I have entered the world of blogging! My purpose? To stay connected to friends and family and invite you into my world. A world filled with fun, tears, laughter, excitement, elation, disappointment and all the blessings of being a mother and wife.

Monday, March 3, 2014

Happy Birthday Dr. Suess!

Jilian is enjoying a fun filled Dr. Seuss kind of day at school today. When we arrived this morning her teacher was even dressed as Thing 1! Super cute! :-)

In honor of Dr. Seuss I baked these cupcakes. I sure enjoy making cupcakes, fortunately for me I don't like cake (except red velvet, dangerous!!). Jilian has a gluten free classmate so I decided to give it a go at making gluten free cupcakes. I have to say, they are pretty yummy and I can't taste the difference.

Recipe: Simple White Gluten Free Cupcakes

1 cup white sugar
1/2 cup butter
2 eggs
3 teaspoons vanilla extract
1 tablespoon psyllium husk powder
1/2 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup gluten free flour mix (I used Bob's Red Mill)
1 3/4 teaspoons baking powder
1/2 cup milk

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flours and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared muffin tin.

Bake at 350. I used a mini muffin tin, bake for 18-20 minutes. Regular-sized muffins will likely be 20-25 minutes. They are done when a tooth pick comes out clean. Frost with your favorite frosting and enjoy!

Monday, January 27, 2014

Homemade Wonton Soup

Today was a cold, wet day and soup seemed perfect for dinner. A week ago I bought a package of frozen pot stickers so I thought I would turn them into Wonton soup. The result was delicious and even the family loved it! That's a big deal in our house!


48 oz of chicken broth
1/2 cup soy sauce
Two cloves of garlic, chopped
Four green onions, chopped
One large handful of spinach, washed and torn into pieces
1/2 cup of mushrooms, chopped
Pinch of black pepper
About a teaspoon of each, ground ginger and powder garlic
One package of frozen pot stickers
Small cocktail shrimp (optional) I had about a 1/4 cup left over from the other day so I tossed them in.

Mixed all into one large pot and simmer on low for about 25 minutes. The soup is done when the pot stickers are warmed through. Enjoy! Serves four.