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Scratch That.

March 2, 2013 by thethomehome

Scratch That.

Don’t jump the gun.  Don’t get your hopes up.

Let’s all join the “Allergy March” as Owen’s allergist likes to call it.  I foolishly took both kids into Owen’s doctors visit.  Two toddlers, one office, a few hours of work = horrible idea.  I really thought Owen was at his prime.  Surely he’d out grown a few of his allergies.  He had secret missions of sneaking Brody’s food over the past month or so, and it had yet to result in an immediate/delayed reaction.  We were sure he was well on his way of outgrowing his allergies.

The appointment started off with both kids holding their own.  Brody was such a good big brother, explaining to ALL of the nurses exactly what Owen was allergic to.  “No pancakes, no eggs, no cookies…” he went on and on.  The nurse came in, and we explained Owen’s past.  His breathing treatments, his asthma, and the “food experimenting” that left us so anxious to hear good news.  Ten minutes past, waiting for the doctor to come in ( 1 hour kid time ) and the kids were beyond restless, trying to find the nearest escape route.  No food is permitted in the room, so I threw a few drinking cups at them to play with.  It worked.

photo-21It only took a few minutes until the cups were no longer the game of choice.  Soon, the paper came off the table, in which my sweet boys rolled up and threw at the nurse.  (She was a good sport) The kicking and screaming began, and no Iphone or LeapPad in the world could save me.  I should have looked at the wording on the picture on the wall.  It was definitely going to be a “challenge.”  So, the doctor came in, talked with the kids and we got the testing started.  18 numbers total down Owen’s back, and the allergen drops were placed, followed by the painful pricks to insert it further into his skin.  It’s quick, don’t get me wrong.  But for a baby, it was awful.  He was laying on top of me, (at this point I had to join him on the table) hugging my neck, screaming, and clawing me like a cat being forced to take a bath.  My heart broke.  As soon as the nurse was done with her pricking, she mentioned stickers and his attitude perked up a bit.

I kept staring at that little man’s back, grinding my teeth out of nervousness, hoping that they would not start to hive over.  Owen was so cute running around shirtless, placing stickers everywhere in the office, and then the itching began.  He was trying to hug himself to reach his back to scratch and I knew then, that we were right back where we had started.  Here comes the hives…

photo-20We had to wait ten or so short minutes before the doctor could come back in and tell us exactly which hive was what.  At four weeks of age, while I was nursing, we quickly learned he as allergic to ALL dairy and eggs.  So I knocked that out of my diet.  At around 6 months, I had lobster, the next day he was so swollen and uncomfortable we ruled that out too.  So, just three allergens.  We flipped his and our diets around, and it was an adjustment, but, like any parents we would do anything to benefit our children.

Oh, that drum roll…. Here is what Owen is REALLY allergic too now-a-days.

  • DAIRY (big time)
  • EGGS
  • TREES (a little)
  • GRASS (big time)
  • DOGS (big time)
  • And a few other simple things.

Grass took me a minute to process.  Because he is SO allergic apparently.  The doctor explained that this is why Owen’s asthma may kick up and down throughout different seasons. Plus, there have been plenty of times I remember Owen playing outside, and suddenly covered in hives, and I would blame it on the sand box, or something random.  Now I know.  It’s not like the kid cannot touch grass, he will just have heightened reactions at different times of year.  DOGS.  Lord, my german shepard loving husband was not happy to hear this one.  I already got rid of our first dog we had, an english bulldog.  His name is Gambino, this is him dressed up by his new mommy and daddy.  His dad is my cousin and they take fabulous care of him!

IMG_1369Needless to say, it was a touchy subject giving him up (with Dan), so I always said he could have his german shepard one day… WHOOPS.  In the long hall, thank goodness we did not keep him, because he is SO happy with my cousin.  Anyways.  Both grandparents have dogs.  At my in-laws through the summer and over the past few months Owen would randomly be covered in hives on his face, and arms, and I would always relay it to the food we were eating, assuming someone did not wipe their hands enough.  Now it all makes sense! Owen will now just have to take some medicine before he visits any pups.  So far, in two years he has yet to react to my parent’s jack russel.  So who knows! Time will tell!

