Monday, August 2, 2010
Tuesday, July 20, 2010
A week
Can you say, "Best baby ever??" Seriously, this little angel is practically perfect. She only wakes up once during the night, hardly ever cries, doesn't spit up and is perfectly content to lay in my lap while I'm sitting! No pacing the halls, it's amazing! Now, I know it's only been a little over a week and things could change any moment, but for the time being we are enjoying every minute...
Army Party
GBJ had a birthday shortly after Miss H was born. So we snuck in a party the week before - it's always fun entertaining 8 little boys while 38 weeks pregnant. He went with an "Army" theme complete with army gear, bottle rockets, cardboard forts, marshmallow guns and a tank pinata. For a little boy, life doesn't get much better.Why the strange names? Click here to find out.
Sunday, July 18, 2010
Decisions, Decisions
So, I've been a little slack about posting for awhile. I have wrestled with the decision of whether or not to make my blog private or stop using my kids names, just for their protection. So, after much consideration, I've decided on the later. My children will now be known as:
Mr. I
GBJ (Glenn Beck Jr.)
Big R
Miss H
Tuesday, June 29, 2010
Snickerdoodles
I'm a sucker for treats, especially anything gourmet-ey. So, when I make cookies I'm never quite satisfied with the normal, run-of-the-mill recipe. I want something BIG and SOFT, like you would find in a bakery. If they can do it, why can't I??
I have a few keepers that I've found over the years and I'm happy to say I may have another to add to my growing collection. I tried a new Snickerdoodle recipe today that turned out BIG, SOFT and SCRUMPTIOUS - if I do say so myself. So, I thought I'd share. If you try it, let me know what you think.

Makes about 24.
I have a few keepers that I've found over the years and I'm happy to say I may have another to add to my growing collection. I tried a new Snickerdoodle recipe today that turned out BIG, SOFT and SCRUMPTIOUS - if I do say so myself. So, I thought I'd share. If you try it, let me know what you think.

Giant Snickerdoodles
4 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups shortening
2 cups sugar
2 eggs
1 1/2 tsp. vanilla
1/4 tsp. lemon extract or 1 tsp. finely shredded lemon peel
1 cup buttermilk
1/2 cup sugar
2 Tbsp. ground cinnamon
In a bowl stir together flour, baking powder, baking soda and salt. In a large mixing bowl, beat together the shortening with an electric mixer on medium to high speed 30 seconds. Add the 2 cups sugar. Beat the mixture until combined, scraping sides of bowl. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extract or peel. Add dry ingredients and buttermilk alternately to creamed mixture, scraping down the sides of bowl as necessary.* Cover and chill for at least 4 hours. Meanwhile, combine the 1/2 cup sugar and cinnamon; set aside. lightly grease cookie sheets; set aside. Preheat oven to 375° F. For each cookie, use a 1/4 cup measure or 1/4 cup ice cream scoop. Roll each scoop of dough in the sugar cinnamon mixture to coat. Place 3 inches apart on cookie sheet. With the palm of your hand, gently press down cookies to 1/2-inch thickness. Bake cookies 12-14 minutes or until bottoms are a light gold. Transfer to cooling rack. The cookies bake more evenly if you bake just one batch at a time.
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups shortening
2 cups sugar
2 eggs
1 1/2 tsp. vanilla
1/4 tsp. lemon extract or 1 tsp. finely shredded lemon peel
1 cup buttermilk
1/2 cup sugar
2 Tbsp. ground cinnamon
In a bowl stir together flour, baking powder, baking soda and salt. In a large mixing bowl, beat together the shortening with an electric mixer on medium to high speed 30 seconds. Add the 2 cups sugar. Beat the mixture until combined, scraping sides of bowl. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extract or peel. Add dry ingredients and buttermilk alternately to creamed mixture, scraping down the sides of bowl as necessary.* Cover and chill for at least 4 hours. Meanwhile, combine the 1/2 cup sugar and cinnamon; set aside. lightly grease cookie sheets; set aside. Preheat oven to 375° F. For each cookie, use a 1/4 cup measure or 1/4 cup ice cream scoop. Roll each scoop of dough in the sugar cinnamon mixture to coat. Place 3 inches apart on cookie sheet. With the palm of your hand, gently press down cookies to 1/2-inch thickness. Bake cookies 12-14 minutes or until bottoms are a light gold. Transfer to cooling rack. The cookies bake more evenly if you bake just one batch at a time.
Makes about 24.
*I ended up using 5 cups of flour because the dough was really sticky. Even after 5 cups I wasn't sure. But I stuck it in the fridge anyway and 4 hours later it was firm and fine.
Saturday, June 19, 2010
My Tree
Wow, it's been awhile since I posted. Still here, still pregnant. I have an induction scheduled for July 11th. In some ways three weeks feel like an eternity (like when trying, unsuccessfully, to sleep at night) and in others I'm feeling the time crunch. So, I decided to tackle the baby's room this week...
I've been looking around for a vinyl cutout of a tree for the wall behind the crib. After scouring Etsy and seeing the prices for the size/style I wanted, I started to rethink my idea. What can I say, I'm a cheapskate. But I still really wanted one...that's when the wheels started turning and I decided to paint my own. I know, it's crazy. I am NOT an artist and have no painting or drawing skills, but I had a pencil and the paint, so I went to town.
Monday, April 26, 2010
Baby Bedding - CHECK!
Checking things off my list. I searched and searched for bedding and this is the fabric I kept coming back to. I kept trying to force myself to get something pink, since this is my one chance, but I just couldn't help being drawn to the greens/browns/blues. Oh well. She will have to have lots of pink clothes I guess.
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