Chalkboard Frame

I've been wanting to make a framed chalked board for a while. I've been keeping my eyes out for a french style vintage frame and finally found one, on the same trip that I found this simple one. I realized this one would actually fit our living room much better and so after waffling back and forth, this one came home with me. Painting it was easy. The lettering will be a project for another day since I had my little ones with me and wanted to get this one up. I've really liked the quote so I thought I would start with it.

I placed it next to this sign I made at a super Saturday craft day last fall. It's one of my favorite craft decorations yet. I wanted to include the picture it as well.

French Onion Soup

I guess it's been a cooking week for us when it comes to exploring new things. After a record breaking hot day that dropped 20 degrees in less than 24 hours and the start of the Walla Walla Sweet Onion season, it seemed liked french onion soup was just the right thing. We combined two different recipe's from two outstanding chef's:

Alton Brown's caramelized onion recipe and Tyler Florence's French Onion Soup recipe. We went with the Gruyere and Parmesan for the cheese topping and french sough dough for the bread. It hit the spot.

Chocolate Peanut Butter Cu...ookies?

Inspired by my husband who wanted chocolate cookies with a peanut butter center, we created a new cookie recipe this evening and luckily it was quite the success. If you like peanut butter and chocolate, this one could be for you:

Mix 1/2 cup peanut butter (we used Adam's) with 1/4 cup confectioner's sugar, chill.

Cream together:
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla

Mix:
1 cup of all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
Dash of salt

Combine and chill in fridge while oven pre-heats to 350.

Take chocolate dough, press out in your hand and roll up grape-size ball of peanut butter mixture. Set in middle and fold up chocolate dough around it, roll in ball to seal edges.

Bake on parchment paper 10 minutes, slide off pan with paper to cooling rack, let cool at least 10 minutes more. Enjoy! Makes 10 cookies, A dozen if the kiddos don't get to the dough too soon.

A Father's Day Chocolate Cream Pie

My Mom and Dad came up this weekend for Father's Day Weekend, one of the perks of us moving back to the Pacific Northwest. My Dad requested a Chocolate Cream Pie. I had never made one before so this was my first attempt. I built it off of the the delicious recipe found here:

https://www.browneyedbaker.com/chocolate-cream-pie-recipe

I did make a few changes. My sister, who was also coming, isn't a fan of Oreos and we also had graham crackers on hand. I lined the bottom of the spring form pan with parchment paper. I made graham cracker crust by crushing 1 pkg of crackers, adding 2 tablespoons of melted butter, mixing well and pressing them into the bottom of the pan.

I followed the recipe just as stated on the webpage for the chocolate custard, however, for the sake of ease when sending my husband to the store, I had him pick up 8 oz of dark chocolate Ghirardelli melting chips with an extra oz to grate on top and placate hungry cute children.

I made the custard Friday night and put my silicone lid on top before refrigeration. It worked out fine but it did leave a few condensation drop spots. I ended up doubling the amount of whip cream. In the future, I would like to double the amount of the chocolate custard. I felt the layer was too thin and the cream a bit too thick.

That being said, the family was quite happy with it and that's all that matters. It'll be fun though to try it again in the future, maybe next Father's day!