Dreaming....

Last nite I had my first dream of baby Emily. It was a bit weird, but I totally loved it! Makes me so much more anxious to meet her. I can not wait until she is here! Mackenzie is absolutely ready as well, honestly I think we all are! :)

The dream was SO weird that it consisted of the Kardashian sisters being Emily's aunt...and everyone agreed that Emily took after her 'Aunt Kourtney' lmao. [Told ya it was a weird one]

Despite the weirdness of the dream, it was an amazing dream! Only 48 days until we meet Emily Grace and I can NOT wait!!! I'm going crazy waiting for the day to come. I feel like i've been pregnant for a year! My pregnancy with Mackenzie flew by so fast that it felt like I got pregnant and the next month had a baby!

I could not ask for a better Christmas gift this year!

wordless wednesday

Wordless Wednesday

Can't contain it!

I seriously can not contain my excitement!! I went to my doctor's appointment today & found out my C-Section will be on December 15th, not 17th. Those two days seems like a month to me, so I'm ecstatic!! I will be going back to the doctor in two weeks, on November 1st & then will start going every week after that. I also get to have another u/s at my next appointment. I'm excited to get to see our baby girl again. :)

Only 8 weeks & 6 days Left!

Total Weight Gain:

20 [+] Boo!

Maternity Clothes:

Are a pregnant girls' best friend in the 3rd trimester!

Gender:

Emily Grace

Movement:

Oh goodness, she is a kicker, that's for sure.

Food Craving:

Fruit.

What I miss:

Sleeping through the night.

Sleep:

Is painful & full of interruptions, but worth every minute!

What I am looking forward to:

Meeting this beautiful little girl!

Big Sister:

Is more excited about Emily coming than Santa!

Gotta love it!

Emotions

-So lately my emotions are getting out of control. Since about the middle of my second trimester I haven't been able to stand our dog. She irritates me and doesn't even have to do anything & it's only get worse! Most women cry alot during their pregnancies, I , on the other hand get angry, and judgemental. I find myself making rude comments about sad stuff that should be making me sad & cry. I'm pretty sure my husband is scared of me. :/ He is definitely ready for Emily to be here....as we all are.

-I'm still so torn about this being our last baby. In one way i'm glad this will be my last pregnancy so I can focus on me and losing weight & in another way i'm sad that this will be my last pregnancy & baby...I love the element of surprise of what the baby is going to look like, what kind of personality the baby will have and so on. But I think having two little girls feels complete. I know Matt REALLY wants a boy, but having 2 kids just seems so right, no matter the genders. :)

&& she had a blast!!

She seriously couldn't handle waiting for everyone to get to her party..

The absolutely DELICIOUS cupcakes & cake my cousins made

*the strawberry cupcakes were AMAZING*.....

The moonwalk that was the biggest hit EVER!

All the kids loved it & Mackenzie hated seeing it go....

All in all Today was an amazing day. The weather was great & the company was awesome!

Happy 5th birthday party to Mackenzie :)

Today is Going to be a Great Day!

We are celebrating Mackenzie's 5th birthday party today at our home. Mackenzie is super excited about today & can't wait to see all of her friends. :) We rented a moonwalk for all the kids to enjoy during the party and can't wait to see how excited Mackenzie is about that. My cousin is making the cupcakes for today & I know they are going to be delicious and beautiful. I will for sure be posting pictures of today. I still can't believe my baby girl is FIVE YEARS OLD! It's insane to think its been that long since she was born. Time truely does fly when you're having fun, and pulling out your hair. :)


*Hope everyone has a great weekend*

she's 5!

Today my baby girl turns 5! I can not believe it, it seems like yesterday we were planning her first birthday party & now she is about to go crazy at her My Little Pony 5th birthday party on Saturday! She is growing up so fast & I don't know what to do. My head is spinning at how fast she is turning into a young lady. The day she came into my life I fell in love so fast that it actually hurt. I had no clue I could love someone so much, that I would be willing to put her life before mine. God truely blessed me when he gave her to me. She is the greatest gift I've ever received. I love you Mackenzie Nakole!

*Here are some pictures from last night while we baked cupcakes & a small cake*

Mackenzie helping stir the cake mix

Close up on the batter

Ready to go in the oven

All done & ready to be eaten :)

As you can tell I'm not the pastry cook in the family, that would be my 2 cousins

Hope everyone has a great day!

