From Gold to Bronze!

I found this on pinterest.... and knew I had to try it since every door knob in our house is gold.

Changing our GOLD door knobs to Bronze

One can of  Rust-Oleum Universal Metallic Spray Paint, Oil-Rubbed Bronze cost $8 from Home Depot painted door knobs, hinges and strike plate for 5 doors.

Grady & Reece helped use the drill to remove screws from the hinges.  Grady prepped the screws for painting.

We are loving the results and you can not beat the price.  You have to do the same amount of work if you were replacing the knobs but this way you have a little waiting/drying time.  The can of paint says it is fully dry in 24 hours and can handle in 1 hour.  We rehung the doors after 5 hours but did not shut them till 24 hours, but I did wait 24 hours to reinstall the door knobs.

We painted 5 doors this weekend.  We have 9 more doors to paint downstairs and trying to decided what to do upstairs since 3 of the 7 door knobs are silver.  I am off to Home Depot to buy more spray paint :) 

2nd Homemade King Cake

I made some adjustments to the 1st King Cake recipe in hopes to get the cake to taste more like Mandeville Bake Shop.   I think I have done it, this cake taste awesome.  I made a half batch this time and it is a perfect size for our family.

UPDATED RECIPE 2/10/2013: Hoffman King Cake

UPDATED: I posted a new post with some King Cake Making Tips.

Hoffman King Cake (Serves 10–12)  

As you knead the dough for this Mardi Gras cake, watch for it to begin to pull away from the sides of the mixing bowl. If that doesn’t happen (because the moisture content in flour fluctuates with the humidity), add a spoonful or two more flour  (For a whole recipe I used about ¼cup added one spoonful at a time and I needed more for a half batch).

I found that a half recipe is a better sized king cake for our family.   I have made the whole recipe and then split the dough in half after it has risen and made two cake one for us and one to give away.   

For the cake:

1 cup lukewarm milk, about 110°

1/2 cup granulated sugar

2 tablespoons dry yeast

3 3/4 cups all-purpose flour

1 cup melted butter

5 egg yolks, beaten

1 teaspoon vanilla extract

1 heaping teaspoon grated fresh lemon zest

Make a batch of filling and icing for each cake you are making (even if you are splitting the dough)!

For cinnamon sugar filling:

1 teaspoon ground cinnamon

1/4 cup granulated sugar

4 tablespoons raw sugar (I used brown sugar b/c did not have raw)

For the icing:

2 cup powdered (confectioners) sugar


4 tablespoon milk


1 teaspoon vanilla

Purple, green, and gold decorative sugars (1/8 cup of each color)

1 fève (fava bean) or plastic baby to hide in the cake after baking

1. For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved. (I use paddle attachment)

2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour and fold the dry ingredients into the wet ingredients with a large rubber spatula.

3. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.  (I use dough hook on mixer)

4. Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.

5. Preheat the oven to 375°F. Once the dough has risen, punch it down. Roll the dough into a 10 x 20 inch rectangle. Cut dough into three long strips with a pizza cutter.  Spread the filling on each strip of dough. Fold the strips in half covering the filling. Pat dough down firmly so the dough will stick together and gently stretch from both ends.  Press the tops of the strips together and braid the strips. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together.  Gently lay the braided dough on a parchment lined or nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes.

6. Once it's doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 15 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes.

7. For the icing, while the cake is cooling, whisk together the powdered sugar, milk, and vanilla in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more milk; if it’s a touch too loose, add a little more powdered sugar.

8. Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet. Tuck the fève or plastic baby into the underside of the cake and, using a spatula, slide the cake onto a platter.

—Adapted from John Besh recipe

I hope you try it and enjoy!!

Handy Dad... water-pressurized rocket

This is the third project we did out of the Handy Dad book.  This time all we needed was plastic coke bottle, a coke and a bike pump - then we had a water-pressurized rocket!!

The book had an optional launch pad you could build but Keith just wanted to see if it worked first.  It does work really well so we might make a launch pad soon :)

Insta-Friday

 Saturday

We put on the boys bathing suits to go wash the cars then it started to rain.  Then they started "fighting on our bed. 

Crazy Boys

Saturday Night

My mom watched the boys while we went out for my friends Ashley's 30th Birthday

Monday

Playing outside on the nice warm day in January 

Tuesday 

Playing Pictionary after supper

 Thursday 

"Coffee" after school

 My House Party Box came.... Potty Party Time!!

 Friday

Mexican for supper with Papa Andy

Then Menchie's... YUM!!

Chicken Fried Rice

This recipe is from my sisters cookbook club.... This months cookbook is Easy Chinese Recipes by Bee Yinn Low.   I could not find a good deal on shrimp so I decided to make chicken fried rice instead.  I cooked the chicken before I made the fried rice and just added it when the recipe called for shrimp.

