I'm not actually going anywhere, but you won't see much of me until at least fall. I've put a lot of thought into this and I'm taking a much needed break from blogging. I need to focus 100% on my little man and another 100% on my best friend's wedding in August.
You may see the occasional Birchbox post or weekend recap full of pictures of my little love. But for the next few months I'm going to leave my crafts behind and my camera alone while cooking.
I thought this would be a really great book for Evan. It explains love and God's role in love in a simple form... because let's face it, it is simple! This book is a great way to introduce the concept of love (in all its forms) to toddlers.
My favorite part was about loving someone even though you may not like them right now. It's so true and I think it's important to tell kids that.
"Because we want to love others as God loves us, but we don't always feel like loving them.
Choosing love is always right."
I love that it's a short story because Evan's attention span is pretty short right now. From cover to cover it's only 22 pages, only about half have words and there are great pictures on each page.
I also think that it was a great idea for the pages to be board material rather than paper. Evan likes to help turn the pages and it's nice that he can't wreck the book while he's 'helping'.
Everyone has had or at least seen the age old angel food cake/whipped cream/strawberry concoction. I've taken this dessert to another level.
After this, you'll never go back to that again!
So here's the deal, if you have the time and patience, please make your own angel food cake. If not, buy one from the store! I got mine at Super Target and it was perfectly delicious!
My sweet mother-in-law bought these adorable parfait dishes for me and I've been dying to use them. This little dessert is perfect! Don't worry if you don't have any parfait dishes, you might even be happy with a large cereal bowl! You'll want more of this dessert anyways!
Angel food cake (bundt pan size)
1 pkg. fresh strawberries
8 oz cream cheese, softened
3.4 oz instant vanilla pudding
2 cups milk
1 cup cool whip, thawed
1/4 teaspoon vanilla
Cut cake into small squares.
Wash and cut the strawberries into small pieces.
Whisk together the milk and pudding mix. Let it sit a few minutes to thicken. Blend the pudding and cream cheese with an electric mixer until smooth. Add cool whip and vanilla. Whisk until well blended.
If you're ready to eat dessert: layer the cake, filling and strawberries.
If you're not ready to eat dessert, just put everything in the fridge until you're ready.
And be prepared to eat your heart out later!
This filling recipe makes a little over 3 cups. I don't know what I was thinking when I was tossing it all together, but it's good so I won't complain!!