We are back to full on protection mode with Owen.  This week, he had a delayed reaction from something he had eaten and it was awful to watch.  His belly was in so much pain, he could not stop crying.  He is doing much better now as it is working its way out of his system.  We are relieved though, to have a greater understanding of where his allergies are going.  The doc said he calls it the allergy march, because it will keep going, and with kids like him, may just get worse with time.  So, scratch that.  Forget everything I said in the last post about all the hopes of Owen being able to eat what we eat.  In the long run it really doesn’t matter.  We are  SO thankful that his allergies are manageable.  Truly, he has made our family healthier.  Tonight I will check on our boys ten times over before I go to bed.  I feel like I will do that until they are away at college. Keeping our boys healthy, happy and safe.  That’s all we can hope for.

Filed Under: Our Life

Breakfast Bites

February 25, 2013 by thethomehome

Breakfast Bites

photo-8Oh, just figured you needed another breakfast recipe in your life.

Tomorrow is a big day in our house. Owen goes to see his allergist. Last time he was there he was 6 months old and we learned that he was extremely allergic to all dairy, eggs, and shellfish. Drum roll please…. will this kid be allergic to everything still? Or will he finally be able to enjoy the finer things in life? Oh, Dan and I are just praying he has out grown them already. (Hopeful.) If he has, a weight will be lifted off our shoulders. No more family parties where we have wipes available for those who have touched/eaten dairy. Owen has been known to be covered in hives minutes after guests enjoyed their food. Just this past month or so we have caught Owen red handed eating things he shouldn’t be, and he has yet to have a reaction. So we are extremely hopeful! We won’t have to worry about him eating lunch next to kids at school, and being taunted for all of his faux-dairy products as the other kids enjoy special treats in class. I know, these days allergies are extremely common, and schools take extreme precautions to keep the kids safe. We would just love for him to be able to eat what we eat, and not have to make different meals for everyone all the time. OH my sweet frantic Owen, I hope you can enjoy one of my recipes the REAL way! Now, these breakfast bites (pancake bites, call them what you will) have been a staple in our breakfast routines. At least once a week I’ll make these first thing in the morning. They take only minutes to prepare, and minutes to bake and the recipe makes 24 mini muffins, so they last a day or two. Alter the ingredients as you’d like. With Owen it has been a challenge to get a recipe to click without missing -eggs/milk/butter- and we have finally found a delicious (and healthier) balance. We add chocolate chips to half of the recipe for ours though …Yum

INGREDIENTS:

  • 1 3/4 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1-2 tsp cinnamon (depends how much you like cinnamon)
  • 4 Tbsp sugar
  • 1 1/3 cup milk (soy/almond/2%…)
  • 2 containers of applesauce (almost 8oz)
  • Additions… 1/2 cup of… chocolate chips, peanut butter chips…. or just leave them as is!

DIRECTIONS:

Pre heat the oven to 350* F Spray a 24 count mini muffin tin with PAM

In a medium-sized bowl, whisk together the flour, baking powder & soda, salt, sugar and cinnamon. Slowly add the applesauce and milk, and stir until everything is combined. If you are adding chocolate chips, add the desired amount and stir gently. Using a small cookie scoop, add one scoop into each muffin cup. Bake for 12-15 minutes at 350*, insert a toothpick and it should come out clean. Let the muffin tin cool on a wire rack. Store breakfast bites in an airtight container. Enjoy!

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Filed Under: Nav Right

Call Me Dorothy.

February 24, 2013 by thethomehome

Call Me Dorothy.

