She is a Ham.
She dresses herself every day. She is wearing 2 shirts, 2 pairs of pants, and 2 pairs of socks.
He is making leaps and bounds with arm control and can grab so many things now.
Why are they getting big so fast?
Wednesday, March 30, 2011
Getting Older
She is a Ham.
She dresses herself every day. She is wearing 2 shirts, 2 pairs of pants, and 2 pairs of socks.
He is making leaps and bounds with arm control and can grab so many things now.
Why are they getting big so fast?
Tuesday, March 29, 2011
Monday, March 28, 2011
Little Photographer
Pnut has recently been wanting to take pictures. She enjoys it just as much as hamming it up in front of the camera:) Here are her recent photos:
I love the one of Pilly. She smiled nicer for Pnut than she does for us...that is because she is a Pill:)
I love the one of Pilly. She smiled nicer for Pnut than she does for us...that is because she is a Pill:)
Thursday, March 24, 2011
W is for Wig
This afternoon I tried to work. But this little boy was laying on his bug mat and he wasn't happy. He cried and fussed so I turned off my programs and got down there beside him. What did he do then you ask? He beamed at me like the naughty, spoiled little boy he is. Apparently, he just needed some attention.
Sissy likes to give him some, and sometimes it is enough, but not this day!
And his other sissy runs around and makes her mommy nervous that she is going to trip over baby.
And then later on, this happened:
Don't ask me, I wasn't involved. This was his daddy's doing.
Wednesday, March 23, 2011
York Peppermint Patty Cupcakes
These cupcakes are delicious...but they are a lot of work. I was really impressed with how moist the cupcake was. Joel also commented on that. You are to serve them cold so I have them in the fridge, but they are best if they are out for a little while before eating. The girls love them too, and they think that they should get one for every meal. The recipe says it makes 24. After borrowing our neighbors' 12-cup muffin tin and getting 32 cupcakes with enough batter for at least 12, I had to just throw the rest away. I didn't have time to deal with it. I'm not sure what is up. The topping also made enough for that, and if I had been less liberal with the glaze, it might also have stretched to cover 4 dozen cupcakes. Crazy! The picture is not the best...sorry!
This is from the January/February 2010 issue of Food Network Magazine.
Cupcakes
3 sticks unsalted butter, cut into pieces
1 c cocoa powder
3.25 c packed dark brown sugar
3 call-purpose flour
1 t baking powder
1/2 t baking soda
3/4 t salt
1.25 c buttermilk
2 large eggs, room temp
2 vanilla
Preheat oven to 350 and make sure your top rack is centered so that cupcakes will fit on the bottom. Line all of your cups with papers...it really does make it easier! In a large microwavable bowl, put butter pieces, cocoa powder, and 3/4 c water and cover with plastic wrap. Microwave until butter is completely melted. I think it took about 4 minutes or so. When melted, put brown sugar in and stir until brown sugar basically dissolves. The butter will probably be hot enough that it won't take long.
Whisk flour, powder, soda, and salt in mixer bowl. Add in cocoa mix and stir until well combined. Make sure to scrape the sides and bottom well as it sort of forms a ball of cocoa sugar butter stuff that keeps the flour out remarkably well! In separate bowl, combine buttermilk, eggs, and vanilla. Add to the mixer and stir until combined but don't over-beat.
Divide batter among cups, filling about 3/4 of the way. Bake 30-35, switching the pans on the top and bottom racks about halfway through. Allow to cool completely before putting on the other things. If you are impatient (like me), put in fridge to speed up the process!
Topping
1 lb box 10x sugar (about 4 cups)
1/2 c light corn syrup
1/4 c shortening or cocoa butter, softened
2 t peppermint extract
In mixer bowl, beat all of the ingredients until a paste-like mixture forms. Mine was all crumbles and not coming together so I did add a little more corn syrup. Place between 2 pieces of parchment paper or wax paper and roll out until about 1/4 in thick. Use the mouth of a cup to cut out circles to top each cupcake. Reroll scraps until you get enough for each cupcake. Place on cupcakes.
Glaze
8 oz bittersweet chocolate, finely chopped
1/4 c light corn syrup
1.5 T unsalted butter
Put the ingredients with 1/4 c water in microwave-safe bowl and cover with plastic wrap. Cook on 50% power for about 2 minutes or until the chocolate melts. Stir to combine completely and then allow to cool a little (if you have the time and patience...I didn't). Swirl some on top of each cupcake. Place cupcakes in fridge for about 20 minutes to set.
Enjoy! Try not to eat more than one at a time. It can be difficult:)
This is from the January/February 2010 issue of Food Network Magazine.
