Well. Needless to say the last week has been CRAZY, but WONDERFUL. Last Wednesday I got a shocking phone call... A birth mom had picked us, a baby was waiting for us! She was born Tuesday, May 17th... on my mom's birthday. Totally a God thing. We had 2 hours to get to the hospital to meet our little girl and her birth family. What a crazy trip this has been. Here is our little sweet heart.
Amelia Raymona Dean (Mia)
Meeting our sweet girl for the first time.
Proud big brother giving kisses!
So SOON, there will be many new crafts for girls! Headbands, clothes, I am already starting to go crazy with accessorizing. Our family feels complete. God is GOOD.
My husband and I found this AMAZING bench at a yard sale in the country. We bought a lot of stuff at the yard sale, so I think this was probably $1.
I did a little touch up with white paint, and then I had a canvas table cloth I found at target on clearance that I was saving for just the right project, so that is what I used to re-cover it! I think it is a fantastic little bench now!
My husband's family is Dutch. They are also a HUGE family. His cousin recently got engaged, so we are having an engagement party for her, and I volunteered to make the cupcakes. These cupcakes turned into a huge labor of love! Through many mishaps and a big mess, four hours later I had about 50 cupcakes. Here are the recipes I used!
1 cup Milk, at room temperature (I used buttermilk)
1. Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.
2. Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.
3. In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate.
4. Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium.
5. Fill cupcake wells 3/4 of the way. Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs.
6. Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely.
3 cups Powdered Confectioners' Sugar, plus a little extra if needed
1. In a 2-quart saucepan melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly, reduce heat to low.
2. Boil and stir 2 minutes. Stir in 1/2 cup Milk. Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes.
3. Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency.
4. Store in refrigerator for 15 minutes before frosting to help it firm up.
I then drizzled some caramel over the top of the cupcakes, and added some mini chocolate chips, then I topped them off with a stroopwafel! (They are a Dutch little dessert biscuit thing. I find them at World Market)
I am a HUGE fan of homemade toritllas. My friend Liz makes authentic mexican food all the time, and I go crazy for it. I always thought that making your own tortillas would be really hard, but... it isn't! And it only calls for a few ingredients! Here is the recipe I used thanks to