Walk by Hello: Hello Happy Happiness

13 February 2009

Hello Happy Happiness

We have survived the first week without our Daddy Bear (as Natalie calls him). Some moments of tearfulness but overall we have had loads of fun. We have a lesson and craft time each day.

Today we read The Very Hungry Caterpillar and made little pom pom caterpillars and yesterday was reading how wheat is threshed and bread is made and we even made a loaf of Honey Wheat ourselves. Mmm. Maybe we'll do that more often.

We have made several new friends at the playground this week and made plans to visit the Children's Museum and some new parks next week.

Natalie loves McDonald's so much she asked me today if we can call our home McDonald's instead of home. Ok by me, does it include someone else making the meals?

And Adam turns everything including himself into trains and is constantly running down imaginary tracks.

Such fun to live in a kid sized world.

Tomorrow is Valentine's #2 for us and we are planning to make Red Velvet Cupcakes for the neighbors. Thank you to all the grandparents for the goodies you sent. They will be much appreciated.

Tim, we love you and miss you and can't wait to celebrate Sapper status with you!

HAPPY HEART DAY EVERYONE!

2 comments:

Deanna @ oneagleswings said...: I love the lesson and craft time idea. :)

It sounds like you are having lots of fun. We should call one another sometime.

Happy Valentine's Day!; February 14, 2009 at 12:45 PM
Tim and Sarah said...: Deanna,

We should talk again. How long has it been? A year?

Glad to hear you are all doing well.; February 18, 2009 at 6:50 PM

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.