My firstborn gave up his pacifier all on his own at 9 months.
Rebekah is a horse of a different color. I think she'd be one of "those kids" walking around with that thing in her mouth at 3 or 4 years old. I don't know why, but that always bothers me.
So last night my hubby and I decided that it was a good time to have her one and only pacifier break, aka cut off the tip, and start the weaning process.
And last night SUCKED!
She finally went to sleep after over an hour of crying. I would go in to calm her down after 10 minutes, then 15, then 20. By the 25 minute mark, which was actually a little over an hour into the process, she fell asleep; no doubt completely exhausted. I noticed she started to get this cough but I assumed it was from all that crying that was causing her throat to itch.
That didn't seem too bad. But it was the middle of the night wake ups that I hated. I'm not sure how many times my hubby got up (we took turns) but I got up 2 or 3. Typing that now it doesn't seem a lot but last night it was a ton for me. Not only was she crying but her cough turned into a hack and she had a slight fever to boot.
Everyone woke up exhausted this morning, even Jeremiah who slept on my floor next to my bed because Beka's crying kept "bothering" him. And today Beka's cough, slight fever (99 degrees) and clear snot didn't clear up. So we doped her up on Tylenol and kept tissues handy. If I hadn't cut her pacifier I would've given it back to her to start this weaning process when she felt better. But I refuse to go out to buy one pacifier for her to have for a few days. So we are committed.
During afternoon snack time she gagged on her pear and ended up throwing up all over me. What a great day it was!
So tonight she was very tired. I put her down at 6:30 (normal bedtime is 7pm) and she cried for 5 minutes then stopped. She started back up a minute or two later, so I started the 10 minute timer over. But she didn't last that long. She's asleep now. I hope it lasts.
All in all, I'm glad we are weaning her of the pacifier. I'd rather go through his now, than when the new baby is here.
Morning Routine
Friday, August 28, 2009
Thursday, August 27, 2009
100 days until...
my due date. Which means about 93ish days left for me since my dr. plans the c-section a week before the due date.
And the first 100 days after the baby's born are not my favorite; I'm usually so sleep deprived. Hopefully, with this being our last baby, I'll try to enjoy those first days more.
And the first 100 days after the baby's born are not my favorite; I'm usually so sleep deprived. Hopefully, with this being our last baby, I'll try to enjoy those first days more.
I got my hair cut yesterday and the girl cutting my hair, Candy, mentioned how her and her hubby are in the process of buying a house. Well I let that conversation die and we started a new one. Later, Candy brought up her house buying experience again. Hmmm, maybe God's in this?
So we talked about it and she told me her realtor's name and how she's so great and is saving them a lot of money on closing costs (what costs?), blah blah blah.
Candy didn't know that my hubby and I are talking about buying our first house. And we are sooo ignorant about the entire process...as in we don't know what half, if not more, of the jargon means, we have no idea how much we qualify for, and had no clue where to start...except for in prayer with the Lord.
We've talked to my hubby's father, a Godly man with sound advice, about buying a house and he's been encouraging us to pray and be first steppers.
Well, maybe calling this realtor is our first step? I got her name and googled her so now I have her number. Maybe my hubby will call her next week.
As a side note: I don't think buying a house is a NEED for us. We live in a 2 bedroom mobile home so with this 3rd baby coming it's going to be a tight fit, but I still don't think of a bigger home as a need, more like a want.
Let me tell you what I consider a need: if the third car seat doesn't fit in the back of my car, then trading it in for a different car is a NEED.
But there are lots of people who live in homes and their kids share a room. If we really wanted only two kids in a room, we could always convert the den into a third bedroom.
My point is, I'm content with staying where we are. But don't get me wrong, I'd like to live in a house.
Anyways, I think we'll take this first step by making the call, even in our total ignorance, and see what she says. If God's in it, then He'll show us the 2nd step to take. If He's not in it, I pray that our first step would die and that we'd be redirected.
So we talked about it and she told me her realtor's name and how she's so great and is saving them a lot of money on closing costs (what costs?), blah blah blah.
Candy didn't know that my hubby and I are talking about buying our first house. And we are sooo ignorant about the entire process...as in we don't know what half, if not more, of the jargon means, we have no idea how much we qualify for, and had no clue where to start...except for in prayer with the Lord.
