Tuesday, October 08, 2013

{Baby} 23 Weeks

How time has flown since we found out that we were having a little girl! We're almost a month further along and things are going smoothly. Even though I say time has flown, I still feel like I can't wait to meet her. Michael and I were talking yesterday that this whole "being pregnant" thing is fun, but some days we really just want it to hurry up so we can meet her and snuggle her. Course, I'm grateful for the whole 9 months to prep for everything, because we both know things will get pretty crazy and be very different once she graces us with her presence.

At our 22 week appointment with Dr. Hebert, baby girl kicked the wand a few times when she was trying to listen to the heartbeat. We all laughed and Dr. Hebert just smiled and said, sounds like your little girl is telling me, "Stop listening to my heartbeat!" It was adorable, and even though Michael wasn't able to actually see the kicks quite like I did, he said he definitely heard them! Baby girl is so active and moves around a lot throughout the day and night. Makes me think we're going to have a very energetic little princess on our hands!

We registered for a Hypnobirthing class, which I'm pretty excited about. It has some principles that are very close to what I do and study as a music therapist, so I think I'm going to connect well this method. Michael left it all up to me to choose as he basically said since I'll be the one birthing the baby, he wants me to find something that will work for me. He'll just be there at all the classes (and in the birthing suite) for whatever support I need. What a good man I married!

Michael has started rubbing my belly a lot more, trying to see if he can feel her, and he usually kisses it to say goodbye in the mornings. Pretty adorable if you ask me. The newest body change I've started to notice is hips and lower back soreness. I've had to really be careful how I sit throughout the day, making sure my posture is good or else my lower back starts to hurt after a little while. Yay for the "less than fun" changes. But, it's all worth it!

Michael and I just repainted the crib his sister gave us and also repainted a little wooden bookcase we found on our neighbor's curb the other day. I'm still on the search for crib bedding that I love and that isn't too expensive. Anybody have good suggestions for a great place to find some? I've searched Target and a few places on the internet, but everything that's cheaper seems to be really trendy and covered in polka dots or chevron. I'm going for a more traditional feel in her nursery. Anyway, not too big of a deal, but fill me in if you have any great ideas that I may not know about!

As usual, things are wonderful and we are blessed each and every day :)

Spiced Pumpkin Scones

 I've been making these scones since last fall, when I first discovered them on this blog, while looking for something fall-themed to bake. I had some extra pumpkin left over from a few other things and I really wanted something different. I am such a big scone fan, because of the bread and cake-like consistency, I knew I had to make them ASAP. Well, needless to say, the recipe has stuck with me and I brought it back out this year when the weather started to cool down!

 They have easily become a favorite and I figured it was time to blog about "my" version. It was Michael's idea this time to put some toffee bits on top of a few of them (you can see the one in the left of the pictures). The toffee bits were pretty good, but I prefer my scones with just the simple spice glaze. But, to each their own!

You should make these today. They are a bit labor intensive, but don't be afraid. Every time I've made them, they come out perfectly. And you can't beat those fall spices mixed with pumpkin. Brings the season right into your home!
Spiced Pumpkin Scones
(adapted from Inspired Taste)

For Scones
2 cups unbleached all-purpose flour
1/3 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 tsp. ground ginger
3/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 cup (1 stick) cold unsalted butter
1/2 cup pumpkin puree
3 tablespoons heavy cream
1 egg
2 tsp. vanilla

For Spiced Glaze
1 cup powdered sugar, sifted
1 tbs. pumpkin puree
1/8 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. ginger
1/4 tsp. cinnamon
1 to 2 tablespoons heavy cream

  1. Heat oven to 400 degrees Fahrenheit then line a large baking sheet or two small baking sheets with parchment paper (you can also spray with non-stick cooking spray if you do not have parchment paper).
  2. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt and all the spices together.
  3. Then, cut the cold butter into small cubes. Add butter to flour mixture then use a pastry cutter to “cut” the butter into the flour mixture – this should take about 5 minutes by hand. By the end, the mixture should look like coarse cornmeal or crumbs. (You could also use a food processor for this – if using, add flour mixture to bowl of a food processor then add the cold butter cubes. Pulse three to four times until the mixture looks like coarse cornmeal or crumbs).
  4. Now, in another medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract and egg until blended. Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms.
  5. Transfer the dough to a floured surface then knead it three to four times until it comes together. Then, use a rolling pin to roll the dough into a 10 inch by 7 inch rectangle. Use a knife or pizza cutter to cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Now, cut each rectangle into two triangles.
  6. Transfer scones to the prepared baking sheets then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack to cool completely.
  7. While scones are cooling, make the glaze. Combine sifted powdered sugar, pumpkin puree, spices, and then add heavy cream. Stir and check consistency. Glaze should be thin enough that it will slowly drizzle back into the bowl when picked up with a spoon. 
  8. Drizzle onto top of scones or dip scones into glaze. Wait about 15 minutes until the glaze has set then enjoy!
Yields 16 scones