Time is flying by – Greta is somehow already 5 weeks old! She’s 23.5 inches long (99%, which is no surprise since I’m 6′ and Apolinaras is 6’5″) and 10 pounds 10 ounces. I dressed her up in an adorable outfit on her one month birthday last week and tried to get some cute pictures, but this is the best one I got before she started to protest.
I’ve learned it’s best to always have my camera within reach, because my best shots so far have all been very spontaneous, like this one.
I thought it would be fun to share a few more of my favorites today. Greta loves hanging out on her play mat and is starting to smile!
She’s also handling tummy time like a champ and can already hold her head up pretty well. I think she may be athletic, like her mommy.
She’s starting to sleep for longer stretches during the night. We swaddled her for the first month, but she recently kept breaking her arms free so we started putting her in sleep sacks, and now we find her like this every morning.
Her smiles have also recently turned into all out grins!
Ah, I could post pictures of her all day, but I’ll try to somewhat restrain myself since this isn’t a baby blog! These little brownie bites would have been perfect to celebrate her one month birthday. I actually made them for my labmate Kristie’s bridal shower a few weeks before Greta’s arrival. They were inspired by the delicious toffee chip frappuccinos we enjoyed in New Zealand. I topped espresso brownies baked in a mini muffin pan with a chocolate ganache and toffee bits. They were such delicious little decadent treats.
Toffee Chip Espresso Brownie Bites
1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup granulated sugar
2 large eggs
1/2 cup all-purpose flour
2 tablespoons cocoa powder
2 teaspoons espresso powder (I used this one)
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
3 tablespoons heavy cream
1/4 cup Hershey’s Milk Chocolate Toffee Bits
To make the brownie bites, heat oven to 350°F. Microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 1 minute. Stir until smooth, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and then add in the melted chocolate mixture until smooth. Stir in flour, cocoa powder, espresso powder, and salt until a smooth batter forms. Evenly spread batter into 24 cups of a mini muffin pan lined with papers. Bake at 350°F for 12 to 15 minutes or until a toothpick in the center comes out clean. Let brownies cool for 5 minutes in the pan, then remove from the pan and place on a cooling rack and let brownies cool completely, about 30 minutes.
Meanwhile, make the ganache by placing the chocolate chips and heavy cream in a medium microwave safe bowl and microwave on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth, microwaving 10 additional seconds if needed. Evenly spoon ganache onto the top of each mini brownie bite and use the back of a spoon to spread ganache evenly; sprinkle evenly with toffee bits. Place in the refrigerator and cool for an hour or until set. Makes 12 servings of 2 brownie bites each.
Nutrition: 235 calories, 13.5g fat, 0.8g fat, 2.6g protein per serving
Cost: $0.35 per serving