I have yet to post about the chaos we experienced this past week.  Mainly because I have yet to digest it myself.  Monday night was already off to a rough start, with the kids fighting bedtime, waking up every 30 minutes or so.  They ended up in our bed by 11p.m.  Yes, we are those parents who just give up and let them come in.  It’s not so bad, they’re awfully cute.  Just a night full of sweaty babies and no room for mom and dad.  By midnight that night we were woken by the loudest wind/hail/sleet like storm we’ve heard in a looong time.  We’re used to having harsher weather being so close to the lake, but this one kept us up allll night long.  Around 3 a.m. I may have (whoops) woken from my sleep with not the best wording around children.  A sleepy “What the —F— was that?!” flew out of my mouth, before I remembered the kiddos were tucked beside us.  Dan figured it was our storm window un-hinging, and there was nothing we could do until the morning about it. Well, the sun rises, and our little chipmunks look tousled and still tired from being woken the entire night from noise.  I look out our window above our bed and see a strange mass swinging back and forth.  “Dan, it’s our gutter, I think our gutter flew off last night,” I said.  “Your kidding me,” Dan replied in true dan-thome fashion.  We marched downstairs and Dan went outside to take a closer look while I started fixing the kids their breakfast.   “Or half our house is missing!” Dan shreaked as he walked back in the door.  He pulled his Iphone out of his pocket and showed me this wonderful picture that jump started our awful week…

photo-19We quickly got on the phone with our insurance company, and had a wonderful contractor recommended by family out by that afternoon.  Home owners insurance is a big melting pot of shitty soup.  We have never experienced such awful customer care, and it really got our blood boiling with a week-long waiting time until someone could come out to see it.  In the mean time, the bad weather continued and the siding is worse now than in that picture above.  Today, someone finally came out.  And the words we knew would come stumbling from this adjusters mouth were like nails on a chalkboard.  He explained how contracting companies now-a-days, the ones who go door to door trying to claim “damage” on your house (so they can make money off of you) pretty much ruin it for the rest of us who have REAL damage to their property.  With that being said, the cost of insurance for a lot of people went  sky-high.  Our deductible is outrageously high now for wind/hail damage, and the chances of things being covered for what NEEDS to be done is a fat chance.  What’s even better? This adjuster explaining that some insurance will not cover siding that is more than 10 years old.  I think Dan and I both rolled our eyes, and shook our heads at the same time to this guy.  Why wouldn’t our home owners insurance stress that in the first place? We would never pay for something that wouldn’t cover our house .  Needless to say we left this meeting today feeling winded (no pun intended) and with our heads barely above water.  Just when we get our house to a point where we are done shoveling out the big bucks, this has to happen.  So, we need some good energy over here! Let’s hope that honest people like us, with true storm damage can get our house fixed.  If not, looks like this tornado of a week will leave me wishing I was Dorothy and was knocked unconscious for this entire process.

Our neighbors were SO nice this entire week.  They couldn’t park their cars in the driveway due to the siding flying off the handle randomly during the day/night.  We owe them a BIG thank you, and cupcakes.  To distract us from the uneasy feeling about the house all week we decided to do something productive that we have pushed aside for far too long.  We are repainting the kitchen cabinets, and they are looking so nice! Not only is our house a mess on the outside, but the inside is blocked off left and right from the boys.  I’m just waiting to see a tiny hand print on this oil based paint.  So far, so good.  Brody keeps explaining to people who come over that our house is broken, and then proceeds to tell them not to go into the kitchen.  It’s quite funny.  Here is what our house looks like right now…

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My Sunday routines of baking and cooking for the week has been challenged to the max.  But, I am proud to say where there is flour, butter, and sugar, there is a way.  Here I am today, making cupcakes for my Step-dad’s birthday on Brody and Owen’s craft table.  It wasn’t so bad after all, the bookshelf next to me came in handy to hold the ingredients!  (Ignore my roots. There is no hope for my hair.)  I just pulled the cupcakes out from the oven, and I cannot wait to let them cool so I can fill them up.  I will post the recipe this week!

