February 2012

The Due Date

by Heather on February 29, 2012

Well friends, we made it! 40 weeks exactly – and this is kind of what I’ve been looking like lately:
You can’t tell it here (or maybe you can) but I’m exhausted and so ready to just meet the little guy! He’s still kicking around as usual, but more consistently throughout the day and not nearly as sharply as before (probably due to the lack of room). I’m good, but tired, and have only been measuring at about 1 cm dilated for the past 4 weeks, although I’ve gone from 50% to 70% effaced (if these terms make no sense to you I’d recommend checking out BabyCenter for more info – hint: it has to do with the cervix).

We had our 40-week appointment yesterday and our doctor thinks that he’ll make his debut in the next couple of days, although there’s no way to guarantee that (other than inducing, which we aren’t going to do unless he’s not here next week). My HOPE is that he comes today because it would be sototallyawesome to have a Leap Year baby, I like to plan things out and we’ve been *planning on* today being his birthday, and because I’m sort of ready to have him in my arms and have my body back to being mine. Well, sort of mine. Except for the boobs…I suppose those are kind of his for a while.

So here’s the deal: you guys all probably know by now that I have gestational diabetes and that I’ve been able to control it through diet and exercise. However, because of the condition my doctor doesn’t want us to go more than a week past the due date, so if he’s not here by next week then we will have to induce labor. I’m not particularly excited about that prospect, so I’m hoping beyond hope that he decides to come on his own in the next couple of days! We have the nursery ready (I owe you a picture – or 50), everything is washed and folded and put away, the dogs are clean, and Nate and I are ready to rock and roll.

Well, as ready as you can be to have your lives turned upside-down.

I can’t wait to finally hold the little guy, to look into his eyes and kiss his face and see him and his daddy hanging out!

{ 12 comments }

Lemon Pound Cupcakes for Two

by Heather on February 29, 2012

OK, here’s the deal. I was going to post today about either kale salad or enchiladas, until I remembered…THIS IS OUR DUE DATE!!!!!!

Nope, still no baby yet, but I almost feel like this is his unofficial birthday. I mean, the day’s still young y’all – he could still be the Leap Year baby we’ve thought him to be all along. But I couldn’t let today go by without recognizing it birthday-style with some cupcakes.

Just can’t happen.

This recipe actually makes 3 cupcakes, which I figure means that everyone gets their own and then, since we all always want seconds of dessert, you get an extra to split. If you’re feeling nice!

The best part about these cupcakes? It makes 3 total cupcakes which means:

automatic portion control
you can make it all in one small bowl which means…
fewer dishes!
automatic portion control
you can spend as much time as you want decorating
automatic portion control
no leftovers to tempt you for breakfast in the morning (ahem…)
automatic portion control

Savvy?

Really though, pound cake in cupcake form is a thing of beauty. Throw in a ton of lemon zest for LOTS of sunshine-y flavor and top with a thick, rich creamy cheese frosting and you’ll be wishing that the recipe was for more. But really, it’s best to just make a batch at a time…unless you just love craving cupcakes first thing in the morning. You know, whatevs.

LEMON POUND CUPCAKES FOR TWO

4 Tbsp butter, at room temperature
1/4 cup + 1 Tbsp granulated sugar
1 egg
1/2 tsp vanilla
tiny pinch of salt
1/4 tsp baking powder
1/4 cup + 2 Tbsp all-purpose flour
zest from one lemon + 1 Tbsp of the juice

Preheat oven to 350. In a bowl mix together the butter and sugar until light and fluffy. Add in the egg and vanilla and mix until smooth. Add the lemon juice and zest and mix until incorporated. Slowly mix in the flour, baking powder, and salt until just combined. Line a muffin pan with 3 muffin cups and scoop the batter evenly into them. Bake at 350 for 15-17 minutes until the sides are just golden brown and a toothpick inserted comes out clean. Let cool completely before frosting.

3-CUPCAKE FROSTING

2 Tbsp butter, at room temperature
1 1/2 oz. cream cheese, at room temperature
3/4 cup powdered sugar
1/2 tsp vanilla
1-2 Tbsp milk

In a small bowl cream together the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix well until creamy. IF the mixture needs to be a little runnier, mix in a bit of milk at a time until the consistency desired is reached. Frost the cupcakes!

Well son, happy almost birthday to you – and one day, one day soon, you and I will be able to enjoy more cupcakes in our lives!

