Sunday, April 20, 2014

17 weeks

What a crazy week!  We went to look at houses last Saturday.  That was fun but a LONG day and by the end I had a headache that wouldn't go away.  Then, Tuesday I had a doctor's appointment.  I think I cried about 4 times before I even made it to the appointment!  Not about anything important but it just sent me over.  While we were there, my doctor asked me if seeing gender a little early would make my day better.  Um, YES!!!  So, we found out that day.  :-) Sweet profile shot!
 The next morning, David sent a surprise sausage biscuit to my clinic by the resident.  YUM!  So good.  Then, this weekend my parents came for Easter.  We went BACK to a few houses and out to eat.  Then, Saturday we did a gender reveal.  I was beat by the end of Saturday but it was a really good weekend.  Some point soon I'm going to have to figure out what to do about clothes. The bottom picture is actually the day BEFORE this first shot.  Depends on what I wear as to how much I "show."

Due Date: September 25, 2014
How Far Along: 17 weeks (and 3 days)
Fruit/Veggie: Pomegranate/Turnip about 5-6 inches long, 4.5 ounces
Gender: We had a surprise ultrasound on Tuesday!  Check back for gender reveal.  :-)
 Exercise: Still exercising almost daily.  I get out of breath faster but still going strong.  :-)
Sleep: Sleeping well.  I haven't had to get up much during the night recently.  I am getting tired earlier, though.

Aversions: coffee, raw spinach
Cravings: sausage biscuits, cheez-itz, apples

What I love: Sharing the gender with our family!  My awesome doc who let me see my baby early!
What I miss: sleeping on my stomach, enjoying coffee, having clothes that fit
What I'm looking forward to: a new "to us" house hopefully soon, having some comfortable clothes, shopping and planning for this sweet baby, picking a name!!!!!
What I'm thankful for: generous friends offering to share maternity clothes, my sweet husband who got a sausage biscuit for me last Wednesday, went to the store before church to get me a banana because we ran out and I wanted one for breakfast, the past weekend with my family, and MOST of all the sacrifice that Jesus made by giving His life on the cross to take the punishment for our sins so that we could be redeemed if we but believe...and that he DEFEATED death and LIVES so that we can live!

Friday, April 11, 2014

16 weeks

So, I've kind of hit some awkwardness this week.  My pants are starting to get tight but I don't look pregnant and so maternity clothes feel weird and don't look right. 
I tried some stuff on yesterday and a few things will work well.  One pair of pants fits like the size smaller - maybe that's why the tag was still on them when I got them at the consignment sale!  Oh well!  Guess I'll just grin and bear it or wear dresses.  I think David and I are going shopping tonight, and mama is coming next weekend, so maybe we can shop.  I have my next doctor's appointment Tuesday.  Can't wait to hear that little heartbeat again!  I've done better this week drinking water but still need to be more consistent.


Due Date: September 25, 2014
How Far Along: 16 weeks (and 1 day)
Fruit/Veggie: Orange/Avacado/pickle, about 4 inches long, 2.5 ounces
Gender: we don't know yet, should be about 2.5 weeks.  I have had lots of people tell me they think boy. Exercise: I did a few modifications this week due to some round ligament type stuff but otherwise pretty much normal routines.  Couldn't finish the burpees yesterday...definitely had to modify those! 
Sleep: sleeping well, wake up 1-2 times to use the restroom (usually) though I have a rare night where I sleep all night; still wish I could get more sleep.  The night of the national championship basketball game I put the game on with David and the quickly fell asleep...at 9pm!  Woke up to brush teeth and do our devotion, then I was out again.  It was nice!

Aversions: salad, coffee
Cravings: sausage biscuits, cheez-itz, apples

What I love: Sharing excitement with others, David!

What I miss: sleeping on my stomach, enjoying coffee, feeling comfortable exercising flat on my back, having clothes that fit
What I'm looking forward to: Finding out the gender, house shopping, having some comfortable clothes - my pants are getting tight but maternity pants feel weird

What I'm thankful for: generous friends offering to share maternity clothes, my sweet husband who got a sausage biscuit for me last Sunday.  YUM!

Monday, April 07, 2014

Pumpkin Snickerdoodle Bread

So, like I said, I made a non-gluten free recipe for Sunday School, too.  It was a pumpkin bread that I had wanted to try for a long time.  Who says you can't make pumpkin bread in January?
It was SO good.  Of course, I am a bit partial to snickerdoodle AND crumb toppings.  Guess I made this one a little for me.  I shared it with my friend who had just had her baby and with work.  Despite making two loaves, it disappears quickly.  Try it out!