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There was not a tornado this week like Ms. Dorothy had to experience in the Wizard of Oz.  But the outside and inside of my house sure looks like one ripped through here.  Here’s to hoping our Insurance Adjuster finds a heart like the Tin Man.  Our Contractor finds courage like the Lion, to stand up to our Adjuster.  The Scarecrow wanted a brain right? We have that, just hope ours isn’t scrambled at the end of all of this.  “There’s no place like home…”

Filed Under: Our Life

Banana Cinnamon Rolls

February 21, 2013 by thethomehome

Banana Cinnamon Rolls

IMG_3805(This one is for you Amanda T.! Thanks for the interest in the recipe!) Looking back, prior to my kiddos, I have no idea how I ever went without breakfast.  I was a Starbucks barista for a side job, and Quad-Iced-Venti-Nonfat-Carmel Machiatto’s were my fix.  Some days I’d even boost it up to five shots.  Fast forward five years later, and I am drinking decaf.  Oo. I nearly cringe as I write it.  For someone who loves espresso as much as I do, I cannot believe my body can now only handle a smidge of caffeine.  My natural level of energy is usually above the bar, so caffeine today just gives me too much of a jolt.  I still get a latte everyday… and now I cannot go without breakfast.  Going from the gal who could live off of a Venti sized drink for hours, to a girl who races down the stairs in the a.m. to eat breakfast.  I literally go to bed dreaming about my latte and breakfast choice of the next day.  Back to that picture above.  These banana rolls were made on a complete whim.  I wanted a dough that would be fast, and would not require yeast.  I wanted less butter, and less sugar.  A roll I could feel good about having.  Less than 45 minutes later, this beautiful roll was born.  Heat them up in the microwave for a few seconds and these will start your day off just right!

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INGREDIENTS:

  • 2 1/2 cup whole wheat flour
  • 3/4 cup old fashioned oats (not the quick kind)
  • 1/4 cup ground flaxseed
  • 2 Tbsp sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/4 cup soy milk (or almond.. or whole … or 2%)
  • 1/3 cup melted butter (we use earth balance, works great)
  • Filling
  • 2 brown spotted bananas
  • 1/2 cup brown sugar (not packed)
  • ground cinnamon to sprinkle

DIRECTIONS:

Pre heat the oven to 350* F.  Grease a muffin tin, using PAM, or butter.

In a large bowl, whisk together the flour, oats, flaxseed, sugar, baking powder, baking soda, salt and cinnamon.  Add the milk, and the melted butter, and stir until the flour mixture has absorbed the liquids.

Lightly flour a work surface, and start kneading your dough (2 minutes will do)  Take a rolling-pin (cover with flour to help it from sticking) and roll out a rectangle, less than 1/4 inch of thickness.  The rectangle should be roughly 9×13.  Don’t fret about it too much, it is a rustic roll, no need for perfection.

Next, in a small bowl, mash-up the two bananas until they are completely smooth.  Slather the dough with the mashed bananas.  This will act as the “butter” most rolls call for.  Next, sprinkle the brown sugar and cinnamon over every inch of the dough.  Starting at the “top” of the dough, the side furthest from you, slowly fold the bottom over the top and continue to roll a until your left with a log.  Some filling will spill out.  Not to worry.  Next, slice 1 inch – 1 1/2 inch sections, and place each roll cut side up into your muffin tin.  You should get exactly 12 rolls from this dough.  It helps to score the dough prior to slicing so you know how many rolls you’ll get out of the dough.  Next, bake at 350* for 15-25 minutes depending on how thick you cut your rolls.  They will be nice and golden along all edges.  Once done, let the muffin tin cool on a wire rack.  Eat them as is, or while they are warm drizzle a glaze over top! **

These easily are the best combination of banana bread and a cinnamon roll.  And the dough is so moist from all the mashed banana in between each layer.

**For the glaze, whisk together 1 1/2 cups of powdered sugar.  Add a tablespoon of milk, and whisk until it is  smooth and easy to pour.   Adjust your milk and powdered sugar until you get the consistency you desire.

