Quick update: Still pregnant.
Other news:
Jeannie and I spent the day running errands and finishing up final Baby M details.
We're ready. Jake also got a bath, so he is ready to meet his newest little sister.
We had a delicious dinner at my folk's in Gig Harbor last night. Dani is cuter by the minute. She's smiling away and loves to be rocked and bopped around the room (Grandpa Doug is especially good at this). Other likes: ceiling fans and bath time.
Dani Girl on her quilt my mama made her.
Also, a quick pic of the beautiful "Miss Molly"cookies Trena Carpenter made for my shower at her house a few weeks back. Adorable, yes?
And, by popular demand (and for those who may have misplaced it the first time it was released (wink, wink Auntie D)), here is Trena's decadent French Toast Souffle recipe. Make at your own risk-- it's addictive.
Also-- Ryan and I are currently accepting brunch invitations...
Decadent French Toast Souffle
5 large croissants (baked)
8 oz whipped cream cheese
½ cup of butter, 30 seconds in microwave
¾ cup maple syrup, divided
10 eggs
3 cups half and half
1 tsp cinnamon
Sauce:
½ cup butter and ½ cup maple syrup
Spray 9x13 inch casserole dish. In food processor, coarsely chop croissants. Spread evenly on bottom of
dish.
Put cream cheese, butter, and ¼ cup maple syrup in food processor and blend. It needs to be a little
soupy, so add just a little of the half and half while blending. Spread evenly over the chopped croissants.
In large bowl, beat eggs, ½ cup maple syrup, and half and half. Pour over mixture.
Wait until it soaks into bread, then sprinkle cinnamon over the top. Cover and place in refrigerator
overnight.
Preheat oven to 350 degrees. Uncover and bake 45-50 minutes or until golden. In small saucepan, heat
½ cup butter and ½ cup maple syrup. Pour over soufflĂ©.