We've talked to my hubby's father, a Godly man with sound advice, about buying a house and he's been encouraging us to pray and be first steppers.
Well, maybe calling this realtor is our first step? I got her name and googled her so now I have her number. Maybe my hubby will call her next week.
As a side note: I don't think buying a house is a NEED for us. We live in a 2 bedroom mobile home so with this 3rd baby coming it's going to be a tight fit, but I still don't think of a bigger home as a need, more like a want.
Let me tell you what I consider a need: if the third car seat doesn't fit in the back of my car, then trading it in for a different car is a NEED.
But there are lots of people who live in homes and their kids share a room. If we really wanted only two kids in a room, we could always convert the den into a third bedroom.
My point is, I'm content with staying where we are. But don't get me wrong, I'd like to live in a house.
Anyways, I think we'll take this first step by making the call, even in our total ignorance, and see what she says. If God's in it, then He'll show us the 2nd step to take. If He's not in it, I pray that our first step would die and that we'd be redirected.
Thursday, August 20, 2009
My very first...
diaper cake!
It's for my friend, Carrie. I checked out her registry and she wants bedding, etc that's outdoorsy and woodsy so I figured I'd go with that theme.
It's plain, aka frugal - as in it doesn't have all the extra baby things that can go on a diaper cake. But I really like how it turned out. And it was super easy...after I did some online research. I can't wait until Saturday to give it to her!
It's for my friend, Carrie. I checked out her registry and she wants bedding, etc that's outdoorsy and woodsy so I figured I'd go with that theme.
It's plain, aka frugal - as in it doesn't have all the extra baby things that can go on a diaper cake. But I really like how it turned out. And it was super easy...after I did some online research. I can't wait until Saturday to give it to her!
Monday, July 27, 2009
How cute are these...
cupcakes!
My friend, Lynette, made them for my son's 4th birthday party.
Thanks so much, Lynette. They were the cutest cupcakes ever! You did a great job!
My friend, Lynette, made them for my son's 4th birthday party.
Thanks so much, Lynette. They were the cutest cupcakes ever! You did a great job!
Tuesday, July 21, 2009
Homemade ding dongs
From time to time I get invited to try out recipes in progress from a website. Here's their latest creation and it's worth posting.
Bon Appetite!
Cupcakes:
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup boiling water
1/3 cup cocoa powder
1/3 cup semi-sweet chocolate chips
1 Tbsp instant coffee or espresso
3/4 cup sugar
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
Filling:
6 Tbsp water
1 1/2 tsp unflavored gelatin
8 Tbsp unsalted butter
2 tsp vanilla extract
2 Pinches salt
2 1/2 cups marshmallow creme (2 jars of Kraft Jet-Puffed marshmallow cream)
Glaze:
1/2 cup semi-sweet chocolate chips
3 Tbsp unsalted butter
1. Make the batter: Preheat oven to 325. Grease 12-cup muffin tin. Combine flour, baking soda, and salt. Whisk water, cocoa, chocolate, and coffee in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly into muffin cups. Bake until toothpick inserted comes out clean with a few dry crumbs attached 18-22 minutes. Cool in tin 10 minutes, then turn out cupcakes onto rack and cool completely.
2. Prepare filling: Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 1 minute. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to the touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 45 minutes. Reserve 1/3 cup filling for decorating cupcakes and use remaining for filling cupcakes.
3. Fill cupcakes: with a knife held at a 45 degree angle, cut out a cone shape from the top of cupcake. Cut off the "point" of the cone, leaving about 1/4 inch of the top then hollow out the cupcake. Fill cupcake with creme then replace the top of cupcake.
4. Finish: microwave chocolate and butter for the glaze in a small bowl. Glaze top of cupcakes then take the remaining creme and place in a plastic bag. Cut off a corner of the bag and pipe the creme on top of cupcake in a connected loop pattern.
Bon Appetite!
