What I Wore Gingham

I love. love. love gingham!!!!! It is one of my all time favorite prints so I was SO excited when I found this shirt for 40% off!!!! Plus is Papaya. What an awesome color!!!! 

Shirt: J Crew
Jeans: James Jeans
Sandals: Bernardo

Momma Go Round

pleated poppy

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Guest Posting Peach Crumble

Good Morning friends!!! 
Remember my wonderful friend Casey Wiegand from her lovely guest post the other day? Well, she was kind enough to have me over on her blog.

I shared an AMAZING recipe for individual peach crumbles with Graham cracker crust. Please come check me out and this wonderful recipe {HERE}

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Magic In The Middle Cookies

WARNING!!!! These cookies are amazing. I ate like 5 of them and totally ruined my diet AGAIN for the week! UGH!!!! But seriously they are amazing so make them!!!
Original recipe {HERE}

Chocolate Dough
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

The Filling
  • 1/8 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  •  pinch Salt
  • 3/4 cups heavy cream
  • 3/4  cups whole milk
  • 1/2 teaspoon pure vanilla extract
  • 3 ounces semisweet chocolate, chopped (1/2 cup)

The Dough:
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.  In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
The Filling:
Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup
Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute. Now let it cool. Then place it in the freezer until fairly cold and hard.

To Make the cookies take about 3 tablespoons of dough and place about 1/2 to 1 teaspoon of fudge in the middle and form the dises up around it. If you use too much fudge it will all leak out when you bake htem. Trust me I tried it both ways. Resist the erge to overfill. Once formed place on a greased cookie sheet and bake at 350 degrees for 10 minuets. Dust with powdered sugar.

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Disaster Photo Shoot with my kids

A couple days ago I "tried" to have a little photo shoot with my kids and lets just say it did NOT go as planned as most things don't when you have a 22 month old and a 7 month old. I literally took 60 pictures and these were the best of them. Ginger was scowling in every single one and Milton wouldn't even sit down or hold still for one second plus his face is dirty and he wouldn't put his toys down either. UGH!
Milton's aunt Schanda  made that adorable Jon Jon he is wearing and I really wanted to get some good photos of them so maybe I'll try again but I'm not too eager.

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Meet Laura's Rolling Pin and a FABULOUS Giveaway (NOW CLOSED)

Okay friends let me introduce you to Laura and her F*A*B*U*L*O*U*S {SHOP}. This is one of my favorite giveaways to date!!! Obviously I'm a foodie and not only do I love to cook but I love to enjoy other Cook's fabulous creations. Well, I am in love with Laura's shop! 

And you will soon see why. Plus today she is giving away a $40 shop credit AND offing 25% off to my readers during the length of the giveaway using the code "25HANNA"

Here's a little more about Laura

"Making food for my family has always been what I love most. When I became a SAHM, I had the time to experiment and found a deep love for making pasta. I did it by hand for the longest time, spent hours upon hours just to make one meal- with my rolling pin! Until I received the best gift from my brother- my pasta machine! Now I have the time, and resources, to share what I love. Everything is made upon order and from only the freshest ingredients. I hope you'll find something here that you love."

So how about a little herb infused fettuccine?

Or maybe a jar of beautiful homemade jam including spiced papaya? 

Chocolate crinkle cookie anyone?

Beautifully crafted homemade ziti?

If you would like to be entered to win this fabulous prize simply visit {Laura's Rolling Pin} and let me know what you'd get if you won.

For additional entrys 
You may add Laura's Rolling Pin as a favorite on {ETSY}
You may like Laura's Rolling Pin page on {FACEBOOK}
Become a fan of mine on {FACEBOOK}

(This giveaway will be open to 2 weeks closing on Friday 9/30 at Midnight)

Don't forget 25% off using the code "25HANNA"

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What We Wore with no Makeup

I probably only wear makeup a couple times a month. When I go to work I wear a light powder and a little bronzer so I don't look dead but otherwise I go all natural all the time. I only wear makeup when I'm going "out" somewhere like a date, party or event. Ummmm which is pretty much never. My husband and I have been on one date since our children were born, so 2 years. 

