Friday, December 28, 2012

Christmas


We spent the entire month of December getting ready for Christmas. We got our tree the first weekend of the month and started baking and decorating.

We did LOTS of baking: 1 batch each of pumpkin chocolate chip cookies, cut out sugar cookies, spritz, and Anne's sugar cookies; 2 batches each of shortbread jam cookies, peppermint mocha cookies and pumpkin bread.

The gingerbread house we decorated

Hannah had a hard time understanding how long it was until Christmas, so we made a paper chain to count down. So helpful!

A new tradition we started last year was doing a Jesse tree. There is a book we read each day of December until Christmas and an ornament to hang on the "tree" each day too. Each story is a from the Bible, tracing the lineage of Jesus back to Adam. This is the book we use: The Jesse Tree by Geraldine McCaughrean

Hannah's preschool Christmas Program. She is on the top row, third from the right in the red sweater

Our beautiful stockings, all made by my mom. She rushed and got Caleb's done just in time!

Hannah got her very own doll house made by her Big Mimi (great grandmother). It truly is a work of art
Christmas Morning!
Chris got Caleb his first football
Nono and Nona spent Christmas day with us. Nona's present was snuggling with this little guy
We finished off the evening with a delicious dinner with my Mimi, Papa, and in-laws. The living room didn't look too bad by the end of the night (notice Caleb is sleeping on Nona again). Still trying to figure out where to put that doll house.

Wednesday, December 19, 2012

All Things Pumpkin

For those who know me, you know how much I love cooking and baking. And in the fall I particularly enjoy cooking and baking with pumpkin. I love the flavor, and have accumulated several very good pumpkin-infused recipes. So, I thought I'd share them here in case there are any other pumpkin enthusiasts.

First up: How to Cook Pumpkin
Use a sugar pumpkin, they are best for cooking/baking

Break off the pumpkin stem. Cut the pumpkin in half crosswise and scoop out the seeds and stringy material.
Place the halves, cut sides up, on a foil lined baking sheet. Cover and seal each half with foil. Bake in a preheated 350 degree oven until the flesh is very tender, about 1 1/2 hours.
Cool until able to handle. Scoop out the flesh and puree in a blender or processor.
If the puree is too watery, drain in a colander lined with cheesecloth, folding the cheesecloth over the puree and weighing down with a plate.
Puree will keep up to 5 days in the refrigerator and up to 6 months in the freezer.


Pumpkin Pie

1 1/3 C. pumpkin; cooked & pureed
1 1/3 C. sweetened condensed milk (1 can)
1 egg
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/2 tsp.  nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1 C. hot water

Beat all ingredients together. Pour into a 9-inch pastry shell. Bake at 375 degrees for 55-65 minutes.

Pumpkin Bread (From Betty Crocker's All-Time Favorites)
2/3 C. shortening
2 2/3 C. sugar (I use 2 C.)
4 eggs
1 can pumpkin
2/3 C. water (if using fresh pumpkin, you may not need as much water)
3 1/3 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves (I use a little less, 1/2 - 3/4 tsp.)
(It also calls for 2/3 C. each chopped nuts & raisins, but I leave these out)

Heat oven to 350. Grease 2 loaf pans, 9x5x3. Cream shortening and sugar thoroughly. Mix in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins (if using). Spread in the pans. Bake 65 to 70 mintues or until a wooden pick inserted in center comes out clean.
*I usually only have to bake the bread for 55-60 minutes, so watch it carefully at the end!

Pumpkin Cookies (from my friend and former neighbor, Erin)
2 1/2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. butter, softened
1 1/2 C. sugar
1 C. pumpkin
1 egg
1 tsp. vanilla
1/2 tsp. salt
3/4 bag chocolate chips

Glaze:
2 C. sifted powdered sugar
2 Tbsp. milk
1 Tbsp. butter, softened

Combine flour, baking soda, baking powder, cinnamon, nutmeg & salt in one bowl, set aside. In another bowl, cream together butter and sugar; add pumpkin, egg and vanilla. Beat until light and creamy. Mix in dry ingredients. Stir in chocolate chips

Drop by spoonfuls onto greased cookie sheet. Bake at 350 for approx. 15-20 minutes. Cookies will get slightly golden. Cool completely, then top with glaze.

Pumpkin Spice Cake
1 Package spice cake mix
1 small package instant vanilla pudding
3 eggs
1/2 C. vegetable oil
1/4 C. water
1 can pumpkin
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Preheat oven to 325 degrees. Grease and flour one 8" deep pan or 2- 9" pans. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla pudding.
Pour batter into prepared pan(s). Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pans, then on wire racks.

Pumpkin Spice Latte (from Sandy Fuller)
2 Tbsp. canned pumpkin puree
1 tsp. vanilla extract
2 Tbsp. white sugar (I usually use 1 tbsp.)
1 C. milk
1/4 tsp. pumpkin pie spice
1 (1.5 fluid ounce) jigger brewed espresso

Brew your espresso. Meanwhile in a small saucepan whisk together the pumpkin, sugar, vanilla, 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 pie spiced milk over it.

This last recipe is our new Christmas Eve tradition. Chris was a little skeptical the first time I wanted to make this, but he quickly became a fan. I won't write the whole thing out, because it's a little long, but you can click on the title below to get the recipe from Rachel Ray's website. The recipe calls for cooking a 2 pound pumpkin, which equates to 1 1/3 Cup of puree.

Sausage and Pumpkin Lasagna

Friday, December 7, 2012

6 Months


Well, I can't even keep up for 6 months on the baby updates. We're now closer to Caleb's 7 month birthday, sigh. Here's the boy in all his drooling boy-ness. I have a feeling the first teeth are coming soon. He is still a leaky faucet and chewing on anything in reach. The latest victim was the corner of a drawing for work, luckily I got it out of his hand before he could eat it. The last few days he's been extra cranky too. Thank goodness for teething tablets and Tylenol (it's a last resort, but we have to sleep people). So here's the 6 month stats: Weight: 17 lbs (50th percentile), length: 27" (95th percentile).




We've also ventured into solid foods. So far Caleb has liked everything I've given him. The favorite seems to be sweet potatoes and carrots. My friend Amy also introduced me to a wonderful baby snack: Baby Mum Mum. Caleb loves these and they are great to keep him occupied while I make dinner, eat dinner, or when we're on a trip. But don't be fooled, even though the box says "No Mess," it is rather messy. But totally worth it!