Miss Cayla Renee - Our Birth Story
Hello there! Yes, I know...I've been gone for a while. However, dealing with a rough pregnancy, complications, and ultimately having the baby - I've been REALLY preoccupied lately. In case you misseed it, we welcomed our new baby girl on December 21st, right before Christmas. Cayla Renee was born at 38 weeks weighting 7lbs 4oz, and was 19 1/2 inches long.
My water broke at home and after getting to the hospital my labor went really fast and was relatively easy. Easy compared to the 13 hour long pushfest with my first! I only pushed 4 times and out she came! She was ready to meet her family. :)
For those of you who have followed my pregnancy journey, you will remember we had a second trimester miscarriage last fall which you can read about in this post for Chicken Jalapeno Rice Soup: A Letter To Our Baby. After much soul searching, and given the nature of how hard pregnancy is for me (we're talking home health care, 24 hour IV's, and bed rest), we decided that our family was complete with just our son, and we wouldn't try anymore.
Well, never say NEVER...right? I had an EXTREMELY surprise positive pregnancy test 6 months after our pregnancy loss, and after getting over the shock - we were happy to tell Cade he was finally going to be a big brother. I was scared that my Hyperemesis would be so severe again, and I began to prepare for the inevitable. I have to say - we were giving a blessing and it was not as hard this time around. Don't get me wrong, it was still miserable - but I avoided having a nurse come to my house every other day to redo my IV because my veins were shot. I avoided vomiting over 20 times a day (No, I'm not exaggerating). Most of all, I avoided having to inject a catheter into my abdomen every day for the Zofram pump.
This pregnancy had it's share of worries - but we made it to the end and the result was SO worth it.
Lemon Sugar Cookies with Lemon Buttercream Frosting
Luscious lemon sugar cookies with a creamy lemon buttercream frosting.
By now you should know of my love for citrusy desserts. But sometimes you don't want to wait for a cheesecake, cake, or pie to bake, and need the quick sugar fix that a cookie can give you.
That's why when I came across this Tasty Kitchen recipe for Lemon Sugar Cookies with Lemon Buttercream Frosting, I knew I had to try them out.
They're the perfect combination of lemony sweetness and soft, buttery cookies. The frosting is amazing and may or may not have been eaten by itself in vast quantities.
Don't judge. :)
Are you intrigued yet? If you head on over to the Tasty Kitchen Blog, you can read my full step-by-step post and pick up the printable recipe while you're at. What are you waiting for!
That's why when I came across this Tasty Kitchen recipe for Lemon Sugar Cookies with Lemon Buttercream Frosting, I knew I had to try them out.
They're the perfect combination of lemony sweetness and soft, buttery cookies. The frosting is amazing and may or may not have been eaten by itself in vast quantities.
Don't judge. :)
Are you intrigued yet? If you head on over to the Tasty Kitchen Blog, you can read my full step-by-step post and pick up the printable recipe while you're at. What are you waiting for!
Peanut Butter S'mores Cookie Bars
I don't know about you, but when it's summertime I have to have a few staples on hand. Homemade lemonade, ice cold sweet tea, and the fixings for some ooey, gooey s'mores of course. These Peanut Butter S'more Cookie Bars are a great variation to your typical gooey graham cracker sandwich.
We had a pretty eventful weekend after finding out that thealien baby taking my body hostage is going to be...drumroll...
A girl!
It looks like our playroom will have to make way for tea sets and babydolls; a weird idea to get used to for me. I'm used to army men with missing limbs and wiping the toilet seat every time I go to the bathroom. I get boys.
Girls are a species completely foreign to me, and I'm pretty sure my husband feels the same, judging by his dazed look and mumblings of, "what am I going to do with a girl?"
But we're all excited for the new change, especially Cade. He can't wait for his baby sister to arrive. So to celebrate I whipped up these Peanut Butter S'more Cookie Bars. Peanut butter, chocolate and marshmallows trapped between a graham cracker base and crumbly topping make these puppies really addicting. Enjoy!
Peanut Butter S'mores Cookie Bars
Yield: 16 bars Printable Recipe
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup graham cracker crumbs
1 1/3 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cup milk chocolate chips
1/3 cup peanut butter
3 cups miniature marshmallows
Heat oven to 350 F. Grease an 8-inch square baking pan.
In a mixing bowl, beat the butter and sugar until well blended. Add egg and vanilla, beat well. Stir together graham cracker crumbs, flour, baking powder and salt. Add the flour mixture to the butter mixture, mixing until well combined. Press half of the dough in the prepared pan. Bake 15 minutes.
3. Sprinkle chocolate chips over baked layer, drop peanut butter by spoonfulls over the chocolate chips, using a toothpick to swirl everything around so the bottom cookie layer is evenly covered. Sprinkle with marshmallows and scatter the remaining dough over the marshmallows, forming the top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars.
We had a pretty eventful weekend after finding out that the
A girl!
