Forgive me guys, for I know exactly what I do.  I’m skipping over the gloriousness of Spring in Colorado (which is mostly nice…I’m not a fan of the freak snowstorms in May and whatnot) and getting right to summer.  See, last year I had just found out I was pregnant and suffered through the summer feeling nauseated and gross and everything smelled weird.

I’d like to take this time to apologize to Nate and my dogs and for telling them they all smelled funny even after taking showers/baths/brushing teeth.  It wasn’t you.  It was me.

Anyway, as we work our way through a typical Colorado winter where it snows one day and is about 65 degrees and sunny the next, I can’t help but think that this summer, THIS SUMMER, is going to rock my face off.  Here’s why:

1. Blond arm hairs.
2. Watch tan lines.
3. Paddle boarding.
4. Hiking.
5. Taking the dogs to the dog park and watching them swim.
6. Walks with the baby.
7. Picking up running again.
8. Traveling. 
9. Guacamole and chips. 
10. Rooftop patio happy hours.
11. Margaritas.  Frozen or on the rocks, I don’t care.  No salt please. 
12. Iced coffee.
13. Strawberries.
14. Grilling outside.
15. Gardening (????).  I don’t know why (probably nesting) but I feel the overwhelming urge to fix up our yard this year.
16. Pool parties.
17. Sleeping with the windows open.
18. Shorts and tank tops.
19. Cheeseburgers. 
20. Freshly grilled fajitas.
21. The sun staying up until 9pm.
22. Summer music.  You know, the kind that always makes you look back and say, “Man, the summer of ____ was where it was AT!”
23. Farmer’s markets. 
24. Sweet tea.
25. Big fat salads loaded with summer veggies.

Nate just came and said that this was a long list…maybe a little TOO long.  But you know what?  I think it’s just right since I could go for at least another 25 more things that I’m stoked about for the summertime.

So what about you?  What grills your burger when it comes to summer?  What makes you happy?  What are you stoked for?!

When it comes to baking I feel like I have a good handle on things.  You know, things that taste good and things that taste great – but the things that make you have a moment?  Where you close your eyes and the world stops spinning for that moment in time?

Those are the baking experiences I live for.  And if you have about 20 minutes, some Pillsbury crescent rolls and a bag of Texas pecans you too can have that eyes-rolling-back-in-your-head experience.

The best part?  Seriously, it takes all of a few minutes to prep.  Or maybe that’s the dangerous part – I can never get those two straight!

You ready?  Let’s do this thang!

PECAN BAKLAVA CUPS

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

I’m not sure if you could tell by the title, but today I’m 35 weeks.  35 WEEKS PREGNANT.  It feels like only yesterday we found out that I was pregnant at all and now?  Now in 5 weeks or so we’re going to be welcoming a baby boy into this world.  5 WEEKS.

I’m feeling really really good if you don’t count the occasional panic attack over the fact that, you know, we’re going to be parents.  I will say this though – I thought I was invincible to the exhaustion that everyone says is inevitable in the 3rd trimester.  Who me?  Get tired?  From sitting on my rear end all day?

I’m here to tell you – YES.  I get so completely exhausted just sitting and when you throw actual work and projects and deadlines into the mix?  Let’s just say I’m glad my co-workers know I’m pregnant otherwise I might develop a reputation for being the cranky one.  I’m hoping it’s just endearing though – that maybe they all think the crankiness and inability to keep my eyes open is just cute or something.  I hope.

Workouts have changed a bit too.  Whereas before I would strut my stuff every night to a pregnancy workout video, prenatal yoga, or my favorite WillPower & Grace DVD, I now walk on my lunch break and consider the evening chores of cooking, cleaning, and laundry as the rest of my workout.  My poor, poor dusty weights are probably feeling a bit lonely right now, but when it comes time to stare them down and consider using them…well, it’s just not happening.  And I’m embracing that right now.

