Wednesday, April 10, 2013

Weight Loss

Quick post on the weight loss because it's late
and I'm tired :)
Down 3 more this week!
That bring the total to 34 pounds!

Wednesday, April 3, 2013

Weigh Day

Down 5 pounds this week and 1 from the week
before that I forgot to post.
So that brings the total to 31 pounds!
So happy!
It's not coming off as fast as it has in the past but
I'm completely ok with that.

Tuesday, April 2, 2013

Whole Wheat Scones

As a kid this was one of my favorite things
my mom made us for breakfast.
And now my kids love them as well!
They are delicious right out of the oven with a little
butter and jam!


Whole Wheat Scones
1 cup whole wheat flour
1 cup flour
1 T. sugar
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening
3/4 cup buttermilk or sour milk
  • Preheat oven to 400 degrees
  • In a large bowl sift together flours, sugar, baking powder, salt and baking soda.
  • Cut in shortening until mixture resembles coarse crumbs.
  • Stir in buttermilk until just moistened.
  • With floured hands, pat dough on a baking sheet lined with parchment, into a 9 inch circle, 1/2 inch thick.
  • Cut into 8 pie shaped wedges.
  • Pull out every other wedge to slightly separate for baking.
  • Bake 15 minutes or until lightly browned. Serve hot.

Monday, April 1, 2013


"He is Risen!"
We had such a great Easter!
Liv was pretty excited when she got up to see if the Easter bunny
brought her anything.
We had a great morning at church.
Kellen was perfect and sat on my lap or my dads through
the whole service.
Liv enjoyed playing in the nursery with the other kids,
where I was informed she is quite the little mother.
After church we headed home for naps then enjoyed
lunch at my parents house.
I would say the meal was one of the best I've ever had.
Prime rib was the main attraction, need I say more.
After lunch we headed outside for an Easter egg hunt.
Kellen enjoyed picking up a couple.
Liv on the other hand was going crazy!
Every time she found an egg she yelled, "Look another one!"
All in all it was a great day filled with lots of food and family.

Saturday, March 23, 2013

Birthday Round Two

Today was Liv's 3rd birthday.
We started the morning with breakfast in bed.
My mom did this with my brothers and I when we were little
and I have to say it is my favorite memory of my birthdays.
I looked forward to it more than anything every year.
It was such a special thing she did for us and I wanted to share
it with Liv this year too.
And let me say she loved it!
She squealed the moment I walked in the room.
We spent most of the day at home getting ready for her party,
but we had to take a quick trip to the barn at
one point to see the puppies. 
We had a simple dinner of tacos.
The best part of the evening was watching the birthday girl .
I love seeing how things make her so excited.
She loved the cake but most of all loved all the presents!
Happy Birthday my sweet Liv!

Thursday, March 21, 2013

Cinnamon Baked French Toast

Last Saturday for Kellen's birthday we decided to have a brunch.
I wanted to have some sort of bread dish,
whether it be pancakes, scones or muffins.
So while browsing through Pinterest I came across this
Cinnamon Baked French Toast.
Oh. My.
It was absolutely delicious.
It really didn't even need any syrup or anything.
I think the bread was key to the recipe.
Challah is one of my favorite breads and it
works perfect in this dish.

Cinnamon Baked French Toast

  • 1 loaf stale bread (I used challah)
  • 8 whole eggs
  • 2 cups milk
  • 1/2 cup heavy whipping cream
  • 3/4 cups sugar
  • 2 tablespoons vanilla
  • 1/2 cup flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick cold butter, cubed
  1. Grease a 9 x 13 inch pan.
  2. Tear the bread into chunks and place them in the greased pan.
  3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
  4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
  5. Preheat the oven to 350 degrees.
  6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
  7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
  8. Serve warm with maple syrup and butter, if desired.

