Favorites Friday, 2011 Favorite Posts

Here's a quick look-back into 2011, with some of the pivotal posts and terrific opportunities that have come along these past 12 months. Thanks to you for your input, encouragement and spreading the word.

Happy New Years!!



1. my very first feature! it was an exciting opportunity that has since opened up more wonderful experiences (see list at right) and has me hungry for more.

2. summer list of activities. this activity really pushed me to think outside of the box (no pun intended) to make a memorable summer for the kids.

3. Tayden's art in a closet, what he coined "art stop" and has brought endless joy and creativity, proving a small house shouldn't limit opportunities.

4. vintage transportation party featured on Hostess with the Mostess. seeing this little party on her blog had me over the moon with joy.

5. our busy bag. what a (continuous) labor of love. it was so much fun to explore this new-to-me concept and push myself to see teaching in a new way. looking forward to sharing more ideas in the new year, until then, make sure to check it all out from the tab above.

6. doggie bo's birthday party was an unexpected little pep to taking an idea and turning it into a week's worth of activities that has continually sparked interest in the 3 year old for the next celebration. may put him on payroll soon.

7. thanksgiving activity mat. this little mat starting bringing new audiences to the blog, to which I am most grateful.

8. a month of advent activities. I loved dreaming up 25 activities and challenging myself to do them each and every day, even in the crazy hustle of the holidays. the kids totally benefited from it, so that makes it all worth it.

9. guest post week! so, so much fun having other fabulous bloggers sharing their passions here. I've got plans for many more this next year, starting in January so look for that to come!

Chocolate Rosemary Olive Oil Cake

I had the privilege this month of partnering with Bob's Red Mill and California Olive Ranch in their quest for better holiday baking using whole grain and olive oil.

Be sure to visit their websites to find more delicious recipes! Click here and here to check out this recipe on their websites.

Here's the recipe I came up with, using Bob's nutrient-packed millet flour and COR's chocolatey Arbosana EVOO.

Chocolate Rosemary Olive Oil Cake

1 1/2 cups Bob's Red Mill unbleached white flour
3/4 cups Bob's Red Mill millet flour
3/4 cups sugar
3/4 teaspoons baking soda
3/4 teaspoons salt

3 eggs
1 cup California Olive Ranch's Arbosana Extra Virgin Olive Oil
3/4 cups milk

1 1/2 tablespoons fresh rosemary, finely chopped
4 ounces grated dark chocolate bar (70% cacao)
2 tablespoons sugar (for top crunch)

Preheat oven to 350º. Rub a bundt (or loaf) pan with olive oil.

Whisk the flours, sugar, baking soda and salt together in a large bowl. Set aside.

In another bowl, whisk the eggs together, then add the olive oil and milk to the eggs. Whisk until blended. Then mix in the rosemary.

Fold wet ingredients into the dry, mixing until just combined. Next fold in the shaved chocolate until uniformly mixed.

Spoon the 2 tablespoons of sugar into the bottom of your bundt pan. Then pour the batter into your prepared pan.

Bake for 40 minutes, or until the top is golden brown and skewer inserted comes clean.

Wait until the cake is cooled before inverting the bundt pan to release your beautiful cake!

Hostess with the Mostess Feature!!

I cannot put into words the excitement I felt when I saw Tayden's Vintage Transportation party featured on Hostess with the Mostess blog. It is one of the first party websites I started reading when I first began blogging over three years ago.



If you haven't had the chance to visit Jen's site, do so now. It is chock full of inspiration for your next party. It's a land where great ideas and labors of love abound.

Friends of mine and of this little blog may know that taking this site to the next level is a deep desire and passion of mine. Little progressive steps in moving forward have happened, like changing the web address and name, the look (which will be changing again soon), feel and theme, but I need your (yes, you who's reading this) help.



One great way to help me along with this is by spreading the word and sharing your thoughts here on the blog. I read each and every comment and it shows that you are reading it! And if you have any suggestions or ideas, I'd love to hear those too. I'm also going to be opening up to sponsors soon so if you would like to showcase your business or know of someone looking for exposure, contact me and I will get you all the necessary information.

I've got another feature in the next couple weeks scheduled so be looking for that too. I'm looking forward to the future, and really enjoying the present. Cheers to following dreams!

Macarons, the Next Gluten-Free Frontier

Welcome visitors from Bob's Red Mill Blog! Thank you for stopping by. I want to briefly introduce myself and my connection with being gluten and casein free. First of all, my name is Christen. Husband Rich, and my two kiddos (almost 3 and 1) are my driving force and inspiration in life. You'll find much more here than recipes. Some of what you'll see include hosting parties, creating things for my kiddos and our home, travel, and also share bits from the adventures in our lives.
My journey with being gluten free started four years ago when I discovered I had a thyroid issue called Hashimoto's. There's a huge correlation between gluten & a whacked thyroid that can make or break future health. Honestly, it was a reluctant change, but am astounded and encouraged at the choices available now versus just four short years ago. At that time I also found I had an intolerance for dairy and eggs so you will find most of my recipes omitting or replacing these ingredients. I hope you find some inspiration here to add to your arsenal and come back often. You can also find me on Twitter and Facebook so come connect and say hi!


Now. Onto my newest fear/obsession. Macarons. These delightful Parisian pastry's have me captivated at the sight of their colorful little selves. Not to mention that they are a gluten free delight, consisting of only 3 ingredients: almond flour (which Bob's carries), egg whites and powdered sugar. Sound easy enough? Welp, the ingredient list is where the ease of making these ceases. I can't fully vouch for how incredibly hard they are to successfully make, but in reading and researching them, the laundry list of steps is daunting. I got Hisako Ogita's i heart macarons as my guide in this plight. I've allowed myself a three-tries-and-your-out allowance, hoping it won't take that many. Anyone have advice they can give? Anyone else want to come over and we can pull our hair out together? Misery loves company!