The Southern Utahn's: June 2011

Tuesday, June 21, 2011

McWane

Grandma T. and I loaded up the kids and had an adventure at the McWane Center. I COULD NOT have done it without her!

Evan's favorite part was the zip line.

Lorelai's first time on the bike! she has grown a ton this summer so she's tall enough, but not not quite strong enough to make it all the way back.

Evan loves the bike. We have to let him ride it every time we go.

Being silly in the toddler area (no one else was there so we let the big kids play).

I love that grin.

Patrick enjoyed his first visit to the Science Center.

Logan dumped blue sand all over himself while I was feeding Patrick. This is him after I cleaned him up. Clearly, I still had a lot of work to do when we got home!

The kids had a blast playing and building! Reid had fun with his creation.

Saturday, June 18, 2011

Bundt's and Banana's

I got a bundt pan! I know a lot of people don't use bundt pans, but I have always loved them. They make such pretty cakes. This is how we christened the bundt.

Sour Cream Banana Cake

Ingredients

1/2 cup semisweet chocolate chips
1/2 cup walnuts, chopped
2 teaspoons ground cinnamon
1 3/4 cups sugar
1/2 cup unsalted butter, softened
3 eggs
2 ripe banana's
1 (8 oz. container) sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

Directions

1. Heat oven to 350°F. Lightly coat a 12-cup Bundt pan with vegetable cooking spray (with flour).

2. In a small bowl, combine the chocolate chips, walnuts, 1/2 teaspoon cinnamon, and 1/4 cup sugar. Set aside.

3. In a large bowl, with an electric mixer at medium-high speed, beat the butter with the remaining sugar until light and fluffy. Reduce speed to slow, add the rest of the cinnamon and the remaining ingredients, and beat 3 minutes or just until smooth.

4. Sprinkle a third of the chocolate-nut sugar on the inside of the pan. Drop in half the batter in big spoonfuls. Sprinkle with another third of the chocolate-nut sugar mixture and top with the remaining batter. Sprinkle with the remaining chocolate-nut sugar.

5. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn the coffee cake out of the pan and cool completely before cutting. Serve crusty side up.

By Kay Chun, October 2001

First slice went to Lorelai for helping Grandma bake the cake!

In case you're wondering how good it was; this picture was taken less than 24 hours later.

Yummmmm. Happy day.

Friday, June 17, 2011

A Week

We have had our little man home for a week now! I can't believe how well he fits in! He was clearly made just for our family. So what have we been doing with our week?

A little sleep...

Sock hands! This is what happens when the kids get a hold of the sock basket.

Daddy and Evan read Patrick a library book. Evan got his first library card this week. I think Patrick really enjoyed it. ;)

Logan and Reid can't stand being cooped up in the house. Wiggle cars are the best!

Lorelai let Patrick borrow a hat. Patrick was too ashamed to show his face.

Lots of Potato Head fun. Evan was particularly proud of his little family.

And now it's been a week! Patrick went to the Dr. today and is doing well. No jaundice, no heart murmur, and he has gained back and passed his birth weight by 3 ounces. What a good boy!