Sunday, September 30, 2012

Torrey's 27th- the Perfect Disney Day

Tuesday was the birthday of my favorite person.

I wanted to make sure he felt super special. Because he is.
In the morning I snuck in his present and some balloons when he went to move his car, and made a quick pancake breakfast, then off to the happiest place on earth!

I told him we could go where ever, eat whatever, and do whatever he wanted. Since he was the birthday king.

I scored the first Dole whip float of the day! We got a good laugh when the cast members congratulated me all day for my wonderful accomplishment.

Neither of us have ever been during Halloween time. They have the cutest decorations, villains everywhere, and I love the Haunted Mansion. 
The Tom Sawyer island was turned into a pirate lair. Oh how we wish we had our little nephews there. They would've loved it.

Have you ever been on a ride at Disney where it shut down completely? In the middle of the Roger Rabbit Cartoon Spin (my childhood favorite) the ride just stopped. I've been in one where you wait a few minutes then it starts back up, but this time they had to come and pull everyone out of their cars! Sad..but kinda interesting to walk around the inside of a ride. They told us to not touch anything, which everyone took as touch everything.
Weak ;p

The weather was perfect, and the longest line was many twenty minutes. We snatched fast passes, avoided parades, and spent most of the day enjoying our day off.

i love the birthday boy.

It's perfect fun days like this that make me excited for forever. We're going to have a fun eternity together. :)

Foodie Pen Pals- Reveal Day

The Lean Green Bean

This month was a fun one. The whole idea of the foodie pen pals is only to try new food from other areas, but to make new foodie friends!

I lucked out this month because I hit it off with my penpal Danielle from Long Island, NY. She loves SoCal, I love New York, it's a lovely match :) This month my package came all the way from Michigan from the wonderful Kara. These are the goodies she sent me:

From left to right:

-Salt and vinegar popchips. I think each box allows for something you aren't particularly fond of. Vinegar anything I have a hard time with.Though I gave them a good try.
-A note from my foodie friend.
-Sanders Cashew almond pecan-dy. Sanders is a local company from Michigan, that sells incredibly decadent treats. I had a territorial moment with the Mister when he grabbed giant handfuls of it.
-Organic soy nuts. Have you tried these? You need to try these. I have always eyed them in the store, but never had the guts to try them.They're good. You should try them.
-Kookaburra Austrailian liquorice. See how the bag is ripped open? Licorice is my weakness. This was inhaled in like 4.5 milliseconds.
-Justin's classic peanut butter. We love Justin's peanut butter in the Peterson home. They are perfect to throw in our everyday lunches.

Kara, thank you so much for the wonderful foodie package! I hope your pen pal was as good to you as you were to me :)

Want to join the Foodie Penpals? Click here for more info.

Friday, September 21, 2012

Multigrain Pancakes

Husband loves pancakes. He would be calling me darling all over the place if it meant some pancakes in return. 

I love this recipe because it is super healthy! No added sugar. I made these for a breakfast dinner Friday night, then Saturday morning ".. you want pancakes??" A recipe so nice we made it twice. I threw in some flaxseeds and blueberries. Wasn't mad about it.

Multigrain Pancakes

adapted from Allrecipes


1/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup rolled oats
1/4 cup cornmeal
2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
2 tablespoons plain nonfat yogurt
2 tablespoons skim milk
2 tablespoons water
2 tablespoons flaxseeds
1/2 cup blueberries



  1. In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
  2. Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side
p.s. Be sure to check out Team Continuum. Help support a wonderful cause. 

Linking to: Tater Tots and Jello, Chef in Training, I Heart Naptime, Positively Splendid, Polkadot Pretties, Lovely Crafty Home, The Dedicated House, Family Ever After, Get Schooled Saturday, Kitchen Fun with my 3 Sons, Not Your Ordinary Recipes, Simply Designing, Thirty Handemade Days, Foy UpdateLive Love Laugh, Six Sister Stuff  ,  , The Winthrop Chronicles,  Mommy's Sweet Confessions, Hubby Made Me , One Artsy Mama High hills & grills, Craft Envy 

Tuesday, September 18, 2012

The Fact is Tuesday

Fact: My new favorite combo is polka dots and leopard print. <3

FACT: Today was a new low on the forgetful scale- I walked out of the house and drove halfway to work without my wedding rings, watch, or purse. Who does that?? .oh

FACT: There's been a slight chill in the air, at least compared to the past month of death. It gives me hope for a scarf day.

FACT: Pinterest has been overtaken by the pumpkin virus. It almost makes me not want to try
pumpkin recipes. Almost.

FACT: A customer who is a dentist told me I have great teeth. I'll tell my orthodontist  his years of hard work paid off ;)

FACT: Licorice is officially not allowed in the house. I will eat all of it without question.

FACT: Job searching is tough. When your taking a test for a job next to a man your fathers age and 30 years of hands-on experience, you're not gonna get it.

FACT: Salt and vinegar chips are gross.

FACT: I will be an aunt another time over come March. Congrats Angie and Andrew! We would like another adorable nephew please.

Linking with the lovely Nicholl at The Chiffon Diary.

