Toothless

Hudson has lost four teeth. Three of these are MIA. One was swallowed; another was knocked out on a ride at Dollywood and either lost then or in the trauma that followed in the bathroom; and a third was discovered missing while eating pancakes at Nana's -- not sure if it came out in his sleep or what. Poor Tooth Fairy! Her castle will never get built at this rate.

Below is the Dollywood dental disaster. Notice the front tooth on the right; barely hanging on. This tooth ended up centering itself in the front and hanging on by a thread for about 6 weeks!



This is the current state of things.



Makes me a little sad ... something about those tiny teeth makes me still think of him as my baby. His look is about to change. Again. And it won't be the last time either ...

Blogging or Baking?

It's not like I didn't have any free time in January ... sickness, snow, cozy nights at home. All of those elements made for a perfect time to catch up on my lack of committment to my blog. I would really love to be a professional blogger ... or a baker ... or a tour guide of Italy's best restaurants ... or the director of the Macy's Thanksgiving Day Parade. But, I'm not. Although, I'm working on the 'baker' part. Here are a few things I tackled over the hibernation season:

Eggnog Cupcakes with Peppermint Crunch Icing
This challenge was sent to me by my SIL Stephanie; she found the recipe on a blog of one of her friends. I needed something to take to the annual Williams Christmas Eve Feast, and they were GREAT! Only problem ... too pretty to eat. Hate it when that happens! Here's the proof:



Quiller Quiche
I made that up. I don't have a recipe for this one; might be why it's so good! Honestly, the best quiche I've made. Ever. Pillsbury crust filled with spinach, onion, sausage, cream, eggs, mozzarella and parm. Salt, pepper and nutmeg round out the simple spices. I've made this a couple of times since the first go 'round. Mmmmmm:



Buttermilk Cheddar Biscuits
Oh, Ina. Ina, Ina, Ina. She's probably one of my favorite F'Network peeps. Her motto: buy half, and make half so you can enjoy the party. Well, even if the party is just dinner, go buy a rotisserie chicken and a bag 'o salad and spend a few minutes making these gems. My first run was incredible -- flaky, buttery layers that melted as soon as your breath met the bread. My baker MIL even wanted the recipe and to come watch me the next time I made them. Flattered! I did make a second run -- delicious, but not as light and flaky. I increased the recipe to make more, but not a true 'double'. Me? Not a math genius. Might have gotten something lost in translation, BUT not a crumb was left!



My other new favorite thing to bake? Granola! Yep. It all started with a pumpkin spice granola found on the Annie's Eats blog. I was hooked. The kids liked it; MIL liked it; my aunt liked it; and I hoarded it as long as I could. Then I made a double batch. So good with yogurt or even dry with chocolate chips as a snack. I expanded my flavor chioces to a honey cinnamon version. Equally good with yogurt for breakfast. Equally good turned into trail mix. Took the trail mix on a road trip with some friends in January. Some addictions were started. I don't have a pic of the granola results ... never really had a chance to!

My next baking experiment? Whoppie Pies for Valentine's Day. Will have to report back on those!

Christmas Morning 2010!

* new pajamas * blessings beneath the tree * reading from Luke * snow falling * Nana slept over * big breakfast * finishing the Advent book * sang Happy Birthday to Jesus * phone calls to family far away * memories made

Merry Christmas from Hudson

Red Velvet Cake Trifle

I would post a picture of my most recent run of this, but there's none left! Will add one to this post next time. This is such a pretty recipe, especially at Christmas (or if you're a Georgia fan!).

Red Velvet Cake Trifle

1 red velvet cake mix (and ingredients as called for on the box)
1 cup chocolate chips
2 packages cheesecake flavored instant pudding/pie filling
3 cups milk
1 block cream cheese, very soft
12 - 16 oz. whipped cream
chocolate syrup

Line a jelly-roll pan or cookie sheet with parchment paper; mix cake according to package directions; fold in the chocolate chips; pour into the pan and bake until set (about 18 minutes). Cool on a wire rack.

Whisk the pudding mixes and the milk until it begins to thicken. Add the cream cheese to this mixture; stir or whisk until smooth. Set aside.

Once the cake is cool, section it into two halves. One half will be used for this recipe, and the other one can be wrapped in the parchment and plastic wrap for use another time. It can be frozen for several weeks. Cut the half that's being used now into bite-size cubes.

Layer as follows in a large glass bowl, punch bowl or trifle bowl:
- 1/3 of the cake cubes
- 1/3 of the cheesecake mixture
- a good drizzle of the chocolate sauce
- about a cup of whipped cream

Repeat two more times; can garnish with white chocolate curls, red sugar sprinkles, more syrup, cake crumbs, just whatever. Chill until ready to serve; best made the day before.

Here are some other things I've discovered in making this recipe:

- The original called for chopped up Hershey's Treasures chocolates; I found this to be expensive, messy, and difficult to eat because the pieces hardened in the refrigerator. I switched to the syrup and never looked back.
- In a pinch, any complimentary pudding flavor/s could be used (white chocolate, vanilla, even regular chocolate).
- I recently made the following substitution due to lack of the complete ingredient list. It still turned out very yummy! The cream cheese "goo" layer consisted of: 1/2 tub cream cheese icing, 1/2 container spreadable cream cheese, 1 package cheesecake flavored pudding/pie filling, and a little less milk.