It Never Hurts to Ask

I was at the grocery store last night and needed some milk. I noticed a gallon of hormone free whole milk sitting by itself on the shelf with a same day expiration date. It was not marked down. So I (well, I made my sister ask) asked the nice clerk working in the section if they would mark it down at the register since it expired that day. He said the front checker wouldn't mark it down, but he would. I was expecting him to mark it half off (it was $2.99 full price) but he gave it to me for $.50! We don't normally drink whole milk, but for $.50, I took it!

First Band Shirt!

P.S. Can you see his curls? He just got out of the bath in these pictures and whenever his hair is wet, it curls! It dries curly, too, but gets straight as he lays on it.

Technicolor Cake

My sister's 30th birthday is this week and I was planning to make ice cream cone cupcakes. Not anymore! This cake totally rocks! Go check out how to make it at The Omnomicon blog! The bonus part -- she made this using the Weight Watcher's 1 point soda cake recipe.

I think this may have to be a new birthday tradition around here!

Two Months Old!

Miles is officially two months old. He is not quite ready for college yet, but he is sleeping 5-7 hours straight at night. Unfortunately he sleeps from 8 PM on, but it is a start! Miles is a very happy and content baby when gas bubbles aren't giving him problems. He would be very happy spending all day in his swing, but we do get him out to play often. Miles isn't quite sure about his big sister, but he is a good sport when she holds him -- as long as Mommy stays close by.

Perfectly Easy Dinner Rolls

I have had this recipe for almost 10 years, but I just made it last weekend after a 4-5 year hiatus. I have no idea why it was on hiatus. These are awesome! This is a great make ahead recipe because the dough can sit in the fridge for up to 4 days.



Perfectly Easy Dinner Rolls
1 cup warm water
2 packages active dry yeast (2.25 tsps) (not instant)
1/2 cup melted butter
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4 1/2 cups flour

Combine yeast and water in a large bowl. Let rest 5 minutes (you are proofing the yeast). Stir in butter, eggs, and salt (let the butter cool or you'll cook the eggs). Beat in flour, 1 cup at a time until dough is too stiff to mix. Cover and refrigerate 2 hours or up to 4 DAYS. Grease a 13 x 9 inch pan. Turn dough out on to lightly floured surface. Divide dough in to 24 equal pieces. Roll each piece in to a smooth round ball and place balls in even rows in pan. Cover and let rise until doubled in size, about 1 hour.

Preheat oven to 375 degrees. Bake until rolls are golden brown, about 15-20 minutes. Brush with melted butter if desired.

I made a dozen rolls in a round cake pan and froze the rest of the dough for a later time. If I had made all 2 dozen, I'm sure they would have been devoured!

Ditch the Store Bough Crackers

I made graham crackers yesterday. They were quick, easy, and delicious! Ella loves crackers, but the organic ones are pricey and the cheap ones aren't organic so I almost never buy them. These, however, are keepers. I found the graham flour in a small clear bag at Sunflower Farmer's Market, but I 'm sure they have it any "natural" grocery store. They did not have it at my Wal-Mart.




Homemade Graham Crackers
2 1/2 cups unbleached all-purpose flour
1 cup graham flour (whole wheat)
1/4 cup + 1 tablespoon brown sugar
1 tsp. baking soda
1 tsp. salt
6 tbsp. unsalted butter (or margarine)
1/2 cup honey
1 tsp. vanilla extract
1/3 cup water
1 tsp. cinnamon (optional)

Preheat oven to 350 degrees.

Combine all the ingredients in a stand mixer with the paddle attachment. Mix until smooth and well combined, scraping down the bowl to make sure the butter is not stuck to the sides.

Spread the graham cracker dough onto a piece of parchment or a silpat. (I used my silpat)

Lay another piece of parchment or wax paper over the dough and roll it out with a rolling pin, until about an 1/8-inch thick. The thinner you get it the crisper the crackers and quicker they will bake. (I had problems getting it as thin as I wanted, but I have issues with rolling pins. I divided the dough in to 2 parts -- there was way too much to fit on one sheet.)

Peel off the top parchment/wax paper and transfer the bottom parchment with dough onto a cookie sheet.

Bake for about 8 minutes and then turn the cookie sheet around and bake for another 5-8 minutes. The crackers should be golden brown.

Cool on a rack. Once the cracker is cool you can break up into pieces.

Happy Inauguration Day!