Yogurt Fruit Pops

It’s been way to long, again.  I’ve got a feeling I’m going to be saying that a lot.

Here’s something I’ve been thinking about that may help people to understand why I’ve not been overly up on everything.  When you have a second kid, you’d think you would only have twice as much laundry, that it would only take twice as long to get ready to go somewhere, there would only be twice as many tears.  However, I’ve come to discover that a second child means about 5 times more laundry, it takes about 15 minutes to get ready, as opposed to 2 minutes, and the tears tend to be innumerable and unstoppable at times.

 

{Isn’t he growing?!  Such a cute little guy, my handsome man.}

There is good news though, it also mean innumerable laughs, and smiles.  I get to spend more time with my boys getting them ready before we go somewhere.

… and there’s really nothing good about 5 times as much laundry.  Well, except that [maybe] when it’s sunny out, I have an excuse to stand outside – to hang up laundry.  That’s about it.

 

{My sick, sweet little boy.  Cutest.  Kid.  Ever.}

My son likes yogurt.  Of the frozen kind.  And I don’t mean frozen yogurt, I mean yogurt that’s been frozen.  We usually freeze yogurt tubes, and he has them for a healthy snack.  But the other day, I was inspired by this sweet blog.  But I made it even easier.  Just get a popsicle mold (mine is from Walmart, $3), some sliced fruit, and some yogurt.  Whatever kinds you want of everything!  It’s completely customizable.

Yogurt Fruit Pops (our version)

Slices strawberries and mandarins

Peach yogurt and vanilla yogurt.

Pour and plop into molds.  Freeze and enjoy!  Super yummy, and awesomely delicious.

 

{Poor guy spent the beginning of the week sick.  So he extra enjoyed the pops.}

(Especially on a nice sunny, warm day, if anyone is enjoying those right now…  it’s been raining here for over a week…)

If it’s raining there like it is here, why don’t you make some hot sweet milk to enjoy instead?

 

It’s a Raspberry Scone kinda day.

Just a tidbit of what happened in my life today.  Our family grew from 3 to 6.  All in a matter of one evening, and all by choice.  We went to pick up two kittens, and came home with three.  I just couldn’t separate them.  Two black sisters (one long and one short-haired) and one orange tabby brother.  Snap, Crackle, and Pop.  What’s an extra cat…  or three?  🙂

So – Whole Wheat Raspberry Scones.  That’s what I made today.  Proud of me?  They’re pretty good too.

I haven’t been doing a whole lot of baking lately.  Mostly because there has been too much else to do.  Chasing after Cael, cleaning the house, going away, being preggo, etc.  Oh, and I’m back to work part-time too, which definitely adds to the crazy chaotic life that seems to be mine.

But there has still been a bit of baking going on.  I have a few other recipes all set to share with you too.  And I’m sure more baking will be in my future.  Especially with a bridal shower and a wedding for my friend in the near future.

Anyhow!  To the scones!

I found a recipe at Smitten Kitchen and slightly adapted it to what was in my refrigerator.  Raspberries add such great flavour – they make the scones perfectly sweet and tart.  And whole wheat flour add a great body to the scones (not to mention a little added nutrition).  Try them out.  And if you don’t have my ingredients, check out Smitten Kitchen’s recipe; you’re bound to have one or the other.

Whole Wheat Raspberry Scones

1 cup  whole wheat flour
1 cup  all-purpose flour
1 tablespoon baking powder
1/4 cup  sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 cup  fresh raspberries
3/4 cup  non-fat vanilla yogurt
1/3 cup whole milk

And… about 2 Tbsp lemon juice

Preheat oven to 425 degrees. Grease a baking sheet.  In the bottom of a bowl, whisk together flours, baking powder, sugar and salt.

With a pastry blender, add the butter cut the butter into the flour mixture until it looks like dry curdled milk (yum, right?).  Add the raspberries and use the blender again to cut them into smaller chunks.

Stir in the yogurt, milk, and lemon juice to form a dough with a flexible spatula.  When the dough is all sticking together, transfer the dough to a well-floured counter.  Flour the top of the dough and pat into a square about 1-inch thick. With a knife, divide the dough into 9 squares.  Put the scones onto the baking sheet. Bake the scones for about 15 minutes, or until lightly golden at the edges.  Cool on the  pan for a minute, then place on a cooling rack.

**If you have to add more or less liquid – do so.  My dough was pretty sticky, but I floured it really well when I rolled it out.  I like making things like that, it’s my preference.  But if it’s not yours, just don’t make it quite so sticky.**

Enjoy.  They are great still warm out of the oven, as are, with a cup of tea.  Or warmed up later with a slab of butter on top.

After supper this evening, we went outside and had bubbles for Cael (courtesy of his Nana).  Here he is in action!  (He loved it.)

