Look Who Came Early!

Introducing Clara Christopher Reeves!

Clara surprised us by coming early.  I wasn't due until October 23rd, but around October 11th  my amniotic fluid started leaking.  I didn't realize it was amniotic fluid (since my first pregnancy, my bladder control is that of an 80 year old woman).  This went on for several days before I started to worry that I was leaking more than just urine.  I called the on-call OB very early Sunday, October 14th and she told me to go straight to Labor and Delivery.  Fortunately, the girls had spent the night at my mom's house that night so all we had to do was pack our bags and head out.

We arrived at the hospital at 6:30 am and the OB determined that I was in fact leaking amniotic fluid.  I had to take an antibiotic to prevent infection and they started me on Pitocin.    At 1:24 pm, baby Clara was here!  She weighed 6 lbs 12 oz and was 20 inches long.

We hadn't decided on a name for Clara before she was born.  In fact, it wasn't until almost 24 hours after her birth that we chose her name.  We chose Clara because it means "clear and bright".  Tim also liked that we could call her Clare.  Her middle name, Christopher, is her Grandma Reeves name (and Superman's name!).  According to Grandma Reeves, her parents chose to name her Christopher just because they really liked that name.  Ava's middle name is Carol-Ann, which is Grandma Isaak's name, and Sidney's middle name is Catherine, my name.

Much to my surprise, Ava and Sidney are IN LOVE with Clara.  They really want to help out and play with her.  Adjusting to life with 3 kiddos is definitively challenging, but I'm so blessed to have my girls.

The Official Elf Report Card

I know Christmas is still months away, but when I was walking through Hobby Lobby the other day when I saw idea for The Official Elf Report Card in their Christmas section and had to share.  If you have the Elf on the Shelf, this is a great addition to the tradition.

You and your child decide on the 5 tasks or behaviors they are going to work on during December.  At the end of each day, you (or your Elf!) decides whether or not your child has followed through on their goals.  If it was a successful day, put a Christmas sticker over the number.  The day before Christmas, you (or your Elf) determines whether your child will be on Santa's Naughty or Nice list.

I made printed two color copies for my girls, cut them down a bit and double stick taped them to red and green card stock.

To download your own Official Elf Report Card, click here.

Pumpkin Sweet Bread

Whenever someone invites us to their home, I like to bake something to bring over as a thank you.  Right now, my favorite thing to bake is anything with pumpkin!  I've tried out many pumpkin sweet bread recipes and this one is the best.  The bread stays super moist over several days and tastes just as good the 5 day as it did the first!  You can add your favorite ingredients or toppings to the bread - I like chocolate chips and walnuts best.

Ingredients:
2 egg yolks
1/2 cup oil
1/3 cup water
1 cup canned pumpkin
1 1/2 cup sugar
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 3/4 cup flour
Semi-sweet chocolate chips
Chopped walnuts

NOTE: These ingredients will yield 1 large loaf or 4 mini-loaves.

Instructions:
1.  Adjust oven rack to the middle position and preheat oven to 350 degrees.
2.  Mix together the egg yolks, oil, water and canned pumpkin.
3.  Add sugar and mix thoroughly.
4.  Add salt, cinnamon, nutmeg and baking soda and mix thoroughly.
5.  Add flour and mix thoroughly.
6.  Now here's where you can get creative.  If you just want to make one large loaf, you can add your chocolate chips or walnuts or whatever to the bowl and mix them in.  Then lightly spray a loaf pan with non-stick baking spray and pour the ingredients into the pan.  Bake for 50-60 minutes or until a toothpick comes out clean.
7.  I wanted to give these away as gifts so I made several mini-loaves.  First, I used a Sharpie to write the "add-ins" on the bottom of the tin.

8.  Next I lightly sprayed the inside of the tin with non-stick baking spray and poured the mixture into the tin.  I filled the tins ~2/3 full.  They will puff up a lot.

9.  Then I added my "add-ins", in this case I added some chocolate chips, and stirred them around with the spatula.  Now it's ready to bake!
10.  I did another mini-loaf with chopped walnuts added in and sprinkled on top.  And I did another mini-loaf with chocolate chips added in and chopped walnuts sprinkled on top.
11.  The mini-loaves only need 40-45 minutes to bake.  The loaves that I topped with walnuts took 45 minutes, where as the loaves with just chocolate chips mixed in took ~40 minutes.  Be sure to test with a tooth pick.

