Snow in May

We got some snow last night after two whole weeks of lovely sunshine and warmth.

This weekend apparently didn't get the memo that we liked the warmth because it is 34 degrees, wet and white.

Happy {[almost]} Spring!

How's the weather in your neck of the woods?
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Homemade Teething Popsicles

Okay, I don't actually own a popsicle maker set {[is that what they're called??]} so I used double shot glasses and baby spoons.
Sure, popsicle sticks would work in these glasses too but the only sticks I have are skewers. Besides, colors are fun!

 I used bananas and strawberry yogurt because it's what I had on hand. You could add fresh or frozen fruit to vanilla or plain yogurt if you so desire.

Mix your ingredients together.
{[If you're using fruit, whether fresh or frozen, you'll need to puree them in a blender.]}

 Add whatever you'll be using for holding sticks, and cover with foil.

Remove from cups & enjoy!

Miss Harper enjoying her 'sicle

Gabriel always prefers an empty spoon . . .
 Check out those stunning baby blues!

The only thing Liam didn't like about them was how cold they were


Homemade Almond Milk

Last recipe post today, I promise.

So who here loves almond milk?? - I do, I do!!

So when I saw this post on Kitchen Simplicity for homemade almond milk, I died a little. Okay, not really, but I was super excited!

Not to mention, I have all the ingredients sitting in my pantry as we speak. Yes!

What you'll need:
1 cup, raw almonds
3 1/2 cups, water {[plus more for soaking]}
pinch sea salt
2 tsp, vanilla, optional
1/4 tsp, cinnamon, optional
2 Tbsp, maple syrup, optional

 Pick and choose your optional mix-ins or use them all for a delicious beverage that tastes great on it’s own.

 Place almonds in a bowl. Cover with enough cold water that the almonds are completely submerged. Set aside and let soak overnight {[or at least 8 hours]}.
Drain and rinse the almonds, place in your blender along with 3 1/2 cups fresh water. Cover and process on the highest setting for one minute.
Line a fine mesh sieve with cheesecloth. Pour the almond mixture through the cheesecloth. Gather the ends of the cheesecloth and, using your hands, squeeze out as much liquid from the almonds as possible. Discard or save the almonds for another use.
Whisk in sea salt along with desired flavorings. Pour into a storage container and refrigerate {[let sit for a couple hours before using for best flavor]}.
Stir or shake before use. This should stay good for up to 5 days.

Makes: 3.5 cups

White Chocolate Lemon Truffles

Here is another recipe that showed up on my Facebook news feed. This one looks so sweetly delicious!

I did some searching on whose original recipe this is and came up with Sugarcoated's post here, who found it via Kitchen Simplicity. {[a lot of good recipes there, I might add]}

 Makes 24 truffles.

1 cup, white chocolate
5 Tbsp, unsalted butter
3 Tbsp, heavy cream
pinch salt
1 tsp, lemon extract
icing sugar, for dusting

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
Stir in salt and extract.
Allow to cool slightly before covering with plastic wrap.
Refrigerate for 2 hours or until firm enough to handle.
With a melon baller or small spoon, scoop out mixture and form into 1 inch balls.
Toss with icing sugar to coat.

Store covered in the fridge for up to one week or freeze for longer storage.
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