Tuesday, April 26, 2016

Mini Things!

Sometimes it's the little mini things in life
that are the sweetest!

My wee mini daffodils and violets are finally blooming.
I love to pick them and fill my mini vases
(this happens about once a year)

Tea Cup added for comparison of size
I've been busy creating mini quilts (well not totally mini but baby size quilts)
There are some very special friend's babies on their way (one set of twin boys no less)
and a God Daughter's baby.






For the twins!


















For a sweet little girl?
If it's a boy I might have to 
whip up another ....










The sewing bug was extended to my sweet daughter where I just returned
from a mini visit with her mini family in Alberta.

Her first sewing project! She's a fast learner.

But, I must say that the best mini in my life right now is my darling granddaughter ....
oh what fun and many cuddles we had!

Loved like Crazy by Mommy 


And Daddy!!!!

Becky dubbed this picture "Me and my Mini"


Story Time with Grammie

Noa's Office - notice the mini knee pads for crawling baby!

Saying good-bye for now ...




It has been a fulfilling month and the mini things were the best!

Meanwhile, back at the homestead - we are preparing for the farmer's big 6-6 tomorrow!!!

I found this apple cake recipe and thought I'd give it a go.
It's an Ina Garten recipe so it's got to be good!

I didn't have Granny Smith apples so I substituted with 3 Cortland apples.



Recipe for Apple Cake "Tatin"

Ingredients

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Directions

Preheat the oven to 350 degrees F.
Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.



Till next time .......... trying to catch up with the "home" work - mini steps!

(I'm so far behind reading my favourite blogs dear friends - I'll try to catch up this week)