Jeep Life

My husband is now the proud owner of a Jeep Wrangler.  He has been looking for months and finally decided to buy.  It didn't take long before he found one he wanted to purchase.  After what seemed like forever to me, due to the constantly boiling over of excitement from both my husband and my son, we finally purchased and picked up the Jeep a little over a week ago.

{Travis in his first off-road drive}

Don't worry, we took all the bucks, ducks, and country stickers off.  It might have taken us down a few notches in the Jeep Wave Hierarchy, but I think we will be okay.  

{First ride in the Jeep--long day and very tired}

The kids love the new Jeep.  Not only that, but they love to hold hands in the Jeep as well.  It seems to be a new trend about which I am certainly thrilled. 

As I mentioned before, there is apparently a Jeep Wave Hierarchy.  I already knew there was a wave that Jeep owners gave to each other, but did not know that there are certain rules to the Wave.  After finding this out, I figured we would have points deducted for having children in there.  Quite the contrary--we actually gain points. "Children in vehicle: +1/each (for proper training/indoctrination), +2 if muddy, an immediate correction if not belted in."  

Since we live in a state where cars must be inspected before they can be registered, we attempted the vehicle inspection as soon as possible...and failed.  We have to adjust and add a few lights first.  There is apparently only one place in town that does this, so they will not be able to get to it for a few more days, maybe as long as a week even, due to how busy they are.  Owen is missing "his" Jeep already, and, admittedly, so am I.

Of course, now Mommy's car is just not that cool anymore.  Owen asked to have "fresh air" for his hair and was disappointed when I could not pull the top off of my vehicle.  He already seems used to the wind in his hair.  I love the feeling of the wind in my hair, but I do not care for the wind-blown look.  I must say, I do love the smiles and the giggles coming from the back whenever we go for a ride.  I could get used to that.  

Blackberry Peach Pie

I had purchased some blackberries from a local farmers market nearby and finally decided a couple of days later what I was going to do with them.  It being summer, I had been craving a fruit pie for awhile, so I searched for a great recipe for a pie that used blackberries.  I found this delicious recipe for a blackberry peach pie. 

I was a bit lazy and did not feel like keeping little hands away from the mess making a pie crust entails, so I used a pre-made, store-bought pie crust dough to make my pie.  (I may eventually have to buy some more fruit so I can make the delicious-sounding Buttermilk Pie Crust!)  This was my first attempt at a lattice pie crust, so I did not have a pastry wheel. I used my pizza cutter and it worked just as well.

Just making the pie had my mouth watering!  The smell while baking was intoxicating!  So, of course, my husband comes home from work and over dinner, while the pie is still cooling, we decide to drive to my parent's house as soon as dinner was over.  They live two hours away, so that meant no freshly baked pie for me!  Also, due to our quick departure, I was unable to take any decent pictures of the pie--it tasted fantastic though!

I brought the pie with us and ended up eating a slice of it at my parents' house at 11 pm that night.  Even with the pre-made crust, it was delicious!  The flavor of the peaches and blackberries together was perfect and finally satiated my craving for a summer fruit pie!  

Blackberry-Peach Pie

Buttermilk Pie Crust
3/4 cup cold unsalted butter, divided
1 2/3 cups flour
3 Tbsp cornmeal
2 1/4 tsp sugar
3/4 tsp salt
6 Tbsp low-fat buttermilk
1-2 Tbsp vodka

Filling
4 cups peaches, peeled, pitted and sliced
2 cups blackberries
1 Tbsp lemon juice
1/4 cup sugar
1/4 cup light brown sugar
1/4 cup cornstarch
1/4 tsp cinnamon
1/8 tsp salt

Assembly
1 egg white, lightly beaten
1 Tbsp milk
1 Tbsp Turbinado sugar

Prepare dough: Grate 6 Tbsp butter into a small bowl; cut remaining 6 Tbsp butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, cornmeal, sugar, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.

Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just until dough comes together. Gather 2/3 of dough into a ball, wrap in plastic and flatten slightly to form a disc (this will be your bottom crust). Repeat with remaining 1/3 of dough (this will be your top lattice). Chill dough in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).

