Thursday, January 29, 2015

Skiing in Vermont



This holiday, after the celebrations were over, we headed up to Vermont to ski. Andy and Kyle were glad to share their love of skiing with their children and Natalia, who had a baby six months ago, and myself, being eight months pregnant, were content standing on the sidelines taking photos with Papa and Mimzy. We were lucky that Oma loves skiing and brought her gear, so it was one-on-on with the kids. 



Andy always maintained throughout our relationship that skiing would be a great family sport to do one day—I didn’t ever really believe him until this trip. 



The kids had fun (for the most part), Alex got to ride a chair lift for the first time (which he loved), Luca was able to show off his amazing skiing talent, and Eva really showed her fearlessness on the bunny slope. Afterwards, we had cookies and hot chocolate, so I consider it a win all around.

Here are a few moments from this outing. 


















Alex with Andy on the chair lift. 


Tuesday, January 27, 2015

Cherry Pie



I made a cherry pie the other weekend using homemade crust, but canned cherries. I don’t know about you, but I love canned cherries! It t is one of the few things I think is actually better than homemade.


I used my new pie crust recipe, but doubled my almond extract to get a bit more flavor. It was delicious warmed with some homemade whipped cream. 


Homemade Whipped Cream


INGREDIENTS
1 cup of heavy cream
 2 teaspoons of vanilla extract
 1 tablespoon of confectioners’ sugar

DIRECTIONS
1.       In a kitchen aid, whip cream until stiff peaks are just about to form.
2.       Beat in vanilla and sugar until peaks form.

NOTE:  Make sure not to over-beat, cream will then become lumpy and butter-like.


Friday, January 23, 2015

Fudge: Milk Chocolate and White Chocolate Raspberry

 

For the holidays this year, I made two types of homemade fudge for Alex’s teachers. This could also work for Valentine’s Day, however, so I am still sharing.

As with most fudge, both types of fudge are rich, so the smaller the pieces you cut, the better.

  

Milk Chocolate Fudge


INGREDIENTS
1 1/2 cups of granulated sugar
2/3 cup (5 fl.-oz. can) of evaporated milk
2 tablespoons of butter or margarine
1/4 teaspoon of salt
2 cups of miniature marshmallows
1 3/4 cups (11.5 oz. package) of milk chocolate morsels
1 teaspoon of vanilla extract

DIRECTIONS
1.       Line 8-inch-square baking pan with foil.
2.       Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full-rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3.       Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are completely melted. Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into small pieces.



White Chocolate Raspberry Fudge
 

INGREDIENTS
2 cups of granulated sugar
3/4 cup of unsalted butter
Pinch of salt
3/4 cup of heavy cream
1 teaspoon of vanilla extract
11 ounces of white chocolate chips (1 bag)
1 jar of marshmallow cream, 7 ounces

1/2 cup of raspberry jam


DIRECTIONS
1.       Line an 8-inch square baking dish with parchment paper. Set aside.
2.       In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat.
3.       Bring to a rolling boil while stirring constantly.
4.       Set timer and boil for a full FOUR minutes (keep stirring).
5.       Place vanilla extract, white chocolate morsels, and marshmallow cream in a large mixing bowl.
6.       Pour boiling butter mixture over morsels.
7.       Turn electric mixer on medium and combine until white chocolate is melted and smooth.
8.      At this point you can either pour this mixture into your prepared pan. Top with the raspberry preserves and swirl it in with a knife, working quickly.
9.       Or you can pour all but about 1 cup of fudge into the pan. To the remaining fudge, add the raspberry preserves and combine quickly, pour over fudge in pan.
10.   Refrigerate for three hours.
11.    Cut into bites and serve.

12.    Store in an airtight container in refrigerator up to two weeks


I packaged in a box and tied with a red box. 

 

Tuesday, January 20, 2015

Favorite Moments from 2014

 

I realize that we are nearly a month into 2015, but as we get ready to add another little one to our family in a few short weeks (or, possibly days even), I have done some reflecting on the past year. To be completely candid, I am a little afraid to add a new a baby to the mix, as I love my current family so much.

I love that so much of my free time is spent with Alex and I am really nervous how I will feel having shared time. So many women have told me that your heart just expands, but having never had two children before, I am unsure how this will actually unfold.

In looking back on 2014, we were blessed with so many wonderfully simple moments—moments that make you glad to be alive. Here are a few of my favorite memories from the year before…and here’s hoping that 2015 is just as wonderful, and maybe, despite my fears, double the fun. 


Winter – 2014


Fun in the snow and skiing for the first time. 



Trip to Bermuda














Alex Turns 2




Spring – 2014 


Trips to Central Park, farms and the best day ever—a day out with Thomas the Train.














Summer – 2014

Slides, lakes, ice cream and water parks. Simple Treasures. 












Fall – 2014

The start of school, Halloween, apple and pumpkin picking, and the Thanksgiving Day parade.