Strawberry Vanilla Yogurt Scones

My child has apparently inherited one of my worst characteristics: An inability to nap in the daytime hours. Poor baby. But mostly, poor mama.

Most days I can squeeze a few 30 minute snoozes out of him, which is nice and all... but how many tasks can you complete in 30 minute spurts? Give it a try if you're looking for a delightful challenge.

It is seriously by the grace of God that I accomplish anything at all during the day, because 3 month olds aren't able to entertain themselves just yet. So, I've discovered a talent for what I'll call "singing narration" in which I musically narrate just about everything I'm doing so that I can get something done and entertain this baby at the same time.

"Mama is washing her haiiiiiiir with cheeeeeap shampooooo!"

"Let me shaaaaaaaaaave my left leg now, babyyyyyy! Otherwise I will be forced to wear paaaants!"

"We're maaaaaking daddy dinner so he doesn't staaaaarve!"

It's a whole lot of fun, really. If "fun" is defined by the urge to gouge your eardrums out at the sound of your own voice.

My life has turned into the worst musical you've ever seen.

When I'm not at home singing myself into a frenzy and I actually have a few minutes to get out and do something alone, I sometimes notice that I'm starving on my way out the door. And, because my time is limited, sometimes I just need to grab something to hold myself over so I can run a few errands and get back to Life with An Infant: The Musical.

These Stonyfield Organic Protein Smoothies have been lifesavers more times than I care to admit! I can grab one from the fridge, drink it in the car and save myself from having a hunger-fueled meltdown in the middle of the grocery store. Because you know what happens when you don't? You buy anything on an endcap, in the checkout line or on a well-placed display. Or you almost cry when the 16 year old cashier asks you for your ID for the wine you're buying and you realize you don't have it with you. {Not that that happened to me last week or anything.} I'm way less emotionally stable when my stomach is growling.

Anyway, these little protein smoothies are quite handy. And they also make the perfect liquid component for scones. Because buttermilk, shmuttermilk! Who has time to run out for silly ingredients that can be easily substituted?? Not this singing nitwit.

It was purely by chance that I discovered that the same protein smoothies I love for a quick boost can be used for these tender treats. It was a good discovery.

My husband, who generally tries to maintain a gluten-free diet and is normally not interested by baked goods, pretty much polished off the entire tray of these by himself. They're that tasty.

So maaaaake these todaaaaaaaaaaaaaaaay! Oops, sorry. Force of habit. :P

Disclosure:  I have an ongoing partnership with Stonyfield as a member of their Clean Plate Club and received this product for review. As always, the opinions here are all my own!

Strawberry Vanilla Yogurt Scones

2 cups all purpose flour, plus extra for dusting
1 tablespoon baking powder
2 tablespoons granulated sugar, plus extra for sprinkling
1/2 teaspoon salt
1 stick (8 tablespoons) cold butter, diced into small pieces
1/2 cup Stonyfield Vanilla Protein Smoothie, plus extra for brushing
1 teaspoon vanilla bean paste or vanilla extract
1/2 cup finely chopped strawberries

1. Preheat the oven to 400 degrees. Prepare a baking sheet by lining with parchment or a silicone baking mat.

2. In a medium bowl {or in the bowl of a stand mixer or a blender}, stir together flour, baking powder, sugar and salt.

3. Add cold butter to dry ingredients. The goal is to incorporate the butter until the mixture resembles wet sand. There should be small pieces of butter distributed throughout the mixture. You can accomplish this by hand with a pastry cutter, by beating in the butter in your stand mixer, or by pulsing in the blender or food processor. It's up to you!

4. In a small bowl {or a measuring cup with a spout} stir together Vanilla Protein Smoothie and vanilla bean paste or extract. Pour into dry mixture and stir together just until a firm dough forms. Try not to overmix. Add strawberries and fold in gently.

5. Turn the dough out onto a floured surface and gently pat into a square, approximately 8 x 8 inches. {It doesn't have to be perfect!} Cut the square in half to form 2 long rectangles.

6. Beginning at the top of one rectangle, cut a diagonal slice to form a triangular scone. Continue to cut down the rectangle. You should be able to get about 8 scones from each rectangle. {16 total} You can also use a biscuit cutter or cut into whatever shape you'd like.

7. Place scones on prepared baking sheet and brush each one with yogurt, then sprinkle with granulated sugar or sanding sugar. Bake for 12 to 14 minutes, or until just starting to turn golden on top.

Sweet & Salty Popcorn Bark Valentines

The highlight of your weekend may have been Buffalo Chicken Dip or Katy Perry & her dancing shark friends, but the best part of mine was working. No, I haven't lost {what's left of} my sleep-deprived mind these days. My "job" on Saturday was to attend an event where I was forced to watch an award-winning pastry chef prepare desserts while nibbling samples of various Valentine's Day themed treats. It's hard life, I know.

Speaking of Valentine's Day, I have a love related question for you: How do you show love to your spouse or significant other?

Is it by bringing home a bouquet of flowers? Taking out the trash without being asked {HINT, HINT!}? Showering him or her with hugs and kisses? Turning a blind eye to that second serving of ice cream at the end of a long day?

