Saturday, June 9, 2012

It's been so long!

The thing about blogging is i love it! And i've missed our wittle blog, and you. If i were to tweet about what KC and I have been doing these past two weeks the hash tag would look like this #beingsickgradingpapersmidtermsunpackingcatchingupatworkcleaningandeverythingelse. But guess what... twitter won't let you hash tag something that long and that ridiculous. So i'll just give you some pictures and sum it up for you.Utah was so so much fun! We did so much it felt like we were gone for weeks!

We got to participate in the Shine Project in SLC. KC's sweet cousin Ashley runs the Shine project and if you haven't heard about it yet,you need to check her out in action! What an experience!

We lived it up because we were on vacation... and we shopped our hearts out.

 Seeing our good friends (andy, jemaica, piper, troy, and carly thanks for coming to see us)!

We celebrated being back in Idaho with our frequent bbq/bonfire/cookouts

I spent 3 days knocked out sick/on meds/missed a lot of work...oops!

My sister in law's wedding reception is in less than two weeks, and I got to make her invitations! I'm working on decorations and table settings now and it's so much fun. I could plan weddings all day everyday I tell you!

*More pictures and maybe even a video of the concerts. After every song during Bon Iver Bryce kept saying was just shoot me now and i'll die happy. and wasn't that the truth.. it was magical!

Monday, June 4, 2012

Jam Filled Cookies

These cookies are delicious and so easy to make!  The original recipe is found here.  I also made a batch and used peanut butter and chocolate chips instead of jam.

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 3/4 cups all-purpose flour
  • 1/2 cup fruit preserves, any flavor  
  • 1 tsp. vanilla
  • a pinch of salt

  1. Preheat the oven to 375 degrees F 
  2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
  3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.