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playing with shadows on the fall flowers |
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Ready to walk with the fun sunglasses |
A is continuing her drooling and hopefully we will get to see some rewards to the teething soon. We shall see as always. She has really started to work on sitting up and crawling. Today she was kind of doing a "downwards dog" (if you know yoga, it is basically having your hands and feet on the floor, with your rear end in the air, and looking toward your knees) but no real movement to speak of at that time. As opposed to "army crawling" she is more "army pushing" with her legs. She is working on these skills enough that she jars herself awake at night sometimes. Here she is sitting up all on her own.
As we wrap up September we really don't have much going on. Chris and I are continuing to put applications in and resumes out places, so hopefully something with break soon. We are at least one day closer to landing a new job, so that's hopeful at least.
One other very fall thing I did this week as create a pumpkin pound cake. It is quite tasty, recipe as follows:
3/4 C butter
1.5 C sugar
2 TBS vanilla
2 C Flour mixture (I used 1 C sorghum, 1/2 C oat, 1/2 C tapioca, 1/4 tsp gelatin, and 1 tsp guar gum)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
about 10 ounces of pumpkin
4 eggs
Cream (mixer on high setting) the butter and sugar for about five minutes -- make it creamy! Add the vanilla and cream a bit more. Add in the eggs one at a time, mixing about a minute after each addition to ensure complete incorporation to existing batter. While the butter and sugar are creaming, mix up the flour, baking soda, and spices in a separate bowl. After adding the eggs, gradually add in the flour to the wet mixture. Add in the pumpkin as a last step. Scrap down the sides of the bowl occasionally, but let it beat at a medium speed for about five minutes. Distribute in muffin tin or bread tin, or however you want to cook it. Cook it at 325 F for 30-60 minutes depending on tin used.
I prefer to use muffin tins for things because that gives up easy single serve portions that are easy to freeze/thaw. Also, if I have to take bread/muffins/cakes etc on a trip it is super easy to have muffin sized things made.
I'm sure that this is the first of many things I will be exploring the use of pumpkin in. I didn't quite use up my can of pumpkin, so I may try to make pumpkin waffles or something, we'll see.
I hope that you all have a good week! See you in October!
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