2011: Looking Back

With just a few days left in 2011, I wanted to look back at some of my personal highlights of the year. 2011 was a great year! We took some great trips to new places for me (Aspen, Chicago, Atlanta, Long Island), along with other trips to places we’d been, we got pregnant, and I even ran some short races last Spring.

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(man to be  skinny again)

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I started a new job last April and really enjoy it and my new routine.

And I continued to cook up tasty treats in the kitchen. Highlights include challah, pizza and our first apple pie.

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I had my most viewed day on the blog on March 1, 2011 when a Zucchini Bread was featured by a big vegan blog.

Lily kept us busy and in shape making us chase her up and down our three story house all day long. She will be two in a few weeks! Then she’ll become a big sister and not be the only center of attention. 2012 might be a rough one for her.new lily.jpg

We have high hopes for a great 2012 too! New baby, hopefully a new house, and probably a new car. Better start saving our pennies.

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And as for this blog, 2010 and the beginning of 2011 was definitely about growth each month, and then my numbers dropped some but loyal readers stayed. I’ll continue to write if you continue to read. The posts turned into less about my everyday life and training for a race and more about special recipes or stories. I hope it still is a nice little break to entertain and educate you, and I always appreciate having readers! Even if I post less frequently as I slow down over the next few weeks and become occupied with real life, I am sure that I won’t give it up and will still post.

Thanks for reading, and see you in the new year!

Pregnancy Update: Week 29

Hello again! This week has been quiet and relaxing, and I’ve been taking a break from cooking and the computer. It’s been nice!

I am 29 weeks pregnant today and BabyCenter says we are the size of a butternut squash.  It says it is 15 inches long and about 2.5 pounds. 15 inches is probably longer than the keyboard or computer screen you’re reading this on. It’s getting big!

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Although the week seems quiet, we’re actually between our final two trips during pregnancy. Last weekend over Christmas we were in Florida with both of our parents for a little vacation. And this weekend we are going to Austin for a wedding on New Year’s Day. Jeffrey is the best man. During the week, I’ve been running errands and trying to rest!

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Florida was very relaxing. One day I even woke up, had breakfast, and then went back to sleep for an hour. I don’t think I’ve been that lazy in a decade. I did walk each day barefoot on the beach with my mom for 30-45 minutes. Other than that, we just relaxed, shopped at the outlet mall (I got some non maternity pajama pants from the Gap that I have been living in), and I read a book! I didn’t really take any pictures, but we did the same trip last Christmas and I wrote about it then.

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That’s kind of it for the week. Just a quiet one for taking it easy. I ordered our final piece of baby furniture–the dresser. Glad to have those decisions made! January will be about getting it all in the house hopefully.

Lots of kicks all day and night long, my clothes are getting more snug again. That’s the theme of winter break too. I know I have still many weeks to go, but it’s still hard to believe I’m going to keep growing. I hope my clothes fit! It is not fun to keep shopping for maternity clothes.

This week was also Hanukkah! Here’s a picture from our final night at home.

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Friday Things

1. I’m on vacation at the beach this weekend. Just like last year. But not as cool as Christmas 2009. That was a really great trip!

2. After our New Year’s trip to Austin for a wedding, I am done traveling for many, many months!

3. We got a Cuisinart Immersion blender and a new vacuum for Hanukkah. Exciting things come with plugs.

4. I don’t miss wine or deli meat or raw fish at all, but I really miss wearing normal clothes and shopping at normal stores.

5. My new year’s resolution is going to be to go with the flow. No making grand plans, no guessing how things will go, just going with the flow. Doesn’t mean I’m not a planner, just not going to be rigid. Many things for 2012 are going to be out of our control, and I don’t want to set ourselves up for not being flexible.

Posting will be light next week. Have a Merry Christmas or a fun holiday weekend!

 

Pregnancy Update: Week 28

Wow, can you believe we are in the third trimester?! Well, maybe you can, but I really can’t believe we are probably over 2/3 through with this.

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This week, BabyCenter says we are the size of a cauliflower! The baby is 2.25 pounds and over 14 inches long. Believe us that there really is something moving around in there. We can SEE it now kicking at me.