{ 28 comments }

Last Chance to Win $1000!

by Heather on February 28, 2012

Alright guys. It’s now or never, and I don’t just mean making these crazy-awesome-knock-your-Uggs-off pecan baklava cups. What I’m talking about is YOU winning $1000 – and all you have to do is throw in your vote below! C’mon y’all…let’s get our game on!

As for the cups…well, let’s just say that they’re crazy decadent and take all of 15 minutes to make. They put you on everybody’s favorite list and are guaranteed to make you friends. They’re buttery, nutty, cinnamon-y, and warm. And if I could I would totally devour all 8 in the recipe rightthisveryminute. You know, breakfast of champions and all

I’d so appreciate a quick vote below, and can’t wait to see how you like the baklava cups!

Vote for my Creative Crescent Recipe and you’ll be entered to win a $1,000 grocery gift card!

Find more quick and easy Pillsbury recipes at www.CreativeCrescents.com.

This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine. Official Contest Rules.

{ 7 comments }

White Chocolate Covered Oreo Cups

by Heather on February 27, 2012

Confession: one of my favorite songs EVAH is “Proud Mary” by Tina Turner.

Now what does this have to do with Monday? What does it have to do with recipes? What does it have to do with, oh I don’t know, LIFE?

Well, like Ms. Turner sings in the song, we’re going to start this week off nice and easy (even though she never does anything nice and easy). We’re going to make something that requires all of 3 ingredients and about 10 minutes of your time. We’re going to make something that you’ll become obsessed with and probably curse my name when your tummy starts hurting.

It’s a risk I’m willing to take.

See, last week when I made the Toasted Coconut Pecan Butter Cups? I knew that my culinary life as I knew it was over. Once you make your own chocolate candies you just don’t go back…and this, my friends, is example #1 of that. Once you go chocolate-covered-Oreo just don’t go back.

Nice and easy – it’s how we do things around here on Mondays. Unless you’re Tina Turner.

WHITE CHOCOLATE OREO CUPS

1 bag (16 oz) white chocolate chips
1 Tbsp coconut oil
16-20 mini Oreos (you can also use normal Oreos and standard muffin cups – I won’t judge!)

Over a double boiler melt together the white chocolate chips and the coconut oil, stirring constantly until smooth. Line a mini muffin tin (or if you don’t have one just set the cups on a sheet tray) with mini muffin cups. Spoon just enough white chocolate into the bottom of each cup to cover the bottom, about 1 tsp. Press a mini Oreo into the chocolate, then cover completely with more white chocolate. Let them set up in the fridge until hardened, about an hour.

Devour.

Note: they’re particularly good with a spoonful of peanut butter on top. Not in the middle, on top. Trust me.

Nice and easy y’all…nice and easy!

{ 22 comments }

Grown-Up Twice Baked Potatoes

by Heather on February 24, 2012

The simple potato. Humble, innocent, content just being potato. How could you not love that?

There are very specific ways that I like my potatoes – cubed and pan-fried with spices for breakfast, cubed and oven-roasted with dinner, baked with lots of butter and sour cream and cheese, and while we’re at it pancake form ain’t too shabby either. I am by no means a potato connoisseur but I figure the great things about potatoes is you don’t have to be.

They just want some lovin’, you know?

You know what love is to me when I’m pretending to be food? Love is butter, cheese, a touch of cream. Love is being perfectly seasoned because no one likes food that’s not perfectly seasoned…but people love food that is. Love is sherried onions, great cheese, and little crumbles of bacon. Love is letting your little humble, innocent, and content potato soul shine.

So today, it’s Friday and I don’t expect you to cook because I don’t even expect that from myself (or my empty fridge), but I want you to hit up the store and get your own humble potatoes because Saturdays? Saturdays are for love – and potatoes!

GROWN-UP TWICE BAKED POTATOES

4 large Russet potatoes
4 Tbsp butter
1/4 cup cream (you can also use milk if needed)
6 oz goat cheese
1 large yellow onion, sliced thinly
2 slices of thick-cut bacon
2 Tbsp sherry
1/2 Tbsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper

Preheat your oven to 400. Wash and dry each potato and poke them a couple times with a fork. Wrap tightly in plastic wrap and microwave on high for 5 minutes, turning halfway. Carefully (really carefully!) remove the plastic wrap and place them in the oven at 400, straight on the rack, for about 20 minutes until a knife inserted slides in very very easily. Remove and set aside to cool for about 5 minutes until you can handle it. Meanwhile cook the bacon to crisp over medium low heat. When it’s crisp remove from the skillet and reserve the drippings. Saute the onions in the drippings for about 5 minutes, then turn down the heat and cover with a lid. Every couple minutes give them a stir to make sure they’re not burning; when they started to caramelize and get some color then deglaze the pan with the sherry and cook down until the onions are soft. Set aside. Chop the bacon into little crumbles.

