Thursday, April 5, 2012

Sunshine, Cookies, Bird Houses, & Girl Scout patches

It's almost Easter!!!  All the good family time, yummy food, fun spring crafts, and fingers crossed for sunshine. The kids are excited about dying eggs and of course the hunt.
I love spring time. (mostly because summer is right around the corner)

Today was productive for me. I got up and made coffee, for me, and breakfast for my first grader, took her to school, and came home to the hubby making me breakfast. Wow and YUM!! After breakfast, Lil' Miss M painted a bird feeder that her daddy helped her build.
I got these cool bird house/ feeder crafts from The Rocking Horse, a local toy store, owned by my good friend Mary.  She has great stuff.

lil miss M, hard at work

big miss M's birdhouse for already finished

I finished ironing on Mina's girl scouts patches, boiled three dozen eggs for dying (and egg salad sandwiches), made birds nest cookies, vacuumed the living room, mopped the kitchen, and am still doing laundry.

M's Girl Scout Daisy vest and her hard earned patches. Very sweet

All while the sun was out and warm. It was a good day but now.... I'm done.
I think I've done enough. Hmm... now what for dinner.
A mothers day is never done, who am I kidding.
Oh, and I get to go to work tonight.... well that will be a good break. 

Birds Nest Cookies

1 package Nestle Toll House Peanut Butter &  Milk Chocolate morsels
1 package Chow Mien Noodles
1 package Cadbury Mini Candy Eggs

Melt peanut butter and chocolate chip morsels in a microwave safe bowl, for 30 seconds.

Remove for microwave and stir. Put in for another 30 seconds, take out and stir. Do this until the chips are completely melted. It only took me a total of one minute.

Add in your chow mien noodles. Stir and coat completely.

Spoon onto, wax paper covered baking sheet.

Top with candy eggs, and refrigerate until firm.

Super easy, and the kids love them!! Enjoy!!

my good little helper

ready to go in the refrigerator

Monday, April 2, 2012

Mixed Berry Crepes w/ Fresh Whipped Cream

Happy Monday and April 2nd everyone!!!
(Holy crap it's April)

So, this moring I decided to make my first attempt at crepes. Love to eat them,  had never made them. So here it went.
I found some really great wheat-free and gluten-free baking and pancake mix at my local natural food store, by Pamela's Products. I had some frozen berries in the freezer and some heavy whipping cream that I needed to use.
So that would be my filling.

They were delicious and a damn good first try.


Heavy Whipping Cream by Meadow Gold and Pamela's Baking Mix

Whipped Cream

2 Cups Heavy Whipping Cream
1/4 -1/2 cup sugar

Beat with electric mixer until cream begins to stand on it's own. Do not over beat.

Takes about 2-3 minutes for me on high speed.

Berries, filling

2 cups frozen mixed berries
sugar, to taste
1/4 tsp cinnamon

Combine all ingredients in a medium sauce pan and begin to cook on medium heat.
Cook for approx. 5 additional minutes, on low heat, once they have reached a slight boil.
Turn off heat and let sit until needed.


1 cup Pamela's Mix
1 egg(large) I used a duck egg, it's just what I had.
1- 1/3 cup water
1 TBSP oil

Mix all ingredients together, your batter will be very thin.

Preheat crepe pan or large round pan on medium low heat.

Pre-grease skillet before baking every crepe. Pour 1/4 cup of batter into skillet and very quickly spin pan in circular motion to even out batter into a thin, even coat. Air holes will appear, do not try and fill them in. When edges start to brown, lift edges of crepe with spatula, then flip.

not the best picture, but you get it

Take the crepe out of the pan and place flat on a piece of wax paper. Use this as a liner between crepes when stacking. Keep crepes covered to prevent them from drying out.

Fill with whipped cream and berries, and roll. Sprinkle top with powdered sugar.


filled and ready to eat