Adventures in Married Life

April 18, 2012

Tulips, Daffodils and Other Such Pretties

adventures in married life Wednesday, April 18, 2012 0 Comments

Tulips, Daffodils and Other Such Pretties… OH MY!!!!!

So my mom is totally missing out on her beautiful spring garden, since she is spending the entire month of April in New Jersey… Whatever!!!!!!!

So we get to enjoy it for her. The daffodils took over the yard and as they slowly started dying off the tulips of every color have replaced them. It's so incredible. If your in our neighborhood swing by and take a peek… and don't forget to compliment *or tease* my mother on facebook.

this is not in the yard. but its lovely.

Not in our yard thank goodness

the neighborhood

Twitterpation Season

adventures in married life Wednesday, April 18, 2012 0 Comments

I love the spring as I have previously stated…another springtime blog is coming. But this one is a little different. 

I love watching the little birds chase each other through the trees, and seeing all the new babies. It is such a beautiful and natural thing for new life to begin after a long winter.  And it has been one heck of a long winter. 

Jan 2, 2012: I went on my last first date…and we have been together ever since. 

Introducing Pacer West: a charming country boy, whom is my complete opposite but makes me smile all day long. We started out just as "friends." But pretty much everyone around us knew we would end up being more than just friends. Who Knew???!!!

This is our first picture together and he was my non-boyfriend at this point.

At the temple

Buying a hat

Laying on the trampoline

I am super crazy about him. He makes me happy and I look forward to getting to know him even better. He is my best friend and so much more.

Caught you being cute…

He took me shooting for the first time ever. And I had fun. but oh cute he looked.

I taught him some new photography techniques.

Getting ready to shoot. 

Olivia's boyfriend… she loves him. 

So this blog post is for you my love. I love you like crazy!

April 13, 2012

Apple Pie Bars

adventures in married life Friday, April 13, 2012 0 Comments

Apple Pie Bars

 

Crumb topping
1 cup quick-cooking rolled oats
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup firmly packed golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into small cubes
1/4 cup walnuts, toasted and coarsely chopped

Crust
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt

Filling
3 tablespoons unsalted butter
1/4 cup firmly packed golden brown sugar
4 large granny Smith apples (about 1 pound),
peeled, halved, cored and thinly sliced
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg

1. Preheat oven to 375F. coat a 9- by 13-inch pan with cooking spray.

2. To make the crumb topping, stir together oats, flour, brown sugar, cinnamon, baking soda and salt in a large bowl. Scatter butter pieces on top and, using your fingertips, combine ingredients to make uniform, coarse, sandy clumps. Stir in walnuts and refrigerate until ready to use (this step may be prepared up to 2 days in advance).

3. To make the crust, add the butter and granulated sugar to a large bowl and beat on high speed until pale and fluffy, about 2 minutes. Reduce the speed to low and beat in about 1 cup of the flour and the salt, then add the remaining flour gradually and beat until the dough comes together into a soft ball. Transfer the dough to the prepared pan and, using your hands, gently spread it out evenly over the bottom and slightly up the sides. Bake until the top is golden brown, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Leave the oven on while you prepare the filling.

4. To make the filling, place butter and brown sugar in a large skillet over low heat. Using a wooden spoon, stir to melt sugar with butter to form a syrup. Add apples, toss to coat with the syrup, and raise the heat to medium-high. Cook, stirring often, until apples have softened and begin to caramelize, 15 to 20 minutes. If the pan begins to burn, sprinkle in a little water, scrape the pan bottom, and reduce the heat. When apples are very soft, stir in cinnamon and nutmeg. Remove from the heat and let cool completely.

5. Evenly spread the apple filling over the cooled, pre-baked crust. Sprinkle the topping over and press lightly into the filling. Bake until topping is golden, about 20 minutes. Let cool completely on a wire rack. Cut into 18 bars to serve.

April 2, 2012

Homemade Snickers

adventures in married life Monday, April 02, 2012 0 Comments

Homemade Snickers

Bottom Chocolate Layer:

1 1/4 cups milk chocolate chips
1/4 cup peanut butter

I covered the bottom and 
sides of a 13×9 baking pan with aluminum foil then greased with cooking spray which allowed 
for them to easily come loose from the pan.

Melt together ingredients in a saucepan and stir until melted. Spread evenly into your baking dish and
 let cool and harden completely.

Nougat Layer:

1/4 cup melted unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped next time I think I will double the nuts
1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and 
evaporated milk, stirring until dissolved. Bring to a boil and let it 
cook for 5 minutes longer, stirring often. Add in the marshmallow fluff,
 peanut butter and vanilla stirring until smooth and completely 
incorporated. Turn off the heat and fold in peanuts then pour over the 
chocolate layer working quickly as not to melt the chocolate and let 
both layers cool completely.

Caramel Layer:

1-14 ounce bag of caramels
1/4 cup of heavy whipping cream

Combine ingredients in a saucepan and stir to melt.
Pour over the nougat layer and let cool.

Top Chocolate Layer:

2/3 cup milk chocolate chips
2/3 cup semi sweet chocolate chips
1/4 cup peanut butter

Melt ingredients in either saucepan or microwave then pour over the 
caramel layer and spread even. Let cool and harden completely.

Refrigerate the bars for at least one hour before serving, then cut 
as desired. I cut the pan into 7  by 4, resulting in 28 bars. Realize as
 they come to room temperature the bars will get soft if you like a 
harder texture refrigerate again after cutting!

SUPER YUMMY!!!! 

Four cheese white pizza

adventures in married life Monday, April 02, 2012 0 Comments

Pacer and I saw this recipe in a magazine while standing in line at Bimart. It was meant to be, so we decided to make the pizza but of course add our own stuff and make it super yummy.

Four cheese white pizza a la Jade & Pacer
recipe originally from BH&G we adapted to our liking.

1 pound prepared pizza dough, at room temperature we used Winco pizza dough*it was super yummy*
                    

                    Nonstick cooking spray
                    

2 tablespoons olive oil

4 cloves garlic, coarsely chopped

6 ounces fresh baby spinach

1 cup shredded mozzarella cheese (4 ounces)

1/2 cup shredded provolone cheese (2 ounces)

1/2 cup shredded Asiago cheese (2 ounces)

3/4 cup ricotta cheese

2 tablespoons toasted pine nuts

                            1 jar artichoke hearts

1/2 package of sun dried tomatoes, sliced or to liking

Directions

 
            1. If using prepared pizza dough, follow package directions.
Preheat oven to 500 degrees F. Coat a 14-inch pizza pan with cooking 
spray; set aside. We used a pizza stone it cooked the pizza perfectly. A much better choice.

            2. In a medium nonstick skillet heat 1 tablespoon of 
the oil over medium-high heat. Add garlic; cook and stir for 30 seconds.
 Gradually add spinach; cook about 2 minutes or just until wilted. 
Remove from heat.

            3. On a lightly floured surface, roll dough into a 14-inch circle. Transfer to the prepared pizza pan.

            4. In a medium bowl combine mozzarella, provolone, 
and Asiago cheeses. Sprinkle half of the cheese mixture over dough. Top 
with spinach; drizzle any oil and garlic remaining in skillet over 
spinach. Sprinkle with the remaining cheese mixture. Add artichokes and sun dried tomatoes. Top with spoonfuls 
of ricotta cheese; drizzle with the remaining 1 tablespoon oil.

            5. Bake for 14 to 15 minutes or until crust is brown on the bottom. Sprinkle with pine nuts.*except if your Pacer you burn the pine nuts and emit them from the recipe*