Exciting News!

Day 2 of bed rest has turned out to be a pretty exciting day. I went in for my marathon appointment today at the doctor and came home with lots of information. So here it goes:

1. Baby M is measuring in the 77th percentile at 5 lbs 12 oz! We have a big boy on our hands.

2. He seems to have a big belly and short legs...hmmm....

3. He's growing well and the doc was pleased with all of his measurements

4. My blood pressure was at an all time low! Rock that!

And for the most exciting part... barring any emergencies, we are scheduled to be induced November 7 or 8 (depending on the hospital's availability). It's so surreal to think that in 3 weeks our little man will be here!

The ultrasound tech had just received a new machine today and asked if I'd be her guinea pig. Um okay!  So I got an extra long look at him and she took some pretty cool 3D shots. Here's one of him kind of smiling:

He still has the smushy nose similar to mine as a newborn. I'm so excited to see what he looks like in person!

The doctor also clarified a little bit about my bed rest restrictions. She said she wanted me to walk around and not be a couch potato, but that I should not be doing anything strenuous or that requires a lot of exertion. The goal of bed rest right now is to keep calm and relaxed so my blood pressure remains low on the medication I am taking.

So.... when I got home I felt a wave of anxious energy come upon me and what did I do?? I baked. I found this recipe online yesterday as I was bored at home and it looked delicious. The cookies are currently in the oven so I don't have pictures yet, but I'm pretty sure they'll be awesome.

I guess the countdown is on!

Pumpkin Whoopie Pies

I love baking with pumpkin and I wait every Fall until it's cool enough to whip out the orange stuff and put it in whatever I possibly can. If there's one recipe I'm known for, this is it. A few years ago, I came across this gem of a recipe, and ever since, pumpkins have never been looked at quite the same among our friends and family.


A couple days ago, Adrienne told me she read an article that said there was a pumpkin shortage and that canned pumpkin would be hard to come by this season. This happened last year, and I remember sending Rick all over town (literally) to find me cans of pumpkin. While at the grocery store yesterday, I noticed there was no pumpkin and slightly panicked. So, I learned my lesson from last year, and today after school I went to Target and bought their entire stock of canned pumpkin that was left on the shelves... which wasn't much!

The lady at the check-out counter looked at my belly, then asked if I was craving pumpkin.


I offered to make dessert for Rosh Hashanah dinner on Wednesday, so I came home today to make the first batch of whoopie goodness of the season. The house smells of the holidays, my tummy is aching from tasting too much frosting, and Maizey is currently licking all the spillage off the floor for me. I'd say it was a successful start to pumpkin season! 

I thought I'd share the recipe, but am a bit hesitant because now you will all realize how simple it really is. Nevertheless, here it goes: 

Pumpkin Whoopie Pies

Ingredients:

• 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup canned pure pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon plus 2 pinches salt
• 1-2/3 cups flour
• 4 ounces cream cheese, chilled
• 1 cup confectioners' sugar 

 

Directions:

1.     Preheat the oven to 350°. Line two baking sheets with parchment paper.

2.     In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3.     Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely. 

I use a regular spoon to dollop the batter onto the baking sheets. I like the organic look of the cakes being uneven and not perfect.

They should be slightly golden when coming out of the oven.

4.     Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes. 

Who doesn't like fresh cream cheese frosting??

5.     Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

 

The Final Product: 

 

I always make a double batch. One batch is never enough... plus, if Rick and Jigar don't get to eat leftover icing out of a bowl then I usually get grumpy looks and comments from them. Best to avoid grumpy, hungry men. 

Oh, and if anyone in Chicago finds a store that's carrying canned pumpkin... let me know, or better, buy me their stock and I'll bake you some whoopies! 

Day 57: Busy in the Kitchen

One of the many reasons I love time off work is that I get to spend more time cooking and baking. I loathe going to the grocery store, so it takes a lot of motivation during the work week to get all the necessary ingredients together. Last night, I rolled up my sleeves and made two classics... homemade pasta sauce and Marshmallow Goodness. Rick is sure enjoying the benefits of having a stay-at-home wife... too bad it will only last for two more days.

Turkey Sausage Pasta Sauce (from Barefoot Contessa)

This recipe is actually for a lasagna, but I use it as a regular pasta sauce over spaghetti. It's deliciious and makes a TON so I usually freeze half. It's perfect for those nights you can't muster up the energy to cook from scratch and just want to reheat something easy. Enjoy!

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves, minced
• 1 1/2 pounds sweet Italian turkey sausage, casings removed
• 1 (28-ounce) can crushed tomatoes in tomato puree
• 1 (6-ounce) can tomato paste
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaves
• 2 teaspoons kosher salt
•  3/4 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Marshmallow Goodness (inspired by the chef at Theta... created by me!) 

This is my take on rice krispy treats. I haven't made this in a LONG time, but it's always a hit! Easy, decadent and the perfect excuse to eat sugary cereal.

Using a large, microwave safe bowl, melt a bag of marshmallows with a tablespoon of butter in the microwave. Add a small box of Cinammon Toast Crunch cereal to the marshmallows and combine with a spatula (sprayed with PAM so it doesn't stick!) Press mixture firmly into a pan. 

Then, melt about 1/3 cup of semi-sweet chocolate chips in the microwave or on the stove (whichever method scares you less). Using a fork or knife, drizzle chocolate on top of the mixture in the pan. Refrigerate for about 20 minutes before serving so the chocolate has time to harden. Cut into squares and enjoy! 

Day 34: Ugly Cookies and Pretty Christmas Trees

On Sunday, Rick and I were invited to Elliott's house to decorate the Mathews Christmas tree. I decided to bake homemade sugar cookies for the first time to bring over. I've always bought the Pillsbury dough from the refrigerated section, and thought this year I'd take a stab at true holiday cookies.

Well, let me just say that's probably the last time I'll be doing that. I don't mean to toot my own horn, but I consider myself to be a pretty talented baker. Until yesterday. Seriously, these Hanukkah cookies that I attempted to make were the ugliest cookies that have come out of my oven. So you may ask, why did these horrendous cookies make the happiness blog? Well, although the cookies were disastrous, I got to bake with my mom for the first time in years. I truly can't remember the last time the two of us rolled up our sleeves and got messy in the kitchen. I felt like a kid again, and it felt good.


I brought the ugly cookies to Kate and Andy's and we decorated their tree together. I love that we get to do that with them each year. It's a tradition I never experienced as a child, but since living in Chicago, it has become one of my favorite family events. The Christmas music fills the house, the tree glows with lights, and the ornaments are carefully placed in their perfect positions. Rick was particularly meticulous this year about the placement of ornaments and Elliott was finally old enough to enjoy putting up his own.

On our way home, Rick dropped the Tupperware of extra ugly cookies and most of them broke. It's really a blessing actually, as now we can forget the Baking Disaster of 2010. :)