Sunday, December 18, 2011
Morning Anticipation
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
Busy Bee Catering
Wednesday, August 24, 2011
Kindergarten Already?
Tuesday, August 2, 2011
Two Front Teeth and a Sleeping Tooth Fairy


Thursday, July 28, 2011
Shower, Teeth and Urgent Care




Wednesday, July 27, 2011
Homemade Cinnamon Rolls

| 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 2 eggs 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. | |