My Little Bun | Pregnancy Update

Our little bun is growing bigger and bigger! She's about 29 weeks 5 days old today!

I have taken this week off of work (at Hospice) to design and style a La Lune Wedding this weekend. My bride & groom are fabulous and are making my job so much easier this week...they love doing all of the DIY projects themselves! Their wedding is going to be fabulous and I can't wait to show you all pics on the La Lune Blog.

I have had such a nice, relaxing week to spend with my husband and get caught up on projects. Our remodel is almost complete and ready to sell! I've been finishing up my knitting projects and starting on more. And I've finally mastered how to make a decent loaf of bread thanks to my friend, Kristi, at work. She lent me this book which made the mystery of bread making all make sense! It's all so simple now! I recommend you try this method of bread making! You're house will smell delicious and your tummy will be happy!

While taking it easy this week, I have noticed how active my "little bun" is inside of me. Maybe because I have slowed down, she's been able to speed up! We can now feel feet and hands kicking around in there and can see undulations under my belly as she somersaults around in there! It's very exciting!

We can't wait to have her on the outside! Baby growing is not easy work and carrying around this extra belly is not very convenient for being a nurse and event designer. I love being pregnant, though, and feeling this little life grow and expand inside of me!

A dear friend, Suwanee Lennon, took some photos for the business a few weeks ago. Lindsey Rose did hair and make up. We will be using these on our website soon and she took a few maternity for me!

Sausage and Sage Quiche with Caramelized Onions

Ingredients

1 Pie Crust

12 Eggs

6 oz shredded Gruyere

6 oz shredded White Cheddar

1/2 cup Cream of Half & Half

2 cups chopped fresh Spinach

1 lb Sausage

1 large sweet Onion

1 clove garlic

1 TBS dried or fresh Sage

6 TBS Butter

1 tsp salt

1 splash hot sauce

Directions

Prepare a single pie crust in a deep pie dish.

Slice onion into thin slices. Saute in a large skillet with butter and salt until caramelized.

Whisk together the 12 eggs, cream, cheese, spinach, and all of the seasonings. Add the cooked sausage and caramelized onions.

Pour into the pie shell. Bake at 375 degrees for about 60-75 minutes or until the center is set. Top with extra cheese before serving!

Weekend Plans

Photo via Etsy

We started off our three day weekend with a check up with our midwife and registering for baby!

Isn't that little knitted pea pod adorable?!

I'm going to continue working on my knitting this weekend, too!

La Lune is having some business photos taken by the lovely Suwanee Lennon Photography!

 I think we're going to squeeze a few maternity shots in there, too!

~

 

Here's what I've been craving lately...strange combinations, I know!

Photo via Simply Recipes

I'm thinking of making a Spinach, Feta, Caramelized Onion Quiche this weekend

I'm also craving this:

Photo via Bakerella

I've never made Red Velvet Cake.

I think I will try out her recipe!

~

I'm also going to finish up "Water for Elephants." Good read so far!

Next book on my list - "Still Alice."

Any other reading recommendations from any of you?

Peach Coffee Cake | Perfect Sunday Brunch

This coffee cake makes the perfect weekend brunch or snack! And it was a great way to use up some of the summer fruit I canned last August. I used peaches in the coffee cake but pears, apples, blueberries, or any fruit you have make it moist and delicious! The recipe is a combination I invented of all of our favorite recipes. My Nana has a great Cowboy Coffee Cake that is crumbly and made in a bunt pan and Kyle loves his family's recipe with peaches on the bottom. You probably have most of the ingredients already in your pantry & refrigerator. Make a big batch...it goes fast!

Ingredients

1 quart diced peaches, drained

or your favorite summer fruit

Cake:

1 1/2 sticks butter

1 3/4 cup sugar

3 cups flour

4 tsp baking powder

1 tsp salt

1 1/4 cup whole milk or sweetened condensed milk

3 whole eggs, beaten until fluffy

Topping:

1 1/2 stick butter

3/4 cup flour

1 3/4 cup brown sugar

2 tsp Cinnamon, Nutmeg, or your favorite combination of spices

Optional: 1 cup chopped pecans or walnuts

Directions

Beat the 3 whole eggs in electric mixer (or with immersion blender with whisk attachment) until they are fluffy and have doubled in size. Set aside.

In the bowl of an electric mixer, beat the butter and sugar until fluffy. Slowly mix in the dry ingredients alternately with the milk.

Fold in the peaked whipped eggs at the end.

Spread your sliced peaches (or any fruit) in the bottom of a buttered casserole dish. (I used a 9x13 but a pan a little larger or two 9x9 pans may work better)

Spread the cake mixture on top.

In the bowl of your mixer or by hand, combine the ingredients for the topping: flour, butter, brown sugar, cinnamon and nuts (optional).

Sprinkle this crumbly topping on your cake batter.

Bake at 350 degrees for 45-50 minutes until the center is set and a knife comes out clean.

Serve warm! Enjoy!



Jam Thumbprint Cookies

I've been organizing my pantry and realizing how much jam I made last summer. I thought I would make Jam Thumbprint Cookies to try to use some up!

I used Apricot-Raspberry jam and Blueberry Lemon! They are the perfect combination of sweet and tart!

Ingredients

1 3/4 cups flour

1/2 tsp baking powder

1/2 tsp fine sea salt

1 1/2 stick softened butter

2/3 cup sugar

1 egg

1 tsp vanilla extract

1/3-1/2 cup jam (your choice)

Directions

Preheat Oven to 350 degrees.

In a mixer or large bowl, whip the butter and sugar until fluffy.

Add the egg and vanilla and mix to combine.

Slowly add the flour, salt, and baking powder. Mix slowly and gently.

Scoop the dough into balls (whatever size you like) and roll with your hand to make a perfect round shape.

Place the dough on a non-stick or greased cookie sheet.

When you have rolled all of the dough into balls, use your thumb to make an imprint and flatten out the center of each ball of dough.

Use a teaspoon to fill each center with your favorite jam.

Bake at 350 degrees for about 8-10 minutes until barely golden brown.

Cool and enjoy!