Sunday, November 20, 2011

The joys of motherhood

In my world of blogging I like to write about the good, the bad, and the ugly.  Today you're going to get a little from each category!
So to preface, I have to tell you that Isla has been getting her "eye" teeth that right? Anyhoo, it's been about 2 months of screaming at me everytime I leave the room or try and go to the bathroom, and I'm not allowed to shower! Ha! She is super sensitive and needy anyway and this has intensified since teething. We have our good days and bad days.  Well, this day I was pushed to the limit, so I decided to just get in the tub and she could yell at me all she wanted.  I got in and she waddled to her room and played all by herself.  I was amazed! I enjoyed that soak! I got out to find that she had gotten in her garbage pail and opened up her diapers all over her room! AHH! As I was cleaning that up she went into the bathroom and unrolled the toliet paper. AHH! So I got that cleaned up. Then I noticed a wet spot every time she sat down...she exploded up to her armpits and I was once again going to have to mop up her room and get her in the tub! AHH!  So we got that cleaned up, and I went downstairs to put her poopy clothes in the wash, and Morgan aka Devil Cat had tipped over some fabric Christmas trees I just finished for my mom that were made using spilt peas...yep! Peas all over the carpet and one broken Christmas tree! When I saw that I really didn't know if I should laugh or cry! I sat on the floor while Isla screamed at the top of the stairs and thought, "I must need some refining!"  I needed more patience, love and understanding.  Isla didn't feel well, and it's not her fault.  I can spare a little more time each day holding her and reading to her. My house doesn't have to share hospital grade cleanliness every day, and the Lord can help whenever I ASK.  So, now with the help of the Lord, I'm trying to have more charity towards my FAMILY!! I had been praying for charity, but forgetting it matters most within the walls of my own home. I love being a mommy.  I love seeing Isla's little face each morning and kissing her soft cheeks.  I love how she dances to anything with a beat, and how she is constantly trying to do whatever Tim and I are doing.  I would be lost without my little Isla, and for sure without the help of the Lord, and my Tim! I love them all!  

Wednesday, November 2, 2011

Guilt-Free Banana Bread

I felt I had to redeem myself from the whole "I eat chocolate cupcakes" post! Ha! I love banana bread, and I want to eat it without feeling guilty, AND I really do try and eat pretty healthy, I just have an addiction to baking, so I'll stop this run-on sentence and let you in on my guilt-free banana bread!

P.S. My friend Katie Berry was talking about doing a recipe-swap blog, so here's my entry.  If anyone has any recipes they love please post them! I'm always looking for a new great recipe, or if you have found ways to make yummy things more healthy!!


1/2 cup butter, melted

1 cup honey

2 eggs

1 teaspoon vanilla extract

1 1/2 cups + 2 tablsp. unbleached flour (more protien, less chemically processed)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup greek yogurt

1/2 cup chopped walnuts

2 medium bananas


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan, or I do 2 pans that are a bit smaller, so my loaves aren't as big...Portion control!!!

2. In a large bowl, mix together the melted butter and honey. Add the eggs and vanilla, mix well. Then add the mushy banana's and mix.  I like lumps, so just mix until it looks good to you :) Combine the flour, baking soda and salt, stir into the mixture. Finally, fold in the greek yogurt and walnuts. I like to save some walnuts to sprinkle on top too.  Spread evenly into the prepared pan(s).

3. Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If you are doing 2 loaves, cook for about 23-30 mins.  Cool loaf or loaves in the pan for 10 minutes before removing to a wire rack to cool completely.

Tuesday, November 1, 2011

Happy Halloween!

                        The cute little calf I bought at the fair! Ha! She LOVED her costume, because loves cows!
                                                               She mooed all night long!

I wish I could say this was Tim's halloween costume!  He said he wanted to be warm this winter, since he'll be working outside.  What a bum! Literally.  For some reason I still love him...A lot!

                       My neighbor Jamie is this Marilyn Monroe-ish lady who is single and from California.  She told Tim when we moved in that she loved Halloween. Yep, she sure does!  I about died laughing when I came home one day and her yard was like this!  I totally didn't see it coming!! Happy Halloween!

Cupcake Recipe

I meant to do this 100yrs ago, but got busy.  Here's the recipe I used for the cupcakes!

Hershey's "Perfectly Chocolate" Chocolate Cake

2 cupssugar

1-3/4 cupsall-purpose flour

3/4 cupHERSHEY'S Cocoa

1-1/2 teaspoonsbaking powder

1-1/2 teaspoonsbaking soda

1 teaspoonsalt

2 eggs

1 cupmilk

1/2 cupvegetable oil

2 teaspoonsvanilla extract

1 cup boiling water

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.


ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.