Just this morning the Young Man awoke ready to enjoy a new found independence. Building train tracks, cutting and pasting and making tea for his teddies. All. By. Himself (Hello clear head, it's nice to see you again). I'm not sure if it's because his teeth have stopped hurting or because he is sleeping a little better (praise Jesus, really) but either way, i'm grateful.
Little kind, creative, sharing (sometimes) child- I'd like to keep you.
If you were interested, this is what we baked today, Espresso Cakes
by Donna Hay
100g butter, very well softened
1 cup caster sugar
1 1/4 cups plain flour, sifted
2 teaspoons baking powder, sifted
1/4 cup hazelnut meal
1 1/2 tablespoons instant coffee granules or powder, dissolved in 1 tablespoon boiling water
Preheat the oven to 160C. Place the butter, sugar, eggs, flour, baking powder, hazelnut meal and coffee mixture in a bowl. Combine using electric beaters on low speed, then increase to high speed and mix until just smooth.
Grease 10 x 1/2 cup capacity muffin tins. Spoon in the mixture and bake for 25 minutes or until cooked when tested with a skewer. Cool in the tins for 10 minutes then remove and cool on a rack.