HippieDog

Photo love......

I finally decided to make Jake a photo book----I'm in LOVE.

I just used one of Shutterfly's theme templates and it was so fast and easy. My biggest problem was deciding what I wanted to put in it. I was making it way too hard, thinking it had to be a particular time or place. I just did a variety of fun times we've shared from 2010-2012.

Let me tell you, he is so proud of his very own book and carries it around with him Everywhere.

Makes me smile :)

I can't wait to make a few more. I'm a little addicted now.

This weekend.....we're planning a BBQ, a walk around the neighborhood and of course we are still spring cleaning room by room :) Dan is making my dream closet this weekend. Funny thing is.......he has more clothes than me.

Really he does.

 

Wouldn't it be nice?

Spent the day in Logan for lunch at The Beehive Grill and in Idaho just to dream.........

Cowboy Cookies

Have yourself a cookie or two or three :) 

Cowboy Cookies 

2 cups flour
1/2 tsp baking powder
1 tsp soda
1/2 tsp salt
2 eggs
1 tsp vanilla
1/2 cup shortening
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 cups oats
1 package milk chocolate chips

Blend shortening, butter and sugars. Add eggs. In separate bowl combine flour, soda, baking powder and salt. Stir together and gradually add to sugar mixture. Stir in vanilla, oats and chips. Drop by rounded teaspoon and spray baking sheet with Pam. Bake 12-15 minutes at 350 degrees.

Makes 3 dozen

Recipe Source: My girlfriend Cindy

Butter Pecan Ice Cream

OK, so no words for this ice cream.

It's just that Good!

Butter Pecan Ice Cream

5 TB butter
1/4 cup packed dark brown sugar
1/2 tsp. Kosher salt
2 cups heavy whipping cream
3/4 cup whole milk
6 large egg yolks
1/2 tsp. pure vanilla extract

Buttered Pecans

1 TB butter
1 cup pecan halves
1/8 tsp. Kosher salt

Melt butter in medium saucepan. Stir in brown sugar and salt. Whisk in 1 cup of cream and milk and stir until mixture is dissolved and warm. Do not boil.

Pour remaining cup of cream into a large bowl. Set a mesh strainer on top, set aside.

In another bowl, whisk the egg yolks until creamy and pale in color. Slowly pour the brown sugar mixture into the egg yolks, whisking constantly to temper the eggs. Then pour the warmed egg yolks back into the saucepan.

Stir mixture constantly over medium heat until the mixture coats the back of a spatula. Pour mixture through mesh stainer into the bowl of cream. Add vanilla and stir. Place bowl in ice bath until it reaches room temperature. Chill in refrigerator 8 hours or overnight.

Meanwhile, melt butter in microwave. Add pecans and toss to coat, then sprinkle with salt. Spread evenly on baking sheet and bake 350 degrees for 10 minutes. Stir pecans halfway through baking. Let pecans cool.

Freeze in ice cream maker according to your manufacturing instructions. During the last few seconds of churning, add pecans.

Recipe Source: Adapted from The Perfect Scoop

a day in the city.........

We celebrated St. Patrick's Day in Ogden's Downtown Historical 25th Street.

We stopped at the Union Station Museum to check out the old trains. Jake just loves trains and so does his grandpa in Seattle :)

Then we headed across the street to check out the city.

We went antiquing. I can't come out of an antique shop empty handed. I found some itty bitty plastic doll hangers and Dan found an old vintage Saturday Evening Post Merrie Christmas sign. This will look great in our downstairs bathroom. It has that old time vintage feel.

Then we headed a few blocks over to Iggy's Sports Bar Grill. I'm in love with their food and atmosphere.

My favorite is their Chicken Teriyaki. I know, not too traditional with the Irish theme....but that's why there's always dessert.

I made Shamrock Shakes for dessert with Irish Flags :)

Shamrock Shakes

Pistachio and Almond Ice Cream
milk
whipped cream
mint cookies or oreo cookies, crushed
Irish flags

Add ice cream and milk to blender. Whip until smooth and creamy. I like my shakes thick and Dan likes to be able to drink his from a straw. Just add as much or little milk to get the right consistency.

Pour in mugs and save room for whipped cream and crushed cookies.

Top with flags and we hope you had yourself a Very Merrie St. Patrick's Day!