Category Archives: dessert

3 months with Emma

Would you believe me if I told you the working title for this post was ‘One month with Emma’ and then later ‘Two months with Emma?’

And yet here we are some 12 weeks later and I’m finally getting around to documenting THREE MONTHS with our sweet, smiley and oh-so-talkative little girl.

emma_3_month

If you’ve been reading this blog for a while you probably aren’t surprised by my periodic posting. After all, I was voted ‘least likely to be on time’ in a “friendly” St. Patrick’s Day card game last weekend. I should also mentioned I earned the ‘most likely to only eat Kale’ card so at least I’ve got that going for me.

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Speaking of St. Patrick’s Day, I managed to throw together a trifle for the occasion. Just head over and take a look at this version and swap out the Andes mints for chopped Thin Mint Girl Scout Cookies and you’re good to go. It was a hit with the little and big kids alike and also works as a selfish excuse to get rid of some of the Thin Mints in your freezer so you don’t keep eating them every. single. night.

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If you follow my (or should I say Emma’s) stories on Instagram, you’re probably up-to-speed, but in the off-chance you aren’t or you just want to hear more about this cute little crazy-haired girl who has stolen our hearts, let’s break down the last three months with Emma Irene.

January-Month 1

emma irene, one month old, baby, baby girl, photography, newborn

Notable stats:

  • Height: 21+ inches
  • Weight: 8 lbs and some change
  • Full head of dark hair
  • Dark blue-gray eyes

emma irene, one month old, baby, baby girl, photography, newborn

Big fan of: snuggling with anyone holding her, making funny faces in her sleep, constantly moving arms and legs and rolling onto her side.

Not so much a fan of: having her arms swaddled, flu season and winter (oh wait, that was her mom)

emma irene, one month old, baby, baby girl, photography, newborn

February-Month 2

emma_2_months

Notable stats:

  • Height: 23.75 inches
  • Weight: 9 lbs 12 oz
  • Complimented mostly on her full head of hair
  • Slightly lighter blue eyes
  • Reddish eyebrows

emma_two_month_2

Big fan of: Trying to stand up like a big kid, blowing out her diapers, holding her head up, starting to smile for dad, the winter olympics and spitting up as soon as you tighten her car seat.

Not so much a fan of: wearing one outfit for too long (see above), curling, mom going back to work.

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March-Month 3

Notable stats:

  • Height: TBD
  • Weight: unofficial 11 lbs
  • Lots of smiles
  • Discovered her voice. Giggled for Nana.
  • Started sleeping 6-7 hours at night
  • May be a future thumb sucker
  • Rolls over from back to belly (with a little help)

Big fan of: mornings, saying ‘Hi’, acting bashful, smiling, attempting to eat her hands and riding in the car.

Not so much a fan of: being held like a baby, socks.

emma irene, three months, baby, baby girl, photography, newborn

This also marks Emma’s last weekend in our current house. Because having a baby and going back to work wasn’t enough so we decided to throw a home purchase/ remodel into the mix.

More to come on the big move in coming weeks.

Mummies, Monsters and Sweet Little Pumpkins

You may be wondering where this post is going based on the dichotomy of a title, huh?

Me too.

Don’t worry we’re all in this together.

I sometimes wonder what it’s like to plan out blog posts. To have them be strategic and organized versus a brain dump of the tiny elements of creativity or life updates I’ve managed to throw together last-minute in an effort to get them out of my head and onto your smart phone.

In reality it would take far more monetization of this blog and likely the hiring of an assistant to ever get to deliver you the content strategy you deserve.

In the meantime (aka always and forever) you are stuck with my random frequency and rogue content. Chances are if you’ve stuck around this long, a small part of you may even appreciate them.

Moving on.

If there’s one thing to get me back on track with blogging it’s a holiday. There’s a voice in my head in the month leading up to said holiday that starts to whisper:

“So, what are you going to make for Halloween this year?”

Soon, the whisper turns to a normal speaking voice that says:

“Only a few weeks left to decide. Better get some supplies just in case.”

It’s not my fault that this voice comes out more frequently whenever I’m near the baking or holiday aisle at Target. It just does.