Vegan Snickerdoodle Pumpkin Bread from Bakeaholic Mama
2 cups all purpose flour
1 3/4 cups white whole wheat flour
2 cups brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbs cinnamon
15 oz fresh pumpkin puree
1 cup vegetable oil
1/3 cup honey (To make it vegan substitute maple syrup)
1/3 cup water

FOR THE TOPPING:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 tbs cinnamon
2 tbs vegetable oil

Directions:
Preheat oven to 350 and prepare 2 loaf pans. 

In a large bowl mix flour, brown sugar, baking soda, baking powder, salt, cinnamon. In a separate bowl mix pumpkin, oil, honey, and water together. Pour wet ingredients into dry and stir to combine.  Pour batter evenly into prepared pans.

In a small bowl using a fork mix all of your topping ingredients together until slightly crumbly. Sprinkle over the tops of each loaf.

Place the filled pans in the oven and bake for 1- 1 hour 15 minutes or until a tooth pick is inserted and comes out clean.  Allow loaves to rest for 20 minutes before removing from pans. Enjoy!

Sunday, April 06, 2014

Monkey Business

Our Sunday School class has breakfast every week.  Since David started eating gluten free, he hasn't really been able to eat (almost) anything on Sundays in class.  So, when it was our turn to bring something, I made sure to bring something he could have.  I asked if he wanted cinnamon rolls or monkey bread.  I don't think he ever answered, so I just picked monkey bread.
I ended up making a non-gluten free recipe as well but, oddly enough, even AFTER being told it was gluten free, the monkey bread was almost gone at the end of Sunday School!  I'd call that a success.  It definitely was better heated up.  David enjoyed taking it to work the next week.

Gluten Free Monkey Bread from Lynn's Kitchen
2 tablespoons active dry yeast
2 cups warm water (about 110 degrees)
1/3 cup oil
1/4 cup sugar
1 egg
1 teaspoon salt
2 tablespoons xanthan gum
1 1/4 cups white rice flour
1 cup brown rice flour
3/4 cup potato starch
1/3 cup tapioca starch
Topping:
1/2 cup sugar
1 1/2 tablespoons cinnamon
Glaze:
1 cup powdered sugar
2-3 tablespoons milk

In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.  Add remaining ingredients, adding the xanthan gum last. . Mix using the dough hook of an electric mixer.
Mix for about 5 minutes, scraping down the sides of the bowl a few times. Continue to mix for about 5 minutes.

Prepare a bundt pan with cooking spray.  Mix the topping ingredients together.  Using a cookie scoop, scoop rounded balls of dough into the topping and coat.  Put the coated balls into the prepared pan.  Cover dough loosely with a kitchen towel and let rise for about 1 1/4 to 1 1/2 hours.

Preheat oven to 425 degrees.  Place pan into oven and bake for 18-20 minutes or until done. Combine glaze ingredients until smooth and drizzle half of the glaze over hot monkey bread. Let cool for 30 minutes or so and drizzle remaining glaze on top. Serve and enjoy!

Saturday, April 05, 2014

15 Weeks

I'm a little late on this post and really need to get some other posts up.  We've been busy this week but also doing fun stuff.  We went to a friend's house for dinner last night and then K had a birthday party today.  She's napping right now and then we'll go to the grocery store and do some cooking.  I'm still feeling good but I'm at that point of jeans-don't-fit-as-well but don't-look-pregnant-either.  Of course, I'm also told "Oh, I see a baby bump (FYI, it's not there yet!)" then later told "you're 15 weeks, you don't look pregnant."  Makes for being unsure - should I look more pregnant?  Is baby growing?  (Though the increased tightness of jeans make me think baby IS growing!)  But I'm excited and thankful.  K told me the other day that she was ready for the baby to come because she doesn't want me to be sick and that I wasn't coming to her graduation program because I'm pregnant.  Not sure what that has to do with me coming but she thought it did!

Due Date: September 25, 2014
How Far Along: 15 weeks (and 2 days)
Fruit/Veggie: Apple/Avacado, about 4 inches long, 2.5 ounces
Gender: we don't know yet, should be about 3.5 weeks.  I have had lots of people tell me they think boy. Exercise: Still doing my normal routine but feel slower than usual and now hesitant about how many modifications I should do or if I can go "full out" like I usually do.

What I love: Sharing excitement with others


What I miss: sleeping on my stomach, enjoying coffee, feeling comfortable exercising flat on my back
What I'm looking forward to: Finding out the gender, loving this baby, house shopping

What I'm thankful for: generous friends offering to share maternity clothes

Friday, March 28, 2014

14 weeks - Enter the Second Trimester

I was 14 weeks yesterday.  Thankfully I continue to do well.  Two days ago, K said "Look, Mama, your baby is growing." I'm not really sure what she saw that made her think that but...ok.  Despite what she thinks, I haven't really started showing yet though I did buy several maternity clothes at a local consignment sale last week.  I also got a Vera Bradley diaper bag for $15! WOW!  Super excited about that. 

