I can hardly believe that exactly 2 years ago today the doctor laid you in my arms for the first time.  I felt so bonded with you from carrying you for 42 weeks that I didn’t think seeing you could possibly make me love you any more than I already did, but I was wrong.  From the moment I saw your sweet little face I knew what it meant to live my life for someone else.  In some ways that day seems like it was 10 years ago, in other ways it feels like it was just yesterday.  I love watching you grow and learn, but I find myself savoring little moments that I know I will one day wish I could experience again.    You are growing up so quickly, and no one is more painfully aware of it than I am.

You have taught me so much without even realizing it.  I’ve learned to be patient and guide you, but to not always show you the way because it is so much more meaningful to discover it on your own.  I’ve learned that so much of who you are is nature and not nurture, and I am proud of your independent and purposeful spirit.  I’ve learned that you have your own timeline, and no matter what the books and doctors say, you will reach your own milestones when you are good and ready.  I’ve learned to let you take your time when exploring new things because I’ve already recognized an analytical side in you that is much less pronounced in myself.  Most of all, I’ve learned that there is no right or wrong way to be your mother, as long as I try my hardest to do what is best for you.

I marvel at how different life is now from when you were a newborn.  I used to cradle you in my arms or lay you against my chest and rock you for hours on end, usually falling asleep once you did.  Now, two years later, you rarely sit still long enough for me to rock you, and I cherish the moments when you seem to want to nuzzle into my neck, even if it’s only for a few moments.  Back then, you were only aware of us, needing to sleep, and wanting food, but now your world and curiosities have expanded beyond our little cocoon here at home, as they should.

At 2, your interests are far-reaching, though you still have a deep love of animals that began when you were 4 months old.  Your face lights up at the sight of anything on four legs, and you typically meow at cats and bark at dogs – as opposed to calling them by their names.  When you are quiet, I often worry until I find you in a corner of my bedroom, your arms wrapped tightly around one of the dogs in a full-on hug.  Thankfully they are both very patient and tolerate you well, even when you pull their tails or take food out of their bowls.

Tigger is still a staple in this house, and though we have nine different Tiggers you have grown most attached to one in partictular, so I’m fully aware that we’re in for it if he ever goes missing.  Just recently you’ve begun saying “Tih-gurrrr” instead of your previously favored “Tigg Tigg” or “Tiggie”, and everyone who hears you say it agrees that it’s the cutest thing they’ve ever heard.

You were obviously born with an inherent love of music because you instinctively move your body to anything from a drum beat to a ringing cell phone (not to mention songs by the Imagination Movers which incorporate full-blown original dance moves).  You’ve been hearing French since you were born, but the only word you’ve ever attempted was “Bonjour” – though I’m hoping that will change very soon.  Even though you can talk, you still choose to sign when you are hungry or thirsty, and now you have learned to do them with sweeping emphasis to indicate that you are STARVING or COMPLETELY PARCHED, which makes me giggle every time.  The way you smile and call for “Mommm-eeeee” makes me melt, and I will never grow tired of hearing you sing my name – not even at four, five, or six am.

We have come a long way in two years, kiddo.  You are the light of my life and the beat of my heart.

Happy Birthday, ma puce.  I love you.

Love,

Mommy

Last night as I was walking out of the terminal I spy this sweet little girl with fair skin, big blue eyes, and an adorable pink hat pulled down over her unruly blonde ringlets and my heart just swelled with love. The little girl was saying “Mommy, mommy!” over and over again. I walked over to her, pulled her in and gave her a huge hug and a kiss, affectionately ruffling her hair in the back. Thankfully, her father didn’t seem to mind.

I swear she’s grown taller since I was gone. Flying solo for a few days was great, but it’s good to be home.

Find more Wordless Wednesdays at 5 Minutes for Mom.

You will need:

1 large wheel or wedge of brie

1 package unbaked crescent roll dough (I like Pillsbury, but use what you will!)

Preserves (I like Bonne Maman Rasberry Preserves)

Brown Sugar (optional)

If you are using a wheel of brie, you need to cut through the rind.  I just cut an “X” evenly across the top so that I puncture the rind and get into the cheese.

Unwrap the crescent roll dough, and, without seperating the pieces of dough, place your wheel or wedge of brie in the middle of it.  Wrap the dough almost entirely around the brie, leaving your “seam” at the top.  Before you pinch the top of the dough together, spoon a generous amount of preserves over the top, covering the cheese.  Add a couple of spoonfuls of brown sugar on top of the preserves to help make a sweet sauce.  Close the top by pinching the dough together.

Spray a baking dish with non-stick spray, and place the brie into it to bake, uncovered at 350 for 15-30 minutes, or until the crescent roll shell is cooked and the cheese in the center is gooey enough to scoop onto crackers.  Take out of the oven, transfer to a plate using a spatula, and serve immediately!  I like to serve mine with Carr’s Table Water Crackers with Cracked Pepper, they add a little spice to the Brie but you can serve it with crustinis or whichever types of crackers you would like!

That’s it!  I told you it was easy!  If you want to get a little more fancy, take a cookie cutter to some of the extra cresent roll dough and place the shape on top of the brie to bake.  A Christmas tree baked onto the Brie is always a nice touch!  Enjoy!