It was a quick and easy recipe but did dirty a lot of dishes.  This definitely a recipe we will be making again the whole family loved it.

If you have time give it a try before the end of February and post your review on your blog (link it to the cookbook clubs review).

Moving to Maryland

In the ingredients is something called "overnight steamed white rice." To make it, you'll need to make a batch of steamed rice the day before and keep it in the refrigerator overnight to dry out the moisture. "That's the key to a great fried rice so it's not wet and sticky," Bee tells me. "Fresh steamed rice has too much moisture, so it's not great for fried rice."

Classic Shrimp Fried Rice

Serves 2 as a main dish or 4 as part of a multicourse meal

3 cups overnight steamed white rice (I have started to use brown rice and it taste great)
2½ tablespoons oil
3 large eggs, beaten and seasoned with a pinch of salt
2 cloves garlic, minced
One ½-inch piece fresh ginger, peeled and minced
4 ounces shelled and deveined medium-sized raw shrimp or chicken
1 cup (160 g) store-bought frozen peas and carrots
Salt, to taste

Seasonings (I have started to make 1.5 batch of seasonings)
1½ tablespoons soy sauce
½ tablespoon fish sauce
¼ teaspoon sesame oil
3 dashes white pepper

Gently break up the lumpy overnight rice with the back of a spoon or fork. Mix all the ingredients for the seasonings in a small bowl. Set aside.

 

Heat ½ tablespoon of the oil in a wok or skillet over high heat. Gently pour in the beaten eggs and fry until it just starts to set, about 1 minute. Flip the egg over and continue to fry until set. Use the spatula to break the eggs into small pieces. Dish out and set aside.

Reheat the wok or skillet over high heat and add the remaining 2 tablespoons of oil. Add the minced garlic and ginger, stir-fry until they become light brown in color or aromatic.

Add the shrimp and stir-fry until they are half-cooked or the surface turns opaque; then add the frozen peas and carrots. Stir quickly to combine the ingredients, about 10 seconds. Spoon the rice into the wok or skillet and combine everything evenly with a spatula.

Stir in the seasonings, blending them well with the rice. Return the cooked eggs to the wok or skillet, stir to combine and then cook the rice. Keep stirring the fried rice until slightly toasted, about 3 minutes. Add salt to taste, dish out and serve immediately.

"Easy Chinese Recipes by Bee Yinn Low" (www2.tbo.com)

Free Valentine’s Day Card from Tiny Prints

Tiny Prints is offering a FREE Valentine’s Day card when you use coupon code TPGFREE17A at the checkout. Ship the card to yourself for free, or have it sent to someone else for just $.44. (copied from mommysavers.com) 

ONLY Valid until 1/25

I paid NOTHING for the card :) AWESOME!!!

Insta-friday

Tuesday 

Morning Races

 Great Job Bro!!

 Homemade King Cake right out of the oven... Oh My Gosh the house smelled so good.

Wednesday

 Storytime at the library... doing a right hand, left hand poem.

 Thursday 

Thanks to Road Ninja app & CC's  for 50% off Grande drinks.  YEAH for $2.20 coffee :) 

I used to store books in the car on the back of the seats and hand them to the boys when they wanted one.  Lately Reece has been very demanding about want a certain book.

This week I decided to buy a basket to store in between them.  This way they could pick the book they wanted and put them back when they are done. (yes I did put the seat belt on the basket so it would not fall during a quick stop)

 It is working wonderfully they are "reading" a ton more books then normal since they don't have to wait for me to pass them one.

 Friday

We went to the LASM with our friend

Reece and McHugh working on the ABC puzzle together

My 1st Homemade King Cake

!!UPDATED RECIPE click HERE!!

Last year after my sister made her second homemade King Cake, I searched online for the perfect recipe (for me that means one with NO filling), but never got around to making one.  We have already enjoyed two store bought King Cakes this year one from Gambino's in Baton Rouge and one from Mandeville Bake Shop (my all time favorite, thanks MOM).   Then my friend Liz posted about a King Cake she made Sunday, so I decided this was the week to do it.  

I decided to try John Besh's recipe first... 3 of the 4 recipes I saved were similar to this one.  It was really easier then I thought it was going to be.  The cake is super soft and has great texture.   Keith LOVED it, but I think it has to much nutmeg (I put 1tsp) or maybe I just need to omit the nutmeg because I think I used to just cinnamon.  I just LOVE Mardi Gras time :)

JOHN BESH'S KING CAKE (Serves 10–12)  

As you knead the dough for this Mardi Gras cake, watch for it to begin to pull away from the sides of the mixing bowl. If that doesn’t happen (because the moisture content in flour fluctuates with the humidity), add a spoonful or two more flour.

