Jan 5, 2009
Some Jack Devotion
Dec 27, 2008
Christmas 2008
Christmas Eve Day Melissa and I baked cookies like mad women. Yum. They boys went out and bought the Stockhoff mandatory Cheese ball. The boys sure loved that thing. I normally don't mind a Christmas Cheese ball, but this one was weirdly flavored like bacon. Oh well they liked it.
Christmas Eve night (after the Pizza of course), we had our program. We listened to reverent Christmas music and read the story of the birth of Jesus from the scriptures. Cole put together his nativity as it followed the story.
Jack being a builder
Cole opening his "pirate ship like Tanner's"
Jack hugging one of the presents
Andy and Cole playing video games (happened more than once)
The boys playing swords, one of the more loved and violent presents
Again, we had a marvelous Christmas. I loved every minute of it and there wasn't a moment where I didn't feel gratitude for this time of year. I felt blessed to provide a Christmas. I felt blessed to have family here with us. I felt blessed to have healthy and happy kids. I felt blessed to be in a wonderful marriage. I felt blessed to know and teach my kids the real meaning of Christmas. I hope everyone had a joyous Christmas too.
Dec 18, 2008
Christmas Cookies
Cookie/goody plates do not always make it on my Holiday to-do list. One, I am not sure I am great baker. Two, who has the time to bake that many plates? Three, where is the money going to come from to bake all those different kinds of goodies (heaven forbid I just whip up one batch of plain old choco chip cookies)?
This year, I wasn't so much feeling the pressure to do cookies, I just had the domestic desire to do them. So I did. I thought I would share with you the recipes for the Zitzman Family Cookies this year. From top of picture to bottom-- Black Forest Cookies, courtesy of Everyday Baking, All American Chocolate Chip Cookies, courtesy of some cookbook I can't remember, and Ghiradelli Ultimate Double Chocolate Cookies, courtesy of, well duh!
Black Forest Cookies
1 cup all-purpose flour
2 table spoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
½ cup (1 stick) unsalted butter, cut into small pieces
½ cup granulated sugar
¼ cup packed dark-brown sugar
2 larges eggs
1 package semi sweet chocolate chunks
1 ½ cups dried cherries
Preheat over to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside. Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth. Whisk in dry ingredients just until combined (do not over mix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes. Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto cookie sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rick to cool completely.
All American Chocolate Chip Cookies
1/3 cup butter
1/3 cup shortening
½ cup sugar
½ cup brown sugar, packed
1 egg
1 tsp vanilla
1 ½ cup flour
½ tsp baking soda
½ tsp salt
½ pkg of chocolate chips
Cream butter & shortening together. Add sugars, beat until light and fluffy. Mix in egg & vanilla. Combine dry ingredients and add to creamed mixture. Stir in chips. Bake at 375 for 8-10 minutes. Cool on rack.
Ghiradelli Ultimate Double Chocolate Cookie
12 ounce(s) Semi-Sweet Chocolate Chips
11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.
Dec 14, 2008
24 wks, Happy Bday, Strep, and the ER

Dec 9, 2008
New Favorite Obsession
I will admit that with a shortage of funds, and more things on my priority list, my "imagination redecorating" had gone on away. BUT my friend Vanessa and her awesomeness rekindled a little creative spark within. Her blog V & CO is really something to behold. She is amazing and has the best eye. What makes her amazing is that she can redo anything and make it look classic beautiful. PLUS, she is so willing to share how she does things. There are even really easy tutorials to show you how. OH and she sews too! I have not attempted any big project yet, but with a little more self-pep talk, and yes still need some funds, I am hoping to accomplish some great things. SO STAND BY.
Through blog stalking Vanessa, I was led to another site, which led to another site, etc. CK Interiors might be a new point of envy for me. While not everything she does in in my style, lets just say that 95 percent is. If you have some time to sit on your fanny and dream of what could be, take a look. The only bummer with this site is that because she is an actual interior designer, she doesn't give how to's. She gives great ideas and shows great pictures. BUT the rest is up to you being able to figure it out.I am sure my decorating prowess is going to still be predominately imaginary, but I am hoping to take some inspiration from these sites and make some magic happen with the talent and dough that I have. ENJOY!
