We made it to 39 weeks! Pictures will come tomorrow :) In the meantime, I'll show you my week in review. It's the little stuff that makes me SO Happy!
Got one of my Amazon orders in the mail. My new iPhone cover:
Got this little gem for $4.99, no shipping on Amazon
I have a thing for cute and unique covers.
I learned about this gift called a "Push Present" that your husband gives you for doing such a great job giving birth. So BFlo got me an iPad3. So of course I have to accessorize my new toy :) I have a Kensington KeyFolio that my very nice coworker gave me, my Targus Lap Lounge is on its way and I received my $14.99 satchel from Amazon the other day:
The strap will come in handy when carrying a kid
and everything that comes with them.
This past week I decided to take on a new creation for me- sewing coffee sleeves. Yeah, pretty random, but they looked so cute and I am still working on my sewing skills, mostly mastering a straight line... :)
Fun project. I'll have to make some as a giveaway
I've made some awesome recipes this last week as well. Thank you Pinterest for being my new fun recipe search engine! First up were Banana Oatmeal Muffins. These are gluten free and pretty darn healthy, not to mention tasty. Check out the link to the recipe below.
*2 /1/2 cup oats (old fashioned kind, not quick cooking)
*1 single serving cup of plain greek yogurt// Vanilla greek yogurt will work too
*3/4 cup sweetener of choice// I used Agave Nectar
*1 1/2 tsp baking powder
*1/2 tsp baking soda
Let the Baking Begin!
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray (or just use a silicone muffin pan).
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. *Important: I add the oats a cup at a time and then add the liquids. I have to stop the blender and stir a few times throughout as well.
3. Divide batter and bake for 20-25 minutes, or until toothpick comes out clean.
4. Most importantly: Enjoy!!!
In honor of our Fall-ish weather, meaning that it went from being 105 to 88 degrees, I wanted to make something with good ol' pumpkin! So I made a 2-ingredient Pumpkin cake with apple cider glaze. It was SO easy and tasted just like fall :) Mine looked almost exactly like the picture, however, I did not flip it over onto a plate and just served it from the pan. Here's the recipe:
Two-Ingredient Pumpkin Cake with Apple Cider Glaze
For the Cake:
1 Yellow Cake Mix// I used Pamela's Gluten Free Vanilla Cake mix
1 15 ounce can of pumpkin puree
For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
Serve warm or room temperature.
Needless to say, it was a great week! :)