Tuesday, November 30, 2010

Delivery #36 Tiniest of all

The ice cream cake went to our new neighbor, she is 3 days old! Welcome!!!!


Today in our thankful jar we drew "I am thankful for pumpkin pie, make a pumkin pie" So we decided to make a pumpkin ice cream pie. We made the crust (with hazelnuts and ritz crackers)

Then we got out the ice cream and pumpkin...wait, we are out of pumpkin.
Today we are thankful for creativity! We layer the ice cream with, butterscotch topping chocolate chips, and heath bar crumbles.

WOWOWOWOWOWOW! Way yum and we all agreed better than pumpkin!

Tuesday, November 16, 2010

Delivery #35

We've been saving this delivery for a really busy delivery day because they live really close to they boys' school; its perfect for a quick drop off. This is an adorable little fam that hasn't lived here very long but has already done more things in Utah than we have done in 10 years. This cute little mama is a crafter after my own heart and is aways working on new fun projects. If my available crafting hours were anything other than the current 10pm to midnight, I'd be crafting with her.
Viv and Cannon made this delivery and it went fine until the automatic door stuck on the return, so we drove away with the side door open until we could close it without being seen. Oh and today was a very busy delivery day because we had to hurry home for our LAST and FINAL social worker visit before Gigi is officially ours!!!

My New Favorite Cookie in the WORLD (but not my kids')

Ok this is attempt #2 at using fresh cranberries. Its just the Bear and I. He is a little camera shy(grumpy) today.

Still "shy".

Ah ha, I have to keep both of his hands busy.

Ok this recipe calls for a whole bag of cranberries but we only had about 2/3 a bag left and really that was plenty. We also chopped up milk chocolate instead of mini chips and used hazelnuts instead of walnuts. The result...amazing!. I kind of thought I'd seen it all when it came to cookies but this was a fresh new twist. Sweet chocolate hazelnutty yummy then ohhh; what was that, a burst of tartness! Perfect, except my kids hated them.

I'm just going to link to the recipe because it is straight off another blog and she says not to repost her stuff.

My Favorite Fresh Cranberry Oatmeal Cookies

Fresh Cranberries...hmmmmmm!

Those little bags of fresh cranberries start to show up in grocery stores about this time a year. And every year I buy a bag only to have them rot in my fridge because I don't know what to do with them. This year I bought them with the goal to actually do something with them. It was Viv and Kai today, baby was napping and boys at school. I was feeling lazy so I got the bread maker out then googled "fresh cranberry bread machine recipe". I printed out the first recipe that came up.

We are all still in our PJ's and actually stayed that way all day!

It calls for LOTS of grated lemon peel.

We love watching the bread machine work its magic.

Ok, this bread is really weird. It had lots of cinnamon but hardly any sugar. The end result was more like a savory bread with little bursts of bittersour. I can't say I hated it (because I ended up eating a lot) but I didn't like it either. It was so strange that I didn't want to give it away. Viv had a great idea, she wants to save it for Papa, which is brilliant. I seem to remember him making soda bread once and he threw in some hamburger and raisins to liven it up, this might be right up his ally. Stay tuned for a delivery on this next week.

Cranberry Cinnamon Bread
1/2 TBSP. Yeast
2 1/4 cup Flour, bread
1 TBSP. Sugar
1 TBSP. Peel, lemon, grated
1 TBSP. Milk, powdered
1/2 TBSP. Salt
1 teasp. Cinnamon, ground
1 TBSP. Oil
1 1/8 cup Water; warm
1 cup Cranberries; frozen or fresh
you could substitute orange for the lemon
How to make it
Bring ingredients except cranberries to room temp and add to machine, in order. Set darkness control to 10 o'clock. Select "white bread" and press Start. Set cranberries out to thaw. Add cranberries at beep, 88 minutes into cycle.

Delivery #34

I wish we didn't have to make this delivery. I wish everything my kids will experience will be happy, joyful, and positive but I know better. I also deep down know that those sad, scary and heartbreaking moments are just as important as the happy, joyful and positive moments.
A friend from my early MOMs club days unexpectedly lost her husband over the weekend. He leaves behind his wife and two young children. God bless, and prayers for grieving and healing.

More Chocolate Chip

Cannon was hungry so I told him to make some cookies. He used the recipe off the back of the Hershey milk chocolate chips this time.
He is getting too good at this, getting a little cookie cocky!

Tasting the dough is his specialty

That is a pretty big tester

Here is the recipe, still not the "Ultimate" chocolate chip cookie

Thursday, November 11, 2010

Delivery #33 Two birds with one baking stone

This week we haven't done a ton of Flour Fehry deliveries because we are doing an I Am Thankful project that has daily activities. Today's Thankful card said "I am thankful for my neighbors, do something nice for them today". So of course we are going to bake. This goes to some brand new neighbors that we haven't met yet. We hear they have 4.5 kids (5 kids is the new 4 in this neighborhood). So we figured we had better welcome them. Welcome! (we are the first house on the trail head culdesac).
Cannon and Viv were the delivery Fehries. This family has one of their trees all wrapped up for the winter but Kai thinks it is a giant spider so there is no way he was going to volunteer. Cannon just came from his choir performance so he was in a cummerbund and bow tie, very classy.

This was the first time I remembered to tell them about using the flash...much better.

Prehistoric Banana

Full house today, its me, Kai, a harmonica and 4 plastic dinosaurs. I was hoping we wouldn't have such a crowd because Kai and I are needing a little one on one time. In the last couple of days this little guy has; dumped orange juice in the fish tank, cut off his sister's hair, cut the cord to the baby monitor (Yes, I finally hid the scissors), smeared the baby's expensive eczema cream all over the bathtub, stamped every square inch (three feet up) of the outside of my car with a giraffe stamp that says "Congrats!", and peed on the top bunk of his brothers' beds. Terrible or just two?