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Filed Under: Nav Right

Chocolate Chip Cookies

February 20, 2013 by thethomehome

Chocolate Chip Cookies

IMG_3849Look at these! Are they not just screaming at you to be dunked into a tall glass of milk? Whether you’re a dunker, or a midnight muncher, these chocolate chip cookies are hard to keep your hands off of.  Soft, chewy, and just enough chocolate! This recipe works great for individual cookies, or if you’re feeling  a little lazy, spread them into a baking dish (9×13) for cookie bars.  Brody is really into baking, he always has been.  Anytime he can get his little hands on the measuring cup and take charge with a recipe he will.  Sometimes, I prefer he not help in fear of him messing up a recipe, but this recipe is so simple I would let him do it by himself.  I wouldn’t be surprised if he could walk me through the recipe step by step by now.  I hope that his love for creating food in the kitchen grows with time.  Giving him a greater appreciation of where food comes from, and a passion for sustaining a healthy lifestyle.  No, these cookies would not go on the “healthy list” but everyone deserves a treat here and there… or everyday.  =)

INGREDIENTS:

  •  1 cup butter (2 unsalted sticks)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 3 tsp vanilla extract
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cup flour
  • 2 cup chocolate chips, or m&m pieces.  (For this recipe I used 1 cup mini chocolate chips, and 1 cup m&m’s)

DIRECTIONS:

Pre heat oven to 350* F.   Line two large cookie sheets with parchment paper

In a medium size bowl, whisk together the flour, baking powder and salt.  Set the bowl aside.

In another large bowl, with a handheld mixer, beat the butter and sugars together until light and fluffy.  Add one egg at a time, mixing between, and finally add the vanilla.  Next add in your flour/baking powder/salt, and mix until fully incorporated.  Last but not least, using a spatula or spoon, stir in your chocolate chips.

Take your prepared cookie sheets and scoop about 1 1/2 – 2 tablespoons of dough, and roll into a ball.  (I use a cookie scoop for measuring) Place balls of dough two inches apart on the cookie sheet, and bake for 10-12 minutes, or just until the bottoms are barely golden.  If you prefer your cookies with more of a crisp bottom, just add an additional minute.  Let them cool onto a wire rack.  Store in an airtight container, and enjoy all week long!

* If you are using a baking dish (9×13 inch) to make cookie bars, make sure to line it with parchment paper as well.  Bake them for 20-25 minutes until the sides are slightly golden.  Let the entire dish cool on a wire rack until your ready to slice into bars.

Adapted the cookie dough from: http://cookiesandcups.com/cookie-dough-filled-cookie-cups-2/

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Filed Under: Nav Right

Roasted Garlic and Chive Dip

February 18, 2013 by thethomehome

Roasted Garlic and Chive Dip

IMG_3854I have never roasted a head of garlic before, and the thought of doing so just lingered in the back of my head all week-long.  Isn’t that what most people think of all day? Roasting garlic? I had two recipes in mind I could use it for.  This dip, and a delicious BLT pizza I made for Dan-the-man.  So, it was time to give it a shot.  It was so easy! Kind of bummed out I waited so long to give it a try.  And the flavor comparison is night and day to raw garlic.  This dip is made with greek yogurt, so not only is it über healthy, but the tang it provides this dip is quite nice paired with hearty potato chips.  If you’re not a yogurt fan, make it with sour cream.  The whole time I was making this, the “When I dip, you dip, we dip..” song was being sung under my breath.  Remember that goodie? We kept this baby at home, and double dipping was happening all night long.  Yeah, we get down like that.

INGREDIENTS:

  • 1 head of garlic
  • 16 oz plain greek yogurt
  • Handful of chopped chives (1/2 cup)
  • Salt and Pepper to taste
  • Splash of Extra virgin olive oil

DIRECTIONS:

Pre heat oven to 400* F

Peel the outer layers off of the garlic head, leaving the garlic cloves in their bulbs in tact. Rip off a chunk of foil (8 inches or so).  Cut the top off of the head of garlic just a smidge to reveal each bulb of garlic.  Place the garlic head on the foil, slather it with extra virgin olive oil and a hefty pinch of salt and pepper.  Wrap it up tightly, and place on a baking sheet and bake at 400* for 30 minutes.

Once the garlic is done and cooled slightly, open the foil packet up and squeeze the garlic bulbs out from their sleeves.  The should slip right out.  Then, finely mince the garlic.  In a bowl, stir together the greek yogurt, garlic, chives, salt and pepper.  Save a few chives for garnish!   Enjoy it immediately, or store it in the fridge until ready.