In our house a whole lot of stock is put in food... it's the way we celebrate, commiserate, and most importantly, show love. It's what gets us to sit around for more than 5 seconds without a phone or computer glued to our fingertips, and talk. It's what we both get excited about planning when we're inviting people into our home.

When Steve is being thoughtful, he'll pick up half & half if I'm running low to make sure I have some for my coffee in the morning. When he's being sweet, he'll bring home my favorite bottle of wine. When he's trying to get in my pants, he'll surprise me with a pint of my favorite ice cream. {Ha!}

Basically, our love language is food.

Steve gets to reap the benefits of my blogging pretty often when boxes of food arrive at our doorstep for me to work with or review. A few weeks ago I found him happily snacking on G.H. Cretors Popcorn that was sent to me...before I got to use it for a recipe. {Bad, Steve!} He is much more of a savory fan than a sweet tooth {think bread, pretzels, pasta... etc.}, so it made perfect sense that he was drawn to the popcorn like a moth to flame. Luckily, I stopped him before he could gobble it all up and had enough left for a homemade Valentine treat for both the salty and sweet lovers in your life!

Candy bark in general is a fun and easy way to make homemade gifts because you can add just about anything that you desire to make it tasty and festive. This bark gets it's a savory note from G.H. Cretors Organic Simply Salted Popcorn and some tart chewiness from dried cherries. Using heart shaped cookie cutters as molds, they turn out to be the perfect little goody to wrap up and give as a Valentine's treat.

Then again, if your sweetheart is anything like mine, the bag of popcorn alone would suffice! A big thanks to my friends at G.H. Cretors for sending over a yummy treat that we both enjoyed. :)

Disclosure: I was sent a box of G.H. Cretors Popcorn for review. All opinions here are my own. 

Sweet & Salty Popcorn Bark Valentines
Adapted from a G. H. Cretors recipe

Special tools: Heart shaped cookie cutters
1/2 lb. dark chocolate chips or bars, melted -- set some aside for drizzling
2 cups G.H. Cretors Organic Simply Salted Popcorn
1/4 cup dried cherries
{Optional} White chocolate or pink candy melts, Festive sprinkles

1. Line a baking sheet with parchment paper or a silicone mat.

2. Place heart cookie cutters on parchment or silicone mat. Pour a few tablespoons of melted chocolate into each one, spreading with a spoon or spatula to evenly distribute.*

3. While the chocolate is still wet, sprinkle with popcorn and dried cherries, pressing down lightly to ensure they stick. Place in the freezer for about 5 minutes to harden.

4. Remove from freezer and carefully pop the set chocolate hearts out of the cookie cutters. {You may need to wait a minute or two so they're easier to separate from the cookie cutters.} Repeat as needed with remaining chocolate and cookie cutters.

5. Once hearts are set, drizzle reserved melted chocolate on top. This would also be the time to apply any sprinkles or drizzle with melted colored candy melts, etc.

5. Return to the freezer until they're completely set. Once they're ready, you can wrap them up in cellophane bags and tie with ribbon or baker's twine to give as a sweet treat!

*I made mine about 1/8 inch thick, but you can make them as thick as you'd like -- simply add more chocolate to each cookie cutter mold. The yield will vary based on how big your heart cookie cutters are and how thick you make them.

Chocolate Dipped Maraschino Cherry Cookies

I wasn't sure if I'd be able to take part in this year's Food Blogger Cookie Swap with a tiny one in tow, but I'm sure glad I signed up despite my initial doubtfulness. I mean, who wouldn't want to be part of something where you get cookies in the mail??? AND help out a great cause, to boot!

I have to admit, finding time to bake with a baby who is just a few weeks old was a challenge. But after some browsing through holiday baking magazines, I found a great, easy recipe that was totally doable... even between feedings, diaper changes and all those other baby odds and ends that need to be constantly tended to.

Chocolate Dipped Maraschino Cherry Cookies

These simple cookies get a festive look from chopped maraschino cherries {an ingredient I almost never have, but happened to find from another project in my pantry}. The red speckles give the cookies a decorative touch without much effort. To fancy them up, a little dip in a melted chocolate bath give them a luxurious feel that makes them gift-worthy!

If you're short on time but need pretty cookies for a holiday gathering or for gift giving, these are the perfect solution.

I was a lucky girl to be matched with Plating Pixels, The Housewife in Training Files and Authentic Suburban Gourmet as my cookie-sending pals.

From Plating Pixels, I received these amazing Almond Tangerine Butter Cookies. They were pure citrusy perfection!

From The Housewife in Training Files, I got these incredible Flourless Peanut Butter Chocolate Cookies. So rich and chocolatey, it's hard to believe they're made without any flour!

And from The Authentic Suburban Gourmet, these Cranberry & Orange Shortbread Cookies arrived on my doorstep. The combination of zesty orange and chewy, tart cranberries tastes like a holiday, for sure.

A big thank you to these three bloggers for making my mailbox a little merrier!

