My Coffee with Foam

Last night a dear friend --one who seems to always radiate the love of Jesus in a very authentic way (thank God for friends like that, right!?) -- was gracious enough to watch our children for a couple hours while Mr. Cozy and I went on a date!

It was Heavenly!

As wonderful and amazing it is to be a mommy to my precious children, my hubby and I needed some alone time.  A time to recharge, go out together, and be able to focus solely on the company of each other!  I LOVE being with my husband, although sadly that doesn't seem like a popular opinion among young couples these days.

We went to a restaurant that isn't just a family place, but one we've enjoyed for date nights over the past several years!

It's a local, authentic Cuban/Spanish place called Mojitos!  We love ordering tapas there!!  Tapas is just a series of small plates/ appetizer sized dishes that they bring out one by one.  It's delicious and lots of fun!

We had the guacamole with plantain chips which is very popular there, queso fundido which is basically a hot dish of melted cheese served with homemade bread from a local bakery (Blue Dog).  For the hearty plates we ordered a flatbread piled with short ribs, blue cheese, arugula and spouts...yum!  Finally, a small steak with a yummy sauce served on a mound of smooth mashed potatoes with a nest of sweet potato strings on top.

We ate well!!!  It was a splurge, but perfect for our date.

We ended the meal with a cup of their delicious rich espresso with milk and lots of foam.  Possibly the best coffee drink ever!!  Honest. It's simplicity lets you taste just how delicious the coffee is!!  I wanted 2 more cups!

So later after the kids were in bed, I decided to use my strong decaf coffee and replicate the drink.  I have a little handheld frothier and enjoy making drinks complete with foam!  What a treat. :)

So on this chilly morning, I decided to add some foam and cinnamon to my morning cup, and what a good idea!  Somehow it feels more decadent without it being bad for me.  I froth skim milk, but it really adds to a plain cup of coffee ( unless you want to be really bad and top it with whipped cream!!).  

If you don't have a frothier, use a small whisk to briskly whisk warm milk and it will create some foam.  Scrape the foam off the top of the milk and place atop your coffee.

So here I am, snuggled under my blanket as I hear my tots wake up.  I started my day very slowly, but it's about to pick up!

Enjoy this gorgeous weather God has given us.  Happy Saturday!!

The Best M&M Cookies

 

I've been wanting to make some chewy m&m cookies for a long time.  I really don't have a reason why I haven't made them, except now that I have children I've really wanted to bake some!  They were one of my favorite cookies as a kid, because I always thought the bright candies were just so cheery and fun!  I still do!!

I picked up a bag of fall colored M&Ms this week, and although I hesitated because I LOVE the originals bright colors so much, I'm a sucker for seasonal things.  Especially in the fall.  

And Christmastime!

I found the base to this soft and chewy cookie recipe on another delicious blog, and I added my own little fall spin to it.  I mean I already had the gold, brown, and deep red candies so why not play it up a little more?  I added a dash of cinnamon, which really sends these cookies over. the. top!!  I had Reese's pieces on hand and so I threw some of those it, too.  The recipe calls for chocolate chips, and since I had partially full bag of Ghiradelli Bittersweet chips I though that would be perfect!  Of course any chocolate chip, or color (even mini size) of m&ms would be good.  It's all about making them your own!

This recipe turned out wonderful, and the cookies.... Perfect!!!  I wouldn't change a thing.  The warmth from the cinnamon adds the perfect cozy touch to these whimsical cookies that your whole family will be sure to love!  

I'm ready for Autumn to get here, how about you?!

The fact that there's only brown sugar(no white) and an extra egg yolk makes these cookies unbelievably chewy!!  I used dark brown sugar here.

The Best M&M Cookies

1c. butter, softened

1c. brown sugar

1 egg

1 egg yolk

1 1/2 tsp. vanilla extract

2 c. all purpose flour

1/4 c. cornstarch

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cinnamon

1 12 oz bag M&M candies (save some to put on top)

1/2 c. chocolate chips

(Or heaping 1/4.c Chocolate chips and heaping 1/4 c. Reese's Pieces... Yummy!)

Beat together the butter and sugar until creamed well. 