I also feel like I need to say that my pride led me at one point to overdo it on the heavy lifting.  I’m tall and I’m strong and I’ve always prided myself on not having to ask for help.  Well, now I need to ask for help because I can definitely tell when I’ve overdone it.  It comes in the form of lower abdominal muscle pain (not contractions, nothing to be worried about) and is one heck of a ride for this paranoid mommy-to-be.  So no more heavy lifting it is!

My friend Lindsay reminded me today that labor could really come at just about any time now (although we’d all love it if he stayed in and baked a little longer).  Talk about a reality check – little dude technically has a place to sleep, a ton of clothes, and (thanks to a shower thrown by my incredible friends Emma and Stefanie) an abundance of diapers.  I figure he probably doesn’t need much else should he surprise us in the next couple of weeks, but that’s motivation enough to get cranking on the nursery for good this weekend.  Which reminds me, I can’t wait to show you guys the pictures!  I did before photos (aren’t you proud I remembered???) and will definitely be doing some afters photos too.  Yay for cleaning and yay for making that room look like an actual person’s room!

One last thing – good news on the gestational diabetes front!  The good news is that I no longer have to check my blood sugar 4 times a day now.  Nope, now we’re down to 3 times a day, which saves my little fingers from one poking a day.  Plus it shows that I’ve been able to control it all with a healthy diet.  We had our 34 week appointment last week and the doctor said that it looks like he’s measuring on the “larger side of normal,” meaning he’s likely going to be around a 7.5-8 lb baby.  Again, not surprising, but definitely enough info to keep me in line with eating well.  I’d like to deliver without a C-section if possible, and although I want him to be as big as he needs to be I don’t want it to be abnormal.  Besides, I feel like the increase in the energy I do have is due to eating well, and Lord knows I need all the help I can get right now anyway!

So there you have it – 35 weeks.  35 weeks of being pregnant and I’m almost full-term.  35 weeks down and 5 weeks to go til we’re parents to a real little human.  35 weeks has never flown by so fast or taught me so much!

Statement of the day:  ‘Tis the season for filling our bellies with warm, creamy foods and snuggling in front of the TV with wild abandon.

Agree or disagree?  I’m going to go ahead and say that the unexpected snowfall, the misty mountaintops, and the subsequent rain of yesterday will probably validate my statement, at least in Coloradoland.  I’m also of the mind that when snow falls, the mountains are misty, and it rains in Colorado that all work and school should be canceled because, well, it’s a lot more fun to stay home and live in pajamas all day than struggle through the day without a jacket.  Because yeah, that happened too.

All of that being said, I suppose it’s not a surprise that I have been craving warm, creamy foods (like this mac and cheese…oh dear Lord…) and rice that’s been cooked low and slow to make it creamy and crazy delicious.  And if it is a surprise?  Well my friend, let’s grab coffee.  I think you only need to know me for about 5 minutes before you understand that I’m pretty much a recluse at heart who wants to cave up and eat for the rest of my life.

(Now that I read that I know I sound uber-cool…).

This rice is creamy and filling, but the best part is that it’s chock full of veggies too…the perfect way to make sure that I’m getting some in as I lie on the couch and watch nothing but Chopped reruns or Sleepless in Seattle.  By the way, can we all just agree that Seattle looks like the coolest place to live ever?  I mean, if I lived on the ocean in Tom Hank’s house I think that would probably make me a really happy girl.  Also, I like rain.  Also, it would feed my eat-creamy-food-and-snuggle addiction like, all the time.

I’d also like to throw in that one of my favorite parts in Sleepless is when Meg Ryan is singing “Harses harses harses” over and over again.  That is all.

CREAMY CROCKPOT WILD RICE

• 1 1/2 cups evaporated milk
• 2 Tbsp olive oil
• 3 eggs
• 1 small onion, minced
• 1 cup cauliflower, chopped very small
• 1 cup broccoli florets, chopped very small
• 1 10-oz package frozen chopped spinach, thawed and drained
• 2 tsp sea salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 heaping cup sharp cheddar cheese
• 3 cups wild rice, cooked to al dente (brown rice would work well too)

Whisk together the milk, olive oil and eggs and set aside.  In a large bowl mix together the remaining ingredients until well combined.  Spray the inside of your crockpot with nonstick spray (trust me, do this) and dump in the rice mixture.  Pour the wet ingredients over and move the rice around slightly just to let the wet ingredients soak in.  Set the slow cooker to low and cook for 3-4 hours until the wets ingredients are no longer runny and the consistency is smooth and creamy.  Serve hot.

