What We’ve Been Up To + A New Recipe

Hey guys! Happy Friday!!!

Just wanted to pop in today and post a little about what my family and I have been up to, as well as a new recipe I tried from Little Sweet Baker (which was a HUGE hit!).

First off, our little darling girl Emma is growing like a weed! She will be 2 this year and I am too emotional to even think about it. How did this happen so fast?!?! I know that’s the question all moms ask. We’re trying to savor each day and have as much fun as we can in our free time.

This summer, that has included eating lots of ICE CREAM!

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Could you not just kiss all over that sweet face?!?!

Emma LOVES ice cream, and I can’t imagine where she gets it from (…her daddy) hehe.

My birthday was last month and so we had a little shopping day with my mama. Clothes, Italian food, and ice cream – a perfect birthday celebration!

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Not long after my birthday, poor baby girl came down with a horrible case of hand, foot and mouth disease! If you don’t know what that is, and you have babies, I encourage you to look it up. Its highly contagious and is very common in the summer.

(The above picture is her first time back to church after she was no longer contagious. You can see the remainder of the rash on her face, but it looked great comparatively!)

It started as just a fever on a Tuesday night. She hadn’t had an appetite for a couple days, and hadn’t slept well either, so we knew she may be coming down with something. She didn’t have the fever Wednesday morning, so I took her on to daycare. Once I got home from work, I saw a bad rash/blisters had started forming around her mouth, and I knew it was hand, foot and mouth (I have a younger brother who had it as a baby). We went to the doctor the next morning and they confirmed it.

The worst part about this disease is just the pain it causes. Emma couldn’t eat or drink without crying – it causes blisters around and in your mouth – and she was so itchy from the rash spreading to her feet and hands. It was just so heart breaking to watch her suffer. We fed her soft foods, tried to make her drink as much as possible – they have to stay hydrated – and gave her pain meds and oatmeal baths.

We prayed Jesus would heal her quickly, and after Thursday her rash got worse but she started eating and drinking better fairly quickly. We give all the glory to God! We know He touched her.

The sickness ended about 2 weeks ago. Little girl is doing much much better now and is back to her old, joyful self!

{Insert segway from family to food}

So, this recipe I mentioned, it is quick, easy, and delicious for breakfast or a snack! It’s Little Sweet Baker’s Bakery-Style Chocolate Chip Muffins.

The reason I found this recipe is from scrolling through my Pinterest boards. I was going to be baking something for the Harvest Showcase that the ladies from my church are involved with. The Harvest Showcase is a county-wide event where multiple booths are setup, selling anything from fresh produce to handmade baskets. There is also singing and entertainment through-out the day. We have a booth filled with baked goods each year to try and raise money for our Ladies Dept.

Anyway, I was looking for something to bake that would be easy and hopefully a good seller. Everyone does brownies and cookies, so when I came across some muffin recipes  I had saved I thought that would be perfect. And these muffins were! I made two batches (2 dozen) and they sold out of them! I even had my mom and husband begging me to make more for just them, which I actually did last night. “Mmmmm” is all I can say about them!

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There’s a whole stick of butter in one batch, so if that doesn’t convince you that these are good, you should talk to Paula Deen – “butter makes it better” baby! haha

These are the pictures I took of the ones I made, but Little Sweet Baker has much better pics if you want to hop over to her blog!

Here is her recipe. I hope you guys enjoy and have a GREAT weekend!

Bakery-Style Chocolate Chips Muffins

*by Little Sweet Baker*

Makes a dozen (12) muffins

Ingredients

  • 2 & ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tspbaking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup milk (whole or buttermilk is preferred)*
  • 1 tbsp vanilla extract
  • 1 & ½ cups mini chocolate chips (you could use regular-sized ones)

*I used 2% because that’s what I had on hand. They turned out perfect for us.

Directions

  1. Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
  2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  4. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.

 

Thanks for the recipe Little Sweet Baker!