Summer Fun!

This summer seem to be flying by already, but luckily we have been able to spend a bunch of it playing outside with the Kiddos! They love to play outside, and we recently added a Big Climber to our outside play set-up, which makes for very tan babies and mama!

Check out some pictures of our FUN!

We are having TONS of fun here at the Roppo Farm!

(And, yes, we did finally did get the front door painted red, looks great!)

With all the home projects going on here, we haven’t done as good a job keeping up with the garden as we should. But, I am happy to report that we have a great crop so far nonetheless!  We are currently enjoying our lettuce, radishes, cucumbers, snap peas, strawberries and cauliflower! Yum. Hopefully I can get out there with the kids in the next few days to take some pictures for you all!

And, I will leave you all tonight with this: I don’t know about your kids, but M can be a PICKY eater (E will eat ANYTHING.) And, I recently came across a recipe for “Toddler Muffins” so we decided to try it out today, and it was a big hit! These muffins are basically just a trick to get more veggies in picky eaters, but are slightly sweet so enjoyed by all!  (Joel is working out to town for the next few days, so he hasn’t given them the thumbs up, but I think he will!) The recipe is as follows:


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, or to taste
  • 2 large bananas, mashed
  • 1 (7 ounce) jar baby food squash
  • 1 (7 ounce) jar baby food carrots
  • 2 eggs, beaten
  • 1 1/2 cups all-purpose flour (I used whole wheat flour.)
  • 1 cup oat bran (.. and I used wheat germ, because it was what I had!)
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
  2. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, cinnamon, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes (I baked the mini- muffins for 10 minutes.) Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.



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