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Wednesday, October 31, 2012

Happy Halloween!

Well I pretty much failed at this pumpkin recipe a day thing, and even writing in this blog in general, but not without good reason.

For the last 3 weeks I've been tired half asleep, looking at food in general has been hard, cooking it and eating it even harder. And all because of a new little pumpkin we're adding to our family in June!

In the past we've waited until I'm 12-13 weeks along to share the news, just to make sure that everything is "okay", but I was pregnant in June, for just a few weeks and everything did not end "okay". It was a really hard thing for us to go through emotionally, and was made even harder by the fact that no one knew. You don't exactly go around announcing that you are an emotional mess because you just had a miscarriage to people who didn't even know you were pregnant.

So this time, we're sharing the news, we're telling everyone, we're getting excited, we're asking for prayers, because even if something does happen, we'll need the support, and want others to know instead of hiding it like it didn't happen.

So please, pray for us and our baby, I'm further along now than I was last time, I've had an ultrasound, saw a nice strong heartbeat, and everything looks great! But we'd still appreciate the thoughts and prayers for the next 30ish weeks until the baby is here.

I'll write some more about my thoughts later, it's been a very interesting road to finally be where we are now. Pretty much God is faithful, and I need to remind myself of this far more often than I do!

Sunday, October 14, 2012

Noah 4

I can't believe he is 4 today! Here's his list of 4 year old answers, to compare to last year, check out this post 

1. What is your favorite color? Orange
2. What is your favorite toy? Toy Story Legos
3. What is your favorite fruit? Pears
4. What is your favorite tv show? Thomas
5. What is your favorite thing to eat for lunch? Sausage Soup
6. What is your favorite outfit? A Superhero one
7. What is your favorite game? Lego Pirates
8. What is your favorite snack? Peanut butter and jelly sandwiches
9. What is your favorite animal? A cow
10. What is your favorite song? "Lay Me Down"
11. What is your favorite book? "Green Eggs and Ham"
12. Who is your best friend? Uncle Ben and Uncle Joey
13. What is your favorite cereal? Pink (we don't really eat cereal, I'm not sure he knows what it is!)
14. What is your favorite thing to do outside? Play with the wagon
15. What is your favorite drink? Juice and water
16. What is your favorite holiday? Christmas
17. What do you like to take to bed with you at night? Nighty nights
18. What is your favorite thing to eat for breakfast? Sandwiches
19. What is your favorite thing to eat for dinner? Macaroni and cheese that I like (as oppose to the kind I made once with vegetables) and stir fry too, and all of the food!
20. What do you want to be when you grow up? Be a mommy Me: What about a daddy? Noah: oh yeah! A daddy! And then we will have two daddies, and you won't have any boys.

Friday, October 5, 2012

Pumpkin Zucchini bread

I had some shredded zucchini in the freezer that I have been wanting to bake up into bread, but I've also been wanting to do some pumpkin recipes. I solved the dilemma by putting my ideas together.

I didn't invent pumpkin zucchini bread, but it sure is tasty

Here is the recipe I used, with a couple of little changes based on what I had in my cupboard


  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup butter, melted
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground Cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup shredded zucchini


  • In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.

Thursday, October 4, 2012

Pumpking Frozen Yogurt

This is a *really* easy one...if you have an ice cream maker. If not, you should get one, I love mine!

Anyway, there are only 4 ingredients, and all you do is mix them together. I used this recipe, but made one small change, and doubled it. Here is my version


2 cups yogurt (I used greek yogurt, if you are using something not so thick, strain it for a few hours with cheesecloth first)
2 cup pumpkin puree
4 tablespoons sugar (here is my change, I doubled the sugar, before that it was very bitter still, this is not even close to overly sweet)
2 teaspoons pumpkin pie spice

Mix everything together, put it in your ice cream maker and churn!

