Even though we’ve been in Dora overload in our house lately, I have a newfound respect for her. Nicholas tends to watch the same Dora videos over and over again; so much so, that he can quote one of them verbatim. Today on the way home from my parents’ house, we actually got treated to a new one — yay!!! In it, Dora mentions eating corn, and as soon as we got home, Nicholas announced that he wanted to eat corn. Forget the fact that we had just left my parents’ house and had dinner AND dessert there. The Husband scoffed and figured Nicholas was all talk, and wouldn’t touch the corn if I made it, but I, for one, wasn’t going to miss a potential opportunity to get Nicholas to eat some vegetables. I heated up some corn and he gobbled it up. So, you see, Dora rocks! He even made me pack some corn for his lunch tomorrow. Very cool.
Another busy day today, but quite enjoyable. We met Nicholas’ girlfriend and went to a flea market to scope out the bargains, stopping at Dunkin Donuts so the kids could get their munchkin fix on the way home.
A friend from Wisconsin was in NJ today and stopped by to see us for lunch. We haven’t seen him since before Nicholas was born, so it was a nice treat. I made Bacon Lettuce Tomato and Avocado sandwiches for lunch, with chips and Cracked Pepper Dip and Nutella Cupcakes for dessert. The cupcakes were a new recipe. They are originally a Donna Hay recipe, with some minor modifications from Nic over at Baking Sheet. Simple and delicious, they’re my kind of recipe. And hey, ANYTHING with Nutella is worth trying. I saved half to bring to my parents, and with only one left over, I think it’s safe to say these will be a repeater. It’s a very simple recipe, and the cupcake is tender, with just the right amount of sweetness. Sweet, but not overly so. Perfect.
OK folks, all for tonight. Tune in tomorrow to see what the week brings us. Until then…
Nutella Frosted Cupcakes
10 tbsp butter, softened
3/4 cup white sugar
1/2 tsp vanilla
1 3/4 cups flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Preheat oven to 325F. Line 12 muffin tins with paper liners. Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella. Bake for 20 minutes. Remove to a wire rack to cool completely. Makes 12.