Guest Blogger Lydia on Bring Your Kid to Work Day

Hi, This is Jenn's daughter Lydia.  Today I stayed home with my mom making a bear. 

This is me making my bear.  It was fun but not as easy as making a mouse like last year.

 I wish I could stay home everyday and get better at sewing. The hardest part was the sewing machine.

He's almost done in this picture.

Do you think his arms are long enough?  ;)

And he's done.

BYE!!!!!!!  from Lydia : D

A favorite lately....Pannukakku

I discovered this recipe back in January when it was circulating around on pinterest and found that it linked back to Post Road Vintage, a second surprise....a lovely blog with beautiful pictures.  (I'm now a follower.)

I have found this recipe very fast to mix up with basic ingredients...and its delightful!  It is wonderful when it first comes out of the oven, but later when chilled reminds me of my mom's egg custard pie without the crust ~ so good.

 

Pannukakku

Preheat oven to 375 degrees. While oven preheats, melt 1/4 c. butter in your iron skillet or pan in oven.

Ingredients:

5 eggs, beaten

3/4 c. sugar (I use brown sugar and Post Road Vintage uses 1/2 c. honey as a substitute)

1 c. flour

1 tsp salt

2 c. milk

Whip everything in a bowl till mixed.  (I used my electric mixer.)

Pour on top of melted butter in pan.  Sprinkle cinnamon on top, and carefully slide back into oven.

Bake for 30-35 minutes until center is puffy.  It gets really big.  Mine usually bakes for the entire 35 minutes.

It will only stay puffy for a few minutes then goes flat like baked custard.

I enjoy this with my favorite blackberry preserves and a pot of tea.

Have a great week and thanks always for stopping by!

Hugs,

Jenn xo

p.s Don't you just love my tea cozy above?  My friend Jessica knitted this for me as a surprise.  I cherish it.

Make Earth Day Everyday!!

Can you see who's hiding in the picture above?

 

"We do not inherit the earth from our ancestors, we borrow it from our children."

Native American Proverb

Forget-Me-Nots Please

Gardening is one of my favorite things to do.

I like to call it a cottage garden.  That way I don't feel pressure to be so "neat & tidy" about it. 

That's my excuse anyway.

 I haven't had much time to get out there yet. 

 Luckily all the forget-me-nots are blooming and hiding my weeds!  

 They are really lovely and may have taken over (just a bit).

 These fiddleheads look like they are stretching, waking up from the cold winter. "Hi Spring!"

Have a lovely weekend and may all your weeds be wildflowers.
Hugs ~ Jenn

A Very Special Sunday

This video aired during our service this morning.  I thought it was perfect!!  The story of Easter through the eyes of two little girls.

  

Wishing you all a very happy Easter.

Chocolate Chip Cookie Dough Truffles - Oh My!

Yes, oh my!  I don't know why I am tempting myself making these trying to get back into a bathing suit and all.  Maybe this will have to be the year of the loose one piece....do they make bathing suits with empire waistlines?

The cookie dough itself is egg-free, and could be dairy-free if you substitute soy milk for regular.  So simple to make, I did it this morning.  If you don't like my recipe, you can use your own chocolate-chip cookie recipe swapping out the eggs for a little milk. 

hmmmm.....I may have to try peanut butter cookies next.

Have a great day!

Chocolate Chip Cookie Dough Truffles

1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk (or soy)
2 1/2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
a full 1/2 cup PLUS 1 bag mini semi-sweet chocolate chips (keep separate)

sea salt
 

Beat butter and sugars in large bowl until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt, and mix by hand until incorporated. Stir in 1/2 cup chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle, form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Place the full bag of chocolate chips in microwave safe bowl and microwave, stirring at 30 second intervals until melted.  Dip cookie balls into melted chocolate to cover.  I used a fork for dipping, whatever you are comfortable with. Return coated balls to waxed paper-lined baking sheets and sprinkle with a little sea salt after making about 4 or 5, before the chocolate sets (and it sets fast).  Chill until set, then store, chilled, in an airtight container for up to 1 week.  This makes approximately 60 truffles.