By the holiday week, the tone gets an attitude and says things like:

“Well you might as well pack away all those new Halloween cookie cutters and sprinkles you bought for this year because there’s no way you have time to make spiders and cauldrons and headstones now. Don’t blame me, I’ve been bugging you for weeks to decide.”

And then, like most things in my life lately, I decide to throw something together last-minute after Matt suggests we just “buy some cookies at the store or something.”

“Blasphemy. Doesn’t he know we have a reputation to uphold?” 

So in the spirit of upholding reputations as we enter into another holiday season, I present a simple way to make a “homemade” Halloween treat fit for kids and adults alike.

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Mummy & Monster White Chocolate Oreos

  • 1 package oreos
  • 1 package vanilla almond bark
  • green gel food coloring (I used wilton leaf green)
  • candy eyes (wilton-baking aisle)
  • Edible food marker (black)

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In a large ceramic bowl, melt half of almond bark brick in microwave at 50 percent power for 2 minutes. Stir.

Using a wax paper covered cookie sheet as your landing spot, dip Oreos into white chocolate until covered and set on paper. Once all are dipped, place candy eyes and then put cookie sheet in refrigerator to set chocolate.

In a separate bowl, melt the other half of almond bark until creamy. Add a few drops of gel food coloring (water-based food coloring will stiffen your chocolate) and mix until you get your desired monster green.

Repeat chocolate dipping process on another wax paper covered cookie sheet. Add eye and sprinkles or any other monster features you see fit. Or add another eye and now that I look at them you have a pretty close resemblance to a Ninja Turtle.

Cowabunga.

While green monsters are cooling in fridge, pull white mummies back out and use remaining white chocolate to make mummy wraps. This works best if the chocolate has slightly stiffened but feel free to re-melt in microwave for thinner gauzing.

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So now that we got the spooky stuff out of the way, let’s randomly transition to the sweeter side of the season where pumpkins are growing and so is the size of my belly.

Last weekend we were fortunate to get together with our Chicago/Zalewski side of the family for a shower celebrating the upcoming arrival of Baby Z.

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All fall-themed decor credit goes to my sister-in-law and mother-in-law who created an adorable shower for Matt and I. Would you just look at those cookies?

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It was so nice to get together with everyone ahead of the holiday season. We can’t wait to celebrate with the rest of the family in just a few weeks.

 

Red, White and Blue Roundup

Well lookie there. Another month or so has gone by and I’ve left you all alone, uninspired and wondering if I’ll ever get back a normal blogging schedule again.

Short answer? Maybe? Hopefully? Probably.

I had a Memorial Day post planned for you but then I forgot to take a picture of my triple berry crumble with the topping on it.

So all of a sudden, a delicious last-minute BBQ dessert became a topless triple berry something or other.

And since I’m not sure how WordPress handles nudity, I just decided against posting it all together.

But seeing as how holidays seem to inspire me to write blog posts more than any other time lately, I figured I’d be remiss if I didn’t at least show you part of the journey that was a pretty tasty triple berry crumble.

Provided my blog platform doesn’t block the photos for their content, of course.

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Triple Berry Crumble

  • 2 C blueberries
  • 2 C strawberries
  • 2 C raspberries
  • 1/4 Csugar
  • 1/4 C flour
  • 1/4 tsp cinnamon

crumble topping:

  • 1 C old-fashioned oats
  • 1/2 C flour
  • 1/2 C brown sugar
  • 1/2 C sugar
  • Pinch of salt
  • 1/2 C (1 stick) cold unsalted butter, cut into small pieces

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Preheat the oven to 350°F.

In a large mixing bowl, toss berries with the sugar, flour and cinnamon. Place in a prepared pie plate.

In a separate bowl, combine the oats, flour, brown and white sugar and salt. Use a pastry blender, a fork, or your hands to cut butter until crumbly. Sprinkle evenly over the berries.

Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour.

Remove the crumble to a rack to cool slightly. Tasty on it’s own but you can also serve it with whipped or ice cream.

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There’s something about a patriotic holiday that inspires me to throw fruit and crust together last-minute and see what comes out. Take, for example, last year’s 4th of July when a late afternoon pop-up shower sent us back home from the neighborhood pool just in time to play iron chef with the ingredients in my fridge in an effort to bake something red, white and blue.

