ivy + phone

dear grandma,

guess what? i found the phone!

i'll be callin ya.

love,

your bug

ps. tell pheebs hey.

coconut cupcakes

for a few years now, this great recipe has kinda become our go-to for cupcakes. mom prefers to make them without coconut, as just a plain cupcake, which this recipe works really well for. but i love coconut- in the batter, in the icing, and piled high on top! we made some to include in ivy's birthday party dessert spread. they were perfectly delicious, and even resembled little birds' nests :) (to me, anyway.)

Barefoot Contessa's Coconut Cupcakes

w/ cream cheese frosting

for the cupcakes:

3 sticks unsalted butter, room temp

2 cups sugar

5 eggs, room temp

1 1/2 tsp vanilla

1 1/2 tsp almond

3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

14 ounces sweetened shredded coconut

for the frosting:

1 pound cream cheese, room temp

3 sticks unsalted butter, room temp

1 tsp vanilla

1/2 tsp almond

1 1/2 pounds powdered sugar

for the cupcakes:

preheat to 325.

line a muffin tin with paper liners.

1. cream butter and sugar til fluffy, about 5 minutes.

2. add eggs, one at a time, scraping down the bowl after each addition. add vanilla and almond and mix well.

3. in a separate bowl, sift flour, baking powder, baking soda and salt.

4. in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. mix until just combined. fold in half of the coconut.

5. fill each liner to the top with batter, and bake for 25-35 minutes.

allow to cool in the pan for 15 minutes. remove to a rack and cool completely.

for the frosting:

cream together the cream cheese, butter, vanilla and almond. add the powdered sugar and mix until smooth.

* this recipe makes a TON. you'll have lots leftover, but it keeps well in the fridge for a long time. it's really good on brownies.

enjoy!

roll out sugar cookies

we're getting all ready for miss ivy's first birthday party this week! the house is getting in order (kinda), flowers are being arranged, napkins are being rolled, treat bags are getting stuffed, party hats are drying and cookies are being baked. these are most special to me because they have become mom's trademark for holidays and parties, and the smell of almond extract always reminds me of her. i love that ivy is watching and helping in this sweet recipe that i will surely make a tradition in my house!

grandma's roll out cookies
Ingredients:
for the cookies:
1 cup butter, soft
1/2 cup sugar
1 egg
3 tsp almond extract
3 cups flour
1/2 tsp baking powder
for the glaze:
2 cups powdered sugar
1/2 tsp almond extract
milk
Directions:
Preheat to 425.
For the cake:
1. Cream butter and sugar.
2. Add egg and almond; beat until fluffy.
3. Mix together dry ingredients and combine with the wet. Mix well.
4. Roll thin on floured counter top or cutting board.
5. Cut into desired shape. Mom usually makes hearts.
Bake for 5-7 minutes.
For the glaze:
Combine all ingredients in bowl, adding enough milk until desired consistency. Color with food coloring or leave white. Thinly spread over cooled cookies. Makes about 3 dozen small cookies. And they freeze really well (which comes in handy when you need to prepare in advance!)

enjoy!

mom's famous chicken enchiladas

Here's the recipe some of you have asked for! This is definitely #1 on my list of go-to recipes. That list may or may not have more than one thing on it. Anyway, it is quick & easy to throw together, everyone loves it, and it freezes well. This is my updated version of my mom's old school recipe. Serve with salad, corn, chips & guacamole, and Dr. Pepper. Definitely Dr. Pepper. This makes 6-8 enchiladas, serving 3 to 4 people.

Ingredients:
1 rotisserie chicken, shredded
1 T ground cumin
1 tsp garlic powder
2 cans of green enchilada sauce
1 pack of shredded mexican blend cheese
1 can diced green chilies
handful of cilantro, chopped
6-8 flour tortillas

Directions:
Preheat oven to 350.
Spray a 9 x 13 baking dish.
For the filling:
1. Shred all the meat off the rotisserie chicken into a large bowl.
2. Season the chicken with salt, pepper, cumin and garlic powder.
3. Add the green chilies (with the juice), chopped cilantro, a few handfuls of cheese, 1/2-1 can of enchilada sauce. Stir to combine.
--There's really no way to mess it up. Just add however much of the ingredients looks good to you. You can also add diced onion, jalapeno, corn- throw in whatever sounds good!
To assemble:
Fill a flour tortilla with the chicken mixture, roll up and place seam side down in your baking dish. Repeat with the rest of the tortillas, placing them with the sides touching - squish 'em in any which way you can. Pour green enchilada sauce on top, then sprinkle with the rest of the cheese - be generous!
Bake for about 30 minutes or until bubbly.
(If freezing, wrap tightly in foil and store in freezer uncooked. To bake, let thaw in fridge overnight and bake as directed, or bake frozen and just increase the cooking time to an hour.)

cupcakes

for me...

blueberries for her.

but she doesn't seem to mind.

{sorry no recipe. these were whipped up from grandma's head. aren't we special!}

folly guests

Mom, Gen and Cindy came up for a quick trip to say hi and see ivy, of course. It was much too short but we had a blast. (please note ivy's fashion forward hair accessory. For some reason, this just makes me think of weeza from the funeral scene in steel magnolias. or maybe her friend patrice. haha) thanks for coming!

mom's summer chicken pasta

When summer comes around, this is our go-to dish for lunch, dinner, snack... it's quick & easy to throw together, not to mention healthy and fresh! Mom created it several years ago, and it's been a favorite since.

--1 pack of tri color fusili pasta (sometimes called garden pasta)

-- rotisserie chicken, shredded

--3 bell peppers, diced (i use green, red and yellow)

--cup or so of black beans, drained

--2 cups frozen corn, thawed

--la martinique french vinaigrette (no substitutes!)

cook pasta and put into a large bowl. add shredded chicken, saute veggies until tender and add them in and toss with vinaigrette, salt and pepper. serve hot, warm or cold!

with parmesan crostini.

and sweet tea.

yum!

memorial day in cabo

Kevin & I haven't been down to Cabo since we were here with all the family after Christmas last year, so we were looking forward to another long visit. We arrived on Monday, a bit jet-lagged from a trip overseas we returned from oh just THE DAY BEFORE. We came with G&P to spend the week with my parents & Ivy who are already here, and Logan who gets in this evening. T & K can't make it, but we don't feel sorry for them, with their "weekends in the country" and all. (Is anyone else confused by my family's whereabouts? I can't keep track and I have like 4 calendars.) Anyway, I hardly recognized my daughter at the San Jose airport with her tan and beach-blonde hair! She's been here almost a week with Grandma & Company (6 crazy friends. Shout out to Aunt Barbie -Thank you!) The friends have gone back home, and the family is trickling in. It's been perfect weather, and I plan on doing nothing but lounging by the pool, getting massages, eating, and lounging around some more. Oh, and lifegaurding my new water bug!

yes, she goes under!

so here we all are having dinner in the most beautiful backdrop ever and does it even cross my mind to snap a group photo? no... think i'll just take a 156th one of ives... because she's eating pineapple... and it's just so darn cute.

bananagrams = addicting

We had a fun dinner at Tequilas and lunch at Cynthia's. Other than that, we stayed at home... playing bananagrams... and taking pictures of Ivy. Can't wait for next time!

{sorry gentry, pravin and logan for not getting one single photo... agh!}

spring has sprung

... at grandma's house.

**********