Talking to Kyler...

We had a really busy morning today. We woke up late and I made us even more late because I had to check email, check on Christmas gift orders that I've placed online, check face book, etc....you know...the really important stuff that has to be done in the morning, right?

Anyway, we rush to to the car and drop off Kobe at school and then it's just Kyler and I driving down Broadway to get to his school. This is usually a really quiet time in the car because Kyler is just looking out the car window. We're about halfway there and I realize Kyler and I have been chatting the whole way. He sees the big Christmas tree at Shelter insurance and says, "pretties mi-mas (Christmas) tree, mommy". We drive on a little further and he sees some lights on houses and he says, "pretties houses, mommy". We get downtown and the businesses are lit up and he continues to talk about all the "pretties houses". Wow, my little guy is starting to grow up! I LOVE talking to him and hearing how he says things. He is really starting to talk in sentences and it's so fun to hear what he has to say!

Kobe and Mya visit Santa...

Angie took Kobe and Mya to the Cherry Hill Christmas Festival last night. They got to see Santa Claus, do some crafts, ride the trolley and go eat pizza. Kobe had a great time. This is the first time he would sit on Santa's lap since he was 3 or 4. Angie got some cute pics!

Christmas Goodies...

I always do quite a bit baking during the holidays and I'm going to share a few of the new things I plan to make this year.

Espresso Cupcakes

For the cupcakes:
1-1/2 cups all purpose flour
1-1/2 teaspoon baking powder
Pinch of salt
1/2 cup malted milk powder
1/4 cup dark espresso coffee
1 cup superfine sugar
2 eggs
1/2 cup (1 stick) sweet butter, softened

For the frosting:
1 cup (2 sticks) sweet butter, softened
3 cups confectioner’s sugar, sifted
1 tablespoon instant coffee granules
2 teaspoons hot coffee
1 teaspoon vanilla extract
A dozen chocolate espresso beans

Preheat the oven to 350 degrees. Place paper baking cups in muffin pans. Sift the flour, baking powder, and salt into a medium bowl. Combine the milk powder and coffee in a small bowl. Beat the sugar, eggs, and butter in a medium bowl until light and creamy. Add the flour and coffee mixtures alternately to the egg mixture. Spoon the mixture into the cups. Bake for 15 minutes. Remove from oven, and cool.

To make the frosting, beat the butter and confectioner’s sugar in a bowl until soft and creamy. Add the coffee granules to the hot coffee and stir. Beat into the butter and sugar mixture, and then stir in the vanilla. Spread the frosting onto the cooled cupcakes. Top each cupcake with a chocolate espresso bean.

Store unfrosted for up to 2 days in an airtight container or freeze for up to 3 months.