I may not be sleepless (or I may be – going to the bathroom every 3 hours because there’s a baby sitting on your bladder can count, right?) and I may not be in Seattle, but I’ve got the comfort food and snuggling thing down pat.  You know, just in case.

I’m a big fan of fried food and I feel like I need to confess that, although the previous statement is true, I haven’t been to a state fair in probably 15+ years.

Why does that matter?  Because, sweet friend, state fairs are the mecca of fried food and yet nary a massive greasy mustard-covered corndog has crossed my lips in over a decade.  And now I feel old.  Let’s just forget that “over a decade” part, mmmmk?

Seriously though, fried food is phenomenal but it’s not part of every day life for us.  Veggies are.  And my new convection oven that my parents got us for our anniversary (thanks Mom & Dad!)?  Yeah, obsession central.  It makes everything taste better!

Oven-frying is pretty simple and can be done with any normal oven.  All you need is a baking sheet and an oven-safe rack that fits into the baking sheet to get air around the food.  It’s half the battle to making something that will taste unabashedly like fried spicy onion rings minus the onion and minus the frying.  And for the kiddos?  Yeah, they won’t know the difference.

Promises.

OVEN-FRIED DELICATA RINGS

Inspired by Jessica’s Acorn Squash Rounds

• 1 delicata squash, washed (you don’t even have to peel because the skin is so tender!)
• 1 egg
• 1/2 cup whole wheat pastry flour
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp sea salt
• 1/2 tsp black pepper

Preheat your oven to 400.  Line a baking sheet with foil and place an oven-safe rack in the baking sheet.  Set aside.  In a bowl whisk the egg into submission for about 30 seconds, set aside.  Cut the delicata squash into 1/4-inch slices and remove the seeds (you can use a paring knife or a biscuit cutter to cleanly remove it all).  Toss the squash rings with the egg and let sit for a few minutes.  Meanwhile, whisk together the flour, garlic powder, salt, and peppers.  Heavily spray the rack with nonstick spray, or brush with olive oil.  Going just a few at a time, shake the excess egg off of a couple of rings and toss in the flour mixture until evenly coated.  Place on the rack.  Repeat until they are all done and spray with nonstick spray.  Bake for 15-20 minutes at 400, then carefully flip them over and bake for another 15-20 minutes until completely crisp and golden brown.  Sprinkle with a little extra salt immediately after removing from the oven.  Serve with ketchup, bbq sauce, or just down them plain – I won’t judge!

I mean really, who needs a fair corndog when you have a convection oven anyway?!

To the man that I love, the one that I don’t know if I could ever do without, the father to our baby (and our pups), the guy who always knows how to comfort me and make me laugh, who makes me feel loved beyond belief, and who challenges me to be more like Christ every day.  I love you sweetheart, and hope you have the most amazing birthday ever!

Biscotti makes me feel fancy.

Well, just using words in other languages makes me feel fancy.  You know, biscotti, paella, coq au vin.  Makes me feel like I’ve just been to Europe and back.

Almost.

But here’s the thing with biscotti – it’s rarely done right in my opinion.  So many times I’ve had it and it’s been almost soggy, not crisp, and certainly didn’t taste like it had been baked twice.  But this version?  My friends, this version has a little oomph to it, a little somethin’ extra to keep that crunch and make you say mmmmmmmmm…in Italian, of course.

Dunk it in tea, coffee, or just eat as a snack.  Dip in chocolate and give it away to your friends.  Play around and make it studded with dark chocolate and orange zest – I won’t judge.

In fact I may just ask you for a piece of that kind too!

ORANGE WHITE CHOCOLATE BISCOTTI

Inspired by Giada’s biscotti.

