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Pecan Pies were requested, so I looked for a recipe – and since she’s never failed me yet (and I have to admit, because she had lots of pretty pictures) I went for The Pioneer Woman’s recipe:

Seriously one of those recipes I’ve always been intimidated by, and I’m not sure why.  I did cheat, but it was So easy, and so yummy (I cheated because I used a pre-made graham cracker crust) oh and I used extra Pecans, like 1/2c extra…mmmmm.  I think living in El Paso by all the pecan orchards (or whatever they’re called) converted me to be a pecan lover.

Seriously, try it.  It’s the holidays, eat up.


squinty eyed

Originally uploaded by jennmute

So we had a really great time on the weekend my love decided to take me to Disney World for our anniversary. Click on the picture above to see more of our adventures on flickr where all the pics are stored.

Now that Ricky has completed his research paper, Greek midterm and is almost ready to take his weekly exam – we are Free!! I can’t wait for the incredible FL weather and getting to spend 2 1/2 solid days with my love.  And I really cannot believe that it’s been a whole year already, 365 days of wedded bliss-as they say – so true.  AND my amazing husband is taking me to a magical place I’ve never been… DISNEY.


Don’t worry, I’m aware that I am indeed spoiled.  Or to rephrase that, incredibly blessed by God for giving me such a generous, loving, thoughtful, spontaneous, good looking husband. 😉  Can’t. Wait.

Oh and today was a fun day on-the-job.  Huge bonus to being the production team administrator, I get to do things like help setup for in-house concerts – Steve Fee is here tonight. =) Good times.


So now, we’re just going to spend the night studying (well, i’ll probably try and catch up on reading I’ve been wanting to do in Feminine Appeal and Susannah Spurgeon), Ricky will be reviewing his week of Apologetics class notes.  And tomorrow we’re off!


I love getting opportunities to make this recipe…I never dare make it just for Ricky and myself at home, I will end up eating All of it…which would not be a happy thing for my waist line ;0).  So thanks to my care group snack assignment last night, I got to eat it again =)  And just thought I’d share the recipe joy of it.

Note to CG: Thank you again all of you for praying for us last night after our car accident.  Praise the Lord we were both fine, and no one was hurt; I’m so grateful for the chance to get to pray with you all right after it happened, and to get a chance to pray for the salvation of the others involved.  You all and Gary and Betsy are Such a blessing from the Lord to us!

Ok, so here’s the Bread Pudding recipe:

Croissant and Chocolate Bread Pudding

(Thank you Real Simple for this delicious addition to my recipe binder – you can find basically this recipe and other great stuff at

Hands-On Time: 10m Total Time: 50m


  • unsalted butter for the baking dish, at room temperature (13×9 works great, bakes in less time too)
  • 6 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract (I like adding rum extract or rum cream as well)
  • 1/2 teaspoon ground nutmeg (you can spice it up by adding cinnamon and ground cloves too)
  • 6 croissants, cut into 1-inch pieces (about 1 pound)
  • 4 ounces bittersweet chocolate, cut into chunks (or reg choc chips will do…and feel free to be generous ;))
  • Optional – Coconut, dried fruit or berries of choice (I’m thinking of trying dried blueberries sometime, in the summer, topping it with fresh berries after it’s cooled)
  • 1/2 teaspoon kosher salt


  1. Heat oven to 375° F. Butter a shallow 2-quart baking dish or your 13 x 9.
  2. In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg (and any other additions). Add the croissants and chocolate and mix to combine.
  3. Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.

MMMmm-mmm goodness


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