Wednesday, March 20, 2013

Look at the positives

Sometimes when I don't see the number that I want I have to
take a step back and look at the positives.
I ended this week in the same spot I was last week.
So we are still at 25 pounds.
Now for the positives....
On Saturday I ate anything I wanted, and I mean anything.
It was the first time in five and a half weeks that I had
 done that and it was wonderful.
But here's the thing.
In the past, the next day I would have seen all the leftovers in the fridge and just decided to take another free day.
But not this time.
It was nice to have a little break but the next day I was
soooo ready to get back in the routine.
Another positive is the fact that I didn't gain weight.
I was up a couple of pounds after Saturday but all
those are gone by this morning.
It frustrates me a little that I won't hit my goal of 30 by Liv's birthday but I mean come on.
I have to be so proud of where I'm at.
I'm down 25 pounds!
So I have to look at the bigger picture sometimes and not get discouraged when the scale doesn't show the number I want.
Liv's birthday party is this weekend but I
 will have awesome numbers next week!

Saturday, March 16, 2013

1st Birthday

It feels like we've had Kellen in our family for years and
at the same time it's hard to believe it has just been one year
since we welcomed him into our lives.
I can vividly remember every little detail
of the morning of his delivery.
I was so excited to meet this sweet little guy.
But I was also worried about how his big sister would react.
Although she was hesitant at first she soon became
a little mother to him.
We celebrated with a birthday brunch this morning.
Quiche, hash browns, cinnamon french toast casserole,
 bacon and strawberries.
And of course birthday cupcakes.

Happy Birthday my sweet Kellen!

Wednesday, March 13, 2013

Weigh Day & Art

5 weeks down and 25 lbs. down.
So far I haven't had much temptation but this weekend is
Kellen's birthday so it might be a bit of a problem ;)
Liv wanted to draw yesterday which usually consists of
her scribbling all over a piece of paper.
After she was done she called me over to see her picture and
I couldn't believe what I saw!
She actually drew a persons head. She's never drawn anything
other than a circle so I was really shocked.

Wednesday, March 6, 2013


Three more down!
That brings the total to 22 lbs!
I'm getting close to my goal of 30 by Liv's birthday, with only
2 and a half weeks to go.
I definitely need to step up the exercise if I'm going to hit it though.

Wednesday, February 27, 2013

Weigh Day

Last week I had only lost 1 pound and it was really starting to get to me, so this week I actually started exercising and I'm
happy to say I hit my goal of losing 3 pounds!
So that brings the total up to 19.
Less than a month to get those next 11 pounds!

Tuesday, February 26, 2013

Make Up

Liv's uncle Broc spoils her constantly.
Today he showed up to the house with a Barbie makeup kit.
Liv was in heaven!


Kellen preferred to watch and enjoy his grilled cheese.

Thursday, February 21, 2013

Chocolate peanut butter tart

I made this tart for the Superbowl a couple of
weeks ago and it was a huge hit!
It was the perfect combination of sweet and salty!

Chocolate Covered Peanut Butter Pretzel Tart via Hot Polka Dot

Makes 1 12 inch tart
Source: My imagination

1/2 cup unsalted butter, room temperature
3/4 cup powdered sugar
1 1/2 cup crushed pretzels
1 1/2 cup flour
1 egg

8 ounces semisweet chocolate, chopped
3/4 cup heavy cream
2 tbsp unsalted butter

1/2 cup smooth peanut butter

In a large bowl with an electric mixer, beat together the butter, powdered sugar and half the crushed pretzels until it's creamy. Mix in the flour, egg and remaining pretzels making sure to leave some pretzel pieces intact for added crunch. Form the dough into a flattened ball, wrap it in plastic wrap and chill it for 1 hour or overnight.