No party to attend, only two people to serve and a limited amount of pie crust, but a patriotic pie nonetheless.

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So what’s on tap for this year? I’m thinking of really going outside the box and revisiting a trusty Triple Berry Trifle.

Three cheers for fruit that matches the colors of our flag.

‘Merica.

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Is it too late for an Easter post?

According to my priest it’s not.

Easter marks the beginning of a season of celebration and new beginnings so technically I’m not late in delivering this Easter cupcake recipe to you.

Technically, I’m right on time!

And I’m not just emphasizing my punctuality because my husband told me mass started at 8:30 last Sunday when it really started at 8:45 to get me out the door in time.

I’d like the record to show that I made it to church on time for many years before I met him.

Thanks, mom! 

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Planned out or last-minute, these cupcakes are great for any spring celebration. I’m actually not a big fan of coconut, but I’m a sucker for a cute bird’s nest and toasted coconut makes the cutest bird’s nests so coconut it is. (note: If you are a coconut lover, you can add coconut flavoring to the icing and/or shredded coconut to the batter)

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Banana Carrot Cupcakes (adapted from How Sweet Eats)

  • 2 C flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 C melted butter (substitute coconut oil)
  • 1 C sugar
  • 3 eggs
  • 3 ripe bananas
  • 2 C grated carrots
  • 2 tsp vanilla extract
  • 3/4 C buttermilk

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Preheat oven to 350 degrees. Line a cupcake tin with liners.

Toast coconut in a thin layer (I use a silpat) until just slightly browned. Set aside.

In a large bowl, whisk flour, salt, baking soda and cinnamon together. Set aside.

With an electric mixer, blend sugar and butter. Add eggs. Add bananas, carrots and vanilla until well combined.

Add half of dry ingredients and mix together (being careful not to overmix). Add buttermilk and remaining dry ingredients.

Using a 1/4 cup scoop, fill cupcake liners until they are 3/4 way full.

(Or, if you’re like me, accidentally forget the buttermilk and remember after you’ve already filled your cupcake liners, scrape everything back in the bowl and add buttermilk)

Bake 16-18 minutes or until toothpick comes out clean. Let cupcakes cool completely.

Cream Cheese Frosting

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    1 1/2 blocks of cold cream cheese

  • Blue Gel Food coloring
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Toasted unsweetened flaked coconut
  • Cadbury mini eggs

In a stand mixer, whip cream cheese until fluffy. Gradually add powdered sugar. Add in vanilla extract and food coloring until you get a robin’s egg blue (or until your sister tells you it looks unappetizingly gray).

Ice cupcakes and top with coconut and cadbury mini eggs.

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Oh and I almost forgot to mention the best part, these cupcakes are basically more fruit and veggies than they are dessert so you can eat them without any guilt whatsoever.

 

Christmas Cookies: New Additions to the Family

If you follow me on social media and/or are a co-worker or family member (which let’s face it is about 99.9% of my readers), then you know I recently finished up a batch of sugar cookies.

I know what you’re thinking.

We get it Sarah. You bake. Blah. Blah. Blah. 

If that’s what you’re saying in your head right now, you’ll be happy to know I was ‘over them’ about a week ago. Truth is, if I don’t post about them today, we’ll be into the New Year and my sugar cookie-filled jolliness will be overwhelmed by resolutions and complaining about all the new people at the gym.

So in an effort to not repeat myself from year’s past posts about similarly shaped cookies, I’ll simply focus today’s post on the new additions to the Murphy Zalewski Christmas Cookie Family.

Fun fact: Did you know that Matt doesn’t even like these sugar cookies? Each year I end up making alternative batches of cookies and treats each year for him because he prefers a soft cookie to a hard one.

#peoplepleaser

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This year’s bunch featured some old favorites (see presents and trees) and a few newbies.

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It’s amazing what opportunities open up when you decide to add two new colors to the mix. The trees got trunks, Frosty got a hat and nose and Frosty’s faceless friend Gingerbread George made an appearance.

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In other news I finally discovered that the squiggly portion of the ornament was actually the metal part so they joined the fam again after a few years of being shunned for their awkwardness around the holiday.