Cupcakes
3 sticks unsalted butter, cut into pieces
1 c cocoa powder
3.25 c packed dark brown sugar
3 call-purpose flour
1 t baking powder
1/2 t baking soda
3/4 t salt
1.25 c buttermilk
2 large eggs, room temp
2 vanilla
Preheat oven to 350 and make sure your top rack is centered so that cupcakes will fit on the bottom. Line all of your cups with papers...it really does make it easier! In a large microwavable bowl, put butter pieces, cocoa powder, and 3/4 c water and cover with plastic wrap. Microwave until butter is completely melted. I think it took about 4 minutes or so. When melted, put brown sugar in and stir until brown sugar basically dissolves. The butter will probably be hot enough that it won't take long.
Whisk flour, powder, soda, and salt in mixer bowl. Add in cocoa mix and stir until well combined. Make sure to scrape the sides and bottom well as it sort of forms a ball of cocoa sugar butter stuff that keeps the flour out remarkably well! In separate bowl, combine buttermilk, eggs, and vanilla. Add to the mixer and stir until combined but don't over-beat.
Divide batter among cups, filling about 3/4 of the way. Bake 30-35, switching the pans on the top and bottom racks about halfway through. Allow to cool completely before putting on the other things. If you are impatient (like me), put in fridge to speed up the process!
Topping
1 lb box 10x sugar (about 4 cups)
1/2 c light corn syrup
1/4 c shortening or cocoa butter, softened
2 t peppermint extract
In mixer bowl, beat all of the ingredients until a paste-like mixture forms. Mine was all crumbles and not coming together so I did add a little more corn syrup. Place between 2 pieces of parchment paper or wax paper and roll out until about 1/4 in thick. Use the mouth of a cup to cut out circles to top each cupcake. Reroll scraps until you get enough for each cupcake. Place on cupcakes.
Glaze
8 oz bittersweet chocolate, finely chopped
1/4 c light corn syrup
1.5 T unsalted butter
Put the ingredients with 1/4 c water in microwave-safe bowl and cover with plastic wrap. Cook on 50% power for about 2 minutes or until the chocolate melts. Stir to combine completely and then allow to cool a little (if you have the time and patience...I didn't). Swirl some on top of each cupcake. Place cupcakes in fridge for about 20 minutes to set.
Enjoy! Try not to eat more than one at a time. It can be difficult:)
Tuesday, March 22, 2011
Just Some Pictures
Some of us don't even bother with a spoon!
Soon enough, buddy, you too will be able to eat this delight!
I was ordered to take a picture of this. She is a ham!
Monday, March 21, 2011
Chocolate Banana Bread
When I first saw this recipe, I just wasn't too sure about it. I know some people like bananas dipped in chocolate, but I never have because they are usually frozen. I decided to go ahead and try it anyways. Heavens! This stuff is good:)
3/4 c banana chips
17.1 oz package banana-nut muffin mix
3/4 c unsweetened cocoa powder
3/4 c chocolate milk
1/4 c vegetable oil
2 large eggs
3/4 c semisweet choc chips
3/4 c 10x sugar
2-3 T heavy cream
1/2-1 t banana extract
Preheat oven to 350. Spray two 6-by-3 pans with cooking spray. Combine cocoa powder and muffin mix in large bowl. Put banana chips in a bag and roll with rolling pin to crush. Add chocolate milk, oil, and eggs and combine until well mixed. Stir banana chips and choc chips. Divide batter between pans. Bake for 50-55 minutes. Cool for about 20 minutes. Meanwhile, make the glaze by combining the 10x sugar, heavy cream, and banana extract. Drizzle glaze over loaves and then let cool completely.
I didn't use the banana chips. I couldn't find a small package of them, and I don't overly enjoy banana chips to just eat. I also used a banana bread mix...no nuts. My package was only 14 oz, and it worked just fine. My tins were 3 x 5 instead of 6 x 3 and I used 3, the last loaf was just a little smaller.
I'm on a baking kick and have a delicious cupcake recipe to share! Hopefully I post some pictures of the children this week too:)
3/4 c banana chips
17.1 oz package banana-nut muffin mix
3/4 c unsweetened cocoa powder
3/4 c chocolate milk
1/4 c vegetable oil
2 large eggs
3/4 c semisweet choc chips
3/4 c 10x sugar
2-3 T heavy cream
1/2-1 t banana extract
Preheat oven to 350. Spray two 6-by-3 pans with cooking spray. Combine cocoa powder and muffin mix in large bowl. Put banana chips in a bag and roll with rolling pin to crush. Add chocolate milk, oil, and eggs and combine until well mixed. Stir banana chips and choc chips. Divide batter between pans. Bake for 50-55 minutes. Cool for about 20 minutes. Meanwhile, make the glaze by combining the 10x sugar, heavy cream, and banana extract. Drizzle glaze over loaves and then let cool completely.
I didn't use the banana chips. I couldn't find a small package of them, and I don't overly enjoy banana chips to just eat. I also used a banana bread mix...no nuts. My package was only 14 oz, and it worked just fine. My tins were 3 x 5 instead of 6 x 3 and I used 3, the last loaf was just a little smaller.
I'm on a baking kick and have a delicious cupcake recipe to share! Hopefully I post some pictures of the children this week too:)
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