It's officially time to crank up those ovens and get to baking for the holiday, and now you have a few great recipes to get you started!

If you're a food blogger and you'd like to participate in next year's Food Blogger Cookie Swap, make sure to sign up on their website to receive info about how to get in on the fun next time around!

Chocolate Dipped Maraschino Cherry Cookies
Adapted from Land O Lakes Recipe Collection Holiday Cookies Magazine

1/2 cup sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 cup chopped maraschino cherries {rinse and drain before chopping}

3.5 ounces dark chocolate, melted

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Cream together butter and sugar in the bowl of a stand mixer until light and fluffy.

3. Add egg and vanilla. Scrape down the sides of the bowl and mix again until well-combined.

4. Slowly add flour, baking powder and salt, mixing at low speed until just incorporated. Stir in cherries until well distributed throughout the dough-- if you mix too much your cookies will be completely pink.

5. With a cookie scoop or a tablespoon measure, scoop dough and drop onto prepared baking pan leaving about 1 1/2 to 2 inches between cookies. Bake for about 9 to 11 minutes or until cookies are set and edges just begin to brown.

6. Remove from oven and cool completely.

7. When ready to dip, prepare a baking pan with a piece of parchment or silicone baking mat. Dip each cookie half way into chocolate, allowing excess to drip off. Place on prepared baking pan and allow chocolate to set -- you can do this even quicker by placing it in the fridge or freezer for a few minutes.

When chocolate is set, they're ready to package!

Spiced Cider Jelly Candies | Bake Craft Sew 2014 + Blendtec Giveaway!

Can you believe it's that time of year again? Because I sure can't. It's time to start thinking about stocking stuffers and Christmas cookies and braving the malls once again -- the holidays are just about here!

I've obviously been preoccupied with preparing for my own special delivery this year, but that doesn't mean that I haven't had time to make some DIY treats for giving. {I actually have loaves of Chocolate Chip Pumpkin Pecan Bread packaged up and frozen for labor and delivery nurse thank you gifts once the baby decides to join us. Good thinkin' ahead, right??} Those are actually my favorite kind.

The lovely ladies running Bake Craft Sew are in full swing sharing 30 days of homemade, handmade and lovingly made gifts that you can whip up to give to friends, family and even complete strangers if that's your thing.

Last year, I shared my Creamy Eggnog Dip that is SO easy to make and looks oh-so-inviting when it's packaged up all pretty in a little jar with some embellishments.

This year, I'm sharing a recipe for these {again, easy-to-make!} Spiced Cider Jelly Candies. They look super fancy but really don't take much more work than boiling a few ingredients together and letting them set!

Head over to Leigh Anne's blog, Your Homebased Mom, for the recipe. Before you head over, make sure to enter the Rafflecopter giveaway below... it's for a Stainless Steel Designer BlendTec Blender worth $650!!! Now THAT's a gift you may want to keep. ;)

a Rafflecopter giveaway

Pumpkin Caramel Brownie Pops

I have never been one to have issues with jealousy. It's just not natural to my personality as {most times} I'm genuinely happy for others' fortune and success.

"You got a raise?! Fabulous!", "Your husband bought you a 3 karat diamond ring? It looks gorgeous on you!" and these days even, "She had the baby?! How exciting!" are all things that I would feel authentic excitement over.

But last week, I was bombarded with a major case of envy...food envy.

There I was, minding my own business -- well, ok, minding other peoples' business while scrolling through my Instagram feed -- and I noticed these wonderful posts from some of my favorite food bloggers with the hashtag #BBRetreat. As it turns out, that stands for "Better Blog Retreat", which is a very exclusive retreat for some of the top food bloggers out there. {As a side note, I'm not sure how they'd make these blogs better... they're already pretty good if you ask me!} This year, it took place at Deer Valley Resort in Park City, Utah and it looked like a wonderful time from the social media bits and pieces I gathered.

The food blogging world has grown pretty extensively over the past few years, and yet, sometimes it seems like such a small world. When you start following bloggers and attending food blogging conferences, you start to notice that there are groups of bloggers who often go to the same events and hang out together. That means that repeats of very similar pictures are bound to crop up on your news feeds.

At one point during the #BBRetreat weekend, my Instagram feed was filled with not one, but SEVEN different pictures of this drool-inducing creation:

Clockwise from top right: Julie of The Little Kitchen, Sandy of Reluctant Entertainer, Jenny of Picky Palate
Shelly of Cookies and Cups, Lindsay of Love & Olive Oil, Amanda of Kevin and Amanda

And that's when the green-eyed monster set in. Um, enough of the content, "happy for you" version of Dianna. GIVE ME THE BROWNIES, PEOPLE.

I blame it on pregnancy. Those hormones will do funny things to you.

So, what did I do? I marched into the kitchen and made my OWN version of these brownies. Because I needed my own little retreat right then and there.

Remember these Pumpkin Paws I shared last week, a copycat version of Williams-Sonoma's seasonal candy? And remember how I said the Pumpkin Caramel recipe makes an awful large batch? Well, I figured out what to do with it when I got into the kitchen to whip up these brownie pops...

