Great News! We’re headed on our vacay today! Stay tuned on my instagram for up to date photos on our annual get away. See ya later snow!
Archives for February 2016
As of late, my mom skills include: doing everything on handed while holding a bebe, sleeping 4 hours a night while still being coherent in the morning, and finding the one piece of lego your toddler insists on having in a pile of about 100,000 other teeny tiny pieces. Have I mentioned assembling a puzzle with the Raisin and breast feeding at the same time? Ah yes, this is also how eating breakfast, lunch and dinner goes down. It’s always a meal for two no matter what! Multi-tasking at its finest.
Let’s face it being a mum is BUS-AY. Since we rang in 2016 it’s been go go go, and I can’t believe we’re well into the beginning of February. I also can’t believe we take off on our vacation soon! I’m excited, but anxious at the same time. It’ll be our first time flying as a family of four and I have TONS to do before we leave. Can we say luggage galore!? I’ll be doing a lot of packing one handed this week, but it will be worth it to escape the cold.
We needed to get our treat on before dusting off our luggage from the last trip which now feels like ages ago. Raisin requests are usually one of the following 3 things to make: rice krispie treats, madeline shell cookies, or peanut butter marshmallow bars. Because I didn’t have flour or rice krispies on hand, by default it had to be the marshmallow bars. We make this on the regular around here so hence the fall photo shots!
I love recipes we can make together. Raisin is pretty pumped on tackling all measuring, pouring and mixing tasks when we bake. One of the reasons I love this recipe is it’s flourless so there’s not AS MUCH clean up afterwards. Well there’s that, plus it’s honestly one of his favourite treats. Right now it’s pretty hilarious trying to bake with a toddler and holding a baby at the same time. But you know what, making these memories in the kitchen are timeless.
After making and munching on our marshmallow PB squares we packed some of Raisins’ loot bag for the plane ride. He’s been counting down the days for our get away, and I can’t blame him. He knows soon enough we’ll be pool side and licking ice cream cones to cool off instead of sipping on hot chocolate to warm up after toboggan runs.
True story: eating these squares is like a peanut butter bomb in your mouth – so if you’re a PB addict like myself it’s a WIN!
Peanut Butter Marshmallow Squares
1/2 cup butter
1 cup peanut butter
1 pkg (300 g) butterscotch chips
4-5 cups rainbow mini marshmallows (or white, if you’re vanilla)
1 – Grease an 8×8-inch pan, or line with parchment paper – your preference. Set aside.
2 – In a medium saucepan over medium-high heat, melt the butter, peanut butter and butterscotch chips. I dare you to try and not lick the spoon during this process.
3 – Remove from the heat and set aside to cool slightly. (This is an important step so that you don’t melt the marshmallows!)
4 – Stir in rainbow marshmallows and spread into prepared 8×8-inch pan.
5 – Refrigerate until firm and cut into squares.
Okay it’s not like I expect flowers, or even a card, but I do like the idea of celebrating love. We tend to surprise each other with little random surprises on random days like showing up with our favourite coffee, or a treat from one of our favourite bakeries out of the blue. Chris has sent flowers just because and that means so much during the year. But I like to make February 14th fun with a special little treat, or a fun breakfast with heart pancakes topped with a copious amount of red strawberries. You know, something to make the day special. I mean it’s fun on Easter, Halloween, and Christmas…so why would I leave out Valentines Day!?
With 2 little guys my heart is pretty much always goopy, so naturally I want to spend some time in the kitchen with my Raisins and make something fun with them. I’ve rallied up a few ideas we can do together above and I have a little feeling he will choose something with chocolate 🙂
Ohhhh I’m excited for a few reasons. One, I am heading to the salon for a root touch up which is MUCH needed…plus I love salon hair. It’s right up there next to chocolate and wine. Two, we’re in countdown mode for our annual getaway. I crossed off another to do on the list which makes me feel so happy inside. I’m a list maker and love the feeling of crossing off tasks.
Later on today we’re checking out an open house for a school we are thinking of having Raisin attend. Should be interesting because it’s starts during his bedtime and both nuggets have to come. I might have to bail early depending on how the littlest mood goes.