I am pleased to announce I lost another 2 pounds since my last post so I have lost 49 pounds and have only 11 to go and I am more motivated than ever!!! I have already started digging up all the before photos I can find so I can surprise you with the HUGE differnce. I have been technically counting since the birth of Ginger but if you count from the birth of MIlton it will be over 100 pounds that I will have lost so it will be pretty shocking to see. I'm excited!
Here is my sweet baby Ginger in an all knit outfit made by Picaflor that I adore. It was a gift from my best girlfriend,

Tank Top: Gap
Cardigan: Evy's Tree
Jeans: J Brand
Shoes: Payless

Ginger's outfit: Picaflor (a French designer)

pleated poppy

Momma Go Round

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Shrimp and Sweet Corn Creole Pot Pies

Double order of pie crust. Store bought or I use {THIS RECIPE}
1 pound shrimp peeled and cleaned
1 red bell pepper diced
The corn from 3 fresh corn Cobb's
4 toes of garlic minced
4 stalks of celery, finely diced
2 tablespoons Tony Chachere's
2 cups cream
2 tablespoons flour
2 tablespoons butter

1. In a frying pan saute garlic, celery, and bell pepper until tender, about 10 minuets. Now add in corn for a few minuets longer, Salt and pepper to taste.Remove from heat and stir in raw shrimp. Set aside.
2. Next in a saucepan melt butter over medium heat and add flour. Once combined whisk in cream until a little thick and add The Tony Chachere;s spice. Set aside.
3, Now divide your double order of pie crust in 2. Now take each order and divide evenly into 6 little balls. Roll each one out and place into the little tin pie containers. Now fill the pies with the corn and shrimp mixture and top with the cream sauce. Now roll out the addition 6 little dough balls and top the pies. Pinch the crust shut and brush with egg wash or freeze. Bake at 350 degrees for 45 minuets.

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Meet Casey Wiegand

This is Casey and she might just be one of the sweetest, most beautiful spirits I had "met" in the blogosphere. I stumbled across her blog one and day and now I read it daily.  She is so positive, uplifting and inspirational. There's just something about her, something wonderful.
She has such a beautiful family and is such a kind, good hearted soul. 
I just really wanted you all to meet her so I asked her to do a guest post for me. She just recently had a miscarriage and she has been very open in sharing about it with us today . I really hope you will pay her blog a visit because it's beautiful and so is she. Here she is........

My name is Casey Wiegand, I am a freelance artist, wife and mama. 
I love painting and sharing our life through my blog...where you can expect pieces of my perspective on life, faith, kids, marriage, with touches of art, creative inspiration, projects and things I love along the way. I have two little ones in the hopes of lots more and am married to the love of my life :).

I lost my baby this month. 
Being honest, at first, even with some tears I felt like I needed to be strong. I thought I can't be sad...I have so much to be thankful for and people have suffered many losses like this before...Casey be strong. My mind is able to have good perspective, I know that I am blessed with 2 beautiful babies, I know we have never suffered a miscarriage before or dealt with any kind of infertility but the truth is...
But the truth is...I am hurt, heartbroken, sad, empty. 
I decided today I dont care if anyone out there in the world thinks it is silly that I am sad, devastated, heartbroken over this loss- because I need to be real about how I feel.

I looked at a baby that looked just like Aiden and Ainseigh at 3 months...and I know it would have grown up to look just like them and love me the way they do....and that little person is gone. It's strange having a loss after having two children because I naturally imagine it looking and acting very similar to them... 
it had such a reality to it.

God is so good and does wrap us up in these times of heartache... and I trust with my soul that He has a plan. But it doesn't soften the hurt. I was uneasy all morning with a huge lump in my throat. I have to say thank you so much for loving me well. I had flowers and meals on my doorstep, constant emails/texts/calls all morning....I am blessed to have such love in my life.