I used my favorite brownie recipe, which happens to come directly from the back of the Nestle Cocoa Powder container. Two layers of brownies filled with a layer of pumpkin caramel, skewered onto a stick... and then coated with dark chocolate and a drizzle of a little extra caramel & a sprinkle of sea salt. Yes.

Of course, I ate like one of these over the course of a full day and then wrapped up the rest to give away... that's the safest thing to do when something this seductive is staring at you.

But I slayed that green-eyed monster. With a popsicle stick. And all is right with the world again.

Feeling a little jealous yourself? Get into the kitchen and make these babies!

Pumpkin Caramel Brownie Pops
Inspired by the ladies of the Better Blog Retreat
Makes 9 Brownies on a Stick

For Brownies:
Adapted from Nestle Chewy Cocoa Brownies

1 1/3 cup sugar
3/4 cup {1 1/2 sticks} butter, melted
2 tablespoons milk {I just use almond milk because that's what I have on hand}
2 eggs
2 teaspoons vanilla extract
1 1/3 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350 degrees. Line 2 8x8 inch pans with foil or spray with non-stick cooking spray. Set aside.

2. In a large bowl, combine sugar, butter, milk, eggs and vanilla extract until smooth.

3. In a separate bowl, sift together flour, cocoa powder, baking powder and salt.

4. Slowly add dry mixture to wet mixture, mixing until just combined. The batter will be stiff and sticky.

5. Divide batter evenly between two prepared pans, smoothing the top with an offset spatula. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Try not to overbake.

Remove from oven and cool brownies for about 15-20 minutes in the pan before removing. Cool completely before proceeding to next step.

For Pumpkin Caramel:
Click here for the recipe!

For Coating:

About 5 oz. good dark chocolate, melted

{I'd hate to sound Ina here, but it's true that the good stuff is the easiest to work with. I used 1 1/2 bars of 70% cocoa Lindt chocolate. It melts like a dream and is easy to pour. You can use whatever chocolate you'd like, but good chocolate makes life easier.}

Break chocolate into pieces and microwave at 30 second intervals, stirring until completely melted.

For assembly:

- Place one layer of brownies {smoother side down} back in a foil-lined pan {flaps hanging over make for easy removal}. Pour about a cup or more of pumpkin caramel directly over brownie. Smooth out into an even layer with an offset spatula and makes sure it gets all the way to the edges, they'll be trimmed so it's ok if it's messy.

- Carefully place the second layer of brownies {smoother side up} over top of the caramel layer. Push down lightly to affix to caramel. Your caramel will most likely still be warm and will need to set. The fastest way to do this is to refrigerate for a little while - 30 minutes to an hour should do.

- Once the caramel is set, remove the whole brownie from the pan carefully. Using a sharp knife, cut the very edges off to make clean sides. Cut the brownie into 9 equal pieces. Insert a popsicle stick into each brownie and place onto a cooling rack.

- Pour about a tablespoon of melted chocolate over each brownie pop to coat, allowing to drip over sides. Refrigerate to set for about 10-15 minutes. Remove from fridge, flip, and coat the other side. Refrigerate until chocolate is set.

- Drizzle the tops with melted caramel and immediately sprinkle with flaked sea salt if desired. Allow caramel to set.

You're all done! Now share... because that's the right thing to do. ;)

Copycat "Pumpkin Paws": Pumpkin Caramel, Pecan & Milk Chocolate Clusters

Let's talk for a minute about the {brief} bout of guilt that I felt when I made these Copycat "Pumpkin Paws." They are in no way, shape or form healthy. Like, not even debatable. And then it dawned on me that I am far too pregnant to care about such things at this moment, and I went right on with my self-indulgence. And I'm happy I did.

I know it's been "all preggo, all the time" around here as far as talk goes, so I'm trying to appease those of you who might be getting all eye-rolly on me with treats that will make you forget that I can't talk about anything else at this moment because it has taken over my life.

I've reached the highly uncomfortable portion of the show at 37 weeks. The other day, I texted one of my friends, "If you ever decide to have a baby, I highly suggest planning nothing for the final 3-4 weeks of your pregnancy. And I do mean nothing. Like, hire someone to come wave palm fronds and feed you grapes kinda nothing."

Except, I can't seem to follow my own advice. Trying to continue normal life with a 6 pound weight in your gut and ever-widening girth isn't as easy as one would think it is. I mean, aside from feeling completely off balance and like I might actually bust open at the seams, all is well. So I keep on attending events and engagements like nothing is particularly off. My RSVPs, however, have become very conditional as I have to temper my enthusiastic, "I'll be there!" with a tentative,"... If I'm not in labor." Minor annoyance.

My clothes don't fit over the belly. {See, I knew there might be a little problem down the road when I was all, "I'm barely buying maternity clothes. It's just silly.} It's even more frustrating because they fit everywhere else. It's just that midriff baring isn't as adorable with a Buddha belly. So, I basically have 3 outfits left to wear until this child enters the world. Cute.