 

Beat in the eggs and vanilla until all combined.

Mix together in another bowl, flour, corn starch, baking soda, salt and cinnamon.

Add this in increments slowly until it's just combined with the butter mixture.

Add the candies and chocolate chips.  Save some M&Ms if you want for the top just before putting in the oven.

For best results here you want to wrap the dough in plastic wrap, wax paper or parchment.  I half the batter and twist the ends closed.  

Refrigerate for at least 2 hours and up to about 3 days.  This will really richer the flavor of the cookie!!  No kidding.

Preheat your oven to 375 degrees.  Line your cookie sheet with parchment if you have it.

Roll dough into heaping Tablespoon sized balls and add a few extra candies to the top, if you want.

Bake for 8-10 minutes.  9 was the perfect time for me.  

My rack was on the second from the top in the oven.  You want the bottoms to look like a golden brown.  I think using parchment helps make them more even.

(My burgundy M&Ms look hot pink here!) :P

Let cool for about 5 minutes and enjoy while still hot!  Perfect with cold milk or strong coffee. :)  

You'll want to double the batch next time!  Makes close to 4 dozen cookies.

The original recipe at Yammies Noshery.

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Summer's Bounty Fresh Corn Fritters

This summer I've really taken advantage of all the delicious bounty of fresh corn we've had in Kentucky this year!  There is something so wholesome and summery about shucking silky corn and cutting it off the cob.  I feel like my inner Little House on the Prairie spirit comes alive!  Then you're left with golden or peaches and cream (my fave) niblets that are ready to do so many beautiful things with.

Fresh corn is of my favorite vegetables to eat, and our children love it every bit as much!!  :)  That's a good excuse to buy even more and try out new recipes. Yay!  I made corn chowder a couple weeks ago and it was a hit, but these fresh corn fritters are just down right mouth-watering delicious!!! 

From what I gather, corn fritters are corn cakes.  Tomato/ tomahto.  I think "fritter" is just fun to say!  If you're a country mouse like me, you probably have made hush puppies or fried corn bread before.. (Insert: if not, you haven't lived yet.  Get on this Southern train!) ... and these fritters are pretty similar to those delicious things.  

Let me elaborate.

Freshly cut corn is stirred into a thick and creamy corn meal and flour batter that's laced with a little sugar and a dash of heat.  They are pan fried to a golden brown--preferably in cast iron--which makes them crispy on the outside and still moist.  Then drizzled with lush raw honey to finish.  These cakes are brimming with corn, and I think they're the most perfect summer side with almost anything!  Last night I made them with Sticky Crock Pot Drumsticks and baked beans.  It was a great meal.  

I'm finally back in the swing of things with my cooking.  It took a couple months after bringing home our children to re-learn how to cook while meeting every one's needs.  Lol, it was taking me almost 3 hours to make supper....  That wasn't flying!  Now, our kiddos have more understanding of what mommy is doing in the kitchen, and that it takes time and work to put dinner on the table.  :) I really enjoy cooking for my family now!!  

Thankfully, we had very generous friends and church family who brought us amazing, homemade suppers during the first 3 weeks!  I could've kissed them for that!! I can't express what a big help it was in that difficult first month.  Now that I'm fully aware of how much you can bless a new mommy and daddy with a hot meal, I'll be sure and do the same for others.

My husband and children LOVED these corn fritters, so they'll be something I'm anxious to make again!  I made a big batch so we have some leftover ones to enjoy with breakfast or another meal soon.  Though I have to say, they are the best hot and sizzling just out of the skillet.  If you're up to you ears with ears of corn (hehe), you really need to make some fresh corn fritters!  Let me know what you think!

I found the original recipe at Tamarind and Thyme.  I changed a few things including the addition of some cornmeal, which I think is essential. This recipe is about double of the original.

Fresh Corn Fritters

Serves 4-6 generously

1 1/2 c. All purpose flour

1/2 c. Yellow cornmeal

2 tsp. Baking powder

1/2 tsp. Salt

1/2 tsp. Smoked Paprika

Dash of Cayenne Pepper

2 Tbsp. Sugar

2 Extra large eggs

3/4 -1 c. Milk (You want enough to make a very thick pancake batter consistency.)

