Sunday, August 9, 2009
We've been having a really good time around here lately. I REALLY love summer and we've been spending as much time as possible outside. (I know it's hot, but I'm just thankful for the sunshine and I've never been one to mind a little heat.) I don't really have any new news to share so I'll just share a picture I took the other day of my happy boy in his big boy clothes.
Thursday, August 6, 2009
Happy Birthday Willie!!
32 years ago today Walker Andrews Williams was born. Who would have known he would become one of my best friends and one of the people I love most in this world?? Everybody always talks about how nice he is (which is true- he has manners like nobody else I know), but he is also about as silly as anybody else I know - he is a REALLY good match for Ashley, and I'm so thankful for him and what a good husband he is to her and good friend he is to me. He puts up with a LOT from me - I go see them a lot and am ALWAYS on their telephone.
This was taken at his 30th birthday party
Here is cool daddy at the beach
Caleb meeeting his Uncle Walker - looks like he is in awe already
The video man in action at Christmas
The happy couple at one of our wedding showers
This was taken at his 30th birthday party
Here is cool daddy at the beach
Caleb meeeting his Uncle Walker - looks like he is in awe already
The video man in action at Christmas
Look how happy Shelby is to be with him!
I just thought this one was sweet
The morning before Sawyer's dedication
Eli and Walker- aren't they precious?
I just thought this one was sweetThe morning before Sawyer's dedication
Eli and Walker- aren't they precious?
Swimming with Sawyer & the dump truck
HAPPY BIRTHDAY WILLIE!! Love you SO MUCH BROTHER! BUH-BYE!!
HAPPY BIRTHDAY WILLIE!! Love you SO MUCH BROTHER! BUH-BYE!!
Sunday, July 26, 2009
Reasons to Celebrate - Baby Powell & Caleb is crawling
I am behind on this post, but we had a great weekend and wanted to share. Wes's parents came in town on Friday to spend the weekend, and Caleb and I spent the day with them at the pool on Friday. Have I mentioned this kid loves the water? I'm so thankful. I really had hoped he would because we love it so much, but he REALLY does. He just smiles and is perfectly content until he gets either tired or hungry. Wes worked all day on Friday, but he came over to their condo. and we went to Captain Anderson's for dinner - YUM!! It had to be one of Caleb's favorite days ever - he was outside and in the pool with his Nana & Poppy!
It was also the first time I had left Caleb overnight. I knew he would be compeltely fine, but I wondered about me. (I AM ATTACHED!) But we had a good reason to get away. Erika and Chance are expecting Caleb's girlfriend in September and we went to their shower to celebrate with them. We had a great time and CAN NOT WAIT to meet their sweet baby soon!! I was really ready to see him on Sunday monring, but I was fine. I am pretty sure everyone I know reads Erika's blog, but just in case you haven't seen it this week she posted pictures here and here.
Caleb learned to crawl last week. He has really perfected it this week and is pulling up on everything. OH MY HOW HE HAS CHANGED!! He's so proud of himself and I am, too. I know that crawling is an expected milestone, but it's amazing to me how much he's learning and changing lately! Here is a video of him crawling around and playing with his daddy.
Thursday, July 23, 2009
Reese's Peanut Butter Chocolate Cake
Here is the recipe for the Reese's Peanut Butter Chocoloate Cake that I made for Wes's birthday. I cheated and used a mix for the chocolate cake and made the icing from the recipe below. It was good, but I'm sure it would have been better if I would have done it all homeade. Maybe next time?
I found the recipe on the blog Smells Like Home. Click here for her post about it.
Cocoa Buttermilk Birthday Cake with Peanut Butter Frosting
source: Baking: From My Home to Yours and Barefoot Contessa
Ingredients:2 cups all purpose flour½ cup unsweetened cocoa powder½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt2 sticks (8 ounces) unsalted butter, room temperature1 and ½ cups granulated sugar2 large eggs2 large egg yolks1 teaspoon pure vanilla extract1 cup buttermilk4 ounces bittersweet chocolate, melted and cooled (optional)Countless amounts of miniature Reese’s peanut butter cups, smashed or cut up.Peanut Butter frosting recipe follows
Directions:Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
To make the cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and sprinkle the smashed up peanut butter cups inside. Be careful to not overload the inside with peanut butter cups or else it will look uneven when you place the top layer.Next, cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the frosting for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look. Press the remaining peanut butter cups around the sides of the frosted cake, and if you want you can sprinkle them on top too.Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.