I have also been reduced to sleeping on the couch surrounded by a nest of pillows because it is the only place I can get anywhere near comfortable. The only issue is that Farley isn't fond of mom & dad's separate sleeping arrangements; he spends half the night scaring the crap out of me checking on me or sleeping on my feet, which doesn't lend itself to much rest.

Because I don't understand the word "rest", I sent myself into a Braxton-Hicks tailspin over the weekend and had crazy contractions that lasted for 2 days straight. In a panic that this kid was going to make an early appearance, I cranked preparations into high gear and am now pretty much as ready as I'm gonna get for him to join us, so that's a plus.

It was after this incident that I decided that a little bit of candy is not going to kill me. It might actually prevent me from killing anyone else.

Since Halloween is around the corner, I thought some homemade candy might actually be fitting. But honestly, I would have justified such a thing even if it were just Groundhog's Day... because chocolate.

While lustfully browsing Williams-Sonoma's fall products a few weeks ago, I saw something that stood out to me: Pumpkin Paws. "Clusters of spiced pumpkin caramel and crunchy almonds covered in Guittard milk chocolate." I liked the sound of it.

In my own version, I swapped out the almonds for pecans, which I think taste more Fall-like. I didn't even use fancy milk chocolate. Just melted Publix chocolate chips. And guess what? They turned out pretty darn amazing.

A word of warning -- the recipe for the pumpkin caramel makes a lot. Like, enough that unless you are accustomed to eating straight up chunks of caramel on the daily {which honestly doesn't sound like a horrible thing, if we're being real}, it's going to take you a while to go through. So... I used half the leftovers to turn into homemade chewy caramels and the other half for something that you will have to see to believe. If you thought this treat was naughty, then you may want to avert your eyes. Stay tuned...

Copycat "Pumpkin Paws"
Inspired by Williams-Sonoma

Pecan halves
1/2 cup pumpkin caramel {see recipe below}
Milk chocolate, melted

On a silicone baking mat or a sheet of parchment paper on a cookie sheet, lay out pecan halves in the shape of a paw -- I used 4 pecans going vertically and one going horizontally underneath.

When caramel sauce has cooled slightly {you don't want it to be too runny or you'll have a mess}, spoon about 1/2 a tablespoon over each pile of pecans. Allow to set completely. {This goes faster if refrigerated or put in the freezer for a little while.}

Once the caramel has set, spoon about a tablespoon of melted milk chocolate over the top of the caramel and pecans. Some people like to cover them completely, but I like to see the pecans poking out -- it's up to you how you do it.

Allow chocolate to set {again, in the fridge if you'd like to speed it up} and carefully remove from mat.

Store in refrigerator until ready to serve.

Pumpkin Caramel
Barely adapted from Challenge Dairy

1/2 cup butter {1 stick, 8 tablespoons}
1 1/2 cups sugar
1 teaspoon pumpkin pie spice
1 cup light corn syrup
1 14 oz. can sweetened condensed milk {not evaporated milk}
1/2 cup pumpkin puree

1. In a medium saucepan over medium-high heat, melt butter. Mix in sugar and pumpkin pie spice until well combined.

2. Stir in corn syrup, sweetened condensed milk and pumpkin puree, making sure everything is well incorporated. Lower heat to medium to prevent scorching. {You'll get little dark bits throughout your caramel if this happens. Still tastes just as good, but isn't as pretty.}

3. Allow to boil until the mixture reaches 248 degrees. {As much as I hate using a candy thermometer, it's necessary in order to make sure this reaches the correct consistency. Trust me.}

The mixture will be super-duper hot. You don't want to mess with molten caramel. Don't be tempted to stick your finger in or lick a spoon -- you'll be sorry.

If using for Pumpkin Paws, allow the caramel to cool slightly {it'll start to thicken and get less liquidy} and spoon over pecans. This would also be the time to pour the caramel into a buttered or parchment-lined pan if you plan on making homemade caramels.

One the caramel cools completely, it'll hold its shape but retain a soft and chewy texture. Remove from the pan and cut into small squares; wrap individually in waxed or parchment paper.

Baby Prep: Gifts for Parents That Say, "Life Isn't Over" + Apple Cider Caramel Sauce

You know what's funny about being pregnant? People can't wait to congratulate you and swoon over the bump, but then -- in the next breath -- they will remind you that your life will soon cease to exist as you know it. They'll usually smile when they tell you this {like it's suppose to soften the blow} but they'll also make sure to follow up with further admonition just to be clear.

"No, really, though. You'll never sleep again. Get used to it."

Card from 9SpotMonk

Oh ok... um, thanks?

Whether or not you are "ready" to become a parent, there are still so many things to learn that no method of preparation will truly ever suffice. You realize this when you start opening baby gifts and -- though you proudly display your achievements and degrees in expensive frames on the wall -- you find that you have no stinkin' idea how some of those things work. A scary moment, for sure. {And for goodness sake, how many tubes and pieces are part of a breast pump??}

I was so very lucky to have not one, but TWO baby showers hosted in Cole's honor. And I can say pretty confidently that we have been stocked with most of the essentials we'll need for the first few months of his life, which is a wonderful blessing!