Now’s the fun part: cut each potato in half and scoop out the inside with a spoon, reserving the shells on a baking sheet. Into the potato insides goes 4 oz of goat cheese, the butter, the cream, the Italian seasoning, and the salt and pepper. Mash and stir until smooth and the butter and cheese is melted in. Stir in the bacon crumbles. Carefully spoon the filling back into the shells, pressing down a little with the back of a spoon in the middle to make a little cup for the onions. Evenly distribute the onions to the top of the potato filling. Crumble the remaining goat cheese on top of each pile of onion. Arrange them on a baking sheet and put back in the oven at 400 for about 7-10 minutes, and then turn on the broiler to brown the tops. Serve hot!

You know, being a grown-up isn’t half bad if it means eating good potatoes and not doing homework. Yes?

{ 11 comments }

One Year Ago Today

by Heather on February 23, 2012

One year ago today was the worst day, by far, of my entire short life.

One year ago today we found out that we had lost our first baby, the little one that we were planning so carefully for, the one that we loved so much that it felt like my heart would explode. The baby that we had just called all of our friends and family about on New Year’s day – that baby was gone.

One year ago I never dreamed that my heart would ever mend (it hasn’t totally) or that I would ever want to try to have a baby again – who would want to love something so small and helpless only to have it ripped away from you without knowing it? I thought, “There’s no way I could do that again…”

It’s one year later and honestly I still cry daily about the loss of that sweet baby. It still breaks my heart, I am still healing, and there are times that I still wrestle (rather rudely at times) with God about the WHY WHY WHY of it all. I’m still broken.

But when I think about the things that have happened in the past year I can’t help but remember that sweet baby, the one we loved so much and lost so quickly, has taught me more about life than I ever thought possible. It taught me about overwhelming joy, love, excitement and hope. It taught me about paralyzing pain, sadness, anger and distrust. It brought me closer to my husband, our families, and our friends. And it taught me that God, although there are times that I still struggle to understand the why, is sovereign, all-powerful, and most of all loving. And if there’s anyone that I want watching over our baby other than myself or Nate, it’s Him.

One year ago we lost our first baby. Almost exactly one year later we’re about to give birth to our second. And I am completely and utterly thankful and proud and totally in love with them both.

{ 11 comments }

Toasted Coconut Pecan Butter Cups

by Heather on February 23, 2012

Something weird has happened. Actually, make that a couple somethings weird have happened.

The first is that this weekend I vehemently claimed that I will no longer be eating Reese’s peanut butter cups. That may or may not be a lie – I can’t make claims like that against one of my favorite candies. But after being inspired by Ashley to make these pecan butter cups I really don’t see us keeping Reese’s in the house ever again. Except maybe Halloween…I am NOT making these to share with children!

See, the way I see it is parents likely don’t want their kiddos eating homemade goods anyway. And I know that children would probably not appreciate the homemade part of these bad boys, the pink Hawaiian sea salted goodness, or the fact that I just made my own candy. I like kids, but I just don’t think they care. Reason enough to be selfish for me!

The second weird thing is that my recipes from the end of December seem to have completely disappeared, and with that the Toasted Pecan Butter recipe is gone. Nowhere to be found – so I’m including it on this post as well. I mean, I guess you need to know how to make it to make the candy, right? Right! But if anyone else has had this issue with just weeks of posts completely and bizarrely disappearing, please let me know – I need to know I’m not that crazy!