Preheat oven to 425°F. Place larger disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a standard 9-inch pie dish; trim overhang to one inch. Gently gather scraps into a ball, cover in plastic, and return to refrigerator to chill. Use a pastry brush to brush bottom crust with egg white; return to refrigerator to chill.

Prepare filling: Combine peaches, blackberries, and lemon juice in a large bowl. Whisk together sugars, cornstarch, cinnamon, and salt in a small bowl; add to fruit mixture and toss just to coat. Let filling stand 15 minutes.

Place smaller disc of dough plus chilled scraps on floured board and dust dough with flour. Roll out using same procedure, until dough is a 10-inch circle. Use a pastry wheel or knife to cut dough into 9 strips, 3/4-inch wide. Remove pie dish from refrigerator and spoon in filling. Arrange dough strips in a lattice pattern (I followed this diagram and placed 5 strips vertically, 4 horizontally). If needed, trim lattice pieces to diameter of pie dish rim. Carefully fold the rim of the bottom crust over the lattice strips and crimp. Brush pie with milk and sprinkle with turbinado sugar.

Place assembled pie on a rimmed baking sheet and bake for 15 minutes in preheated oven. Reduce heat to 375°F and continue baking another 35 minutes, until filling is bubbling and crust is golden brown. If pie is browning too quickly, cover with foil for remaining baking time. Cool pie on a wire rack for at least 3 hours (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.

Yield – 10 slices
Calories – 315 (per slice)
Carbs – 42

Recipe Credit: Tutti Dolci

Busy with a Capital 'B'

Whew, what a week this last one has been!  Of course, I feel as if I say this every week though.  

This past Friday, I was getting ready and threw out my neck and upper back area.  Unfortunately, I tend to do this from time-to-time.  Thankfully, I have an amazing husband who, after running a few errands for work, came home to watch the kids for me.  It might have become scary if he had not--I was contemplating leaving the kids in their pajamas all day and just throwing food at them on the floor whenever they became hungry.  Okay, not really, but my daydreams were getting pretty crazy.

The next day, Travis' cousin and her sweet family came through town on their way home from vacation.  We met up with them at a local restaurant here in Charlotte called Bad Daddy's Burger Bar (if you're craving a great burger, you have to visit them if you're in town).  Travis' cousin has two boys just slightly older than Owen, so Owen was thrilled to see them!  

Owen saw them through the window where we were seated as they were coming across the parking lot.  He started yelling, "Hey, guys!  I'm over here!  It's me, Owen!"  Mind you, they had never met before.  

Addy really did not care much about anyone else, just her food, so she did not pay much attention to her cousins. Of course, we lost them too when the firemen came in to the restaurant.  It's hard to hold a candle (or the boys' attention) to a fireman!

Later that day, we went to a friend's house for Sushi Night.  I. Love. Sushi! The kids turned their noses up at it, but that just meant more for me.  The kids went to bed a little late that night from us being out, so, yeah, we overslept the next morning.  We were a little late to church, but I honestly did not mind the extra sleep.

Monday, I finally made it to the chiropractor, but that was all I was up for getting out of the house.  That was the first day I felt comfortable enough to pick the kids up again after hurting my neck.

Tuesday morning we went to see The Lorax at the Regal Cinemas here in town.  During the summer, Regal has what they call their Summer Movie Express.  Every Tuesday and Wednesday morning during summer they show different children's movies for only $1, so the three of us can do this for a couple of hours for only $3!  They are older movies, but that does not bother my kids.  

This was the second movie we had been to (we won't talk about the first time...), so I knew what to expect.  Thankfully, they loved it and we made it through the whole movie this time.  Owen would sing along to some songs (we've seen the Lorax just a few dozen times) and Addy was dancing in the aisle. Wish I had a video of that!

We went to two different farmer's markets this week.  The first one was all about pickles and popsicles.  Even though they are pricey, the pickles are worth it since they are so delicious!  I get the dill, but the man who sells them also puts a little hot pepper in there for just the right kick.

We had heard about the popsicle place that was going to be there called King of Pops.  They have popsicles made from all-natural ingredients.  There weren't many options when we arrived, so I bought the kids salty cantaloupe popsicles.  They inhaled them!  They were finished before me for once.