While many of the gifts we received were items we carefully chose and placed on our registry {car seat, stroller, baby swing, etc.}, there were also a few surprises here and there that seemed to say, "Hey, I know you're about to be a mama... but I also know you're still YOU!"

So, if you're looking for fun things to gift to parents-to-be that will help remind them that life is changing but it isn't over, here's a list of some of my favorites:

This necklace is from MangoJewels on Etsy.

Baubles. When one of my friends recently had her baby shower, I decided to get a little something just for her. At a local shop, they had an artisan creating custom jewelry right in the store, so I bought her a hand-stamped pendant sporting her new little one's initials on one of the charms {hers had a silver starfish & an aqua crystal}. There are also very pretty "teething necklaces" for moms that serve both as a statement piece AND a soothing teether for baby.

From Total Wine & More

Wine. I thought it was so cute and fitting that several of my friends gave me wine as a part of my gift! The sentiments attached ranged from "For when you need to stay zen." to "Let's plan a wine date together soon!" A creative twist on this was a friend who also attached a Starbucks gift card to the bottle with a note saying, "For the mornings... and for the evenings!"

From Toys'R'Us

Breast Milk Testing Strips. Wait... what? Well, if mom's going to indulge in a glass of wine or two, she's also going to want to make sure that her breast milk isn't giving baby a taste of Pinot too early in life. These handy little strips tell you whether or not the milk expressed is safe for baby, giving mama some peace of mind if she decides to pour herself a glass.

Gift cards for date nights.  Remember that guy that you liked a whole lot before your days were consumed by diapers and feedings? It would be nice to see him again, and not just when you're passing the baby back and forth! Gift cards for date nights to the movies, restaurants or events provide a reminder and a reason to hang up the "Mom & Dad" name tags for a few hours and try on that "Mr. & Mrs." title on for size again.

Original website not available, image found on Oh So Beautiful Paper.

"Me time." Many mamas forget to take some time to decompress, mostly because it can be hard to find that time. Gift certificates for manicures, massages, salon time or even just an "I'll watch the baby and you go grocery shopping... alone" pass could mean the difference between a calm, relaxed mom and a mother on the edge! She'll be grateful and you'll be a hero.

From Project Nursery

Comfy nursing wear. Let's be real: A new mom's wardrobe is most likely going to consist of spit up-covered tops and yoga pants that fit over her {hopefully} shrinking belly. Finding comfy, convenient pieces for her to wear post-baby will make her feel like she's slipping into Balanciaga. These modal camis and nighties from Gap Body are heavenly. {I can't yet speak for the "nursing" part, but I have a few comfy sleepwear pieces that I love.}

From ClosetCat on Etsy

Friendship, Support & Humor. I know that my "girls nights" will soon be very limited, but it makes me sad when friends act like they won't see me for the next 18 years. It's nice to know that, though you may be trading in gym time for Gymboree and fancy handbags for a well-stocked diaper bag, your girls will still be there when you need something more than baby talk. So, make sure to let your friends who are parents-to-be know that you're still on for coffee dates and wine nights whenever time allows.

Food. Never underestimate the power of food. Food can also be a great gift to give to new parents who will have little time to prepare meals for themselves once they're preoccupied with another mouth to feed. A few days ago I saw this cool idea from Once a Month Meals for a "Stock the Freezer" baby shower! How cool and useful is that?

If you haven't seen Meal Train before, it's another popular way to get friends and family to sign up for bringing over prepared meals to new parents over the first few weeks of adjusting to their new family unit. Food Tidings and Take Them A Meal are two other sites that have a similar setup for organizing food gifts.

One of the sweetest things someone can do is reassure you that you're going to be just fine and remind you that this little one on the way is opening a new, exciting chapter of your life... that is indeed a gift!

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It's so important for parents to remember to eat properly and fuel themselves during those long days and nights. But you know what else is important? A treat every now and then.

And this Apple Cider Caramel Sauce is just the sweet treat you'll want to give to new parents, friends, family and yourself during this fall season. It is so, so good.

With just 4 ingredients {and a watchful eye}, you can make this sweet, decadent sauce that tastes like a perfect autumn day. FOUR INGREDIENTS. There are just no excuses.

What can you use it for? To drizzle over pie or cake. Dip apple slices in. Stir into beverages. Package up & give as a gift. Eat off a spoon. It's pretty ridiculous. I have a really, really good way to use it coming to you later this week, too...

But for now, let's just focus on not eating it all so we have options. It's easier said than done.

It's not terrible with a sprinkle of sea salt, either. ;)

Apple Cider Caramel Sauce

From Epicurious

4 cups apple cider* {I think what really made this taste amazing was the kind I used -- Trader Joe's Spiced Cider.}

1 vanilla bean, split & scraped

1/2 cup brown sugar

1/4 cup butter, cubed

1. In a saucepan over medium-high heat, bring apple cider to a boil. Add vanilla bean seeds scraped from pod and drop in the pod itself. {You'll pull this out later.} Continue to boil until reduced by about half, about 12-15 minutes.

