We had a fun play day today. This morning we went to the gym where I got my butty kicked (but it was so worth it and so needed). We came home just in time for Ryan to take a short morning nap. We had lunch at home then just played and played and played. Ryan has a nack for getting into things he shouldn't - the electrical cords, dog bowls, just to name a few. He was pulling up on everything and crawling everywhere. He is one busy little boy!
After Ryan's afternoon nap we headed to Target and Family Christian Bookstore for a few things. Ryan is not much for watching TV although he is always captivated by the weather radar on the news. He always turns to watch it when it comes on. Little future meteorologist Al Rocker on our hands??? (BTW Matt wanted to be the weatherman when he was little.) Today I bought Ryan his first Veggie Tales movie! Can't wait to see if enjoys it.
Here is the recipe for the Strawberry Shortcake I made for Friday night. It's Paula Deen's and it's just the yummiest!STRAWBERRY SHORTCAKE
(I always make it in a truffle bowl like this. It looks so pretty)
Ingredients:
1 large angel food cake
Custard:
1 8-ounce package cream cheese (softened)
1 14-ounce can sweetened condensed milk
1 12-ounce container whipped topping (thawed)
Glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry jell-o
1 cup water
2 cups fresh strawberries cut in half or quarters
Slice cake horizontally into three equal layers. Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside. In a medium saucepan, stir together sugar, cornstarch, and Jell-o; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries. Place one lay of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layer in this order for remaining cake, glaze, and custard. For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.
No comments:
Post a Comment