Monday, September 24, 2012

Candids

Who needs professional photographers when you have a fiery five year old?




Aforementioned fiery five year old.

Sunday, September 23, 2012

Quote of the Day

"Life has taught us that love does not consist in gazing at each other, but in looking outward together in the same direction."
--Antoine de Saint-Exupery

Friday, September 21, 2012

The Pioneer Woman's Peach Crisp *Gluten-Free*

There are a few things in life that I label my favorites. Ice cream. Beaches. Peonies. This peach crisp.


I found this recipe on The Pioneer Woman Cooks which happens to be a favorite site of mine.


It has all my favorite spices: cinnamon, nutmeg.


It's fresh. It's easy.


Crumble-y topping made easy with a food processor.


Also made gluten-free courtesy of Jules Gluten-Free flour.


Lots of butter.


And it has the most unbelievably delicious topping.


Cold Maple Cream Sauce.


Thick and dreamy and not a bit over-powering.



Just the perfect viscosity.


Make this twice in one week, I did.


Eat it for dinner every night. 


You'll thank me.


Those sad eyes.

Chocolate labs are famous for their sad eyes. Will is no exception.



Wednesday, September 19, 2012

Tuesday, September 18, 2012

Quote of the Day

"If you are lucky enough to find a way of life you love, you have to find the courage to live it."
--John Irving



Several new posts for this week, stay tuned for peach crisp and fall dinner ideas.

Tuesday, September 11, 2012

Ten Things for Tuesday

1. My new favorite recipe, it just melts in your mouth. Peach Crisp with Maple Cream Sauce. Gluten-free version to follow.

2. I made dinner yesterday and nearly everything was orange: carrots, butternut squash, and peaches.

3. It's going to be 84 degrees tomorrow so fall is going on hold for a few days.

4. Nona's Ice Cream in Hingham has the most perfectly pumpkin ice cream ever.

5. My nails are currently painted Turquoise and Caicos and I love it.

6. I just finished reading Heaven is Here by Stephanie Nielson and it was so lovely and sad and happy all at the same time.

7. I may or may not have eaten left over peach crisp for every meal since I made it.

8. Is food all I ever talk about?

9. Yes, it is.

10. Here is a recent picture of Will taken at Webb Park.


11. That is all!

Saturday, September 8, 2012

Quote of the Day


"You get a strange feeling when you're about to leave a place, I told him, like you'll not only miss the people you love but you'll miss the person you are now at this time and this place, because you'll never be this way ever again."
--Azar Nafisi, Reading Lolita in Tehran

Thursday, September 6, 2012

Today



"Like thieves in the night, unwelcome thoughts can and do seek entrance to our minds. But we don't have to throw open the door, serve them tea and crumpets, and then tell then where the silverware is kept! Throw the rascals out!"
--Jeffrey Holland

Tuesday, September 4, 2012

Gluten-Free Oreo Cheesecake Truffles aka Oreo Balls

I made these things today. They don't really have a name yet. A co-worker of mine made them a few weeks ago and I've been dying to recreate them. They could be called Oreo Balls, but Oreo Cheesecake Truffles sound much more fancy.

Imagine a ooey, gooey ball of oreo goodness, chilled, and dipped in chocolate. They literally melt in your mouth and they are oh so simple to make (once you get the knack of it.) If you do plan on making these little darlings be sure to allot yourself two days because of the required chilling time.

Here's the low-down. You will need:
1 bar of cream cheese
1 package of oreos, crushed by food processor to make it easy
or
1 1/2 packages of Glutino fake oreos
A couple of bags of Melts in whatever color you prefer

Day 1:

Put your crushed cookies and cream cheese into a mixing bowl. I use my stand mixer because it makes life so much easier.

Jill with the Oreo's.



Mix the two together until completly combined.


Using a melon baller or something like it, scoop them into balls on to wax paper on a cookie sheet. 


Cover and chill over night. This is important because once you dip them into the chocolate they thaw very quickly and have a tendency to fall apart in your melted melts.

Day 2

Here are the melts we used, which are carried by Walmart! I had only found them previously at crafty stores. I bought a few bags because they're always good to have on hand.


I tried melting them in the microwave but actually ended up cooking them into this nasty hunk of cake-like substance.


So I switched to the double boiler method which I should have used from the beginning!


I found it easiest to take them from the fridge and compress/roll them into actual balls. I then popped them into the freezer to re-chill.


It took me a few tries to master the best way to roll them in the chocolate but I finally got it down. Once the melts were liquid-y enough I took two toothpicks and rolled them one at a time until they were covered. 



I then took some chocolate melts and put them in another double boiler. Once they were melted but cooled down a little I put the chocolate into a zip lock bag. I cut off a tiny corner and used it like a make-shift pastry bag to zig zag the truffles or balls. This made them look so pretty and also hid the fact that some of them were pretty darn ugly. Be carefully handling the bag though, the chocolate can be very, very hot! I learned this the hard way.


I chilled them overnight again and to fully harden the chocolate. They ended up being a total hit and they were gone in very little time! These truffles keep best in the refrigerator or freezer because of the cream cheese. I prefer the hardened texture but you can let them sit out a while to soften up and they'll be just fine!