 

{He was having a blast!  And his feet were as black as…. well… tar}

 

 

{My slightly pregnant belly…} 

Talk soon!

Let Them Eat Cake!

Sorry it’s been too long again.  I know I keep saying that and not doing anything about it.  But hey, life is busy, baby boys don’t just stop when I want to bake or do a post.  (However, he is down right now….  And I did find time to bake this…)

How was Valentine’s Day?  We had a fairly normal day.  I got FOOD for Valentine’s.  It was great.  Coffee ice cream, chocolates, organic vanilla yogurt and a smoothie.  Pretty close to heavenly I’d say.  I provided hubby with breakfast in bed – brown sugar french toast and coffee.  We had some friends over deseert that evening and enjoyed a German apple cake/pie thing, cupcakes, and mousse.  Each couple brought a dessert.  I made the mousse.  Did I mention it was in chocolate or peanut butter cups, also made by me?  Soooo good.  My hubby doesn’t eat a whole lot of baked goodness, but that is one dessert he’ll eat.  Sorry to say I didn’t get any photos of those desserts, but I’m sure I’ll get around to doing it another day.

Did I mention that this is our ….  7th Valentine’s day together?  (I think… I’m starting to lose count…)  But only our second married.  It’s been great.

It’s still winter!  But it has been wonderfully warm and sunny out the past 2 days, it almost feels like spring!  And spring IS coming, which is amazing.  I cannot believe how fast this year is going!  Me and the baby went for a walk yesterday with another mom and baby and had a blast.  It was a great almost 2 hour walk.  The awesome thing about walking with someone else is you don’t even notice how long you’ve been walking because you are so preoccupied with what women do best…  Talking!  So encouraging to talk to other ladies, especially when you can relate to them and share a faith with them.

Anyways!  February had two busy weeks in it for me and mine.  And it includes a lot of cake-eating and baking.  My mother’s, aunt’s and husband’s birthdays.  Plus, Valentine’s Day.  AND, we had company over last week one day for lunch, and made a cake-type thing for dessert that day as well.  I am a fan of cakes.  But truly, it’s not the cake that I look forward to eating the most.  It’s most certainly the icing.  I.  LOVE.  Icing.  When I slice my cake, I make sure to scrape that little bit of icing that stays on the platter off of that platter and onto my plate.  My mother on the other hand, will scrape any of what she calls, ‘excess’ (I NEVER have had ANY excess icing!) icing and I normally will inform her that she’s wasting and proceed in transferring it from her plate to my cake.  Did I mention that I love icing??

Mom got a very, very chocolate cake on her birthday.  I was on Pinterest, and discovered some pictures of this cake.  You use a chocolate cake, frost it, and then stick KitKat bars the whole way around.  Mom’s favourite chocolate bar just so happens to be the KitKat bar.  Therefore, I knew I just had to make this cake.

I used our traditional, family chocolate cake recipe and made some chocolate icing to frost the cake.  Then I used 8 KitKat bars for around the sides.  I wasn’t sure what to put on the top, but I found some Rocket candies, and some SweetHearts.  It looked really pretty.  🙂

Tanner’s Chocolate Cake 

2 cups brown sugar

1 cup canola oil

5 HEAPING Tbsp cocoa

2 eggs

2/3 cup hot water

1 cup milk

2 tsp vanilla

2 cups flour

2 tsp baking soda

Pinch salt

Preheat oven to 375.  Blend together the oil and sugar.  Add eggs, salt and vanilla.  Stir in cocoa and hot water.  Mix in 1 cup flour and baking soda.  Stir in 1 cup milk.  Add remaining flour, mix.  Stir in remaining milk.  Batter will be runny and oh, so chocolaty.  Make sure to lick the bowl out when you’re done.  Pour into 2 9′ round pans (that have been greased and floured), or a 13×9 baking dish.  Bake for 45 minutes, or until middle is set.  Cool for 15 minutes on a wire rack.  Take cakes out of pans.  Cool completely before frosting (or you will have a mess!).

Today, I’m starting a cake for a birthday celebration for my mother and aunt tomorrow.

This will be completely different from Mom’s previous cake.  Notice the light colour (not chocolate at all).  It won’t have chocolate frosting either.

This finished cake will be posted this weekend – I’m not quite sure how it will look yet, but keep checking for those pictures!

I will also be posting the cake that I previously mentioned that I made for company earlier this week.  With testimonials! (Company’s idea…)  😉  It’s really cool.  Here’s a sneak peak:

If you are more a fan of coffee cakes, (ie – no icing, less sweet…) check out this Blueberry Cake recipe.

How was your Valentine’s Day?  How did you celebrate?  Who did you celebrate with?