We took the kids downtown yesterday to see the lights and decorations and to savor a bit of urban holiday season energy.
Today, we are hanging out at home romping in the snow and baking. I just made these minibundt cakes from this NYT recipe. One tip, though: do not try to eat this for breakfast. It really does have a ton of alcohol, even after baking. I made the recipe with Bushmills and our kitchen now smells like an Irish pub.
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