Sopapillas & Sloths

We spent another day in our jammies; being total sloths. I can't even begin to tell you how nice it is to be home with just the three of us & with nothing pertinent to do.

My Step-Dad's 50th birthday is today! We are celebrating with a big party on Friday at my Mom's house. My Mom asked me to make his invitations. Oh! You mean you're giving me an excuse to spend an hour or so in Photoshop? Abso-freaking-lutely!

Greg made sopapillas this afternoon. Sopapillas are a traditional Bolivian food. They can be made for a snack or dessert or breakfast. We usually will make them for breakfast. They are super yummy! A sort of cross between a donut & a pancake. I like mine with some powdered sugar on top. Greg likes his plain & dipped in coffee. We both like them with syrup. Collin likes them no matter what way we decide to serve them to him.

SOPAPILLAS RECIPE

one cup flour

1/8th cup sugar

one tablespoon baking powder

one teaspoon salt

water as needed

Crisco or vegetable/canola oil

Fill a pan about a half an inch with the oil or Crisco & let it get hot (you'll be able to tell by splashing water on it with your hands; if it sizzles, it's ready; if not, wait). While the oil is warming, mix the rest of your ingredients together in a large bowl. Add water until a thick, bread-like dough is formed. Roll the dough out flat with a rolling pin on your counter. Cut the dough into two inch, square pieces. Once the dough is all cut & ready, you'll fry them three or four at a time in the pan with the oil. It doesn't take long. They'll turn golden & need to be flipped quickly. It's best to keep a plate with a paper towel on it nearby so you can place the finished sopapillas on them as you cook. Once they are all finished, serve with powdered sugar & syrup!

 

Collin & I hung out in his room for a bit after he woke up from his nap. This kid is learning something new every single day. It friggin' amazes me.

{ I love this belly. So. Much. }