MIA *Mommy in Action* as a friend of mine said!

What have I been up to? Ah so much! We have had a busy and fun filled month since my last blog post. We spent 4 days in New Orleans for Addisyn's doctors appointment {which by the way still hasn't produced any answers} but we did make the most of our time in such a historical city

Little Miss had a Blast while we were there!

So then we celebrated Christmas and had dinner with some great friends

yes that is a Whole Carrot Cake! The kids kept trying to eat the icing...its Christmas so why not let them have at it Ms. AE was the last one left, little chunker!

The day after Christmas my Mom and Step Dad came to visit! What a trip! We visited Natchitoches which is another historical city! Beautiful place! The plantations are a must to visit here...which of course we did!

Then there was the famous Festival of Lights! In downtown....

So between trips and visitors...school for both me and Ms. Natalie we have been busy bee's! We are also waiting on word for the hubsters reenlistment, which means a move in our near future!
Never Fret though. I have been working on crafts like survival bracelets(you can make these in many colors) {which I am selling if you would like to buy :)}

I have also been working on cloth wipes/wash cloths...which I will add  a tutorial soon! Natalie and her BFF's PJ's a quilt and I am sure more! Don't worry I won't leave you empty handed have any of you seen {or Tasted} my made from scratch cinnamon rolls?? They are very yummy! So here you go:

~Cinnamon Rolls~

Rolls:

1 cup mashed potatoes {about 2 potatoes}

1 cup reserved potato water

3/4 cup butter OR margarine

3/4 cup sugar

2 teaspoons salt

1 cup hot water

2 envelopes Fleishmann's® Active Dry Yeast

1/2 cup warm water (100 to 110 degrees F)

2 eggs

8 1/2 cups all-purpose flour, or more if needed

 

Filling:

1/2 cup butter OR margarine, softened

1 cup  brown sugar

3 tablespoons Spice Islands® Ground Saigon Cinnamon

 

Icing:

3 cups powdered sugar

6 tablespoons butter OR margarine, softened

1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

5 tablespoons milk, or more as needed

you can add 1/2block of cream cheese for cream cheese icing!

Directions

1. Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture also the rest of the rolls ingredients. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
2. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
3. Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
4. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
5. Let rise 30 to 45 minutes until nearly doubled.
6. Bake in preheated 350 degrees F oven for 25 to 30 minutes.
7. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

I usually make the rolls at night and cover tightly with plastic wrap...you just have to give them more time to rise in the morning!!