Caitlin is one month old today! It seems like only yesterday we were counting her life in mere hours and days.
- She can focus on faces.
- She has started to follow movement with her eyes and react to loud noises.
- She's a champion eater!
- She has successfully peed on every scale she has been weighed on.
- She hates baths.
- She loves being held.
- She always sneezes four times in a row.
- She goes through an average of three outfits a day due to spit up and unfortunate pee timing (as in, while we are changing her diaper).
- She makes noises like an evil velociraptor (as opposed to the good ones I guess).
AKA: how to satisfy a crazy pregnancy chocolate craving using what's in your pantry.
Chocolate Cake
- 1 cup sugar
- 1 egg
- ½ cup of milk
- ½ cup of cocoa
- ½ cup of butter
- ½ tsp of salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp. vanilla
- 1 ½ cup sifted flour
- ½ cup boiling water
1. Preheat oven temperature at 325.
2. Lightly grease a 8 inch square pan
3. Put all ingredients in the mixing bowl in the order given. Mix together and beat 3 minutes with an electric mixer.
4. Put cake in oven and bake at 325 for about 35-40 minutes. Insert a toothpick in cake to test if it's ready.
5. Remove cake from oven, and ice with your favorite icing if you want!
6. This cake tastes even better the next day – enjoy!
Rich Chocolate Frosting
- 1/4 cup butter (no substitutes), softened
- 1 cup and 2 tablespoons confectioners' sugar
- 1/4 cup and 1 tablespoon baking cocoa
- 1/8 teaspoon vanilla extract
- 2 tablespoons milk
In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 2 eggs
- 1/3 cup plain low-fat yogurt
- 1/2 cup semisweet chocolate chips
- Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 1 loaf, 16 slices (serving size: 1 slice)
Cooking Light, SEPTEMBER 2003
We're in the process of putting hardwood down in the nursery. The floor was not quite level so we had to use a self-levelling concrete... but it's still not quite level, thanks to the cat:
- I've become vastly boring.
- I've become vastly bored and jaded by the constant bombardment of inane facebook status / twitter updates.
- I've become too interesting and have absolutely no time to tell you all about it.
- Blogging is too hard - the internet has shortened my attention span so I can only think in lolz and omgs.
- I'm busy eating
- I'm busy thinking about eating.
- I'm asleep. Growing a baby is hard work man.
Okay, so maybe we would have bought this Canon EOS Rebel T1i DSLR camera anyway, but the baby is a good excuse. After all, we need time to practice before the baby arrives :)
Ron's Easy Potato Salad
Makes about 6 cups (1.5 L)
-- One 900-mL carton low-sodium chicken broth
-- 1 1/2 pounds (680 g) mixed small red and fingerling potatoes
-- 2 tablespoons (25 mL) vinegar
-- 4 radishes, sliced
-- 3 hard-cooked eggs, chopped
-- 3 green onions, chopped
-- 4 sprigs fresh tarragon, leaves only, chopped
-- 4 leaves fresh sage, chopped
-- 1 stalk celery, chopped
-- 1/2 cup (125 mL) mayonnaise
-- 1 heaping teaspoon (7 mL) Dijon mustard
-- Salt, pepper, to taste
1. In a saucepan, bring chicken broth to boil, add cleaned potatoes and simmer until tender, about 15 minutes. Transfer potatoes using a slotted spoon to a mixing bowl; splash with vinegar and toss to coat. Cool potatoes completely before refrigerating, covered, until needed.
2. To make the salad, cut cooked potatoes into convenient bite-size pieces, about 1/2- to 3/4-inch (2-cm) dice. Add all remaining ingredients and toss well to mix and coat. Refrigerate, covered, at least two hours before serving to blend flavours.
Source: Omnivore's Ottawa by Ron Eade
Profile
ushapanda- Sabrina
- daveandsabrina.com
Syndicate
Comments