Happy Tuesday!

Thursday, September 13, 2012

Cinnamon-sugar Doughnut Mini-muffins

I spent half of last week down at my parents house. They drove my little sister Mackenzie to BYU-I, and I agreed to come down to watch littlest sister Jordie.

I snuggled some wiener dogs,

Walked a fat white pig bulldog,

Stole borrowed mom's car, and sunglasses, and nail polish, and life..

Didn't hang out with friends, because they're all still in school. Way to overachieve Noelle. Now you have no friends. 

Took yoga classes in the middle of the day with all of the other housewives,

and napped on the softest leather couch. ever.

I knew that I would be Jordan's personal taxi cab, taking her to school and soccer practice- not expecting to cook very much.

But she kept asking me what I was making for dinner. And if I would make her breakfast in the morning. It made me laugh..people seem to forget how to cook when I'm around...

my husband has lost all the point where picking up tacos is considered "making dinner"..but I digress.

Saturday I made her these. I wanted to take advantage of the mini muffin tins that my kitchen lacks (hint for Christmas gift family!)

Though their name is a mouthful, these cinnamon-sugar doughnut mini-muffins are a fun and quick breakfast treat. I made them early in the morning, went to yoga, then came back to find half of them gone. So I guess she liked them. haha.

Cinnamon-sugar doughnut mini-muffins

adapted from The Apron gal


1/2 cup white sugar
1/4 cup margarine, melted
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

1/4 cup butter, melted
1/2 cup white sugar
1 teaspoon ground cinnamon


Preheat oven to 375 degrees. Grease 24 mini-muffin cups.

Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.

Bake in the preheated oven until the tops are lightly golden, around 15 minutes.

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, lightly dip each muffin in the melted butter, and roll in the sugar-cinnamon mixture. (I recommend just rolling the tops of the muffins so they aren't drowning in cinnamon sugar.) 

p.s. Be sure to check out Team Continuum. Help support a wonderful cause. 

Linking to: Tater Tots and Jello, Chef in Training, I Heart Naptime, Positively Splendid, Polkadot Pretties, Lovely Crafty Home, The Dedicated House, Family Ever After, Get Schooled Saturday, Kitchen Fun with my 3 Sons, Not Your Ordinary Recipes, Simply Designing, Thirty Handemade Days, Foy UpdateLive Love Laugh, Six Sister Stuff  ,  , The Winthrop Chronicles,  Mommy's Sweet Confessions, Hubby Made Me , One Artsy Mama High hills & grills

Sunday, September 9, 2012


This past weekend we declared our anniversary weekend.

We took an extra day off to make it extra special.
because nothing is greater than not working while everyone else is, am I right?

We went back and forth in deciding what to do to celebrate. Sky diving, a trip to New York, Hawaii--

 but eventually we decided to keep it simple. More than anything we needed a break from everyday life, and time to be together. Norrey time.

So we went and did a session in the San Diego temple.

This is the temple I grew up with, so it has always held a special place in my heart. Now that it is the temple that my husband and I were sealed in, it has all the more meaning.

After a peaceful morning renewing put covenants with the Lord, we went to Sea World!

I mean come on, we were in town. ;)
 We watched sea otters play with ice cubes,
and I officially got dolphined. They lure you in with their cuteness, then SPLASH. Don't be fooled by their little grins. jerks.

My favorite is feeding the sea lions. I think they enjoy it too.
California sea lions love yoga. Upward facing dog is their fav pose.
Got a little nervous in the shark tank, 
and saw a freaking huge sea turtle. 

-Polar bears hate Mondays. 
-Yes we saw Shamu.
-Yes he splashed us like nobody's business. 
-The rest of our weekend was spent relaxing, getting a couples massage, and eating delicious things like this cinnamon gelato. 

Happy anniversary to us :)

Sunday, September 2, 2012

Strawberry Lemonade Bars

Its still summer right?

You see, I can't really tell anymore since I don't have anything to mark the end of summer, like school. All graduated and all :)

I'm starting to like that. I do miss hanging with friends, napping in the institute building, and eating sweet potato fries from the Titan Student Union.

BUT I don't miss homework. Or coming home from work realizing "Oh yah, I didn't write that 5 page paper for tomorrow, did I?" Or group projects. I definitely don't mind the lack of group projects in my life.

I had to make a summer-y treat before we got into Fall, and these pink beauties were the perfect farewell. They don't taste like lemon bars with strawberry, but strawberry lemonade. My favorite sweet and tart sunny season drink.  Just in bar form.

I was going to save a few for me and mister, then send the rest off with Torrey for his co-workers, but we ended up eating all of them! whoops. It's difficult to share when you've made something so scrumptious :)

Strawberry Lemonade Bars

 Makes 24 bars.


1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour

1/4 tsp salt


1 cup fresh lemon juice

2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)

1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F.

 Lightly grease a 9×13-inch baking pan.

Begin by making the crust.

 In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling. 
In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. 
Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. 
Return pan to oven and bake for 23-26 minutes, until the filling is set .

Cool completely before slicing and use a damp knife to ensure clean slices.

Store bars in the refrigerator, especially on a hot day.
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