Blizzard of 2016

It is a rare thing for us to get a "Snow Day" from school and to actually have snow.  Well, miracles do happen!  The Blizzard of 2016 produced enough of the white stuff down south for my little people to have a legit snow day...full of snowball throwing, snow angels, hot chocolate drinking and plenty of sledding.

Snowball fights with besties.

Lots of hot chocolate was consumed.

Coming in to warm up.

Best sledding day.  Ever.

Cozying up by the fire at the end of a fun day!

Each year we hope to get at least one good day of snow for playing.  This year certainly didn't disappoint!

Stay warm,

Angela

Chocolate Chip Cookies

There's no denying I love my sweets, especially anything containing chocolate!  These chocolate chip cookies are sooooo good!  I took these to a Christmas party where a friend took some home to her hubby.  She immediately wanted the recipe, as her husband said they tasted like a Christie Cookie.  If you are familiar with this iconic Nashville cookie store, then you know anything resembling a Christie Cookie is delish!  The original recipe came from Lulu the Baker, but I changed her recipe just a bit.  I love that they are soft, gooey and oh so yummy!

To keep myself from devouring all the cookies while my kids aren't looking,  I'll mix up a batch of dough and keep it in the refrigerator and only bake a few at a time.

Chocolate Chip Cookies

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla

2 eggs

2  3/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups chocolate chips

Preheat oven to 375 degrees. In a large bowl, cream butter, sugars, and vanilla until smooth. Add eggs, one at a time, beating after each addition. In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to wet, and stir to combine. Stir in chocolate chips. Use a medium scoop to shape dough into balls, and place on an ungreased cookie sheet. Bake for 10-12 minutes until just beginning to turn golden on the edges. Remove from oven, cool on sheet for a few minutes, then transfer to a wire rack to cool.  Makes 2 to 2 1/2 dozen cookies.

*I like to scoop the cookie dough and place the dough balls in a ziplock bag to keep in the fridge so I can bake a few at a time.  I've kept the dough up to a week in the refrigerator with no problem.

*These cookies turn out best if the dough is at room temperature.  If you refrigerate the dough, let it sit out for a bit before baking.

Enjoy!

Angela

Sleepover

We're no strangers to sleepovers at our house.  We have a regular rotation of boys that have come over to spend the night with us over the past years.  But, this weekend Allie hosted one of her first sleepovers for her besties A & F.

The girls arrived, ready for fun!

After playing dress-up, dolls, Barbies, and having pizza they were ready for popcorn and a movie.

Next up, painting.

Bedtime!  All snuggled up, ready to rest.  Yeah, right!  It only took them a few hours to go to sleep.  We kept hearing them giggle and talk until 11:30 that night, when they finally gave in to the Sandman.  Ty woke up at 2:30 am to these girlies having a full on play session.   They finally went back to sleep and got back up at 6:30.

Pancakes for breakfast! 

It was a great night for these sweet girls....the first of many girly sleepovers at the H household.  It may take everyone a couple of days to recover from our fun and sleepless night!

Angela

Broccoli Cheese Soup

With December having been such a mild month, January is kicking our bottoms with cold temps!  When it's freezing outside, I crave soup - the ultimate comfort food.  I try to have soup on the menu once a week during the winter months.  This week's choice is Broccoli Cheese Soup.  The original recipe came from Mel's Kitchen Cafe, one of my favorite cooking blogs.  She has great dishes that are all made with real ingredients.  You NEED to check out her site...so many great dishes!  I've slightly altered her recipe to suit our tastes.

Broccoli Cheese Soup

Ingredients:

1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
2 cups shredded cheddar cheese, sharp or extra sharp
1 cup shredded swiss cheese
2 1/2 to 3 cups chopped broccoli

Directions:

1. Simmer chicken broth and chopped onion for 15 minutes in a covered small saucepan, until onions are soft. 
2. Chop broccoli and place in large glass bowl.  Cover with Saran Wrap.  Microwave for 3-4 minutes.
3. Heat milk in microwave for 1-2 minutes. 
4. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5 minutes. 
5. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately.

Enjoy!

Angela