This week has been packed with errands and appointments from sun rise to sun set, except for tomorrow where I only have one commitment to tend to. So yaaay for that! Hope you’re all gearing up for a fabulous looking weekend. Muah!
Sophie has arrived for the second time in this household. Before Raisin was born (our first born) we received 3 of these as gifts. We kept one in the car seat, another by his crib, and another just around for grabs. For us it was a great gift. I’ve been blessed with 2 roley poley and drooly babies. Sophie has proven that she’s a great gummy toy for the both of them at this stage. The dogs go a bit bananas with the squeeking, but they just have to cope somehow!
Our littelest is loving her right now and she’ll be kicking around this pad for the next little while. Other big hits are the cloths with tags and crinkly sounds. It’s been a blast seeing the discoveries for a second time. I can’t wait to see what he wants to get into next!
Weekending around here is all about spending time together, finding fun adventures, indulging in some sweets and sorta bending the routine a little bit. I mean we’re all still up at the crack of dawn (thank the wee bebe and toddler for that one), but we’re at a pace of leisure.
Wanna know what’s a HUGE bonus? I don’t have to make breakfasts, lunches and feed a baby all at once in the morning. I can focus on just one thing when we wake up Saturday morning. It’s sorta one of my favourite things. That, and I can actually eat my breakfast with everyone! My weekdays consist of getting everything done for everyone else first, and then maybe eat standing up over the sink after everyone’s out the door and I’m cleaning up.
Another weekend highlight is baking. I can actually make something new or test a recipe out in the kitchen. Experimenting at its finest. There have been plenty of wins and fails. But if it’s a dessert more often than not it never ends up in the trash even if it’s a fail. Add a smear of pb and honey (or nutella) and your golden. Unless it’s burnt, then you’re outta luck in my books.
I’m a HUUUUUGE fan of sweet potatoes. Baked, mashed, sliced, smashed, roasted, I’ll eat em any which way. You need to try these crisps I made a few weeks back! Like I said, I’m a fan, but my little unit in this house hold, not so much. And don’t forget. I’m also just a mom, standing in front of her family, asking them to love sweet potatoes. Please tell me you caught that Notting Hill revamped quote. I think I’m the funniest person sometimes….and I’m pretty sure that’s a party of one right now!
So the thought occurred to me, why not bake some muffins with this tasty tater? Maybe if it’s in the form of a muffin I can convert their sweet potato ways. And guess what guys….they LOVED them! Plus they’re totally gluten free and pretty much sugar free. Win, win, win, win, win, am I right!?
These didn’t last the entire weekend if that tells you anything, but I always feel when muffins are mini you’re bound to eat them a lot faster! But don’t beat yourself up, they’re packed full of healthy ingredients and no added fat so that’s a score if I do say so myself. If you have any sweet potato critics in your home, you’ve got nothing to lose at this point. Give them a go and let me know your thoughts!
Sweet Potato Chia Seed Mini Muffins
1 cup oat flour gluten-free
3/4 cup almond meal
1/2 cup raisins
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon chia seeds
1/2 teaspoon fresh grated ginger (you can use spice as alternate)
1/4 teaspoon nutmeg
1 pinch kosher salt
1/2 cup mashed sweet potato
1/2 cup almond milk unsweetened
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 – Preheat oven to 350 degrees. Spray or use cupcake pan with liners.
2 – Microwave 1 small sweet potato on high for 5-7 minutes until soft. Let cool until easy enough to handle. Scoop out flesh and puree or mash 1/2 a cup with a fork in small bowl. In the same bowl, add egg, grated ginger, maple syrup, almond milk and vanilla. Set aside.
3 – In a medium size bowl, mix together oat flour, almond meal, baking powder, cinnamon, nutmeg, chia seeds, raisins and salt.
4 – Add wet to dry ingredients and mix just until incorporated.
5 – Spoon in batter into lined (or sprayed) cupcake pan.
6 – Bake for 15-18 minutes until an inserted toothpick comes out clean.
7 – Set on cooling rack for 15 minutes. Remove from pan and enjoy!