Growing up so quickly

I am really starting to feel that my 21/2 year old son is growing up too fast. Why can't I just stop the clock for a little while?
What has brought on this sudden realization is that January 4th is just around the corner. January 4th is the day Mini Munchie starts preschool. January 4th is the day that both of us won't be glued at the hip any more. My mother likes to say "just wait until 10 years from now, when he won't want to be seen with you - you'll be dropping him a block away from school and don't even think about getting a good bye kiss". Well we'll see about that, I say....
So on January 4th Mini Munchie will go and start to learn new and exciting things, interact and meet new kids. It will be the start of a new adventure in his life. How very exciting, but crazy how quickly our babes grow up.

Lost & Found

I've been MIA for the past little while, but I'm back in the swing of things again.
So much has gone on recently, but most importantly, there will be a new little addition to our family at the end of June. Six more months and counting! Wahoo!
To satisfy my ferocious appetite I've been doing a lot of baking recently, (it also helps that Christmas is around the corner and much needed cookies have to be baked).

Here is a great recipe to add to your Christmas Cookie List (I know you'll fall in love)

Toblerone Shortbread

1 cup Unsalted Butter
1/2 cup + 2 Tbsp Icing Sugar
1 tsp Vanilla Extract
1/4 cup Cornstarch
11/2 cups All Purpose Flour
1/2 tsp Fine Salt
18 pieces of Toblerone Chocolate

Preheat oven to 350 degrees. Beat butter until light and fluffy. Sift in icing sugar and add vanilla beating again until fluffy (scraping down the sides of the bowl often).
Sift in cornstarch and blend in. Sift in all purpose flour and salt. Mix until dough comes together (it will be soft).

Spoon large teaspoons of cookie dough onto un-greased cookie sheet, leaving 1 inch between cookies. Press a small piece of Toblerone chocolate into centre of each cookie and bake for 18 - 20 minutes (until bottoms brown lightly). Remove from cookie sheet to cool on rack.

Makes about 18 cookies.

This is a tender, drop shortbread - different than the firmer-style shortbread that is pressed into a pan and cut into wedges