Sunflower sproutlets

After all the rain we've had, the seedlings sprouted much faster than expected! Some came out with the coverings still attached.

Springtime flowers

Our new house has a great gardening area and since I'm not one to grow food, I decided that Maddie and I would grow flowers; sunflowers and bluebonnets for now.

We did sunflowers in a container last year so I'm confident that we can do sunflowers in the ground. The seeds on the right are the super super tall sunflowers (10-12' tall). The seeds on the left are a shorter variety but I just love the colors.

The smallest things amuse me...

Movin' On Up

(cue Jeffersons theme song)  Well, the Locklears have outgrown our little, first home together and we're preparing to move in 2 short weeks.  Luckily, we're moving a short mile away from our current house so it shouldn't be too difficult (keyword "shouldn't").  Although, I'm really excited to have more space, (but not particularly excited about more space to clean) I have grown very attached to our current home and I'm predicting many tears on my part. 

Wish us luck!

RIP Steve Jobs





Peanut Butter Eclair Cake

I will try anything that includes chocolate and peanut butter- I love the combo.  So when I saw this on Pinterest, I tried it the very next time the occasion presented itself.

The recipe came from a blog called the Plain Chicken and her photo of the cake came out way better than mine.  But I'm sure it tasted every bit as awesome!! 

*If you're in the Houston area, I finally found chocolate graham crackers at Kroger. 

*I also agree with her suggestion to make it a day in advance because it's better when the crackers have had time to get soggy. 

*Instead of a 9x13 pan, I split up the recipe into two (2) 8x8 throw-away foil pans.  I took one to a pot-luck get together and kept the other for our family. 

Peanut Butter Chocolate Éclair Cake  from the Plain Chicken

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Never Forget

(a day late, I apologize)