*Cheers*

PUMPKIN MARTINI:
Ingredients
3 (1.5 fluid ounce) jiggers pumpkin flavored liqueur
1 (1.5 fluid ounce) jigger spiced rum
1 tablespoon half-and-half cream
Directions
1.In a cocktail mixer full of ice, combine pumpkin liqueur, spiced rum and half-and-half. Shake vigorously and strain into a chilled martini glass.

SPICED ORANGE CIDER MIX:
Ingredients
1 cup white sugar
1 cup orange flavored drink mix (such as Tang®)
1/2 cup instant tea powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Directions
1.Combine sugar, orange flavored drink mix, tea powder, cinnamon, and cloves in a large bowl. Store in a sealed container.
2.To serve, mix 2 to 3 tablespoons of the mixture with a cup of hot water.

GINGERBREAD LATTE:
Ingredients
2 fluid ounces espresso coffee
2 tablespoons gingerbread flavored syrup
1/2 cup milk, steamed
1/8 cup whipped cream
1 pinch ground nutmeg
1 pinch ground cinnamon
1/2 teaspoon vanilla powder
Directions
1.In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

PUMPKIN SPICE LATTE:
Ingredients
2 tablespoons canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons white sugar
1 cup milk
1/4 teaspoon pumpkin pie spice
1 (1.5 fluid ounce) jigger brewed espresso
Directions
1.Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.

CHOCOLATE CHIP PUMPKIN COOKIES
Ingredients
1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Directions
1.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2.In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
3.Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

PUMPKIN & CREAM CHEESE MUFFINS:

ingredients
3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tbsp + 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
2 cups sugar
4 eggs
1 1/4 cup oil
15 oz can pumpkin
8 oz cream cheese {softened}
1 cup powdered sugar

Directions:
- Stir together the cream cheese and powdered sugar and set aside
- Mix remaining ingredients
- Fill muffin cups half-full with muffin mixture
- Add a dollop of cream cheese mixture
- Fill muffin cup almost to the top with more muffin mixture
- Top with spoonful of cream cheese mixture
- Bake at 350 for 25 minutes
-Makes 24

Almost There...

WEEK 28

This week is going to be a good one, I can feel it! :) I am so excited to be one more week closer to 30 weeks pregnant. I am not sure why I am so anxious to make it to this marker, but I am, so I will joyfully welcome it when it gets here in two weeks.

Tuesday & Wednesday baby Emily was moving and kicking like crazy, like she has never before. I loved it so very much, but for the past two days she hasn't been moving like that anymore, kind of makes me sad...but she is still moving around, so I should be thankful for that.

Here's some info about week 28:

By this week, your baby weighs two and a quarter pounds (like a Chinese cabbage) and measures 14.8 inches from the top of her head to her heels. She can blink her eyes, which now sport lashes. With her eyesight developing, she may be able to see the light that filters in through your womb. She's also developing billions of neurons in her brain and adding more body fat in preparation for life in the outside world.

*Just incase you were wondering what a Chinese Cabbage looked like..*

lOVE 'EM!

'Tis the season for PUMPKIN!!

**So this blog today is going to be dedicated to FALL and all the yummy recipes flooding my inbox!!! And if you don't like Pumpkin...well then I just feel oober sorry for you! :) Because most of these will include Pumpkin in one way or another.

Here's the first recipe. Keep in mind, I haven't personally tried any of these yet, but I am officially dedicating October to trying new Pumpkin recipes & will update everytime I attempt one!

DOWNEAST MAINE PUMPKIN BREAD

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

PUMPKIN ROLL

*I have had this recipe before & it rocks!!*
Ingredients

3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 cup chopped pecans
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 tablespoons butter
8 ounces cream cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
2.In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
3.Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
4.To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5.Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.

*Keep in mind there are MANY different recipes for Pumpkin Rolls, so just search them, and find the one that catches your eye & sounds like it's the easiest. I find that helpful to attempt the easy version of a recipe the first time, then upgrade later on.*

PUMPKIN FROZEN YOGURT

Ingredients

1 (15 ounce) can pumpkin puree
1 1/2 cups low-fat plain Greek-style yogurt
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Directions

1.In a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. 2.Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yogurt into a sealed container, and freeze until serving time.