The other market we went to had some yummy cherries and berries I couldn't refuse.  Now, I just need to decide what to make with them.  It does not help Pinterest gives me an overload of delicious-looking recipes in addition to the ones I have made before!

We met up with a friend today so the little boy she nannies could meet Travis, aka "Owen's dad."   The kids played at a fountain there.  I had not wanted to go to the park since it rained last night because I knew the kids would find every muddy spot in which to play.  Well, they found the one little bit of dirt at the concrete-surrounded fountain and managed to get dirty any way, but they had fun, and I had a change of clothes for Addy.  Yeah, did I mention she was wearing white pants?! 

With my neck all out of sorts and such a busy week, I know this post is pretty long.  The next one will be pretty short, hopefully.  We are going out of town to get a Jeep on Saturday.  Owen is more excited than Travis.  Every morning, the first thing he talks about is going to get the Jeep.  Every morning, the first temper tantrum results from our telling him today is not the day.  Honestly, I think I will be the most excited of all since I will not have to say again that we are getting the Jeep on Saturday, not today, and then wait for the ensuing temper tantrum.  

Salted Caramel Cheesecake Cupcakes

We were at the beach back in May.  I had been dying to try the Cheesecake Cupcakes with the Salted Caramel Sauce I had seen here, so I made them one night for everyone.  They were a BIG hit, with some even having thirds (yes, you read that right).  They were so creamy, especially with the sour cream included in the recipe.  There is also a recipe for an alternate Strawberry Topping.

Just be sure you have your butter and cream ready near you to put into the sauce.  My sauce was a little darker than I wanted because once it started to turn amber-colored, I waited a little too long to grab my already-measured ingredients from across the kitchen.  It still tasted great though. {See pic above}

Not everyone wanted the salt, so I sat the salt near the cupcakes ready for people to use as needed.  We left the beach for our homes the next day, so everyone made sure the cheesecakes were divvied up equally for the rides home.

Enjoy!

Cheesecake Cupcakes

Yield: 24 cupcakes

Ingredients

• 2 1/4 cups finely crushed graham crackers (from 18 sheets)
• 3 Tbsp granulated sugar
• 7 Tbsp salted butter, melted
• 4 (8 oz) pkg cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 Tbsp all-purpose flour
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salted Caramel Sauce or Strawberry Sauce, recipes follow

Directions

• Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
• In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
• Recipe Source: Cooking Classy

* * *

Caramel Sauce

Ingredients

• 1 1 /2 cups granulated sugar
• 1/4 cup + 2 Tbsp water
• 6 Tbsp salted butter
• 3/4 cup heavy cream*
• Maldon or coarse sea salt, for sprinkling

Directions

• Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

Just a Little About Us

{Orpheus and Aphrodite Music and Photography}

My husband, Travis, and I met in 2004 and were married in 2007.  We had our first child, Owen, in 2009 and welcomed his sister, Addyson, in 2011.  

Many of you know our family has had it's share of trials.  The short version of it is Owen was born early at 28 weeks.  He spent a little over seven weeks in NICU before we were able to bring him home.  

In the years since, he has had physical and occupational therapies, multiple hospital stays, and frequent respiratory illnesses.  Through all of this, I can safely say he is my earthly hero--never complaining and always so positive in everything he has been through.  He has pretty much caught up with other kids his age so that you would never know he was premature.  

Owen is all boy for sure!  He loves pretty much anything on wheels--fire trucks, tractors, ambulances, air planes.  He is so creative and inventive, constantly moving and trying to figure out how things work.  He loves music, especially trying to make it, and any kind of art project.

After Owen's birth, I was very anxious when I found I was expecting again.  Addyson Grace surprised us all and was born ten days past her due date.  Her middle name was chosen for how gracious God has been to us, giving us a beautiful family and never forsaking us.

   

  
Addyson is a girly-girl ball of energy!  She loves to play dress-up, especially with my shoes (the higher, the better).  It looks as if we will be having a LOT of tea parties at our house in the future.  She also loves to dance and sing.

By the time Owen turned one, Travis and I had moved our family to a new city in a new state and started a new business.  By about the time he was two, Addy was added to our family and we had purchased a new home.  So many big decisions in such a short time, but God led us through it all and is leading us still! 

{Quick Family Pic at the Zoo}