Tuesday, September 27, 2011

food and fun

ok, so i haven't gotten around to posting a picture of our bird wings yet.  but in my defence, do you know how hard it is to get a 2 or 4 year old to stand still?  on top of that, you give him life size, multi-colored fluttering wings attached to his arms and you will be lucky if said toddler doesn't begin jumping off every available perch/piece of furniture within a 20 foot radius.  that being said, this is the best i could come up with.  



ok, at least you can see the layers here


another attempt to take off

this is the link to the tutorial and even though parts of it aren't in english, i think the pictures really explain it all.


and around here we've been a bit creative on a different level.  that would be in the use of utensils





oh the fun things we find in mamma's kitchen.


speaking of my kitchen, i don't know if i've mentioned it or not, but Isaac and I have gone gluten free.  we're hoping it will make our bellies feel a little happier.  so far we've been on it about 3-ish weeks and only had a few little slip ups (that darn sneaky caramel color!).  i had a great success the other day and wanted to share the recipe.  it's actually one that was my mom's and a huge hit whenever i take it for others.  


Chocolate Oat Bars
crust:
1 c. butter
2 c. brown sugar
2 eggs
2 t. vanilla (if doing gluten free, be sure it's not imitation vanilla, as that contains caramel color)
2 1/2 c. flour or gluten free flour mix (i used Bob's Red Mill gluten free flour mix)
(1 t. xantham gum if making gluten free)
1 t. salt
1 t. baking soda
3 c. oatmeal


cream butter, sugar, eggs & vanilla.  sift together (or shake together in big ziplock bag) flour, (xantham gum,) salt, & soda.  combine with creamed ingredients.  add oatmeal.  press 2/3's into a greased jelly roll pan or 2 9x9 pans.  reserve 1/3 to drop on top of chocolate


chocolate:
2 c. chocolate chips (i use dark)
1 14 oz. can of sweeten condensed milk
2 T butter
1/4 t. salt
1 t. vanilla (if doing gluten free, be sure it's not imitation vanilla, as that contains caramel color)


melt all together, except vanilla, which you should add after removing from heat.  pour over crust in the pan and add last 1/3 of crust in drops across surface.  


bake at 350 for 25 minutes








i made my pan gluten free and Nick's with regular flour since he was taking his to guy night.  can't even tell a difference can you!  mmmm...  yum!

No comments:

Post a Comment

so glad you stopped by! i love to know who's been visiting, so leave a comment, if you would please!