sheet of powder

We finally woke up to snow! After all it is December, right people? Our valley usually gets an abundance of snow, and by now usually the ground has been covered with that beautiful white stuff for a while… But no, not this year. So when I woke up yesterday morning and we had a sheet of powder gazing back at us I thought, yes!! I can finally tell Kellan what it is. You see last year he was to young to understand, but this year I knew he would get it.

IMG_5235 IMG_5237 IMG_5238I got myself out of my warm bed, went into his room and he was pointing up at me saying “Mama”, I couldn’t control my giddyness so I chuckled. Then I went over to the window gently pulled the drapes to the side, and lifted up the blinds, went back and picked Kellan up and pointed outside. He looked at me with my mouth wide open and he mimicked me. His jaw dropped and he looked outside. I told him “That’s snow booboo”, he replied, “hhsnOw”… Mr. Smartypants could say snow! Hallelujah!

We walked downstairs and he ran over to the window by the Christmas tree and pointed and kept on saying “hhsnOw, hhsnOw”, to which I replied, “Yes Kellan thats right, that IS snow”. Children need positive affirmation, and I was sure as heck gunna do that. Then, i though to myself, what would go good with our snowy morning? Homemade cinnamon rolls of course. So I started baking. I will share this recipe with you because they were oooey-gooey and tasted like heaven.

Cinnamon Rolls

Makes: 10-12 rolls



2 cups flour

2 TBSP sugar

4 tsp baking powder

1 tsp salt

3 TBSP unsalted butter

¾ cup milk


4 TBSP unsalted butter

1 cup brown sugar or 1 cup white sugar

3 tsp cinnamon


½ cup powdered sugar

¼ cup milk


  1. Preheat oven to 400°.
  2. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture (use a fork).
  3. Spray the bottom of a round 9” baking pan with Pam Butter spray.  Then sprinkle ½ the mixture over the bottom of the 9” pan.
  4. In a large bowl mix together the flour, sugar, baking powder and salt.
  5. Cut in softened butter.
  6. Stir in the milk to form a soft dough.
  7. Roll out the dough on a lightly floured surface.  Try to make it into a rectangle about ¼ inch thick.
  8. Spread the remaining filling on the rolled out dough.
  9. Roll up the rectangle, with a sharp knife slice into 10-12 small rolls.
  10. Bake for 22 minutes.
  11. For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
  12. Once rolls are finished, drizzle on glaze and serve warm.

Might I suggest you make these for Christmas morning?  They are quick to whip up and your babies will love them!  I plan on doing this for my family.  Just a thought.  Enjoy.


scent of autumn

After recieving many messages about this pumpkin cheesecake I made for my husbands birthday, I figured I better share it with you all.  Here are the ingredients and directions to make this spectacular cheesecake.  I must say, I prefer it over regular cheesecake, and now I lke it even better than pumpkin pie… plus it will fill your home with the scent of autumn.  A smell that is divine!

Pumpkin Cheesecake



  • 1 3/4 cups graham cracker crumbs (you can use low-fat graham crackers)
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter


  • 3 (8-ounce) packages cream cheese, at room temperature (you can use a reduced fat cream cheese or fat free cream cheese if you are health-conscious)
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream (I used fat free)
  • 1 1/2 cups sugar (you can use Splenda)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.  *I kept mine in the fridge over night and it turned out just great.  Then I added some fresh powdered sugar on top, and it looked beautiful!  Also, know and be prepared for the “rising” of this cheesecake.  Usually cheesecakes flatten down, but this baby rises!  No worries, this is supposed to happen.


Enjoy this dessert and have a slice for me too.  This will pair well with some vanilla ice cream or some homemade whipping cream as well.  Or even a cup of coffee in the morning time.  Who says you can only eat sweets for a dessert?  They are wrong, my friend.

yummy treat

What do you do with extra yummy fruit you don’t want to go to waste?  Easy.  Look up a recipe and start baking.  I made this scrumptious dessert and it was eaten up in one night (by my family of course), but I did manage to get a piece for myself for tomorrow morning.  It will be a nice treat in the morning with my coffee.  Bake & enjoy this yummy treat…


  • 1 cup all-purpose flour
  • 1/3 cup sugar  (I used Splenda)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup reduced-fat plain yogurt  (I used vanilla chai yogurt, it was yummy!)
  • 2 tablespoons butter or stick margarine  (I used Crisco)
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 cup fresh or frozen unsweetened raspberries
  • 1 tablespoon sliced almonds  (I didn’t have almonds, so I used chopped pecans)
  • GLAZE:
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon fat free milk
  • 1/4 teaspoon vanilla extract


  1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened. Spoon two-thirds of the batter into an 8-in. round baking pan coated with nonstick cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
  2. Bake at 350 degrees for 35-40 minutes  (I only baked mine for 30 minutes and it was just right) or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature.  (I would double the glaze because I like that sticky stuff all over my cake, but if you want less than just use the amount shown.)