Adapted From: http://www.marthastewart.com/337636/garlic-and-chive-dip

Filed Under: Nav Right

Our Funny Valentine

February 14, 2013 by thethomehome

Our Funny Valentine

Happy Valentine’s Day! We couldn’t pick just one so here’s our Valentine’s Day cards to you via photo booth in TheThomeHome.  These are to funny not to share.  Mind you, 95% of these Brody did while we weren’t watching.

Photo 28Who couldn’t love that face?!

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I’ve got a big head, and little arms.

Photo 153Ain’t that a kick in the head?

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I crack myself up!Photo 192

Bro-mance

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Squeeze those cheeks!

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Streaking is a must. (yes he has underwear on!)

Photo 289No words.

Photo 229Shine bright like a diamond head.

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Look ma’ no hands!

Photo 379Happy Funny Valentine’s Day!!

Filed Under: Our Life

Skip a Beat

February 13, 2013 by thethomehome

Skip a Beat

These boys know just how to pull at my heart-strings. They can throw a temper tantrum, laugh when they see me flustered, grab my cheeks and give me a kiss. It grounds me for a moment. They’ll spill cereal on the ground, and just when steams ready to come out of my ears they will play “vacuum” and munch it up (gross I know). I get caught in a million moments a day where I just fall simply smitten for these kids. Whether it’s quiet time on the couch and I hold their little hands. When they are done with their baths and I get a whiff of that sweet baby hair smell. When I tuck them into bed, and Brody tells us just how much he loves us “this much!” …. and Owen follows with a “wuv you.” Dan and I, everyday, are always amazed at how these kids make our hearts skip a beat at the times we least expect it. Brody and Owen have this spunk in them that is contagious. They are sweet, goofy, wild, and so lovable. I hope with Valentines Day tomorrow, you show a little lovin’ to someone. Whether it be your spouse, mom or dad, grandparent, neighbor, or friend. Brody said he wants to make chocolate cakes for everyone he loves… the list is about 10+ people long, so we’ll do our best to tackle each over the next few days!

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Filed Under: Our Life

Tomato Crostini with Whipped Feta

February 11, 2013 by thethomehome

Tomato Crostini with Whipped Feta

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It’s mid February, and the idea of spring keeps swirling around my brain.  Fresh and simple food is all that is on my mind.  Each week Dan and I talk about what we’ll do for dinner/snacks for the following week.  We make our grocery list, and I have my mommy-get-out-of-the-house-time and have a blast picking out the ingredients.  Is that pathetic? Never thought grocery shopping could be so euphoric!   I rarely share savory dishes on the blog.  I think mainly because by the time I cook them, it’s dinner time, and the house is crazy, and having a photo shoot of the food just isn’t on the schedule.  These are just too good not to share, and have inspired me to take some time each week to share more savory dishes with you all.  We made these gorgeous appetizers yesterday, and I encourage you to make these for your next gathering!

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INGREDIENTS:

  • 1 French Baguette
  • (For the Tomato Topping)
  • 1 lb heirloom tomatoes or cherry tomatoes
  • 2 Tbs minced shallot
  • 2 garlic cloves, minced
  • 1 Tbs red wine vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 2 Tbs Julienned Basil
  • (For the Whipped Feta Spread)
  • 6oz crumbled feta
  • 2oz cream cheese (at room temperature)
  • Juice of 1 Lemon
  • 1/3 cup Extra Virgin Olive Oil
  • Salt and pepper to taste

DIRECTIONS:

Pre heat oven to 350* Slice the baguette, 1/4 inch slices.  Place them onto 2 large cookie sheets, and sprinkle the tops with extra virgin olive oil.  Let them toast in the oven for 6-8 minutes.  Let cool, until ready to assemble.