It looks like our playroom will have to make way for tea sets and babydolls; a weird idea to get used to for me. I'm used to army men with missing limbs and wiping the toilet seat every time I go to the bathroom. I get boys.
Girls are a species completely foreign to me, and I'm pretty sure my husband feels the same, judging by his dazed look and mumblings of, "what am I going to do with a girl?"
But we're all excited for the new change, especially Cade. He can't wait for his baby sister to arrive. So to celebrate I whipped up these Peanut Butter S'more Cookie Bars. Peanut butter, chocolate and marshmallows trapped between a graham cracker base and crumbly topping make these puppies really addicting. Enjoy!
Amber
Peanut Butter S'mores Cookie Bars
Yield: 16 bars Printable Recipe
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup graham cracker crumbs
1 1/3 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cup milk chocolate chips
1/3 cup peanut butter
3 cups miniature marshmallows
Heat oven to 350 F. Grease an 8-inch square baking pan.
In a mixing bowl, beat the butter and sugar until well blended. Add egg and vanilla, beat well. Stir together graham cracker crumbs, flour, baking powder and salt. Add the flour mixture to the butter mixture, mixing until well combined. Press half of the dough in the prepared pan. Bake 15 minutes.
3. Sprinkle chocolate chips over baked layer, drop peanut butter by spoonfulls over the chocolate chips, using a toothpick to swirl everything around so the bottom cookie layer is evenly covered. Sprinkle with marshmallows and scatter the remaining dough over the marshmallows, forming the top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars.
Strawberry Thyme Lemonade - Culinary Covers
It's time for my next post over at Culinary Covers, and today I'm bringing you a delicious drink straight from the cover of one of my favorite magazines - Real Simple.
I love this magazine. That about says it all.
I went with the Strawberry Thyme Lemonade and sure was glad I did!
It's sweet, tart, and has just a touch of something extra that'll get your lips smacking. Want the recipe? Head on over to Culinary Covers to see my full post and grab the printable recipe while you're at it
I love this magazine. That about says it all.
I went with the Strawberry Thyme Lemonade and sure was glad I did!
It's sweet, tart, and has just a touch of something extra that'll get your lips smacking. Want the recipe? Head on over to Culinary Covers to see my full post and grab the printable recipe while you're at it
Amber
Banana Bread Muffins - And A Surprise!
I know my posts have been lacking lately, but I've had a good reason - promise. A few months ago we had a very unexpected surprise and found out that I'm pregnant again, and should have a new arrival at the end of the year! Some of you may remember that we lost a pregnancy last winter after a very complicated pregnancy.
I suffer with Hyperemesis Gravidarum when pregnant, which last time required me to be put on home health care. You can read more about my HG story here, and our second trimester miscarriage here.
Well, after a lot of deliberating we had decided that we weren't going to try again, but you know how you're never supposed to say NEVER - right?
Yeah.
I'm not gonna lie. I was scared. Anyone who has experience with HG can probably understand the thoughts going through my head. Being hooked up to daily IV's until my veins were completely shot, stabbing myself in the stomach every day with a medication pump that lets me at least keep water down, and being confined to bed 24/7 is not something to enter lightly.
I had a lot of people praying for me this time around, hoping that maybe, just maybe I might not get the short end of the stick. My doctor had my protocol already set up and I started on it from day 1. Early intervention has the best success of keeping it at bay. I'm SOOO relieved to be able to say that this time around is much better. I've avoided the IV's and medication pump so far. Yay!
I've actually been able to be in the kitchen a little bit when I feel well enough, and whipped up these tasty Banana Bread Muffins the other day. I threw some white chocolate chips on top to change it up a bit. These were really good.
Note: If you are unfamiliar with HG, please read my post on it. HG is NOT morning sickness and does not respond to any traditional remedies. It is dangerous for both the mother and baby.
Banana Bread Muffins
Yield: 18 Printable Recipe
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 3/4 cup sugar
1 cup vegetable oil
3 eggs
1 tbsp vanilla extract
4 ripe bananas, mashed
1/2 cup white chocolate chips, for topping
Preheat the oven to 325 degrees F.
Combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl. Beat the sugar, oil, eggs, and vanilla in a large bowl. Stir in the mashed bananas. Add the dry ingredients and stir just until blended.
Divide the batter among your muffin tin cups. Bake the muffins on the middle rack until the tops are golden brown and a toothpick inserted into the center comes out clean. about 25 minutes. Transfer the muffins to a rack and cool slightly.
Notes: I added some white chocolate chips to the tops of half of my muffins to switch it up a bit. You could milk chocolate chips too, or even add some crunchy pecans. I didn't have enough muffin pans for the batter, so I used 4 mini tartlet pans for the remaining batter, which turned into little muffin tops that were so good!
Source: Recipe loosely adapted from Food Network
Cherries Jubilee Ice Cream Pie - Culinary Covers Post
I've got another contributing post for the new site Culinary Covers. What's on the menu today? How about Cherries Jubilee Ice Cream Pie!
