number 70

This is my 70th post on my blog. Crazy. Here is a random group of photos from the last 2 days:

The Coffee Cake muffins that almost made me cry.

They ended up being delicious! The best tasting thing in a long time, according to Kenton. :) Pretty amazing, considering how badly I thought I had messed them up...

I made them for a foot pampering (Arbonne) party I hosted this morning. Lots of people were able to make it & we had a nice time. I can't wait to try out my new "stuff."

Trying on Dad's shoe. :)

So proud of himself for being able to walk with such a giant shoe on one foot!

Making a fort with Daddy. Finn was interested in the flashlight!
(Blurry shot, but you can see Kenton's face just past Finn's left shoulder.)

Edited: Kenton asked me to post the actual recipe on my blog so that we would have record of it forever...in case Martha ever decides to remove it from her site. :) So here's the recipe:

Jumbo Coffee Cake Muffins

• FOR STREUSEL
• 1 cup packed dark-brown sugar
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• FOR MUFFINS
• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
• 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• confectioners' sugar, for dusting

1. Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
2. Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
3. Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined.
4. Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar before serving.