Fall {GIVEAWAY} Closed

MSC Paper Bags, MSC Pumpkin Transfers, Wilton Mini Harvest 6-Piece Cookie Cutter Set, Wilton Pumpkin and Leaves Silicone Mold, Wilton Orange Sugar, Wilton Micro Leaves Sprinkles and Wilton Fall Pleated Baking Cups.

I've been stocking up on fall goodies recently. Since I love to bake and decorate during this time of year, I thought I'd give one lucky winner a few things to help them get started. 

**Leave a comment letting me know what your favorite

Martha Stewart Craft or Wilton item is and why.
Also those who share the giveaway via Facebook or Blogger will get one extra entry.

All contestants must be followers. Open to US residents only.

Comments close Friday evening at 11:59pm.

Winner will be announced Saturday afternoon.**

Good Luck!

DC in 24- Part II

The second half of our day in DC we spent checking out the Smithsonian museums and walking around to all of the monuments. It was an ugly day for pictures but there was a cool breeze and that we were thankful for. First up on the list is the Library of Congress. Next, the Capitol, then some statues, and of course a lovely view from the back of the Capitol of the Washington Monument. Don't worry, we walked all the way down to it (and spotted the White House too). Then behind it we found the Lincoln Memorial and the WWII, Vietnam and Korean War Memorials. They were incredible. Later that evening we went to dinner at a Lebanese restaurant where we stuffed ourselves with pita bread and then hopped on the Metro to soccer game. But let's not talk about that- we'd rather forget about it.

P.S. Thanks Cory and Quinta for hanging out with us/showing us the city!

DC in 24- Part I

Our weekend getaway to DC all started with dinner at Ray's Hell Burger, which was absolutely delicious. The next morning we woke up early and took the Metro to the Eastern Market. We had breakfast (which consisted of GIANT blueberry pancakes) and shopped around. We found a lot of really fun things including silkscreened shirts, sculpted giraffes, candied pecans, unusual vegetables and we even stopped to watch cooking demonstrations. Later that afternoon we walked down to the National Mall and to our surprise they were having the National Book Festival. Stephen got to meet with/have some books signed by Dave Eggers. He was pretty happy about that.

Chocolate Peanut Butter Cup Ice Cream with a Peanut Butter Swirl

If you're anything like me and you could eat peanut butter all day, any day, then this ice cream is for you. At first I was a little hesitant about the peanut butter swirl, but I think it really adds something to it. I halved the recipe because Stephen and I both noticed that it cuts down the chocolate flavor. So maybe less is more? I used mini Reeses peanut butter cups and quartered them, because as much as I love them, I don't really want giant chunks of them... plus I'm pretty sure they would have done some serious damage to my ice cream maker.

Chocolate PB Cup Ice Cream
Ingredients
2 c. heavy cream
1 c. whole milk
2 1/2 tbsp. unsweetened Dutch-process cocoa powder
3/4 c. semisweet chocolate (chips are fine)
3/4 c. sugar
1/4 tsp. salt
5 large egg yolks
1/2 tsp. vanilla extract
1/2 c. mini Reeses peanut butter cups, quartered or halved

Peanut butter swirl:
1/4 c. peanut butter
1/4 c. heavy cream
1/8 c. light brown sugar
1 tbsp. light corn syrup

DIRECTIONS:
1. In a medium saucepan, warm 1 c. of heavy cream with the cocoa powder, whisking to blend cocoa.
2. Bring mixture to a boil, remove from heat and add in 3/4 c. semisweet chocolate. Stir until smooth. Then add remaining cup of heavy cream, stirring until smooth. Pour mixture into a large bowl, scraping the saucepan to remove all chocolate. Set a mesh sieve over the bowl.
3. Warm the milk, sugar and salt in the same saucepan.
4. In a separate bowl, whisk yolks lightly. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture. Stir in vanilla.
5. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 25-30 minutes).
6. To make peanut butter swirl, combine all ingredients in a small sauce pan and cook until sugar is dissolved. Chill over an ice bath and place in refrigerator until ice cream is done.
7. Pour ice cream mixture into maker according to the manufacturer's instructions. Churn for 30 minutes. Meanwhile, quarter mini peanut butter cups. Add during the last minute of churning.
8. When ice cream is finished, layer by layer, add ice cream and swirl peanut butter.
9. Store mixture in an air-tight freezer safe container and freeze for 4 hours before serving.

