Hello all!
After several weeks of colds, the flu and eye and sinus infections I am happy to report we are all feeling much better! Jason will be beginning his last stretch of residency tomorrow with about 6 weeks of trauma surgery. We are so happy to see the light at the end of the tunnel!
Anna has been using her imagination more and more. She likes to pretend that it's snowing when it's 90 degrees out and likes to pretend she is other people. She almost always has pretend butterflies or ladybugs in her hair or sitting on her shoulder -- this is a fun age!
Going for a walk in "the snow" so Anna had to wear her feathers to keep warm =)


Now this is a bubble bath!

Benji has been keeping us on our toes more than ever! He walks very fast now and is almost always getting himself into some sort of trouble! Lucky for us he isn't jumping out of his crib yet but I suspect he could if he wanted to. Ben's favorite thing to say is "hi, Gracie" -- Gracie is our cat. He says it to everyone, including me! Ben's new favorite food is carrot cake cupcakes. Anna and I made some a few days ago and he went crazy when he saw them.
Looks like Ben is a Cal fan in his blue and gold stripes =)

This cupcake was devoured in about 30 seconds -- sorry about putting your sister's bib on you Benji!


Benji's Carrot Cake Cupcakes:
2 cups sugar
1 1/3 cups canola oil
3 extra-large eggs, room temp
1 tsp vanilla extract
2 1/2 cups flour
2 tsp cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
1 cup raisins
1 cup chopped walnuts
3/4 pound carrots, grated
1/2 cup diced fresh pineapple (I used fresh pineapple spears from Trader Joe's)
1/4 cup flax seed (optional)
Frosting (optional)
1 pound cream cheese (2 sticks), at room temp
1/2 pound unsalted butter (2 sticks), at room temp
3/4 tsp vanilla extract
1/4 tsp almond extract
1 pound powdered sugar
Preheat oven to 350 degrees. Line cupcake pan with liners or spray with non-stick spray.
Beat the sugar, oil and eggs on the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl sift together the flour, flax seed, cinnamon, baking soda and salt.
Add the dry ingredients to the wet. Toss the raisins and walnuts with a tablespoon on flour. Fold in the carrots, pineapple and raisin mixture.
Fill the cupcakes about 3/4 full. Bake for 30 to 40 minutes, or until a toothpick comes out clean.
Frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer with the paddle attachment until combined. Add the sugar and mix until smooth.
I adapted this recipe from a Barefoot Contessa recipe. You can make a regular cake from it to but bake it for about 50 - 60 minutes. This makes 16 cupcakes or two 8 inch round cakes.