Sunday, December 18, 2011
It is funny that as an adult I get the same feeling of anticipation, the excitement, but it is not for me. It is for my children and foster children. To see the look on their little faces when the walk out of the room and see a tree full of presents. With 4 kids in the house it looks like a lot, lol. Especially when we are just using our indoor palm as our Christmas tree. (by the way the kids think any tree is cool, even when it sits there all year round we just added lights and ornaments). I still go to bed later, this time not because I am waiting for Santa, but because I have to stay awake until my little ones excitement passes and they fall asleep. I have to be Santa (last year santa fell asleep, oops. Woke in a panic at like 4am, haha). Then I still wake early with excitement because I want to be up and see their sweet little faces when they wake up. So really nothing has changed about the anticipation and excitement accept where it is directed. I love Christmas!!
Although we have fun with the Santa thing we still teach our children about Jesus and that this is really the day to celebrate him and his birth. We have a special birthday party on Christmas day, it is all about Jesus. We bake a cake and we sing! It is another reason to celebrate a wonderful day filled with smiles, love, and family!! Merry Christmas everybody!
Wednesday, September 28, 2011
Wednesday, August 24, 2011
Tuesday, August 2, 2011
Thursday, July 28, 2011
Wednesday, July 27, 2011
|HOMEMADE CINNAMON ROLLS|
4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
6 tbsp. butter, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1 recipe Maple Nut Glaze or Powdered Sugar Glaze
Step 1: In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 to 130 degrees) and the butter is almost melted, stirring constantly.
Step 2: Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.
Step 3: Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.)
Step 4: Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes.
Step 5: On lightly floured surface roll half the dough to 12x8 inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture.
Step 6: Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover; let rise until nearly double (about 30 minutes).
Step 7: Bake rolls in a 350 degree oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm.
Makes 16 rolls.
MAPLE NUT GLAZE:
In small bowl combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup or 1/2 teaspoon maple extract and enough water or milk (2 to 3 teaspoons) for drizzling consistency. Stir in 1/4 cup coarsely chopped pecans.
POWDERED SUGAR GLAZE:
Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla, and enough milk (about 3 to 4 teaspoons) for drizzling consistency.
FREEZING AND REHEATING:
Bake and cool rolls as directed, do not glaze. Wrap in moisture and vapor proof wrap. Seal, label, and freeze for up to 3 months.
To reheat in a conventional oven, wrap frozen rolls in foil. Place in a 350 degree oven for 20 to 25 minutes or until warm. Drizzle with your choice of glaze.
To reheat in a microwave oven, wrap 2 of the frozen rolls in microwave-safe paper towels. Micro-cook on 100% power (high) for 1 to 1 1/2 minutes or until warm. Drizzle with glaze.
Monday, May 9, 2011
Sunday, May 8, 2011
Thursday, April 14, 2011
Saturday, April 9, 2011
Friday, April 8, 2011
Wednesday, March 16, 2011
This vacation has been a whirl wind of activities. Everyday is go, go, go! Our children picked up pamphlets for many different activities and had an itinerary for us all their own. It was pretty funny actually to hear them with their list. "First we will do the Horse riding, then the golf, then the candy mirror maze." then Kopelan would add in, "and see the transformers." I do have to report we have rode horses, played golf, went through a mirror maze, candy store and the Knoxville zoo. It has been so fun!
Saturday, March 12, 2011
So we left yesterday March 11th on a road trip to Gatlinburg, TN. We started our trip at 6:30pm arriving in Jacksonville, FL 4 hrs later. We stayed with some great friends over night and headed out early this morning. We had an 8 hr plus stops drive to arrive in Gatlinburg. Kids honestly did soooooo good. The drive was pretty uneventful. No car trouble (thank you God), no meltdown (by the kids or parents), all in all pretty good. We enjoyed our time together, singing, watching movies and celebrating with Kendall as she LOST HER 2ND Tooth!! Can you believe it! Tooth number 2. So both bottom teeth are gone. She looks so cute and grown up all at the same time. WOW! Of course we had are scrambling tonight for tooth fairy money, lol! Kendall assured us that the tooth fairy goes everywhere, so she is not worried.