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And let’s not forget everyone’s favorite Santa, who got a spray tan and his brows done for the 2016 holiday season.

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In an effort to always improve, I thought this year might be a good time to share how far we’ve come with this particular Christmas cookie family.

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And just like the holiday season, some years your tree is pretty and some years Santa threw back one too many before the annual family photo. The important thing is that you all spent time together.

Now, I don’t know about you, but I’m off to make a long and unrealistic list of fitness and organizational goals for the coming year. Here’s to giving it the old college try!

Happy New Year!

 

Bad karma and good chocolate

Have you ever had one of those days where you knew the whole day was going to be off before you even left the house?

You know the kind. You’re just leisurely walking the dog (emphasis on the leisurely because your dog suddenly walks like a 90-year old who needs a hip replacement) when your phone jumps out of your pocket and shatters on the wet cement.

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This weather has us all like…

A post shared by Sarah Zalewski (@slmurphy) on

There’s something off in the universe, you think.

And how could you not wonder. Just a few hours prior the Chicago Cubs won the World Series. No seriously. They did. And they deserved it. Life will never be the same.

Do you ever think door frames and counter corners are out to get you?

Me neither.

Pop quiz.

Which of these items are essential for a successful post-work gym session?

A. Hair tie

B. Workout underwear

C. TWO socks

D. All of the above

Any guess what all these situations have in common? They require you to adapt. To shift. To consider wearing your glasses more often and to put out as much good karma as you can by texting your Cubs fan friends and family and telling them how happy you are for them.

Chocolate helps too. So here is a chocolate recipe I planned to post separately, but will now be forever linked to a really random few paragraphs about a string of bad luck and the team that finally broke the curse.

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Spooky Spiderweb Trifle 

  • 1 package instant chocolate pudding
  • 3 C Milk (I used unsweetened vanilla almond milk)
  • Oreos (I used Halloween Oreos)
  • Brownies
  • Chocolate syrup
  • Cool Whip

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In a large bowl, mix cold water (or milk) into chocolate pudding mix. Refrigerate for 10 minutes.

Chop brownies and Oreo cookies.

Fold half of Cool Whip into pudding mix.

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Beginning with brownies, layer brownies, pudding mix, chopped Oreos in a trifle dish. Repeat until you run out of ingredients or reach the top.

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Add remaining Cool Whip to top. Drizzle chocolate syrup in a spiral. Using a toothpick, pull toothpick from center out to edge as if you are slicing a pie or a pizza.

Bonus points if you have a fake spider to add in the center. I didn’t so my spider is hiding under the whip cream and all you can see are her creepy eyes.

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Patriotic Pie: Behind the Scenes

Sometimes I wonder what it’s like to be the type of blogger who plans out recipes. I picture her sitting in a clear acrylic chair just off her kitchen at a built-in desk with various Pottery Barn dry erase calendars and magnetic boards above her head, sipping a latte while casually writing a post on her MacBook Air about how perfectly her Saturday Morning Chocolate Soufflé came out of her double-oven just minutes prior.

She schedules it to publish the following Saturday at 7:45 a.m. because she’s already got this week’s posts lined up so that perfectly fluffy and not about to deflate soufflé will just have to wait it’s turn.

She’s organized and she’s probably getting compensated by Ghirardelli for the whole damn thing.

If any of those thoughts cross your mind whenever you scroll Instagram or Pinterest and spot a too pretty to eat food photo, then get out of my head because we are the same person.

Kidding. Kind of.

Truth is I’m sure those bloggers exist. I’m even more sure that I am not one of them. Let me walk you through the Sarah stages of recipe post planning.

Sunday, July 3rd, 10:28 p.m.

Friend sends you a picture of her American Pie. Literally. Stars and Stripes and berries galore.

Now you want pie.

Monday, July 4, 4:30 p.m.

You decide that now’s as good a time as any to make a pie. Or a tart. OK, something with crust and berries because you have both and not much more.

Googles recipes that include berries and pie crust. 

Most tart recipes call for a filling that requires cream cheese. You don’t have cream cheese. Or cream. Or any filling essentials really. You narrow your focus to pies.

Googles recipes that include berries and pie crust and no cream filling. 

Monday, July 4, 5:30 p.m.