I had a doctor’s appointment on Monday, which are always something to look forward to. I go back in three weeks, and then it’s every two weeks twice and then every week!

Here are some highlights:

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  • I am up 17 pounds since the beginning, including 5 in the last 4.5 weeks. I definitely started gaining most of the weight in the last 10ish weeks. Hard to believe I have that much extra weight on me and I’m still feeling good. All the steps in our house make me breathless and my walks are much slower. But any exercise is better than none.
  • If I continue to gain 1 pound per week, which is recommended, then I’ll be right at 30 pounds, and right in the middle of the suggested 25-35 pound gain. I would be ecstatic about that!
  • My blood pressure and the baby’s heart rate are perfectly in range.
  • The baby is head down and has been since the last appointment. While early still, it’s good that it knows how to get there.

Other highlights of the week:

  • I am definitely getting bigger, and strangers are making comments. At a restaurant, I asked where the restroom is, and they said up two flights of stairs. I said no problem, and he looked at me like I may want to take the elevator. I am still in great shape, promise.
  • We can visibly see kicks on my stomach, which is very bazaar!
  • My appetite is increasing, meals are getting bigger. Snacks are more frequent.
  • I can’t take a long walk without stopping to tinkle. That is really annoying because I have to stay near a public restroom or port-a-potty! I’ve been going to the gym more than walking outside because there are restrooms!
  • I have been sleeping great at night. Crossing my fingers for this to continue.
  • I’m on Winter Break from school, and it’s been an excellent time to get to the gym, walk Lily more, and be active around the house. I feel like I should take advantage while I’m feeling good.
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Other things from this week was that we had a wedding in town. The pictures on this post are from that. I am only wearing flat shoes now, and have some awesome hot pink and gold sequined ones since I can’t wear fabulous wedges.

The navy dress above is a second dress I bought from Rosie Pope online. I had been having a hard time finding cute cocktail dresses for the many weddings we’ve had this season, and found two great ones that fit from Rosie. I’ll be wearing this one once more, and then our weddings are done.

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We have two more trips before I am done traveling–this weekend and next. See you back next week, and Merry Christmas if you’re celebrating!

Chocolate Chip Banana Bread

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I was really looking forward to trying this recipe that I saw about a week ago. I love a good banana bread, and how could adding chocolate make it bad? I decided that I don’t really love chocolate and bananas together, but if you do, you’ll probably like this recipe.

It seemed too decadent to eat for breakfast, and I don’t really like banana flavored things for dessert. So I guess it’s a good snack bread. With a stick of butter inside and three kinds of chocolate, it’s not exactly slimming, but it still looks really good. Just warn people that it is banana flavored, or I think they may think it’s a weird chocolate loaf.

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If you want a purely chocolate loaf, I think there are better ones. And if you want a great banana bread, I think there are better ones too.

For this recipe, I made it into one foil tin loaf for giving away and one mini loaf. It would probably fit one normal sized loaf pan or a few mini ones. The pictures are the mini loaf size. I am taking the foil one on vacation this weekend. If people like it, I’ll let you know!

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Chocolate Chip Banana Bread

makes one large loaf (or about 3 mini loaves)

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 large bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter, melted and cooled
  • 1/4 cup milk
  • 4 ounces dark chocolate, melted (I subbed semi-sweet baking squareS)
  • 3/4 cup milk chocolate chips
Instructions:
  • Preheat oven to 350 degrees F. Spray a loaf pan liberally with non-stick spray.
  • In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder, then set aside.
  • In a large bowl, whisk egg and sugar together until smooth.
  • Whisk in vanilla extract, then add bananas and milk and mix until combined.
  • Add in dry ingredients slowing, mixing with a spoon until batter comes together.
  • Add in melted butter and mix until incorporated, then stir in melt chocolate.
  • Fold chocolate chips into batter. Pour batter into loaf pan. Set pan on a baking sheet, then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean. Cook time may be shorter if you do mini-loaves.
  • Remove bread from over and sprinkle with additional chocolate chips if desired. Let cool completely (1-2 hours) before cutting.

