It's your special day! Have fun! Wear stickers if you want to!
Saturday, April 26, 2008
Friday, April 25, 2008
Monday, April 21, 2008
Happy Birthday Liam!
Liam turned three today, starting off with a nice breakfast in his ball gym.
For his birthday he got a new Batman big wheel trike and a basketball goal (not pictured). He was pretty excited about them and hopefully will be able to ride the big wheel a little better than the tiny little fire truck he rides now.
For his birthday he got a new Batman big wheel trike and a basketball goal (not pictured). He was pretty excited about them and hopefully will be able to ride the big wheel a little better than the tiny little fire truck he rides now.
He had a bunch of friends over this evening for hot dogs and Scooby-Doo cake (on Scooby-Doo plates, with Scooby-Doo napkins, followed by Scooby-Doo party favors...sensing a theme?), and everyone had a good time.
He's quite excited about having his Batman and Spider-Man cake tomorrow. We have no idea why he thinks he's going to get a Batman and Spider-Man cake tomorrow. Hopefully he won't be too disappointed.
Anyway, in Liams' words: "Happy Birthday!"
Tuesday, April 08, 2008
Congrats Jayhawks!
What an INCREDIBLE season
and a PHENOMENAL championship game!!
ROCK CHALK JAYHAWK KU!!!
Thursday, April 03, 2008
How Nice to Have a Niece!
It should come as no surprise to most of you that the boys and I spent spring break in Lenexa, KS. While we were there, we welcomed a new special someone into our family...a baby GIRL!
Kate Addison arrived on March 20th (8 pounds, 7 ounces), and she is just adorable! But you don't have to take my word for it...
See, I told you so! And do you see what she's wearing? PINK!
Who knows what Kate will have to endure with two older brothers and two older nephews to contend with? I'm guessing she will learn to hold her own pretty quickly.
We are so excited that you are here, Kate! Sending out a kiss for Kate and two big hugs for her two big brothers, Jack and Alex! We love you all!
Kate Addison arrived on March 20th (8 pounds, 7 ounces), and she is just adorable! But you don't have to take my word for it...
See, I told you so! And do you see what she's wearing? PINK!
Who knows what Kate will have to endure with two older brothers and two older nephews to contend with? I'm guessing she will learn to hold her own pretty quickly.
We are so excited that you are here, Kate! Sending out a kiss for Kate and two big hugs for her two big brothers, Jack and Alex! We love you all!
Pineapple Empanaditas
Due to popular demand, here is the recipe for the yummy pineapple empanaditas featured in our last post. (Recipe courtesy of Eating Well magazine, February 2008.)
Happy Baking!
Pineapple Empanaditas
Makes 2 dozen empanaditas
1 c. whole wheat pastry flour
1/2 c. cornmeal
1/4 c. granulated sugar
1 and 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. reduced fat cream cheese (Neufchatel), cut into small pieces
2 Tbsp. canola oil
4 Tbsp. low fat milk
1 and 1/2 c. chopped fresh pineapple
1/3 c. pineapple or apricot preserves
2 Tbsp. plain dry breadcrumbs
1/4 tsp. ground cinnamon
confectioners' sugar for dusting (optional)
1. Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese and oil and blend with your fingers until crumbly. Sprinkle the mixture with milk, 1 Tbsp. at a time, and stir with a fork until the dough just comes together - the mixture will still be a little crumbly. Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days.
2. Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12-15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.
3. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
4. On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.
5. Place 1 tsp. pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.
6. Bake the empanaditas until golden, 12-15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners' sugar, if desired.
Happy Baking!
Pineapple Empanaditas
Makes 2 dozen empanaditas
1 c. whole wheat pastry flour
1/2 c. cornmeal
1/4 c. granulated sugar
1 and 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. reduced fat cream cheese (Neufchatel), cut into small pieces
2 Tbsp. canola oil
4 Tbsp. low fat milk
1 and 1/2 c. chopped fresh pineapple
1/3 c. pineapple or apricot preserves
2 Tbsp. plain dry breadcrumbs
1/4 tsp. ground cinnamon
confectioners' sugar for dusting (optional)
1. Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese and oil and blend with your fingers until crumbly. Sprinkle the mixture with milk, 1 Tbsp. at a time, and stir with a fork until the dough just comes together - the mixture will still be a little crumbly. Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days.
2. Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12-15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.
3. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
4. On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.
5. Place 1 tsp. pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.
6. Bake the empanaditas until golden, 12-15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners' sugar, if desired.
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