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Saturday, November 26, 2011

Family Rock Climbing

We asked the rock gym guy if babies were allowed.
He said, "If a baby can walk, then they can climb!"
He wasn't kidding...

They even had baby harnesses!

 Our little climber


Keith, Master Climber

Uncle Keith on "Annabelle Duty"



Aunt Danners

Trav climbing a level 5-10B! 

Annabelle loves ALL shoes... despite the size!

 
video



       Happy Climbing,                              
Team Tolman              



Friday, November 25, 2011

Thanksgiving

We are THANKFUL for...
  • Marriage- We're happy, love making each other laugh, can communicate, talk through issues, listen, and are grateful everyday we will be together forever.
  • Annabelle- She puts a smile on our faces at least every ten minutes! She makes us realize how amazing the simple things in life are by saying "Wow" to flipping on a light switch, taking the cap off a highlighter, throwing a ball, and so much more. She laughs and smiles almost every minute and blesses our life everyday. 
                 - Last night after Annabelle went to bed, Travis came to me and asked, "Do you
                   ever miss Annabelle when she's asleep? ...I do."  (He loves his little girl!)
  • The Gospel- Living the commandments makes our life so simple and uncomplicated! We love the peace that comes from knowing our Savior loves and understands us individually. 
  • Family- We love both of our families! They give us support, fun memories, happiness, and most importantly--- love

Pumpkin White Chocolate Cheesecake- Now a tradition thanks to Janene for the recipe!


Flying Baby! Dr. Pops would not approve, but see the look of pure enjoyment on her face?!

Gotta feel like a big girl:)
Annabelle loves Uncle Dustin and Aunt Jana

Uncle Keith and Aunt Danielle- love you both!





Thanksgiving was wonderful. We ate a yummy meal with the Tolman Family, went shotgun shooting, ate some more, and finished the night off playing CLUE with the Crossley's.

Sincerely,                                 
Team Tolman                  

Thursday, November 17, 2011

Pumpkin Zucchini Bread w/ Maple Icing

Oh the joys of fall baking. 
This bread brings a burst of flavor with its bold spices & maple topping. 
My husband says I am anxious all year for an excuse to bake with pumpkin, so...

 ENJOY! 




 Pumpkin Bread Ingredients:
               3 eggs, lightly beaten
               1 c. white sugar
               1 c. brown sugar
               1 c. canned pumpkin
               1 c. butter, melted
               1 Tbsp. pure vanilla extract
               3 c. all-purpose flour
               1 tsp. baking soda
               1/2 tsp. baking powder
               1/2 tsp. salt
               1 tsp. ground cinnamon
               1 tsp. pumpkin pie spice
               1/2 tsp. ground nutmeg
               1/2 tsp. ground cloves
               1 3/4 c. shredded zucchini

1. Combine eggs and sugar in a mixing bowl. 
2. Add pumpkin, butter, and vanilla. 
3. Combine dry ingredients: all-purpose flour, baking soda, baking powder, salt, & spices-- 
    gradually add to pumpkin mixture and mix well. 
4. Stir in zucchini. 
5. Pour batter into two greased and floured 9-in. x 5-in. x 3-in. loaf pans or make cupcakes!
6. Bake at 350 degrees.
    -Loaf pans bake for 45-50 minutes or until cake-tester comes out done. Cool in pans 10 
     minutes, then remove to wire rack.
    -Cupcakes bake for 14-16 minutes. Cool in pans for 2 minutes, then remove to wire rack.  


Maple Icing Ingredients:
               4 oz. cream cheese, softened
               1/4 c. butter, softened
               1/8 tsp. salt
               3 1/2 Tbsp. pure maple syrup  
               1 1/2 c. powdered sugar   

1. Beat cream cheese & butter.
2. Add salt, maple syrup, then gradually add powdered sugar.
3. Mix well. Refrigerate for about 30-45 minutes before icing cupcakes/loaf. 



 Sincerely,                                  
Team Tolman Bakers       


Tuesday, November 15, 2011

Buttermilk Biscuits

Scrumptious, Perfectly fluffy, Absolutely Divine!

You will love these homemade buttermilk biscuits hot out-the-oven, or toasted days after:)

Ingredients:
        2 cups flour
        2 1/2 tsp. baking powder
        1/8 tsp. salt
        1/4 tsp. baking soda 
        1/3 c. butter, very cold
        3/4 c. buttermilk
1. Combine flour, baking powder, salt, and baking soda in medium bowl.
2. Cut butter into small cubes & add to flour mixture.
3. Slowly add buttermilk just until dough is moist.
4. On a floured surface, roll dough to 1/2 in. thick & place on greased baking sheet.
5. Bake at 425 degrees for 9-11 minutes. 



You can also make these biscuits the night before. Simply cover the baking sheet with Press n' Seal, and then just pop 'em in the oven for a quick, homemade breakfast!

Sincerely,                                
Team Tolman Bakers    




  

Tuesday, November 1, 2011

Spicy Jalapeno Chili

Ingredients:
     1 lb. ground beef
     1 medium onion, chopped
     1 green bell pepper, chopped
                         Brown ground beef with onion and bell pepper in large skillet. Drain fat.
     1 can of:
             Ranch Style Beans
             Black Beans (rinsed)
             Dark Red Kidney Beans (rinsed)
             Jalapeno Refried Beans
             Chili Ready Tomatoes, diced
             Tex Mex Tomatoes, diced
             Hot/ Jalapeno Chili (yes, I cheated just a bit and added a ready-made can!)
             Tomato Sauce
             Mild or Hot Rotel, diced tomatoes & green chilies
             1/2 can of Tomato Paste

        1 Chili seasoning packet
        Crushed Red Pepper (season to taste)

Now, simply throw everything (including cooked ground beef), into a crock pot and cook on high for 4-6 hours or low 6-8. Serve warm with shredded cheese, green onions, sour cream, and cornbread!


Sincerely,                                      
The Tolman Bakers