full of drugs and poverty. Good Luck is all I have to say:) So He entered the MTC in Provo today. Last night Brian, Jane, Jared, Kalie and Lyndi crashed at our house. This morning was the big farewell. How many attempts did it take to get him out the door? Let's see.....
First attempt-
Jared dressed in nice white shirt and tie sits down to breakfast. Jane immediately noticed the wrinkled white shirt. So after breakfast Jared changes and Jane nicely presses his shirt. Suit back on.
Second Attempt -
Bags packed, dressed, Fed and at the door.

Just out the door and Aunt Kellie makes everyone stop for family photo op!

Jared proud of (almost) dressing himself this morning, gives us his best GQ pose.

Wait what do you notice? Yes it's his father's sense of style coming out in him. As Brian was once quoted saying, "Your suit coat doesn't have to match your pants". Jane was not going to have her son enter the MTC with two different suits on, no sir. Ordering Jared back in the house he was told to change his pants. And yes she did clarify he couldn't do it in the front yard, much to Jared's disappointment.

Ok Attempt number Three-
Another Photo Op in new pants.

But wait..... That's right Jane still not satisfied and really doubting her son's ability to dress himself for the next two years sent him back in to take of the wrinkled pants. As she was ironing them she expressed her sincere hope that the MTC had irons and ironing boards. (They probably do... but will he use it?)
Brian being extremely patient as we now him to be....

And Jane now repacking the disheveled suitcase that she already once so lovingly packed.

But where is Jared????

With the Kids of course!
Watching Sponge Bob, Playing Etch-a-Sketch, Eating Ice Cream! :)
Attempt Number Four...Out the door!
One last photo op, with son and pop. (They informed me this is a HUG....whatever).

Finally it's Goodbye as they pile in the truck..... (or is it?)

Jumping back out of the truck, Jane rushed back in for Jared's notebook he had left on the table. What are you going to do without your mom, Jared?

Jared, You know she only picks on you because she loves you!!!
Attempt number Five-
Off for the Best Two Years of your life!
Best of Luck Elder Gardner!!!

Festival, Food and Fun!

Saturday Night we went to the Bountiful Folk Festival.
Porter's favorite part of the night......

The corn on the cob!

Kaden too opted for the traditional overpriced hotdog and corn on the cob. Ethan satisfied his taste buds with authentic Japanese noodles and chicken. Karl and I had southern BBQ, with a funnel cake chaser.


Ava most enjoyed her nap. She fell asleep after screaming along with the Inner City Chinese Performers. She wasn't so fond of their unique sound.
Karl Most enjoyed the Czech Women :)

I enjoyed all the unique traditional dances. But most of all I enjoyed.....

making a night of fun family memories,

All Kinds of Yummy!!!

To Die For Hi-Hat Cupcakes ( The ultimate Ding-Dong)

From Martha Stewart.com

Hi-Hat Cupcakes


This popular recipe for hi-hat cupcakes is from the book "Cupcakes!"

Ingredients

Makes 12 cupcakes

* FOR THE BATTER
* 3 ounces unsweetened chocolate, chopped
* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1 1/4 cups sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup sour cream
* FOR THE FROSTING
* 1 3/4 cups sugar
* 3 large egg whites
* 1/4 teaspoon cream of tartar
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* FOR THE CHOCOLATE COATING
* 2 cups chopped (about 12 ounces) semisweet chocolate
* 3 tablespoons canola or vegetable oil

Directions

1. Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
5. Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
6. Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
8. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
9. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
10. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

I made these and the coconut cupcakes for Karl's birthday last year. Both were so good.

Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes


Ingredients

Makes 21

* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup packed sweetened shredded coconut
* 6 ounces (1 1/2 sticks) unsalted butter, softened
* 1 1/3 cups sugar
* 2 large eggs plus 2 large egg whites
* 3/4 cup unsweetened coconut milk
* 1 1/2 teaspoons pure vanilla extract
* Seven-Minute Frosting
* 1 1/3 cups large-flake unsweetened coconut

Directions

1. Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.


Seven Minute Frosting
Ingredients

Makes about 8 cups

* 1 1/2 cups plus 2 tablespoons sugar
* 2/3 cup water
* 2 tablespoons light corn syrup
* 6 large egg whites

Directions

1. Mix 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring to a boil, and cook until mixture registers 230 degrees on a candy thermometer.
2. Meanwhile, whisk whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining sugar. With mixer on medium-low, pour sugar syrup in a slow, steady stream down side of bowl. Increase speed to medium-high, and whisk until stiff peaks form and mixture is cool, about 7 minutes. Use immediately.

Blessing Day

Ava Marie was blessed by her father Karl. Joined by Grandpa Johnson, Uncle Caleb, Alma Marcum, and David King.

It was sweet and we enjoyed having family and friends join us for the occasion.

Aunt LaShay, Kendal and Aunt Ashley
Her daddy got her dressed, while I frantically tried to get myself ready in time.
First the bow, made from hand stitched lace from great grandma Ethel. (Attached with good ol' Elmers glue)

Then the slip...

Next the beautiful dress.

Dress, Slip and Blanket all made by Grandma Idon. Embroidery done by Aunt Caroleen.


Finishing touch, baby bling. Silver bracelet with pink garnet given to Ava by Grandma Gardner