happy birthday ivy

pics and details to come... as soon as we've recovered :)

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!

dad's shoulders

it just can't sink in that our daughter is turning one (ONE!) next week. i cope by doing a little reflecting... and thought these were sweet :)

october 2009 {san antonio}

december 2009 {beaumont}

february 2010 {san antonio}

april 2010 {charleston}

may 2010 {cabo}

august 2010 {whisper valley; she looks so old and wise here, ha}

i spy...

a little front tooth!

and one deliciously sweet baby.

over the weekend...

last weekend, our sweet friends wes and elizabeth from san antonio came to visit us at the ranch. and they brought with them the cutest little 3 month old baby boy who goes by the name of luke. he and ivy just talked the day away...

craig and rib also came and we had a great time. we'll miss them all very much next year!

thanks for coming out brights! we love your little family!

lemon bundt cake

I decided to make this cake because it sounded fresh and light- something perfect for a hot August day, and because I am not a lemon dessert kinda girl. Lemon pie, lemon bars, lemon cupcakes- no thanks. And that's a good thing, because this was made for my sister-in-law who has a brand new babe, and for my mom who just moved into a new house, and for my sister who is eating for two. And they all happen to like lemon (I think!). So, as you can see, there were lots of good reasons to try my hand at a lemon cake, and lots of reasons why I shouldn't be eating all of it myself. {And if even this non-lemon lover liked it, that's atleast one good reason you should try it too!}

Let it be noted: I didn't make this alone- Gen zested and juiced a dozen lemons, and Ivy discarded the peels :)


Recipe adapted from "Barefoot Contessa Parties!"

Ingredients:

2 sticks unsalted butter, at room temp

2 1/2 cups sugar, divided

4 large eggs, at room temp

1/3 cup of grated lemon zest (6-8 lemons)

3 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3/4 cup fresh lemon juice, divided

3/4 cup buttermilk, at room temp

1 tsp vanilla

For the glaze:

2 cups powdered sugar

2-4 T milk or cream

1 T fresh lemon juice

Directions:

Preheat oven to 350.

Spray bundt pan with PAM baking spray.

1. Cream the butter and 2 cups of sugar in standing mixer for 5 minutes, until light and fluffy.

2. With the mixer on medium speed, add the eggs one at a time, and the lemon zest.

3. Sift together the flour, baking powder, baking soda, salt in a small bowl and set aside.

4. In another bowl, combine 1/4 cup lemon juice with the buttermilk and vanilla.

5. Add the flour and buttermilk mixtures alternately to the batter, starting and ending with the flour.

6. Pour batter in prepared pan and bake for 50 minutes.

for the syrup:

Combine 1/2 cup sugar with 1/2 cup lemon juice in small saucepan. Cook over low heat untul sugar dissolves.

When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and allow to sit on a wire rack set over a sheet pan. Spoon the lemon syrup over them. Let cool completely.

for the glaze:

Mix powdered sugar with milk or cream until desired consistency. Add 1 T lemon juice. Spoon over cooled cake.

enjoy!

remember when

{in honor of ivy's birthday month}

dear kam,

remember when we found out i was pregnant?

remember when we didn't know if it was a girl or boy?

remember when it was a girl and we named her ivy?

remember when she was the most beautiful thing we'd ever seen?

she looked liked you.

remember how your job was to empty the diaper genie and i never had to do it- not even once? thanks for doing that.

remember the song you made up and sang to her everyday?

(gentry told me she sings that song sometimes in the shower. ha!)

remember how our families adore her?

remember all the strolls around eaton street?

remember how you chase her around the bed and we try to not laugh so we can hear her laugh? it's so hard.

remember when i asked you lots of questions?

remember when i kept asking them?

remember when we dressed her as a lobster for halloween? and how we were so clever and funny? remember when a couple won a million dollars for that idea the next day on regis & kelly?

remember when ivy met gran and they are 99 years apart?

remember how you carry our daughter on your shoulders and you're the only one who can? that's because you're the dad.

remember when she started swimming at 9 months old and never stopped? what a bug.

remember when she used to wear sacks? aw.

remember how she smiles in the morning before her eyes are even open? i'm thankful for that.

remember when she projectiled all over my red dress and i kinda thought it was pretty? you didn't.

remember how you look exactly alike?

remember how she likes to gather everything in one hand?

remember how much we miss her when she's away? she's easy to miss.

remember how you're the best dad in the whole world?

remember how blessed we are?

me too.

partners in crime

partner #1: ivy james mcconnell

partner #2: khacki pants brock

whisper valley

Last week, we happily arrived at Whisper Valley where we'll be settling down for most of August. This summer has been quite a whirlwind with all of the changes going on (everyone moving, new jobs, new babies, preparing to move overseas, etc.) and it's felt a little crazy living out of a suitcase, but it really couldn't have worked out any better for us. Deciding not to extend the lease on our townhouse and just embrace homelessness for the summer was an excellent decision, I must say. We've been incredibly blessed to have such wonderful places to enjoy before heading off to Scotland, and the ranch is definitely no exception. It is pure heaven out here, y'all. It is so beautiful and peaceful. Just being outside the past week has made our little hearts happy... Looking forward to spending time with family & friends and my two favorite people in the best little piece of Texas.

Big thanks to Grammie & Grandpops!

ljb is 24

we helped logan celebrate his 24th at whisper valley.
and by golly, we did it up just right.

you'll always be my very favorite younger brother.

thanks for letting us celebrate with ya!

i love you.

a visit to the brock's

chocolate chip cookies

I've tried lots of different chocolate chip cookie recipes, and so far this is my favorite one. Simple. The key is not to overbake them!

Thanks Alton Brown.

Ingredients:

2 sticks unsalted butter

2 1/4 cups bread flour

1 tsp salt

1 tsp baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 T milk

1 1/2 tsp vanilla

2 cups semi-sweet chocolate chips

1/2 cup chopped pecans (optional)

Directions:

Preheat oven to 375.

1. Melt butter in microwave and pour into mixer bowl.

2. Sift together the flour, salt and baking soda into small bowl and set aside.

3. Add sugars to mixing bowl and cream together with the butter.

4. Add the egg, yolk, milk and vanilla. Mix well.

5. Slowly incorporate flour mixture.

6. Stir in chocolate chips. (And pecans, if using).

Chill the dough for 30 minutes (if you can). Scoop onto parchment lined baking sheets, and bake for 14 minutes. (If you don't have parchment, don't worry- and don't spray your pan.) Rotate baking sheet halfway through for even cooking. Cool on wire racks. Eat warm, cooled or from the freezer!

Yield: 2 1/2 dozen

Official Recipe: Here

ENJOY!