alipyper

Author: Allison

  • Baby {K} Turns 10

    This sweet little thing turns 10 today. Happy birthday {K}!

  • Hiking with Birthday Cake

    Park City, UT overlook from Millcreek Canyon, Salt Lake City, UT
    Turning 40 has been somewhat of a traumatic transition, so I made myself TWO birthday cakes. On the morning of my birthday I ate a piece of Martha Stewart’s One Bowl Chocolate Cake for breakfast, packed a piece of chocolate cake to eat for lunch on my hike, and ate another piece before the Mr. and I went out for Indian food for a dinner celebration. 
    Did you know that Martha and I share the same birthday? Well. We do.

    Eating chocolate cake on your birthday, on a hike, doesn’t count for calories. Right?

    Mountain meadow – Millcreek Canyon

    The boys and I met my sister and her kids in Salt Lake City and we hiked up Millcreek Canyon to the Park City Overlook – which was so gorgeous! Being in the upper mountain meadow, breathing fresh mountain air, was tremendously cathartic and with every gentle breeze I felt the anxiety and fears of getting older and entering a new chapter in my life float away. It was a very clearing and calming experience. I LOVED being in the mountains on my birthday.

    My sister Sarah and I on the hike.

    A few days later for our monthly Sunday family dinner, I made a super yummy lemony lemon cake. I was so pleased with how it tasted and I’m now obsessing over lemony desserts! I adjusted this lemon buttermilk cupcake recipe and baked it into two 9″ cake rounds. I then filled the inside layer with fresh lemon curd mixed with sweetened whipped cream and covered the cake with a yummy cream cheese lemon frosting. OH MY GOODNESS! It was yummy. Like super yummy. Like, wake up and eat lemon cake for breakfast, lunch and dinner when it’s not your birthday anymore, yummy.

    Please proceed with caution because you might end up eating this whole cake by yourself.

    Lemony Lemon Cake Recipe
    Preheat oven to 350°F. Makes approximately 7 cups of batter
    3 cups all purpose flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 cup butter, room temperature
    2 cups sugar
    4 large eggs
    1 cup buttermilk
    1/3 cup fresh lemon juice
    2 Tbsp lemon zest
    1 tsp lemon extract
    1 tsp pure vanilla extract
    Butter two 9”x2” round cake pans. Put parchment circles in pans, butter parchment, then flour pans, tapping out excess flour. Set aside.
    Sift flour, baking powder, baking soda and salt in a medium bowl. Set aside.
    Combine buttermilk, vanilla, lemon juice, zest, and lemon extract. Set aside.
    In a medium bowl, cream butter. Slowly add sugar 1/4 cup at a time and beat until the butter/sugar mixture is light and fluffy. Add eggs one at a time, beating each egg until incorporated before adding the next. Alternately add the dry ingredients and the wet ingredients, mixing on low and frequently scraping down the sides of the bowl to make sure the batter is nice and smooth with no lumps, without over mixing. Pour batter into prepared pans.
    Bake 40 to 50 minutes, or until a cake tester comes out clean. Cool cakes in pans 10 minutes before removing cakes to cool completely on wire racks. Double wrap the cake layers in plastic wrap and freeze for at least 4 hours, or up to one week.

    When you’re ready to frost the cake, remove layers from freezer. Place bottom layer on cake plate. Pipe a thick bead of Lemon Cream Cheese Frosting around edge. Fill the inside with Light Lemon Curd Filling. Carefully place second cake layer on top and cool 1/2 hour in refrigerator.

    Remove cake from fridge. Crumb coat the two cake layers with Lemon Cream Cheese Frosting. Return cake to refrigerator for 15 minutes. 

    Finish frosting the cake with Lemon Cream Cheese Frosting. Serve completely chilled.

    Lemon Cream Cheese Frosting
    Makes about 4 cups
    8 oz. cream cheese, room temperature
    1/2 cup unsalted butter, room temperature
    1 Tbsp fresh lemon juice
    1 tsp finely shredded lemon zest
    5 1/2 to 6 1/4 cups powdered sugar
    Beat cream cheese and butter in medium bowl until smooth. Add lemon juice and zest and two cups of powdered sugar. Continue adding powdered sugar until you reach a spreading consistency.  Frost tops and sides of two 8-inch or 9-inch cake layers.
    Light Lemon Curd Filling
    Makes about 2 cups
    1 cup lemon curd (good quality store brand or home made)
    1 cup prepared sweetened whipped cream
    Carefully fold lemon curd into whipped cream. Use immediately.

    Here’s a link to an easy to print recipe:
    Lemony Lemon Cake Recipe

    Want to know what to do with the left over Light Lemon Curd Filling? Go here for the easiest and best dessert EVER!

  • Turning Forty

    Today is my 40th birthday!

    Chocolate cake for breakfast and great things for the next forty years or so. Huzzah!

