Busy weekend!

We had a busy weekend! Birthdays, baby showers, mother's day, and more! Rachel, Christina, and I teamed up to make frog prince cupcakes to welcome Baby Connelly. Apparently Rike and Duncan first bonded over frogs, and now they are expecting their own little "frog prince!"

After the baby shower, we convinced the boys to help us set up Peanut's crib...check out Rachel's blog to see Peanut's pad!

We had a low key night at one of our favorite dive bars on Saturday night...thanks to everyone who came! Peanut really started dancing when Michael blared Christina Aguilera!

Today we celebrated Rachel's first (soon-to-be) Mother's Day! I was excited to use a bunch of Jason and my wedding gifts for the first time. Unfortunately Nan was sick so she and Ron had to stay home!

I did discover a pretty delicious and easy egg recipe thanks to Mom's brainstorming...yum! But I forgot to take a picture! Here ya go...

Herbed Egg Strudel
Cut each strudel into 3 portions to make 6 servings.

These few ingredients are designed to make a spectacular presentation-a scrambled egg-filled puff pastry. And it's so easy to assemble-five minutes from start to oven.
· 4 tablespoons butter
· 10 large eggs
· 1/4 cup half-and-half
· 1 teaspoon kosher salt
· 1/2 teaspoon ground black pepper
· 1/4 cup chopped fresh chives
· 1/4 cup chopped fresh parsley
· 1 package (17.3 ounces) frozen puff pastry sheets, thawed
Egg Wash
· 1 egg beaten with 1 tablespoon half-and-half
· 1/2 cup shredded Parmesan cheese
Heat the butter in a 12-inch nonstick skillet over medium heat. Beat the eggs, half-and-half, salt, and pepper until frothy, about 1 minute. Whisk the chives and parsley into the eggs. Add the eggs to the heated skillet; cook on medium-low heat for 1 minute. With a spatula, stir the eggs until softly scrambled. Do not overcook. Eggs should be a little wet.
Place the two sheets of puff pastry on 2 separate baking sheets lined with parchment paper. With a sharp knife, cut slits on both sides of pastry, 3 inches deep and 1-1/2 inches wide on a diagonal (45-degree angle facing up), making about 6 strips. Leave about 3 inches of the pastry in center, uncut. Place half the egg mixture down the center of each pastry sheet, and then alternate the cut strips of pastry over the eggs, enfolding the eggs in the pastry, keeping the pastry slightly loose on top so that the eggs have room to expand as they bake. Brush top with egg wash, sprinkle with shredded Parmesan cheese, and bake in a preheated 425° F oven for 20 minutes.

This was also delicious as a side!

Chicken Apple Sausage Sauté
Serves 6

What is a breakfast without a side of sausages? Here is a simple sauté of flavorful sausages with apples and shallots.
· 2 tablespoons butter
· 2 large shallots, chopped
· 2 Granny Smith apples, peeled and thinly sliced
· 1 pound (about 4 links) chicken-apple sausage, cut in 1-inch pieces
· Juice of 1 large orange
· 2 tablespoons chopped chives
Heat the butter in a medium sauté pan over medium heat. Add the shallots and sliced apples; cook for 1 minute. Add the sausage slices and orange juice. Cover; simmer for 5 to 8 minutes, until sausages are cooked through. Serve with chopped chives sprinkled on top.