Our Disney Trip Shutterfly Book
Wordless Wednesday: There’s a First Time for Everything!
Wordless Wednesday: First French Braids!
FIRST FRENCH BRAIDS!!!
A couple weeks ago, we had the blessing of spending a few precious hours with some dear friends when we were both visiting family in Jacksonville at the same time. Courtney took the time to painstakingly braid Lucy’s hair. Court is a braiding genius and
I wish I would have been watching her so I could replicate this hairstyle on Lu.
So cute!!!
Our Favorite Chocolate Cake
My little girl turned two yesterday and today I am busy baking cupcakes for a Cinderella party tomorrow! We are so excited and busy but I had to take a moment and share our favorite recipe for chocolate cake with you! It takes only minutes longer than a box cake mix and tastes so good!
Hershey’s “Perfectly Chocolate” Chocolate Cake
(From the back of the Hershey’s Unsweetened Chocolate Box)
2 cups of Sugar
1 3/4 cups of All Purpose Flour
3/4 cup Hershey’s Unsweetened Cocoa
1 1/2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
1 tsp. Salt
2 eggs
1 cup of milk
1/2 cup of vegetable oil (I use applesauce every time and it’s GREAT!)
2 tsp. vanilla extract
1 cup of boiling water
1. Heat Oven to 350′ Grease and Flour two-9-inch round cake pans (or in our case it makes 30 cupcakes.)
2. Combine dry ingredients in bowl of your electric mixer. Add eggs, milk, oil and vanilla; beat on medium speed for 2 min. Stir in boiling water (batter will be thin.) Pour into pans.
3. Bake 30-35 min. (cupcakes bake only 22-25 minutes) or until a wooden pick comes out clean. Cool Ten minutes; remove from pans to wire racks. Cool completely. Frost.
For the Frosting, you can use whatever you like but our favorite is Hershey Bar Icing from Amanda and her mom. It is sooo good.
Hershey Bar Icing:
8 oz. of cream cheese, softened
1 cup of regular sugar
1 cup of powdered sugar
12 oz. of whipped cream or cook whip
2-3 Hershey Bars, grated
Mix all ingredients together well and frost your layers or cupcakes! Store in the fridge if possible, it makes it so good!
May 26, 2011
Two years ago today, I got up, went to work (feeling slightly HUGE) 🙂 and then went to an afternoon Doctor’s Appointment… Several hours later, this bundle of beauty and joy joined our lives.
6 lbs. 11 ounces… 19 3/4 inches long and the softest little head of hair.
an instant Daddy’s girl of course…
And then the night we brought her home from the hospital she looked so content in her own little bed… and I sat and stared and stared at her…
And before we knew it she was ONE!
And now here she is, in her best “Ta-DA!” pose.
Our girl is really getting bigger every day. In the last 6 months, she kicked the paci habit completely (we were just doing it at bed-time) and has really started making strides in the potty-training department.
Her vocabulary has just exploded so quickly that I have lost track of all the words and phrases she says. It’s so funny at this age, it seems as though they watch you do something or say something once and they can repeat it. Sobering thought, isn’t it?
She can count to 10 but usually it’s “1-2-3-7-8-9-10” We will keep working on the others. 🙂
She knows her colors and all her main shapes and can identify so many different things. What a joy it is to teach her and watch her learn!
Her favorite meals are Chick Fil a and Spaghetti. HA! She is definitely a girl who knows what she wants and can tell you what it is. We are still working on expanding her eating– and slowly but surely, it’s happening.
She is a true blessing every single day and we are so very grateful to be her parents and to be able to raise her to Love God and Love Others.
Spaghetti Bake
This recipe was shared with me in college by my roommate, who got it from someone else, who no doubt, got it from someone else. I have changed several things about it–and I would LOVE to share it with you! This is one of my “go-to” meals especially when cooking for someone else because it is such a crowd-pleaser!
Spaghetti Bake
One Large Family Size jar of Prego (45oz.)
One Regular Box of Spaghetti, boiled and drained
4 oz. of Cream Cheese, softened
4 oz. of Sour Cream
2 cups of Shredded Mozzarella Cheese
Italian Seasoning (Basil, Oregano, etc.)
Garlic Salt
Parmesan Cheese (Such as comes in the green can)
Preheat Oven to 350′
Once your Spaghetti has been drained, mix in the cream cheese and the sour cream and sprinkle a small bit of your three seasonings (Italian, Parmesan and Garlic) Stir to incorporate the cream cheese and sour cream into the hot pasta and try to eliminate any clumps.
In a Glass 13×9 baking dish, layer a bit of the sauce–just enough to cover the bottom of the dish.
Layer the pasta mixture with the sauce mixture several times in the dish. Each time you top with sauce try to make it cover the edges so the pasta does not dry out or get crispy in the oven. Half way through, sprinkle half of your mozzarella cheese on and then finish out your layers ending with plenty of sauce for the top.
Once all your sauce and spaghetti are gone, top with the remaining mozzarella and then a bit more parmesan and italian seasoning.
Bake at 350′ for about 20-25 minutes or until the sauce is bubbling and the cheese is melted.
Allow dish to sit for 10 minutes before serving.
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