For the Love of Lists – Week 20

Lists for Days | February 24, 2017 | By

I know, I know.  It’s been more than 20 weeks.  But this is the 20th list, anyhow. 

Last week we were basically storm-stayed all week, plus a bout of the stomach flu through 4/5 of us.  It was a crazy week.  All I wanted was comfort food (MAC AND CHEESE), and warm sweaters.  This week, we’re up in the double-digit temperatures and I’m thinking spring thoughts.  Weather.  Funny how it directs your thoughts, eh?  

This list is going to contain a little of both seasons.  Spring really is coming, maybe sometime soon, maybe not, depending on where you live/what direction the weather decides to take.

  1. Comfort food!  Meatballs.  This recipe is a freezer recipe – great for taking to new moms, or for yourself on a busy weeknight!
  2. Goulash.  I think this should be every kids most favourite food.  It was (and still is) one of mine.  So good.  So easy.  Definitely kid-friendly.
  3. Brown Butter Sugar Cookies.  Because: yum.
  4. I love a long sleeved dress.  Throw on a pair of cute tights or leggings and you are comfy and warm, and look dressed up!  I really kind of like the open-shoulder fad going on right now.  
  5. On the other hand, I also really love a great flowy tank with a sweet print for the feel of spring. 
  6. If anyone is in search of a great pair of winter/rain boots (two-in-one!), you need a pair of Bogs.  The Classic High Insulated boots are amazing.  I’ve had mine for a few years, and they are still in great shape, and keep my feet warm (winter) and dry (winter/spring).  They also have great neutral colours, or amazing patterned boots – depending on your preference.
  7. Any other moms out there have some hard days/weeks every once in awhile?  Give this a read.  Great encouragement.  
  8. Warm Molasses Milk.  Intriguing.  I need to get my hands on some blackstrap molasses so I can try this out.  If you don’t like molasses, try this Hot Sweet Milk.

**Throwback to my sweet little baby girl (who is growing up oh-so fast!)

Rhubarb Coffee Cake

Cakes | June 30, 2013 | By

Yummo!  (That’s what Sid the Sloth from Ice Age would say.  How do I know this?  Well, we’ve probably watched Continental Drift 100 times in the last few months, that’s how.  Cael has favourite-movie-streaks.)

Rhubarb is in season, so the time to use it is now!  And it’s sooo good.  Sweet, but with a balancing, tart bite to it.  Put it in a cake with some sugar, cinnamon, and nutmeg, and you have [as close as you can get to] perfection!  Now, I hear that some people don’t even know what rhubarb is.  To those, I have GOT to say, GO find some and try it!  Baked goods with rhubarb are awweesssoommmmeee *sing-song-y voice*!

Rhubarb Coffee Cake

I’ve made this cake twice so far, and it was a hit both times with both groups.  Can I just say that it is super yummy?  Because it is.  Cael loved it too!  He helped me make the first one.  I absolutely love working with him in the kitchen.  It’s super fun.  We made muffins the other day (recipe to come, perhaps?), and he was stirring and licking spatulas while doing a crazy dance number to Michael Buble’s new CD.  How much fun can you have?  How lucky am I?  Two sweet little guys, helping Mommy bake.  (And they are the cutest.  Ever.)  {Making muffins with Mommy below!}

Cael approved

Back to the cake.  So I made this in a tube pan.  The recipe called for a bundt, but I’m really glad I used a tube, because I think it would have been hard to get out of a bundt.  Your choice, of course.

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Adapted slighty from Hodge Podge: A Collection from the St. John’s Anglican Church

1 1/2 cups sugar

1/2 cup margarine, softened

2 eggs

1/2 cup milk

2 cups well-floured, chopped rhubarb

1 1/2 cups flour

1 1/2 tsp baking powder

1 tsp vanilla

Pinch salt

Dash nutmeg

For this cake, you can totally go old-school and use a wooden spoon.  Do it.  Feel old school.  Mix sugar and margarine (with your wooden spoon) together well.  Add eggs, salt, and vanilla.  Mix in flour, baking powder, nutmeg, and milk.  Add rhubarb.  Sprinkle with ample brown sugar and cinnamon.  Bake in a well-greased tube or bundt pan for 50 minutes at 350.  (Or until the middle is set.  Stupid finicky ovens!)