Oh, and also – thank you all so much for your support on yesterday afternoon’s post – I’m excited to share even more of our life with you guys and hope that you’ll be sticking around, even if I don’t put bacon in something for a couple days. We’ll work through it

TOASTED COCONUT PECAN BUTTER CUPS

Inspired by Ashley’s Chocolate Maple Cinnamon Almond Butter Cups

1 lb dark chocolate chips
1 Tbsp coconut oil + 1-2 tsp coconut oil for the pecan butter
sea salt and pecans for garnish
1 cup toasted pecan halves
1 cup toasted coconut (I have used both sweetened and unsweetened and love them both)

For the nut butter: In a food processor combine the pecans, coconut, and about 1 tsp of coconut oil. Pulse for a few seconds, then turn the processor on low. You’ll need to scrape down the sides, but after about 3-4 minutes it should all start coming together. I usually leave the processor on for about 5-7 minutes to really get a good consistency.

For the cups: melt the chocolate over a double boiler with 1 Tbsp of coconut oil until smooth, stirring constantly. Line a muffin pan with muffin cups and put about 1 Tbsp of melted chocolate in the bottom of each. Drop about 1 Tbsp of the pecan butter in the middle of each pool of chocolate, then spoon another 1 Tbsp of the chocolate on top. Be sure to cover all of the pecan butter with chocolate! Repeat until all of the chocolate is gone (you’ll have leftovers of the pecan butter – perfect for eating on toast or just with a spoon!). Sprinkle with sea salt and pecans, and let set in the fridge for about 2 hours. When they’re set just peel the paper cups off, and voila! Homemade nut butter cups. As Ashley said, they keep best in the fridge – if you can keep them around long enough to need to store them

The worst part? The worst part is when they’re gone. Like now. Sad face

{ 21 comments }

What to Expect Since I’m Expecting

by Heather on February 22, 2012

Well guys, that time is coming up oh so quickly and I’m being forced to think about grown-up things like the future, insurance, and being a mom. You know, normal things…but since I feel like I’m essentially a 21-year-old trapped in a 28-year-old body I get a little intimidated when it comes to grown up things. But alas things are going to be changing in my life in a big way soon, and while I could not be more excited I’m also a little anxious about what that’s going to look like, how my days will change, and what the heck am I going to do about blogging?

Here’s the thing: this little blog has brought about so much fun, love, friendship, and support that there’s no way on earth I’ll ever stop. Nope, you guys are stuck with me! But I’m not going to lie – since life is going to be changing a bit, I think it’s fair to assume that the blog will too. Food always has been and always will be a big part of my life, but if I’m going to be fair to myself and my family I’m going to have to be honest about the fact that making up fun recipes is likely going to go on the proverbial back burner for a few weeks after delivery. I’ll still be cooking, and I’ll still be sharing those recipes, but the extra little oohmph! that I normally put in there? Well, it may be on hiatus for a while. The thing is I don’t know what it’s like to have a baby so I can’t say for sure one way or another, but my hope and plan is to still share what’s going on in our lives and what’s going in our bellies.

What you can be sure to find, though, is a lot of thoughts about what in the world is happening in my life, how it’s changing my heart, my mind, and my body. How being a mommy is influencing our marriage, our pups, and the free time. It may be a lot, and it may be a lot of information that is weird or a little TMI at times, but I never said that this blog would solely be about food forever and ever amen.

Just most of the time

So in general you may find more or less of the same with more thoughts about being a mom, a predictably ridiculous number of baby photos and chats about feeding times, panic attacks and so on. And you know what? I can’t wait to take y’all on this journey with us!

{ 14 comments }

Macaroni and Cheese with Melted Leeks and Bacon

by Heather on February 22, 2012

Y’all. Make this. Just skip work, class, whatever you have going on and…make this.

I’ve been going through a huge mac and cheese kick lately where all I crave is the real homemade kind with breadcrumbs and toasted cheese on top. The kind where creamy doesn’t even begin to describe the texture, and bacon? Well, let’s just be honest here…who wouldn’t love a little bacon with anything they eat?

Exactly.

Funny story that’s not really funny, except for now it’s funny because I can laugh at myself. But at the time it was a meltdown the likes of which I can’t say I’ve really ever seen myself have.

What happened? Oh, I’ll tell you what happened: I pulled this little crock of mac and cheese out of the oven, tried to place it on a trivet, and proceeded to somehow knock it over and it went all over the counter. Not the floor or sink or other such things, but the freshly cleaned and highly sanitary counter. I honestly can’t say I’ve ever had the desire to say the ‘F’ word, but I almost let it drop as I hurled my oven mitts the whole 3 feet across the kitchen and screamed and told Nate to leave me alone.