Peanut butter frosting:from The Barefoot Contessa
Ingredients:1 cup confectioners’ sugar1 cup creamy peanut butter5 tablespoons unsalted butter, at room temperature3/4 teaspoon pure vanilla extract1/4 teaspoon kosher salt1/3 cup heavy creamDirections:Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
I found the recipe on the blog Smells Like Home. Click here for her post about it.
Cocoa Buttermilk Birthday Cake with Peanut Butter Frosting
source: Baking: From My Home to Yours and Barefoot Contessa
Ingredients:2 cups all purpose flour½ cup unsweetened cocoa powder½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt2 sticks (8 ounces) unsalted butter, room temperature1 and ½ cups granulated sugar2 large eggs2 large egg yolks1 teaspoon pure vanilla extract1 cup buttermilk4 ounces bittersweet chocolate, melted and cooled (optional)Countless amounts of miniature Reese’s peanut butter cups, smashed or cut up.Peanut Butter frosting recipe follows
Directions:Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
To make the cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and sprinkle the smashed up peanut butter cups inside. Be careful to not overload the inside with peanut butter cups or else it will look uneven when you place the top layer.Next, cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the frosting for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look. Press the remaining peanut butter cups around the sides of the frosted cake, and if you want you can sprinkle them on top too.Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.
Peanut butter frosting:from The Barefoot Contessa
Ingredients:1 cup confectioners’ sugar1 cup creamy peanut butter5 tablespoons unsalted butter, at room temperature3/4 teaspoon pure vanilla extract1/4 teaspoon kosher salt1/3 cup heavy creamDirections:Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Monday, July 6, 2009
4th of July
We had such a good weekend celebrating 4th of July which is also Wes's birthday! I've always loved 4th of July - it's my favorite holiday next to Christmas and Easter. Now it's even more fun because it's Wes's birthday, too. We had a cookout to celebrate at our house on Friday night, the three of us went out on the boat for a relaxing day at Shell Island on Saturday, and we went to a friends' house to cookout again on Saturday night. Some pictures...
Here we are in front of his cake I made. It was a peanut butter/chocolate cake I found out on the internet and it ended up being a hit. If you have a Reese's peanutbutter cup lover in your house - let me know and I'll give you the recipe. 
Here we are in front of his cake I made. It was a peanut butter/chocolate cake I found out on the internet and it ended up being a hit. If you have a Reese's peanutbutter cup lover in your house - let me know and I'll give you the recipe. 
Sunday, July 5, 2009
Thursday, July 2, 2009
Caleb and I have been on the road again. After his doctor's appt. on Tuesday (he weighed 16 lbs. and was 26" long) we headed to Hartselle for the week. We got to meet precious Caroline and I'm in love. She's SO SWEET! I can't even tell you how much I love her already. She is going to be such a blessing to all of us! We had such a good time hanging out with my parents, Katie and her girls. Mama and I went to water aerobics at the good ol' Hartselle pool in the mornings. I haven't been there much lately, but I have spent countless hours at that place (I worked there 4 summers as a lifeguard and teaching swimming lessons). It does my heart good to be in Hartselle. I really love that town (and the people who live there) although the beach is not a bad place to come home to in the summertime. Some pictures...
our newest niece, Caroline, with her sweet mama
Shelby (this girl is my buddy! she is so loveable and fun to be with!)
Grace
our newest niece, Caroline, with her sweet mama
Shelby (this girl is my buddy! she is so loveable and fun to be with!)
GraceOn Friday, Caleb and I headed to Dothan to meet Wes. We went to his cousin's beautiful wedding on Saturday night and enjoyed hanging out with family. Nana and Poppy (Wes's parents), Jenny and Hannah Brooke are all CRAZY about Caleb and Wes and I were able to take it easy while they played. Poppy says Caleb always has to have someone 'doting' on him. I know it's true, but I'm not the only one causing this kid to be rotten :) - They watch his every move. I'm thankful he is so loved :)!! Just one example below...
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