Archive | September, 2012

Potty Training Reward Chart

9 Sep

FabDaughter first peed in the potty when she was 18 months old.  The very next night she went #2 in the potty.  Score! I didn’t know what all the hype was since this potty training thing was turning out to be super easy! (According to my mom, I was potty trained before I was two so of course its only natural that FabDaughter would be a chip off the old block.)   I thought either A) I am a potty training master of the universe or B) my daughter is a genius or C) perhaps both.  She continued on this way for a few more days and then all of a sudden refused to go.  Uh oh…FabDaughter = 1, FabMommy = 0.  I am definitely not the potty training master of the universe.  Potty training has been going much better since then and she has been peeing in the potty 100% for quite some time now.  #2 in the potty is hit or miss.

We had been using a potty chart made by my friend, The Girl.  You can find it here.  It is super cute and she has both boy and girl versions too!  After FabDaughter was going through a particularly stubborn streak regarding going potty, I decided to use The Girl’s potty chart idea and personalize it for FabDaughter.  Everytime she went potty, she would get a jellybean AND a sticker.  When she filled up her chart she would get an extra prize like a lollipop.  Now, she only gets a sticker for #2.

Here is the generic girl version if you would like to download it.

Here is the generic boy version.

Here is one of FabDaughter’s charts all filled up!

Happy potty training!

Glazed Oatmeal Raisin Coffee Cookies

8 Sep

I’ve made these cookies a few times and they are delicious!  This recipe is adapted from The Great American Cookie Cookbook.  I didn’t have enough Kahula to make the icing so I used Grand Marnier.  I’ve included both the original icing ingredients as well as my variation using Grand Marnier.

Cookie Ingredients:

  • 1 & 1/4 Crisco stick
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup coffee flavor liqueur (I use Kahula)
  • 1 tsp pure vanilla extract
  • 1 & 3/4 cup all-purpose flour
  • 1 & 1/2 tsp ground cinnamon
  • 1 & 1/4 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 3 cups Quaker oats (quick or old-fashioned, uncooked)
  • 1 & 1/2 cup raisins

Original Icing Ingredients:

  • 1 cup confectioners’ sugar
  • 1 tbsp of coffee flavor liqueur
  • 1 tsp cold coffee

Variation Icing Ingredients:

  • 1 cup confectioners’ sugar
  • 2 & 1/2 tsp cold coffee
  • 1 & 1/2 tsp Grand Marnier

Directions:

  1. Pre-heat oven to 375F.  Place sheets of wax paper on countertop for cooling cookies.
  2. In a large bowl, combine Crisco, brown sugar & granulated sugar.  Mix at medium speed until well blended.  Beat in egg, Kahula and vanilla.
  3. In a small bowl, combine flour, cinnamon, baking soda and nutmeg.  Add gradually to creamed mixture at low-speed.
  4. Stir in oats and raisins.
  5. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet.
  6. Bake at 375F for 9 minutes.  Do not over bake.  Cool on baking sheet and then transfer to wax paper to cool completely.
  7. Once all cookies have been baked and cooled, combine confectioners’ sugar, Grand Marnier (or Kahula) and coffee in a medium-sized bowl.  Add additional liquid as needed to thin out icing or add additional confectioners’ sugar as needed to thicken up icing.  Stir until smooth.  Drizzle on top of cookies.  (I transferred the icing to my Make ‘n Mold squeeze bottle for drizzling.)

Chubby Hubby Buckeye Truffles

8 Sep

Ben & Jerry’s Chubby Hubby ice cream is one of my all time favorite flavors so when I stumbled across this post at Six Sisters’ Stuff I knew I had to try to make their Chubby Hubby Buckeye Truffles!  Truffles are easy to make.  The trick to truffles are to cool them in the fridge after each step.  Sometimes when I make truffles, I cool them overnight before dipping them in chocolate.

Ingredients:

  • 1 & 1/2 cups of pretzel pieces
  • 1/2 cup of creamy peanut butter (I use reduced fat Jif) plus about 1/4 cup for melting and drizzling
  • 1 tbsp unsalted butter at room temperature
  • 2 tbsps of light brown sugar
  • pinch of salt
  • 3 tbsp powdered sugar
  • 1 and 1/2 cup of semi-sweet chocolate chips
  • 1 tbsp Crisco

Directions:

  1. Crush your pretzels.  You can put them into a ziplock sandwich bag and pound with a mallet or you can crush them in the food processor.
  2. Combine peanut butter, butter, brown sugar and salt into a medium-sized bowl.  Use hand mixer on low/medium speed until well blended.
  3. Add crushed pretzels to the peanut butter mixture and mix on low until well blended.
  4. Add the powdered sugar and mix again until well blended.
  5. Put bowl into the fridge and chill for 30 minutes or so.
  6. Line baking sheet with wax paper.  Scoop out mixture (I used a teaspoon for smaller sized truffles), roll into balls and place on cookie sheet.
  7. Put cookie sheet into fridge and chill for 30 minutes or longer.
  8. When you are ready to dip the truffles, melt the chocolate chips and Crisco in the microwave.  I use Wilton Stay Warm Candy Meting bowls to melt chocolate in the microwave.  You can also use a plastic or glass bowl.  Melt in 30 second intervals on power level 4, stirring thoroughly after each interval, until the chocolate is smooth.
  9. Using a chocolate dipping fork, dip each ball one at a time into the melted chocolate and completely coat with chocolate.  Let any extra chocolate drip off and then transfer coated truffle to the cookie sheet.
  10. Put cookie sheet into fridge and chill for 30 minutes.
  11. Melt 1/4 cup peanut butter in a small plastic container in 30 second intervals on power level 4, stirring thoroughly after each interval, until the peanut butter is at a liquid consistency.  Drizzle over truffles.  (I transferred the melted peanut butter into my Make ‘n Mold squeeze bottle for drizzling.)