Easter

We colored Easter Eggs on Friday. The girls had a lot of fun. Easter bunny came Saturday night and hid Abby's basket in the shower, Zoey's basket in the shoe closet, and Carly's basket in the dryer. They got books, candy, a plate and cup.

Dance Recital

The girls had a dance recital on Saturday, April 4th. They danced to "Who Let the Dogs Out?" It was a very crazy, hectic morning for five minutes of exciting dancing!















On the stage: Zoey is 2nd girl from Left, followed by Carly in the back row and Abby the short one second from the right.















Smiling with Grandma before they danced.











My little dancer!

Pavlova Desert

This weekend has been my first real weekend at my new place with nothing to do and no where to go. So, I thought I would be ambitious and make something for desert. I pulled up allrecipes.com and saw something that look delicious right on the first page...Banoffee Pavlova. Now I thought it looked good. I like bananas and carmel. So, if you're not a fan of bananas, you could top is with strawberries or some other fruit.

1 cup castor sugar or superfine sugar
2 teaspoons cornstarch
1 pinch cream of tartar
4 egg whites
1 pinch salt
1 dash vanilla extract
1 teaspoon white wine vinegar
2 small bananas, sliced
1 cup caramel ice cream topping
1 tablespoon grated semisweet chocolate, for garnish
2 cups sweetened whipped cream

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface.

2. In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form.

3. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula.

4. Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled.

5. Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.

Ok, I didn't put any chocolate on mine and used very little carmel sauce. The pavlova is sweet by itself and doesn't need much. The bananas on it were great! I also whipped up heavy whipping cream to put on top.

New Place!

Ok, I know it has been a while since I posted. I have been pretty busy since "girls weekend." Here are a few pictures of my new duplex. I will post more updated ones when I get more unpacked. Also, I will try to get some of the girls bedrooms up soon.

Bowling

A day at the local bowling alley.



Zoey won with a score of 80 pts.






Cheese!



Megan and the girls.



Paul and Carly



Daddy helping Abby bowl.



Bowling is exhausting!

Sturgeon Spearing Weekend

Here are some sturgeon people speared on Lake Winnebago, WI. Also, the lake is so large it form stress cracks and bridges are made to cross the cracks.

Chocolate Molten Cakes!

I love these! They are one of my favorites and very easy to make.

12 Tablespoons of milk or semi-sweet chocolate chips
(or 4 squares of milk or semi-sweet baking chocolate)
1/2 cup butter
1 cup powdered sugar
1 egg
1 egg yolk
6 Tablespoons flour

Preheat oven to 425 degrees (I only go to 375). Butter four 3/4 cup custard cups or soufflé dishes and place on cookie sheet (I use Crisco and 6 muffin cups in a 12 cup muffin tin).

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with a wire whisk until chocolate is completely melted. Stir in powdered sugar until well blended. Add egg and egg yolk with wire whisk. Stir in flour. Divide among dishes.

Bake for 13-15 minutes (I go 15 or more) or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately. (I usually cook mine longer because of the reduced oven temperature and I like them a little more done than the recipe calls for. They are also good the next day.)