Oh. My. Yum!

Pinterest.  It is a wonderful thing.  I love it.  I have to limit my time on Pinterest because it is fabulously addictive. I love seeing all the fun tricks and tips, craft projects, home decor, and of course, recipes.  Lots of wonderful pictures of even more wonderful food!  (On a side note: I am curious to know how many people actually make any of the projects they pin...)
We are wanna be foodies around here, so I pin all kinds of recipes and last week I actually made one:
This recipe for Fudge Babies from Chocolate Covered Katie.  I don't know Katie, but her blog is great.

They are totally rich, decadent and not at all terrible for you, in fact they might even be good for you.  Fudge Babies are also ridiculously simple to make. You don't even have to turn on your oven.
I've made them twice and my family loves them too.  Brooks thinks they are candy. And let's face it, any healthy food that your three year old thinks is candy is a good thing.

Lucy on the Move

Lucy has been moving around for a little while now.  She crawls some but mostly she does what we call the "swim," flapping her arms and kicking her legs to gain forward motion.
She has also started pulling up to standing! Needless to say, mommy is not ready for all this.  we have no "containment strategies" in place to keep the little girl from getting into mischief.  Here is a short clip of exactly what I mean...

homemade teething biscuits

Here is a yummy recipe for homemade teething biscuits.  I made them for Lucy today and she LOVES them.  She loves them so much that when ever she dropped the biscuit she would cry:) lol!

Homemade Teething Biscuits

2 tbsp butter, softened
1 ripe banana
1 egg (you can sub the egg for 1tbsp ground flax seed mixed with 3 tbsp water)
1 tsp baking powder
1/4 tsp salt
1 and 1/2 tsp vanilla
1 tsp water
1 and 1/2 cup baby rice cereal

Preheat your oven to 300 degrees.
First, if your banana is very ripe (lots of spots) - mash it up to a smooth puree.  If it is not ripe (even still slightly green, just put it in a bowl (peeled) and microwave it for 1 minute.  Mash the cooked banana into a smooth puree.  Let it cool before you add it to your biscuit mix.
Cream the butter, add the banana, egg, baking powder, salt and vanilla.  Mix well.
Add the rice cereal gradually mix with a wooden spoon until smooth.  You may need a bit more or less flour but the dough should not be sticky.
Divide the dough into 4 equal pieces and roll each piece out like a snake.  About 3/4 inch in diameter.
Press the log sort of flat to about 1/2 inch thick and then cut the flattened log into 2 1/2 inch sticks.
Bake on an ungreased cookie sheet for 45 minutes or until dry.  Flip the biscuits over halfway between baking.
Store in an airtight container for up to 2 weeks or in the freezer for 4-6 weeks.