Leavin' on a Jet Plane!

Yesterday I showed you one sure cure I discovered 

for beating the Texas summer heat blues.

The other sure cure I have found is to  

go back to Vermont!

Yessir, Knox and I are boarding a plane today, 

and Josh will follow this weekend.

We were just there, but we have to go back because 

we have a very important person to meet.

Max, taking a nap in the little cradle my Dad made
for me and Courtney when WE were babies! :)

There he is, dreaming of his Aunt Leah.

(I can tell from his happy face.)

:)

This is a VERY exciting trip to Vermont.  

Hurray for Max!

We'll see you when we get back!! 

Chopped Salad with Chicken, Couscous, and Vegetables

I think this Texas heat has me beat.  

The last few days I've just been lazy, lazy, lazy.  I don't feel like cooking, I don't feel like cleaning, and I definitely don't feel like doing anything that involves leaving the air-conditioning.

I did that, twice this week...I went out for a run.  

I twisted my right ankle the first day, decided it wasn't bad enough to keep me down, so went back out (a little gingerly) the next day for another run and promptly twisted my left ankle as well.  

Yes, not my luckiest of weeks.  I blame this misfortune 100% on this oppressive heat...I think it made me run slow and drag my feet behind me.  

So the twisted ankles didn't help my summer slump either.

But lucky for me, Josh kindly agreed to brave a 105 degree afternoon and stand next to an even hotter grill long enough to cook the chicken for us to enjoy in this salad.  

This salad got me excited and lifted me out of my summer slump, for a few hours at least.  I think it was just the vibrant colors, and the textures, and the surprising flavors, and this magnificent dressing:

  
It's a fresh, creamy, bold basil dressing that is just what the doctor ordered for a hot summer day.


I first made this salad a couple years ago when my mom came to visit.  It caught my eye because it has currants in it, and my mom loves currants.  

Now I am not a fan of currants, and Josh was scared to death of them at the time, so it was with some reluctance and a lot of love for mom that I tried the recipe.  But I am so glad I did!

The currants don't bring a strong flavor to the salad at all, just the tiniest hint of sweetness that is perfect with the grated Parmesan and the basil dressing.  

My mom loved it, I loved it, and Josh loved it, too.

So if you too are looking for something bright and fresh and cool and exciting to get yourself moving on a hot summer day, this salad is for you. :)
 

Chopped Salad with Chicken, Couscous, and Vegetables

•  1 cup (packed) fresh basil leaves
• 1 cup mayonnaise
• 1 shallot, halved
• 1 cup buttermilk
• 1 tablespoon fresh lemon juice
• 1 clove garlic

• 1/3 cup grated Asiago or Parmesan cheese
• 1/3 cup dried currants
• 1/3 cup shelled pumpkin seeds or sunflower seeds
  

• 1 10-ounce package plain couscous, cooked according to package instructions
• 3 cups coarsely chopped arugula
• 1 pound plum tomatoes, seeded, diced (about 2 cups)
• 2 grilled chicken breast halves, diced
• 2 cups fresh corn kernels (from about 2 ears)

Blend basil leaves, mayonnaise, garlic and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) 

Mix Asiago or Parmesan cheese, currants, and seeds in medium bowl. 

Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.

Introducing...Max!

Malcolm "Max" Grant Wallhoff

The sweetest little nephew ever.

June 21, 2011

8 lbs. 10 oz.

21 inches

We love you, Little Buddy!

Welcome to our world!!!

Chocolate Cupcakes with a Salted Caramel Filling

Several months ago, when I realized I was going to be on cupcake duty for two very special baby showers this spring, I set out to find a very special cupcake recipe that would live up to these occasions.

It was harder than I thought.

Do you have any idea how difficult it can be to create a chocolate cupcake that stays moist?  I didn't!  If you only knew how many practice batches of cupcakes I have baked and eaten and given to neighbors and sent to work with Josh this spring...!

After multiple disappointments with chocolate cupcake recipes, several batches of scorched and runny caramel, and one instance of over-salting the caramel (leaving it nearly inedible for these dear friends), I finally ended up with a rich, delicious, and fool-proof recipe for Chocolate Cupcakes with a Salted Caramel Filling.

Martha Stewart gave me the idea for these cupcakes, but I ended up using a different cupcake recipe and my own caramel filling.  I did stick with Martha's chocolate frosting, with only a couple of modifications.

All I can say, after making, filling, and frosting more of these cupcakes than I count, is that I really hope someone else has a baby SOON because I want to make MORE CUPCAKES!!!  :)

With the combination of sweet and salty they are a little addictive.

I am in love. :)

Chocolate Cupcakes with a 
Salted Caramel Filling

Makes 20 Delicious Cupcakes

STEP ONE:  Make the frosting.