Fresh corn kernels cut from 4 cobs

Oil for frying

Honey, for drizzling!(!)

In a large bowl, mix together flour, cornmeal, baking powder, paprika. Cayenne, salt and sugar.  

Stir in the cracked eggs one at a time, then gradually stir in the milk until it's a thick pancake consistency or close to hush puppy batter (for all you Southern folk :).  Stir well to combine.

Stir in the corn.

In a large cast iron skillet, add canola or peanut oil about 1/2 inch deep, and put on medium heat.  Once the oil is hot,  (which you may need to turn it up to medium high for the right temp at first) begin pouring about 1/4 c of batter for each corn fritter.  If you need to, smooth out the batter a bit with your measuring cup you used to pour.

See?  You want them to get all bubbly before you turn them.

Carefully, turn each one.  They should be a golden brown.  

Once flipped, carefully smash down just a little if the cake looks too thick to cook through.  If you do happen to find your fritters are getting too dark, turn down your heat a little.  Remove the fritters when both sides are golden.  It only takes a few minutes per batch.  

Sprinkle with salt when they've just come out.  

I like to line a cookie sheet with paper towels for them to drain on.  I keep the cookie sheet in the oven on about 275 degrees while frying the next batch so the fritters stay really warm.

After you pile them high on a platter, take your delicious honey and make these the best corn fritters ever by drizzling it all over!  It's okay if it gets on the plate, too... just more to sop up! 

Share, eat and enjoy.

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My Summer As Mommy!

Good Morning on this steamy summer day,

If you want to read and see more pictures about my summer as a new mommy, please come over and join me at my other family blog, Bringing Home BabyCates!  (I'm doing this from my Sweetie's iPad, and I apologize for not having a prettier link.)

http://bringinghomebabycates.blogspot.com/2013/08/our-summer-as-4.html

Hope to see you all there!!

Blessings,

Leslie

My Late Night Snack

My two blessings are fast asleep with their little kikis (blankets) in their snuggy beds. 

It's a peaceful night to catch up on a book I sat down months ago.  

I just pulled out a piping hot loaf of cinnamon banana-blueberry bread out of the oven.  The house is dark with only lamplight, but the aroma beckoned me to take a picture and share with you this small moment of sensory bliss!  I baked it for in the morning so we'll have an easy and delicious breakfast before church.  Our children LOVE blueberries, so I know this will be a treat.  Anyways, it looks and smells too good to pass up a warm slice with some cold milk right now!

I've never posted from my cell phone before like I am now, but I just wanted to share with you a piece of my night since I can't share the bread.  :)

Not sure how well you can see this picture with the glare, but it's a very dear one to me.  It was taken the day I met my daughter and son.  The first day they came home with us she fell asleep in my arms.  There are no words of the love my heart felt...

This picture--as Mom has said--is like my "just born" picture with my daughter laying on my chest.  

My babies have arrived.... God sent them to us, no doubt!!  Life is crazy and unorganized but so sweet and fun with our family.  Normal is new and now I wouldn't want it any other way!  

The recipe for this bread is in my archive.  I only changed it by adding about 1 tsp. cinnamon and sprinkled oats over the top.  :)

Sweet dreams my dear friends!  

God is so Faithful... Sharing Our Big News!

Finally!!  I've been so excited to share the big news with you all for a while now!  Please come over to my other blog, Bring Home Baby Cates, and discover why it's taken so long to since I've updated on our adoption story. 

 

God is so good, Friends!!!!

 



Summer Sweet Strawberry Poke Cake

 

Hello Dear Strangers.

 

For those of you who don't know me personally, so much has happened since we last talked!!  We've had a very excited turn of events in our adoption journey that has lead to me being way too busy to even catch up with you or share any new recipes at all.!

 

Unfortunately, this particular blog post isn't about this wonderful blessing the Lord has done.  Not this particular post...  that will take a little bit to write and will be at my other blog Bringing Home Baby Cates very soon!!!  Please don't think I haven't missed visiting with you all, but you'll shortly understand why I haven't really been able to.  So sorry, but today that has to be for another blog.  I simply don't have enough time to write much, and forgive these pictures for being dark, but a storm was rolling through yesterday evening when I baked this cake.