Afterall, what better way to use those fresh raspberries than make a sugary treat for yourself & people you love.  Enjoy.


Extra sweet treat

Last Friday, before we left for the wedding mini-vaca-2-day-extravaganza, I got up early to make some homemade strawberry muffins. I spent a long time searching online for the perfect recipe and made sure I had all the ingredients in my cupboards, then I was good to go! So, early Friday morning, I awoke, had my nice warm cup of coffee with cinnamon-apple creamer and started baking…

The ingredients are:
– 2 eggs  (I used 4 egg whites and only 1 yolk)
– 2/3 cup sugar  (I used Splenda)
– 1/2 cup milk  (I used skim milk)
– 1/4 cup plain yogurt  (I used vanilla “CarbMaster” yogurt, worked just fine)
– 1 teaspoon vanilla
– 1/2 stick butter, melted and cooled  (I used CRISCO, that’s the real baking stuff, I love that stuff!)
– 2 cups flour
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon cinnamon
– 1 1/2 cups strawberries, hulled and cut in chunks  (I used more strawberries, at least two cups if not more)

The directions are:
1.  Preheat oven to 375°F. Grease muffin tins or line with paper cups.  (I just used Pam spray on the muffin tins, because I had no paper cups, me!  That was a first, and felt really odd, but they turned out just yummy and perfect non-the-less!)

2.  In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.

3.  In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.

4.  Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tester comes out clean. Invert and cool on rack.  (My bake time was 20 minutes, and they were perfect!)

This recipe said it made 12 muffins, however I made 16, and when I make this recipe again, I will definitely fill the muffin tins not so high because they rise significantly and it was hard to get them out of their individual slots.  Also, while I was slowly spooning the batter into the muffin tins, Noel walks in and suggests I add some white chocolate chips.  *LIGHTBULB*  Ahh, yes, thank you hunny, so for half the batch there was an extra sweet treat inside.  And it was delicious!  Oh, and the recipe is called “Strawberry Cinnamon Muffins”… always forget that part.

I brought them with us and gave some to my family for the car-ride over to Federal Way, and they looooved them!  (Almost as much as Noel.)  Afterall, when you shop at Costco you end up buying way more than you can actually eat, especially for food that will perish and die, so why not bake something sweet with all those strawberries and share them with everyone?  Made our road trip a little bit sweeter, pun intended.


hit it outta the ballpark!

As I promised, here is the cheesecake recipe. It was a huge hit! In fact last night I heard Noel downstairs in the kitchen making some racket, so I tiptoe down the stairs, and peek my head around the corner and he is cutting himself another piece of cheesecake. He always tries to sneak more dessert or our dinner leftovers and I always catch him… Silly man. You are not very sneaky hunny, momma bear will catch you!!


2 8oz. containers of cream cheese, softened
12 oz. frozen whipped topping, thawed
12oz. package vanilla wafers, crushed (I used Nilla wafers)
Half cup butter, melted
1 cup plus 2 TBSP sugar, divided

(Optional: fresh raspberries)


Combine the vanilla wafers, 2 TBSP sugar and butter; press into the bottom of a 13”x9” baking pan.  In a separate bowl, blend together remaining sugar and cream cheese; fold in whipped topping.  Spread over wafer crust; chill until firm.  (I put my cheesecake in the fridge at 10am and it was perfect at 6:45pm, so I am not sure exactly how long you would need it in the fridge to get that firmness you desire.  I imagine at least 3 hours.)  Garnish with fresh raspberries, if desired.  Serves 12 to 15 people, depending on how big or small your slices are.

Instead of the raspberries on top, I bought some strawberries and sliced them (also, I added some splenda on top to give them an extra sweetness), then added them to the cheesecake after each cheesecake square was plated. Looked very elegant and tasted like a normal round cheesecake would… I will definitely be making this dessert again this summer!  Perhaps for 4th of July, with some blueberries and raspberries??

One of my favorite parts during our day is bathtime.  Kellan is so calm and loves having bubbles all around him… one sad thing about bathtime is that every night he seems to be getting bigger and bigger in his little whale tub and soon we will have to take out the “newborn” insert… mommy is resisting to do that.  I want him to stay small and be my little baby forever… I snapped a few photos of my little man:

got one of our cat, Braden using the uhhh Bumbo? … ummmm that’s not for you, but thanks for the photo-op