FROSTING

• ½ cup plus 1 Tbl. cocoa powder
• ½ cup plus 1 Tbl. boiling water
• 4 ½ sticks (2 ¼ cups) unsalted butter, room temperature
• 2 1/2 cups confectioner’s sugar
• ¼ tsp. salt
• 1 bag Bittersweet Ghiradelli chocolate chips, melted then cooled 30 minutes

Combine cocoa and boiling water, stirring until cocoa has dissolved.  Set aside. 

With an electric mixer on med-high, beat butter, confectioner’s sugar and salt till pale and fluffy.  Reduce speed to low.  Add melted and cooled chocolate, beating until combined and scraping sides of bowl as needed.  Beat in cocoa mixture.

If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container.  Before using, bring to room temperature (takes about 6 hours to bring to room temperature) and beat until smooth again.

STEP TWO: Bake the cupcakes.

CUPCAKES

• 2 cups flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate
• 1 package instant chocolate pudding

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl.  Mix at low speed for 30 seconds, and scrape bowl.  Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter.  Bake 18-20 minutes.  It’s okay if they are slightly soft in the middle.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely and then wrap tightly to store overnight.

STEP THREE: Hollow out middles of cupcakes with knife in a cone shape.

STEP FOUR: Make salted caramel filling.

SALTED CARAMEL FILLING

• 4 egg yolks
• 1 cup brown sugar
• ½ cup water
• ½ stick (¼ cup) unsalted butter
• 1 tsp. vanilla

• Pinch of sea salt
• 1/2 to 1 1/2 more of sea salt

• Cornstarch
 

Whisk egg yolks in saucepan, adding remaining ingredients except 1 tsp sea salt and cornstarch.

Heat over medium heat, whisking constantly until it becomes steamy and starts to thicken.   Add sea salt starting with 1/2 tsp, then adding more 1/4 tsp at a time and tasting after each addition.  You want to be able to taste the salt in the filling but you don't want it to be overpowering.  

Whisk in cornstarch (approx. 3 Tbl or enough to thicken) along with several drops of cold water to reduce lumps.

Immediately fill cupcakes.   

STEP FIVE: Frost the cupcakes!

Best enjoyed eaten on same day as filling and frosting.  

 

Rocket Cookies

I already told you about the shower we had for my sister-in-law Vanessa this past weekend.  

What I didn't tell you is how much FUN I had all last week getting ready for it!!

I wasn't able to share these photos last week, of course.  (That would have ruined the surprise.)  

But this week I can! :)

When I first saw the adorable bedding Mark & Vanessa picked out several months ago for their nursery the first thing I thought was, "Oh my goodness this is SOOOOO CUTE!"

And the second thing I thought was: 

"ROCKET COOKIES!!!!"

So I went to work.

Sweet view from the rocket-making factory :)

Making these cookies was a BLAST. 

(hehe.)


We just hope they encourage Eli to come SOON!

We love you, Eli!

Beer Batter Waffles & Father's Day

This was a special Father's Day for us because Josh's whole family was in town. 

We don't usually get to celebrate Father's Day with Josh's dad and both of his brothers!!

As you can tell, it's been a blast: :)

It has also been a special day because it is Josh's first Father's Day with a little guy around to call him "DaDa."

Aren't they handsome?

I love watching Josh as a Daddy.  There is nothing like it in the whole world. 

Whenever they are playing, or tickling, or snuggling...

...it makes my heart melt.  ♥

Josh made a big batch of special waffles this morning for the whole gang, and they were a huge hit.  Especially with the guys.

The beer made them light and fluffy in the middle, the honey made them crispy on the outside.  Win win. :)

I think these waffles might have to become a Father's Day tradition. :)

Josh's Father's Day Beer Batter Waffles

• 2 cups flour
• 1 (12 fluid ounce) can or bottle beer
• 1/2 cup unsalted butter, melted
• 1/4 cup milk
• 2 eggs, separated
• 1 tablespoon honey
• 1 teaspoon vanilla extract 
  
  Preheat a waffle iron according to manufacturer's instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter. 
  
  Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately.   

The other highlight of our day was calling this guy...

My Dad.  

Whom I love "all the bunches in the world and more!" and will always look up to.  He is home in Vermont patiently waiting for the arrival of Grandson #2. :)



I am so thankful for the amazing men in my life, and for a day to celebrate them.  I am so blessed.

Happy Father's Day!!!

Baby Shower for Eli!

We're all about babies and baby showers in my family right now.  

Baby W. is due any day now and Baby Eli is due on July 20.  

We can't wait!!!

Today was a special day to celebrate Eli and his beautiful Mommy Vanessa, my sweet sister-in-law.

Here's how it went down:

Before...

 

During...

And the After Party!

Eli, we can't wait to meet you!!!!