A Curve Ball (or should I say SEVERAL)

SO...we went on vacation to visit the FAM in The Great Northwest (ie. Oregon). It was a very nice and relaxing vacation. Sami was AWESOME except for the SO-HIGH-PITCHED-THAT-ONLY-A-DOG-COULD-HEAR-IT (almost that high...it seemed like it to me)screaming that occurred the last few days. But, seriously, she was so GOOD besides. She traveled great, was friendly...for her...and entertained the Grands.
ANYWAY...I love going on vacation...but it takes me SOOOO long to NOT be a mess after I get back that I wonder.
About the curve ball...well, lets just say that I feel as though I've had one thrown at me everyday since we returned. Sheesh! When is it going to stop???
For example, I just ran upstairs because Sami (who is supposed to be SLEEPING and won't) screamed and then started crying. I ran upstairs because I thought something must be wrong...but NO...she just doesn't want to take a nap is protesting very loudly.
Seriously, I am still such a mess. Maybe I will have my life in order by the next time I take a vacation...which will be NEXT year!
On a completely unrelated note, I have almost perfected my whole wheat bread recipe. I took a great recipe from The Joy of Cooking and altered it to my liking. And Zach isn't complaining either. So, here is the current recipe (I'm sure it will change again sometime, but probably not soon):
Whole Wheat Bread
Dissolve 2 1/2 tsp active dry yeast in 1/4 cup warm (105-115 degree)water.
Beat together and add to the yeast mixture:
1 beaten egg
1/4 cup melted butter
2 1/2 cups lukewarm water
1 1/2 tsp salt
1/4 cup each of honey and sugar
Add and mix until smooth:
1/2 cup non-fat dry milk
1/4 cup vital wheat gluten
2 cups whole-grain flour
2 cups all-purpose flour
Add until stiff enough to handle:
2 to 2 1/2 cups whole-grain flour
2 to 2 1/2 cups all-purpose flour
Let dough rest for 10 minutes, covered. Remove to lightly floured board; knead until smooth and springy, about 10 minutes. Place in a large, greased bowl turning once to grease top; cover and let rise in a warm place for 1 to 2 hours, until double.
Punch dough down and separate into three equal parts. Let rest, covered, for 10 minutes. Shape into loaves and place in three greased 9x5 loaf pans. Brush tops of loaves with 1 to 2 tbsp melted butter. Cover and let rise in a warm place until loaves fill corners of pans.
Bake at 350 for 45 minutes.

I promise I will post some vacation pictures soon. Maybe I should promise...I don't want to break any promises...lets say, "I shall try..."
Go COUGARS!!! Here's hopin for a great season...
Ummm, bye

Ice Cream Cake, Crescent Rolls, Anniversary, Internet

The title is random because this post is going to be random...And, um, my brain is random...need I remind you, dear reader?!
-Zach and I celebrated our five-year anniversary last Thursday. Well, we didn't do anything on our actual anniversary, but on Friday we did. We went to one of the BEST burger places I've ever been to. For me, it is tied with In-N-Out. It is called Five Guys Burgers and Fries. It is definitely reminiscent of In-N-Out with it's simple menu and fresh ingredients. I highly recommend all burger lovers to check it out. Also, we did baptisms at the temple. Then, ate ice cream cake (which I made and will add the recipe at the end), opened presents, and watched The Importance of Being Earnest(my present from Zach).
-On the subject...well, sorta...In-N-Out is coming to Utah (again.) Read this article from the Deseret News for proof. It will be perfect for us because there is going to be one at Jordan Landing (10 minutes away) and another just announced in Centerville (where we want to live eventually.)
-My internet has been down since the weekend...and before that, I hadn't had the computer on since last Wednesday. Consequently, when I checked my email today, I had 43 emails. I'm sure for popular people (since I am actually NOT popular OR cool at all) that happens in a day or less. But, still.
-I made Buttery Crescent Rolls yesterday...They were/are heavenly if I say so myself. I promise I'm not trying to brag. I am always surprised when things turn out so good for me.
Buttery Crescent Rolls
2 pkgs (1/4 oz each) active dry yeast
2 cups warm milk (110° to 115°)
6 ½ to 7 cups all-purpose flour
2 eggs, lightly beaten
¼ cup butter, melted and cooled
3 tbsp sugar
1 tsp salt
Additional melted butter, optional
-In a large mixing bowl, dissolve yeast in milk. Add 4 cups of flour, eggs, butter, sugar, and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.-Punch the dough down and divide in thirds. Roll each portion in a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Brush with melted butter, if desired. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-14 minutes or until golden brown. Yield: 3 dozen. Taken from Taste of Home Grandma’s Favorites, Lynne Petersen.
-I made an ice cream cake which is supposed to imitate Dairy Queen's ice cream cake. I have to admit, it was pretty close and very delicious. Although it made way too much and Zach and I ate it all ourselves (not in one sitting btw). It is actually pretty straightforward.
You need ice cream (I used chocolate on the bottom and vanilla on top), Cool Whip, Oreo cookies, and fudge sauce.
Layer 1: Spread softened ice cream until smooth and flat in bottom of whatever size cake pan you like.
Layer 2: Crushed Oreo cookies.
Layer 3: Fudge sauce at room temperature.
Cover and place in freezer until hard.
Layer 4: Spread softened ice cream as thick as you desire.
Place in freezer until very hard.
Layer 5: Mix equal parts of ice cream and cool whip. Spread over top of cake.
Place in freezer until frozen.
-So, this is a long and probably tedious post. Maybe next time will be lighter reading.