• 1/2 cup sugar
• 3 egg whites
• zest from two large oranges (about 2.5-3 Tbsp)
• 1 cup whole wheat pastry flour
• 1/3 cup cornmeal
• 3/4 tsp baking powder
• 1/4 cup crushed walnuts (optional)
• 1/2 cup white chocolate chips

Preheat your oven to 300.  In a bowl mix together the egg whites and sugar until they start to dissolve, around 4 minutes (this is a good time to zest the oranges).  Mix in the orange zest until it’s broken up and combined.  Add in the flour, cornmeal, and baking powder.  Mix until combined.  Finally add the walnuts and white chocolate chips.  Turn dough out onto a sheet pan lined with parchment or a Silpat, and using your hands mold it into a log about 3 inches wide by 12 inches long, making it as even as you can.  Bake at 300 for 30 minutes until the top is just starting to brown.  Let the log cool for about 5 minutes, then gently remove it to a cutting board.  Using a serrated knife (and some patience) cut it into 1-inch slices width-wise and place them cut side down on the baking sheet.  Bake for another 20 minutes, or until the cut sides are golden brown.  Let cool completely before eating and storing in an airtight container.

I think I like this fancy feeling!

This recipe was going to be so many different things.

A pasta salad.

A separate sauce.

President of the United States.

We had big, BIG dreams for this pasta.

And although it clearly hasn’t usurped President Obama (and it’s probably better that way – I don’t talk politics, but I can’t imagine that whole wheat linguine would do much in the way of running a country), this pasta turned into something even better than a pasta salad or a sauce.  My favorite part of it was the teamwork it displayed:

The bacon added some meatiness and smokiness and bacon-ness;

The onions added some great oniony flavor to balance the balsamic;

The balsamic tomatoes added acidity and brightness;

The manchego cheese (my first time to use it) was earthy and salty and sharp.

I’d say in the Olympics of pasta dishes I’ve made in the past this guy’s definitely a medal contender.

Speaking of the Olympics – am I the ONLY one who’s pumped about the games this year?  I’m totally that person who leaves the TV on the coverage all day every day til the closing ceremonies.  I cheer for the obscure sports, but really love to watch Track & Field, Gymnastics, and Beach Volleyball.  You know, all the sports that I’m not good at…except for the volleyball.

I still maintain that this 15-lb weight on my tummy is to strengthen my legs for jumping.  Sure, there’s a baby in there too but he’s doing double duty.  Now if only I could find a beach partner…

Oh wait, this is a food blog…oops!  Moral of today’s post?  Make this pasta, be amazed, and then get excited about the Olympics.  Done and done.

LINGUINE WITH BALSAMIC TOMATOES, BACON, AND MANCHEGO CHEESE

• 8 oz. whole wheat linguine
• 1 pint grape or cherry tomatoes
• 3 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 6 slices of bacon
• 1 small yellow onion, sliced
• 4 oz. Manchego cheese
• salt and pepper to taste

Heat oven to 400.  On a baking sheet toss the tomatoes with the balsamic, olive oil, and a pinch of salt and pepper.  Roast at 400 for 30 minutes, stirring every 7-10 minutes.  Let cool slightly, then pulse all of the ingredients (you may have to scrape some of the bits off the sheet pan – do it, it’s worth it) in a food processor until it’s the consistency you want.  Meanwhile crisp up the bacon slices in a skillet over medium heat.  Reserve 1 Tbsp of the drippings, turn the heat down to medium-low, and saute the onions until they are caramelized and tender.  Cook the pasta until it’s al dente according to package directions.  Now it’s time to assemble:  in a large bowl toss the pasta with the tomato sauce.  Add the onions, crumbled bacon, and chunks of the Manchego cheese.  Toss it all together and serve hot (or cold) as a main course or a side.

It’s Friday – I have nothing else to say other than make this.  Now.  And I’ll be over for dinner at 6!

Lately I’ve been buying a pineapple a week and eating it while standing up in the kitchen.  Most likely in one sitting (standing?).