A delicious brandy infused cherry topping on top of a creamy, swirly, frozen pie. Don't forget the graham cracker crust. Yum!
For the recipe head on over to Culinary Covers and grab it. Stop and say hi while you're at it too!
A delicious brandy infused cherry topping on top of a creamy, swirly, frozen pie. Don't forget the graham cracker crust. Yum!
For the recipe head on over to Culinary Covers and grab it. Stop and say hi while you're at it too!
Amber
Fried Goat Cheese & Beet Salad: Nutmeg Nanny Guest Post
I've got a great guest post for you today from the talented Brandy of Nutmeg Nanny. Since I haven't been able to be in the kitchen as much lately, I've enlisted the help of a few of my fellow blogger friends, who've graciously offered to guest post on Sprinkled With Flour, and help "fill in the gaps" so to speak.
I certainly don't want to leave you hanging when I could be sharing some of the delicious recipes from these friends. So read on below and meet Brandy!
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Howdy Sprinkled with Flour readers! I’m Brandy from the blog
Nutmeg Nanny. Today I’m bringing you a
tasty salad that is perfect for spring and summer.
I have always had a special place in my heart for pickled beets.
I grew up eating them and even requested them with dinner as a kid. Most of my
friends would freak out at the thought of eating a beet but I was so on board
with the idea. Especially when they are perfectly pickled and harvested from
your own garden. You cannot go wrong.
It wasn’t till I was in my 20’s that I finally tried goat
cheese. I feel head over heels in love. I was a little annoyed with myself for
waiting so long to finally bite the bullet and give it a try. Now I will put it
on just about anything. I have even been known to spread it on crackers and
call it lunch. To each his {or I guess in my case, her} own….right?
So naturally beets and goat cheese are a perfect pair. The
tanginess from the pickled beets and the creaminess from the goat cheese just
work together in a way that can only be described as amazing. Who knew one
person could be so in love with a vegetable and cheese?
For this salad I like to do a quick pickle on my beets and
pan fry the goat cheese so it’s crispy and super creamy. If you don’t feel like
going through the whole process of pickling your own beets {which I swear is
easy!} you can always buy them at the store. Fresh pickled beets are normally
found in the produce section in the case near all the pre-chopped vegetables
and fruits. Oh and a small fun tip. Freeze your goat cheese for about 30
minutes so it’s firm and slice it with plain dental floss. It will make perfect
little rounds that are ideal for frying!
Fried goat cheese and beet salad
Yield 2 servings
For pickled beets:
2 regular sized fresh red beets
2 tablespoons apple cider vinegar
2 teaspoons brown sugar
2 teaspoons olive oil
1/4 teaspoon dry mustard powder
For fried goat cheese:
16 ounce log fresh goat cheese
1 cup panko bread crumbs
2 teaspoons Italian blend seasoning
Salt and pepper, to taste
2 large eggs, beaten
1/2 cup all purpose flour
Olive oil
For salad:
8 cups mixed baby greens
Balsamic vinegar
Extra virgin olive oil
1/2 cup walnuts, toasted
For beets:
Cut off beet tops and slice beets into four equal
pieces. Add to small pot and cover with
water. Boil for about 30 minutes until soft. You do not want them falling
apart, just fork tender.
Rinse and immediately cool down by running cold water over
the beets. Using your hands simply rub the peel of the beet off. It should come
off very easily at this point.
Chop beets into bite size pieces or slices.
In a medium sized bowl whisk together apple cider vinegar,
brown sugar, olive oil and dry mustard powder. Add in cut beets, toss and let
sit for at least 30 minutes at room temperature.
For fried goat cheese:
Freeze your goat cheese for about 30 minutes until it’s
solid but not totally frozen.
While your cheese is hardening mix together panko bread crumbs,
Italian seasoning, salt and pepper, set aside. Set up a breading line in the
following order: flour, egg, bread crumbs, parchment/wax paper covered large
wooden cutting board.
Remove cheese from freezer and slice into 1/2 inch rounds by
using plain dental floss or a knife. If using a knife make sure to wipe it off
after each cut to stop it from crumbling.
If any of your pieces fall apart just pat it together and
try to keep a somewhat round shape. It does not have to be perfect.
Take goat cheese rounds and dip in flour, then egg and then
goat in panko/herb mixture. Lay onto lined cutting board. Continue until all
slices have been coated.
If your cheese is really soft pop it into the freezer for
about 5 minutes to chill.
Take a large high-sided skillet, cover the bottom with olive
oil and add to range over medium-high heat. Once oil is hot, fry goat cheese
rounds until crispy on both sides.
Gently remove fried goat cheese from the skillet onto a
paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm.
For salad:
Lay out four salad bowls and add 2 cups mixed green per
bowl. Top with equal amounts pickled
beets and walnuts. Drizzle with a little balsamic vinegar and olive oil. Top
each salad with an equal amount of goat cheese rounds. You should get enough
for at least 2 – 3 rounds per salad.
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