So here we are, 34 weeks and 3 days pregnant. What exactly does this mean?
Well, for me, it means my body thinks it should feel 3 months pregnant again. AKA the return of my arch enemy — morning sickness. Oh yes, let’s not forget I had morning sickness well past the first trimester. In fact, it lasted about half way through the second and (I believe) only stopped because of acupuncture treatments.
My doctor says this can be a normal thing with baby boys. Just my luck! However, it’s unlucky for my neglected blog. The morning sickness keeps me from perusing foodgawker and even having daily cravings.
Wonderful cravings like this:
Photo Credit: Cook like a Champion
Frozen Hot Chocolate. Yum-O!
This of course is a remake of Serendipity 3′s famous drink/dessert.
Photo Credit: TravelPod
This is by far one of my favorite desserts ever! How could you say no to this?!
Photo Credit: Bakerella
Let’s talk layers. Fourteen layers to be exact.
I found this delectable delight over at Bakerella‘s sight and haven’t been able to stop staring at its beauty. Layer upon layer, this cake looks so moist with lip-smacking chocolatey goodness in between. You know, just a little something special you could whip up for your valentine.
Wow, it’s been a while since I posted a recipe. The weeks sure can go by quickly, especially when most of my life feels like it’s spent dealing with my new little bladder.
Anyway, after dealing with our plumbing issues of last week, I decided we needed a yummy breakfast so we tested out a new recipe I’d bookmarked. Cinnamon French Toast Bake.
This recipe was simple (always a plus), however, not quite what I was expecting. I know the title says “french toast” but for some reason I was still expecting more of a cinnamon roll taste. It was good, not something to write home about, but certainly worth a taste. It didn’t hit the spot for us, perhaps it will for you though! I’ll probably do a little tweaking to the recipe before making it again.
1/4 cup melted butter
2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup
Icing from cinnamon rolls
Maple syrup, if desired
Melt butter and pour on ungreased 13×9 inch glass dish.
Separate cans of dough into 16 rolls reserving the icing for later use. Cut each roll into pieces and add to buttered baking dish. Then beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cinnamon roll pieces in pan. Drizzle 3/4 cup syrup over the top.
Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.
Warm icing you’ve set aside so that it’s thin enough to drizzle. Then drizzle it over the cinnamon french toast bake and you’re ready to eat!
Last week was quite a stressful week, so please forgive me for the lack of posting. You see, we woke up last Sunday to an overflowing toilet which flooded a room full of our stuff! As we are currently in a rental house, our landlord decided he didn’t want to pay the weekend fees for the plumber.
Long story short, by Monday night the toilet (which we had learned at this point wasn’t plumbing issues in the house but sewage from the city pipes) was still flooding one of our rooms. It was finally fixed that night by 11 p.m. This was just the start of the week and it didn’t get any smoother. So, here we are one week later and life has FINALLY settled back to normal.
Lets just say that the countdown to the move has become a more important part to each day leading up to February 25. So close!!
Photo Credit: Drool Factor
Now for the cake. What stressed out pregnant lady doesn’t want cake? Wait, what woman in general doesn’t want cake. And the fact that it’s chocolate cake just makes it that much better.
Photo Credit: Drool Factor
I would love nothing more than for someone to deliver this cake to me. Here’s to hoping this week continues to be better than the last.