Normally I have to freeze things for a little bit afterwards to get them to firm up, this was perfect right out of the ice cream maker. SO good, and good for you too! Especially if you cut back on that sugar like the original recipe

Wednesday, October 3, 2012

Pumpkin Cake in a Mug

I really wanted something pumpkin-y for breakfast this morning, but the kids were not in the mood. So I started searching for a pumpkin cake in a mug recipe, and this is what I came up with first, quick and simple.

1 egg
2 tablespoons skim milk
1/4 cup pumpkin puree
7 tablespoons all purpose flour
1/4 tsp baking powder
1/4 cup white sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Dump all ingredients into a large mug, mix with a fork. The other recipe said to use a whisk or a fork, I tried the whisk first since I love whisked, bad idea. There was not enough room in the mug to move it around enough to mix, and the batter just stuck inside the whisk. Using a fork worked MUCH better.

Put in the microwave for 1 minute and 30 seconds and check. Keep cooking for 30 seconds at a time until finished. Mine was probably done in about 1 minute and 45 seconds, and I will probably just set the time for that next time.

And that's it! It's moist, the perfect size for breakfast, and it took me less than 5 minutes from start to finish.

Tuesday, October 2, 2012

Pumpkin Apple Muffins

We wanted some muffins for breakfast this morning, but were fresh out of eggs. I'd heard people say that you could substitute applesauce for eggs in some recipes before, so decided to give it a try and sort of made up my own recipe taking bits and pieces from others (to make sure it wasn't just a ball of crumbs in a muffin liner) and the result was amazing! I have to write it down right away before I forget what I did.

Makes 12

1 1/2 cups flour
1t baking powder
1 cup pumpkin puree
1/3 cup vegetable oil
3/4 cup of applesauce (I used homemade chunky applesauce that we made earlier in the week, just apples heated in the crockpot with some cinnamon and then mashed with a potato masher when they got soft)
1t pumpkin pie spice
1 1/4 cups sugar
1/2t baking soda
1/2t salt

Cinnamon Sugar Topping
1T sugar
1t cinnamon

Preheat oven to 350 degrees

Put the pumpkin, oil, applesauce, pumpkin pie spice, sugar, baking soda and salt in mixer and beat well with whisk (or use a bowl and whisk, I love my mixer too much to use anything else)

add flour and baking powder and mix just until the flour is incorporated into the mixture

Divide evenly into muffin tin

Mix cinnamon and sugar together for topping and sprinkle over the tops

Bake for 25-30 minutes or until a knife or toothpick comes out clean from center

Enjoy! They are so moist and tasty! We devoured 12 of them in no time between the four of us for a perfect breakfast

Monday, October 1, 2012

Pumpin Spice Latte

It's that time of year again! I have lots of new pumpkin recipes to try out, and hopefully I get through most of them.

Life's a little crazy at the moment, as we are still adjusting to preschool and an extra toddler around here a few days a week, but I'm going to do my best to try and keep up with this anyway!

I've tried out a crock pot recipe before, and it pretty much just tasted like warm milk with pumpkin puree in it. So I went searching for another recipe and decided to give this one a try.

It's pretty simple, quick and you don't need any extra equipment to make it

Here is the recipe from the blog, but I have to confess that aside from the milk, I didn't measure anything, just sort of put in what felt right, the recipe is a good guideline though

  • 1 cup coffee
  • 1/2 cup milk
  • 1T pumpkin puree
  • 1t brown sugar
  • 1t vanilla extract
  • 1/4t pumpkin pie spice (I used the pumpkin pie spice recipe I shared last year)

Put the milk, pumpkin, brown sugar, vanilla and pumpkin pie spice in a microwaveable bowl (I just used the measuring cup)

Whisk together and microwave for 1 minute and 30 seconds or until hot, but not exploding :)
mmmm ready to go in the microwave

My blurry, sleepy, morning helper

Pour milk into a large mug filling about halfway, fill the rest of the mug with coffee

You can then add more cream or sugar as needed. I put about a teaspoon of sugar in and it was perfect


It doesn't taste like a Starbucks Pumpkin Spice Latte, but it is good, and definitely not as milky or watered down as the crock pot recipe I've tried before.