Dominican moments

il piccolo principe

“There might be millions of roses in the whole world, 

but you’re my only one, unique rose.”

Viewpoint

Learn to look at things differently.

Into the forest I go...

After a slight snowfall, the girls and I made our way to a favorite walking park and enjoyed some time in the sun and with nature. I love being able to see through the forest now as all the trees are bare, but seeing them come alive with buds and leaves will mean it's Spring and for that I can not wait! 

Stream hopping. Only one wet foot to account for too. Win-win.

And our favorite park has stables too. How lucky are we? Very.

Sweet horses licking at the new fallen snow. Perfect time outdoors with my little ladies.

is it Spring yet?

Banana Oat Chocolate Chip Muffins

Everything but the kitchen sink. Sort of. That's what it felt like looking through some recipes on my goto Pinterest. I wanted a simple Oat Muffin recipe for a grab and go during weekday mornings. Banana bread is a favorite in the house and not only because I add chocolate chips to the recipe. I'd like to think we all genuinely enjoy them regardless of chocolate - although it never hurts to add mini chocolate chips to any muffin or bread recipe. But I wanted a muffin recipe and I love oats so I wanted an Oats Muffin recipe. Shouldn't be too difficult right?

Wrong. There are hundreds of them. So, I went to the nearest one and adjusted some things and Voila! Banana Oat Chocolate Chip Muffins. I have to say that I loved them, my friend also loved them, but my family...not so much, I think the oats through them off. Back to the drawing board to find something they would like.

But for a simple breakfast treat for those on-the-go mornings...

Ingredients:

• 2 eggs
• 1 4oz serving of unsweetened applesauce
• 2 ripe bananas, mashed
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup old-fashioned oats 
• 1 cup all-purpose unbleached flour
• 1/2 cup mini chocolate chips

Directions: 

1. Preheat your oven to 350ºF and place muffin liners in a 12 muffin pan. 
2. In a large mixing bowl, lightly beat the eggs and then whisk in the applesauce, bananas, sugar, vanilla, baking powder, baking sod and oats. Mix until combined being careful not to overmix. 
3. Slowly stir in the flour until just combined. Fold in the chocolate chips, saving some to sprinkle on top.
4. Divide the batter evenly among the 12 muffin cups filling about 3/4 full. Sprinkle on more chocolate chips - this is a must. I love chocolate and they look pretty. 
5. Bake for 20 minutes. you'll know they're done when a you insert a toothpick in the center and it comes out clean. Allow to cool about 5 minutes in muffin pan and then remove to cool completely on a wire rack. Store in an airtight container.
6. Enjoy! 

I spy with my little eye...

Crazy week here made all the more crazier with a late night Super Bowl win - go Eagles! - a fake snow day and then the Super Bowl Parade which got the kids off school as well. Oh, to be a kid again.

Mario learned how to correctly spell Eagles, thanks to their team chant that encourages spelling, he asks to play "I Spy" literally every time we're in the car and I love when the kids are playing hide and seek in the house. Why? Because Mario finds the cutest spots and giggles until the girls find him. It makes my day.

progress

My little prince is learning to write. 

a night out on the town

Dining out on the resort while in the Domincan Republic. With kids. Not for the faint of heart. They are getting so much better though and it helps that we pack about 134 distractions for every fancy dinner we go to while in the Dominican. Ah, they're only young once, right? 

Nonno Mario and Nonna Maria with the kids before one of our fancy dinners. They look like well-behaved children right?

I love this piece of art they have at this restaurant. How appropriate to get this group shot...would love to take the same photo when they're in their teens. Ok, maybe not. 

My little man, my heart. Love this wild man, my active and very curious little boy. My little prince.

And my little ladies. Not so little these days it seems as Sofia will be my height in no time. They enjoy this trip every year and every year they amaze me with how much they've grown. They are mama's helpers for sure and I feel better having them by my side.

catching the dominican sunrise with my girl

Last year while on our trip to the Dominican Republic, I took each of the kids out separately to catch the sunrise. It was such a memorable moment for me (and hopefully for them as well) on our trip. This year due to not so great early morning weather and then our daily plans, I was only able to get out with two of the three. Still made special moments with all three, but this little activity I hope to turn into a tradition while on our trips. So worth it.

Little mama. Little photog in training. She's photographing the pink clouds behind us that were just incredible.

I love finding hearts out there. Reminds me that love is all around us.

Chocolate Chip Oatmeal Cookies

I realize you shouldn't mess with perfection. After trying out many (many, many, many) different recipes for chocolate chip cookies, I finally settled on one that was perfect. I haven't tried a different chocolate chip cookie recipe since and everyone in the house vouch on them being the best there is and I make them often.

BUT. I like oatmeal. A lot. And wanted to give oatmeal cookies a go. But I also love chocolate and so rather than take a whole recipe for just oatmeal cookies I decided to combine my two loves.

Well, three this morning I guess if you count in my little baking assistant. Yes, his hand was stirring very quickly as to the blur in the photo. No oats or chocolate chips were hurt in the process.

Easily enough, I just made some adjustments to the Williams Sonoma recipe to incorporate the oats.

Ingredients: 

1 1/3 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup unsalted butter, microwaved room temp. butter for 15 seconds

1/2 cup packed light brown sugar

1/2 cup sugar

1 large egg

1 Tbsp. vanilla extract

2 cups chocolate chips

1 cup old-fashioned oats

Directions:

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer, beat the butter and sugars. Add the egg and vanilla and mix until blended. Slowly add the flour mixture and mix until just combined. Then add the oats and mix again with the blender. I use a wooden spoon to incorporate the chocolate chips.

I use my hands to mound out the cookie dough and roll into balls, spacing each a couple inches apart to allow for spread. 

Bake the cookies for about 11-13 minutes. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.

Buon Appetito!