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Chocolate Chip Banana Bread
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Chocolate Chip Banana Bread
  • makes one large loaf (or about 3 mini loaves)
  • 2 cups whole wheat pastry flour
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅔ cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 large bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted and cooled
  • ¼ cup milk
  • 4 ounces dark chocolate, melted (I subbed semi-sweet baking squareS)
  • ¾ cup milk chocolate chips

Instructions
  1. Preheat oven to 350 degrees F. Spray a loaf pan liberally with non-stick spray.
  2. In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder, then set aside.
  3. In a large bowl, whisk egg and sugar together until smooth.
  4. Whisk in vanilla extract, then add bananas and milk and mix until combined.
  5. Add in dry ingredients slowing, mixing with a spoon until batter comes together.
  6. Add in melted butter and mix until incorporated, then stir in melt chocolate.
  7. Fold chocolate chips into batter. Pour batter into loaf pan. Set pan on a baking sheet, then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean. Cook time may be shorter if you do mini-loaves.
  8. Remove bread from over and sprinkle with additional chocolate chips if desired. Let cool completely (1-2 hours) before cutting.

Cookies & Cream Trifle

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This is a decadent one. It’s also very simple and no bake/cook.

I was looking for a recipe for a work holiday party that was more exciting than a cookie and not as much work as a whole cake with icing. I remembered this Oreo trifle that my aunt, Heidi, makes and I even had the recipe already. It is basically layering lots of good things over and over to fill your trifle dish. Let me show you…

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You start with Lady Fingers, then there’s Devil’s Food pudding, then Cool Whip, then Oreos, and repeat three more times for four layers of each. Here are the details…

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Cookies & Cream Trifle

Ingredients:

  • 2 small packages instant Jello Devil’s Food Pudding
  • 4 C milk
  • 8 oz cream cheese, room temperature
  • 2 3oz packages of Lady Fingers
  • 32 Oreos
  • 12 oz Cool Whip
Instructions:
  • Place pudding mix, 3 C milk and cream cheese in a large bowl of electric mixer. Mix on low speed until well-blended. Small pieces of cream cheese are ok.
  • Split the lady fingers in half lengthwise. Place half the package cut sideup in the bottom of a trifle bowl.
  • Drizzle 1/4 C milk over the lady fingers to moisten.
  • Spread 1/4 of the pudding over lady fingers.
  • Spread 1/4 of Cool Whip over pudding
  • Chop up 8 Oreos and sprinkle over Cool Whip.
  • Repeat three more times.
  • Cover with plastic wrap and refrigerate at least 6 hours.
  • Add extra Oreos if desired.

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 What I liked about this recipe is that it is a no-bake and easy dessert. It is a little messy, but that can be fun. It is something different than the holiday flavors you see everywhere since it isn’t just a holiday dish.

And it is more exciting than bringing cookies to a party, even though that can be very tasty too. It also gives me a reason to take out my trifle bowl.

Hope you enjoy!

Cookies & Cream Trifle
Prep time: 
Total time: 

 

Ingredients
  • Cookies & Cream Trifle
  • 2 small packages instant Jello Devil’s Food Pudding
  • 4 C milk
  • 8 oz cream cheese, room temperature
  • 2 3oz packages of Lady Fingers
  • 32 Oreos
  • 12 oz Cool Whip

Instructions
  1. Place pudding mix, 3 C milk and cream cheese in a large bowl of electric mixer. Mix on low speed until well-blended. Small pieces of cream cheese are ok.
  2. Split the lady fingers in half lengthwise. Place half the package cut sideup in the bottom of a trifle bowl.
  3. Drizzle ¼ C milk over the lady fingers to moisten.
  4. Spread ¼ of the pudding over lady fingers.
  5. Spread ¼ of Cool Whip over pudding
  6. Chop up 8 Oreos and sprinkle over Cool Whip.
  7. Repeat three more times.
  8. Cover with plastic wrap and refrigerate at least 6 hours.
  9. Add extra Oreos if desired.