12.  Let them cool down and then you can either wrap them in Saran Wrap or tin foil or if you have the cute little lids that go with the disposable tins you can just use those.  I decorated mine with felt pumpkin stickers!

Halloween Rolo Pretzels

I think I have given up on maintaining a normal weight gain this last month of pregnancy.  I find myself baking treats multiple times a week these days.  My excuse is that I have all these men working hard to finish the basement before the baby comes so I need to keep them well fed.  While I think they enjoy the treats, I'm sure they'd prefer a case of beer instead.

Anyway, I decided to make some Halloween Rolo Pretzels for them (and some for me too) because they're such a fun, easy and yummy thing to snack on.

Ingredients:
Small pretzel twists (Snyders works the best)
Rolo candies (one bag has about 55 Rolos)
M&M's (I bought a regular bag and picked out all the orange, yellow and brown ones)
Any other toppings you choose (i.e.; pecans, white chocolate for drizzling, etc.)

Instructions:

1.  Adjust oven rack to the middle position.  Preheat your oven to 350 degrees.
2.  Place pretzels on a parchment lined baking sheet. I like to use parchment paper for easy handling, but you can also put them on foil, a silpat, or directly onto the cookie sheet.

3.  Unwrap your Rolo candies and place one on top of each pretzel with the wide end facing down.
4.  Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape.

5.  Remove pan from oven and press the Rolo onto the pretzel with the back of a spoon.  I use 2 spoons - one to hold the pretzel in place and one to smash the Rolo.  It doesn't have to look pretty.  Just try to cover the pretzel.
6.  Place your topping on the chocolate.  Again, I stick to M&Ms, but you can be creative.  Pecans, cashews, and honey roasted peanuts would be good.  And for kiddos and those who can't eat nuts or don't like them, those mini Hershey's kissables make a great little topper.  If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. 
7.  Let them cool by placing them in the refrigerator or freezer.
8.  You can store them in the refrigerator but they taste best at room temperature.

This is such an easy and yummy treat that you can bring to a Halloween party!

Maternity Photos

Our CD of maternity photos arrived in the mail!  I can't tell you how excited I was to see these pictures.  They are all amazing and I have no idea how I will pick the ones I want to print.  As my cousin, Kristine, said, "You're going to want to wall paper your walls with these pictures."  Our photographer is Keri Dummerth.  She has 5 kiddos of her own and was unbelievable with Ava and Sidney.  She not only took great photos but she also managed to accentuate my more pleasing areas while hiding my less appealing parts.  These are hands down my favorite family pictures yet.  I can't wait for her to come back when the baby girl arrives!

Before the photo shoot, I looked around online to get some photo ideas.  Here are just a "few" of my favorites (like I said, it is so hard to choose!  Keri is amazing!).

Gooey Pumpkin Chocolate Chip Cookies

I think my favorite thing about fall is all the pumpkin treats I get to eat.  My friend, Jenna, gave me this recipe for Gooey Pumpkin Chocolate Chip Cookies and I make them every year (okay, I make them several times a year).  They are soooooo yummy so I had to share the recipe.

Ingredients:
1 cup sugar
1 cup canned pumpkin
1/2 cup oil
1 egg
2 cups flour
1/2 tsp salt
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp milk
1 tsp vanilla
1 cup semi-sweet chocolate chips

Instructions:
1.  Preheat the oven to 375 degrees.  Line two cookie sheets with parchment paper.
2.  In the bowl of a stand mixer, mix together the sugar, pumpkin, oil and egg.
3.  In a separate bowl, sift together the flour, salt, cinnamon and baking powder, then slowly add to the stand mixer bowl until combined.
4.  Dissolve the baking soda, milk and vanilla in a small bowl and add to the stand mixer bowl.
5.  Stir in the chocolate chips.
6.  The dough will be sticky so I'd recommend using two spoons to drop the cookie dough onto the parchment paper lined cookie sheets.
7.  Bake for 6-8 minutes.  I always check them at 6 minutes because you do not want to over bake the cookies.  They should be soft and moist when you take them out of the oven.
8.  Cool on the cookie sheet until you can remove them and store in an air-tight container.

NOTE:  You can also make these into mini muffins.  Just lightly spray the muffin tin with non-stick spray first.

This recipe makes ~28 cookies.