2. Add brown sugar and butter and stir until melted in and well incorporated. Reduce heat to medium.

3. Allow the mixture to continue to boil until the bubbling starts to slow down as the liquid becomes more thick and syrupy, about 7-10 more minutes. {You'll have to keep an eye on it to make sure it doesn't burn.} I didn't use a candy thermometer for this, but you'll want the mixture to be pourable but thickened -- it will thicken some more after it cools.

4. Carefully pour hot sauce into a heatproof container or jar and allow to cool before sealing and decorating.

Pour over everything. :)

S'mores Toffee Pumpkin Pudding Trifles

Not to sound desperate or anything, but there are less than 65 days standing between me and a pumpkin ale. {Ok, maybe a few more considering the last thing I'll be thinking about is beer when I'm trying to juggle the joys of bringing home a newborn. But you know what I mean.}

I joked around with Steve and told him that he better start a stockpile for me since I'm due the 2nd week of November, just in case there's a shortage or something. That would be disastrous.

Meanwhile, I've got one foot in summer and the other wanting to crunch in some fall leaves. {Not in Florida, of course, but somewhere.} It's just too darn hot to trade in the flip flops for suede flats. The tank tops for sweaters. The ice tea for apple cider.

At the same time, all my favorite bloggers are throwing pumpkin recipes out like they're goin' out of style. I'm not gonna lie, it's made me want to be in a pumpkiny mood. But then I remember that it's 95 degrees outside and I retreat to the kitchen, sticking my head in the freezer.

Since I still have some waiting to do until I can simultaneously cool down and get into the fall spirit with a frosty pumpkin beer, I decided to do the next best thing: Make pudding. Naturally, that's a logical alternative.

I must confess that I didn't come up with the idea for these all by myself. A few weeks ago Steve and I were up in Orlando for a business thing and we went to lunch in Winter Park at a place called The Porch. The food was pretty yummy -- specifically the little Pretzel Poppers that I could probably eat by the truckload. Save me.

Though I usually don't order dessert, I was tempted by something on the menu called the "Fluff & Nuts" -- "Layers of homemade Nutella pudding, chocolate chips & graham crackers then topped with toasted marshmallow fluff." Why, yes, I do want you in my belly. {This happened to occur a few weeks after my nerve-racking glucose tolerance test, so I thought of it as a rebellious celebration for passing the darn thing and having a functional pancreas.} It was delightful.

This S'mores Toffee Pumpkin Pudding version I made at home is an autumnal knock-off of The Porch's version - Layers of homemade pumpkin pudding, toffee chips, graham crackers and toasted marshmallow fluff.

I made my own pudding, but if you want to cheat, you can buy your favorite pumpkin pudding mix and shave some more time off of satisfying your sweet tooth. I won't tell.

Happy {early} Fall, y'all.

S'mores Toffee Pumpkin Pudding Trifles
Inspired by The Porch Restaurant -- Winter Park, FL
Pudding recipe adapted from Health.com

For Pudding:
1/3 cup brown sugar
2 tablespoons corn starch
1 cup milk {I used 2%, but you can use whatever you prefer}
1 egg, lightly beaten
1/2 cup canned pumpkin puree {not pumpkin pie filling}
1/2 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice

1. In a small saucepan, set over medium heat, whisk together brown sugar and corn starch. Slowly pour in milk and whisk until smooth. Heat until steaming and beginning to thicken, whisking constantly.

2. In a small bowl, beat egg. Slowly pour in about half of the hot milk into the egg, whisking constantly until incorporated {this will help you not to make scrambled eggs when you add the egg to the hot mixture}. Pour the egg mixture back into the saucepan with the remaining milk mixture and whisk until thickened, about a minute or two.

3. Remove from heat and whisk in pumpkin puree, vanilla extract and pumpkin pie spice until well incorporated.

4. Transfer to a bowl. {Optional: Whenever I made pudding, custard, or anything with heated egg, I like to ensure there are no lumps by running it through a fine mesh strainer. Just pour the pudding in and press it through the strainer with a spatula or spoon to make sure that it's silky smooth.} Place a piece of plastic wrap directly on top of the mixture, patting it down lightly to make sure it's all covered. {This will prevent a "skin" from forming.}

5. Refrigerate until chilled.

Alternatively, you can make instant pumpkin pudding or use your favorite pudding recipe.

For Trifles:
1/2 cup graham cracker crumbs
Pumpkin Pudding
1/4 cup toffee chips, such as Heath Bits o'Brickle
1/2 cup marshmallow fluff
2 small jam jars

Set your oven to broil.
1. Create a base: Scoop about 2 tablespoons of graham cracker crumbs into the bottom of each jar.
2. Scoop a couple of tablespoons of pudding over each base.
3. Sprinkle about 1 tablespoon of toffee chips over the pudding.
4. Scoop another few tablespoons of pudding over top.
5. Repeat as many times as desired {or as much as will fit in the container you're using}, leaving some space at the top for the marshmallow fluff.
6. Scoop about 1/4 cup of marshmallow fluff to top each trifle. Place the jars on a small cookie sheet and place directly under broiler to toast the marshmallows -- keep an eye on them, they tend to brown quickly! {You could probably also do this with a mini blow torch, the type you'd use for creme brulee... but I don't have one of those, so this method worked for me.}

Serve immediately & make sure to dig deep with each spoonful to get each of those yummy layers!