When you're ready to roll out the tart shell take the dough out of the refrigerator and let it sit for about 10 minutes to take a bit of the chill off. Butter a 12 inch round fluted tart pan with a removable bottom and set it aside. Sandwich the dough between 2 large sheets of wax paper and roll it out into a 15 inch circle. Rolling it out with wax paper helps you avoid sticky dough, messy flour, reduces cracks and makes it easy to turn it over into the tart pan. Once the sheet of dough is centered in the prepared tart pan press it into the corners of the pan and fold the excess dough back over the sides to create a nice strong double edge crust, making sure to keep the dough level with the edge of the pan. Pierce the dough a few times with a fork and freeze it for half an hour.

Preheat the oven to 375 degrees and position a rack in the center. Butter the shiny side of a piece of aluminum foil and fit it buttered side down tightly against the inside of the tart shell. Place the tart on a baking sheet and bake it for 20 – 25 minutes. Remove the foil and bake it for another 10 minutes until the edges turn golden brown. Transfer the tart to a rack and let it cool completely before filling.

Wednesday, February 20, 2013

A loss is a loss

I was really wanting to have a big number on the
weight loss journey this week but sadly it's just one pound.
So that brings the total to 16 pounds.
It's hard to not get discouraged when you don't get the numbers you want, but I have to think about the fact that I'm down 16 pounds.
Plus I've not been exercising at all like I should be,
so that's my goal this week.
I'm shooting for a 3-4 pound loss at next weeks weigh in
 to make up for this one.
With the kids birthday's next month I really would like to
hit my goal of 30 pounds by Kellen's birthday, which I
think is doable if I would just get moving.
So we'll see!
I get so bored with exercising so if anyone has any tips
feel free to throw them out there!
Joe and Kellen this weekend when the weather was still nice

Sunday, February 17, 2013

Toasted Pecans

This is one of my favorite ways to eat pecans.
I'm not a fan of them in foods, but I will eat them plain all day long.
Toasting them brings out their great flavor.
The great thing about this recipe is you don't need to measure anything.
Start out with a stick of butter and melt it.
Then add in your seasoning.
I put in some season salt, hot sauce, and Worcestershire.
Throw in your pecans and toss.
Then pour onto a baking sheet.
I like to lift the pecans out with my hands, that way I don't get any
liquid that didn't adhere to them.
Bake in a preheated oven at 265 degrees for about an hour.
Stir every 15 minutes.
Check after 45 minutes to make sure they are not too dark.

Thursday, February 14, 2013

Happy Valentines Day!

Happy Valentines Day!
We had a quiet dinner at home (well semi-quiet , I'm not
sure how quiet it can be with 2 little ones)
The menu consisted of bacon, eggs, hashbrowns,
and pink pancakes, which Liv loved!
And for dessert chocolate mousse. 
My little valentines sharing an apple.

Wednesday, February 13, 2013

Ultimate Broccoli

The weight loss journey is going really well so far!
I’m down 15 pounds!
I know I have a long way to go, but it’s definitely reassuring to see the scale number going down.
Today I wanted to highlight a recipe for broccoli
 that I saw on Pinterest.
It was one of the first recipes I ever pinned
but I just recently got around to trying it.
Well, let me just say this is the only way
I will ever eat broccoli again!
It was seriously awesome.
I’m not a huge broccoli fan but I could eat this every night.
Another nice thing about it is it can be completely
done and on the table in 20 min.
 Best Broccoli
Adapted from the Amateur Gourmet
4 lbs. of broccoli (I used 3 large bunches)
Olive oil
Kosher Salt & Pepper
4-5 Garlic cloves
Preheat oven to 425 degrees.

Take the broccoli and cut into florets and place on cookie sheet.
Peel the garlic cloves and slice. Add the slices to the broccoli.
Drizzle the broccoli and garlic cloves with olive oil (about 4 Tbsp., just eyeball it), then sprinkle with kosher salt and pepper.  
Roast for 20-25 minutes until the broccoli tips turn brown.
When the broccoli comes out of the oven drizzle a couple of Tbsp. of olive oil over the top.  Then zest a lemon over top, and juice half of the lemon over it. Finally grate some fresh Parmesans over top (about 1/3 cup). This is definitely best when hot.