Tyson Hugh Hooper

Tyson Hugh Hooper
Our son, Tyson Hugh Hooper, was born with coarctation of the aorta, hypoplastic arch, and a transitional avsd. His first open heart surgery reconstructed his aorta and was on day 9 of life. His second open heart repair was not anticipated to be needed until two or three years of age. Ty had other plans. We spent the vast majority of his first 3 months of life at Vanderbilt as he went into heart failure and was diagnosed with pulmonary hypertension. As a result, the medical team concluded that he needed the repair much sooner than usually recommended, and at just shy of 3 months old Ty underwent his second life saving open heart surgery. God has already worked so many miracles in Ty's life and the life of our family and we know he is using our story. Because of this, we are grateful for Ty's special heart and feel beyond blessed that God chose us to travel this road. We ask for prayers as Ty continues to heal. We are praying for a full recovery and life without restrictions for Ty. We are praying for God to use our family and Ty for His glory.

Thank you to each and every person who supports us through prayer, giving, or just by loving on our family! We are humbled and blessed by all of the ways the Lord is providing for us and know that he is using Ty and his story to do great things!

Monday, May 13, 2013

Menu Monday...

Last week's menu plan was shot because our plans changed a couple times throughout the week!  We did manage to get some meals out and we fixed grilled chicken and burgers, but other than that, we failed on following the menu!  For this reason, we have a couple repeats this week that I hope to actually get to!

Tacos/Taco Salad

Grilled Steak
Broccoli Salad
Baked Sweet Potatoes

Terriyaki Chicken
Peppers, Onion, Zucchini

Grilled Chicken
Pasta Salad
Roasted Asparagus


Dinner with family

Panini Sandwiches
Garlic and Black Pepper baked Tots

This weekend my Mom and Dad came up!  We had a great time visiting and going to the Strawberry Festival!  I can't wait to post pictures of that!  Saturday morning I tried to a new recipe and it was a big time success!!!!  Peach Pie Muffins!!!  They were easy, quick, and oh-so-good!  
 I found the recipe on Pinterest (shocking, right?).  Here is the recipe.  (You can click the picture to go to the original post and photos - she gets credit... this is  not my photo or recipe... but it sure is good!!)

Peach Pie Cinnamon Muffins with Brown Butter Glaze
makes 12-14 large muffins
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder (yes, 1 FULL tablespoon)
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 heaping tsp ground cinnamon, plus more for sprinkling on top
  • 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly
  • 1 and 1/4 cups sour cream (I used light sour cream – regular or nonfat would work too)
  • 2 cups peeled & chopped fresh peaches (thawed, frozen peaches would work too)
 Brown Butter Glaze
  • 4 Tbsp unsalted butter
  • 1 cup powdered sugar, sifted
  • 2 Tbsp milk or cream

Preheat the oven to 425F.  Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.

Whisk the flour, baking powder, salt, and cinnamon in a medium bowl until combined.  In a separate bowl, whisk the egg until the yolk & white are combined and light-colored.  Add the sugars and stir until the mixture is thick.  Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition.  Add the sour cream and whisk until JUST combined.  Do not overmix.

Add the peaches to the dry ingredients.  Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition.  Stir until the batter comes together, but try not to over mix.  The batter will be very, very thick.

Spoon the batter into prepared muffin tins.  Fill the tins all the way to the top.  Not 2/3 or halfway filled, ALL the way to the brim.  Bake at 425F for 5 minutes.  Reduce oven temperature to 350F and continue to bake for 20-22 more minutes.  Allow to cool for 5 minutes.

While the muffins are cooling, prepare the glaze by browning the butter in a medium saucepan on medium heat.  Stir constantly until butter is brown with a light nutty aroma, about 7 minutes.  Watch closely and do not burn.  Once browned, remove from heat and transfer to a small bowl.  Stir in sifted powdered sugar and milk/cream.  Stir until completely smooth.

Once muffins are cooled, dip into brown butter glaze and sprinkle with cinnamon.

*Muffins taste best served the same day.
*Why the initial high baking time of 425F?  See the reason here.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Under Creative Commons License: Attribution