Cupcakes:
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup boiling water
1/3 cup cocoa powder
1/3 cup semi-sweet chocolate chips
1 Tbsp instant coffee or espresso
3/4 cup sugar
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
Filling:
6 Tbsp water
1 1/2 tsp unflavored gelatin
8 Tbsp unsalted butter
2 tsp vanilla extract
2 Pinches salt
2 1/2 cups marshmallow creme (2 jars of Kraft Jet-Puffed marshmallow cream)
Glaze:
1/2 cup semi-sweet chocolate chips
3 Tbsp unsalted butter
1. Make the batter: Preheat oven to 325. Grease 12-cup muffin tin. Combine flour, baking soda, and salt. Whisk water, cocoa, chocolate, and coffee in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly into muffin cups. Bake until toothpick inserted comes out clean with a few dry crumbs attached 18-22 minutes. Cool in tin 10 minutes, then turn out cupcakes onto rack and cool completely.
2. Prepare filling: Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 1 minute. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to the touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 45 minutes. Reserve 1/3 cup filling for decorating cupcakes and use remaining for filling cupcakes.
3. Fill cupcakes: with a knife held at a 45 degree angle, cut out a cone shape from the top of cupcake. Cut off the "point" of the cone, leaving about 1/4 inch of the top then hollow out the cupcake. Fill cupcake with creme then replace the top of cupcake.
4. Finish: microwave chocolate and butter for the glaze in a small bowl. Glaze top of cupcakes then take the remaining creme and place in a plastic bag. Cut off a corner of the bag and pipe the creme on top of cupcake in a connected loop pattern.
Sunday, June 21, 2009
Yellow Layer Cake with Chocolate Glaze
I made this cake yesterday and my whole family loved it. I had a piece (or two) today and it was still moist and delicious. Here's the recipe from a website I got it off of. Please note that I didn't follow it to a tee. I forgot to sift my flour (oops) and I sprayed my cake pans with Pam and that's it...no parchment paper or anything else. Also, because I'm still waiting on Santa to bring me a Kitchenaid mixer (funny joke if you know me), I followed the "hand-mixer" instructions - they're in parentheses at the bottom of step 2.
To quickly bring the eggs and milk to room temperature (65°F), submerge them in a bowl of warm water for about 10 minutes after mixing them together. Adding the butter pieces to the mixing bowl one at a time prevents the dry ingredients from flying up and out of the bowl.
Makes two 9-inch cakes
4 large eggs , room temperature
1/2 cup whole milk , room temperature
2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 pound unsalted butter (2 sticks), softened (see illustration 1), each stick cut into 8 pieces
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease two 9-by-1 1/2-inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
2. Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high (setting 6 on KitchenAid) and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about 1/2 cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer.
(To mix using hand mixer, whisk flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.)
3. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and re-invert onto lightly greased rack. Cool completely before icing.
Chocolate Glaze
1 1/2 cup confectioners' sugar
3 ounces bittersweet chocolate , melted
4 1/2 tablespoons milk
1 1/2 pinches table salt
Mix all the glaze ingredients together until smooth. Pour small amount of glaze on first layer of cake, then top with the 2nd cake layer. Pour the glaze over the top of the cake, allowing the glaze to drip down the sides. Let set before serving, about 10 minutes.
To quickly bring the eggs and milk to room temperature (65°F), submerge them in a bowl of warm water for about 10 minutes after mixing them together. Adding the butter pieces to the mixing bowl one at a time prevents the dry ingredients from flying up and out of the bowl.
Makes two 9-inch cakes
4 large eggs , room temperature
1/2 cup whole milk , room temperature
2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 pound unsalted butter (2 sticks), softened (see illustration 1), each stick cut into 8 pieces
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease two 9-by-1 1/2-inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
2. Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high (setting 6 on KitchenAid) and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about 1/2 cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer.
(To mix using hand mixer, whisk flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.)
3. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and re-invert onto lightly greased rack. Cool completely before icing.
Chocolate Glaze
1 1/2 cup confectioners' sugar
3 ounces bittersweet chocolate , melted
4 1/2 tablespoons milk
1 1/2 pinches table salt
Mix all the glaze ingredients together until smooth. Pour small amount of glaze on first layer of cake, then top with the 2nd cake layer. Pour the glaze over the top of the cake, allowing the glaze to drip down the sides. Let set before serving, about 10 minutes.
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