We had some "prehistoric" bananas so banana muffins it is. Used this recipe because I thought I had everything...

Kai and friends

We picked up this Vanilla Butter Nut flavoring the other day because it sounds so yummy and it was on sale ;) This was our first time trying it out; we used it in place of vanilla.

This will also be the last time we will get to use the Vanilla Butter Nut flavoring:(

I realized half way through the recipe that I didn't have yogurt so we whipped up a half of a cup of heavy cream and used that instead. Spiny tested the batter and even though he is strictly a carnivore he gave it 2 claws up.

I give this a 10! I'm not a muffin girl, I figure if we are going to put something in a cupcake wrapper lets just make it a cupcake and put frosting on it. This recipe is the exception, light, tasty, moist...dinolicious. Oh also, I didn't bake it as long as it says they were done at 18 minutes.

Chocolate Chip Banana Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg 1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks

Saturday, November 6, 2010

Delivery #32

This long distance delivery is going to some very special friends that we miss very much. They moved across the country a few months ago. Their kids were Cashel and Vivian's age, they moved here just before the girls were born. At the time I didn't have a huge circle of close friends but within months this mama had organized an entire social network of moms who have now become my closest friends. We just love them to death and REALLY miss them.
I made this delivery to the post office which is one of my least favorite places in the world. I was so excited to see the line was only 3 people deep...still took 20 minutes! I even forgot to take my delivery photo!

Have Biscotti Will Travel

We are going to start making some long distance deliveries to people we love but live too far for a doorstep visit. So we had to find some recipes that "travel" well. Google says Biscotti! So Biscotti it is. I am NOT a Biscotti fan. If I am going to eat a cookie, even with my coffee, I'll take ouey goey chewy over dry hard cookie any day. But biscotti serves a purpose as well as being fashionable.
For being so dry, Biscotti has alot of butter!

A couple eggs.

These have to be twice baked. Here is the first bake.

Here is the second bake.

Cinnamon Hazelnut Biscotti
3/4 cup butter
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour 1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup hazelnuts

1. Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature

Deliver #31 Ah! I forgot to post this

I can't believe I forgot to post our delivery. This went to another mommy friend that I don;t see often anymore but still think is great!
Cash and Viv made the delivery together but Cash didn't like the way Viv was taking the photo so he took over...made for one grouchy Fehry.

Monday, November 1, 2010


Ok the book I that inspired this whole experiment was called Mitten Strings from God. In this book is a "no knead" bread recipe that was awesome but I had borrowed the book from the library and forgot to write down the recipe. This month's Family Fun magazine had an almost identical recipe, I'm so excited!
We had a neighbor Fehry over to help, he was a great helper.

It took everyone to mix in the 7 cups of flour.

It makes beautiful dough but I think I should have let it rise a little longer than the 2 hours. We made 3 wreath loaves and have enough left over for 3 more!

This is my new favorite super easy standard bread recipe! Oh and we used Agave instead of honey.

One Dough, Four Recipes
2 cups lukewarm water
1-1/2 tablespoons (2 packets) granulated yeast
1-1/2 tablespoons coarse salt or 1 tablespoon table salt
3 large eggs, lightly beaten
1/2 cup honey
1/3 cup vegetable oil; melted, unsalted butter; or olive oil (see the tip below)
6 cups unbleached all-purpose flour
1 cup whole wheat flour
In a large bowl or lidded container, stir together the water, yeast, salt, eggs, honey, and oil or melted butter, then mix in the flours. If needed, the last bit of flour can be incorporated with wet hands.

Loosely cover the dough and let it rise at room temperature until it collapses on top, about 2 hours.

Use the dough immediately or refrigerate it in a lidded (not airtight) container and use it over the next five days. It can also be frozen in airtight containers or freezer bags for up to one month (we recommend freezing the dough in 1-pound portions for ease of use). Frozen dough can be shaped, rested, and baked after it has defrosted overnight in the refrigerator. To cut a recipe's worth of dough from the bulk batch, dust the surface of the dough with flour, then use kitchen shears or a knife to snip off what you need.
Tips: Vegetable oil has the most neutral flavor; butter adds flavor suitable for sweet and savory breads; and olive oil adds flavor suitable for savory breads.

Delivery #30! Most hilarious yet!

This delivery went to our old (as in previous) neighbor's dad who lives just down the street from them. He is a retired police officer but I'm pretty sure he still patrols our little street now and then making sure we are doing OK. We thought it would but fun to bring him some donuts...get it?
It was after 7 and very dark and apparently I have not given a lesson on how to use the flash so this photo is actually how it looked outside last night. Kai and Cannon were the delivery Fehries. All was going well until the porch light switched on, Cannon hid, Kai froze in the spotlight, stood frozen for about 45 seconds then slowly side-stepped out of view of the front door and our target...it was so funny.

Chocolate Chocolate donuts!!!

Grammy is here again so she is lead Fehry for this project. She found this recipe in a magazine.

It takes melted butter (Cannon freaked out that the butter had melted, usually we need softened.

The big boys mixed up the batter and yes, we did hear a few fart noises and poop jokes at this point.

Here is Grammy putting the dough in the little donut molds, it was a little tricky this time because the chocolate chips were bigger than the opening so it was pretty messy.

I guess I didn't take a pic of the finished product, too bad, they were cute! It's Halloween so of course they have orange sprinkles and little black bats on them.