My Oven is Fixed ..... Yeah!

Keylime Coconut Cupcakes......

Recipe from: Food Network
http://www.foodnetwork.com/recipes/key-lime-coconut-cupcakes-with-white-chocolate-frosting-recipe/index.html

Ingredients

* 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
* 1 cup granulated sugar
* 2 eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1 heaping teaspoon grated key lime zest
* 1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 1/2 cup buttermilk
* 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For the Frosting:

* 5 ounces good quality white chocolate, chopped into small chucks
* 1/2 cup (1 stick) unsalted butter, room temperature
* 3 1/2 cups powdered sugar, sifted
* Pinch salt
* 1/2 teaspoon pure vanilla extract
* 1 tablespoon key lime juice (bottled or freshly squeezed)
* 1/4 cup sour cream
* Finely grated key lime zest, for garnish

Directions

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!


And of course Harry Potter Butterbeer Cupcakes.

Butterbeer Cupcakes
Recipe from: Amybites.com
http://amybites.com/?p=623
Makes 18
.
For the cupcakes:
.
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
.
For the ganache:
.
1 11-oz. package butterscotch chips
1 cup heavy cream
.
For the buttercream frosting:
.
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
.
For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
.
For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
.

We have sure enjoyed having our oven fixed..... more to come, we have been busy.

Angel Moroni

So my husband is the project engineer on the Brigham City Temple being built. On July 12th we went and watched the Angel Moroni being put on.
Q-Why is the Angel Moroni Put on top of Temples?
A- Moroni is the angel of the restoration. He appeared to Joseph Smith for the first time on September 21, 1823 in answer to the prophet’s inquiring prayer. This great vision is recorded in the Pearl of Great Price. I’m sure you know the history of how the Angel Moroni appeared each year thereafter for four years, schooling the young prophet. Then he delivered to Joseph the plates upon which the Book of Mormon was anciently written, which contain the fullness of the everlasting gospel. The statue of the angel Moroni on the temples is cast in the act of sounding a trumpet. We may take this to symbolize the sounding of the gospel that is to be preached to every nation, kindred, tongue and people. (askgramps.org)

The Angle Moroni now days is made out of fiber glass, so it only weighs about 300 pounds.

And is Coated in real gold.

His trumpet comes equipped with it's own lightning rod.

The day turned out a little stormy so they were a couple of hours late getting him on.
Thousands of people gathered on the outside of the construction fence to watch the event. They closed down half the town for the raising of Angel Moroni.

It was cool to hear the thousands shout for joy, as the Angle took it's place atop the spire of the temple. It was a fun memorable day.

For me and the kids.

Quick Summer Meals

I love fresh vegetables, especially when they are out of our own garden. Here is a recipe that I just kinda threw together, but worth making again it was yummy.
Vegetable Spaghetti

~First I put the Whole Wheat noodles on to boil.
~Then I put a spoonful of butter in a frying pan and sliced up a whole squash in it.
Covered it with a lid on medium heat and let it cook for about 12 min.
~ Next I added an orange bell pepper and let it saute in with the squash.
~ Then I added a tsp of garlic. More if you really like garlic.
~ After those vegetables are tender, I grated in a zucchini.
~ Lastly I added about 3/4 cup of vegetable oil and a package of Italian seasoning
mix.
Simmer the flavors together and put on top of spaghetti. Grate Your favorite Cheese on top. Here I used Australian Swiss. Yummy and oh so Easy. My two favorite words together when talking about food.


My All time favorite easy Yummy recipe is one my hubby found. It is Chicken artichoke. I had my doubts at first but I have been made a believer. Yummy!!!!

Ingredients

* 1 (15 ounce) can artichoke hearts, drained and chopped
* 3/4 cup grated Parmesan cheese
* 3/4 cup mayonnaise
* 1 pinch garlic pepper
* 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Sorry that is the only picture I have. We all ate it too fast before I got a better picture. This is a must try.

Girls Camp and Secret Sister Gifts

Being a Young Women leader, this year at Girls camp I was over one tent in particular, the best girls were in my tent of course. My neighbor also went as a leader so we got together and made little gifts to give the girls with a little thought each day. The first thing we made was
Rice Krispy Treat Cupcakes, Chocolate dipped of course.

Thought attached: Be careful of the words you speak, make them kind and sweet. For you never know from day to day which ones you'll have to eat.

I got the recipe from Kellogs Web-site
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies®
Why use Kellogg's® Rice Krispies®?

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

We put them in a box, kept them in a cool area and they lasted fine for a couple of days.
For testimony meeting we gave them individual packages of tissues.

I can;t remember the exact quote attached, something about testimonies sometimes make you cry, this only makes your testimony grow. But said much more eloquently.
We also had secret sisters. These are some of the things I did for my Secret Sister.

Baking items

My Secret Sister really likes haloween, I mean really. So I felt this appropriate.


We had a lot of fun this year.

Fathers Day and Serious Vanilla Ice Cream

For fathers day this year we had our traditional Steak dinner....

And corn on the cob and scalloped potatoes. Yum!
Then my new favorite Ice Cream.
Home Made Vanilla Ice Cream
Here is the liquid ready to be chilled. I love the vanilla bean bits mixed throughout. I think this is what made it so yummy.


Serious Vanilla Ice Cream

Recipe courtesy Alton Brown

Prep Time:
10 hr 0 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
1 quart
Ingredients

2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped
Directions

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil

I did not put any preserves in mine. Here is the finished product.

This is a must try sometime this summer.
And of course some chocolate dipped strawberry chasers.


The boys then helped me put together a card with candybars on it for Karl.

And what's Fathers Day without being on the cover of Field and Stream.....

It was a fun day. Thanks Karl for being such an amazing Husband and Father.

Alabama II

Alabama is where my husbands family is from. We visited his Mom and dad, aunts, uncles and Grandma.

Ava is not one to go to people she doesn't know. But she eventually got used to being passed around to all the Uncles and Aunties. They love babies, everyone wanted to hold her.

There was a lot of family....

Aunt Jean, Great Grandma Johnson, Grandma Johnson, Me, Ava, Aunt Kat, Grandma Gardner

Grandpa Wayne, Uncle Ricky, Great Grandma, and Karl
Lots of Porch Sittin.....

Crocodile hunting well looking anyways.....

And of Course Fishin....



We took Grandma Gardner Fishin for her first time ever.....

And she caught herself a big ol'........

Stick!
Better luck next time.
Then my camera battery died and I forgot to pack the charger. The trip was a lot of fun, and I am glad my boys got to spend time with family they have never met before.