For the cake:

1 cup lukewarm milk, about 110°

1/2 cup granulated sugar

2 tablespoons dry yeast

3 3/4 cups all-purpose flour

1 cup melted butter

5 egg yolks, beaten

1 teaspoon vanilla extract

1 teaspoon grated fresh lemon zest

3 teaspoons cinnamon

Several gratings of fresh nutmeg (I used 1tsp)

For the icing:

2 cups powdered sugar

1/4 cup condensed milk

1 teaspoon fresh lemon juice

Purple, green, and gold decorative sugars

1 fève (fava bean) or plastic baby to hide in the cake after baking

1. For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved.

2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula.

3. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.

4. Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.

5. Preheat the oven to 375°F. Once the dough has risen, punch it down and divide the dough into 3 equal pieces. Roll each piece of dough between your palms into a long strip, making 3 ropes of equal length. Braid the 3 ropes around one another and then form the braided loaf into a circle, pinching ends together to seal. Gently lay the braided dough on a nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes.

6. Once it's doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 30 minutes (I checked mine at 15mins and it was done). Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes.

7. For the icing, while the cake is cooling, whisk together the powdered sugar, condensed milk, and lemon juice in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more condensed milk; if it’s a touch too loose, add a little more powdered sugar.

8. Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet. Tuck the fève or plastic baby into the underside of the cake and, using a spatula, slide the cake onto a platter.

—From "My New Orleans" by John Besh/Andrews McMeel Publishing 

Spaghetti With Sausage and Peppers

I got this recipe from my friend Mischa a couple years ago.  It is one I make a lot because it is quick, easy and tastes great (now if I could just get Grady to start eating it again).

Spaghetti With Sausage and Peppers

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: Makes 4 servings

Ingredients
8  ounces  uncooked spaghetti
1  (1-lb.) package mild Italian sausage, casings removed
1  medium onion, cut into eighths
1  medium-size green bell pepper, cut into strips
1  medium-size red or yellow bell pepper, cut into strips
2  to 3 garlic cloves, minced
1  tablespoon  olive oil
1  (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4  teaspoon  salt
1/4  teaspoon  pepper
1/2  cup  grated Parmesan cheese

Preparation
1. Prepare pasta according to package directions.

2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.

3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.

To freeze: Prepare recipe as directed. Cool 30 minutes. Place pasta mixture in a 13- x 9-inch baking dish. Cover tightly with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Preheat oven to 350°. Remove and discard plastic wrap and aluminum foil. Cover with aluminum foil, and bake at 350° for 40 to 45 minutes or until thoroughly heated.

Turkey Spaghetti With Sausage and Peppers: Substitute 1 (1-lb.) package Italian turkey sausage for mild Italian sausage. Remove and discard casings from sausage. Increase olive oil to 2 Tbsp. Cook sausage in 1 Tbsp. hot oil as directed in Step 2. Discard any drippings in Dutch oven. Proceed with recipe as directed, sauteing onion and next 3 ingredients in remaining 1 Tbsp. oil.

Rudette Gelish, Playa del Rey, California, Southern Living, FEBRUARY 2008

LEGO organization

Sometime after Grady turned 4yrs old we took home a set of LEGOs from my parents house that was my siblings and mine when we were little.  It was a great starting point but we really needed more pieces and parts.  Grady asked Santa to bring him "little" LEGOs for Christmas this year.  Then both the Grandparents got him sets and he also got a couple small creator sets (which I really like b/c you can make 3 different things with 1 set).  Once we got all the pieces together we quickly realized we needed to organized them.

I started to look up ways to organize LEGOs online.  Some people sort them by color, which looks nice  but does not really help find a 2x2 piece or a long flat piece.  We decided we need to sort my types of pieces.  Grady and Keith started to sort the pieces into containers we had.  Once we had idea of the size containers we would need I made a couple trips to Wal-mart to get these containers and then found the really small ones at Hobby Lobby today.

This is what happens when you have two HIGHLY organized parents one who is an engineer and one who is a little bit OCD.   Grady had a lot of fun sorting with us... I think he is a little OCD also and two years in a Montessori classroom helps.

We still store a couple big & flat pieces at the bottom of the basket.  I also got Grady a binder and sheet protectors to store the instructions and idea booklets that come with the LEGOs.

We used to have all the LEGOs in one of these baskets but now they are all organized in two basket.  It is now much easier to build something and just takes a couple seconds more to sort when taking apart a creation.

All cleaned up and hidden away :)