To make the whipped feta spread, you can use a handheld mixer, or a food processor.  I used a hand held mixer because I liked the idea of the texture of the feta cheese still remaining.  Place the cream cheese and feta in a bowl, and whip until fluffy (1-2 minutes) Add the juice of 1 lemon, 1/3 cup olive oil, and salt and pepper to taste.  Mix for another minute.  Set aside in the fridge until ready to assemble.  (This part could even be done the night prior for a party)

For the tomato topping…. Slice each tomato in half.  Put all the tomatoes into a bowl.  Add the shallot, garlic, and red wine vinegar.  Stir to coat the tomatoes, and let them sit for 5 minutes to soak.  Then add the olive oil, salt and pepper to taste, and the julienned basil.  Toss everything together, and get ready to assemble! It’s as easy as it looks.  Place approximately 1-2 teaspoons of the whipped feta onto the crostini and spread it out.  Spoon some of the tomato mixture on top, and voila! This appetizer is not only delicious but beautiful!

IMG_3831Barely Adapted from: 

Tomato Crostini with Whipped Feta , Ina Garten

 

Filed Under: Nav Right

Sprinkle Cupcakes

February 9, 2013 by thethomehome

Sprinkle Cupcakes

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Sprinkles. Who doesn’t love them? After the week we had here in our house I definitely needed a moment in my kitchen to brighten my day.  Last Sunday, I ended up having a sudden intense pain that put me straight into the ER.  Thirty crazy minutes before we were supposed to pack the kids into the car and take Dan to the airport for his week away on business.  The pain was nearly exactly like labor pains, felt just like when I was 7cm dilated with Owen, and the epidural hadn’t kicked in yet.  My mind raced as I was curled up on the couch, waiting for my mom and dad to come take me to the ER so Dan could catch his flight.  What the heck was going on?! I felt like one of those girls on “I didn’t know I was pregnant..” shows.  I was so upset this chaos spilled out before Dan’s departure.  Great timing.

Of course, Dan wanted to stay with me, but missing this trip wouldn’t exactly be the best thing for his job.  So I told him to go, and if it was that serious, he would just have to fly back.  Thankfully, all the grandparents and my siblings came to the rescue to help with the kids in the meantime.  Six hours later and a few tests they found I had a hemorrhagic cyst on my left ovary. TMI? Well, thankfully surgery was not needed just yet, and the doc’s said to just lay low this entire week.  Not easy with two kids, but they cooperated – thank goodness.  Lots of “Are you okay?” “You cry?” coming from Owen’s sweet munchkin lips.  And Brody was such a big helper the whole week.  I’ve had a roller coaster of health issues the past 6 months, still going through some icky times.  But, I am thankful the doctors found something – and some answers.  FINALLY.  We’ll know more details in the next few weeks on whether or not they’ll do surgery on it.  Dan came home late last night, thank the heavens, so his hands are here to help out.  For now I shall distract myself from my pain and woozy head with sprinkles.. and frosting…and cupcakes.  A spoon full of sugar helps my cysts go down.  Get it?

INGREDIENTS FOR CUPCAKES:

  • 4 egg whites
  • 1 cup milk
  • 3 tsp vanilla extract
  • 3 cup flour
  • 1 1/2 cup sugar
  • 1 Tbsp baking powder + 1 tsp
  • 1/4 tsp salt
  • 1 1/2 sticks of butter (room temperature)
  • 1/2 cup sprinkles

FROSTING:

  • 1 1/2 sticks butter (room temperature)
  • 3 cup powdered sugar
  • 2 tsp vanilla extract

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DIRECTIONS:

Pre heat oven 350* You’ll need two cupcake pans, and 24 cupcake liners 

In a medium bowl, mix the four egg whites until they turn white and fluffy (about 1-2 minutes).  Add the milk and vanilla, stir to combine.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.  Add the softened butter and mix with a handheld mixture.  Pour in half of the egg mixture at a first, slowly letting the flour absorb the egg.  Once all the egg mixture is in, you’ll be left with a beautiful pale yellow batter.  Next, pour in the sprinkles.  With a spoon gently fold in the sprinkles,  careful not to over mixing the batter.  Fill your batter 3/4 full into your cupcake pan, and bake at 350* for 17-20 minutes or until a toothpick comes out clean. Let the cupcakes cool on a wire rack completely before frosting!

For frosting, mix with a handheld mixer all three ingredients until frosting is light and fluffy! Spread desired amount onto cupcake, sprinkle immediately to ensure sticking!

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Enjoy!

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