September 22, 2010
Some days being a mommy is just a piece of cake.
The kids are happy. Healthy. Playing together so nicely.
It just flows.
Then there are the days when I feel like checking myself into a mental institution.
The four year old has a fever and is clingy. The 20 month old is also clingy for no apparent reason and wants to be held. All day long.
And the unborn baby is seeming to be sucking all the life out of me and taking what little energy I have left.
Yes, those are the days when daddy just can’t get home fast enough. I glance at the clock every 10 minutes. It’s frozen pizza for supper and that’s good enough.
Oh, my. Such is my life right now. One day is good and the next day is bad. But all in all, it’s just the stage of life that I’m in, and I’m ok with that.
Thankfully, the good days totally outweigh the bad, and I have a husband who takes good care of me! And forces me to take breaks and just relax, which I have a hard time doing. He brings balance to my sometimes chaotic life!
Moving right along, I hosted a little brunch this morning for some neighbor friends (think non-stop talking and laughing! So fun!) and served up these yummies that I thought I’d share with you…
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.
This is just the easiest and most delicious coffee cake ever!! You must try it.
4 slices of bacon, cut into medium dice (I used cut up deli ham)
1/2 cup half-and-half
2 large eggs
2 large egg yolks
1 tablespoon thyme leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 package frozen puff pastry sheets, thawed according to package directions
Flour, as needed for rolling out the dough
1/2 cup Gruyere cheese, grated (I used Swiss)
1/2 cup baby spinach, roughly chopped
Preheat oven to 400°F and position racks in the top and bottom thirds of the oven.
In a medium-size skillet over medium-high heat, cook the bacon until brown and crispy, 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
In a large bowl, combine the half-and-half, eggs, egg yolks, thyme, salt, pepper and nutmeg.
Lightly spray the muffin tins with cooking spray. Roll the puff pastry sheet out on a lightly floured work surface into a 9″x12″ rectangle. Cut the rectangle into 6 equal squares and place each square into the each muffin round so that the dough extends slightly over the top of the muffin tin.
Divide the Gruyere, spinach and bacon between each of the cups and fill them with the egg custard just to the top of the cup line. Fold each overlapping corner of each square over top of the filling to enclose it. You can bake the quiches immediately or freeze and bake them later.
Pop the quiches into the oven and bake about 20 minutes until the filling is puffed and the crust is golden brown.
Again, so easy and delicious!
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