The Nelson Family: January 2011

January 30, 2011

Spencer [1 week]

Spencer doesn't weigh nearly what he did when he was born...he still has jaundice {you can see him glowing in a few of the pictures with the light wrapped around him :D}...and he doesn't like to eat very well... but he's the cutest ever and we love him to pieces! "Children are a heritage of the Lord..." // The li'l outift Spencer's wearing is something that I bought for him the day we found out that he was a boy. It's sort of special. ;D

January 25, 2011

baby eleven...so worth the wait

Spencer Josiah Nelson

Born on January 23rd, 2011 // 6 lbs, 15 oz.

We love new {baby dolls} around here, and this one is cuter than a button and sooo worth the wait!

Due to jaundice and some other minor complications, Mom and Spencer are spending a couple extra days at the hospital in Erie...but hopefully they'll be home soon. So then we can smother baby with kisses, of course.

January 21, 2011

recipe to happiness...

Ingredients

3 packages unflavored gelatin

1 cup ice cold water, divided

1 1/2 cups sugar

1 cup light corn syrup

1/4 teaspoon salt

1 teaspoon vanilla

1/4 cup powdered sugar

1/4 cornstarch

Place the gelatin in a mixer with 1/2 cup of the water. Combine remaining water, sugar, corn syrup, and salt in a small saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once mixture reaches this temperature, remove from heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. while the mixture is whipping prepare the pan as follows:

Combine the powdered sugar and cornstarch in a small bowl. Lightly spray a 13 by 9 inch baking pan. Coat the pan with the powdered sugar and cornstarch mixture. Return the remaining mixture into bowl for later use. When ready, pour the marshmallow mixture into prepared pan, using a lightly oiled spatula for spreading evenly in the pan. Dust the top with remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1 inch squares using a pizza cutter dusted with the powdered sugar mixture. Once cut, lightly dust all of each marshmallow with remaining mixture, using additional if necessary. Store in an air-tight container for up to 3 weeks.

Now go on, make yourself a cup of hot chocolate...