The Blessing of Alex

(Imagine a big announcer voice for a second)

HE'S CUTE! HE'S LITTLE! HE'S OFFICIALLY ON THE RECORDS OF THE CHURCH!
LADIES AND GENTLEMEN, ALEXANDER!

He was so freaking adorable in his little tuxedo yesterday.

So, my little Alex was blessed by his dad in the Lava Hot Springs, Idaho ward yesterday (the 14th of April, in case anyone was wondering). It was a pretty awesome day, especially since we got to hang out with all of Ben's siblings which seems to not happen very often.

But, before I go into that, I've got a few other days to talk about first.

FRIDAY APRIL 12TH

When I received a call from my sister Friday morning, I had completely forgotten that I had volunteered to watch her daughter Adalae while Kim did a modeling photo shoot Saturday. However, due to worries about the weather, they moved the shoot to Friday afternoon, which turned out to be better for me because we left shortly after six-thirty on Saturday for Mom Egley's house.

She left Adalae in my care at about five o'clock that evening, and didn't get back until nine due to an excessively awesome amount of make-up the photographer put on her.

(This is a photo from the last shoot. The only way I can get ahold of them is through facebook, but there isn't any of Friday's shoot on there yet).

I have to say that four hours is a long time to watch two infants of roughly the same age (Adalae is about a month older than Alex). Especially since Adalae wouldn't take a nap so she pretty much wanted to scream for the last two hours because she was tired and wanted her mom. The only way I could get her to stop was if I picked her up and bounced or swayed with her. It was a long night.

SATURDAY APRIL 13TH

Kimberly and Adalae stayed the night because she didn't want to drive to Swan Lake that night, and she wasn't going home until Sunday afternoon. So we hung out, drank hot chocolate and watched Princess Bride and Sky High. It was pretty great.

Plus I baked and packed to get ready for Sunday.

PEANUT BUTTER COOKIES

Ingredients

• 1/2 cup peanut butter
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour

Directions

1. In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.

2. Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.

http://www.bhg.com/recipe/cookies/peanut-butter-cookies/

 Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Prep: 15 mins

Cooking: 9 mins

Level: Easy

Cooling: 15 mins

Yields: 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

Wackey Chocolate Cake

Ingredients

4 1/2 Cups flour
3 cups sugar
3/4 cups baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 cup + 2 tablespoons olive oil
4 tablespoons vinegar
3 cups cold water

Directions

In a large bowl, sift together flour, sugar, cocoa, soda and salt. Add olive oil, vinegar and cold water. Combine thoroughly.
Bake at 350 degrees for 35 minutes. makes a 9x13 and a 9x9 cake (about a cake and a half). 

For Topping

1 8-oz package Cool Whip
1 jar caramel ice cream topping
a score bar, crushed (optional)

Combine thoroughly. DO NOT BEAT. Spoon onto individual servings. Refrigerate excess. (Do not spread over cake like a frosting unless you are prepared to refrigerate your whole cake. Cool whip does not keep at room temperature).

Needless to say, I did a TON of baking Saturday.

SUNDAY APRIL 14TH
Sunday went perfectly, I feel like. His blessing outfit fit, he didn't cry during his blessing, the dinner was fun. I had a great time.

There was SO much extra food. I expected a few more people to show up than did. I felt kind of bad.

I have to say that my ninja crochet-er mother made the white recieving blanket he's wrapped up in and my ninja marker-quilter-binder-sewer grandma Mary made the blue one. They mean a lot to me.