Time out!

Say it isn't so.  The Cards really didn't lose the Super Bowl right?  It was just a bad dream.  Sigh.............  For now, I will tuck my really cute Cards t-shirt away until they make it to the Super Bowl again someday.  Hopefully we don't have to wait as long next time.   "Sniff sniff".  At least it was a good game.  "Sniff"......"sniff".

Peanut Butter Cranberry Go-Bars

These are delicious.  Need I say more?  My kids can't get enough!   You have to try these.  They couldn't be easier.  The best part is they are good for you too.  No preservative crap that you get in store bought bars.  Enjoy!    (Did I mention these were really good?)

cooking oil spray
1 cup regular rolled oats
1/3 cup oat bran
3 Tbsp flax seed
1 cup whole wheat flour
1/2 tsp each, baking powder & salt
1/2 cup chopped roasted salted peanuts
1/2 dried cranberries
1/2 cup finely chopped dried mission figs (can substitute raisins instead)
3/4 cup natural chunky peanut butter
1/4 cup low-fat milk
1 large egg

1/2 cup honey
finely shredded zest from 1 lemon

1 Tbsp fresh lemon juice

1. Line a 9 x 13″ pan with plastic wrap, leaving an overhang on the 9″ sides, and coat with cooking oil spray.  In a large mixing bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt , peanuts, cranberries, and figs until well blended.

2. In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended.

3. Add flour mixture to peanut butter mixture and beat until completely blended.  Scrape dough into lined pan and with wet fingers or a rubber spatula, pat to fill pan completely and even.  Chill dough until firm, about 30 minutes.

4. Meanwhile, preheat oven to 300 degrees.  Invert pan onto a work surface, lift off pan, and peel off plastic.  Using a knife, cut straight down lengthwise through middle, then crosswise to make 16  bars, each 1 1/2″ wide.  Place bars about 1″ apart on a baking sheet lined with parchment or greased baking sheet.

5. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes.  Remove from oven and let cool completely.

If you make this ahead, it can be stored for up to 2 weeks in an airtight container.

Warm Summer Day

It's freezing cold outside today (I am always cold) and a friend just emailed pictures they took of us wake boarding for the first time last summer.   Oh I long for some AZ heat and a few more freckles.
My hubby caught on right away and landed a few jumps.  I got up - but didn't quite get the "jumping the wake" thing down.  Maybe next time (hint hint Ryan and Lena).

The kids just enjoyed the ride!

Present Cake

For Allison's birthday we wrapped it up pretty with a bow on top!

Happy Birthday Allison!  Love you!

Cute Cone Cupcakes

My daughters birthday is tomorrow and she wanted to take cupcakes to school.  She insisted they be in a cone.   I dreaded making those because they are so difficult to transport.
Yeah for handy hubby's who carve out holes in boxes to make the cone cakes fit.  I think they turned out pretty darn cute.  We topped them with fresh buttercream, (ice cream style)  sprinkles, and a red fondant ball on top.

Good Days

Mini tea party sets, baby carrots, a door mat, a willing little brother, and a dog on clean up duty - what more could you ask for?

A Cake for Natalie

I barely finished this cute zebra print cake right before the party.   It had three tiers consisting of chocolate, vanilla, and strawberry.  Yum!   This ten year old will be eating cake for the next week.