Due Date: September 25, 2014
How Far Along: 14 weeks, Hello second trimester
Fruit/Veggie: Lemon/Beet, about 3.5 inches long, 1.5 ounces
Gender: we don't know yet, should be about 5 weeks.  I haven't had many symptoms and HR was 160-170 last week.  Take that as you will...I'm waiting for the sonogram!
Exercise: Still doing my normal routine but feel slower than usual. I can't "run" the step as fast as usual


Aversions: coffee, raw spinach

Cravings: sausage biscuits

Symptoms: fatigue (mild)...and the cold that David gave me this week, increased thirst

What I miss: Enjoying Coffee

What I love: K's excitement!  She reminds us "mama's pregnant" everyday and prays for the baby most days.  The daycare we've applied for: It just seems great and they have a great curriculum for preschool as baby grows.  The afterschool will be great for K as well!

What I'm looking forward to: Finding out the gender, loving this baby

What I'm thankful for: David's support for me, encouragement to me to rest and nap even though I know I really should be doing things around the house, our families' excitement, ...the blessing of this baby!


Thursday, March 27, 2014

Peanut Butter Nougat

After the past few Daring Baker challenges have been bread, it was kind of nice to have one that I didn't have to modify for David to be able to eat.  However, I wasn't sure if it would be his "cup of tea."  The March 2014 Daring Bakers' challenge was hosted by Rebecca of BakeNQuilt. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.  This month just sped by.  We had K back for two weeks then she went off to see grandparents (the other side this time!) again.  Then when she came back we had an exciting announcement and all of a sudden it was this week and the challenge was due!  Yikes.  Thankfully, despite being a little involved and requiring attention, it was quick.  I decided to do a peanut butter version. 
You see, I LOVE Payday bars.  So, I found a peanut butter nougat recipe and then added honey roasted peanuts to the top of half and chocolate chips (for my sweet love!) to the other half.  David said it tasted like Snickers, which would make sense as Snickers is chocolate, peanut, and nougat! 
I took some to my office today and they were GONE in about 5 minutes...with many requests for the recipe.  I'd say this challenge was a success! And thought it was simple, I probably would have used a "cheaters" version otherwise.  So, thanks, Rebecca, for this fun challenge!

Peanut Butter Nougat from Wilde in the Kitchen
1 large egg white
3 oz corn syrup
1 tbsp vanilla extract

2 cups (1 lb) granulated sugar
3/4 cup (6 oz) water
1 cup (12 oz) corn syrup
1/2 cup (6 oz) molasses

3/4 cup (2 oz) dried milk powder (mine says "Instant Non-fat Dry Milk" on the box)
1/2 cup (2 oz) powdered sugar
1 cup (9 oz) creamy peanut butter

Coat1 9x13-inch pan with cooking spray and set aside.

In a large bowl (or the bowl of your stand mixer), combine egg white, corn syrup and vanilla and set aside.

In a 4 quart pot, combine sugar, water, corn syrup and molasses.  Stir to combine and place over medium heat.  Place the lid over and bring to a boil.  Allow the sugar syrup to boil for 2 minutes then remove the lid.  Now, place candy thermometer in the mixture and clip on the side of the pot.  Watch your syrup and once it reaches 233 F, begin whipping the egg white.  Whip until shiny and fluffy.  This will whip much faster than you think, so you really don't have to start whipping until this temperature.

Once the syrup reaches 255 F, remove from the heat and slowly pour into the meringue mixture as you continue to whip.  Be sure to pour in an even stream, into the meringue.  Do not pour it onto the side of the bowl or onto the whip, aim right for the meringue!

When you have added all of the syrup, continue whipping for an additional 2 minutes.  Mix powdered milk and powdered sugar together in a bowl and add to the whipped stuff.  Fold in with a rubber spatula.  Add peanut butter and mix in with your rubber spatula.  It's hard to get mixed in evenly but just do your best and  try not to deflate the candy while stirring.

Pour candy into the prepared pan and allow to sit for 4 hours.  I put mine in the refrigerator and it was definitely too hard.  Just leave it out at room temperature.  If you need to leave it overnight be sure to cover with plastic wrap.  Once set, remove candy from the pan and cut into 1-inch squares.  Top with your desired toppings.  I used honey roasted peanuts and chocolate chips.  Enjoy!