Thursday 30 April 2020


We're 6 months in, and starting solids!

This time around, I've been torn between wanting to hang onto Annie's babyhood (nursing has been so sweet and special!) and exposing to her a whole new world of food. But now that we've started, there's no turning back!

First tastes of food: blended carrots

cutest silicone bowl and spoon glitter and spice

This time around, I'll be sharing our journey with baby purees (which I did with all our other kids) and baby led weaning. I never did that with the older ones, but have heard lots of wonderful things from other parents who tried it with their kids. We're starting with mushy solids for now and hoping to add some solid foods in once she gets the hang of eating.

As for now, she's still getting familiar with eating and definitely prefers her milk. Only a few teeny tine spoonfuls are getting into her tummy. But as the doctor said the other day - she's got lots of food stores in her little rolls and is happy and healthy. We're taking it one day at a time!

Wednesday 15 April 2020


Easter at home this year is looking different than our usual traditions. But we're hoping to make some new memories and enjoy our time at home.

This year we're missing our usual egg hunt at one of our favorite local farms, family lunch, and our Easter church service. But we've been doing lots of things at home like crafts, baking, and snuggly movies.

Hoping we get to look back at this time and remmeber the joy and magic we got to have at home. Thankful for our little ones and our home we get to stay safe in.

Monday 13 April 2020


Happy Easter Sunday!
He has Risen!

Hope you're celebrating and enjoying the joy of Easter with your loved ones!

Monday 6 April 2020


This is one of my favorite little treats. I make it at a few different times in the year and I love changing it a bit for an Easter themed treat. See my Valentines Toffee edition here!

It's veeeery simple to make and it's so satisfying and yummy. My kids love it and always try to sneak a taste. A few pieces went missing as I tried to photograph them. Haha!

For Easter, I cut up some mini eggs and topped the toffee with marshmallows and mini eggs at the end. I tried to place the mini eggs with the shells showing so it shows of the pastel colours. I let the marshmallows sit for a few minutes and they started to soften and melt a bit. After a few minutes when they were starting to mel and set, it pushed them down gently to make them look a bit squishier/gooier. I love that you can change your toppings for different times of the year.

Ok, here's the recipe!


40 Saltine Crackers
1 cup butter
1 cup packed light brown sugar
1 teasp vanilla
1 1/2 cup chocolate chips
toppings (I used marshmallows and mini eggs, but you could use pastel m&ms, toffee chips, chocolate drizzle...)

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread crackers out in an even layer.
2. In a medium saucepan, melt the butter and brown sugar. When the mixture starts to boil, stop stirring and let it boil for 3 minutes. 
3. Turn off heat and stir in vanilla. Pour mixture evenly over crackers and spread out evenly. Bake for 5-6 minutes.
4. Remove from oven and sprinkle chocolate chips over top. Return to oven for one minute. Take out of pan and spread chocolate with a spatula in an even layer. Add toppings as you wish!
5. Let pan cool and then freeze for 15-20 minutes. Break or cut into pieces and enjoy!

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