apparently the bonus feature on “frozen” never looses it’s humor
who can resist baby toes?
it seems that spring will never come
sunny (and i) would highly recommend this recipe for salted caramel ice cream; and with chopped pretzels on top…..just plain dangerous
we’re going through a phase (please reassure me that it’s a phase) where, if sunny is reprimanded or embarrassed, she either drops straight to the ground or covers her eyes to render herself “invisible.” slightly embarrassing when it happens at walmart…..right in the middle of the main aisle…..
another toy discovered that had been packed away for months
little wren has graduated to a high chair; she looks so little, but is just loving being included in family meal time
and sunny, well she just love meal time
helping her baby see the snow
it seems that our day’s of using a 9×9 pan are coming to a close
Gingerbread Spice Dutch Baby
You will need:
2 large eggs
1 tablespoon packed brown sugar
1 teaspoon light molasses
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1/3 cup whole milk
2 tablespoons unsalted butter
Powdered sugar, for dusting
Pure maple syrup, for drizzling
Fresh berries for garnish
Preheat the oven to 400°F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.
Melt the butter in a 9-inch ovenproof skillet over medium-high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake for 15 to 20 minutes or until the pancake is puffed up and golden. Remove from the oven, garnish with berries, dust with powdered sugar and drizzle with maple syrup.
watching a movie with cousin jade; they took “the fox and the hound” very seriously