Doughnut Muffins

They're the best of both worlds. Need I say more?

Spiced Doughnut Muffins

Ingredients:

1/4 c. butter

1/4 c. vegetable oil

1/2 c. granulated sugar

1/3 c. brown sugar

2 large eggs

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. ground nutmeg

1 tsp. cinnamon

1/4 tsp. pumpkin pie spice

3/4 tsp. salt

1 1/4 tsp. vanilla extract

2 2/3 c. all-purpose flour

1 c. milk (1% works great)

OPTIONAL 3/4 c. cooked granny smith apples (1/4" cubes)

Topping options:

*GLAZE*

3 tbsp. butter, melted

1 c. confectioners sugar

3/4 tsp. vanilla

2 tbsp. milk

*CINNAMON AND SUGAR*

1 tbsp. butter, melted

1/4 c. sugar

1 tbsp. cinnamon

DIRECTIONS:

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

(recipe adapted from King Arthur Flour)

Check this out

Punchfork- it's a really cool website that combines the most popular/best rated recipes from all of your favorite cooking sources. It's pretty awesome, especially if you are looking for new dinner and dessert ideas. It's a little like Pinterest, but for food.

Dear Hancock

Don't you just love these? I certainly do.

 They are done by a husband and wife team out of Los Angeles and

 can be purchased as greeting cards or stationary here.

Raspberry Cheesecake Ice Cream, Philadelphia Style

I'll admit, this recipe needed some major tweaking, but I'm really pleased with the results. The ice cream is rich, creamy and full of cheesecake flavor. The raspberry swirl is sweet and tangy and really pairs nicely with the tart flavor of the cream cheese. Since it's such a thick base to begin with, it hardens up nicely in the machine and requires only a minimal amount of freezer time before it can be served.

Raspberry Cheesecake Ice Cream
Ingredients
1 c. whole milk
1 c. heavy cream
3/4 c. Philadelphia Cream Cheese
1/4 c. sour cream
3/4 c. sugar
3/4 c. vanilla extract
1/4 tsp. ground vanilla bean
1/4 tsp. salt

Raspberry swirl:
1/2 c. raspberries, fresh or frozen
1/4 c. raspberry preserves
1 tbsp. sugar
1 tsp. heavy cream

DIRECTIONS:
1. In a blender or food processor, add milk, 1 c. heavy cream, cream cheese and sour cream. Blend until smooth.
2. Add sugar, vanilla extract, ground vanilla bean and salt. Blend for 30 seconds or until incorporated.
3. Chill mixture in refrigerator for 25 minutes, then freeze in ice cream maker for 30 minutes.
4. Meanwhile, in a blender or food processor, puree the raspberries and preserves.
5. In a small bowl with a mesh sieve placed on top, pour raspberry puree over and with a rubber scraper, push liquid through leaving seeds to remain. Remove sieve and slowly stir in sugar and heavy cream.
6. Once ice cream is finished, pour into a freezer-safe air tight container. Using a skewer or butter knife, pour raspberry sauce over ice cream and swirl.
7. Place in freezer for 1-2 hours. Sprinkle with graham cracker crumbs and serve.
Adapted from The Perfect Scoop- Philadelphia Cheesecake Ice Cream | Makes approximately 6 servings

Game night

Since Saturday night was the Holy War (BYU vs U of U) and the game was completely sold out I  decided to go to a RSL game instead. I have to admit, I'm so glad I did. Although I really wanted to see the football game, the soccer game was a lot better... plus there was a free concert at the end (OneRepublic, not too shabby). My brother Anthony, my friend Emma, my brother-in-law Adam and a couple of my cousins were there too. I'm sad Stephen wasn't there, I know how much he would have liked to be, but hopefully next time we're out in Utah we'll get to go!

♡

How could I go to Utah and not stop at the Cocoa Bean???

My brother's wedding

Draper, UT Temple: September 16th, 2011. 

Sunshine was forecasted, but then once they got out of the temple it was stormy

and cold, and then poured the rest of the day. So much for an outside reception. 

Nick, Mom & Dad. The wind was a blowing and luckily we got pictures in before it got nasty.

Wedding luncheon. Yes we occupied almost the entire restaurant. Luckily the owners are Nick's friends.

German chocolate, mint chocolate and pineapple coconut cakes at the wedding reception made by The Chocolate!