Archive for March, 2006

We have a website?

In : General, Kiddo, Posted by on Mar.03, 2006

I am finally done my first trimester. Yea!  No more pukiness.

Todd and I are back at work and feeling like we did not just complete 2.5 months of vacation.

Riley is taking her sweet time walking and talking.  Although she runs holding onto her new car and “reads” One Fish, Two Fish, Red Fish, Blue Fish to us.

I am posting several pics that Nicole Courtney took while visiting us in January.  She posted them on her blog and then I stole them.  Gotta love the internet.

Raspberry White Chocolate Brownie

In : Recipes, Posted by on Mar.03, 2006

When you are just getting over morning sickness, and the hunger of being pregnant is too much, these brownies hit the spot.  At 8:30pm last night after whining for 30 minutes about how hungry I was, I finally decided to make something.  I found a bag of white chocolate chips and frozen raspberries.  With the help of Google I found just the recipe to utilize these ingredients and sate my hunger. We ate all but 4 pieces so it was a certifiable hit.  Enjoy!

1 stick (1/2 cup) salted butter, softened
2 ounces white chocolate baking bar, chopped (I used white chocolate chips)
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup toasted almonds, chopped (I left these out and it was still good)
1/2 teaspoon baking powder
dash of salt
1 cup fresh raspberries (or thaw your frozen ones and then paper towel them off)
2 ounces white chocolate baking bar, melted

2-quart saucepan
Small microwave-safe bowl
8x8x2-inch baking pan
Aluminum foil

Step 1: Preheat oven to 350 degrees F.
Step 2: Line an 8x8x2-inch baking pan with aluminum foil, extending over the edges of pan.
Step 3: Lightly grease foil; set aside.
Step 4: In a 2-quart saucepan, over medium heat melt butter and chopped baking chocolate.
Step 5: Remove from heat and stir in eggs, sugar, and vanilla extract. Lightly beat until just combined.
Step 6: Stir in flour, almonds, baking powder, and salt.
Step 7: Spread batter into prepared baking pan.
Step 8: Sprinkle with raspberries.
Step 9: Bake for 30-35 minutes or until golden brown. Cool completely on wire rack.
Step 10: In a small microwave-safe bowl melt 2 ounces of white baking chocolate until smooth and creamy. Drizzle white chocolate over top of brownies before cutting, or for a more dramatic effect place cut brownie on plate with fresh raspberries and then drizzle with chocolate.