OK so now your’e making a pie but you’ve already pressed your crust into a tart pan.

You already start brainstorming funny names for a tart+pie combo. 

Partie in the U.S.A.? Artie? Tie?

Ok, but seriously you should probably just make the pie.

You add the filling to the tart and end up with just enough extra dough for three stripes but no stars.

Thaws out more dough.

Monday, July 4, 6:30 p.m.

You have to concentrate really hard to remember how to correctly carve a symmetrical star using only a paring knife.

You are actually pretty impressed with your ability to carve a symmetrical star using only a paring knife.

Snaps far too many photos of pre-baked pie for fear baking will completely disfigure your stars and stripes.

Monday, July 4, 6:40 p.m.

Pie is in oven. Focus immediately shifts from design to taste potential.

You’re now convinced that not only is it going to probably look like crap, but it may not taste good either.

Did you even add sugar? 

Monday, July 4, 7:20 p.m. 

Pietart is done and still resembles flag. Maybe you should blog this one.

Takes hot pie outside onto hot patio to capture it with what little natural light is left.

Monday, July 4, 9:30 p.m.

You finally taste pie and realize that you didn’t waste all your time taking photos of a pie that tastes like crap.

Happy Birthday America.

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Patriotic Pie (adapted from the Casual Craftlete)

  • 1.5 pie crusts (1 for bottom and half for topping)
  • 1 pint strawberries, sliced
  • 1 pint whole blueberries
  • ½ cup  sugar (plus a little for dusting)
  • ¼ cup cornstarch
  • 1 large egg
  • 1 TBL water
  • Flour for dusting

Preheat oven to 375 degrees.

Rinse and slice strawberries. Place rinsed berries in bowl and mix with cornstarch and sugar. Set aside.

Roll pastry on mat until circle is a little larger than your pan. Press dough into prepared pan. Trim edges.

Pour berry mixture into center of pan and spread out.

Trim remaining pastry dough into patriotic shapes. Place over berries and connect to edges of crust.

In a small bowl, mix egg with water. Brush crust with egg wash. Sprinkle with remaining sugar.

Bake for 40 minutes or until filling bubbles and pastry turns golden brown.

Let cool for 10-15 minutes before serving.

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Hope that your readers don’t think you scheduled blogged this from your Pottery Barn desk weeks before the Fourth of July because now they know how randomly your blog posts originate.

Thanks for following along anyways!

Trifles and Patriotism

What’s red, white and blue and inappropriately timed on a random weekend between Memorial Day and the Fourth of July?

Sarah’s version of a triple berry trifle of course.

Because why would someone make this in time for the first patriotic holiday of the year, or instead wait until the second patriotic holiday of the year when they could randomly decide to bring it to a friend’s house for dessert on a completely plain Sunday?

If the above statement sounds like you then we should be friends. If you are my husband, stop rolling your eyes at yet another moment when your wife threw things together at the last minute and pretended like it was in the works all along. That’s just how she rolls and you married her so let’s just grab a spoon and dig in together shall we?

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The nice thing about trifles is that they are fairly easy to make. In fact, it typically takes more time to gather and chop the ingredients than it does to put the entire thing together.

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You may remember this recipe from a few years ago. If you want to revisit it and see how cute and tiny my friend’s little girl was at the time, head on over to the previous post to check it out.

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If you’re like me and you remake a recipe forgetting that you actually made and posted it already three years ago then stick around and read below for the aforementioned triple berry trifle revisited.

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Triple Berry Trifle (feeds 4-6 or 1-2 depending on how hungry the fellas are)

  • 1 package shortcake cups, cut into 2-inch cubes
  • 1 pint strawberries, sliced
  • 1 pint blueberries
  • 1 pint raspberries

Pudding Layer:

  • 6 TBL sweetened condensed milk
  • 1 1/2 C cold water
  • 1 package vanilla instant pudding
  • 9 oz fat-free frozen whipped topping, thawed

In a medium bowl, whisk water and sweetened condensed milk until combined. Add pudding mix and stir for another minute or so. Let mixture set for 1-2 minutes. Fold in cool whip. Set aside.