This Post Will Probably Make You Hungry

Honey Wheat Bread

2 1/2 to 3 cups all-purpose flour
3 1/2 cups whole wheat flour, divided
2 pkgs active dry yeast (or 4 1/2 tsp)
1 cup milk
1 1/4 cups water
1/4 cup honey
3 tbsp butter
1 tbsp salt

In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour, and yeast. In a saucepan, heat milk, water, honey, butter, and salt to 120-130 degrees; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough all-purpose flour to form a soft dough.
Turn onto floured surface (I use a greased surface); knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until double, about 1 hour.
Punch dough down. Shape into two loaves; place in greased 8x4x2in. loaf pans. Brush with melted butter. Cover and let rise until double, about 1 hour. Bake at 375 for 40-45 minutes. Remove from pans to cool on wire racks.

Pop-Up Rolls
1 1/2 cups self-rising flour
3/4 cup milk
3 tbsp sugar
1 1/2 tbsp mayonnaise
In a bowl, stir together all ingredients until thoroughly combined. Fill greased muffin cups half full. Bake at 375 for 18-20 minutes or until lightly browned. Yield: 9 rolls
Note: Substitute for self-rising flour-2 1/4 tsp baking powder and 3/4 tsp salt in a measuring cup and add enough flour to equal 1 1/2 cups.

This is the recipe for whole wheat bread I have used twice. I prefer it because it isn't quite as sweet. It is delicious. And the pop-up rolls are surprising. I doubled the recipe and we ate them all because they were so good. You can not even tell there is mayonnaise. They are light and super easy/quick.

Drumroll please....

This outfit is from my mom and I think it looks adorable on my adorable little girl...you be the judge for yourself though. Thanks Mom and Happy Birthday, I love you.

The video I took today is the best display of pitter-patters from the Sami Lynn. The actual length is almost 2 minutes, but I shortened it to about 35 seconds for your viewing convenience! Thank me later.

For the road...we'll be back

So don't miss us too much! Bwahahaha. It's a joke, I know you won't. :)

Banana Bread

3 ripe bananas
1 cup sugar (I use ¾ cup brown sugar and ¼ cup white sugar, it’s yummy!)
½ cup butter, room temperature
2 eggs, well beaten
2 cups flour
1 tsp baking soda
½ tsp salt
½ cup walnuts (I do choc chips sometimes)

Mash bananas and set aside. In a large bowl cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl sift together flour, baking soda, and salt. Add to wet ingredients and stir together. Stir in nuts. Place in two greased, 9x5 inch loaf pans and bake at 350° for 25 minutes. Reduce heat to 275° and bake for an additional 20 to 25 minutes or until toothpick comes out clean. Essential Mormon Cookbook, Julie Badger Jensen

**Sorry, no picture. This is THE BEST banana bread recipe I've tried. It always turns out perfectly moist. Zach likes it with chocolate chips, I like it with pecans. Either way, it's delicioso.**