My doctor is a beautiful soul...her nurses and staff truly are like family to me. They have walked through some hard hard things in my personal life along side with me as well as 2 rough starts. She cried along with us today. She answered all my questions. I am sensitive soul- I take great care and respect to the little life that I had started in me and I wanted to make sure that afterwards, even so small, it was respected greatly. 
I miss the dreams we had for this child, I miss being pregnant, I just miss this baby.

This baby that we named Addison.
Addison Wiegand.
 It made me feel better to give him/her a name...to think about the day I reach heaven he/she will be standing there, I will instantly know who he/she is and wrap my hands around so tight.

I love you sweet Addison. I am so sorry I was unable to have time with you here on earth... I don't know or understand, but I love you just the same. Mama is coming someday and we will be together again. 
I love you sweet baby. so so very much.

"I find beauty in not only the beautiful things in life, but the bittersweet and sad as well. To me, there is something poignantly lovely about the human experience from its splendor to its grief. God created all our emotions, not just the happy ones, and for His good purposes. That's why a good cry can feel so good. And hitting our limits forces us to look outside ourselves for a Savior. It is in the plea, when we're at our end, that we can find that which is truly life-giving. Personally, my moments of deepest grief, deepest pain, have resulted in the most beautiful seasons in my heart. I've met God more intimately in those moments than in all the other pleasant ones combined. What isn't completely lovely about that?"Leslie

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Orange Chicken

Well Friends, My husband is a Chinese food ADDICT!!! If we ever get take out, it's almost always Chinese because he craves it like crazy.
I could take it or leave it but I figure I might as well well save us a heck of a lot of money and learn how to make some amazing Chinese. I saw {THIS RECIPE} and new it would be great!!
It was and surprisingly easy to make. We;ll definitely have it again. I'm sure the hubby will  be getting his requests in.

Orange Chicken Recipe

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked

2 tablespoons waterCooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy


Black and White Cookies

These Black and white cookies or "half moons" happen to be one of my favorite cookies EVER.  For those of you who are from the east coast you know what I'm talking about.
When we lived in New York City I would always pick one up at Dean and Deluca as my happy day treat!!!
Well, I finally decided to give them a go after I saw a recipe for them on Annie's Eats.
I think this is a very authentic recipe and I almost think these are some of the best cookies I've made in years. Seriously. They are soft and cake like and have the tinest hiny of lemon. Oh, I die!
Im sure you all know I'm on a diet. Well I ate TWO, no make that more like FIVE!!! and they are huge! oops! They were that good!

Yield: about 2 dozen large cookies
For the cookies:
4 cups (16 oz.) cake flour
½ tsp. baking powder
½ tsp. salt
16 tbsp. (2 sticks) unsalted butter, softened but still cool
1¾ cups (12¼ oz.) sugar
2 large eggs, at room temperature
½ tsp. vanilla extract
¼ tsp. lemon extract
1 cup milk
For the glaze:
2 oz. unsweetened chocolate, chopped fine
¼ cup light corn syrup
1/3 cup water
5 cups (20 oz.) confectioners’ sugar
½ tsp. vanilla extract
Milk, as needed
To make the cookies, preheat the oven to 375˚ F.  Line 2 large baking sheets with parchment paper.  In a large bowl combine the flour, baking powder and salt.  Whisk to combine, and set aside.
In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds.  Add in the sugar gradually, increasing the speed to medium-high and beating until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl.  Blend in the eggs, vanilla and lemon extracts at medium speed until combined, about 30 seconds.  With the mixer on low speed, beginning and ending with the flour mixture, alternately add the flour mixture in four additions and the milk in 3 additions just until combined.
Using a ¼-cup measuring cup and a spoon, place six ¼-cup mounds of dough a generous 2 inches apart on each baking sheet.  (The “dough” will seem more like cake batter, and you will probably think you went wrong somewhere.  Don’t worry, it’s supposed to be thin.)  With moistened fingers, gently press each mound of dough into a disk 2½ inches wide and ¾ inch thick.  Bake until the centers of the cookies are firm and the edges are just beginning to brown, about 20 minutes, rotating the baking pans halfway through the baking time.  Cool the cookies on the baking sheets for 2 minutes.  Use a wide spatula to transfer the cookies to a wire rack. Repeat with the remaining dough.  Let cookies cool completely before icing.
To make the icing, melt the chocolate in a medium bowl set over a saucepan of simmering water.  Remove from the heat and set aside.  In a medium saucepan, combine the corn syrup and water and bring to a boil.  Remove from the heat and whisk in the confectioners’ sugar and vanilla until combined.  Transfer ¾ cup of the vanilla icing to the bowl with the melted chocolate and stir to combine.  (I found that the chocolate glaze was far too thick so I whisked in 1 teaspoon of milk at a time until it had a consistency similar to that of the vanilla glaze.)
To glaze the cookies, place the cookies on wire racks set over waxed paper or foil.  Use a small offset spatula to spread about 2 tablespoons of the vanilla icing on half the flat side (bottom) of each cookie.  Tilt the cookie and run the spatula around the edge to scrape off excess icing.  Allow to harden slightly, about 15 minutes.  If the icing begins to thicken, stir in milk 1 teaspoon at a time as needed.  Using the offset spatula, spread the chocolate icing over the other half of each cookie, scraping away excess icing from the edge.  Allow the glaze to set at least 1 hour before serving.  The cookies can be stored in an airtight container layered between sheets of parchment paper for up to 3 days.