As an avid francophile, I decided last year that this was a tradition that I wanted to bring to my family each Christmas season, in hopes that it would eventually turn into a project that Little AG and I would do together on Christmas Eve.  Making a Bûche de Noël is a rather lengthy process (not to mention messy) and some would say an ambitious undertaking.  However, should you decide to move forward with a tradition like this for your family, I have the best recipe in the world to share with you here.  (And trust me, as a former French teacher who gave my students extra credit for making one of these and bringing it in to share with the class, I’ve tried them all.  This one is definitely the best!)

So you know, the traditional cake typically has a chocolate mousse filling, but I prefer a vanilla cream filling, and it’s delicious too.  This cake includes a Vanilla pastry cream and a chocolate ganache topping which is absolutely decadent and amazingly tasty!  Pictures of them do not do it justice.  You should know that the recipe is in-depth, but you can do it even with minimal cooking skills, it just takes patience. So, without further ado, here is the recipe for my favorite Bûche de Noël. (accompanied by a photo of one that I made last Christmas!)

Step One – Making the Crème Pâtissière (Pastry Cream)

(Yields about 2 cups)

1 cup milk
3 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup flour

Bring the milk to a boil and set aside.

Place the egg yolks, sugar and vanilla in a bowl and work it with a wire whisk until it reaches ribbon stage, 3 to 4 minutes.  (You’ll know it’s reached Ribbon stage has the eggs a light yellow and stiff enough to form a ribbon of mix when the whisk is lifted from the bowl.)

Add the flour and mix well.

Temper the eggs by adding half the hot milk to the eggs and stirring well.

Pour that mix back into the remaining milk, whisking as you pour.

Bring the entire mixture to a boil on medium heat. Reduce heat and stir constantly for two to three minutes, whisking constantly to prevent scorching. Be sure to get into the “corners” of the saucepan by really pushing the whisk hard up against the sides of the pan. The crème should be quite thick.

Place in a bowl and cover with plastic wrap. Chill.

Step Two – Making the Biscuit Roulé (Rolled Cake)

3 large eggs, at room temperature
1 egg yolk
1/2 cup sugar
1/4 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 stick (2 Tbs) butter, melted
Preheat oven to 330 degrees Fahrenheit.
Mix the eggs, egg yolk, sugar and the vanilla together in a metal mixing bowl. Place the bowl over a pot of boiling water for a few moments to bring the mix to a lukewarm temperature.  Remove the bowl from heat and beat the mixture on high speed for five to six minutes. Gradually add the flour, then add the butter, continuing to mix.

Lightly butter a 16 x 12 inch cookie sheet or jelly roll pan in several spots, then line the sheet with parchment paper. (The butter holds the paper in place.) Prepare the paper by greasing it with butter and flour.  Spread the mix evenly over the paper and bake for 11 – 13 minutes.

Remove from oven and let sit for five minutes.  Place a piece of lightly floured wax paper on the table and invert the cake upside down onto the paper.  Peel off the paper which covered the bottom of the cake, then put it back on the cake. Let the cake cool to barely lukewarm (it is important that it doesn’t cool all of the way or the cake will break when you roll it), then roll between the two sheets of paper. Fold ends to seal the cake and refrigerate or hold in a plastic bag until ready to use.

Step Three – Making the Chocolate Buttercream Ganache

2 ounces bittersweet chocolate
1 ounce semi-sweet chocolate
1/3 cup sugar
1/4 cup water
3 egg yolks
2 sticks (1/2 pound) butter, softened
2 – 3 drops green food coloring
Melt the chocolate in a small bowl and set aside – it works best if you chop it coarsely then microwave it. Mix the sugar and water in a small saucepan, bring to a boil and continue to boil for two minutes over medium heat. Remove from heat and let it cool to lukewarm or cooler.

Place the egg yolks in the bowl of a mixer and pour the cooled syrup over the top. Beat on high speed for five minutes until the mix is thick and pale yellow. Add the butter bit by bit, mixing at low to medium speed until smooth. Remove 1 Tbs and color with green food coloring. Remove another 2 Tbs and set aside. Lastly, mix the melted chocolate into the remaining buttercream mix, beating until smooth.

Step Four – Assembling Your Bûche de Noël

3 Tbs lukewarm water
1 Tbs dark rum (optional.  I don’t use this, but you can.)
1 Tbs sugar
1 cup heavy cream
1 cup Crème Pâtissière

Mix the water, optional rum and sugar together. Set aside. Beat your heavy cream until stiff and combine it with the cup of crème pâtissière . Set aside.

Unroll the biscuit roulé and remove the waxed paper from the top. Sprinkle or brush with rum syrup and then spread the crème pâtissière over the top.  Carefully roll the cake up across the width (so the log is as long as possible) removing the paper as you go.

Finally, spread the chocolate buttercream all over the log, covering the log ends with the white butter cream. Pull the tines of a fork down the length of the log to simulate bark. Decorate the ends of the log and the top of the stump with chocolate butter cream to simulate the grain of the wood.  Use a paper cornet or plastic bag with the end cut off to pipe the green frosting across the log to simulate ivy vines and leaves.

Et, Voila! That’s it!  Once it is refrigerated for 30 minutes or so, the chocolate buttercream will set and the whole thing will look really fantastic!  Be sure to keep it covered to keep it from drying out!

Here is our Little Tigger (otherwise known as Little AG) running off to the next house to Trick or Treat on Halloween.  You already know she loves Tigger, so we couldn’t resist this adorable costume.  We had a blast with her and were amazed at how quickly she caught on to the concept of “knock and they bring me candy.”  Too cute.