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Monday, December 31, 2012
Gifts of Fun & Hello 2013~*
Sunday, December 30, 2012
This Christmas~*
Saturday, December 15, 2012
Heartache before Christmas
Wednesday, December 12, 2012
Cranberry Orange Muffins
Colors of Christmas: Home Edition
Wednesday, December 5, 2012
Craving for Crepe~*
....To finish Christmas shopping (I dread on this for some reason. Who knows. Perhaps waiting for some surprise money to fall from sky?!?!).....
.....To wrap things up at work and be prepared for a busier year of 2013 (if the world doesn't end as predicted on 12/21/12. Heck I haven't stocked up on food or water?!?! Well I guess if the world would end, I didn't need any of the above.).....
......To complete some lenghty paperwork in order to send my precious child to a Private Pre-Kindergarten in Jan 2013. We spent majority of our time calling up and touring a few places in our area and a decision was finally made. Education is an investment and we feel she is mentally and physically ready for this (she has been in the same in-home daycare since 7 weeks old - the ladies were sad to learn she's leaving). We are excited and frustrated (especially me) at the same time as how she will handle everything. I hope she handles the changes smoothly and transition to like her school and new friends quickly. She will be wearing uniforms too so we don't have to deal with morning dress up battle! Last but not least I hope our wallet cope with a significant cost increase well - Amen!.....
This recipe yields 8 servings (I did half and used 2 eggs for 3 people)
3 Large Eggs
1 1/4 cups Milk (I used 1% milk)
1 cup All Purpose Flour
3 tablespoons Unsalted butter
1 cup Blueberry Fruit Spread (I used grape fruit jam)
2 cups Frozen Rhubarb
2 cups Vanilla Yogurt (I used Greek yogurt)
1/4 cup Powdered Sugar
How to:
1) Combine eggs and milk in a mixing bowl, and beat 1 min with an electric mixer. Add flour and beat 15 seconds. Add 2 tablespoons melted butter and mix 30 seconds or until a smooth batter is formed. Set aside.
1 1/4 cups Milk (I used 1% milk)
1 cup All Purpose Flour
3 tablespoons Unsalted butter
1 cup Blueberry Fruit Spread (I used grape fruit jam)
2 cups Frozen Rhubarb
2 cups Vanilla Yogurt (I used Greek yogurt)
1/4 cup Powdered Sugar
How to:
1) Combine eggs and milk in a mixing bowl, and beat 1 min with an electric mixer. Add flour and beat 15 seconds. Add 2 tablespoons melted butter and mix 30 seconds or until a smooth batter is formed. Set aside.