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Start with a layer of cake and then alternate blueberries/raspberries, pudding mixture and sliced strawberries. Repeat until you reach desired height, run out of ingredients, or just become disgusted at just how large that trifle dish is. Feel free to get creative once you reach the top layer or just copy the photo like I do whenever I’m re-creating a recipe “on my own.”

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on missing birthdays

I don’t hate much. In fact, I’m one of those optimists that manages to see the teeny tiny glimmers of hope in generally pretty awful people even when I’m trying not to. Current exceptions being Donald Trump and fire ants but let’s get into that once both pests are no longer affecting us, shall we?

But if I had to place ‘hate’ on one thing in my life, it would be missing birthdays. A learned behavior I’m sure, I have a really tough time not physically being there for loved one’s birthdays. OK, anyone’s birthday really. I was looking at the calendar and realized that Finn may spend his 4th birthday with a dog sitter this coming July and actually felt a pang of guilt 4 months ahead of the date for goodness sake.

Birthdays are big in my family. We’ve chatted about this in previous posts (examples here and here), specifically referring to my physiological need to be present at any and all family birthdays, something I’m trying to adapt to living a few states away now. But as each day approaches, I can’t help but feel a little FOMO (fear of missing out non-millennial readers) for “missing” another birthday.

So on this sunny March 12th spring (ok, high of 82 spring) morning, my body may be out avoiding the fire ants in the garden and possibly hitting the pool this afternoon, but my heart is back in Illinois celebrating my mom’s 65th birthday.

And yes, despite the fact that stranger’s assume she’s also my dad’s daughter sometimes, she’s 65 today!

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And based on that last photo, I’m starting to think she may care that Matt’s not there a little more than me. Geesh!

So while I can’t be there to enjoy the delicious looking birthday/St. Patrick’s day themed cake that Jake picked out for mom last night, thanks to technology I was able to sing along and watch her blow out the candles from afar.

I’m blessed to have a mom that squeals with as much excitement for scone and a cup of coffee as she does for a new sweater and cookbook, the former being what you can look forward to the next time you visit.

Happy Birthday, Mom! Here’s a photo of a cake from three years ago. We love you!

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Cookies and Catch Up

Great news, guys. The Murphalewski Bed and Breakfast just wrapped four straight weeks of out-of-town guests. That means 7 midwesterners are entering the winter season a little bronzer than usual and many local restaurant staffers here in Sarasota are actually starting to think I have friends. It’s a win-win!

Now you may be asking if I’m glad the four-week rush is over. Truth is, I loved having our friends and family stay with us. Each visit came with a reminder of how blessed we are to have friends and family that love us enough to leave crappy weather behind and sit on the beach all day. We realize our location may benefit us this time of year but regardless, we appreciate the time and effort (and flight delays) spent coming to visit.

So what have I been doing with all my free time since the last houseguest left on Sunday? Baking cookies of course.

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It seems like the only thing I have to show for the last 4 weeks, aside from the slightly increased body fat percentage, are pictures of cookies long ago eaten by co-workers.

It’s not like me to leave you hanging over a holiday weekend without some sort of ode to a sweet treat on the blog, but I’ve been sidetracked. You see, I’ve been trying to come to grips with the fact that our entire shopping district has been lit up like Rockafeller Center on Christmas Eve since October 24th. I’ve been wrecking my brain trying to figure out in what world this is acceptable but then I remembered a saying my dad always says this time of year.

You know, this might be the last nice day we have to put the Christmas lights up so we better get to it. 

Wait. I’m sorry. He usually waits until an ice storm is in the vicinity around December 20th to say that. And they still live in Illinois so…

So in spite of the extremely prematurely lit palm trees and unseasonably hot temperatures, I thought I’d share a few photos from the last four weeks to catch you up.

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but how about that sweet lady in the background?

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IMG_5484sugar cookies, royal icing, baking, breakfast at tiffany's cookies, bridal shower, dessert, tiffany blue sugar cookiesIMG_5482sugar cookies, royal icing, baking, breakfast at tiffany's cookies, bridal shower, dessert, tiffany blue sugar cookiesAnd now you know what my photostream looks like. I’ve got two weeks until Thanksgiving and our next visitors so if you need me I’ll be either running or napping in preparation. Happy Friday!