
Monday, July 11, 2011
Saturday, July 9, 2011
Royal Visit and Pancakes





Friday, July 1, 2011
Camping and Canada Day!

Tuesday, June 28, 2011
School's Out! Summer's Here!

Friday, June 24, 2011
Lucky 13

This Monday is my and hubby's 13th wedding anniversary. I didn't know it was possible but I love him more today than I did the day we got married. He is so good to me and is a wonderful Daddy to our girls. He always always ALWAYS knows the right things to say and has an amazing outlook on life. He has made me better and I love him for that.
Thursday, June 23, 2011
Special Moments and a Frozen Pizza




Followers
Tuesday, June 21, 2011
Colourful Destinations and Summery Cupcakes




Monday, May 23, 2011
Cool Rooms and Lace Cookies







INGREDIENTS: For the cookies: 1/2 cup oats, chopped in food processor 1/4 cup flour 1/4 tsp baking powder 1/2 cup sugar 2 tablespoons corn syrup 6 tbsp melted butter (until the foam subsides) 2 tablespoons heavy cream Pinch of salt
For the ganache: 1/4 cup chocolate chips 1 tbsp heavy cream
DIRECTIONS: In a food processor, pulse the raw oats several times until they become small pieces. While that is going, melt the butter in a small saucepan.
Combine all ingredients for the cookies in a large bowl and stir to combine. Spoon onto baking sheets by the teaspoon, placing each cookie at least 3″ apart from others (they spread a lot!). Bake at 425 for 6-8 minutes, or until cookies have spread and are just beginning to brown around the edges. Let them cool completely on the baking sheets before sliding them off with a spatula.
For the chocolate drizzle, melt chocolate chips and 2 tbsp heavy cream for 15 seconds in the microwave on high heat. Stir to combine — if there are lumps, heat for an additional 5 seconds at a time. Spoon the ganache into a squeeze bottle and use it to drizzle chocolate onto the cookies, either on the cooled baking sheets or on a wire rack. Serve!

