Last year we celebrated Christmas with only a little twig. This year we upgraded and got ourselves a tree (Cheyenne and Jack picked it out). When we brought the tree in the house, not only did we bring the tree in, but we also brought in a bird. We were able to get it out fairly easily, but it definitely did cause a commotion and made for some good laughs. Disclaimer: the animal was not hurt in any way.
This year our tree has all of the ornaments we collected and the kids have made throughout the years. It also has Jack-jack's train that runs around the the bottom which has become a little tradition of ours. And of course, what is a train running around the Christmas tree without little cowboy and Indian and army men figurines? Yeup! That's how Christmas rolls around here!
The boys getting the train set up.
Putting little army men, cowboys, and Indians around the tree.
-The Krell's Christmas tree 2013-
Today we celebrate the eve of Christmas Eve. Counting down those days with much excitement and anticipation!
This year I got Christmas cards out a little later than usual. They still went out before Christmas so I was very happy. I don't get the name Last Minute Lori for nothing! But we had fun on our little photo shoot and was happy how they turned out.
Cheyenne striking her pose.
Little Jack and his smile.
And our Hannah.
I wish the halo and wings would've shown up better on the cards, but I sure do like this picture. Totally has personality. Maybe I should say personalities! Three very different personalities, but love each and every single one of them (on most days!).
I also included a family picture this year. We don't have many of those, so when I get the chance I take one. It goes pretty quick now that we got the timer figured out!
We've been keeping busy with after school activities and of course having fun with the schools' festivities.
Jack-jack's Christmas program was during school on Thursday. They sang, did a little dancing, and kept the crowd entertained for about and hour. All of the little kiddos looked so cute singing their little hearts out.
Jack-jack in top row. There is a silver thing hanging on the wall. He is just to the left of that.
Here is hammin' it up for the camera.
Cheyenne's school wrapped up the evening with a band, orchestra, and choir concert. Definitely got us in the Christmas spirit!
Cheyenne singing with her 7th grade choir. She is in the middle row on the way right hand side. She has a black little cardigan, white shirt, and gray pants.
Here she is playing her violin. She is in the back row, second one over. Not a very clear picture, but did get one (a picture).
On Friday Cheyenne's school had ugly sweater day. We found a fun one to wear. She even grew antlers for the occasion!
And so we enjoy our first day of our winter break from school. The kids love being able to sleep in. We also have lots of snow on the ground for the kids to play in. We do have a few more cookies to bake and then let the partying begin!
An abundance of beets in the garden sparked some internet surfing.
The kids love beets, but will not eat them pickled. Besides pureeing them for smoothies and other concoctions, I found a red velvet (beet) cake recipe with raspberry cream cheese frosting. It is delicious! Kid approved and agreed (that it is delicious).
Who knew you could eat beets for your main course and dessert?!?
The Recipe:
Red Velvet Beet Cake with Raspberry Cream Cheese Frosting
This red velvet cake has a
secret ingredient: beets! Topped with raspberry cream cheese frosting,
it is bright pink from tip to toe.
Author: Erica
Yields: 1 cake, serves about 16
Ingredients
For the red velvet beet cake:
3 medium-sized beets
1 cup (2 sticks) butter, at room temperature, divided
1 cup packed dark brown sugar
3 eggs, at room temperature
3 oz. dark chocolate (I used Ghirardelli’s 60%)
1 tsp vanilla extract
½ cup maple syrup
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
1/4 tsp kosher salt
½ tsp cinnamon
¼ tsp nutmeg
For the raspberry cream cheese frosting:
12 oz frozen raspberries
juice of ½ a lemon (about 2 Tbsp)
8 oz cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
2 cups powdered sugar
For garnish (optional):
fresh raspberries
Instructions
First, roast and peel the beets. This
is my preferred method. Then roughly chop the beets and puree them in a
food processor until smooth. You should have about 1 cup of beet puree.
Set aside. (This can also be done ahead of time.)
Preheat oven to 375. Grease and flour a bundt pan (or any cake pan of your choice).
In a large bowl,
beat together 3/4 cup of the butter with the brown sugar. Add eggs one
at a time, beating well after each addition. Melt the chocolate with the
remaining butter in the microwave in 30-second increments. Beat the
melted chocolate mixture, vanilla extract, maple syrup, and beet puree
into the butter/sugar/egg mixture, scraping down the sides of the bowl
as necessary.
In a separate
bowl, sift together the flours, baking soda, salt, and spices. Dump into
the wet ingredients and mix until thoroughly combined. Pour into the
prepared pan and bake until a toothpick inserted in the center comes out
with moist crumbs. This took me about 40 minutes, but the original
recipe says 60-70. The baking time will vary depending on which type of
pan you use, so I would suggest starting to check at 40 minutes.
Cool completely in
pan on a wire rack. After cooling, you can frost the cake immediately
or wrap it in plastic and refrigerate it for up to 2 days before
continuing.
While cake cools,
make the raspberry cream cheese frosting. In a small saucepan over
medium heat, combine the frozen raspberries and lemon juice. Bring to a
boil and allow to simmer for 10-15 minutes, until the raspberries have
broken down. Pour through a mesh strainer into a small bowl and cool
completely. This should yield between 3/4 and 1 cup raspberry sauce.
Cream together the
cream cheese and butter. Sift in the powdered sugar and beat until
incorporated. Beat in the raspberry sauce. You can choose to use as much
of the sauce as you want for a frosting anywhere from subtle to
shocking pink!
Pour frosting over cooled cake and garnish with fresh raspberries.
The cake will keep covered for several days in the fridge. Bring to room temperature before serving.
Notes
Taken from Coffee & Quinoa blog - posted by Erica - February 4, 2013
On Sunday, November 10th, our little girl celebrated her 15th birthday.
She spent the day with her grandma and Aunt Pam at the Packer game. Even though the Packer's lost, she still came home with a smile on her face. She knew there was a cheesecake waiting for her.
Happy Birthday to you!
Three happy smiles.
Daddy and his "little" girl.
At the Packer game.
Hannah's first Packer game in 2005.
All smiles even though the Packers are losing.
Aunt Pam, Hannah, and Grandma day at the game.
Happy Birthday Hannah! I hope your day was a good day for you. I also hope that all your wishes come true!
