I’m a mom, wife, teacher and former chef.
I had a much wanted and very much a surprise baby just shy of my 40th birthday and soon afterward became a mulch-generational household when my 90 year old father-in-law moved in. It’s been quite a ride.
I started my blog as a way to have a record of my mat leave and the treats that we had while I was on it. I haven’t been great about ‘keeping’ photos etc in the past and I wanted my daughter to have a record of that very special time.
And then I caught the blogging bug, met the greatest people around and my baby blog grew as my baby did. My focus is still food but I also have branched out to; fashion (totally love), decorating (we undertook a massive remodel last year), giveaways from my favourite Etsy folks and a bit of creative writing on the side.
That’s enough talk, how about something to brighten your morning?
Carrot Oatmeal Muffins should do the trick.
We’re always on the run weekday mornings so I make a couple of batches of muffins a week to grab and go with. These are one of our new favourites.
In my shiny bowl I’ve got; 1 1/2 cup shredded carrot, 3/4 of oatmeal (large flake), 1/2 cup coconut, 3/4 cup plain yogurt, 2/3 cup brown sugar, 2 eggs, 1 cup crushed pineapple and a dash of cinnamon.
Mix well and add 2 cups flour with 2 tsp. baking powder. JUST fold this in to avoid tough muffins.
Spoon into 12 muffins cups (I’m in love with my little square ones right now) and make for 15-20 minutes at 350 degrees or until a knife comes out cleanly.
Hope to see you in my neck-of-the-woods really soon.