Oh, and dreaming that I’m in Hawaii, far far away from the cold snow and blustery winds that Colorado has been cooking up for me lately.

I’ve been dreaming of the beach for going on 4 months now and pineapple?  Pineapple is this pregnant lady’s vehicle to get there.  Well, that and my imagination.  Obviously I can’t drive, fly, or ride a pineapple over the Hawaii.

Unless that is you know of a way to do so…then by all means share.  I’m not opposed to travel at 8.5 months pregnant!

Anyway, make this today.  Pretend you’re on vacation…you and me, hanging out, reading ridiculous celebrity gossip beachside with a Mai Tai in one hand and a plate of pineapple in the other!

FRESH PINEAPPLE CRISP

• 1 whole pineapple, peeled, cored, and cut into 1-inch pieces
• 2 Tbsp flour
• 2 Tbsp brown sugar
• 1/2 tsp cinnamon
• 1 cup rolled oats
• 1/4 cup flour
• 1/4 cup granulated sugar
• 4 Tbsp butter
• 1/2 tsp sea salt

Preheat your oven to 375.  In a big bowl toss together the pineapple, 2 Tbsp flour, brown sugar, and cinnamon and stir until the flour is coating all of the pineapple.  Pour into a buttered 9×9 baking dish.  In another bowl combine the oats, 1/4 cup flour, sugar, butter and salt, and using your fingers press the butter into the ingredients until the final mixture is crumbly.  Sprinkle evenly on top of the pineapple.  Bake at 375 for 30-45 minutes until the pineapple is bubbly and the top is golden brown.  Devour.

You.  Me.  Beach.  Now.

Ohmigosh.

I find myself dreaming of these cookies at the most inopportune times.  Like, you know, breakfast time or right before I need to take my blood glucose levels or when I wake up in the middle of the night because my pregnant bladder can’t take anymore.

And while we’re on that note, can someone please just reassure me that it’s normal to think about food the very moment you wake up, even if you’re planning on just going back to sleep?  I think I need some reassurance in my life right now, and that’s the question du jour.  Please, just lie to me and say I’m normal.

But back to these cookies – I have yet another confession that is seemingly unrelated:  I never had a whoopie pie until earlier this year.  Really.  I know.  And, in typical ‘me’ fashion I liked the cakey part more than the frosting.  And now all that reassurance you were going to give me is flying out the window…I know.

So what the heck does that have to do with tiramisu ricotta cookies?  Why am I rambling?  I’ll tell you why:  these bad boys taste just like the pie part, my favorite part, of a whoopie pie.  And now you see why I’m waking up in the middle of the night and dreaming about cookies. It all makes sense, right?

Right?

If you’re more of a whoopie-in-the-whoopie-pie person you could certainly whip up a batch of your favorite buttercream and sandwich it between two of these bad boys and I wouldn’t blame you.  Double the cookie, double the fun I always say!

TIRAMISU RICOTTA COOKIES

Based on Giada’s Ricotta Cookies

• 1 stick butter, at room temperature
• 1 15-oz container ricotta cheese (I used full-fat)
• 2 cups sugar
• 2 whole eggs
• 1 tsp vanilla
• 3 Tbsp instant espresso powder dissolved in 3 Tbsp hot water
• 2 cups flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup chocolate chips (I liked the mini version the best for this)
• powdered sugar (for garnish)

Preheat oven to 375.  In a bowl cream together the butter and ricotta with the sugar until light and fluffy.  Add the eggs, vanilla, and espresso mixture until well combined.  Add the flour, cocoa powder, baking powder, and salt and mix until the dry ingredients are just incorporated.  Fold in the chocolate chips.  Spoon cookies (about 1 Tbsp each) onto a baking sheet lined with parchment paper or a Silpat.  Bake at 375 for about 10-12 minutes until bottom just starts to slightly brown.  Let cool on the baking sheet for 5-10 minutes, then remove to a baking rack to cool.  Repeat.  Oh, and sprinkle with powdered sugar when they’re cool.

And try not to eat them all at once.

I said try.  I don’t expect you to be superhuman with these