ICE CREAM...

I scream...

you scream...

we all scream...

for ice cream...

Leah we made ice cream.

CREAM CHEESE ICE CREAM

Where's Emily...

Here I Am!

Here I Am!

faces...

A day with Emily...

breakfast...

watching TV from Daddy's chair...

lunch...

Grumpy's here...

we're going shopping... watch for cars...

look Mommy...

Flowers...

pushing the cart... (she pushes very fast!)

(these were taken the day before Amanda delivered)

Lime pickles...

you can buy this at Wal Mart, but it comes in a bag now...

follow the directions on the back...

soaking in the lime for 24 hours...

finished product, we got 10 pints... a sweet pickle, Amanda and Charles added 1/2 jalapeno to the bottom of each jar for a hot/sweet pickle. VERY GOOD.

Baby sister...

meeting her baby sister...

baby crying...

give her a kiss...

we brought you a balloon...

see...she was excited!

Born August 5, 2010 at 8:10 a.m.

7 lbs. 14 oz. 20" long

LEAH CHRISTINE PEMBERTON

Hi Mommy...

you have an owie...

do you want some ice chips...

Oh Good...they brought us lunch, place your napkin...

this is pretty nice...

I like this place...

Going to the hospital...

Where are we going?

we're going to the hospital...

to see my baby sister...

Hats...

What? Why no, I don't think you can ever wear two many hats...

and see...they both match my jammies...

Hi Grammy...

Look Emily...Grammy's here...

Where's Grumpy?

NOTE: The next few days posts are being posted out of the time-line in which they actually happened.

GS Thin Mints...

Cookies

1 Chocolate Cake Mix (18-19oz size) I used the Kroger brand

3 Tbsp Shortening (melted)

1/2 Cup All-Purpose Flour

1 Egg

3 Tbsp Water

Chocolate Peppermint Glaze

3 Chocolate Almond Bark Squares (6oz)

1/2 Tsp Pure Peppermint Extract

1 Tbsp Shortening

Sift the cake mix and flour together over the mixer bowl. Add the shortening and the egg and mix well. Dribble the water in and let it mix until a dough forms (at least wait for 3 large lumps of dough to form). Take the dough out and work it into an 8" round with your hands. Slip it in a gallon size zip lock or wrap with plastic and chill for 30 minutes to an hour. Set the almond bark, extract and shortening over a double boiler on low heat to melt. (A small heat-proof bowl over a small pot with a little water will do.) Heat your oven to 350 degrees and line your cookie sheets with parchment paper. Roll half of the dough at a time to 1/8 - 1/4" thick on a lightly floured surface (I use butcher paper to make for easy clean-up). Cut with desired cookie cutter (I used a 2" round) and place on sheets 1" apart. Bake for 8 - 10 minutes. Cool on wire racks. Slip some waxed paper under the wire racks and drizzle cookies with peppermint glaze. Allow to set (mine took about an hour). I got 55 cookies out of this dough.

Courtesy of Dawn @ BeatUntilFluffy.com

She is having Christmas in July recipes right now...so go back and check them all out. Peppermint is one of my favorites, cookies, cupcakes, tea...

NO... I haven't made these yet, but... they are my favorite cookie from the Girl Scouts. So I know I will make them in the near future.