 

Strawberry cake has to be one of my all-time favorite cakes! 

 

I made this fresh strawberry cake last night with the intention of making a regular homemade strawberry cake with strawberry butter cream icing. The poke part of the cake is a twist this family-favorite strawberry cake recipe.  I know how unpredictable this icing can be for me, and although delicious no matter what, it can turn out runny and even curdled if I don't add cream cheese--which I didn't this time. 

 

When the icing did in fact turn out too runny, I decided to turn this delish cake into a really delicious poke cake!  The icing the the perfect consistency for me to pour onto the hot cake after poking holes in it with a wooden spoon.  The cake soaked up the strawberry frosting and also created some pockets of icing (yummo!).  Then I slathered the cooled and frosted cake with homemade vanilla whipped cream and refrigerated it.

 

My hubby and I think this cake is scrumptious!  The whipped cream really makes it light, cool and refreshing for the hot days of summer and the cake itself it really moist.  It would be perfect for your 4th of July cookout!  I hope you enjoy baking it as much as you will eating this strawberry poke cake with your family!

 

Sweet Strawberry Poke Cake

 

For the Cake:

 

 1 box of White Cake Mix

1(3 oz.) box of Strawberry Jello mix

4 Eggs

1/4 c. Water

1 c. Canola Oil

1 c. fresh crushed Strawberries

 

For the Icing:

1 stick Butter

1 lb. Powdered Sugar

(I only had 3/4 lb this time, which probably contributed to the runny icing.)

3/4 c. Fresh Strawberries, chopped finely

(My mistake was not straining the juice, but for the poke cake you want the juice!)

1/4 Heavy Whipping Cream

 

Homemade Whipped Cream:

1 quart Heavy Whipping Cream

1 Tbsp. Sugar or Stevia

1 tsp. Vanilla Bean Paste or Vanilla Extract

 

 

Preheat the oven to 350 degrees.  Grease a 9x13 in. baking pan with baking spray which I use, or oil and flour.

 



Hull and dice strawberries.  Please in a bowl and crush with a potato masher until strawberries are mostly all crushed.  Set aside.

In a large bowl or in your stand mixer, dump the box cake, strawberry jello, and water.  Turn the mixer on low and slowly add the oil and eggs.  Turn up the mixer on medium high and beat the batter for a good minute or until fluffy.  The the mixer on low and stir in the crushed strawberries.

 

Pour the batter in the pan and bake for about 33-35 minutes.  Check with a toothpick and remove from oven when it comes out clean.  If it doesn't put back into the oven for 3 minute intervals until your tooth pick is clean.

 

 

While the cake is baking in the oven, mix up the icing.  In a large bowl, cream the butter and heavy whipping cream together.  Add powdered sugar and chopped strawberries in intervals ending with the sugar.  Beat until the frosting is as creamy as it can be.  This time, mine flopped and was curdled but that is completely fine for a poke cake...  it still taste delicious and is covered with whipped cream anyways!

 

 

When the cake comes out of the oven let it cool for just a few minutes before poking several holes around the cake and about halfway down.  Then, pour in the strawberry frosting all over the cake and spread out evenly. The icing will seep down into the cake and the holes, and this is a very good thing! 

 

 

 Allow the cake to cool completely and you can even put in the fridge to speed up this process.

 

 

While cooling, make the whipped cream by beating heavy whipping cream on low until it begins to get creamy.  Add the vanilla bean paste and sugar and turn up the speed to high and beat until stiff peaks form.  You want a fluffy but firm whipped cream for this cake since it's used as a frosting.

 

 

When the cake is completely cooled, slather the cake with the homemade whipped cream and garnish with strawberries.  

 

 

Store in the fridge until ready to devour! Will keep for 3 days, but is best eaten within 12 hours.

At the Children's Hospital Mr. Cozy works at, his co worker/friends threw us a shower.  Friends, I've waited 7 years for a baby shower!!! 

There will be more news very soon so please keep in touch...

 

 ... but in the meantime, make this cake!  ;)