And then I started sobbing like a child. It’s true. It felt very Julie and Julia, only that didn’t feel that great. And then I stood and cried and apologized a bajillion times to Nate, picked up the mac and cheese and started over again with the breadcrumb topping.

The good news? The mac and cheese is phenomenal and bacon has magical mind-erasing powers to where Nate totally forgot about the fact that I’m a big jerk and helped me eat this up anyway. Thank goodness…

MACARONI AND CHEESE WITH MELTED LEEKS AND BACON

1 lb short-cut pasta (I used shells, but penne would be great too)
4 slices thick-cut bacon
1 large leek, white and light green parts only, sliced into half-moons and rinsed well
2 Tbsp flour
2 cups milk
1 1/2 cups sharp cheddar cheese
3/4 cup (6 oz) soft herbed cheese (I used Alouette, but Boursin would be great too)
1 tsp salt
1/2 tsp pepper
1/2 tsp mustard powder
1/2 tsp (or less) cayenne pepper
dash of nutmeg
1/2 cup plain breadcrumbs
2 Tbsp olive oil

Preheat oven to broil. Cook the pasta according to package directions to al dente; drain and set aside. Meanwhile crisp up the bacon slices in a large skillet over medium low heat. When they’re crispy remove from heat, reserving 2 Tbsp of the drippings. Saute the leeks in the bacon drippings until they’re very translucent and extremely tender (i.e. “melted”), about 10-15 minutes. It takes a while, but it’s well worth the outcome! Sprinkle in the 2 Tbsp of flour and mix well with the leeks, cooking out the flour for about 1 minute. Stream in the milk while whisking to incorporate everything well. Stir in the spices and bring to a simmer over medium low heat until the mixture is thickened enough to coat the back of a spoon. Remove from heat and stir in the cheeses. Pour the pasta into the sauce and toss to coat. Pour into a greased 9×13 pan. In a small bowl combine the breadcrumbs and olive oil, then sprinkle over the top of the pasta. Broil until golden, about 3-5 minutes. Chop the bacon and sprinkle over the top.

DEVOUR.

So now I’m wondering…that whole bacon thing? I wonder if it works on husbands when you’re going through birth. You know, like if I say something mean or get annoying…can I just feed him bacon afterwards and make it all better?

I’ll research that and get back to you

{ 25 comments }

Vegan Apple Cranberry Snack Cake

by Heather on February 21, 2012

Don’t get scared…I meant to make something vegan for you today.

I know you’re probably wondering why on Earth I would be making something vegan. I mean, I FULLY support using real butter in baked goods, I eat eggs on a daily basis, cheese is a staple in our house, and we have some sort of meat at every dinner. So the vegan thing? Yeah, I know…it doesn’t make sense.

But try this cake and suddenly you’ll see that OMG this vegan cake is face-rocking as it comes. And I have big big BIG plans for making all kinds of crazy versions of it. And may or may not be drooling just thinking about it…

Another reason I may make vegan baked goods from time to time is simple: oops, I ran out of butter and eggs. (blushing). Hey, it happens…and thank goodness that there’s a way to still make this kind of magic happen even without butter and eggs because, well, a cake to snack on is clearly the cake for me. And just so you guys know that this is REALLYREALLYREALLY good…I had to ask Nate to take it away from me yesterday so I wouldn’t keep eating it.

Don’t take that lightly…I think he was a little scared to do it at first. But it was necessary!

VEGAN APPLE CRANBERRY SNACK CAKE

1/2 cup vegetable oil
1 cup brown sugar
2 vegan eggs (2 Tbsp chia seeds OR milled flax + 6 Tbsp warm water, let it sit for about 3 minutes to gel)
1/2 cup unsweetened plain coconut milk yogurt OR unsweetened applesauce
1 tsp vanilla
2 cups whole wheat pastry flour or all-purpose flour (or a combo of the two)
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp salt
2 cups grated apples (I used Fuji apples, about 4 of them)
1/2 cup dried cranberries

Preheat your oven to 325. In a bowl whisk together the oil and sugar until combined. Add in the vegan eggs, yogurt/applesauce, and vanilla and whisk until well combined. Add the flour, baking powder, and spices and whisk until combined. Fold in the apples and cranberries until evenly mixed. Pour into a greased 8×8 cake pan; bake at 325 for 60-70 minutes until a toothpick inserted comes out cleanly. Serve warm or at room temperature!

Seriously. This cake. There are no excuses…it’s practically health food!