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Sunday, January 12, 2014
Get the Kiddos involved
Home renovations can certainly be a pain and having a pair of extra hands or two is always welcomed. So why not use the best hands you have? Getting the kiddos involved not only builds self-esteem when they see the work they've done finished, but also teaches them how "Doing it yourself" saves money! This pic is of my daughter and son scraping old plaster off of a wall to prep it for wood paneling! They had a blast! I as always only use Craftsman tools to get the job done for two reasons:
Grateful Daddy
Good Morning. So yesterday was my 40th Birthday and my beautiful wife threw me a surprise "over the hill" party with family and freinds that was just amazing. My favorite foods an awesome cake, family having a blast, I couldn't have asked for a better birthday party. So to thank my crazy cool wifey, I woke up early to make her a special thank you breakfast to go with her coffee, a blueberry lemon yogurt loaf. And this is how you get it done!
LEMON BLUEBERRY YOGURT LOAF
dINGREDIENTS:
LOAF:
1 1 1 1/2 cups blueberries
2 1/2 teaspoon pure vanilla extract
3 3 large eggs
4 1 cup plain yogurt
5 2 tsp baking powder
6 1/2 cup vegetable oil
7 2 tsp lemon zest
8 1 cup sugar
9 1/2 teaspoon salt
2 1/2 teaspoon pure vanilla extract
3 3 large eggs
4 1 cup plain yogurt
5 2 tsp baking powder
6 1/2 cup vegetable oil
7 2 tsp lemon zest
8 1 cup sugar
9 1/2 teaspoon salt
10 1 1/2 cup + 1 tbs flour divided
LEMON SYRUP:
1/3 cup fresh squeezed lemon juice
1/3 cup sugar
LEMON GLAZE:
1/3 powdered sugar
3 tbs fresh squeezed lemon juice
DIRECTIONS:
1. Preheat the oven to 350 deg.F. Grease bottom and sides of a 9x5 in. loaf pan, dust with flour, tapping out excess.
2. In a medium bowl sift together flour, salt and baking powder; set aside
3. In a large bowl, wisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly wisk the dry ingredients into the wet ingredients. In a seperate bowl mix the bluebarries with the remaining Tbs. of flour, and fold them ever so gently into the batter.
4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan on the stove over medium heat.Stir together the lemon juice and sugar until the sugar is completely dissolved, once dissolved, cook for 3 more minutes, remove from heat and set aside
6. Use a toothpick and poke holes in the top and sides of the warm loaf, brush the top and sides with the lemon syrup, let it soak into the loaf and brush again, let the loaf cool completely
7. To make the lemon glaze, in a small bowl, mix the powdered sugar and 2-3 Tbs. of the lemon juice. The mixture should be thick but pourable, add up to anothr Tbs. of lemon juice if the mixture is too thick. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes before serving.
DIRECTIONS:
1. Preheat the oven to 350 deg.F. Grease bottom and sides of a 9x5 in. loaf pan, dust with flour, tapping out excess.
2. In a medium bowl sift together flour, salt and baking powder; set aside
3. In a large bowl, wisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly wisk the dry ingredients into the wet ingredients. In a seperate bowl mix the bluebarries with the remaining Tbs. of flour, and fold them ever so gently into the batter.
4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan on the stove over medium heat.Stir together the lemon juice and sugar until the sugar is completely dissolved, once dissolved, cook for 3 more minutes, remove from heat and set aside
6. Use a toothpick and poke holes in the top and sides of the warm loaf, brush the top and sides with the lemon syrup, let it soak into the loaf and brush again, let the loaf cool completely
7. To make the lemon glaze, in a small bowl, mix the powdered sugar and 2-3 Tbs. of the lemon juice. The mixture should be thick but pourable, add up to anothr Tbs. of lemon juice if the mixture is too thick. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes before serving.
ENJOY :)
Saturday, January 11, 2014
Great baby product
Being Daddy of a four month old baby I'm always watching out for my little baby girls safety and health so this awesome product is a lifesaver for me when my little Bella's sore mouth hurts from teething and it's time for a little pick me up before feeding time. These pacifier strainers really do the trick. Simply cut up a cold banana, peach..etc and put it in the mesh pouch an let your baby suck on it. They will strain the healthy treat themselves while teething and soothing their gums at the same time!
http://www.amazon.com/Munchkin-Pack-Fresh-Feeder-Colors/dp/B000GK5XY2
So lets get acquainted.
My name is Daddy Phil and am the proud father of three children from four months to fourteen years old. In my blog I'll be discussing my experiences raising my children, tips and tricks to make home maintenance and repairs simple and affordable and advice on how to get around the kitchen and wow your kiddos when Momma isn't at home.
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