Cubby and Scoopy

Jacob blows our minds nowadays. He is constantly working on his dot to dots- I think he is truly addicted. He'll do one that gets up to 2000 in he space of an hour. I don;t honestly think I could do it that fast. He reads like crazy too. Our older two weren't so proficient at reading at his age- he's not even in Kindergarden yet. He's our easiest kid right now, he's independent, and he's the peacemaker (moms especially love the peacemaker kid) in our family, he's silly a lot, and he's quiet and he has this big toothy smile that I love. 

This is his latest lapbook on Bald Eagles.

I went downstairs to put a bottle in the fridge around 3am and found Cubby asleep on the kitchen table.

Jacob is the most willing to give in to Scarlet's demands. He spends a lot of time with her.

 In this picture, they are making "Unicorn Poop" cookies. Classy, I know. Scarlet was loving the Unicorn idea. We should have made them less cinnamon bun and more ploppy...

Scarlet created her first fairyland, it was an important moment. 

It's like a rite of passage in the Eaton home. She did a lovely job.

The other day Tim got in a hot tub at the pool with Scarlet and she said, "It's spicy in here."

Spicy as in "hot" water.

Whenever Ezra cries Scarlet starts singing the "Winnie the Pooh" song. She thinks it stops his crying.

Speaking of Winnie, here's a recent Jared quote:

"Mark is like Rabbit now. He's nuts about his garden lately."

We can always count on Uncle J for a Winnie the Pooh metaphor.

Treaty Treat

We make these regularly. They are fantastic. Tim especially loves them. 

Itty Bitty Carrot Cake Cookies

These mini cookies are soft yet crunchy, delicate, moist, bite-sized, and most of all, they taste just like carrot cake in cookie form!

Ingredients:

• 2 cup whole wheat flour
• 1 cup regular oats
• 1 cup unsweetened coconut
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 cup chopped walnuts
• 2 cup shredded carrots, packed
• 1 cup raisins
• 1 cup pure maple syrup, room temperature (I used half agave)
• 1 cup coconut oil, warmed for about 25 seconds in microwave
• 2 tsp fresh ginger, grated
• Pinch of ground cinnamon
• 1 tsp pure vanilla extract

Directions: Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the nuts, coconut, raisins, and shredded carrots. In a small bowl mix the maple syrup, softened coconut oil, vanilla, and freshly grated ginger. Add this to the flour mixture and stir until combined.

Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each cookie. Shape into a ball with hands. Bake for about 12 minutes and cool for 10 minutes on a baking rack.

Yield: 30 bite-sized cookies.

Nutritional info: (per cookie): 54kcals, 2 grams fat, 8 grams carbs, 1 gram fibre, 1 gram protein, 5 grams sugar.