love. love. love. These dog gone cookies. Make em!!! I highly recommend:)

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Sometimes Even Mama Gets Spoiled

With a GORGEOUS roasted chicken from my hubby. Isn't he the cutest? Oh and he's an amazing chef. He used to work the line at Emeril's and he was born and raised in New Orleans. Trust me the man can cook!!

After I've worked the night shift and been up for 28 hours straight it's save to say I am a vegetable and I'm not doing much in the kitchen so my wonderful husband will often cook a lovely meal for the family. 

Yesterday I had a really bad day. I had been up all night having nightmares and then I ate 2 cookies which are not on my diet and then I knew I had to go into work at the hospital all night with no sleep AGAIN and well, the day just went down hill from there. Anyway, I ended up feeling really angry yesterday about a lot of things in my life that I wish I could change and I posted it to my facebook status and then felt really bad about it because I am SO grateful. 
In fact I make it a point to be grateful EVERY SINGLE DAY! 
I am so blessed. I love my life. I love my husband. I love my kids. 
Grateful doesn't even begin to describe it.
Thank you universe for making me feel like the most loved, lucky woman alive.

A little gratitude goes a long way! I am so grateful!!


What I Wore

I just thought I'd do a little what I wore post because I was so proud of this dress. It used to be an awful dusty rose color and I dyed it navy blue and I thought it came out great! You can't even tell it didn't come this color. I just love it when I'm able to do something like that! 

By the way I'm down 47 pounds!!!!! Only 13 pounds till my goal weight but I have a feeling I will want to loose about 10 more once I get there but one step at a time, right? 

Dress: J Crew on sale for $35 in a hideous color and hand dyed by me 
Wedges: Cork Ease

Momma Go Round


Whole Wheat Zucchini, Banana, Chocolate Chunk Bread

This is a recipe that I am constantly playing with. This time I decided to try a whole wheat version with some chocolate and zucchini. Lets just say it was a hit!!!

1 cup whole wheat flour
3⁄4 tsp. baking soda
1⁄4 tsp. kosher salt
1 cup sugar
1⁄2 cup canola oil
1⁄3 cup buttermilk
1 tsp. vanilla
1 egg plus 1 egg yolk
3 very ripe bananas, mashed
2 ounces dark chocholate
1 cup finely shredded zucchini (squeezed and drained in a dish towel)

1. Heat oven to 350°. Grease a 9" x 5" x 
2 3⁄4" loaf pan with butter and dust with flour; set pan aside.

2. In a large bowl, whisk together flour, baking soda, and salt; set aside.

3. Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add zucchini, chocolate and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving.

My Internet was down for almost 4 days so thanks for sticking with me:) Lets just say Comcast is NOT my favorite! 



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