Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Thursday, October 18, 2012

All for a Spoon



This little spoon is so enticing. In fact, when it is just out of reach it is that much more important that it gets in my hand right this instant. Especially when it is precariously perched on top of a glass of strawberry milkshake mom made for me.



Who me?



HANDS!



But I don't like being messy!



On an unrelated note, I stumbled upon a trick that has really helped the boys learn how to feed themselves. And, get ready for it, it involves oats. [Who's shocked? Raise your hand.] I would put banana chunks and mango chunks and even steamed carrot chunks in front of the boys for them to grab and feed themselves with. Gray would try so hard but the food would just slide around and he would get frustrated, give up, and just gape his mouth open and whine until I came and fed him. This morning, I threw a handful of oats in the magic bullet, blended them up and used them to coat the fruit pieces.



Stress free eating.



Gray is a happy man. I absolutely love watching them figure things out. I try to let them think and solve the problem for themselves and only act when I know they have given it a good try and genuinely need my help with something. I am constantly blown away by how smart and capable they are if I just give them the chance.

Monday, August 20, 2012

English Muffin Bread

YOU GUYS. Stop whatever you are doing and go make this bread right now. For real. It is the easiest, yummiest thing you will ever make. [Besides putting chocolate chips on a scoop of peanut butter and horking it down.] I made the entire recipe with Gray on my hip. [poor babe is teething.] AND, we have eaten half the muffins and half a loaf already. And Cam is currently toasting two more slices for immediate consumption.

Recipe found on Pinterest; originally from: One Good Thing by Jillee

ENGLISH MUFFIN BREAD

  • 5.5 cups warm water

  • 11 cups flour

  • 3 packages rapid rise yeast

  • 2 tablespoons salt

  • 3 tablespoons sugar


Mix it all together. Spoon into 4 greased loaf pans. Let rise to the top of the pans and bake at 350 for 35-45 minutes or until golden brown. Let cool completely before slicing.

 



I admit I was skeptical that the batter/dough would reach the top of the pans, but it totally did. And it baked up beautifully. I didn't have 4 loaf pans. In fact I have 3 loaf pans that don't even match. All turned out perfect. I put the remaining batter in 12 muffin cups. And those turned out perfectly too. [I baked them all at the same time and pulled the muffins out about 8 minutes before the loaf pans.] They make incredible toast. I put homemade mango raspberry jam on top and man oh man it is GOOD.

The crannies my friends. The crannies. [Those blessed little air pockets that hug the butter & jam...oh boy.]

And there are 2 more loaves in my freezer.

I can hardly handle it. We'll be making this a hundred times over.
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