Peaceful Child Blend
Laura gave us each a roller of Peaceful Child last Christmas–it’s incredible…and better than that–it works! Just a tad on the bottoms of a couple of little feet, and it’s calm, smooth sailing from there on. I love these oils!
Message me if you want more info.
:}
Then There’s The Front
One day the Bald Kid was particularly bored and started digging up the front flower bed. No particular reason…he just wanted to.
Which turned out to be a pretty handy-dandy thing because Jillian and Josh brought me a zillion impatiens and one giant hydrangea for Mother’s Day.
What, I ask you, would I have done if all that dirt was still hard and weedy and dreadful? Heaven only knows.
But since it was all soft and mushy, we added some soaked peat moss and a busload of compost and stuck those pretty little things right in the ground. Again, I say “we” like I have a mouse in my pocket or something. It was the guy who did it all again. But I took all the flowers out of the packs and lined them all up and handed them to him in just the right order. That’s an important job too.
He is an awfully nice guy though.
It was a good, kind, flowery day.
And it made me very, very happy.
:}
:: Boston Cream Cake ::
Oooh-oooh. Boston Cream Cake in all it’s scrumptious glory. In a hurry? Need a dessert like…NOW? Well, my friends, you’re in luck.
Easy. Quick. Yummy beyond belief.
And I mean it.
Oh, and don’t be confused–or alarmed by the pictures. We tripled the recipe–hence, three of everything. Your eyes work just fine.
Luckily, 3 fit in a 9 x 13 Pyrex pan just perfectly. About the right amount for this crazy crowd.
:}
Ingredients:
1-1/2 cups cold half-and-half cream
1 small package instant French vanilla pudding mix
1 loaf frozen pound cake, thawed
3/4 cup confectioners’ sugar
2 tablespoons baking cocoa
4 to 5 teaspoons hot water
Directions:
In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Cut cake into three horizontal layers.
Place bottom layer on a serving plate.
Top with half of the pudding.
Repeat layers.
Top with third cake layer.
In a small bowl, combine the confectioners’ sugar, cocoa and enough water to reach desired spreading consistency.
Spread over top of cake, letting glaze drizzle down sides.
We served ours with fresh strawberries…
and it was gone in exactly 12 minutes of a hurricane-type eating frenzy.
It wasn’t my fault…but it was an incredible 12 minutes.
See for yourself.
Boston Cream Cake
Ingredients
- 1-1/2 cups cold half-and-half cream
- 1 small package instant French vanilla pudding mix
- 1 loaf frozen pound cake, thawed
- ¾ cup confectioners’ sugar
- 2 tablespoons baking cocoa
- 4 to 5 teaspoons hot water
Instructions
- In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- Cut cake into three horizontal layers.
- Place bottom layer on a serving plate; top with half of the pudding.
- Repeat layers.
- Top with third cake layer. In a small bowl, combine the confectioners’ sugar, cocoa and enough water to reach desired spreading consistency.
- Spread over top of cake, letting glaze drizzle down sides.
Mommas’ Breakfast
Ooooh, baby–do we love Kneader’s! Especially the Saturday before Mother’s Day.
They make a big old fuss over moms for breakfast that day. It’s all you can eat Cinnamon Swirl French Toast and strawberries.
You know us. We’ll take any occasion to be together and have a party especially if someplace like Kneader’s is throwing it. We are totally in.
It’s what we do, after all.
Since I had to teach a class right afterwards, I figured protein was a better bet for my brain than sugar. So I ordered a ham and egg sandwich on whole wheat, and donated my French Toast to the first giant bald guy that I saw.
He knew exactly what to do, without missing a beat.
:}
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