Rhubarb Coffee Cake

As I’m copying this recipe down, I’m looking at the cookbook from whence it came.  And it was submitted by my grandmother!  Who knew?  I could have just gotten the recipe from her.  I thought it seemed a bit familiar!  Oh my…

As always, I’ve got to share some baby smiles.

Daddy and his boys

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

{Daddy playing with the two boys on his lap.  They have so much fun together already!  Best daddy ever.}

Enjoy the rest of your week!  Make this cake.  Eat it for breakfast.  It will make your day better, I promise.  (If you enjoy it with a hot cup of coffee, or tea, hot sweet milk, or HOT CHOCOLATE, you might possibly have a very awesome day.

Rhubarb Coffee Cake

Wedding

Sorry this is such a smorgasbord of things today, but I really wanted to say Happy 3rd Anniversary to my hubs.  I cannot believe how fast those 3 years have gone!  He’s the best, most handsome hubby around.  Not to mention amazing friend and daddy.  I love you babe.

Spring Cupcakes

Icing and Sauce | April 27, 2012 | By

So, the title of this should really be – How to make a disastrous mess.  Because I did.

Man, did I ever.

And of course, who should come home to catch me red-handed in messiness?  But my hubby.

‘WHAT are you DOING?  Why don’t you put a tray underneath, so that you don’t make such a mess on the counter?’

It’s a good question really.  And the only real, true answer is…  I’m stubborn.  There you have it folks, I confess; stubborn to the bone.

You see, I tried a new icing recipe.  I’m constantly using our ‘Buttercream’ Icing recipe.  I use that about 90% of the time. So I thought I’d mix things up.  I used a royal icing.  And instead of following the recipe (as usual…) I made a few changes.  Which resulted in a runny mess of icing.  If it calls for meringue powder, use it.  Just saying.  Anyhow.  This is what I used for icing.  It worked in a sense, but not at all how I had envisioned them to be.

Royal Icing

4 cups icing sugar

2 egg whites

Water

Food colouring

Blend together the egg whites and icing sugar.  Add enough water to make the icing come together.  It should be slightly runny, but not overly runny (ie – more like molasses than oil).  Divide icing into bowls, and add food colouring, as desired.

For my cupcakes, I used this chocolate cake recipe.  It made about 2 1/2 dozen regular-sized cupcakes.

I dyed the icing four different ‘springy’ colours.  Then I bagged them (be careful if your icing is runny – it’ll run right out of the bags – no squeezing required!).  To achieve the tye-dye look, I put a circle of one colour (a 1-inch circle, filled in) on top of the cupcake.  Then I squeezed 2 or 3 other colours on top, and just let it run down the cupcakes, to create the effect.

If you’re smart, you’ll listen to hubby and put a tray underneath the cupcakes BEFORE you frost them.  But if you don’t, hey, that’s cool too.   🙂

Cael thinks they’re pretty good…

30 Day Challenge 

Day 2 – Where you’d like to be in 10 years.

Okay, so it’s most definitely time for day two of the 30 Day Challenge.  This one will be a tad more difficult than the last one… but here goes!

Realize that these are dreams, and I realized that some of them may be slightly far out…

In 1o years, I’ll be in my thirties…  man, that sounds old.  I will still be happily married, my little boy will be in the double digits, and he’ll probably have 2 or  3 (or 4?) little brothers and sisters.  We’ll be living in our house (made by us), which will have an amazingly big shower, and a kitchen with lots of counter space.  I will bake for my kids, and they’ll learn to bake with Mommy too, and love doing it (and I’ll have learned patience…  hopefully).  I’ll own a business, and bake for pay.  Yes, those are the dreams.

Where will you be in 10 years?