Cherry blossoms are blooming, daffodils fill my yard, I'm bursting with vigor! Bedrooms have been purged of winter clutter, furniture re-arranged, the coat closest edited, and the house has been scrubbed from top to bottom. I'm not nesting - It's spring!!

To celebrate this happy season, we are having a three day Easter sale! Use sale code "EASTERSALE" to save 15% off your order from Friday, April 3rd to Sunday, April 5th. 

For those of you with new little ones this Easter, you can go here to print out this Easter 2015 Milestone Baby Card!

I hope you have a memorable and joy-filled weekend with your family - how are you welcoming spring into your home?

xoxo, 
Kari

For the times when it's not possible to hand deliver a gift to dear friends, a parcel in the mail is the next best thing! We love sending your gifts to expectant friends and newborns.

Here's a peek at the gift notes we add to Brimful gift purchases. Requesting a gift order and adding a personal message is simple and can be completed at the bottom of your shopping cart under "add a note to your order". We ship gifts as personal as if you had sent it yourself! That means no pricing or invoices are included - just the gift, your note enclosed in a clear glassine envelope and a Brimful business card.  

Personal, sweet, and simple!

xoxo, 
Kari

This Molasses Bread recipe from Kristen Rickert (@kristenrickert on Instagram) is simply delicious. The children and I baked and devoured this bread three times this week! And I don't think these fresh buns lasted for more than an hour each time, and poor Papa only got one. Greedy fingers, mine included.

I don't use dairy so I substituted coconut oil for the butter. And while I only used whole wheat flour, I don't think the resulting texture was too heavy. Annie is going to try the recipe with spelt flour in place of the wheat, which I'm sure will turn out perfect for her.  

Thank you Kristen for sharing this simple, delicious bread on your blog!

Enjoy!

Whole Wheat Molasses Bread

1 packet of dry yeast
1 1/4 cup warm water
1/4 cup molasses (or honey)
2 tbsp butter
1 1/2 cup whole wheat flour
3 cups all-purpose flour
Oil

Method 

Sprinkle yeast over warm water in a large bowl, stir until dissolved. Stir in molasses, butter and whole wheat flour. Beat until smooth. Stir in 2 cups of the all-purpose flour to make a smooth, soft dough.

Turn out onto lightly floured surface and knead 8-10 minutes, or until smooth and elastic, adding enough of remaining flour to keep it from being sticky, a tablespoon at a time.

Shape dough into a ball. Place in an oiled  bowl, turning to coat all sides. Cover. Place in a warm place to rise, or if you do not have a warm place, put on top rack of oven. Turn on low for 5 minutes, then turn off (to create a barely warm oven). Place pan of steaming water on bottom rack. Let rise until doubled, 45 minutes to 1 1/4 hours. Punch down and shape into loaf or rolls. Brush with oil and let rise again, although sometimes I skip the second rise and bake it right away. Bake at 400 degrees for 20-30 minutes.