{Flourless} Double Dark Chocolate Peanut Butter Oatmeal Cookies

Two incredibly exciting things happened the other day: 1. I noticed some bloggers posting pics of ingredients including cinnamon, pumpkin, and things with the word "spice" in the recipe title, and 2. My stats started showing an increase in views of my Ultimate Gameday Food Guide pin. These are very good signs that Fall is drawing near, bringing with it both football season and the end of my pregnancy adventure.

These days I get the question, "How are you feeling?" asked a lot, mostly due to the fact that "the bump" is now highly visible, even to the untrained eye. {i.e. The man at the FedEx store who gave me a dirty look when I picked up a shipment of wine for a blog-related project. Not to worry, I'm hosting a party at my house, not having one in my belly.}

The answer, I'm glad to say,  is "Not bad at all."

I'm entering my 3rd trimester in less than a week {!} and the only real complaint I have is that I'm no longer able to go at warp speed as I'm accustomed to. Things take a little more energy when you've got a stowaway on board. You may find yourself slightly winded from simple tasks like putting lotion on your legs after showering or taking off your jeans at the end of a long day. There are frequent pit stops to public restrooms, sometimes in the middle of what's supposed to be a "quick" trip to the store. Even sitting starts to become a challenge when you realize that you no longer bend in the middle, often forcing you into a reclined position so that your lungs have some room to expand. Several times a day, my belly begins shape-shifting as my son practices what I can only guess are his acrobatic skills. I've considered calling the circus just to prepare them for their future headliner.

Sure, it's a challenge getting used to increased weight and decreased mobility... but I'm doing my best to continue being as active as possible. This means I'm still spending time on my feet in the kitchen, which is important to me because I know that the luxury of recipe testing for hours will be coming to an end all too soon.

The great part about having less energy {yes, something positive has come of this!} is challenging myself to find and create recipes that require less time and less ingredients. Those are two bonuses for anyone, not just those with a bun in the oven!

That's how these cookies happened. It all started with a wonderful mail delivery from my friends at Peanut Butter & Co....



Dangerous things can happen when you ship 5 jars of flavored peanut butter to a pregnant woman. Luckily, Steve and I {and even Farley} have been taking turns diving into the peanut butter collection. His favorite use? In smoothies and on a spoon. Mine? Smeared on a banana or crisp apple slices. Or on a spoon. We can all agree, the stuff is great on a spoon. {Yes, even Farley.}

So all this peanut butter naturally gave way to ideas about baked goods. And believe me, there are tons to be had! But remember, I was looking for simplicity here, so the less ingredients, the better.

When I stumbled across this flourless peanut butter cookie recipe from Tina's Chic Corner, I was inspired to tweak her already fabulous recipe and make them my own. Deciding to use the Dark Chocolate Dreams Peanut Butter was the biggest struggle in making these because that's my favorite flavor and I didn't want to waste a single scoop on something unworthy. But as it turns out, they were worth the sacrifice.

I have become the queen of lazy cookies -- the kind that require little more effort than throwing a handful of ingredients into a bowl, mixing them and plopping them on a cookie sheet to bake. These would fall under this category. I'm thinking once the kid is older these types of recipes will be useful for last minute "Mom, I have to bring something in..." type moments.

For now, they're easy enough to mix up even on the days when I'm winded from tying my shoelaces. Hope you'll enjoy them as much as I do!

Disclosure: Peanut Butter & Co. sent me complimentary jars of their peanut butter for me to try. I have not been compensated for this post and the opinions written here are all my own! Thanks for the goodies, PB&Co!

{Flourless} Double Dark Chocolate Peanut Butter Oatmeal Cookies
Makes about 28 Cookies

1 cup Peanut Butter & Co. Dark Chocolate Peanut Butter
3/4 cup brown sugar
2/3 cup rolled oats {gluten free if you want to keep the whole recipe GF}
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
6 squares of dark chocolate, chopped into chunks {or prechopped chocolate chunks. Or chocolate chips. You get the idea.}
{Optional} Sea salt for sprinkling

1. Preheat oven to 350. Prepare a cookie sheet by lining with parchment or a silicone baking mat.

2. In a large bowl, mix together all ingredients {except chocolate chunks} until thoroughly combined. Gently stir in chocolate chunks until well distributed.

3. Using a cookie scoop, drop scoops of dough onto cookie sheet, spacing about 2 to 2 1/2 inches apart {these will spread a bit}. If desired, sprinkle with sea salt for a little extra flavor.

4. Bake for 11-12 minutes or until the cookies are just set. Remove from oven and allow to cool for a few minutes before transferring to a cooling rack. {They will be quite soft right out of the oven but firm up a bit and become chewy once they're cooled.}