  • Back To School Bag

    {G} is transferring to a new high school in a few weeks and I’ve been researching the internet to find a new school bag for her. She really could care less – she’s happy with a $10 backpack from the discount Supercenter – but I TOTALLY care what she lugs her books back and forth to school in. What do you think of the options I’ve found?

    The cross-body bolsa above is GORGEOUS! A deep purple velvet bag with hand embroidered flowers from Mexico, it’s flirty, fun, functional, and folk. LOVE IT! Velvet Embroidered Hobo Bolsa

    The leather satchel below is a classic European school bag in a super fun color. Doubling as a cross-body messenger or a backpack it’s beauty and function married to Fire Engine Red! Leather Satchel Backpack

     I LOVE Cath Kidston oilcloth bags. Although we don’t get a ton of rain here in the desert, the oilcloth is super sturdy and will repel snow, dirt, and grimy fingerprints. The spot design is girly but sophisticated. Oilcloth Saddle Bag

    Or should we go with a ultra utilitarian, but stylishly sporty Timbuk2 bag? The Ram backpack has a long cross-body messenger strap AND backpack straps. Great for school, sports, and travel! Messenger Backpack

    {G} will have to decide what will work best with her personality and style. Maybe I should get all four and use whichever ones she doesn’t want myself! I could sign up for some classes so that I have a reason to lug around a cool school bag.

    Hmmm, maybe not?

  • Knit Mary Jane Booties

    One of my very favorite knit bootie patterns is a free, vintage inspired Mary Jane Bootie pattern from Hadley Fierlinger of She’s Crafty (her blog is here). It’s a classic design, it knits up fast and lovely every time, and it’s perfect for baby boys or girls. I’ve been knitting a LOT of these little things lately!

    The pattern can be a little bit confusing, especially if you’re a new knitter, so I’ve done up a supplemental pattern sheet for each available size to help keep things straight while you’re knitting.

    Before you download my supplemental help sheet below, please visit Hadley’s blog to download her free pattern. Then come back and download my help sheet for the size you’re interested in. Let me know how it goes!

    Mary Jane Bootie 0-3m Help Sheet
    Mary Jane Bootie 3-6m Help Sheet
    Mary Jane Bootie 6-12m Help Sheet

  • Happy Mother’s Day!

    Happy Mother’s Day to my amazing mother! She’s eight months pregnant with me in the above picture. My parents were DRIVING the Alcan (Alaska – Canada) Highway on their way to Anchorage, Alaska. A stop on July 4, 1972 at the Matanushka Glacier in Alaska prompted the photo op.
    My mother has always been an amazing example of commitment to her faith, her husband and to her family. 
    A very happy Mother’s Day to women everywhere in all the different ways they nurture!

  • Chevron Stripe Pillowcases

    Another cute niece is getting married, so she’ll receive a set of crochet edged pillowcases. My super easy pattern and tutorial here!

  • Chocolate Peanut Butter Oatmeal Cookies

    Combining all my favorite flavors, these dense, rich cookies pack a chocolatey peanut butter punch!

    Chocolate Peanut Butter Oatmeal Cookies

    1 cup unsalted butter, room temperature
    1 1/2 cup brown sugar
    1 cup sugar
    1 cup natural peanut butter
    2 eggs
    1 Tbsp vanilla
    1 1/2 cups all purpose flour
    1/2 cup cocoa powder
    1 tsp baking soda
    1 tsp salt
    3 cups instant rolled oats
    2 cups semi-sweet chocolate chips

    Preheat oven to 350º F.

    Cream butter, sugars and peanut butter in large bowl until light and fluffy. Blend in eggs and vanilla. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Slowly add flour mixture to butter mixture, mixing in well. Stir in oats and chocolate chips. Dough will be quite stiff.

    Using a medium large scoop, drop cookie dough onto parchment lined baking sheet. With the bottom of a glass, press down each cookie. Bake 14 to 16 minutes, or until set. Cookies will be slightly moist in the center. Do not overbake! Cool for a minute, then transfer to wire rack to cool completely.

    Enjoy with a tall glass of milk!

    Chocolate Peanut Butter Oatmeal Cookies

  • Temple (Cricket) Vest

    My Dad wanted a white vest to wear so he wouldn’t get chilled when he’s in the Provo Temple. My parents went out shopping to try and find one, but couldn’t. While they were shopping my Dad said to my Mom, “Why are we shopping for a vest when Allison could knit one for me?!”

    Card by BlondeDesigns

    We found some 100% worsted weight white wool at a very reasonable price and I adjusted a free pattern I found on Ravelry.com. It didn’t get done until his birthday at the beginning of February, but my Dad is happy as a clam about it.

    My dear knitting friend who is from Australia said to me when I showed her what I was working on, “Oh, your Dad could wear it to play cricket!” I had a laugh thinking of my 78 year old Dad playing cricket in the temple. Hee, hee!

  • Wind Up Robots – Toy Tuesday

    Wind Up Space Robot at Blickenstaff’s

    I want one of these. For myself. Not to share with the kids at all. 
    Kind of silly, I know, but I think they are AWESOME!