Our neighbors recently had their first baby.
And these aren’t just any neighbors.
These neighbors are basically our children’s second parents.
Hannah has babysat for our girls many many times (including for several day periods when I’ve been traveling for conferences or events), and my girls, who sometimes can be a little clingy when we leave them with a babysitter, basically can’t wait to kick us out the door when Hannah arrives.
When Hannah got married last year, her husband, Jake, almost immediately became Star’s #1 favorite person on the planet.
The two of them are invited over for every birthday celebration and nothing thrills the girls more than when I let them go over and visit them at their house.
When they announced they were having a baby, it was basically the highlight of the girls’ life and when they brought over a special present for Ella to unwrap that revealed that it was a girl, Ella was on cloud nine for days.
So when this baby was born last month, the girls were beside themselves with excitement about going to visit them in the hospital.
And of course Ella wanted to take them a treat (we considered doing a little cake like this one that Ralphie did, but I just didn’t think I could manage a frosted cake AND taking four children to the hospital without major frosting disasters), and we settled on this recipe for raspberry muffins.
Ella did almost all the work on these raspberry muffins, with me just reading the instructions and making sure it was 1/4 TEASPOON of salt, rather than a cup, and she was so so proud of herself.
And the next morning when Hannah texted from the hospital to ask me to tell Ella that she should win Star Baker for these raspberry muffins? Well, Ella was over the moon.
(And since we kept half of them for ourselves, Bart and I can also vouch for them being Star Baker material).