Holiday Recipes in Review

Happy Monday! I am out of work until after the new year and enjoying some time off. We have two trips planned, our final travels before Baby G arrives. I hope you enjoy the week before Hanukkah/Christmas.

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Here are some of the recipes I’ve made this year with a holiday theme if you’re still looking for something to make.

Mint Chocolate Chip Cookies

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Chocolate Dipped Lemon Cookies

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Marshmallows

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Gingerbread Men

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Pumpkin Apricot Loaf

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Apple Cranberry Sauce

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Oatmeal Bars with M&Ms

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And from last year:

Chocolate Bark

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Pumpkin Gingerbread Loaf

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Marshmallow Logs

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From around the WWW

To end the week, here are some great looking recipes from around the web. With just a few days before Hanukkah and Christmas, I have plans of baking up decadent treats to share. I’m pretty sure I’m making a simple Oreo trifle for a work party, this cranberry sauce for a family party, and another batch of these mint chocolate chip cookies for the family party and to take on our trip to Florida.

I have also been thinking about this recipe below since I saw it a few days ago. I think I need to make it too.

How Sweet It Is Triple Fudge Banana Bread

Seen on Food Gawker Chocolate Chip Cookie Dough Fudge

Seen on Pinterest Pancake Bacon Strips

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Seen on Pinterest a snowman pizza

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Seen on FoodGawker Monkey Bread

 

What are you lusting over on the internet? So many beautiful pictures and creative recipes to try!

My Pregnancy Journey–Week 27

Hello again! It seems like these posts are getting more frequent. This coming week is the final one of the 2nd trimester. I will be a little sad to say goodbye, it’s been kind of nice. Although, I’m very happy to be moving along and getting closer to the big day. I can’t believe we will be having a baby in 10-13 weeks. Hopefully not sooner.

This week, BabyCenter says the baby is almost 2 pounds and the size of a cauliflower! It is about 14.5 inches long. I really can’t believe there is something that big inside. I still remember when it was a lentil or a lemon and being weighed in ounces. This is the real deal.

Highlights of this week were a long weekend trip to Birmingham, AL for Jeffrey’s cousin’s wedding. We were there from Friday until Monday morning. Travel is definitely getting a little harder. Seats aren’t comfortable, but the Gilbert rule of “if you have a baby in the tummy, you get the aisle seat” is a good one. We have one more air trip left and one car trip and we’re done!

Sleeping in beds other than my own is also harder. I had a very difficult time falling asleep, similar to our Thanksgiving trip. Then when I get home, I’m back to normal. It’s just getting harder to travel! I’m very happy when it’s over.

While we were gone, Jeffrey and I took two walks around the neighborhood. I love walking around B’ham because of the cooler temperatures, hills, and beautiful trees and houses to see. But I was definitely slower this visit! And I had to stop at the local Publix to pee once during our 45 minute walk.

I continue to feel a lot of kicks, rolls and jabs. All day and all night. Some are even visible from the outside, which is real weird! And I continue to feel like I’m growing all over.

I go back to the doctor on Monday for the gestational diabetes test, and then my appointments might become more frequent starting in January.

See you next week from the third Tri!

Oatmeal Bars…with M&Ms

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This is a quick and easy recipe and makes a great snack. I made a similar bar last June and froze them, and have been thinking about them! I like these best because they cut really nicely. No ragged edges. Pretty colors inside.

This time, I decided to put in some crushed M&Ms because why not? More colorful for the holidays.

I think these make a great little snack, and even better with peanut butter spread on.

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Chewy Oatmeal Bars–with M&Ms

Ingredients:

  • 1 3/4 C rolled oats
  • ¼ C chopped walnuts
  • 1/4 C raisins
  • 1/4 C M&Ms, chopped
  • ¼ C brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1 ½ C milk
  • 1 egg
  • 1 tsp. vanilla

Instructions:

  • Preheat oven to 350.
  • In two separate bowls, mix dry ingredients, then wet ingredients. Pour wet into dry, mixing until combined.
  • Pour batter into a square baking dish lined with parchment paper for easy transferring. My dish is 9 x 9.
  • Bake 30 minutes. Once cool, cut into bars or squares.

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