When I Grow Up.

If you had to choose a new career for yourself, what would you choose? (a prompt from MamaKat

When I was a teen I always thought I’d be a teacher when I grew up. I just loved the idea of teaching the next generation, being around all those kids and watching their world open up before them.  I’ve worn a lot of hats in my life in which I have been a teacher, but I never actually got to be a for real teacher. Which is fine. My role as mom brings me amazing joy.  I don’t even have dreams of being a teacher anymore. I respect them, and adore them, but spending 5 days a week with 28+ kids doesn’t seem so appealing anymore. You teachers out there rock, seriously. You have the patience of a god/dess.
I think if I could pick anything in the world to be at this moment in my life it would be a toss up between a doula and a midwife.  Though, I think I’d go more towards doula, simply because I wouldn’t be in charge of helping to make big decisions in the middle of an emergency that way but would still be able to help and support the mom and family. I love helping moms. I love supporting them. I love ensuring they’re able to make informed choices.  I’ve thought about it for a few years now, and it’s still something I may end up doing if I am able.  I’m not too old to decide what I want to be when I grow up, right?

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Nutella Cinnamon Rolls with Vanilla Glaze

Today’s Tasty Tuesday combines my love of Nutella and Cinnamon buns!

[Via Averie Cooks]

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 8 rolls

For the Rolls

one 8-count can refrigerated crescent rolls (like Pillsbury Big & Flaky Crescent Rolls)

about 2/3 cup Nutella (store brand chocolate-hazelnut spread may be substituted)

1 tablespoon+ cinnamon

For the Glaze

2 to 3 tablespoons unsalted butter, melted

1/2 teaspoon vanilla extract

3/4 cup+ confectioners’ sugar

splash of cream or milk, optional

Directions:

For the Rolls – Preheat oven to 350F. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray; set aside. Open the can of crescent rolls and carefully unwrap the dough. If two triangles are stuck together, keep them that way. Arrange triangles or rectangles (if two triangles are stuck together) in one long row on clean counter or work surface. Press the seams together, overlapping them slightly to close any large gaps. Generously spread Nutella in an even flat layer over the entire surface, leaving 1/2-inch margins around all borders. Sprinkle generously with cinnamon, to taste.

Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible. With a sharp knife (serrated works nicely), bench scraper, or unflavored dental floss (works nicely to pinch off pieces without compressing the dough log), slice log into 8 equal-sized pieces. I find the best way to do this is make a cut in the center, and then divide each half into fourths, rather than trying to eyeball eight pieces working from end to end. Place pieces in prepared pan, noting there will be gaps and spaces. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden; don’t overbake because these are meant to be gooey.

While rolls bake, make the Glaze: Combine all ingredients in a small bowl and whisk to combine and until smooth, playing with butter and sugar ratios until desired consistency is reached. If desired, a splash of cream or milk may be added to help achieve desired glaze consistency; I don’t use it and simply use butter, vanilla, and sugar. Rolls may be glazed immediately upon removing them from oven, resulting in glaze melting into the crevices; or glaze rolls after they’ve cooled a bit. Glaze may be drizzled on or spread on thicker with a knife or spatula, which is what I do after the photos are done. Serve immediately. Rolls are best eaten fresh, but may be stored in an airtight container at room temperature for up to 3 days.

Music Monday

While I was waiting to meet up with my friend for my birthday lunch on Thursday I read the news that we lost yet another great artist (side note, 2016 you can stop taking people already!) Without question Prince was one of THE greats.  He will be greatly missed not just for his musical talent, but for his character.Prince has so many songs I love, either recorded by him or written by him, but this one is one of my absolute favourites. It seemed the most fitting too.

Thirty-Five

I’ve been on a semi hiatus due to life being busy this week, I’ll be back in full next week!

In the meantime here’s a round up of my week.

Monday: Since the weather is starting to be gorgeous again I’ve decided it’s time to shed some of this hibernation weight, so I joined a friendly group challenge on MapMyFitness. I’m in 4th place (It ends tomorrow) 

Tuesday:  My friend,  Nikki, kidnapped me for a kidfree walk at a local campground. The scenery was gorgeous, my picture on instagram didn’t do it justice at all. I could do all my walks there and never notice how long I’m walking.

Wednesday: I had an appointment with C across town. It wasn’t something I could bring Little Miss to and C wanted Hubby with us, so Little Miss spent 6 hours with her auntie, which is the longest she’s spent with someone who wasn’t hubby or me. She did fine. I don’t want to talk about how I did…

Thursday:

I celebrated my 35th birthday by hanging out with Nikki and Kat. There was shopping, shenanigans, a cute server at lunch AND free cheesecake!  When I got home I was ambushed by the kids and given tons of hugs. I can’t think of any other way I would want to spend my birthday. I remember dreading hitting my thirties  when I was in my twenties but now that I’m here I’m realizing that my thirties are way more incredible than my twenties. I actually prefer my thirties!

Friday:  Went downtown with Hubby and Little Miss to get our IDs updated. Stopped in for lunch at Fox&Fiddle (one of our fave places)

This weekend is being used for winding down and getting some housework done after such a busy week. I’ll be back to regular blogging next week.

 

 

 

Tasty Tuesday

I am a sucker for breakfast  dinner. Pancakes, eggs & bacon, waffles, french toast. I love them all.  But sometimes I feel like they are a bit plain and I want to change it up. Searching through Yummly for french toast and this gem showed up!

Peach French Toast Bake

Via The Food Network

Looks delicious, right?

Ingredients
Cooking spray
1 large whole-wheat baguette (about 8 ounces)
4 whole eggs
4 egg whites
1 cup low fat milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1/2 lemon, juiced about 1 1/2 tablespoons
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon

Directions
Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.
Serving suggestion: Top with a dollop of vanilla yogurt, a drizzle of maple syrup and a side of Canadian bacon.